25+ Delicious January Chinese Recipes Perfect for Winter

As the cold winter months settle in, there’s nothing quite like a warm, hearty meal to lift your spirits and satisfy your cravings. January is the perfect time to explore Chinese cuisine, known for its rich flavors, bold spices, and diverse textures.

Whether you’re seeking a comforting bowl of soup, a stir-fry to add some zing to your weeknight dinners, or a sweet treat to end your meal on a high note, Chinese recipes have something to offer.

In this blog, we’ve curated a collection of 25+ January Chinese recipes that will bring warmth and flavor to your kitchen, from classic favorites like Kung Pao Chicken to delicious desserts like sweet sesame balls.

These recipes are not only delicious but also easy to make, allowing you to enjoy a taste of China right at home.

So, grab your wok, and let’s dive into these mouthwatering dishes that will make your January meals unforgettable.

25+ Delicious January Chinese Recipes Perfect for Winter

From the satisfying heat of hot and sour soup to the crunchy delight of sweet sesame balls, the 25+ January Chinese recipes in this collection offer something for every palate.

These dishes are not only perfect for warming you up during the cold winter months but also provide an exciting opportunity to explore the diverse world of Chinese cuisine.

Whether you’re an experienced home cook or a beginner in the kitchen, these recipes are easy to follow and will bring authentic Chinese flavors straight to your table.

So, why not embrace the comforting and bold flavors of Chinese food this January? Try these recipes and turn your winter meals into something extraordinary!

January Chinese Hot Pot Recipes

Chinese hot pot is a communal dining experience where diners dip ingredients such as meat, seafood, and vegetables into simmering broth. It’s a perfect dish for January’s chilly weather, providing warmth and comfort. The beauty of hot pot lies in its versatility—you can create a different experience every time by varying the ingredients and broths. In this recipe, we’ll explore a classic Sichuan-style hot pot, known for its bold, spicy flavors and satisfying combinations of textures. The addition of hot chili peppers and Sichuan peppercorns gives it a unique numbing spice that’s sure to tantalize your taste buds.

Ingredients:

• 4 cups chicken stock
• 2 tablespoons Sichuan peppercorns
• 3-4 dried red chilies
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon ginger (sliced)
• 1 tablespoon garlic (minced)
• 200g thinly sliced beef
• 200g thinly sliced lamb
• 100g tofu (cut into cubes)
• 1 cup mushrooms (shiitake or button)
• 2 cups leafy greens (bok choy, spinach)
• 200g noodles (optional)
• Dipping sauces (hoisin sauce, sesame oil, chili paste)

Method:

1. Begin by preparing the broth: in a large pot, combine the chicken stock, Sichuan peppercorns, dried red chilies, soy sauce, rice vinegar, ginger, and garlic. Bring to a simmer over medium heat and allow it to infuse for about 20 minutes.
2. Meanwhile, set up your hot pot setup with a portable burner if you have one. Pour the broth into a shallow hot pot or a large saucepan and keep it simmering over medium heat.
3. Arrange your prepared ingredients—sliced beef, lamb, tofu, mushrooms, and leafy greens—on a platter around the hot pot.
4. When the broth is ready and bubbling, begin adding the ingredients. Start with the vegetables, followed by tofu, and finally, the meat slices.
5. Allow each ingredient to cook in the broth for about 1-2 minutes (meat should be cooked through). For added depth of flavor, allow the ingredients to simmer and absorb the spicy broth before serving.
6. Serve with your favorite dipping sauces. For an extra touch, try adding noodles towards the end of cooking.

Chinese hot pot is more than just a meal; it’s an experience. It brings people together around the table, with the shared excitement of cooking food in a bubbling broth and the joy of customizing flavors with different dips. The Sichuan-style hot pot, with its spicy and numbing qualities, is the perfect choice for January’s cold days. Whether you’re cooking for a group or just for yourself, this recipe promises a memorable meal filled with rich flavors and interactive fun.

January Chinese Dumpling Recipes

Dumplings are a beloved staple in Chinese cuisine, often enjoyed during festivals, holidays, and family gatherings. The warm and comforting bite of a dumpling, filled with savory fillings and wrapped in soft dough, is a great dish to prepare in January. In this recipe, we focus on the classic pork and cabbage dumplings, a filling and hearty option for those cold days. This dish is a blend of tender pork, crisp cabbage, and fragrant ginger, all encased in a delicate dough. Dumplings can be steamed, boiled, or pan-fried, offering a variety of textures to suit different tastes.

