Seafood Fried Rice
Classic wok cooking at it's finest, here's a simple recipe for making the most deliciously savoury seafood fried rice!
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Warming Vietnamese Beef Stew is a deeply aromatic slow cooked dish packed with lemongrass, garlic, shallots and warming spices, gently simmered until the beef becomes melt in the mouth tender. This Warming Vietnamese Beef Stew recipe builds flavour from a fresh pounded paste, sears secondary cuts of beef for richness, then slowly braises with tomato and stock for hours until naturally thickened.
Known in Vietnam as a comforting cold weather stew, this dish reflects both French and Chinese influence, with five spice, star anise and cinnamon creating a beautifully fragrant broth. The key is slow cooking to allow the paste and spices to fully infuse the beef.
Classic Ginger Spring Onion Chicken
Super Simple Chinese Chicken & Asparagus Stir Fry is the kind of quick midweek dish you would cook a few times a week in a Cantonese household. This Super Simple Chinese Chicken & Asparagus Stir Fry recipe focuses on high heat, clean flavours and proper wok technique to achieve tender chicken, crisp asparagus and a silky sauce.
The balance comes from light soy sauce, oyster sauce and Shaoxing rice wine, while a pinch of five spice in the marinade adds subtle warmth. Cornflour in the chicken marinade creates that signature silky coating that thickens the sauce naturally when it hits the wok.
This Szechuan Beef is a bold, fiery stir fry packed with numbing Sichuan peppercorns and a rich, savoury-spicy sauce. Tender slices of beef are quickly seared and coated in a punchy mala glaze.
Fresh Vietnamese Green Mango and Prawn Salad is a vibrant, zesty Southeast Asian salad built around crisp green mango, juicy tiger prawns and a perfectly balanced sweet, sour and salty dressing. This Fresh Vietnamese Green Mango and Prawn Salad recipe delivers bold Vietnamese flavour with minimal cooking, making it ideal for warm days or light entertaining.
Green mango brings natural sharpness and crunch, while the dressing of lime juice, palm sugar and fish sauce creates the signature Vietnamese balance. Finished with herbs, peanuts and fried shallots, this dish is fresh, punchy and full of texture.
Sichuan Style
Kung Pao Chicken is one of the most famous Sichuan stir fries, known for its bold heat, gentle sweetness and that unmistakable tingling sensation from crushed Sichuan peppercorns. This Kung Pao Chicken recipe follows a traditional balance of sweet, sour and savoury flavours, using chicken thighs for tenderness and a glossy sauce that caramelises quickly in a smoking hot wok.
The name Kung Pao is associated with Sichuan cuisine, where dried red chillies and Sichuan peppercorns create the signature mala effect. The key to authentic Kung Pao Chicken is high heat, proper sequencing and never losing your sizzle.
