5 Classic Chinese Recipes Under 500 Calories to create in your own home


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Nutrition (per ½ cup serving): 113 calories, 7.1 g fat (1 g saturated), 132 mg sodium, 11.5 g carbs, 3.6 g fiber, 3.9 g sugar, 3.3 g protein Cauliflower doesn’t get nearly enough credit in our opinion. Sneaking its way into pizza crusts, pasta dishes, pudding, mashed potato recipes and, in this case, rice—the fiber and protein-packed veggie is a health foodie savor. Featuring Sheet Tray Fajitas Rice Bowl, One-pan Chicken Parmesan and Veggie Skillet, One-pan Roasted Chicken And Sweet Potatoes, Under 300-Calorie Honey Lime Shrimp, Shrimp And Asparagus Stir Fry (Under 300 Calories), Lemon Chicken And Asparagus Stir-Fry (Under 500 Calories) and One-pot Chickpea Curry (Under 300 Calories).

Unfortunately, some Chinese foods can be very high in fat, calories, and sodium. Many health-conscious eaters avoid Chinese take-out entirely because of these nutritional traps, but you can make take-out healthier with these recipes. Our low-calorie Chinese recipes feature all your favorites, including fried rice, dumplings, and congee.

Home Recipes Meal Types Dinner. Top 10 Dinner Recipes Under 500 Calories. Jason Nowak Updated: Sep. 18, 2018.

Make good-for-you main dishes the whole family will love with these top-rated 500 calorie meals. 1 / 10. Taste of Home. Apple. Home / Dinner.

21+ Dinner Recipes Under 500 Calories. written by Ashley Fehr. Facebook 0 Pin 0 Tweet 0 Email 0. These 21+ Meals Under 500 Calories are all hearty, healthy meals, with many high in protein — they will keep you going all day long! On your under 500 calorie recipes.

This version of the Chinese classic is so low in calories you can add a serving of rice or noodles to it and still come in at under 500 calories. Get the recipe: Beef in black bean sauce This is. A crowd-pleasing easy chicken curry, packed with Chinese flavours. Serve over rice. Each serving provides 487 kcal, 37g protein, 66g carbohydrates (of which 10.5g sugars), 7g fat (of which 1.5g.

Fortunately, there’s an easier way to go about the math than tracking down nutritional info and logging every bite: build a strong portfolio of delicious low-calorie meals and let it do the work for you. We’ll get you started with this collection of Asian-inspired recipes that are short on calories. Our best ever healthy DIIY takeaway recipes under 500 calories are a healthier way to enjoy classic British and Asian takeaway food at the weekend or midweek May 1.

These 300 calorie breakfast recipes are just the ticket. Try our favorite recipes for fruity pancakes, muffins and more. Home Recipes Meal Types Breakfast. 30 Breakfast Recipes Under 300 Calories.

Sue Stetzel Updated: Mar. 21, 2018.

List of related literature:

• Summary: Four Chinese recipes are given: Meat shred soup.

“History of Soy Sauce (160 CE To 2012)” by William Shurtleff, Akiko Aoyagi
from History of Soy Sauce (160 CE To 2012)
by William Shurtleff, Akiko Aoyagi
Soyinfo Center, 2012

‘Over 140 easy, low-kilojoule recipes from China, India, Thailand and other countries’ Cover.

“Australian National Bibliography: 1992” by National Library of Australia
from Australian National Bibliography: 1992
by National Library of Australia
National Library of Australia, 1961

1 tablespoon vegetable oil 8 ounces dried udon noodles To same skillet, add ginger and red curry paste; cook, 6 ounces firm tofu, cut into (thick rice flour noodles) or stirring, 1 minute.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Here are some of the characteristics that define a classic Chinese home-style meal:

“Chinese Cooking For Dummies” by Martin Yan
from Chinese Cooking For Dummies
by Martin Yan
Wiley, 2011

Nut-free • Under $10 • Quick & Easy • Vegetarian This is a traditional Chinese dish often seen in dim sum and Chinese restaurants in America.

“The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites” by Naomi Imatome-Yun
from The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites
by Naomi Imatome-Yun
Callisto Media Incorporated, 2015

A few of these are popular from my blog and some are new, but they are all good go-to options for making mealtime easy for me and, of course, for you.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less
by Brandi Doming
Time Incorporated Books, 2018

Stir-frying vegetables and meats in a lightly oiled wokandsteamingfoods are popular Oriental cooking methods that add fewer calories than deep-fat frying and preserve more vitamins and minerals than boiling.

“Essential Concepts for Healthy Living” by Sandra Alters, Wendy Schiff
from Essential Concepts for Healthy Living
by Sandra Alters, Wendy Schiff
Jones and Bartlett Publishers, 2005

The editor of Chinese Restaurant News has estimated that 80 percent of those forty thousand or so eateries serve a limited Chinese American menu—a short roster of dishes like Kung Pao chicken, hot and sour soup, egg rolls, beef with broccoli, and General Tso’s chicken.

