Serves 2

Ingredients

• 2 tbsp vegetable oil
• 150g diced onion
• 1 tsp ginger purée
• 5 courgettes, halved lengthways and then cut into half-moons
• 1 x 150g can shiitake mushrooms, drained and cut into bite-sized pieces
• 100g canned sliced
• water chestnuts
• 80g sliced carrots
• 1 tsp chilli flakes
• 200g spicy tofu cubes (you can use marinated too)
• 1 tsp sesame oil

For the sauce

• 1 tbsp Chinese rice wine (Shaoxing wine)
• 125ml vegetable stock
• 2 tbsp Sriracha chilli sauce
• 1 tsp sugar
• ½ tsp cornflour
• pinch of white pepper
• 1 tsp light soy sauce
• ½ tsp dark soy sauce

Method

Put all the sauce ingredients into a bowl and mix well. Leave to one side. Place your wok over a medium-high heat; when hot add the vegetable oil, then the diced onion and ginger purée and fry for 1 minute. 

Add the courgettes and fry for another minute, then add the shiitake mushrooms, water chestnuts, carrots, chilli flakes and tofu, and continue to stir-fry for another 2 minutes.

Give the sauce a quick stir and add to the wok. Bring the sauce to the boil and cook for a further minute or two, allowing the sauce to thicken. Transfer to a serving plate and drizzle with sesame oil.

Serves 2

Ingredients

• 1 tbsp vegetable oil
• 300g beef fillet, cut into very thin slices
• 2 tsp ginger purée
• 180g baby spinach
• 200g beansprouts
• drizzle of sesame oil

For the sauce

• 3 tbsp Chinese rice wine (Shaoxing wine)
• 1 tbsp oyster sauce
• ½ tbsp light soy sauce
• ½ tbsp dark soy sauce
• ½ tbsp sugar
• 125ml chicken stock
• pinch of white pepper
• 2 tsp cornflour 

Method

Combine the ingredients for the sauce in a bowl, mix well and set to one side.

Place a wok over a medium-high heat, add the vegetable oil and fry the beef for 30 seconds, then add the ginger purée and fry for a further 30 seconds. Next add the spinach and beansprouts, continuing to stir-fry for 1–2 minutes.

Give the sauce mixture a quick stir and pour into the wok, bringing it all to the boil and continuing to cook for a further minute, or until the sauce has thickened to your preferred consistency. Transfer to a serving plate and drizzle with sesame oil.

Serves 2

Ingredients

• 2 tbsp vegetable oil
• 350g chicken thigh fillets, diced
• 12 Thai red chillies, stalks removed and halved lengthways
• 1 tsp ground Sichuan peppercorns
• 1 bunch of spring onions, cut into 5cm slices
• 50g roasted peanuts

For the sauce

• 3 tbsp dark soy sauce
• 2 tbsp Chinese rice wine (Shaoxing wine)
• 2 tbsp Chinese black rice vinegar (Chinkiang)
• 125ml chicken stock
• 1 tbsp sugar
• 1 tsp cornflour 

Method

Combine the ingredients for the sauce in a bowl, mix well and set to one side. Heat the oil in a wok over a medium-high heat and fry the chicken for 3–4 minutes, stirring occasionally for even browning. 

Add the chillies and Sichuan peppercorns and fry for a further 1–2 minutes. Give the sauce mix a stir and add to the wok, bringing it all to the boil and continuing to cook for a further 1–2 minutes to allow the sauce to thicken. Add the spring onions and peanuts, give everything a good toss to combine and transfer to a serving plate.

Serve the chicken as it is or with a nice bowl of noodles.