RecipeTin Eats - Asian Takeout ECookbook

Hi there!
I’m Nagi, the voice, cook, photographer and video maker behind RecipeTin
Eats food blog.
Once upon a time, I was a corporate gal, working in the city in suits and
heels. I left that world to pursue my dream of building something of my own
and following my passion – food. I’m so fortunate to say that today, I make a
living doing something I love – creating and sharing my favourite recipes with
people from all around the world on my food blog, RecipeTin Eats.
I create and cook all the recipes myself, I photograph them and nowadays, I
also make a video for every single recipe. I live on the beautiful Northern
Beaches of Sydney with my beloved dog Dozer, and work out of my home –
I do all my shooting in what used to be the dining room!
This is a free e-Cookbook that I’ve created for my readers which contains a
selection of my favourite Asian takeout recipes from my website. Some
recipes have been a bit summarised, so if you want more comprehensive
instructions, have a look at the recipe on my website – and many will contain
a recipe video too.
I hope you enjoy this cookbook! And if you have any questions about a
recipe, leave a message on my website at the bottom of the recipe and I’ll
get back to you!
Nagi x
For more recipes, please visit www.recipetineats.com

ASIAN TAKEOUT
Starters
Thai Chicken Lettuce Cups (Larbs Gai) 4
Indonesian Satay Chicken Skewers 6
Thai Fish Cakes 8
Chinese Lettuce Cups (San Choy Bow) 10
Spring Rolls 12
Vietnamese Rice Paper Rolls 15
Soups and Salads

Chinese Chicken Salad 18
Chinese Broccoli with Oyster Sauce 20
Chinese Corn Soup with Chicken 22
Thai Beef Salad 24
Chinese Noodle Soup 27
Wonton Soup 29
Rice
Thai Fried Rice 32
Nasi Goreng 34
Chinese Fried Rice 36
Noodles
Vietnamese Noodles with Lemongrass 38
Beef and Broccoli Noodles 41
Laksa 43
Chow Mein 46
Pad See Ew 48
Singapore Noodles 52
Thai Drunken Noodles (Pad Kee Mao) 54
Mains
Teriyaki Chicken 56
Chinese BBQ Pork 58
Baked Sweet and Sour Chicken 60
Chinese Honey Sesame Chicken 62
Asian Chilli Garlic Prawns 64
Crispy Chinese Pork Belly 66
Beef Rendang 68
Stir Fries
All-Purpose Chinese Stir Fry Sauce 70
Beef and Broccoli 73
Beef with Honey and Black Pepper Sauce 75
Mongolian Beef 77
Cashew Chicken 80
Classic Chinese Beef Stir Fry 82
Kung Pao Chicken 84
Korean Pork Stir Fry 87
Sweet and Sour Chicken Stir Fry 89
Chinese Satay Chicken Stir Fry 91
Thai Chilli Basil Chicken 94
Chicken Stir Fry (Chop Suey) 96
STARTERS
Thai Chicken Lettuce

Cups (Larb Gai)
Incredibly fresh yet full of flavour,
this is a fantastic starter or low carb
meal!
Servings 2 – 3 ● 20 minutes
5
INGREDIENTS METHOD
Thai Chicken Lettuce Cups

2 tsp cornstarch / corn flour 1 Place water and cornstarch (if using) into a small bowl. Mix into a slurry.
2 tbsp water
2 Add lime juice, fish sauce and sugar and mix to combine. Set aside.
2½ tbsp lime juice (1 to 2 limes)
1½ tbsp fish sauce 3 Heat peanut oil in a wok (or heavy based fry pan) over medium high
2 tsp brown sugar heat. Add ginger, garlic, lemongrass and chilli and sauté for 45 seconds to
2 tbsp peanut oil 1 minute until fragrant. Do not let the garlic burn, it will taste bitter.
1 tbsp fresh ginger, grated 4 Add the chicken and turn up the heat to high. Cook the chicken,
2 garlic cloves, minced breaking up the mince into small pieces.
1 lemon grass stalk, white part
5 Once the chicken turns white and is almost cooked through (about 4
only, finely chopped
minutes), add the sauce from Step 1. Cook for 45 seconds to 1 minute to
2 birds eye chilli, deseeded and coat the chicken and for the sauce to thicken.
finely chopped (adjust to taste)
1lb / 500g chicken mince (ground 6 Remove wok from heat. Stir through onion, coriander and mint.
chicken) 7 Spoon into lettuce cups and serve. Garnish with extra mint,
½ red onion, cut into 4 wedges coriander/cilantro leaves and peanuts, if using. Alternatively, serve the
then finely sliced chicken in bowls with the lettuce cups on the side so people can help
⅓ cup cilantro / coriander leaves, themselves.
plus extra to garnish
⅓ cup mint leaves, plus extra to
garnish Servings 2 - 3
3 tbsp crushed peanuts (optional)
4 large or 8 small lettuce leaves, to
serve (I used iceberg) NOTES
1 The authentic version uses toasted rice grains to thicken the sauce. To
do this, use 2 tablespoons of raw uncooked rice, and toast in a dry wok
for 5 minutes until dark golden, stirring constantly. Then grind in a mortar
and pestle, and use in place of the cornstarch.
STARTERS
Indonesian Satay
Chicken Skewers
Satay skewers are a crowd pleaser!
Many South East Asian countries
have their own version, and most
have extensive ingredients and
instructions. This Indonesian /
Balinese version is the simplest -
and tastes amazing!
7
INGREDIENTS METHOD
Indonesian Chicken Satay Skewers

Chicken ½ tsp salt Chicken
1lb/500g chicken thigh fillets, skinless ¼ cup crushed unsalted roasted 1 Thread chicken onto skewers - 4 to
and boneless, cut into 1.5cm/0.5” peanuts (buy crushed or chop your 5 pieces per skewer.
cubes own)
2 Combine kecap manis and butter,
2½ tbsp kecap manis1 1 - 2 tbsp fresh lime juice then brush onto chicken.
1 tbsp unsalted butter, melted
3 Cook the skewers on a hot BBQ or
12 - 14 small bamboo skewers, Garnish (optional) in a large, oiled non-stick fry pan.
soaked in water for at least 30 minutes Crushed peanuts
4 Serve garnished with crushed
Lime wedges peanuts and shallots, with lime wedges
Peanut sauce Sliced shallots/scallions and Peanut Sauce on the side.
1 tbsp peanut oil
2 garlic cloves, minced
Peanut sauce
1 small or ½ large brown onion, diced
NOTES 1 Heat oil in a small saucepan over
3 birds eye chillis, sliced (or sub with medium high heat. Add garlic, onion
hot sauce) and chillis and cook for 3 minutes until
½ cup peanut butter (smooth or onion is translucent.
crunchy) 1 Kecap Manis is a thick soy sauce 2 Turn heat down to medium, then
1 cup coconut milk (full fat is better, that has the consistency of syrup. It add peanut butter, coconut milk, kecap
but light is ok) can be found in the Asian or sauce manis and soy sauce. Simmer for 10
2½ tbsp kecap manis section of supermarkets and it is minutes, whisking occasionally.
cheap - in Australia, it is $2 for a small
½ tbsp soy sauce 3 Puree sauce with a blender.
bottle or $4 for a very large one. It
tastes like sweet soy sauce with 4 Stir in crushed peanuts and lime
smokiness, and it is a key ingredient in juice, simmer for 2 minutes. Allow to
this recipe. It's the secret ingredient in cool slightly before serving to thicken.
90% of Indonesian recipes!
Servings 15 – 20
STARTERS
Thai Fish Cakes

My favourite starter at Thai
restaurants!
10 – 12 Pieces ● 25 minutes
9
INGREDIENTS METHOD
1lb/500g white fish fillets, cut into 1 Place fish, red curry paste, cilantro/coriander, fish sauce, lime and egg
chunks (anything will work) in a food processor. Whizz until the fish is minced.
2 tbsp red curry paste1 2 Transfer to a bowl and stir through rice flour and green beans.
Thai Fish Cakes

1 tbsp cilantro/coriander leaves,
3 Fill a shallow dish with a bit of water (to wet the egg flip so it doesn't
chopped stick to the fish cakes).
3 tsp fish sauce (or sub with soy
4 Heat enough oil in skillet over medium high heat to cover the base (3 - 4
sauce)
tbsp).
1 tbsp lime juice
5 Place ¼ cup (I use an ice cream scoop) of batter in the skillet and pat
1 egg
down to 1cm / 2/5" thick with a spatula dipped in water. I cook 4 to 5 at a
¼ cup rice flour (or cornstarch / time.
corn flour)
6 Cook for 3 minutes until deep golden brown, then turn and cook the
6 green beans, finely sliced other side for 2 minutes. Transfer to paper towel lined plate. Repeat with
(optional - in authentic recipes) remaining batter, adding more oil into the skillet if required.
4 - 6 tbsp oil (vegetable, canola)
7 Serve Thai Fish Cakes with Sweet Chilli Sauce, garnished with
cilantro/coriander leaves and lime wedges on the side.
To serve
Sweet chilli sauce
Servings 10 – 12 pieces
Cilantro/coriander leaves
Lime wedges
NOTES
1 I just use store bought red curry paste for this recipe.
STARTERS
Chinese Lettuce Cups

(San Choy Bow)
One of my favourite starters at
Chinese restaurants, the ultimate
(almost) carb free healthy dish of all
time!
Servings 3 ● 20 minutes
11
INGREDIENTS METHOD
Sauce 5 mushrooms, finely chopped (shiitake 1 Mix cornflour with 1 tbsp water until
1¼ tsp cornflour / cornstarch is best but any will do) lump free. Then add remaining Sauce
Chinese Lettuce Cups

3 tbsp water, separated ingredients and mix.
1½ tbsp light soy sauce1 To serve 2 Heat oil in a wok or large skillet over
8 leaves large or 16 - 20 small iceberg high heat. Add garlic and ginger, give it
1 tsp dark soy sauce
lettuce ups (or other lettuce of choice) a quick stir then add onion.
2 tbsp oyster sauce
Crushed peanuts 3 Cook for 1 minute then add pork.
1 tsp sesame oil
Finely sliced scallions / shallots Cook pork until it turns white.
2 tbsp Chinese cooking wine2
4 Add all the vegetables. Cook for 2
1 tsp white sugar (can omit) minutes until the carrot is softened and
pork is cooked through.
Filling NOTES 5 Add Sauce and cook for 1½
1 tbsp peanut oil minutes or until it thickens and glossy,
1 clove large garlic, minced coating the Filling.
½ tsp ginger, minced 6 Transfer Filling into serving bowl. Lay
1 You can substitute the dark soy sauce out lettuce leaves, peanuts and
300g / 10oz pork mince (ground pork), with more light. Or both the light and
or chicken or turkey scallions on the side.
dark can be substituted with all purpose
½ onion, finely chopped soy sauce. 7 To serve, spoon some Filling into a
lettuce leaf. Top with peanuts and
1 small carrot, finely chopped 2 This can be substituted with dry sherry scallions, bundle it up and enjoy!
100g/ 3.5oz canned water chestnuts, or chicken broth.
drained and finely chopped3 3 Find this in the Asian section of large Servings 3
5 baby corn, canned or fresh, finely supermarkets and at Asian stores.
chopped (or ½ cup corn kernels)
STARTERS
Spring Rolls
You’ve never really had a spring
roll until you’ve tried homemade
ones. Absolutely incomparable to
the spring rolls served at typical
suburban Chinese restaurants with
unidentifiable fillings.
13
INGREDIENTS METHOD
Filling Oil for frying (I use vegetable) OR oil Filling

