Chinese recipes

Looking for Chinese recipes? We’ve got you covered with a wide variety of simple, delicious, and easy-to-follow options you’ll love.

Sweet and Savoury Sesame Shrimp

with Broccoli and Sweet Bell Pepper

Cantonese Noodles

with Beyond Meat®

Chinese Cashew Pork Stir-fry

on Garlic Rice

Chinese-Style Beef Bowl

with Garlic-Ginger Rice and Green Veggies

Honey Shrimp and Broccoli Stir-Fry

with Ginger Rice

Teriyaki Turkey Rice Bowl

with Stir-fried Veggies and Sesame Rice

Sweet & Sour Pork Stir-Fry

on Garlic Rice with Pineapple and Peppers

Chinese Salt & Pepper Chicken

With Stir-fried Veggies on Garlic Rice

Sesame Beef Stir-Fry

with Basmati Rice

Spicy Chinese Style Lemon Chicken

with Chili-Garlic Bok Choy

Chinese Glazed Roast Chicken

with Ginger-Peanut Rice and Spicy Sauce

Ham Chow Mein

with Sweet Chili, Carrots and Bok Choy

Spicy General Tso Turkey Meatballs

with Sesame Green Beans and Ginger Rice

Ginger Green Onion Barramundi

with Stir-Fried Veggies and Jasmine Rice

Spicy Kung Pao Chicken

with Peanuts and Ginger Rice

Wonton Shrimp Noodle Soup

with Sesame-Chili Bok Choy

Kung Pao Chickpeas

with Peanuts and Sticky Rice

Crispy Sesame Chow Mein Noodles

with Beyond Meat® and Pepper

Sheet-Pan Hoisin Chicken and Veggies

with Green Onion Rice

Chinese Almond Chicken

with Garlicky Bok Choy and Rice

Zesty Hoisin-Chili Beef

with Stir-Fry Broccoli and Ginger Rice

Saucy Mongolian Beef

with Garlicky Vegetables

Sweet and Sour Tofu

with Peppers, Pineapple and Jasmine Garlic Rice

Zesty Hoisin Chili Beef

with Stir-Fry Greens and Chow Mein Noodles

Chinese recipes

#FreshTips

Chinese recipes

How To Master A Stir-Fry

Stir-frying is a quick and easy cooking technique that has become a standard method used in Chinese recipes. Here are some of the basics to get you sizzling in the kitchen.

  • Make the pan hot
    Whether you’re using a wok or a sauté pan, you should always make sure its surface is very hot before cooking a stir-fry. Heat an empty pan for 5-10 minutes on high, before adding your choice of oil (pick one that can the heat, like peanut). Let the oil heat up for at least one minute before adding other ingredients to the stir-fry.
  • Fry in batches
    You don’t want to crowd the pan with ingredients, this will steam your food instead of stir-fry. If you’re using meat, cook it first in batches, then remove it from the pan. Cook your veggies next and then bring it all back together at the end.
  • Prep your carb
    Whether you’re making a stir-fry with rice, like this Chinese Cashew Pork Stir-Fry, or noodles, like a Barramundi Stir-Fry, start cooking your carb at the right time. Put on a pot of rice before you start stir-frying, or cook your noodles at the same time. Stir-frying doesn't take long, so when everything is ready, be prepared to throw it all together so you can enjoy it while it’s hot.
  • Keep it moving
    The key to a good stir-fry is to keep your ingredients moving. Once the pan is hot, things will cook fast, so keep stirring with a wooden spoon or shake the pan to let it move. You’ll want your vegetables to be cooked tender-crisp, with a bit of snap.
  • Sauce finale
    A stir-fry sauce should be sweet, acidic and salty. For example, a standard sauce combines soy sauce, oyster sauce, mirin and rice vinegar. Mix them together and leave the sauce to pour over your cooked meat and vegetables at the end of the cooking process.

#FreshTips

Chinese recipes

How To Master A Stir-Fry

Stir-frying is a quick and easy cooking technique that has become a standard method used in Chinese recipes. Here are some of the basics to get you sizzling in the kitchen.

  • Make the pan hot
    Whether you’re using a wok or a sauté pan, you should always make sure its surface is very hot before cooking a stir-fry. Heat an empty pan for 5-10 minutes on high, before adding your choice of oil (pick one that can the heat, like peanut). Let the oil heat up for at least one minute before adding other ingredients to the stir-fry.
  • Fry in batches
    You don’t want to crowd the pan with ingredients, this will steam your food instead of stir-fry. If you’re using meat, cook it first in batches, then remove it from the pan. Cook your veggies next and then bring it all back together at the end.
  • Prep your carb
    Whether you’re making a stir-fry with rice, like this Chinese Cashew Pork Stir-Fry, or noodles, like a Barramundi Stir-Fry, start cooking your carb at the right time. Put on a pot of rice before you start stir-frying, or cook your noodles at the same time. Stir-frying doesn't take long, so when everything is ready, be prepared to throw it all together so you can enjoy it while it’s hot.
  • Keep it moving
    The key to a good stir-fry is to keep your ingredients moving. Once the pan is hot, things will cook fast, so keep stirring with a wooden spoon or shake the pan to let it move. You’ll want your vegetables to be cooked tender-crisp, with a bit of snap.
  • Sauce finale
    A stir-fry sauce should be sweet, acidic and salty. For example, a standard sauce combines soy sauce, oyster sauce, mirin and rice vinegar. Mix them together and leave the sauce to pour over your cooked meat and vegetables at the end of the cooking process.

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