28 Easy Chinese Foods For Kids To Try

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Chinese cuisine is a favorite among many children. But it is not always a healthy option to get takeouts for your children. Thus, we bring you a few Chinese recipes for kids that you can try with your children at home to have a fun time cooking together.

If your child demands something Chinese every time they sit to eat, it can become burdensome to come up with new and interesting recipes every single time. But fret not, for we’ve got you covered. You can try out several Chinese recipes after prioritizing your family’s health and well-being.

Read on for a list of healthy and interesting Chinese recipes you could try making for your children to keep them happy and healthy.

28 Easy Chinese Recipes For Kids

Child specialist Dr. Mubina Agboatwala says, “Kids can enjoy Chinese food, as long as it includes sufficient proteins from sources such as chicken, eggs, peanuts, or seafood, along with an abundance of vegetables. Additionally, you may opt for whole grain noodles for added nutritional value and ensure minimal use of sweet sauces while avoiding MSG (monosodium glutamate) for a healthier alternative to regular meals.”

1. Chicken fried rice

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You will need

• 2tbsp oil
• 300g cubed chicken filet
• 1 medium sized onion, finely chopped
• 1 crushed garlic clove
• 2 cups rice, cooked
• 4tbsp chicken stock powder
• 1 red pepper
• 2tbsp soy sauce
• Salt
• 2 spring onions (sliced diagonally)

How To

1. In a frying pan, heat the oil and add onion and garlic to it. Sauté for 2 minutes.
2. Then add chicken and cook until tender.
3. Then add rice, chicken stock powder, salt, and pepper.
4. Stir-fry for 5 minutes.
5. Then add the soy sauce and spring onion. Sprinkle a little water. Cover and cook for one minute before serving.

2. Chinese chicken salad

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You Will Need

• 2 bunches romaine lettuce, chopped
• 3 cups shredded chicken
• 2 cans mandarin oranges
• 2 cups Asian wonton strips

For Dressing

• 1/4 cup peanut butter
• 1/4 cup Hoisin sauce
• 3tbsp canola oil
• 3 tbsp vinegar
• 1tbsp chili garlic sauce
• 1tbsp garlic powder
• 1 tbsp honey
• Kosher salt and black pepper powder to taste

How To

1. In a salad bowl, toss lettuce, chicken, mandarin oranges, and wonton strips.
2. In a separate bowl, add all the remaining ingredients to prepare the dressing.
3. Add the dressing to the salad and toss well.

Point to consider

Hoisin sauce is quite salty so use it in small amounts. About 19.5g of Hoisin sauce contains 420 mg sodium (1).

3. Chicken stir fry

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You Will Need

• 1 pound boneless chicken breasts (diced)
• 1/3 cup cornstarch
• 1/4 cup soy sauce
• 1/2 cup orange marmalade
• 1tbsp minced garlic
• 1tbsp minced ginger
• ¼ tbsp red pepper flakes
• Kosher salt and black pepper powder to taste
• 2tbsp canola oil

How To

1. Add cornstarch to chicken cubes. Toss to coat well.
2. In a small bowl, whisk ginger, garlic, soy sauce, marmalade, and red pepper flakes. Season with salt and pepper.
3. Heat the wok and add canola oil.
4. Fry the chicken on medium heat until golden brown.
5. Add the sauce and stir-fry to coat the chicken.

4. Asian Noodle Salad

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You Will Need

• ½ Chinese cabbage, shredded
• 6 shallots, sliced
• 1 cup toasted almond slivers
• 1 packet fried noodles (cooked)

For dressing

• 1/4 cup white vinegar
• 1/4 cup sugar
• 1tbsp soy sauce
• 2tbsp sesame oil
• 1/2 cup olive oil

How To

1. In a saucepan, combine all the dressing ingredients and heat until the sugar dissolves. Keep it aside to cool.
2. In a mixing bowl, add almond, shallots, and cabbage.
3. Pour the dressing over the cabbage mix. Toss well.
4. Add the fried noodles just before serving.

5. Chicken chow mein

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You Will Need

For The Sauce

• 2tbsp ginger, grated
• 2 garlic cloves, crushed
• 3tbsp tomato ketchup
• 2 tbsp oyster sauce
• 2 tbsp soy sauce

For The Noodles

• 1 large red pepper
• 5 spring onions
• 200g bean sprouts
• 1 large chicken breast (diced)
• 3 nests egg noodles
• 1tbsp sunflower oil
• Salt

How To

1. In a bowl, combine all the ingredients for the sauce and stir well.
2. Cook the noodles according to the instructions on the packet. Drain and leave it aside.
3. Heat oil in a wok and then add the chicken pieces. Cook until the chicken turns tender. Then add salt and pepper and cook for another minute.
4. Pour the sauce into the wok and stir well.
5. Then add the noodles, spring onion, and bean sprouts. Toss the noodles well.
6. Cook for five minutes. Serve hot.

