Christmas and Chinese takeout: they go together like Bert and Ernie. Like matzah balls and chicken soup. Like your mother and kvetching.
Here’s a slew of Chinese and Asian-inspired recipes you can make from home, everything from scallion pancake challah to vegetarian kung pao tofu. You can find something for everyone.
And if not, get those takeout menus ready. We won’t judge.
Starters
- Scallion pancake challah from Molly Yeh
- Egg drop soup from The Kitchn
- Hot and sour soup
- Pastrami egg rolls
- Lox and schmear rangoon
- Scallion pancakes with ginger-chili dipping sauce
Mains
- Baked sweet and sour chicken
- Chicken teriyaki skewers from baked by Rachel
- Air-fried General Tso’s chicken
- Sesame chicken lo mein
- Kung pao chicken from Flavor Mosaic
- Kung pao tofu from The View from Great Island
- Slow cooker Asian braised beef from The Little Epicurean
- PF Chang’s copycat Mongolian beef from Noshtastic
- Cold sesame noodles from Appetite for China
Desserts
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challah
Pronounced: KHAH-luh, Origin: Hebrew, ceremonial bread eaten on Shabbat and Jewish holidays.
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Shabbat
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.
Help us keep Jewish knowledge accessible to millions of people around the world.
Your donation to My Jewish Learning fuels endless journeys of Jewish discovery. With your help, My Jewish Learning can continue to provide nonstop opportunities for learning, connection and growth.
