Here are three easy dishes that will work effectively collectively as a fast, wholesome meal, and the whole thing may simply be accomplished in lower than half-hour, as long as you’re organised. Be certain to begin with the preparation: get all of the components for the noodles and the cabbage prepared, then get to work on the fish: as soon as it’s been placed on to steam, stir-fry the Singapore noodles, give the wok a bit of clear, then end off with the cabbage. It's possible you'll be stunned how simple it's to cook dinner three dishes so rapidly.
Don’t skip the step of drying the soaked noodles earlier than including them to the wok, or they’ll stick collectively.
Prep 5-10 min
Prepare dinner 8 min
100g rice vermicelli
6 giant uncooked prawns
½ onion, finely sliced
½ crimson pepper, finely sliced
1 handful bean sprouts
1 spring onion, finely sliced
1 tbsp vegetable oil
1 tsp curry powder
½ tsp chilli powder
½ chook’s eye chilli, finely chopped
¼ tsp salt
1 tbsp gentle soy sauce
½ tsp darkish soy sauce
1 tsp sesame oil
Soak the noodles in scorching water for 3 minutes, drain and depart to dry on a clear tea towel.
In the meantime, put the prawns, spices and sauce components in three separate small bowls. Now construct what I name a wok clock, which is only a spherical plate on which you set out the ready components. Put the egg at 12 o’clock, then organize the onion, pepper, prawns, bean sprouts, noodles, spice and sauce bowls so as clockwise across the plate, and end with the sliced spring onion.
Put a wok over a excessive warmth, add the oil and warmth till smoking. Crack within the egg, fastidiously fold over the egg white with a spatula in order to not burn it, then break the yolk and use the spatula to chop the egg into items.
Push the egg to 1 facet of the pan to permit house for the veg and, as soon as it’s smoking scorching once more, add the sliced onion and crimson pepper and stir-fry for a minute. Add the prawns and stir-fry for 30–60 seconds, till evenly browned. Add the bean sprouts, stir-fry for 20–30 seconds, then add the noodles and stir-fry for a minute. Tip within the contents of the spice combine and sauce bowls and cook dinner, nonetheless stirring, till the noodles have dried out a bit of and are simply beginning to stick barely to the underside of the wok. Scatter over the spring onion and serve.
Flash-fried sweetheart cabbage with dried chilli and sweetened soy
This works as a vegan primary meal in itself when served with steamed jasmine rice on the facet.
Prep 5 min
Prepare dinner 6 min
5–10 giant dried crimson chillies
3 garlic cloves, peeled and finely sliced
1 medium ripe tomato, reduce into eight wedges
1 sweetheart cabbage (300-400g), reduce into largish chunks (in case your cabbage is on the bigger facet, it's possible you'll favor to make use of solely half of it)
1–2 tbsp vegetable oil
For the sauce
2 tbsp rice wine
1 tbsp Chinkiang black rice vinegar, or rice vinegar or perhaps a skinny balsamic vinegar
1 tbsp gentle soy sauce
½ tbsp sugar
¼ tsp darkish soy sauce
½ tsp salt
Mix the sauce components in a small bowl, then construct your wok clock (see earlier recipe) as follows: put the chillies at 12 o’clock on the plate, then organize the garlic, tomatoes, cabbage and, lastly, the sauce bowl clockwise so as across the plate.
Warmth a tablespoon of oil in a wok set over a excessive warmth till smoking scorching, add the dried chillies and garlic, and stir-fry for 30 seconds. Add the tomato, cabbage and a bit of extra oil, if want be, and stir-fry for a minute extra, nonetheless on a excessive warmth. Pour within the sauce, deliver to a vigorous boil, stir-fry for 2 to 3 minutes, then serve.
Steamed hake with chilli bean, garlic and ginger oil
Steaming is the traditional Chinese language solution to preserve the pure texture of fish. Don’t be petrified of cooking the fish for such a short while, as a result of it’s much better barely under- than over-cooked, and the residual warmth will proceed to cook dinner the fish even after you’ve taken it off the hob. (That stated, we often steam fish complete, which takes a bit of, however not a lot, longer.)
Prep 5 min
Prepare dinner 12 min
1 x 200-250g hake fillet (or similar-sized, sustainably sourced white fish fillet), descaled
For the chilli bean, garlic and ginger oil
2 garlic cloves, peeled and minced
2 thumb-sized items contemporary ginger, peeled and minced
1 spring onion, trimmed and finely diced
½ tbsp chilli bean sauce – I like Lee Kum Kee, which is extensively accessible on the world meals aisle of supermarkets
¼ tsp salt
¼ tsp sugar
¾ tbsp vegetable oil
Put all of the components for the chilli ginger oil aside from the vegetable oil in a heatproof bowl. Warmth the oil in a wok till smoking, pour over the combo from the bowl – it ought to sizzle – stir to mix, then tip right into a bowl and put aside.
Put the fish fillet on an acceptable plate for steaming. Put a steam stand within the wok and fill the pan with sufficient boiling water to return no less than a 3rd to midway up the edges. Place the fish plate on the stand, cowl the wok with a lid and depart to steam for eight to 10 minutes, till the fish is cooked. To check whether or not it’s accomplished, poke a toothpick into the thickest a part of the fillet: if it goes via with none wrestle, the fish is prepared.
Take away the plate from the wok, spoon over the ginger oil to coat the fish effectively and serve directly.