Recipe collections

Bang bang chicken made the authentic way is poached, shredded chicken served with crunchy vegetables and a mind-blowing peanut butter sauce.

Beef and asparagus stir fry with beef so tender you won’t believe it’s a cheaper cut. There’s a secret to a successful beef stir fry and you’d never guess what it is.

Beef and shiitake mushroom fried rice is the best dish you can make with the smallest piece of beef fillet or sirloin. Make sure you use fridge cold rice for any fried rice dish.

Black rice risotto cooked Italian style, with poached pear quarters and gobbets of blue cheese, is the best way to enjoy the black or purple, ‘forbidden’ rice variety.

Blistered green beans or sugar snap peas charred under the grill and flavoured with crispy chilli oil, that’s a quick and easy version of Sichuan dry fried beans.

Chicken chow mein takeaway style with crispy noodles: 'chow mein' means 'fried noodles'. With stir fried chicken and a salty touch of smoked ham, it's actually much better than takeaway.

Chicken yu xiang, chicken breast pieces cooked in Sichuan ‘fragrant fish’ sauce which has seafood only in the name. With addition of dried cranberries for the sweetness and almonds for crunch.

Chinese flower shaped bread rolls, baked in the oven, are buttery and spiced with za’atar and chives instead of traditional spring onions. Just so I can have them for breakfast!

Crispy fried minced pork with noodles or called 'ants climbing a tree' in Sichuan cuisine. Traditionally glass vermicelli, my recipe is for egg noodles, so the poor ants have more traction!

Chinese five spice duck breast with perfectly rendered fat seared in a pan, atop aubergines and mushrooms stir fried with oyster sauce, is the kind of brilliant recipe that is quick and easy but very impressive.

Five spice shrimp with greens and crispy noodles. This is different to your usual stir fry: it’s a warm stir fried salad. The crispy noodles are totally optional: you can do soft noodles or no noodles.

Chicken general Tso, crispy fried chunks of chicken with the best hot and sour sauce. Deep fried chicken breast tossed in sweet and hot sauce is an American Chinese dish, cooked all in a wok. Serve with plain rice or noodles.

Kung pao chicken made at home, with the spiciness from chilies and Sichuan peppercorns. Dried chilies and Sichuan peppers are my favourite heat explosion; make sure you stand back when they land in the hot wok.

Moo shu, Chinese stir fried pork with wood ear mushrooms and lily buds, is usually served with thin Mandarin pancakes and hoisin sauce. But you can serve it with plain rice for just as delicious a dish.

Orange chicken, spicy, fresh and sweet, ready in twenty minutes including all the chopping, is an easy stir fry lighter and healthier than the orange chicken from American Chinese restaurants.

Slow roasted pork belly glazed with soy sauce, honey and black bean paste. A bit like gammon, it should ideally be boiled first or - like I’ve done - steamed in the oven under a foil tent. Only the last hour or so the proper roasting should take place.

Scallop, aubergine and asparagus stir fry, with frozen queen scallops and 'fish fragrant', yu xiang inspired sauce. This is just the dish to use less expensive, frozen and thawed scallops.

Takeaway-style sesame noodles with spring onions and beans, served with chopped peanuts and cucumbers. These are plain, vegetarian, sesame flavoured, takeaway-style noodles with peanuts, cucumber and beans.

Dry-fried green beans Sichuan style, blistered and charred in the oven grill, with turkey mince. This is an easy and healthy version of the Sichuan classic side dish.

Sizzling beef in black bean sauce: a spicy oriental stir-fry with tender beef strips and mixed vegetables. The Chinese have some truly weird and wonderful names for dishes.

Chinese smashed cucumber salad with chilli, garlic and sesame oil. Cucumbers, the skinniest member of the gourd family of portly melons, squashes, pumpkins and marrows is technically not a vegetable but fruit.

Fiery bacon, spiced but still cool cucumber and mild new potatoes in a warm salad. The bacon and cucumber salad on its own will make a great spicy snack or starter - I’ve thrown new potatoes in to a/ dampen the fire a bit and b/ make it into a main course.

Sticky pork and vegetables stir fry, with honey and soy marinade. A wok is a truly weird and wonderful utensil. Vessel. Cooking implement? Surely it's not just a ‘pot’?

Stir fried ginger vegetables: a mixed vegetable stir-fry with ginger and sesame. This healthy Chinese vegetable stir fry is a side dish or a vegetarian main when served over rice or noodles.

Sweet and sour duck stir fry with pineapple and red peppers topped with duck scratchings. Skinless duck breast is used in the stir fry and the skin makes crispy topping.

Vegetable egg fried rice, the best homemade takeaway. Fried rice is a freewheeling recipe: anything you fancy goes. Those tiny dried shrimp - gorgeous. Just scallions and beansprouts - why not?

Velvet fish and asparagus stir fry with garlic and ginger sauce. Velveting, or marinating the fish in egg white, wine and corn flour keeps it wonderfully juicy in this unusual Chinese dish.

Yu xiang aubergine, Sichuan stir fry in fiery sauce. With added crunch of almonds and tartness of cranberries, it’s the best aubergine dish ever.