• KatieK1 on January 12, 2023

  The ebook is currently on sale on Amazon. Hurrah!

Notes about Recipes in this book

• Pork & shrimp siu mai (Guăng shÌ shāomai)

  • bwhip on December 19, 2022

    These were fantastic. As you’d expect, being dim sum there is a bit of labor involved, but the results were completely worth it. Flavor and delicate texture were excellent, on par with some of the best restaurant dim sum we’ve enjoyed. The little minced carrot on top was a nice touch and made them very pretty. I served them with the Ultimate Dipping Sauce recipe from this same cookbook.

• Mini char siu bao (Mínĭ chāshāo bāo)

  • bwhip on December 19, 2022

    Another great recipe from this cookbook. These were wonderful. The bread was light and fluffy, and surprisingly easy to work with and form into buns. The pork flavor was excellent, and came together pretty quickly. I made mine slightly larger than the recipe called for, so my batch made 24 buns. We’ll have these again.

  • Ishie1013 on February 05, 2024

    This was my first real effort at an Asian style bun or milk bread in general and I was nervous of it, but the step by step and omission of picky steps made this seem approachable, and wow, it was really good! I used the Char Siu roast pork recipe also from this book, and mixing it into the new sauce tasted delicious, and the buns came out perfectly, with a taste that rivaled NYC dim sum places. Super happy about it.

• Hong Kong egg tarts (Dan tat / găng shÌ dàntà)

  • Ishie1013 on February 05, 2024

    I've been trying to leave my comfort zone for both baking and cooking, and with a strained egg mix and a handmade pastry tart, this definitely qualified. I was out of evaporated milk, made my own with whole milk, and was really worried the tarts wouldn't set, but they did! I used a mini muffin pan and minus the fluted edges (I didn't have a proper shaped cutter and used a wine glass), they both looked and tasted authentic. They're even more delicious the next day.

• Garlic chive & shrimp dumplings (Jiŭcài xiăn xiā shuĭjīng jiăo)

  • SpatulaCity on March 28, 2025

    Delicious! I specially ordered the garlic chives and they were expensive $$$ Was so happy then when the resulting dumplings made it worth the effort and expense. I’m not sure I made the wrappers well. They held together but were a touch gummy. Need a reference point because I’m not sure if the texture should be more tender? Either way, happy with how they turned out!

• Lo bak go radish cake (Luóbo gāo)

  • ShayLRoss on March 02, 2026

    I enjoy making this, although this version turned out to be a bit goopier than I have had before, so the frying took a bit more effort. In addition, the only size pan that fits my steamer set up is an 8 inch cake pan, which I learned from another book, so I did end up cutting my pieces more oblong shaped. That said, they turned out very good!

• Vegetable & mushroom spring rolls (Jūn gū sù chūnjuǎn)

  • mikestarke on January 07, 2025

    I was not able to find enoki mushrooms and used all shiitake and it still worked well for me

• Classic scallion pancakes (Cōng yóubǐng)

  • FieryFantail on February 17, 2026

    Great recipe, easy to follow, tasty pancakes

• "Sour spicy" napa cabbage salad (Liángbàn suān là báicài)

  • PinchOfSalt on July 03, 2023

    The heat of chili oil varies with the brand or recipe. Taste the dressing as you add the chili oil in stages. I enjoy spicy food but cut back the chili oil to less than half because another person who would be sharing the meal has at times been sensitive to heat. Even with the amount that I used, the dish was spicier than I had expected. I liked it but my friend did not go for seconds. :)

  • okcook on January 19, 2025

    Nice and refreshing as a side to an Asian meal. Dead easy to make.

  • spicesiren on August 12, 2025

    This is truly delicious. My go to side salad if I’m having Chinese food and want to add in some extra fiber. So good.

• Fast sizzled cucumber salad (Xiǎng yóu huángguā)

  • EmilyR on November 13, 2022

    These aren't much effort, but I still like the Xi'anFF cucumbers more.

  • ellwell on February 26, 2024

    We made these to go along with the pepper beef from the same book. There are way better recipes like this. I like the one in the New York Times cookbook much better. To save the day we chopped them up and served them with noodles in peanut sauce they following day which was a pretty good use for all the leftovers.

