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Tasty and Festive Chinese Restaurant Copycat Recipes

Tasty and Festive Chinese Restaurant Copycat Recipes

Let’s welcome the Year of the Rabbit with a bang with these delicious copycat recipes from popular Chinese restaurants like Pei Wei, PF Chang’s, and Panda Express.

Panda Express’s Chicken Potstickers

Potstickers are a traditional Asian appetizer, and this copycat recipe from Panda Express is a delicious rendition.

Yields 50 | Prep. time 40 minutes | Cooking time 30 minutes

Ingredients

  • ½ cup + 2 tablespoons soy sauce, divided
  • 1 tablespoon rice vinegar
  • 3 tablespoons chives, divided
  • 1 tablespoon sesame seeds
  • 1 teaspoon sriracha hot sauce
  • 1 pound ground pork
  • 3 cloves garlic, minced
  • 1 egg, beaten
  • 1½ tablespoons sesame oil
  • 1 tablespoon fresh ginger, minced
  • 50 dumpling wrappers
  • 1 cup vegetable oil, for frying
  • 1 quart water

Directions

  1. In a mixing bowl, whisk together ½ cup of soy sauce, vinegar, 1 tablespoon of the chives, sesame seeds, and sriracha to make the dipping sauce.
  2. In a separate bowl, mix together the pork, garlic, egg, the rest of the chives, 2 tablespoons of soy sauce, sesame oil, and ginger.
  3. Add about 1 tablespoon of the filling to each dumpling wrapper.
  4. Pinch the sides of the wrappers together to seal them. You may need to wet the edges a bit so they’ll stick.
  5. Heat the cup of oil in a large skillet. When hot, working in batches, add the dumplings and cook until golden brown on all sides. Take care of not overloading your pan.
  6. Add the water and cook until tender, then serve with the dipping sauce.

 

 

PF Chang’s Lettuce Wraps

This is probably one of the most beloved appetizers on PF Chang’s menu. This copycat recipe lets you make them at home any time you get the craving.

Serves 4 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 2 cloves garlic, minced
  • 1 onion, diced
  • ¼ cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon ginger, freshly grated
  • 1 tablespoon Sriracha (optional)
  • 1 (8-ounce) can whole water chestnuts, drained and diced
  • 2 green onions, thinly sliced
  • Kosher salt and freshly ground black pepper to taste
  • 1 head iceberg lettuce

Directions

  1. Add the oil to a deep skillet or saucepan and heat over medium-high heat. When hot, add the chicken and cook until it is completely cooked through. Stir while cooking to make sure it is properly crumbled.
  2. Drain any excess fat from the skillet, then add the garlic, onion, hoisin sauce, soy sauce, ginger, sriracha, and vinegar. Cook until the onions have softened, then stir in the water chestnuts and green onion and cook for another minute or so. Add salt and pepper to taste.
  3. Serve with lettuce leaves and eat by wrapping them up like a taco.

 

 

Pei Wei’s Honey-Seared Chicken

This deliciously sweet and salty recipe is inspired by Pei Wei’s honey-seared chicken.

Serves 4 | Prep. time 2 hours 30 minutes | Cooking time 25 minutes

Homemade Orange Chicken with Rice on a background

Ingredients

Batter

  • 1 cup flour
  • ⅔ cup cornstarch
  • 1 egg
  • ¾ cup water
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon baking powder

Chicken

  • 1 pound boneless chicken breast, cut into bite-sized pieces
  • 1 tablespoon soy sauce
  • ⅛ teaspoon white pepper
  • ¼ teaspoon kosher salt
  • 1 tablespoon cornstarch
  • 1 tablespoon chives or green onions, sliced thin, for garnish

Sauce:

  • ½ cup sake or rice wine
  • ½ cup honey
  • 3 ounces rice vinegar
  • 3 tablespoons soy sauce
  • 6 tablespoons sugar
  • ¼ cup cornstarch

Directions

  1. Combine all of the batter ingredients in a mixing bowl. Stir to combine completely, then refrigerate for at least 2 hours.
  2. Coat the chicken pieces with all of the seasoning ingredients. Refrigerate for at least 20 minutes.
  3. Heat about 2 cups of oil in a deep skillet or saucepan. Coat the seasoned chicken pieces with the batter and add them to the oil. Cook for about 4–5 minutes or until the chicken is cooked through and golden brown.
  4. Combine all of the sauce ingredients except for the cornstarch in a saucepan. In a separate bowl, mix the cornstarch with ¼ cup of water. Bring the sauce to a boil and then slowly whisk in the cornstarch slurry. Boil for another couple of minutes until the sauce thickens to a honey-like consistency.
  5. Serve warm with rice or noodles and garnish with chiseled chives or sliced green onions.