Ingredients:

• 200g ground pork
• 100g napa cabbage (finely chopped)
• 1 tablespoon ginger (minced)
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1 garlic clove (minced)
• 1/2 teaspoon salt
• 1 package dumpling wrappers (store-bought or homemade)
• Water (for sealing dumplings)

Method:

1. In a large mixing bowl, combine the ground pork, chopped napa cabbage, minced ginger, garlic, soy sauce, sesame oil, sugar, and salt. Mix well until the filling is evenly combined.
2. To form the dumplings, take a dumpling wrapper and place about a teaspoon of filling in the center. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper over the filling to create a half-moon shape, then pleat the edges to seal the dumpling. Repeat this process with the remaining filling and wrappers.
3. To cook the dumplings, you can either steam, boil, or pan-fry them. To boil, bring a large pot of water to a boil, then drop the dumplings in. Once they float to the surface, cook for another 2-3 minutes until fully cooked. For pan-fried dumplings, heat some oil in a skillet over medium heat, add the dumplings, and cook until golden brown on the bottom. Then add a splash of water, cover, and let them steam for 5-7 minutes.
4. Serve hot with a dipping sauce made from soy sauce, vinegar, and a dash of chili oil.

Dumplings are a timeless Chinese dish that never fails to satisfy. The balance of savory pork, crunchy cabbage, and aromatic spices makes these dumplings irresistible. They are the perfect comfort food for January, as they can be enjoyed as a snack or a main meal. Making dumplings from scratch can be a fun family activity, and no matter how you cook them—boiled, steamed, or pan-fried—they’ll be the highlight of your winter meals.

January Chinese Braised Pork Belly Recipes

Braised pork belly, or “Hong Shao Rou,” is a rich and flavorful dish that is both hearty and indulgent. The pork belly is slow-cooked in a mixture of soy sauce, sugar, and spices until it becomes tender and caramelized, creating a melt-in-your-mouth experience. This dish is perfect for January’s colder months, as it is warming and filling. The sweetness of the sauce balances the richness of the pork belly, making it a favorite in many Chinese households, particularly during festive seasons. The dish is often served with steamed rice, allowing the savory sauce to soak into the rice.

Ingredients:

• 500g pork belly (cut into 2-inch pieces)
• 2 tablespoons vegetable oil
• 3 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon sugar
• 1 tablespoon rice wine
• 1-2 star anise
• 2-3 slices ginger
• 1 cinnamon stick
• 2 tablespoons water
• Steamed rice (for serving)

Method:

1. Heat the vegetable oil in a large pan or wok over medium-high heat. Add the pork belly pieces and sear them on all sides until they’re browned and slightly crispy.
2. Once the pork is seared, add the ginger slices and cook for another 2 minutes until fragrant.
3. Add the soy sauce, dark soy sauce, sugar, rice wine, star anise, and cinnamon stick to the pan. Stir to coat the pork belly evenly.
4. Pour in the water, cover the pan, and reduce the heat to low. Let it simmer for 1-1.5 hours, or until the pork belly is tender and the sauce has thickened to a glossy consistency.
5. Taste the sauce and adjust the seasoning if necessary (adding more sugar for sweetness or soy sauce for saltiness).
6. Serve the braised pork belly hot, accompanied by steamed rice to soak up the delicious sauce.

Braised pork belly is a dish that showcases the art of slow cooking. The tender pork, infused with a rich, flavorful sauce, is perfect for enjoying on a cold winter’s day. The dish’s balance of savory and sweet flavors makes it a favorite in Chinese cuisine, and it’s sure to be a hit in any household. When paired with steamed rice, it becomes a satisfying meal that warms both the body and soul—ideal for the chilly days of January.

January Chinese Beef with Broccoli Recipes

Beef with broccoli is a quintessential Chinese stir-fry dish, known for its tender slices of beef and crisp broccoli coated in a savory sauce. It’s a quick and healthy dish that’s perfect for the busy days of January when you need something satisfying and nutritious. The combination of beef and broccoli provides a rich flavor and texture contrast, while the sauce made from soy sauce, oyster sauce, and a touch of sugar brings depth and umami to every bite. This dish can be served with rice, making it a complete meal in itself.