1 tbsp oil spray for baking (I use canola)
1 Heat oil in a skillet or wok over high
2 garlic cloves, minced heat.
400 g / 13 oz pork mince (ground Sweet and sour sauce 2 Add garlic, stir quickly, then add
pork), or chicken or turkey (makes ~ 2/3 cup) pork. Cook, breaking it up as you go,
Spring Rolls
6 dried shiitake mushrooms soaked in 2 tsp cornflour/ cornstarch until it turns white.
boiling water OR 8 fresh1 2 tbsp water 3 Add carrot, bean sprouts, cabbage
1½ cups shredded carrot ½ cup apple cider vinegar and mushrooms. Cook for 3 minutes
1½ cups (heaped) bean sprouts or until vegetables are wilted. Add
⅓ cup brown sugar (adjust to taste)
cornflour, soy sauce and oyster sauce,
1½ cups (packed) shredded green 2 tbsp tomato ketchup cook for 1 minute until the liquid is
cabbage (any type is fine)
2 tsp soy sauce gone. The Filling should not be watery,
1 tsp cornflour / cornstarch it should be kind of sticky
1½ tbsp Oyster Sauce 4 Cool Filling (super speedy: spread
2 tsp soy sauce (light or all purpose is on tray, refrigerate 5 minutes). (Hot
best, dark is also ok) filling = spring rolls burst open)
Spring rolls
Spring rolls
15 – 20 spring roll wrappers, defrosted
1 Mix cornflour and water in a small
(21.5 cm / 8” squares) OR 35 - 40
bowl (for sealing the rolls).
small spring roll wrappers, or Egg Roll
wrappers to make Egg Rolls2 2 Carefully peel off one spring roll
2 tsp cornflour (for sealing rolls) wrapper, keep the others covered
under a damp tea towel.
1 tbsp water (for sealing rolls)
3 Place the wrapper with the
SMOOTH SIDE DOWN in a diamond
position.
Continued next page
METHOD
14
NOTES
4 Place a very heaped dessert spoon of filling on the bottom. Roll up halfway,
fold sides in, then finish rolling. Use cornflour slurry to seal. They should be about 1 Shitaake Mushrooms: Soak dried
12 cm / 5" long, 2.5cm / 1" wide once wrapped. (See video4) mushrooms in plenty of boiled water for
20 minutes or until rehydrated (don’t do
5 Pour enough oil this step if using fresh mushrooms).
in a wok or large Drain, squeeze excess water out of the
saucepan so it is mushrooms, then finely chop. Dried
double the height of Shitaake mushrooms are available at
the spring rolls. Asian grocery stores and in the Asian
Heat on medium section of some supermarkets here in
Spring Rolls
high until hot3 Australia.
6 Carefully fry 2 Spring roll wrappers are sold in large
about 4 to 5 spring supermarkets here in Australia, in the
rolls at a time, fridge section.
turning occasionally,
until deep golden - 3 To test if the oil is hot enough, stick a
around 2 minutes. bamboo chopstick or wooden spoon
Transfer to paper handle in. If small, rapid bubbles appear,
towels to drain. then it's hot enough.
7 Repeat with remaining spring rolls. Serve with Sweet and Sour Sauce! 4 There is a video available for this
recipe on my website which is helpful:
https://www.recipetineats.com/spring-
Baking option rolls/
Place spring rolls on a rack and place the rack on a tray. Spray very generously
with oil all over (use canola or other natural oil). Bake at 200C/400F (standard) or
180C/350F (fan / convection) for 20 to 25 minutes until golden and crispy - no
need to turn.
Sweet and sour sauce

Combine ingredients in a small saucepan over medium heat. Bring to simmer,
stirring regularly, then simmer until it thickens to taste (about 3 - 5 minutes).
Servings 15 – 20
STARTERS
Vietnamese Rice
Paper Rolls
Vietnamese Rice Paper Rolls are
incredibly fresh and healthy. The
Vietnamese peanut dipping sauce
that accompanies this is sensational
and completely addictive!
7 pieces ● 20 minutes
16
INGREDIENTS METHOD
Vietnamese Rice Paper Rolls

Filling Vietnamese peanut dipping sauce 1 Combine the Peanut dipping sauce
7 - 14 sheets of 22cm/8.5" round rice 1 tbsp peanut butter, preferably ingredients. Mix briefly (it won't come
paper1 smooth (crunchy is ok too) together), then microwave for 30
seconds. Mix again until smooth. Set
11 small cooked prawns/shrimp 2 tbsp Hoisin Sauce
aside to cool. Adjust sour with vinegar,
(about 12cm/5" in length, unpeeled 1½ tbsp white vinegar (or lime juice) salt with salt and spiciness to taste.
including the head)
⅓ cup milk (any fat %) (or water) Thickness can be adjusted with milk or
50g / 1.5 oz dried vermicelli noodles water once cooled.
1 garlic clove, minced
7 lettuce leaves - use a lettuce with 2 Place vermicelli noodles in a bowl
½ tsp crushed chilli, samba oelak or
soft leaves, like Oak or Butter Lettuce2 and cover with warm water for 2
other chilli paste, adjust to taste
14 mint leaves minutes, then drain (or follow packet
1 cup bean sprouts instructions).
3 Peel the prawns, slice in half
lengthwise and devein (watch video).
4 Remove the crunchy core of the
lettuce leaves (watch video).
5 For lettuce bundle, place some
vermicelli noodles and bean sprouts in
a lettuce leaf, then roll it up, finishing
seam side down. Repeat.
6 Fill a large bowl with warm water.
The bowl doesn't need to be large
enough to fit the whole rice paper in
one go.
Continued next page

METHOD
17
7 Place two rice sheets together (if using1). Note which side is middle of the rice paper.
the smooth side - this is supposed to be the outside of the
11 Fold the left and right edges of the rice paper in, then
spring roll. Submerge the rice papers into the water for 2
Vietnamese Rice Paper Rolls

starting from the bottom, roll up to cover the lettuce bundle.
seconds. If your bowl isn't large enough to fit the sheets, dip
Then keep rolling firmly. The rice paper is sticky, it will seal itself.
sections for 2 seconds then rotate and repeat.
12 If you arranged the ingredients per the photo, your rolls
should show prawn and mint leaves on the smooth side of the
roll and the seam on the side or underside of the roll.
13 Serve immediately with the dipping sauce.
Servings 10 – 12 pieces
NOTES
1 Using two rice papers per roll makes it easier to handle and
less prone to tearing.
2 Butter or oak lettuce are better than iceberg because they
are soft and pliable. If you can't find a soft lettuce, then I
suggest shredding the lettuce.
3 Wrap the bean sprouts and vermicelli noodles in the lettuce
then roll it up and/or scrunch it lightly so it stays together and
doesn’t pierce the rice paper.
4 These are best made fresh, but can be stored for up to 6
hours in the fridge. Wrap each one up in cling wrap - multiple
8 Lay one sheet on top of the other on a board or the counter rolls on each sheet is fine as long as the rolls aren’t in direct
(they will stick together) with the smooth side facing down. contact with each other.
9 On the top part of the rice paper, place 3 prawns with a mint 5 Watch the video and you’ll be a rolling master in no time!
leaf in between, as per the photo. https://www.recipetineats.com/vietnamese-rice-paper-rolls-
spring-rolls/
10 Place the lettuce bundle with the seam side down onto the
SOUPS
&
SALADS
Chinese Chicken
Salad
Crunchy veggies, chicken, peanuts
and crispy noodles tossed with a lip
smackingly delicious Asian Peanut
Salad Dressing. This Chinese
Chicken Salad is going to knock
your socks off. It’s my summer-
salad-anthem!
Serves 2 ● 15 minutes
19
INGREDIENTS METHOD
Dressing 1 Mix Dressing in a jug or small bowl. Use water to adjust consistency (it
2½ tbsp peanut butter should be pretty thick and gloopy), Sriracha for spiciness and saltiness
Chinese Chicken Salad

2 tsp toasted sesame oil with salt (not more soy sauce).
1 tbsp vegetable oil 2 Place all Salad ingredients in a bowl, reserving some noodles, peanuts
2 tsp soy sauce and shallots for topping. Drizzle with Dressing and toss. Garnish with
remaining noodles, peanuts and shallots and serve immediately.
2 tsp+ Sriracha
1 tbsp honey
Serves 2
1 tbsp + 2 tsp rice wine vinegar
1 - 1½ tbsp water (or lime juice)
1 garlic clove, minced
½ tsp ginger, freshly grated NOTES
Salad
1½ cups Chinese cabbage / Napa To make this Gluten Free, use GF peanut butter and soy sauce (tamari)
cabbage, shredded and leave out the noodles. Use crunchy fried shallots instead! (Sold in the
1 cup red cabbage, shredded Asian section of supermarkets)
1½ cups carrots, julienned
1 cups shredded cooked chicken
1½ cups bean sprouts
1 green onion / scallion, finely
sliced on the diagonal
1/4 cup peanuts, roughly chopped
1/4+ cups crunchy fried noodles (I
use Changs)
SOUPS
&
SALADS
Chinese Broccoli
with Oyster Sauce
This is the “real deal” Restaurant
Style Chinese Broccoli with Oyster
Sauce that you get at Chinese
restaurants, most commonly at
Yum Cha (Dim Sum). Despite what
you may read in many blogs and
recipe sites, it is not just plain
oyster sauce dolloped on steamed
greens! This takes minutes to make
using my handy tip for steaming
the greens in the microwave just
using clingwrap.
21
Chinese Broccoli with Oyster Sauce

INGREDIENTS METHOD
½ large or 1 small bunch Chinese 1 Trim the ends of the Chinese broccoli, rinse under tap, shake off excess
broccoli (gai lan/kai lan) water than wrap in cling wrap.
½ tsp corn flour / corn starch 2 Microwave for 1½ minutes - check if cooked but still firm. If it needs
2 tbsp water more cooking, do it in 30 second bursts. Once cooked, remove from cling
2 tbsp oyster sauce wrap immediately, otherwise it will keep steaming. Be careful when
unwrapping it as it is hot!
2 tsp soy sauce
1 tbsp Chinese cooking wine1 3 Stack the Chinese broccoli together and cut into 4"/10cm lengths and
stack on top of each other.
½ tsp sesame oil
½ tbsp vegetable oil (or canola or 4 Combine water and corn flour in small pot, mix to dissolve. Then add
remaining ingredients, bring to boil on stove, boil for 30 seconds to allow
peanut)
to thicken, then remove from stove.
½ tsp sugar
5 Drizzle over Chinese broccoli and serve. Best served warm.
1 clove minced garlic
1 tsp fresh ginger, minced or
Serves 2
julienned
NOTES
1 Chinese cooking wine can be substituted with sake or sherry.

2 In the photo the sauce is smooth because I strained it to remove the
garlic and ginger. I only do this if I am cooking for guests!
SOUPS
&
SALADS
Chinese Corn
Soup with Chicken
A thick, warm soup on the table in
15 minutes! This Chinese Corn
Soup, also known as Egg Drop
Soup, will blow your mind. It tastes
just like what you get at Chinese
restaurants, is so fast to make and
you don’t even need to chop a single
thing.
23
INGREDIENTS METHOD
Chinese Corn Soup with Chicken

2 cups chicken or vegetable 1 Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger,
broth/stock (500ml) garlic and cornflour / water mixture in a saucepan over high heat.
1 can (16oz/420g) creamed corn 2 Bring to boil, then turn down the heat to medium and stir occasionally.
1 tsp soy sauce (all purpose or Cook for 5 minutes or until slightly thickened.
light) 3 Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so
1 tbsp Chinese cooking wine or it cooks in "ribbons" throughout the soup. This also thickens the soup.
dry sherry (can omit)
4 Add the chicken, season with white pepper, and serve, garnished with
1 tsp ginger, minced or finely scallions.
chopped
1 garlic clove, minced or finely Serves 4
chopped
1 tsp cornflour / cornstarch, mixed
with a splash of cold water
1 egg, whisked NOTES
1 cup shredded cooked chicken
Salt and white pepper, to taste
The soup freezes great, but it is best to leave out the cornstarch slurry and
3 tbsp sliced scallions / shallots add that in when reheating. This is because things thickened with
(optional) cornstarch tend to be a bit watery once frozen (fridge is ok, no effect). Not
very watery, because the corn and egg are thickeners too, but it isn't quite
as thick. Or if you are freezing leftovers, just add a little bit more cornstarch
when reheating, if you want to thicken it slightly.
SOUPS
&
SALADS
Thai Beef Salad

Not just another Thai Beef Salad …
This is made with one little change
to create a dressing from an award-
winning Thai restaurant, arguably
one of the best in the world outside
of Thailand.
25
INGREDIENTS METHOD
Dressing canola oil) 1 Place the birds eye chili, garlic,

¼ to ½ tsp sliced birds eye chili (or Salt and pepper cilantro stems and a small pinch of salt
any other spicy chili - adjust amount to into a mortar and pestle.
2 cups mixed lettuce leaves
taste) 2 Grind until a smooth paste forms.
¼ cup cherry tomatoes, halved
2 garlic cloves
Thai Beef Salad

¼ small red onion (spanish onion), very 3 Add the remaining Dressing
1 tbsp cilantro/coriander stems, finely sliced ingredients. Adjust sugar, lime juice
chopped and fish sauce to taste. Set aside.
½ cucumber, cut horizontally then cut
Pinch of salt into slices (about ⅓ cup) 4 Drizzle the beef with ½ tbsp of oil on
2 tsp sugar ¼ cup cilantro/coriander leaves, lightly both sides, then sprinkle with a good
2 tbsp fish sauce packed pinch of salt and pepper.
3 tbsp lime juice ¼ cup mint leaves, lightly packed 5 Preheat a skillet over high heat until
1 tbsp grape seed oil (or canola or screaming hot and smoking.
vegetable oil) Garnish 6 Cook the beef to your liking1. I like
1 tbsp peanuts, roughly chopped mine rare for this salad.
Salad Extra cilantro/coriander and mint 7 Remove the beef from the skillet
7 - 8 oz / 200 - 250 g good quality leaves onto a plate. Loosely tent with foil and
beef steak - sirloin, porterhouse, set aside for 10 minutes to rest.
scotch fillet or rump steak (the best
quality you can afford), at room 8 Slice the beef thinly against the grain
temperature and place in a bowl with the remaining
Salad ingredients.
½ tbsp oil (vegetable, peanut or
9 Pour over Dressing and toss gently.
Continued next page

METHOD
26
10 Pile the salad onto a plate. Sprinkle with peanuts and garnish with extra
cilantro/coriander and mint leaves if using.
Serves 2
Thai Beef Salad

