Name: Simple Chinese Style Dinner Ideas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: I'm giving you a base list here that works for most stir-fry style dinners. The beauty of Chinese cooking is that you can mix and match based on what's in your fridge.; 300 g chicken breast or thighs (sliced thin); 300 g beef sirloin (sliced against the grain); 300 g shrimp (peeled and deveined); 200 g firm tofu (cubed); 2 cups mixed vegetables (I usually do bell peppers, snap peas, and carrots); 1 medium onion (sliced); 3 cloves garlic (minced); 1- inch piece ginger (minced); 2 green onions (chopped); 3 tablespoons soy sauce (use low-sodium if you're watching salt); 1 tablespoon oyster sauce; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 teaspoon cornstarch mixed with 2 tablespoons water; 1 teaspoon sugar; Optional: 1/2 teaspoon chili flakes if you like heat; 2 tablespoons vegetable oil for cooking; Cooked jasmine rice for serving; Sesame seeds for garnish

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Simple Chinese Style Dinner Ideas. You know those nights when you want something with bold flavor but don’t feel like standing in the kitchen for an hour? That’s pretty much every Tuesday at my place. I started making these Chinese-style dinners a while back after realizing how much I was spending on takeout, and now they’re in regular rotation.

What surprised me about this kind of cooking is how much comes down to a few basic techniques and a solid sauce. Once you’ve got things like soy sauce, sesame oil, and maybe some oyster sauce in the pantry, you’re already most of the way there. These are the dinners I keep coming back to, and they’re easy to adjust if you need to swap in whatever you have on hand.

Simple Chinese Style Dinner Ideas

This is a versatile Chinese stir-fry recipe that takes about 35 minutes total. You pick a protein (chicken, beef, shrimp, or tofu), stir-fry it with mixed vegetables, and coat everything in a simple sauce made from soy sauce, oyster sauce, sesame oil, and a few other pantry staples.

The key points:

It's basically a template for making takeout-style Chinese dinners at home without spending an hour in the kitchen.

Get everything prepped before you start cookingUse high heat for proper stir-fryingThe sauce thickens with a cornstarch slurryServe over jasmine riceSuper flexible with whatever vegetables you have on hand

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 2

Course: Main Course

Cuisine: Chinese

Calories: 420

Ingredients Method Video

Ingredients

I’m giving you a base list here that works for most stir-fry style dinners. The beauty of Chinese cooking is that you can mix and match based on what’s in your fridge.

For the Protein

300 g chicken breast or thighs sliced thin
300 g beef sirloin sliced against the grain
300 g shrimp peeled and deveined
200 g firm tofu cubed

For the Vegetables:

2 cups mixed vegetables I usually do bell peppers, snap peas, and carrots
1 medium onion sliced
3 cloves garlic minced
1- inch piece ginger minced
2 green onions chopped

For the Sauce:

3 tablespoons soy sauce use low-sodium if you’re watching salt
1 tablespoon oyster sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch mixed with 2 tablespoons water
1 teaspoon sugar
Optional: 1/2 teaspoon chili flakes if you like heat

Basics:

2 tablespoons vegetable oil for cooking
Cooked jasmine rice for serving
Sesame seeds for garnish

Method

Pro tip

I always slice my meat when it's slightly frozen. Makes it way easier to get those thin, even pieces.

Preparation

Getting everything ready before you start cooking is huge with Chinese food. I learned this the hard way after burning garlic more times than I'd like to admit.
Step 1: Slice your protein into thin, bite-sized pieces. If you're using chicken, aim for strips about 1/4 inch thick. For beef, slice against the grain so it stays tender.
Step 2: Cut all your vegetables into similar-sized pieces. This helps everything cook evenly. I usually do my peppers in strips, carrots on the diagonal, and snap peas left whole.
Step 3: Mix all your sauce ingredients together in a small bowl. Seriously, do this now. You won't have time once things start cooking.