Quick tip

You may add a teaspoon of toasted sesame seeds just before serving to accentuate the noddle’s taste and nutritional value.

6. Kung pao chicken

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You Will Need

• 2 cloves garlic, minced
• 2tbsp sesame oil
• 1tbsp red chili sauce
• 3 boneless, chicken breasts (diced)
• 1tbsp cornstarch
• 1/4 cup soy sauce
• 1tbsp rice vinegar
• 1tbsp honey
• A dash of hot sauce
• 1/2 cup scallions, sliced
• 1/2 cup roasted peanuts
• Salt

How To

1. Whisk together sesame oil, red chili sauce, and minced garlic in a small bowl.
2. Add the chicken to the sesame oil mix and toss to coat well. Leave it to marinate for 30 minutes.
3. In another bowl, dissolve cornstarch in soy sauce. Then add honey and rice vinegar. Season with hot sauce.
4. In a wok, heat sesame oil and add the chicken pieces. Fry until the chicken turns golden brown.
5. Then stir in the soy sauce mixture and cook for another mixture.
6. Add the scallions, salt and peanuts. Let it simmer for five minutes and serve with warm rice.

7. Ginger and garlic prawns

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You Will Need

• 4tbsp peanut oil
• 500g prawns (peeled)
• 4tbsp chopped garlic
• 2tbsp finely grated ginger
• 2tbsp light soy sauce
• 1tbsp corn flour
• 1 cup chicken stock
• Salt and pepper to taste

How To

1. Heat the oil in a pan and fry the prawns. Keep it aside.
2. Add the remaining oil and stir-fry ginger and garlic for a minute.
3. Mix corn flour with the chicken stock and soy sauce. Pour it into the pan and season with salt and pepper.
4. Cook until the mix thickens.
5. Add the prawns and cook for a few minutes before serving.

8. Dim sums

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You Will Need

• 200g prawns, peeled and chopped
• 300g minced pork
• 1/2 cup water chestnuts, finely chopped
• 1/2 cup bamboo shoots, finely chopped
• 2 dried mushrooms
• 1 egg
• 2tbsp corn flour
• ½ tbsp vinegar
• 1tbsp oyster sauce
• ½ tbsp salt
• ½ tbsp sesame oil
• 1tbsp sugar
• ½ tbsp white pepper powder
• 1 carrot, finely grated
• 1 packet wonton skins

How To

1. In a bowl, combine pork, prawns, bamboo shoots, mushrooms, and water chestnuts. Then add the rest of the ingredients, except the wonton skins and carrots. Mix well.
2. Place a spoonful of the mixture in the middle of the wonton skins and draw up the edges toward the top.
3. Top with grated carrot and steam cook for 12 minutes.

Did you know?

Dim sums are linked with the historic Chinese tradition of yum cha, which means “tea tasting” (2).

9. Ginger and soy chicken

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You Will Need

• 4tbsp dark soy sauce
• 1tbsp whole grain mustard
• 2tbsp grated ginger
• 2tbsp oil
• 1 large chicken breast (diced)
• Salt and pepper to taste

How To

1. Mix all the ingredients in a bowl and leave it to marinate overnight.
2. Cook in the oven for 20 minutes at 450 degrees F.

10. Sweet and sour chicken

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You Will Need

• 400g pineapple rings in juice
• 1 carrot, peeled and sliced
• 1 red pepper sliced
• 1 onion, thinly sliced
• 1 clove garlic, crushed
• 2cm fresh ginger root, grated
• 2tbsp dark brown sugar
• 1tbsp tomato purée
• 50ml vinegar
• 1 tbsp dark soy sauce
• 200ml chicken stock
• 1tbsp plain flour
• Salt and pepper to taste
• 500g chicken breast (diced)
• Spring onions to garnish
• 4tbsp oil

How To

1. Chop two slices of pineapple and keep the juice aside.
2. Sauté the sliced vegetables, grated ginger, and crushed garlic in a pressure cooker.
3. Add the pineapple juice, tomato puree, sugar, vinegar, soy sauce and chicken stock and stir well.
4. Season with salt and pepper.
5. Add the chicken pieces after tossing them in the flour.
6. Then put the lid on and cook until the chicken and vegetables are tender.
7. Add the pineapple chunks and stir. Garnish with spring onions and serve hot.

