Hi Reader,

I have a weakness for Chinese takeout. A serious one.
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There's something about those little white cartons, the crinkle of the paper bag, and the glorious moment when you lift the lid and a cloud of ginger-and-garlic-scented steam hits you square in the face.
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And don't get me started on eating noodles straight from the carton while standing at the kitchen counter. I consider it one of life's great pleasures.
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But every time I make one of my favorite takeout dishes at home, I wonder why I don't do it more often.
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The sizzle of chicken hitting a hot wok. The sharp, almost nose-tingling aroma of vinegar in hot-and-sour soup. The way a glossy sauce clings to shrimp or noodles instead of pooling sadly at the bottom of a container.
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It's enough to make me forget the delivery menu. Almost.
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And while some dishes take a little preparation, the actual cooking can be astonishingly quick. A few minutes of stirring, tossing, and occasionally dodging a splatter of hot oil, and dinner is ready.
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No delivery fee. No lukewarm egg rolls. And no fighting over the last peanut in the kung pao chicken.
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Well, maybe that last one.

Takeout-Grade Cooking

• Get everything ready before you turn on the heat. Stir-frying moves fast. Slice your meat, chop your vegetables, measure your sauces, and have everything within arm's reach. Once that wok gets hot, there's no time to go rummaging through the refrigerator for the soy sauce.
• Don't crowd the pan. Whether you're making General Tso's chicken, spicy Chungking pork, or shrimp with black beans, cook in batches if necessary. Too much food at once lowers the temperature, and suddenly you're steaming instead of searing. Not exactly the plan.
• Balance the big flavors. The magic of many Chinese dishes comes from the interplay of salty, sweet, sour, spicy, and savory. Taste your sauce before adding it to the pan. Sometimes a splash of vinegar, a pinch of sugar, or a little more soy sauce is all it takes to bring everything together.
• Give your wok some breathing room. A properly heated wok or heavy skillet is your best friend. Let it get hot before adding the oil, and keep ingredients moving once they hit the pan. You want quick cooking and a little browning, not a prolonged simmer.
• Don't forget the noodles. Sesame-peanut noodles are terrific alongside a spicy stir-fry, but they're also perfectly capable of being dinner all by themselves. Make extra sauce, toss everything thoroughly, and save a little for lunch tomorrow. Assuming you have any left.

Below are seven Chinese-inspired favorites, from crispy General Tso's chicken and fiery kung pao to hot-and-sour soup and sesame-peanut noodles.
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Pick one, get your ingredients lined up, and give the delivery guy the night off.

WHAT'S INSIDE...

• ​Authentic General Tso’s Chicken​
• ​Hot & Sour Soup​
• ​Shrimp With Black Beans​
• ​Stir-Fried Clams​
• ​Kung Pao Chicken With Peanuts​
• ​Spicy Chungking Pork​
• ​Sesame-Peanut Noodles​

​Authentic General Tso’s Chicken​

Made with wok-seared crispy chunks of boneless chicken thighs and a sweet and spicy sauce, General Tso's chicken is an enduring Chinese takeout favorite. This version is so much better.

​☞ ​Try this recipe​

​Hot & Sour Soup​

⭐⭐⭐⭐⭐ 4.89 from 17 votes

Hot and sour soup may be something you're used to ordering from your closest Chinese restaurant. But this easy and authentic version, filled with ground pork, tofu, and mushrooms, is done in less time than it takes to order takeout. And, quite honestly, it's the best we've ever had.

​☞ ​Try this recipe​

​Shrimp With Black Beans​

Seafood and fermented black beans are commonly combined in Cantonese-style dishes. It's amazing how everyday ingredients take on a whole new character with just a little of this extraordinary seasoning.

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​Stir-Fried Clams​

These stir-fried clams, a traditional Chinese recipe, are cooked in a wok or skillet with clam juice, bean sauce, soy sauce, shallots, garlic, ginger, and red-pepper flakes. Easy and quick, this comes together in 30 minutes.

​☞ ​Try this recipe​

​Kung Pao Chicken With Peanuts​

⭐⭐⭐⭐⭐ 5 from 12 votes

This Kung Pao chicken is an easy, authentic Chinese dish made with crisp chicken breast, peanuts, and chile peppers in a sauce made from soy sauce, black vinegar, and sesame oil.

​☞ ​Try this recipe​

​Spicy Chungking Pork​

A classic Chinese Sichuan disf, this spicy Chungking pork stir-fry douses tender pork with a spicy brown sauce fragrant with ginger and garlic.

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​Sesame-Peanut Noodles​

Sesame-peanut noodles are tossed with sesame seeds, peanut butter, sesame oil, soy sauce, vinegar, sliced cucumbers, and scallions. A great lunch or first course to a Chinese dinner.

​☞ ​Try this recipe​