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I love Chinese food and make no secret that it is my favourite meal when eating out, but have you ever tried to cook some at home? I have picked some easy recipes that you don’t even need a wok for or any special equipment. Even if you have never cooked Chinese food, why not give it a try? Most of the ingredients you need can be bought in any supermarket, including things like oyster sauce and Chinese rice wine and are very tasty. Mind you, before the shops sold Chinese items, I used to go and buy mine from my local Chinese restaurant!   

Buen Apetito

Special Fried Rice

225g long grain rice

1 clove garlic

150g broccoli florets

2 carrots

100g baby sweetcorn

2tbsp vegetable oil

50g frozen peas

50g bean sprouts

2-3tbsp light soy sauce

Cook the rice in a pan of boiling water for 8 minutes. Drain well and spread out on a large plate to stop the rice sticking together. Peel and crush garlic. Peel the carrots and chop into sticks and cut the broccoli into small florets. Heat the oil in a wok or large frying pan and add the carrots and garlic for 2 minutes. Add the broccoli, peas, sweetcorn and bean sprouts and stir fry for a further 2 minutes. Add the rice and soy sauce and stir fry for a further 2 minutes and serve.

Fried Chicken Noodles

50g cashew nuts

1tbsp coriander seeds

1tbsp cumin seeds

2tsp chilli powder

4tbsp groundnut oil

400ml canned coconut milk

Chicken pieces for 4 people diced

150g rice noodles (fresh or dried)

1 red and 1 green chilli

1 bunch spring onions

3 tomatoes

100g tofu

Salt and pepper

Put the cashew nuts, coriander seeds, cumin and chilli powder in a food processor and blend until ground. Heat half the oil in a frying pan and fry the mixture for 1 minute. Stir in the coconut milk, bring to the boil and simmer for 6 minutes. Place the rice noodles in a bowl, cover with boiling water and leave to stand for 2-3 minutes. De-seed the chillis and chop, drain the tofu and chop, slice the spring onion and roughly chop the tomatoes. Heat the remaining oil in a wok or frying pan and stir-fry the chicken for 5 minutes. Add the chillis and spring onions for 2 minutes and add the tomatoes, tofu, the drained noodles and the coconut mixture and cook for a further 2 minutes. Add coriander and serve immediately

Spicy Prawn Cocktail

Bunch fresh parsley

2 celery sticks

½ bunch of spring onions

400g cooked peeled prawns


1 lemon

4tbsp olive oil

3-4 drops of Tabasco sauce

Salt and pepper

Trim the onions and celery and finely slice. Rinse the prawns and pat dry with kitchen towel. Place in a bowl and add the chopped parsley, spring onions and celery and mix together. Squeeze the lemon and finely grate the rid into a small bowl. Add the olive oil and 3-4 drops of Tabasco sauce then season well. Using a fork, whisk the dressing thoroughly then pour the dressing over the prawn mixture and lightly toss. Serve immediately.

Chilli Tuna Balls

1 onion

2 cloves garlic

1 red pepper

1 green chilli

1tbsp olive oil

185g can tuna or cooked fresh tuna

75g breadcrumbs

1 egg yolk

1 lemon

Salt and pepper

4-6tbsp plain flour

Peel and chop the onion and garlic. De-seed and chop the pepper and chilli. Fry the chopped vegetables in olive oil for 5 minutes or until soft. Drain the tuna and flake into a bowl. Add vegetables and mix in the breadcrumbs. Stir in the egg yolk into the mixture. Grate and then squeeze the lemon into the mixture. Season and divide into balls. Coat each ball with flour. Heat oil and cook for 10 minutes or until golden brown.

Chinese Belly Pork

1.5kg belly pork

2tbsp salt

2tbsp soy sauce

2tsp Chinese spices

For the sauce

3tbsp soy sauce

3tbsp dry sherry

1tbsp dark brown sugar

2cm pieces root ginger

Rub the salt into the pork and leave to dry for 45mins. Wipe the salt off the pork, score the skin in crisis cross lattice. Rub the soy sauce and Chinese spices into the pork and set aside to marinate. Heat the sauce ingredients together until sugar dissolves and take off and allow to cool. Cook the pork and serve by dipping in sauce.

Egg Fried Rice

225g long grain rice

1 clove garlic

2 eggs

2tbsp sunflower oil

2tbsp light soy sauce

Cook the rice in a large saucepan of boiling salted water for 10 minutes. Drain, rinse with boiling water, then drain again and set aside. Beat the eggs and set aside. Heat oil in a non-stick wok or large frying pan. Crush garlic and stir-fry for 1 minute, add rice and cook for a further minute. Pour in eggs and stir fry for about 2 minutes or until eggs are almost set. Add Soy sauce to taste and salt and pepper. Serve while hot.