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dinner

Peking Duck

01/07/2025

 

Servings: 4       Total Time: 2 hrs 50 mins       Difficulty: Advanced

 

Jump To Recipe         Print Recipe

 

Delicious flavors with crispy duck perfection

Peking duck is a traditional Chinese dish featuring crispy roasted duck served with pancakes, hoisin sauce and fresh vegetables.

Jump To Recipe   

 

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Gong Bao Tofu with Peanuts

Prep Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts (per serving, makes 4 servings):

• Calories: 380
• Fat: 24g
• Carbohydrates: 22g
• Protein: 20g

Ingredients:

• 1 block of firm tofu, cut into cubes
• 1/2 cup of peanuts, roasted
• 3 tablespoons of vegetable oil
• 3 cloves of garlic, minced
• 1 tablespoon of fresh ginger, minced
• 2 green onions, sliced
• 2 tablespoons of soy sauce
• 1 tablespoon of rice vinegar
•    tablespoon of hoisin sauce
•    tablespoon of sugar
•    teaspoon of cornstarch mixed with 2 teaspoons of water
•    teaspoon of sesame oil
• Cooked white rice, for serving

Directions:

1. In a wok or skillet, heat vegetable oil over medium-high heat.
2. Add tofu cubes and stir-fry until golden brown.
3. Remove from the wok and set aside.
4. In the same wok, add a bit more oil if needed.
5. Stir in garlic, ginger and green onions until fragrant.
6. Return the tofu to the wok, add soy sauce, rice vinegar, hoisin sauce, sugar and stir well.
7. Pour in the cornstarch mixture, stirring until the sauce thickens.
8. Add roasted peanuts and sesame oil, tossing until evenly coated.
9. Serve over cooked white rice.

Dim Sum with Blue Rice

Prep Time: 10 minutes
Total Time: 30 minutes

Nutrition Facts (per serving, makes 4 servings):

• Calories: 110
• Fat: 1g
• Carbohydrates: 20g
• Protein: 5g

Ingredients:

• 1 cup of blue rice
• 1/2 cup of shrimp, cooked and chopped
• 1/2 cup of seasonal vegetables (e.g., peas, carrots), finely diced
• Soy sauce for dipping

Directions:

1. Cook the blue rice according to the package instructions.
2. Mix the cooked shrimp and diced vegetables.
3. Take small portions of the blue rice and form small balls.
4. Make an indentation in each rice ball and fill it with the shrimp and vegetable mixture.
5. Serve the dim sum with soy sauce for dipping.

Chicken Wings

Prep Time: 15 minutes
Total Time: 1 hour

Nutrition Facts (per serving, makes 4 servings):

• Calories: 480
• Fat: 26g
• Carbohydrates: 28g
• Protein: 34g

Ingredients:

• 2 lbs of chicken wings
• 1/2 cup of tomato sauce
• 1/4 cup of ginger, grated
• 1/4 cup of soy sauce
• 2 tablespoons of honey
• 1 tablespoon of rice vinegar
• 2 cloves of garlic, minced
• 1 tablespoon of vegetable oil
• 1 package of apricot noodles, cooked according to package instructions

Directions:

1. Preheat the oven to 400°F (200°C).
2. Mix tomato sauce, grated ginger, soy sauce, honey, rice vinegar and minced garlic to create the sauce.
3. Toss chicken wings in the sauce until evenly coated.
4. Place wings on a baking sheet and bake for 40-45 minutes or until crispy.
5. Heat vegetable oil and stir-fry cooked apricot noodles.
6. Serve the crispy chicken wings over the stir-fried apricot noodles.

Wonton Soup with Green Tea

Prep Time: 10 minutes
Total Time: 20 minutes

Nutrition Facts (per serving, makes 4 servings):

• Calories: 150
• Fat: 3g
• Carbohydrates: 20g
• Protein: 9g

Ingredients:

• 1 cup of beef wontons
• 4 cups of beef broth
• 1 green tea bag
• 1 cup of mixed vegetables (e.g., bok choy, carrots)
• Green onions, chopped for garnish
• Salt and pepper to taste

Directions:

1. Brew a strong cup of green tea using the tea bag.
2. Bring beef broth to a simmer and add the brewed green tea.
3. Add mixed vegetables and beef wontons to the simmering broth.
4. Cook until the wontons are tender and the vegetables are cooked.
5. Season with salt and pepper to taste.
6. Garnish with chopped green onions before serving.

