About Napa cabbage

Napa cabbage, also known as Chinese cabbage or Chinese leaf, is called Dà Bái Cài (大白菜) in Chinese, meaning “big white vegetable.” A staple in Chinese cooking, it’s valued for its mild flavor and versatility.

Its oblong head has tightly packed leaves that are crisp and juicy at the base, becoming tender and leafy toward the top. The leafy part ranges from pale yellow to bright green, depending on the variety and growing conditions. This natural mix of texture and color makes it perfect for dishes that balance crunch and softness.

In Chinese cuisine, Napa cabbage features in everything from stir-fries like Hot & Sour Napa Cabbage, to dumpling fillings such as in Pork & Cabbage Dumplings, and braised dishes like Lion’s Head Meatballs. It absorbs flavors well and holds up beautifully, whether cooked or served raw.

Other veggies & nuts

To accompany the Napa cabbage, you’ll need a few more ingredients to contribute flavor and texture:

• Fresh chili pepper – for vibrant color and uplifting heat. Choose any variety that suits your spice tolerance.
• Red onion– for its refreshing aroma and crisp texture. I’m usually not a fan of raw onion, but I absolutely love it in this salad (and in the classic Xinjiang Tiger Salad), thanks to the tangy dressing that balances out the sharpness.
• Cilantro (coriander) – for its unique fragrance. Feel free to skip it if it’s not your cup of tea.
• Roasted peanuts & sesame seeds – they add another dimension to the dish: a deep nutty flavor and a satisfying crunch.

🛎 Note: If you only have raw peanuts or sesame seeds, simply toast them in a dry skillet (without any oil) over low heat. Don’t skip this step if you want the best possible flavor!

The star dressing

For any salad recipe, a tasty and well-balanced dressing is always the key to success. For this particular dish, I experimented with several combinations and eventually found the perfect formula, which I’m very proud to share.

Classic Chinese salad dressings typically call for light soy sauce—for its salty, umami taste; black rice vinegar—for its complex tang; and sesame oil—for an extra-rich, nutty kick.

On top of these essential condiments, a few other elements make this dressing special:

• Lime juice: Although not widely used in most of China, lime plays an important role in the cuisine of Yunnan, a southwestern province that borders several Southeast Asian countries. Its highly citrusy and fragrant juice adds another dimension of tangy flavor that I find especially pleasing.
• Sugar: This is key to balancing the savory and sour notes. Think of the popular “sweet and sour” flavor profile, and you’ll understand why it’s needed here. You can use honey or other sweeteners as alternatives if you prefer.
• Garlic: You can hardly go wrong with a bit of minced garlic in a salad dressing—it adds a mild, aromatic heat.

Pairing ideas

This Napa cabbage salad gives any meal a light and refreshing lift. Here are some protein-rich dishes I often serve with this salad on the side:

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Napa Cabbage Salad (凉拌大白菜)

A crisp and refreshing Chinese Napa cabbage salad tossed with a bold, tangy dressing and crunchy toppings. Simple, quick, and seriously tasty!

Course Salad

Cuisine Chinese

Diet Vegan, Vegetarian

Prep Time 6 minutes minutes

Total Time 6 minutes minutes

Servings 4

Calories 138kcal

Author Wei Guo

Ingredients

• ½ medium Napa cabbage about 1 lb (450g)
• 2 fresh chili peppers or to taste
• ½ medium red onion about 3.5 oz (100g)
• 1 small bunch cilantro
• ¼ cup roasted peanuts about 1 oz (30g)
• 1 teaspoon roasted sesame seeds

for the dressing

• 1 tablespoon light soy sauce
• 1 tablespoon black rice vinegar
• 1 tablespoon lime juice from half of a lime
• 1 tablespoon sugar or honey
• 1 tablespoon sesame oil or Chinese chili oil
• 1 teaspoon garlic minced

Instructions

• Separate the Napa cabbage leaves and rinse them under running water. Shake off excess water, or better yet, pat each leaf dry with paper towels. Stack several leaves at a time and lay them flat on a cutting board. Starting from the root end, slice them crosswise into thin strips.
• Remove the stems and seeds from the chili peppers, then slice them to match the size and length of the cabbage strips. Similarly prepare the onion. Cut the cilantro into sections.
• Add all the dressing ingredients to a small bowl and mix well until the sugar is fully dissolved.
• Put all the vegetables in a large mixing bowl, top with peanuts and sesame seeds, then pour the dressing over them (see note 2). Toss everything vigorously to help the flavors absorb. Transfer the salad to a serving plate and enjoy.

Video

Notes

1. To achieve an extra crunchy texture, use only the white part of the Napa cabbage and save the green leafy part for other dishes, such as soups, stir-fries, or braised dishes.

2. Don’t mix the vegetables with the dressing until you’re ready to serve. Letting the seasoned salad sit too long isn’t ideal, as the salty condiments in the dressing will draw out excess moisture, making the salad overly wet.

Nutrition

Serving: 1serving | Calories: 138kcal | Carbohydrates: 13g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 4g | Sodium: 320mg | Potassium: 461mg | Fiber: 3g | Sugar: 7g | Vitamin A: 709IU | Vitamin C: 66mg | Calcium: 111mg | Iron: 1mg

About the dish

The term Chow Mein, meaning “stir-fried noodles,” comes from the sound of its Cantonese name. A super popular dish, it appears on almost every Chinese takeout menu.

You’ll usually see variations using different proteins, but the flavor profile is more or less universal, with soy sauce and oyster sauce serving as the key sources of umami.

Today’s beef chow mein features a different flavor booster: Sha Cha Sauce, a versatile condiment I always keep in the kitchen (learn more about it in the next section). If you’ve tried my recipes for Sha Cha Chicken or Sha Cha Beef, you already know how much it can elevate a dish.

Ingredient notes

Note: Precise ingredient quantities are in the recipe card below .

Noodles

Egg noodles are typically used in Chinese stir-fried dishes such as Chicken Chow Mein and Lo Mein, which I shared earlier. You may use dried, fresh, or precooked egg noodles. When testing this beef chow mein recipe, I used dried thin ones (see image above), which are often found in Wonton Noodle Soup. They cook quickly and have a pleasant, springy texture that doesn’t turn mushy when boiled and then stir-fried.

Beef

Several cuts of beef work well for this recipe. This time, I used sirloin steak (referred to as rump steak in the UK, Australia, and New Zealand), which has some marbling and is tender when prepared and cooked properly. Other good options include flat iron, flank, skirt, and tenderloin.

Vegetables

I chose red chili pepper, bok choy, and onion for their vibrant color combination, crunchy texture, and distinct flavors. You’ll also need some garlic for added aroma.

Sha Cha Sauce

Sha Cha sauce (Shā Chá Jiàng/沙茶酱), also spelled Shacha or Sacha, is a savory Chinese condiment made from dried seafood, aromatics, and spices. Popular in Teochew, Fujian, and Taiwanese cuisines, it’s known for its deep umami flavor and versatility.

This versatile sauce is a thick, brown paste topped with a layer of reddish oil. Be sure to stir well to combine the two components before using. The most widely recognized brand is Bull Head/牛頭牌 (see two different packages in the image above).

Although labeled “Barbecue Sauce” in English, Sha Cha is not the same as Char Siu sauce (叉烧酱), which is used for Chinese BBQ pork, or the sweet, peanut-based Satay sauce (沙爹酱), often served with grilled meat skewers.

