50+ Delicious Dutch Oven Chinese Recipes for Comforting Meals

If you’re a fan of Chinese cuisine and love the convenience of one-pot cooking, you’re in for a treat!

The Dutch oven is a versatile kitchen tool that can elevate your Chinese dishes, whether you’re making a rich braise, a flavorful stir-fry, or a comforting soup.
The beauty of cooking with a Dutch oven lies in its ability to evenly distribute heat, ensuring that all the ingredients come together in perfect harmony.

In this blog, we’ll introduce you to over 50 delicious Chinese recipes that you can easily make in your Dutch oven, ranging from savory beef and chicken dishes to flavorful vegetable stews and light soups.

Whether you’re a seasoned chef or a beginner in the kitchen, these recipes will guide you through crafting mouthwatering Chinese meals at home.

Get ready to discover new family favorites and impress your loved ones with dishes that are both authentic and effortless.

50+ Delicious Dutch Oven Chinese Recipes for Comforting Meals

With these 50+ Dutch oven Chinese recipes, you’ll never run out of new and exciting meals to prepare.

The Dutch oven’s ability to lock in flavor and maintain tenderness makes it the perfect tool for creating hearty, satisfying Chinese dishes that will have your taste buds dancing

From tender braised meats to crisp stir-fries, these recipes offer a wide variety of options that suit every occasion.

The next time you’re in the mood for a flavorful Chinese meal, look no further than your Dutch oven—it’s time to cook up something truly special!

Whether you’re cooking for a crowd or enjoying a cozy dinner at home, these recipes are sure to make every meal a memorable one.

Dutch Oven Chinese Beef Stew

This Chinese-style beef stew is a flavorful, hearty dish, perfect for a comforting meal. Cooked slowly in a Dutch oven, the beef becomes tender and infused with the aromatic spices of star anise, cinnamon, and soy sauce. It’s an excellent dish for a chilly evening or for impressing guests with your culinary skills.

Ingredients:

• 2 lbs beef chuck, cut into chunks
• 1 onion, sliced
• 4 cloves garlic, minced
• 2-inch piece of ginger, sliced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 2 star anise
• 1 cinnamon stick
• 4 cups beef broth
• 3 carrots, sliced
• 1 potato, diced
• 2 tbsp vegetable oil
• 1 tbsp cornstarch (optional, for thickening)
• Salt and pepper to taste

Instructions:

1. Heat the vegetable oil in the Dutch oven over medium-high heat. Add the beef chunks and brown them on all sides. Remove the beef and set it aside.
2. In the same pot, add the sliced onion, garlic, and ginger. Sauté until the onions are softened and fragrant.
3. Return the beef to the pot. Add soy sauce, rice vinegar, brown sugar, star anise, cinnamon stick, and beef broth. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2 hours, or until the beef is tender.
5. Add the carrots and potatoes to the Dutch oven. Cover and cook for another 30 minutes, until the vegetables are tender.
6. If you prefer a thicker broth, mix cornstarch with a little water and stir it into the stew. Simmer for another 5 minutes.
7. Season with salt and pepper to taste, then serve hot.

This Dutch oven Chinese beef stew is a beautifully rich and satisfying dish that brings together the comforting flavors of tender beef, earthy vegetables, and aromatic spices. It’s a wonderful meal for a family dinner or special occasion, and the slow cooking method ensures deep, complex flavors. Serve it over steamed rice for a complete and hearty meal.

Dutch Oven Chinese Chicken with Mushrooms

This flavorful Chinese chicken with mushrooms recipe is perfect for those who love tender chicken paired with earthy mushrooms in a savory broth. Cooking the chicken in a Dutch oven allows it to absorb all the flavors of the ingredients, resulting in a dish that is both aromatic and mouthwatering.

