chinese

A low-carb riff on your fave takeout that deprives you of nothing. In fact, we suspect you’ll like it even more than the classic.

• Quick Glance
• 20 M
• 30 M
• 0

An elegant and easy riff on a classic Chinese technique that’s ideal for the fish-averse given that it’s quick and almost effortless.

• Quick Glance
• 20 M
• 20 M
• 0

An authentic Chinese dish that’s so sticky, so sweet, and so good, we’ve affectionately dubbed it “pork candy.”

• Quick Glance
• 40 M
• 1 H, 35 M
• 4

There’s nothing wallflowerish about this stir-fry, not with its gingery zing of tongue-tingling, sinus-clearing, tummy-settling ginger. Nothing at all.

• (1)
• 25 M
• 25 M
• 2

The origins of Kung Pao (aka Gong Bao) chicken are murky, but the raves we’re hearing about this stir-fry of chicken, peanuts, and red chiles are resoundingly clear.

• (1)
• 20 M
• 25 M
• 18

A tongue-tingling chile oil with a haunting and earthy and floral taste thanks to the dance of dried chiles, Sichuan peppers, cinnamon, cloves, and star anise.

• Quick Glance
• 15 M
• 2 H, 15 M
• 0

A Chinese classic that you can make at home with fewer ingredients and less fuss than you’d ever imagine.

• (1)
• 35 M
• 2 H
• 4

A slightly upscale version of the “moo goo gai pan” you know as the safe Chinese takeout menu option.

• Quick Glance
• 1 H
• 1 H
• 4

Call them fried pork dumplings, Chinese dumplings, or even potstickers. Whatever you do, don’t call them difficult to make. So much easier to make than you’d ever imagine.

• (1)
• 1 H, 40 M
• 1 H, 40 M
• 6

This is, quite frankly, the loveliest hot and sour soup we’ve ever had, with none of the usual gloppiness of takeout Chinese. And it’s on the table in just 20 minutes.

• (14)
• 20 M
• 20 M
• 48