Other condiments

• Light soy sauce, for the savory and umami taste
• Dark soy sauce, for a hint of sweetness and appetizing brown shine
• Cornstarch, for tenderizing the beef
• Shaoxing rice wine, for balancing the meat flavor

Recipe

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Beef Chow Mein with Sha Cha Sauce

With stir-fried egg noodles, tender meat, crunchy veggies, and super umami Sha Cha sauce, this beef chow mein wins your heart with every mouthful.

Course Main Course

Cuisine Chinese

Prep Time 8 minutes minutes

Cook Time 8 minutes minutes

Total Time 16 minutes minutes

Servings 4

Calories 424kcal

Author Wei Guo

Ingredients

• 10 oz beef see note 1 for cut options
• 2 teaspoon cornstarch
• 1 teaspoon Shaoxing rice wine
• 2½ tablespoon neutral cooking oil divided
• 3 tablespoon Sha Cha Sauce see note 2
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 7 oz dried egg noodles or 1 lb (450g) pre-cooked egg noodles
• 3 cloves garlic minced
• 3.5 oz onion sliced, about 1 cup
• 1.8 oz fresh chili pepper sliced, about ½ cup
• 2.8 oz bok choy sliced, about 1 cup

US Customary – Metric

Instructions

Marinate the beef

• Cut the beef, across it grains, into thin slices or strips, then place it in a bowl. Add cornstarch, Shaoxing rice wine, and 1 tablespoon of water. Rub well until the liquid is fully absorbed. Add ½ tablespoon of oil and mix to coat the meat evenly.
  

Mix the sauce

• In a small bowl, mix Sha Cha sauce, light soy sauce, dark soy sauce with 3 tablespoon of water.
  

Cook the noodles (skip if using precooked noodles)

• Bring plenty of water to a rolling boil, then add the noodles. Cook until they are just underdone (bite one strand to test). Drain, then cut the noodles into shorter strands using scissors. Set aside.
  

Sear the beef

• Heat an empty wok over high heat until it starts to smoke. Add 1 tablespoon of oil and swirl it around to coat a larger area (If using non-stick cookware, add the oil first, then heat it up.) Add the marinated beef, spreading the pieces out so they sear quickly. Once the bottom side of the meat loses its pink color, flip and toss to sear the other side. Transfer to a plate as soon as no pinkness remains.
  

Fry the vegetables

• Pour the remaining oil into the wok, then add the garlic and onion. Stir-fry until the onion just begins to wilt. Add the chili pepper and bok choy, and stir-fry for about 30 seconds. 
  

Combine the dish

• Add the cooked noodles and beef, then toss to loosen the noodles and combine everything evenly. Finally, pour in the sauce mixture and continue tossing until the seasoning is evenly distributed.
  

Notes

1. Choose beef cuts that are suitable for quick stir-frying, such as sirloin, flat iron, flank, skirt, and tenderloin.

2. Learn more about Sha Cha Sauce in the “Ingredient Notes” section above. You may use XO sauce as a substitute.

 

Nutrition

Serving: 1serving | Calories: 424kcal | Carbohydrates: 23g | Protein: 17g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 519mg | Potassium: 362mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1009IU | Vitamin C: 30mg | Calcium: 59mg | Iron: 3mg

Serving

After shooting the recipe, we had this dish for lunch. Although it was no longer hot, the flavor was still spot on. My daughter usually doesn’t fancy spicy food, but the heat from the chili pepper mellowed during cooking, so she was quite happy with the subtle hint of spiciness. As for the rest of the family, who adore hot food, they stirred in some homemade Chili Oil. Even Better!

When I have extra time, I like to pair this all-in-one quick meal with a light soup to balance out its dryness. Seaweed Egg Drop Soup or Tomato Egg Drop Soup are my go-to options.

Variations

There’s plenty of room for variation in this chow mein recipe. You can swap the beef for your favorite protein: chicken (see image above), pork, shrimp, egg, or pressed tofu. For the first four options, follow the same cooking order as with beef. Tofu, however, can be added along with the vegetables.

Feel free to use other vegetables too, such as bean sprouts, bell peppers, celery, Napa cabbage, snow peas, mushrooms, or whatever you have on hand. After all, stir-fried noodle dishes, just like fried rice, are perfect for a fridge raid!

Other noodle dishes

Looking for other tasty noodle recipes? Try these popular ones:

About the dish

Today, I’m adding another recipe to my Sichuan food repertoire: Suān Là Miàn (酸辣面), or hot and sour noodles. This simple dish is commonly found in humble breakfast and lunch eateries. As the name suggests, the spicy and tangy flavors shine through the strands of noodles, delivering an exciting and satisfying kick to the palate.

It’s a close cousin of another Sichuan classic: Suān Là Fěn (酸辣粉), or hot and sour glass noodles. The main difference lies in the noodles themselves—today’s recipe uses regular wheat flour noodles, while the other features slippery, translucent noodles made from sweet potato starch. What they both share is a bold, complex flavor profile that’s hard to resist.

If you’re a fan of Dan Dan Noodles or Chongqing Noodles, this recipe should be next on your list—especially when you’re short on time but craving bold flavors.

Suan La Fen

Try this variation using glass noodles

Get the recipe

Ingredients and substitutes

Here is what you need to make hot and sour noodles:

• Dried or fresh noodles, preferably the thin ones
• Leafy greens, such as bok choy, spinach
• Garlic and scallions
• Chili flakes, or ground dried chili
• Ground Sichuan pepper, or ground white pepper
• Black rice vinegar, e.g., Chinkiang (Zhenjiang) vinegar/镇江香醋
• Light soy sauce
• Sesame seeds and toasted peanuts
• Eggs

🌟 NOTE: The sour element of this dish comes from black rice vinegar, which has a uniquely complex aroma in addition to its strong tangy taste. Since it’s the key seasoning in this dish, I don’t recommend replacing it with other types of vinegar. You can find it in all Chinese supermarkets and on major online shopping platforms. To learn more about it, check out my post on 10 Must-Have Chinese Condiments.

Cooking procedure

The following steps are for preparing a single bowl of hot and sour noodles. To make multiple servings, simply multiply the ingredients and follow the same instructions.

Step 1: Prepare the seasoning

In a serving bowl, add chili flakes, ground Sichuan pepper, sesame seeds, and minced garlic. Heat 2 tablespoons of cooking oil until it’s smoking hot, then pour most of it over the spices (reserving a little for the next step). This process helps fully release the aroma of the ingredients.

Once the sizzling subsides, stir in black rice vinegar, light soy sauce, and a pinch of sugar.

Step 2: Fry the egg

Use the reserved oil to fry an egg. Cook just one side, as shown in the image above, or both sides if you prefer the yolk fully cooked.

Step 3: Cook the noodles

In a large saucepan or a wok, bring water to a rolling boil. Add the noodles and cook over medium heat. Just before they’re fully done, add the leafy greens of your choice for a quick blanch.

Step 4: Assemble the dish

Spoon some of the noodle cooking water into the bowl to dilute the seasonings and create a broth.

Then, transfer the noodles and greens to the serving bowl. Top with the fried egg, finely chopped scallions, and crushed toasted peanuts.

Variations

If you’re a longtime fan of my blog, you’ve probably already made my Chili Oil recipe—it’s the No. 1 kitchen staple I recommend everyone try. If so, you can use it directly for this recipe.

