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You can marinate it first so it has flavour. Try using light soy, toasted sesame oil at the end and some ground white pepper as a marinade. You could also pan-fry or bake it first, then add it to the end of the stir-fry – but be gentle with the stirring.
Lightly scramble the egg first, combine the cooked rice, peas and seasoning, then mix it all together.
Stir-fry tenderstem broccoli with garlic, ginger, chilli, soy and lemon juice.
Grate it into soups and broths, make ginger and honey tea, or rub into your temples for headaches.
Organic vegetable bouillon powder, peanut oil, fermented salted black beans, light soy, garlic, chilli and ginger.
Steam fish, aubergine, broccoli or tofu and add a Chinese sauce made in the wok. Or make a Chinese salsa verde (olive oil, herbs, soy, chillies and ginger) to serve with your steamed fish and veg.
I like to marinate and roast it. With the meat I make Peking duck pancakes and with the bones I make noodle soup.
Beef in oyster sauce – stir-fried beef slices with garlic, ginger, chilli, pak choi, soy and oyster sauce.
A little drop of orange juice is a good sweet substitute. If you want to make your dish sourer, add a little black rice vinegar.
Use them in apple and blackberry crumble, lychee vanilla ice cream or, for something savoury, try them in sweet and sour chicken.