Celebrate the Chinese New Year with these authentic, delicious, and easy-to-prepare Cantonese recipes!

Wonton Noodle Soup

 This classic Cantonese dish is one of the most love comfort foods at home.

 Serves 4 | Prep. time 15 minutes | Cooking 30 minutes

 Ingredients

• 15 ounces wonton noodles
• 12 ounces bok choy, chopped
• 1 piece green onion, chopped
• 8 pieces shrimp, peeled and deveined

 Wontons

• 2 teaspoons soy sauce
• 1 tablespoon dry sherry
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1 pound ground pork
• ½ medium onion, finely chopped
• 1 celery rib, finely chopped
• 1 medium carrot, finely chopped
• 2 tablespoons minced fresh ginger
• 3 cloves garlic, minced
• 40 wonton wrappers

Broth

• 14 ounces chicken broth
• 4 cup water
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon fish sauce
• 1 teaspoon sesame oil
• ¼ teaspoon white pepper

 Directions

1. Cook wonton noodles according to packaging instructions. Once done, set aside in a bowl.
2. To make the wontons, in a bowl, mix the first 5 wonton ingredients.
3. In a skillet, cook the pork over medium heat for 6–8 minutes; drain. Add the vegetables, ginger, and garlic, and cook for 2–3 minutes. Add the sauce mixture; cook for 2–3 minutes. Let cool slightly.
4. Put a spoonful of filling in the middle of each wonton wrapper and fold the corner diagonally to make a triangle. Seal the edges with water.
5. For shallow frying, heat 1 inch of oil to 375°F (191ºC) in a deep skillet. For deep frying, heat oil to 375°F (191ºC) in a deep fryer. Fry the wontons in batches for 2–3 minutes, turning once. Set aside cooked wontons.
6. To make the broth, in a pot over medium heat, bring to a boil chicken broth and water. Once it boils, add remaining broth ingredients.
7. Add bok choy and cook for 1-2 minutes. Add shrimp and cook for 1-2 minutes.
8. In a serving bowl, add cooked noodles, wontons, and broth.
9. Serve warm.

 Nutrition (per serving)

Calories 301, fat 23 g, carbs 1 g, sugar 1 g, Protein 20 g, sodium 272 mg

 

 

Classic Spareribs

Spareribs marinated in a sweet soy sauce that makes them an irresistible appetizer the whole family will love. Plan to marinate overnight for extra flavors.

Serves 4-6 | Prep. time 10 minutes | Marinating time 8-12 hours | Cooking time 1 hour 5 minutes

Ingredients

• 1 slab pork spareribs, about 4 or 5 pounds, sliced into individual ribs
• 4-5 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

1. Place ribs in a large stock pot and cover completely with water, plus an extra inch. Bring water to 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 to cool completely.
2. In a large bowl, combine all other ingredients. Split the marinade in two. Reserving 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.
3. Let ribs rest at room temperature at least 30 minutes before cooking.
4. Preheat broiler or grill.
5. 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.
6. Transfer to a serving plate and enjoy immediately

Nutrition per serving

Calories 638, fat 37 g, carbs 32 g, Protein 44 g, sodium 610 mg

 

 

Cashew Chicken

A favorite takeout recipe that can easily be made at home. The sticky, sweet, and savory sauce complement cashew and chicken nicely.

Serves 4 | Prep. time 20 minutes | Cooking time 10 minutes

Ingredients

Sauce

• 3 tablespoons light soy sauce
• 3 tablespoons oyster sauce
• 1½ tablespoons Chinese cooking wine
• 2 teaspoons sesame oil
• 1 tablespoon cornstarch
• Pinch of ground white pepper

Other ingredients

• 1 pound skinless boneless chicken thighs, cubed
• 2 tablespoons vegetable oil
• ½ onion, chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 6 tablespoons water
• ¾ cup unsalted cashews, toasted
• Rice for serving

Directions

1. In a small bowl, mix all the sauce ingredients. Set aside
2. In another bowl, mix the chicken and 2 tablespoons of the sauce. Set aside for about 10 minutes.
3. In a heavy-bottomed skillet, heat the oil over high heat and sauté the onion and garlic for about 1 minute.
4. Add the chicken and stir fry for 2–3 minutes.
5. Add the zucchini and stir fry for about 1-2 minutes.
6. Stir in the water and sauce and bring to a boil.
7. Cook for about 1 minute, stirring continuously.
8. Stir in the cashews and remove from heat.
9. Serve hot with rice.

