Recipes – Page 4 – Towards China

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Medium

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

Medium32 min

Salt and pepper prawns

A thin cornflour coating helps shell-on prawns turn crisp.

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Medium30 min

Salt and pepper squid

A light flour-and-cornflour coating gives squid a crisp shell. Garlic, chilli and spring onion add the final fragrance after frying.

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Medium30 min

Salt and pepper tofu

A light flour-and-cornflour coating makes crisp tofu cubes.

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Medium40 min

Sha cha beef stir-fry

Sha cha sauce brings a savoury seafood-and-spice flavour to this beef stir-fry. Asparagus cooks alongside thin steak slices for a quick main dish.

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Medium30 min

Sichuan aubergine in garlic sauce

Aubergine becomes soft before it meets a sharp, sweet garlic sauce.

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Medium1 hr 30 min

Sichuan chicken in chilli dressing

This Sichuan chicken dish is served with a bold chilli-and-pepper dressing after poaching.

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Medium55 min

Sichuan chilli chicken

Laziji surrounds crisp chicken bites with dried chillies and Sichuan pepper. The chillies flavour the oil; you do not need to eat them all.

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Medium35 min

Sichuan dry-fried green beans

Roasting gives these Sichuan-style green beans their wrinkled surface before a quick toss with pork, garlic and preserved vegetables. This version avoids deep-frying.

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Medium32 min

Singapore-style rice noodles

Curry powder colours this Chinese restaurant-style rice-noodle stir-fry.

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Medium1 hr 5 min

Soy-sauce chicken

Chicken thighs simmer in a spiced soy broth before a little of the liquid becomes a serving sauce.

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Medium10 hr 25 min

Spiced braised beef shin

Beef shin takes on soy and warm spices during a slow braise, then chills until firm enough to slice thinly.

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Medium2 hr

Spicy beef noodle soup

A slow beef broth and freshly cooked noodles meet only at serving time.

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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.