Low-Calorie Chinese Foods

1111 Cantonese-Style Shrimp and Napa Cabbage

Photo: John Autry

Don't order out. Cook in! Traditional Chinese dishes are filled with steamed vegetables, heart-healthy fish, and whole-grain brown rice. The plates are balanced with proteins, grains, and vegetables, which is an ideal way to fill your plate. Unfortunately, some Chinese foods can be very high in fat, calories, and sodium. Many health-conscious eaters avoid Chinese take-out entirely because of these nutritional traps, but you can make take-out healthier with these recipes. Our low-calorie Chinese recipes feature all your favorites, including fried rice, dumplings, and congee.

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Tofu and Vegetable Lo Mein

Photo: Becky Luigart-Stayner

View Recipe: Tofu and Vegetable Lo Mein

This dish has all the umami-rich qualities we love about classic takeout and non of the greasy sodium-bomb qualities we don't. Wavy, keep yellow Chinese egg noodles can be found in the refrigerated section of any Asian market and many supermarkets. You can substitute any refrigerated fresh pasta or even brown rice noodles; boil until just al dente. Sliced baby bok choy, carrots, snap peas would also be delicious here; add the vegetables in stages, from hardy and dense to leafy and tender; so all can cook to the perfect doneness.

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Slow Cooker Chicken Congee

Photo: Jennifer Causey

View Recipe: Slow Cooker Chicken Congee

Congee is a homey, simple rice porridge, a classic comfort food in China. Cooking just a little bit of rice in a lot of water allows all the starch to escape and become creamy, much like a risotto. The slow cooker does all the work here, breaking down the rice with fragrant ginger and star anise and poaching the chicken until silky. A bit of chili oil is the vibrant kick this dish needs. You can also use Sriracha or a squeeze of fresh lime juice. Cilantro or baby spinach leaves can work in place of the watercress.

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Steamed Pork Buns

Photo: Oxmoor House

View Recipe: Steamed Pork Buns

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.

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Veggie Fried Rice with Crispy Ham

Photo: Linda Pugliese

View Recipe: Veggie Fried Rice with Crispy Ham

For this quick family dinner, a small amount of salty ham is crisped and used as a topping. That way you can use far less and still get a big flavor impact.

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Chinese-American Thanksgiving Meatballs

Photo: Jennifer Causey

View Recipe: Chinese-American Thanksgiving Meatballs

This recipe is based on a classic Chinese dumpling filling, made instead into meatballs and poached in a gingery tomato sauce. The technique of mixing the meat until just tacky gives it that characteristic pot-sticker-filling bounciness. The tender, saucy meatballs pair wonderfully with white or brown rice.

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Peking Turkey Wraps

Jason Varney

View Recipe: Peking Turkey Wraps

Salty-sweet and full of fresh crunch, these wraps are a tasty way to pack in a serving of vegetables that the kids are sure to love.

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Kung Pao Chicken

Photo: John Autry

View Recipe: Kung Pao Chicken

Cut calories and sodium by making this takeout favorite at home. This recipe delivers authentic flavor in less than 30 minutes.

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Cranberry-Hoisin Turkey Buns

Photo: Peter Frank Edwards

View Recipe: Cranberry-Hoisin Turkey Buns

With its zippy, tangy flavor, cranberry sauce makes a natural partner for sweetly spiced hoisin sauce. Add quick-pickled cukes and pillowy Chinese buns, and the bird takes a delicious detour East.

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Ramen Cups with Cabbage and Pork Slaw

Photo: Teresa Sabga

View Recipe: Ramen Cups with Cabbage and Pork Slaw

Sometimes, you just need your ramen in a handy handheld package. For those occasions, try our muffin-tin ramen cups bursting with sesame-flavored slaw and savory roast pork tenderloin.

