Best Chinese Non Veg Recipes for Flavorful Home Cooking

Chinese cuisine is a treasure trove of vibrant flavors, textures, and aromas that excite the senses. When it comes to non-vegetarian dishes, the rich variety of meats and seafood combined with traditional Chinese seasonings offers an unparalleled culinary experience.

From the fiery heat of Szechuan chicken to the sweet and savory notes of Cantonese pork, these recipes showcase the best of Chinese cooking techniques and ingredients.

In this blog post, we will explore some of the best Chinese non-veg recipes that are sure to impress both family and friends. Whether you’re a beginner or an experienced cook, these recipes are designed to be approachable, delicious, and authentic.

Let’s dive into the world of succulent stir-fries, hearty soups, and mouth-watering mains that will bring the essence of China right to your kitchen!

Why You’ll Love This Recipe

Chinese non-veg recipes are beloved worldwide for their perfect balance of flavors and textures. What makes these dishes so special is their versatility and the way they can be customized to suit your taste preferences.

Using fresh ingredients, bold spices, and a variety of cooking methods such as stir-frying, steaming, and braising, these recipes bring out the best in meats like chicken, pork, beef, and seafood.

Moreover, these dishes are not only flavorful but also nutritious. They often combine protein-rich meats with vegetables and aromatic herbs, making them a wholesome meal option.

Plus, cooking these recipes at home allows you to control the ingredients, ensuring healthier meals without compromising on authentic taste.

Ingredients

General Ingredients for Chinese Non-Veg Recipes

• Chicken breast or thighs – 500g, boneless and skinless
• Pork shoulder or belly – 400g, cut into bite-sized pieces
• Beef sirloin or flank steak – 400g, thinly sliced
• Shrimp or prawns – 300g, peeled and deveined
• Soy sauce – 3 tablespoons
• Oyster sauce – 2 tablespoons
• Shaoxing wine (Chinese cooking wine) – 2 tablespoons
• Sesame oil – 1 teaspoon
• Garlic cloves – 4, minced
• Fresh ginger – 2 tablespoons, minced
• Spring onions – 3, sliced
• Bell peppers – 1 medium, sliced
• Broccoli florets – 1 cup
• Carrots – 1 medium, julienned
• Chili flakes or fresh chili – to taste (optional)
• Cornstarch – 1 tablespoon (for thickening)
• Chicken or vegetable broth – ½ cup
• Salt and pepper – to taste
• Vegetable oil – for stir-frying

Equipment

• Wok or large skillet – essential for authentic stir-frying
• Sharp chef’s knife – for precise slicing and chopping
• Cutting board – preferably separate boards for meat and vegetables
• Mixing bowls – for marinating and holding ingredients
• Measuring spoons and cups – for accurate measurements
• Spatula or wooden spoon – for stirring and tossing
• Steamer basket – optional, for steamed dishes
• Serving plates – to present your delicious meal

Instructions

General Stir-Fry Method for Chinese Non-Veg Dishes

1. Prepare the meat: Slice chicken, pork, or beef thinly against the grain for tenderness. For shrimp, peel and devein if not already done.
2. Marinate: In a bowl, combine the meat with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, and a pinch of salt. Mix well and let it marinate for 15-20 minutes.
3. Prep vegetables: Wash and slice bell peppers, broccoli, carrots, and spring onions. Mince garlic and ginger.
4. Heat the wok: Place your wok or skillet over high heat. Add 2 tablespoons vegetable oil and swirl to coat.
5. Cook the meat: Add the marinated meat to the hot wok in a single layer. Stir-fry quickly until it just changes color (about 2-3 minutes). Remove the meat from the wok and set aside.
6. Stir-fry aromatics and vegetables: Add a little more oil if needed. Toss in garlic, ginger, and chili flakes if using. Stir for 30 seconds until fragrant. Then add the vegetables and stir-fry for 3-5 minutes until crisp-tender.
7. Combine and sauce: Return the cooked meat to the wok. Add 2 tablespoons soy sauce, 2 tablespoons oyster sauce, and ½ cup broth. Stir everything together and cook for another 2-3 minutes until the sauce thickens slightly.
8. Finish: Drizzle sesame oil and sprinkle spring onions on top. Give a final toss and remove from heat.
9. Serve hot: Enjoy immediately with steamed rice or noodles.

Tips & Variations

“For the best results, always marinate your meat to ensure maximum flavor and tenderness.”

• Protein swaps: Feel free to use duck, crab, or even tofu for a different twist.
• Vegetable variations: Snow peas, baby corn, and water chestnuts add wonderful crunch.
• Spice level: Adjust chili flakes or add fresh chili peppers to your desired heat level.
• Gluten-free option: Use tamari or gluten-free soy sauce instead of regular soy sauce.
• Make it saucier: Double the oyster sauce and broth for a richer sauce.

Nutrition Facts

Serving Suggestions

Chinese non-veg dishes pair beautifully with a variety of accompaniments. Here are some ideas to complete your meal:

• Steamed jasmine rice – a classic and simple side that soaks up the savory sauces perfectly.
• Fried rice or vegetable noodles – for a more filling option with extra texture.
• Light soup starters like hot and sour soup or egg drop soup add warmth and balance.
• Pickled vegetables or kimchi – a tangy contrast to the rich flavors.
• Don’t forget to include a refreshing drink like iced jasmine tea or a citrusy cocktail.