 

 

PF Chang’s Dan Dan Noodles

This recipe is a tribute to the flavorful Dan Dan Noodles you can get at PF Chang’s.

Serves 4 | Prep. time 5 minutes | Cooking time 5 minutes

Ingredients

  • 1 teaspoon oil
  • 2 tablespoons green onion, minced
  • ½ teaspoon garlic, minced
  • ½ teaspoon chili paste
  • ¼ pound ground pork or chicken, cooked
  • 1 (14- ounce) package Asian egg noodles, cooked
  • 1 teaspoon cornstarch
  • 2 teaspoons water

Sauce

  • 2 ounces soy sauce
  • 1 ounce cooking wine
  • 1 teaspoon oyster sauce
  • 1 teaspoon granulated sugar
  • ¾ cup chicken stock

Directions

  1. Heat 1 teaspoon of oil in a large skillet or wok. When hot, add the chili paste, garlic, and green onion and cook for 5–10 seconds.
  2. Add the cooked chicken and stir for another 10 seconds. Add the soy sauce, wine, oyster sauce, sugar, and chicken stock, and cook for another 20 seconds.
  3. Mix the cornstarch with 1 teaspoon of water to make a slurry. Stir into the sauce to thicken it. You can make more slurry if it isn’t getting thick enough with the cornstarch and water.
  4. Pour the sauce over the cooked egg noodles.
  5. Serve garnished with bean sprouts and thinly sliced cucumber if desired.

 

 

Panda Express’s Chow Mein

Sometimes, all you want is some delicious chow mein. This recipe is inspired by the super tasty chow mein you find at Panda Express. Yaki Soba noodles are found in the produce section of the grocery store; usually, the three small packages you’ll need are sold together in one 17-ounce pack.

Serves 4 | Prep. time 10 minutes | Cooking time 5 minutes

Ingredients

  • ¼ cup soy sauce
  • 1 tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • Ground black pepper to taste
  • 2–3 tablespoons vegetable oil
  • 3 (5.6-ounce) packages refrigerated Yaki Soba noodles
  • ⅔ cup celery, chopped diagonally
  • 1 medium onion, thinly sliced
  • 2 cups cabbage, chopped

Directions

  1. In a mixing bowl, stir together the soy sauce, brown sugar, garlic, ginger, and pepper.
  2. Rinse the Yaki Soba noodles well, then drain.
  3. In a large skillet or wok, heat the oil over medium-high heat. When hot, add the celery and onions and cook for about 2 minutes.
  4. Add the cabbage to the skillet and cook for another minute or so until it starts to soften.
  5. Stir in the Yaki Soba noodles and soy sauce mixture and cook for another 3 minutes.

 

 

P.F. Chang’s Ginger Panna Cotta

If you need to clean your palate after a heavy meal, here is a dessert that will refresh your taste buds. Thank you, P.F. Chang, for this wonderful treat.

Serves 3 | Prep. Time 10 minutes | Cooking time 4 hours 10 minutes

Ingredients

Panna cotta

  • ¼ cup heavy cream
  • ½ cup granulated sugar
  • 1 tablespoon grated ginger
  • 1½ tablespoons powdered gelatin
  • 6 tablespoons warm water

Strawberry sauce

  • 2 pounds ripe strawberries, hulled
  • ½ cup granulated sugar
  • 2 teaspoons cornstarch
  • ½ lemon, juice
  • 1 pinch salt

