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Chinese Recipes


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I have tried and tried for years to get this recipe from my favourite Chinese Szechuan Restaurant and there it is in today's newspaper!!! We have even had a Recipezaar get togethers to try and pick the ingredients! From Double Eight Chinese Restaurant in Broadbeach. Thanks to Joan and John Mei. Can also be called Kung Pao Chicken or Gong Bao Chicken but I have gone with the original restaurant name.

Recipe #231874

A staple of Chinese restaurants. This is one of the more popular dishes we serve at my parents' restaurant.

Recipe #192408

I added in a small amount of soy sauce and some cayenne pepper, but that is optional, this is really good! You can double this recipe if desired!

Recipe #191242

I know there are a ton of Tso's Chicken (pronounced by the cook as "sho"). This one is exactly like the Tso's at Evergreen, the restaurant I frequent. This makes lots of sticky sauce, just great for going over rice. They are closed on Mondays, so if I'm craving Chinese, I have to make it at home, which is always better.

Recipe #153953

This is yet another installment in the Evergreen recipe saga. This one came from the son. After going there so much, I didn't even need to wait to be seated; I walked in and they knew I wanted chopsticks (not everyone can use them, you know), ice water, and the buffet. Someone said they really like the sauce over rice-I think this one has plenty. It also freezes/reheats nicely for you OMAC people! NOTE: someone docked me a star (I think) because I didn't mention reduced sodium stuff. If you want, exchange whatever you can for low-sodium. ALSO: this goes really fast if you assemble everything on your counter BEFORE you do this because after you start, it literally is a matter of a few minutes.

Recipe #147175

This is a fabulous stirfry - a little sweet, a little (or a lot!) hot, and loaded with veggies and chicken! Yum! This is my adaptation of a recipe from the Best of Bridge cookbook series - A GREAT set of cookbooks!

Recipe #110977

I came up with this recipe while searching for the perfect "Egg Drop Soup". My picky 9 year old likes it, so I feel it is kid friendly.

Recipe #61070

This is an adoptee. I have made it many many times and want to be able to help people out when they make it! One of the best I've ever had. Takes some time, but oh so worth it. Good eats ;-)

Recipe #52488

For Shae, who discovered this on a Chinese buffet. I had found this on a buffet also. It is a great little dish, with a little bite of pepper that is quite addictive!

Recipe #45308

This recipe really satisfies my craving for Chinese food. I serve it over rice and steamed vegetables on the side. The sauce makes just enough to glaze the chicken. I usually double or even triple the sauce recipe to have enough to pour over our rice and veggies. It is a nice low-fat alternative to the restaurant-style Sesame Chicken.

Recipe #44321

This is a recipe that I've used for years. It's so quick and easy for a week night meal and has such wonderful flavor.

Recipe #40339

41 Reviews |  By tgobbi

These are the crab rangoons I served the entire time I was in business. We made and served countless thousands of them.

Recipe #31927

A Chinese restaurant favorite. My personal favorite version. :)

Recipe #29210

88 Reviews |  By Dib's

You can make the filling the day before and 1 hour before cooking remove from fridge. Very yummy stuff!

Recipe #10712

An oldie but a goodie. Ever wonder how Chinese restaurants get their meat so tender? The secret is in the marinade. This is another classic dish served at our restaurant.

Recipe #192772

I like to steam these before a party and then I reheat them in a skillet with a little water and a lid to serve. I like the bottoms a little brown. These freeze beautifully. The number of dumplings you get will depend on how big you make them. I try to have extra wrappers around just in case.

Recipe #152176


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