Recipes – Page 5 – Towards China

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Medium

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

Medium20 min

Spicy lotus-root stir-fry

Lotus root’s holes show up when you cut it across the stem.

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Medium1 hr 5 min

Spring-onion pork chops

Spring onions form a fragrant bed for these quick-braised pork chops. Flattening the meat first helps it cook evenly.

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Medium12 hr 50 min

Steamed chicken with mushrooms

Dried shiitake mushrooms share their savoury flavour with chicken as both steam in one dish.

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Medium40 min

Sweet and sour fish

A whole trout gently finishes in a sweet-and-sour sauce after browning.

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Medium2 hr 20 min

Taiwanese braised pork rice bowls

Taiwanese-style pork rice bowls combine small pieces of braised pork, fried shallots and an egg.

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Medium40 min

Taiwanese three-cup chicken

Taiwanese three-cup chicken combines sesame oil, soy sauce and rice wine, usually finished with basil. This version uses unsalted stock in place of wine, so its flavour is gentler.

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Medium1 hr 10 min

Twice-cooked pork

The pork is simmered first, then thin slices return to the pan with leek and fermented chilli-bean paste.

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Medium50 min

Winter melon and pork meatball soup

Small pork meatballs gently cook in broth alongside winter melon and glass noodles.

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Medium20 min

Wuhan hot dry noodles

Wuhan’s hot dry noodles come dressed rather than sitting in broth.

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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.