Easy Chinese Food Recipes

Chinese food is one of our most popular takeaway cuisines. But not many of us make it at home. Here are some easy Chinese food recipes that you can try for yourself. They’re both quick and delicious!

Chinese food has been around for centuries in China, but it was only introduced to the western world in the mid-1800s. This was when Chinese people came to California for the gold rush, and then they settled all over America and opened their own restaurants.

But the Chinese food we eat here in the western world is not authentic Chinese cuisine; the Chinese adapted their food to suit our tastebuds. Dishes like chop suey were an American invention. The name means ‘odds and ends’ and the dish was invented to use up bits of food that would otherwise have gone to waste.

Chinese chefs would often have 2 menus – one for the Chinese population, and one for the westerners. The latter used vegetables like carrots, broccoli, tomatoes and yellow onions, which are not native to China, plus lots of sugar to make syrupy sauces more suited to western tastes.

Sweet and sour sauce is another western invention. The Chinese have their own version, but it’s more sour than sweet. Their broccoli is very different from ours, more bitter in flavour.

But regardless of the differences between true Chinese cuisine and the westernised version – which is kind of a fast food version of Chinese cuisine – we love it. Rice, noodles, spring rolls, spare ribs. Just the aroma of Chinese food can be enough to make our mouths water.

There are several different techniques used in Chinese cooking that will be useful to learn before we start cooking. Most of us are familiar with stir-frying, but there are other methods such as tenderising (velveting), blanching, thickening, and shallow frying.

Velveting

Although this article is about quick cooking, it’s worth knowing how to tenderise your food. If you’ve ever been in a Chinese restaurant and wondered how they can make the chicken so tender and juicy, this is how they did it.

1 tablespoon Chinese rice wine or water
1 tablespoon cornflour
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 teaspoon bicarbonate of soda

Mix all of the ingredients together in a large bowl, then add your chicken, meat, or fish. Use your hands to mix the ingredients together for about a minute, by which time there should be no liquid left in the bottom of the bowl. Cover and leave for at least 2 hours before cooking.

Blanching

This process involves partially cooking some larger ingredients, usually vegetables, before adding them to the wok. This not only saves time but means that all of the food will be cooked evenly, without overcooking some of the ingredients while you’re waiting for the others to soften.

Shallow Frying

A method of cooking in many parts of the world, this is used to cook meat or vegetables until they’re nice and crispy. You’ll need around 250 ml of neutral-flavoured oil in the wok to cook the food quickly and evenly.

Stir-Frying

A way of cooking familiar to most of us. The key to successful stir-frying is the size of your ingredients. Make sure that all of the pieces of meat, fish, vegetables, etc. are the same size, then they will cook evenly. Always prepare your ingredients first so that you can add them to the wok as needed.

The wok must be very hot before you start, then add some oil, toss in your ingredients and stir them around for a few minutes. Keep everything on the move and the heat quite high. Vegetables retain their crunch and meat or fish stay juicy and tender. All you need is a rich sauce to coat the food and you have a meal in under ten minutes.

Thickening

Chinese cuisine is known for its delicious, thick sauces that cling to the food and provide that hit of flavour that we love so much. This is easy to achieve; you just add a thickening agent such as cornflour mixed with a little water during cooking and the magic happens.

Store Cupboard ingredients

There are some ingredients that you will need before you start cooking; some you may have already, like soy sauce, salt and sugar. But there are a few more things you will need.