Ingredients:

• 4 bone-in chicken thighs, skin-on
• 1 tbsp vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 tbsp rice wine
• 2 cups chicken broth
• 1 tbsp brown sugar
• 1 tbsp cornstarch (optional)
• 1 cup shiitake mushrooms, sliced
• 1 cup button mushrooms, sliced
• 2 tbsp scallions, chopped for garnish

Instructions:

1. Heat the vegetable oil in the Dutch oven over medium-high heat. Brown the chicken thighs on both sides, then remove and set aside.
2. In the same pot, sauté the onion, garlic, and ginger until fragrant and softened.
3. Add the soy sauce, oyster sauce, rice wine, chicken broth, and brown sugar. Stir to combine and bring to a simmer.
4. Return the chicken to the pot, skin-side up, and cover. Reduce heat to low and simmer for 45 minutes to an hour, or until the chicken is fully cooked and tender.
5. Add the mushrooms to the pot and cook for an additional 10 minutes, or until they release their moisture and become tender.
6. For a thicker sauce, mix cornstarch with a bit of water and stir into the sauce. Simmer for another 5 minutes until it thickens.
7. Garnish with chopped scallions and serve hot.

This dish combines tender chicken with the umami depth of mushrooms and a rich, flavorful broth. The Dutch oven ensures that the chicken cooks slowly and evenly, allowing the flavors to meld beautifully. It’s a savory, satisfying meal that can be served on its own or with a side of rice for an extra hearty dish.

Dutch Oven Chinese Braised Pork Belly

Chinese braised pork belly is a decadent dish that combines tender, melt-in-your-mouth pork with a savory and slightly sweet sauce. The Dutch oven is perfect for braising the pork, as it evenly distributes heat and allows the pork belly to cook low and slow, absorbing the flavors of soy sauce, hoisin, and spices.

Ingredients:

• 2 lbs pork belly, cut into 2-inch cubes
• 1 tbsp vegetable oil
• 4 cloves garlic, smashed
• 2-inch piece of ginger, sliced
• 1 onion, chopped
• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 cinnamon stick
• 2 star anise
• 2 cups water or chicken broth
• 1 tbsp cornstarch (optional, for thickening)
• Chopped scallions for garnish

Instructions:

1. Heat the vegetable oil in the Dutch oven over medium-high heat. Brown the pork belly cubes on all sides. Remove the pork and set aside.
2. In the same pot, add garlic, ginger, and onion, and sauté until softened and aromatic.
3. Stir in the soy sauce, hoisin sauce, rice vinegar, sugar, cinnamon stick, star anise, and water or broth. Bring the mixture to a boil.
4. Return the pork belly to the pot and reduce the heat to low. Cover and simmer for 2 hours, stirring occasionally, until the pork is tender and the sauce has thickened.
5. If you want a thicker sauce, mix cornstarch with a little water and add it to the pot, simmering for another 5 minutes until thickened.
6. Serve the pork belly with rice and garnish with chopped scallions.

Chinese braised pork belly is a rich, flavorful dish with a perfect balance of savory, sweet, and aromatic flavors. The slow braising method in a Dutch oven results in incredibly tender pork that practically melts in your mouth. This dish is a fantastic centerpiece for a meal and pairs wonderfully with steamed rice, making it a comforting, satisfying choice for any occasion.

Dutch Oven Chinese Sweet and Sour Pork

Sweet and sour pork is a classic Chinese dish that is known for its perfect balance of flavors: tangy, sweet, and savory. In this recipe, the pork is tender and juicy, and the sauce is rich and vibrant. Cooking the dish in a Dutch oven ensures the pork stays moist, while the sauce becomes thick and flavorful, making it a delightful meal for any occasion.

Ingredients:

• 1 lb pork tenderloin, cut into 1-inch cubes
• 1 egg, beaten
• 1/2 cup cornstarch
• 2 tbsp vegetable oil
• 1 onion, sliced
• 1 bell pepper, chopped
• 1 carrot, sliced thin
• 1/2 cup pineapple chunks
• 1/4 cup white vinegar
• 1/4 cup ketchup
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
• Salt to taste
• Chopped green onions for garnish

Instructions:

1. Toss the pork cubes in the beaten egg, then coat them in cornstarch. Shake off any excess cornstarch.
2. Heat the vegetable oil in a Dutch oven over medium-high heat. Fry the pork pieces in batches until golden brown and crispy. Remove and set aside.
3. In the same pot, add the onion, bell pepper, and carrot. Sauté for 2-3 minutes until they begin to soften.
4. Add the pineapple chunks, vinegar, ketchup, soy sauce, and brown sugar to the pot. Stir well and bring to a simmer.
5. Return the pork to the pot and mix well, allowing the sauce to coat the pork evenly.
6. Stir in the cornstarch-water mixture to thicken the sauce, then let it cook for 3-5 more minutes, until the sauce has thickened.
7. Season with salt to taste and garnish with chopped green onions before serving.

