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.
Chicken and corn soup
A light and fragrant traditional Chinese soup.
Sweet and sour pork
Sweet and sour pork is undoubtedly one of the most colourful of all Chinese dishes; try this delicious version from The Australian Women’s Weekly Chinese Cooking Class book.
Spring rolls
This one stands the test of time!
Chicken and almonds
A classic Chinese stir-fry, chicken with almonds is flavoured with soy and spiked with sherry, straight from the pages of the Women’s Weekly Chinese Cooking Class book.
Beef with black bean sauce
Straight from The Australian Women’s Weekly Chinese Cooking Class book, try this deliciously tasty beef with black bean sauce recipe for an easy midweek meal.
Ginger beef
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.
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!
Chinese vegetables
Because cooking time is so short, these Chinese vegetables are crisp, colourful, and full of flavour.
Lemon chicken
A retro classic from our original Chinese Cooking Class Cookbook.
Honey chilli chicken
One for the ages.
Banana fritters
The perfect dessert for the family.
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