The best Chinese cooking is fast, hot and built on a well-stocked pantry of soy sauces, oyster sauce and aromatics. These four classics are the takeout orders everyone loves — and they’re far better (and faster) made at home. Here are our best home-tested Chinese recipes.
Sichuan Kung Pao Chicken
Diced chicken stir-fried with peanuts, dried chilies and the signature numbing tingle of Sichuan peppercorn. Get the recipe →
Yangzhou Fried Rice
The classic banquet fried rice studded with shrimp, char siu, egg and peas — the gold standard of fried rice. Get the recipe →
Chinese Beef and Broccoli
Velveted beef and crisp-tender broccoli in a glossy garlic-ginger brown sauce, in one wok. Get the recipe →
Mapo Tofu
Silky tofu in a numbing-spicy Sichuan sauce of doubanjiang and Sichuan peppercorn, studded with minced pork. Get the recipe →