“Chop Suey: A Cultural History of Chinese Food in the United States” by Andrew Coe
from Chop Suey: A Cultural History of Chinese Food in the United States
by Andrew Coe
Oxford University Press, 2009

Over the next few years other titles were to offer low-calorie and low-cholesterol Chinese recipes.

“China to Chinatown: Chinese Food in the West” by J.A.G. Roberts
from China to Chinatown: Chinese Food in the West
by J.A.G. Roberts
Reaktion Books, 2004

Ingredients: 300 g cooked chicken, minced; 400 ml almond milk; 3 tbsp rice flour; sugar and salt to taste.

“The Tudor Kitchen: What the Tudors Ate & Drank” by Terry Breverton
from The Tudor Kitchen: What the Tudors Ate & Drank
by Terry Breverton
Amberley Publishing, 2015

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • where will I found rice wine now during this quarantine ���� I don’t have such time who have so much patience’s for using so many things only for one meal

  • Looks good, I highly recommend adding some grated ginger (a little goes a long way) to the recipes that use grated garlic to kick it up a notch. You’re welcome:)

  • I just made the Chicken Veggie Stir Fry for dinner and it was delicious. We served it with rice noodles cause that was something we’ve never tried before and it worked really good. Next time we’ll try it with rice. The only thing I would change though is season the chicken with salt and pepper before you cook it, that way it sticks to the chicken better.

  • That’s basically how we do in China.
    Maybe not that much sugar.

    Tips: 1. Always pickle meat with flavors and starch before stir-frying so that meat tastes tender.
    2. Get your pan really hot before adding oil so that things won’t stick on your pan.
    3. Don’t save oil.

  • I’ve just made the one with the brokoli-YOU RUINED THIS RECIPE WITH SALT!!!DON’T SALT ANYTHING, the soy sauce is alredy salty, it tastes grose!

  • Mostly people hate the feeling of sweet and sour things mixed, but like they would eat it cz it tastes better than nothing but here I’m like, I eat my flaming hot cheetos with fucking nutella and my parents are very fed up with my this fucking habit. ���� now how do I control that craving or feeling. ���� #cravingagain

  • One thing that basically every savory Chinese dish needs is Chinese cooking wine. It’s sometimes called Shaoxing wine, but sometimes it has other names. You don’t need a lot, just 1-2 tablespoons usually, but it is essential for an authentic taste!

  • Honesty speaking, I had been in China for 2 and half years and I hadn’t seen any of these dishes. I’m not saying these are not Chinese dishes but maybe they just modified these dishes for westerners…

  • For the second dish,you don’t have to put too much seasoning when it is poached. By the way the first dish isn’t the true Chinese dish.

  • I am Absolutely Speechless♥️ Such Fine Cooking and with such patience and precision. These meals are absolutely beautiful. Too beautiful to eat. But if I were there, right in front of this amazing chef who would so kindly serve me a dish… I Would Be Delighted to share a meal so wonderfully made indeed♥️ Absolutely Lovely!!

  • I’m gonna try this one Curtis I love that chip seasoning myself I’m always just buying the Nando’s Bag & Bake for something different but I’ll give this one ago MINT

  • As an alternative to eggs and tomato “fan ke gai dan”, thin slices of stir fried beef can be used instead (making it “fan ke ngau yuk”). Our family sometimes goes further and add a bit of dried oregano and basil to this dish and serve it on top of rice noodles instead of rice with a piece of kraft processed cheese melted on top.

  • “And the Academy Award for Cinematography goes to…” whoever shoots your videos. They are a such a pleasure to watch, and convey everything Master Chef John is demonstrating. He or she is someone who knows, understands, and loves food–just like Master Chef John.

  • Hi, a huge fan of your channel. That is a nice twist to making braised pork ribs. I just smother the ribs with garlic black bean sauce and soy sauce, then steam. I like your recipe, will try it.

  • For the Soy Sauce Chicken Wings w. Potatoes, instead of star anise, my mom likes to throw in a teaspoon of curry powder and a teaspoon of Guilin chili sauce.

  • This was a great video. Fun and informative. Thank you for making it. I have been making a variation of the egg dish without knowing that there was an actual recipe. I love how few ingredients it takes to make what looks like very flavorful dishes.