Serving Suggestions

I always serve this over a good pile of jasmine rice. The rice soaks up all that sauce, which is honestly the best part. Sometimes I'll make fried rice instead if I have day-old rice sitting in the fridge.
You could also do:
Garnish with sesame seeds and maybe some extra green onions. It makes it look restaurant-quality even though it took less than 30 minutes.
Rice noodles instead of riceA side of steamed bok choy Some crispy wontons if you want to get fancy Chinese cucumber salad for something fresh and crunchy

Video

Step 1

Heat a large wok or skillet over high heat. Add 1 tablespoon of vegetable oil and let it get really hot until it shimmers.

Step 2

Add your protein and spread it out in a single layer. Let it sit for about 2 minutes without moving it. This creates that nice sear. Then stir-fry for another 3-4 minutes until cooked through. Remove and set aside.

Step 3

Add the remaining oil to the wok. Toss in your garlic and ginger, stir for about 30 seconds until fragrant. Don’t let them burn.

Step 4

Add your harder vegetables first (like carrots and broccoli), stir-fry for 2 minutes, then add the softer ones (peppers, snap peas). Cook everything for another 3-4 minutes. The vegetables should still have some crunch.

Step 5

Return your protein to the wok. Give the sauce mixture a quick stir (the cornstarch settles), then pour it over everything. Toss everything together for about 1-2 minutes until the sauce thickens and coats everything nicely.

Step 6

Toss in your green onions, give it one final stir, and remove from heat.

Variations I Love:

Kung Pao style: Add roasted peanuts and dried red chilies

Sweet and sour: Swap the sauce for pineapple juice, ketchup, vinegar, and sugar (sounds weird, but trust me)

Black pepper beef: Use lots of cracked black pepper and add some sliced onions

Honey garlic: Mix honey into your sauce and double the garlic

Vegetarian: Use tofu or just load up on vegetables and mushrooms

Make It Your Own:

The vegetables are completely flexible. I’ve used broccoli, zucchini, baby corn, water chestnuts, mushrooms, bok choy… basically whatever needs to be used up in my fridge. As long as you’ve got a good sauce, you’re golden.

Storage Tips

Leftovers will keep in an airtight container in the fridge for about 3 days. The vegetables might lose a bit of their crunch, but it still tastes good.

I don’t usually freeze this since the vegetables turn soft after thawing, but if you’re meal prepping just the protein and sauce, that freezes fine for up to 2 months.

Reheating Tips

Reheat it in a skillet or wok over medium-high heat with a splash of water or chicken broth. That loosens the sauce back up much better than the microwave.
If you do use the microwave, cover it and add about a tablespoon of water so it doesn’t dry out. Heat in 1-minute bursts, stirring in between.

Common Mistakes to Avoid

The biggest one? Not having everything prepped before I start cooking. Once that wok is hot, things happen fast, and you don’t have time to chop garlic.

Overcrowding the work is another mistake. If your pan is too full, you’ll steam your food instead of stir-frying it. Work in batches if you need to.

Using low heat. Chinese stir-fries need high heat to get that proper sear and flavor. Don’t be timid with the burner.

FAQs

Can I use frozen vegetables?

Yeah, you can, though fresh tastes better. Just make sure to thaw and pat them really dry first, or you’ll end up with a watery stir-fry.

What if I don’t have a wok?

A large skillet works fine. I actually use my cast iron skillet more often than my wok. Just make sure it’s big enough that you’re not cramming everything in.

How do I get my sauce to thicken properly?

The cornstarch slurry is key. Mix it right before adding to the wok, and make sure your pan is hot enough. The sauce should thicken within a minute or two of adding it.

Can I prep this ahead of time?

Absolutely. I often slice my protein and vegetables the night before and keep them in containers in the fridge. The sauce can be mixed and refrigerated for up to 3 days. Then it’s just assembly and cooking when you’re ready to eat.

Simple Chinese Style Dinner Ideas In 35 minutes Quick & Easy Recipes