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Air Fryer Oven Pork Jerky
Snack

Air Fryer Oven Pork Jerky

Prep
25 min
Cook
180 min
Total
1165 min

Instructions

  1. 1 Mix ground pork, sesame oil, Sriracha, soy sauce, vinegar, salt, pepper, onion powder, and curing salt together in a large bowl until evenly combined. Cover and refrigerate for 8 hours.
  2. 2 Using a jerky gun, form as many sticks as you can fit on all three of the air fryer oven racks. They will shrink almost immediately, so put them close together and utilize the full length of the racks. (I was able to get 21 sticks the first time.) Cover and refrigerate any leftover pork mixture.
  3. 3 Set the air fryer to 160 degrees F (71 degrees C). Place all 3 racks in the oven and cook for 1 hour.
  4. 4 Remove racks from the oven, blot any excess moisture with paper towels, flip each stick, and cook for 1 more hour. Repeat once more.
  5. 5 Transfer jerky sticks to a paper towel-lined baking sheet. Cover with another layer of paper towels and let sit out until dried, about 8 hours.
  6. 6 Meanwhile, repeat Steps 2 through 5 to make remaining jerky with leftover pork mixture.

By Soup Loving Nicole

Asian Sugar Snap Pea Appetizer
Snack Asian

Asian Sugar Snap Pea Appetizer

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Preheat the oven broiler, and move oven rack into the top position.
  2. 2 Place the snap peas onto a baking pan, drizzle with olive oil and toss to coat. Spread the snap peas out into a single layer.
  3. 3 Broil the snap peas in the preheated oven until tender, about 5 minutes.
  4. 4 Meanwhile, mix together the soy sauce, sesame oil, chili oil, brown sugar, and sesame seeds in a large bowl. When the snap peas come out of the oven, toss them immediately with the sauce.

By Heidi T

Hoisin Asian Meatballs
Snack Asian

Hoisin Asian Meatballs

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. 2 Combine beef, bread crumbs, 1 tablespoon soy sauce, egg, 2 cloves minced garlic, and ginger in a bowl and mix thoroughly. Form into golf-ball-sized meatballs and place on the prepared baking sheet.
  3. 3 Bake in the preheated oven until meatballs are no longer pink inside, 10 to 12 minutes.
  4. 4 Meanwhile, combine remaining soy sauce, remaining garlic, hoisin sauce, green onion, vinegar, and sesame oil in a small bowl. Whisk sauce until well blended.
  5. 5 Place frozen fried rice bag on a plate and heat in the microwave oven until thoroughly heated, 6 to 8 minutes. Peel back film and stir. Re-cover and heat for 1 minute more.
  6. 6 Transfer cooked meatballs to a serving bowl. Pour sauce over meatballs to coat. Serve meatballs over fried rice.

By Kahiki

Overnight Chinese Daikon Radish Pickles
Chinese

Overnight Chinese Daikon Radish Pickles

3.9

Prep
20 min
Cook
Total
530 min

Instructions

  1. 1 In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
  2. 2 Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.

By MARBALET

Whitney's Egg Flower Soup
Chinese

Whitney's Egg Flower Soup

4.1

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Bring the chicken broth, white pepper, and sesame oil to a boil in a saucepan. While stirring slowly in one direction to get the soup moving, pour the beaten egg into the soup in a slow but steady stream. Gently stir in the peas. Ladle into serving bowls; sprinkle with green onion to serve.

By Whitney L

Grilled Asian Chicken
Dinner Chinese

Grilled Asian Chicken

4.5

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine soy sauce, honey, sesame oil, garlic, and ginger in a small microwave-safe bowl; heat in the microwave on medium power for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
  3. 3 Place chicken breasts in a shallow dish. Pour soy sauce mixture over top and set aside to marinate for 15 minutes.
  4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Meanwhile, remove chicken from marinade; transfer marinade into a small saucepan and bring to a boil. Reduce heat to low and simmer until thick, about 1 minute. Set aside for basting.
  5. 5 Cook chicken on the preheated grill, basting frequently with reserved marinade, until golden brown on all sides and chicken is no longer pink in the center, about 6 to 8 minutes per side. An instant-read meat thermometer inserted into the thickest piece should read at least 160 degrees F (70 degrees C).