NOTES
1 On a screaming hot skillet or BBQ, I cook a 2cm / ⅘" thick steak (at room
temperature) for 2 minutes on each side for rare, or 2 minutes 30 seconds on
each side for medium rare or 3 minutes on each side for medium.
2 OPTIONAL EXTRAS: For a truly authentic experience, toss through 1 tbsp of

very VERY finely sliced lemongrass (white part only), and 2 fresh kaffir lime leaves
very VERY finely julienned.
SOUPS
&
SALADS
Chinese Noodle
Soup
This Chinese Noodle Soup is perfect
for busy weeknights AND end of
week fridge clean outs because it’s
so fast and easy and you can toss in
any vegetables and proteins you
have.
28
INGREDIENTS METHOD
Broth 1 Place Broth ingredients in a saucepan over high heat. Place lid on,
3 cups / 750 ml chicken broth bring to simmer then reduce to medium high and simmer for 5 - 10
Chinese Noodle Soup

2 garlic cloves, smashed minutes to allow the flavours to infuse.
⅓" / 1 cm piece of ginger, sliced
2 Meanwhile, cook noodles according to packet directions.
(optional, but highly
recommended) 3 Cut vegetables to desired size. For bok choy, cut them into quarters
1½ tbsp light soy sauce (or normal (cut a cross into the base and tear it into neat quarters with your hands).
all purpose soy sauce) 4 Pick ginger and garlic out of soup broth. Add bok choy and cook for 1
2 tsp sugar (any) minute. Add chicken then turn the stove off.
1½ tbsp Chinese cooking wine1
¼ - ½ tsp sesame oil 5 Place noodles in bowls. Divide soup and toppings between bowls.
Garnish with shallots if using. Great served with chilli paste or fresh chillis.
Toppings & noodles
6 oz / 180g fresh egg noodles2 Serves 2
2 large bok choy plus/or other
vegetables of choice
1 cup shredded cooked chicken NOTES
(or other protein of choice)
1 scallion / shallot, green part only
finely sliced (optional garnish)
1 Chinese cooking wine is a key ingredient to transform store bought
chicken broth into a restaurant-quality soup broth. Dry sherry is an
excellent substitute. Otherwise, sake or mirin are adequate substitutes.
2 Noodles: Use any you want, fresh or dried. Prepare according to packet
directions but do not cook in the broth (it sucks up lots of the broth). I use
thin fresh egg noodles, which is what Chinese restaurants typically use.
But Hokkien (thin is better, but the fat one is ok too), Singapore Noodles
and other egg noodles would also be fine, as well as any dried or fresh
rice noodles.
SOUPS
&
SALADS
Wonton Soup
Homemade wonton soup! These
wontons are filled with a juicy pork
and prawn / shrimp filling and will
knock your socks off.
Servings 50 wontons ● 35 minutes

30
INGREDIENTS METHOD
Wontons ⅓ " / 1 cm piece of ginger, sliced Wonton filling

200 g / 7 oz lean pork mince (ground (optional, but highly recommended)
1 Place all Wonton ingredients except
pork) 1½ tbsp light soy sauce wonton wrappers into a bowl. Use a
200 g / 7 oz peeled prawns / shrimp, 2 tsp sugar (any) potato masher to mash until fairly
roughly chopped 1½ tbsp Chinese cooking wine smooth - about 20 mashes. Don't turn
1 tbsp ginger, finely grated (1.5" / 3cm the prawn into a complete paste, small
Wonton Soup
¼ - ½ tsp sesame oil
piece) chunks are good.
2 shallots / green onions, finely Wrapping wontons (also see photos)
To serve
chopped (5 tbsp) 1 Lay Wontons on work surface. Use
Shallots / scallions, finely chopped
1 tbsp light soy sauce 2 teaspoons to put the Filling on the
Bok choy, quartered, or Chinese wontons. Work in batches of 5 if
2 tbsp Chinese cooking wine
broccoli cut into 10cm /4" lengths starting out, up to 15 or 20 if confident.
(Shaoxing wine)1
(optional) Brush 2 edges with water. Fold to seal,
1/2 tsp salt pressing out air. Brush water on one
40 - 50 g / 1.5 - 1.75 oz dried egg
2 tbsp sesame oil noodles per person, (optional)5 corner and bring corners together,
50 - 60 wonton wrappers2 pressing to seal. Place wrapped
wontons into a container with a lid as
you work (so they don't dry out).
Broth (for 2 servings)
To cook4: Bring a large pot of water to
3 cups / 750 ml chicken broth3
boil. Place wontons in water and cook
2 garlic cloves, smashed for 4 minutes or until they float.
Remove with slotted spoon straight
into serving bowls.
To freeze: Freeze uncooked in airtight
containers. Cook from frozen for 6 to 8
minutes. IMPORTANT: Do not freeze if
you made this with defrosted frozen
prawns.
Continued next page
METHOD
31
NOTES
1 Try to use Chinese wine per recipe,

else sub with sherry or even sake, or
omit.
2 You can find Wonton Wrappers in the
refrigerator section of Woolworths and
Coles in Australia where fresh noodles
are sold. You will need 2 packets (40 in
each pack). Otherwise reduce the filling
slightly and just make 1 packet worth.
Wonton Soup
3 Asian chicken broth is best here. It's
more yellow and tastes a little "cleaner"
than Western-style store bought chicken
broth. It is what I used in the photos.
4 I use 6 to 8 wontons for soups without
Broth noodles, and 5 or 6 with noodles.
Place Broth ingredients in a saucepan over high heat. Add white ends of 5 I use Asian egg noodles from
scallions/shallots if leftover from Wonton filling. Place lid on, bring to simmer then Woolworths in Australia. Any dried or
reduce to medium high and simmer for 5 - 10 minutes to allow the flavours to fresh egg noodles will work fine.
infuse. Pick garlic and ginger out before using. If using vegetables, blanch in the 6 There is a helpful video on my website:
soup broth and place in serving bowl. https://www.recipetineats.com/wonton-
soup/
To Assemble
Prepare noodles according to packet directions (if using noodles). Place in
serving bowl with cooked wontons and blanched vegetables.
Servings 50 wontons
RICE
Thai Fried Rice

An authentic recipe for Thai fried
rice – just like you get in Thailand
and at Thai restaurants!
33
INGREDIENTS METHOD
2 tbsp vegetable oil 1 Heat oil in a large wok or a large skillet over medium high heat. (Add 1
2 large garlic cloves, finely tbsp extra oil if using a skillet)
chopped 2 Add garlic and stir fry for 20 seconds. Add onion and stir fry for 1
Thai Fried Rice

½ onion, diced minute. Add chicken and shallots and stir fry for 1 minute or until the
5 oz / 150 g chicken breast, thinly chicken just turns white (but still pink inside).
sliced1 3 Push the chicken to the side and pour the egg into the middle.
3 scallion/shallot stalks, cut into Scramble it quickly - about 30 seconds.
1.5 "/4 cm pieces 4 Add the rice and Sauce. Stir fry for 2 minutes or so to heat the rice and
2 eggs, lightly beaten coat all the rice with the Sauce.
3 cups cold cooked jasmine rice2 5 Serve immediately, garnished with fresh cilantro/coriander with tomato
Sauce of your choice (see below) and cucumbers on the side.
Serves 2 – 3
Sauce options - use only ONE of
these3
1½ tbsp soy sauce + 1½ tbsp
NOTES
oyster sauce
2 tbsp fish sauce + 1½ tbsp oyster
sauce + 1 tsp sugar (any type)
1 Make sure you cut the chicken against the grain for a tender result.
1½ tbsp light soy sauce + 1½ Thai
Seasoning (Gold Mountain)4 2 Any cooked long grain rice is OK, ideally refrigerated overnight.
3 There are many variations of Thai fried rice. I have given a few different
To serve sauce options based on different approaches I’ve seen, and so you can
choose based on what ingreidents you have.
Tomato wedges, cucumber slices,
fresh coriander 4 Thai Seasoning Sauce is thicker, sweeter and saltier than soy sauce,
similar to oyster sauce in consistency. Gold Mountain is the most common
one in Australia, available at Asian stores for about $2 a bottle.
RICE
Nasi Goreng
Nasi Goreng is the popular
Indonesian fried rice which is
traditionally served with a fried
egg. The dark brown colour from
the sauce distinguishes it from
other popular Asian fried rice
dishes. It’s simple to make and you
won’t need to hunt down any
unusual ingredients!
35
INGREDIENTS METHOD
Chicken 1 Heat oil in a large skillet over high heat. Drizzle kecap manis over both
1 tbsp oil sides of the chicken then cook until browned on both sides and cooked
5oz/150g chicken breast, halved through. Remove from skillet, allow to cool slightly then dice.
horizontally (to make 2 thin steaks) 2 Heat 1 tbsp oil in a wok (or skillet) over high heat. Add garlic and chilli
Nasi Goreng
½ tbsp kecap manis (ketjap manis) and cook quickly until fragrant, then add onion. Cook onion until
/ sweet soy sauce1 translucent. Add rice and kecap manis. Cook, breaking up the rice, until
the rice is heated through and the kecap manis has been evenly dispersed
and stains the rice brown. Add chicken and stir.
Rice
3 Transfer rice to a serving platter. Sprinkle with scallions / shallots and
1 tbsp oil fried shallots if using.
4 Cook eggs, sunny side up, to your liking (I like them runny!)
1 tsp red chilli, finely chopped OR
chilli paste 5 Serve the rice with a fried egg on top with cherry tomatoes, cucumbers
and lime wedges on the side.
½ onion, diced
3½ cups cooked long grain rice, Serves 2 – 3
cooled2
3 tbsp kecap manis / sweet soy
sauce NOTES
Garnishes (optional)
4 eggs 1 Kecap Manis (sometimes called Ketjap Manis) is an Indonesian sweet
soy sauce that is thicker than other soy sauces. Sometimes it is just
1 sliced scallion/shallot stem
labelled as sweet soy sauce. The consistency resembles maple syrup.
Fried shallots, store bought3
2 All types of fried rice are best made using day old cooked rice that has
Cherry tomatoes, halved been refrigerated overnight.
Slices of cucumber
3 Fried shallots are slices shallots that have been fried until crunchy. They
Lime wedges are a great garnish and add a pop of texture to the dish but are optional.
RICE
Chinese Fried Rice

It takes more than soy sauce to
make a proper Chinese Fried Rice,
just like what you get at Chinese
restaurants. I learnt how to make
proper Chinese Fried Rice from
Australia’s most well known
Chinese chef, Kylie Kwong!
Serves 3 – 5 ● 20 minutes
37
INGREDIENTS METHOD
3 tbsp peanut oil (or vegetable) 1 Mix together Sauce ingredients, set aside.
2 eggs, lightly beaten
Chinese Fried Rice

2 Heat 1 tbsp oil in a wok (or heavy based skillet/fry pan) over medium
¾ cup bacon, excess fat trimmed, heat. Add eggs and cook until scrambled, then remove onto plate.
chopped (or ½ cup Chinese
3 Increase heat to high and add bacon. Cook until golden, then remove
Sausage)1 onto plate with egg - about 2 minutes. Drain off excess bacon fat.
4 Add remaining 2 tbsp oil, garlic and ginger. Return wok to stove on high
3 tsp ginger, minced or very finely heat. Stir fry as it comes up to heat, don’t let it burn. When garlic starts to
chopped sizzle, add onion and stir fry for 2 minutes until golden.
½ onion, finely chopped (about ¾
5 Add Chinese wine and sugar and let it simmer rapidly, stirring, for 20
cup) seconds, until mostly evaporated. Add prawns/shrimp and stir fry for 1
1 tbsp Chinese cooking wine or minute to heat through (if pre-cooked, cook longer to cook if raw).
dry sherry (or sake, Japanese
6 Add rice, Sauce, eggs, bacon and all but 2 tbsp of shallots/scallions.
cooking wine)2
Stir fry for 2 minutes until rice is hot - around 2 minutes.
½ tsp sugar
7 Transfer to serving plate, sprinkle with remaining scallions and serve.
5oz/150g small shrimp/prawns,
cooked and peeled
Serves 3 – 5
3 cups cooked long grain white
rice, refrigerated overnight3
3 scallions, thinly sliced NOTES
Sauce
1 tbsp Oyster Sauce 1 The original recipe uses Chinese Sausage, but Kylie recommends
bacon as a substitute and that's what I usually use.
1½ tbsp soy sauce (all purpose or
light) 2 The Chinese cooking wine is key to this recipe. You can substitute with
½ tsp sesame oil (roasted - i.e. dry sherry or Japanese cooking sake.
dark colour) 3 Please ensure you use day old or at least refrigerator cold freshly
cooked rice - this is key!
NOODLES
Vietnamese Noodles
with Lemongrass
Chicken
This Vietnamese Noodles with
Lemongrass Chicken (Bun Ga
Nuong) is one of my signature
dishes that is familiar to many of
my friends! Vermicelli noodles
topped with fresh vegetables, an
incredible lemongrass marinated
chicken and drizzled with the
essential Vietnamese dipping sauce
Nuoc Cham.
39
INGREDIENTS METHOD
Vietnamese Noodles with Chicken