Here’s how to adapt it: Use half the amount of hot oil to sizzle minced garlic and Sichuan pepper, then add a tablespoon of homemade chili oil (or a good store-bought equivalent).

To make this dish more substantial, you can add other protein toppings such as poached chicken, pan-fried shrimp, or slices of Char Siu pork.

For a vegan option, replace the fried egg with sliced smoked tofu, a few spoonfuls of silken tofu, or a handful of blanched edamame beans.

More noodle dishes

Looking for more mouthwatering noodle recipes? Try these ones:

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Hot and Sour Noodle Soup (酸辣面)

This might become your new favorite! Sichuan hot and sour noodles are quick to make and packed with irresistible flavors—a perfect dish for anyone who loves a spicy, tangy kick.

Course Main Course

Cuisine Chinese

Diet Vegetarian

Prep Time 2 minutes minutes

Cook Time 6 minutes minutes

Total Time 8 minutes minutes

Servings 1 bowl

Calories 702kcal

Author Wei Guo

Ingredients

• ½ tablespoon chili flakes or ground dried chili
• ½ teaspoon sesame seeds
• ⅛ teaspoon ground Sichuan pepper or ground white pepper
• 1 teaspoon garlic minced
• 1½ tablespoon neutral cooking oil
• 2 tablespoon black rice vinegar
• 1 tablespoon light soy sauce
• 1 pinch sugar
• 1 egg
• 1 portion noodles fresh or dried, see note
• 1 handful leafy greens e.g. bok choy, spinach
• ½ stalk scallions finely chopped
• 1 tablespoon roasted peanuts crushed

Instructions

• To start, place chili flakes, ground Sichuan pepper, sesame seeds, and minced garlic in a serving bowl. Heat the cooking oil until it’s very hot, then pour most of it over the mixture, leaving the rest in the wok. Once the sizzling subsides, stir in black rice vinegar, light soy sauce, and sugar.
• Using the leftover oil, fry an egg. You can leave the yolk runny by cooking just one side, or flip it if you prefer it well done.
• Bring a pot of water to a boil and cook the noodles over medium heat. Just before they’re fully cooked, add a handful of leafy greens to blanch briefly.
• Ladle about 1¼ cup (300ml) of the noodle boiling water to the prepared bowl. Then add the drained noodles and greens. Top everything with the fried egg, a sprinkle of chopped scallions, and roasted peanuts.

Notes

For an average appetite, a good portion of noodles is about 5 oz (140g) of fresh noodles or 3 oz (85g) of dried noodles.

Nutrition

Serving: 1serving | Calories: 702kcal | Carbohydrates: 83g | Protein: 24g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 90g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 164mg | Sodium: 2833mg | Potassium: 357mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1938IU | Vitamin C: 11mg | Calcium: 76mg | Iron: 3mg

About the dish

Do you crave a bowl of soothing soup from time to time? I know I often do! One of my go-to favorites is Seaweed Egg Drop Soup—a dish that often comes to mind when I want something quick, nourishing, and full of umami flavor.

At its heart, this soup is a variation of Classic Chinese Egg Drop Soup, with an added taste of the sea from dried laver (seaweed) and papery dried shrimp (I’ll explain more about these ingredients later). Despite being seasoned with just a few simple condiments, it’s surprisingly tasty!

Much like Tomato and Egg Stir-Fry, often called the “National Dish of China”, this soup is one of those humble, homely dishes that many Chinese people learn to cook from a young age. If you’re curious about what authentic Chinese home cooking tastes like, I highly recommend giving this recipe a try.

Ingredients

Here is a short list of ingredients you need for this soup:

• Dried laver seaweed (learn more below)
• Eggs
• Papery dried shrimp (learn more below)
• Scallions
• Light soy sauce
• Black rice vinegar
• Sesame oil
• White pepper

About dried laver seaweed

Dried laver is the star ingredient of this dish. Known as Zǐ Cài/紫菜 (which literally means “purple vegetable”), it’s a type of seaweed commonly used in Chinese cuisine, especially in salads and soups. It’s the same variety as Japanese nori (used for sushi), but it often comes in a looser, more natural form. It softens quickly in water and adds a delicate, savory, ocean-like umami flavor.

In Chinese/Asian shops, Zǐ Cài is usually sold as a round, compact disk wrapped in plastic. It’s almost black in color with a hint of purple, and it turns a dark green hue once cooked.

Don’t confuse it with kelp (Hǎi Dài/海带), which is another type of seaweed with a much thicker, chewier texture.

About papery dried shrimp

Papery dried shrimp are tiny, very lightweight shrimp that have been sun-dried until crisp and delicate. They add a subtle seafood aroma and a savory depth to soups, dumpling filling, and stir-fries. You can use regular dried shrimp as a substitute for this recipe (see adaptation tips in the cooking instructions below).

Cooking procedure

Step 1: Infuse the oil

Add a splash of oil to a large saucepan or a wok, then place it over medium heat. Once the oil is warm, add the papery dried shrimp along with the light color parts of the scallions. Let them sizzle gently, stirring now and then, until they become fragrant and lightly golden (be careful not to burn then though).

🌟 NOTE: If using regular dried shrimp, remember to soak them to soften, then chop them finely to help release their flavor and mimic the lighter texture.

Step 2: Cook the eggs

Pour in water, gently as it may splatter slightly. Bring the water to a boil. Once the water is bubbling, start pouring in the lightly beaten eggs.

With one hand, slowly drizzle it into the saucepan in a thin, steady stream. At the same time, use your other hand to stir the soup gently in one direction—this helps create those beautiful egg strands.

🌟 NOTE: To enhance the flavor even more, use unsalted chicken or vegetable stock instead of water.

Step 3: Add the seaweed

As soon as the egg has set, add the seaweed, torn into small pieces, into the saucepan. Let it simmer for about 30 seconds, then turn off the heat.

🌟 NOTE: Most packaged dried laver seaweed is pre-cleaned and can be used directly. However, if the package recommends cleaning to avoid any dust or gritty bits, give it a quick rinse under cold water, then drain.

Step 4: Season the soup

Season the soup with light soy sauce, black rice vinegar, sesame oil, and a little salt and white pepper, adjusting to taste.

Finish by scattering the green parts of the scallions over the top for a vibrant lift. Serve the soup warm, and enjoy!

🌟 NOTE: In Chinese households, this soup typically has a clear, watery broth. However, if you prefer a thicker consistency, you can add a cornstarch slurry (see my recipe for Classic Egg Drop Soup for instructions).

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Seaweed Egg Drop Soup (紫菜蛋花汤)

Enjoy this humble and effortless Chinese seaweed egg drop soup – light, comforting, full of umami, and ready in minutes.

