The world of Chinese cuisine was an unexpected journey that began in my college days, thanks to my dear friend and classmate, Liwei. Her passion for sharing her cultural heritage transformed our friendship into a flavorful adventure. From late-night study sessions fueled by steaming bowls of dumplings to weekend explorations of hidden gem restaurants in Chinatown, Liwei opened my eyes to a world of tastes I had never experienced before.
Her determination to ensure I fully appreciated the nuances of Chinese cooking went beyond the classroom, extending to impromptu cooking lessons in our dorm kitchen. Liwei’s influence even extended to my love life when she playfully encouraged me to date a Chinese classmate, though that particular recipe didn’t quite simmer as planned. Nevertheless, these 25 classic Chinese recipes stand as a delicious testament to our friendship and the cultural exchange that enriched my college experience, reminding me of the laughter, flavors, and unforgettable moments we shared.
1. Kung Pao Chicken
Bold, spicy, and slightly sweet with a nutty crunchy.
Ingredients:
- Boneless chicken breast ($5 for 1 lb)
- Peanuts ($2 for 1/2 cup)
- Dried red chilies ($1 for a small pack)
- Green onions ($1 for a bunch)
- Garlic ($0.50 for a head)
- Ginger ($1 for a small piece)
- Soy sauce ($3 for a bottle)
- Rice vinegar ($2 for a bottle)
- Hoisin sauce ($3 for a jar)
- Brown sugar ($2 for a small bag)
- Cornstarch ($1 for a box)
- Vegetable oil ($3 for a bottle)
Prep time: 20 mins
Cook time: 15 mins
Instructions;
- Cut the chicken into bite-sized cubes and toss them in a bowl with some cornstarch, salt, and pepper. This is gonna make them crispy AF later!
- In another bowl, whisk together soy sauce, rice vinegar, hoisin sauce, and brown sugar. This sauce is gonna be the bomb dot com.
- Heat up some oil in a wok or large skillet until it’s smoking hot. Toss in those chicken pieces and fry them until they’re golden and crispy. Set them aside on a paper towel to drain.
- In the same pan, throw in the peanuts and dried chilies. Stir-fry them for about a minute until the peanuts start to brown and the chilies get all fragrant.
- Add minced garlic and ginger to the pan. Keep stirring for another 30 seconds until it smells amazing.
- Pour in that sauce you made earlier and let it bubble up and thicken. It should only take a minute or two.
- Toss the crispy chicken back into the pan and
- Stir everything together until the chicken is coated in that delicious sauce.
- Finally, throw in some chopped green onions and give it one last stir.
- Serve it up hot with some steamed rice, and you’ve got yourself a meal that’s straight fire!
2. Mapo Tofu
Spicy, numbing, and savory with a melt-in-your-mouth texture that’ll have you shook
Ingredients:
- Soft tofu ($3 for a block)
- Ground pork ($4 for 1/2 lb)
- Doubanjiang (spicy bean paste) ($5 for a jar)
- Sichuan peppercorns ($3 for a small pack)
- Garlic ($0.50 for a head)
- Ginger ($1 for a small piece)
- Green onions ($1 for a bunch)
- Soy sauce ($3 for a bottle)
- Chili oil ($4 for a bottle)
- Cornstarch ($1 for a box)
Prep time: 15 mins
Cook time: 20 mins
Instructions;
- Cut the tofu into 1-inch cubes and set aside in a bowl of warm, salted water.
- Heat up some oil in a wok and toss in the ground pork. Fry it until it’s crispy and broken up.
- Add minced garlic, ginger, and the doubanjiang. Stir-fry for a minute until it’s all fragrant.
- Pour in some water or stock and bring it to a simmer. Gently add the tofu cubes.
- Let it bubble away for about 5 minutes, then stir in soy sauce and chili oil.
- Mix some cornstarch with water and add it to the pan to thicken the sauce.
- Finish with a sprinkle of crushed Sichuan peppercorns and chopped green onions.
- Serve it up hot and watch everyone lose their minds over this flavor burst!
3. Sweet and Sour Pork
Tangy, sweet, and slightly crispy.
