Fuchsia Dunlop's Easy Yunnan Beef Stir Fry
Discover the incredible flavours of Yunnan cuisine with acclaimed food writer Fuchsia Dunlop as she shares a quick and delicious beef stir fry from her latest cookbook, Five Tastes.
Discover the incredible flavours of Yunnan cuisine with acclaimed food writer Fuchsia Dunlop as she shares a quick and delicious beef stir fry from her latest cookbook, Five Tastes.
This Hunan Chilli Beef Stir-Fry is a fiery, restaurant-style dish featuring tender slices of beef, three varieties of chilli and fragrant Chinese celery. Finished with black rice vinegar for balance, it's an intensely spicy stir-fry that's made to be enjoyed with plenty of steamed rice.
This Chicken Katsu Curry features crispy panko-coated chicken served with a rich, mildly spiced coconut curry sauce. Comforting, slightly sweet and deeply savoury, it’s a takeaway favourite made at home.
Sweet Potato & Prawn Coconut Curry
Amazing Thai Red Curry is a vibrant Southeast Asian classic built around a freshly pounded curry paste, gently simmered in coconut milk until rich, fragrant and deeply flavoured. This Amazing Thai Red Curry recipe combines sweet potato, pea aubergines and prawns for a perfect balance of sweetness, spice and savoury depth.
The key to an authentic Thai red curry lies in making the paste from scratch. Using a pestle and mortar releases the natural oils from lemongrass, galangal, turmeric and chilli, creating a far more aromatic base than shop bought paste. Gradually adding coconut milk and allowing the oils to split intensifies the flavour and gives the curry its signature richness.
This Steamed Tofu with Pickled Chilli is a simple Chinese home-style dish featuring silky steamed tofu topped with homemade quick-pickled green chillies and a fragrant ginger, garlic and spring onion dressing. Finished with hot oil and light soy sauce, it's packed with bold flavours despite using just a handful of ingredients.
Thai Grilled Pork is a classic Thai street food dish where marinated pork neck is roasted or
grilled until caramelised and juicy, then sliced and served with a spicy dipping sauce known
as Nam Jim Jaew. The pork is marinated in soy sauces, oyster sauce and palm sugar before
cooking, while the dipping sauce combines roasted chilli, lime juice, fish sauce and toasted
rice powder for a bold, smoky and tangy flavour.
This Cantonese Roast Chicken has beautifully crisp skin, juicy meat and a glossy sweet-savoury glaze. Inspired by traditional Chinese roast meats, this simplified version delivers incredible flavour and texture at home.