I love being able to whip up a stir fry from leftovers lying around in the fridge. For this dish I used a basic Chinese stir fry sauce which I use quite a lot and never fails to impress: soy sauce, Shaoxing rice wine, sugar or honeycornstarch, water and some…
Chinese
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Continue ReadingAt the market I came across these adorable little green flours, flower sprouts, have you ever heard of them? They’re like a crossing between kale and Brussel sprouts. Leafy and dark like kale, earthy and cutely small like sprouts. To be honest I was a bit at a loss how…
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Continue ReadingI love it when you find ways to use vegetables in a different way than you’re used to. I usually use celery as an ingredient to flavour sauces, stews and soups, but today I’m using it as a main ingredient and it’s super yummy! Full of flavour (duh) and if…
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Continue ReadingI was never a huge fan of tofu, but preparing it this way is just delicious! Coated in a pepper, salt and cornflour dusting and then deep fried in some oil, with a little dipping sauce, it’s great just like that! Even better is to add it to a saucy…
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Continue ReadingThe 3 cups in this dish refers to the main 3 ingredients to make the sauce: rice wine, soy sauce and sesame oil, all of which you need 1 cup each. That would be for a massive amount of chicken though. Nowadays most recipes are for 2 – 4 people…
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Continue ReadingIf there is one vegan dish you need to make it’s this one. I promise you, it’s insanely good. The soft, charred, luscious aubergine in that spicy, numbing Szechuan sauce is just ridiculous. Some toasted peanuts sprinkled over the top give a lovely crunch to the dish. I do always…