This Dutch oven sweet and sour pork is a perfect balance of tangy and sweet flavors that bring this beloved Chinese dish to life. The tender pork, crisp vegetables, and thick sauce make it a satisfying and flavorful meal. Serve it over steamed rice for a delightful and complete dinner, making it a perfect option for a family meal or special gatherings.

Dutch Oven Chinese Lemon Chicken

Lemon chicken is a zesty and refreshing dish that’s loved for its bright citrusy flavor and tender chicken. The Dutch oven allows the chicken to cook slowly, absorbing the lemon and ginger flavors, while keeping the meat juicy and tender. This dish is both tangy and savory, making it an easy-to-make favorite for family dinners.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp vegetable oil
• 1/2 cup chicken broth
• 1/4 cup soy sauce
• 3 tbsp fresh lemon juice
• 2 tbsp sugar
• 2-inch piece of ginger, minced
• 2 cloves garlic, minced
• 1 tbsp cornstarch (optional for thickening)
• Zest of 1 lemon
• Salt and pepper to taste
• Chopped cilantro for garnish

Instructions:

1. Heat the vegetable oil in the Dutch oven over medium-high heat. Season the chicken breasts with salt and pepper, then brown them in the Dutch oven for 3-4 minutes per side, until golden. Remove the chicken and set aside.
2. In the same pot, add the ginger and garlic, sautéing for 1-2 minutes until fragrant.
3. Stir in the chicken broth, soy sauce, lemon juice, sugar, and lemon zest. Bring the mixture to a simmer.
4. Return the chicken breasts to the pot, cover, and reduce the heat to low. Simmer for 20-25 minutes until the chicken is fully cooked.
5. If you prefer a thicker sauce, mix cornstarch with a little water and stir into the sauce. Cook for an additional 5 minutes until the sauce has thickened.
6. Garnish with chopped cilantro and serve with steamed rice.

Chinese lemon chicken is a flavorful dish that pairs the bright, tangy citrus notes with tender, juicy chicken. The Dutch oven technique ensures that the chicken absorbs the delicious lemony sauce while staying moist and flavorful. This dish is a great choice for a lighter, yet satisfying meal, and it pairs perfectly with a bowl of rice or noodles.

Dutch Oven Chinese Eggplant in Garlic Sauce

This Chinese eggplant in garlic sauce is a savory, slightly spicy dish that highlights the tender texture of eggplant, cooked in a rich, flavorful garlic sauce. The Dutch oven method helps cook the eggplant evenly, allowing it to soak up the sauce and become soft and melt-in-your-mouth delicious. It’s a perfect vegetarian option that is full of bold flavors.

Ingredients:

• 2 medium eggplants, cut into 1-inch pieces
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tbsp chili paste (optional for spice)
• 1/4 cup water or vegetable broth
• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
• 2 tbsp chopped green onions for garnish

Instructions:

1. Heat the vegetable oil in the Dutch oven over medium-high heat. Add the eggplant pieces and cook, stirring occasionally, until they begin to brown and soften. Remove the eggplant and set aside.
2. In the same pot, add the garlic and ginger. Sauté for 1-2 minutes, until fragrant.
3. Stir in the soy sauce, rice vinegar, hoisin sauce, chili paste, and water (or broth). Bring the mixture to a simmer.
4. Return the eggplant to the pot and stir to coat with the sauce. Cover and cook for 15-20 minutes, until the eggplant is tender and has absorbed the sauce.
5. If the sauce is too thin, stir in the cornstarch-water mixture and cook for another 3-5 minutes until thickened.
6. Garnish with chopped green onions and serve hot.

This Dutch oven Chinese eggplant in garlic sauce is a delightful vegetarian dish that’s rich in flavor. The combination of soy sauce, hoisin, and garlic creates a savory, slightly sweet sauce that perfectly complements the soft texture of the eggplant. It’s a perfect side dish or a main for anyone looking for a hearty yet light meal. Pair it with steamed rice or noodles for a satisfying meal.