11. Egg rolls

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You Will Need 

• 12 egg roll wraps
• 250-450g ground pork, chicken, or beef
• 2tbsp fresh ginger (chopped)
• 2 garlic cloves (minced)
• 1tbsp salt
• 1tbsp sugar
• 1 egg (beaten with 1 teaspoon water)
• 1 bag shredded cabbage and carrot coleslaw mix (16 ounces)
• ¼ cup of soy sauce
• 1tbsp sesame oil
• 4 green onions (sliced)
• Oil (for frying)
• Sweet and sour sauce (for serving)

How To

1. Cook ground meat with chopped ginger and minced garlic in a pan.
2. Add salt, soy sauce, sugar, and sesame oil to the meat and mix well.
3. In a large bowl, combine cabbage and carrot coleslaw mix and green onions.
4. Add the meat over vegetables and stir well.
5. Lay wrap such that it resembles a diamond shape.
6. Place three tablespoons of meat filling in the middle of the egg roll wrapper.
7. Fold the corner on the bottom upwards, over the filling, and roll once.
8. Fold in the right and left points.
9. Brush the top point with a beaten egg and finish rolling.
10. Make all the rolls in the same way.
11. Heat two to three inches of oil in a frying pan on high heat (oil temperature to reach 350ºF).
12. Fry egg rolls for two to three minutes per side (fry a few rolls at a time).
13. Place on paper towels to drain oil.
14. Serve with sweet and sour sauce.

12. Vegan wonton soup

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You will need

• 1 packet vegan wonton wrappers
• 1 cup finely chopped mushrooms
• 1 cup finely shredded cabbage
• 1/2 cup grated carrots
• 1/4 cup finely chopped green onions
• 2 cloves garlic, minced
• 1tbsp grated fresh ginger
• 1tbsp soy sauce
• 1tbsp sesame oil
• 1tbsp cornstarch (optional)

For the soup

• 6 cups vegetable broth
• 1 cup baby bok choy, chopped
• 1/2 cup sliced shiitake mushrooms
• 1/2 cup sliced carrots
• 2tbsp soy sauce
• 1tbsp rice vinegar
• 1tbsp sesame oil
• 1tbsp grated fresh ginger
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)
• Fresh cilantro (for garnish)

How to

1. Combine chopped mushrooms, shredded cabbage, grated carrots, green onions, garlic, ginger, soy sauce, sesame oil, and cornstarch (if using). Mix well until all the ingredients are thoroughly combined.
2. Place a wonton wrapper on a clean surface. Add a teaspoon of the filling to the center of the wrapper.
3. Moisten the edges of the wrapper with a little water. Fold the wrapper in half to form a triangle, pressing the edges to seal.
4. In a large pot, heat the vegetable broth over medium-high heat.
5. Add the chopped baby bok choy, sliced shiitake mushrooms, sliced carrots, soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic to the pot.
6. Bring the soup to a gentle boil, then reduce the heat and let it simmer for about ten minutes, or until the vegetables are tender.
7. Carefully add the prepared wontons to the simmering soup. Let them cook for about five to seven minutes, or until they float to the surface and are cooked through.
8. Taste the soup and adjust the seasoning as needed. Garnish with sliced green onions and fresh cilantro before serving.

13. Chinese vegetable manchurian

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You will need

For vegetable balls

• 1/2 cup cabbage
• 1/2 cup carrot
• 1/2 cup capsicum
• 1/2 cup spring onion
• 1tbsp ginger-garlic paste
• 3tbsp corn flour
• 2tbsp all-purpose flour
• 2tbsp salt
• 2tbsp black pepper
• 1tbsp soy sauce
• 1tbsp water

For manchurian sauce

• 3tbsp ginger-garlic paste
• 1tbsp green chili
• 2tbsp spring onion
• 2tbsp tomato ketchup
• 2tbsp chili sauce
• 1tbsp soy sauce
• 1tbsp vinegar
• ½tbsp salt
• 1tbsp black pepper
• 3tbsp corn flour
• 1 cup water
• Oil

How to

1. In a large bowl, combine mixed vegetables, cornflour, all-purpose flour, ginger-garlic paste, green chilies, salt, and black pepper powder. Mix all the ingredients well to form a dough.
2. Divide the dough into small portions and shape them into small balls.
3. Heat oil in a deep frying pan over medium heat. Once hot, deep-fry the vegetable balls until they are golden brown and crispy. Drain on paper towels and set aside.
4. Heat two tablespoons of oil in a large pan or wok over medium heat. Add the chopped garlic, ginger, and green chilies. Sauté for a minute.
5. Add the chopped spring onions and sauté for another two minutes. Stir in the soy sauce, tomato ketchup, red chili sauce, and vinegar. Mix well.
6. Add the cornflour slurry and water or vegetable stock. Stir continuously until the sauce thickens. Season with salt and black pepper powder, to taste.
7. Add the fried vegetable balls to the sauce and gently mix until they are well coated. Cook for two to three minutes to allow the flavors to meld together.
8. Garnish with chopped spring onion greens and serve with fried rice.