Directions

  1. Place the cream, sugar, and ginger in a saucepan and cook over medium-low heat until the sugar dissolves. Remove the mixture from the heat and set aside.
  2. In a medium-sized bowl, mix the water and the gelatin together. Set aside for a few minutes.
  3. After the gelatin has rested, pour the sugar mixture into the medium-sized bowl and stir, removing all lumps.
  4. Grease your ramekins and then transfer the mixture into the ramekins, leaving 2 inches of space at the top.
  5. Place the ramekins in your refrigerator or freezer to let them set for at least 4 hours.
  6. While the Panna cottas are setting, make the strawberry sauce by cooking all the sauce ingredients in a medium-sized pan for 10 minutes. Stir the mixture occasionally, then remove from heat.
  7. When the Panna cottas are ready, flip over the containers onto a plate and allow the gelatin to stand. Drizzle with the strawberry sauce and serve.

 

 

 

***These recipes and more can be found in Lina Chang’s Copycat Recipes: Making PF Chang’s, Panda Express & Pei Wei Most Popular Chinese Recipes at Home. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious Chinese Takeout Recipes!

Delicious Chinese Takeout Recipes!

Prepare delicious Chinese take-out food with Mama Li’s best secret recipes! Perfect for Chinese New Year!

Dumplings with Peanut Sauce

Serves: about 40 pieces | Preparation time: 1 hour 30 minutes | Cooking time: 30 minutes

Ingredients

  • 1 pound ground pork
  • 2 tablespoons soya sauce
  • 1 teaspoon salt
  • 1 tablespoon rice wine vinegar
  • ¼ teaspoon white pepper
  • 2 tablespoons sesame oil
  • 2 tablespoons vegetable oil
  • 3 green onions, sliced
  • 1½ cups Napa cabbage, shredded
  • 4 tablespoons bamboo shoots, shredded
  • 1 teaspoon fresh ginger, grated
  • 2 garlic cloves, minced
  • 40-50 round dumpling wrappers
  • Egg wash for sealing (1 egg beaten with 1-2 tablespoons of water)

Spicy Peanut Sauce

  • ½ cup smooth organic peanut butter,
  • 1 cup water
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon chili paste
  • 1 pinch hot chili pepper flakes

Directions

  1. Warm 2 tablespoons of vegetable oil in a wok on medium-high heat. Add the garlic and ginger. Sauté for 30 seconds. Reduce heat to medium and add the green onions, Napa cabbage, and bamboo shoots. Sauté until the vegetables are tender. Remove from heat and let cool down for a few minutes.
  2. Add the vegetable mixture to the raw ground pork. Mix well.
  3. Place 1 teaspoon to 1½ teaspoon of the pork filling onto one half of the wrapper. Seal the dumpling by brushing lightly with some egg wash on the edges. Press lightly to seal. Pleat if desired.
  4. You can cook the dumplings by either steaming (preferable for added flavors) or boiling them.
  5. When boiling, add them to the pot only when the water has started boiling. Let them boil for about 12 minutes.
  6. If you are using a bamboo steamer, place cabbage, bok choy, or large lettuce leaves at the bottom of the steamer. It will prevent the dumplings from sticking to the bottom. Arrange the dumpling so they do not touch. Steam for 15 minutes.
  7. You can also fry them after they have been boiled or steamed for added flavor.
  8. To make the peanut sauce, combine ingredients in a blender, mix until smooth. Add some more water if necessary for the desired consistency.
  9. Serve dumplings with peanut sauce, warm.

 

Chinese Spare Ribs

Serves: 4-6 | Preparation Time: 10 minutes | Marinating time: 8 hours + (overnight) | Cook Time: 1hr 5 minute

Ingredients

  • 1 slab pork spareribs, about 4 or 5 pounds, sliced into individual ribs
  • 5 cloves garlic, crushed and minced
  • ½ cup soy sauce
  • ½ cup sherry
  • ¼ cup hoisin sauce
  • 3 tablespoons chili garlic paste
  • 4 tablespoons packed brown sugar
  • 2 tablespoons molasses
  • 1¼ teaspoons Chinese five-spice powder
  • ½ teaspoon cardamom
  • 1½ teaspoons sesame oil

