Chinese recipes
Showing 1 to 24 of 88 results
Mushroom mapo tofu
Enjoy this plant-based version of Chinese mapo tofu served with jasmine rice and steamed greens. Meaty shitake mushrooms and firm tofu make a great combo
Sweet & sour chicken
Try an authentic version of this classic Chinese takeaway dish, with natural sweetness and a warm chilli flavour to spice things up
Crispy sesame chicken
Love sweet and sour chicken? You’ll love this dish, with crispy chicken thigh pieces tossed in a sticky, sweet and savoury sauce
Sichuan chicken
With succulent chicken, umami notes and fiery heat from Sichuan peppercorns and chillies, this will be a crowd-pleaser
Orange chicken
Serve crispy chicken fillets in a quick orange sauce, on a bed of shredded iceberg lettuce
Slow-cooker gochujang short ribs with apple slaw
Tuck into gochujang short ribs for a comforting winter warmer. With slow-cooked tender, juicy meat and tangy apple slaw, it’s perfect for relaxed entertaining
Gobi manchurian
Treat friends or family to this popular Indo-Chinese starter where crispy cauliflower florets are tossed in a hot, sweet and sour sauce
Stir-fried beef with ginger
Forget a takeaway – make this beef and green pepper stir-fry with fragrant lemongrass and ginger instead. Marinate the beef while you prep the other ingredients
Duck in plum sauce (Chinese-style)
Try our take on a beloved Chinese takeaway dish – it's easier to recreate at home than you might think. Enjoy with steamed rice or on its own with stir-fried greens
Lionhead meatball soup
Enjoy these Shanghai-style mini 'lionhead' meatballs in a rich, earthy and sweet broth made with Chinese leaf and dried shiitake mushrooms
App onlySalt & pepper roast potatoes. This is a premium piece of content available to registered users.
Beat food waste and infuse the flavours of a Chinese takeaway classic into your leftover roasties. Serve with sweet chilli sauce for dipping, if you like
Slow-roast five-spice pork belly & gravy
Take a simple dinner shortcut for aromatic pork with Chinese five spice. Its blend of spices such as cinnamon and Sichuan peppercorns make a flavour-packed dish.
Five-spice powder
Make your own version of five-spice, with a blend of cinnamon, fennel seeds, star anise, Sichuan peppercorns and cloves.
Singapore noodles with prawns
This low-fat, low-calorie version of your favourite stir-fried takeaway will be ready in 20 minutes and is packed with prawns and plenty of flavour
Rainbow fried rice with prawns & fried eggs
Encourage kids to get creative in the kitchen with our rainbow fried rice recipe – it's been designed to be easy for children to follow
Braised shiitake mushrooms & pak choi
Start your Lunar New Year celebrations with this dish of vegetables made with shiitake mushrooms, pak choi, ginger, garlic and oyster sauce
Healthy chicken stir-fry
Make this nutritious, veg-packed stir-fry when you need dinner fast – and if you like a hit of spice, add some chilli to the rich peanut dressing
Spring onion & ginger crispy chicken rice pot
Be inspired by Hainanese chicken rice with this one-pot finished with crispy chilli oil. You can also use your favourite hot sauce, if you like
Easy lemon chicken
Recreate a classic British Chinese takeaway dish for the home kitchen, with crispy fried chicken breast served with a fresh, tangy and moreish lemon sauce
Wuxi ribs
Treat family and friends to a Chinese banquet with these wuxi ribs coated in a sweet and sour sauce. Serve with plain rice and steamed greens
Black bean sauce
Find fermented soy beans in Asian supermarkets or online to make this sauce, then enjoy it in a stir-fry with steamed fish, meat, shellfish or tofu
Easy egg-fried rice
Make your own healthy egg-fried rice with our easy recipe. Use leftover rice, or cook and dry it on a plate before using so it doesn't stick to the wok
Sichuan chicken wings
Try these spicy, sticky Sichuan chicken wings at a Chinese banquet. Scatter over chopped peanuts and chilli flakes and serve as a starter or main
Pork & crab 'ants climbing trees'
Make this delicious Sichuan snack made with pork and crab – its name comes from the minced pork that resembles ants climbing trees.