14. Sticky crispy orange chicken

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You will need

• 450g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 1tbsp baking powder
• ½tbsp salt
• ½tbsp black pepper
• 1 egg, beaten
• 1/2 cup cold water
• Oil, for frying

For the orange sauce

• 1 cup freshly squeezed orange juice
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/2 cup sugar
• 1 tbsp orange zest
• 2 cloves garlic, minced
• 1 inch piece of ginger, grated
• 2tbsp cornstarch slurry
• 1tbsp sesame oil
• ½tbsp red pepper flakes (optional)
• 1/4 cup water (if needed to adjust sauce consistency)

For garnish

• Sliced green onions
• Sesame seeds
• Orange slices (optional)

How to

1. Add cornstarch, all-purpose flour, baking powder, salt, and black pepper to a bowl. Mix well until everything is well combined.
2. In another bowl, mix the beaten egg with half a cup of cold water. Add the egg mixture to the dry ingredients and stir until a batter forms.
3. Heat vegetable oil in a large skillet over medium-high heat.
4. Dip the chicken pieces into the batter, ensuring they are well coated.
5. Put the coated chicken pieces into the oil and fry them in batches until golden brown and crispy. Place the chicken pieces on paper towels to drain excess oil.
6. Once frying is done, add orange juice, soy sauce, rice vinegar, sugar, orange zest, minced garlic, grated ginger, and red pepper flakes (if using) in a saucepan. Mix well.
7. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce the heat and simmer for about five minutes. Stir in the cornstarch slurry and continue to simmer until the sauce thickens to your desired consistency.
8. Add the fried chicken pieces to the saucepan with the orange sauce and toss to coat evenly.
9. Cook for an additional two to three minutes to ensure the chicken is well coated.
10. Serve the crispy orange chicken over steamed rice or noodles. Garnish with sliced green onions, sesame seeds, and orange slices. Serve while still warm.

15. Indo-Chinese vermicelli noodles

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You will need

• 200g vermicelli noodles
• 1 medium onion, thinly sliced
• 1 medium carrot, julienned
• 1 bell pepper, thinly sliced
• 1 cup cabbage, shredded
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 2 green chilies, finely chopped
• 2 spring onions, chopped (for garnish)
• 2tbsp soy sauce
• 2tbsp oil
• 1tbsp vinegar
• 1tbsp chili sauce
• 1tbsp ketchup
• ½tbsp black pepper
• Salt to taste

How to

1. Bring a large pot of water to a boil over medium-high heat. Add vermicelli noodles and cook.
2. Drain and rinse the noodles under cold water to stop the cooking process. Set aside.
3. Heat oil in a large wok or pan over medium-high heat. Add ginger-garlic paste and sauté for about 30 seconds.
4. Add thinly sliced onion and stir-fry until it becomes translucent. Add julienned carrots, thinly sliced bell peppers, shredded cabbage, thinly sliced green beans, and green peas. Stir-fry the vegetables for four to five minutes until they are cooked but still crisp.
5. Add the cooked vermicelli noodles to the pan. Pour in soy sauce, chili sauce, one tablespoon of tomato ketchup, and vinegar.
6. Sprinkle it with black pepper powder and add salt to taste. Toss everything together gently to ensure the noodles and vegetables are well coated with the sauces.
7. Transfer the noodles to a serving dish. Garnish with chopped spring onions and sesame seeds. Serve warm.

16. Soya chunks manchurian

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You will need

• 1 cup soya chunks
• 4 cups water (for boiling)
• ½tbsp salt

For the batter

• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• ½tbsp black pepper powder
• ½tbsp salt
• 1/2 cup water (adjust as needed)
• Oil (for deep frying)

For the sauce

• 2tbsp oil
• 2tbsp spring onions, chopped (for garnish)
• 1tbsp cornstarch slurry
• 1tbsp garlic, finely chopped
• 1tbsp ginger, finely chopped
• 1tbsp soy sauce
• 1tbsp tomato ketchup
• 1tbsp red chili sauce
• ½tbsp vinegar
• 1tbsp sugar
• ¼tbsp black pepper powder
• ½tbsp salt
• 2-3 green chilies, finely chopped
• 1 medium onion, cubed
• 1 medium green bell pepper, cubed
• 1/4 cup water

How to

1. Bring four cups of water to a boil in a pot over medium-high heat. Add salt and one cup of soya chunks to the water.
2. Boil the chunks for five to seven minutes until they soften. Drain and rinse with cold water. Squeeze out excess water from the soya chunks and set aside.
3. In a mixing bowl, combine all-purpose flour, cornstarch, black pepper powder, and salt. Gradually add half a cup of water to make a smooth batter.
4. Heat oil in a deep frying pan over medium heat.
5. Dip the boiled soya chunks into the batter, ensuring they are well coated.
6. Deep-fry the coated soya chunks in small batches until golden brown and crispy. Put the fried chunks on the paper towel to drain excess oil.
7. Heat the oil in a large pan or wok over medium heat. Add finely chopped garlic, one tablespoon finely chopped ginger, and two to three finely chopped green chilies. Sauté for a minute.
8. Add onion and green bell pepper. Stir-fry for two to three minutes until they are slightly tender but still crisp.
9. Add soy sauce, tomato ketchup, red chili sauce, vinegar, one teaspoon sugar, black pepper powder, and salt. Mix well.
10. Pour in water and bring the mixture to a boil. Add the cornstarch slurry and cook for one to two minutes until the sauce thickens.
11. Add the fried soya chunks to the pan and toss them in the sauce until well coated. Garnish with chopped spring onions and serve warm.