Best Chinese Non-Veg Recipes You Must Try

General Tso’s Chicken

A popular American-Chinese dish, General Tso’s Chicken combines crispy fried chicken pieces with a sweet, tangy, and slightly spicy sauce. It’s a guaranteed crowd-pleaser!

Ingredients

• 500g chicken thighs, cut into bite-sized pieces
• 1/2 cup cornstarch
• 2 eggs, beaten
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 3 tablespoons hoisin sauce
• 1/4 cup sugar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 2 dried red chilies
• 2 tablespoons vegetable oil
• Spring onions for garnish

Instructions

1. Dip chicken pieces into the beaten eggs, then dredge in cornstarch until well coated.
2. Heat oil in a wok and deep fry chicken until golden and crispy. Drain on paper towels.
3. In a separate pan, combine soy sauce, rice vinegar, hoisin sauce, and sugar. Heat gently until sugar dissolves.
4. Add garlic, ginger, and dried chilies to the sauce, simmer for 2 minutes.
5. Toss fried chicken in the sauce until evenly coated.
6. Garnish with sliced spring onions and serve hot with steamed rice.

Szechuan Beef Stir-Fry

This fiery beef stir-fry packs bold flavors with the signature Szechuan peppercorns and chili paste. Perfect if you love spicy dishes!

Ingredients

• 400g beef sirloin, thinly sliced
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon cornstarch
• 2 tablespoons Szechuan chili paste
• 1 teaspoon Szechuan peppercorns, toasted and ground
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 red bell pepper, sliced
• 1 bunch green beans, trimmed
• 2 tablespoons vegetable oil
• Spring onions for garnish

Instructions

1. Marinate beef with soy sauce, Shaoxing wine, and cornstarch for 20 minutes.
2. Heat oil in a wok and stir-fry garlic and ginger until fragrant.
3. Add beef and stir-fry until browned, then remove and set aside.
4. Add more oil if needed, then stir-fry bell pepper and green beans until crisp-tender.
5. Return beef to the wok, add chili paste and ground peppercorns, stir well to combine.
6. Cook for another 2 minutes, garnish with spring onions, and serve.

Cantonese Steamed Fish with Ginger and Scallions

This simple yet elegant dish highlights fresh fish steamed with aromatic ginger and scallions, enhanced by a light soy-based sauce.

Ingredients

• 1 whole white fish (like sea bass or tilapia), cleaned and scaled (about 600g)
• 3 tablespoons light soy sauce
• 2 tablespoons vegetable oil
• 2-inch piece fresh ginger, julienned
• 3 spring onions, sliced
• Fresh cilantro for garnish

Instructions

1. Place fish on a heatproof plate suitable for steaming.
2. Scatter ginger and half the spring onions over the fish.
3. Steam fish over boiling water for 8-10 minutes until cooked through.
4. Heat oil until smoking and pour over the fish.
5. Drizzle soy sauce on top, garnish with remaining spring onions and cilantro.
6. Serve immediately with steamed rice.

Explore More Delicious Recipes

If you enjoyed these Chinese non-veg recipes, don’t forget to check out some other fantastic dishes to expand your cooking repertoire:

• Kikkoman Stir Fry Sauce Recipes – Master the art of flavorful stir-fry sauces.
• Kid Friendly Asian Recipes – Perfect for introducing little ones to Asian flavors.
• Kosher Short Ribs Recipe – A hearty, tender meat recipe with deep flavors.

Conclusion

Chinese non-vegetarian recipes offer an exciting opportunity to bring authentic and bold flavors into your kitchen. Whether you prefer the crispy sweetness of General Tso’s chicken, the spicy kick of Szechuan beef, or the delicate aroma of steamed fish, these dishes are sure to impress your family and guests.

With simple ingredients and straightforward techniques, you can recreate these classics anytime.

Remember, the key to success lies in fresh ingredients, proper seasoning, and mastering the high-heat cooking method that defines Chinese cuisine. Feel free to personalize these dishes with your favorite vegetables and spice levels.

For more inspiration and diverse recipes, make sure to explore our other recipe collections linked above. Happy cooking and enjoy your delicious Chinese culinary adventure!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Chinese Non-Veg Recipes – Kung Pao Chicken”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A spicy, flavorful stir-fry dish with tender chicken, peanuts, and vegetables. Perfectly balanced with savory, sweet, and tangy flavors.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“500g boneless chicken breast, diced”, “2 tablespoons soy sauce”, “1 tablespoon rice vinegar”, “1 tablespoon hoisin sauce”, “2 teaspoons cornstarch”, “3 tablespoons vegetable oil”, “3 cloves garlic, minced”, “1 red chili, chopped”, “1/2 cup roasted peanuts”, “1 red bell pepper, diced”, “3 spring onions, chopped”, “1 teaspoon ginger, grated”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Marinate chicken with soy sauce, rice vinegar, hoisin sauce, and cornstarch for 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Heat oil in a wok over medium-high heat.”}, {“@type”: “HowToStep”, “text”: “Add garlic, ginger, and chili; stir-fry for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Add chicken and cook until browned and cooked through, about 7-8 minutes.”}, {“@type”: “HowToStep”, “text”: “Add bell pepper and peanuts; stir-fry for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Add spring onions and toss everything together.”}, {“@type”: “HowToStep”, “text”: “Serve hot with steamed rice.”}], “nutrition”: {“calories”: “420 kcal”, “proteinContent”: “38 g”, “fatContent”: “22 g”, “carbohydrateContent”: “15 g”}}