Recipes
Chinese favorites, written for U.S. kitchens
Start with a dish, follow the English instructions, then use the recommended seasoning kit to simplify the pantry work.
Kung Pao Chicken
Tender chicken, roasted peanuts, and a glossy sweet-savory chili sauce adapted for a U.S. home kitchen.
Mapo Tofu
Silky tofu in a deeply savory doubanjiang sauce with ground pork and a tingly Sichuan peppercorn finish.
Red Braised Pork
A glossy, slow-simmered pork belly dish with soy sauce, aromatics, and caramel-like sweetness.
Tomato Egg Stir-Fry
A soft, saucy, everyday Chinese dish with scrambled eggs and ripe tomatoes.
Yu Xiang Eggplant
Garlic Sauce Eggplant with tender eggplant in a garlic, ginger, chili, sweet, and sour Sichuan sauce.
Shredded Potato with Green Pepper
Crisp-tender potato matchsticks quickly stir-fried with green pepper and a clean savory finish.
Hot and Sour Soup
A restaurant-style soup with vinegar brightness, white pepper heat, tofu, mushrooms, and egg ribbons.
Twice-Cooked Pork
Sliced pork, cabbage or leeks, and chili bean sauce stir-fried into a smoky Sichuan classic.
Mala Dry Pot
A customizable Sichuan-style dry pot with broccoli, mushrooms, potato, tofu or chicken, chilies, and numbing spice.
Sweet and Sour Pork
Crisp pork pieces tossed in a glossy pineapple-tangy sauce that feels familiar but homemade.