  • Thanks for the video! These are all foods my parents make as well but I never actually learnt how to cook them, and never realised how easy it is! Also died when Victor broke the garlic crusher ��

  • I’m a Filipino but i love all the foods that your cooking with and trying to learn one of your menu one day, I’m now in Riyadh KSA ofw here watching

  • U know chef i was researching for teacher just like u who can tell deep things about food I really love cooking I want be a chef one day for me cooking is really important

  • Chef John. I’m not easily impressed by much people when it comes to cooking. I believe because my mom is a chef who owns a restaurant so am used to restaurant food all my life. But you Have opened my eyes to a whole new level of food mastery. You sir is a Michael Angelo of food. I am really impressed with your skills, simply amazing. You are up there with the best chefs in the world. Thank you for sharing you magical kitchen skills with us. God bless you Chef.

  • i happened to see this channel tdy..i was thinking of starting a takeaway chinese food outlet at home. my husband passed away & after lot of thought i decided to do something on my own…no words to thank u chef..u have given me so many dishes to try..God bless!

  • This real a chef” no opening, no closing just do it…talk less do more….chef you are the best…thank’s a lot of give me new acknowledge

  • I loved all of these oils but I especially appreciate the recipes for the green onion and the assorted aroma oil because they’re the ones most likely used universally in stir fry dishes. Thanks for sharing this as well the detail of the techniques.

  • Hola, exelente, me encanta ver lo que cocina y como lo prepara, tan finamente. Muchas ideas para preparar el pollo. Muchas gracias,

  • I’m thoroughly amused rice doesn’t make an appearance till less than two minutes before the end. I’ve often thought of Chinese food as a combination of a meat, sauce, and vegetables, all the that can be changed around, served over rice or noodles.

  • Toast the sesame seeds in a dry wok before hand for added flavour.
    also make sure you know the difference between sesame oil and toasted sesame oil. The first one for cooking and the second for dressing.

  • I see in US many taking short cuts, but he has lived through the hardship, experienced it, and still lives to tell the truth with authenticity. Hope he prospers further.

  • Good day chef John, I’m your avid fan as far as cooking is concern. I just want to know or you can send me some ideal recipe of dumpling. Thank you.

  • This video is the reason I learned how to cook international cuisines instead of just the stuff I grew up eating. Thank you Suggested Videos for that neat reminder

    Edit:and obviously thank you to The Brothers Green/Pro Home Cooks for the video!

  • Best of Fried Rice Recipe =
    10) Kimchi
    9) Bolognese
    8) Schezwan
    7) Ladna
    6) Paprik
    5) Tom Yam
    4) Seafood
    3) Omurice
    2) Cantonese
    1) Kampung

  • Those are Americanized Chinese take-out dishes. General Tso’s Chicken doesn’t even have its roots in China. The majority of dishes served in most Chinese restaurants are dishes nobody eats in China.

  • Great stuff as usual. just a little feedback on your broccoli and beef. Normally for those types of dishes (pork and chicken as well). The cornstarch is coated on the meat instead. So what you fry it helps with the colour and texture of the meat. When you add your sauce (along with a splash of water) some cornstarch will automatically fall off and thicken the sauce, and if you want to further thicken it, you can have a separate bowl of cornstarch with water and just drizzle it slowly. But yeah keep up with the great videos man.

  • Beef Broccoli looks delicious, but two or three extra steps lifts it to another level: Don’t use water for the broccoli, fry it in a little bit of peanut oil. Those dark, almost charred parts adding so much flavor. You can simmer the broccoli later in the sauce to your preferred doneness. Add a sliced red onion and also fry it, ‘til it has dark brown spots. Add an egg white to the meat marinade. Add a heaping tablespoon of Toban Djan to the sauce. Ad a sliced red chili.

  • Jane here. I tried watching this video, but i had to stop because you turn my Glorious Lord into an adjective. How sad. So, I’m not going to watch anymore of your videos.

  • abc (american born chinese) cuisine, i have tried real authentic chinese cuisine it’s an acquired taste stinky tofu (chou doufou) anyone?, smells like hot garbage tastes like kinda cheese…?

  • Sure the Tso tastes good, but…lots of sauces not used, hoisen, oyster, sesame oil, etc. My chinese friend giggled. Sorry to be negative ��

  • Can i use the leftover peppercorn, scallion, vegetables etc. for making something else? I think the answer will be no, but i’m not sure.

    Thank you for your answer Chef!

  • I loved the video but honestly, most of what you have created would not at all taste like take out Chinese food. You have some of the elements but the flavor would more likely resemble a frozen Chinese dish you buy at Walmart, And for the love of god cut your meat against the grain!

  • I made the General Tso’s Chicken the other night and it was so good! I ended up marinating the chicken overnight and I think that made a massive difference. Also added 1tbsp ketchup, 100ml chicken stock and 0.5tsp MSG. It tasted exactly like restaurant food! Definitely recommended…

  • My mom calls spare ribs 數字排骨 cuz it’s 1-2-3-4 spoonfuls of sauce/sugar ��. This video made me so nostalgic! And I’ve been looking to perfect my 番茄炒蛋 now I know the secret ingredient I’ve been missing is KETCHUP

  • You know, for someone obviously drugged who is cooking Chinese food in ways completely different than I’ve ever seen any Chinese restaurant cook it. Not bad. ��

  • Yum! He is too cute! Shrimp in lobster sauce? My favorite is from Chinese Cef on Appleton Ave in Milwaukee, WI. I can’t get good Chinese in AZ.

