Rice Congee with Chicken

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Ingredients:

8 cups good chicken stock

1 cup rice, I prefer short-grain but long-grain works too

4 garlic cloves, crushed

6 ounces fresh shiitake mushrooms, stems removed and sliced (soaked in hot water for 20 minutes also stems removed and sliced) or 12 dried shiitake mushrooms (soaked in hot water for 20 minutes also stems removed and sliced)

1 tbsp grated ginger

2 cups thin sliced chicken breasts (you can also use cooked chicken, shredded or chopped)

2 cups chopped pak choi

1 tbsp soy sauce, to taste

1 tbsp oyster sauce, to taste

Salt, to taste

White pepper, to taste

Garnishes

Fresh coriander leaves

Green onion, chopped

Chopped hard boiled egg

Finely chopped fresh spinach leaves

Finely diced chile

Egg, thin omelet, cut in fine strips

Sesame oil

Soy sauce

• Bring chicken stock to a boil, add the rice and the garlic, reduce the heat and simmer for approx 2 hours until the grains break down but not completely disintegrate, stir occasionally.

• Add the chicken, shiitake and ginger, and cook for 5 minutes.

• Add your chosen vegetables cook for another 3-5 minutes.

• Taste the soup and add soy, oyster sauce, salt and pepper to taste.

• Serve in bowls, drizzled with some sesame oil, and any or all of the above garnishes in separate bowls/dishes for people to help themselves.

Chili and Ginger Pork Stir Fry with Pak Choi and Noodles

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Ingredients:

6 tbsp soy sauce

2 tsp oil

4 garlic cloves, crushed

1 piece ginger, minced

700 g pork

1 tbsp oil

440 g bag of stir fry vegetables

2 heads of pak choi

4 tbsp oyster sauce

400 g noodles

• To make the marinade, put the soy sauce, sesame oil, garlic and ginger, along with a little seasoning, into a large bowl. Trim the fat from the pork loin steaks and cut into strips. Add the pork to the marinade, stir well, cover with plastic wrap and leave to marinate for at least 10 minutes.

• Heat a large wok until hot then add the vegetable oil and the marinated pork and stir-fry for a couple of minutes until nicely browned. Tip into a bowl and set aside.

• Finely chop the chilli and spring onions (from the stir-fry vegetable pack) and fry for 1-2 minutes. Add the baby corn and broccoli and a splash of water and fry for 2-3 minutes. Then add the rest of the vegetables and the oyster sauce and fry for another 2-3 minutes. Add a little water to make it a little more saucy. Stir in the cooked pork and cooking juices, heat through for 1 minute, then remove from the heat.

• Cook the noodles in a pan of boiling salted water for about 4 minutes until tender but still retaining a slight bite, then drain and immediately toss with a little sesame oil. Divide equally among serving bowls, then spoon over the pork, vegetables and serve at once.

Tofu and Vegetable Stir-Fry

Tamara Stimpson

So fast and healthy it'll become a staple in your house!

Ingredients:

12 ounces firm tofu, cut into 2 cm cubes

1 tbsp light soy sauce

1 tbsp chili sauce

1 tsp sesame oil

2 oz egg noodles

1 tbsp vegetable oil

1 head of pak choi

1 red pepper, deseeded and cubed

6 spring onions, cut into 5 cm lengths

Handful of fresh snow peas

1 tbsp cashew nuts, roughly chopped

• Marinate the tofu with the soy, chilli sauce and sesame oil.

• Meanwhile, cook the noodles in boiling water for 4 minutes or until tender. Drain and return to the pan.

• Heat the oil in a wok or large frying pan, then add the tofu. Fry for 2-3 minutes until golden. Tip into the pan of noodles.

• Cut off the pak choi leaves and chop the stems on a slant. Add the stems to the wok with the pepper, spring onions, and cashew nuts and stir fry for 3-4 minutes until softened.

• Return the noodles and tofu to the wok. Throw in the pak choi leaves.

• Toss and divide between plates.

Sesame Seared Tuna with Chili and Soy Dressing

Tamara Stimpson

Ingredients:

2 tuna steaks, each about 5 oz

2 tbsp sesame seeds

2 heads pak choi

2 tbsp sweet chili sauce

1 tbsp dark soy sauce

1/2 tsp toasted sesame oil

4 tbsp water

2 lime wedges (optional - garnish)

1 red chile, chopped (optional - garnish)

• Heat a large lightly oiled non-stick frying pan over a high heat. Dip the tuna steaks into the sesame seeds, coating evenly on both sides.

• When the pan is very hot, add the steaks and cook for 2 minutes on each side, or until golden brown.

• Meanwhile remove the pak choi leaves from their stalks and set aside.

• Place the remaining ingredients into a bowl and mix well to make the dressing.

• Remove the steaks from the pan and set aside in a warm place.

• Put the pak choi leaves into the pan and add 4 tablespoons of cold water, return the pan to the heat and boil until the water evaporates and the pak choi is just tender.

• Place the pak choi onto serving plates and top with the tuna.

• Drizzle with the dressing and serve immediately, garnished with lime wedges and chopped fresh red chili.

Thai Veggie Noodles with Pak Choi

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Ingredients:

350g tofu, thinly sliced

300 g thin rice noodles

1 tbsp vegetable oil

2 tbsp thai green curry paste

3 heads pak choi, quartered

1 can of coconut milk

2 tsp light brown sugar

1 tbsp soy sauce

1/4 cup chopped coriander

• Place the noodles in a bowl of boiling water and leave to soak for 5 minutes.

• Fry the tofu in the oil for 5 minutes add the curry paste and fry for another 2 minutes. Add the pak choi and cook for another 2 minutes.

• Mix the coconut milk, sugar and soy and add to the pan. Warm through and add noodles.

• Mix well and serve topped with the coriander.

Salmon Teriyaki with Garlic Noodles

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Ingredients:

2 salmon fillets, skin on

2 pak choi, each cut in 3-4 long wedges

Olive oil, for brushing

3 tbsp soy sauce

2 tbsp mirin or rice wine vinegar

1 1/2 tsp superfine sugar

4 oz medium rice noodles

1 tbsp peanut oil

Splash sesame oil

2 tsp garlic, chopped

Green onions, sliced into long strips (garnish)

Fresh gingerroot, peeled and cut into long thin strips (garnish)

Toasted sesame seeds (garnish)

• Mix the teriyaki ingredients (soy sauce, mirin and sugar) in a small pan. Bring to the boil to dissolve the sugar, then bubble for about 3 mins till thickened.

• Cook the noodles and drain. Preheat the broiler and put a steamer on. Lay the salmon, skin-side down, on an oiled baking sheet, brush with olive oil, season with pepper and grill for 3 minutes Meanwhile, steam the pak choi for 3-4 minutes.

• Heat both the oils for the noodles in a wok, tip in the garlic and stir-fry for 1 minute

• Add the noodles and stir-fry for 1 minute Keep the noodles and pak choi warm.

• Turn the salmon over, brush with teriyaki sauce, and grill for 1 minute Brush again to glaze. Serve with noodles and pak choi, top with scallions, ginger and sesame seeds, and drizzle with remaining sauce.

• Cut shreds of scallion and fresh root ginger, and leave in water in the fridge to crisp and curl. Scatter over the salmon.