Ingredients:

• 300g beef (flank steak or sirloin, thinly sliced)
• 1 large head of broccoli (cut into florets)
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 2 tablespoons vegetable oil
• 2 cloves garlic (minced)
• 1 teaspoon ginger (minced)
• 1/4 cup water or beef broth

Method:

1. In a small bowl, mix the soy sauce, oyster sauce, hoisin sauce, sugar, and cornstarch together. Stir until the sugar dissolves and set aside.
2. Heat a wok or large skillet over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, add the beef slices and stir-fry for 2-3 minutes until browned but not fully cooked. Remove the beef from the wok and set it aside.
3. In the same pan, add the remaining oil and sauté the minced garlic and ginger until fragrant (about 30 seconds).
4. Add the broccoli florets to the pan and stir-fry for 3-4 minutes until they begin to soften but still retain their crunch.
5. Return the beef to the wok, along with the sauce mixture and water (or beef broth). Stir everything together and cook for another 2-3 minutes, until the sauce thickens and the beef is cooked through.
6. Serve the beef with broccoli hot, over a bed of steamed rice.

Beef with broccoli is an excellent choice for a quick and nutritious meal. The tender beef pairs perfectly with the crisp, vibrant broccoli, creating a dish that’s satisfying and full of flavor. The savory sauce ties everything together, making each bite deliciously balanced. This dish is not only easy to prepare but also versatile enough to be enjoyed during the busy days of January when you need a hearty and comforting meal in no time.

January Chinese Kung Pao Chicken Recipes

Kung Pao chicken is a classic Chinese dish known for its spicy, savory, and slightly sweet flavors. The dish features tender chicken stir-fried with peanuts, vegetables, and a flavorful sauce made from soy sauce, rice vinegar, and sugar. Its origins can be traced back to Sichuan province, where the use of dried chili peppers and Sichuan peppercorns adds a delightful numbing heat to the dish. Kung Pao chicken is perfect for those looking to warm up during the colder days of January with a dish that combines spice, crunch, and umami.

Ingredients:

• 300g chicken breast (cut into bite-sized cubes)
• 1/4 cup unsalted peanuts (roasted)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 3-4 dried red chilies (adjust for spice level)
• 1 teaspoon Sichuan peppercorns
• 2 tablespoons vegetable oil
• 1 tablespoon ginger (minced)
• 2 cloves garlic (minced)
• 1/4 cup bell pepper (chopped)
• 1/4 cup onion (chopped)

Method:

1. In a small bowl, mix the soy sauce, rice vinegar, sugar, and cornstarch to create the sauce. Stir until the sugar and cornstarch dissolve and set aside.
2. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken cubes and cook for 5-7 minutes until golden brown and cooked through. Remove the chicken and set aside.
3. In the same pan, add the remaining oil. Sauté the dried red chilies, Sichuan peppercorns, ginger, and garlic for 1-2 minutes until fragrant.
4. Add the chopped bell pepper and onion to the wok, stir-fry for another 2-3 minutes until softened.
5. Return the cooked chicken to the pan, and pour in the sauce. Stir everything together until the sauce thickens and coats the chicken evenly.
6. Add the roasted peanuts and stir for another minute.
7. Serve the Kung Pao chicken hot, with steamed rice or noodles.

Kung Pao chicken is a fantastic dish for those who love bold, spicy flavors. The balance of heat from the chili peppers and numbing Sichuan peppercorns, combined with the sweetness from the sauce and the crunch of peanuts, makes this dish a flavorful favorite. It’s perfect for January when you need a dish that not only satisfies your taste buds but also keeps you warm and energized through the colder months. Serve it with rice or noodles for a complete, comforting meal.

January Chinese Sweet and Sour Pork Recipes

Sweet and sour pork is a beloved Chinese dish that combines the rich flavor of crispy pork with a tangy sauce made from vinegar, sugar, and ketchup. The sweet and sour sauce creates a perfect balance of flavors that make this dish a favorite in many Chinese-American restaurants. The pork is lightly battered and fried, offering a satisfying crunch, while the sauce adds a glossy finish that coats each piece of meat perfectly. This dish is a great choice for a hearty and flavorful meal during the cold days of January.

