Stir-fry
How to make Ho Jiak’s signature char kway teow (plus three other cult noodle dishes)
The Sydney restaurant’s popular rice noodle dish is spicy, smoky and much darker than the usual CKT. Founder Junda Khoo shares his secrets.
- Junda Khoo
15-minute Singapore-style noodles with crispy prawns
Golden crunchy curry prawns on threads of silky, saucy vermicelli make this stir-fry an easy and delicious midweek meal.
- < 30 mins
- Jessica Brook
Adam Liaw’s stir-fried prawn, tomato and egg
Stir-fried tomatoes and eggs is arguably the national dish of China. Adding prawns is a very popular variation in Thai-Chinese cooking.
- < 30 mins
- Adam Liaw
Adam Liaw’s stir-fried beef and asparagus
When asparagus is in season, it’s one of the best stir-fry vegetables.
- < 30 mins
- Adam Liaw
Oyakodon (chicken and egg rice bowls)
These Japanese chicken and rice bowls are an adaptable and easy midweek dinner option.
- < 30 mins
- Julia Busuttil Nishimura
Adam Liaw’s stir-fried cabbage with turmeric
This is one of my favourite accompaniments for curries, mild enough to act as a palate cleanser but with just enough mustard and turmeric so that it holds its own in the company of stronger dishes.
- < 30 mins
- Adam Liaw
RecipeTin Eats’ honey-soy chicken stir-fry is the quick dish you’ll want on high rotation
Take everybody’s favourite oven-baked honey-soy chicken recipe, and turn it a midweek-friendly stir-fry, complete with vegies.
- < 30 mins
- Nagi Maehashi
Adam Liaw’s greens with preserved lemon
Don’t skimp on the olive oil when making this side dish as it helps to carry the fragrance of the preserved lemon.
- < 30 mins
- Adam Liaw
The 10-ingredient chicken stir-fry you’ll turn to again and again
This simple Thai stir-fry is about as easy as it gets.
- < 30 mins
- Adam Liaw
Ma po tofu-style salmon
This spin on the Sichuan classic swaps mince and tofu for salmon and mushrooms.
- < 30 mins
- Jessica Brook