Oil: The oil used in Chinese cooking should be a versatile one, good for all kinds of frying, including deep frying. I would suggest vegetable, groundnut or sunflower oil.
Sesame Oil: Used to add flavour to a finished dish. If you try to cook with it, the flavour is lost. Save it for drizzling over your finished dish to add a lovely, nutty taste 
Soy Sauce: Both light and dark soy sauce are used in Chinese cooking. Light soy is used as a seasoning; dark soy is less salty than light and adds both colour and flavour to the dish
Salt, Sugar and White Pepper: Salt is used sparingly. Always taste the food first before adding salt. Sugar is a commonly-used ingredient and regular white sugar is fine. White pepper can be bought ready-ground. Black pepper is not often used
Oyster Sauce: This lovely, savoury sauce was invented by accident in 1888. It can be added to any dish to enhance the flavour. Make sure you buy a good-quality brand though, the cheaper ones are not as good
Rice Vinegar: Adds a sharpness to any dish with just a splash 
Chinese Black Rice Vinegar: Used in dipping sauces and broths, this has a complex, smoky flavour
Chinese Rice Wine: Used in marinades or to finish off a dish, this really adds a new dimension to the flavour of your food
Cornflour: The most frequently used thickening agent, cornflour should be mixed with a little water and then stirred into the food. It thickens very quickly and leaves no taste of flour on the palate. It can also be used to tenderise meat before cooking, or to coat food before deep frying, to give the lightest and crispiest batter
Doubanjiang: This fermented chilli bean paste takes your food to another level. A mixture of fermented broad beans, chillies and soya beans it adds a wonderful depth of flavour and a nice chilli heat to your food

Cooking Equipment

You don’t need a huge amount of equipment to cook Chinese food at home.  A good, sturdy wok is essential, with a couple of small pans to blanch vegetables or pre-cook prawns. Tools such as tongs, spatulas and a slotted spoon are useful too.

You should already have things like bowls, knives and chopping boards so these will do the job without buying additional items. You can buy some chopsticks though, they are fun to use!

And now here are some recipes for you to make at home. I hope that you enjoy them.

Prawn and Spinach Soup

As with most Chinese soups, this is light, fresh and tasty. The secret is to make a good-flavoured broth, which only takes a few ingredients. And it can be ready in just over 5 minutes, Serves 2.

1 litre of dashi stock
2 tablespoons light soy sauce
1 tablespoon Chinese rice wine
8 raw king prawns, shells left on
60g fresh spinach
Sriracha to serve

Pour the dashi, rice wine and soy sauce into a pan and gently bring to the boil. Put the prawns in another pan with some water and cook for a couple of minutes, until the prawns have turned pink and are cooked through.

Blanch the spinach leaves in the same pan for 10 seconds and remove with a slotted spoon. Press out as much water as possible. Arrange 4 prawns and some spinach in the bottom of 2 serving bowls and pour over the broth. Serve with a spoonful of sriracha on the side.

Chicken and Mushroom Noodle Soup

Chicken noodle soup was a childhood favourite of mine, especially when I was feeling poorly and in need of comfort. This soup is enhanced with slices of mushroom but is still just as comforting. Serves 2.

150g dried rice noodles
150g chicken breast, diced
150g mushrooms, wiped clean and sliced
1 litre of good chicken stock
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
Half a teaspoon of chilli powder
Half a teaspoon of garlic granules
A good pinch of white pepper
3 spring onions, trimmed and sliced
A drizzle of sesame oil to serve

Bring a pan of water to the boil and add the rice noodles. Cook for 2 minutes. Drain and leave to one side.

Put all of the other ingredients, except the spring onions and sesame oil into the same pan and bring to the boil. Lower the heat and use a pair of kitchen scissors to cut the rice noodles into pieces around 7 – 8 cm long. Add them to the soup.

Cook for 5 minutes, then taste the soup and adjust the seasoning if necessary. Serve in deep bowls, garnished with spring onions and a drizzle of sesame oil.

Laksa Curry Soup

This is quite a substantial soup, a fusion of Chinese, Malay and Indonesian flavours. It’s been around since the 16th century, when Chinese sailors first visited the coast of Indonesia. Serves 2.

1 teaspoon vegetable oil
2 tablespoons laksa paste
1 x 400 ml can of coconut milk
200g beansprouts
150g marinated tofu, diced
80g cooked thin rice noodles
1 red chilli, finely chopped
2 teaspoons light soy sauce
3 spring onions, trimmed and sliced
Half a lime to serve

Place a wok over a medium to high heat, add the oil and the laksa paste and fry for 2 minutes. Add the coconut milk and soy sauce and bring to the boil, then add the beansprouts and tofu. Bring back to the boil then lower the heat and simmer for 2 minutes.

