Chinese cooking for real weeks
Hot wok energy for busy evenings. 14 chinese recipes ready to browse below.
About this cuisine
Chinese-inspired home cooking is built for speed: high heat, quick sauces, and crisp vegetables. A meal plan works best when sauces share soy, ginger, and garlic so shopping stays lean.
Weeknight tip: Prep sauce jars ahead — dinner becomes wash, heat, toss.
Where you'll find it
- China
- Taiwan
- Singapore
- Hong Kong
Pantry staples
- Soy sauce
- Ginger
- Garlic
- Sesame oil
- Rice vinegar
- Cornstarch
From this kitchen
Browse dishes tagged chinese in the Recepieplanning library, then download the app to fold them into a personalized week.
MediumVegetable Stir-Fry with Tofu
Crisp-fried tofu and colorful vegetables get tossed in a glossy garlic-ginger soy sauce for a fast, satisfying stir-fry. Pressing the tofu well and keeping the wok hot are the two keys to getting real texture and char instead of a soggy pile of vegetables.
EasyBeef and Broccoli Stir-Fry
Thin-sliced sirloin and crisp broccoli get seared hot and fast, then tossed in a glossy soy sauce that clings to every bite. A quick cornstarch marinade keeps the beef tender even over high heat.
EasyCauliflower Fried Rice
All the flavor of takeout fried rice with a fraction of the carbs — cauliflower rice gets stir-fried with carrot, peas, garlic, and ginger until tender, then finished with a splash of soy and sesame oil.
EasyQuick Egg Fried Rice
A fast, classic fried rice built on cold day-old rice, scrambled eggs, and crisp vegetables, all tied together with soy sauce and sesame oil. It's the best use for leftover rice and comes together faster than delivery.
EasyTurkey Lettuce Wraps
Ground turkey browns with garlic and ginger, then simmers with water chestnuts, soy sauce, and hoisin for a savory, slightly sweet filling. Spooned into crisp butter lettuce cups, it's a light, low-carb dinner that's ready in under 20 minutes.
MediumKung Pao Chicken
Cornstarch-coated chicken sears fast and stays tender, then gets tossed through a sweet-savory soy and vinegar sauce with dried chilies, garlic, and ginger. Finished with crunchy roasted peanuts, this classic stir-fry has real Sichuan heat and comes together faster than takeout.
EasyMapo Tofu
A vegetarian take on the fiery Sichuan classic, with silky tofu simmered in a glossy, numbing chili-bean sauce. Doubanjiang and toasted Sichuan peppercorns give it real depth without any meat. Ready in about 25 minutes and best served spooned over steamed rice.
EasyVegetable Chow Mein
Springy egg noodles get tossed in a hot wok with crisp cabbage, carrot, and bean sprouts for a smoky, garlicky stir-fry that comes together faster than delivery. A splash of dark soy and sesame oil at the end gives it that classic takeout shine.
MediumChicken Fried Rice Lunch Bowl
Wok-tossed rice with tender chicken, crisp vegetables, and fluffy egg in a savory soy-sesame sauce. A fast, satisfying lunch bowl that turns leftover rice into something craveable.
MediumVegetable Spring Rolls Side
Thin, crackly wrappers filled with a savory stir-fried mix of cabbage, carrot, and glass noodles, then fried until golden. A crispy, crowd-pleasing side or appetizer served with sweet chili sauce.
HardChinese Rice Congee Breakfast
Silky Chinese rice congee simmered until creamy, topped with ginger, green onion, and soy sauce. A gentle, warming breakfast staple across southern China.
MediumKung Pao Chicken Dinner
Stir-fried Kung Pao chicken with dried chilies, peanuts, and a glossy soy-vinegar sauce. A classic Chinese dinner with balanced sweet, sour, and spicy notes.
MediumScallion Pancake Side
Shatteringly crisp Chinese scallion pancakes with flaky layers and plenty of green onion. A pan-fried side perfect alongside stir-fries and dumplings.
HardCantonese Egg Tart Dessert
Silky Cantonese egg tart custard in a flaky lard-free pastry shell. A dim sum dessert favorite with wobbly custard and buttery crisp crust.
Plan a chinese-leaning week.
Recepieplanning personalizes around your diet, allergies, and dislikes — then builds one grocery list.