Aromatic garlic shoots are often used in Chinese cuisine. If you love garlic, you will love the mild flavour of garlic shoots.
Stir fried bean sprouts is a very simple homely dish that every Chinese grandparent would have made at some stage as part of a meal.
Stuffed bittergourd is often eaten as part of yong tau foo, but it is also a delicious and beautiful standalone side dish for a Chinese meal.
This super easy and customizable 10-minute hot and sour soup is a great appetizer that warms you to the core after a cold rainy day.
This Sichuan eggplant dish features a balance of salty, sour, sweet, spicy, fragrant and the freshness of ginger, garlic and spring onion.
This vegan sweet and sour is light and appetising, and the freshness of the vegetables cut through the rich sauce. So good with rice!
Mapo tofu is saucy and full of flavour, and surprisingly quick to make. This is the authentic Sichuan way of preparing this dish.
This black bean noodle with broccoli, bittergourd, and mushrooms is a delicious and easy introduction for bittergourd newbies.
Make a proper Chinese tofu fried rice by following some easy directions, replacing egg with scrambled tofu for an authentic look.
This vegan version of Taiwanese Three Cup Chicken is tasty and warming, with the fragrance of ginger, rice wine, and sesame oil.
This authentic Sichuan sauteed green beans captures the creamy flavour of fresh beans while adding highlights of chilli and Sichuan pepper.
Crispy on the outside and soft on the inside with a savoury sauce, this pan-fried tofu recipe is quick, simple, and so very tasty.
In this spicy glass noodles dish, vegan mince meets classic Sichuan flavours of ginger, garlic, spring onions and fermented bean paste.
With cauliflower instead of chicken, and an addition from Singapore, you won’t get enough of this sweet and savoury vegan gong bao dish.
This homemade fancy pants vegan XO sauce is full of delicious umami flavour and is an unmissable condiment for a great variety of food.
Enjoy the delicate flavour of sigua in this simple steamed dish with glass noodles that brings out its naturally sweet aroma and juices.
Super easy and tasty, this vegan scallops dish is all about the wonderful flavour of garlic and the sweetness of the king oyster mushroom.
A staple dish in Chinese households, choy sum with garlic and mushroom is quick and simple to prepare and an iron-rich addition to your meal.
This is beautifully simplistic dish. The king oyster mushroom scallops are sweet and juicy and carry the delicious XO sauce nicely.
These eggplant noodles are spicy and gingery, so comforting and warm. This one-pan recipe is delicious and perfect for lazy people like me!
Eggplant, oyster mushrooms, and onion splashed with street-side BBQ spices create a quick and easy side dish that is super flavourful.
Flavoured with dried shiitake mushrooms and a variety of condiments, this smooth and creamy vegan congee is so simple and comforting.
Super purple and super Q, these vegan Hakka abacus seeds made with ube are not only fun to make but also great to eat.
This vegan okara luncheon meat is much more healthy and contains zero mystery meat. And you get so much taste from a small serving.
Colourful vegetables with chickpea ‘eggs’ and yummy vegan luncheon meat, Spam fried rice is a quick and easy mid-week dish.
A lazy and tasty meal that tastes like home. Tofu and mushrooms braised in a stew of flavourful spices, perfect atop a bowl of rice.
This yumcha favourite vegan steamed black bean ‘ribs’ is easy to make. Simply marinate the vegan protein in the tasty sauce and steam!
Made of tofu and winter melon, this vegan dong po rou / braised pork belly is just as beautiful in texture and easier on your health.
Smooth and slippery sweet potato vermicelli in a Sichuan hot and sour chilli oil soup, topped with preserved vegetables and peanuts.
These naturally-coloured galaxy tang yuan rice balls filled with sweet ube are a beautiful twist to the traditional Chinese dessert.
Lao Gan Ma fried rice is a no-fuss fast and easy way to use up fridge leftovers with the help of a popular chilli condiment from China.
This simple long bean chickpea omelette is chock full of protein and looks nice enough to (possibly) con your kids into eating their beans.
Gelatinous and juicy winter melon; firm and smooth tofu; savoury and chewy Omnimeat balls. The flavour of this soup is clean and subtle.
Long beans and mince is a very quick and easy side dish. It is intensely flavourful and perfect for mixing together with plain rice.
Enoki mushrooms wrapped in tofu skin and cooked in a light sauce. A lovely and fancy-looking dish that can be created in no time at all.
A pretty dish of OmniMeat and water chestnuts stuffed into braided long beans, cooked in a simple black bean and garlic sauce.
Sichuan red chilli oil is made specifically for use with certain Sichuan dishes. It is spicy and fragrant with a bright red colour.
