Craving fried rice or potstickers? Our healthier versions of Chinese favorites preserve all the flavors you love with fewer calories, sugars, and fats.
December 08, 2014
1 of 15Photo: Randy Mayor
The Flavors of China
Most commonly known for dishes such as fried rice, lo mein and dumplings, Chinese cuisine is both exciting and comforting. Try our healthier homemade versions to ensure you keep calories, fat, and sodium in check without sacrificing any of your favorite flavors.
Traditional Cantonese dumplings feature pork and mushrooms, but this version is completely vegetarian. Cabbage, apples, and tofu get spiked with hot sesame oil, soy sauce, rice wine, and a few other seasonings and aromatics. If you’ve never made Chinese dumplings before, this is an easy place to start.
The Chinese make these steamed dumplings from yeast dough as part of a collection of steamed and fried delicacies known as dim sum. Here, the dough surrounds the filling, then gets pinched and twisted to form a pouch.
This versatile pork works well in stir-fries, lo meins, or dumplings. Wrap leftovers tightly in foil or heavy-duty plastic wrap, and place in a plastic bag. Freeze for up to three months. Serve with snow peas.
Chinese Wide Noodles with Barbecue Pork and Dried Mushrooms
This quick version of char siu pork amps up pork tenderloin with a marinade of sweet-salty hoisin sauce and aromatic five-spice powder. Then slivers of this meat meld with meaty wood ear mushrooms among chewy noodles bathed in a salty-sweet sauce.
This shrimp fried rice dish is best if you use day-old rice. Cook it, and spread in a single layer on a baking sheet to cool completely. Then refrigerate overnight to allow it to lose any excess moisture.
Sweet-salty-spicy kung pao chicken is an American Chinese restaurant classic. Here, taking inspiration from those hip Korean taco trucks, we took a mixture usually served over rice and stuffed it into blistered tortillas.