Chinese

Use firm tofu, but one that has d smooth creamy texture (sometimes called Chinese tofu). Note

Hearty and delicious fried rice recipe, combining pork mince and prawns into an amazing dish that�s quick and full of flavour. For the best results cook rice a day ahead.

If preferred, you can make prawn toasts up to 2 hours ahead. Cover, then refrigerate. Reheat in a slow oven. Note

Swap snake beans for green beans. Note

You’ll need 1/2 slice of white day-old bread to make 1/3 cup breadcrumbs. Make ahead Cook meatballs a day ahead. Store, covered, in the fridge. Use chicken sausages instead of pork. Pan-fry meatballs if you like. Cooking time will vary. Note

Add a little sesame oil for added flavour at the end, if desired. Note

This is a great way to use up leftover rice. If you need to cook rice, bring equal amounts of rice and water to boil in saucepan, stir once to loosen grains from bottom, cover and set aside, 15-20 minutes, until water is absorbed. Make sure to cool down rice before using in fried rice. […]

1 broccoli head will make about 1 cup of florets. Soak noodles in just-boiled water for a minute or two and separate with a fork. Drain well before using Note

Canned creamed can be used for a different flavour and texture. Note

To make chicken stock, bring to the boil water, chicken bones, onion, carrot and ginger in a big saucepan. Simmer, uncovered, 2 hours, skimming off fat at intervals. Strain; chill until required. Note

If desired, use fresh or frozen corn kernels. “Egg flowers” can be omitted if preferred. Note

You can use shredded barbecue chicken in place of the duck. Keep it warm in a slow oven, 150°C. Note

Slice cucumber with a vegetable peeler or mandolin. Make your own melba toasts by slicing a baguette and baking in a moderate oven, 180°C, for 4-5 minutes, until crisp. Note

Enjoy the great tastes of Asia at home whenever you like with this pork and hoisin noodle stir fry recipe that is fantastic for those weekdays when you�re in a rush to get a tasty meal on the table.

Use gow gee wrappers if desired. Note

You can also add a bag of frozen Chinese stir-fry vegetables. Note

Find char-sui sauce in the Asian foods section of the supermarket. Prepare them up to 1 day in advance and keep chilled before cooking. You can also score the wings in a couple of places to help marinade to penetrate. Note

Try adding a splash of soy sauce just before serving. Note

Keep leftover spicy seasoning in an airtight container and use it a spice rub for barbecues. It can also he sprinkled over seafood before cooking. Note

If preferred, use 1 cup shredded barbecued chicken. Note

This tofu is also delicious when served with udon noodles in a sweet broth made from instant miso and mirin. “julienne” is the term used to describe vegetables cut into matchstick-sized strips. Note

For a delicious dipping sauce, combine table salt with ground white pepper and add a squeeze of lemon. Note

For wok-tossed asian greens, heat 1 tablespoon peanut oil in a wok. Stir-fry 1 bunch quartered baby bok choy and 1 bunch coarsely chopped choy sum for 2-3 minutes until just wilted. Toss through 1/3 cup oyster sauce and 2 tablespoons soy sauce. Stir-fry for 1 minute before serving. Note

Purchase jars of minced garlic and ginger for added speed and value. Store them in the fridge. Note

MAKES 12 Note

If you have a thermometer, oil should be 180°C. Be sure to remove any random bones. Note

Alternatively, chicken, fish or tofu may be used for this recipe. Note

This fragrant, hearty Mongolian lamb stir-fry recipe from Woman�s Day is the perfect tasty and simple mid-week meal that you can whip up in no time. Serve on a bed of steamed rice.

If preferred, use chicken thigh fillets in place of duck. Note

This recipe for pork fried rice is a super way to use up leftover rice or pork. It's so quick and easy yet so delicious and you'll love the sweet and sour flavour of the sauce.

Accompany with a drizzle of soy sauce, if liked. You can use pork mince, if preferred. Note

Use other vegetables of choice – this is a great dish for finishing up leftovers. Note

Inexpensive bamboo steamer baskets are readily available from Asian supermarkets. Note

Steamed pork and noodle dumplings, pork recipe, brought to you by Woman's Day

Serve with steamed white rice, if you like. Note

Try carrot, capsicum, celery, snow peas, green beans, baby corn, mushrooms and zucchini – even a can of sliced bamboo shoots. Note

Master stock can be used over and over and will develop rich flavours over time. After every use, bring to boil, then strain, cool and freeze in an airtight container. Note

Quick, tasty and packed full of flavour, this Asian inspired Chinese noodle omelette is great enjoyed for breakfast, lunch or dinner!

To prepare hokkien noodles, loosen slightly and place in a large heatproof bowl. Cover with boiling water. Set aside 2-3 minutes, stirring with a fork to separate noodles. Note

To make slicing through the skin easier, tum pork skin side down onto chopping board. Note

Alternatively, use a cooked Peking duck or barbecued chicken, shredding meat and skin, and discarding bones. Note

To curl shreds of green onion, place in chilled water in the fridge. Note

Smooth egg custard tarts with a crisp buttery pastry and a creamy rich egg custard filling are so simple yet so delicious. No surprise that this dessert has now become a classic.

Sticky glazed slow-roast pork neck

To prepare rice for frying, cook 1 1/3 cups raw fire the day before and spread out on a tray to dry out overnight in the fridge. Just-cooked rice wiIl make gluggy fried rice. Note

Freshen up your week with this delicious, easy and hearty Mongolian lamb stir-fry recipe that you can whip up in no time, and is perfect when served on a pile of steamed rice.

You can also use sliced beef rump or topside in this recipe. Note

Barbecued chicken could be used in this dish instead of duck. If you like, warm filled crepes for 1 minute on high (100%) power in the microwave oven. Note

This recipe makes the most of another Chinese favourite, Peking duck.

If preferred, omit baby corn and add a 400g can creamed corn. Note

MAKES 30 Gow gee wrappers are found packaged in the refrigerated section of the supermarket or Asian grocery stores. Note

This makes a delicious and simple lunch to take to work. Add shredded chicken or barbecued duck, if desired. Note

If preferred, you could use other vegetables of choice or use chicken in place of duck. This is a great dish for finishing up any leftovers you may have in the cupboard and fridge. Note

Pre-made pancake wrappers are available from Asian supermarkets. To make your own crepes, whisk 1 cup plain flour, 300 millilitres milk and egg together. Cook 2 tablespoons of mixture at a time, in a lightly oiled pan over medium heat, until golden. Turn and cook the other side. Note

When stir-frying beef, reheat your wok between batches. This sears the meat and seals in the moisture, instead of it stewing in its own juices. Note

Healthy Asian-style salad that's quick and easy to make.

This deliciously spicy dish is great as an appetiser, or on top of noodles for an authentic Chinese dinner.

A master stock comes from Chinese cooking and refers to a stock which is repeatedly reused to poach or braise meats. Note

When buying the chicken, ask for it to be cut into pieces, to save time and mess at home. If you like a bit of heat, add 1 tablespoon hot chilli sauce to the glaze mixture. Note

Delicious and quick vegetarian stir-fry with crisp tofu, eggplant and mushroom cooked in a garlic and ginger-infused sauce, served over egg noodles and sprinkled with cashews.

To vary this dish, you could replace the pork mince with chicken or turkey mince. Note