A flavoursome nutty stir fry from ” Stir Crazy” by Ching-He Huang. You can add some blanched greens or steamed broccoli and toss together, or serve the greens alongside , together with some steamed jasmine rice.
Another recipe from ” Alice’s Cook Book” by Alice Hart. This goes well with the Claypot Chicken. You can use any leafy greens like chard, water spinach, bok choy, choy sum or Chinese broccoli.
A fragrant stew with plenty of broth from ” Alice’s Cook Book” by Alice Hart. Marinate the chicken for as long as possible- preferably the day before. To make a vegetarian version use vegetable stock, omit the fish stock, up the soy sauce to 5 tablespoons and replace the chicken with 500g marinated fried tofu pieces and 300g shitake mushrooms. It will only need 30 minutes cooking time. Serve with some sticky rice and stir fried greens.
Slow cooked soft shredded lamb, Chinese style, from ” At my Table” by Nigella Lawson. The lamb is also very good served warm squashed into bread rolls. Any leftovers can be served with rice, along with the cooking juices.
