Salt and pepper tofu is a great entree to any asian meal and impressive to serve to dinner guests. View recipe.
This is one of my favourite Chinese restaurant stir fries. The sauce keeps well in the fridge if you want to make extra for another day. View recipe.
This vegan spin on Dan Dan noodles is much fresher and lighter than the traditional dish. It works well for dinner and lunch. View recipe.
Because of the short time this dish takes to cook you can do the prep and then cook it when everything else for your chinese feast is ready. View recipe.
Once you have all the ingredients laksa paste is incredibly easy to make and absolutely necessary to have on hand especially for a quick meal in winter. View recipe.
This dish works well as a side for roast vegetables and is best made with smaller young sprouts. View recipe.
This simple dish works well as a course between some fried dim sum and the mains in a chinese feast. View recipe.
This dish is a take on the chinese restaurant favourite, lemon chicken. It isn't really a dish you would eat as a single main course, but as part of larger chinese feast. View recipe.
Massaman Curry is my favourite curry of all time, it is the perfect mix of flavours, rich and creamy and spicy. I usually make a batch of red, green and massaman pastes at the same time. View recipe.
Green curry is a very popular dish, however it is mostly not vegetarian. Once you have the ingredients it is easy to make your own curry pastes. View recipe.