Ingredients:
- Pork tenderloin ($8 for 1 lb)
- Bell peppers ($2 for 2)
- Pineapple ($3 for a small one)
- Onion ($1 for one)
- Ketchup ($2 for a bottle)
- Rice vinegar ($2 for a bottle)
- Brown sugar ($2 for a small bag)
- Soy sauce ($3 for a bottle)
- Cornstarch ($1 for a box)
- Vegetable oil ($3 for a bottle)
Prep time: 25 mins
Cook time: 15 mins
Instructions;
- Cut the pork into bite-sized chunks and coat them in a mixture of cornstarch, salt, and pepper.
- Deep fry the pork pieces until they’re golden and crispy. Set aside on paper towels.
- In a separate pan, stir-fry chopped bell peppers, onions, and pineapple chunks for a few minutes.
- Mix ketchup, rice vinegar, brown sugar, and soy sauce in a bowl for the sweet and sour sauce.
- Pour the sauce into the pan with the veggies and let it simmer until it thickens.
- Toss the crispy pork back in and stir to coat everything in the sauce.
- Serve it up hot and watch your squad go wild for this takeout classic!
4. Beef and Broccoli
Rich, savory, and slightly garlicky with tender beef and crisp broccoli
Ingredients:
- Flank steak ($10 for 1 lb)
- Broccoli florets ($2 for a head)
- Garlic ($0.50 for a head)
- Ginger ($1 for a small piece)
- Oyster sauce ($3 for a bottle)
- Soy sauce ($3 for a bottle)
- Brown sugar ($2 for a small bag)
- Sesame oil ($4 for a bottle)
- Cornstarch ($1 for a box)
- Vegetable oil ($3 for a bottle)
Prep time: 20 mins
Cook time: 10 mins
Instructions;
- Slice the beef thinly against the grain and marinate it in a mix of soy sauce, cornstarch, and a bit of oil.
- Blanch the broccoli in boiling water for about 2 minutes, then shock it in ice water to keep it crisp.
- Heat up your wok until it’s smoking hot, then stir-fry the beef in batches until it’s browned.
- Set the beef aside and stir-fry minced garlic and ginger in the same wok.
- Add the broccoli and stir-fry for another minute.
- Mix oyster sauce, soy sauce, brown sugar, and a bit of water for the sauce.
- Pour the sauce into the wok and let it bubble up and thicken.
- Toss the beef back in and stir everything together.
- Finish with a drizzle of sesame oil and serve it up hot!
5. Egg Fried Rice
Savory and satisfying with pops of flavor from the veggies and a hint of soy.
Ingredients:
- Day-old rice ($1 for 2 cups)
- Eggs ($2 for half a dozen)
- Frozen peas and carrots ($2 for a bag)
- Green onions ($1 for a bunch)
- Garlic ($0.50 for a head)
- Soy sauce ($3 for a bottle)
- Sesame oil ($4 for a bottle)
- Vegetable oil ($3 for a bottle)
Prep time: 10 mins
Cook time: 15 mins
Instructions;
- Break up any clumps in your day-old rice with your hands.
- Heat up some oil in a wok and scramble the eggs. Set them aside.
- In the same wok, stir-fry minced garlic until fragrant.
- Toss in the frozen peas and carrots and stir-fry until they’re heated through.
- Add the rice and stir-fry, breaking up any clumps and letting it get a bit crispy.
- Pour in some soy sauce and stir to distribute it evenly.
- Add the scrambled eggs back in and mix everything together.
- Finish with a drizzle of sesame oil and some chopped green onions.
- Serve it up hot and watch everyone go for seconds!
6. Hot and Sour Soup
Tangy, spicy, and complex with a satisfying mix of textures
Ingredients:
- Chicken or vegetable broth ($3 for a carton)
- Tofu ($3 for a block)
- Mushrooms ($3 for a pack)
- Bamboo shoots ($2 for a can)
- Eggs ($2 for half a dozen)
- White pepper ($3 for a small jar)
- Rice vinegar ($2 for a bottle)
- Soy sauce ($3 for a bottle)
- Cornstarch ($1 for a box)
- Sesame oil ($4 for a bottle)
Prep time: 15 mins
Cook time: 20 mins
Instructions;
- Bring the broth to a simmer in a large pot.