Ingredients:

• 400g pork tenderloin (cut into bite-sized cubes)
• 1/2 cup cornstarch (for coating)
• 1/2 cup all-purpose flour
• 1 egg (beaten)
• 1 cup vegetable oil (for frying)
• 1/2 onion (chopped)
• 1/2 bell pepper (chopped)
• 1/2 cup pineapple chunks (fresh or canned)

For the sauce:

• 1/4 cup rice vinegar
• 1/4 cup sugar
• 3 tablespoons ketchup
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch (mixed with 2 tablespoons water to make a slurry)

Method:

1. Prepare the pork by mixing the cornstarch and flour in a bowl. Dip each pork cube into the beaten egg and then coat it in the cornstarch-flour mixture.
2. Heat the vegetable oil in a deep fryer or large skillet over medium-high heat. Fry the pork cubes in batches for 3-4 minutes, until golden brown and crispy. Remove and set aside on paper towels to drain excess oil.
3. In a separate pan, heat a tablespoon of oil over medium heat and sauté the chopped onion and bell pepper for 2-3 minutes until tender.
4. Add the pineapple chunks and cook for another minute.
5. In a small bowl, combine the rice vinegar, sugar, ketchup, soy sauce, and cornstarch slurry. Stir until the sugar dissolves. Pour the sauce into the pan with the vegetables and bring to a simmer until it thickens.
6. Add the fried pork cubes into the sauce and toss to coat evenly.
7. Serve the sweet and sour pork hot, with steamed rice.

Sweet and sour pork is a delicious and comforting dish that brings together the perfect balance of tangy, sweet, and savory flavors. The crispy pork coated in a rich, glossy sauce makes every bite a delightful treat. It’s an ideal dish for January when you’re craving something flavorful and satisfying. Serve it alongside steamed rice, and you have a meal that will brighten up any cold winter day. This dish is sure to be a hit with family and friends alike.

January Chinese Lemon Chicken Recipes

Lemon chicken is a refreshing and tangy dish that perfectly balances savory chicken with a sweet and citrusy lemon sauce. This dish is known for its light yet flavorful taste, making it a great option for the cold days of January when you want something both bright and satisfying. The chicken is coated in a crispy batter and served in a zesty lemon sauce, offering a delicious contrast between crunch and sauce. With just a handful of ingredients, you can make a delicious, restaurant-quality dish right at home.

Ingredients:

• 400g boneless chicken breast (cut into bite-sized pieces)
• 1/2 cup cornstarch (for coating)
• 1 egg (beaten)
• 1 tablespoon vegetable oil
• 1/4 cup lemon juice (freshly squeezed)
• 2 tablespoons sugar
• 1 tablespoon soy sauce
• 1/4 cup water
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch (mixed with 1 tablespoon water for slurry)
• Lemon zest (for garnish)

Method:

1. Prepare the chicken by dipping each piece in the beaten egg, then coating it in cornstarch.
2. Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches for 3-4 minutes until golden and crispy. Remove and set aside.
3. In a separate pan, combine the lemon juice, sugar, soy sauce, water, and rice vinegar. Bring to a simmer and stir until the sugar dissolves.
4. Add the cornstarch slurry to the pan and cook for another minute, allowing the sauce to thicken.
5. Add the fried chicken pieces to the sauce and toss to coat evenly.
6. Serve the lemon chicken hot, garnished with lemon zest, alongside steamed rice.

Lemon chicken is a vibrant and tangy dish that brings a burst of freshness to any winter meal. The crispy chicken combined with the sweet and sour lemon sauce creates a satisfying contrast that will delight your taste buds. Perfect for a quick weeknight dinner or a special meal for family and friends, this dish provides a nice balance to the heavier comfort foods often consumed during January. It’s light, refreshing, and full of flavor—ideal for a hearty yet refreshing dinner.

January Chinese Mapo Tofu Recipes

Mapo tofu is a beloved dish from Sichuan cuisine that offers a wonderful mix of spicy, savory, and slightly numbing flavors. The soft tofu absorbs a rich sauce made with fermented bean paste, chili paste, and Sichuan peppercorns, creating a dish that is both comforting and fiery. Traditionally served with minced pork or beef, this dish is an excellent choice for a warm, hearty meal during the chilly January months. The numbing heat from the Sichuan peppercorns adds a unique twist to this classic Chinese dish.

