Ginger Sweet Tofu With Pak Choi

If you thought tofu was bland, this is the recipe to convince you otherwise

• Cooking Time Prep 15 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  241

• Protein

  11g

• Carbs

  16g

• Fat

  15g

• Saturates

  3g

• Fibre

  1g

• Sugar

  11g

• Salt

  3.47g

Ingredients

• 250g fresh firm tofu, drained
• 2 tbsp groundnut oil
• 1cm piece ginger, sliced
• 200g pak choi, leaves separated
• 1 tbsp Shaohsing rice wine
• 1 tbsp rice vinegar
• ½ tsp dried chilli flakes
• cooked jasmine rice, to serve
• For the marinade
• 1 tbsp grated ginger
• 1 tsp dark soy sauce
• 2 tbsp light soy sauce
• 1 tbsp brown sugar

Directions

1. Gently prick a few holes in the tofu with a toothpick (this will help the marinade to soak into it, giving better flavour), then cut into bite-size cubes.
2. Mix the marinade ingredients together in a bowl and toss in the tofu pieces. Set aside to marinate for 10-15 mins.
3. Heat a wok over high heat and add half the groundnut oil. When the oil starts to smoke, add the ginger slices and stir-fry for a few secs. Add the pak choy leaves and stir-fry for 1-2 mins. Add a small splash of water to create some steam and cook for 2 mins more. When the leaves have wilted and the stems are cooked but still a little crunchy, season with salt and transfer to a serving dish.
4. Rinse the wok under cold water, then reheat it and add the remaining oil. When it starts to smoke, add the tofu pieces (retaining the marinade liquid) and stir-fry for 5-10 mins. Take care not to break up the tofu as you toss it to get it browned evenly on all sides. Season with the rice wine and rice vinegar. Add the remaining marinade liquid, bring to the bubble and let the liquid reduce. Sprinkle over the chilli flakes and toss well. Spoon onto the pak choy and serve immediately with jasmine rice, if you like.

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Quick & Easy Hot-And-Sour Chicken Noodle Soup

Keep tasting the broth and add as much chilli and rice vinegar as you like to get the right balance of flavours

• Cooking Time Prep 25 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  407

• Protein

  42g

• Carbs

  33g

• Fat

  12g

• Saturates

  3g

• Fibre

  5g

• Sugar

  6g

• Salt

  5.1g

Ingredients

• 140g dried wholewheat noodles
• 1 tbsp groundnut oil
• 2 tbsp grated ginger
• 1 medium red chilli, deseeded and finely chopped
• 4 skinless, boneless chicken thighs, chopped into small chunks
• 1 tbsp Shaohsing rice wine
• 700ml hot vegetable stock
• 4 chestnut mushrooms, sliced
• 1 tsp dark soy sauce
• 2 tbsp light soy sauce
• 2 tbsp rice vinegar
• 1 tbsp cornflour mixed with 2 tbsp cold water to make a paste
• 1 handful beansprouts
• 2 spring onions, sliced

Directions

1. Bring a small pan of water to the boil and cook the noodles following pack instructions. Drain, rinse under cold running water to stop them cooking further, then drizzle over a little oil to prevent them sticking together. Divide between 2 deep bowls.
2. Heat a wok over high heat and add the rest of the oil. When it starts to smoke, add the ginger and chilli, then stir-fry for a few secs. Add the chicken and stir-fry for 2 mins. As the meat starts to turn brown, add the rice wine and cook for 3 mins more. Add the vegetable stock, bring to a simmer, then add the mushrooms. Season with the dark soy, light soy and rice vinegar.
3. Bring back to a simmer, then add the cornflour paste. Simmer and stir until thickened. Stir in the beansprouts and most of the spring onions, then ladle the soup over the noodles. Serve immediately, scattered with the remaining spring onions.