- Add sliced mushrooms, diced tofu, and bamboo shoots. Let it simmer for about 5 minutes.
- Mix cornstarch with a bit of water and add it to the soup to thicken.
- Pour in rice vinegar and soy sauce, adjusting to taste.
- Slowly pour in beaten eggs while stirring the soup to create egg ribbons.
- Season with white pepper and a drizzle of sesame oil.
- Serve it up hot and feel the warmth spread through your body!
7. Dumplings (Jiaozi)
Juicy, savory, and comforting with a satisfying chew from the wrapper
Ingredients:
- Ground pork ($4 for 1/2 lb)
- Napa cabbage ($2 for half a head)
- Green onions ($1 for a bunch)
- Ginger ($1 for a small piece)
- Garlic ($0.50 for a head)
- Soy sauce ($3 for a bottle)
- Sesame oil ($4 for a bottle)
- Dumpling wrappers ($3 for a pack)
- Black vinegar ($3 for a bottle)
- Chili oil ($4 for a bottle)
Prep time: 40 mins
Cook time: 10 mins
Instructions;
- Mix ground pork, finely chopped cabbage, minced ginger, garlic, and green onions.
- Season the filling with soy sauce and sesame oil.
- Place a small spoonful of filling in the center of each wrapper.
- Wet the edges of the wrapper and fold to seal, pleating if you’re feeling fancy.
- Boil water in a large pot and add the dumplings. Cook until they float to the surface.
- Mix black vinegar and chili oil for a dipping sauce.
- Serve the dumplings hot with the dipping sauce on the side.
8. General Tso’s Chicken
Sweet, spicy, and tangy with a satisfying crunch from the crispy chicken
Ingredients:
- Boneless chicken thighs ($6 for 1 lb)
- Cornstarch ($1 for a box)
- Dried red chilies ($1 for a small pack)
- Garlic ($0.50 for a head)
- Ginger ($1 for a small piece)
- Soy sauce ($3 for a bottle)
- Rice vinegar ($2 for a bottle)
- Hoisin sauce ($3 for a jar)
- Brown sugar ($2 for a small bag)
- Vegetable oil ($3 for a bottle)
- Sesame oil ($4 for a bottle)
Prep time: 20 mins
Cook time: 15 mins
Instructions;
- Cut chicken into bite-sized pieces and coat in cornstarch mixed with salt and pepper.
- Deep fry the chicken until golden and crispy. Set aside on paper towels.
- In a separate pan, stir-fry dried chilies, minced garlic, and ginger.
- Mix soy sauce, rice vinegar, hoisin sauce, and brown sugar for the sauce.
- Pour the sauce into the pan and let it simmer until it thickens.
- Toss the crispy chicken back in and stir to coat everything in the sauce.
- Finish with a drizzle of sesame oil and serve it up hot!
9. Chow Mein
Savory and slightly smoky with a satisfying mix of crispy and soft noodles
Ingredients:
- Chow mein noodles ($3 for a pack)
- Chicken or beef ($5 for 1/2 lb)
- Cabbage ($2 for half a head)
- Carrots ($1 for a few)
- Bean sprouts ($2 for a pack)
- Green onions ($1 for a bunch)
- Garlic ($0.50 for a head)
- Soy sauce ($3 for a bottle)
- Oyster sauce ($3 for a bottle)
- Sesame oil ($4 for a bottle)
Prep time: 20 mins
Cook time: 15 mins
Instructions;
- Cook the noodles according to package instructions, then drain and set aside.
- Slice the meat thinly and marinate it in a bit of soy sauce and cornstarch.
- Heat up your wok and stir-fry the meat until it’s cooked through. Set aside.
- In the same wok, stir-fry minced garlic and sliced vegetables.
- Add the noodles back in and toss everything together.
- Pour in a mixture of soy sauce and oyster sauce, stirring to coat everything.
- Add the meat back in and toss until everything is heated through.
- Finish with a drizzle of sesame oil and some chopped green onions.
- Serve it up hot and watch everyone twirl those noodles with joy!