17. Chinese spring rolls

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You will need

• 6-7 spring roll wrappers
• 2 spring onions, finely chopped
• 1 carrot, julienned
• 1 clove garlic, minced
• 200g cooked vermicelli noodles
• 200g shredded cabbage
• 100g bean sprouts
• 2tbsp soy sauce
• 1tbsp oyster sauce
• 1tbsp sesame oil
• 1tbsp sugar
• 1tbsp cornstarch mixed with 2tbsp water (as glue for sealing rolls)
• ½tbsp black pepper
• Oil, for frying

How to

1. Heat vegetable oil in a large pan over medium-high heat. Add minced garlic and chopped spring onions. Sauté until fragrant.
2. Add shredded cabbage, julienned carrots, and bean sprouts. Cook until vegetables are tender-crisp. Stir in cooked vermicelli noodles.
3. Mix soy sauce, oyster sauce, sesame oil, sugar, and black pepper in a small bowl. Pour this mixture over the filling mixture and stir well to combine.
4. Once the veggies turn tender, remove the pan from heat and set it aside to cool.
5. Lay a spring roll wrapper on a clean, dry surface with one corner pointing towards you (diamond shape). Place two to three tablespoons of filling near the bottom corner of the wrapper.
6. Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Use the cornstarch mixture to seal the edge of the wrapper. Repeat with the remaining wrappers and filling.
7. Heat vegetable oil in a deep pan or wok over medium heat.
8. Carefully place spring rolls into the hot oil, a few at a time, seam side down. Fry until golden brown and crispy, turning occasionally for even cooking.
9. Remove the spring rolls with a slotted spoon and place them on paper towels to drain excess oil.
10. Serve hot with homemade sweet chili sauce, plum sauce, or peanut sauce.

18. Whole wheat momos

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You will need

• 1 cup whole wheat flour
• 1/2 cup water
• 200g mixed vegetables (carrots, cabbage, bell peppers, etc.), finely chopped
• 2-3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2-3 green chilies, finely chopped (adjust to taste)
• 2tbsp soy sauce
• 1tbsp sesame oil
• 1tbsp vinegar
• Salt to taste
• Freshly ground black pepper to taste
• Oil

How to

1. In a mixing bowl, combine the whole wheat flour and a pinch of salt. Gradually add water and knead into a smooth and firm dough. Cover with a damp cloth and let it rest for 15 to 20 minutes.
2. Heat sesame oil in a pan over medium heat. Add minced garlic, ginger, and green chilies. Sauté for a minute.
3. Add the finely chopped vegetables and stir-fry on high heat for three to four minutes until they are slightly tender yet crunchy.
4. Add grated paneer or tofu, soy sauce, vinegar, salt, and black pepper. Mix well, and cook for another two to three minutes. Remove from heat and let the filling cool completely.
5. Divide the dough into small balls. Roll each ball into a thin circle of about three to four inches in diameter, using a rolling pin and a little dry flour for dusting.
6. Place a spoonful of the cooled filling in the center of each circle. To shape the momos, start pleating the edges towards the center, pinching and folding to seal them in a crescent or half-moon shape.
7. Grease the steaming tray lightly with oil to prevent sticking. Arrange the prepared momos in the steamer basket, leaving space between them so they don’t touch each other.
8. Steam the momos on medium-high heat for about 12 to 15 minutes until the outer covering becomes translucent and shiny.
9. Once steamed, lightly brush the momos with oil to keep them from drying out.
10. Serve hot with a dipping sauce of your choice and a cup of fresh homemade lemonade.

19. Paneer vegetable fried rice

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You will need

• 1 cup basmati rice, cooked and cooled
• 200g paneer (Indian cottage cheese), cut into small cubes
• 1 cup mixed vegetables (carrots, bell peppers, peas, corn)
• 3tbsp soy sauce
• 2tbsp chopped spring onions (green part)
• 2tbsp vegetable oil
• 1tbsp sesame oil
• ½tbsp black pepper powder
• 1 onion, finely chopped
• 3-4 garlic cloves, minced
• 1-inch piece of ginger, minced
• 2-3 green chilies, finely chopped (optional)
• Salt to taste
• Fresh cilantro leaves for garnish

How to

1. Heat one tablespoon of vegetable oil in a large skillet over medium-high heat.
2. Add the paneer cubes and stir-fry until they turn golden on all sides. Remove the paneer pieces from the skillet and place them on a paper towel to drain excess oil.
3. Heat a tablespoon of vegetable oil in the same pan. Add the chopped onions and sauté until they turn translucent.
4. Add minced garlic, ginger, and green chilies (if using) to the pan. Sauté for another minute.
5. Next, add the mixed vegetables to the pan and stir fry for about three to four minutes until they are tender yet crisp.
6. Push the vegetables to one side of the pan, and add sesame oil to the empty side. Pour the soy sauce over the sesame oil and let it sizzle for a few seconds.
7. Now, add the cooled rice to the pan. Toss everything together gently so that the rice gets coated with the soy sauce and sesame oil mixture evenly.
8. Add salt and black pepper powder to taste. Mix well, and cook for another two to three minutes, stirring occasionally.
9. Finally, add the stir-fried paneer cubes and chopped spring onions (green part) to the fried rice. Mix gently to combine everything.
10. Garnish with fresh cilantro leaves and serve hot with tempered curd.

