Chinese-Inspired Recipes

Serve steamed bok choy as your vegetable side with our Breaded Pork Cutlets with Ginger-Soy Sauce.

The broiler does all the work in this beef dinner, as opposed to the more traditional, hands-on method of stir-frying in a wok or skillet.

Pineapple and soy sauce combine to give this pork stir-fry dish its sweet-sour flavor.

Save some calories and a little cash with this DIY makeover of the popular Chinese takeout meal.

Making this dish is easer than you think; this beef and broccoli stir-fry requires only one pan and takes about half an hour from start to finish.

Feel free to add some soy sauce, fish sauce, or hoisin to jazz this up and make it your own.

This spicy stir-fry has an Asian flavor and can be served with rice.

Use leftovers from our Braised Chicken with White Wine, Tomatoes, and Peas for this homemade Chinese takeout dinner. Any fast-cooking greens can be used, but we like the flavor and texture of bok choy.

If you're looking for a tasty vegetable for stir-fries, grilling, or salads, try bok choy. Bok choy is especially delicious when eaten raw. Just slice it up, toss with a light dressing, and enjoy.

Try serving this simple Asian-inspired salad with cold sesame noodles or stir-fried chicken with peanuts.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

This dish is full of ingredients that you can store in your pantry, such as noodles, soy sauce, and tahini (sesame paste). After you toss the cool noodles in the creamy sauce, drizzle them with Chinese chili oil to add a little kick to this simple side dish.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

When you have a few smart, flavor-boosting ingredients on hand, your favorite Chinese takeout is faster and lighter to make and enjoy at home. Fresh ginger and scallions dial up the store-bought black bean sauce used to dress these crispy noodles and tender stir-fried vegetables.

Say "open sesame" to a Chinese-restaurant classic that's no longer a guilty pleasure. This chicken is sauteed in a little oil instead of deep fried. The less-sweet sauce has fewer calories than a standard recipe, and, nutritionally, brown rice beats white.

These crackers are a great snack to have on hand. Keep a box in the pantry and fry them up when friends stop by.

Add some Asian flavors to the table with this dish of healthy green vegetables.

The star of this at-home version of the Chinese takeout favorite? An umami-packed sauce made with chicken broth, oyster sauce, rice-wine vinegar, sesame oil, sambal oelek, and fresh ginger and garlic. It's a delicious foil for tender egg noodles, plump shrimp, and crisp-tender snow peas.

Jazz up a store-bought Chinese condiment with vinegar and chili sauce to create a tart and spicy sauce fit for dipping. (Try it with our Summer Rolls.)

To keep them crisp, the green beans are cooked separately, then quickly stir-fried in a hot skillet with the peppers, pork, and sauce.

This Asian-inspired marinade pairs perfectly with pork -- turning into a sticky, spicy, sweet glaze when cooked -- but can also be used with chicken or beef.

This Shanghai-style soup is filling, fragrant, and made for those chilly evenings when the craving to slurp down a big bowl of noodle soup is the strongest! After infusing the collagen-rich chicken broth with ginger, lemongrass, and shiitakes, a medley of different vegetables ranging from hearty winter squash to delicate broccolini are simmered until tender. Lastly, defeat the winter doldrums by ladling the soup over a portion of silky fresh wheat noodles and top it off with a fried egg or sliced chicken (or both!). Whichever way you have it, consider the handful of fresh herbs and lime wedges as mandatory tableside accompaniments. 

Get dinner rolling with this do-it-yourself Chinese favorite, featuring an extra helping of veggies. For these homemade Asian wraps, everyone fills warmed tortillas with a drizzle of store-bought hoisin sauce and some sweet-spicy shredded pork.

You can cook a whole fish in a flash if you use a wok. In this riff on the classic Chinese-restaurant dish, red snapper and scallions are braised in a fragrant garlic- and ginger-infused oil.