Vegetable egg fried rice
Jasmine rice cooked the day before, stir-fried over a high heat with scrambled eggs, small diced vegetables and beansprouts, and turned golden with dark soy sauce.
Braised tofu with vegetables (hongshao doufu)
Pressed firm tofu browned in the wok, braised for five minutes with shiitake and carrot in a soy sauce and Shaoxing wine stock, then thickened with cornflour, with red pepper and sugar snap peas.
Prawn stir-fry with ginger and spring onion
Raw prawns seared in batches in the wok, then finished for thirty seconds under the lid with ginger, spring onion, Shaoxing rice wine and white pepper.
Broccoli and cashew stir-fry, vegan and oil-free
Broccoli steamed under the lid in a splash of water with onion, garlic and ginger, coated in a tamari and maple syrup sauce thickened with cornflour, then tossed with dry-toasted cashews.
Chicken lo mein with Chinese leaf and carrots
Egg noodles boiled separately, then stir-fried in the wok with cornflour-marinated chicken, Chinese leaf, carrots and beansprouts, coated in light and dark soy sauce.
Steamed tofu with ginger and spring onion, Cantonese style
Silken tofu steamed in the wok, topped with ginger and spring onion sizzled in oil, then finished with lightly sweetened soy sauce.
Chicken and green bean stir-fry with garlic
Strips of chicken thigh marinated in cornflour, seared in the wok, then stir-fried with green beans steamed under the lid, garlic and a thickened soy sauce.
Vegetarian mapo tofu with shiitake, Sichuan style
Silken tofu blanched, then simmered in a doubanjiang sauce with chopped shiitake, homemade chilli oil and toasted Sichuan pepper.
