The world of Chinese food recipes is by no means tame, and My Culinary Adventure in China is one I remorselessly and thoroughly relish. Each dish—whether the spicy Kung Pao Chicken that sets my heart to racing or the warm Lotus Root and Pork Soup that comforts me like a good friend—represents a chapter in the story I tell when I narrate the plot of my life.

I have had the delightful chance to uncover the stunning balance of flavors that exists in the creation of Dim Sum; the indulgently savory, crispy skin, juicy flesh extravagance that is Peking Duck; and so much more!

The 24 Best chinese food recipes

1. Kung Pao Chicken

Kung Pao Chicken is an iconic dish of Chinese cuisine. Characterized by delicious morsels of chicken, this dish stars cubes of chicken that are marinated in soy sauce and cornstarch.

Following the classic stir-fry technique, the dish combines chicken with peanuts and dried red chilies, resulting in a texturally pleasing and flavorful dish with a nice pop of heat.

Ingredients

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
2 tablespoons soy sauce
1 tablespoon cornstarch
3 tablespoons vegetable oil
1/2 cup unsalted peanuts
5-8 dried red chilies, depending on desired spice level
2 cloves garlic, minced

Instructions

1. In a mixing bowl, combine cubed chicken with soy sauce and cornstarch. Use 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Stir the mixture so that it is evenly coated. Then, allow the chicken to marinate for 15 minutes.

2. In a large skillet or wok, over medium-high heat, heat 2 tablespoons of vegetable oil until hot. Then add the marinated chicken and stir-fry until the chicken is cooked through, around 5-7 minutes. Set the chicken aside when it’s done.

3. In the same vessel, pour in the last 1 tablespoon of vegetable oil. Into this, deposit the peanuts and the dried red chilies, and stir-fry for about 1-2 minutes, until they become aromatic. Then, fold in the minced garlic and continue cooking for another 30 seconds.

4. Put the chicken back in the pan. Add the last tablespoon of soy sauce. Stir it all together until it’s well combined. Cook it for another 1-2 minutes, and then serve it hot. You now have Kung Pao Chicken!

2. Sweet and Sour Pork

Sweet and Sour Pork is a classic Chinese dish that features the crispy-fried cubes of pork shoulder and the vibrant mixture of pineapple chunks, bell peppers, and a tangy sauce made from ketchup and rice vinegar.

Ingredients

• 1 lb pork shoulder, cut into 1-inch cubes
• 1/3 cup cornstarch
• 1 large egg, beaten
• 1/2 cup pineapple chunks
• 1/2 cup bell peppers, chopped
• 1/4 cup ketchup
• 1/4 cup rice vinegar

Instructions

1. In a bowl, combine the pork cubes with the beaten egg and coat the mixture with cornstarch. Let the mixture settle for a few minutes.

2. Heat oil in a pan. When the oil is hot, deep-fry the pork until golden and crispy. Remove the pork from the oil and drain on paper towels.

3. In another skillet, blend ketchup, rice vinegar, and a little sweetener together to form the sauce. Toss in the pineapple and the diced bell peppers, and let it simmer until the veggies are nice and tender.

4. Add the sauce to the fried pork and toss to coat evenly. Serve steaming with pork fried rice.

3. Peking Duck

Peking Duck is a traditional Chinese dish that stars a whole duck, which is expertly seasoned with Chinese five-spice powder and soy sauce, plus a generous serving of hoisin sauce. Also known for its nearly impossible crispy skin, Peking Duck requires a high level of kitchen skill to prepare.

Ingredients

1 whole duck (about 5-6 pounds)
1 tablespoon Chinese five-spice powder
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon hoisin sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil#

Instructions

1. Remove excess fat and clean the inside cavity of the duck in a thorough manner. With paper towels, dry the duck in an appropriate way. Rub evenly the Chinese five-spice powder over the skin of the duck.

2. Combine the soy sauce, honey, hoisin sauce, rice vinegar, and sesame oil in a small bowl to create a marinade.Brush this mixture evenly over the entire duck.

