Beginner-Friendly! 6 Easy Chinese Recipes You Can Make at Home

Shrimp & Tofu with Eggs
Ingredients
300g soft tofu (soaked in light salt water 5 mins)
3 eggs (whisked with 1 tbsp water + pinch of salt)
150g shrimp (marinated: 1 tsp salt + pepper + 1 tbsp starch, 10 mins)
2 green onions (white parts sliced, green parts chopped)
Sauce: 1 tbsp light soy sauce + 1 tbsp oyster sauce + pinch salt + ½ tsp chicken powder + 3 tbsp water + ½ tbsp starch
Steps
Heat pan (low), add oil. Add tofu, Cut tofu into cubes; shake to spread; sear 30 secs.
Pour eggs; medium-low heat, gently push till half-set.
Add shrimp + white onions; toss. Pour sauce, stir 10 secs.
Cover, simmer low 3 mins. Uncover, high heat to thicken sauce.
Sprinkle green onions; serve hot.

Braised Pork Ribs
Ingredient Measurements (Reference)
Pork ribs: 600g (cut into small pieces)
Scallion sections: 2-3 stalks
Ginger slices: 4-5 pcs
Cooking wine: 1 tbsp
Rock sugar: 25g (adjust for desired sweetness)
Star anise: 1-2 pcs
Bay leaves: 2 pcs
Light soy sauce: 2 tbsp
Salt: 1 teaspoon (or to taste)
White sesame seeds: a pinch (for garnish)
Cooking Steps
Put pork ribs in a pot, add water to cover them, scallion sections, ginger slices and cooking wine. Bring to a boil over high heat, skim off the foam thoroughly, then take out the ribs and drain the water.
Heat another pot with a little oil and rock sugar. Stir slowly over low heat until the rock sugar melts, turning from big bubbles to dense small bubbles and changing color to dark red (jujube red).
Pour the ribs into the pot and stir-fry until each piece is evenly coated with the sugar glaze. Add more ginger slices, scallions, star anise, bay leaves and light soy sauce, then stir-fry to release their aroma.
Pour in enough boiling water to cover the ribs. Bring to a boil over high heat, then turn to low heat, cover the pot and simmer.
Once the simmering time is up, pick out the spice residues. Add a pinch of salt, cover the pot again and cook for a few minutes to let the flavors soak in. Then turn to high heat to thicken the sauce until it can coat the ribs.
Sprinkle some white sesame seeds for garnish after serving.

Tomato and Egg Stir-Fry (2-3 Servings)
Ingredients：
4 eggs
2 -3medium tomatoes (about 350g)
2 tbsp chopped green onions
1 tbsp minced garlic
1.5 tbsp cooking oil (divided)
½ tsp salt, 1 tsp sugar
Heat 1 tbsp cooking oil in a wok over medium-high heat. Pour in beaten eggs, stir-fry quickly until golden and set. Transfer to a plate and set aside.
Add the remaining ½ tbsp oil to the same wok. Sauté chopped green onions and minced garlic until fragrant, then add diced tomatoes.
Stir-fry over medium heat for 3 minutes until soft, mushy and juicy.
Return the fried eggs to the wok. Season with ½ tsp salt and 1 tsp sugar to taste.
Stir-fry vigorously over high heat for 1 minute, ensuring every piece of egg is fully coated with sauce.
Sprinkle with some extra chopped green onions and serve.

Savory Shrimp Glass Noodle Casserole
Ingredients (Serves 2-3)​
500g fresh shrimp​
1 handful glass noodles (vermicelli)​
2 cloves garlic (minced)​
1 red chili (sliced, optional)​
several slices of Chinese cabbage
1 small bunch enoki mushrooms (trimmed)​
1 tbsp light soy sauce​
1 tbsp oyster sauce​
¼ tsp salt (adjust to taste)​
1 tsp sugar​
½ bowl (120ml) water​
2 tbsp cooking oil​
2 green onions (chopped, for garnish)
Instructions​
Freeze fresh shrimp for 1 hour (easier peeling). Peel, devein, slit backs, rinse and pat dry.
Rinse glass noodles briefly, soak in warm water for 5 mins until soft, then drain.
Heat 2 tbsp oil over medium heat. Sauté minced garlic and red chili (if using) for 30 secs. Stir in light soy sauce, oyster sauce, salt and sugar to make sauce.
Lightly oil a clay pot. Layer shredded cabbage, enoki mushrooms, glass noodles and shrimp.
Pour sauce and 120ml water over. Cover, simmer on medium-low for 8 mins. Sprinkle with chopped green onions to serve.

Super Easy Shredded Chicken – Even Newbies Nail It!​
Ingredients (Serves 2-3)​
3 fresh chicken thighs (bone-in, skin-on for extra flavor)​
3 small piece ginger (sliced)​
3 green onions (chopped, white and green parts separated)​
1 tsp salt​
1 tbsp white sesame seeds​
2 tbsp hot cooking oil​
1 tbsp low-sodium light soy sauce​
Reserved chicken broth (from steaming, about 2 tbsp)​
Blanch chicken thighs for 10 sec, pat dry, rub with salt, marinate at room temp for 15 mins.
In a steamer basket, place an inverted small bowl on a heatproof plate. Arrange chicken, ginger slices and green onion whites.
Bring steamer water to a boil. Add basket, cover tightly, steam on high for 20 mins, then rest covered for 3 mins. Cool chicken and reserve the broth.
Mix green onion greens and sesame seeds in a bowl. Pour shimmering hot oil over them, then stir in soy sauce and 2 tbsp reserved broth to make sauce.
Shred cooled chicken into bite-sized pieces, drizzle with sauce and toss to coat.
The steamed chicken broth is key—it boosts flavor and keeps chicken moist. Serve with rice, noodles.

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