Tasty Chinese food

  1. Eighteen Tasty Chinese food and recpes

  1. Stir Fried Rice 炒饭/chǎo fàn/

(1) Ingredients:

-3 bowls of leftover rice.

-2 medium carrot, peeled and cut into small dice

-1 small onion, finely chopped

- 2 scallions, thinly sliced

-2 medium cloves garlic, minced

- 2 teaspoon soy sauce or Teriyaki sauce

-2 large eggs

-4 ounces (115g) frozen vegetables (carrots and corn)


(2) Directions

-Heat 1/2 tablespoon (7ml) vegetable oil in a wok over high heat until smoking.

-Add rice and stir the rice . Transfer to a medium bowl when the rice has a lightly chewy texture.

- Add 1/2 tablespoon vegetable oil and stir fry the onion, carrot, scallions, and garlic and cook about 1 minute.

-Mix vegetables and rice together in the wok.

-Use a spatula to scramble the egg, breaking it up into small bits. Toss the egg and the rice together.

Note: Rice should either be cooked fresh, spread on a tray, and allowed to cool for five minutes. Left over rice is perfect to use for Stir Fried Rice.

2. Stir Fried Noodles 炒面/chǎo mìan/

(1) Ingredients

  1. 2 tablespoon vegetable oil

  2. 3/4 pound boneless skinless metas(Beef, chicken or prok) cut into thin slices

  3. 10 ounces noodles pre-cooked

  4. 2 cups mix vegetables(carrots, corns, snow pea or celery)

  5. 1/2 cup red bell pepper thinly sliced

  6. 1 teaspoon garlic minced

  7. 2 tablespoons hoisin sauce or Teriyaki sauce

  8. 2 tablespoons soy sauce

  9. 2 teaspoons cornstarch

(2) Directions

  1. Preheat the vegetable oil in a large pan over medium high heat.

  2. Add the meats and season with salt and pepper to taste. Cook for 3-4 minutes per side or until golden brown.

  3. Remove the meats from the pan.

  4. Add the garlic and ginger and cook for 30 seconds.

  5. Add the mixed vegetab;es cook for 4-5 minutes or until just softened.

  6. Add the noodles to the pan, along with the chicken. Toss to combine.

  7. Then add hoisin sauce, soy sauce, or Teriyaki sauce to the pan. Toss to combine with the noodles.

  8. Sprinkle with green onions, then serve.

3. Dumplings 饺子/jǎo zi/

(1) Ingredients

For the Filling:

  1. 1 cup ground meets (chicken or pork or beef)

  2. 1 tablespoon soy sauce

  3. 1 teaspoon salt

  4. 1/4 teaspoon freshly ground white pepper

  5. 3 tablespoons sesame oil

  6. 5 scallion (finely minced)

  7. 2 cups finely shredded Napa cabbage

  8. 4 slices fresh ginger (finely minced)

  9. 2clove garlic (finely minced)

(2) Directions

  1. 1 tablespoon of the filling in the center of each round. Fold over one side to form a half circleand press to adhere

  2. Cover filled dumplings with plastic wrap while you prepare the rest.

  3. Boil a large pot of water.

  4. Cook dumplings in batches of about 8 until they are cooked through.

  5. transfer the dumplings to a serving platter when the dumplings float on the top fr about 2 mins.