3. Place the duck in a cool, well-ventilated spot or on a rack and let it dry for at least 12 hours in the refrigerator, preferably overnight, to ensure that its skin will be crispy when cooked.

4. Set your oven to 375°F (190°C). Cook the duck on a rack in a roasting pan, breast side up, for

1.5 to 2 hours, or until the skin is a golden brown and crispy. Let it rest for 10 minutes before carving and serving.

4. Ma Po Tofu

The classic Sichuan dish Ma Po Tofu features ground pork, soft tofu, toasted Sichuan peppercorns, and spicy doubanjiang. Fermented black beans and minced ginger round out the dish with richness and aroma.

Ingredients

Ground pork
Soft tofu, cubed
Sichuan peppercorns
Fermented black beans
Doubanjiang (spicy bean paste)
Ginger, minced

Instructions

1. In a frying pan over medium heat, toast the Sichuan peppercorns until they become fragrant. Allow them to cool and then grind.

2. In the same skillet, add the minced pork and cook until browned. Remove excess grease.

3. Add the minced ginger, fermented black beans, and doubanjiang. Cook for a few minutes until the aroma makes you weak in the knees.

4. Carefully place the cubed tofu into the pot and let it simmer for a few minutes. Just before serving, dust the dish with ground Sichuan peppercorns.

5. Hot and Sour Soup

An Asian dish of intense flavor, Hot and Sour Soup features shiitake mushrooms, tofu, and bamboo shoots. These items—together with broth made from chicken or vegetables—are responsible for the rich taste of the soup.

Its characteristically tangy flavor comes from the addition of white vinegar, and you might say it has a spicy personality due to the inclusion of chili paste.

Ingredients

Shiitake mushrooms, sliced
Tofu, cut into strips
Bamboo shoots, julienned
Chicken or vegetable broth
White vinegar
Soy sauce
Chili paste

Instructions

1. Pour the chicken or vegetable broth into a saucepan and heat until boiling. Add the shiitake mushrooms and bamboo shoots and let simmer for about 5 minutes.

2. Add in the tofu strips, soy sauce, and chili paste, and then permit them to cook 3 minutes more.

3. Put in the white vinegar and adjust the seasoning as necessary. Allow to simmer for another 2 minutes and serve hot.

6. Dim Sum

In Chinese culture, a traditional way of eating is dim sum, which literally means “to touch the heart.” Dim sum is a way to serve and enjoy a variety of small savory and sweet dishes, usually around a tea table. A classic dim sum dish is the pork dumpling.

The ingredients are ground pork, soy sauce, sesame oil, cornstarch, sugar, and green onions.

Ingredients

1 pound ground pork
1 tablespoon soy sauce
1 tablespoon sesame oil
2 teaspoons cornstarch
1/2 teaspoon sugar
1/4 cup chopped green onions
1 package round dumpling wrappers

Instructions

1. In a big bowl, mix together the following ingredients: ground pork, soy sauce, sesame oil, cornstarch, sugar, and green onions (chopped). Make sure the mixture is uniform and well combined.

2. Put a teaspoon of the pork mixture in the middle of each dumpling wrapper.

3. Wet the perimeter of the wrap with water, fold it in half, and tuck it in and under to make a seam that will keep the filling in and the finishing pleats from blowing apart.

4. Place parchment paper in a bamboo steamer and fill with dumplings. Bring a pot of water to a boil and reduce to a simmer. Place steamer over the pot (make sure not to let any steam escape) and steam for 15 minutes. Serve warm with sauce for dipping.

7. Chow Mein

Chow Mein is a traditional Asian stir-fry meal that includes chow mein noodles along with delicate, tender pieces of chicken breast and a mélange of mixed vegetables. These typically consist of carrots, bell peppers, and cabbage, but you can also chow down on them with any number of other vegetables.

Chow Mein noodles (also called chao mian in Mandarin) hail from China, but so too does their natural quality of being extremely versatile.