  • I had to come here and say that I have had a lot of Chinese food, but I have only seen 1 of the dishes on the thumbnail. Egg rolls? General Tso’s chicken? Those are American. Beef with broccoli? OK, but that doesn’t say what the sauce is. At least Lo Mein is actually served at restaurants outside America.

  • Felicitó enormemente a quien o quienes suben estos deliciosos platillos…. Mmm pero hay un pequeñito inconveniente xq no traducir los ingredientes x fiz en español xq hay algunos q no captó y me quedo como navegando en el perla negra x favor�� serían tan amables de traducir…andeles siiii��������

  • Get the noodle recipes:
    Chicken Chow Mein �� https://www.tasteshow.com/product/stir-fried-noodles-with-chicken-shrimp_382.html
    Dan Dan Noodle �� https://www.tasteshow.com/product/traditional-dan-dan-noodles_803.html
    Chongqing Spicy Noodle �� https://www.tasteshow.com/product/chongqing-spicy-noodles_3746.html
    Stir fry Scissor Cut Noodles �� https://www.tasteshow.com/product/scissor-cut-noodles_5779.html
    Biang Biang Noodle �� https://www.tasteshow.com/product/easiest-hand-pulled-noodles-biang-biang_4084.html

  • Coming In All the Way from the U.S. Colorado Springs ‘Colorado’. So Beautifully Made and they both look so delicious. Easy enough to make and enjoy. Thank You So Much!♥️

  • omg just forget about the recipe and just focus on his cutting seriously i forget to see the recipe while watching his cutting how beautifully he cuts the vegitables

  • amazing! great skills..in my ignorance..it’s me or I have seen some changement about oul quantities to cook? may be some remake for occidental viewers?.but skills and quality looks more than fine as always Master!!!!

  • Looks delicious man! Great way for me to add some variety to how I prepare chicken throughout the week. I also LOVE homemade fries (chips).

  • just so you know whenever a lemon is involved, it is Westernized Chinese food. Troditional Chinese food usually use grain vinegar to add a sour taste.

  • I’ve been away from China for a year after being there for nearly eight. It’s nice to see a Chinese chef working. Notice how much care he gives to the cuts. You can tell he had a bit of traditional training. It’s like the food gets some patience and respect by being cut into perfect bits. You could take a picture of this at almost any point and just drop it right into a food blog or magazine. There is beauty in each step of the process.

  • Remove skin tag Easy home remedy for skin tag
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    اپنے غیر ضروری بالوں کو ہمیشہ کے لیے ختم کرے گھر میں موجود دو چیزوں سے


  • Your Recipes Are Great and easy to made…

    We also have some quick and easy recipes on board..

    Do visit us for some quick and easy recipes..

  • But when he fry first the eggs and adding the row vegetable he doesn’t over cook the eggs?? because I tough you reserve the eggs and added to the end.

  • Ну не правильный это рецепт…. Снято лишь для красивой картинки. Такая последовательность приготовления высушит яйцо а овощи останутся сырыми..

  • Delicious! Another superb dish.Every time I cook Asian cuisine I always turn to your channel for recipes and inspiration. It’s so therapeutic just watching your culinary skills. I’ve learnt so much. Thank you Chef!

  • Sooo tasty! Hey guys just leaving this message here I have my coking channel as well https://youtu.be/u7FwkXvNpFI is in Spanish but soon I will use English subtitle. Please just I need your support. Please visit my channel!! Thanks a lot

  • Hi chef…. I really love your video…. Can i ask you a question…. I would like to know if you can make a video where you cooking satay stir fry peanuts chicken noodles… I eat this in Australia and i really miss it… Please can you make a tutorial for it thanks a lot

  • I usually fry the scrambled eggs 1st then I put it to the side. Then I Sautee the rest of the ingredients. Once every ingredient is cooked I put the scrambled eggs back in the wok to reheat the eggs. I did EXACTLY how he did it in the video but for some reason I burn the eggs badly. They come out nasty. Also I always put extra mushrooms and corn. But that’s just me.

  • I love this video. The recipes all were great, but you sound just like one of my good friends that just passed away in June. It felt like I was talking to him again. I needed that, thank you. ❤️

  • Dear Great Master Chef John, because I take Warfarin medicine, I can’t use soy products ( tofu, sauce etc ), can you tell me about any alternatives please?

  • Technically I can make chicken fried rice if I cube up some chicken and first fry the chicken and afterwards add the egg and vegetables.