Stir-fry
The dish everyone thinks is Singaporean? It’s not (but here’s how to cook it)
What if Australia’s favourite “Singaporean” dish isn’t Singaporean at all? Adam Liaw busts a culinary myth, and shows how to make these noodles at home.
- < 30 mins
- Adam Liaw
Adam Liaw’s hand-torn cabbage
Hand-torn cabbage is one of China’s most popular dishes. This slightly spicy version is a little Sichuan-inspired.
- < 30 mins
- Adam Liaw
Adam Liaw’s Sichuan beef
Sichuan chilli bean paste, doubanjiang, is savoury, a little spicy, and a perfect way to give stir-fries a Sichuanese bent.
- < 30 mins
- Adam Liaw
Take fried rice to the next level with this simple store-bought ingredient
Chinese barbecue duck, with its crisp skin and savory meat, adds oomph to a simple fried rice.
- < 30 mins
- Jessica Brook
XO, shiitake mushroom and bacon fried rice
This is for those times when you fancy ordering takeaway, but it’s quicker (and cheaper) to cook at home.
- < 30 mins
- Jessica Brook
No wok? No worries! Adam Liaw’s salt and pepper chicken noodles are ready in a flash
If you don’t feel comfortable stir-frying noodles in a wok, a deep casserole dish works just as well.
- 30 mins - 1 hr
- Adam Liaw
Spicy stir-fried mashed potato and fennel
Loosely inspired by colcannon, the Irish dish combining spuds and greens, this is like no mash you’ve experienced before.
- < 30 mins
- Rosheen Kaul
Warm Korean-style beef noodle salad
This textural Korean-inspired warm salad combines tender beef with crisp vegetables, crunchy pine nuts and chewy noodles.
- < 30 mins
- Neil Perry
Warning: this chicken stir-fry is seriously spicy (but seriously delicious)
Fire up, chilli diehards. This Korean-style chicken stir-fry, featuring three chilli three ways, is for you.
- < 30 mins
- Neil Perry
Four ways to use that forgotten jar of curry paste in your fridge
Among the graveyard of half-used jars in your fridge often lurks curry paste. Use it to spice up an otherwise dull midweek dinner.
- Becky Krystal