Ingredients

Chow mein noodles (8 oz)
Soy sauce (3 tablespoons)
Oyster sauce (2 tablespoons)
Vegetable oil (2 tablespoons)
Boneless chicken breast, sliced (6 oz)
Mixed vegetables (carrots, bell peppers, and cabbage, 1 cup)
Garlic, minced (2 cloves)

Instructions

1. Cook the chow mein noodles as directed on the package. Drain and set aside.

2. In a spacious frying pan or wok, warm the vegetable oil over medium to high heat. Introduce the chicken breast, cut into thin slices, and cook until the color is golden and the meat is fully cooked.

3. Place the minced garlic and blended vegetables in the pan. Stir-fry for around 3 minutes until the vegetables are only slightly tender.

4. Mix in the cooked noodles, soy sauce, and oyster sauce. Stir well to make sure everything is combined and the noodles are evenly coated in the sauce. Serve hot.

8. Fried Rice

Fried rice is a straightforward, adaptable dish that includes cold, cooked rice stir-fried with finely chopped carrots, frozen peas, scrambled eggs, and green onions. It gets its flavor from soy sauce and is cooked in vegetable oil for a speedy meal.

Ingredients

2 cups of cold cooked rice
2 tablespoons of vegetable oil
1/2 cup of diced carrots
1/2 cup of frozen peas
2 eggs, beaten
3 tablespoons of soy sauce
2 green onions, sliced

Instructions

1. In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the carrots and peas, and stir-fry until they’re tender, then push them to one side of the pan.

2. Add the scrambled eggs to the fully cooked and combined vegetables. Toss the three ingredients together, then season with salt and pepper to taste.

3. Add the leftover tablespoon of oil, then add the cold rice to the pan. Stir-fry the rice for a few minutes, mixing it well with the vegetables and eggs.

4. Add the soy sauce and keep stir-frying for another minute. Before serving, top with sliced green onions.

9. Spring Rolls

Spring rolls are delightful starters featuring a stuffing of sautéed, shredded cabbage; grated carrots; sliced mushrooms; and minced garlic, all seasoned with soy sauce and encased in a crispy spring roll wrapper.

Ingredients

Shredded cabbage
Grated carrots
Sliced mushrooms
Minced garlic
Soy sauce
Spring roll wrappers
Vegetable oil for frying

Instructions

1. In a large frying pan, pour a small amount of vegetable oil and heat it up. When the oil is hot, add the minced garlic and sauté until it’s sizzling and aromatic. Then, add the shredded cabbage, grated carrots, and sliced mushrooms. Stir it all together and let it fry until the vegetables have slightly wilted.

2. Stir in the soy sauce to the vegetable mixture; combine well. Remove from heat and cool.

3. Put a spring roll wrapper on a flat surface. Put a small amount of the vegetable mixture on the center of the wrapper. Fold the sides over the filling and roll tightly.

4. In a deep pan or wok, heat vegetable oil. Fry the spring rolls until they’re golden brown and crispy. Remove from the pan and drain on paper towels before serving.

10. General Tso's Chicken

General Tso’s Chicken
General Tso’s Chicken is a well-liked dish in Chinese-American restaurants. Crispy chicken thighs, coated in cornstarch and fried, are served in a sauce made with soy sauce, rice vinegar, and hoisin sauce—with sugar, of course—along with plenty of garlic.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup cornstarch
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 3 tablespoons sugar
• 2 cloves garlic, minced

Instructions

1. Coat the chicken pieces with cornstarch so that they are evenly covered. In a large skillet, heat the oil over medium-high heat. Fry the chicken pieces in the oil until they are golden and cooked through. Set the chicken aside.

2. In a small bowl, combine the soy sauce, rice vinegar, hoisin sauce, and sugar. Stir until the sugar is dissolved. Set the sauce aside.

3. In the same frying pan, fry the garlic in a little oil until it’s smelling delicious. Pour in the sauce you just made and bring it to a simmer. Add the chicken back to the pan, along with any juices that have collected in the meantime. Toss to coat the chicken and cook for what’s basically a very short eternity—until the sauce has thickened and the chicken has warmed through.