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Chinese-Style Stove-Top Pot Roast with Noodles

Photo: Becky Luigart-Stayner

View Recipe: Chinese-Style Stove-Top Pot Roast with Noodles

Ginger, soy sauce, star anise, and Chinese five-spice powder infuse this dish with Asian flavor. If you can't find fresh Chinese egg noodles, substitute rice noodles or even linguine.

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Pork and Chive Dumplings With Red Chile Oil

Photo: Christopher Testani

View View Recipe: Pork and Chive Dumplings With Red Chile Oil

The pleating of these dumplings is a bit more advanced; if guests have trouble, they can make half-moons and skip the pleating. Make the chile oil up to 5 days ahead; store in the fridge, but bring to room temperature before serving.

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Grilled Eggplant and Tofu Steaks with Sticky Hoisin Glaze

Photo: Johnny Autry

View Recipe: Grilled Eggplant and Tofu Steaks with Sticky Hoisin Glaze

We turned up the the flavor with this Chinese-style barbecue dish of Grilled Eggplant and Tofu Steaks with Sticky Hoisin Glaze. This vegetarian dish captures the essence of great barbecue without relying on meat.

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Shanghai-Inspired Fish Stew

Photo: Randy Mayor

View Recipe: Shanghai-Inspired Fish Stew

Traditionally, this comfort-food stew is made with flash-fried and then long-simmered fish heads. Tilapia fillets make an excellent, quick-cooking substitute.

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Dan Dan Noodles

Becky Luigart-Stayner

View Recipe: Dan Dan Noodles

Frozen egg noodles are worth seeking as a budget-friendly yet tastier version of dried.

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Pan-Fried Egg Rolls

Photo: Oxmoor House

View Recipe: Pan-Fried Egg Rolls

This Chinese menu staple gets a makeover with a cooking method that yields crispy egg rolls without the fuss, fat, and mess of full-on deep-frying.

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Cantonese-Style Grilled Pork

Photo: Darren Soh

View Recipe: Cantonese-Style Grilled Pork

Hoisin sauce gives this dish its salty-sweet aromatic flavor. Serve these succulent slices of pork with steamed Chinese buns, or sandwich them in a hot dog bun.

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Shrimp Fried Rice

Photo: José Picayo

View Recipe: Shrimp Fried Rice

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.

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Kung Pao Chicken Tacos

Photo: Brian Woodcock

View Recipe: Kung Pao Chicken Tacos

Rev up dinner with tangy, smoky, or fiery flavors. Taking inspiration from those hip Korean taco trucks, we took a mixture usually served over rice and stuffed it into blistered tortillas.

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Salmon and Bok Choy

Photo: John Autry

View Recipe: Salmon and Bok Choy

Light, sweet, and salty flavors come to play in this delicious meal. Vibrant bok choy is the perfect bed for broiled salmon, but the best part is how quickly this recipe comes together.

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Cantonese-Style Shrimp and Napa Cabbage

Photo: John Autry

View Recipe: Cantonese-Style Shrimp and Napa Cabbage

Serve this dish with a side of brown rice or soba noodles.

Replay gallery

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Tofu and Vegetable Lo Mein

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Slow Cooker Chicken Congee

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Steamed Pork Buns

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Veggie Fried Rice with Crispy Ham

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Chinese-American Thanksgiving Meatballs

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Peking Turkey Wraps

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Kung Pao Chicken

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Cranberry-Hoisin Turkey Buns

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Ramen Cups with Cabbage and Pork Slaw

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Chinese-Style Stove-Top Pot Roast with Noodles

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Pork and Chive Dumplings With Red Chile Oil

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Grilled Eggplant and Tofu Steaks with Sticky Hoisin Glaze

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Shanghai-Inspired Fish Stew

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Dan Dan Noodles

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Pan-Fried Egg Rolls

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Cantonese-Style Grilled Pork

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Shrimp Fried Rice

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Kung Pao Chicken Tacos

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Salmon and Bok Choy

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Cantonese-Style Shrimp and Napa Cabbage

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