  • Bessp on June 06, 2025

    Made this to go with the braised pork rice. We didn't enjoy this recipe, I think Sichuan peppercorns just aren't for us. We liked the spiciness contrasting with the salty rich pork, but the bitter/sour flavor of the chile oil just overwhelmed the lovely freshness I was hoping to get. Not making this again.

  • cristina_7tmh18 on January 13, 2026

    Was too lazy to make chili oil from scratch and used pre-made. Turned out just great.

• Shredded potato & carrot salad (Liángbàn shuāng sī)

  • Ducksinarose on August 03, 2024

    Delicious but time consuming

• Crab Rangoon (Zhà xiè jiǎo)

  • SpatulaCity on March 28, 2025

    Good. I used canned crab because fresh is prohibitively expensive right now. Have never used canned before so am not sure if it is less flavorful than fresh, but even with 3oz instead of 2oz the flavor was very subtle. I increased the garlic and that was a mistake because it was too strong against the cream cheese. Next time would add salt and seasoning to the mix. Loved the lotus fold with the wontons! Dipping sauce was nice but not sure it was my favorite.

• Liangban pressed tofu (Liángbàn xiānggān)

  • EmilyR on November 13, 2022

    This is fast and flavorful... a quick way to please vegetarians and those who eat meat sparingly.

• Pork, mushroom & cabbage dumplings (Zhūròu xiānggū báicài jiǎo zi)

  • kkmatti on November 06, 2023

    Very good! We steamed ours using bamboo steamers & were very happy with the result. Next time I will likely use more mushrooms & cabbage and a little less pork. Our ground pork was very lean & I think including some fatty pork (pork berry or similar) would make this even better.

  • SpatulaCity on March 16, 2025

    Tasty! I bought the wrong shape of dumpling wrappers, so had to fold in a different style. It allowed for more filling per dumpling which was a plus! Next time I’d increase the mushrooms a touch, and also work to chop them finer. Mixing the filling in the stand mixer was so easy! Served with the dipping sauce, also from this book

• Shortcut dan dan noodles (Dàndàn miàn, jiǎnyì bǎn)

  • EmilyR on November 13, 2022

    We made this for friends - toddlers to adults using ground poultry as there was an alpha-gal beef allergy among us. Everyone was a fan. People were asking if we had left overs and mentioning it the next day.

  • meginyeg on November 19, 2025

    This was good. Uses the chili oil from the book. Used tahini instead of Chinese sesame paste and skipped the preserved mustard due to not locating it. Still delicious and relatively easy.

  • katrina_jhypqm on April 25, 2026

    quick easy and delicious. I like to use ground turkey for a healthier take & top with fresh cucumbers for crunch. I’ll sub sesame paste for peanut butter in a pinch and it’s just as good

• Happy family lo mein (Xīnxīng lāo miàn)

  • Rachaelsb on December 29, 2022

    Very prep labor intensive but worth the effort. Great flavor.

• Taiwanese beef noodle soup (Yáiwān niúròu miàn)

  • Lsblackburn1 on January 12, 2025

    Delicious soup. The spice level was just right for me. I used fresh udon noodles and gai lan (which basically disappeared- I’d go for sturdier bok choy next time).

  • JuneHawk on October 26, 2025

    Good soup. I didn't add the dried red chilies but did add the spicy bean paste. There was no discernible spice heat in the finished soup (which is what I wanted because my family doesn't like spicy). My beef shanks had bones so I threw them in too.

  • rachel_ywqstg on April 11, 2026

    Excellent recipe! I’ve actually cooked this so many times and had so many compliments everytime! I used beef shank, and an instant pot to pressure cook it (which is actually a highly suggested option on their website.) The meat was perfectly tender, the tendon melted in your mouth, and the broth was so flavorful!

• Chicken chow fun (Gàn chǎo jī hé)

  • anne_6vyngl on January 30, 2026

    Used the wrong sized noodles and it (of course) affected the flavor. Still pretty solid.

• Beef pan-fried noodles (Niúròu chǎomiàn)

  • aistern on September 12, 2024

    Just like Grammy makes! This was delicious and like a big family hug! Made for Chinese New year 2024. Froze precut and portioned beef for easy meals in the future

• Lazy veggie noodles (Lǎn rén sù bàn miàn)

  • anya_sf on February 25, 2023

    I used different vegetables (cauliflower florets and green beans). Didn't have chili oil so added a small squirt of sriracha (not wanting it too spicy). Topped with a fried egg. Super quick, easy, and satisfying.

