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.

Stir-Fried Mixed Mushrooms

This is from Fuchsia Dunlop’s Revolutionary Chinese Cookbook.

You can use a variety of mushrooms in this dish. I used oyster mushrooms and shitake.

Aubergines with firm tofu and noodles

This is a recipe of my own devising but based upon a Chinese classic,

Pork with peanuts, red jasmine rice and mixed vegetables

This was pretty much about using up a few things in the fridge. I think that we all get times where we have to do this and, for me the challenge is

Red-braised pork with water chestnuts and carrots

I’ve blogged about red-braised pork before, but as it is a dish I cook regularly I am always looking for tweaks and variations.

Stir-fried Tofu with Black Beans and Chilli

This recipe is adapted from the original in “Every Grain of Rice” by Fuchsia Dunlop. I didn’t do it exactly the same as her recipe because I didn’t have all the ingredients available (no spring onions or green peppers, so I substituted Chinese chives) and I left out the sugar because the laoganma sauce already contains some.

Noodle soup with fish balls

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