11. Szechuan Beef

Szechuan Beef is a dish from China that is created with very thinly sliced beef sirloin, soy sauce, and chili paste. This dish is not a mild one; it has a wonderful combination of flavors that gives it a spicy and zippy quality.

The flavors of Szechuan peppercorns, which are not true peppercorns, combined with a good amount of garlic really make the dish pop.

Ingredients

• 1 lb (450 g) beef sirloin, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 3 tablespoons vegetable oil, divided
• 2 cloves garlic, minced
• 1 tablespoon Szechuan peppercorns
• 2 tablespoons chili paste

#

Instructions

1. In a bowl, combine the beef slices with soy sauce and cornstarch. Mix well and let it marinate for about 15 minutes.

2. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the marinated beef and stir-fry until browned and just cooked through. Remove the beef from the skillet and set aside.

3. In the skillet, add the tablespoon of oil that remains, then add the garlic and Szechuan peppercorns. Stir-fry these until they are fragrant, and then add the chili paste and cook this for another minute.

4. Return the beef to the skillet, coat it with the spicy mixture, and stir-fry everything together for an additional 2 minutes.

12. Dumplings

Delightful parcels filled with ground pork, Napa cabbage, and minced garlic. Wrapped in dumpling wrappers.

Flavored with soy sauce and sesame oil. These are dumplings.

Ingredients

Ground pork (300g)
Finely chopped Napa cabbage (100g)
Minced garlic (2 cloves)
Soy sauce (2 tablespoons)
Sesame oil (1 tablespoon)
Dumpling wrappers (24 pieces)

Instructions

1. In a big bowl, mix the ground pork, chopped Napa cabbage, minced garlic, soy sauce, and sesame oil. Combine well until everything is 100% joined together.

2. Position a dumpling wrapper in the palm of one hand and spoon roughly a teaspoon of the filling into the very center.

3. Wet the edges of the wrapper with water, fold it in half, and press to seal, making sure there are no air pockets.

4. Dumplings can be cooked in three ways. You can boil them. You can steam them. Or you can pan-fry them. No matter which method you choose, though, cooking your dumplings until done is crucial. If you undercook them, they will probably fall apart in the serving step. If you overcook them, they will be tough and rubbery. The time for cooking dumplings under these three methods is about 7-10 minutes. After cooking, serve the dumplings hot with sauces of your choice.

13. Tea-Smoked Duck

Cooking a duck is in many ways like cooking a dark meat pig—getting it to a safe temperature while still rendering out fat and preserving moisture. These are the same principles at work whether you’re grilling, slow-roasting, or wet-brining a duck.

You’re going to need to use all of your culinary wit to keep this richly flavored bird from turning into a dry hunk of fallen angel.

Ingredients

1 whole duck (about 4 to 5 pounds)
1/4 cup dark soy sauce
2 tablespoons Sichuan peppercorns
1/4 cup brown sugar
1/4 cup black tea leaves
2 tablespoons rice or jasmine rice
2 tablespoons star anise

Instructions

1. Dry the duck. Marinate it in dark soy sauce and Sichuan peppercorns. At least 4 hours is best, in the refrigerator.

2. Get a heavy-bottomed pan or a smoker ready. Line it with aluminum foil and place in the bottom a mixture of tea leaves, brown sugar, rice, and star anise.

3. Set the duck on a wire rack directly above the smoke-producing mixture. Enclose the setup to ensure the next-step smoke does not escape. This is important, because we want all the smoke to go into the duck, and not into any other part of the kitchen. Smoke the duck over medium heat in a well-ventilated part of the house for 20 minutes.

4. Complete the process by placing the duck in an oven that has been preheated to 375 degrees Fahrenheit (190 degrees Celsius). Roast it for a duration of approximately 45 minutes to 1 hour. The desired result is that the skin be crispy and the meat cooked all the way through.

14. Dan Dan Noodles

A classic Chinese dish, Dan Dan Noodles consists of ground pork and fresh wheat noodles, which are abundant in western China, like the province of Sichuan, where the dish originates. Not only is this dish delicious, but it is also a perfect representation of the kind of food that the regional culinary tradition of Sichuan is known for.