Ingredients:

• 300g soft tofu (cubed)
• 100g ground pork (or beef)
• 2 tablespoons vegetable oil
• 2 cloves garlic (minced)
• 1 tablespoon ginger (minced)
• 2 tablespoons soy sauce
• 1 tablespoon rice wine
• 1 tablespoon chili paste (adjust for spice level)
• 1 tablespoon fermented bean paste
• 1 teaspoon Sichuan peppercorns (crushed)
• 1 teaspoon sugar
• 1/4 cup chicken or vegetable broth
• 1 tablespoon cornstarch (mixed with 2 tablespoons water to make a slurry)

Method:

1. Heat vegetable oil in a wok or large skillet over medium heat. Add the minced garlic and ginger, cooking until fragrant (about 30 seconds).
2. Add the ground pork and cook until browned, breaking it up as it cooks.
3. Stir in the soy sauce, rice wine, chili paste, fermented bean paste, and crushed Sichuan peppercorns. Cook for 2-3 minutes to allow the flavors to combine.
4. Add the tofu cubes and sugar, gently stirring to coat the tofu with the sauce.
5. Pour in the chicken or vegetable broth, and bring the mixture to a simmer.
6. Add the cornstarch slurry to the pan and stir until the sauce thickens.
7. Serve the Mapo tofu hot, with steamed rice.

Mapo tofu is an iconic dish that brings the perfect blend of heat, umami, and numbing spice to your plate. The tender tofu soaks up the rich, spicy sauce, creating a satisfying, flavorful meal. Ideal for those who enjoy bold, spicy flavors, Mapo tofu is a fantastic way to warm up during the chilly January months. It’s also easy to customize by adjusting the spice level to your preference. Served with rice, this dish is a comforting, filling, and aromatic meal that will surely become a favorite.

January Chinese Hot and Sour Soup Recipes

Hot and sour soup is a popular Chinese dish that delivers a perfect balance of heat and acidity. Its complex flavor profile comes from a combination of ingredients like vinegar, soy sauce, chili paste, and a variety of mushrooms and vegetables. This soup is both comforting and revitalizing, offering a warm, spicy base that’s perfect for chilly January days. The tofu and bamboo shoots add texture, while the broth’s richness makes it a soothing dish to enjoy as an appetizer or main course.

Ingredients:

• 4 cups chicken or vegetable broth
• 200g firm tofu (cut into strips)
• 1/4 cup bamboo shoots (julienned)
• 1/2 cup shiitake mushrooms (sliced)
• 1/4 cup wood ear mushrooms (sliced)
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon chili paste (adjust to taste)
• 1 teaspoon sugar
• 1/4 teaspoon white pepper
• 1 tablespoon cornstarch (mixed with 2 tablespoons water)
• 1 egg (beaten)
• 2 green onions (chopped, for garnish)

Method:

1. In a large pot, bring the chicken or vegetable broth to a simmer over medium heat.
2. Add the tofu, bamboo shoots, shiitake mushrooms, and wood ear mushrooms to the pot. Let it simmer for about 5-7 minutes until the vegetables are tender.
3. Stir in the soy sauce, rice vinegar, chili paste, sugar, and white pepper. Taste and adjust the seasoning if needed.
4. Add the cornstarch slurry and stir until the soup thickens.
5. Slowly drizzle the beaten egg into the soup while stirring gently to create egg ribbons.
6. Serve the hot and sour soup hot, garnished with chopped green onions.

Hot and sour soup is a versatile and flavorful dish that perfectly captures the balance of heat and tanginess, making it ideal for warming up during January’s cold weather. The combination of earthy mushrooms, soft tofu, and the spicy, sour broth makes this soup satisfying and nourishing. It’s also a great way to introduce more vegetables into your meal, as it’s filled with nutritious ingredients. Whether you serve it as a starter or a light main course, hot and sour soup is sure to warm you from the inside out and become a staple in your winter meal rotation.

January Chinese Beef and Broccoli Recipes

Beef and broccoli is a classic Chinese-American dish that combines tender slices of beef with fresh, crisp broccoli, all tossed in a savory soy-based sauce. It’s an easy-to-make dish that brings together simple ingredients but delivers a bold flavor profile. The rich sauce is slightly sweet and savory, making it a crowd-pleaser for family dinners or weeknight meals. In January, when you want something hearty but not too heavy, this beef and broccoli recipe is the perfect go-to meal that’s filling and comforting.

