Wok This Way: Exploring The Delicious World Of Chinese Food

Can’t seem to stay away from Chinese food? From savoury dumplings to aromatic stir-fry, Chinese cuisine has captured the hearts (and taste buds) of foodies all over the world. Here are ten mouthwatering Chinese food dishes that will transport your palate to the vibrant streets of China!

Tantalising Chinese food dishes you must try

1. Xiaolongbao

Xiaolongbao, also known as soup dumplings, is a delicious and popular dish in Chinese cuisine. These dumplings are filled with minced pork and a rich broth that bursts in your mouth with each bite, making them a perfect treat for any food lover. In this cooking guide, we will show you how to make xiaolongbao from scratch, so you can enjoy this traditional Chinese food at home.

Ingredients:

Dough

• 2 cups all-purpose flour
• ½ cup hot water
• ¼ cup cold water
• ½ tsp salt

Filling

• 225g ground pork
• ¼ cup chopped bamboo shoots
• ¼ cup chopped shiitake mushrooms
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp grated ginger
• ½ tsp sugar
• ¼ tsp ground white pepper
• ¼ cup chicken broth

Broth:

• 2 cups chicken broth
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• ½ tsp grated ginger

Cutlery:

• Rolling pin
• Mixing bowl
• Steamer basket or bamboo steamer
• Parchment paper
• Soup spoons

Instructions:

1. To make the dough, mix the flour and salt in a large bowl. Slowly add the hot water while stirring with a fork, then add the cold water and continue to stir until the dough comes together.
2. Knead the dough on a floured surface for 10 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.
3. To make the filling, mix the ground pork, bamboo shoots, shiitake mushrooms, soy sauce, Shaoxing wine, ginger, sugar, and white pepper in a bowl. Slowly stir in the chicken broth until well combined.
4. Roll the dough out into a long log, then cut it into 24 equal pieces. Roll each piece into a ball and use a rolling pin (available on Shopee Supermarket) to flatten it into a circle about 3 inches (7.5cm) in diameter.
5. Place a spoonful of filling in the centre of each circle of dough. Gather the edges of the dough up around the filling and pinch them together to seal the dumpling.
6. To make the broth, mix the chicken broth, soy sauce, Shaoxing wine, and ginger in a small saucepan and bring to a simmer.
7. Line the steamer basket or bamboo steamer with parchment paper. Place the dumplings in the steamer, making sure they are not touching each other. Steam for 8-10 minutes until the dough is cooked through and the filling is hot.
8. Serve the xiaolongbao hot, with the broth on the side. Use a soup spoon to gently poke a hole in the top of each dumpling to release the broth before eating.

2. Hot And Sour Soup

The perfect balance between spicy and tangy flavours, hot and sour soup is a popular appetiser in Chinese food restaurants. It’s also a staple that’s commonly eaten during cold, rainy days. Originally created as a way to use up leftover ingredients, hot and sour soup was made with vinegar and hot peppers to preserve the soup. But it’s because of this creation that this Chinese food dish has become so popular and is enjoyed by many across the world.

Ingredients:

• 4 cups of chicken or vegetable stock
• 1 cup of sliced mushrooms
• ½ cup of diced bamboo shoots
• ½ cup of diced firm tofu
• ¼ cup of rice vinegar
• 2 tbsp of soy sauce
• 1 tbsp of cornstarch
• 1 tbsp of vegetable oil
• 2 cloves of garlic, minced
• 1 tsp of grated ginger
• ½ tsp of ground white pepper
• 1 egg, beaten
• 2 green onions, sliced

Cutlery:

• Large pot
• Mixing bowl

Instructions:

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the garlic and ginger and cook for 1-2 minutes until fragrant.
3. Add the mushrooms, bamboo shoots, and tofu and stir to combine.
4. In a separate bowl, whisk together the chicken or vegetable stock, rice vinegar, soy sauce, cornstarch, and white pepper.
5. Add the stock mixture to the pot and bring to a boil.
6. Reduce the heat and simmer for 10-15 minutes, stirring occasionally.
7. Slowly pour the beaten egg into the soup, stirring gently to create egg ribbons.
8. Add the sliced green onions and cook for an additional 1-2 minutes.
9. Serve hot and enjoy!

Pro Tip: For a spicier soup, add 1-2 teaspoons of chilli paste or chilli flakes.

3. Spring Rolls

Spring rolls are popular appetisers in Chinese cuisine and are loved by people all over the world for their crispy texture and delicious filling. These rolls are usually filled with a variety of vegetables or meat, and then fried until golden brown. In this cooking guide, we will show you how to make delicious Chinese spring rolls that are crispy on the outside and flavourful on the inside.

