#Takeout

Fried wontons — golden, crackly pork wontons with a juicy seasoned filling, the Chinese-American takeout appetizer. With sweet & sour or chili dip. Freezer-friendly for parties.

Shrimp fried rice — plump shrimp and fluffy egg over separate grains of wok-fried rice, light and savory. The Cantonese takeout favorite, ready in 20 minutes with day-old rice.

Chicken fried rice — separate, chewy grains of day-old rice wok-tossed with egg, chicken and scallion in savory soy. The takeout comfort classic, with the secret to non-mushy rice.

Chicken and broccoli — the healthy takeout staple: velvety chicken and bright-green broccoli in a light garlicky brown sauce. High-protein, one-pan, 25 minutes, better than delivery.

Sweet and sour chicken — crispy double-fried chicken tossed in a glossy tangy-sweet sauce with bell peppers and pineapple. The takeout classic, crunchier and brighter than delivery.

American-Chinese egg rolls — thick, bubbly, shatter-crisp wrappers around a savory cabbage-pork filling. Different from thin spring rolls: bigger, crunchier, pure takeout nostalgia. With duck sauce.

Crab rangoon — the American-Chinese takeout appetizer: creamy crab-and-cream-cheese filling in a crackly fried wonton shell, with sweet chili dip. Party-perfect, freezer-friendly.

Cashew chicken — tender velvety chicken and crisp vegetables in a light savory sauce, finished with buttery roasted cashews. A balanced, family-friendly stir-fry that beats takeout.

Mongolian beef — the takeout favorite: crispy-edged beef slices tossed in a sticky sweet-savory garlic sauce with lots of scallion. Restaurant-style crunch at home, no deep-fryer needed.

Egg foo young — the Chinese-American takeout omelet: fluffy egg patties studded with shrimp, sprouts and scallion, smothered in a glossy savory brown gravy. Better than delivery, 30 minutes.