Add the noodles and chopped chilli and simmer for a minute. Taste the laksa and add more soy sauce if it needs it, then ladle into deep bowls and garnish with spring onions. Cut the lime in half and serve a wedge with each bowl of laksa.

Pork and Mushroom Spring Rolls

A favourite appetiser, these spring rolls are filled with minced pork, mushrooms and beansprouts and served with a tangy dip. They do take a bit of time to make but the result is well worth it. Serves 4 – 6.

Wrappers:
250g plain flour
A pinch of salt
1 medium egg
1 tablespoon flour and 1 tablespoon of water
Vegetable oil for deep frying
Filling:
1 tablespoon vegetable oil
250g lean minced pork
1 garlic clove, peeled and crushed
125g shiitake mushrooms, sliced
2 spring onions, trimmed and chopped
125g bean sprouts
Dipping Sauce:
1 garlic clove, peeled and crushed
2 teaspoons sesame oil
3 tablespoons light soy sauce
1 – 2 tablespoons rice vinegar
Half a teaspoon of chill flakes

First of all, make the batter. Sieve the flour and salt into a bowl and add the beaten egg and about 300 ml of cold water. Whisk until you have a smooth batter.

Mix the ingredients for the dipping sauce together in a bowl and leave to one side for the flavours to develop. Mix the flour and water together in a small bowl to form a paste.

Lightly oil a 20 cm non-stick pan and put it on a moderate heat. Ladle in enough batter to cover the base of the pan, swirl it around and cook for a couple of minutes. Lift the edge of the pancake and if it’s a light golden brown, turn it over and cook the other side. Repeat with the remaining batter until it’s all used up.

Heat the oil in a wok and fry the pork for 5 – 6 minutes until evenly browned. Add the garlic and vegetables and cook for 2 minutes. Stir in the soy sauce then remove from the heat and allow to cool.

Place a pancake on a chopping board and add 2 – 3 tablespoons of the filling in the centre. Be careful not to over-fill it, or the roll could split while cooking. Fold in the sides and roll up as tightly as you can, using the flour and water paste to seal the ends.

Heat the oil in the wok until a cube of bread dropped into it will brown in under 30 seconds. Deep fry the rolls 2 at a time until golden brown and crisp.

Drain on kitchen paper and serve hot with the dipping sauce.

Chilli King Prawns

This is a really good way to cook fresh prawns, and it’s very quick. If you come home from work tired and hungry this can be prepared and cooked in the time it takes you to pour a glass of wine! Serves 2.

A pinch of salt
1 teaspoon ground black pepper
1 teaspoon Chinese five spice powder
250 ml vegetable oil
300g raw king prawns, peeled and de-veined but tails left on
1 garlic clove, peeled and crushed
1 medium onion, peeled and finely sliced
1 red pepper, de-seeded and thinly sliced
1 green pepper, de-seeded and thinly sliced
1 medium carrot, peeled and cut into matchsticks
2 red chillies, sliced
1 teaspoon sesame oil to finish

Mix the salt, pepper and five spice in a bowl and set aside. Heat the oil in a wok over a high heat and add the prawns. Cook for 2 – 3 minutes until pink and cooked right through.

Add the onions, peppers and carrot to the wok and stir-fry over a high heat for 2 minutes. Return the prawns to the wok and toss them with the vegetables, then add the garlic and cook for 1 minute.

Add the dry spice mix and the chillies and stir for a couple of minutes. Tip onto a serving plate and drizzle over the sesame oil.

Beef with Ginger and Peppers

This is a Cantonese dish with a rich and aromatic sauce, tender beef and crunchy peppers. Ginger and chilli add heat without being overpowering. Serves 2.

