Chef’s Recipes - Classic Chinese Takeout

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Chef’s Recipes - Classic Chinese Takeout

Everyone loves to order takeaway for dinner, but it can take a toll on your wallet. The good news is that your favorite Chinese takeaway dishes can easily be made from home. From Egg Fried Rice to Hot and Sour Soup, it's easy to recreate these delicious meals at home.

Recipes from Yami Partner chef / food blogger Sara Snow

"I cooked professionally for 15 years, including receiving a degree in Culinary Arts. While I have since retired from cooking, food is still a great love of mine. My admiration for Asian food started at a young age when my parents would take me every weekend to the local Asian market near my house and would let me pick out anything I wanted to try. I gained an adventurous palette from this and always looking for my new favorite food."

Self Heating Meals

Mapo Tofu



-1 lb Silken Tofu, cut into 1-inch cubes

-1 cup Ground Pork

-1 package of Mapo Tofu Seasoning

-1 cup Chicken Stock

-2 tsp Fresh Ginger, minced

-2 cloves of Garlic, minced

-2 Tbl Vegetable Oil


  • 1. Cut tofu into 1-inch cubes, set aside
  • 2. Heat oil in a large pan, and brown the ground pork
  • 3. Add the ginger and garlic
  • 4. Add the Mapo Tofu Seasoning and chicken stock Simmer and stir for 2 minutes
  • 5. Add the tofu, stir to combine
  • 6. Plate and serve

General Tso’s Chicken



-1 lb Boneless, Skinless Chicken Thighs, large dice

-1 pack of Grilled Chicken Marinade

-2 Eggs, beaten

-2 cups All-Purpose Flour

-1 Package of Crispy Fried Chicken Bread Crumbs

-1 ½ Quart of Vegetable Oil

-2 Cloves Garlic, minced

-2 tsp Fresh Ginger, minced

-½ Cup Sweet and Spicy Fried Chicken Sauce

-2 Spring Onions, sliced


  • 1. Cut chicken thighs into ½ to ¾-inch chunks
  • 2. Marinate chicken according to the Grilled Chicken Marinade instructions
  • 3. Set up 3 containers for the eggs, flour, and bread crumbs
  • 4. Remove the chicken from the marinade, coat in the flour, then coat in the eggs, and finally generously coat in the bread crumbs
  • 5. Heat the oil in a large pot; bring the oil to 350℉ and carefully add the chicken
  • 6. Working in batches, cook the chicken until golden brown and has an internal temperature of 165℉; rest the cooked chicken on paper towels and set aside
  • 7. In a small saucepan combine the Sweet and Spicy Korean Fried Chicken sauce, garlic, and ginger Heat for 1-2 minutes, stirring constantly
  • 8. In a large mixing bowl combine the chicken and sauce mixture, and toss to coat
  • 9. Garnish with sliced spring onions; plate and serve

Beef & Broccoli



-1 lb Sirloin Steak, thinly sliced

-1 Head of Fresh Broccoli, cut into florets

-¼ cup Black Pepper Sauce

-3 cloves garlic, finely diced

-½ cup Beef Broth

-2 Tbl Vegetable Oil


  • 1. Cut broccoli into medium-sized florets; set aside
  • 2. Thinly slice the sirloin steak
  • 3. Heat oil in a large pan and sear the steak if necessary
  • 4. Remove steak pieces from the pan, and set aside
  • 5. Pour broth into the same pan and scrap the bottom of the pan with a wooden spoon
  • 6. Add the garlic and broccoli florets, and cook until broccoli is tender
  • 7. Add the Black Pepper Sauce and cooked steak; stir to combine
  • 8. Plate and serve

Sweet & Sour Ribs



-1 lb Spare Ribs, cut into 1 to 1 ½ inch sections

-3 Tbl Cornstarch

-1 Egg

-1 tsp of Salt

-1 tsp Ground Black Pepper

-4 Tbl Vegetable Oil, divided

-1 Packet of Sauce For Sweet Sour Pork/ Spare Ribs

-1 Red Bell Pepper, sliced

-1 medium Onion, sliced

-½ cup Canned Pineapple, diced

-2 cloves Garlic, minced

-2 tsp fresh Ginger, minced


  • 1. Place the ribs in a large mixing bowl and add the egg, cornstarch, salt, and pepper; mix to combine. The ribs should be completely coated
  • 2. Heat 3 Tbl of oil in a wok (or large saute pan) and then add the ribs. Don’t overcrowd the pan, work in batches is necessary. Cook ribs until golden brown, remove and rest
  • 3. Drain the old oil, and in the same pan, heat the remaining tablespoon of oil
  • 4. Add the sliced onion, bell pepper, ginger, and garlic. Stir until tender
  • 5. Add the diced pineapple
  • 6. Add the packet of Sauce For Sweet Sour Pork/ Spare Ribs
  • 7. Reduce heat, and simmer for 3 minutes
  • 8. Add the ribs and cook until ribs are heated through
  • 9. Plate and serve

Egg Fried Rice



-3 cups Cooked Rice (day old if possible)

-3 Eggs

-2 Spring Onions, sliced

-2 tsp Fresh Ginger, grated

-1 tbl stir-fry sauce

-2 Tbl Vegetable Oil

-Laoganma’s chili oil to taste


  • 1. Finely slice the spring onions, and grate (or finely diced) ginger; set aside
  • 2. Break eggs into a small bowl and beat until combined
  • 3. Heat the oil in a wide pan (preferably a wok); then add the eggs
  • 4. Stir the eggs until lightly scrambled, then add the springs onions and ginger Stir for 1 minute
  • 5. Add the rice, and cook for 1-2 minutes, constantly stirring
  • 6. Add the stir-fry sauce, and cook for 5 minutes, until rice is fluffy
  • 7. Plate and serve Top with Laoganma’s Chili Oil to taste

Hot & Sour Soup



-1 Package of Spicy or Hot&Spicy Soup Base

-2 Quarts of Chicken or Vegetable Stock

-1 lb Silken Tofu, cut into 1-inch cubes

-1 cup Rehydrated Dried Mushrooms

-2 Eggs, beaten

-2 Spring Onions, sliced


  • 1. Place the dried mushrooms in a medium bowl and cover with boiling water; set aside
  • 2. Pour the stock into a large pot and bring to a boil
  • 3. Follow the instructions on the Spicy Soup Base package
  • 4. Slice the rehydrated mushrooms, add to the soup pot
  • 5. Add the cubed tofu
  • 6. Simmer the soup for 3-4 minutes
  • 7. With a large spoon, stir the soup while slowly adding the beaten eggs
  • 8. Remove from the heat
  • 9. Garnish with sliced spring onions and serve