Recipes – Page 3 – Towards China

A good place to begin

Easy

Short ingredient lists, simple moves and plenty of confidence.

Easy18 min

Egg-fried rice noodles

Rice noodles, egg and spinach make a fast panful once the noodles are soaked.

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Easy13 min

Eggs with pickled chillies

Pickled chillies give scrambled eggs a salty, tangy kick.

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Easy4 hr 45 min

Five-spice edamame

Edamame pods steep in spiced water after cooking, so the flavour has time to settle in.

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Easy13 min

Garlic pak choi

Glossy green leaves, juicy stalks and plenty of garlic. A quick side that earns its space on the plate.

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Easy15 min

Garlicky water spinach

Water spinach has hollow stems and tender leaves that cook at different speeds.

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Easy25 min

Glass noodles with Chinese leaf

These noodles finish cooking in the cabbage sauce, so they soak up its flavour.

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Easy20 min

Glass-noodle salad with a chilli dressing

Glass noodles become almost transparent when cooked. Tossed with cucumber, carrot and a garlic-chilli dressing, they make a springy, refreshing side dish.

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Easy27 min

Golden pan-fried tofu

A thin cornflour coating gives tofu golden edges before it goes into a sweet, sharp chilli-bean sauce.

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Easy18 min

Golden tofu omelette

Golden tofu pieces sit inside a savoury omelette, finished with a little soy seasoning. Use medium or firm tofu so the pieces hold together when you turn it.

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Easy15 min

Hand-torn cabbage stir-fry

Tearing cabbage leaves gives you plenty of edges for a quick stir-fry.

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Easy2 hr 20 min

King oyster mushrooms in garlic sauce

King oyster mushroom stems brown into thick, juicy discs.

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Easy35 min

Mango and coconut sago cups

Mango sago pairs a thick mango purée with little translucent pearls. This Hong Kong-style dessert is easy to assemble once the pearls have finished cooking.

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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.