  • jenmacgregor18 on May 04, 2023

    Quick and adaptable. I loved both the flavor and texture. It is satisfying. I subbed cabbage for the greens and used whole wheat spaghetti. I used a purchased chile oil instead of making their version. It was fairly muted. I will have to try their chile oil sometime. It looks fantastic. But this still turned out really well. I added sriracha to taste in my portion.

  • SpatulaCity on March 24, 2025

    Tasty! Substituted baby bok choy for the spinach. I like to add the mushrooms to the pan either dry or with a bit of water first to better cook out their juices. Otherwise if you use oil right away it takes a long time for the mushrooms to give up their water. Very easy tasty meal and next time would just chop my mushrooms and bok choy more finely.

  • meginyeg on September 08, 2025

    Super easy and tasty. Omitted chili oil due to one eater having a spice sensitivity. Will try with chili oil next time.

• Homestyle mushroom mei fun (Jiācháng chǎo mǐfěn)

  • Tealismyname on February 16, 2026

    Yummy and delicious. Kids enjoyed it without the chili. We used button mushrooms and egg noodles because that's what we had. Used vegetarian oyster sauce to make it vegan.

• Braised pork rice (Lǔ ròu fàn)

  • Bessp on June 06, 2025

    This didn't turn out for me. I think an hour was too long for the spice sachet to be in the pot, it made it quite bitter. I also think I'm just not a fan of Sichuan peppercorns, I find them unpleasant and sour. That being said, the texture of the pork was quite good. It wasn't awful, but I won't be making this again.

  • Silver.bird22 on November 16, 2025

    I prefer the spice ratio and overall dish from The Wok (Lopez Alt) instead.

  • dmdmdmmm on January 27, 2026

    This was alright. I love how juicy the pork was but it turned out a biiiit bitter.

• "Mongolian" beef (Ménggǔ niúròu)

  • Jenny on November 14, 2022

    This is the first recipe I have made from this book and it was perfect. Tender and delicious. My photo is not so great - but don't let that stop you - the dish is spot on.

  • DFarnham on January 03, 2023

    First recipe from this book and it was easy and delicious. Definitely goes into rotation.

  • SuzyP on February 18, 2023

    Delicious. Slightly on the sweet side. A keeper!

  • imaluckyducky on December 15, 2024

    Comes together quickly. Used about 2lbs of leftover ribeye we cut down from a prime rib. Cooked half with dried chilis to balance the sweetness.

  • Bessp on June 19, 2024

    I used tritip in place of the flank steak because it's what I had. I prepared it exactly like the recipe called for otherwise. The meat was tender and crispy, the sauce was lush and flavorful. I'll definitely make it again, next time I'll probably throw in some green beans for crunch and color. I served over rice. There were no leftovers.

  • CaptainPantsless on May 29, 2026

    Delicious and easy. The sheet tray for dredging (from their YouTube version of this) is one of those "oh wow, duh" moments that changes things. I'll never do it differently again!

  • ljl1989 on June 11, 2025

    Thought this was okay - the texture of the meat comes out really nicely, but the flavor was a little one-note sweet for my taste. Would try other recipes in the book rather than make again.

  • stephen_x8p439 on April 29, 2026

    Wow! This could not be better. Easy prep, but long cook with frying all the flank steak in a wok without crowding the pan. Family just destroyed the food even the picky one! Served with rice. This book has been great!

  • matt_gn5je0 on March 24, 2026

    Turned out absolutely amazing. Used chile de Arbols for some added spice. Girlfriend made me promise it’s in the dinner rotation.

• Restaurant-style cauliflower dry pot (Gān guō càihuā)

  • Lepa on November 21, 2022

    This dish is amazing. My son said it was the best cauliflower he has ever had. It took a bit longer than the recipe indicated but that may be because I didn't get my wok hot enough. The end result was perfect so no complaints!

• Dry-fried green beans (Gān biān sìjì dòu)

  • Lepa on November 26, 2022

    This was outstanding. It took a bit longer than the recipe stated but that's probably because we cannot get our wok hot enough on our non-industrial stove. The final result tasted just as good as if we got it at a restaurant.

