02:57
Tony Tan’s guide to making sweet and sour pork
It's sweet and sour but not as we know it. Tony Tan reveals the true brilliance of this much-loved Cantonese classic.
Stir Fry
02:57
07:09
Watch: Junda Khoo makes lobster Indomie goreng
Everyday instant noodles made luxe. It could only be the work (and wok) of Ho Jiak's Junda Khoo.
Lau’s Family Kitchen’s prawns and char siu with vermicelli in a claypot
A knockout dish from the family-run Cantonese restaurant in Melbourne.
Crisp pork belly stir-fry with snake beans and okra
Plus, our cheat method to cooking pork belly in a flash.
00:54
Braised Yi-fu noodles
A quick and easy noodle dish that's part stir-fry, part braise, and all-round deliciousness.
Kung pao chicken
This Sichuanese classic can do no wrong.
04:44
Tony Tan’s guide to making black pepper crab
A colourful, gutsy South East Asian favourite, this is a dish worth getting your hands dirty for. Roll up your sleeves and give it a crack.
Yaki udon with mushrooms
This combination of wok-tossed pork, mushrooms, udon and soy is simple, but effective.
Drunken corn and ginger stir-fry with silken tofu
Why order in when you can whip up a stir-fry in half the time?
Cauliflower and egg “fried rice”
A fast and easy way to up your vegetable count.