Directions

  • Place ribs in a large stockpot and cover completely with water, plus an extra inch. Bring water to a boil, reduce heat, and let simmer for at least one hour. Meat should be tender and close to falling off the bone. Remove ribs from water and allow them to cool completely.
  • In a large bowl, combine all other ingredients. Split the marinade in two. Reserve half in a sealed container in the refrigerator. Place cooled ribs into the other half of the marinade and toss to coat. Cover and refrigerate for 8 hours or overnight.
  • Let ribs rest at room temperature for at least 30 minutes before cooking.
  • Preheat broiler or grill.
  • If using a broiler, transfer ribs to a foil-lined baking sheet. Brush liberally with remaining marinade and broil or grill for 5-7 minutes or until hot and just beginning to crisp around the edges. Turn over the ribs after 3 minutes. Brush with marinade and continue cooking for 2-4 more minutes.
  • Transfer to a serving plate and enjoy immediately.

 

Chicken Lo Mein

Serves: 4-6 | Preparation Time: 10 minutes | Cook Time: 15 minutes

Ingredients

  • 1 pound Chinese egg noodles
  • 2 cups Napa cabbage, shredded
  • 1 cup oyster mushrooms, chopped
  • 5 green onions, sliced, greens part reserved for garnish
  • 1 pound boneless, skinless chicken, cubed
  • 1 tablespoon sesame oil
  • inch piece of ginger, peeled and grated
  • 2 tablespoons soy sauce
  • 2 tablespoons sherry
  • 1 teaspoon cornstarch
  • ½ teaspoon crushed red pepper
  • ½ teaspoon salt
  • 1 tablespoon peanut (or other preferred) oil

Directions

  • Begin by cooking noodles: In a large sauce pan or stock pot, bring water to a boil. Add noodles and cook until firm, approximately 5 minutes. Check for doneness along the way, as cooking times may vary depending on thickness. Drain and rinse with cold water. Return noodles to pot, and toss gently with sesame oil. Set aside.
  • Heat a wok over high heat and add oil to coat pan.
  • Add crushed red pepper to the pan, tossing around until fragrant. Add chicken, ginger, soy sauce, sherry, salt, and cornstarch. Cook, tossing gently, for 2 minutes.
  • Add shiitake mushrooms, white parts of the green onions and cabbage, cook for two more minutes until chicken begins to brown and cabbage wilts slightly. Remove chicken mixture from pan and set aside.
  • Add a bit more oil to the hot pan before adding noodles. Toss noodles in the hot oil for no more than 1 minute. Add the chicken mixture back into the pan and toss gently until heated through.
  • Garnish with green onions, if desired.
  • Serve immediately

 

Yang Chow Fried Rice

Serves: 4-6 | Preparation Time: 20 minutes | Cook Time: 15-20 minutes

Ingredients

  • 2 eggs, beaten
  • ⅔ cup frozen peas, thawed
  • 1 medium carrot, diced
  • ½ pound Chinese roast pork, cooked, shredded, or diced
  • ½ cup small shrimp, shelled and deveined
  • 3 cloves garlic, crushed and minced
  • 3 green onions, sliced, whites and greens separated
  • 4 tablespoons soy sauce or ponzu
  • 4-5 cups cooked rice
  • 1½ tablespoons peanut (or other preferred) oil

Directions

  1. Heat 1 tablespoon of oil in a wok over medium-high heat.
  2. Add eggs and cook until just set, cut into small pieces while cooking. Remove from pan and set aside.
  3. Add garlic and vegetables to pan, and cook for 4 minutes, tossing gently while cooking.
  4. Add remaining oil and shrimp to the pan, and cook until they begin to turn pink and look done. Add pork, remaining oil, and egg back into the pan, tossing gently to incorporate. Cook for about 2 minutes.
  5. Add rice and soy sauce to pan. Cook rice, tossing gently until well incorporated and rice begins to toast very slightly, approximately 3-4 minutes.
  6. Serve immediately, garnishing with green onions if desired.

Note: for best results, cook rice a day ahead of time or use leftover rice.

