Stir Fry

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.

Char kway teow is a perennial Malaysian favourite for a reason. Tony Tan shows us how it's done.

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.

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