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The Towards China kitchen

Medium recipes

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

Ready for the next step?

Medium

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

Medium2 hr 40 min

Hot and sour soup

White pepper supplies the heat in this soup, while black rice vinegar brings the sharpness.

Let’s cook
Medium35 min

Hunan beef stir-fry

Fresh and pickled chillies give this Hunan-style beef its lively flavour. Thin slices and a short marinade help the beef cook quickly.

Let’s cook
Medium28 min

Kung pao chicken

Chicken, crunchy peanuts and spring onions in a tangy Sichuan-style sauce. Get the little bowls ready first.

Let’s cook
Medium30 min

Kung pao prawns

Kung pao prawns use the familiar sweet-sharp sauce, peanuts and dried chilli with quick-cooking seafood. Have the sauce mixed before heating the wok.

Let’s cook
Medium13 hr 10 min

Lion’s head pork meatballs

These large pork meatballs get a golden surface before simmering with cabbage and mushrooms.

Let’s cook
Medium27 min

Mapo tofu, your heat level

Tender tofu in a chilli-bean sauce, with a gentler starting point for anyone meeting Sichuan flavours for the first time.

Let’s cook
Medium2 hr 35 min

Moo shu pork

Pork, egg, wood-ear mushrooms and cucumber share the pan in this version of moo shu pork.

Let’s cook
Medium1 hr

Pork and cabbage potstickers

Crisp underneath, tender above. Shop-bought wrappers let you concentrate on filling, folding and the fry–steam–fry rhythm.

Let’s cook
Medium47 min

Pork wonton soup

Shop-bought wonton wrappers make this a manageable wrapping project. A little stock beaten into the pork keeps the filling juicy.

Let’s cook
Medium22 min

Prawns in lobster-style sauce

Despite its name, this Chinese-American dish contains prawns rather than lobster. Pork, peas and egg make a pale, savoury sauce for spooning over rice.

Let’s cook
Medium1 hr 45 min

Red-braised pork belly

Slow-cooked pork belly with a glossy soy glaze. Most of the cooking time is a gentle simmer.

Let’s cook

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.