Global Recipes Straight
From Your Pantry

Crisp fried wontons filled with sweet crab and cream cheese — the most unashamedly American thing on the menu.

Crisp fried chicken in a bright, sticky orange sauce — the American-Chinese takeaway dish everyone recognises.

Crisp battered chicken in a glossy, toasty sesame sauce — the American-Chinese favourite worth making at home.

Silky, thickened chicken soup ribboned with egg and sweetcorn — fifteen minutes from pantry to bowl.

Crisp chips tossed through garlic, chilli and onion with a hit of five spice salt — the great takeaway side dish.

Sticky, lacquered ribs in a sweet char siu glaze — the deep red starter everyone reaches for first.

The takeaway starter that isn't seaweed at all — shredded cabbage fried until it shatters, dusted with sweet salt.

That unmistakable glossy yellow curry sauce from the local Chinese — mild, sweet and thick enough to coat chips.

A fast, brothy stir fry of chicken and crunchy vegetables in a light savoury sauce — the original takeaway dish.

Fluffy Chinese-style omelette patties under a glossy brown gravy — old-school takeaway comfort food.

Golden, sesame-crusted prawn toast — the starter that disappears before the mains arrive.

Crispy fried chicken tossed with chilli, garlic and five spice — the takeaway counter classic, done properly at home.

A clear, gently sweet Chinese-style chicken soup with goji berries, red dates and ginger, made in the slow cooker.

Jasmine rice simmered into a silky savoury porridge with poached chicken, ginger and dried goji berries.

Ten-minute pantry noodles with sizzled garlic, soy, spring onion and chilli oil.

Cantonese soy braised chicken cooked low and slow with ginger and star anise, served over jasmine rice.

A golden pan-fried egg noodle cake topped with saucy chicken and crisp vegetables, ready in 35 minutes.

Soft egg noodles tossed with tender chicken, crisp vegetables and a glossy savoury sauce in 25 minutes.

A light Chinese tong sui dessert soup of snow fungus, jujubes, rock sugar and dried goji berries.

A gentle Cantonese slow cooker soup of pork bones, sweetcorn, carrot and dried goji berries.

A whole fish steamed with ginger and spring onion, finished with hot oil and a light soy dressing.

Silky, golden ribbons of egg in a light chicken broth — ready in 15 minutes and the ultimate quick fix when you want restaurant-style comfort food fast.

Crispy-skinned duck breast served with warm pancakes, hoisin sauce and crunchy spring onion and cucumber — all the flavour of the classic without the whole-bird fuss.

Silky pork wontons drenched in a fragrant, numbing Sichuan chilli oil sauce — a street-food favourite.

Silky braised eggplant in a sweet, sour and spicy Sichuan sauce — no fish involved, all flavour.

Smoky wide rice noodles tossed with tender beef and bean sprouts in a bold, wok-charred soy sauce.

Fragrant chicken and rice cooked together in a claypot until the bottom turns golden and crackly.

Sichuan's beloved hui guo rou — boiled then wok-seared pork belly in a savoury, chilli-laced bean paste sauce.

Silky fish fillets swimming in fiery, numbing chilli oil broth — a fearsome Sichuan classic worth the effort.

Tender strips of beef and crunchy capsicum in a punchy, glossy black pepper sauce, ready in 20 minutes.

Crispy fried chicken tossed in a sticky, sweet-spicy glaze — better than your local takeaway, promise.

A warming Chinese soup of mushrooms, tofu and bamboo shoots in a peppery, vinegar-tangy broth finished with silky egg ribbons.

Silky poached chicken with fragrant ginger rice cooked in the poaching broth, served with a punchy ginger-spring onion sauce.

Curried rice vermicelli stir-fried with prawns, char siu pork, egg and vegetables — a colourful Cantonese takeaway classic.

Savoury chicken mince with water chestnuts and mushrooms spooned into crisp lettuce cups — a light, fresh Cantonese favourite.

Delicate Shanghai-style steamed dumplings filled with seasoned pork and a burst of hot savoury soup in every bite.

Tender stir-fried beef and capsicum in a rich, savoury black bean sauce — a Cantonese takeaway staple ready in under 30 minutes.

Shatteringly crisp strips of beef tossed in a sticky, sweet and spicy chilli sauce with capsicum and spring onion.

Golden crispy chicken breast draped in a bright, tangy lemon sauce — a Chinese restaurant classic that's easy to recreate at home.

Crispy battered chicken pieces tossed in a glossy honey sauce, just like your favourite Chinese takeaway, served with steamed rice.

Crispy golden spring rolls filled with cabbage, carrot and glass noodles, served with sweet chilli dipping sauce.

Stir-fried egg noodles with chicken, crunchy vegetables and a savoury soy-based sauce. The ultimate takeaway noodle dish.

Tender beef slices in a sticky soy and brown sugar sauce with charred spring onions. Faster and better than takeaway.

Juicy pan-fried pork and chive dumplings with crispy golden bottoms, served with black vinegar and chilli oil.

Delicate pork and prawn wontons in a clear, savoury chicken broth with Asian greens. Pure comfort in a bowl.

Crispy fried squid tossed with garlic, chilli, spring onion and five-spice salt. A Cantonese restaurant favourite.

Sticky, caramelised Cantonese BBQ pork with a lacquered red glaze, sliced and served over steamed rice.

Wok-fried chicken with roasted peanuts, dried chillies and Sichuan pepper in a savoury-sweet glaze. Fiery, nutty and addictive.

Crispy battered pork tossed in a glossy sweet and sour sauce with pineapple, capsicum and onion. The takeaway classic done right.

Silken tofu and minced pork in a fiery, numbing Sichuan sauce. Bold, funky, and deeply satisfying.

Silky scrambled eggs and sweet tomatoes in a glossy soy sauce. China’s most-cooked home dish, ready in 10 minutes.

Chewy noodles dressed in deeply fragrant scallion oil and soy sauce. The simplest Chinese noodle dish — and one of the best.

Slow-braised duck with ginger, sesame oil, and soy — rich, warming, and deeply savoury.

Whole roast chicken brined in soy, spices and aromatics for maximum flavour.

Fragrant Chinese beef noodle soup with tendon, chilli oil, and wheat noodles.

Bold and juicy skewers bursting with aromatic spices will transport you to the streets of Xinjiang, where these mouthwatering delights are a staple of Uyghur cuisine.

This classic Sichuan dish is a mix of spicy, tangy and nutty. Chewy noodles, savory minced meat, and the tingly heat from Sichuan peppercorns.

Refreshing flavours and chewy texture, this Chinese street food combines transparent noodles with a tangy and savory sauce, using pantry staples like soy sauce, sesame oil, and black vinegar.

The classic Chinese Broccoli with Oyster Sauce recipe showcases the savory, slightly sweet flavor of oyster sauce, which beautifully balances the slight bitterness of the greens.

This iconic dish has simple yet lip-smackingly-good flavours, down to the harmony of Oyster sauce and tender beef. You'll prepare and cook this quicker than a takeaway, so add this to your repertoire now.

Don't expect to nail this first time, it takes a few tries to get it perfect. You can expect a flavour sensation every time though, and soon you'll be ready to take on Uncle Roger.