Chongqing Xiaomian Noodle is a slippery sluppery soup noodle with a fragrant red chilli soup topped with peanuts and preserved vegetables.
Sichuan chilli not-chicken is super spicy and flavourful. Part of the fun is picking out the bits of protein between the chillies!
Spicy and savoury vegan braised beef noodles in soup topped with lion’s mane mushrooms, sliced tofu, and preserved vegetables.
Salt and pepper tofu features crispy and flavourful batter combined with a topping of crunchy garlic and chillies. Quick, easy, and yummy!
6 bok choy, 6 shiitake mushroom “abalone”, and 6 king oyster mushroom “scallops”. 六六大顺 is an easy and very auspicious dish!
In this vegan lo mai gai, shiitake and lion’s mane mushrooms are steamed with glutinous rice for a delicious sticky and filling snack!
Steamed shao mai filled with glutinous rice, carrots, and mushrooms. 蒸蒸日上 means you will constantly be on the up and up!
This alliums-free vegan olive vegetable fried rice is full of a unique fragrance and flavour and only takes 15 minutes to make!
Sweet and fragrant mango puree topped with coconut cream, mango cubes, and tangy pomelo. This mango pomelo sago is a favourite!
Stuffed full of tofu and vegetable goodness and deep-fried till golden, these money bag wontons are super cute and auspicious.
This creamy and savoury lo pak go (Cantonese radish cake) is a favourite at Hong Kong tea cafes and a delicious tea time snack!
These yummy vegan ngor hiang are deep-fried beancurd skin rolls stuffed with five-spiced OmniMeat, water chestnut, and carrot.
These vegan koi goldfish dumplings look beautiful and are very auspicious for a 年年有余 Lunar New Year where you will want for nothing.
Vegan noodle-wrapped prawns is a two-ingredient entrée that is great for entertaining. Crunchy, tasty, and looks stunning!
Sweet, savoury, and smoky, this vegan bacon fried cabbage is a super quick dish to whip up and always a winner at the family table.
This black bean beef with bittergourd with homemade seitan is a savoury and sweet umami-packed dish that will make you love bittergourd!
Sixi kaofu is a Shanghainese sweet and savoury dish made with braised gluten cubes, mushrooms, daylilies, peanuts, and bamboo shoots.
Gua cai perng is a slightly sticky, savoury, tasty rice dish with mustard greens that is full of comfort and the feeling of home.
Qing tuan are beautifully shiny, round, and green glutinous rice flour dumpings associated with Qing Ming and the coming of spring.
This is a very easy recipe to make your own tasty vegan luncheon meat or starch water spam from excess WTF starch water.
Learn how to make your own vegan seitan duck from scratch with flour! This braised seitan duck is super yums when served with noodles.
Make your own seitan chick’un (or use tofu) and braise it in a unique sauce in this deliciously sweet and savoury vegan cola chicken dish.
This vegan or ah mee sua or Taiwanese oyster vermicelli with straw mushrooms and tofu rolls is thick, starchy, slurpy, and full of umami.
This is a simple and delicious kid-friendly vegan recipe. The soft tofu is fried until crispy then drenched in a tasty tomato sauce.
This vegan Xinjiang cumin lamb with seitan uses a delicious combination of herbs and spices to create an authentic and delicious flavour.
This Dongbei coriander salad is spicy, pungent, and fragrant. It is a very appetizing side dish that takes only ten minutes to prepare.
This incredibly quick and easy cucumber Sprite pickle is sweet and sour and absolutely refreshing. Perfect for parties or a fridge staple.
Vegan mala xiang guo is an intense, spicy, flavour explosion. Various ingredients are cooked separately, then tossed in a mala chilli sauce.
This Hokkien bak zhang / zong zi / glutinous rice dumpling is filled with sticky rice fried in soy sauce, mushrooms, mince, and chestnuts.
This comforting steamed soft tofu is covered in minced TVP and mushroom and drenched with a simple sauce for an easy and yummy weekday dish.
This fragrant and spicy lotus root recipe is so easy you can make it in 15 minutes. Super tasty and perfect for weeknights and lunches.
This crunchy and spicy smashed cucumber salad is super easy and so delicious. It is a great failure-free side dish for a Chinese meal.
This steamed garlic enoki is a super easy and tasty 15-minute dish that is great for kids too. My favourite zero-failure way to eat enoki!
Chewy tofu sticks 腐竹 (fu zhu) are sliced and tossed in a delicious sauce reminiscent of the street-side BBQ stands in China. So easy, so good!
Tofu with beansprouts is a simple and down-to-earth dish that reminds me of my grandmother. Very easy to prepare and it tastes like home.