2 tablespoons vegetable oil
1 onion, peeled and diced
3 peppers in different colours, de-seeded and cut into large chunks
300g rump steak, cut into 2.5 cm strips
2 garlic cloves, peeled and crushed
2.5 cm fresh ginger, grated
1 teaspoon ground black peppercorns
Sauce:
250 ml beef stock
1 tablespoon Chinese rice wine
1 tablespoon oyster sauce
2 teaspoons cornflour

Mix the ingredients for the sauce in a bowl and set aside. Heat a wok then add the oil and stir-fry the onions and peppers for 3 minutes. Add the beef, garlic and ginger and stir-fry for a further 2 minutes.

Add the sauce to the wok, bring to the boil and cook for a couple of minutes, until it’s thickened to your liking. Add the black pepper just before serving with some steamed rice.

Lamb and Onion Stir-Fry

Another quick and tasty meal. Lamb is said to ward off the cold, so an ideal dish for a chilly winter’s day. Serves 2.

350g lamb fillet, cut into thin strips
1 teaspoon sugar
Half a teaspoon of salt
1 teaspoon ground black pepper
2 teaspoons of cornflour
2 tablespoons vegetable oil
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 garlic clove, peeled and crushed
2 cm fresh ginger, grated
1 large onion, peeled and thickly sliced
A bunch of spring onions, trimmed and sliced lengthways
Sesame oil to serve

Mix the lamb, sugar, salt, pepper and soy sauces in a bowl and leave to marinate for 30 minutes.

Heat the oil in a wok over a medium to high heat and fry the onions for 3 – 4 minutes, until softened and browned at the edges. Add the garlic, spring onions and ginger and fry for 1 minute.

Add the marinated lamb to the wok and fry for 3 – 4 minutes until cooked through. Add a little water to make a sauce then transfer to a serving plate and drizzle with sesame oil. Serve with steamed rice.

Miso Pork Stir-Fry

Miso is a very popular ingredient in oriental cooking. It has a deep, savoury flavour and a little goes a long way. Tomato ketchup may seem like an odd ingredient for Chinese cooking but it’s used a lot in Asian food. Serves 2.

1 medium egg
A pinch of salt
250 ml vegetable oil
3 spring onions, trimmed and sliced
350g lean pork, diced
Sauce:
2 teaspoons cornflour
125 ml tomato ketchup
125 ml red wine
1 teaspoon miso paste
1 teaspoon light soy sauce
A pinch of ground white pepper

Mix the sauce ingredients together in a bowl and set aside. Beat the egg with the salt in a large bowl and add the pork. Use your hands to massage the egg into the meat.

Heat the oil in a wok and fry over a medium to high heat, stirring regularly to make sure the pork is cooked evenly. Remove the pork from the pan and drain on kitchen paper, then pour the oil out of the pan.

Return the pork to the pan and add the sauce. Cook over a high heat for 2 – 3 minutes to allow the sauce to thicken. Transfer to a serving plate and scatter over the sliced spring onions.

Sweet and Sour Pork

I just had to include this old favourite; tender pork, crunchy vegetables and that all-important sweet but tangy sauce. Serves 2.

50g cornflour
Half a teaspoon of salt
250 ml vegetable oil
350g lean diced pork
1 red pepper, de-seeded and sliced
1 green pepper, de-seeded and sliced
1 small onion, peeled and sliced
A bunch of spring onions, trimmed and cut into 4 pieces
2 fresh or canned pineapple rings
2.5 cm fresh ginger, grated
Sauce:
250 ml water
2 teaspoons cornflour
1 tablespoon tomato puree
2 tablespoons tomato ketchup
3 tablespoons rice vinegar
2 tablespoons sugar

Mix together the ingredients for the sauce and set aside. Mix the cornflour and salt in another bowl and add the pork, stirring to make sure it’s coated with the cornflour.

Heat the oil in a wok and fry the pork over a high heat for 5 minutes, stirring regularly to make sure it’s fully cooked. Remove the cooked pork onto a plate lined with kitchen paper and pour away the oil.

Return the wok to the heat and tip the pork back in. Add the peppers, onion, ginger and spring onions and cook for 2 minutes, stirring often. Stir in the sauce and cook for a couple of minutes before adding the pineapple chunks. The sauce should be thickened and glossy.

Serve with fried rice.

