Stir Fry

In a hurry? Whip up this simple fish dish with an easy, DIY black bean sauce.

It's the vegetable that divides even vegetable-lovers. But try it like this, with garlic, ginger and chilli, and perhaps those okra-haters will be converted.

A Taiwanese take on the classic three-cup chicken: just flash-fry the calamari with rice wine, soy sauce and sesame oil, and dinner's ready.

Track down angled gourds — they're sponges for the soy and miso sauce.

Dan Hong shares his recipe for a stunning main course of crab stir-fried with Chinese flavours such as ginger, spring onion and XO sauce.

Why order in when you can whip up Thai-style noodles in half the time?

Beetroot tops often fall by the wayside, but they have so much flavour that it’s a shame to waste them. Here we've turned them into the basis of a quick vegetarian stir-fry.

This simple stir-fry might be quick to prepare, but it's full to bursting with flavour, thanks to a heady mix of ginger, cumin, cinnamon and star anise.

"A Cantonese staple, this dish is a breeze to cook,” says Tony Tan.

"This Cantonese classic needs no introduction, and needs little in the way of tweaking to bring it up to date," says Kylie Kwong.