Loaded with vegies, this speedy stir-fry makes an ideal weeknight meal.

A sweet and sticky chilli orange duck and mango stir-fry.

In just under 15 minutes this delicious and healthy stir fry can be on the table. Serve with hot, steamed rice, if you like.

Char siu is a popular way to flavor and prepare barbecued pork in Cantonese cuisine.

Short-order; chilli scallops Chilli jam goes with everything from pork chops to fried rice, but for an entrée with a difference, buy some scallops in their shells; remove the scallops, wash and dry the shells well, and keep aside for later. Marinate the scallops overnight in a little lemon juice and oil combined with a […]

This spicy noodle stir-fry is easy, speedy and full of flavour.

Sichuan cuisine, also known as Szechuan-style, is one of the most popular regional styles of Chinese cooking and is characterised by its spicy and pungent flavours. An ingredient often used is citrus peel; its inclusion offers proof that the dish is native to Chengdu, the capital of Sichuan. Note

Light, healthy and fragrant, this Thai lamb, eggplant and coriander curry is succulent and spicy. Eggplant is brilliant in curry, its tender flesh absorbs all the flavours of the sauce.

Quick and tasty, peppercorn beef stir-fry is the perfect mid-week dinner for those days when you need a bit of a boost.

For an easy, speedy weeknight meal, whip up this delicious prawn and snow pea stir-fry.

This Thai dish with succulent baby eggplants, tender snake beans and plenty of spiced pork mince is great as part of a banquet-style spread, or served with noodles as a light dinner.

Quick, tasty and packed full of goodness, this delicious Asian stir-fry combines chicken and oyster sauce to create a real flavour sensation.

Tamarind concentrate is the 'sour' in this hot, sweet and sour vegetables recipe. Made from the fruit of the tamarind tree, the concentrate is sour, tangy and fruity all at once.

Quick, simple and nutritious, this chilli beef stir-fry is the perfect mid-week dinner on those days when you feel like something spicy.

Shredded makrut lime leaves and fresh lime juice add a real zing to this chicken, chilli and kaffir lime stir-fry.

A combination chow mein with chicken, pork, prawn and fried noodles from Australian Women's Weekly.

A quick and easy stir-fry that gets a lift from the addition of teriyaki sauce.

Quick, tasty and packed full of goodness, this fragrant Asian seafood stir-fry is perfect for a weeknight lunch or dinner. You can use whatever combination of seafood you prefer, or even buy a ready mixed selection.

Sometimes the old favourites are the only thing that will do, chicken chow mein not only fits the bill but is quick, easy and good for you. Winning all round.

Squid can be swapped for prawns or chicken. Note

Barbecued duck and peking duck pancakes can be bought at Asian food shops. Note

Super fast and easy Asian beef stir-fry topped with crunchy sesame seeds.

Pink and yellow oyster mushrooms are available at selected farmers’ markets, grocery stores and online. Choose mushrooms as described by variety. Avoid slimy looking caps and those that look shrivelled. Store mushrooms as described by variety, otherwise, store in a paper or calico bag in the refrigerator. They generally last for up to 3 days […]

The lamb will be easier to cut if you freeze it for about 20 minutes before slicing. Note

To save time purchase 500g shelled prawns for this recipe. Note

Packaged fried tofu is available from most supermarkets. Note

Use light coconut cream, if you prefer. Note

Try this healthy and simple Asian noodle stir fry for a midweek dinner.

If you can’t buy hokkien noodles, use fresh wide egg noodles. Note

Traditionally this recipe is known as char kway teow. Dried chinese sausages, also called lop chong, are usually made from pork. They are red-brown in colour and sweet-spicy in flavour. They are available in all Asian grocery stores. Note

Use a zester to get long thin strips of rind. Note

Use vegetables of your choice such as green beans, snow peas or buk choy. Use sliced chicken breast or thinly sliced beef rump steak as an alternative to the pork fillet. Use regular basil if thai basil is unavailable. Note

You can double or treble this aïoli recipe, if you like, but don’t throw the egg whites away. Freeze them until you have enough to make a pavlova or friands. If the aïoli you’ve made separates, place a yolk in another bowl and whisk the separated aïoli into it. The added yolk will re-emulsify the […]

Broccolini is a cross between broccoli and chinese kale; it resembles broccoli in appearance, but is milder and sweeter in taste. It has long asparagus-like stems and a long loose floret, both completely edible. Baby buk choy or gai lan work well in this stir-fry, too; use in place of the broccolini. Note

Quick, easy and full of flavour - this is a great Asian stir-fry for busy midweek dinners.

Replace pork with sliced chicken breast or beef rump steak. You can use basil if thai basil is out of season or you could replace the basil with coriander. Broccolini can be swapped with baby corn, if you like. Note

We’ve used brown long-grain rice in this recipe because of its lovely nutty taste, but you can replace it with white long-grain rice if you wish. You need to cook about 1⅓ cups rice for this recipe. Note

Kecap (ketjap) manis, a thick sweet soy sauce of Indonesian origin, is available at many supermarkets and Asian food stores. Note

You need to cook 1 cup (200g) rice for this recipe. Or, use two 250g sachets of pre-cooked jasmine rice. Nasi goreng seasoning is a spice paste found in sachets in the Asian food section of supermarkets. Note

Recipe can be prepared 4 hours ahead up to the end of step 4. Note

Make sure you cut all your vegies into similar size pieces. This ensures that they all cook at the same rate. If you cut your vegetables on the diagonal, it not only improves the attractiveness of the dish, it maximises their exposure to the heat. You could use chicken, beef or seafood in this recipe […]

This recipe is best made close to serving. Not suitable to microwave. Not suitable to freeze. Note

Asian-style pork and chicken stir-fry with a wonderfully rich black bean sauce.

We used hard (stir-frying) tofu; you can substitute firm tofu, if you prefer. Note

Dry sherry can be used instead of mirin. Note

A classic Singaporean dish, these delicious noodles are tossed with prawns, pork and egg to create a real authentic flavour sensation.

A super-fast version of the Southern-Indian madras curry that packs a chilli punch.

A quick and easy Asian-style beef stir fry for busy midweek dinners.

Delicious Asian-style main dish of sticky pork with wilted gai lan.

Fried noodles, also known as crispy noodles, are used in sang choy bow and chow mein. They can be found in supermarkets, usually in 50g or 100g packets, already deep-fried. Note

You need to purchase a large barbecued chicken weighing about 900g for this recipe. Note

Delicious and warming garlic chicken stir-fry with buk choy from Australian Women's Weekly.

Pomegranate molasses is available at Middle Eastern food stores and specialty food shops. Note

Bean thread vermicelli is called win sen in Thailand and fun si in China. While it resembles rice vermicelli in appearance, it is tougher and can be quite hard. Soak the vermicelli only long enough to soften otherwise it will become stodgy or start to fragment. This is also a good vermicelli to deep-fry to […]