Stir Fry

A fast and easy way to up your vegetable count.

It's one of the Stanley chef's all-time favourite Chinese dishes, for good reason.

The Chinese classic you know and love (and it's vegetarian too).

Inspired by an asparagus dish eaten in Sichuan, Tony Tan stir-fries his own version with fresh shiitake mushrooms, ginger and soy sauce. So simple, so good.

It's a three-part process to making the Melbourne restaurant's duck dish, but the results are worth it.

Slippery noodles, smoky beef, and the crunch of vegetables. This dish has it all.