These Pork & Prawn Gyoza are made completely from scratch with homemade dumpling wrappers and a juicy filling of pork, prawns, cabbage, shiitake mushrooms, ginger and garlic. Pan-fried until crispy, then steamed, they have a delicate wrapper with a golden crunchy base and a succulent filling.
Crispy and juicy Gyoza made by rock legend Miles Kane for a Wok & Roll Wednesday!
These Teriyaki Chicken Noodles are a quick and easy midweek stir-fry with tender chicken thighs, crisp vegetables and springy noodles coated in a homemade teriyaki sauce. Finished over a high heat for plenty of wok hei, it's a simple family favourite that's ready in minutes.
This Northern Thai Pork Curry is rich, earthy and deeply aromatic, built around a homemade curry powder of toasted spices, fragrant lime leaves and tender slow-cooked pork belly. Finished with pickled garlic and fresh ginger, it's a bold curry that's well worth the extra effort.
This Beef Kway Teow is a quick and smoky Southeast Asian noodle stir-fry with tender velveted beef, fresh rice noodles, garlic chives and bean sprouts. Finished with kecap manis and fish sauce, it's a rich, savoury weeknight meal full of wok hei flavour.
This classic Cantonese Watercress in Superior Broth is a light yet deeply savoury soup built around the rich umami of salted duck egg and preserved duck egg. Fresh watercress is gently wilted into an emulsified broth flavoured with ginger, garlic, fish sauce and white pepper before being served bubbling hot in a clay pot. Nourishing, comforting and packed with flavour, it's a traditional banquet-style vegetable dish.
This Shanghai Vegetable Rice (Cai Fan) is a simple one-pot rice dish made with fragrant jasmine rice, leafy greens and salty pancetta. Inspired by the traditional use of Chinese cured ham, it's a comforting meal that's packed with delicate flavour and perfect for a quick lunch or dinner.
Super Simple Pak Choi with Oyster Sauce is a classic Chinese restaurant style side dish where crisp blanched greens are finished with sizzling ginger oil and served with a rich savoury sauce. This Super Simple Pak Choi with Oyster Sauce recipe focuses on precise blanching, keeping the stems slightly translucent and the leaves vibrant green before finishing with hot oil for aroma and shine.
This is how Chinese greens are prepared in many restaurants. Quick blanching, no overcooking, then a final glaze of oil and sauce for balance alongside rice and meat dishes.
Crispy Thai Style Fish Sauce Chicken Wings are a dangerously addictive snack built on just a few powerful ingredients. This Crispy Thai Style Fish Sauce Chicken Wings recipe keeps things simple, using fish sauce as the main seasoning before deep frying at 180°C for perfectly golden, succulent wings. A fragrant garnish of fried shallots, palm sugar, lime leaf and chilli adds sweetness, heat and crunch to finish.
Fish sauce is intensely savoury, so the wings only need a short marinade before frying. The key is controlling your oil temperature, cooking in batches and finishing with a quick dip of lime leaf and chilli into the hot oil to release their aroma.
These Leftover Roast Bombay Potatoes are a delicious twist on the classic Indian side dish, transforming crispy roast potatoes into a rich, spicy tomato curry packed with aromatic spices, fresh coriander and warming chilli. Perfect as a side or a satisfying meal on its own.
