Stir-fries

Our smashed cucumber and pork Szechuan stir-fry recipe is a satisfying main packed with spices

Two types of fermented ingredients are used here – miso paste for its deep umami qualities, and sauerkraut for tang. Together, they make for a flavoursome stir-fry

Homemade stir-fry sauce is much more delicious than shop-bought, and cheaper too. Once you have the Asian store cupboard essentials, you'll be set for lots more stir-fries to come!

A lamb and vegetable stir-fry that's ready in 30 minutes. Black pepper and ginger boost flavour, reduce the need to add salt, and add a warming heat to this low-calorie, iron-rich stir-fry

This speedy stir fry will feed a hungry crowd and only takes 20 minutes to prepare

This delicious noodle dish only uses a small amount of meat as a flavouring instead of making it the main element of the meal, cutting down on fat and calories

Our easy chow mein is the perfect 'fake-away'

Give the takeaway a miss in favour of this speedy stir-fry

Traditionally minced pork belly is used in this street food dish, but the lighter taste of chicken works beautifully. You can season further to taste with black rice vinegar, chilli oil or chilli flakes at the table, if you like