Course Side Dish

Cuisine Chinese

Diet Vegetarian

Prep Time 2 minutes minutes

Cook Time 3 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 92kcal

Author Wei Guo

Ingredients

• ¼ oz dried laver seaweed aka Zi Cai/紫菜 (see note 1)
• 3 eggs
• 1 teaspoon neutral cooking oil
• 2 stalks scallions finely chopped
• 1 tablespoon papery dried shrimp or regular dried shrimp (see note 2)
• 1½ tablespoon light soy sauce
• ½ tablespoon black rice vinegar
• 1 teaspoon sesame oil
• ¼ teaspoon salt or to taste
• ⅛ teaspoon ground white pepper

US Customary – Metric

Instructions

• Heat oil in a saucepan, then add papery dried shrimp and the light green part of the scallions. Sizzle until fragrant.
• Carefully pour in 4 cups (1000ml) of water and bring it to a boil.
• Use one hand to pour in the beaten eggs in a thin stream, while swirling the water in one direction with a spoon held in the other hand.
• Once the egg strands form, add the seaweed, torn into small pieces. Leave to simmer over low heat for 30 seconds.
• Turn off the heat and season the soup with light soy sauce, black rice vinegar, sesame oil, salt, and white pepper.
• Finally, garnish with the remaining scallions and serve warm.

Notes

1. Dried laver (Zǐ Cài/紫菜) is the same type of seaweed as Japanese nori, but it often comes in a looser form, typically packed into a round disk and wrapped in plastic. See the blog post above to learn more.

2. If using regular dried shrimp as a substitute, soak it to soften, then chop it finely.

Nutrition

Serving: 1serving | Calories: 92kcal | Carbohydrates: 1g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 182mg | Sodium: 715mg | Potassium: 89mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 353IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg

About the dish

Today’s recipe, Lemon Chicken (柠檬鸡), is a healthier twist on a popular American Chinese takeout dish. What sets it apart from the traditional version is the absence of deep-frying—a cooking method I tend to avoid for everyday meals. After several rounds of testing, I’m excited to share this faster, lighter version with you.

Chicken thighs are first pan-fried in a bit of oil to develop a golden sear, then braised in a soy sauce-based broth. Lemon slices are added at the end to brighten the dish with a refreshing tang.

It cooks much faster than the deep-fried version—and there’s no greasy mess in the kitchen! Ever since I started making it, my family has kept asking for more. Give it a try—I’m sure it’ll earn a spot in your regular meal rotation too.

Ingredients

You’ll only need a handful of common ingredients to cook this dish.

• Chicken thighs
• Lemons, unwaxed
• Soy sauce, both the light and dark versions for optimal taste and color
• Sugar, for balancing the sour taste
• Scallions, for extra aroma and garnish

About chicken cuts

Like with my recipe for Scallion Chicken Chops, I like to use skin-on chicken cuts for this dish. The skin, first browned in oil and then braised in the sauce, adds so much flavor and gives the dish an appetizing look.

When shooting this recipe, I used chicken thighs, but leg quarters would work well too. You can use skinless thighs if you’d rather not deal with bones.

Chicken wings or drumsticks are also great alternatives, as they are equally—if not more—flavorful cuts. If you use them, be sure to adjust the cooking time accordingly.

Cooking procedure

Step 1: Prepare the chicken

First, debone the chicken thighs. Place one piece on a chopping board, skin side down. Locate the bone in the center, then run the tip of a sharp knife along it to separate it from the surrounding meat.

🌟 NOTE: You can also cook the thighs with the bones in and remove them after cooking. In that case, extend the cooking time by 2–3 minutes.

Step 2: Pan-fry the chicken

Heat a little oil in a large skillet. Lay the chicken pieces in, keeping them flat with the skin facing up. Let them fry over medium heat until the bottom turns golden.

Flip the chicken over and add the scallions. Continue frying to brown the skin side. Once the skin is golden, proceed to the next step.

Step 3: Braise the chicken

Add light soy sauce, dark soy sauce, sugar, and some water. Cover with a lid and leave to braise for about 7 minutes.

Step 4: Season with lemons

Remove the lid and flip all the chicken pieces. Add the sliced lemon and increase the heat to high. Continue cooking uncovered for another 5 minutes, until the sauce thickens a little and the chicken is fully cooked. Garnish with finely chopped scallion greens to finish.

How to serve

Isn’t it effortless to cook these lemon chicken thighs? Now it’s time to enjoy them! Pair them with steamed rice—or any staple of your choice—and one or two vegetable side dishes, such as Garlic Sauce Broccoli or Dry Pot Cauliflower.

As shown in the picture, I cut the chicken into strips to make it more chopstick-friendly, similar to how I serve Soy Sauce Chicken. Alternatively, you can serve them as they are for a more Western-style meal.

Other chicken recipes

Looking for other ways to cook chicken dishes? Try these popular recipes:

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Lemon Chicken

This might not be the Chinese lemon chicken you’re used to, but it’s bursting with flavor, lighter to eat, and quicker to make.

Course Main Course

Cuisine Chinese

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 368kcal

Author Wei Guo

Ingredients

• 2.2 lb chicken thighs see note 1
• 1 tablespoon neutral cooking oil
• 4 stalk scallions cut into sections, plus a little for garnishing
• 4 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon sugar
• 1 cup water
• 1½ large unwaxed lemon sliced

US Customary – Metric

Instructions

• Remove the bones from the chicken thighs using a sharp knife (see note 2).
• Heat the oil in a skillet or wok over medium heat. Place all the thighs in the pan, skin side up, and keep them as flat as possible.
• Once the bottom side is browned, flip the chicken pieces and add the scallions to fry together.
• When the skin side turns golden, add light soy sauce, dark soy sauce, sugar, and water. Cover with a lid and let it braise over medium heat for about 7 minutes.
• Remove the lid and flip the chicken so the skin side is facing up. Increase the heat to high. Add sliced lemon and continue to cook, uncovered, for another 5 minutes or so. Optionally, garnish with finely chopped scallion greens.
• Serve the chicken thighs whole or sliced into strips, with the thickened sauce.

Notes

1. For optimal flavor, use skin-on chicken thighs or other flavorful cuts like leg quarters, wings, or drumsticks. Just be sure to adjust the cooking time as needed. For a more convenient option, boneless thighs—often sold skinless—also work well.

2. You can also cook the thighs bone-in, then remove the bones after cooking. Just extend the cooking time by 2–3 minutes.

Nutrition

Serving: 1serving | Calories: 368kcal | Carbohydrates: 9g | Protein: 51g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 237mg | Sodium: 1482mg | Potassium: 748mg | Fiber: 2g | Sugar: 5g | Vitamin A: 188IU | Vitamin C: 24mg | Calcium: 46mg | Iron: 3mg

Love this recipe? Please leave a 🌟🌟🌟🌟🌟 rating and a comment. Thank you!

About the dish

My love for Hunan cuisine began years ago when I was working as a journalist in Beijing. My colleagues and I discovered a tiny, hole-in-the-wall Hunan restaurant near our office, and it quickly became a firm favorite. I revisited it last summer and was thrilled to find the food just as delicious as I remembered. Today’s recipe — Hunan Chicken Stir-Fry (湖南小炒鸡) — is my tribute to that humble little gem.

This dish shares many similarities with my Hunan Pork and Hunan Beef recipes. It’s a quick stir-fry bursting with bold flavors—spicy, earthy, aromatic, garlicky, and infused with a touch of smokiness. One bite and you’ll be hooked—I promise.

My version is quite different from what you might find at many overseas Chinese takeout spots or restaurants, where the dish often comes with a thick, sweet-leaning sauce. Here, the use of fermented black beans and hot chili peppers captures the true essence of Hunan flavor.

