20 Classic Chinese Dishes Recipe Try These Culinary Delights!

Kung Pao Chicken

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 tbsp cornstarch
• 2 tbsp soy sauce
• 2 tbsp rice wine or dry sherry
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 1/2 cup roasted peanuts
• 3-4 dried red chili peppers
• 2 scallions, sliced diagonally

Instructions:

1. In a small bowl, mix together the cornstarch, soy sauce, and rice wine. Add the chicken pieces and coat evenly. Let marinate for 15 minutes.
2. In a wok or large skillet, heat the vegetable oil over high heat. Add the garlic, ginger, peanuts, and dried chili peppers and stir-fry for 1 minute.
3. Add the marinated chicken and stir-fry for 3-4 minutes, until cooked through.
4. Serve hot with steamed rice and garnish with sliced scallions.

Kung Pao Chicken is a classic dish from the Szechuan province of China. The combination of spicy and sweet flavors makes it a favorite among many. This dish is easy to prepare and can be customized to suit individual spice preferences. The key to this dish is the use of Szechuan peppercorns, which add a unique numbing sensation to the palate.

Hot and Sour Soup

Ingredients:

• 6 cups chicken broth
• 1/4 lb pork tenderloin, thinly sliced
• 1/4 cup bamboo shoots, thinly sliced
• 1/4 cup dried wood ear mushrooms, soaked and thinly sliced
• 1/4 cup dried shiitake mushrooms, soaked and thinly sliced
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 2 tbsp cornstarch
• 2 tbsp water
• 2 eggs, beaten
• 1 tsp sesame oil
• 1 tsp red pepper flakes
• 2 scallions, thinly sliced

Instructions:

1. In a large pot, bring the chicken broth to a boil. Add the pork, bamboo shoots, wood ear mushrooms, shiitake mushrooms, soy sauce, and rice vinegar. Reduce heat and simmer for 10 minutes.
2. In a small bowl, mix together the cornstarch and water. Slowly add to the soup, stirring constantly.
3. Slowly pour in the beaten eggs while stirring the soup in a circular motion. Continue stirring until the eggs are cooked and form thin strands in the soup.
4. Stir in the sesame oil and red pepper flakes. Serve hot and garnish with sliced scallions.

Hot and Sour Soup is a popular classic Chinese dish that is loved for its tangy and spicy flavors. This soup is a perfect balance of sourness from the vinegar and spiciness from the red pepper flakes. The addition of wood ear and shiitake mushrooms gives the soup a unique texture. It can be served as a starter or enjoyed as a main course with some steamed rice.

Moo Shu Pork

Ingredients:

• 1 lb pork tenderloin, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp rice wine or dry sherry
• 1 tbsp cornstarch
• 1 tbsp vegetable oil
• 1/4 cup wood ear mushrooms, thinly sliced
• 1/4 cup dried shiitake mushrooms, thinly sliced
• 1/4 cup bamboo shoots, thinly sliced
• 1/4 cup shredded cabbage
• 1/4 cup shredded carrots
• 1/4 cup scallions, thinly sliced
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• 1/4 cup hoisin sauce
• 10 flour tortillas

Instructions:

1. In a small bowl, mix together the soy sauce, rice wine, and cornstarch. Add the pork and coat evenly. Let marinate for 15 minutes.
2. In a wok or large skillet, heat the vegetable oil over high heat. Add the pork and stir-fry for 3-4 minutes, until cooked through. Remove from the wok and set aside.
3. Add the wood ear mushrooms, shiitake mushrooms, bamboo shoots, cabbage, carrots, scallions, garlic, and ginger to the wok. Stir-fry for 2-3 minutes, until the vegetables are slightly softened.
4. Add the hoisin sauce and cooked pork to the wok. Stir-fry for an additional 2-3 minutes.
5. Warm the flour tortillas in a microwave or on a skillet. Serve the moo shu pork with the tortillas and let everyone assemble their own wraps.

Moo Shu Pork is a classic Chinese dish that originated in Northern China. This dish is a delicious combination of tender pork, crunchy vegetables, and savory hoisin sauce. It is usually served with flour tortillas, but can also be enjoyed with pancakes or rice. The key to this dish is to have all the ingredients prepared and ready to go before starting the cooking process.