  • MollyB on April 22, 2023

    These were great! I used more ground pork (8 oz) than specified because that was what I had in the freezer, and with the little bit of added protein, the dish worked as a light dinner with rice. I’d hoped to have leftovers but it was so good we couldn’t stop eating it!

  • katiesue28 on April 01, 2024

    So delicious! I made this veggie so no pork and, unfortunately, my jar of sichuan vegetables ended up being expired so I left that out as well. Still sooo flavorful and easy! The best dry-fried green beans recipe I've made!

  • dmdmdmmm on January 27, 2026

    I LOVED these! First time cooking with ya cai and did not disappoint.

• Eggplant with garlic sauce (Yú xiāng qiézi)

  • cdglamontagne on December 01, 2022

    Delicious! I skipped the pork and used tofu instead that I browned in the pan before before the eggplant. Used a cast iron skillet instead of a wok and came out great! Will def make this again.

  • EmilyR on April 27, 2024

    I used more Japanese eggplant than called for and then had to double the sauce. Initially I didn’t think it was flavorful enough despite having more garlic and ginger than called for. I also used shredded tofu instead of meat. Not bad by any means, but I have other eggplant recipes I enjoy more.

  • SpatulaCity on March 13, 2025

    Came out great! Ommited the pork. Next time I might reduce the sugar as to my tastes it was a bit too sweet. Husband loved it though. I wasn’t sure which dried red chilis to use, so just chopped one arbol chili and it was plenty spicy for us wimps! Would make again

  • CJWheaton on October 19, 2025

    Oven roasted the eggplant at 400G for about 20min. Sauce was easy to make (used a frypan) and very tasty

• Ultimate chili oil (Xiāng là hóng yóu)

  • luluinphilly on December 25, 2022

    This was my first time making chili oil and the technique was foolproof. Total home run. The only change I made was green cardamom pods for black (all I had). The tricky part is knowing what temperature to heat the oil to based on the freshness of the chili flakes I suggest going on the woks of life website to see their photos of the different colors of chilis and what temp is required.

  • okcook on January 19, 2025

    Very easy. Instructions are excellent.

  • hirsheys on June 28, 2025

    Easy and really delicious. Used gochujaru, because I had a bunch to use up.

  • CaptainPantsless on June 05, 2026

    Magnificent.

  • LittlePanFriedBun on February 09, 2026

    I used a candy thermometer with a pot clip so I could consistently monitor the temperature of the oil while the spices infused in the oil. I let the spices infuse at 215F for one hour before straining them and then brought the oil up to 350F before pouring it over the chili flakes.

• Raw ginger-scallion oil (Guǎng shì jiāng cōng rōng [shēng])

  • mirima on January 02, 2023

    An extremely easy and extremely delicious sauce. I like putting it on steamed or roasted eggplant. Great use for extra scallions too.

• Hand-torn cabbage stir-fry (Shǒu sī bāo cài)

  • Lepa on January 05, 2023

    This is really simple but satisfying. We ate it with rice and the adults added chili crisp, which was really good.

  • meginyeg on January 15, 2026

    We were all pretty neutral on this. We probably won't make it again.

• Sesame-crusted tofu with spicy dipping sauce (Xiāngjiān zhīma dòufu)

  • luluinphilly on January 11, 2023

    The tofu was crunchy and delicious but the dipping sauce was the real star! I made a double batch and was really happy that I did. My soy sauce was not low sodium so it was overly salty- I added another tablespoon of water and a pinch. of sugar to balance it out . It is also great as a dumpling sauce and over noodles.

  • CaptainPantsless on June 05, 2026

    Incredibly delicious but the dipping sauce is spicyyy af. I'll halve the chilies next time because mine are super sharp.

  • coastal_colibri on May 26, 2026

    I used it to make tofu with an orange sauce (think orange chicken sauce) and it was delish

• Egg drop soup (Dàn huā tāng)

  • hbakke on January 16, 2023

    Tastes like Chinese restaurant egg drop soup. I added a handful of frozen corn, carrots, and peas to mimic our favorite version of this soup. I would make this again.

  • dmdmdmmm on January 27, 2026

    It tasted like standard egg drop soup I can get from a restaurant.

• Black pepper beef (Steak kow / hēi jiāo shì dì qiú)

  • Rachaelsb on January 16, 2023

    This was delicious and fair easy to make. Don’t hold back on pepper!