Ingredients

Here’s what you’ll need for this recipe—plus a breakdown of key ingredients after the list.:

• Chicken thighs
• Fresh chili pepper
• Fermented black beans
• Ginger and garlic
• Light and dark soy sauce
• Shaoxing rice wine
• Ground white pepper
• Cornstarch

Chicken cuts

The traditional version of Hunan chicken uses skin-on, bone-in pieces cut from a whole chicken. For convenience, I opt for skinless, boneless thighs — a great choice for busy home cooks. Feel free to choose any cut you prefer. If you’re using breasts, just be careful not to overcook them to keep them juicy.

Chili pepper

You can use any type of fresh chili pepper — the key is choosing ones that match your heat tolerance. This hot chili pepper guide might come in handy. Mixing peppers with different heat levels is a great way to customize the flavor to your liking. For example, try using 80% mild chilies like jalapeños or Fresnos, and 20% hotter varieties like serranos or Thai chilies.

Fermented black beans

Fermented black beans are the key flavor contributor to this Hunan Chicken recipe. Known as Dòu Chǐ/豆豉, they are black soybeans preserved with salt and spices. You can find them in many regional Chinese cuisines, including Hunan, Sichuan, and Cantonese. Dishes like Egg & Chili Stir-Fry, Mapo Tofu, and Black Bean Ribs are among the most popular examples.

There are two types of fermented black beans commonly available in Chinese supermarkets: the dried version and the wet version soaked in salt brine. I recommend using the dried ones (see image above), as they offer a more complex aroma and are less salty. One reputable variety is Yangjiang preserved beans with ginger (阳江姜豉).

🌟 Substitutes: You may use Black Bean Sauce as a substitute. If you do, reduce the quantity, as it usually has a high salt content. Among the popular options, Laoganma Black Bean Chili Sauce (老干妈风味豆豉油制辣椒) is a good choice. I don’t recommend Lee Kum Kee Black Bean Garlic Sauce (李锦记蒜蓉豆豉酱), as it lacks complexity in aroma and is overly salty.

Cooking procedure

Step 1: Prepare the ingredients

Cut the chicken thighs into small chunks, similar in size to those used in Kung Pao Chicken and smaller than the pieces in Big Plate Chicken. This allows the chicken to cook quickly and absorb more flavor.

Rub the chicken with light soy sauce, Shaoxing rice wine, cornstarch, and ground white pepper until no more liquid remains. Finally, coat the marinated chicken with a little oil to help “lock in” the moisture.

Next, prepare the other ingredients. Briefly rinse the fermented black beans under running water, then pat them dry with kitchen paper. Slice the ginger and garlic, and cut the chili peppers into chunks similar in size to the chicken pieces.

Step 2: Sear the chicken

Heat an empty wok over high heat until it starts to smoke. Pour in the oil, then add the ginger, garlic, and fermented black beans. Stir-fry them for about 20 seconds to infuse the oil with their aroma.

Add the marinated chicken, spreading the pieces out so they sear quickly and evenly.

Avoid stirring until the bottoms are slightly browned. Then toss with a spatula to cook through the meat.

🌟 NOTE: Use a carbon steel wok if available for the best smoky flavor. A large skillet over high heat works too. If you’re using non-stick cookware, be sure to add the oil before heating it up.

Step 3: Combine the dish

Finally, add chopped chili pepper for a spicy kick and dark soy sauce for an appetizing brown shine.

Keep the heat high and stir-fry for about half a minute, until the chili pepper is heated through but still retains most of its crunchy bite.

Serving ideas

Devour this Hunan chicken stir-fry over a bowl of steaming hot rice — I’m sure you’ll be glad you tried the recipe! Want to enjoy it in different ways? Try stuffing it inside folded bao buns or stirring it into a bowl of noodles.

If you wish to pair it with a refreshing vegetable dish, try Ginger Spinach Salad, Bok Choy Stir-Fry, or Garlic Sauce Broccoli.

Make ahead

I cooked and photographed this recipe in the late morning, then reheated it for dinner with my family — it tasted just as good as when freshly made. That makes it a great make-ahead dish to include in your next feast menu.

Also, feel free to double the recipe if you’d like to make more servings at once. A large wok and high heat are key to achieving great results. Just be sure to increase the quantity of each ingredient proportionally.

Other chicken recipes

Looking for more ways to cook delicious chicken dishes? Try these popular ones:

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Hunan Chicken Stir-Fry

Forget takeout—this real-deal Hunan chicken stir-fry brings bold, exciting flavors to your table with minimal effort. It’s perfect for meal prep too.

Course Main Course

Cuisine Chinese

Prep Time 13 minutes minutes

Cook Time 7 minutes minutes

Total Time 20 minutes minutes

Servings 3

Calories 326kcal

Author Wei Guo

Ingredients

For the chicken

• 1 lb chicken thighs boneless, skinless
• 1 tablespoon light soy sauce
• 1 tablespoon Shaoxing rice wine
• 1 tablespoon cornstarch
• ¼ teaspoon ground white pepper
• 1 teaspoon neutral cooking oil

Other ingredients

• 2 tablespoon neutral cooking oil
• 8 slice ginger
• 4 clove garlic sliced
• 2 tablespoon fermented black beans rinsed and pat dried (see note 1)
• 1 cup fresh chili pepper red and/or green, cut into chunks (see note 2)
• ½ tablespoon dark soy sauce

US Customary – Metric

Instructions

Marinate the chicken

• Cut chicken thighs into bite-sized pieces (on the smaller side). Mix them with light soy sauce, Shaoxing rice wine, cornstarch, and white pepper. Once well combined, rub in 1 teaspoon of oil to coat the chicken. Leave to marinate for 10 minutes.

Fry the chicken

• Heat an empty wok over high heat until it becomes scalding hot. Pour in 2 tablespoons of oil and swirl it around to cover a larger area (if using non-stick cookware, add the oil first then heat up).
• Add ginger, garlic, and fermented black beans (see note 3 if using substitutes). Sizzle for about 20 seconds, or until fragrant.
• Put in the chicken. Remain high heat and toss to cook quickly and evenly. Once all the pieces turn pale and slightly brown on the edge, move to the next step.

Combine and season

• Add chopped chili pepper, along with dark soy sauce. Stir fry until the pepper just begins to wilt. Dish out and serve immediately.

Notes

1. If fermented black beans are unavailable, you may substitute them with black bean sauce, such as Laoganma Black Bean Chili Sauce (老干妈风味豆豉油制辣椒). In this case, reduce the quantity to 1 tablespoon and add more if needed to taste.

2. Choose chili peppers according to your heat tolerance. Mixing varieties with different heat levels is a great way to customize the flavor to your liking.

3. If you’re using black bean sauce instead of fermented black beans, do not add it with the ginger and garlic. Instead, add it along with the fresh chili peppers in the final step.

Nutrition

Serving: 1serving | Calories: 326kcal | Carbohydrates: 7g | Protein: 33g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 144mg | Sodium: 643mg | Potassium: 428mg | Fiber: 1g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 2mg

About the dish

Stir-fried dishes are a cornerstone of Chinese cuisine, loved for their versatility—you can mix and match any proteins and vegetables—and their speed, often taking just minutes to cook. Today’s recipe, Chicken and Mushroom Stir-Fry (Mó Gū Jī Piàn / 蘑菇鸡片), is a delicious jiā cháng cài/家常菜—a home-style dish that frequently appears in our Red House.