Dutch Oven Chinese Braised Chicken with Potatoes

This Chinese braised chicken with potatoes is a comforting and hearty dish, with tender chicken simmered in a savory, flavorful sauce. The Dutch oven method ensures that both the chicken and potatoes cook evenly, absorbing the depth of the sauce and becoming melt-in-your-mouth tender. It’s a warm, satisfying meal perfect for cooler weather.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tbsp vegetable oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 2-inch piece of ginger, sliced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp rice wine
• 2 tbsp brown sugar
• 2 cups chicken broth
• 4 medium potatoes, peeled and cubed
• 2 tbsp cornstarch (optional for thickening)
• Salt and pepper to taste
• Chopped scallions for garnish

Instructions:

1. Heat the vegetable oil in the Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper and brown them on both sides. Remove the chicken and set it aside.
2. In the same pot, add the onion, garlic, and ginger, and sauté for 3-4 minutes, until softened and fragrant.
3. Stir in the soy sauce, oyster sauce, rice wine, brown sugar, and chicken broth. Bring to a boil.
4. Return the chicken thighs to the pot, skin-side up. Add the cubed potatoes and stir gently.
5. Cover the pot, reduce the heat to low, and simmer for 1 to 1.5 hours, or until the chicken is fully cooked and the potatoes are tender.
6. If the sauce needs thickening, mix the cornstarch with a little water and stir it into the broth. Let it simmer for 5 more minutes.
7. Garnish with chopped scallions and serve hot.

This braised chicken with potatoes in the Dutch oven is a perfect one-pot meal that’s both flavorful and filling. The chicken becomes incredibly tender while the potatoes soak up the rich sauce, making every bite a satisfying experience. This dish pairs wonderfully with steamed rice or crusty bread to soak up the delicious broth, making it a comforting, family-friendly meal.

Dutch Oven Chinese Shrimp with Snow Peas

This Chinese shrimp with snow peas recipe is light, quick, and packed with flavor. The shrimp cooks quickly in a rich, savory sauce made with soy sauce, garlic, and ginger. The snow peas add a fresh, crunchy element that balances the dish beautifully. The Dutch oven ensures that everything cooks evenly and stays tender, making it an ideal weeknight dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 1 onion, thinly sliced
• 4 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp rice wine
• 1/4 cup chicken broth
• 2 cups snow peas, trimmed
• 1 tbsp cornstarch (optional for thickening)
• 1 tsp sesame oil
• Salt and pepper to taste
• Chopped cilantro for garnish

Instructions:

1. Heat the vegetable oil in the Dutch oven over medium-high heat. Add the onion and sauté for 2-3 minutes until softened.
2. Add the garlic and ginger and sauté for an additional minute, until fragrant.
3. Stir in the soy sauce, oyster sauce, rice wine, and chicken broth. Bring to a simmer.
4. Add the shrimp to the pot and cook for 2-3 minutes until they turn pink and are just cooked through.
5. Stir in the snow peas and cook for another 2-3 minutes, until they are tender but still crisp.
6. If you’d like a thicker sauce, mix cornstarch with a little water and stir into the pot. Let the sauce simmer for 2-3 more minutes until thickened.
7. Drizzle with sesame oil, and season with salt and pepper to taste. Garnish with chopped cilantro and serve.

This Chinese shrimp with snow peas is a light, quick, and delicious dish. The shrimp remains tender, while the snow peas offer a refreshing crunch that contrasts beautifully with the savory sauce. Cooked in a Dutch oven, the ingredients meld together to create a harmonious dish that’s both vibrant and satisfying. It’s a perfect option for a weeknight dinner, served over steamed rice or noodles.

Dutch Oven Chinese Mongolian Beef

Chinese Mongolian beef is a popular dish with rich, savory flavors and tender strips of beef. The Dutch oven provides the perfect environment for cooking the beef until it’s melt-in-your-mouth tender and coated in a sweet and salty sauce. It’s a flavorful and indulgent dish that’s easy to prepare and perfect for serving with rice or noodles.

