Recipes – Towards China

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Medium

A little timing, folding or slow cooking. You can take it one step at a time.

Medium47 min

Beef chow fun

Wide rice noodles need gentle handling: toss rather than mash them into the pan.

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Medium45 min

Beijing-style shredded pork

Thin pork strips get a glossy sweet-bean coating, then go into little wraps with cucumber and spring onion.

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Medium55 min

Big-plate chicken with potatoes

Big-plate chicken combines potatoes, peppers and a spiced chicken sauce with broad noodles underneath.

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Medium32 min

Black pepper chicken

Freshly ground black pepper gives this chicken stir-fry its warmth.

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Medium50 min

Braised chicken wings

Ginger and whole peppercorns flavour these wings while they simmer under a lid.

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Medium1 hr 24 min

Braised shiitake mushrooms

Dried shiitake mushrooms make their own savoury braising liquid as they soak.

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Medium12 hr 40 min

Chicken and mushroom congee

Freezing rinsed rice helps it break down faster when it hits boiling water.

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Medium37 min

Chicken chop suey

Chop suey is a flexible Chinese-American stir-fry with a glossy sauce.

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Medium17 min

Chinese broccoli with oyster sauce

Chinese broccoli has sturdy stems as well as leafy tops.

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Medium2 hr 15 min

Chinese-spiced beef and potato stew

Potatoes and carrots join this Chinese-spiced beef stew near the end, so they soften without falling apart during the long braise.

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Medium1 hr 15 min

Cumin lamb skewers

Cumin and chilli go onto these lamb skewers as they cook over a barbecue.

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Medium38 min

Dan dan noodles

Dan dan noodles put minced meat and preserved vegetables over a sesame-and-chilli dressing.

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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.