A quick and tasty stir-fry

I love a stir-fry. It is a simple, quick and tasty thing to cook and eat and, if you have a decent store cupboard you’ll have the basics handy.

Miso-marinated grilled chicken

I’ve never used miso as a marinade ingredient before, but the idea has always seemed promising. As things turned out

Noodle soup with fish balls

You can buy ready-made fish balls in Oriental supermarkets and

Egg noodles with minced pork and vegetables

OK, so I cook a lot of stir-fries with noodles, but they are quick and tasty and

Beef, vegetable and noodle soup

A Chinese influenced soup made with leftover brisket.

Hot and sour seafood with Chinese sausage

Not an actual Chinese recipe as such, rather something with Chinese flavours and ingredients that I like to eat.

Vegetable, prawn and soba noodle soup

Vegetable, prawn and soba noodle soup, a photo by La belle dame sans souci on Flickr.

This soup took about 10 minutes to prep, cook and serve.

It was made with thinly sliced mushrooms, some shredded cabbage, beansprouts, chopped spring onions, raw prawns, instant dashi stock powder, nori flakes, soy sauce, sesame oil and soba noodles, simply brought to the boil in a saucepan with hot water and simmered until the prawns were done and the noodles were soft.

You could add some thinly sliced cooked chicken, maybe some julienne of carrots or some shredded red chilli.

It is just a nice soothing soup.

Mixed seafood with buckwheat noodles

I had bought some squid, which I had cleaned and cut up, some raw king prawns and a few scallops.

I thought that a really nice thing would be a Chinese-influenced seafood dish.

Honey and soy roasted duck

Honey and soy roasted duck, a photo by La belle dame sans souci on Flickr.

This was a lovely fresh-tasting meal last night. The duck legs were drizzled in light soy and honey and then roasted in a medium oven so that they gave up their fat and were turned occasionally in the fat,honey and soy in the roasting dish.

The salad was made with some cucumber, tomato, beansprouts, mango and papaya, with a dressing made from chopped mint and coriander, lime juice and sesame oil.

The rice was Thai jasmine rice, just steamed.

To finish it off I added a splash of Lingham’s chilli and ginger sauce.

Thai-style beef salad

In my post about bavette, I mentioned that it was also good cold in a Thai-style salad. There was enough bavette last night for me to cook a piece to use for exactly such a salad, and here it is.

The sliced steak is mixed with Chinese leaves, beansprouts, grated carrot, raw Enoki mushrooms, half-moons of seeded cucumber, tomatoes, peanuts, chopped unseeded red and green chillies and a dressing made with nam pla (fish sauce), lime juice and sesame oil.

I made it this evening for my lunch tomorrow. It is a lovely salad, crunchy raw vegetables and salad in a tangy dressing and with a real chilli kick. I suppose that you could de-seed the chillies but personally, I like the heat.

You could also make a similar salad with some cooked and shredded chicken or maybe some prawns and other seafood.