take out recipes

This easy hot and sour soup is light on the stomach, but big on flavor! The spicy and tangy broth is full of colorful vegetables and tender cubes of tofu.

Easy Hot and Sour Soup with Vegetables and Tofu

Tbsp canola oil (0.04)

Tbsp grated fresh ginger (0.11)

onions

red cabbage (0.50)

carrots

button mushrooms (1.99)

vegetable broth (0.75)

soy sauce (or more to taste) (0.05)

1.5-2 Tbsp rice vinegar

Tbsp chili garlic sauce

tofu (1.99)

Thinly slice the cabbage, mushrooms, and the green onions (both the green and white ends of the onions). Peel the carrots, then either slice them thinly, use a vegetable peeler to slice them into ribbons, or cut them into thin sticks (julienne).

Add the canola oil, grated ginger, and the sliced white ends of the green onion to a large pot. Sauté the ginger and onion over medium heat until soft (1-2 minutes). Add the vegetable broth to the pot, along with the soy sauce, vinegar, and chili garlic sauce. The amount of soy sauce, vinegar, and chili garlic sauce needed may be subjective and will depend on how much salt your vegetable broth contains. Start with a smaller amount of each, then add more to your taste. The final broth should be tangy and spicy. Heat the broth until piping hot.

Drain the tofu, then cut it into small cubes (small enough to fit on a spoon). Add the tofu to the hot broth, and allow it to heat through ( a few minutes).

Either add the sliced vegetables to the soup pot and cook until softened, or divide the vegetables into individual bowls for serving, then spoon the hot broth over top. Sprinkle the sliced green portion of the green onions over each bow. More chili garlic sauce can also be added to each bowl if desired.

Easy Beef Fried Rice. Loaded with beef, carrots and broccoli! Ready in under 30 minutes!

Easy Beef Fried Rice

oil (divided)

eggs (whisked)

flank steak (cubed)

carrots (small dice)

broccoli

garlic (minced)

rice

soy sauce

oyster sauce

sesame oil

sesame seeds for garnish (if desired)

Heat 1 tablespoon of oil into a large skillet.

Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.

Add the remaining tablespoon of oil to the pan.

Add the steak and cook over high heat for 2-3 minutes, just until seared and caramelized on the outside. Remove from the pan and set aside.

Add carrots and broccoli to the pan and cook until tender, 3-4 minutes.

Stir in garlic and cook for an additional minute.

Add in the cold rice and sauté for 3-4 minutes. The rice should brown up a bit.

Add the eggs and the steak back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through.

Serve immediately with sesame seeds for garnish, if desired.

This Wonton Soup recipe is bursting with fresh flavors and loaded with homemade pork Chinese Dumplings to elevate this classic take out dish to a gourmet level!

Wonton Soup Recipe (with Homemade Dumplings)

chicken stock (or bone broth)

2 inch piece of peeled ginger, cut into large slices

garlic cloves, smashed

soy sauce (or

Chinese cooking wine (or rice wine)

green onions, sliced

Chinese Dumplings

baby bok choy,

Chinese broccoli, sliced into pieces

spinach leaves

green onions,

In a large stock pot, combine chicken stock,...

In a large stock pot, combine chicken stock, ginger, garlic cloves, soy sauce, rice wine, sesame oil and green onions. 

Place lid on the pot and bring to...

Place lid on the pot and bring to a boil and then reduce to a simmer. Let cook for 10-15 minutes. 

While the broth simmers, cook your wontons. Bring...

While the broth simmers, cook your wontons. Bring a large pot of water to a rolling boil. Add the wontons to the pot in batches, about 12 wontons at a time. 

Boil for 3 to 4 minutes, until the...

Boil for 3 to 4 minutes, until the dumplings float to the top and are slightly translucent. Remove with slotted spoon and place straight into serving bowls.

Strain out the chunky garlic and ginger from...

Strain out the chunky garlic and ginger from the broth and discard both. 

If using any optional vegetables (like baby bok...

If using any optional vegetables (like baby bok choy), blanch in the soup broth and place in serving bowl.

Ladle hot broth over the wontons. Let stand...

Ladle hot broth over the wontons. Let stand for 2-3 and garnish with green onions. Serve immediately. 

https://mediavine-res.cloudinary.com/video/upload/vhouglbnrwahf3nfcrgc.mp4

Wonton Soup (with homemade dumplings)

The BEST Fried Rice. This fried rice is loaded with veggies and only takes 20 minutes to make!

The BEST Fried Rice

butter (divided)

onion (small dice)

peas (thawed)

green onions

Heat 1 tablespoon of butter into a large skillet.

Add the remaining tablespoon of butter into the pan. Add carrots and onion to the pan and cook until tender, 3-4 minutes. Stir in garlic and cook for an additional minute.

Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.