10. Szechuan Shrimp
Spicy, garlicky, and slightly sweet with a hint of numbing from the Szechuan peppercorns
Ingredients:
- Large shrimp ($10 for 1 lb)
- Garlic ($0.50 for a head)
- Ginger ($1 for a small piece)
- Green onions ($1 for a bunch)
- Dried red chilies ($1 for a small pack)
- Szechuan peppercorns ($3 for a small pack)
- Soy sauce ($3 for a bottle)
- Rice vinegar ($2 for a bottle)
- Sugar ($2 for a small bag)
- Vegetable oil ($3 for a bottle)
- Sesame oil ($4 for a bottle)
Prep time: 15 mins
Cook time: 10 mins
Instructions;
- Peel and devein the shrimp, leaving the tails on if you’re feeling fancy.
- Heat up your wok until it’s smoking hot, then add some oil.
- Toss in minced garlic, ginger, dried chilies, and Szechuan peppercorns. Stir-fry until fragrant.
- Add the shrimp and stir-fry until they start to turn pink.
- Pour in a mixture of soy sauce, rice vinegar, and sugar.
- Keep stir-frying until the shrimp are fully cooked and the sauce has thickened slightly.
- Finish with a drizzle of sesame oil and some chopped green onions.
- Serve it up hot and get ready for a flavor explosion in your mouth!
11. Egg Drop Soup
Silky, comforting, and subtly savory with delicate egg ribbons that melt in your mouth
Ingredients:
- Chicken broth ($3 for a carton)
- Eggs ($2 for half a dozen)
- Cornstarch ($1 for a box)
- Green onions ($1 for a bunch)
- Ginger ($1 for a small piece)
- White pepper ($3 for a small jar)
- Sesame oil ($4 for a bottle)
Prep time: 5 mins
Cook time: 10 mins
Instructions;
- Bring the broth to a simmer and add grated ginger.
- Mix cornstarch with water and stir into the broth to thicken slightly.
- Slowly pour beaten eggs into the soup while stirring to create ribbons.
- Season with white pepper and a drizzle of sesame oil.
- Garnish with chopped green onions and serve hot.
12. Twice-Cooked Pork
Rich, spicy, and slightly sweet with tender pork and crisp vegetables
Ingredients:
- Pork belly ($8 for 1 lb)
- Leeks ($2 for a bunch)
- Bell peppers ($2 for 2)
- Doubanjiang (spicy bean paste) ($5 for a jar)
- Garlic ($0.50 for a head)
- Ginger ($1 for a small piece)
- Soy sauce ($3 for a bottle)
- Shaoxing wine ($4 for a bottle)
- Sugar ($2 for a small bag)
Prep time: 30 mins
Cook time: 20 mins
Instructions;
- Boil pork belly until cooked through, then cool and slice thinly.
- Stir-fry the pork slices until they’re crispy and browned.
- Add sliced leeks, bell peppers, minced garlic, and ginger.
- Stir in doubanjiang, soy sauce, Shaoxing wine, and a pinch of sugar.
- Cook until vegetables are tender-crisp and serve hot.
13. Moo Goo Gai Pan
Light, delicate, and umami-rich with tender chicken and crisp vegetables
Ingredients:
- Chicken breast ($5 for 1 lb)
- Mushrooms ($3 for a pack)
- Snow peas ($2 for a small pack)
- Carrots ($1 for a few)
- Bamboo shoots ($2 for a can)
- Garlic ($0.50 for a head)
- Ginger ($1 for a small piece)
- Oyster sauce ($3 for a bottle)
- Cornstarch ($1 for a box)
- Chicken broth ($3 for a carton)
Prep time: 20 mins
Cook time: 15 mins
Instructions;
- Slice chicken thinly and marinate in cornstarch, salt, and pepper.
- Stir-fry chicken until just cooked through, then set aside.
- In the same wok, stir-fry garlic, ginger, and vegetables.
- Add chicken back in with oyster sauce and a splash of broth.
- Thicken with cornstarch slurry if needed and serve hot.
