Ditch the takeaways and make your own healthier version at home. These no-fuss recipes from Chinese chef Kwoklyn Wan’s latest cookbook can be whipped up with just five key ingredients and some basic store-cupboard essentials.
Lo mein is cooked ever so slightly differently to chow mein, which is stir-fried until the noodles are crispy; whereas lo mein is stir-fried with a sauce so they remain soft.
Sriracha is a delicious sauce originating from Thailand and works well with vegetables and noodles.
We’ve all heard of and probably tasted the American-style buffalo wing, smothered in its rich, spicy and very tangy sauce.
Well, these Chinese-style wings deliver just as much mouthwatering action – they’re crispy and juicy with a spicy tang thanks to the fermented chilli beans. Set your taste buds on high alert because there’s going to be a lot going on with each bite.
The Chinese learnt thousands of years ago that when you marinate meat, it not only imparts it with flavour but also tenderises it.
These pork chops are marinated in an aromatic sweet sauce. Once cooked, they remain juicy with the unmistakable flavours of Cantonese roast meat.
Mum and Dad bought the Panda Restaurant (in Leicester in England) in the mid-’80s. I was 11 years old and worked as a pot washer in the kitchen before moving on to the range and starting my training as a chef.
It’s strange how some memories remain so clear, like my fondness for the smell of this dish. I think it’s the amazing combination of garlic and butter being cooked together that always tickled my nose and made my mouth water.
This dish is served in the finest of Cantonese restaurants worldwide.
These delectable noodles are fried until crispy then smothered in a sumptuous, aromatic gravy with meat and vegetables.
In my experience, every Chinese restaurant serves this dish and here’s why: juicy sweet apples are coated in a crisp doughnut batter then smothered in molten sugar and toasted sesame seeds.
It’s no wonder really that this dish is a firm favourite.
THIS IS AN EDITED EXTRACT FROM CHINESE TAKEAWAY IN 5 BY KWOKLYN WAN. PUBLISHED BY JONATHAN BALL PUBLISHERS. PHOTOGRAPHY: SAM FOLAN. RETAIL PRICE: R310. PRICE CORRECT AT THE TIME OF GOING TO PRINT AND SUBJECT TO CHANGE WITHOUT NOTICE.