easy 25 min total · Takeout Classics
Beef and Broccoli
Silky velveted beef and crisp-tender broccoli in a glossy brown garlic sauce. Twenty-five minutes, and the tenderness trick takes just fifteen of them.
All Recipes
25 tested Chinese recipes, written for standard home burners and supermarket ingredients. Filter by category or search everything.
easy 25 min total · Takeout Classics
Cashew Chicken
Tender diced chicken with toasted cashews and crisp vegetables in a light savory sauce. A gentle, kid-friendly stir-fry that still tastes like something.
medium 65 min total · Cantonese
Char Siu (Chinese BBQ Pork)
Cantonese barbecue pork with a lacquered mahogany glaze and charred edges. Oven-roasted, no special equipment, and better than the shop window version.
medium 30 min total · Takeout Classics
Chicken Chow Mein
Pan-fried noodles with genuinely crisp edges, tossed with chicken and bean sprouts. The textural contrast is the whole point — and it's easy to get.
easy 25 min total · Xinjiang
Cumin Lamb
Xinjiang-style lamb crusted in toasted cumin and chili, seared hard and fast. Smoky, aromatic, and on the table in twenty minutes.
medium 30 min total · Sichuan
Dan Dan Noodles
Sichuan street food at its best — springy noodles in a nutty, numbing chili sauce under a pile of crisp fried pork. Assembled bowl by bowl in 30 minutes.
easy 25 min total · Sichuan
Dry-Fried Green Beans
Blistered, wrinkled green beans with minced pork and preserved mustard greens. The most addictive vegetable dish in Sichuan cooking.
easy 13 min total · Soups
Egg Drop Soup
Silky ribbons of egg suspended in clear golden broth. Ten minutes, five ingredients, and one pouring technique that decides everything.
easy 15 min total · Rice Dishes
Egg Fried Rice
Separate, glistening grains with real wok flavor — not a greasy clump. Ten minutes, five ingredients, and one rule about the rice you cannot break.
medium 40 min total · Takeout Classics
General Tso's Chicken
Crisp fried chicken in a dark, sticky, chili-spiked glaze — sweet, sour, and savory in balance rather than just sweet. The American-Chinese icon done right.
medium 40 min total · Takeout Classics
Honey Walnut Shrimp
Crisp shrimp in a creamy honey glaze with candied walnuts. Rich, a little decadent, and far better than the buffet version that inspired it.
easy 30 min total · Soups
Hot and Sour Soup
Thick, peppery, tongue-tingling broth packed with wood ear mushroom, tofu, and bamboo shoot. The heat comes from white pepper, not chili.
easy 25 min total · Sichuan
Kung Pao Chicken
Chicken thighs wok-tossed with blistered chilies, peanuts, and a sweet-sour-savory glaze. The Sichuan original, not the gloopy takeout version.
easy 25 min total · Sichuan
Mapo Tofu
Silky tofu in a fiery, numbing Sichuan sauce with crisp ground pork. On the table in 25 minutes, and better than any takeout version.
easy 25 min total · Takeout Classics
Mongolian Beef
Silky flank steak in a dark, glossy soy-and-brown-sugar glaze with charred scallions. Twenty minutes start to finish, no deep frying.
medium 40 min total · Takeout Classics
Orange Chicken
Shatteringly crisp chicken in a bright, citrus-forward glaze made from real oranges. Everything the mall-food-court version wishes it were.
easy 20 min total · Takeout Classics
Pork Lo Mein
Soft egg noodles tossed in a dark savory sauce with pork and crisp vegetables. Twenty minutes, and the sauce is four pantry ingredients.
medium 55 min total · Dumplings & Dim Sum
Pork Potstickers
Crisp golden bottoms, soft pleated tops, juicy pork and cabbage filling. The fry-steam-fry method that makes both textures happen in one pan.
easy 25 min total · Cantonese
Salt and Pepper Shrimp
Shell-on shrimp fried until shatteringly crisp, tossed with garlic, chili, and toasted peppercorn salt. Eat them shell and all.
medium 60 min total · Appetizers & Small Plates
Scallion Pancakes
Flaky, layered, shatteringly crisp pancakes from four ingredients. The rolling technique that creates the layers takes two minutes to learn.
medium 35 min total · Takeout Classics
Sesame Chicken
Crisp chicken in a dark, nutty, sesame-heavy glaze. Deeper and less sugary than the takeout version, and it comes together in 35 minutes.
medium 40 min total · Takeout Classics
Sweet and Sour Pork
Crisp battered pork in a bright, tangy glaze with pineapple and peppers. Made with real vinegar and tomato instead of neon-red syrup.
easy 15 min total · 30-Minute Meals
Tomato and Egg Stir-Fry
The first dish every Chinese kid learns to cook. Soft folds of egg in a sweet-savory tomato sauce, done in ten minutes with four ingredients.
medium 45 min total · Sichuan
Twice-Cooked Pork
Belly pork simmered, sliced, then fried until the edges curl and crisp, in a deep chili-bean sauce with leeks. The dish that made doubanjiang famous.
medium 50 min total · Soups
Wonton Soup
Plump pork and shrimp wontons with silky wrappers in a clear, clean broth. Store-bought wrappers, homemade filling, restaurant results.
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