Ingredients:

• 300g beef sirloin (sliced thinly against the grain)
• 2 tablespoons vegetable oil
• 1 tablespoon ginger (minced)
• 3 cloves garlic (minced)
• 2 cups broccoli florets (steamed or blanched)
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon rice wine
• 1 tablespoon sugar
• 1/2 teaspoon cornstarch (mixed with 2 tablespoons water)
• 1/4 teaspoon sesame oil
• Cooked rice (for serving)

Method:

1. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and ginger, stir-frying for about 30 seconds until fragrant.
2. Add the sliced beef to the skillet, stirring constantly to cook evenly for 3-4 minutes until browned.
3. While the beef is cooking, steam or blanch the broccoli florets until tender but still vibrant green.
4. In a bowl, whisk together the soy sauce, oyster sauce, rice wine, sugar, and cornstarch slurry.
5. Pour the sauce over the beef and stir to coat the meat. Cook for an additional 2-3 minutes until the sauce thickens.
6. Add the broccoli to the skillet, tossing everything together until well coated in the sauce. Drizzle with sesame oil for added flavor.
7. Serve the beef and broccoli hot over steamed rice.

Beef and broccoli is a classic dish that never goes out of style. The tender beef combined with the slightly bitter broccoli and savory sauce creates a delicious balance of flavors that’s perfect for a January meal. The sweetness of the sauce complements the richness of the beef, while the broccoli adds a fresh, vibrant touch. Quick and simple, this dish is both filling and nutritious, making it a great option for a satisfying weeknight dinner that can easily be made in under 30 minutes.

January Chinese Shrimp Fried Rice Recipes

Shrimp fried rice is a delicious and versatile dish that’s perfect for using up leftover rice and transforming it into a flavorful meal. With succulent shrimp, a medley of vegetables, and a savory soy-based sauce, this dish is a quick yet satisfying option for a busy January evening. The key to making great fried rice is to use cold, day-old rice, which helps prevent the dish from becoming too mushy. This recipe allows you to enjoy the tastes of a Chinese takeout favorite right in your own kitchen.

Ingredients:

• 1 cup shrimp (peeled and deveined)
• 2 cups cold, day-old rice
• 1/2 cup peas and carrots (frozen or fresh)
• 1/4 cup green onions (chopped)
• 2 eggs (beaten)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon oyster sauce (optional)
• 2 tablespoons vegetable oil
• 1 tablespoon garlic (minced)
• Salt and pepper to taste

Method:

1. Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil.
2. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and are fully cooked. Remove from the pan and set aside.
3. In the same pan, add the remaining vegetable oil and sauté the minced garlic for 30 seconds until fragrant.
4. Add the peas and carrots to the pan and cook for another 2 minutes until they are heated through.
5. Push the vegetables to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix them with the vegetables.
6. Add the cold rice to the pan, breaking up any clumps. Stir to combine with the eggs and vegetables.
7. Return the cooked shrimp to the pan and drizzle with soy sauce, sesame oil, and oyster sauce (if using). Stir to combine everything well.
8. Season with salt and pepper to taste, and garnish with chopped green onions. Serve hot.

Shrimp fried rice is an easy, customizable, and flavorful meal that makes the most of leftover ingredients. Whether you’re using shrimp or another protein, it’s a perfect way to create a satisfying and quick dinner. The combination of the delicate shrimp, savory soy sauce, and the crunchy vegetables creates a dish that’s both comforting and well-balanced. Ideal for a busy January evening, this fried rice can be prepared in under 30 minutes, making it a perfect weeknight meal that everyone will love.

January Chinese Sweet and Sour Pork Recipes

Sweet and sour pork is one of the most iconic dishes in Chinese-American cuisine, known for its bright, tangy sauce that beautifully coats crispy chunks of pork. The balance between the sweetness of pineapple, bell peppers, and the tartness of vinegar creates a delicious contrast in flavor. This dish is often served with a side of steamed rice and is perfect for winter months when you’re craving something both comforting and light with a touch of sweetness to brighten the cold days.

