Three Quick and Easy Chinese Recipes You Can Make at Home

With the increasing pace of daily life, city dwellers desire a quick and convenient way to enjoy a tasty, healthy meal after a busy day. Here are some simple, delicious Chinese dishes that anyone can easily prepare.

7 oz (200 g) mung bean flour, 3.5 oz (100 g) corn flour, two iceberg lettuce leaves, 0.35 oz (10 g) sweet flour paste, hot sauce (depending on personal preference), one egg, 0.18 oz (5 g) chopped scallions, 0.18 oz (5 g) cilantro, 0.07 oz (2 g) black sesame seeds, and one deep-fried dough stick/deep-fried dough/ham sausage/bacon.

Mix the water with the mung bean and corn flour in a bowl with a 9:2:1 ratio to create a thin batter. Set the batter aside for half an hour. Meanwhile, chop the cilantro and scallions, and mix the sweet flour paste with hot sauce according to your liking.

Prepare a lightly oiled skillet over medium heat and pour in some batter. Quickly spread the batter evenly over the skillet. Crack the egg over the top and spread it evenly over the batter using a spatula.

Sprinkle the cilantro, chive, and black sesame seeds over the egg. Flip the pancake over when the egg sets. Spread sauce over the pancake and add a crunchy snack of your choice. Chop it into bite-sized pieces and roll it up.

5.3 oz (150 g) pork, 5.3 oz (150 g) green peppers, 0.35 oz (10 g) scallions, 0.18 oz (5 g) ginger, 0.35 oz (10 g) garlic, 0.18 oz (5 g) dried hot peppers, 0.18 oz (5 g) salt, 0.07 oz (2 g) chicken powder, 0.7 oz (20 g) potato starch, cooked rice, and 0.18 oz (5 g) dark soy sauce.

Mix the shredded pork with 0.07 oz (2 g) of salt and 0.35 oz (10 g) of potato starch. Knead well and set aside for 15 minutes. Meanwhile, slice the green peppers and scallions into thin strips. Next, finely chop the dried hot peppers, ginger, and garlic. Make a solution with water and potato starch in a 6:1 ratio.

Heat 0.7 oz (20 g) vegetable oil in a wok. Add the shredded meat and stir-fry on high heat until cooked medium (about one minute). Transfer the meat to a plate and set it aside to rest. Add more oil to the wok, toss in the dried hot peppers, scallions, ginger, and garlic, and stir-fry for about 20 seconds. Next, add the green peppers and stir-fry for 30 seconds. Add the cooked meat to the wok, season it with salt, chicken powder and soy sauce, and stir-fry for another 30s. 

Add cooked rice to your plate and top it with the stir-fried shredded pork with green pepper. Drizzle some savory sauce over the top. Dig in and enjoy!

Main ingredients: 10.6 oz (300 g) cooked long-grain rice, two fresh eggs, 1 oz (30 g) diced ham, 0.7 oz (20 g) peeled shrimp, 0.7 oz (20 g) green peas, 0.7 oz (20 g) diced cucumber, 0.35 oz (10 g) chopped scallions, 0.18 (5 g) salt, 0.18 (5 g) potato starch, and 1 oz (30 g) vegetable oil.

Crack one egg and separate the egg yolk and egg white. Gently blend the yolk and rice until each grain is coated (save the egg white for later). Next, blanch the green beans in boiling water. Coat the shrimp with the potato starch and set aside for five minutes. Heat the oil in a skillet and stir-fry the shrimp until medium well.