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Top Rated Chinese Recipes
This recipe celebrates that “other” drawer in your kitchen. You know the one; it’s packed with take-out menus and chopsticks of dinners long gone. Somewhere between the giant serving spoon, chip clips, and unpaired plastic utensils, you too have those little sauce packets from Chinese delivery. Today is their day. Fish ‘em out and follow the recipe, or play around with ratios depending on what you’ve got.
Click here for the Recipe SWAT Team: Pork Chops.
The best part about these protein-packed lil’ thangz is that they’re not manipulated to fall under the category of gluten-free, GAPS, or paleo. They just traditionally are. — Wok Like MeFor more recipes like this one, visit Wok Like Me.View Recipe
This Chinese barbecue sauce is easy to make and is great on top of your favorite grilled vegetables or meats.
For this simple chicken and Chinese long bean recipe that works well as a brown bag lunch, Mark Bittman gave loose amounts for the ingredients so that you can adjust the serving size. View Recipe
Chinese spareribs, also known as Cantonese BBQ or char siu, are spareribs that are marinated in hoison sauce, soy sauce, and spices and barbecued or roasted. This chinese spareribs recipe is easily one of our best spareribs recipes due to its ability to deliver the taste and texture of ribs you can typically only find at your local Chinatown. It doesn’t require you buy esoteric ingredients for the marinade or pork. Both Kansas City-style and St.Louis-style spareribs can be used.
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Our Sublemonal Message is potent and tart – we let the natural flavor of meyer lemons shine – and with the added ginger it makes a delightful glaze for meats or base for sauces. This chicken stir-fry uses those flavors for a quick and memorable entrée.With half a cup of Sublemonal Message you’ll have a delicious dinner for four in no time. The Meyer lemon rind in our marmalade gives this stir-fry a burst of citrus flavor and saves you the time of zesting yourself, and the rice wine vinegar and soy sauce up the savory factor resulting in a balanced, healthy dish.Recipe comes courtesy of Jamnation Jam creator Gillan Reynolds. Click here to check out the full Jamnation lineup of certified Fair Trade artisanal jams.View Recipe
In some ways, this recipe epitomizes my passion for simple, fresh sauces. It’s just hot oil infused with garlic and chiles and loaded with sliced scallions. It’s served crackling hot, poured straight from a wok onto whole fish, grilled steaks, roasted potatoes, or even bowls of plain rice. I call it “Chinese” because it reminds me of some of my favorite dishes. It’s part sauce, part condiment, and part stir-fry. The steely perfume of a hot wok or cast-iron skillet is an important ingredient in this preparation. I’ve made this with just about any greens I’ve had on hand. Try it with chopped ramps, kale, bok choy greens, arugula, or garlic chives. Chopped romaine lettuce works too.Make sure all of the ingredients are ready before you start. This is a last-minute preparation that is best made and served immediately.View Recipe
These Chinese Five Spice Pumpkin Seeds pack a punch with the spice's aromatic flavors.
These Chinese-style ribs are served with a sweet, guava barbecue sauce that balances their spicy flavor with a sweet and tart finish.
Recipe contributed by Steven Raichlen for Food & Wine magazine.
Add some Chinese chili oil to the Bloody Mary for a spicy kick. The Chinese Chili Bloody Mary is made at China Latina in New York City.
This spicy red noodle soup, jjambbong (also spelled jjamppong), is one of the most popular Korean-Chinese dishes, alongside another noodle dish called jajangmyeon (noodles in black bean sauce). Adapted for Korean taste by early Chinese immigrants to Korea, Korean-Chinese cuisine (although called Chinese by Koreans) is a huge part of Korean food culture. Korean-Chinese restaurants are everywhere in Korea. Every Korean especially loves the two noodle dishes, jajangmyeon and jjambbong. Oftentimes, Koreans have a hard time choosing between the two when eating out.
You will find it surprisingly easy to make this popular bowl of noodle soup at home with easy-to-find ingredients. Restaurants use hand-pulled noodles (that are a tad chewy), but for home cooking you can find ready-made fresh noodles at Korean markets. Another option is to simply use spaghetti or linguini noodles. The soup is typically made with chicken stock for a rich flavor, but you can also use anchovy broth for a cleaner, lighter taste. This soup also incorporates pork, chile-infused oil, and various vegetables and seafood. The combination of all the natural ingredients creates a hearty bowl of soup that is packed with robust flavors. The spiciness will surely clear your sinuses!
These chewy-crisp pockets of goodness are fun to make and even better to eat. They are a popular Chinese snack filled with the slight garlicky bite of Chinese chives and the savory depth of seasoned pressed tofu. Clear cellophane noodles add body and egg binds the ingredients together. Some cooks add dried shrimp, but I prefer to avoid muddling the flavors.
The turnovers are a great snack or can be served with a bowl of soup, plate of dumplings, and/or a salad. Use regular grocery store flour for the best results. The bit of oil in dough yields a slightly rich finish.
Click here for 5 Unusual Ways to Use Tofu.