Ingredients:

• 500g pork tenderloin (cut into bite-sized pieces)
• 1 egg (beaten)
• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 1 tablespoon vegetable oil (for frying)
• 1/2 cup pineapple chunks (with juice)
• 1 red bell pepper (cut into chunks)
• 1/2 onion (cut into chunks)
• 2 tablespoons soy sauce
• 1/4 cup rice vinegar
• 1/4 cup sugar
• 2 tablespoons ketchup
• 1/4 cup water
• 1 tablespoon cornstarch (for slurry)
• Salt and pepper to taste

Method:

1. In a bowl, combine the cornstarch and flour. Dip each piece of pork into the beaten egg, then coat in the cornstarch and flour mixture.
2. Heat vegetable oil in a deep skillet or wok over medium-high heat. Fry the pork pieces in batches for 4-5 minutes until crispy and golden brown. Remove and set aside.
3. In a separate pan, combine the soy sauce, rice vinegar, sugar, ketchup, and water. Bring to a simmer, stirring to dissolve the sugar.
4. Add the pineapple chunks, red bell pepper, and onion to the sauce. Let it simmer for 2-3 minutes until the vegetables are tender.
5. Mix the cornstarch with a little water to create a slurry, then add it to the sauce to thicken. Stir until the sauce reaches your desired consistency.
6. Add the fried pork pieces to the sauce and toss gently to coat. Serve hot with steamed rice.

Sweet and sour pork is the epitome of Chinese-American comfort food, offering the perfect balance of sweet, tangy, and savory. The crispy pork is coated in a flavorful sauce that brings a burst of sweetness from the pineapple and a hint of tang from the vinegar. Ideal for a winter dinner, this dish is both filling and satisfying, yet not too heavy. Whether you’re preparing it for a family meal or a special occasion, sweet and sour pork is sure to delight everyone at the table with its deliciously balanced flavors.

January Chinese Hot and Sour Soup Recipes

Hot and sour soup is a classic dish in Chinese cuisine, known for its robust flavors and comforting qualities. The combination of spicy and tangy notes makes it a perfect choice for colder months like January. This hearty soup features earthy mushrooms, tender tofu, and bamboo shoots, all simmered in a savory broth with vinegar and white pepper providing the hot and sour kick. It’s a warm, satisfying bowl of soup that offers both depth and complexity in every spoonful.

Ingredients:

• 200g shiitake mushrooms (sliced)
• 200g tofu (firm, cubed)
• 1/2 cup bamboo shoots (sliced)
• 1/4 cup wood ear mushrooms (optional, soaked and sliced)
• 6 cups chicken or vegetable broth
• 2 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1 teaspoon white pepper
• 1/4 teaspoon chili paste (adjust to taste)
• 1 tablespoon cornstarch (mixed with 2 tablespoons water)
• 1 egg (beaten)
• 1 tablespoon sesame oil
• 2 tablespoons green onions (chopped, for garnish)
• 1 tablespoon cilantro (optional, for garnish)

Method:

1. In a large pot, bring the chicken or vegetable broth to a simmer over medium heat.
2. Add the shiitake mushrooms, bamboo shoots, wood ear mushrooms (if using), and tofu to the pot. Cook for 5-7 minutes until the mushrooms are tender.
3. Stir in the soy sauce, rice vinegar, white pepper, and chili paste. Adjust the seasoning to your taste, adding more vinegar or pepper if desired.
4. Mix the cornstarch with water to form a slurry, then slowly pour it into the simmering soup, stirring constantly until the soup thickens slightly.
5. Reduce the heat and slowly pour in the beaten egg, stirring gently to create egg ribbons in the soup.
6. Drizzle in the sesame oil and stir to combine.
7. Garnish with chopped green onions and cilantro before serving.

Hot and sour soup is the perfect comfort food for chilly January evenings, offering a satisfying blend of spicy, sour, and savory flavors. The mushrooms and tofu provide a hearty texture, while the vinegar and white pepper add the signature “hot” and “sour” kick. This soup is both nourishing and flavorful, making it a great choice for warming up during the colder months. Whether you’re enjoying it as an appetizer or a main dish, hot and sour soup is sure to become a winter favorite in your home.

