Coat 400g chicken mini fillets with 2 tsp five-spice
powder. Sizzle in 1 tbsp oil for 3 mins until golden. Mix
2 tbsp soy sauce, 1 tbsp honey and 1 tbsp water. Add
½ bunch chopped spring onions and 100g bag spinach
to the pan. Cook for a few mins more until spinach wilts
and meat is cooked. Add soy mix, then heat through.
Sweet & sour mango pork
Heat a drizzle oil, then fry 500g pork strips and 200g
halved green beans until the meat is cooked and
golden, and the beans are just tender. Mix 4 heaped
tbsp mango chutney with 1 tbsp wine vinegar
and 1 tbsp water, then stir into the pork and beans,
bubbling briefly before serving with rice.
Sweet chilli salmon
Fry 2 salmon fillets in 2 tsp oil for 2 mins on each side.
Remove from pan, then fry florets from 1 small head
broccoli with 1 deseeded, sliced green pepper and
1 sliced red onion for 2 mins. Stir in 4 tbsp sweet chilli
sauce, a splash soy sauce and 3 x 150g packs straightto-
wok fine wheat noodles. Cook for a few mins
more, adding large flakes of salmon just before serving.
Ginger, beef & mushroom
Slice 4 thin steaks into strips, then marinate in 2 tbsp
soy sauce mixed with 1 tbsp water, 1 tsp oil and a
knob of freshly grated root ginger for at least 10 mins.
Lift from the marinade, reserving liquid. Fry steak in
1 tsp oil until coloured, then tip out. Fry 150g sliced
mushrooms for 2 mins, then add the marinade and
a 300g pack straight-to-wok udon noodles. Simmer
for 1 min. Return beef to the wok, toss well and serve.
Boil the dried egg noodles according to pack instructions, then drain.
Fry the lightly crushed black peppercorns in a little oil along with the red chilli, baby corn and bok choi leaves. Stir-fry for 1 min, add the raw peeled prawns, then fry until pink.
Add the noodles, a handful of beansprouts and heat through.