Teriyaki Chicken

This delicious dish is a fusion of flavours, originating in Japan and Hawaii. Crispy chicken pieces in a sweet, spicy sauce with lots of onion. Serves 2.

50g cornflour
1 teaspoon of salt
350g diced chicken (breast or thigh)
250 ml vegetable oil
1 medium onion, peeled and diced
6 spring onions, trimmed and sliced
2 garlic cloves, peeled and crushed
2 tablespoons Chinese rice wine
2 tablespoons light soy sauce
2 tablespoons water
1 tablespoon mirin
1 tablespoon sugar

Mix the cornflour and salt in a bowl then use it to coat the chicken pieces. Gently shake off the excess flour.

Heat the oil in a wok and fry the chicken over a high heat for 5 – 6 minutes, stirring often. Remove the chicken onto a plate lined with kitchen paper and pour the oil out of the wok. Return the chicken to the pan on a high heat and add the onions and spring onions. Cook for 2 – 3 minutes then add the garlic. Cook for 1 minute.

Add the remaining ingredients, heat through for a couple of minutes then serve.

Gunpowder Chicken

This dish was a favourite at royal celebrations in China. The name is said to come from the combination of ingredients that deliver a big hit of heat and flavour. Serves 2.

2 tablespoons vegetable oil
350g chicken thigh fillets, diced
12 red bird eye chillies, halved lengthways
1 teaspoon Sichuan peppercorns, ground to a coarse powder
1 bunch of spring onions, cut into 3 pieces each
50g roasted peanuts
Sauce:
3 tablespoons dark soy sauce
2 tablespoons Chinese rice wine
2 tablespoons Chinese black rice vinegar
125 ml chicken stock
1 tablespoon sugar
1 teaspoon cornflour

Mix the sauce ingredients in a bowl and set aside. Heat the oil in a wok and cook the chicken over a medium to high heat for 4 – 5 minutes, stirring often. Add the chillies and Sichuan pepper and fry for a couple more minutes

Add the sauce to the wok along with the spring onions and peanuts, stir well and cook until the sauce is thickened, about 2 – 3 minutes. Serve with noodles.

Mongolian Chicken

This is another Chinese-American dish, adapted from the very popular Mongolian beef served in Chinese restaurants. The sauce is spicy but not too hot. Serves 2.

2 tablespoons vegetable oil
150g diced chicken breast
1 medium onion, peeled and diced
1 teaspoon of dried chilli flakes
2 garlic cloves, peeled and crushed
100g beansprouts
6 spring onions, trimmed and chopped
1 tablespoon Chinese rice wine
1 teaspoon cornflour mixed with 2 teaspoons of water
1 teaspoon sesame oil
Sauce:
2 tablespoons hoisin sauce
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
1 teaspoon of sugar
Half a tablespoon of rice vinegar

Mix together the sauce ingredients in a bowl and set aside. Heat the oil in a wok over a high heat and when it begins to smoke, add the chicken. Cook, stirring often, for 4 – 5 minutes until browned and cooked through.

Add the onion, chilli flakes and garlic and cook for 1 minute. Pour in the sauce and stir well, then add the beansprouts, spring onions and rice wine and mix well. Add the cornflour and cook until the sauce has thickened, which shouldn’t take more than a couple of minutes.

Transfer to a serving plate and drizzle over the sesame oil.

General Tso’s Tofu with Chilli

Named after Zuo Zontang, a Quing Dynasty military leader, this dish is Chinese comfort food. It’s spicy but not overpowering. and a great dish for those trying to cut down on meat. Serves 2.

1 tablespoon vegetable oil
200g cubed tofu
1 bunch of spring onions
5 dried red chillies
1 garlic clove, peeled and crushed
1 tablespoon toasted sesame seeds
Sauce:
1 teaspoon cornflour
2 tablespoons Chinese rice wine
2 tablespoons sugar
1 tablespoon rice vinegar
2 tablespoons doubanjiang
3 tablespoons light soy sauce

Mix together all the sauce ingredients and set aside.

