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Stir-Fry

Tangy Chinese Steaks with Tenderstem Broccoli

In Chinese cuisine western ingredients such as tomato and Worcestershire sauce are used to good effect in this tangy steak recipe. For best results do use good quality beef and replace with ordinary broccoli if you can’t get the tenderstem variety. In this recipe the steaks are flash fried in oil but it is quite … Continued

Ten Minute Stir-Fry

Most supermarkets sell pre-prepared vegetable for stir fries. Combine this with either wheat or rice noodles for a quick satisfying meal in minutes. Vegetarians may replace the minced pork in this recipe with Quorn.

Red Pepper Beef in Black Bean Sauce

Black beans are salted and fermented soya beans. They make a very versatile sauce and here they are combined with red peppers in a popular restaurant dish.

Tofu and Oyster Mushroom Stir-Fry

Tofu or bean curd is a good source of protein and ideal for vegetarians and vegans. Available in soft and firm textures, we suggest that the firmer variety be used for this recipe. Lightly season with salt and dust in cornflour before frying.

Mee Siam

Mee Siam is a popular street market food in the Far East. This simple version uses a prepared sauce to which bean sprouts, prawns and rice vermicelli is added.

Chicken Chow Mein

This is a subtle blend of oyster and mushroom soy sauce to create a quick supper dish which can be ready in minutes. Soak noodles in warm water until soft.

Beef in Black Bean Sauce on Flat Rice Noodles

Black beans are salted and fermented soya beans. It makes a very versatile sauce and here it is combined with beef and peppers and served on flat rice noodles instead of rice. Rice noodles need to be soaked in tepid water to soften them. The noodles need to be soft but firm for frying.

Mussels with Chilli and Black Bean Sauce

Clean mussels by scrubbing in plenty of cold water, pulling off the “beards” and removing any barnacles. Discard any open mussels, especially if they don’t close when tapped. Provide finger bowls, plenty of paper napkins and an empty bowl for the shells.

Ma Po Tofu

This Szechuan dish is popular the world over. It is supposed to be named after the old woman with a pock marked face who created it. Full flavoured and easy to prepare.