chinese takeout recipes

With snow peas, bell peppers, and green onions, this stir fry is so much better than takeout from Delish.com.

Crispy Pork Stir Fry

c. white rice

lb. pork, thinly sliced and cut into 1/4" strips

kosher salt

cornstarch

garlic, chopped

anchovy fillet, chopped

ginger,

brown sugar

soy sauce

black pepper

snow peas, chopped

red bell pepper, cut into 1/4" strips

green onions, chopped

This is one of all time best Chinese recipes I've ever made.  Finally a dish I can make at home that truly tastes like it is from a high quality Chinese restaurant.  It might say four servings, but it fed two hungry guys with no leftovers.  I did double the sauce and used it all.  It was FANTASTIC!  You have to try this, even though it is a bit of prep.  I did the pork strips first and dredged them in corn starch to give them plenty of time.  Much crispier that way.  Anchovy past is a wonderful idea, and can't imagine EVER skipping anchovy for that extra layer of taste.

This is a delicious dish. I doubled sauce, but other than that followed the recipe as written. 
My prep time was a longer than 10 minutes, but cook Rome was about spot on.

This was great and a wonderful change from my usual stir fry.  I left out the anchovy sauce because we don't like fish at all in our house and it still came out great!

I made it tonight using broccoli florets rather than snow peas, added thinly sliced onion, and doubled the garlic. Added more chicken broth to the sauce and included an anchovy. Absolutely delicious!!! The pork was crispy and the sauce was better than any I've had in a restaurant. I'll try it with chicken, beef, and tofu.

This was excellent ! I have never eaten an anchovy nor wanted to, but  based on recommendation I used in my sauce and it was excellent ! I made double the sauce but found I didn’t need it . To ensure crispy pork I cut thin , cover with half 1/3 of cornstarch and let sit . Then I had the remainder and toss right before cooking . This was great !

Instead of the anchovies I used fish sauce

Absolutely amazing!! I doubled the sauce and changed up the veggies a bit! I used tri peppers, baby corn, bok choy, water chestnuts, sugar peas and broccoli then served over rice noodles tossed in the extra sauce! My family said it was better than take out! Huge thumbs up!

Delicious!  I skipped the anchovy and used green beans in place of peas.  Will make this again.

Oh gosh this was yummy! Made with noodles and doubled the sauce so they’d be juicy & it worked out nicely. There’s 2 of us & none left! Thank you! 🙏

It was soooo delicious. I only had half a pound of pork but followed the reviews and kept the sauce amount the same. I am IN LOVE with this recipe. To the sauce, I added some gochujang and oyster sauce and it gave it a bit of kick. It took literally 25 mins and was so easy to make. I would highly recommend.

"Cooked until no longer pink and crispy" is a tad confusing. Great recipe though, thanks.

easy to prepare and very good! so good I made it twice last week and again today.  you don't taste the anchovy at all.

Can’t figure out how to make this dish crispy

A healthy, lightened up recipe for Beef & Broccoli Noodles from Delish.com.

Beef & Broccoli Noodles

wide rice noodles noodles

c. low-sodium soy sauce

garlic,

lime,

Sriracha

honey

lb. flank steak, thinly sliced against the grain

broccoli,

baby bella mushrooms, sliced

What type of noodle will you use for this?

Turned out great! I cut the sesame oil by half since mine seemed strong to me, and used veg oil to cook the steak. Didn’t have fresh limes, so I used 1.5 Tbsp bottled lime juice, and I used Frank’s Red Hot instead of Sriracha. I had linguine on hand for noodles.