20. Indo-Chinese sweet corn soup

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You will need

• 1 cup sweet corn kernels (fresh or frozen)
• 4 cups vegetable broth or water
• 1/2 cup finely chopped mixed vegetables (carrots, beans, bell peppers)
• 1/4 cup finely chopped spring onions (white and green parts separated)
• 1tbsp sesame oil or vegetable oil
• 2tbsp corn flour slurry
• 1tbsp finely chopped ginger
• 1tbsp finely chopped garlic
• 1tbsp soy sauce
• 1tbsp vinegar
• 1tbsp sugar
• ½tbsp white pepper powder
• Salt to taste

How to

1. Blend half a cup of sweet corn kernels with one cup of vegetable broth using an electric blender until smooth. Ensure the liquid has no lumps and set it aside.
2. Heat sesame oil in a large pot over medium heat. Add chopped ginger, garlic, and white parts of spring onions. Saute for one to two minutes until fragrant.
3. Add finely chopped mixed vegetables (carrots, beans, and bell peppers) and sauté for two to three minutes until they begin to soften.
4. Pour in the remaining vegetable broth (or water) and bring to a boil. Reduce the heat and let it simmer for about five minutes until the vegetables are tender.
5. Stir in the blended corn mixture and the remaining sweet corn kernels. Mix well, and let it simmer for another three to five minutes.
6. Add soy sauce, vinegar, sugar, salt, and white pepper powder. Adjust seasoning according to taste.
7. Stir the cornstarch slurry once more to ensure it’s well combined, and pour it into the soup while stirring continuously.
8. Cook for another two to three minutes until the soup has thickened to your desired consistency. Turn off the heat. Garnish with the green parts of spring onions and serve hot.

21. Steamed pumpkin muffins

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You will need

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/2 tbsp baking powder
• 1/2 cup pumpkin puree
• 1/4 cup vegetable oil
• 1/4 cup milk
• ½ tbsp vanilla extract
• ¼tbsp baking soda
• ¼tbsp salt
• ½tbsp ground cinnamon
• ¼tbsp ground nutmeg
• ¼tbsp ground ginger
• ⅛tbsp ground cloves
• 1 egg

How to

1. Fill a steamer pot with water and bring it to a simmer over medium heat.
2. Meanwhile, place cupcake liners in a muffin tin and set it aside.
3. Whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a mixing bowl until well combined.
4. In another bowl, whisk together pumpkin puree, vegetable oil, milk, egg, and vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients and stir until well combined.
6. Spoon the batter into the prepared muffin cups, filling each about three-fourth full.
7. Place the muffin tin into the steamer basket, ensuring that there is enough space between each muffin for steam circulation. Cover the steamer with a lid.
8. Steam the muffins over medium heat for about 20 to 25 minutes.
9. Remove the muffins from the steamer and let them cool slightly in the muffin tin before transferring them to a wire rack to cool completely.
10. Serve warm or at room temperature with hot chocolate or a cup of flavored milk.

22. Mango sago pudding

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You will need

• 1/2 cup small tapioca pearls (sago)
• 3 cups water
• 2 ripe mangoes, peeled and diced
• 1/2 cup sugar (adjust according to sweetness of mangoes)
• 1 can (400 ml) coconut milk
• 1/2 cup evaporated milk
• ¼ tbsp salt
• Ice cubes (for chilling, optional)
• Fresh mango slices and mint leaves for garnish

How to

1. Bring three cups of water to a boil in a saucepan over medium-high heat.
2. Add tapioca pearls (sago) and cook over medium heat, stirring occasionally, until the pearls turn translucent. Remove from heat, rinse under cold water, and drain. Set aside.
3. Blend diced mangoes into a smooth, lump-free smoothie using a blender.
4. In a large mixing bowl, combine the mango puree, sugar, coconut milk, evaporated milk, and salt. Stir until the sugar is dissolved and everything is well combined.
5. Add the cooked tapioca pearls (sago) to the mango mixture. Stir gently to combine.
6. Transfer the mango sago pudding to individual serving bowls or glasses. Chill in the refrigerator for at least an hour before serving.
7. Garnish with fresh mango slices and mint leaves. Serve cold and enjoy!