When you eat it, you taste not just the ingredient’s kinds and amounts (there are lots of them), but you also taste their combinations and the way culinary alchemy transforms potential deliciousness into actual deliciousness.

Ingredients

Ground pork
Sichuan peppercorns
Chinkiang vinegar
Soy sauce
Chinese sesame paste
Fresh wheat noodles
Garlic

Instructions

1. Prepare the fresh wheat noodles as the package instructs. Drain and set them aside.

2. In a pan, toast the peppercorns until they are fragrant. Then grind them.

3. Brown the ground pork in a pan, then add soy sauce and Chinkiang vinegar, allowing the mixture to simmer for several minutes before serving.

4. A bowl of noodles topped with pork is made by mixing Chinese sesame paste and minced garlic with some hot water in a bowl. The smooth sauce is then combined with the ramen and topped with the cooked ground pork, which has been flavored with soy sauce, ginger, and green onions.

15. Lion's Head Meatballs

Lion’s Head Meatballs
Lion’s Head Meatballs constitute a traditional Chinese dish. The main ingredient is ground pork, combined with green onions, soy sauce, and Shaoxing wine, to form meatballs that are large and full of flavor.

Known for their tender texture and aromatic seasoning, these meatballs are a close cousin to the pork and green onion dumpling.

Ingredients
500g ground pork
2 green onions, finely chopped
1 tablespoon soy sauce
1 tablespoon Shaoxing wine
1 teaspoon sesame oil
1 teaspoon ginger, minced
Salt and white pepper to taste

Instructions

1. In a big bowl, mix together ground pork, chopped green onions, soy sauce, Shaoxing wine, sesame oil, minced ginger, salt, and white pepper. Make sure to mix thoroughly until the combination of ingredients is smooth and somewhat sticky.

2. Divide the blend into four equal parts and form each into a large meatball.

3. Warm a frying pan with a little oil at medium heat, then tenderly sear the meatballs around their entire circumference until they are golden brown.

4. Move the browned meatballs to a steamer or a pot with a steamer basket and steam over simmering water for 30 minutes. The meatballs should be cooked through and tender when you remove them from the steamer.

16. Beggar’s Chicken

Beggar’s Chicken is a traditional Chinese dish. The process of preparing the dish begins with marinating a whole chicken using the following ingredients: soy sauce, Shaoxing wine, oyster sauce, sesame oil, ginger, and scallions.

Next, the chicken is wrapped in clay or foil and then baked.

Ingredients

• 1 whole chicken, cleaned and gutted
• 2 tablespoons soy sauce
• 2 tablespoons Shaoxing wine
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 5 slices of ginger
• 3 scallions, cut into sections

Instructions

1. Combine the soy sauce, Shaoxing wine, oyster sauce, and sesame oil to create a chicken marinade. Rub the marinade all over the chicken, paying special attention to the cavity. Stuff the cavity of the chicken with ginger slices and scallion sections. Let the chicken marinate in the fridge for at least 1 hour.

2. Completely envelop the marinated chicken in a layer of lotus leaves or parchment paper, ensuring the chicken is entirely encased. Then wrap it securely in a cocoon of clay or foil.

3. Enclose the chicken in a package and pop it in a preheated oven set to 180°C (350°F). Plan to bake the chicken for about 2 to 3 hours. The internal temperature should reach 74°C (165°F), but when you take the bird out of the oven, it should have that “fall off the bone” quality. Besides the oven temperature and cooking time, the chicken can also be wrapped in parchment paper.

4. With care, open the clay or unwrap the foil, take out the leaves, and serve the chicken hot.

17. Yunnan Rice Noodles

A delightful dish from China, Yunnan Rice Noodles features its namesake, tender rice noodles, in a savory broth of chicken or pork. They’re sliced and served with either chicken or pork, Chinese black mushrooms, bean sprouts, pickled mustard greens, and fresh herbs.