Meat and marinade ½ cup water 1 Combine Meat and marinade
600 - 800g / 1.2 - 1.6lb chicken thigh 2 garlic cloves, finely chopped ingredients and set aside for at least 1
fillets, skinless and boneless or breast 1 red birds eye chilli, finely chopped hour, up to 24 hours.3
(or pork, beef or any seafood) 2 Combine the Nuoc cham
3 tbsp lime juice
2 garlic cloves, finely chopped or ingredients and mix well to dissolve the
minced sugar. Adjust to your taste (spiciness,
Noodle bowl lime, sweetness) and set aside.
2 tbsp lime juice
½ tbsp oil
2 tbsp fish sauce2 3 Soak the vermicelli noodles in hot
200 g / 7 oz vermicelli noodles, dried water for 3 minutes (or according to
1 tbsp soy sauce (all purpose or light)
2 carrots, julienned packet instructions), then drain and
2 tbsp brown sugar rinse under cold water to stop the
2 cucumbers julienned (optional:
1 tbsp vegetable oil noodles from sticking together.
remove seeds)
1 stalk lemongrass, white part only, 4 Heat ½ tbsp oil in a fry pan over
5 cups iceberg lettuce, finely sliced
bruised them sliced into pieces easy medium heat (or heat the BBQ).
3 cups bean sprouts
to pick out later1 Remove chicken from marinade,
Handful of mint leaves shaking off large bits of lemongrass
Handful of cilantro/coriander (small bits should fall off during
Nuoc cham
Sliced chili (for garnish - optional) cooking).
¼ cup fish sauce
Lime wedges (to serve - optional) 5 Place chicken in the pan and cook
4 tbsp rice vinegar
each side until dark golden brown and
2 tbsp white sugar chicken is just cooked through - about
6 to 8 minutes in total. Remove from
pan, shaking off any remaining bits of
visible lemongrass and set aside to rest
for 5 minutes. Slice chicken into thin
pieces.
Continued next page

METHOD
40
Vietnamese Noodles with Chicken

To serve individually: Place noodles in bowl. Then either top or lightly toss
through the vegetables and herbs, and top with chicken pieces. Drizzle with a
few tablespoons of Nuoc Cham Sauce (be generous, ~4 tbsp per serving) and
serve with lime wedges.
To serve to share (my preferred way): Place meat and vegetables on a large
platter with the sauce, and the noodles in a bowl, and let your guests help
themselves.
Serves 4
NOTES
1 To prepare the lemongrass, peel the tough outer layers off to reveal the softer
white part on the bottom ~1/3 of the lemongrass. Bruise using the back of the
knife. Don't slice too finely or finely chop, you want the pieces large enough so
you can just brush them off (lemongrass is kind of tough, it has to be very finely
chopped / cooked for a long time to eat).You could sub with 1 tbsp lemongrass
paste.
2 Fish sauce is a key ingredient in a lot of Asian cooking. Don't worry, it doesn't
taste fishy when combined with other ingredients!
3 Freezing: Pop the chicken in the fridge as soon as it's in the marinade. Then
let it defrost in the fridge - it will marinate during this time.
4 This can be substituted with any spicy chilli. Adjust to your taste.
5 DIY Noodle Bowl Spread: Pile all the components on a large platter or
separate bowls and let guests serve themselves. That's how I typically serve this.
NOODLES
Beef and
Broccoli Noodles
Chinese Beef and Broccoli Noodles
is your favourite Beef and Broccoli
stir fry with the addition of noodles!
Nice and saucy, this is true
restaurant quality takeout at home.
42
INGREDIENTS METHOD
Beef and Broccoli Noodles

350 - 400 g / 12 - 14 oz beef rump 1 For the Sauce, place water and cornflour in a bowl, mix. Then add
or fillet, thinly sliced remaining ingredients and mix.
1½ tbsp peanut or vegetable oil 2 For the beef, place in a bowl and add 1½ tbsp Sauce. Mix.
2 garlic cloves, finely chopped
3 For the broccoli and noodles, bring a large pot of water to the boil. Add
½ onion, finely sliced broccoli, cook for 1 minute. Add noodles then after 15 seconds, use a
1 large head broccoli, broken into wooden spoon to separate the noodles then immediately drain (don't have
small florets the noodles in the water for more than 1 minute).
400 - 450g / 14 - 15 oz egg
noodles (hokkien, lo mein,
Stir fry
singapore - from the fridge)
Heat oil in a large skillet over high heat. Add garlic, quickly stir. Add onion
and cook for 1 minute until it's tinged with brown. Add beef and cook until
Sauce
it changes from red to brown. Add noodles, broccoli and sauce. Toss
½ cup / 125 ml water together for 1 1/2 - 2 minutes or until Sauce thickens and coats the
1 tbsp cornflour / cornstarch noodles. Sprinkle with sesame seeds and shallots, if using, and serve!
2 tbsp dark soy sauce1
1½ tbsp light soy sauce Serves 4
1½ tbsp Chinese cooking
wine/Shaosing wine
1 tsp white sugar NOTES
⅛ tsp Chinese five spice2
½ tsp sesame oil
1 Light soy sauce is saltier than all purpose and dark soy sauce. Dark soy
¼ tsp pepper (white or black)
sauce has a more intense flavour and makes the noodles a darker colour.
Sesame seeds and chopped You can use all purpose soy sauce (i.e. not labelled "Dark" or "Light", like
shallots / green onions / scallions Kikkoman) in place of both of these.
for garnish
2 Five spice powder is optional here, but adds a tasty additional flavour
element
NOODLES
Laksa
Laksa, the epic Malaysian spicy
coconut noodle soup, is a must-try
at least once in your life! The soup
is rich, fragrant and a bit spicy, and
loaded with all the essential classic
Laksa toppings. This is an easy
Laksa recipe because the base is a
store bought Laksa paste which is
dolled up to make a restaurant
quality Laksa.
44
INGREDIENTS METHOD
Chilli paste1 1 lemongrass, white part grated, 1 To make chilli paste, mix ingredients
1 tbsp Sriracha sauce reserve stalk3 together in a small bowl. Set aside for
1 tbsp minced chili from jar or paste, 2 birds eye chillis, finely chopped 20 minutes.
or more Sriracha ½ cup / 175g laksa paste4 2 To make chicken stock, place the
1 tbsp vegetable oil (any plain oil) 400g / 14 oz can coconut milk5 chicken stock ingredients in a medium
saucepan over high heat. Bring to
½ tsp sugar 1 - 2 tsp fish sauce
simmer then reduce to medium high.
1½ tsp Laksa paste4 Cook for 25 minutes or until chicken
1½ tsp soy sauce Noodles + toppings flesh is falling off the bone and liquid is
Laksa
½ garlic clove, minced 50g / 1.5 oz vermicelli noodles, dried reduced to approx 2 cups. Discard
skin, pull flesh off the bone and place
100g / 3.5oz hokkien noodles (optional
in bowl, discard bone. Set broth aside.
Chicken stock - or use more vermicelli)6
2 cups chicken stock / broth (500 ml) 80g / 2.5 oz bean sprouts
80g / 2.5 oz tofu puffs, cut in half7 Laksa broth
1 cup water (250 ml)
2 large or 3 medium chicken 1 Heat oil in a large saucepan or small
drumsticks2 Garnishes (optional) pot over medium low heat. Add garlic
and ginger, sauté for 20 seconds, then
Fresh coriander / cilantro
add lemongrass and chillis. Cook for 1
Laksa broth Lime wedges minute.
1½ tbsp oil Crispy fried shallots8 2 Add laksa paste. Turn heat up to
2 garlic cloves, minced Finely sliced red chilli medium and cook for 2 minutes,
2cm / ⅘" piece of ginger, finely grated stirring constantly, or until fragrant.
3 Add chicken stock, coconut milk, 1
tsp fish sauce and 2 tsp of chilli paste.
Tie the lemongrass stalk into a knot
and pop it in too. Place lid on and
Continued next page

METHOD
45
NOTES
CONT’D
simmer on for 10 minutes.

4 Adjust to taste using lime juice (for sour) and fish sauce (for use the green reedy parts.
saltiness). Meanwhile, prepare noodles according to packet
4 My preferred Laksa Paste is called Por Kwan (see photo in
instructions.
post) which is available at most Asian stores. If I'm really
desperate, I use Ayam Laksa paste available at Woolworths
and Coles in Australia, but it is a bit sweeter than Por Kwan -
Assemble laksa
balance it out with a bit more fish sauce or a squeeze of lime
Add tofu puffs into broth. Divide noodles between 2 bowls. juice. The amount of laksa paste required will depend on the
Top with chicken. Pour broth over chicken. Top with brand you use - some have more intense flavours than others.
beansprouts. Sprinkle with Garnishes you choose to use. Start with ½ cup for sautéing, then after you add the coconut
Serve with chilli paste on the side. milk, have a taste test and if you want a stronger flavour, add
more laksa paste to taste. Also add fish sauce for saltiness.
Serves 2 5 My preferred is full fat coconut milk.
6 The "best" serious Laksa joints in Sydney serve laksa with
both vermicelli and hokkien noodles. However, most laksa
NOTES places only use vermicelli.
7 Tofu puffs are essential for a true laksa experience! They are
deep fried tofu that are "sponge-like". They soak up the broth
so when you bite into them, the broth squirts out in your
1 Part of the laksa experience in Sydney includes the chilli
mouth. They are sold at Asian stores and at Harris Farm
paste that is served on the side of the Laksa which I always
Markets in Sydney, in the fridge section with the noodles.
dollop generously onto my Laksa. It is not just plain chilli, it has
much more flavour. I've never found a recipe for it so have 8 Crispy fried shallots can be purchased at Coles/Woolworths
created my own. Some of it is used to add more punch to the in Australia and Asian grocery stores.
laksa broth, and the rest is used to serve on the side.
2 I love making this with drumsticks because the flesh that falls
off the bone looks and tastes like the chicken in Laksa that is
served at proper Malaysian joints. Also the chicken skin adds
richness to the broth. It can be made with chicken breast and
thigh, poached per recipe and sliced, but it is not as authentic!
3 Lemongrass - peel the outer layer off then use just the juicy
white bit on the bottom, usually around 3 - 4cm / 1.5". Don't
NOODLES
Chow Mein
Chow Mein is probably the most
universally popular stir fried
noodles in the whole wide world.
And it is honestly faster to make it
at home than ordering take out.
Plus, it’s jam packed with a
surprising amount of veggies
47
INGREDIENTS METHOD
200 g /6oz chicken thigh fillets (or 1 Combine chicken and baking soda in a small bowl and toss to
breast), cut into bite size pieces combine. Set aside for 10 minutes to marinate, then rinse chicken well
½ tsp baking soda / bi-carb and pat dry.
1½ tbsp peanut or vegetable oil 2 To make Chow Mein sauce, mix together cornflour and soy sauce, then
200 g /6 oz fresh chow mein mix in remaining ingredients.
noodles 3 Pour 1 tbsp of Chow Mein sauce over the chicken and set aside to
3 - 4 cups green cabbage (savoy /
green), finely shredded
Chow Mein marinate for 10 minutes.
4 Prepare the noodles according to the packet instructions.
1 carrot, julienned
5 Heat oil in wok or large fry pan over high heat. Add garlic and stir fry for
1 cup bean sprouts 10 seconds or until it starts to turn golden - don't let it burn! Add chicken
3 shallot/scallions, cut into 5cm/2" and stir fry until the skin is white but the inside is still raw - about 45
pieces seconds to 1 minute.
2 cloves garlic, finely chopped 6 Add the cabbage, carrot, and the white pieces of shallots/scallions (i.e.
¼ cup (4 tbsp) water from the base of the stalk). Stir fry for 1 - 1½ minutes until the cabbage is
just starting to wilt and the chicken is cooked through.
Chow Mein sauce 7 Add the noodles, Chow Mein sauce and water. Stir fry for 1 minute,
tossing to coat the noodles in the sauce. Add bean sprouts and remaining
2 tsp cornflour / cornstarch
shallots/scallions. Stir through quickly then remove from heat. Serve
1½ tbsp soy sauce (ordinary all immediately.
purpose soy sauce OR light soy
sauce) Serves 2 – 3
1½ tbsp oyster sauce
½ tbsp Chinese cooking wine (or
sherry)
The baking soda is to "velvet" the chicken to make it soft
2 tsp sugar NOTES like you get in Chinese restaurants. It breaks down the
½ tsp sesame oil fibres in the chicken. This step is optional.
White pepper
NOODLES
Pad See Ew
A real restaurant quality recipe for
Pad See Ew, the popular Thai stir
fried noodles straight from the
streets of Thailand. While Pad Thai
is sweeter and nuttier, Pad See Ew
is salty, balanced with a touch of
sour and a wonderful chargrilled
flavour which you can create at
home!
49
INGREDIENTS METHOD
Noodles 1 Prepare the noodles according to packet instructions. Some just require
6oz / 180g dried wide rice stick soaking in boiling water for 5 minutes, others require cooking in a pot of
noodles, or 15 oz / 450g fresh boiling water for a few minutes. For fresh noodles, soak in boiled water in
wide flat rice noodles (Sen Yai) a bowl for a few minutes - do not boil in a pot. Drain when ready.
2 Meanwhile, combine Sauce ingredients.
Sauce 3 Mince the garlic straight into the wok with the oil. Place wok high heat.
2 tablespoons dark soy sauce (or
sub with kecap manis)1
Pad See Ew As the oil is heating, the garlic will gradually heat too and infuse the oil with
flavour. When the oil is hot and the garlic is starting to turn golden, add the
2 tablespoons oyster sauce chicken and Chinese broccoli stems and stir fry for 1 minute.
2 teaspoons soy sauce (normal all 4 Move the chicken and Chinese broccoli to one side and crack in the
purpose soy sauce) egg, and scramble it. Don't worry if some of it sticks to the wok, it will char
as you continue cooking - you want that chargrilled flavour!
2 teaspoons white vinegar
2 teaspoons sugar (white) 5 Add the noodles, Chinese broccoli leaves and the Sauce. Fold gently to
combine, for the sauce to coat the noodles evenly and to caramelise, and
2 tbsp water the leaves to just wilt. They only need to be just wilted because they will
continue to cook while you are plating up. Serve immediately.
Stir fry
2 tbsp peanut or vegetable oil Servings 3
2 cloves garlic cloves
150g / 5oz chicken thighs
NOTES
(boneless, skinless), cut into bite
size pieces
1 large egg 1 Dark soy sauce is thicker and slightly sweeter than normal soy sauce,
4 cups (packed) Chinese broccoli, and has a more complex flavour. A great substitute is kecap manis which
leaves separated from stems (cut is an Indonesian sweet soy sauce.
stems vertically into thin sticks)2
2 Chinese broccoli can be substituted with any leafy Asian green.
NOODLES
Pad Thai
An everday version for Pad Thai
that you can make with ingredients
you can get from most
supermarkets! This recipe is based
on a restaurant version from the
critically acclaimed Thai
restaurant, Spice I Am in Sydney,
Australia.
51
INGREDIENTS METHOD
5 oz / 150g dried Pad Thai rice 1 Place the rice noodles in a bowl and cover with lukewarm water and set
noodles aside for 1 hour2. Drain then set aside.
4 tbsp vegetable oil 2 Mix together the tamarind, fish sauce, vinegar, sugar and chili powder.
12 raw shrimp (prawns), shelled
3 Heat the oil in a wok over medium high heat. Add the garlic cloves and
and deveined stir fry for 20 seconds or until fragrant. Add the shrimp and tofu and stir fry
1 small red shallot, finely sliced until the prawn just changes colour, then add the egg and cook until the
3 oz / 80g firm tofu, cut into small egg is scrambled.
matchstick
Pad Thai 4 Add the noodles and tamarind mixture from step 2. Toss gently for 2 to
1.75 oz / 50g dried shrimp 3 minutes. Remove from heat and toss through bean sprouts and garlic
¼ cup fish sauce chives. Transfer to serving dish and sprinkle with peanuts. Serve
immediately, with lime wedges on the side.
2 tbsp palm sugar (or brown
sugar)
Serves 3
2 tbsp tamarind puree1
1 tsp white vinegar
2 - 3 tsp chili powder, to taste NOTES
2 eggs, lightly beaten
1.5 oz / 45g roasted unsalted
peanuts, finely ground 1 Tamarind is a fruit and the puree is like a smooth paste and is sour. In
5 oz / 150g bean sprouts Australia, you can find it in supermarkets (Coles, Woolworths, Harris
2 tbsp garlic chives, cut into ¾" / Farms) in the Asian section. This is a key taste of the dish but if you can’t
2cm lengths find it, substitute with 2 tbsp of a jam (any) + 1 tbsp of vinegar, mixed
together.
1 tsp white sugar
Lime wedges, to serve 2 Rehydrate the noodles using lukewarm water instead of boiling. This
stops the noodles from breaking when you are stir frying because the
noodles don't overcook when you are stir frying them.
NOODLES
Singapore
Noodles
Singapore noodles is one of those
classic south east Asian street foods
that hawkers whip up in minutes.
It’s become hugely popular in
Western countries and you often
see it on menus of Chinese and
other Asian restaurants, whether
they serve other Singaporean food
or not.
Serves 2 - 3 ● 25 minutes
53
INGREDIENTS METHOD
Sauce 1 Combine the Sauce ingredients in a small bowl and mix.