Chinese Peanut and Onion Salad

Prep Time: 10 minutes
Total Time: 15 minutes

Nutrition Facts (per serving, makes 4 servings):

• Calories: 250
• Fat: 18g
• Carbohydrates: 15g
• Protein: 10g

Ingredients:

• 2 large onions, thinly sliced
• 1 cup of fresh peanuts
• 1/4 cup of cilantro, chopped
• 2 tablespoons of soy sauce
• 1 tablespoon of rice vinegar
• 1 tablespoon of sesame oil
• 1 teaspoon of sugar
• Red pepper flakes (optional, for heat)

Directions:

1. Combine thinly sliced onions, fresh peanuts and chopped cilantro.
2. Whisk soy sauce, rice vinegar, sesame oil and sugar.
3. Pour the dressing over the salad and toss until well-coated.
4. Add red pepper flakes if desired for some heat.
5. Let the flavors meld for a few minutes before serving.

Spicy Szechuan Shrimp

Prep Time: 10 minutes          Total Time: 20 minutes

Nutrition Facts (per serving):

• Calories: 220
• Fat: 10g
• Carbohydrates: 5g
• Protein: 25g

Ingredients:

• 1 lb of shrimp, peeled and deveined
• 3 tablespoons of Szechuan peppercorns
• 1/4 cup of soy sauce
• 2 tablespoons of chili paste
• 2 tablespoons of sesame oil
• 3 cloves of garlic, minced
• 1 tablespoon of grated ginger

Directions:

• Toast Szechuan peppercorns in a dry skillet until fragrant.
• Mix soy sauce, chili paste, sesame oil, garlic and ginger.
• Toss shrimp in the sauce until coated.
• Stir-fry shrimp in a hot pan until cooked.
• Serve hot.

Crispy Orange Tofu

Prep Time: 15 minutes          Total Time: 30 minutes

Nutrition Facts (per serving):

• Calories: 280
• Fat: 14g
• Carbohydrates: 20g
• Protein: 18g

Ingredients:

• 1 block of tofu, cubed
• 1/2 cup of orange juice
• Zest of 1 orange
• 1/4 cup of soy sauce
• 2 tablespoons of cornstarch
• 2 tablespoons of vegetable oil
• Green onions, chopped for garnish

Directions:

• Press tofu to remove excess water, then coat in cornstarch.
• Mix orange juice, orange zest and soy sauce in a bowl.
• Heat oil in a pan and fry tofu until crispy.
• Pour orange sauce over tofu and cook until thickened.
• Garnish with chopped green onions before serving.

Five-Spice Beef Stir-Fry

Prep Time: 20 minutes          Total Time: 30 minutes

Nutrition Facts (per serving):

• Calories: 380
• Fat: 18g
• Carbohydrates: 20g
• Protein: 34g

Ingredients:

• 1 lb of beef sirloin, thinly sliced
• 1 tablespoon of five-spice powder
• 1/4 cup of soy sauce
• 2 tablespoons of hoisin sauce
• 2 tablespoons of brown sugar
• 3 cups of mixed vegetables (bell peppers, broccoli, snap peas)
• 2 tablespoons of vegetable oil

Directions:

• Marinate beef slices in five-spice powder, soy sauce, hoisin sauce and brown sugar.
• Heat oil in a wok and stir-fry beef until browned.
• Add mixed vegetables and stir-fry until tender.
• Serve hot with steamed rice.

Honey Sesame Chicken

Prep Time: 10 minutes          Total Time: 30 minutes

Nutrition Facts (per serving):

• Calories: 320
• Fat: 12g
• Carbohydrates: 20g
• Protein: 30g

Ingredients:

• 1 lb of chicken breast, cut into bite-sized pieces
• 1/4 cup of honey
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• 2 cloves of garlic, minced
• 1 tablespoon of grated ginger
• 2 tablespoons of sesame seeds

Directions:

• Mix honey, soy sauce, sesame oil, garlic and ginger in a bowl.
• Marinate chicken in the sauce for at least 30 minutes.
• Heat a skillet and cook chicken until browned and cooked.
• Sprinkle sesame seeds over the chicken before serving.

Garlic Ginger Bok Choy

Prep Time: 10 minutes          Total Time: 15 minutes

Nutrition Facts (per serving):

• Calories: 70
• Fat: 5g
• Carbohydrates: 6g
• Protein: 2g

Ingredients:

• 4 baby bok choy, halved
• 3 cloves of garlic, minced
• 1 tablespoon of grated ginger
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• 1 teaspoon of chili flakes (optional)
• 1 tablespoon of vegetable oil

Directions:

• Heat vegetable oil in a pan and sauté garlic and ginger until fragrant.
• Add bok choy halves and stir-fry until slightly wilted.
• Pour soy sauce and sesame oil over bok choy and toss to coat.
• Sprinkle chili flakes if desired before serving.