Ingredients:

• 1 lb flank steak, thinly sliced
• 2 tbsp vegetable oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 2 tbsp brown sugar
• 1/2 cup water
• 1 tbsp cornstarch (optional for thickening)
• 2 tbsp sesame oil
• 2 tbsp chopped green onions for garnish
• 1 tsp red pepper flakes (optional for heat)

Instructions:

1. Heat the vegetable oil in the Dutch oven over medium-high heat. Add the sliced beef and cook, stirring frequently, until browned on all sides. Remove the beef and set it aside.
2. In the same pot, add the onion, garlic, and ginger, and sauté for 3-4 minutes until softened and fragrant.
3. Stir in the soy sauce, hoisin sauce, brown sugar, and water. Bring to a simmer.
4. Return the beef to the pot and cook for 5-7 minutes, allowing the sauce to thicken and coat the beef evenly.
5. If you’d like a thicker sauce, mix cornstarch with a little water and stir it into the sauce. Let it simmer for another 2-3 minutes.
6. Drizzle with sesame oil and add red pepper flakes, if desired, for some heat.
7. Garnish with chopped green onions and serve hot.

Mongolian beef is a sweet, savory dish with a rich sauce that beautifully coats tender strips of beef. The Dutch oven method allows the beef to absorb the deep flavors, while the sauce thickens perfectly to give every bite a burst of flavor. This dish pairs wonderfully with steamed rice or noodles and is a great choice for a special dinner or a treat for family and friends.

Dutch Oven Chinese Chicken with Cashews

Chinese chicken with cashews is a delightful stir-fry dish where tender chicken pieces are cooked with crunchy cashews and vibrant vegetables in a savory sauce. The Dutch oven is an ideal cooking vessel for this dish as it helps evenly distribute the heat, ensuring the chicken stays juicy while the cashews remain perfectly roasted. It’s a quick yet flavorful dish that’s perfect for a weeknight dinner.

Ingredients:

• 1 lb boneless, skinless chicken breast, sliced into thin strips
• 1/2 cup roasted cashews
• 2 tbsp vegetable oil
• 1 onion, sliced
• 1 bell pepper, sliced
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1/4 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp rice wine
• 1 tbsp sugar
• 1/2 cup chicken broth
• 1 tbsp cornstarch (optional, for thickening)
• 2 tbsp sesame oil
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions:

1. Heat the vegetable oil in the Dutch oven over medium-high heat. Add the chicken strips, season with salt and pepper, and cook for 5-7 minutes, until browned and cooked through. Remove the chicken and set it aside.
2. In the same pot, add the onion, bell pepper, and carrot. Sauté for 3-4 minutes, until they begin to soften.
3. Add the garlic and ginger, and cook for another minute until fragrant.
4. Stir in the soy sauce, oyster sauce, rice wine, sugar, and chicken broth. Bring to a simmer.
5. Return the chicken to the pot, and add the cashews. Cook for another 3-5 minutes, allowing the sauce to reduce and thicken.
6. If you prefer a thicker sauce, mix cornstarch with a little water and stir it into the sauce. Cook for 2-3 minutes until thickened.
7. Drizzle with sesame oil and garnish with chopped green onions. Serve hot with steamed rice.

This Chinese chicken with cashews is a perfect balance of savory chicken, crunchy cashews, and fresh vegetables, all enveloped in a delicious sauce. The Dutch oven method ensures the chicken stays moist while allowing the flavors to meld beautifully. It’s a quick, easy, and satisfying meal that pairs well with rice and is sure to be a hit at the dinner table.

Dutch Oven Chinese Braised Tofu with Mushrooms

Araised tofu with mushrooms is a comforting vegetarian Chinese dish that combines the soft, smooth texture of tofu with earthy mushrooms in a flavorful, umami-rich sauce. Cooking this dish in a Dutch oven ensures the tofu soaks up all the delicious flavors while maintaining its delicate texture. It’s a great plant-based option for anyone seeking a hearty yet light meal.

Ingredients:

• 1 block firm tofu, pressed and cut into cubes
• 2 tbsp vegetable oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 cup shiitake mushrooms, sliced
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 2 tbsp hoisin sauce
• 1 tbsp brown sugar
• 1/2 cup vegetable broth
• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
• 2 tbsp sesame oil
• 2 tbsp chopped cilantro for garnish
• Salt and pepper to taste

Instructions:

