Pork belly stir-fry with green chillies, Hunan style
Pork belly rendered in its own fat, green chillies blistered over a high heat, garlic and fermented black beans, all coated in light and dark soy sauce in thirty seconds.
Sichuan dry-fried green beans with pork mince
Green beans blistered in a dry wok, then stir-fried with crispy pork mince, ya cai, dried chillies and Sichuan pepper.
Vegan stir-fry with king oyster mushrooms in garlic sauce
Discs of king oyster mushroom browned in the wok in batches, stir-fried with wood ear mushrooms, garlic and chilli, then glazed with a black vinegar and soy sauce.
Chicken chow fun with wide rice noodles
Fresh wide rice noodles stir-fried in batches with chicken breast marinated in cornflour, onion, pepper and celery, coloured with dark soy sauce.
Aubergine and green bean stir-fry with garlic
Green beans and aubergine sticks fried in a shallow layer of oil, then stir-fried with garlic, ginger and chilli, soy sauce and a vegetarian mushroom sauce.
Ketchup prawns with ginger and spring onion, Chinese style
Large raw prawns seared in their shells, then coated in a sauce of ketchup, Shaoxing rice wine and soy sauce, flavoured with ginger and spring onion.
How to season a wok, step by step (carbon steel, cast iron)
Carbon steel, iron and uncoated cast iron woks need seasoning before their first use. Here's which woks to season, the full method on gas, induction or in the oven, and how to look after the coating afterwards.
Chicken stir-fry with sha cha sauce and bamboo shoots
Chicken slices massaged with water and coated in cornflour, seared in the wok, then tossed in sha cha sauce with bamboo shoots, spring onions and chilli oil.