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Chinese Braised Pork With Double Spring Onions

Use spring onions as a vegetable in their own right in this slow-cooked pork dish

• Cooking Time Prep 15 mins
  Cook 2 hrs, 30 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  392

• Protein

  38g

• Carbs

  5g

• Fat

  21g

• Saturates

  7g

• Fibre

  1g

• Sugar

  3g

• Salt

  2g

Ingredients

• 4 pieces pork osso buco (about 850kg/1lb 14oz) or the equivalent of pork shoulder
• 1 tbsp olive oil
• 250ml Shaohsing rice wine or dry sherry
• 100g ginger, finely sliced
• 2 garlic cloves, sliced
• 12 spring onions, 8 fat ones and 4 thinner ones
• 1 dried red chilli (look for Kashmiri chillies for a good flavour)
• 500ml chicken or vegetable stock
• 1 tbsp miso paste (optional)
• 2 tbsp soy sauce
• steamed rice and bok choi, to serve

Directions

1. Heat oven to 190C/170C fan/gas 5. Brown the pork on both sides in the oil, then transfer it to a large casserole dish. Deglaze the pan you used for browning with the rice wine or Sherry and add it to the casserole. Add the ginger and garlic. Trim the ends off the 8 fat spring onions and add these to the pan whole along with the chilli, stock, miso paste (if using) and soy sauce. Bring everything to a simmer, then cover and put the casserole in the oven for 2 hrs.
2. Remove the lid from the casserole and cook for a further 20 mins. Chop the 4 thinner spring onions and add them to the casserole just before serving with steamed rice and bok choi.

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Beef Stir-Fry With Ginger

Try making this noodle dish to celebrate Chinese New Year

• Cooking Time Prep 20 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  349

• Protein

  33g

• Carbs

  26g

• Fat

  14g

• Saturates

  3g

• Fibre

  1g

• Sugar

  3g

• Salt

  3.58g

Ingredients

• 500g beef rump, trimmed and cut into thin strips
• 1 tsp Chinese five-spice powder
• 300g pack ready-cooked rice noodles
• 1 large red chilli
• 1 fat garlic clove, chopped
• 4cm piece ginger, peeled and cut into matchsticks
• 1 stick lemongrass, trimmed and sliced
• 2 tbsp sunflower oil
• 100g sugar snap peas, cut into thin strips
• 8 baby corn, sliced diagonally
• 6 spring onions, trimmed and sliced diagonally
• ½ lime
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 2 tbsp roasted peanuts
• roughly chopped coriander, to serve

Directions

1. Mix the beef and five-spice in a bowl, then set aside to marinate. Soften the noodles in boiling water following pack instructions, drain then set aside. Thinly slice the red chilli, leaving the seeds if you prefer a little extra heat. Mix with the garlic, ginger and lemongrass in a small bowl. Heat half the oil in a wok, add the chilli mixture and stir-fry for 1 min until softened but not coloured. Remove with a slotted spoon and set aside while you cook the beef.
2. Heat the remaining oil, add the beef and stir-fry over a high heat for 1 min until browned and just cooked through.
3. Return the chilli mixture to the pan with the sugar snaps, baby corn and half the spring onions. Stir-fry for 1 min more before adding the drained noodles. Mix to thoroughly combine, take off the heat and add a squeeze of lime juice, the soy sauce and fish sauce.
4. Divide between four plates. Scatter with the peanuts, garnish with remaining spring onions and chopped coriander.

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Hot & Sour Pork & Pepper Stir-Fry

A fresh, simple dish with a refreshing hint of lime, and it's superhealthy too - so what's not to love?

• Cooking Time Prep 10 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  506

• Protein

  34g

• Carbs

  64g

• Fat

  15g

• Saturates

  4g

• Fibre

  4g

• Sugar

  21g

• Salt

  1.11g

Ingredients

• 100g Thai jasmine rice
• 1 tbsp sesame seeds
• 1 tsp sunflower oil
• 250g pork fillets, cut into finger-width strips
• 1 red and 1 yellow pepper, deseeded and sliced
• 2 tsp cornflour
• 2 tsp soy sauce
• juice 1 lime
• 2 tbsp clear honey
• ½ red chilli, sliced

Directions

1. Place the rice in a saucepan with 300ml boiling water. Bring to the boil, stir once, cover with a lid and reduce the heat to low. Cook for 15 mins, by which time the rice should have absorbed all the liquid and be perfectly cooked. Dry-fry the sesame seeds until toasted golden, then tip into a small bowl and set aside.
2. Heat the oil in a non-stick frying pan or wok, add the pork and peppers and stir-fry for 5-6 mins over a high heat until the pork is lightly browned and cooked through. Mix the cornflour and soy sauce together in a bowl, then add the lime juice, honey, chilli and sesame seeds, plus 6 tbsp cold water. Pour into the wok and cook until the sauce has slightly thickened, tossing the pan to coat the pork and peppers. Serve with the rice.