By Janet M Leichliter

Chinese Lion's Head Soup
Chinese

Chinese Lion's Head Soup

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
  2. 2 Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
  3. 3 Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.

By Lei Lei Wyatt

Sesame Oil Chicken Wings
Appetizer Chinese

Sesame Oil Chicken Wings

4.3

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Cut chicken wings into 3 portions. Combine chicken, water, dark soy sauce, light soy sauce, garlic, and green onion in a large skillet. Stir together and cook for 15 minutes over medium heat.
  2. 2 Add 1/4 cup sesame oil and simmer for another 15 minutes over low heat. Bring mixture to a boil and add a dash of sesame oil. Remove from heat, let cool, and serve.

By Joshua Koh

Wonton Soup without Ginger
Chinese

Wonton Soup without Ginger

4.1

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Whisk together sugar, cornstarch, oyster sauce, and 1 tablespoon sesame oil in a large bowl; add the ground pork, shrimp, and 1 chopped green onion and mix to combine.
  2. 2 Lay one wonton skin like a baseball diamond in front of you. Using your finger, brush beaten egg around the outer edge of the wonton skin. Place 1 tablespoon of pork mixture onto the middle of the wonton skin. Fold 'home run' corner to '2nd base' corner and press down creating a triangle. The meat filling lump is at the bottom of the triangle. Brush egg mixtures at the '1st base' and '3rd base' corners of the triangle. Fold each base corner over the meat filling lump and over each other. Brush egg mixture at the '2nd base/homerun' corner of the triangle and fold behind the meat filling lump. This is one wonton. Repeat until there are no more mixture or wrapper skins. Keep the wontons covered with a wet towel to prevent from drying."
  3. 3 Mix together the chicken stock, soy sauce, 2 tablespoons sesame oil, and 2 green onions in a pot over medium-high heat. Bring this to a boil; reduce heat to medium-low and simmer for 15 minutes. Add the bok choy and return to a boil until the bok choy is tender, about 5 minutes.
  4. 4 Bring a large pot of salted water to a boil; boil wontons for 3 to 5 minutes, stirring occasionally to prevent wontons from sticking to each other or to the edges of the pot.
  5. 5 Place wontons in a soup bowl and ladle soup over wontons to serve. Garnish with chopped green onions.

By ying

Jamey's Restaurant Style Beef and Broccoli
Chinese

Jamey's Restaurant Style Beef and Broccoli

4.6

Prep
20 min
Cook
20 min
Total
70 min

Instructions

  1. 1 Whisk sherry, oyster sauce, sesame oil, soy sauce, sugar, and cornstarch together in a bowl until sugar dissolves.
  2. 2 Arrange steak slices in a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat, and refrigerate at least 30 minutes.
  3. 3 Heat vegetable oil in a wok or large skillet over medium-high heat. Cook and stir ginger and garlic in hot oil until fragrant about 1 minute. Remove and discard the ginger and garlic. Stir broccoli, mushrooms, and snow peas together in the skillet; cook and stir in the hot oil until the broccoli is bright green and almost tender, 5 to 7 minutes. Remove the vegetable mixture to a bowl.
  4. 4 Pour beef slices with the marinade into the skillet; cook and stir until the sauce forms a glaze on the beef and the meat is no longer pink, about 5 minutes. Return the cooked vegetables to the wok; cook and stir until the broccoli is heated through, about 3 minutes.

By Mema T

Air Fryer Chinese Sweet and Sour Pork
Dinner Chinese

Air Fryer Chinese Sweet and Sour Pork

4.3

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Place pork, cornstarch, and sesame oil in a bowl and toss to coat. Let sit for 5 minutes.
  2. 2 Meanwhile, preheat the air fryer to 350 degrees F (175 degrees C).
  3. 3 Spray the basket of the air fryer with cooking spray. Place pork in the basket of the air fryer and spray top of pork with cooking spray.
  4. 4 Cook for 10 minutes. Shake the basket and cook pork until desired crispness, about 10 minutes more.
  5. 5 While the pork is cooking, combine sugar, vinegar, ketchup, and soy sauce in a saucepan over medium-high heat. Whisk constantly until sugar is dissolved and mixture comes to a boil. Reduce heat to low and keep sauce warm until ready to use.
  6. 6 Transfer pork to a bowl. Pour sauce on top of the pork and toss to coat.