 

Szechuan Beef

Serves: 4-6 | Preparation Time: 10 minutes | Cook Time: 20 minutes

Ingredients

  • 1 pound flat iron steak (cut into very thin strips against the grain)
  • 2 carrots, julienne
  • 1 celery stalk, julienne
  • ½ small red bell pepper, julienne
  • 1 tablespoon minced ginger
  • 4 green onions, white part only, julienne
  • 1 tablespoon hoisin sauce
  • 3 teaspoons chili sauce
  • 6 tablespoons peanut oil for stir-frying, or as needed
  • ¼ teaspoon salt
  • 1 tablespoon dry sherry
  • ½ teaspoon sugar
  • ½ teaspoon Szechuan peppercorn
  • Rice for serving

Directions

  1. In a small dry pan, toast the Szechuan peppercorns until fully aromatic, approximately 2-3 minutes.
  2. In a small bowl, add chili sauce and hoisin sauce. Mix and set aside.
  3. Heat pan or wok on high heat, and add a tablespoon of peanut oil. Let the oil warm for about 30 seconds. When the oil is hot, add carrots, celery, and red bell pepper. Stir fry for 3 to 4 minutes and remove from heat. Place vegetables on a plate and reserve.
  4. Add 4 to 5 tablespoons of peanut oil and add steak. Stir fry for about ten minutes or until the steak is dark brown and sizzles.
  5. Splash with the sherry once the steak is done.
  6. Remove all but 2 tablespoons of peanut oil. Add the reserved hoisin sauce mixture, ginger, salt, and green onions. Turn heat down to medium-high. Stir fry for just under a minute.
  7. Add carrots back into the pan and Szechuan peppercorns. Simmer for about 2 minutes.
  8. Serve with rice.

 

Chinese Doughnuts

Makes: 12 | Preparation Time: 15 minutes | Cook Time: 10 minutes

Ingredients

  • 2 cups all-purpose flour
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup milk
  • ⅓ cup butter, cubed
  • ⅓ cup butter
  • ¾ cup milk
  • Oil for frying
  • Granulated sugar for dusting

Directions

  1. In a medium-sized bowl combine flour, baking powder, and salt.
  2. Using your hands, add butter to the flour mixture and incorporate until crumbly but with no large clumps.
  3. Add milk and mix until a firm dough forms.
  4. Turn dough out onto a lightly floured working surface and knead just enough to form an elastic ball. Do not over-knead the dough in this stage.
  5. In a wok or pan large enough for frying, heat 2 inches of oil over medium-high heat.
  6. Shape dough pieces into golf ball-sized balls. Flatten slightly, not applying too much pressure.
  7. Fry in small batches, not overcrowding the pan. Slowly lower doughnut into oil and fry until golden brown, about 4 minutes, turning once.
  8. Remove doughnuts from oil and dust in sugar.
  9. Allow to cool slightly before eating.

 

***These recipes and more can be found in Sarah Spencer’s Best Chinese Take-out Recipes from Mama Li’s Kitchen. To get your copy of the cookbook, click on the cover or here.

To download or print any of these recipes, click here.

Best Chinese Takeout Recipes!

Best Chinese Takeout Recipes!

Make your own Chinese takeout tonight with the best Chinese takeout recipes from Lina Changs’s cookbook Chinese Takeout Cookbook Favorite Chinese Takeout Recipes to Make at Home! You’ll find all your favorites like Spring Rolls, Dumplings, Lo Mein Noodles, Beef Kung Pao, Chicken General Tso, even Fortune Cookies and more!

Vegetable Spring Rolls

Serves 50 – Preparation time 45 minutes – Cooking time – 30 minutes

Ingredients

  • 1 ½ cups bean sprouts
  • 8 shiitake mushrooms
  • 1 tablespoon sesame oil
  • 3 green onions, trimmed and diced
  • 3 cloves, garlic, minced
  • 1 teaspoon ginger, freshly grated
  • 2 medium carrots, shredded
  • 2 ½ cups green cabbage, shredded
  • 8 ounces canned bamboo shoots, drained and thinly sliced
  • 2 tablespoons low-sodium soya sauce
  • 2 tablespoons peanut (or any other preferred) oil
  • 50 spring roll wrappers, thawed
  • 1 egg, beaten with 2 tablespoons of water
  • Oil for frying