  • ksg518 on May 12, 2023

    Very good with a real pepper bite. There’s a fair amount of prep work but after that it comes together pretty quickly. A definite repeat.

  • jvozoff on January 25, 2024

    Agreed that the prep took a while but was not difficult. I did not use all the pepper mixture and it was still a bit pepper-heavy for me. Maybe it wasn’t coarse enough. The beef was just perfect. I would add more veggies next time too - my personal preference. Will absolutely make again per my adjustments.

  • ellwell on February 26, 2024

    This was a wonderful stir-fry. You can do the prep early in the day. The meal comes together in less than 10 minutes if everything is ready. The steak is perfectly cooked and so were the veggies. Very good instructions! We served for company and everyone loved it and asked for the recipe. Definite repeat.

• Crispy pan-fried fish fillets (Gān jiān yú)

  • nicolepellegrini on January 20, 2023

    Delicious and so easy! I loved it.

  • swiand on January 27, 2026

    This recipe turned out nice but the family felt that we have better fried fish recipes. Good but not crave worthy. Not sure I would do again. Of note we used rice flour instead of cornstarch as corn is an allergen for my wife.

  • mamacrumbcake on October 06, 2024

    This was easy and very nice—good, tasty, home cooking, and not fancy or fussy. Also pretty quick to prepare. This will go into rotation. It is made with ingredients that we always have on hand.

  • lindsey_5xsrit on January 16, 2026

    My new favorite midweek way to make white fish! Typically use cod to make this recipe.

• Quick curry beef (Gālí chǎo niúròu)

  • monasli on February 03, 2023

    This was FANTASTIC. Very easy. It does depend on the quality and taste of your curry powder so use one you like. Delicious!

  • meginyeg on February 27, 2023

    This was good. Easy and delicious. I think my curry was old so the flavour was a bit muted. I will make it again with fresh curry powder.

  • jenmacgregor18 on May 04, 2023

    A delicious, quick win. I made a 1/2 a recipe and subbed hoisin for oyster sauce.

  • bwhip on March 08, 2024

    Very easy, and delicious. I used flatiron steak, and it turned out great. Served with some basmati rice. Great weeknight recipe.

  • ksg518 on January 07, 2025

    I agree with the other notes - this is easy and delicious. I wish the recipe specified how thin to slice the beef. Mine was probably too thick and the beef was not as tender as I had hoped. I think the slices should be as close to a quarter of an inch as possible.

  • mamacrumbcake on December 29, 2024

    Delicious and crave worthy. I used 50/50 mix of hot and sweet curry powder. It was just the right amount of heat for us. The amount of stock needed is just right and I used all of the cornstarch slurry. This should definitely go into regular rotation. There is not a lot of vegetable prep and it cooks up quickly.

  • jenburkholder on November 02, 2025

    Quick and easy, very much tastes like the curry powder you use.

  • winters.theresa on May 10, 2026

    I froze the flank steak for 30 minutes before slicing and marinating so I could get the strips as thin as possible. Only used 10oz of steak, which was plenty. This was delish!

• Red braised pork belly with eggs (Hóngshāo ròu lǔ dàn)

  • monasli on February 06, 2023

    This recipe failed for me. The sugar wouldn’t reduce down then I did the 4 cups of water and it wouldn’t reduce to a sticky glaze. Tasted ok but not a win. Should have stayed with the 3 cups of water.

  • meginyeg on September 08, 2025

    This was ok. Everyone ate it. I will probably try this dish again but from a different recipe.

  • olivia_e7bez5 on September 18, 2025

    This is on rotation at my house minus the eggs. I use country style pork ribs and it turns out great.

  • QuinceHouse on June 11, 2026

    Worked with lamb instead of pork. Delicious.

• Three-cup chicken (Sān bēi jī)

  • Dannausc on February 12, 2023

    Fairly quick and easy. Pretty decent.

  • Mrs. L on June 07, 2023

    I completely messed up making this dish but it still tuned out tasty (though doesn’t look like the recipe photo).

  • Lepa on November 17, 2023

    We were not impressed by this dish, a rare dud for this book. It didn't look anything like the picture and was very bland.

  • mamacrumbcake on December 29, 2024

    Quick and easy. Good weeknight dinner. The flavor seemed a little flat to me—it needed a little bit of salt (the Hubs disagrees, but he did not eat rice with it). Also, it really does need the fresh scallion topping, and it seems to me, a little but of vinegar would be nice.