23. Chinese almond cookies

Image: Shutterstock

You will need

• 1 egg, beaten (for egg wash)
• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup almond flour (or finely ground almonds)
• 1tbsp almond extract
• ½ tbsp vanilla extract
• ½ tbsp baking powder
• ¼ tbsp salt
• Whole almonds for garnish (optional)

How to

1. Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper.
2. In a bowl, mix the butter and granulated sugar using a hand mixer until it turns into a light and fluffy mixture.
3. Now, add almond and vanilla extract. Mix well until everything is thoroughly combined.
4. Whisk together the all-purpose flour, baking powder, almond flour, and salt in a separate bowl.
5. Gradually add the dry ingredients to the sugar-butter mixture, mixing until a soft dough forms. It should be slightly sticky, but manageable.
6. Take tablespoon-sized portions of dough and roll them into balls. Place the balls on the prepared baking sheets, spacing them about two inches apart.
7. Flatten each ball slightly with the palm of your hand, and gently press a whole almond into the center of each cookie.
8. Brush the tops of the cookies with beaten egg, which will give them a nice shine after baking.
9. Put the cookies into the oven and bake for 12 to 15 minutes until they turn light golden.
10. Transfer the cookies to a wire rack and set them aside to cool. Serve a few with a cup of warm milk.

24. Sichuan boiled beef

Image: Shutterstock

You will need

• 450g beef, thinly sliced
• 4-5 dried red chilies
• 3-4 slices ginger
• 4 cloves garlic, minced
• 4 green onions, cut into 2-inch pieces
• 4 cups water
• 1/2 cup (120ml) soy sauce
• 2tbsp Sichuan peppercorns
• 1tbsp vegetable oil
• 1tbsp sugar
• Salt to taste
• Fresh cilantro leaves, for garnish

How to

1. Heat vegetable oil in a large pot over medium heat. Add Sichuan peppercorns, dried red chilies, ginger slices, and minced garlic. Stir-fry for about one to two minutes.
2. Add the sliced beef to the pot and stir-fry until the beef is lightly browned. Pour in the soy sauce and sugar. Stir well to combine.
3. Add water to the pot and bring it to a boil. Reduce the heat to low and simmer until the beef is tender and cooked through. Adjust the seasoning with salt if needed.
4. Transfer the boiled beef and broth to a serving bowl. Garnish with green onions and fresh cilantro leaves.
5. Serve hot with steamed rice or noodles.

25. Pumpkin pancakes

Image: Shutterstock

You will need

• 1 cup all-purpose flour
• 1 cup pumpkin puree
• 1 cup milk (or buttermilk)
• 1/4 cup granulated sugar
• 1 large egg
• 2tbsp melted butter
• 1tbsp vanilla extract
• 1tbsp baking powder
• 1tbsp ground cinnamon
• ½ tbsp baking soda
• ½ tbsp salt
• ½ tbsp ground nutmeg
• ¼ tbsp ground ginger
• ¼ tbsp ground cloves

How to

1. Whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a large bowl.
2. In another bowl, combine the pumpkin puree, milk, egg, melted butter, and vanilla extract. Mix until smooth.
3. Pour the wet ingredients into the dry ingredients and mix well.
4. Heat a griddle or non-stick skillet over medium heat. Lightly grease with butter or cooking spray.
5. Pour about one-fourth cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface of the pancake and the edges look set.
6. Flip the pancakes and cook for another one to two minutes, until golden brown and cooked through.
7. Serve warm with maple syrup, whipped cream, or your favorite pancake toppings.

26. Asian honey chicken

Image: Shutterstock

You will need

• 500g boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cloves garlic, minced
• 2tbsp soy sauce
• 2tbsp honey
• 2tbsp water
• 2tbsp vegetable oil
• 1tbsp oyster sauce
• 1tbsp rice vinegar
• 1tbsp ginger, minced
• 1tbsp cornstarch
• Sesame seeds and chopped green onions for garnish

How to

1. Combine soy sauce, honey, oyster sauce, rice vinegar, minced garlic, and minced ginger in a bowl. Stir until well combined.
2. Add the chicken pieces to the marinade, making sure each piece is coated. Marinate for at least 20 minutes, or an hour, in the refrigerator.
3. In a small bowl, mix cornstarch and water to create a smooth, lump-free slurry.
4. Heat vegetable oil in a large skillet or wok over medium-high heat.
5. Add the marinated chicken to the oil (reserving the marinade) and stir-fry until browned and cooked through.
6. Pour the reserved marinade into the skillet with the chicken. Stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens and coats the chicken pieces.
7. Transfer the chicken to a serving plate. Garnish with sesame seeds and chopped green onions before serving.