1. Heat the vegetable oil in the Dutch oven over medium-high heat. Add the tofu cubes and cook, turning occasionally, until golden brown on all sides. Remove and set aside.
2. In the same pot, add the onion, garlic, and ginger. Sauté for 3-4 minutes, until softened and fragrant.
3. Stir in the mushrooms and cook for another 2-3 minutes, until they release their moisture.
4. Add the soy sauce, rice vinegar, hoisin sauce, brown sugar, and vegetable broth. Bring to a simmer.
5. Return the tofu to the pot and gently stir to coat the tofu in the sauce. Cover the pot and simmer for 20 minutes, allowing the tofu to absorb the flavors.
6. If the sauce needs thickening, stir in the cornstarch mixture and simmer for 2-3 minutes until the sauce has thickened.
7. Drizzle with sesame oil, season with salt and pepper to taste, and garnish with chopped cilantro. Serve hot with rice or noodles.

This braised tofu with mushrooms in the Dutch oven is a rich, flavorful dish perfect for vegetarians and non-vegetarians alike. The tofu absorbs the umami-packed sauce, while the mushrooms add depth and texture. It’s a satisfying meal that is easy to prepare and pairs wonderfully with a bowl of rice, making it a perfect option for a wholesome, plant-based dinner.

Dutch Oven Chinese Egg Drop Soup

Egg drop soup is a warm, comforting dish known for its silky texture and delicate flavors. In this recipe, the eggs are gently poured into a simmering broth to create silky ribbons of egg. The Dutch oven ensures the broth stays evenly heated and the eggs cook to perfection, making this soup a quick yet satisfying meal.

Ingredients:

• 4 cups chicken broth
• 2 cups water
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 eggs, lightly beaten
• 2 tbsp cornstarch mixed with 2 tbsp water (optional for thickening)
• 1/4 cup green onions, sliced for garnish
• 1/2 tsp white pepper
• Salt to taste

Instructions:

1. In a Dutch oven, combine the chicken broth and water. Bring to a boil over medium-high heat.
2. Stir in the soy sauce, rice vinegar, sesame oil, garlic, and ginger. Reduce the heat to low and let the broth simmer for 5 minutes.
3. If you prefer a thicker soup, mix the cornstarch with water and add it to the broth. Stir until the soup thickens slightly.
4. Slowly pour the beaten eggs into the simmering broth while stirring gently to create silky egg ribbons.
5. Season with white pepper and salt to taste. Simmer for 2-3 more minutes to allow the flavors to meld.
6. Garnish with sliced green onions before serving.

This Chinese egg drop soup, cooked in the Dutch oven, is a simple yet flavorful dish with a light, comforting broth and delicate egg ribbons. The perfect balance of savory flavors and smooth texture makes it a wonderful starter or light meal. The easy preparation and quick cooking time make it an excellent choice for a fast and soothing meal, especially when served alongside other Chinese dishes or on its own as a warm, cozy option.

Dutch Oven Chinese Spareribs in Black Bean Sauce

Chinese spareribs in black bean sauce is a savory and aromatic dish, with tender pork ribs simmered in a rich, fermented black bean and garlic sauce. The Dutch oven helps to infuse the ribs with the deep umami flavor of the black beans, while keeping the meat juicy and tender. This dish is perfect for anyone craving a bold, flavorful meal.

Ingredients:

• 2 lbs pork spareribs, cut into individual ribs
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1/4 cup fermented black beans (available at Asian markets), rinsed and mashed
• 2 tbsp soy sauce
• 1 tbsp rice wine
• 1 tbsp hoisin sauce
• 1 tbsp sugar
• 1/2 cup chicken broth
• 1/2 tsp five-spice powder
• 1/4 tsp white pepper
• 2 tbsp cornstarch (optional, for thickening)
• Chopped green onions for garnish

Instructions:

1. Heat the vegetable oil in the Dutch oven over medium-high heat. Brown the spareribs in batches, turning them until they are golden on all sides. Remove and set aside.
2. In the same pot, add the garlic and ginger, sautéing for 1-2 minutes until fragrant.
3. Stir in the fermented black beans, soy sauce, rice wine, hoisin sauce, sugar, chicken broth, five-spice powder, and white pepper. Bring to a simmer.
4. Return the spareribs to the pot, making sure they are coated with the sauce. Cover the Dutch oven and reduce the heat to low.
5. Braise the ribs for 1.5 to 2 hours, turning occasionally until the ribs are tender and the sauce has thickened. If desired, stir in the cornstarch mixed with water to thicken the sauce further.
6. Garnish with chopped green onions before serving.

