A Chinese-American dish derived from the Taiwanese Mongolian barbecue. Slices of beef are stir fried with vegetables then tossed with a thick brown sauce which may or may not be spicy.
Cook time: 7 minutes
Servings: 4 people
Mongolian beef
Main Course
Chicken and broccoli pasta with garlic butter cream sauce
Butter, cream, garlic, chicken and pasta. What’s not to like? The recipe is easy; it’s hard to mess up with this chicken broccoli pasta unless you start scrimping on the ingredients. Because that’s where the magic lies — the freshest chicken, the freshest broccoli and copious amounts of butter and cheese. No scrimping allowed
Cook time: 10 minutes
Servings: 2 people
Chinese red-braised pork belly (hong shao rou)
Pork belly slow cooked with soy sauce, rice wine, onion, ginger, garlic, cloves, peppercorns and star anise. Serve with rice for a delicious meal.
Cook time: 1 hour 50 minutes
Servings: 3 people
Thai fish coconut cream soup (tom kha pla)
Spicy, subtly sweet, salty and tangy. Serve as a starter or pair with rice for a main course.
Cook time: 20 minutes
Servings: 4 people
Samgyeopsal-inspired pan-grilled pork belly
With the flavors you'd expect from authentic samgyeopsal-gui, the cooking procedure is simplified to ensure that the pork slices are cooked to perfect tenderness even without the traditional tabletop grill.
Cook time: 15 minutes
Servings: 4 people