4. Kung Pao Chicken 宫保鸡/gōng bǎo jī/

(1) Ingredients

  1. Boneless skinless chicken breast

  2. Hoisin sauce (Get from Asian market, Walmart, smart and Final or Ralphs..etc.)

  3. Vinegar (rice vinegar or Apple apple vinegar)

  4. Cornstarch

  5. Granulated sugar

  6. Red & green bell peppers

  7. Green onions and half medium onion

  8. Roasted peanuts

  9. Dried red chili peppers

10.Fresh garlic & ginger

(2) Directions

  1. Cut the boneless, skinless chicken breast into uniform strips.

  2. Toss it in a little soy sauce and coat the chicken pieces with cornstarch

  3. Pan fry these chicken pieces

  4. Stir-fry the bell peppers Then add the scallions, cashews, ginger, garlic, and dried chili peppers.

  5. Stir fry all of that for a minute or two, and then stir in the Kung Pao sauce (Hosin Sauce) and cooked chicken.

  6. Simmer. Let all of the flavors meld over the heat for a few more minutes.

  7. Add Rosted peanuts on top of Kung Pao chicken.

5. Spring Roll 春卷/chūn jǔan/

(1) Ingredients

  1. 1/3 cup vegetables oil

  2. 8 cups napa cabbage or cabbage sliced thinly

  3. 3 cloves garlic minced

  4. 2 carrots sliced thinly

  5. 1/4 cup soy sauce

  6. 3 tablespoons cornstarch

  7. 24 8" square spring roll wrappers

(2) Directions

Stir fry the Vegetables, garlic, and carrots

  1. Add in the garlic, carrots and bamboo shoots and cook for 1 minute while stirring before adding in the mirin, soy sauce and sesame oil and stirring again then let filling cool completely.

  2. Mix cornstarch with two tablespoons of water.

  3. Lay out the spring roll wrapper, brush cornstarch slurry around the edges to moisten and add about 2 tablespoons of filling in a long rectangle shape, folding in from the sides and rolling the wrappers closed tightly.

  4. Heat 3 inches of oil in a dutch oven to 325 degrees and fry the spring rolls until golden brown (about 2-3 minutes).

6. Orange Chicken 柳橙鸡/lǐu chéng jī/

(1) Ingredients

-2 large eggs, beaten

-1 cup cornstarch

-1/3 cup all-purpose flour

-Kosher salt

-Freshly ground black pepper

-2 lb. boneless skinless chicken breasts, cut into 1” pieces

-Vegetables oil

-3 cloves garlic, minced

-1 tsp. freshly minced ginger

-2/3 c. freshly squeezed orange juice

-3 tbsp. soy sauce

-2 tbsp. apple cider vinegar

-2 tbsp. sweet chili sauce

-2 tbsp. hoisin sauce

-2 tbsp. brown sugar

3 green onions, thinly sliced

Cooked white rice, for serving

(2) Directions

  1. Add eggs in a large bowl, and in a second bowl, mix together cornstarch and flour, salt and pepper. Coat chicken pieces in egg, then toss in flour mixture.

  2. Fry chicken in batches until golden and crispy, 4 to 5 minutes. Drain on a paper towel-lined plate.

  3. Heat 3 tablespoons oil. Add garlic, ginger and cook 2 minutes. Whisk in orange juice, soy sauce, apple cider vinegar, chili sauce, hoisin sauce, brown sugar, and simmer for 1 min.

  4. In a small bowl, whisk together remaining 1 tablespoon cornstarch with 2 tablespoons water. Slowly whisk into sauce to thicken and simmer for about 5 minutes.

  5. Toss chicken with sauce and green onions. Serve over rice.

7. Sweet and Sour Chicken 甜酸鸡/tían sūan jī/

(1) Ingredients

-2 pounds chicken breasts cut into 1” chunks

-2 cup cornstarch

-2 eggs beaten

-1/3 cup flour

-Vegetables oil for frying

-1 cup pineapple chunks

-1 yellow bell pepper cut into 1” chunks

-1 green bell pepper cut into 1” chunks

-1 yellow medium onion cut into 1” chunks

-1/4 cup brown sugar

-1/2 cup apple cider vinegar

-1/3 cup ketchup

-3 teaspoons soy sauce

-3 cloves garlic minced

(2) Directions

  1. Add eggs in a large bowl, and in a second bowl, mix together cornstarch and flour, salt and pepper. Coat chicken pieces in egg, then toss in flour mixture.