27. Honey sesame chicken

Image: Shutterstock

You will need

• 450g chicken breast, cut into bite-sized pieces
• 1/4 cup chicken broth
• 2tbsp soy sauce
• 1tbsp honey
• 1tbsp sesame oil
• 1tbsp ginger, minced
• 1tbsp cornstarch
• 2tbsp vegetable oil
• 1tbsp sesame seeds, for garnish
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Green onions, chopped, for garnish

How to

1. In a bowl, combine soy sauce, honey, hoisin sauce, sesame oil, minced garlic, and minced ginger. Mix well.
2. Add the chicken pieces to the marinade, toss to coat evenly, and let it marinate for at least 30 minutes.
3. In a small bowl, mix cornstarch with chicken broth until dissolved. Set it aside.
4. Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces (reserving the marinade) and stir-fry for about five to seven minutes until lightly browned.
5. Season with salt and pepper, to taste. Lower the heat to medium.
6. Pour in the reserved marinade and stir to combine with the chicken. Stir in the cornstarch mixture and cook for another two minutes until the sauce thickens.
7. Transfer the chicken to a serving dish and garnish with sesame seeds and chopped green onions.
8. Serve warm with steamed rice or udon noodles.

28. Moo shu chicken

Image: Shutterstock

You will need

• 450g chicken breast, thinly sliced
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1 cup sliced mushrooms
• 1 cup bamboo shoots, sliced
• 4-6 green onions, thinly sliced
• 2tbsp soy sauce
• 1tbsp ginger, minced
• 2tbsp vegetable oil
• 1tbsp hoisin sauce
• 1tbsp rice vinegar
• 1tbsp sesame oil
• 1tbsp sugar
• 2 cloves garlic, minced
• Hoisin sauce and/or plum sauce for serving

How to

1. In a bowl, combine soy sauce, hoisin sauce, rice vinegar, sesame oil, and sugar. Add sliced chicken breast and marinate for 15 to 20 minutes.
2. Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
3. Add the marinated chicken and stir-fry for about five to seven minutes until the chicken is golden brown. Remove the chicken from the skillet and set it aside.
4. In the same wok or skillet, heat the remaining tablespoon of vegetable oil. Add minced garlic and ginger, and stir-fry for about 20 seconds until fragrant.
5. Add shredded cabbage, carrots, mushrooms, and bamboo shoots to the skillet. Stir-fry for three to four minutes until vegetables are tender-crisp.
6. Return the cooked chicken to the skillet. Add sliced green onions and toss everything together until well combined and heated through. Moo Shu chicken is ready!

Infographic: Easy-To-Make Vegetarian Chinese Snacks

While meat, seafood, and meat-based sauces dominate most Chinese dishes, the love for your child’s favorite cuisine need not be limited to non-vegetarian. Chinese cuisine is expansive and includes several plant-based options. Here is an infographic with some easy-to-make vegetarian and vegan options lined out just for you.

Illustration: Momjunction Design Team

Image: Stable Diffusion/MomJunction Design Team

Master the art of recreating your favorite Chinese childhood recipes by following the step-by-step instructions.

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Dina TotosegisRD

Dina Totosegis is a registered dietitian specializing in pediatrics. She has graduated from McGill University with Bachelors in Physiology as well as Dietetics and Human Nutrition. She started working in wellness clinics and fitness clubs in Montreal, Canada, and Austin, US, helping individuals establish a healthy way of life through nutritious food, an active lifestyle, and a positive mindset.

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• 
  Dr. Mubina AgboatwallaMBBS, DCH, MCPS Dr. Mubina Agboatwalla is the head of the department of pediatrics in Karachi Liaquat Hospital, Pakistan. She has over 20 years of experience in the field of pediatrics and 50 research papers published in international journals including Lancet and JAMA. Dr. Agboatwalla is also a public health specialist specializing in preventive health including nutrition, breastfeeding and infectious diseases especially diarrhea, polio and tuberculosis. She has affiliations with the Center of Disease Control Atlanta (CDC), UNICEF, and WHO.
  
  Dr. Mubina Agboatwalla is the head of the department of pediatrics in Karachi Liaquat Hospital, Pakistan. She has over 20 years of experience in the field of pediatrics and 50 research papers published in international journals including Lancet and JAMA. Dr. Agboatwalla is also a public health specialist specializing in preventive health including nutrition, breastfeeding and infectious diseases especially diarrhea, polio and tuberculosis. She has affiliations with the Center of Disease Control Atlanta (CDC), UNICEF, and WHO.

Ria SahaB.Tech

Ria is a techie-turned-writer and writes articles on health, with special emphasis on nutrition. She did her B.Tech from West Bengal University of Technology and was previously associated with IBM as SAP ABAP technical consultant.

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Swati PatwalM.Sc. (Food & Nutrition), MBA

Swati Patwal is a clinical nutritionist, a Certified Diabetes Educator (CDE) and a toddler mom with more than a decade of experience in diverse fields of nutrition. She started her career as a CSR project coordinator for a healthy eating and active lifestyle project catering to school children.

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Nida ShaikhBSc, PG Dip.

Nida holds a bachelor's degree in Zoology and a postgraduate diploma in Clinical Genetics and Medical Laboratory Techniques from Goa University. Before joining MomJunction, she worked as a laboratory technician. She began content writing during her college years and has been featured as a co-author in a children's short story compilation book.

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