By Soup Loving Nicole

Chinese Tomato and Egg Soup
Dinner Chinese

Chinese Tomato and Egg Soup

4.3

Prep
10 min
Cook
17 min
Total
27 min

Instructions

  1. 1 Heat oil in a pot over medium-high heat. Add tomatoes; saute until mostly melted, 5 to 10 minutes. Add water; bring to a boil. Reduce heat to low; cook, stirring occasionally, until flavors are well blended, 5 to 10 minutes. Add eggs, stirring slowly and constantly for 1 minute. Add green onion; cook for 30 seconds. Stir in sesame oil, sugar, and salt.

By EdwardHan

Spicy Chinese Chicken Wings
Dinner Chinese

Spicy Chinese Chicken Wings

4.3

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Rinse and pat dry the chicken wings. Whisk together the sugar, soy sauce, rice wine, chili garlic sauce, sesame oil, and garlic in a large bowl, then add the chicken wings and toss to evenly coat.
  2. 2 Heat a lightly oiled skillet over medium heat. Stir in the chicken wings, sauce, and water. Cover and cook until the chicken wings are no longer pink at the bone, turning the chicken wings occasionally, about 15 minutes. Remove lid and continue cooking until the sauce has thickened, 5 to 10 minutes.

By lin_honeybear

Egg Foo Young
Dinner Chinese

Egg Foo Young

4.4

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 In a skillet over medium heat, heat sesame oil and lightly fry the onions, celery and sprouts. Stir in cornstarch and add shrimp, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl.
  2. 2 Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.

By Sara

Chef John's Chinese Scallion Pancakes
Dinner Chinese

Chef John's Chinese Scallion Pancakes

4.7

Prep
30 min
Cook
20 min
Total
170 min

Instructions

  1. 1 Combine bread flour and salt in a large bowl. Make a well in the middle and pour in hot water. Mix together with a wooden spoon to form a shaggy dough.
  2. 2 Transfer dough onto a lightly floured work surface. Knead dough until sticky but relatively smooth and elastic, dusting with a minimal amount of flour if needed. Wrap in plastic wrap and let dough rest for 2 hours.
  3. 3 Mix vegetable oil, sesame oil, and flour together in a skillet over medium heat until starting to bubble, about 3 minutes. Cook for 1 minute more. Remove from heat and cool to room temperature.
  4. 4 Unwrap dough and cut in half. Roll out into a tube and press down with your fingers. Use a rolling pin to flatten dough into a rectangular shape about 1/8-inch thick, flipping over and dusting lightly with flour halfway through.
  5. 5 Paint surface of the dough with the oil mixture until just covered, leaving 1 inch of space on the edges. Sprinkle scallions on top. Roll dough up tightly to seal in the scallions, starting with the long side. Pull the opposite edge over the top once you have reached it.
  6. 6 Coil 1 end of the dough inward toward the middle; wrap the opposite end around the coil to finish, tucking the tip under the bottom. Dust the coil with flour and roll dough out into a pancake about 1/4-inch thick. Repeat with remaining dough, oil, and green onions to make the second pancake.
  7. 7 Heat vegetable oil in a cast iron skillet over high heat. Add 1 pancake; lower heat to medium. Cook until crispy and browned, about 4 minutes per side. Repeat with the other pancake. Cut into wedges.

By John Mitzewich

Easy Fried Chinese Chicken Balls
Dinner Chinese

Easy Fried Chinese Chicken Balls

4.8

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Make batter: Combine flour, baking powder, and salt in a large bowl. Drizzle in sesame oil. Gradually add water, whisking constantly until smooth; batter should be the consistency of cream. Let sit for at least 30 minutes.
  2. 2 Fill a deep pan or wok with oil and slowly heat to 375 degrees F (190 degrees C).
  3. 3 Prepare chicken: Mix together cornstarch and white pepper in a large shallow dish. Dust chicken in cornstarch mixture, then dip into batter, evenly coating each piece.
  4. 4 Working in batches, fry coated chicken in hot oil until golden and no longer pink in the center, 4 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Use a slotted spoon to remove fried chicken to a clean kitchen towel to drain.