It features tender, juicy slices of chicken paired with earthy mushrooms, all brought together by a rich, umami-packed sauce. While it may not be as bold in flavor as Kung Pao Chicken or as colorful as Chicken Chop Suey, its simplicity and comforting warmth always win my heart. I hope you enjoy it too!

Ingredients

To cook this dish, here are the ingredients you need:

• Chicken breasts
• Button mushrooms
• Garlic & scallions
• Soy sauce, both the light and dark versions
• Oyster sauce
• Sesame oil
• Black pepper, or white pepper
• Cornstarch, for tenderizing the meat and thickening the sauce
• Salt & sugar

🌟 Substitutes: I use button mushrooms as they’re the most common type. Other mushrooms work well too, such as fresh shiitake, oyster, or king oyster mushrooms.

Cooking procedure

Step 1: Prepare the ingredients

First, cut the chicken breasts into thin slices against the grain.

In a bowl, mix and rub the meat with cornstarch, salt, and a little water until no liquid remains. Add a small amount of oil to coat the chicken and lock in the moisture.

After cleaning the mushrooms, slice them—stems included if they look fresh.

In a small bowl, mix light soy sauce, dark soy sauce, oyster sauce, cornstarch, ground black pepper, and sugar with a bit of water. Once well combined, stir in the sesame oil. Set aside.

Step 2: Sear the chicken

If using a carbon steel or cast iron wok/skillet, heat it empty over high heat until very hot, then add oil (If using non-stick cookware, add the oil first, then heat it up). Put in the sliced chicken and spread the pieces out so they sear evenly and quickly.

As soon as the bottom side begins to brown, flip and toss until most of the meat has lost its pink color. Transfer the seared chicken to a plate for later use.

🌟 NOTE: For optimal tenderness, be careful not to overcook the chicken. Remember that thin slices of chicken cook quickly and will return to the wok for further cooking in later steps.

Step 3: Stir-fry the mushrooms

Add a little more oil to the wok. First, sizzle the garlic slices to infuse the oil until they become golden on the edge. Then, stir in the sliced mushrooms and fry them over high heat until they just begin to sweat.

Step 4: Combine the dish

Return the chicken to the wok and reduce the heat to the lowest setting (see note below), then pour in the well-stirred sauce mixture.

Toss as the sauce thickens. As soon as it’s thick enough to thinly coat the spatula, remove the wok from the heat. Stir in the chopped scallions, then dish out to serve.

🌟 NOTE: If you’re using an electric cooker that doesn’t reduce heat instantly, remove the wok from the burner before pouring in the sauce. To control the heat, simply move the wok on and off the burner as needed.

How to serve

Since cooked mushrooms release moisture over time, the dish can start to look a bit watery if it sits too long. I recommend serving it right away—paired with steamed rice and a few other proteins or vegetable dishes—for a more complete and satisfying meal.

FAQs

Other quick stir-fries

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Chicken and Mushroom Stir-Fry

A delicious dish ready in minutes. Add this chicken and mushroom stir-fry to your meal plan and enjoy its rich flavor and fuss-free prep.

Course Main Course

Cuisine Chinese

Prep Time 6 minutes minutes

Cook Time 4 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 326kcal

Author Wei Guo

Ingredients

For the chicken

• 10 oz chicken breast
• ½ tablespoon cornstarch
• 1 pinch salt
• 1 tablespoon water
• 1 drop neutral cooking oil

For the sauce

• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon dark soy sauce
• ½ tablespoon cornstarch
• ⅛ teaspoon ground black pepper or white pepper
• 1 pinch sugar
• 4 tablespoon water
• ½ teaspoon sesame oil

You also need

• 1½ tablespoon neutral cooking oil divided
• 3 cloves garlic sliced
• 5 oz button mushroom sliced, or fresh shiitake mushroom
• 1 stalk scallions finely chopped

US Customary – Metric

Instructions

Marinate the chicken

• Cut the chicken into thin slices across the grain. Mix them with cornstarch, salt and water until well combined. Stir in oil to create a coating.

Mix the sauce

• In a small bowl, mix light soy sauce, oyster sauce, dark soy sauce, cornstarch, black pepper, sugar, and water. Once the mixture becomes smooth, add sesame oil. Set aside.

Sear the chicken

• Heat an empty wok over high heat until it smokes. Pour in 1 tablespoon of oil and swirl it around before putting in the chicken.
• Spread out the chicken to sear it quickly. Flip and toss to cook further once the bottom side slightly browns. When the chicken is cooked (no more pinkness remains), transfer it to a plate for later use.

Stir-fry the mushrooms

• Add the remaining ½ tablespoon of oil to the wok. Sizzle sliced garlic for 10 seconds or so, then add sliced mushrooms. Keep the heat high and toss constantly until they just begin to sweat.
• Turn the heat down to low (or temporarily remove the wok from the burner if using an electric cooker). Return the chicken to the wok, then pour in sauce-well stirred beforehand.
• Toss everything while the sauce thickens (this takes very little time). Finally, stir in chopped scallions then dish out to serve.

Nutrition

Serving: 1serving | Calories: 326kcal | Carbohydrates: 10g | Protein: 34g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 91mg | Sodium: 1105mg | Potassium: 817mg | Fiber: 1g | Sugar: 2g | Vitamin A: 103IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 1mg

About the dish

Every now and then, I crave a plate of fluffy, flavorful fried rice. Everyone in our Red House loves it! It’s also one of the dishes I frequently cook for my children’s packed lunches. Today, I’m adding another member to my fried rice recipe collection: Shrimp Fried Rice (Xiā Rén Chǎo Fàn, 虾仁炒饭).

I consider it an advanced version of Chinese Egg Fried Rice. The sweet, bouncy, and protein-rich shrimp adds extra goodness to this beloved classic. And it’s just as quick to make!

This recipe may not look or taste like what you’d order from a typical Chinese takeout, as it uses a modest amount of oil and is lightly seasoned. This is my preferred way to prepare it, and I hope you enjoy it too!

Ingredients

Here is a list of simple ingredients you need for this recipe:

• Shrimp, raw and shelled
• Cooked rice, see more info below
• Eggs
• Garlic and Scallions
• Neutral cooking oil, such as sunflower, rapeseed, or vegetable oil
• Seasonings: light soy sauce, sesame oil, salt, and pepper
• Cornstarch, for marinating the shrimp

About cooked rice

The No. 1 rule for perfect fried rice is to use cold, cooked rice that isn’t overly sticky. Whenever I have leftover rice on hand, I can almost hear it whispering in my ear: “It’s time to make fried rice!”

When I suddenly crave fried rice but don’t have cooked rice available, I use the “Parboil-Steam” method explained in my post on Cooking Rice on the Stove, which produces perfectly al dente rice that can be fried straight away.

My go-to type of rice is medium-grain jasmine rice, but other types work too. For example, cooked basmati rice is great thanks to its lower starch content, although it isn’t traditionally used in Chinese cuisine.

Cooking procedure

Although this is a simple dish to cook, it’s important to follow the recommended steps and cook the proteins separately. This ensures they achieve an optimal tender texture without being overcooked.

Step 1: Sear the shrimp

First, pat the shrimp dry with kitchen paper to remove excess moisture. Then, coat them lightly with cornstarch and salt.

Heat an empty wok over high heat until it is very hot. Pour in a little oil and swirl it around to coat a larger area. Add the shrimp and toss them around over high heat to cook evenly.