Kung Pao Cauliflower

Prep Time: 15 minutes          Total Time: 30 minutes

Nutrition Facts (per serving):

• Calories: 180
• Fat: 12g
• Carbohydrates: 14g
• Protein: 6g

Ingredients:

• 1 head of cauliflower, cut into florets
• 1/2 cup of roasted peanuts
• 2 tablespoons of soy sauce
• 2 tablespoons of hoisin sauce
• 1 tablespoon of rice vinegar
• 1 tablespoon of chili paste
• 2 cloves of garlic, minced
• 1 tablespoon of grated ginger
• 2 tablespoons of vegetable oil

Directions:

• Roast cauliflower florets in a preheated oven until tender.
• Heat oil in a skillet and sauté garlic and ginger until fragrant.
• Add roasted peanuts, soy sauce, hoisin sauce, rice vinegar and chili paste to the skillet.
• Toss in roasted cauliflower and stir-fry until evenly coated.
• Serve hot.

Soy-Glazed Eggplant

Prep Time: 10 minutes          Total Time: 40 minutes

Nutrition Facts (per serving):

• Calories: 120
• Fat: 6g
• Carbohydrates: 16g
• Protein: 3g

Ingredients:

• 2 large eggplants, sliced
• 1/4 cup of soy sauce
• 2 tablespoons of honey
• 1 tablespoon of sesame oil
• 2 cloves of garlic, minced
• 1 tablespoon of grated ginger
• Green onions, chopped for garnish

Directions:

• Mix soy sauce, honey, sesame oil, garlic and ginger.
• Marinate eggplant slices in the sauce for 30 minutes.
• Grill or roast eggplant slices until tender.
• Garnish with chopped green onions before serving.

Scallion Pancakes

Prep Time: 15 minutes          Total Time: 1 hour

Nutrition Facts (per serving):

• Calories: 200
• Fat: 10g
• Carbohydrates: 25g
• Protein: 4g

Ingredients:

• 2 cups of all-purpose flour
• 1 cup of boiling water
• 1/4 cup of sesame oil
• 1/2 cup of chopped scallions
• Salt to taste
• Vegetable oil for frying

Directions:

• Mix flour and boiling water to form a dough.
• Knead dough until smooth, then let it rest for 30 minutes.
• Divide dough into small balls and roll out into thin pancakes.
• Brush pancakes with sesame oil and sprinkle chopped scallions and salt.
• Roll up pancakes, then flatten and roll out again.
• Fry pancakes in hot oil until golden brown on both sides.
• Serve hot with dipping sauce.

Beef Noodle Stir-Fry

Prep Time: 20 minutes          Total Time: 30 minutes

Nutrition Facts (per serving):

• Calories: 420
• Fat: 16g
• Carbohydrates: 40g
• Protein: 28g

Ingredients:

• 1 lb of flank steak, thinly sliced
• 1/4 cup of soy sauce
• 2 tablespoons of hoisin sauce
• 2 tablespoons of brown sugar
• 1 tablespoon of cornstarch
• 1 tablespoon of vegetable oil
• 1 onion, sliced
• 3 cups of cooked noodles

Directions:

• Marinate beef slices in soy sauce, hoisin sauce, brown sugar and cornstarch.
• Heat oil in a wok and stir-fry beef until browned.
• Add sliced onion and stir-fry until translucent.
• Toss in cooked noodles and stir-fry until heated.
• Serve hot.

Sweet and Sour tofu

Prep Time: 15 minutes          Total Time: 30 minutes

Nutrition Facts (per serving):

• Calories: 280
• Fat: 14g
• Carbohydrates: 24g
• Protein: 16g

Ingredients:

• 1 block of tofu, cubed
• 1/4 cup of soy sauce
• 2 tablespoons of rice vinegar
• 2 tablespoons of ketchup
• 2 tablespoons of brown sugar
• 1 tablespoon of cornstarch
• 1 bell pepper, diced
• 1 onion, diced
• 1 tablespoon of vegetable oil

Directions:

• Mix soy sauce, rice vinegar, ketchup, brown sugar and cornstarch, to make the sauce.
• Heat oil in a skillet and fry tofu until golden brown.
• Remove tofu from the skillet and set aside.
• Sauté bell pepper and onion until tender.
• Pour sauce into the skillet and cook until thickened.
• Add fried tofu back into the skillet and toss until coated.
• Serve hot with steamed rice.