  • Soulkitchenjen on February 09, 2025

    The flavor is excellent. The chicken skins separate and get weird and gummy. Not sure if they’re intended to be eaten if pushed to the side, but don’t eat them.

  • Likethetea on March 22, 2026

    Underwhelming.

• Spicy leafy greens (Qiàng chǎo)

  • Dannausc on February 12, 2023

    Good and easy

• Cantonese pork belly fried rice (Guǎng shì wǔhuāròu chǎofàn)

  • ksg518 on February 15, 2023

    Very nice flavor but following the directions to leave the oil in the wok after frying the pork belly resulted in a very greasy final dish. Perhaps it was my pork belly but I think there should only be a couple of tablespoons of oil needed for the rest of the recipe.

  • Lepa on March 08, 2023

    We were really disappointed in this dish. Perhaps I used too much rice but it was surprisingly bland. We were able to rescue it with some chili crisp but I probably won't make this again.

• Shrimp with lobster sauce (Xiā lóng hú)

  • hirsheys on February 23, 2023

    Exactly the right texture, but the white pepper was a little too strong for me. (Maybe because I used fresh ground?) As a result, it didn’t quite scratch the itch I had for the dish, but it wasn’t bad.

  • ezwriternc on December 03, 2023

    Classic. Just like I remember. Great dish.

  • Ishie1013 on July 30, 2025

    This came together easily and was restaurant quality, easily. Getting some solid bangers from this book.

  • katryna on March 07, 2026

    I did a much better job with this on my second attempt. Did not overcook the shrimp, whew! I also felt like I got the seasoning just right and did not mess up the egg addition to the sauce. It also all came together really easily, and I had all the ingredients at home already too so it’s perfect for a weeknight dinner.

• Homestyle tofu (Jiācháng dòufu)

  • hirsheys on February 23, 2023

    Very tasty, but not saucy enough. Next time definitely double (at least). Also, I found it way easier to pan fry the tofu in a non stick pan and do the stir fry in the wok rather than pan fry the tofu in the wok. Over all, though, a keeper. Easy and yum.

  • katiesue28 on November 06, 2024

    I really enjoyed this! I agree with Hirshey's comment that it's not saucy enough. I would recommend making extra sauce or topping the stir fry with some spicy chili crisp.

• Beef and broccoli (Xī lánhuā chǎo niúròu)

  • meginyeg on February 28, 2023

    This was good. Fairly quick and easy.

  • paisleymonsoon on September 17, 2023

    Made this with chicken instead of beef, using only one type of soy sauce and extra soy sauce instead of oyster sauce. Tasted lovely. The garlic and ginger were great additions. Probably should have doubled the recipe for leftovers.

  • sydlikestocook on January 10, 2024

    made this as a first meal in our new wok! loved this recipe, will make again. used sliced NY instead of flank and did about 1.5x the sauce because I had a bit over 1 lb of meat. would up the amount of garlic, ginger, and white pepper cause i'm a spice girl.

  • imaluckyducky on December 09, 2024

    5 stars. Tripled the sauce, increased broccoli, and used a nearly 3lb rump roast with great success. Followed precious reviewer and increases garlic and ginger. Was too lazy to lay all the beef flat on the wok and just stir fried in 2 batches. Prep takes at least 30 mins. Great flavor payoff, new favorite for beef and broccoli.

  • lindsey_5xsrit on February 10, 2026

    A great homemade version of the takeout classic.

  • lisari on March 31, 2025

    Very good. Doubled the sauce. Omitted dark soy, white pepper & the wine.

  • CaptainPantsless on May 31, 2026

    Simple, easy, tasty. Add salt to taste - this one is a little low as written.

  • Stephenn31 on May 25, 2025

    The trick for tenderizing beef worked well. I used a cheap cut and it came out more tender than expected. The flavour of the sauce was lacking for some reason though

• Blanched greens with oyster sauce (Háoyóu qīngcài)

  • Lepa on March 08, 2023

    This was decent but I probably would have enjoyed a stir fried version more.

• Garlic fried chicken wings (Suàn xiāng jīchì)

  • meginyeg on July 19, 2023

    These were delicious. Super crispy and so easy to make. We all loved them and will make them again.

