Tamarind concentrate is the 'sour' in this hot, sweet and sour vegetables recipe. Made from the fruit of the tamarind tree, the concentrate is sour, tangy and fruity all at once.

A quick, easy and spicy Asian-style noodle stir-fry.

Shredded kaffir lime leaves and fresh lime juice add a real zing to this chicken, chilli and kaffir lime stir-fry.

There are both rice and noodles in this Chinese stir-fry.

A quick and easy stir-fry that gets a lift from the addition of teriyaki sauce.

Quick, tasty and packed full of goodness, this fragrant Asian seafood stir-fry is perfect for a weeknight lunch or dinner. You can use whatever combination of seafood you prefer, or even buy a ready mixed selection.

Sometimes the old favourites are the only thing that will do, chicken chow mein not only fits the bill but is quick, easy and good for you. Winning all round.

Light, tangy and totally delicious, this classic Asian dish is the perfect shout for dinner tonight.

Squid can be swapped for prawns or chicken. Note

Barbecued duck and peking duck pancakes can be bought at Asian food shops. Note

The lamb will be easier to cut if you freeze it for about 20 minutes before slicing. Note

Pink and yellow oyster mushrooms are available at selected farmers’ markets, grocery stores and online. Choose mushrooms as described by variety. Avoid slimy looking caps and those that look shrivelled. Store mushrooms as described by variety, otherwise, store in a paper or calico bag in the refrigerator. They generally last for up to 3 days […]

Super fast and easy Asian beef stir-fry topped with crunchy sesame seeds.

To save time purchase 500g shelled prawns for this recipe. Note

Packaged fried tofu is available from most supermarkets. Note

Use light coconut cream, if you prefer. Note

Salt and pepper prawns taste delicious, too. Shell and devein the prawns, leaving tails intact, then dip into the salt and pepper mix. Like squid, prawns take no time to cook, making them a great dish to serve as a starter. Note

Try this healthy and simple Asian noodle stir fry for a midweek dinner.

Traditionally, this recipe is known as pork pad see ew. Note

If you can’t buy hokkien noodles, use fresh wide egg noodles. Note

Traditionally this recipe is known as char kway teow. Dried chinese sausages, also called lop chong, are usually made from pork. They are red-brown in colour and sweet-spicy in flavour. They are available in all Asian grocery stores. Note

Use vegetables of your choice such as green beans, snow peas or buk choy. Use sliced chicken breast or thinly sliced beef rump steak as an alternative to the pork fillet. Use regular basil if thai basil is unavailable. Note

Use a zester to get long thin strips of rind. Note

You can double or treble this aïoli recipe, if you like, but don’t throw the egg whites away. Freeze them until you have enough to make a pavlova or friands. If the aïoli you’ve made separates, place a yolk in another bowl and whisk the separated aïoli into it. The added yolk will re-emulsify the […]

Broccolini is a cross between broccoli and chinese kale; it resembles broccoli in appearance, but is milder and sweeter in taste. It has long asparagus-like stems and a long loose floret, both completely edible. Baby buk choy or gai lan work well in this stir-fry, too; use in place of the broccolini. Note

Replace pork with sliced chicken breast or beef rump steak. You can use basil if thai basil is out of season or you could replace the basil with coriander. Broccolini can be swapped with baby corn, if you like. Note

Quick, easy and full of flavour - this is a great Asian stir-fry for busy midweek dinners.

You need to cook 1 cup (200g) rice for this recipe. Or, use two 250g sachets of pre-cooked jasmine rice. Nasi goreng seasoning is a spice paste found in sachets in the Asian food section of supermarkets. Note

Kecap (ketjap) manis, a thick sweet soy sauce of Indonesian origin, is available at many supermarkets and Asian food stores. Note

Make sure you cut all your vegies into similar size pieces. This ensures that they all cook at the same rate. If you cut your vegetables on the diagonal, it not only improves the attractiveness of the dish, it maximises their exposure to the heat. You could use chicken, beef or seafood in this recipe […]

This recipe is best made close to serving. Not suitable to microwave. Not suitable to freeze. Note

Asian-style pork and chicken stir-fry with a wonderfully rich black bean sauce.

We used hard (stir-frying) tofu; you can substitute firm tofu, if you prefer. Note

Dry sherry can be used instead of mirin. Note

A super-fast version of the Southern-Indian madras curry that packs a chilli punch.

Delicious Asian-style main dish of sticky pork with wilted gai lan.

A quick and easy Asian-style beef stir fry for busy midweek dinners.

Fried noodles, also known as crispy noodles, are used in sang choy bow and chow mein. They can be found in supermarkets, usually in 50g or 100g packets, already deep-fried. Note

You need to purchase a large barbecued chicken weighing about 900g for this recipe. Note

Delicious and warming garlic chicken stir-fry with buk choy from Australian Women's Weekly.

Pomegranate molasses is available at Middle Eastern food stores and specialty food shops. Note

Bean thread vermicelli is called win sen in Thailand and fun si in China. While it resembles rice vermicelli in appearance, it is tougher and can be quite hard. Soak the vermicelli only long enough to soften otherwise it will become stodgy or start to fragment. This is also a good vermicelli to deep-fry to […]

Spiced chicken breasts with a flavourful blend of onions, tomatoes, capers, white wine and broad beans.

A delicious and warming pepper beef stir-fry with brussels sprouts from Australian Women's Weekly.

Baskets can be deep-fried up to 4 hours ahead. Cover and keep airtight when cool, then reheat by immersing briefly in hot oil until heated through. Note

If you have time, the pork mixture at the end of step 1 can be marinated for a few hours or overnight in the fridge. Note

We used blue-eye fish fillets in this recipe, but you can use any white fish fillets. Caramel sauce can be made in advance. Cover; refrigerate Note

A quick and easy lamb stir-fry with a rich Asian-style black bean sauce.

You will get about eight mussels per serve. Mussels should be bought from a fish market where there is reliably fresh fish. They must be tightly closed when bought, indicating they are alive. Some mussels might not open after cooking. These might need help with a knife or might not have cooked as quickly as […]

A super fast and easy stir-fried hoisin lamb and vegetables dish from Australian Women's Weekly.

Seafood curry