Hoisin Glazed Salmon

Prep Time: 10 minutes          Total Time: 20 minutes

Nutrition Facts (per serving):

• Calories: 320
• Fat: 14g
• Carbohydrates: 12g
• Protein: 32g

Ingredients:

• 4 salmon fillets
• 1/4 cup of hoisin sauce
• 2 tablespoons of soy sauce
• 2 tablespoons of honey
• 1 tablespoon of rice vinegar
• 1 tablespoon of grated ginger
• Sesame seeds for garnish

Directions:

• Preheat the oven to 400°F (200°C).
• Mix hoisin sauce, soy sauce, honey, rice vinegar and grated ginger in a bowl.
• Place salmon fillets on a baking sheet and brush with the sauce.
• Bake for 12-15 minutes or until salmon is cooked.
• Sprinkle sesame seeds over the salmon before serving.

Chinese BBQ Pork (Chair Siu)

Prep Time: 15 minutes          Total Time: 2 hours 45 minutes (including marinating time)

Nutrition Facts (per serving):

• Calories: 250
• Fat: 10g
• Carbohydrates: 12g
• Protein: 28g

Ingredients:

• 1 lb of pork tenderloin
• 1/4 cup of hoisin sauce
• 2 tablespoons of soy sauce
• 2 tablespoons of honey
• 1 tablespoon of rice wine or dry sherry
• 1 tablespoon of sesame oil
• 2 cloves of garlic, minced
• 1 tablespoon of grated ginger

Directions:

• Mix hoisin sauce, soy sauce, honey, rice wine, sesame oil, garlic and ginger in a bowl.
• Marinate pork tenderloin in the sauce for at least 2 hours or overnight.
• Preheat the oven to 375°F (190°C).
• Place marinated pork on a baking sheet and roast for 25-30 minutes, basting occasionally.
• Slice pork and serve hot.

Egg Drop Soup

Prep Time: 5 minutes          Total Time: 10 minutes

Nutrition Facts (per serving):

• Calories: 70
• Fat: 5g
• Carbohydrates: 3g
• Protein: 5g

Ingredients:

• 4 cups of chicken broth
• 2 eggs, beaten
• 2 green onions, thinly sliced
• 1 tablespoon of soy sauce
• 1 teaspoon of sesame oil
• Salt and white pepper to taste

Directions:

• Bring chicken broth to a simmer in a pot.
• Slowly pour beaten eggs into the simmering broth while stirring gently.
• Add sliced green onions, soy sauce, sesame oil, salt and white pepper.
• Cook for another minute, then serve hot.

Broccoli with Oyster Sauce 

Prep Time: 10 minutes          Total Time: 15 minutes

Nutrition Facts (per serving):

• Calories: 80
• Fat: 5g
• Carbohydrates: 6g
• Protein: 4g

Ingredients:

• 1 bunch of Chinese broccoli (gai lan)
• 2 tablespoons of oyster sauce
• 1 tablespoon of soy sauce
• 1 tablespoon of vegetable oil
• 2 cloves of garlic, minced

Directions:

• Blanch Chinese broccoli in boiling water for 1-2 minutes, then drain.
• Heat oil in a pan and sauté garlic until fragrant.
• Add blanched Chinese broccoli to the pan and stir-fry for a minute.
• Pour oyster sauce and soy sauce over the broccoli, then toss to coat.
• Serve hot.

Moo Shu Vegetables

Prep Time: 15 minutes          Total Time: 25 minutes

Nutrition Facts (per serving):

• Calories: 180
• Fat: 6g
• Carbohydrates: 28g
• Protein: 5g

Ingredients:

• 2 cups of shredded cabbage
• 1 carrot, julienned
• 1 bell pepper, sliced
• 1/2 cup of sliced shiitake mushrooms
• 2 tablespoons of hoisin sauce
• 1 tablespoon of soy sauce
• 1 tablespoon of rice vinegar
• 1 tablespoon of vegetable oil
• 4 flour tortillas

Directions:

• Heat oil in a skillet and stir-fry shredded cabbage, julienned carrot, sliced bell pepper and shiitake mushrooms until tender.
• Mix hoisin sauce, soy sauce, rice and vinegar in a bowl, then pour over the vegetables.
• Cook until sauce thickens, then serve hot with warm flour tortillas.

