Recipes – Page 5 – Towards China

A good place to begin

Easy

Short ingredient lists, simple moves and plenty of confidence.

Easy9 hr 15 min

Sweet mung-bean soup

Whole green mung beans soften into a lightly sweet dessert soup. A little sticky rice gives the liquid body; the hob does most of the work.

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Easy13 hr 40 min

Sweet red-bean soup

Adzuki beans simmer until soft enough to make a sweet, lightly orange-scented soup.

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Easy32 min

Tofu soup with dried shrimp

Tofu, mushrooms, tomato and greens share a light broth.

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Easy27 min

Tofu with spring onions

Spring-onion whites flavour the sauce and the greens finish it.

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Easy22 min

Tomato and egg noodle soup

Tomatoes make the broth, eggs give it soft golden pieces, and noodles turn the lot into a bowlful of lunch.

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Easy15 min

Tomato and egg stir-fry

Soft golden eggs, juicy tomatoes and a pan sauce made for spooning over rice. A very good first stir-fry.

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Easy20 min

Warm black-sesame soup

Toasted black sesame seeds make a dark, nutty dessert soup. Cooked rice thickens it, while a few walnuts add richness. A blender handles the grinding.

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Easy10 min

Xinjiang-style tiger salad

Tomatoes, red onion, coriander and chilli make this Xinjiang-style salad sharp and crunchy.

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Easy15 min

Yang chun noodle soup

A bowl of clear broth, noodles and spring onion can be enough.

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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.