Ingredients:

• Spring roll wrappers
• 200g minced pork
• 1 cup shredded carrots
• 1 cup shredded cabbage
• ½ cup chopped mushrooms
• ¼ cup chopped spring onions
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 1 tsp cornstarch
• Vegetable oil for frying
• Salt and pepper to taste

Cutlery:

• Large mixing bowl
• Small mixing bowl
• Wok or frying pan
• Slotted spoon
• Paper towels
• Serving platter

Instructions:

1. In a large mixing bowl, combine the minced pork, shredded carrots, shredded cabbage, chopped mushrooms, and chopped spring onions.
2. In a small mixing bowl, whisk together the soy sauce, oyster sauce, sesame oil, sugar, cornstarch, salt, and pepper.
3. Pour the sauce over the filling mixture and mix well.
4. Take one spring roll wrapper (available on Tee Yih Jia Food Official Store) and place it on a clean surface. Spoon about 1-2 tablespoons of the filling mixture onto the centre of the wrapper.
5. Fold the bottom edge of the wrapper over the filling, tucking it in tightly. Then, fold the sides of the wrapper towards the centre.
6. Roll the wrapper upwards, ensuring that it is tightly wrapped and sealed. Repeat with the remaining wrappers and filling mixture.
7. Heat the vegetable oil in a wok or frying pan over medium-high heat. Once the oil is hot, carefully add the spring rolls to the pan.
8. Fry the spring rolls for 2-3 minutes or until they are golden brown and crispy. Use a slotted spoon to remove them from the pan and place them on paper towels to drain excess oil.
9. Once all the spring rolls are fried, transfer them to a serving platter and serve hot with your favourite dipping sauce.

4. Wonton Soup

Wonton soup is a classic Chinese food dish that has been enjoyed for centuries. It is a simple and comforting soup that is perfect for any occasion, whether you are feeling under the weather or just looking for a warm and satisfying meal.

Ingredients:

Filling:

• 450g ground pork
• ½ cup peeled and finely chopped shrimp
• ¼ cup finely chopped scallions
• 1 tbsp soy sauce
• 1 tbsp rice wine
• 1 tbsp cornstarch
• 1 tbsp sesame oil
• ½ tsp salt
• ¼ tsp black pepper

Wonton wrappers

• 1½ cups all-purpose flour
• ½ cup water
• ¼ teaspoon salt

Soup

• 8 cups chicken broth
• 2 tbsp soy sauce
• 2 tbsp rice wine
• 1 tbsp sesame oil
• ¼ sp white pepper
• ¼ cup sliced scallions
• ¼ cup chopped cilantro

Cutlery:

• Mixing bowl
• Rolling pin
• Wonton wrapper cutter or a knife
• Small spoon or scoop
• Large pot
• Ladle
• Soup bowls

Instructions:

1. In a mixing bowl, combine the ground pork, chopped shrimp, scallions, soy sauce, rice wine, cornstarch, sesame oil, salt and black pepper. Mix well until all ingredients are evenly distributed.
2. In a mixing bowl, combine the flour, water and salt. Knead the dough until it forms a smooth ball. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. Roll the dough out into a thin sheet and cut it into small squares with a wonton wrapper cutter or a knife.
4. Place a small spoonful of the filling in the centre of each wonton wrapper. Wet the edges of the wrapper with water and fold it over to create a triangle. Press the edges together to seal.
5. Bring a large pot of water to a boil. Add the wontons to the pot and cook for 5-7 minutes, or until they float to the surface and are cooked through.
6. In a separate pot, heat the chicken broth, soy sauce, rice wine, sesame oil, and white pepper. Bring the soup to a boil and let it simmer for a few minutes.
7. Place a few wontons in each soup bowl and ladle the hot soup over them. Garnish with sliced scallions and chopped cilantro.

