Chinese food has always been a favorite of ours and we used to go to Chinese restaurants all the time, but since we started following a more traditional diet over the past few years, I can’t bring myself to go anymore. First because the nasty vegetable oils most of them use literally make me sick, and second, because I know how terrible those oils are for us, even if they didn’t give me abdominal pains that remind me of labor.
Now I love cooking Chinese food at home, so I can use my own ingredients!
Here are some of my favorite Chinese recipes – please tell us which Chinese recipes do you love?! (Maybe I’ll try them and add them to this list.)
(Many of these recipes call for beef tallow, chicken, or pork – for healthy sources and to see which items are on sale, see my resources page.)
- Recipe for deep fried heaven – you’ll need this info to make some of the recipes here.
- Kitchen Kop’s Homemade Egg Rolls – I love being able to make these myself! I pulled together a few different recipes and can’t wait to hear what you think.
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Kitchen Kop’s Sweet & Sour Chicken or Pork Recipe – This used to be my “signature” dish when friends and family came over, and now that I’ve discovered tallow, I can make it again! (Not that many years ago I hadn’t even heard of tallow!) - Egg Drop Soup – SO easy and nourishing – a 5-Minute Meal!
- Chicken (or Pork) Stir-Fried Rice (Easy and a hit with the fam) & here’s a meatless fried rice recipe – also a very nourishing comfort food.
- Yakisoba – yes, this one is Japanese, not Chinese, and it’s on our family favorite meals list.
- Kent’s Easy Asian Pork Loin (gluten-free & low-carb, too.)
- Chicken Lettuce Wraps like P.F. Chang’s
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{ 10 comments… read them below or add one }
Shannon 09.02.09 at 8:48 am
I have a recipe on my site for asian inspired slow cooker short ribs with cabbage and carrots. It makes the perfect one pot no-grain meal. Although my boys like it with brown rice
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Jendeis 09.02.09 at 9:36 am
Oh! Healthy Chinese food made with real food! I’ve died and gone to heaven. Thank you!
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CHEESESLAVE 09.02.09 at 9:45 am
Yum! Can’t wait for those recipes!
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Lilia 09.02.09 at 10:57 am
First, “Do you all have deep fryers that you love?” If so please share. We love chinese, japanese and whatever other nese is out there but since we’ve moved to Wisc. (from Chicago) we have had a hard time finding a good restauant for these. I had not thought about the fat they used being bad. I thought I was doing good just ordering w/o the msg. Anyway, because we don’t have the resaurants here we’ve been trying our hand at homemade and have had good success. My son made egg rolls that were better than any I’ve ever had, this started my obsession to find the perfect fryer. I thought I had found one but alas after using it a few times realized it was not for me. So I ask again, which type of fryers do you have and do you like them? Thanks Kelly for all your informative posts.
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KitchenKop 09.02.09 at 4:35 pm
Lilia,
I just use my stainless steel big pot and heat up the tallow in there. I don’t know what the other fryers would have for an interior – often they have nasty chemicals on them. Which is something I still have to delve into for a post someday.
Kelly
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Ashley 09.02.09 at 4:47 pm
Kelly,
Once you’ve cooked something in your tallow can you use the tallow again? We do that with our peanut oil. I’m thinking of buying one of those big things of tallow off of the U.S. Wellness website.
Ashley
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KitchenKop 09.02.09 at 4:48 pm
Hi Ashley, yes, but not indefinitely, I use mine 3 or 4 times tops.
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Vin - NaturalBias 09.03.09 at 8:08 am
How about some sesame chicken or beef?
I love egg rolls too and look forward to your recipe! Any chance of them being gluten free?
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KitchenKop 09.03.09 at 8:32 am
Hi Vin,
I’d love a good recipe for sesame chicken or beef! The egg rolls could be gluten free if you could find gluten free wrappers, but I’ve never tried so I don’t know if they’re out there. The ones I have are made with flour.
Kelly
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hillary 09.03.09 at 4:37 pm
Great post! We too love Chinese food, but hate the nastiness that goes along with it. We’ll have to try these recipes out. Thanks
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