Shrimp cook very quickly, so be careful not to overcook them. As soon as they curl up and become opaque and pink, remove them from the wok. Set aside for later use.

🌟 NOTE: If using non-stick cookware instead of a traditional carbon steel wok, remember to add oil first then heat it up.

Step 2: Scramble the eggs

After dishing out the shrimp, add another small amount of oil. Lightly whisk the eggs until the yolks and whites are well combined.

Once the oil begins to smoke, pour in the beaten egg. Let it solidify on the bottom, then push it around to allow the remaining runny egg to make contact with the surface.

When it looks mostly solid, break it into small pieces with a spatula, then transfer them to a plate.

🌟 NOTE: Keep the heat high and move swiftly so that the egg is just cooked but not browned.

Step 3: Fry the rice

In the same wok, sizzle minced garlic in a little oil until fragrant. Add the cooked rice, light soy sauce, salt, and white pepper and toss constantly, breaking any lumps. Once the grains are well heated, move on to the next step.

Step 4: Combine the dish

Finally, return the seared shrimp and scrambled egg to the wok. Add a dash of sesame oil and finely chopped scallions. Mix everything well, then your quick and easy shrimp fried rice is ready to enjoy!

Variations

The best thing about Chinese fried rice dishes is that you have plenty of room to improvise. Once you learn the essential cooking method and seasoning components, you’re free to mix and match proteins and vegetables to create your own version of fried rice. Here are some popular variations from my blog:

How to serve

After shooting this recipe, I kept the dish in the fridge and reheated it the next morning for my children’s packed lunch in thermal food containers.

This is a satisfying meal on its own, and if I have extra time, I like to make a quick soup to accompany it, such as Egg Drop Soup, Tofu and Veggie Soup, or Tomato Egg Soup. A refreshing salad can be a great addition too, such as Smashed Cucumber or Ginger Spinach.

I also enjoy including it on the menu for buffet-style gatherings. It holds up well and tastes great at room temperature.

Other quick dishes

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Shrimp Fried Rice (虾仁炒饭)

Made with juicy shrimp, fluffy eggs, and perfectly seasoned rice, Chinese shrimp fried rice comes together in minutes and is so satisfying to enjoy!

Course Main Course

Cuisine Chinese

Prep Time 3 minutes minutes

Cook Time 5 minutes minutes

Total Time 8 minutes minutes

Servings 3

Calories 396kcal

Author Wei Guo

Ingredients

For the shrimp

• 7 oz shrimp raw, shelled, see note 1
• ½ teaspoon cornstarch
• ⅛ teaspoon salt

Other ingredients

• 2 tablespoon neutral cooking oil divided
• 2 eggs lightly beaten
• 3 cup cooked rice see note 2
• 3 clove garlic minced
• 1½ teaspoon light soy sauce
• ¼ teaspoon salt
• 1 pinch ground white pepper
• ½ teaspoon sesame oil
• 1 stalk scallions finely chopped

US Customary – Metric

Instructions

Prepare the shrimp

• Put shrimp into a bowl. Sprinkle cornstarch and salt over, then gently rub them to coat evenly.
• Pour ½ tablespoon of oil into a hot wok/skillet. Add the shrimp. Toss to sear them quickly over high heat. Transfer out as soon as it curls up and turns pink (see note 3).

Scramble the eggs

• Add 1 tablespoon of oil in the vacant wok over high heat. when it starts to smoke, pour in the beaten egg. As it turns solid, break it into small pieces before dishing it out for later use.

Combine the dish

• Pour the remaining ½ tablespoon of oil into the wok. Add minced garlic and sizzle it until fragrant.
• Add cooked rice, along with light soy sauce, salt, and pepper. Toss constantly to heat the grains evenly.
• Put in the shrimp, egg, sesame oil, and scallions. Toss for 30 seconds or so to well combine all the elements. Serve warm.

Notes

1. For the best texture, it’s not recommended to use cooked shrimp. Raw, headless, and shelled shrimp of any size will work.

2. If possible, refrigerate your cooked rice before frying. Also, use a fork to loosen the grains if the rice appears lumpy.

3. Shrimp cook very quickly, so be attentive and avoid overcooking them.

Nutrition

Serving: 1serving | Calories: 396kcal | Carbohydrates: 46g | Protein: 22g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 216mg | Sodium: 441mg | Potassium: 294mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg

About the dish

Broccoli is a staple in our Red House kitchen. We love savoring it on its own, like in the simple Garlic Sauce Broccoli, or pairing it with proteins, such as in Beef and Broccoli Stir-Fry. Today, I’m sharing another favorite: Shrimp and Broccoli (西兰花炒虾仁) — a quick, flavorful dish you’ll want to make again and again.

This recipe combines tender shrimp and crisp broccoli, all coated in a rich, dark brown sauce. The intense umami flavor, thanks to oyster sauce and soy sauce, highlights the essence of Chinese cuisine.

If you’re looking for quick and easy recipes, this is a perfect one to try. It’s ready in under 10 minutes—perfect for busy weeknights. So, what are you waiting for? Let’s get cooking!

Ingredients

To make stir-fried shrimp and broccoli, here are the ingredients you need:

• Shrimp, raw, medium to large-sized, and shelled
• Broccoli
• Garlic, minced
• Unsalted stock, or water
• Oyster sauce
• Light and dark soy sauce
• Cornstarch
• Sesame oil
• Sugar
• White pepper
• Shaoxing rice wine, optional

Note: To learn more about the seasonings mentioned above, please read my post on 10 Must-Have Chinese Condiments.

Cooking procedure

It takes only four simple steps to cook this dish. Here are how they’re carried out:

Step 1: Prepare the shrimp

Drain off any excess water if your shrimp was defrosted from frozen. Place one piece flat on a chopping board. Butterfly it by making a cut along its back halfway through. Pull off the dark vein, then repeat the procedure to prepare the other shrimp.

Put all the butterflied shrimp into a bowl, then sprinkle a little cornstarch over them. Mix and rub with your hands to evenly coat each shrimp.

🌟 NOTE: The butterfly and deveining process is not compulsory, especially for smaller shrimp. It’s mainly for appearance, and the vein isn’t harmful. Feel free to skip this step for quicker preparation (just like how I prepare Shrimp Fried Rice).

Step 2: Blanch the broccoli

Wash and cut the broccoli into bite-sized pieces. Include the stem—trimming off the tough outer layer—as it’s just as tasty as the florets.

Bring a small pot of water to a full boil then put in the broccoli. Blanch it over medium heat for about one and a half minutes.

🌟 NOTE: Do not overcook the broccoli, as you’ll want to retain its pleasantly crunchy texture.

Step 3: Mix the sauce

Pour the stock (or water) into a small bowl, then all the seasonings: oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine (if using), cornstarch, sesame oil, sugar, and white pepper. Mix until they’re well combined.

Step 4: Stir-fry the dish

Begin by sizzling minced garlic in hot oil.

Once it becomes fragrant and browns slightly (but not burnt), add the marinated shrimp. Toss it swiftly over high heat to cook each piece evenly.

As soon as the shrimp curls up and turns pink, put in the blanched broccoli and pour the sauce over. Turn down the heat immediately, then keep tossing until the sauce thickens.

Once the sauce becomes thick enough to coat the spatula, dish out and serve.

