Chinese

Chow mein with shrimps and quail eggs

In less than 30 minutes, you can whip up this delicious noodle stir fry that includes all the food groups you need for a filling and tasty meal.

Cook time: 10

Servings: 4 people

Sichuan-style bang bang chicken

Unlike its Chinese-American incarnation, there is no frying involved in making this dish. Poached chicken is cut into strips, doused with Sichuan chili oil and topped with sliced scallions.

Cook time: 5

Servings: 4 people

Sichuan chili oil

Fiery in the mouth and fiery in appearance, this infused oil is flavored by Sichuan peppercorns, ginger, garlic, bay leaves, onion, star anise, cumin and Chinese five-spice powder. Use it for dipping, drizzling, or as the base for chili sauces.

Cook time: 20

Servings: 1 cup

Sichuan-style potato stir fry

Inspired by a dish we enjoyed at a restaurant in Osaka (yes, in Osaka!), this Sichuan stir fried potatoes has a bit of heat, plenty of crunch and a ton of flavors. A great side dish!

Cook time: 10

Servings: 4 people

Tofu, egg and bok choy soup in wok

Lightly fried cubes of tofu, omelette torn into chunky pieces, bok choy and goji berries (wolfberries) are simmered in chicken bone broth seasoned with soy sauce and fish sauce.

Cook time: 20

Servings: 4 people

Cantonese-style pork BBQ (char siu)

Pork shoulder (called butt in some regions) cut into the shape of a log is marinated in five-spice powder, Shao Xing rice wine, sugar, soy sauce, sesame seed oil and hoisin sauce, and roasted over high heat.

Cook time: 50

Servings: 4 people