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The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home by Diana Kuan

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Notes about this book

  • ellabee on September 20, 2013

    Diana Kuan's biography and blog are at http://appetiteforchina.com/about/diana-kuan/

Notes about Recipes in this book

  • Cold sesame noodles

    • May3 on October 28, 2014

      These were delicious. Have tried several variations on this recipe and really like balance of flavor in this version. Used thin spaghetti. Next time will get all the prepping done in advance and mix it together just before serving. Made it early in the day and the noodles soaked up the sauce and it was a little dry. Will also cut back a little on the sesame oil - my brand is very potent!

  • Crab Rangoon

    • BethNH on June 05, 2014

      Absolutely terrible! What a waste of ingredients. The filling was simply too much crab and not enough cream cheese and the end result was just awful.

  • Kung pao chicken

    • BethNH on November 19, 2014

      Delicious but not for the faint of heart! The recipe is very well written. The different parts of the recipe - marinade, sauce, and main ingredients - are separated on the side bar which makes it really easy to prepare each part of the recipe. Although there are many ingredients, they come together easily. While the chicken marinates, it's easy to pull together the sauce and additional ingredients. I doubled this recipe to feed my family of five and hesitated to double the dried red chilies called for. The recipe calls for 8-10 and I went with 10ish. Everything else in the recipe was doubled. Thank goodness I didn't double the red chilies because this dish was HOT! It was delicious but very spicy. It was hilarious to watch the sweat break out on the brows of my family. We all loved the dish but agreed that next time we'd cut the number of peppers in half. The chicken was very flavorful and the sauce nicely covered everything. We'll definitely eat this again with one minor change.

  • Cashew chicken

    • rivergait on June 28, 2013

      Chinese "American", like take out....a very GOOD takeout. Kids 7 and 13 loved it. I added zucchini cubes and celery chunks, served over rice. Three chicken thighs I boned and skinned myself served 4 people, with 1 lunch leftover.

  • Sweet and sour pork

    • rivergait on October 25, 2013

      Just like takeout, kids loved it (me too). Maybe not authentic Chinese, but recognizable and quite delicious. I used fresh pineapple instead of canned...much better, not too sweet. For color, add red or green peppers, scallions, steamed carrots.

  • Garlic shrimp with broccoli

    • DolphinSquirrel on June 10, 2013

      Very tasty. Wasn't as garlicky as we expected from the title, however the sauce was good. Next time may add cashews or peanuts for a little crunch. Omitted the sliced ginger as we didn't have any, don't think it would have made a huge difference. Made enough for 2 largish dinners and one lunch portion as leftovers.

  • Stir-fried sesame baby bok choy

    • Rinshin on May 05, 2014

      These were average. I think I prefer baby bokchoy steamed and sauced instead of stir fried and sauced.

  • Buddha's delight

    • swegener on February 23, 2015

      This was kind of meh for me, the sauce lacked punch and the whole thing was fungusier than I would have thought. It did taste better the second day.

  • Yangzhou fried rice

    • BethNH on November 19, 2014

      A very yummy fried rice which is hearty enough to serve as a main course. In addition to the rice there is both ham (or Chinese barbecued pork) and shrimp. I made a few adjustments to the recipe. I used one medium onion instead of scallions and I used honey ham from the deli. I doubled everything except the peas. It was odd that there was no flavoring added to this rice so I added the flavoring for the rice recipe on the next page - soy sauce and sesame oil. If you have cold rice on hand this whole dinner comes together in no time.

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Reviews about this book

  • Serious Eats

    The Chinese Takeout Cookbook has recipes for just about anything you'd order for delivery... Most of the recipes are fast (besides the duck) and all are fairly easy. None contain food dyes or MSG...

    Full review
  • Epicurious

    Q&A with author, Diana Kuan.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 034552912X
  • ISBN 13 9780345529121
  • Linked ISBNs
  • Published Dec 11 2012
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Ballantine Books
  • Imprint Ballantine Books

Publishers Text

America’s love affair with Chinese food dates back more than a century. Today, such dishes as General Tso’s Chicken, Sweet and Sour Pork, and Egg Rolls are as common as hamburgers and spaghetti. Probably at this moment, a drawer in your kitchen is stuffed with Chinese takeout menus, soy sauce packets, and wooden chopsticks, right?
But what if you didn’t have to eat your favorites out of a container? 
In The Chinese Takeout Cookbook, Chinese food blogger and cooking instructor Diana Kuan brings Chinatown to your home with this amazing collection of more than eighty popular Chinese takeout recipes—appetizers, main courses, noodle and rice dishes, and desserts—all easy-to-prepare and MSG-free. Plus you’ll discover how to
• stock your pantry with ingredients you can find at your local supermarket
• season and master a wok for all your Chinese cooking needs
• prepare the flavor trifecta of Chinese cuisine—ginger, garlic, and scallions
• wrap egg rolls, dumplings, and wontons like a pro
• steam fish to perfection every time
• create vegetarian variations that will please everyone’s palate
• whip up delectable sweet treats in time for the Chinese New Year
The Chinese Takeout Cookbook also features mouthwatering color photos throughout as well as sidebars that highlight helpful notes, including how to freeze and recook dumplings; cooking tidbits, such as how to kick up your dish with a bit of heat; and the history behind some of your favorite comfort foods, including the curious New York invention of the pastrami egg roll and the influence of Tiki culture on Chinese cuisine. So, put down that takeout menu, grab the wok, and let’s get cooking!

Here for the first time—in one fun, easy, and tasty collection—are more than 80 favorite Chinese restaurant dishes to make right in your own kitchen:
• Cold Sesame Noodles
• Kung Pao Chicken
• Classic Barbecue Spareribs
• Beef Chow Fun
• Homemade Chili Oil
• Hot and Sour Soup
• Chinatown Roast Duck
• Moo Shu Pork
• Dry-Fried String Beans
• Black Sesame Ice Cream
• And of course, perfectly fried Pork and Shrimp Egg Rolls!

“Diana Kuan chronicles America’s love affair with Chinese food. The Chinese Takeout Cookbook is the perfect reason to throw out those menus cluttering your kitchen drawers!”—Patricia Tanumihardja, author of The Asian Grandmothers Cookbook

Other cookbooks by this author

The Chinese Takeout Cookbook: Quick and Easy Dishes to Prepare at Home

Member Rating

Average rating of 4.5 by 4 people