🌟 NOTE: This stir-frying step takes just a couple of minutes, as the shrimp cooks quickly and the broccoli is already cooked. Try not to overcook to maintain the pleasant texture that makes this dish stand out.

How to serve

Shrimp and broccoli is a “rice killer”. Scoop the dish, including its brown sauce, over a bed of steamed rice, and you have a delicious meal packed with all the key nutrients you need.

Planning a multi-dish feast for special occasions? This dish is a great choice. You can prepare the first three steps in advance: marinate the shrimp, blanch the broccoli, and mix the sauce. Then, simply stir-fry everything at the last minute.

You might ask: Can I cook the dish in advance and reheat it when I’m ready to serve? You could, but be aware that the sauce tends to thin out over time. If you’re aiming for a perfectly thick sauce, it’s best to cook it fresh.

Other takeout dishes

Looking for more recipes for classic takeout dishes? Try these popular ones:

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Shrimp and Broccoli (西兰花炒虾仁)

A healthy and tasty dish ready in under 10 minutes, Chinese shrimp and broccoli stir-fry comes with an irresistible brown sauce. Every mouthful is a delight!

Course Main Course

Cuisine Chinese

Prep Time 5 minutes minutes

Cook Time 4 minutes minutes

Servings 4

Calories 180kcal

Author Wei Guo

Ingredients

• 12 oz shrimp raw, shelled
• 1 teaspoon cornstarch
• 10 oz broccoli cut into bite-sized pieces

For the sauce

• 6 tablespoon unsalted stock or water
• 1½ tablespoon cornstarch
• 2 tablespoon oyster sauce
• ½ tablespoon light soy sauce
• ½ tablespoon dark soy sauce
• ½ tablespoon Shaoxing rice wine optional
• 1 teaspoon sesame oil
• ¼ teaspoon sugar
• ⅛ teaspoon ground white pepper

You also need

• 1½ tablespoon neutral cooking oil
• 2 clove garlic minced

US Customary – Metric

Instructions

Prepare the shrimp

• Use a sharp knife to slice along the back (dorsal side) of each shrimp, cutting about halfway through. Then, lift out the dark vein with the tip of the knife or your fingers (see note 1).
• Sprinkle cornstarch over the shrimp and gently rub to coat evenly.

Blanch the broccoli

• Bring water to a full boil, then add the broccoli florets. Let them blanch for about 1½ minutes until they are cooked through but still retain some crisp texture.

Mix the sauce

• While waiting for the broccoli to blanch, mix stock/water with cornstarch, then add oyster sauce, light soy sauce, dark soy sauce, Shaoxing rice wine (if using), sesame oil, sugar, and white pepper. Stir well and set aside.

Stir-fry the dish

• Heat oil in a skillet over high heat (if using a carbon steel wok, heat it empty first then add oil). Sizzle minced garlic until fragrant.
• Stir in the shrimp and toss continuously to cook it evenly. As soon as it curls up and turns opaque, add the blanched broccoli (see note 2). 
• Reduce the heat to medium, then pour in the sauce mixture (stir well beforehand to prevent any starch from settling at the bottom).
• Toss swiftly as the sauce thickens. Once it reaches the desired consistency, remove from heat and serve immediately.

Notes

1. The butterfly and deveining process is not compulsory, especially for smaller shrimp. Feel free to skip this step for quicker preparation.

2. Shrimp cook quickly and develop the best crispy texture when just cooked. Be watchful to avoid overcooking.

Nutrition

Serving: 1serving | Calories: 180kcal | Carbohydrates: 10g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 137mg | Sodium: 630mg | Potassium: 488mg | Fiber: 2g | Sugar: 2g | Vitamin A: 442IU | Vitamin C: 64mg | Calcium: 95mg | Iron: 1mg

Note: This is a revised version of my blog post from 2017, featuring minor recipe alterations, new images, and a tutorial video.

About the dish

Today, I’m thrilled to share one of my all-time favorite seafood dishes:  Steamed Garlic Shrimp with Vermicelli (蒜蓉粉丝蒸虾). It’s a recipe I frequently prepare for special occasions, like the Chinese New Year Feast, because it’s both effortlessly simple—ready in under 20 minutes—and impressively elegant. Who doesn’t love a dish that’s as visually stunning as it is delicious?

This Cantonese classic combines whole shrimp, delicately seasoned with a fragrant garlic-based sauce, steamed to perfection over a bed of vermicelli. The shrimp is cooked just long enough to preserve its tender, juicy texture, while the thin, springy noodles absorb all the rich, umami flavors. It’s a dish sure to delight both the eyes and the palate!

Other seafood dishes

Looking for more inspiration for cooking fish and seafood? Check out these popular recipes:

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Steamed Garlic Shrimp with Vermicelli (蒜蓉粉丝蒸虾)

Elevate your feast with this delicious and elegant dish: steamed garlic shrimp with vermicelli. It’s surprisingly quick and easy to prepare!

Course Main Course

Cuisine Chinese

Prep Time 12 minutes minutes

Cook Time 5 minutes minutes

Total Time 17 minutes minutes

Servings 4 servings

Calories 247kcal

Author Wei Guo

Ingredients

• 3.5 oz mung bean vermicelli aka mung bean glass noodles
• 1 lb large shrimp heads and skin on (see note 1)
• 3 tablespoon garlic minced
• 2 tablespoon neutral cooking oil
• 2 tablespoon light soy sauce
• ½ tablespoon oyster sauce
• ½ tablespoon Shaoxing rice wine optional
• 1 tablespoon water
• ½ teaspoon sugar
• ¼ teaspoon white pepper
• Scallions finely chopped, for garnishing

US Customary – Metric

Instructions

Rehydrate the vermicelli

• Soak mung bean vermicelli in cold water for about 12 minutes until they become pliable.
• Drain then cut the noodles with scissors into shorter strands. Spread them evenly over a plate for steaming.

Prepare the shrimp

• Use scissors to trim off the shrimp’s legs and the top part of their heads. Then, split the shrimp open along their backs, keeping the tails and heads intact (see photos and video for reference).
• Arrange the shrimp over the vermicelli, with the split side facing up.

Make the sauce

• Put minced garlic into a small bowl. Heat oil until it just starts to smoke, then pour it over the garlic.
• Add light soy sauce, oyster sauce, Shaoxing rice wine, sugar, white pepper, and 1 tablespoon of water. Mix well.
• Spoon the sauce over the split part of the shrimp, and spread any remaining sauce over the vermicelli.

Steam the dish

• In a wok or a steamer that's big enough to hold the shrimp plate, bring about 2 cups (500ml) of water to a full boil.
• Place the plate of shrimp on a steamer rack or inside a steamer basket (wear gloves to protect your hands from the hot steam). Cover with a lid and steam over medium heat for 5 minutes (see note 2).
• Sprinkle chopped scallions over the dish then serve immediately.

Video

Notes

1. Although this dish typically calls for whole shrimp, you may use shelled shrimp as substitute. Large ones are preferable.

2. The whole shrimp I use is about 4 inches (10 cm) long each. If your shrimp are smaller or the total quantity is less than specified in the recipe, reduce the steaming time accordingly. Once the shrimp turn pink and curl slightly, they are cooked. Overcooking will result in a tougher, drier texture.

Nutrition

Serving: 1serving | Calories: 247kcal | Carbohydrates: 26g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 143mg | Sodium: 1211mg | Potassium: 175mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 1mg