14. Sesame Chicken
Sweet, nutty, and slightly tangy with a satisfying crunch from the sesame seeds
Ingredients:
- Chicken thighs ($6 for 1 lb)
- Sesame seeds ($3 for a small jar)
- Garlic ($0.50 for a head)
- Ginger ($1 for a small piece)
- Soy sauce ($3 for a bottle)
- Rice vinegar ($2 for a bottle)
- Honey ($4 for a small jar)
- Cornstarch ($1 for a box)
- Vegetable oil ($3 for a bottle)
- Sesame oil ($4 for a bottle)
Prep time: 15 mins
Cook time: 20 mins
Instructions;
- Cut chicken into bite-sized pieces and coat in cornstarch.
- Deep fry chicken until golden and crispy.
- In a separate pan, make a sauce with soy sauce, rice vinegar, honey, and sesame oil.
- Toss fried chicken in the sauce and sprinkle generously with sesame seeds.
- Garnish with chopped green onions and serve hot.
15. Wonton Soup
Light, savory broth with juicy pork-filled dumplings that burst with flavor
Ingredients:
- Ground pork ($4 for 1/2 lb)
- Shrimp ($6 for 1/4 lb)
- Wonton wrappers ($3 for a pack)
- Chicken broth ($3 for a carton)
- Green onions ($1 for a bunch)
- Ginger ($1 for a small piece)
- Garlic ($0.50 for a head)
- Soy sauce ($3 for a bottle)
- Sesame oil ($4 for a bottle)
- White pepper ($3 for a small jar)
Prep time: 30 mins
Cook time: 15 mins
Instructions;
- Mix ground pork, chopped shrimp, minced ginger, garlic, and green onions for filling.
- Wrap filling in wonton skins, sealing edges with water.
- Bring broth to a simmer and add wontons.
- Cook until wontons float to the surface.
- Season broth with soy sauce, sesame oil, and white pepper.
- Garnish with chopped green onions and serve hot.
16. Peking Duck
Crispy, aromatic skin with juicy meat, perfectly complemented by sweet hoisin sauce and fresh scallions
Ingredients:
- Whole duck ($20 for a 4-5 lb duck)
- Hoisin sauce ($3 for a jar)
- Scallions ($1 for a bunch)
- Cucumber ($1 for one)
- Thin pancakes ($4 for a pack)
- Honey ($4 for a small jar)
- Five-spice powder ($3 for a small jar)
- Soy sauce ($3 for a bottle)
Prep time: 24 hours
Cook time: 1 hour 30 mins
Instructions;
- Clean duck and air dry in fridge overnight.
- Rub with five-spice powder, honey, and soy sauce mixture.
- Roast duck, starting with high heat then reducing to crisp the skin.
- Slice duck meat and serve with pancakes, hoisin sauce, scallions, and cucumber.
17. Mongolian Beef
Sweet and savory with a hint of heat, featuring tender strips of beef in a glossy sauce
Ingredients:
- Flank steak ($10 for 1 lb)
- Green onions ($1 for a bunch)
- Garlic ($0.50 for a head)
- Ginger ($1 for a small piece)
- Soy sauce ($3 for a bottle)
- Brown sugar ($2 for a small bag)
- Cornstarch ($1 for a box)
- Vegetable oil ($3 for a bottle)
- Red pepper flakes ($2 for a small jar)
Prep time: 20 mins
Cook time: 15 mins
Instructions;
- Slice beef thinly against the grain and coat in cornstarch.
- Stir-fry beef in hot oil until crispy, then set aside.
- In the same wok, stir-fry garlic, ginger, and red pepper flakes.
- Add soy sauce and brown sugar to create a sauce.
- Return beef to the wok and toss to coat in the sauce.
- Add green onions and serve hot over rice.
18. Vegetable Lo Mein
Savory and satisfying with a medley of crisp vegetables and chewy noodles
Ingredients:
- Lo mein noodles ($3 for a pack)
- Mixed vegetables ($4 for a bag of frozen mix)
- Garlic ($0.50 for a head)
- Ginger ($1 for a small piece)
- Soy sauce ($3 for a bottle)
- Oyster sauce ($3 for a bottle)
- Sesame oil ($4 for a bottle)
- Vegetable oil ($3 for a bottle)
- White pepper ($3 for a small jar)
Prep time: 15 mins
Cook time: 15 mins
Instructions;
- Cook noodles according to package instructions.
- Stir-fry minced garlic and ginger in hot oil.