5 tsp soy sauce (ordinary dark soy 2 Place rice vermicelli noodles in a large bowl filled with boiled water and
Singapore Noodles
sauce) soak as per packet instructions. Drain and set aside.
2 tbsp Chinese cooking wine
3 Heat 1 tbsp of oil in a wok or heavy based fry pan over medium heat.
2½ tsp curry powder (hot or Add the shrimp/prawns, and stir fry until just cooked. This should only
ordinary) take 1 minute or so. Remove and set aside.
½ tsp sugar 4 Add the egg and spread it to make a thin omelette. Once set, use the
½ tsp white pepper powder egg flip to roll it up, remove from the wok and slice (while still rolled up).
5 Return the wok to medium heat and add the remaining 1 tbsp of oil.
Stir fry Add the garlic and ginger and cook for 20 seconds or so until fragrant.
2½ oz / 75g dried rice vermicelli Add the onion and bell peppers (capsicum) and cook for 3 minutes or so
noodles until the onion is translucent.
2 tbsp peanut oil, separated 6 Add the vermicelli noodles and toss well (I sometimes roughly break the
8-10 medium raw shrimp / noodles to make them easier to stir fry). Then add the Sauce, egg, char
prawns, shelled and deveined siu and shrimp/prawns. Stir until the sauce coats all the noodles and
everything is heated through - about 1 to 2 minutes. Serve immediately.
2 eggs, beaten
4 garlic cloves, minced Serves 2 - 3
1 tsp ginger, freshly grated
½ lb / 250g Chinese barbecue
pork (char siu), thinly sliced1 NOTES
1 cup of red bell pepper
(capsicum), thinly sliced
½ medium onion, thinly sliced 1 To make char siu, see my blog recipe Homemade Chinese Barbecue
2 tsp thinly sliced hot green Pork. Otherwise, you can substitute with diced chicken, bacon, ham or
pepper (adjust to taste) pork or leave it out and add more vegetables.
NOODLES
Thai Drunken Noodles

(Pad Kee Mao)
The literal translation of Pad Kee
Mao is “Drunken Noodles” because
the theory is that these spicy
noodles are perfectly accompanied
with an ice cold beer and also that
they are a great cure for hangover!
This is a very popular Thai stir
fried noodles both in Thailand and
in Thai restaurants here in
Australia. You will be surprised
how fast and easy it is to make at
home!
55
INGREDIENTS METHOD
Thai Drunken Noodles (Pad Kee Mao)

7 oz /200g pad thai noodles, dried 1 Pour boiling water over noodles in a large bowl (or pot) and set aside for
(see notes) 5 minutes (or as per packet instructions), and drain when ready.
2 Put Sauce ingredients in a small bowl and mix to combine.
Stir fry
3 Heat oil in wok or pan over high heat. Add garlic and chilli and cook for
200 g /7oz chicken thigh fillet, cut 10 seconds. Don't inhale - the chilli will make you cough!
into bite size pieces (2 small or 1½
4 Add chicken and fry until cooked, around 2 minutes.
normal size fillets)
1 cup basil leaves (packed), 5 Add the shallots/scallions and about 1 tbsp of the sauce and stir fry for
preferably Thai holy basil but 30 seconds, just to coat the chicken.
normal basil is fine too 6 Add the noodles and sauce and cook for 1 minute until the water
2 shallot/scallion stems, cut into evaporates and the sauce has coated the noodles. If your noodles
3cm/2" pieces absorbs all the sauce liquid very quickly, this is probably because your
noodles were a bit underdone. If this occurs, just add a splash of water
3 large cloves of garlic, minced
(preferably hot) and this not only helps finish cooking the noodles but also
1½ birds eye chilli, deseeded (or revitalises the sauce.
to taste), very finely chopped
7 Remove from heat and immediately add basil leaves, stir until just
2 tbsp oil (peanut, vegetable or wilted, then serve immediately.
canola)
Serves 2 - 3
Sauce
3 tbsp oyster sauce
1½ tbsp light soy sauce (see NOTES
notes)
1½ tbsp dark soy sauce (or all
purpose soy sauce) If you can't find dried Pad Thai noodles, you can use any other wide flat
2 tsp sugar rice noodles or even egg noodles, dried or fresh. However, I don't
2 tbsp water recommend making this with vermicelli noodles (the very thin rice noodles)
as they clumps together.
MAINS
Teriyaki Chicken
This is the real way to make
Teriyaki Chicken, the way it’s made
in Japan! This is my mother’s
recipe, from her food blog RecipeTin
Japan, where she shares authentic
Japanese recipes for people who
don’t live in Japan.
57
INGREDIENTS METHOD
350g / 12 oz thigh fillets skin on, 1 Combine the Sauce ingredients in a small bowl or cup and mix well.
bone removed
2 If the thickness of the chicken is uneven, make an incision where the
flesh is thick and spread to level the thickness. Poke the skin with the tip
Sauce of the knife in several places (fat renders + sauce goes in).
Teriyaki Chicken
1½ tbsp soy sauce1 3 Heat a non-stick fry pan over medium heat – no oil required. Place the
1½ tbsp sake chicken in the pan, skin side down. Cook for 3-4 minutes until the skin
1½ tbsp mirin turns golden brown. Turn the chicken over and cook for 3 minutes. Blot
chicken fat in pan using paper towel.
2 tsp sugar
4 Add sauce, shake the pan to even the sauce and put the lid on. Cook
for 30 seconds. Remove the lid and cook until the sauce thickens and is
To serve syrupy. Turn the chicken over and coat the skin side with the sauce.
2 cups shredded cabbage
5 Remove the pan from the heat. Put chicken on cutting board, cover
½ cup shredded carrota loosely with foil and rest for 3 minutes. Cut into 1.5 cm / 3/5” slices.
Sprig of parsley or mint (optional)
6 Place cabbage and carrot salad on a plate, put chicken on side. Pour
sauce over chicken, and add a sprig of parsley/mint if using. Serve
immediately.
Servings 2
NOTES
1 We use Kikkoman soy sauce (it’s a Japanese brand sold in

supermarkets), but any all purpose soy sauce will work. It can be
substituted with 1 tbsp Chinese light soy sauce.
MAINS
Chinese BBQ
Pork
Finger lickin’ good! It’s just like
what you get from your favourite
Chinese BBQ Shop!
59
INGREDIENTS METHOD
Marinade 1 Simmer Marinade ingredients in a small saucepan for 30 seconds.

¾ tbsp brown sugar Cool, put in ziplock bag with pork. Refrigerate 3 to 24 hours.
Chinese BBQ Pork

1½ tbsp honey 2 Remove pork from Marinade, reserve. Leave on counter for 30 minutes.
1½ tbsp hoisin sauce Mix honey into Marinade.
1 tsp oyster sauce 3 Line tray with foil, place rack on tray (optional). Put pork on rack. Roast
1½ tbsp light or all purpose soy for 25 minutes or until the internal temperature is 145 - 160F/ 65 - 70C.
sauce Halfway through bake time, dab on reserved Marinade.
½ tsp Chinese five spice powder 4 Switch to grill/broiler, grill until surface is caramelised, 3 to 5 minutes.
½ tsp sesame oil Baste 2 to 3 times, key to thick glaze.
1 tbsp canola or other plain oil 5 Rest 10 minutes. Slice and serve.
Few drops red food colouring,
optional1 Servings 3 - 4
Pork
1 lb/ 500g pork tenderloin
NOTES
1 tbsp honey
1 This will give the pork the familiar reddish hue that Chinese BBQ Pork
has. This is optional.
MAINS
Baked Sweet and

Sour Chicken
Healthier version of everybody’s
favourite Sweet & Sour Chicken!
Crispy chicken with a Sweet &
Sour Sauce that’s a million times
better than take out.
61
INGREDIENTS METHOD
Baked Sweet & Sour Chicken

Chicken ⅓ cup apple cider vinegar Chicken
1lb/500g chicken breast 2 tbsp pineapple juice (from the can) 1 Sprinkle chicken with salt, coat with
½ tsp salt 3 tbsp ketchup eggs. Drain excess egg.
2 eggs 1 tsp Worcestershire sauce 2 Place cornstarch in ziplock bag, add
1 cup cornstarch/cornflour 1 tsp soy sauce chicken (shake off excess egg), shake
3 to 5 tbsp oil 1 tsp oyster sauce to coat well.
Oil spray ¼ tsp salt 3 Heat oil in large skillet on high, add
1 tbsp cornstarch + 4 tbsp water, chicken and cook for 2 minutes so the
outside is light golden and crispy, but
Stir fry mixed together
inside is still raw.
½ tbsp oil
4 Bake in 390F/200C oven for 15 to
1 garlic clove 20 minutes until light golden and
1 small onion, 1.5cm / 3/5” pieces crispy.
½ each red and green bell
pepper/capsicum, cut into bite size
Stir fry and sauce
pieces
8oz/250g canned pineapple pieces in 1 Discard oil in skillet, wipe with paper
natural juice towel. Add ½ tbsp oil, cook garlic for
20 sec, cook onion for 2 min, then
cook bell peppers for 1 min.
Sauce
2 Add Sauce ingredients, whisk and
½ cup brown sugar bring to simmer and cook until
thickens to a syrup consistency. Stir
through pineapple pieces.
3 Add crispy baked chicken. Toss in
Sauce. Serve with rice.
Servings 4
MAINS
Chinese Honey
Sesame Chicken
Easy crispy oven baked Chinese
Chicken tossed in a sticky honey
sesame sauce. Utterly addictive!
63
INGREDIENTS METHOD
Chinese Sesame Chicken