Directions

  1. Wash and drain the bean sprouts. Set them aside.
  2. Wash and pat the mushrooms dry. Julienne them very finely.
  3. Heat 1 tablespoon of sesame oil in a skillet or wok over medium-high heat. Add the green onions, garlic, and ginger. Stir-fry for about 1 minute.
  4. Add the remaining vegetables. Sauté until tender, about 3-4 minutes.
  5. Add the soya sauce and peanut oil. Stir to combine well. Cook for 1 more minute and remove it from the heat.
  6. Place the filling in a strainer to remove most of the cooking liquids. Place the filling in a bowl.
  7. Open your package of spring rolls and place all but one wrapper under a clean, damp, dishcloth to ensure the wrappers do not dry out.
  8. Set your wrapper on a flat surface with one corner pointed at you.
  9. Place a generous tablespoon of filling on the bottom of the wrapper, about two inches above the corner point.
  10. Fold the bottom part of the wrapper over the filling, and then fold the sides over the filling, so you have what almost looks like an envelope with a long flap.
  11. Roll the spring roll away from you until you get about two inches from the top, brush the edges at the top with your egg wash, complete roll, and repeat.
  12. Keep finished rolls under clean, damp, dishcloth as well.
  13. Once you have all of your rolls set, line a plate with paper towels.
  14. Fill a heavy pot halfway up with oil for frying. Warm the oil on medium heat until it reaches 350ºF. You can also use a wok or a deep fryer. Deep-fry spring rolls until they are golden, about 1-2 minutes on each side.
  15. Place spring rolls on a plate lined with paper towels to absorb any excess oil before serving.
  16. Serve with your favorite dipping sauce.

 

Dumplings

Serves 30-40 – Preparation Time 2 hours – Total Time 2 hours and 15 minutes

Ingredients

  • 3 pounds bok choy, washed
  • 1 ½ pounds ground pork
  • ⅔ cup rice wine
  • ½ cup vegetable oil
  • 3 tablespoons sesame oil
  • 1 tablespoon salt
  • 3 tablespoons soy sauce
  • ¼ teaspoon white pepper
  • ⅔ cup water
  • 3-4 packages dumpling wrappers

Dipping sauce

  • ½ cup soy sauce
  • ½ tablespoon rice vinegar
  • 1 dash hot chili sauce
  • 1 green onion, sliced thinly

Directions

  1. Cut the bottoms off the bok choy, and blanch it in boiling water. Transfer it immediately to ice-cold water. Drain, squeeze the water out gently and wipe it dry with paper towels. Chop the bok choy finely and place it in a large bowl.
  2. Add the ground pork, rice wine, vegetable oil, sesame oil, salt, soy sauce, white pepper, and water, and mix thoroughly.
  3. Line a baking sheet with parchment paper, and set it aside.
  4. Place a wrapper on a clean surface and spoon about a tablespoon of filling into the center.
  5. Moisten the edges with water and fold the circle over, in half.
  6. Press the edges together to seal.
  7. Fold the edges to get a fan-like shape (about 4 folds).
  8. Arrange the dumplings on the baking sheet, not too close so they don’t stick to each other.
  9. To store, cover with cling wrap and freeze overnight. Transfer the frozen dumplings to another container or to Ziploc bags and replace in the freezer.
  10. The dumplings may be boiled or fried. When boiled, cooked dumplings float to the top when ready. To fry, deep fry until golden brown or pan fry
  11. Serve with a dipping sauce made of ½ cup of soy sauce, ½ tablespoon of rice vinegar, and a dash of chili sauce. Add green onions and mix well.

 

Chicken, Pork, and Shrimp Lo Mein

Serves 4 – Preparation Time 30 minutes – Cooking Time 20 minutes

Ingredients

  • 2 cups chicken broth, divided
  • ¼ cup rice wine
  • ¼ cup soy sauce
  • 4 teaspoons cornstarch
  • 4 ounces lean pork, very finely sliced
  • 4 ounces boneless skinless chicken breasts, cut into thin slices
  • 2 teaspoons sesame oil
  • 2-4 pieces shrimp, cleaned, shelled, and deveined
  • 3 cloves garlic, minced
  • ½ teaspoon ground ginger
  • 4 green onions, chopped, plus more for garnish
  • ½ small can water chestnuts, chopped
  • 2 cups cabbage, finely shredded
  • 1 cup celery, thinly sliced
  • 1 cup frozen green peas, thawed and drained
  • 1 carrot, peeled and shredded
  • 8 ounces thin or angel hair spaghetti, cooked and drained