Loved it and will definitely be making again . Hubby doesn’t like things too hot so only added 1 teaspoon of my very hot Sriracha sauce. He said it tasted really spicy 🤣 but I couldn’t taste any heat. I used udon noodles and it was delish but to cut out some carbs and add veges next time I’ll used zucchini spirals instead .

i made this recipe exactly and loved it! The only thing i would change is adding just 1 lime as two kind of overpowers the dish. Next time i might double the rest of the sauce but keep the two limes. Overall, a fantastic and very tasty dish! will be cooking again :)

Followed the recipe exactly. I must say, I was skeptical because our family doesn't do Sriracha. However, this turned out fantastic! My picky and very judgemental 9 year old LOVES it. Her only request was to use white rice next time instead of noodles. She's a white rice fan for sure.

this is really good with sweet soy sauce!! Add more honey too! With the sauce recipe in only, the pasta becomes too salty

The sauce is not boss, the sauce is weird. The only thing I did differently was use the juice of one lime (someone used my other one!), but I feel like two limes would have been even worse. The flavor was a strange and tart, not at all like a traditional beef and broccoli sauce. It's a shame because I bought sesame seed oil just for this dish and feel like I wasted my flank steak. I've never seen my husband not go for seconds on beef and broccoli. At the very least it was edible but I'll definitely never make it again.

So so. Strange combination of sauce ingredients. All good individually but not in this combination.

Followed recipe except used NY steak instead of flank.
Pros: Edible.
Cons: Too many noodles, steak too dry, broccoli over cooked.

This dish was awesome and I'll definitely be making it again

I was dissapointed in the sauce. It is not a traditional "beef and broccoli" sauce usually made with oyster sauce and brown sugar. It is watery, savory, and acidic.

A healthy, lightened up recipe for Beef & Broccoli Noodles that will beat a takeaway any night, with soy sauce-infused steak and broccoli.

350 g wide rice noodles noodles

80 mL low-sodium soy sauce

limes,

tbsp. toasted sesame oil

350 g skirt steak, thinly sliced against the grain

mushrooms,

In a large pot of salted boiling water, cook noodles according to pack instructions until al dente. Drain, then rinse with cold water.

In a small bowl, whisk together soy sauce, garlic, lime juice, Sriracha, honey, and 2 tablespoons of sesame oil, then whisk in cornstarch until smooth.

In a large pan over medium-high heat, heat remaining 1 tablespoon sesame oil. Add steak and sear 3 to 5 minutes per side.

Stir in broccoli, mushrooms, and 2 tablespoons water and cook until tender, about 6 minutes more. Add sauce, simmer 3 minutes, then reduce heat to low and add cooked noodles. Toss until fully coated and warmed through.

This classic pork and shrimp wonton soup is cozy, comforting, and absolutely delicious. For additional tips and tricks, including freezing instructions, please read through the blog post, above.

Wonton Soup Recipe

shrimp

pork ((with some fat to it))

garlic (, minced)

ginger

thinly-sliced scallions

Shaoxing rice wine

sesame oil

sugar

salt

white pepper

wonton skins

chicken broth

scallions (, halved)

ginger (,

garlic (, crushed)

kosher salt and ground white pepper

baby spinach leaves (, torn)

Finely mince raw shrimp until they are almost the consistency of a paste. Mix shrimp in a large bowl with ground pork, garlic, ginger, scallions, soy sauce, Shaoxing rice wine, sesame oil, sugar, salt, and pepper. Combine using a fork or mixing chopsticks until the filling is fairly smooth and paste-like.

Cook about a teaspoon of filling in a skillet on the stove until cooked through. Taste the cooked filling for seasonings and adjust salt and pepper in the raw mixture accordingly.

Make the Wontons

Working 4 at a time, place a teaspoonful of filling onto the center of each wonton wrapper. (As you're working, keep the stack of wonton wrappers and the wontons you've folded covered with a damp towel so they don't dry out.)

Use your finger or a pastry brush to dampen the top and right edges of the wrapper with water. Fold the bottom left corner over the filling to meet the top right corner, forming a triangle.&nbsp;Press around the filling to remove any trapped air from the folded wonton.

Use your thumbs to gently cinch the wrapper around the filling at the bottom of the wrapper. This will pull the left and right "arms" of the triangle downward.

Dampen the right arm with water and pass it under the left arm, gently pressing in the middle to seal.

