An Asian stir–fry seafood dish that is also healthy and colorful.
Healthy & colourful, this one–dish meal is perfect to serve up midweek for dinner.
This is a deliciously different way to serve kidneys – tossed with Chinese egg noodles and a medley of tender Asian vegetables in a garlic and black bean sauce. If you love strong flavours, it's [...]
These tasty noodles are stir–fried with a delicious mix of soy sauce, ginger and shaoxing rice wine and are an excellent way of using up leftover vegetables. For a quick, easy and satisfying [...]
A very tempting and healthy dish that you can prepare and cook in less than 20 minutes.
Be tempted with this delicious dish that is quick and easy to prepare.
Stir–frying asparagus, rather than boiling it, preserves the water–soluble vitamins, including folate, and adds a little extra crunch. Flavoured with sesame seeds and garlic, this simple and easy [...]
A colourful, crunchy vegetable salad tossed in a tastebud–tingling, Asian–style dressing, this dish gives a great vitamin boost. Soy sauce is high in salt, so no extra seasoning is needed for the [...]
A simple and tasty Asian seafood noodle dish that takes less than 30 minutes to prepare and cook.
An Asian seafood and vegetable stir–fry that is amazingly tasty and healthy.
For a quick and delicious treat, this Asian seafood stir–fry is hard to beat. It requires very little oil and the seaweed and vegetables add lots of flavour and texture. Gari, or pickled ginger, [...]
Plums are a good source of vitamin C, giving them antioxidant properties and also helping to increase the absorption of iron in the body. If fresh plums are unavailable use canned instead.
Crunchy water chestnuts are combined with minced (ground) pork, soy sauce, fresh ginger and Chinese five–spice to make a Chinese–style filling for fresh cabbage leaves. Serve with steamed white [...]
To make a vegetarian version of this soup, simply replace the chicken with 1⅓ cups (250 g) firm cubed tofu and replace the chicken stock with vegetable stock. You can also replace the spinach [...]
Red chillies are a great source of beta–carotene and vitamin C. You can spice this dish up a little by leaving the seeds in the chilli – chillies contain most of their heat in the seeds and membrane.