Add the eggs back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through.

Serve immediately with green onions for garnish, if desired.

https://content.jwplatform.com/videos/FIwG94lH.mp4

Asian Glazed Pork Belly. A little sweet, a little sticky, a little salty and a little spicy and so deliciously satisfying. Slow cooked to tender, silky perfection.

Asian Glazed Pork Belly

lbs pork belly (approximately)

hoisin sauce

tsp chilli flakes

honey

tbsp fish sauce

Chinese 5 spice powder

tbsp rice vinegar

tsp black pepper

ginger

It is important to  get a piece of...

It is important to  get a piece of pork belly that is a uniform thickness so that it cooks evenly. Try to get a piece that is about 3 inches thick. If thinner pieces are all that is available, I usually stack them and tie them with pieces of butcher string after the meat has marinated. (As in the photo shown)

Mix all of the ingredients in the marinade...

Mix all of the ingredients in the marinade together and pour over the pork belly in a large Ziploc Bag.

Marinate in the fridge for several hours or...

Marinate in the fridge for several hours or overnight.

Preheat the oven to 275 degrees F.

Place the pork belly on a roasting rack...

Place the pork belly on a roasting rack and roast for 4-5 hours depending upon the thickness of the meat.

Reserve the marinade and pour it into your...

Reserve the marinade and pour it into your smallest saucepan. You can add all the same ingredients again to make extra sauce/glaze for rice or noodles at this point if you like.

Lowly simmer the marinade until it begins to...

Lowly simmer the marinade until it begins to become like a thin syrup; about maple syrup consistency.

In the last couple of hours of roasting. begin...

In the last couple of hours of roasting. begin to brush on layers of the glaze. I do this 4-6 times about every 20 minutes, to build  good flavourful. sticky glaze on the pork belly.

Let the pork belly rest for about 15...

Let the pork belly rest for about 15 minutes before slicing and serving. I also like to dice it in small bite sized chunks to serve over rice.

Chicken Chow Mein. Stir fried noodles, vegetables and chicken cooked in a rich savory sauce. Everything is cooked in one skillet and is ready in 30 minutes!

Chicken Chow Mein

chow mein noodles

chicken

oil, (divided)

green cabbage, (sliced)

carrots, (thinly sliced)

ginger, (minced)

garlic, (minced)

sesame seeds

brown sugar

Prepare noodles according to package instructions.

In a small bowl combine the sauce ingredients, set aside.

Heat 1 tablespoon oil in a large skillet. Add in chicken and cook until golden brown and cooked through, 5-6 minutes. Remove from the pan and set aside on a plate.

Add remaining tablespoon of oil to the same skillet. Add cabbage and carrots and saute until golden brown and wilted, 2-3 minutes. Add garlic and ginger and cook for an additional minute.

Add in cooked noodles and sauce tossing to coat the noodles.Serve immediately with green onions and sesame seeds on top, if desired.

https://content.jwplatform.com/videos/aB0fxnjd.mp4

Chicken Lo Mein. Ready in under 30 minutes and tastes way better and is healthier that takeout!

Chicken Lo Mein

noodles

rice wine vinegar

vegetables carrots

red bell pepper (diced)

ginger (minced)

Cook the noodles according to package instructions. Drain and set aside.

In a small bowl combine soy sauce, hoisin sauce, sesame oil, brown sugar and rice wine vinegar, set aside.

Heat 1 tablespoon of oil in a large skillet or wok. Add chicken (I had to cook it in two batches) and cook until browned and cooked through, 4-5 minutes. Transfer the chicken to a plate and set aside.

Add the other tablespoon of olive oil to the wok then add the mixed vegetables, bell pepper and ginger. Sauté for 2-3 minutes or until tender.Add in the garlic and cook for an additional minute.

Add the sauce to the pan along with the cooked chicken and cooked noodles.

Toss everything together and serve immediately with sesame seeds for garnish, if desired.

https://content.jwplatform.com/videos/ORnuWMzM.mp4

This authentic Chicken Lo Mein recipe tastes even better than the restaurant version! This recipe is ready in under 30 minutes and is absolutely loaded with vegetables. It's a great way to clear out the fridge and amp up the nutrition on your dinner plate at the same time!

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Top Tags

Easy Hot and Sour Soup with Vegetab...

Easy Beef Fried Rice

Wonton Soup Recipe (with Homemade D...

The BEST Fried Rice

Asian Glazed Pork Belly

Chicken Chow Mein

Chicken Lo Mein

Top 7 take out recipes recipes from across the web

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

Top Tags

Easy Hot and Sour Soup with Vegetab...

Easy Beef Fried Rice

Wonton Soup Recipe (with Homemade D...

The BEST Fried Rice

Asian Glazed Pork Belly

Chicken Chow Mein

Chicken Lo Mein

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