Notes about Recipes in this book

• Wok-fried cauliflower with honey soy hoisin and pine nuts

  • Hannaha100 on November 30, 2020

    Book recommends with noodles, rice or on its own.

  • anniecc on June 17, 2024

    This was terrific, and really easy. I substituted spring onions for chives and served with rice, grilled tofu and greens.

• Spicy soy "mushroom" tofu

  • Hannaha100 on November 30, 2020

    Book recommends on veggie bibimbap or with plain rice and pickles.

• Hot and sour Chinese cabbage

  • Hannaha100 on November 30, 2020

    Book recommends with rice or thin wheat-flour noodles.

• Tofu, tomato, mushroom, and scallion scramble

  • Hannaha100 on November 30, 2020

    Book recommends serving with boiled rice. DH and I liked this. Easy and relatively healthy - 191 cals without rice. A bit of a breakfast for dinner vibe. Couple of small changes: used halved plum tomatoes and chestnut mushrooms because that's what we had in. Tofu was a slightly awkward amount. Tofoo blocks are 280g so that might be better than cauldron (~400g). M1 claimed she didn't like the tofu, even though she normally eats it (? Shaoxing wine or unfamiliar texture). She ate the other parts. M2 tried it but seemed fairly uninterested - she had already eaten at nursery though.

• Black bean Buddha's stir-fried mixed vegetables

  • Hannaha100 on November 30, 2020

    Can use a bag of mixed stir fry veg.

• Hoisin snow pea and cashew chow mein

  • monicahorridge on November 05, 2022

    Really simple but delicious. Fresh-tasting veg and good-quality five spice made all the difference. Will definitely make again.

• Vegetable chop suey

  • Hannaha100 on November 30, 2020

    Book recommends to serve with steamed jasmine rice or egg noodles.

• Honey miso broccoli and cauliflower

  • Hannaha100 on November 30, 2020

    Book recommends served with pumpkin seeds and brown rice.

  • Idril on February 12, 2025

    Served with the brown rice and pumpkin seeds lightly toasted, alongside a small salmon fillet for a full meal. Very nice, would probably make again. Quite a sweet sauce - maybe could balance this out by using a little less mirin than specified. But keep the honey for sure and use red miso for that savoury contrast.

• Chile bean tofu with enoki mushrooms and bok choy

  • TrishaCP on September 25, 2021

    This was fine tasting. I used shiitake since I couldn’t get enoki mushrooms and cut my bok choy in smaller pieces, as they were pretty large.

• Quick cauliflower, cabbage, tofu, and spinach casserole with glass noodles

  • Hannaha100 on February 19, 2021

    I can tell this one was good because DH took the leftovers into work instead of leaving them languishing in the fridge. Couple of minor swaps: rice noodles for mung bean noodles, fresh mushrooms for dried and onion for shallot. Delicious, healthy, satisfying. Recipe states you can use balsamic vinegar instead of Chinkiang. Boiled for a couple of minutes longer than stated to soften the cauliflower a little more.

• Bamboo shoot lo mein

  • Hannaha100 on November 30, 2020

    Broccoli can be used for choi sum. Can use any noodles.

• Vegetarian Thai eggplant tom yum rice noodle soup

  • Hannaha100 on November 30, 2020

    200g oyster mushrooms can be used for Thai aubergine. Can add assorted greens.

• Veggie dan dan mein

  • anniecc on April 11, 2023

    This was really tasty, but the quantities seemed a bit off for a recipe that claims to serve 2. I had way too much of the mince mixture, and the noodle quantity was also a lot for two.

• Spicy potato and egg stir-fry

  • Hannaha100 on November 30, 2020

    Can leave out the egg to make vegan.

• Asparagus, carrot, shiitake, and egg white congee

  • Hannaha100 on November 30, 2020

    Vegans can omit egg white and add smoked tofu.

• Taiwanese veggie dan zai noodles

  • Hannaha100 on November 30, 2020

    Spring onions can be used for Chines chives.

• Leek, shiitake, and bean sprouts on thin egg noodles

  • Astrid5555 on March 17, 2024

    Quick and easy weeknight dinner, family hit. Will go into regular rotation.

• Chinese black bean eggs and zucchini scramble

  • Hannaha100 on November 30, 2020

    Book recommends with avocado for breakfast/brunch.

• Oyster sauce scallops and snow peas

  • joneshayley on May 16, 2020

    Wonderful, fragrant and rich sauce, sweet scallops and fresh mangetout. Great as part of a Chinese spread.

• Three-cup chicken

  • lilham on March 28, 2021

    Bland and doesn’t taste like three cup chicken.

• Lemon chicken

  • JJ2018 on October 25, 2022

    This worked really well as a family meal - the children largely left the sauce but the chicken was really crisp and tasty. Husband and I really enjoyed the lemon sauce

• Cantonese-style sweet and sour pork

  • Caja on February 21, 2022

    Keep the liquid from the tinned pineapples, I drained mine, then realised I needed it later on

• Ground pork with string beans and soy sauce

  • FreyaBentos on January 03, 2021

    One of our faves. Char the beans in a dry pan before cooking to add more flavour

• Thai-style orange beef

  • FJT on June 20, 2021

    Really easy and very nice. Will definitely make again.

  • Rabates on March 10, 2026

    This was tasty but needed more orange…a measure of the juice would have been useful rather than just “a large orange”. Also if I made it again I would add less cornflour as there wasn’t a lot of sauce, it thickened really fast. It’s a quick and tasty cook though and with the rice noodles added as suggested it made for a yummy dinner. I added courgettes and green beans with the onions to increase the veg content aswell.