Remember these retro recipes from The Weekly’s ‘Chinese Cooking Class’ cookbook? From a gorgeous collectors’ edition, these favourites will taste just as good today as when they were first printed. Choose from ginger beef, lemon chicken and a gorgeous array of spring rolls and soups for an easy, delicious and winning midweek dinners the entire family will adore.
Honey chilli chicken
With subtle flavouring, try this delicious lemon chicken recipe for a light and flavourful family dinner.
Because cooking time is so short, these Chinese vegetables are crisp, colourful, and full of flavour.
Scallop and vegetable combination
Chinese custard tarts
These silky egg tarts are consumed all year round in China, and are a familiar addition to any Dim Sum dessert trolley. And for good reason, they’re delicious!
This light, flavourful stir fry from the vintage edition of The Australian Women’s Weekly Chinese Cooking Class book is tossed in a fragrant Asian sauce and can be ready in no time at all.
Beef and black bean sauce
Crunchy, fresh and delicious, this beef and black bean sauce recipe makes for a quick and easy midweek meal.
Chicken and almonds
The perfect dessert for the family.
Sweet and sour pork
Our take on the Cantonese-classic.
Chicken and corn soup
A light and clear traditional Chinese soup, your dinner guests will love this delicious chicken and corn soup, straight from The Australian Women’s Weekly Chinese Cooking Class book.