- Add mixed vegetables and stir-fry until tender-crisp.
- Toss in cooked noodles, soy sauce, and oyster sauce.
- Season with white pepper and finish with a drizzle of sesame oil.
- Serve hot, garnished with green onions if desired.
19. Orange Chicken
Tangy and sweet with a bright citrus kick, perfectly balanced with crispy chicken
Ingredients:
- Chicken thighs ($6 for 1 lb)
- Orange juice ($3 for a carton)
- Orange zest (from 1-2 oranges)
- Soy sauce ($3 for a bottle)
- Rice vinegar ($2 for a bottle)
- Brown sugar ($2 for a small bag)
- Garlic ($0.50 for a head)
- Ginger ($1 for a small piece)
- Cornstarch ($1 for a box)
- Vegetable oil ($3 for a bottle)
Prep time: 20 mins
Cook time: 20 mins
Instructions;
- Cut chicken into bite-sized pieces and coat in cornstarch.
- Deep fry chicken until golden and crispy.
- In a separate pan, make a sauce with orange juice, zest, soy sauce, vinegar, and sugar.
- Add minced garlic and ginger to the sauce and simmer until thickened.
- Toss fried chicken in the orange sauce until well coated.
- Serve hot, garnished with additional orange zest if desired.
20. Dan Dan Noodles
Spicy, nutty, and savory with a complex depth of flavor that’ll blow your mind
Ingredients:
- Ground pork ($4 for 1/2 lb)
- Chinese wheat noodles ($3 for a pack)
- Peanut butter ($3 for a small jar)
- Chili oil ($4 for a bottle)
- Sichuan peppercorns ($3 for a small pack)
- Soy sauce ($3 for a bottle)
- Black vinegar ($3 for a bottle)
- Garlic ($0.50 for a head)
- Green onions ($1 for a bunch)
- Pickled mustard greens ($2 for a small pack)
Prep time: 20 mins
Cook time: 15 mins
Instructions;
- Cook noodles according to package instructions.
- Brown ground pork with minced garlic and pickled mustard greens.
- Make sauce by mixing peanut butter, chili oil, soy sauce, and black vinegar.
- Toss cooked noodles with the sauce and top with the pork mixture.
- Garnish with chopped green onions and crushed Sichuan peppercorns.
21. Sichuan Eggplant
Spicy, garlicky, and slightly sweet with tender eggplant that soaks up all the flavors
Ingredients:
- Chinese eggplant ($3 for 2-3)
- Ground pork ($4 for 1/4 lb)
- Doubanjiang (spicy bean paste) ($5 for a jar)
- Garlic ($0.50 for a head)
- Ginger ($1 for a small piece)
- Soy sauce ($3 for a bottle)
- Black vinegar ($3 for a bottle)
- Sugar ($2 for a small bag)
- Cornstarch ($1 for a box)
- Green onions ($1 for a bunch)
Prep time: 15 mins
Cook time: 20 mins
Instructions;
- Cut eggplant into bite-sized pieces and soak in salted water.
- Stir-fry ground pork until browned.
- Add minced garlic, ginger, and doubanjiang, stir-frying until fragrant.
- Drain eggplant and add to the wok, cooking until tender.
- Mix soy sauce, black vinegar, sugar, and cornstarch slurry for the sauce.
- Pour sauce over eggplant and simmer until thickened.
- Garnish with chopped green onions and serve hot.
22. Shrimp with Lobster Sauce
Rich, savory, and slightly eggy with plump shrimp in a velvety sauce
Ingredients:
- Large shrimp ($10 for 1 lb)
- Ground pork ($4 for 1/4 lb)
- Eggs ($2 for half a dozen)
- Garlic ($0.50 for a head)
- Ginger ($1 for a small piece)
- Green onions ($1 for a bunch)
- Chicken broth ($3 for a carton)
- Shaoxing wine ($4 for a bottle)
- Cornstarch ($1 for a box)
- White pepper ($3 for a small jar)
Prep time: 15 mins
Cook time: 15 mins
Instructions;
- Marinate peeled and deveined shrimp in Shaoxing wine and cornstarch.
- Stir-fry ground pork until browned.
- Add minced garlic and ginger, then the shrimp.