These Chinese spareribs in black bean sauce are a savory delight, with tender pork absorbing the rich, fermented flavors of the black beans. The Dutch oven ensures that the ribs are perfectly braised, making every bite flavorful and juicy. This dish pairs wonderfully with steamed rice to soak up the flavorful sauce, making it an ideal choice for a hearty, satisfying meal.

Dutch Oven Chinese Braised Beef with Star Anise

Chinese braised beef with star anise is a rich, aromatic dish where beef is slow-cooked in a blend of soy sauce, spices, and aromatic herbs. The star anise imparts a unique, slightly sweet and licorice-like flavor that complements the savory broth. Cooking the beef in a Dutch oven helps it become meltingly tender and perfectly infused with flavor, making it a great dish for a comforting meal.

Ingredients:

• 2 lbs beef brisket or chuck, cut into large cubes
• 2 tbsp vegetable oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 2-inch piece of ginger, minced
• 2 star anise pods
• 3 tbsp soy sauce
• 1 tbsp rice wine
• 2 tbsp hoisin sauce
• 2 tbsp brown sugar
• 2 cups beef broth
• 2 tbsp Chinese five-spice powder
• 2 tbsp cornstarch (optional for thickening)
• Salt and pepper to taste
• Chopped cilantro for garnish

Instructions:

1. Heat the vegetable oil in the Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then brown them on all sides. Remove and set aside.
2. In the same pot, add the onion, garlic, and ginger, sautéing for 3-4 minutes until softened and fragrant.
3. Stir in the star anise, soy sauce, rice wine, hoisin sauce, brown sugar, and beef broth. Bring to a simmer.
4. Return the beef to the pot and add the five-spice powder. Cover the pot and simmer over low heat for 2 to 2.5 hours, or until the beef is tender and the flavors have melded.
5. If the sauce is too thin, mix the cornstarch with a little water and stir it into the sauce. Let it simmer for another 5 minutes until thickened.
6. Garnish with chopped cilantro before serving.

This Chinese braised beef with star anise is a deeply flavorful dish, with tender beef immersed in a fragrant, spiced broth. The star anise adds a unique touch to the sauce, making the dish aromatic and savory. It’s a perfect meal for a special occasion or a cozy night in, especially when served over a bowl of steamed rice to soak up the delicious sauce.

Dutch Oven Chinese Stir-Fried Beef with Broccoli

Chinese stir-fried beef with broccoli is a popular, flavorful dish that is both quick and easy to make. The beef is tender, and the broccoli remains crisp while soaking in the savory, slightly sweet sauce. The Dutch oven allows the beef to cook evenly while preserving the vegetables’ fresh crunch, making this a well-balanced and satisfying meal.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp vegetable oil
• 1 onion, sliced
• 3 cups broccoli florets
• 4 cloves garlic, minced
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1/4 cup beef broth
• 1 tbsp cornstarch mixed with 2 tbsp water (optional for thickening)
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions:

1. Heat 1 tablespoon of vegetable oil in the Dutch oven over medium-high heat. Add the sliced beef and cook for 3-4 minutes until browned. Remove the beef and set it aside.
2. In the same pot, add the remaining vegetable oil. Add the onion and sauté for 2-3 minutes until softened.
3. Stir in the garlic and cook for another minute until fragrant.
4. Add the broccoli florets and cook for 2-3 minutes, until just tender but still crisp.
5. Stir in the soy sauce, oyster sauce, rice vinegar, brown sugar, and beef broth. Bring to a simmer.
6. Return the beef to the pot and cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the beef and vegetables.
7. If you prefer a thicker sauce, stir in the cornstarch mixture and cook for another 2 minutes until the sauce thickens.
8. Season with salt and pepper, garnish with sesame seeds, and serve hot with rice or noodles.

This stir-fried beef with broccoli is a classic Chinese dish that combines tender beef, crisp broccoli, and a rich sauce that ties everything together. The Dutch oven method ensures that the beef is cooked evenly, and the vegetables remain vibrant and crisp. It’s a quick, healthy, and satisfying dish that’s perfect for busy nights and pairs wonderfully with a bowl of steamed rice or noodles.

Note: More recipes are coming soon!