Among the graveyard of half-used jars in your fridge often lurks curry paste. Use it to spice up an otherwise dull midweek dinner.
“Velveting” produces light,tender succulence,and helps sauce cling onto proteins. Here’s how to do it.
A delicious noodle dish that makes the best of store-bought curry paste.
A stir-fry doesn’t need to be much more than a favoured vegetable flavoured with a bit of meat and a few savoury seasonings.
This Cantonese version of the Chinese classic is ever popular.
Wombok is a great stir-fry vegetable that goes really well with shiitake mushrooms.
Barramundi is a great fish for curries. It takes flavour well,has a nice soft texture,and is sustainable to boot.
Beef mince comes to the rescue in this speedy riff on a Chinese favourite,sweet-savoury Mongolian lamb.
Danielle Alvarez takes the big-flavoured classic Chinese dish and makes it vegan-friendly.
Nagi Maehashi throws out the rule book and turns this throw-together US breakfast into dinner instead.