  2. Fry chicken in batches until golden and crispy, 4 to 5 minutes. Drain on a paper towel-lined plate.

  3. When done cooking remove all but a tablespoon of the oil.

  4. Add the bell peppers, onion and pineapple and cook for 1-2 minutes, until crisp-tender.

  5. Add the chicken pieces back in and stir until the sauce has thickened and bubbling.

  6. Serve immediately.

8. Broccoli Beef 青花菜牛肉/qīng huā cài níu ròu/

(1) Ingredients

(1) 2 pound flank steak, cut into thin strips

(2)1 teaspoon ground white pepper

(3) cup low sodium soy sauce

(4) 2 tablespoon brown sugar

(5) 7 cloves garlic, minced

(6) 2 one-inch piece fresh ginger, peeled and grated

(7) 1 tablespoon sesame oil

(8) 3 cups of broccoli, cut into florets and blanched

(9) 2 tablespoon toasted sesame seeds

(10) 4 scallions, sliced on the bias

(2) Directions

(1) Season the beef with white pepper.

(2) Make sauce: In a small bowl, whisk together the soy sauce, brown sugar, garlic, ginger, and cornstarch.

(3) In a large nonstick skillet over high heat, warm 1 tablespoon of the sesame oil until just smoking. Add the beef and cook, stirring occasionally, until the meat is just about cooked through. Transfer to a plate.

(4) Add the remaining 1 tablespoon of vegetable oil to the skillet, then add the onions and cook until they are softened, about 8 minutes.

(5) Add the blanched and drained broccoli and cook for 11/2 minute.

(6) Add the beef to the skillet and continue to cook until the beef is cooked through about 3 minutes more.

(7) Transfer to serving plates over rice or veggie .

(8) Sprinkle with sesame seeds and scallions.

9. Mongolian Beef 蒙古牛肉/méng gǔ níu rou/

(1) Ingredients

(1) 1 cup Vegetable oil

(2) 2 teaspoons minced ginger

(3) 1 tablespoon minced garlic

(4) 1 cup soy sauce

(5) 1/2 cup water

(6) 1/2 cup dark brown sugar

(7) 2 pounds flank steak

(8) 1/2 cup cornstarch

(9) 2 teaspoon red pepper flakes, optional

(10) 4 green onions, cut on diagonal into 2-inch pieces

(2) Directions

  1. Make the sauce. Heat 1 tablespoon Vegetable oil in a sauce pan over medium heat. Add ginger and garlic and stir for 30 seconds.

  2. Add soy sauce, water, and brown sugar. Bring to a boil and simmer until thickened some.

  3. Slice flank steak. Or cut in half to make them more bite-sized.

  4. Toss flank steak with cornstarch and let sit 10 to 15 minutes.

  5. Heat 1 cup Vegetable oil in a large pan over medium-high heat.

  6. Add beef and cook 2-3 minutes, until brown and cook both sides.

  7. Add sauce and cook over medium heat for 1 minute, stirring to coat meat.

  8. Add red pepper flakes and green onions and remove from heat.

  9. Sprinkle with sesame seeds and scallions.

10. Egg Drop Soup 蛋花汤/dàn huā tāng/

(1) Ingredients

(1) 4 large eggs, lightly beaten

(2) 4 cups chicken stock

(3) 2 tablespoon cornstarch

(4) 1 teaspoon grated ginger

(5) 1 1/2 tablespoon soy sauce

(6) 4 green onions, chopped

(7) 1/2 teaspoon white pepper

(8) 1 cup mushrooms

(2) Directions

(1) Put stock, ginger, soy sauce, onions, mushrooms in pot and bring to boil: Place the remaining chicken stock, ginger, soy sauce, green onions, mushrooms and white pepper in a pot and bring to a boil.

(2) Make the cornstarch slurry: Measure out 1/2 cup of the stock and mix with the cornstarch until dissolved.

(3) Stir in the corn starch slurry

(4) Slowly pour in the beaten eggs while stirring the soup slowly.

(5) Turn off the heat and garnish with a few more chopped green onions and some white pepper.

