This is one of my favourite accompaniments for curries, mild enough to act as a palate cleanser but with just enough mustard and turmeric so that it holds its own in the company of stronger dishes.
Take everybody’s favourite oven-baked honey-soy chicken recipe, and turn it a midweek-friendly stir-fry, complete with vegies.
Don’t skimp on the olive oil when making this side dish as it helps to carry the fragrance of the preserved lemon.
This simple Thai stir-fry is about as easy as it gets.
This spin on the Sichuan classic swaps mince and tofu for salmon and mushrooms.
Take a fast journey to Xinjiang, on the ancient Silk Road trade route, with this aromatic stir-fry.
This stir-fry has hardly any marination time so it’s super quick to prepare and cook.
A Chinese restaurant favourite, cashew chicken, meets glossy sauce-slicked noodles, and the result is midweek magic.
This noodle dish has become a staple in Thai restaurants around the world, much like pad Thai, and it’s also a very popular street food.
Hold the phone. This fiery and fragrant Thai restaurant favourite starring pork mince is quicker than takeaway.