Chinese recipes
Chinese cooking covers many regional styles, from the numbing spice of Sichuan to the delicate stir-fries of Cantonese kitchens. This page brings together quick dishes you can make at home: stir-fries, fried rice, noodle dishes, garlicky greens, egg dishes and dumpling shortcuts. Every recipe is done in 20 minutes or less, which is often faster than delivery.
20 recipes, quickest first.
10 minCopycatCopycat Din Tai Fung spicy wontons
10 minEgg drop soup
12 minEgg fried rice
13 minCopycatCopycat Panda Express Chow Mein
15 minCopycatCopycat P.F. Chang's chicken lettuce wraps
15 minGarlic chili shrimp noodles
15 minKung pao chicken
15 minShrimp fried rice
16 minBreakfast fried rice with bacon and egg
17 minBeef and broccoli
17 minHoney garlic chicken stir-fry
17 minMapo tofu
18 minChicken lo mein
18 minCopycatCopycat P.F. Chang's Mongolian beef
19 minCopycatCopycat Panda Express Beijing beef
19 minCopycatCopycat Panda Express honey walnut shrimp
20 minCopycatCopycat Panda Express orange chicken
20 minGeneral Tso's chicken
20 minSesame chicken
20 minSweet and sour chicken
A few pantry staples cover most recipes: soy sauce, oyster sauce, rice vinegar, toasted sesame oil, cornstarch, fresh ginger and garlic. Prep everything before you turn on the heat, since stir-frying moves fast. The recipe tips suggest swaps, including gluten-free tamari and vegetarian alternatives to oyster sauce.
Common questions
What is the secret to a good stir-fry at home?
Have every ingredient cut and sauce mixed before you start. Use a very hot wok or large skillet, cook in small batches so food sears rather than steams, and add aromatics like garlic and ginger briefly so they don't burn. Add the sauce at the end and toss just until glossy.
How do I make takeout-style fried rice?
Use cold, day-old rice so the grains stay separate. Scramble eggs in a hot wok, push them aside, then add rice and press it against the pan to toast. Season with soy sauce, a little salt and white pepper, then toss in scallions, peas and any cooked protein. Finish with a few drops of sesame oil.
What does velveting meat mean?
Velveting is a Chinese technique that keeps sliced meat tender in stir-fries. Toss thin slices of chicken, beef or pork with a little cornstarch, soy sauce, Shaoxing wine or water, and oil, then let it sit while you prep vegetables. The coating protects the meat in the hot pan and helps sauce cling.