11. Hot Sour Soup 酸辣汤/suān là tāng/

(1) Ingredients

(1) 1 cup of chopped Woodear mushrooms or regular mushroom

(2) 1/2 cup chopped green onions

(3) 5 cloves garlic

(4) 1/2 chopped yellow onion

(5) 12 cups chicken stock

(6) 3 tablespoons vegetable oil

(7) 1/2 pound pork (Cut into stripe )


5 c. chicken broth

4" piece of peeled ginger

3 tsp. soy sauce

4 garlic cloves, smashed

1 tsp. sesame oil

2 tbsp. Sliced green onion

(2) Directions

(1) Add the mushrooms to boiling water and let sit in a small bowl for 30 minutes before slicing

(2) Stir fry green onions, garlic cloves, and onion large dutch oven or heavy bottomed pot with the chicken stock and bring to a simmer for 25 minutes then keep on low heat when you continue cooking.

(3) In a large skillet, stir fry cook the pork tenderloin then remove from the pan and add in the ginger, bamboo shoots, soy sauce, rice vinegar, and sugar stirring well to combine and bring to a boil before moving the mixture to the dutch oven with the chicken stock.

(4) Add the mushrooms to the pot along with the tofu bring the heat back up to medium-low for 10 minutes and then add the cornstarch/water mix

(5) Whisk egg in a bowl. Stir the soup in a clock-wise direction at a slow speed and slowly pour eggs to pot. The eggs also spread out while it cooks

(6) Garnish with green onions if desired.

12. Ma Po Tofu/má pó dòu fǔ/ 麻婆豆腐

(1) Ingredients

(1) 16 ounces firm tofu

(2) 4 tablespoons Vegetable oil

(3) 1 pound ground beef or pork or chicken

(4) 3 tablespoons Doubanjiang (fermented chile bean sauce or paste)(Can get from Asian market)

(5) 1 teaspoon minced fresh ginger

(6) ½ teaspoon red-pepper flakes (optional)

(7) 2 teaspoons regular soy sauce

(8) 1 teaspoon of cornstarch

(8) 2 rounded teaspoon granulated sugar

(9) 3 large scallions, cut on a sharp bias into thin, 2-inch-long pieces

(10) 2 tablespoons cornstarch dissolved in 4 tablespoons water

(2) Directions

(1) Get a wok and heat up around 3 tablespoons of oil, stir fry the minced meat until cooked. Transfer out ground meat out and leave the oil in.

(2) Add another 2 tablespoon of vegetable cooking oil and fry Doubanjiang for 2 minute over slow fire until the red turns red. Then add garlic, scallion white, ginger to cook for 1 seconds until aroma. Mix pepper flakes in at the end.

(3) Place the tofu(in bite size) in, simmer for another 6-8 minutes.

(4) Mix 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl to make water starch.

(5) Stir the water starch and then pour the mixture to the simmering pot.

(6) Transfer out and sprinkle Szechuan peppercorn powder (to taste)and chopped garlic greens.

13. Wonton 云吞/yún tūn/

(1) Ingredients


1 lb. ground chicken or pork

3 tsp. soy sauce

1 cup scallion or cilantro thinly sliced

1 tsp. rice wine vinegar

1 tsp. cornstarch

1 tsp. grated ginger

2 garlic clove

1 tsp. white pepper

1 tsp. crushed red pepper flakes

2 tsp. sesame oil

1 package square wonton wrappers

1/4 c. water

For the Soup

5 c. chicken broth

3" piece of peeled ginger

4 tsp. soy sauce

2 tsp. sesame oil

3 tbsp. Sliced green onions, for garnish

1 tsp. white pepper

(2) Directions

(1) Mix ground chicken or pork, soy sauce, chives, vinegar, cornstarch, ginger, garlic, red pepper flakes and sesame oil in a bowl until fully incorporated.

(2) Wet the edges of wonton wrapper with water with your fingers. Place half a tablespoon of pork filling in the center of the wonton wrapper. Fold wonton in half diagonally to create a triangle, and seal the edges.Fold the two identical corners in on each other and press again to seal. Repeat this process for the rest of the wontons.

(3) Bring all soup ingredients to a boil. Simmer on low for 12 minutes. Add wontons into the pot and cook for 10 minutes more. Serve into bowls and garnish with green onions and white pepper.