By fa the wondercat

Instant Pot Kung Pao Broccoli
Dinner Chinese

Instant Pot Kung Pao Broccoli

3.3

Prep
10 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Whisk soy sauce, rice vinegar, sesame oil, sambal oelek, sherry, and garlic together in a bowl. Pour sauce into a multi-functional pressure cooker (such as Instant Pot). Set a steamer basket on top of the sauce and place broccoli inside the basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Lift the steamer basket out and dump broccoli into the sauce below. Stir to coat.
  3. 3 Divide broccoli between serving plates and garnish with peanuts and green onions.

By Soup Loving Nicole

Spring Asparagus Salad
Lunch Chinese

Spring Asparagus Salad

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Whisk rice vinegar, red wine vinegar, soy sauce, sugar, and Dijon together in a small bowl until well combined; drizzle in peanut oil and sesame oil, while whisking vigorously, until emulsified. Set vinaigrette aside.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook asparagus in boiling water until just tender but mostly firm, 3 to 5 minutes. Drain and rinse under cold water to stop the cooking process.
  3. 3 Place asparagus in a large bowl; drizzle with vinaigrette and toss until evenly coated. Sprinkle with sesame seeds.

By Seattle Dad

Chinese Steamed Buns with Barbecued Pork Filling
Chinese

Chinese Steamed Buns with Barbecued Pork Filling

4.6

Prep
180 min
Cook
15 min
Total
195 min

Instructions

  1. 1 Place the warm water in a large bowl, and sprinkle the yeast over the top. Stir in 1 cup of the flour, and mix thoroughly. Cover with a cloth, and let stand until bubbles appear, about 20 minutes.
  2. 2 Dissolve sugar and shortening in boiling water, and allow to cool to lukewarm. Stir into the yeast mixture along with the remaining flour. When the dough becomes too stiff to stir, turn out onto a lightly floured surface, and knead until smooth, about 10 minutes. Coat a large bowl with sesame oil, and place the dough inside. Turn over to coat, and cover the bowl with a damp cloth. Let rise in a warm place until doubled in size.
  3. 3 Heat 2 tablespoons of oil in a wok over medium-high heat. Add green onions and garlic, and stir-fry for about 30 seconds. Add pork, and fry for a minute, then stir in the soy sauce, oyster sauce, and sugar. Dissolve cornstarch in 2 tablespoons of water, then stir the mixture into the pork. Cook, stirring constantly until the pork is coated with a thickened glaze. Remove to a bowl, and allow to cool.
  4. 4 Remove the dough from the bowl, and roll it out into one long log. Slice the log into 1 inch pieces. Flatten each piece into a 3 inch circle using the palm of your hand or a rolling pin. Place 2 tablespoons of the pork filling onto the center of each circle, and gather up the edges around the filling and pinch together to close the bun. Place each bun seam side down onto a square of aluminum foil. Cover with a towel, and let rise for about 1 hour.
  5. 5 Bring a couple inches of water to boil in a wok. Place a few buns at a time in a steamer, such as a bamboo steamer for a wok, or a fitted steam tray. Cover, and steam buns over briskly boiling water for 10 minutes. Repeat with remaining buns.

By Sneakyteaky

Super-Simple, Super-Spicy Mongolian Beef
Dinner Chinese

Super-Simple, Super-Spicy Mongolian Beef

4.6

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a large bowl. Toss beef with marinade; cover the bowl and refrigerate for 1 hour to overnight.
  2. 2 Heat peanut oil in a wok or large, nonstick skillet over high heat. Cook and stir green onions in hot oil for 5 to 10 seconds. Remove beef from marinade and add to green onions in the wok; discard marinade. Cook and stir until beef is no longer pink and begins to brown, about 5 minutes.

By Ang

Spicy Szechuan Green Beans
Dinner Chinese

Spicy Szechuan Green Beans

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine green beans and water in a skillet over medium-high heat. Cover and cook, stirring occasionally, until beans are tender-crisp, 4 to 5 minutes. Add ginger, garlic, and sesame oil; cook, stirring frequently, until garlic is fragrant and golden brown, 1 to 2 minutes.
  2. 2 Mix soy sauce, rice vinegar, sugar, and red pepper flakes together in a small bowl. Pour over beans and cook until sauce thickens enough to coat beans, 3 to 5 minutes.