Ingredients

LI] Yunnan rice noodles
LI] Chicken or pork broth
LI] Sliced chicken or pork
LI] Chinese black mushrooms
LI] Bean sprouts
LI] Pickled mustard greens
LI] Fresh herbs (such as cilantro or mint)

Instructions

1. Prepare the Yunnan rice noodles as directed on the package, then drain and set aside.

2. In a pot, bring the broth to a boil and add the sliced chicken or pork, cooking until the meat is cooked through. Use either chicken or pork broth.

3. Add the black mushrooms from China, the bean sprouts, and the strip of pickled mustard greens to the broth. Cook for another 3-5 minutes.

4. In bowls, serve the noodles; ladle the broth and ingredients over the top; garnish with fresh herbs; and serve.

18. Chengdu Hot Pot

Chengdu hot pot is a formula for preparing a dish that is both fiery and aromatic, employing such diverse and potent ingredients as dried whole chili peppers, ground chilis, and Sichuan peppercorns; its spicy hot pot base; and a wide selection of meats, vegetables, and more for finishing touches. They say that there are as many ways to prepare hot pot as there are to prepare the proper, basic, hot pot base.

Ingredients

Dried chili peppers
Sichuan peppercorns
Hot pot base (spicy)
Ginger, sliced
Garlic, minced
Soy sauce
Beef or chicken broth

Instructions

1. Make the broth spicy by simmering dried chili peppers and Sichuan peppercorns in a hot pot base with beef or chicken broth for about 30 minutes.

2. Include sliced ginger and minced garlic in the broth, allowing them to soak for added taste.

3. Add soy sauce to the broth for seasoning, to taste. Make certain that all ingredients are thoroughly mixed together.

4. Present the hot pot with your selections of meat and veggies and sauces that you dip into. Enjoy cooking your choice of selections in the simmering broth at a table.

19. Salt Pepper Shrimp

Delightful Large shell-on shrimp are coated in a cornstarch mix with salt and both white and black pepper. These seasonings are then kicked up a notch with some aromatic garlic and green onions.

And the result? A dish that’s fit for a feast but is, in fact, pretty easy to prepare—in all, it takes about half an hour from start to finish.

Ingredients:

• 1 pound large shrimp, shell-on
• 3 tablespoons cornstarch
• 1 teaspoon salt
• 1 teaspoon ground white pepper
• 1/2 teaspoon ground black pepper
• 2 cloves garlic, minced
• 2 green onions, thinly sliced

Instructions

1. Shrimp must be rinsed and dried thoroughly. In a bowl, combine cornstarch, salt, and both peppers.

2. In a deep skillet, heat oil over medium-high heat. Ensure the shrimp are coated well in the cornstarch mixture before adding them to the skillet.

3. Cook the shrimp in batches until they are golden and crispy, about 2 to 3 minutes per side. Drain on paper towels.

4. In another pan, briefly stir-fry the garlic and green onions, add the fried shrimp, and toss well to coat with the aromatics. Serve hot.

20. Fujian Red Wine Chicken

Fujian Red Wine Chicken is a classic Chinese dish that centers on marinated chicken pieces, Fujian red wine, ginger, and garlic. The use of soy sauce takes the dish to another level, filling the dish with a rich, savory flavor that stands as a true testament to the culinary craft.

Ingredients

• 1 whole chicken, cut into pieces
• 1 cup Fujian red wine
• 3 slices of ginger
• 3 cloves of garlic, smashed
• 1 tablespoon soy sauce
• 1 tablespoon oil
• Salt to taste

Instructions

1. In a big pot or wok, warm the oil over medium heat. Toss in the ginger and garlic, and cook them until they are perfumed.

2. Place the chicken pieces in the pot and cook until they are browned lightly all over.

3. Add the Fujian red wine and soy sauce. Mix well to ensure the chicken is coated evenly.

4. Place the lid on the pot and let it cook over low heat for about half an hour, or until the chicken finishes cooking and becomes tender. Add necessary salt. Serve immediately and enjoy.