  • dmdmdmmm on January 27, 2026

    These wings were VERY good. Probably one of the best wings recipes I’ve made, and it’s so wasy to pu together too!!! You must male them!!

• Kung pao chicken (Gōng bǎo jī dīng)

  • stockholm28 on October 22, 2023

    This was good, but it is much less fiery than the Fuchsia Dunlop version which is my ”go to”. It uses half the amount of Szechuan peppercorns and only 2 to 4 dried red chilies (Dunlop’s version uses 10). I wanted more heat. It probably didn’t help that my peppercorns and chillies were purchased in 2021 and have probably lost some of their potency.I liked this, but it was too mild for me and not as complex as the Dunlop version. The ingredients are very similar with a few exceptions (e.g., rice vinegar rather than Chinkiang vinegar).

  • sydlikestocook on February 15, 2024

    Delicious! I made with 1.3 lbs of chicken - I should have increased/doubled the sauce ingredients. I thought the peanuts burned rather quickly and I might consider skipping the step to roast them or buy them pre-roasted.

  • Lsblackburn1 on March 18, 2024

    I doubled the marinade and sauce ingredients so it’d be more saucy. It is quite mild - even for a spice wimp like me. Very delicious.

  • ksg518 on April 25, 2025

    This was fine but if I try it again I'll add some more heat. I used pre-roasted peanuts so skipped that step. I don't see how this is four servings though. It's only 12 ounces of chicken and a cup of peanuts plus the sauce. Even with rice this is really 2-3 servings unless you just want rice with a little bi of sauce and chicken.

  • SpatulaCity on March 30, 2025

    Enjoyable. Definitely increase the sauce ingredients so it’s more saucy! Used only one chili pepper and that was spicy enough for us.

  • lisari on May 07, 2025

    Absolutely delicious. I subbed mirin for the shaoxing wine, doubled the chicken, garlic & ginger; tripled the sauce.

• Mapo tofu with fermented black beans (Má pó dòufu)

  • pomona on December 20, 2023

    Yum and very easy.

  • katryna on January 16, 2024

    Gave the fermented black beans thorough rinses and also chopped them up a bit which helped keep the flavor from overpowering any bites. The pork velveting technique was effective but I think I prefer non-velveted pork to contrast with the soft tofu. Prefer the classic version from the Woks of Life website but this was still quite tasty.

  • JimCampbell on November 08, 2024

    This was good. We scaled back on the spice. We used bean sauce in place of spicy bean sauce, went closer to the 1 teaspoon side for Sichuan pepper, and used one heaping tablespoon of chili oil in place of a 1/4 cup. The spice was about right for us. One thing we noticed was just a bit of a bitter note. Not certain what attributed to it. We left a comment on the Woks of Life website to see if they have insight. We would make it again.

  • shelbstirr on January 24, 2026

    I’ve made this three times in the last few months, becoming one of my favorite recipes. It’s very comforting. Silken tofu is important, if you use firm the texture isn’t as good. I’ve made it with both ground pork and ground turkey.

• Char siu roast pork (Chāshāo)

  • Ishie1013 on February 05, 2024

    Pretty good char siu recipe though I'd have liked the marinade penetrating and sticking a little better, so would likely leave it in the whole night and possibly 24 hours, rather than the shorter end of the given time. I'd also likely double the marinade to really get good basting action to make it sticky. Still, the taste was on point.

• Milk bread (Niúnǎi miànbāo)

  • hirsheys on February 03, 2025

    Perfectly tasty buns, but not as fluffy as I’ve come to expect from Milk Bread. I prefer the one from Flour and from Kristina Cho.

  • lacreshia_2ffko3 on May 12, 2026

    Sweet and pillow soft!

• Steamed garlicky shrimp with glass noodles (Suàn róng fěnsī xiā)

  • hirsheys on March 15, 2025

    Super delicious and fairly simple other than peeling the shrimp. Delicate dish that brings out the sweetness of the shrimp (high quality a must). (I didn’t leave the tails on the shrimp and see no reason to.)

• Salt & pepper pork chops (Jiāoyán páigǔ)

  • chawkins on August 21, 2025

    Quite good. Used boneless pork loin chops for this and followed the recipe exactly with the exception of coating and the cooking method. I used sweet potato starch and the wok of life’s seasoned salt and cooked per this old gal’s recipe, in the air fryer: 360F for 9 min and 400F for 6 min.

