Ditch the takeout menu and grab your wok, because we're taking our favorite takeout meals to the next level with recipes that you can whip up in your own kitchen.
"Spring Roll" Pot Stickers
The classic filling in Vietnamese spring rolls goes into wonton skins that are browned in a skillet. The shape allows more surface area to make contact with the pan--so more crispy goodness.
Chicken Dan-Dan Noodles
Welcome to our easy version of this Sichuan street-food classic, with ground chicken instead of pork, and fresh vegetables rather than preserved Chinese ones. A dan-dan is the pole, balanced on the shoulder, that vendors use to tote containers of noodles and sauce.
Mu Shu Pork Wraps
Chinese restaurants serve mu shu pork with Mandarin pancakes. On a busy weeknight, whole-wheat tortillas are an easy sub.
Sweet-and-Sour ChickenMade a homemade Sweet-and-Sour Chicken that tastes better than takeout!
Chicken with Cashews
Our Test Kitchen staffers declared that this Chinese-inspired recipe from 1979 beats any take-out meal.
Bok Choy and Mushroom Stir-Fry
Think of mild-flavored, juicy bok choy as an invitation to experiment in the kitchen. It's especially good with earthy mushrooms. Thoroughly drying the bok choy before cooking ensures that you don't end up with a watery sauce.
Veggie Fried Rice with Crispy HamFor 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.
Orange Lemon ChickenThis is a light version of the battered and fried "lemon chicken" found on many Chinese take-out menus. Adding the citrus segments at the end of cooking helps keep the flavors fresh.
Baked Egg RollsHealthier than deep-frying, these baked egg rolls are just as crispy, satisfying, and delicious.
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.
Korean Sushi Rolls with Walnut-Edamame CrumbleDavid Chang was inspired to make these playful rolls by a snack he had at Yunpilam, a temple in South Korea, where the nuns served him edamame mixed with walnuts and molasses. His rolls have an edamame-and-walnut filling; unlike other sushi rolls, they can be served warm.
Pork and Vegetable Stir-Fry with Cashew RiceTry this stir-fry showcasing pork tenderloin, mushrooms, and sugar snap peas. Cut the pork into uniform cubes to speed cooking time. Serve over instant white or brown rice with a glass of white wine.
Pork and Shiitake Pot StickersIt's never a bad idea to have a good supply of dumplings on hand. Ours taste way better and are much lower in sodium than what you'll find at the store. Plus, they go from freezer to plate in only 10 minutes--what could be easier? Just cook what you need tonight, and stash the rest in the freezer for a busy night later.
Orange-Ginger Shrimp SkewersFresh orange juice, ginger, and minced cilantro bring bright flavors to the shrimp. For an extra kick, add a minced hot red chile to the marinade.
Recipe: Orange-Ginger Shrimp Skewers
Sesame Chicken Edamame BowlBy using frozen stir-fry mixes and frozen shelled edamame, preparation time is kept to a minimum. The slightly sweet and nutty stir-fried vegetables complement the delicately flavored chicken. We suggest serving over udon noodles or rice stick noodles. If you're out of dark sesame seeds, substitute regular.
Recipe: Sesame Chicken Edamame Bowl
Mongolian BeefServe this slightly spicy dish over wide rice noodles to catch all the garlic- and ginger-laced sauce.
Spicy Orange BeefSirloin steak, flavored by orange rind, minced garlic, and red pepper, anchors this easy weeknight dinner recipe. It cooks in just five minutes.
Recipe: Spicy Orange Beef
Butterflied Shrimp and Vegetable Stir-FryTry this noodle bowl of shrimp and fresh vegetables coated with a sweet yet spicy restaurant-quality sauce. You'll love how colorful it looks on the table. To save time, use peeled and deveined shrimp.
Sweet and Sour ChickenOur take saves 446 calories, 22 grams of fat, and 1,260 milligrams of sodium over one serving of a leading chain's sweet and sour chicken.
Beef with GingerClassic restaurant fare, this homemade dish is a quick weeknight dinner that cooks in one pan. Serve over quick-cooking rice to complement the beef's rich sauce.
Recipe: Beef with Ginger
Crock-Pot Chicken TeriyakiThe easiest and simplest way to enjoy chicken teriyaki from the comfort of your own home comes with the help of your slow-cooker.
Shrimp Fried RiceThis versatile dish can be made with a variety of meats, seafood, and vegetables. Quick tip: Prepare with leftover or instant rice to shorten cook time.
Recipe: Shrimp Fried Rice
Chicken Sate with Ponzu SauceTry a new twist on classic chicken skewers with this sate dish. Soak the skewers in water to prevent them from burning on the grill. The mix of lime juice, crushed red pepper, and sake (rice wine) give the Ponzu sauce a spicy yet sweet kick. Serve with your favorite quick-cooking rice or noodle.
Recipe: Chicken Sate with Ponzu Sauce
Avocado and Shrimp SushiUsing mashed avocado makes this California-style sushi easy to roll. Use precooked shrimp for an easy shortcut. Serve sushi with the typical accompaniments of wasabi, low-sodium soy sauce, and pickled ginger.
Send a Message Fortune CookiesThese cookies are ideal for bake sales trying to promote a cause; customize the fortune to suit the occasion. Bake three cookies at a time so they'll be soft enough to shape. Tuck your message into the cookie while shaping. If the cookies become too brittle, return them to the oven for a few seconds to soften.