21. Crispy Tofu with Chili

Crispy Tofu with Chili is a simple recipe. I make it with firm tofu, which I first coat in cornstarch.

I pan-fry the coated tofu in vegetable oil until it’s crispy and golden. Then I toss the tofu with soy sauce, chili paste (or hot sauce, to taste), and minced garlic.

I garnish it with chopped green onions.

Ingredients

14 oz firm tofu, drained and pressed
2 tablespoons cornstarch
3 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon chili paste or sauce
2 cloves garlic, minced
1 tablespoon green onions, chopped

Instructions

1. Press the tofu in half, so it becomes a rectangle. Then cut the pressed tofu into cubes about the size of your average film canister. You want a good surface area to volume ratio for frying; otherwise the insides of the tofu stay soggy too long in the oil. Even coating with cornstarch might be the most important step for getting the batter to stick and not drip off during frying.

2. Warm the vegetable oil in a big non-stick frying pan over medium-high heat. Toss in the tofu chunks; let them carry on too long, and they’ll just crisp up on one side and collapse on the other. For even cooking, use a pancake spatula to turn the tofu so that it doesn’t grip the pan as much. After 8–10 minutes, the tofu should look like this. Nutty and milkless, it’s got a delicate kind of crisp. Remove the skillet from the heat. Set the tofu aside.

3. In the same skillet, with the heat at medium, add the minced garlic. Sauté for about 30 seconds until fragrant, then stir in the soy sauce and chili paste.

4. Return the crispy tofu to the skillet, tossing to coat the pieces in the sauce. Before serving hot, sprinkle with green onions.

22. Steamed Fish with Black Bean Sauce

Steamed Fish with Black Bean Sauce is a mouthwatering whole fish dish typically made with either seabass or tilapia. The fish is marinated and steamed with an intensely flavored sauce made from fermented black beans, ginger, soy sauce, sesame oil, and garlic.

The sauce itself is dark in color, while the garnish of fresh scallions, added just before serving, alters that darkness with a vibrant green. My favorite part about this dish, aside from the flavor, is how simple it is.

Overall, I find it a dish that delivers both beauty and flavor with minimal effort.

Ingredients

1 whole fish (such as seabass or tilapia), cleaned and scaled
2 tablespoons fermented black beans, rinsed and chopped
1-inch piece of ginger, thinly sliced
2 tablespoons soy sauce
1 tablespoon sesame oil
2 cloves garlic, minced
2-3 scallions, sliced thinly

Instructions

1. Make the fish ready by shallow cutting it on both sides. Steaming place the fish in a heatproof plate, that on a steamer fits.

2. In a small bowl, combine the fermented black beans, ginger, soy sauce, sesame oil, and minced garlic. Evenly spread this mixture over the fish.

3. Prepare your steamer and steam the fish for 10-15 minutes, or until the fish flakes easily with a fork.

4. Before serving, garnish with sliced scallions.

23. Lotus Root and Pork Soup

Pork and lotus root soup is a comforting and nourishing dish that’s clear and clean—with tenderness coming from the pork ribs, juiciness from the sliced lotus root, and subtle sweetness from the dried red dates. It has optional cuttlefish for depth, but you don’t have to use it to enjoy this light and lovely soup.

Ingredients

1 pound pork ribs, cut into pieces
1 medium lotus root, peeled and sliced
8 cups water
4 dried red dates
1 piece dried cuttlefish (optional)
Salt to taste
Black pepper to taste

Instructions

1. Scald the pork ribs: Put a big pot of water on to boil. Add the pork ribs and boil for 5 minutes. Pour off the water and wash the ribs well under cold running water. This removes any scum and makes for a cleaner-tasting rib.

2. In a big saucepan, bring together the pork ribs, the sliced lotus roots, the dried red dates, and the cuttlefish. Add 8 cups of water.

3. Over high heat, bring it to a boil, and then lower the heat to maintain a simmer. Let it all cook together for

1.5 to 2 hours, or until the pork is fork-tender and the flavors are well integrated.

4. Add salt and black pepper to taste before serving the soup.