Recipes – Page 2 – Towards China

A good place to begin

Easy

Short ingredient lists, simple moves and plenty of confidence.

Easy20 min

Clear button-mushroom soup

Browning button mushrooms creates the flavour for this clear soup. Water and a little soy sauce turn the pan juices into a surprisingly savoury broth.

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Easy20 min

Cold noodles with Sichuan dressing

Cold noodles carry a warm tingle from Sichuan pepper, with cucumber for crunch.

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Easy20 min

Creamy sesame noodles

A toasted-sesame sauce coats these noodles, with cucumber on top for crunch.

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Easy30 min

Crisp Chinese potato pancakes

These Chinese potato pancakes rely on the potato’s own starch to hold together. Grate, season and press the strands into thin rounds with crisp edges.

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Easy25 min

Crisp five-spice potatoes

Small potatoes get two textures here: a soft middle and golden, cracked edges.

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Easy12 min

Crunchy Chinese-leaf salad

Thinly sliced Chinese leaf stays crunchy under a sharp lime-and-vinegar dressing. Peanuts and sesame bring extra texture; toss everything only when you are ready to eat.

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Easy20 min

Crunchy shredded potato stir-fry

These potato matchsticks stay lightly crisp instead of becoming fluffy.

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Easy20 min

Crunchy smashed cucumber salad

Crack, dress, crunch. A no-cook cucumber salad with garlic, sesame and a tangy dressing.

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Easy2 hr 15 min

Crunchy wood-ear mushroom salad

Wood-ear mushrooms stay springy and crunchy after cooking.

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Easy23 min

Egg and spring-onion crepes

These thin, soft pancakes come from a pourable egg-and-flour batter.

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Easy30 min

Egg foo young

Egg foo young is a filled omelette served with a savoury gravy.

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Easy16 min

Egg fried rice

The trick is to heat the rice right through while keeping its grains separate.

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Every swap explains what changes. Some specialist ingredients are worth finding: plain flour cannot do the job of glutinous rice, and chilli sauce cannot recreate fermented bean paste.