Nutrition (per serving)

Calories 485, fat 29 g, carbs 18 g, Protein 38 g, sodium 911 mg

 

 

Chinese Beef and Broccoli

You can whip up this healthy recipe quickly when you have an empty stomach.

Serves 4 | Prep. time 30 minutes | Cooking time 15 minutes

Ingredients

• 2 tablespoons cornstarch, divided
• 3 tablespoons Chinese rice wine, divided
• 1 pound flank steak, cut thinly against the grain
• 1 pound broccoli florets, chopped into small pieces
• 2 tablespoons oyster sauce
• 2 tablespoons water
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons canola oil
• ¼ teaspoon sesame oil
• 1 teaspoon ginger, finely chopped
• 2 cloves garlic, finely chopped
• 2 teaspoons sesame seeds

Directions

1. In a large Ziploc bag, add 1 tablespoon cornstarch and 2 tablespoons Chinese rice wine. Place beef inside and seal tightly. Massage bag to fully coat beef. Set aside to marinate for at least 20 minutes.
2. Rinse broccoli and place in a nonreactive bowl. Place a wet paper towel on top, then microwave for 2 minutes. Set aside.
3. Stir oyster sauce, water, 1 tablespoon Chinese rice wine, brown sugar, soy sauce, and remaining cornstarch in a bowl until well mixed. Set aside.
4. Heat wok over high heat. You want the wok to be very hot. Then, heat canola and sesame oil in wok and wait to become hot.
5. Working in batches, add steak and cook over high heat for 1 minute. Flip, and cook other side for another 1 minute. Transfer to a plate.
6. To the same wok, add garlic and ginger. Sauté for about 10 to 15 seconds then return beef to wok. Toss in heated broccoli. Slightly stir prepared sauce to make sure cornstarch is not settled on the bottom, then add to wok. Toss everything in sauce to combine. Continue cooking until sauce becomes thick.
7. Garnish with sesame seeds. Serve.

Nutrition (per serving)

Calories 465, fat 26 g, carbs 12 g, sugar 4 g, Protein 45 g, sodium 904 mg

 

 

Cantonese Sweet and Sour Pork

This tangy, colorful dish will make your day.

Serves 4 | Prep. time 12 minutes | Cooking time 10 minutes

Ingredients

• ½ pound pork, cut into ½-inch cubes
• 1 tablespoon soy sauce
• ¼ teaspoon kosher salt
• ¼ teaspoon baking soda
• ½ cup all-purpose flour
• 2 large eggs

For stir-frying

• 1 tablespoon cooking oil
• 1 tablespoon minced garlic
• 2 cups cored and chopped bell peppers
• 2 cups sliced pineapple

For the sweet and sour sauce

• ¼ cup ketchup
• ¼ cup water
• ¼ cup granulated sugar
• ¼ cup rice vinegar
• 2 tablespoons plum sauce, optional
• 1 tablespoon cornstarch
• ¾ teaspoon kosher salt, or to taste

Directions

1. In a large mixing bowl, combine the pork slices with the soy sauce, salt, and baking soda. Cover and refrigerate to marinate overnight.
2. In a mixing bowl, combine eggs. Then in a shallow bowl, add the flour.
3. Coat each pork slice with egg then flour. Repeat once more to thicken the flour layer.
4. In a deep skillet or deep fryer, add cooking oil and heat to 350°F (177°C).
5. Deep-fry the pork, working in batches. Set aside.
6. To make the sweet and sour sauce, combine all the sauce ingredients in a saucepan over medium heat. Stir regularly to prevent it from sticking to the bottom of the pan.
7. Reduce the heat to low as it starts to bubble. Simmer until it the texture is syrup-like.
8. Now, it’s time to stir fry all the vegetables. Heat the oil over medium-high heat. Add the garlic, pineapple, and bell peppers. Cook for 1-2 minutes.
9. Add the meat and cook for 3 minutes.
10. Add the sauce and coat well. Serve with rice if desired.