Chicken black vinegar (or ordinary white 1 Preheat oven to 200C/430F with
1lb/500g chicken thighs, cut into vinegar) shelf placed on the highest level. Spray
1.2cm/ ½" slices 3½ tbsp honey baking tray with oil.
½ tsp salt 1½ tbsp soy sauce, all purpose 2 Mix sesame paste and soy sauce in
2 tsp sesame paste OR tahini ordinary a bowl. Add chicken, salt and sesame
2 tsp sesame oil seeds.
2 tsp soy sauce
1½ tbsp sesame seeds, toasted 3 Place flour in a separate bowl and
To cook coat chicken in flour, shaking off
½ cup plain flour excess. Place chicken on baking tray.
Oil spray 2 tsp oil (vegetable, canola, peanut)
4 Bake for 12 minutes, remove from
oven. Flick broiler/grill to high. Turn
Sauce chicken. Broiler/grill for 5 minutes until
1½ tbsp cornstarch / cornflour Garnish golden and crispy, then remove.
2 tbsp water 1 scallion/shallot stem, sliced 5 Mix cornstarch and water, then mix
1 tbsp Chinese cooking wine ½ tbsp sesame seeds, toasted in remaining Sauce ingredients.
(Shaoshing / Shaoxing wine) or sherry 6 Heat oil in a wok or skillet over
(or use chicken broth/stock) medium heat. Add garlic and cook for
¾ cup chicken broth / stock 30 seconds until fragrant but not
browned.
1 tsp rice wine vinegar or Chinese
7 Add Sauce and bring to bubble.
When it thickens into a thick syrup,
remove immediately from stove and
pour over chicken. Toss chicken in
Sauce then sprinkle over Sesame
Seeds and Shallots/Scallions to serve.
Serve with rice.
Servings 3 – 4
MAINS
Asian Chilli
Garlic Prawns
Juicy prawns / shrimp in a sweet
sticky, spicy, garlicky sauce. A
quick dinner that tastes like a
homemade Chilli Jam stir fry you
get at modern Thai restaurants!
65
INGREDIENTS METHOD
Asian Chilli Garlic Prawns

10oz / 300g prawns / shrimp 1 Coat prawns in vegetable oil. Heat well seasoned skillet or non stick
(peeled and deveined) pan over high heat. Cook prawns for 2 minutes, or until light golden and
1 tbsp vegetable oil (or canola) just cooked1. Transfer onto a plate.
1 tsp sesame oil 2 Remove skillet from stove to cool down slightly, and decrease stove to
2 garlic cloves, minced medium.
2 tsp ginger, grated or finely 3 Add sesame oil into skillet, return to stove. When heated, add garlic,
chopped (can omit) ginger and chilli flakes. Cook until garlic is fragrant and starting to turn
1 - 2 tsp chilli flakes, to taste golden.
½ cup water 4 Add water, then remaining ingredients. Stir, increase heat to medium
high, and let it simmer for 3 minutes or until the sauce starts to thicken to
2 tbsp Sriracha (or chilli sauce of
a syrup consistency.
choice)
1½ tsp soy sauce, light or all 5 Return prawns into skillet and toss to coat in sauce and reheat, and
purpose cook until the sauce thickens a bit more.
2 tbsp brown sugar 6 Garnish with sesame seeds, fresh chilli and shallots if desired. Serve
with rice and steamed Asian greens.
Garnish (optional)
Sesame seeds Servings 2 – 3
Finely chopped shallots/scallions
Finely chopped red chillies
NOTES
1 How to tell if prawns are cooked: Raw prawns hang straight by the trail,
perfectly cooked prawns form a "C" and overcooked prawns will curl into
an "O". Overcooked prawns have a rubbery texture and are not nice - so
don't do it!
MAINS
Crispy Chinese
Pork Belly
The Chinese are the undisputed
kings of crispy pork belly!!
Servings 6 – 8 ● 2 hours
67
INGREDIENTS METHOD
Crispy Chinese Pork Belly

800 - 1.2kg / 1.6 - 2.4 lb pork 1 Use something sharp to prick lots and lots of holes in the skin – but
belly, skin on don’t pierce into the fat.2
1½ tbsp Chinese cooking wine 2 Turn pork over and drizzle / rub wine all over flesh (all sides).
1 tsp Chinese five spice powder
3 Rub in five spice, salt and pepper. Turn over, pat skin dry. Refrigerate
1 tsp white pepper overnight, uncovered.
1 tsp salt 4 Place on large piece of foil, fold up sides. Pat skin dry. Brush with
1 tbsp white vinegar (helps vinegar, top with salt.
conduct heat evenly)
5 Bake 60 min at 180C / 350F. Remove pork, move shelf to lowest
200g / 7 oz rock salt1 position, flick to medium high grill/broiler.
6 Fold down foil, scrape off all salt. Transfer pork back onto tray. Grill/broil
on low shelf for 20 – 25 min or until golden and crispy. Cut into small
squares of slices, serve with plain mustard (sometimes it’s served with
white sugar too).
Servings 6 - 8
NOTES
1 Normal cooking salt or table salt will fall into the holes and make the
pork too salty. So for this authentic pricking method, rock salt is required.
2 See full recipe on my site for how to make this without pricking the skin
using ordinary cooking or table salt.
MAINS
Beef Rendang
The KING OF ALL CURRIES!

This Malaysian curry has
incredible depth of flavour, with
complexity and many layers of
spices.
Servings 4 ● 2 hours
69
INGREDIENTS METHOD
Spice paste 3 star anise 1 Puree Spice paste in food processor

12 dried chilies, rehydrated in boiling ½ tsp cardamom powder until fine.
water, or 12 large fresh 1 lemongrass stick, bottom half of the 2 Heat 1 tbsp oil in a large heavy
1 small onion, finely chopped stick only and smashed based pot over high heat, brown beef
5 cloves garlic, minced 400ml / 14 oz coconut milk in 2 batches, remove into bowl.
3 lemongrass stalks, white part only, 2 tsp tamarind puree / paste 3 Add Spice paste, cook for 2-3 min
Beef Rendang
sliced 4 large kaffir lime leaves (or 6 small), until darkens.
1½ tbsp fresh galangal, finely chopped very finely sliced 4 Add remaining Curry ingredients and
1½ tbsp fresh ginger, finely chopped ⅓ cup desiccated coconut (finely beef. Stir to combine, cover, simmer on
shredded coconut) low 1 hr 15 min.
2 tbsp oil
1 tbsp brown sugar or grated palm 5 Beef should be tender but not fall
sugar apart.
Curry
2 lb / 1 kg chuck steak, or other slow
1½ tsp salt 6 Remove lid, increase heat to
medium and reduce sauce 30 – 40
cooking beef, cut into 4cm / 1.6"
min, stirring regularly, until sauce
cubes
reduces right down to a paste that
1 tbsp oil coats the beef and the beef turns
1 cinnamon stick brown. There should NOT be sauce left
¼ tsp clove powder – Rendang is a dry curry, not a saucy
one. Beef should now be fall apart - if
not, add a splash of water and keep
cooking. Serve with rice.
Servings 4
STIR FRIES
All-Purpose
Chinese Stir Fry
Sauce
My secret weapon for mid week
meals: An All-purpose Chinese Stir
Fry Sauce, a versatile base that
makes a wonderfully glossy sauce
for any stir fry, including stir fried
noodles. Store it in the fridge in a
jar for when you need it
Servings 1½ cups ● 5 minutes
71
INGREDIENTS METHOD
All-Purpose Chinese Stir Fry Sauce

¼ cup / 65 ml light soy sauce1 Combine ingredients in a jar and shake to mix. Store in fridge and shake
¼ cup / 65 ml all-purpose soy before use.
sauce (I use Kikkoman, else use
more light soy sauce)1
Amount to use6
½ cup / 125 ml oyster sauce3
Stir Fry: I use 3 tbsp Stir Fry Sauce + 6 tbsp water to make a stir frying
¼ cup / 65 ml Chinese wine (or dry
for 2 people using around 5 cups of uncooked ingredients (proteins +
sherry)5
vegetables).
¼ cup / 40 g corn starch / corn
flour Noodles: I use 3 tbsp of the Stir Fry Sauce + 5 - 6 tbsp water to make a
noodle stir fry for 2 people using around 7 cups of the combined stir fry
1 tbsp sugar uncooked (vegetables - packed, proteins + noodles - if using).
2 tbsp sesame oil
By weight (Noodles & Stir Fry): Around 3 tbsp Stir Fry Sauce per 1 lb /
1 - 2 tsp ground white pepper (I 500g of combined ingredients (proteins + vegetables + noodles if using)
sometimes use 1 tbsp, I like the plus ⅓ cup water.
spiciness!)
Directions for use

1 Heat 2 tbsp oil in wok over high heat.
2 Add your choice of Base Flavourings (see below) and fry for 10 seconds
or so to infuse oil.
3 Add stir fry ingredients in order of time needed to cook, starting with
ingredients that take longest to cook. Leave leafy greens like bok choy
until when you add the sauce (otherwise they will wilt and overcook).
4 Add noodles (if using), sauce and water, your choice of Additional
Flavourings and any leafy greens.
Continued next page

METHOD
72
All-Purpose Chinese Stir Fry Sauce

5 Gently toss to combine and to let the sauce cook for around NOTES
1 minute. The sauce will become a thick, glossy sauce that
coats your stir fry. Serve immediately.
1 The main reason for including light soy in this recipe is so the
Base flavourings
colour is not too dark. If you do not have light soy sauce you
Garlic, minced or finely sliced can substitute normal soy sauce, but the sauce may be darker
and slightly less salty (since light soy is saltier, but it will not very
Ginger, minced or finely sliced
noticeable). I use Lee Kum Kee brand for the light soy sauce
Fresh chillies, minced or finely sliced and Kikkoman for the ordinary soy sauce. If you don’t have all-
purpose or light soy, just compensate with more of the other
type.
Additional flavouring suggestions
2 If using dried rather than fresh noodles, add a few extra
Sriracha, Chilli Bean Paste or other spicy addition tablespoons of water. The reason for this is that dried noodles
Sweet chilli sauce absorb more liquids than fresh noodles, even after they’re
cooked. So you need more liquid to compensate.
Substitute the water with pineapple or orange juice
3 To make this sauce vegan, substitute hoisin sauce for the
Rice vinegar - for a touch of tartness
oyster sauce.
Fresh cilantro / coriander leaves, or Thai basil - for freshness
4 This will last for weeks and just depends on the expiry date
Garlic or ordinary chives, chopped of the ingredients you use. There is nothing in this that will go
Pinch of Chinese five spice powder "off", so just check the expiry date of the ingredients you use in
it as a guide.
5 The Chinese cooking wine plays an important part in giving
Servings 1½ cups
this sauce an extra depth of flavour that elevates it from "just a
sauce" to a "real Chinese" sauce. However, for those who
cannot have alcohol, apple juice or grape juice is the best
substitute. Otherwise use chicken broth/stock, as a second fall
back, with 2 teaspoons of white wine vinegar + 1/2 tsp sugar.
6 These quantities make stir fries that are nicely coated rather
than pooling with sauce. If you want more sauce, increase the
amount of Stir Fry Sauce used with double the amount of
water e.g. If you add 1 tbsp Stir Fry Sauce, add 2 tbsp water.
STIR FRIES
Beef and Broccoli

This is a restaurant recipe for Beef
and Broccoli stir fry which is extra
saucy, just how I like it! It’s super
fast to make and you can get all the
ingredients from the supermarket
(plus I’ve provided alternatives for
some ingredients too).
74
INGREDIENTS METHOD
Sauce 1 Place the water and cornstarch / cornflour into a jar. Shake to combine.
1¼ cups water Then add the remaining Sauce ingredients into the jar and shake.
Beef and Broccoli

2 tbsp cornstarch / cornflour 2 Slice the beef into ¼" / 0.5cm thick slices. Place the beef and 2 tbsp of
1 tsp sugar the Sauce into a bowl and set aside.
1 tsp sesame oil (optional) 3 Steam or par boil the broccoli.2
½ tsp salt 4 Heat 1 tbsp of oil in a wok (or heavy based fry pan) over high heat until
1 tbsp dark or all purpose soy smoking. Add the beef and sear quickly until browned. Then remove from
sauce the pan and set aside.
1 tbsp light soy sauce 5 Heat the remaining 1 tbsp of oil into the wok, add ginger and garlic.
1 tbsp Chinese cooking wine Cook for 20 to 30 seconds until the garlic and ginger is fragrant. Add the
(Shaoxing wine) or dry sherry broccoli and stir quickly.
⅛ tsp Chinese five spice powder1 6 Shake the jar of Sauce then pour it all into the wok. Stir fry for 30
⅛ tsp tsp black pepper seconds or so. The sauce should be bubbling away and beginning to
thicken. Toss the beef back in and stir fry for another 1 minute until the
sauce thickens and coats the broccoli and beef. Remove from heat and
Stir fry serve immediately with rice.
4 - 5 cups broccoli florets (about
Serves 3 – 4
1½ heads of broccoli)
2 tbsp oil, separated
1 garlic clove, crushed
NOTES
1 tsp fresh ginger, grated
12 oz / 360g beef fillet, flank, rump
or any other cut of beef suitable 1 Chinese Five Spice Powder is a mix of five spices. It is available in the
for pan frying herb and spice section of supermarkets.
2 If par boiling, place the broccoli into a pot of boiling water, then when it
comes back up to a boil, let it boil for 40 seconds (for just cooked), then
drain.
STIR FRIES
Beef with Honey

and Black
Pepper Sauce
Tender strips of beef stir fried with
a lip smacking black pepper and
honey sauce. This Chinese Beef
with Honey Black Pepper Sauce is
one of my favorite dishes at Chinese
restaurants is so easy to make at
home. 15 minutes, start to finish,
zero stress, normal ingredients.
76
Beef with Honey and Black Pepper Sauce

INGREDIENTS METHOD
Sauce 1 Whisk together the Sauce ingredients then set aside.