To Fill and Fold

In a large pot, combine chicken broth, scallions, ginger, garlic, rice wine, sesame oil, and soy sauce. Bring to a boil, reduce heat, and simmer for 15 minutes. Strain and discard solids. Season to taste with salt and white pepper.&nbsp;

Make the Broth

Bring a large pot of water to a boil. Add the wontons to the pot in batches, gently stirring so they don't stick to the bottom, and being sure not to crowd them (they need to have enough room to float; I usually cook about 10 at a time).

Simmer for 2-3 minutes, until the wrappers are transparent and the wontons float in the water. The internal temperature of the filling should be 160 degrees F.

Simmer the Wontons

Place wontons in soup bowls with a few torn baby spinach leaves, if desired. Ladle hot broth over the wontons. Let stand for 2-3 minutes so the spinach leaves wilt. Garnish with sliced scallions and serve.

To Serve

I was pleasantly surprised by this recipe. It was very easy to make and the flavours were nicely layered. Would totally make this recipe again. Thanks for posting it

One of my favorite soups. It's become a staple, even though I use premade dumplings 😏. The broth is the best!

Love just making the broth when I’m sick! Husband requests this often and so easy to make.

I made these yesterday and I have to say that it’s the best wonton stop we’ve ever had. The broth is so flavorful and tastes just like the restaurant. You’re right that it takes a while to fold the wontons but girl.... worth it! I froze some so we can have as easy as takeout soup whenever this winter.

This was my weekend cooking project today and it came delish! I’ve never tried making my own wontons and the post made it easy. I don’t think my folding was as pretty as yours but I’ll learn with practice. Love the Chinese food theme you’re doing this month!

Wow, you’ve put s lot of work into showing us how to make this soup with the wontons. Breaking it down into these simple steps makes it much less intimidating. 
I will definitely try it. 
Thank you

https://mediavine-res.cloudinary.com/video/upload/t_original/v1546553662/ukyqxpfxtsq5yov0wyp0.mp4

Learn how to make classic pork and shrimp wonton soup at home, with this recipe and tutorial. From filling and folding the wontons to making an aromatic broth, you'll find all the tips and tricks you need for restaurant-quality wonton soup that will wow your family and friends.

Homemade Wonton Soup

Learn how to make Lemon Chicken from a 2x James Beard Award Winning Chinese Chef with 50+ years of experience

Dad's Lemon Chicken: A Chinese Chef's Secrets (Video)!

oz chicken breast

lemon

sesame seed

oz corn oil

tsp sugar

0.25 tsp white pepper

oyster sauce

water

tsp all-purpose flour

tsp baking powder

tsp corn oil

lemon juice

tbsp sugar

Prepare lemon garnish

Prepare a lemon for garnish by cutting it into 8 wedges.

Prepare chicken

Cut the chicken breast into 4 large pieces for easy handling. Halve the thicker sections horizontally so they’re not as thick. Then cut each piece of chicken into thin strips.

Create sauce

Cut lemons in half and squeeze the juice out of both.

Create batter

In a separate bowl, combine flour, cornstarch, salt, and baking powder. 

Coat & fry chicken

Add oil to the wok and turn the heat to high. While the oil is heating up, add the marinated chicken to the frying batter and mix thoroughly so every piece is coated.

Cook sauce, mix, & serve

Prepare a cornstarch slurry by combining cornstarch with water. Mix well.

Top 5 chinese takeout recipes recipes from across the web

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Top Tags

Crispy Pork Stir Fry

Beef & Broccoli Noodles

Beef & Broccoli Noodles

Wonton Soup Recipe

Dad's Lemon Chicken: A Chinese Chef...

Top 5 chinese takeout recipes recipes from across the web

The most viewed chinese takeout recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Pork Stir Fry

Beef & Broccoli Noodles

Beef & Broccoli Noodles

Wonton Soup Recipe

Dad's Lemon Chicken: A Chinese Chef...

The most viewed chinese takeout recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine