Stir-fry
Adam Liaw’s stir-fried wombok and shiitake mushrooms
Wombok is a great stir-fry vegetable that goes really well with shiitake mushrooms.
- < 30 mins
- Adam Liaw
Adam Liaw’s red curry barramundi
Barramundi is a great fish for curries. It takes flavour well, has a nice soft texture, and is sustainable to boot.
- < 30 mins
- Adam Liaw
RecipeTin Eats’ Mongolian beef noodles are a delicious twist on a classic takeaway dish
Beef mince comes to the rescue in this speedy riff on a Chinese favourite, sweet-savoury Mongolian lamb.
- < 30 mins
- Nagi Maehashi
Vegan mapo tofu with shiitake mushrooms and crispy chilli oil
Danielle Alvarez takes the big-flavoured classic Chinese dish and makes it vegan-friendly.
- 30 mins - 1 hr
- Danielle Alvarez
RecipeTin Eats’ ‘totally crowd-pleasing’ chicken and corn hash is ready in a flash
Nagi Maehashi throws out the rule book and turns this throw-together US breakfast into dinner instead.
- < 30 mins
- Nagi Maehashi
How to make Ho Jiak’s signature char kway teow (plus three other cult noodle dishes)
The Sydney restaurant’s popular rice noodle dish is spicy, smoky and much darker than the usual CKT. Founder Junda Khoo shares his secrets.
- Junda Khoo
15-minute Singapore-style noodles with crispy prawns
Golden crunchy curry prawns on threads of silky, saucy vermicelli make this stir-fry an easy and delicious midweek meal.
- < 30 mins
- Jessica Brook
Adam Liaw’s stir-fried prawn, tomato and egg
Stir-fried tomatoes and eggs is arguably the national dish of China. Adding prawns is a very popular variation in Thai-Chinese cooking.
- < 30 mins
- Adam Liaw
Adam Liaw’s stir-fried beef and asparagus
When asparagus is in season, it’s one of the best stir-fry vegetables.
- < 30 mins
- Adam Liaw
Oyakodon (chicken and egg rice bowls)
These Japanese chicken and rice bowls are an adaptable and easy midweek dinner option.
- < 30 mins
- Julia Busuttil Nishimura