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A classic Chinese beef stir-fry where the meat is marinated with baking soda, egg white and cornstarch to make even tough pieces tender and juicy. Quickly pan-fried with leeks, onion, garlic and ginger and served with a light soy sauce glaze.
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Learn how to make silky, homemade egg noodles from scratch. This versatile noodle can be used in soups, stir‑fries, or served with sauces like Peking duck or Char Siu. The recipe yields four portions and includes step‑by‑step instructions, equipment list, storage tips, and nutritional information.

A bold fusion of Chinese chili crisp, sweet hot honey, and tender chicken thighs tossed with crisp red pepper, snow peas, and green onions. Quick stir‑fry that delivers crunchy texture, sweet‑spicy flavor, and a glossy sauce—perfect for a weeknight dinner.

A step‑by‑step guide to making silky soft tofu pudding at home using fresh soybeans, homemade soy milk, and a simple egg‑coagulation method. The recipe follows the traditional Chinese street‑food technique, yielding a delicate, melt‑in‑your‑mouth tofu that can be served sweet with brown‑sugar syrup or savory with chili oil and green onion. Includes tips for soaking, filtering, cooking soy milk, and steaming the egg‑tofu curd.

Wide rice noodles stir-fried with tender chicken, crunchy Chinese cabbage, mushrooms, carrots and aromatics, all lifted by a soy‑oyster sauce. A complete, quick and flavorful Asian dish, perfect for a balanced dinner.

A quick and satisfying Chinese‑inspired shrimp dish with a silky, savory sauce poured over fluffy rice. The shrimp are marinated, quickly pan‑seared, then coated in a thickened chicken broth sauce enriched with egg, green onions, and a hint of sesame oil.

A quick and easy Chinese‑style chicken stir‑fry with sweet caramelized onions. The chicken is marinated in soy, oyster sauce and cornstarch for extra tenderness, then seared and tossed with onions for a savory, slightly sweet main dish that serves four.