3 tbsp soy sauce 2 Heat the oil in a wok or large heavy based skillet over high heat until it is
3 tbsp honey smoking.
1½ tbsp oyster sauce 3 Add the onion and garlic and cook for 1 minute or until the onion
2 tbsp Chinese cooking wine or becomes translucent. Keep it moving so the garlic doesn't burn.
dry sherry (or substitute with 4 Add the beef and stir fry for 40 seconds to 1 minute until just cooked to
chicken or beef stock) your liking (depending on the size of the pieces, how heavy based your
2 tbsp water wok is, strength of stove). Remove beef and onion onto a plate.
1 tsp roughly crushed black 5 Turn the heat down to medium high. Pour the Sauce ingredients into
pepper (or ½ tsp freshly ground the wok. It will start simmering very quickly. Let it cook for 1 minute or so
pepper) until it becomes syrupy - the bubbles will be larger and caramel colour.
6 Add the beef and onion back into the wok, along with any juices pooled
Stir fry on the plate. Toss in the sauce until just warmed through - 1 minute at
1½ tbsp peanut oil (or vegetable most. Serve immediately with rice.
or canola oil)
Serves 3 – 4
1 small onion, sliced (or ½ large
onion)
NOTES
1 lb / 500 g thinly sliced flank,
rump, sirloin, fillet or any other cut
of steak suitable for stir frying1,2
1 This recipe is not suitable for cuts like chuck, brisket, ribs or other slow
cooking beef cuts.
2 When you look at the beef, you will see that the fibres are mostly going
in the same direction. Slice "against the grain”, ie. cutting the beef
perpendicular to the direction of the fibres. This will result in the most
tender beef when eating.
STIR FRIES
Mongolian Beef
Super crispy pieces of beef coated in
a sweet salty sauce = heaven in the
form of a stir fry. PF Chang’s
copycat – done right! Marinating
the beef is key for packing in great
flavour into every single bite.
78
INGREDIENTS METHOD
Beef and marinade 3 tbsp / ¼ cup brown sugar, lightly Beef and marinade
8 oz / 250g beef steak (rump, scotch packed
Combine the Beef and marinade
or flank), sliced into 1/5" / 3mm slices3 ingredients in a bowl and marinate for
1 tsp soy sauce Crispy beef 30 minutes to 1 hour.
Mongolian Beef
1 tsp cornstarch/cornflour ¼ - 1½ cups vegetable oil1
1 tsp vegetable oil ¼ cup cornstarch/cornflour Sauce
Mix the cornstarch with a splash of the
Sauce Stir fry water. Then add the remaining Sauce
2 tsp cornflour / cornstarch ½ tsp ginger, finely minced ingredients, including remaining water.
¼ cup water 2 garlic cloves, crushed
2 tbsp soy sauce (light or all purpose) 2 scallions/shallots, cut into 1½" / 4cm Crispy beef
¼ cup chicken broth pieces on the diagonal
1 Add ¼ cup cornstarch and use your
1½ tbsp Chinese cooking wine or dry fingers to lightly coat the beef.
sherry, or more chicken broth2
2 Heat ¼ cup oil in a wok over
medium high heat. Add ½ the beef and
cook the first side for around 45
seconds or until golden and crisp.
Then flip (I use an egg flip) and cook
the other side for 30 - 45 seconds until
golden and crisp. Remove onto a
paper towel lined plate. Repeat with
remaining beef.
3 Discard the oil, leaving behind about
1 tablespoon in the wok.
Continued next page

METHOD
79
Stir fry
1 Add the ginger and garlic and sauté for about 15 seconds. Don't let it burn!
2 Add the Sauce into the wok. Bring it to a simmer and let it cook for about 1½
minutes or until it thickens into a glossy sticky sauce.
3 Add the beef and scallions, toss to coat and cook for a further 30 seconds.
Serve immediately with rice!
Mongolian Beef
Serves 2 – 3
NOTES
1 I have fried this in just ¼ cup of oil which works well. It requires more tossing
to get the beef to brown evenly all over and become crispy, but you do end up
with uneven browning which doesn't matter because it's tossed in sauce. The
other way is to shallow fry in about ¾ cm / ⅓" of oil in the skillet - about 1 to 1½
cups.
2 You could also substitute with Mirin or Cooking Sake. If you use Mirin, reduce
the sugar by 1 tbsp.
3 You can use any beef suitable for grilling in this recipe. Slice the beef against
the grain.
4 This recipe is adapted from The Woks of Life. This blog is my "go to" trusted
source for American Chinese recipes. It is run by a Chinese-American family who
used to own a restaurant – it doesn't get anymore reliable than that!
STIR FRIES
Cashew Chicken
The soft, creamy crunch of cashews
is a perfect combination with the
chicken which is tenderized using
the method that Chinese
restaurants use called “velveting”.
I make this quite saucy – saucier
than most recipes you will find.
81
INGREDIENTS METHOD
Velveted chicken Velveted chicken (optional)

1 lb / 500g chicken breast or thigh Combine baking soda and chicken in a bowl, toss to coat evenly then set
Cashew Chicken
fillets, cut into 1”/2.5m pieces aside to marinate for 15 minutes. Rinse chicken thoroughly in a colander,
2 tsp baking (bicarb) soda – NOT then pat with paper towels to remove excess water.
baking powder
Stir fry
Sauce
1 Place Sauce ingredients in a jar, screw on lid and shake to combine.
3 tbsp soy sauce (Light or regular)
3 tbsp Chinese cooking wine 2 Place chicken in a bowl and measure out 3 tbsp of Sauce. Mix and set
aside to marinate for 20 minutes.
3 tbsp oyster sauce
3 Add cornstarch and water into remaining Sauce. Screw lid on, shake to
2 tsp sesame oil
combine.
Dash of white pepper
4 Heat oil over medium high heat in a wok or heavy based skillet. Add the
garlic and fry for 15 seconds, then add the onion and cook for 1 minute.
Stir fry Add the chicken and bell pepper and cook until all the chicken turns white
1 tbsp cornstarch / cornflour but is still pink inside (about 2 minutes).
6 tbsp water 5 Pour in Sauce, bring to simmer and cook for around 2 - 3 minutes or
2 tbsp peanut or vegetable oil until it thickens and the chicken is cooked through. Remove from stove,
2 cloves garlic, very finely stir through cashews and serve with steamed rice.
chopped
Serves 4
½ onion, chopped into 1cm / ⅓”
1 small green bell pepper /
capsicum, chopped into 1cm / ⅓”
pieces NOTES
1 cup roasted cashews, salted or
unsalted
1 If you feel like a bit of zing, add 2 tsp chili sauce or sriracha.
STIR FRIES
Classic Chinese
Beef Stir Fry
Made with a classic Chinese stir fry
sauce, this is a great recipe to use
up whatever leftover greens you
have in the fridge. You can also use
my All-Purpose Real Chinese Stir
Fry Sauce instead of making the
sauce.
83
INGREDIENTS METHOD
Classic Chinese Beef Stir Fry

Sauce1 1 Combine the cornstarch and 2 tbsp of water in a small bowl, mix until
3 tsp cornstarch / corn flour smooth. Mix in remaining Sauce ingredients EXCEPT the ⅓ cup water.
2 tbsp + ⅓ cup water 2 Combine beef with 2 tbsp of Sauce and mix gently. Set aside for 15
2 tbsp soy sauce2 minutes.
1 tbsp oyster sauce 3 Add ⅓ cup water into the remaining Sauce. Set aside.
2 tbsp Chinese cooking wine 4 Heat oil in wok over high heat. Add garlic and cook for 15 seconds.
1 tsp white sugar Add onion and cook for 1 minute. Add the beef and cook until it changes
½ tsp sesame oil (optional) colour from red to light brown but not cooked through. Add bell pepper
and carrots and stir fry for 30 seconds.
Dash of black pepper
5 Add Sauce and cook for 30 seconds. Add pak choy and
scallions/shallots and cook for a further 1 minute until the Sauce is
Stir fry thickened. Remove from heat immediately.
2 tbsp peanut oil
6 Serve with rice, garnished with sesame seeds and cilantro, if using.
7 oz / 200 g beef, thinly sliced3 Serves 2
½ small onion, sliced
½ red bell pepper / capsicum,
sliced NOTES
1 small carrot, halved lengthwise
and sliced thinly on the diagonal
3 baby pak or bok choy, quartered
1 Instead of making this Sauce, you could use my Homemade All-
2 stems scallion / shallots, cut into Purpose Stir Fry Sauce (in this book). Replace all ingredients except
1.5” / 3cm pieces cornstarch with 5 tbsp of my All Purpose Stir Fry Sauce, and follow recipe.
2 Use ordinary all purpose soy sauce for this, not Dark or Light Soy.
To serve: Steamed white rice,
3 Use a good quality beef that is suitable for grilling/BBQ and slice against
sesame seeds (optional), cilantro /
the grain.
coriander (optional)
STIR FRIES
Kung Pao
Chicken
Takeout style Kung Pao Chicken
with a perfect savoury sauce that
has a touch of sour and sweet, and
the addictive tingling heat from
Sichuan peppercorns.
85
INGREDIENTS METHOD
Chicken 3 tbsp water Tenderised chicken

1lb/500g chicken breast or boneless Combine chicken with baking soda,
thigh fillets, cut into bite size pieces Stir fry set aside for 20 minutes. Rinse
Kung Pao Chicken

1½ tsp baking soda / bi-carb soda1 ½ - 1 tsp Sichuan peppercorns4 thoroughly and pat dry with a paper
(optional) towel.
1 cup peanuts, preferably roasted and
unsalted5
Sauce 2 tbsp peanut oil (or other cooking oil) Sauce
1 tsp cornflour / cornstarch 2 garlic cloves, minced Mix cornflour and soy sauce in a small
2½ tsp light soy sauce2 1 tsp ginger, finely chopped bowl until cornflour is dissolved. Then
½ tsp Chinese Dark Soy Sauce2 6 - 10 dried chillies (adjust to taste), mix in remaining Sauce ingredients.
1 tbsp Chinese black vinegar or white cut into 2cm/ ¾" pieces, most seeds
vinegar3 discarded
1 Heat dry wok over medium heat.
1 tbsp Chinese wine (shaoshing / 2 shallots/scallion stems, cut into Add Sichuan peppercorns and toast,
shaoxing wine) or dry sherry 2cm/ ¾" pieces, white parts separated shaking the wok, for ~1 minute until
1 tsp hoisin sauce from green fragrant. Transfer to mortar and pestle,
3 tsp sugar (preferably white, and let it cool. Then crush - it doesn't
otherwise brown) need to be ground to a fine powder.
½ tsp sesame oil 2 Meanwhile, add peanuts to the wok
and cook for 2 minute, stirring and
shaking the wok, until lightly browned.
Transfer to bowl and set aside to cool
to become crunchy.
3 Heat oil in wok over high heat. Add
garlic, ginger and chillies. Cook for 30
seconds or until fragrant.
Continued next page

METHOD
86
4 Add white part of scallions/shallots, chicken and ground Sichuan pepper. Stir
fry until chicken is white all over but still slightly raw inside.
5 Add Sauce, scraping it all in. Bring to simmer, mixing constantly, until almost
all the sauce is evaporated and coating the ingredients - it should not be saucy.
Just before the end, mix through peanuts and green part of scallions/shallots.
Serve immediately, with rice!
Kung Pao Chicken