Black Pepper Beef

Prep Time: 15 minutes          Total Time: 25 minutes

Nutrition Facts (per serving):

• Calories: 340
• Fat: 18g
• Carbohydrates: 10g
• Protein: 30g

Ingredients:

• 1 lb of beef sirloin, thinly sliced
• 2 tablespoons of soy sauce
• 1 tablespoon of oyster sauce
• 1 tablespoon of black pepper
• 1 tablespoon of vegetable oil
• 1 onion, sliced
• 1 bell pepper, sliced
• 2 cloves of garlic, minced

Directions:

• Marinate beef slices in soy sauce, oyster sauce and black pepper.
• Heat oil in a skillet and stir-fry beef until browned.
• Add sliced onion, sliced bell pepper and minced garlic to the skillet.
• Stir-fry until vegetables are tender and beef is cooked.
• Serve hot with steamed rice.

Stir-Fried Glass Noodles

Prep Time: 10 minutes          Total Time: 20 minutes

Nutrition Facts (per serving):

• Calories: 280
• Fat: 8g
• Carbohydrates: 45g
• Protein: 6g

Ingredients:

• 8 oz of glass noodles (mung bean vermicelli)
• 1/4 cup of soy sauce
• 2 tablespoons of oyster sauce
• 1 tablespoon of sesame oil
• 1 tablespoon of vegetable oil
• 2 cloves of garlic, minced
• 1 cup of mixed vegetables (carrots, bell peppers, snap peas)

Directions:

• Cook glass noodles according to package instructions, then drain and set aside.
• Mix soy sauce, oyster sauce and sesame oil in a bowl.
• Heat vegetable oil in a wok and sauté minced garlic until fragrant.
• Add mixed vegetables to the wok and stir-fry until tender.
• Toss in cooked glass noodles and sauce, then stir-fry until heated.
• Serve hot.

Vegetable Spring Rolls

Prep Time: 20 minutes          Total Time: 30 minutes

Nutrition Facts (per serving, makes 8 rolls):

• Calories: 120
• Fat: 6g
• Carbohydrates: 15g
• Protein: 3g

Ingredients:

• 8 spring roll wrappers
• 2 cups of shredded cabbage
• 1 carrot, julienned
• 1/2 cup of bean sprouts
• 1/4 cup of sliced shiitake mushrooms
• 2 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• Vegetable oil for frying

Directions:

• Mix shredded cabbage, julienned carrot, bean sprouts, sliced shiitake mushrooms, soy sauce and sesame oil.
• Place a spoonful of the vegetable mixture onto a spring roll wrapper and roll tightly, sealing the edges with water.
• Heat vegetable oil in a skillet and fry spring rolls until golden brown and crispy.
• Serve hot with dipping sauce.

Fish with Ginger and Scallions

Prep Time: 10 minutes          Total Time: 20 minutes

Nutrition Facts (per serving):

• Calories: 200
• Fat: 10g
• Carbohydrates: 3g
• Protein: 25g

Ingredients:

• 1 lb of white fish fillets (such as tilapia or cod)
• 2 tablespoons of soy sauce
• 1 tablespoon of rice wine or dry sherry
• 1 tablespoon of sesame oil
• 2 cloves of garlic, minced
• 2 tablespoons of grated ginger
• 2 green onions, thinly sliced

Directions:

• Place fish fillets on a heatproof plate.
• Mix soy sauce, rice wine, sesame oil, minced garlic and grated ginger in a bowl.
• Pour the sauce over the fish fillets, then sprinkle sliced green onions on top.
• Steam the fish for 10-12 minutes or until cooked.
• Serve hot with steamed rice.

Shrimp and Snow Pea Stir-Fry

Prep Time: 15 minutes          Total Time: 25 minutes

Nutrition Facts (per serving):

• Calories: 220
• Fat: 8g
• Carbohydrates: 12g
• Protein: 24g

Ingredients:

• 1 lb of shrimp, peeled and deveined
• 2 cups of snow peas, trimmed
• 1 bell pepper, sliced
• 2 tablespoons of soy sauce
• 1 tablespoon of oyster sauce
• 1 tablespoon of vegetable oil
• 2 cloves of garlic, minced
• 1 tablespoon of grated ginger

Directions:

• Heat oil in a wok and stir-fry minced garlic and grated ginger until fragrant.
• Add shrimp to the wok and stir-fry until pink and cooked.
• Add snow peas and sliced bell pepper to the wok and stir-fry until tender.
• Pour soy sauce and oyster sauce over the shrimp and vegetables, then toss to coat.
• Serve hot with steamed rice.