Directions

  1. Pour ½ cup of broth into a skillet.
  2. In a separate bowl, add the wine, soy sauce, and cornstarch to the remaining broth. Stir well, and set aside.
  3. Bring the broth in the skillet to a boil. Add the pork and boil it for 2 minutes. Add the chicken and cook until both are no longer pink in the center.
  4. Use a slotted spoon to remove the pork and chicken to a plate, and set it aside. Discard any liquid left in the skillet.
  5. Heat the sesame oil in the skillet, and keep the heat at medium-high.
  6. Cook the shrimp, garlic, and ginger until they are fragrant and the shrimp has become orange in color.
  7. Add the green onion, water chestnuts, cabbage, celery, peas, and carrots, and cook for 3 minutes or until tender-crisp.
  8. Add the meat and pre-cooked pasta, and toss for about 2 minutes.
  9. Stir the cornstarch mixture and pour it over the pasta.
  10. Cook, while stirring, until thickened, and remove it from the heat.
  11. Garnish with chopped green onion, if desired.

 

Sweet and Sour Pork

Serves 2 – Preparation Time 10 minutes plus 30 minutes marinating time – Cooking Time 20 minutes

Ingredients

  • 8 ounces boneless pork shoulder, cut into bite-size pieces

Sauce

  • ⅛ teaspoon salt
  • 1 tablespoon sugar
  • 2 teaspoons rice wine
  • 2 teaspoons rice vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoon plum sauce
  • ¾ teaspoon cornstarch
  • ¼ cup water

For marinade

  • 2 teaspoons rice wine
  • ½ teaspoon oyster sauce
  • ½ teaspoon regular soy sauce

Other ingredients

  • 1 egg
  • Cooking oil for deep-frying plus 2 teaspoons for sautéing
  • 1 teaspoon plus about ⅓ cup cornstarch
  • 1 onion, sliced
  • 1 thumb ginger, peeled and minced
  • ½ cup pineapple cubes
  • 2 bell peppers, cut into 1-inch pieces
  • 1 small ripe tomato, cut into wedges
  • 1 green onion, thinly sliced
  • Cooked rice, for serving

Directions

  1. Combine the sauce ingredients in a bowl and set it aside.
  2. Mix together the ingredients for the marinade. Stir in the pork and marinate for 30 minutes.
  3. Beat the egg in a medium-sized bowl, and put the cornstarch on a plate.
  4. After marinating, dip the pork pieces in the beaten egg, and then into the cornstarch. Coat the pork well, and allow it to sit for 3 minutes.
  5. Heat a wok and add oil to about ¾-inch deep. Heat the oil to about 350°F.
  6. Fry the pork in batches for 2-3 minutes, and place them on a dish lined with paper towels. After all the pieces have been pre-fried, heat up the wok further to 375°F. Drop all the pork in to refry, until it is brown and crisp.
  7. Heat a clean wok over high heat. Add 2 teaspoons of oil, and the onion, ginger, and pineapple. Cook for 2 minutes until the pineapple begins to caramelize a little. Add the bell pepper and cook, stirring, until tender-crisp.
  8. Stir in the sauce mixture and the tomato. Cook until it begins to boil and thicken.
  9. Stir in the pork and mix to coat well. Remove the wok from the heat.
  10. Sprinkle with green onion and serve with rice.

 

Kung Pao Beef

Serves 4-6 – Preparation Time 1 hour and 10 minutes – Cook Time 15 minutes

Ingredients

  • 1 pound flank or flat iron steak
  • 1 tablespoon soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon dry sherry
  • 6 cloves garlic, minced (divided)
  • 2 tablespoons peanut oil
  • 4 dried red chilies, split
  • ½ tablespoon grated ginger
  • 1 teaspoon Szechwan peppercorns, crushed
  • 2 green onions, slice white and green parts in ½ -inch pieces
  • 1 red bell pepper, trimmed and cubed

For sauce:

  • 2 tablespoons soy sauce
  • 3 tablespoons dry sherry
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sugar
  • 1 cup vegetable broth
  • 1 tablespoon cornstarch
  • ½ cup roasted peanuts
  • Rice for serving