January Chinese Kung Pao Chicken Recipes

Kung Pao chicken is a beloved Chinese dish that’s perfect for January when you crave something flavorful and satisfying. This stir-fry dish features tender chicken, peanuts, and vegetables, all coated in a savory-sweet sauce that balances heat and umami. The addition of Sichuan peppercorns gives the dish its signature numbing spiciness, making it a popular choice for spice lovers. It’s easy to make and can be prepared in less than 30 minutes, making it an ideal weeknight dinner.

Ingredients:

• 500g chicken breast (cut into bite-sized cubes)
• 1/4 cup unsalted roasted peanuts
• 1 red bell pepper (diced)
• 1/2 onion (diced)
• 3 cloves garlic (minced)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon sugar
• 1 tablespoon Chinese cooking wine (or dry sherry)
• 2 teaspoons Sichuan peppercorns (optional)
• 2-3 dried red chilies (adjust to taste)
• 1 tablespoon vegetable oil
• 2 teaspoons cornstarch mixed with 2 tablespoons water (for thickening)

Method:

1. In a bowl, mix the chicken cubes with 1 tablespoon soy sauce and 1 tablespoon rice vinegar. Let it marinate for about 10-15 minutes.
2. In a small bowl, whisk together the remaining soy sauce, hoisin sauce, sugar, Chinese cooking wine, and cornstarch slurry. Set aside.
3. Heat vegetable oil in a wok or large skillet over medium-high heat. Add the Sichuan peppercorns and dried red chilies, stir-frying for 1 minute until fragrant.
4. Add the marinated chicken and stir-fry for 4-5 minutes until cooked through and slightly browned.
5. Add the garlic, red bell pepper, and onion to the wok and stir-fry for another 2 minutes until the vegetables are tender.
6. Pour the sauce over the chicken and vegetables, stirring to coat everything evenly.
7. Add the roasted peanuts and stir until well combined.
8. Serve hot with steamed rice.

Kung Pao chicken is a bold and satisfying dish that combines savory, sweet, and spicy elements in perfect harmony. The crunchy peanuts add a delightful texture, while the Sichuan peppercorns bring a unique numbing spice to the dish. This recipe captures all the flavors you love about Kung Pao chicken in a quick, easy stir-fry that’s perfect for a cozy January dinner. The balance of heat, sweet, and salty makes this dish a standout choice for anyone who loves flavorful Chinese cuisine.

January Chinese Sweet Sesame Balls Recipes

Sweet sesame balls, also known as “Jian Dui,” are a popular Chinese dessert often enjoyed during the Lunar New Year but are perfect for January as a comforting treat. These crispy, golden brown rice flour balls are filled with a sweet red bean paste or lotus seed paste and rolled in sesame seeds for an added crunch. The chewy, warm interior and the crispy exterior make these sesame balls a delightful dessert that’s sure to satisfy any sweet tooth.

Ingredients:

• 1 cup glutinous rice flour
• 1/4 cup sugar
• 1/2 cup warm water
• 1/2 cup red bean paste (or lotus seed paste)
• 1/2 cup sesame seeds (white or black)
• Vegetable oil (for frying)

Method:

1. In a large bowl, combine the glutinous rice flour and sugar. Gradually add the warm water, stirring until a dough forms. If the dough is too sticky, add a bit more rice flour until it’s manageable.
2. Divide the dough into small balls, each about the size of a ping pong ball.
3. Flatten each dough ball in your palm and place about 1 teaspoon of red bean paste in the center. Carefully seal the dough around the filling to form a smooth ball.
4. Roll each ball in sesame seeds until fully coated.
5. Heat vegetable oil in a deep pan or wok over medium-high heat. Once the oil reaches about 350°F (175°C), carefully lower the sesame balls into the oil, a few at a time. Fry for 4-5 minutes, turning occasionally until the sesame balls are golden brown and crispy.
6. Remove from oil and drain on paper towels.

Sweet sesame balls are a beloved Chinese dessert that offer a satisfying combination of chewy, crispy, and sweet textures. The nutty sesame seeds complement the sweet red bean paste, making each bite a delightful treat. These sesame balls are perfect for warming up during the chilly January days and are a fun dessert to make for family gatherings or celebrations. Whether you enjoy them as a sweet snack or a dessert after a meal, these golden, crispy treats will leave everyone wanting more.

Note: More recipes are coming soon!