Nutrition (per serving)

Calories 1156, fat 18 g, carbs 170.3 g, sugar 97.6 g, Protein 81.2 g, sodium 2713 mg

 

 

Shrimp Lo Mein

Quick and tasty shrimp and broccoli lo mein prepared with carrots, bell peppers, and noodles.

Serves 4 | Prep. time 15 minutes | Cooking time 15 minutes

Ingredients

• 1 tablespoon sesame oil
• 1½ pounds shrimp, peeled and deveined
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• ⅓ cup carrots, sliced thinly
• 6 ounces cooked lo mein noodles
• 3 green onions, sliced

Sauce

• ½ cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon cold water
• 2 teaspoons cornstarch

Directions

1. Drizzle the wok with sesame oil. Over medium heat, cook the shrimp, broccoli, peppers, and carrots for about 7 minutes until the vegetables are tender and the shrimp turns pink.
2. Whisk together the sauce ingredients and add the sauce to the wok. Bring to a boil, then decrease to a simmer.
3. Stir in the noodles and green onions and cook for about 4 minutes or until warmed.
4. Serve immediately.

Nutrition per serving

Calories 435, fats 10 g, carbs 49 g, Protein 35 g, sodium 663 mg

 

 

Hong Kong Fried Rice

An everyday recipe that is delicious and comforting. You can serve it warm with any kind of curry dish or serve it as is.

Serves 2 | Prep. time 15 minutes | Cooking time 5 minutes

Ingredients

• 2 tablespoons cooking oil, divided
• ¼ cup yellow onion, chopped
• 1-inch piece ginger, peeled and grated
• 2-3 cloves garlic, minced
• 5 ounces small/medium-sized shrimp, peeled, deveined, and tails removed
• 2 cups day-old cooked rice, chilled
• ¼ cup Chinese pickled vegetables (optional)
• ½ cup mixed frozen vegetables, thawed, drained and patted dry with paper towels.
• 2 tablespoons soy sauce or tamari sauce
• Kosher salt, to taste
• ⅛ teaspoon white pepper, or to taste
• 1 teaspoon sesame oil
• 1 large egg, optional
• 3 tablespoons green onions, chopped and for garnish (optional)

Directions

1. Heat 1 tablespoon of oil in a wok or a large skillet over medium/high heat.
2. Once the oil shimmers, add the onion, ginger, and garlic and fry, stirring regularly so you don’t burn them, about 1 minute.
3. Add the shrimp and stir fry until they are no longer translucent and golden-brown. Transfer to a plate lined with paper towel and set aside.
4. Add the thawed mixed vegetables. Stir fry for 1-2 minutes, or until fully cooked. Maintain the movement of the vegetables in the pan.
5. In a separate a wok or skillet, fry the rice so that all of the rice pieces are coated in oil and flavorings. If desired, add the Chinese pickles last.
6. Transfer the rice to the main wok or pan’s center. Allow a few seconds for the soy sauce to evaporate around the edges of the rice. Season with salt, white pepper, and sesame oil to taste, stirring regularly.
7. Return the cooked shrimp or meats to the wok or pan, stirring to combine well.
8. Form the rice to create a well in the middle. Pour the beaten egg into the well and let it rest for a few minutes. Then, whisk the egg until it starts to pull together.
9. Flip the rice over the egg mixture using your spatula. You’ll want to see thin strands of egg.
10. If desired, add the chopped green onions and serve.

Nutrition (per serving)

Calories 69, fat 4.6 g, carbs 5.1 g, sugar 1.8 g, Protein 2.3 g, sodium 1960 mg

 

 

 

***These recipes and more are found in Lina Chang’s Everyday Asian Cooking: Cantonese Recipes. To get your copy, click on the cover below or click here.

To download or print the recipes, click here.