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Chinese Cuisine - Main Dishes

Chinese food appeals to the majority and its variety of flavours is so cleverly contained in each dish that there is nothing incongruous in the serving of meat and poultry in the same course. Both the cooking and consumption of Chinese food are great culinary experiences. As well as appealing to our taste buds and eyes, food prepared in the Chinese manner is highly nutritious, retaining all its vitamins with quick and minimum cooking.

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Aubergines are given a royal treatment in this recipe, where they are stir-fried with seasonings more commonly associated with fish cooking. Aubergine in Spicy Sauce 17 Dec 2007
Authentic Beijing Roast Duck Pancakes Authentic Beijing Roast Duck Pancakes 15 Aug 2008
Mouth-watering marinated duck breasts cooked with plums and honey. BBQ Duck Breast with Plum Sauce 24 Aug 2008
Once deep-fried, the puffs, unlike fresh bean curd which will perish within 2-3 days even when refrigerated, can be kept for up to 2 weeks in the refrigerator. They are a useful ingredient to use with meat, fish and vegetables as they soak up sauces and add an interesting dimension to the dish. Bean Curd Puffs 11 Dec 2010
What makes this dish are the chewy fresh broad rice noodles (hai fun) that soak up the flavour of the sauces. This quick and easy version of Beef Chow Fun uses black bean sauce and baby corn. Beef Chow Fun 23 Jan 2008
Beef Curry (mild) Beef Curry (mild) 4 Jan 2008
Much of the attraction of this dish lies in the fact that the flavour of the beef and spices permeate the rice while it is being stir-fried. Beef Fried Rice 23 Oct 2010
A convenient and tasty beef dish that can serve, two, four or more. Beef Stir-Fry with Broccoli & Oyster Sauce 28 Jul 2008
The secret to this popular restaurant dish is to marinate the beef in a bit of oil Beef with Broccoli 29 Aug 2008
One of the all-time favourite beef dish - spiced with ginger and flavoured with spring onions. Beef with Ginger and Spring Onions 17 Sep 2008
Black bean sauce is a very popular condiment in Chinese cuisine. In case you have never come across with it, it is actually made from fermented black soybeans. It is strong, exotic with salty taste. It adds texture and richness to the dishes. Combined with tender beef fillets and green paper, it is a delicious, full flavoured dish for all beef lovers. Beef with Green Pepper and Black Bean Sauce 1 May 2008
A Cantonese fire pot reflects what's easily available in the region, and it therefore consists of seafood as well as meat and vegetables. If you do not want to use the traditional charcoal-burning fire pot for cooking at the table, use a heatproof bowl and burner or an electric pot. Cantonese Fire Pot 30 Jul 2009
Chicken Chow Mein Chicken Chow Mein 9 May 2008
Make your very own chicken curry at home Chicken Curry 4 Jan 2008
Chicken Egg Foo Yung Chicken Egg Foo Yung 17 May 2008
Chicken Fried Rice with Ham and Shrimp. Chicken Fried Rice with Ham and Shrimp 19 Jul 2008
This is a quick, easy, healthy meal. Add a salad and light dessert and you are sure to get rave reviews. Chicken Noodle 15 Nov 2007
Chicken Teriyaki Chicken Teriyaki 29 Aug 2008
Chicken with Beansprouts Chicken with Beansprouts 7 Aug 2008
Chicken with Cashew Nuts Chicken with Cashew Nuts 17 Sep 2008
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