5. Chow Mein

Stir-fried noodles, vegetables and meat, seasoned with a variety of sauces and spices – that’s chow mein for you. This simple Chinese food dish has been popularised all over the world. From traditional versions to more diverse ones, chow mein has become a staple to many. Here’s how you can make this classic Chinese food dish:

Ingredients: 

• 350g of fresh Chow Mein noodles
• 1 tbsp of vegetable oil
• 1 tbsp of sesame oil
• 1 large onion, sliced
• 1 large bell pepper, sliced
• 2 cups of shredded cabbage
• 2 garlic cloves, minced
• 1 tsp of grated ginger
• 250g of diced chicken, pork, beef, shrimp, or tofu
• 3 tbsp of soy sauce
• 1 tbsp of oyster sauce
• 1 tbsp of cornstarch
• Salt and pepper to taste
• Sliced scallions for garnish

Cutlery:

• Wok or large frying pan
• Wooden spoon or spatula
• Large mixing bowl
• Measuring cups and spoons

Instructions:

1. Start by cooking the noodles according to the package instructions. Drain them, rinse with cold water, and set them aside.
2. In a mixing bowl, combine the diced meat or seafood with soy sauce, oyster sauce, and cornstarch. Mix well and set aside.
3. Heat the vegetable oil and sesame oil in a wok or large frying pan over medium-high heat.
4. Add the sliced onion, bell pepper, minced garlic, and grated ginger. Stir-fry for 2-3 minutes until the vegetables are tender.
5. Add the shredded cabbage to the wok and continue to stir-fry for an additional 2-3 minutes.
6. Push the vegetables to one side of the wok, and add the marinated meat or seafood to the other side. Stir-fry the meat or seafood until it is cooked through.
7. Add the cooked noodles to the wok and toss everything together. Stir-fry for an additional 2-3 minutes until the noodles are heated through.
8. Season with salt and pepper to taste.
9. Garnish with sliced scallions, if desired.

6. Peking Duck

Peking duck is a dish that has been enjoyed in China for centuries, and it is considered to be one of the country’s national dishes. The dish originated in Beijing and has been enjoyed by emperors, the aristocracy, and commoners alike. Today, it is a dish that can be found in Chinese food restaurants all over the world.

Ingredients: 

• 1 whole duck (about 5-6 pounds)
• 1 tbsp honey
• 2 tbsp maltose
• 2 tbsp Shaoxing wine
• 2 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 2 tsp five-spice powder
• 1 tbsp grated ginger
• 4 garlic cloves, crushed
• 4 green onions, cut into 3-inch pieces
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp white vinegar
• Water
• Hoisin sauce
• Thinly sliced scallions
• Cucumber slices
• Thinly sliced carrots
• Thinly sliced red bell pepper
• Thinly sliced celery

Cutlery:

• Roasting pan
• Meat hook
• Basting brush
• Small bowl
• Large pot
• Tongs
• Cleaver
• Serving platter

Instructions:

1. Clean the duck by removing any excess fat and the neck and giblets. Rinse the duck and pat it dry.
2. Inflate the duck by inserting a meat hook (available on shinelight.sg) through the neck cavity and out through the lower back. Hang the duck in a cool, dry place for several hours until the skin is dry and taut.
3. Preheat your oven to 190°C. In a small bowl, mix together the honey, maltose, Shaoxing wine, dark soy sauce, light soy sauce, five-spice powder, grated ginger, and crushed garlic.
4. Rub the mixture all over the duck, inside and out, making sure to get it into the cavity.
5. Stuff the duck with the green onions and sprinkle the cavity with salt. Use a skewer to close the cavity.
6. Mix together the baking powder and white vinegar in a large pot of boiling water. Carefully pour the mixture over the duck, making sure to cover it completely.
7. Place the duck in a roasting pan (available on ModernHome Official Store) and roast for 1 hour, basting it every 10-15 minutes with the remaining honey mixture.
8. Increase the oven temperature to 220°C and continue to roast the duck for another 30 minutes, or until the skin is crispy and browned.
9. Remove the duck from the oven and let it rest for 10 minutes before carving.
10. Serve the duck with hoisin sauce, scallions, cucumber, carrots, red bell pepper, celery, and thin pancakes.

7. Char Siu

Roasted, tender, sweet and savoury. Char Siu is a well-known Chinese food dish, loved by many people around the world. The name “char siu” actually means “fork roasted” in Cantonese, which describes the traditional method of cooking the meat on skewers over an open flame. Over time, the recipe has evolved, and different regions have put their own spin on the dish, resulting in a wide variety of styles and flavours.

