Quick-meal recipes.

A curated slice of the archive — every recipe filed under quick-meal.

Back to all recipes

Hunan farmhouse stir-fry with pork belly, scrambled eggs, green peppers, and red chili

Nº 01

Stir-fry 17 min

Hunan Farmhouse Stir-Fry (Nong Jia Yi Wan Xiang)

A savory Hunan home-style stir-fry of rendered pork belly, tender scrambled eggs, crisp green peppers, and a fragrant touch of doubanjiang. It is bold, deeply satisfying, and ready in about 17 minutes.

A plate of Hunan-style hand-torn cabbage stir-fried with pork belly and chilies

Nº 02

Stir-fry 20 min

Hand-Torn Cabbage Stir-Fry (Shou Si Bao Cai)

A spicy, tangy Hunan-style cabbage stir-fry with crisp-tender torn cabbage and fragrant pork belly. The key is high heat, quick cooking, and returning the cabbage to the wok only at the end.

A plate of poached Choy Sum topped with garlic sauce

Nº 03

Vegetable 15 min

Poached Choy Sum with Garlic Sauce

Choy sum blanched until just tender, then drizzled with a garlic-soy sauce. A Cantonese side dish that shows up at almost every family dinner. Takes 10 minutes and makes vegetables taste good.

A plate of stir-fried rice noodles with beef and vegetables

Nº 04

Noodles 30 min

Stir-Fried Rice Noodles (Chow Fun)

Wide rice noodles stir-fried with beef and vegetables — a Cantonese street food staple. The key is high heat and not overcrowding the wok so the noodles get that slightly smoky char.

A bowl of noodles tossed with Lao Gan Ma chili sauce

Nº 05

Noodles 10 min

Lao Gan Ma Tossed Noodles

Boil noodles, add Lao Gan Ma and soy sauce, mix. That's it. The lazy meal every Chinese student knows by heart. Three ingredients, five minutes, surprisingly satisfying.