Chive scrambled eggs
Cook the eggs first, briefly stir-fry the chives, then combine.
Sauté / stir-fry
Sauté / stir-fry: Cook principal foods in a pan by stirring or tossing, including sautéing and stir-frying. Explore 37 recipes, including Chive scrambled eggs, Stir-fried rice noodles, Spinach and eggs. Compare ingredients, estimated time and complete illustrated methods.
Stir-fried rice noodles
An egg-and-vegetable version: cook the egg first, then stir-fry fresh rice noodles and vegetables with soy sauce.
Spinach and eggs
Blanched spinach and scrambled eggs, with split oil and an egg-setting checkpoint.
Scallion pan-fried tofu
This three-portion version uses 900 g drained firm tofu, thinly pan-fried then tossed with green pepper and scallion; seasoning is not calibrated to three blocks of arbitrary size.
Eggplant, potato and pepper stir-fry
Potato, eggplant and pepper fried in batches and coated in sauce; frying setup and oil scaling need further review.
Dry-pot cauliflower
Blanch then stir-fry cauliflower with thin pork belly slices, using garlic cloves from the ingredient list.
Mixed mushrooms in oyster sauce
Blanch three fresh mushrooms and broccoli separately, then coat the mushrooms in an oyster-sauce glaze.
Soy-braised eggplant
Batter-fried green eggplant braised with tomato and onion; intended for cooks familiar with deep frying.
Chive and egg pockets
Cook the egg and shrimp filling first, then wrap in thin dough and pan-fry until golden and hot through.
Stir-fried rice cakes with pork and bok choy
Pork, bok choy and aromatics flavor tender rice cakes finished with a light coating of sauce.
Green bean braised noodles
Boil the beans thoroughly first, then braise noodles over pork and beans.
Henan steamed noodles
Steam thin dried noodles, toss with pork and garlic-scape sauce, then steam again.
Laoyou pork rice noodle soup
This version starts with 250 g dry flat rice noodles, about 3–5 mm wide, before soaking; sour bamboo, fermented beans, garlic and pork form two bowls of tangy noodle soup.
Tomato and egg noodles
Tomato, green bell pepper and egg form a topping scented with scallion and garlic for drained wheat noodles; pepper and garlic amounts are editorial additions for reproducibility.
Zhajiang noodles
Cook pork into a thick bean sauce and toss with springy noodles and cucumber.
Salted pork and greens rice
Cook rice beneath cured pork and greens stems, then fold in separately cooked leaves.
Yangzhou fried rice
Cook egg, shrimp and vegetables first, then stir-fry with safely refrigerated rice until hot throughout.
Taiwanese braised pork rice
Slowly braise finely cut pork belly with shallots and serve over hot rice.
Chinese savory pork pancakes
Thin batter pancakes with cooked minced pork mixed through, rather than an enclosed dough filling; egg is optional.
Cauliflower stir-fry
Blanch small cauliflower florets, stir-fry with garlic and finish with a little steam.
Hand-torn cabbage stir-fry
Wilt hand-torn cabbage, then finish it with pork belly slices and aromatic seasoning.
Pine nut and corn stir-fry
Coat sweet corn and optional carrot in a light glaze, then add toasted pine nuts.
Garlic water spinach
Gently sauté garlic, then toss water spinach until the leaves wilt and stems are tender-crisp.
Zucchini and eggs
Set scrambled eggs aside, soften zucchini and then combine them.
Pork, cabbage and vermicelli stew
Simmer pork belly with napa stems, then add the leaves and softened potato-starch noodles.
Scallion-braised chicken legs
Sear diced chicken leg, briefly braise it with Chinese leek and finish with scallion.
Cantonese beef brisket and radish
Slowly braise beef with fermented red bean curd and chu hou sauce, then add radish.
Soy-braised chicken wings
Blanch wings, braise with caramel and spices, then reduce the sauce after checking doneness.
Braised chicken with mushrooms
Braise chicken-leg pieces with shiitake, add green pepper near the end and include potato if desired.
Twice-cooked pork
Boil pork belly, slice it and stir-fry with green garlic and chili-bean paste using the two-stage method.
Pepper and pork stir-fry
Dry-fry peppers, then stir-fry refrigerator-marinated lean pork, separating the two salt uses.
Mapo tofu
The source’s salted-egg-white tofu variant, simmered with a little minced pork, garlic chili sauce and Sichuan pepper.
Minced pork and glass noodles
Sweet-potato vermicelli absorbs a minced-pork bean-paste sauce, finishing moist rather than scorched dry.
Chicken with shiitake mushrooms
Stir-fry and simmer chicken-leg pieces with rehydrated shiitake, following the source’s pan-cooked method.
Tomato and egg soup
Soften tomato, add water and drizzle in beaten egg until set, seasoning lightly after cooking.
Cumin beef
Thinly slice and marinate beef under refrigeration, then stir-fry with cumin and peppers.
Stir-fried starch jelly
Cut cooked starch jelly into cubes and heat gently in a garlic and fermented-bean sauce.
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