Ingredients:

• 1 kg boneless pork shoulder, cut into strips
• 2 tbsp hoisin sauce
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice wine
• 1 tsp five-spice powder
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 2 tbsp vegetable oil

Cutlery:

• Baking tray
• Kitchen twine
• Mixing bowl
• Brush
• Sharp knife
• Chopping board

Instructions:

1. In a mixing bowl, whisk together hoisin sauce, soy sauce, honey, rice wine, five-spice powder, sesame oil, and minced garlic.
2. Add pork strips to the mixing bowl and toss well to coat the pork evenly with the marinade. Cover the bowl with cling film and let the pork marinate in the fridge for at least 2 hours or overnight for best results.
3. Preheat the oven to 180°C.
4. Remove the pork from the marinade, reserving the excess marinade.
5. Using kitchen twine, tie each pork strip into a tight bundle. This will help the pork cook evenly and retain its shape.
6. Brush a baking tray with vegetable oil to prevent sticking.
7. Arrange the pork bundles on the baking tray and brush each one with the reserved marinade.
8. Roast the pork in the preheated oven for 30-35 minutes, or until the internal temperature of the meat reaches 75°C.
9. Once cooked, remove the pork from the oven and let it rest for 5 minutes.
10. Using a sharp knife, slice the char siu into thin strips and serve with steamed rice or noodles.

8. Fried Rice

Now, this is one Chinese food dish that you should master so Uncle Roger doesn’t “put his leg down from chair”. Delicious and simple, fried rice can be easily customised with different ingredients to suit individual tastes. But there are certain things to take note of so you can get the “Uncle” title from Uncle Roger. 

Ingredients:

• 2 cups of cooked long-grain rice
• ½ cup of frozen peas and carrots
• ½ cup of diced onion
• 2 cloves of minced garlic
• 2 eggs
• 2 tbsp of vegetable oil
• 2 tbsp of soy sauce
• ½ tsp of sesame oil (optional)

Cutlery:

• Wok or large frying pan
• Spatula
• Small bowl
• Fork
• Measuring cups and spoons

Instructions:

1. Begin by heating 1 tablespoon of vegetable oil in a wok or large frying pan over medium-high heat.
2. Once the oil is hot, add the diced onion and minced garlic to the pan and stir-fry for 1-2 minutes until the onion is translucent.
3. Next, add the frozen peas and carrots to the pan and stir-fry for an additional 2-3 minutes until the vegetables are tender.
4. Move the vegetables to one side of the pan and crack the two eggs into the other side. Use a spatula to scramble the eggs until they are fully cooked.
5. Once the eggs are cooked, mix them in with the vegetables in the pan.
6. Add the remaining 1 tablespoon of vegetable oil to the pan, followed by the cooked rice.
7. Stir-fry the rice and vegetables together for 2-3 minutes until the rice is heated through and begins to brown slightly.
8. Drizzle the soy sauce over the rice and stir-fry for an additional 1-2 minutes until the rice is evenly coated.
9. Remove the pan from the heat and add ½ teaspoon of sesame oil (if using). Mix well.
10. Serve the fried rice hot with your choice of protein or vegetables.

9. Scallion Pancakes

Scallion pancakes, also known as green onion pancakes, are a popular and savoury Chinese dish that make for a great appetiser or snack. They are made with a simple dough that is mixed with chopped scallions and then pan-fried until golden and crispy on the outside, yet soft and chewy on the inside. 

Ingredients:

• 2 cups all-purpose flour
• 1 cup warm water
• ½ cup finely chopped scallions
• 1 tsp salt
• ¼ cup vegetable oil
• Soy sauce (for serving)

Cutlery:

• Mixing bowl
• Rolling pin
• Cutting board
• Frying pan
• Spatula

Instructions:

1. In a mixing bowl, combine the flour and salt.
2. Slowly add the warm water, stirring continuously until a dough forms.
3. Knead the dough for about 5 minutes, until it becomes smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.
5. Divide the dough into 4 equal parts and roll each part into a ball.
6. On a lightly floured surface, use a rolling pin to roll out each ball of dough into a thin circle.
7. Sprinkle the chopped scallions evenly over the surface of the dough.
8. Roll up the dough into a long cylinder, then coil it into a spiral shape.
9. Flatten the spiral with your hands, then use a rolling pin to roll it out into a pancake shape.
10. Heat 2 tbsp of vegetable oil in a frying pan over medium heat.
11. Place one pancake in the pan and cook for 2-3 minutes on each side, until golden brown and crispy.
12. Repeat with the remaining pancakes.
13. Serve hot with soy sauce for dipping.

Pro Tip: Add a pinch of Chinese five-spice powder to the dough to amp up the flavour of your scallion pancakes.

Woks up for the best Chinese food

Traditional, classic yet diverse. These Chinese foods are yummy and easy to make, so fret not and trudge forward as you dive into exploring these amazing recipes! Don’t forget to also try out these chicken recipes and Japanese food dishes if you’re craving for something different!