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Egg Drop Chicken Noodle Soup

These quick and healthy noodles make the ideal midweek staple

• Cooking Time Prep 5 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  273

• Protein

  26g

• Carbs

  30g

• Fat

  6g

• Saturates

  1g

• Fibre

  3g

• Sugar

  2g

• Salt

  1.04g

Ingredients

• 2 skinless, boneless chicken breasts, diced
• 1.2l low-salt chicken stock
• 140g wholewheat noodles
• 140g baby corn, halved lengthways, or frozen sweetcorn
• 2 eggs, beaten
• squeeze lemon juice
• ½ tsp sherry vinegar
• 2 spring onions, finely chopped

Directions

1. Place the chicken and stock in a large pan and bring to a simmer for 5 mins. Meanwhile, cook the noodles following pack instructions.
2. Add the corn to the stock and cook for 2 mins. Stir the broth vigorously, then while it's still swirling, hold a fork over the pan. Pour the eggs over the prongs in a slow stream. Stir again in the same direction then turn off the heat. Add a squeeze of lemon juice and the vinegar.
3. Drain the noodles and divide between four bowls. Ladle over the egg drop broth, scatter with onions and serve.

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Prawn Chow Mein

This low-fat stir-fry recipe is packed with crunchy vegetables and tangy oyster sauce

• Cooking Time Prep 5 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  271

• Protein

  25g

• Carbs

  34g

• Fat

  5g

• Saturates

  1g

• Fibre

  5g

• Sugar

  8g

• Salt

  2.98g

Ingredients

• 3 nests medium egg noodles
• 140g broccoli, chopped into small florets
• 140g baby corn, halved
• 1 tbsp olive oil
• 1 red pepper, sliced
• 300g prawns
• For the sauce
• 3 tbsp tomato ketchup
• 2 tbsp oyster sauce

Directions

1. Cook the noodles, broccoli and corn in boiling water for 3-4 mins, or until tender. Drain and set aside. Heat the oil in a large frying pan or wok and fry the pepper for 3 mins, until starting to soften.
2. Tip in the noodles and vegetables along with the prawns and toss together. Add the sauce ingredients and heat everything through for 2-3 mins, until piping hot.

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Kung Po Prawns

Whip up this budget-friendly, Chinese favourite in just 20 minutes

• Cooking Time Prep 10 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  308

• Protein

  25g

• Carbs

  13g

• Fat

  18g

• Saturates

  3g

• Fibre

  1g

• Sugar

  6g

• Salt

  2.07g

Ingredients

• 1 tsp cornflour
• 2 tbsp light soy sauce
• 400g large raw prawns, frozen is fine, butterflied (see tip, below)
• 2 tbsp Chinese rice vinegar
• 1 heaped tbsp tomato purée
• 1 tsp caster sugar
• 2 tbsp sunflower or groundnut oil
• 85g unsalted, roasted peanuts
• 6 small or 3 large whole dried chillies
• 2 x 225g cans water chestnuts, drained
• thumb-sized piece ginger, finely grated
• 2 garlic cloves, finely chopped

Directions

1. Mix the cornflour and 1 tbsp soy sauce, toss in the prawns and set aside for 10 mins. Stir the vinegar, remaining soy sauce, tomato purée, sugar and 2 tbsp water together to make a sauce.
2. When you're ready to cook, heat a large frying pan or wok until very hot, then add 1 tbsp oil. Fry the prawns until they are golden in places and have opened out-then tip them out of the pan.
3. Heat the remaining oil and add the peanuts, chillies and water chestnuts. Stir-fry for 2 mins or until the peanuts start to colour, then add the ginger and garlic and fry for 1 more min. Tip in the prawns and sauce and simmer for 2 mins until thickened slightly. Serve with rice.