- Pour in chicken broth and bring to a simmer.
- Stir in beaten eggs to create silky strands in the sauce.
- Thicken with cornstarch slurry if needed.
- Season with white pepper and garnish with green onions.
23. Chinese Steamed Fish
Light, delicate, and aromatic with perfectly tender fish enhanced by ginger and scallions
Ingredients:
- Whole fish (like sea bass) ($12 for 1 lb)
- Ginger ($1 for a small piece)
- Green onions ($1 for a bunch)
- Cilantro ($1 for a bunch)
- Soy sauce ($3 for a bottle)
- Shaoxing wine ($4 for a bottle)
- Sesame oil ($4 for a bottle)
- Vegetable oil ($3 for a bottle)
Prep time: 10 mins
Cook time: 15 mins
Instructions;
- Clean and score the fish, then place on a heat-proof plate.
- Top fish with julienned ginger and half the green onions.
- Steam fish for about 8-10 minutes until cooked through.
- Heat oil and pour over the fish to release the aromatics.
- Drizzle with a mixture of soy sauce, Shaoxing wine, and sesame oil.
- Garnish with remaining green onions and cilantro.
24. Char Siu (Chinese BBQ Pork)
Sweet, savory, and slightly smoky with a gorgeous red color and tender, juicy meat
Ingredients:
- Pork belly or shoulder ($8 for 1 lb)
- Hoisin sauce ($3 for a jar)
- Five-spice powder ($3 for a small jar)
- Soy sauce ($3 for a bottle)
- Shaoxing wine ($4 for a bottle)
- Honey ($4 for a small jar)
- Red fermented bean curd ($3 for a jar)
- Garlic ($0.50 for a head)
- Red food coloring (optional) ($2 for a small bottle)
Prep time: 4-6 hours (or overnight)
Cook time: 1 hour
Instructions;
- Mix hoisin sauce, five-spice powder, soy sauce, Shaoxing wine, honey, mashed red bean curd, and minced garlic for the marinade.
- Cut pork into long strips and marinate for at least 4 hours or overnight.
- Preheat oven to 425°F (220°C) and line a baking tray with foil.
- Place pork on a rack over the tray and roast for 25 minutes.
- Baste with leftover marinade and flip, then roast for another 20-25 minutes.
- Brush with honey for the last 5 minutes for extra caramelization.
- Let rest before slicing and serve with rice or in bao buns.
25. Ma La Xiang Guo (Spicy Numbing Stir-fry Pot)
Intensely spicy and numbing with a complex array of flavors from various ingredients
Ingredients:
- Assorted meats and seafood ($15 for a mix)
- Assorted vegetables ($10 for a variety)
- Sichuan peppercorns ($3 for a small pack)
- Dried chili peppers ($2 for a pack)
- Doubanjiang (spicy bean paste) ($5 for a jar)
- Garlic ($0.50 for a head)
- Ginger ($1 for a small piece)
- Green onions ($1 for a bunch)
- Soy sauce ($3 for a bottle)
- Sesame oil ($4 for a bottle)
- Cumin powder ($2 for a small jar)
- Sugar ($2 for a small bag)
Prep time: 30 mins
Cook time: 20 mins
Instructions;
- Prepare all ingredients by cutting into bite-sized pieces.
- Heat oil in a large wok and toast Sichuan peppercorns and dried chilies until fragrant.
- Add doubanjiang, minced garlic, and ginger, frying until the oil turns red.
- Toss in meats and seafood, cooking until nearly done.
- Add harder vegetables first, then softer ones, stir-frying until tender-crisp.
- Season with soy sauce, cumin powder, and a pinch of sugar.
- Finish with a drizzle of sesame oil and a sprinkle of chopped green onions.
- Serve hot in a big communal bowl, letting everyone pick their favorite bits.
Conclusion
Looking back, those cherished moments with Liwei in college not only expanded my culinary horizons but also deepened my appreciation for Chinese culture.
While my romantic venture may not have succeeded,
The lessons learned through our shared meals and adventures have lasted a lifetime.
These 25 recipes serve as a flavorful reminder of the power of food to bridge cultures and create lasting memories, a gift from Liwei that continues to spice up my life long after our college days.