Heat a wok, add the oil and cook the tofu pieces for 2 minutes over a medium to high heat. Add the spring onions, garlic and chilli flakes and cook for 1 minute.

Pour in the sauce and bring to the boil until the sauce has thickened. Transfer to a serving plate and drizzle with the sesame oil. Sprinkle with the sesame seeds before serving.

Fried Green Beans in Black Bean Sauce

A delicious, fresh-tasting side dish which is good enough to eat on its own. Serves 4.

250 ml vegetable oil
250g fine beans, trimmed
200g tender stem broccoli, halved lengthways
3 spring onions, trimmed and cut into 4 pieces
1 small onion, peeled and diced
2 garlic cloves, peeled and crushed
2 cm fresh ginger, grated
1 teaspoon chilli flakes
1 teaspoon sesame oil
2 teaspoons sesame seeds
Sauce:
3 tablespoons black bean sauce
1 tablespoon Chinese rice wine
60 ml vegetable stock
A pinch of white pepper
Half a teaspoon of sugar
Half a teaspoon of cornflour

Mix together the sauce ingredients and set aside. Heat the oil in a wok over a high heat and fry the green beans, onion and broccoli, stirring often. Remove the vegetables from the pan with a slotted spoon and put them on a plate lined with kitchen paper.

Pour off the oil from the wok and put it back on the heat. Return the vegetables to the pan and add the spring onions, garlic, chilli flakes and ginger and cook for 2 minutes. Add the sauce and cook until thickened.

Serve with the sesame oil drizzled over and sprinkle with the sesame seeds.

Easy Egg Fried Rice

This is good served with almost any dish, but I like to eat it on its own as well. Serves 4.

1 tablespoon vegetable oil
250g long grain white rice
4 medium eggs, beaten
2 tablespoons light soy sauce
Salt and pepper
2 spring onions, finely chopped, to garnish (optional)

Cook the rice in boiling salted water for 8 – 9 minutes until softened. Drain and rinse well. Heat the oil in a wok and fry the beaten eggs, stirring gently, until set.

Tip the rice into the pan with the soy sauce. Season with salt and pepper and stir the rice and egg around until combined. Serve sprinkled with spring onions if you like.

Chow Mein

This noodle dish can be made with any meat or vegetables you like. I’ve included a mixture here but feel free to add or subtract according to your preferences. Don’t be put off by the long list of ingredients, it’s still very quick to make. Serves 4.

225g dried medium egg noodles
1 tablespoon sesame oil
125g chicken breast, diced
2 tablespoons vegetable oil
2 garlic cloves, peeled and crushed
50g mange tout, halved lengthways
75g broccoli, cut into small florets
2 pak choi, trimmed and cut into quarters
50g leftover char siu pork, chopped
2 teaspoons light soy sauce
2 teaspoons dark soy sauce
1 tablespoon rice wine
Half a teaspoon of ground white pepper
1 teaspoon sugar
2 spring onions, trimmed and finely chopped
Marinade:
2 teaspoons light soy sauce
2 teaspoons rice wine
1 teaspoon sesame oil
A good pinch of salt
Half a teaspoon of ground white pepper

Cook the noodles in boiling water for 3 – 5 minutes until softened, then drain and rinse in cold water. Drain thoroughly and toss them with a tablespoon of sesame oil. Set aside.

Put the chopped chicken into a bowl and add the marinade ingredients. Mix well and leave for 30 minutes for the flavours to develop.

Heat half the vegetable oil in a wok and when it’s very hot, add the chicken and fry for 2 – 3 minutes. Transfer to a plate. Reheat the wok, add the remaining oil and add the pak choi, mange tout and broccoli florets. Cook for 2 minutes, then add the garlic and fry for a further 1 minute.

Add the cooked noodles to the wok, along with the pork, soy sauces, rice wine, pepper and sugar. Stir over a high heat and add the chicken. Cook for a further 3 minutes then transfer to a serving dish and garnish with the spring onions and a drizzle of sesame oil.

I hope that you’ve enjoyed this article. If you have any comments or questions, please leave them below.

For more delicious Asian recipes go to authentic Indian food recipes

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