• Cantonese roast pork belly (Siu yak / guǎng shì shāo ròu)

  • chawkins on October 20, 2024

    My piece of pork belly only weighed about a pound and a quarter, I halved the marinade and marinated overnight. I found the end result a bit too greasy for my liking. You had to enclosed the part of the belly below the skin in a box made by folding aluminum foil around it, so the belly was basically roasted in its own oil. The part of the skin that blistered was quite crispy, the smooth part was just hard and chewy.

• Tomato egg stir-fry (Fānqié chǎo jīdàn)

  • ksg518 on September 16, 2025

    A very nice upgrade on my usual scrambled eggs with tomatoes. I don't bother getting out my wok for this - a skillet works just fine.

  • bacontrain on September 07, 2025

    My SO is Chinese-American and this is one of her favorite dishes, and this recipe is the best version she's had. Seasoning amounts are good but a heavier hand won't ruin it.

  • shelbstirr on January 18, 2025

    I’ve tried a couple similar recipes and this is my favorite! Awesome with tomatoes from the garden.

• Poached "white cut" chicken (Bái qiē jī)

  • SpatulaCity on March 13, 2025

    Unusually don’t care for poached chicken because I often overcook it I suppose. But this was lovely and a pretty easy method. I used a regular chicken from the grocery store that did not have its head or feet. The skin broke naturally while cooking, but the meat didn’t seem to suffer. The raw ginger scallion dipping sauce is a must! Very delicious blend of flavors.

• Garlicky leafy greens (Suàn róng)

  • anya_sf on July 19, 2024

    Simple and good. I had 1.4 lbs young bok choy (long and skinny) which just fit in my wok, so increased the seasoning by 50%, which would have been rather salty except the vegetables released a lot of moisture.

• Ayi's rice cake stir-fry (Āyí de chǎo niángāo)

  • janetjanetjanet on February 13, 2026

    Quick and delicious! This cookbook hits! Sub ground pork and marinated night before. Added eggplant and choy sum. There was enough sauce for the veg

  • CaptainPantsless on June 13, 2026

    Delicious and so quick to throw together! Whole family loved it.

• Hand-shredded chicken (Shǒu sī jī)

  • lindsey_5xsrit on May 06, 2026

    An instant staple in our household rotation! Made for dinner with some shredded cabbage - already looking forward to leftovers for lunch tomorrow. Husband had it as tacos, I had it in a bowl with a few wonton chips on top. Simple, light, delicious.

  • william_q4vejb on May 08, 2026

    One of my favorites in the book. For a shortcut version, you can use a rotisserie chicken and skip the poaching step. You lose the flavor from the poaching liquid but can make up for it with the sauce. I also like to include some of the Sichuan peppercorns in the garlic/ginger/chili mixture, so you get a little cooked peppercorn flavor and a little uncooked.

• Classic sesame chicken (Zhīma jī)

  • athena_0c465i on March 02, 2026

    Good recipe, there was just a smidge too much sauce at the end, but I probably could have reduced it a bit more. Tasted perfect

• Cantonese steamed fish (Gīngzhēng yú)

  • francisfrancis on June 10, 2026

    This is super easy and comes together quickly, really nice to have in the middle of the week. A whole fish on the table makes a meal feel kinda special.

  • dmdmdmmm on January 27, 2026

    Pretty standard steamed fish. No complaints! It was nice and tasty with rice.

• Walnut shrimp (Hétáo xiā)

  • lacreshia_2ffko3 on May 12, 2026

    EXCELLENT

• Oil-crackling shrimp (Yóu bào xiā)

  • brenda_bv2nm8 on February 17, 2026

    I used tail off, peeled and deveined because it was on sale. This was fairly easy and quick to make. Delicious, will make again.

• Plain leafy greens (Qīng chǎo)

  • lindsey_5xsrit on January 16, 2026

    This method has made bok choy a family favorite vegetable!

• West Lake soup (Xīhú niúròu gēng)

  • JimCampbell on November 08, 2024

    This is a very good soup. We used 8 oz. of 80/20 hamburger since it's more customary to what we have seen at most Chinese restaurants. The dish came out great.....It calls for eight cups of stock. For two of us we would likely cut the stock back to four cups and adjust the other ingredients accordingly. Having said that, we are talking about adding won tons to the leftover soup.