Serves 4
NOTES
1 This is used to “velvet” the chicken, a technique used by Chinese restaurants

to tenderise the chicken. This step is optional but I think it makes a huge
difference when using breast (over juicier thighs).
2 Dark Soy Sauce is much darker in colour than Light Soy Sauce and has has
more flavour. You can substitute with all purpose soy sauce or even with light soy
sauce.
3 I like to make this with Chinese black vinegar as it is authentic. You can
substitute with white vinegar or even a mild balsamic vinegar
4 Sichuan peppercorns are not really spicy but sort of make your mouth numb -
in a pleasant way! They can be purchased at Asian grocery stores, some fruit &
veg stores and supermarkets like Wholefoods. You get the best fragrance by
toasting and crushing your own peppercorns but can use ground sichuan
pepper if you prefer - use around ½ a teaspoon (adjust to taste).
5 The peanuts are made super crunchy by toasting them in the wok. Unsalted
are best.
STIR FRIES
Korean Pork
Stir Fry
The marinade for this stir fry is an
authentic Korean Marinade for
Spicy Korean BBQ Pork. It's so
jammy and loaded with flavour, it's
brilliant for using as a stir fry. I
made this with pork but it goes
great with beef and chicken too.
88
INGREDIENTS METHOD
1 lb / 500g boneless pork shoulder 1 Cut pork into thin slices. If using pork shoulder, as I did, halve it
(excess fat trimmed)1 lengthwise to form two long pieces, then slice the pieces.
Korean Pork Stir Fry

2 Combine Marinade ingredients in a bowl. Add pork. Marinate for 30
Marinade minutes, or overnight.
1 small pear, grated (½ cup) (or 3 To cook, heat oil in a large non stick skillet4 over high heat. Add garlic
nashi pear OR apple)2 and onion, cook for 2 minutes until translucent. Add pork and cook for 5
½ medium onion, grated (¼ cup) minutes or until dark golden and caramelised, and just cooked through.
½ tsp fresh ginger, minced or Serve immediately with rice, garnished with sliced shallots and sesame
finely chopped seeds.
1 garlic clove, crushed Servings 15-20
1 tbsp soy sauce (all purpose or
light soy sauce)
2 tbsp brown sugar NOTES
2 tsp sesame oil
3 tbsp gochujang (Korean Hot
Pepper Paste)3 1 Pork shoulder is ideal as has a bit of fat marbled through it. It will also
work with any thinly sliced pork cuts suitable for stir frying, like tenderloin.
Stir fry 2 This recipe works best with pear, nashi pear or as a last substitute, red
1 tbsp oil apple.
1 garlic, minced 3 Gochujang is a spicy, savoury paste that is used in a lot of Korean food.
1 onion, halved and sliced If you can't get gochujang you can achieve a similar flavour by combining
2 tbsp sriracha + 1 tbsp miso paste + ½ tsp sugar (white or brown). The
stir fry does not taste exactly the same but is similar.
To serve
4 A non-stick pan is strongly recommended as the sugars may stick.
1 scallion/shallot stalk, sliced
5 Adapted from Dwaejibulgogi Korean Spicy BBQ Pork recipe from
Sesame seeds
Maangchi, a wonderful authentic Korean food blog.
STIR FRIES
Sweet and Sour

Chicken Stir Fry
Bright and colourful, this Sweet
and Sour Chicken Stir Fry is super
fast to make! The sweet and sour
sauce is truly like what you get at
good Chinese restaurants, but not
tooth-achingly sweet. This is not a
deep fried version of Sweet and
Sour Chicken, it’s a much healthier
stir fry.
90
INGREDIENTS METHOD
Sweet and Sour Chicken Stir Fry

Sauce 1 Mix together Sauce ingredients.
½ cup white sugar (Note 1) 2 Heat oil in a wok or skillet over high heat. Add garlic and onion, cook for
⅓ cup apple cider vinegar 1 minute. Add chicken and stir fry until it it is white all over but still pink
3 tbsp reserved pineapple juice inside. Add capsicum and stir fry for 2 minutes.
3 tbsp ketchup 3 Add Sauce ingredients. Stir until sugar has dissolved and the sauce
1 tsp Worcestershire sauce2 begins to bubble. Add cornflour and water mixture. Bring to simmer,
stirring constantly. Cook until it thickens to a syrup consistency - about 3
1 tsp soy sauce2
minutes.
1 tsp Oyster Sauce2
4 Stir through pineapple pieces (just to warm) and remove from stove.
¼ tsp salt Serve with rice, garnished with shallots if desired.
1 tbsp cornflour / corn starch
dissolved in 2 tbsp water Serves 4
Stir fry
1½ tbsp peanut or vegetable oil
NOTES
1 garlic clove, minced or finely
chopped
1 onion, halved and sliced
1 I know ½ cup of sugar sounds like a lot, but it only works out at 1½
400 g / 13 oz chicken thigh fillets, tbsp per serving! I use ¼ cup when I'm trying to be healthy.
cut into bite size pieces3
2 These three ingredients are what makes this sauce more like that at
1 red plus 1 green capsicum / bell Chinese restaurants. They are my "secret ingredients"! You can omit one
pepper, each cut into bite size (substitute with more of one of the others) and it will still taste similar. But
pieces please don't leave out all three or the sauce will taste quite flat and bland.
1 can (8oz/250g) pineapple pieces
3 If you are using chicken breast, which is leaner, I would recommend
in natural juice, juice reserved. tenderising it. Combine 1 tsp baking soda and chicken in a small bowl.
Sliced shallots / scallions, for Set aside for 20 minutes. Rinse thoroughly, then pat dry with paper towels.
garnish
STIR FRIES
Chinese Satay
Chicken Stir Fry
The CHINESE takeout version of
chicken satay! This Chinese Satay
Chicken Stir Fry is quite different
to Malaysian and Thai satay, but
just as delicious. This is a made-
from-scratch chicken satay recipe,
and there is every possibility you
already have everything you need to
make this. The simplicity of the
spices required will surprise you!
92
INGREDIENTS METHOD
Chinese Satay Chicken Stir Fry

Tenderised chicken (Chinese Satay sauce Tenderised chicken (optional)
restaurant way) 1½ tbsp smooth peanut butter 1 Cut chicken in half length wise then
8 oz / 250g chicken breast 2 tsp brown sugar slice thinly. Place in a bowl with baking
1 tsp baking soda (bi carb soda) 1 tsp light soy sauce3 soda, use fingers to coat. Set aside for
(optional) 20 minutes.
2 tsp rice vinegar
2 tsp Sriracha (or other hot sauce) 2 Rinse well, pat dry with paper towel
Satay seasoning then place in a bowl.
½ tsp lemongrass paste4
½ tsp coriander powder
⅓ cup coconut milk (full fat)
½ tsp cumin powder Seasoning
¼ cup water
¼ tsp turmeric powder 1 Mix together Seasoning.
¼ tsp chilli powder (Not US Chilli
Stir fry 2 Sprinkle 1 tsp of Seasoning over
powder!1)
1 tbsp peanut oil (or other plain oil) chicken. Mix to coat then set aside for
1½ tsp Curry Powder2 10 minutes (not critical, can skip this).
1 onion, finely chopped
½ tsp salt
¼ tsp white pepper
Shallots/scallions, sliced (optional Sauce
garnish) Place all ingredients except water in a
bowl. Add remaining Seasoning. Mix,
then add water and mix.
Stir fry
1 Heat oil in wok or skillet over high
heat. Add onion and garlic, stir fry for 1
minute.
Continued next page

METHOD
93
2 Add chicken and stir fry for 2 minutes until just cooked through and a bit
browned. Lower heat slightly, then add Sauce. Stir fry until it reduce down and
Chinese Satay Chicken Stir Fry

becomes thicker - 1 to 1½ minutes.
3 Serve immediately with rice, garnished with sliced shallots/scallions if desired.
Serves 2
NOTES
1 If you are in the US, do not use what you know as Chili Powder! That is a
spice blend, not pure ground chilies. If you can't find pure ground chili, substitute
with cayenne pepper.
2 Any is fine, I use Clive of India, Keens and packets of ground spice labelled
simply as "Curry Powder".
3 All purpose / normal soy sauce can also be used. I don't recommend dark soy
sauce as the flavour is too intense.
4 I like using Lemongrass Paste instead of fresh lemongrass because it can be
stirred straight into the sauce. Fresh lemongrass is tougher and needs to be very
finely chopped and be sautéed then incorporated into the sauce. This is a quick
recipe so I use paste instead because it's easier! Here in Australia, I purchased
lemongrass paste in tubes in the fresh produce section of supermarkets.
Lemongrass in a jar will also work just fine.
STIR FRIES
Thai Chilli Basil

Chicken
Right off the streets of Thailand,
made in your own home! The
authentic version of this popular
Thai street food uses Thai holy basil
but normal Thai basil is a close
substitute which is what I usually
use because holy basil is not readily
available where I live. It is also still
worth making even if you use
normal basil!
95
INGREDIENTS METHOD
Thai Chilli Basil Chicken

225g / 7oz chicken thigh fillet, 1 Put Sauce ingredients in a small bowl and mix to combine.
skinless boneless, cut into bite
2 Heat oil in wok or pan over high heat. Add garlic and chilli and cook for
size pieces
10 seconds. Add the white part of the shallots/scallions and chicken and
1 scallion/shallot stem, cut into fry until cooked, around 2 minutes.
4cm / 2" lengths
3 Add sauce and cook for 1 minute until the water evaporates to make a
1 cup Thai basil leaves, loosely thick glossy sauce. Remove from heat and toss through green part of
packed (Holy Basil if you can find scallions/shallots and finally basil leaves. Stir until just wilted, then serve
it)1 immediately with rice.
2 large cloves of garlic, finely
chopped2
Serves 2
1 birds eye or Thai chilli, deseed
and finely chopped
1½ tbsp oil (peanut, vegetable or
NOTES
canola)
Sauce
2 tsp oyster sauce 1 Holy basil is the type of Thai basil used in the authentic recipe. It has a
1 tsp light soy sauce more aniseed/peppery flavour than normal sweet basil used in Italian
cooking. Thai basil is the more common type of basil that is sold at
1 tsp dark soy sauce (or all supermarkets here in Australia and I usually make this with Thai basil. If
purpose)3 you can't find Thai or holy basil, this is still totally worth making using
1 tsp sugar normal basil. The sauce has a strong flavour and dominates, the basil is
2 tbsp water the secondary flavour.
2 Finely chopping the garlic rather than mincing it (or using jarred garlic)
helps stop it from burning quickly when it hits the hot wok.
3 The dark soy sauce darkens the colour of the stir fry. This can be
substituted with ordinary soy sauce.
STIR FRIES
Chicken Stir Fry

(Chop Suey)
A great, classic chicken stir fry
recipe, loaded with veggies.
Otherwise known as Chop Suey,
this truly is like what you get at
good Chinese restaurants.
97
INGREDIENTS METHOD
Chicken Stir Fry (Chop Suey)

Tenderised Chicken1 Tenderised chicken (optional)1 Stir fry
180 g / 6 oz chicken breast, thinly Place chicken in a bowl, sprinkle 1 Heat oil in a wok or skillet over
sliced over baking soda. Use your fingers high heat. Add garlic, stir quickly,
1/2 tsp baking soda / bi-carb to mix then set aside for 20 minutes, then add onion. Cook for 1 minute,
no longer than 30 minutes. Rinse moving constantly, until onion is
well, pat excess water with paper starting to wilt.
Sauce (or use Charlie2) towels, set aside.
2 Add chicken, cook for 1 minute
1 tbsp cornflour / corn starch
until the surface changes from pink
1½ tbsp light soy sauce to white.
Prepare ingredients
2 tsp Oyster Sauce
3 Add choy sum stems, carrot and
1 tbsp Chinese cooking wine 1 Place cornflour and soy sauce in
mushrooms. Stir fry for 1 minute.
a bowl. Mix until lump free. Then
½ tsp sesame oil (optional) Add choy sum leaves, bean sprouts
add remaining Sauce ingredients
Dash of white (or black) pepper and Sauce. Stir fry for 1 to 2 minutes
and stir.
until the Sauce thickens to a thick
¾ cup / 185 ml water 2 Trim end off choy sum. Then cut syrup consistency. Vegetables
into 7cm / 3" pieces. Separate should still be tender/crisp, not
Stir fry stems from leaves. soggy and soft.
1½ tbsp vegetable oil 3 Peel carrot, cut into 3cm / 1.3" 4 Remove from heat and serve
2 garlic cloves, finely chopped pieces. Then slice the pieces thinly. immediately over rice or noodles.
½ onion, sliced
Serves 2 – 3
5 - 6 stems choy sum (or other
Asian greens)
1 This is one method that Chinese restaurants use to tenderise
1 medium carrot and make chicken juicier by marinating in baking soda.
½ cup sliced mushrooms (shiitake
2 Charlie is my All Purpose Stir Fry Sauce. You will find the
is authentic, but any will do) NOTES
recipe in this book. To use Charlie for this recipe, replace the
1 cup bean sprouts Sauce with 4 tablespoons of Charlie + ¾ tsp cornflour /
cornstarch + ¾ cup water.
© 2017 Nagi Maehashi
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2 OPTIONAL EXTRAS: For a truly authentic experience, toss through 1 tbsp of

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Servings 50 wontons ● 35 minutes

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1 Try to use Chinese wine per recipe,

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Chinese Fried Rice

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Thai Drunken Noodles

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1 We use Kikkoman soy sauce (it’s a Japanese brand sold in

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The KING OF ALL CURRIES!

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