Wonton noodles is a popular Cantonese noodle dish with many regional varieties found throughout Southeast Asia. Traditionally, it consists of chewy egg noodles and wonton dumplings, combined and served in a flavorful chicken, pork, or seafood broth. The dumplings are usually filled with a combination of minced pork and shrimps, lightly flavored with sesame oil, …
Category: Recipes
Sweet and sour pork (Gu lao rou)
Sweet and sour pork is a Chinese dish consisting of batter-coated chunks of pork that are deep-fried until crispy on the outside and tender on the inside. Chunks of meat are then mixed with a bright red, sticky, sweet and sour sauce, and vegetables such as carrots, green pepper, and onions. The dish has …
Cha siu bao
Cha siu bao are popular Chinese pork roast buns. Whether steamed or baked, they are always filled with a sweet and spicy grilled pork filling. Steamed varieties are delicate and soft, with a snowy white color, while baked chao siu bao have a light golden color and are usually covered in a glossy glaze. …
Twice-cooked pork (Hui guo rou)
Twice cooked pork is a Sichuan specialty prepared by cooking fatty pork leg or belly (with the skin intact) in two different ways. Pork is first simmered in a pot and cooled in the refrigerator in order for the meat and fat to firm up. After that, the meat is sliced and stir-fried with vegetables …
General Tso’s chicken (Zuǒ Zōngtáng jī)
General Tso’s chicken is a Chinese-American sweet and spicy dish consisting of chicken dices that are first deep-fried, then stir-fried together with ginger, garlic, scallions, and hot chili peppers in a sauce made from sugar, soy sauce, rice vinegar, and rice wine. Although named after General Tso Tsungtang, the dish has no real-life connection …
Ginger Garlic Chicken Ramen
Forget the pre-packaged stuff and make your own flavor-packed ramen from scratch with this easy recipe. Directions Step 1Combine stock, chicken, ginger, and garlic in a large pot or Dutch oven. Bring to a boil. Reduce heat to low and simmer, covered, until chicken is cooked through, 25 to 30 minutes. Add mushrooms, soy sauce, and …
Classic Hearty Squash Casserole Recipe
Squash casserole — even the words can evoke, for certain folk, the sights and smells of an old-school Southern meat-and-three restaurant, or grandma’s sideboard on Thanksgiving, covered with dishes. It’s a simple and delicious way to add veggies to a plate, and a smart (and inexpensive) way to manage a home garden’s overabundance of summer …
Chicken Meatball and Vegetable Noodle Soup
Throw some zoodles into soup for a new take on a tried-and-true classic. Directions Step 1Heat oil in a large pot or Dutch oven over medium heat. Add onion and garlic and cook, stirring occasionally, until golden brown, 4 to 6 minutes. Add wine and thyme. Cook until wine is syrupy, 1 minute. Add chicken stock. Cover; …
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Skillet Chicken with Brussels Sprouts and Apples
Brown sugar and apples bring sweetness to this chicken and brussels sprouts dish. Directions Step 1 Season chicken thighs with fresh thyme, and kosher salt and black pepper. Cook in canola oil in a large skillet over medium-high heat until cooked through, 4 to 5 minutes per side; transfer to a plate. Step 2 Add …
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Butternut Squash-Apricot Chicken Noodle Curry
Dried apricots brighten up this creamy curry dish. Directions Step 1Cook noodles according to package directions. Step 2Meanwhile, season chicken with salt and pepper. Heat oil in a large pot or Dutch oven over medium-high heat. Add chicken, onion, and garlic. Cook, stirring occasionally, until browned, 7 to 9 minutes. Stir in curry powder, chili powder, and cinnamon. Cook, stirring …
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Butternut Squash and Chicken Chili
Green chiles and fire-roasted tomatoes give this chicken and squash chili a fiery kick. Directions Step 1Cook ground chicken, onion, and chopped garlic cloves in olive oil in a large saucepan over medium heat until chicken is cooked through, 5 to 6 minutes. Step 2Stir in chili seasoning mix and diced green chiles; cook 1 minute. Stir …
Pierogies with Sausage, Cabbage & Pear
Pierogies are a great shortcut item that can be found in the freezer section of the grocery store. Steam for a softer texture, or fry if you prefer a few crispy edges. Directions Step 1Cook pierogies according to package directions. Step 2Heat oil in large skillet over medium-high heat. Add bratwurst and cook, breaking into pieces with …
Beef-and-Pineapple Tacos with Mojo Beans