Directions

  1. In a large bowl, combine the soy sauce, sesame oil, dry sherry, and 2 minced garlic cloves. Add the steak and turn to coat. Marinate for at least one hour.
  2. In a bowl, make the sauce by mixing together the sauce ingredients. Whisk and set it aside.
  3. Heat a large pan or wok on high and add the peanut oil. Heat the oil for 30 seconds, and then add the red chilies, ginger, and Szechuan peppercorns. Stir-fry for 1 minute.
  4. Add the remaining garlic, green onions, and bell pepper. Stir fry for 3 minutes, and add the steak. Sauté for an additional 2-3 minutes.
  5. Whisk the sauce and add it to the wok. Simmer until the sauce thickens, about 3-4 minutes.
  6. Add the peanuts and stir.
  7. Serve with rice.

 

General Tso’s Chicken

Serves 4 – Preparation Time 1 hour 15 minutes – Cooking Time 10 minutes

Ingredients

  • 4 pieces chicken fillet, cut into 1-inch pieces

For the marinade and sauce

  • ½ cup hoisin sauce
  • ¼ cup white vinegar
  • 3 tablespoons soy sauce
  • 3 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1 ½ cups water

For sautéing

  • 1 tablespoon vegetable oil
  • 4 cloves garlic, minced
  • 2 tablespoons grated fresh ginger
  • ½ teaspoon red pepper flakes, crushed

For coating and deep-frying

  • 3 egg whites
  • 1 ½ cups cornstarch
  • ½ cup all-purpose flour
  • ½ teaspoon baking soda
  • 4 cups vegetable oil

For garnish

  • 2 green onions, chopped

Directions

  1. Combine the ingredients for the marinade in a bowl. Separate ⅓ cup of the marinade and use it to marinate the chicken for 30 minutes, refrigerated. Set aside the remaining, for the sauce.
  2. Heat a wok over high and heat the oil. Reduce the heat to medium-high, and add the garlic, ginger, and pepper flakes. Sauté until fragrant.
  3. Stir in the remaining sauce mixture (about 2 cups) and cook, stirring constantly, until thickened. Remove it from the heat and cover. Keep it warm.
  4. In a bowl, whisk the egg whites until frothy. In a separate bowl, combine the rest of the ingredients for the coating, and mix until the consistency is similar to a coarse meal.
  5. Drain the marinated chicken and pat it dry with paper towels. Dip each piece in the egg whites, and then coat with the cornstarch mixture.
  6. Fry the chicken at 350°F until it is golden brown (about 3 minutes). Drain on paper towels.
  7. Reheat the sauce to a simmer. Add the chicken and stir to coat.
  8. Serve.

 

Fortune Cookies

Serves 36 – Preparation Time 15 minutes – Cooking Time 10 minutes

Ingredients

  • 3 egg whites
  • ¾ cup white sugar
  • ½ cup butter, melted and cooled
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 cup all-purpose flour
  • 2 tablespoons water

Directions

  1. Prepare fortunes on strips of paper.
  2. Preheat the oven to 375°F.
  3. Line cookie sheets with parchment paper, or spray with non-stick spray.
  4. Using an electric mixer, whip the egg whites and sugar at high speed until frothy, about 2 minutes.
  5. Reduce the mixer speed to low, and mix in the melted butter, vanilla, almond extract, flour, and water.
  6. Spoon the batter onto the cookie sheets in 3-inch circles. Repeat until the batter is used up. Be sure to leave enough space between circles.
  7. Bake until the edges begin to turn golden brown, 5-7 minutes. Do not overbake, or they will be too stiff to fold. If you under-bake them, their texture will be too spongy.
  8. Quickly take a circle, put the fortune strip on the center, and fold the cookie in half over the fortune.
  9. Fold the ends together to make a horseshoe shape.
  10. Allow to cool and set. You may put them in muffin pans to prevent them from springing open.

All these recipes are from Lina Chang’s cookbook Chinese Takeout Cookbook: Favorite Chinese Takeout Recipes to Make at Home. To get yourself a copy of the book, click on the cover or here.

Chinese Takeout Cookbook

 To download a copy of the recipes, click here.