By Tasha

Taiwanese Dumplings
Dinner Chinese

Taiwanese Dumplings

4.8

Prep
75 min
Cook
Total
195 min

Instructions

  1. 1 Spread cabbage and cilantro over a clean dish towel. Gather up towel and squeeze out as much moisture from cabbage as possible.
  2. 2 Transfer cabbage and cilantro to a large bowl. Add pork, jalapeño peppers, egg whites, ginger, and sesame oil. Mix thoroughly with your hands. Season with salt and pepper.
  3. 3 Line 2 baking sheets with waxed paper. Fill a small bowl with water.
  4. 4 Hold a potsticker wrapper in the palm of your hand. Place a tablespoonful pork mixture in the center. Dip a finger in water and wet the edges of the wrapper. Fold up edges and pinch together to seal. Transfer dumpling to the prepared baking sheet. Repeat with remaining wrappers and pork mixture.
  5. 5 Place dumplings in the freezer until firm, about 2 hours. Transfer to large resealable plastic bags and store in the freezer.

By ehreng

Pork Dumplings
Dinner Chinese

Pork Dumplings

4.7

Prep
45 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Combine pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage in a large bowl. Stir until well mixed.
  2. 2 Place 1 heaping teaspoon of pork filling in the center of each wonton wrapper. Moisten edges with water and fold over to form a triangle. Press edges firmly to seal. Keep filled dumplings covered with a damp towel to prevent drying out until ready to cook.
  3. 3 Arrange dumplings in a covered bamboo or metal steamer lined with parchment, making sure they're not touching to prevent them from sticking together; steam over simmering water until pork is cooked through, about 15 minutes.
  4. 4 Serve hot and enjoy!

By Allrecipes Member

Asian Fire Meat
Dinner Chinese

Asian Fire Meat

4.3

Prep
15 min
Cook
5 min
Total
140 min

Instructions

  1. 1 In a large bowl, mix together the soy sauce, sesame oil, brown sugar, garlic, and red onion. Stir in the black pepper, red pepper flakes, sesame seeds, leeks and carrot. Mix in the meat by hand to ensure even coating. Cover and let marinate for at least 2 hours or overnight.
  2. 2 Brush the bottom half of a wok with cooking oil, and heat over medium-high heat. Put in all of the meat and marinade at once, and cook stirring constantly. The meat will be cooked after just a few minutes. Remove from heat and serve with rice or noodles. For Korean-style fire meat, roll the meat mixture up in a leaf of red lettuce.

By SONNYCHIBA

Sichuan Cucumber Salad
Dinner Chinese

Sichuan Cucumber Salad

4.4

Prep
20 min
Cook
5 min
Total
28 min

Instructions

  1. 1 Heat a dry skillet over medium heat. Add red chile peppers; cook and stir until fragrant, about 5 minutes. Let cool and transfer to a spice grinder; pulse until coarsely ground.
  2. 2 Mix ground chile peppers, soy sauce, spring onion, sesame oil, hot chile oil, brown sugar, garlic, black vinegar, and sesame seeds together in a bowl to make dressing.
  3. 3 Place cucumbers on a serving plate. Pour dressing on top and toss well. Let sit before serving, about 3 minutes.

By Chelsea

Easy Moo Shu Pork
Dinner Chinese

Easy Moo Shu Pork

4.5

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Mix soy sauce, sesame oil, ginger, and garlic in a bowl until marinade is smooth; pour into a resealable plastic bag. Add pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 1 hour to overnight.
  2. 2 Heat vegetable oil in a wok or large skillet over medium heat. Add cabbage and carrot; cook and stir for 1 to 2 minutes. Push cabbage mixture aside and add pork with marinade to middle of the skillet. Cook and stir until pork is cooked through, 3 to 4 minutes. Draw cabbage into the center of the skillet; cook and stir for 1 to 2 minutes. Season with salt and pepper.

By JLC

Chinese Broccoli
Dinner Chinese

Chinese Broccoli

4.3

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook Chinese broccoli in boiling water, uncovered, until just tender, about 4 minutes.
  3. 3 Drain and place in a shallow bowl.
  4. 4 Whisk together hoisin sauce, sugar, soy sauce, cornstarch, rice vinegar, sesame oil, garlic, and ginger in a small saucepan over medium heat until sauce is thickened and no longer cloudy, 5 to 7 minutes.
  5. 5 Pour sauce over broccoli; toss to coat and serve.

By Somer