Give these your own twist! Swap out the beef for equal amounts of chicken breast or pork loin or trade pineapple for mango. Directions Step 1Prep Tacos: Combine onion, garlic, chili powder, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Add beef and stir to coat; let stand 15 minutes. Step 2Meanwhile, toss together jicama, radish, …
Creamy Polenta with Mushrooms & Collards
While both grits and polenta are made from stone-ground cornmeal (dent corn and flint corn, respectively), polenta tends to have a more toothsome, slightly coarser texture. Directions Step 1 Bring milk and 3 cups stock to a boil in a large saucepan. Whisk in polenta. Reduce heat to low and cook, whisking occasionally, until polenta …
Thai Noodle Soup with Shrimp & Pumpkin
This soup can be made up to two days ahead, but be sure to store the noodles and soup separately. Gently reheat the noodles in the microwave by adding a few splashes of water and covering them with a damp paper towel. This soup can be made up to two days ahead, but be sure …
Sweet Potato and Kale Grilled Cheese
Sweet Potato and Kale Grilled Cheese-this grilled cheese sandwich is layered with sweet potatoes, kale, caramelized red onions, rosemary, and lots of cheese! Oh, and it is cooked in brown butter too! It’s amazing! Our Sweet Potato and Kale Pizza is my favorite fall pizza. I insist we make it once a week during the …
Incredible Squash Pizza
Equipment Measuring cups and spoons Roasting pan Small mixing bowl Large mixing bowl Parchment paper Baking tray Ingredients 3 cups Mashed Butternut Squash 1 large roasted squash 1 cup Almond Flour if you want a nut-free pizza, try using fine cornmeal ¾ cup Garbanzo Flour ¼ teaspoon Sea Salt ⅛ teaspoon Black Pepper 2 tablespoons plus 1 tablespoon Ground Flax 1 teaspoon Dried Oregano Toppings Green Pizza Sauce recipe below A handful of pitted …
Egg tart
One of the most famous Chinese desserts is the classic egg tart, a delicious pastry consisting of a flaky outer shell with a creamy, but firm egg custard in the center. The origin of this traditional Chinese dessert is vague. It is believed that it grew out of Chinese contacts with western culinary traditions, but …
Shuǐjiǎo
Shuǐjiǎo are Chinese dumplings served without broth or soup, filled with various ingredients that are limited only by one’s imagination. The boiled dumplings are a staple food of northern China. Some of the most popular ingredients for the filling include shrimp, cucumber, purple cabbage, ground pork, bean sprouts, vermicelli, and rice. Shuǐjiǎo are especially …
Jianbing
A favorite breakfast item in China sold by numerous street food vendors early in the morning, jianbing or fried pancake is a thin and savory crêpe-like pancake that is made by spreading batter over a hot, cast-iron slab with a wooden paddle. The batter can be made with a variety of different flour, with the most …
Orange chicken (Chen pi ji)
Orange chicken is an American-Chinese dish that was invented as a variation on General Tso’s chicken. The dish consists of battered chicken that is fried with sweet and sour orange and chili sauce. In the United States, a chain restaurant called Panda Express credits itself with the invention of the dish, evolving it into a meal that is much sweeter …
Dan Dan noodles
Traditional dan dan noodles are a true classic of Chinese cuisine. The star of the dish is a spicy sauce served with the noodles. Made with chili oil, preserved vegetables, Sichuan peppercorn, and sometimes sesame or peanut paste, the sauce bursts with heat and complex flavors. The meat, most commonly minced pork or beef, …
Xiaolongbao
Xiaolongbao are soup-filled dumplings originating from the 19th-century Nan Xiang, what is today Shanghai’s Jiading district. It is believed that the first form of xiaolongbao was sold by Huang Mingxian, a shop owner who wanted to evolve the classic dumpling due to the increased competition of neighboring vendors. The dumplings are usually filled with …
Har gow
Har gow is a Cantonese dumpling characterized by a delicate, translucent wrapper enveloped around a shrimp filling. The dish was created out of necessity when the owner of a small, family-style teahouse from Guangzhou came up with an idea to buy the shrimp from local fishermen and use it to make dumplings that the locals …
Peking duck (Beijing kao ya)
The history of Peking duck goes back to China’s Yuan Dynasty of the 13th century. Bianyifang, Beijing’s oldest restaurant specializing in Peking duck has been in business since the Jiajing reign of the 16th century, serving as a testament to the popularity of this succulent, tantalizing dish. The duck is cooked until the skin turns …