14. Ramen/lā mìan/拉面

(1) Ingredients

(1) 3 large eggs

(2) 1 tablespoon vegetable oil

(3) 4 cloves garlic, minced

(4) 1 tablespoon freshly grated ginger

(5) 5 cups reduced sodium chicken broth

(6) 1 cup mushrooms

(7) 1 tablespoon soy sauce

(8) 2 pack of instant noodles

(9) 3 cups baby spinach

(10) 1 cup of Chicken meats (left over chicken meat)

(11) 1/3 carrots, grated

(12) 1/2 cup onion

(12) 1/3 cup chopped green onion

(2) Directions

(1) Make hard boiled eggs

(2) Stir fry the ginger, mushrooms, carrots, onion and carrots.

(3) Add the chicken broth and 3 cups water.

(4) Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Add noodles until loosened and cooked through, about 2-3 minutes.

(5) Serve immediately, garnished with eggs.

15. DimSum 点心/dǐan xīn/

Dim sum is a traditional Chinese meal made up of small plates of dumplings and other snack or desserts dishes and is usually accompanied by tea. Typically dim sum is during brunch hours to lunchtime. The dishes are shared among family and friends. It is a fun experience to order a meal at traditional dim sum restaurants . The waiters and waitress push carts roll out of kitchens filled with stacks of dumpling steamers and plates of fried food and go through customer tables. The waiters will mark your table’s menu card with what you’ve ordered. In recent days, most modern dim sum restaurants provide on check-list like menu cards for customers. Guests simply check off the dishes they want and hand it to the servers.

16. Baozi 包子/bāo zi/


For the buns

  • 1 teaspoon kosher salt

  • 2 tablespoons granulated sugar, divided

  • 1 teaspoon double-acting baking powder

  • 1 tablespoon (1 packet) active dry yeast

  • 1 cup warm water, plus additional as needed

  • 4 cups all-purpose flour

For the filling

  • 3 tablespoons soy sauce

  • 1 tablespoon sesame oil

  • 1 tablespoon rice wine

  • 8 ounces ground pork or ground chicken

  • 1/4 cup finely chopped Chinese cabbage

  • 1/2 cup finely chopped scallions

17. Hot Pot 火锅/hǔo gūo/

18. Roast Duck 烤鸭/kǎo yā/

2. 12 Essential Chinese food ingredients.

  1. Soy sauce

Light soy sauce (7.2% sodium) – Soy sauce is a condiment traditionally made from a fermented paste of cooked soybeans. After fermentation, the paste is pressed, producing a liquid, which is the soy sauce. Soy sauce is a traditional ingredient in Asian cuisines. Soy sauce is used in cooking .Chinese soy sauce can be roughly split into two classes which can be brewed or blended.


Soy sauce are brewed directly from a fermentation process using wheat, soybeans, salt, and water without additional additives.


Additives with sweet or umami (savory) tastes are sometimes added to a finished brewed soy sauce to modify its taste

  1. Dark soy sauce

Dark soy sauce (9.3% sodium) – has more intense in flavor and saltiness. It is Perfect for color and flavor . Dark soy sauce adds a terrific mahogany stain to food such as the noodles or meat.

3. Oyster Sauce 蚝油/háo yóu/

Oyster sauce tastes like a combination of soy sauce and barbecue sauce. It is both salty and sweet. It is less salty than soy sauce .The most popular way to incorporate oyster sauce into a recipe is in a stir-fry sauce. The food to which it is added will have a glossy appearance.

Oyster sauce is normally sold in bottles, but it is sometimes packaged in cans. Popular brands is Lee Kum Kee. You can find oyster sauce in Asian section of the international food aisle of the supermarket and Asian grocery stores and online.

4. Seasame oil

5. Shaoxing wine

6. Garlic

7. Ginger

8. Ground white pepper

9. Sugar

10. Vinegar


12. Salt

3. The most common Chinese Kitchen tools

4. Asian Grocery Stores

Here are two popular Asian market in southern California

How to navigate and go to an Asian grocery store for the first time

5. Learn Chinese language -Grocery Shopping