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20-Minute Chinese recipes
One-pan stir-fries and steamed dishes that taste like you tried much harder than you did.
Silky Steamed Egg Custard (Zheng Shui Dan)
China's answer to soft scrambled eggs: three eggs steamed into custard so smooth it jiggles.
5 ingredients · 3 steps →Tomato & Egg Noodle Soup (Xi Hong Shi Ji Dan Mian)
The soup version of China's national home dish — brothy, sweet-sour, 15 minutes of actual cooking.
6 ingredients · 3 steps →Weeknight Mapo Tofu (Ma Po Dou Fu, simplified)
The Sichuan legend, reduced to one pan and six ingredients — numbing, spicy, spooned over rice.
6 ingredients · 3 steps →Hand-Torn Cabbage (Shou Si Bao Cai)
The stir-fry that converts cabbage skeptics: smoky edges, garlicky, faintly sweet and sour.
5 ingredients · 3 steps →Crisp Pan-Fried Tofu with Dipping Sauce (Jian Dou Fu)
Golden tofu cubes that stay crisp, plus the garlicky dip that makes the whole plate disappear.
6 ingredients · 3 steps →Silky Shrimp & Eggs (Xia Ren Hua Dan)
Restaurant banquet texture from frozen shrimp: eggs so soft they slide, shrimp so snappy they squeak.
5 ingredients · 3 steps →Chives & Eggs (Jiu Cai Chao Dan)
The dumpling-filling flavor, five minutes faster as a stir-fry — garlic chives make eggs taste expensive.
4 ingredients · 3 steps →Shredded Pork & Peppers (Qing Jiao Rou Si)
The most common "meat dish" in Chinese homes: strips of pork, sweet-hot peppers, 15 minutes at the stove.
5 ingredients · 3 steps →Scallion-Oil Chicken Thighs (Cong You Ji)
Pan-seared chicken thighs drowned in a warm scallion-soy sauce that you will want on everything.
5 ingredients · 3 steps →Hot & Sour Shredded Potatoes (Suan La Tu Dou Si)
Potatoes treated like a vegetable, not a side: vinegar-sharp, chili-warm, snappy-crunchy.
5 ingredients · 3 steps →