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Every recipe on this site is a hand-built original — in one place you can actually search, by dish name, country, cuisine, ingredient, cooking time, dietary preference, or calories, without hopping between sites. Save favorites, build collections, scale servings, and plan your week. Every recipe, cuisine, shelf and tool opens on a page of its own — tap any result to open its page.
Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
A meat-free san choy bow of crumbled tofu, carrot, green beans and mushroom in a glossy savoury sauce, spooned into lettuce leaves with peanuts and sriracha.
Beef mince stir-fried with garlic and scrambled egg, then tossed with chow mein noodles, cabbage, carrot and bean sprouts in a soy and oyster sauce thickened with a cornflour slurry.
Bok choy pan-steamed for just 45 seconds and tossed through a glossy ginger sauce of soy, oyster sauce and sesame oil, so the leaves stay bright with a soft crunch.
Homemade Chicken Lo Mein is a classic Chinese noodle dish that tastes so much better than takeout! Noodles drenched in a delicious savory sauce paired with perfectly cooked chicken and tender peppers and carrots makes for a yummy and satisfying meal.
A quick Chinese soup of creamed corn and shredded cooked chicken in broth with soy, cooking wine, ginger and garlic, thickened with cornflour and finished with whisked egg ribbons. Sliced scallions garnish the bowls.
Pan-crisped chow mein noodle cakes topped with a saucy stir fry of chicken, carrot, bok choy, cabbage and scallions in an oyster and soy sauce thickened with cornflour. The sauce is spooned into the centre so the noodle edges stay crispy.
A light Chinese noodle soup with a broth infused with garlic, ginger, soy, sugar, cooking wine and sesame oil. Fresh egg noodles, bok choy and shredded cooked chicken fill the bowls, with scallion on top.
A quick rice soup in a broth infused with garlic, ginger, soy, cooking wine and sesame oil, with white fish pieces and choy sum cooked in it. Green onion, crispy fried shallots, crunchy fried noodles and chilli oil finish the bowls.
A very quick Chinese-style vegetable soup of chicken stock infused with garlic, ginger and star anise, with Chinese broccoli, carrot and enoki mushrooms.
Thick zucchini and scallion pancakes flavoured with Chinese five spice and sesame oil, rested so the zucchini releases its juice into the batter. A black vinegar, garlic and chili dipping sauce is served alongside.
A light chicken broth flavored with soy, ginger, garlic and star anise in which the breast poaches off the heat so it stays tender, served over egg noodles with bok choy and bean sprouts.
A fast wok toss of hokkien noodles with thin strips of chicken thigh, cabbage, red capsicum and green onion in a dark soy, oyster sauce and sesame dressing.
Thin yellow crêpes are rolled burrito-style around a thick layer of sweetened whipped cream and a chunk of ripe mango, in the style served at yum cha. The batter rests for an hour and the finished pancakes are eaten straight away because of the cream.
Chicken thighs marinated in oyster sauce, dark soy sauce and Chinese cooking wine, seared, then cooked over white rice and chicken broth with Chinese broccoli stems, the leaves steamed on top during the rest.
Flaky Chinese scallion pancakes are rolled, coiled and rolled again so the layers separate as they fry, with chopped scallions trapped between them. A soy and black vinegar dip with optional chili paste goes alongside.
Open-topped Cantonese dumplings of pork mince and chopped prawns with shiitake mushroom, steamed in wonton wrappers. A dab of flying fish roe crowns each siu mai.
Cucumbers smashed, salted and drained, then tossed with eschalot, green onion and sesame seeds in a chilli crisp, rice vinegar and sesame oil dressing.
Hokkien noodles stir-fried with marinated rump steak, capsicum, snow peas and scallions in a chilli-spiked stir-fry sauce. The wok work is fast, so everything stays crisp and glossy.
Chicken wings marinate briefly in a sesame, lemon, Shaoxing wine, soy, hoisin, oyster and ketchup mixture with five spice, then bake with bastings of the reserved marinade until sticky and dark golden.
Fresh yellow noodles tossed in a wok with green onions, garlic and a supreme soy seasoning of light and dark soy, oyster sauce, mirin and sesame oil. A hard toss at high heat lets the noodles caramelize slightly in the sauce.