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Chinese Braised Beef With Ginger

Slow cooking beef shin or brisket in Asian aromatic spices gives a melt-in-the-mouth main course that's delicious with steamed rice and crisp stir-fried vegetables

• Cooking Time Prep 35 mins
  Cook 3 hrs
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  405

• Protein

  51g

• Carbs

  26g

• Fat

  11g

• Saturates

  4g

• Fibre

  1g

• Sugar

  23g

• Salt

  3.96g

Ingredients

• 2 - 3 tbsp vegetable or sunflower oil
• 1¼kg beef shin or brisket, cut into very large chunks
• 2 onions
• 50g ginger
• 3 garlic cloves
• small bunch coriander
• 2 tsp Chinese five-spice powder
• 6 whole star anise
• 1 tsp black peppercorn
• 100g dark brown muscovado sugar
• 50ml light soy sauce
• 50ml dark soy sauce
• 2 tbsp tomato purée
• beef stock
• To serve
• thumb-sized chunk ginger, shredded into matchsticks
• 1 tbsp vegetable or sunflower oil
• cooked jasmine rice

Directions

1. Heat a little of the oil in a large flameproof dish. Add the beef chunks, in batches, and fry until browned. When each batch is browned, transfer the beef to another dish. Very roughly chop the onions, ginger, garlic and coriander stalks. Put in a food processor and whizz to a paste.
2. Wipe any oil out of the dish you browned the beef in. Add the paste with a good splash of water and gently fry, scraping up any beef bits, until the paste is fragrant and softened (add more water if the paste sticks). Stir in the five-spice, star anise and peppercorns, cook for 1 min, then add the sugar, soy sauces and tomato purée. Return the beef and any juices to the dish, then stir in enough stock to just about cover. Bring to a gentle simmer. Heat oven to 160C/140C fan/gas 3. Cover the dish, put in the oven and cook for 21?2 hrs until the beef is really tender.
3. Lift the beef out of the sauce into a dish, to keep warm. Boil the sauce until reduced by about half and thickened. Meanwhile, fry the ginger in the oil until golden and crispy. Return the beef to the sauce. serve the beef spooned over rice and scattered with the crispy ginger.

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Chinese Roast Duck

John Torode's whole crispy duck with oriental marinade makes for an impressive and alternative Christmas centrepiece

• Cooking Time Prep 20 mins
  Cook 1 hr, 30 mins
• Skill Level Moderately easy
• Servings Serves 4 with leftovers

Nutrition per serving

• Kcalories

  1387

• Protein

  58g

• Carbs

  46g

• Fat

  109g

• Saturates

  30g

• Fibre

  0g

• Sugar

  45g

• Salt

  0.65g

Ingredients

• 2 ducks
• 140g caster sugar
• 6 star anise seeds
• large piece ginger, sliced
• small bunch spring onions, roughly chopped
• 2 tbsp malt syrup or maltose (available in most Chinese supermarkets)
• 3 tbsp red wine vinegar

Directions

1. The day before, soak 4 wooden skewers in water for 20 mins. Wash the ducks inside and out with cold water, drain and pat dry with kitchen paper. Mix together the sugar, star anise, ginger, spring onions and a few good pinches of salt, then use this to fill the cavities. Close the cavities with wooden skewers and set aside.
2. In a small bowl, mix the maltose and 2 tbsp of the vinegar. Add the remaining vinegar to a jug of boiling water and pour over the ducks. (The boiling water opens up the pores, while the vinegar helps to strip some of the waxiness from the skin, so it will be more receptive to the maltose, which adds sweetness and a lacquered caramel colour.) Smear the maltose mixture over the ducks, then place them in a large plastic container and put in the fridge overnight, uncovered.
3. To cook, heat oven to 220C/200C fan/ gas 7. (Fan ovens are particularly effective for roasting duck.) Put a little water in the bottom of a large roasting tin, place the ducks on a rack over the top and cover with foil. Roast for about 45 mins. Take off the foil and roast for another 45 mins-the duck must be well done, there is no such thing as a rare Chinese roast duck! Take the duck out of the oven and let it rest for a good 20 mins before carving.

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