Egg-free Chinese family dinners

Ingredients

• chicken breast — 500g
• stir-fry vegetables — 500g
• soy sauce — 3 tbsp
• garlic — 2 cloves
• ginger — 1 knob
• rice — 2 cups

Method

1. Cook rice.
2. Stir-fry chicken until golden.
3. Add veg, garlic, ginger, soy.
4. Serve over rice.

Ingredients

• chicken breast — 500g
• peanuts — 1/3 cup
• capsicum — 1
• soy sauce — 3 tbsp
• garlic — 2 cloves
• rice — 2 cups

Method

1. Cube chicken, stir-fry until browned.
2. Add capsicum and garlic, stir-fry 2 min.
3. Add soy sauce and peanuts, toss to coat.
4. Cook rice, serve chicken over the top.

Ingredients

• steak — 600g sliced
• cornflour — 1/3 cup
• soy sauce — 1/3 cup
• brown sugar — 3 tbsp
• garlic — 2 cloves
• spring onion — 4
• rice — 2 cups

Method

1. Toss beef strips in cornflour.
2. Shallow-fry beef in batches until crisp, set aside.
3. Simmer soy sauce, sugar and garlic in the pan until syrupy.
4. Toss beef back through the sauce with spring onion.
5. Cook rice, serve beef over the top.

Ingredients

• pork mince — 500g
• iceberg lettuce — 1
• water chestnuts — 227g tin
• hoisin sauce — 3 tbsp
• spring onion — 3
• rice — 1 cup

Method

1. Fry mince, add chestnuts and hoisin.
2. Spoon into lettuce cups.
3. Rice on the side.

Ingredients

• pork shoulder — 500g cubed
• cornflour — 1/2 cup
• pineapple pieces — 225g tin
• capsicum — 1
• tomato sauce — 1/3 cup
• white vinegar — 2 tbsp
• rice — 2 cups

Method

1. Toss pork in cornflour, shallow-fry in batches until golden and cooked through.
2. Whisk pineapple juice (reserved from the tin), tomato sauce, vinegar and a little sugar for the sauce.
3. Stir-fry capsicum briefly.
4. Add sauce and pineapple pieces, simmer until glossy and thickened.
5. Toss pork through the sauce.
6. Cook rice, serve alongside.

Ingredients

• pork mince — 400g
• dumpling wrappers — 30
• spring onion — 4
• ginger — 1 knob
• chicken stock — 1.5L
• soy sauce — 2 tbsp
• bok choy — 2

Method

1. Mix pork mince with finely chopped spring onion, ginger and a splash of soy sauce.
2. Place a small spoonful of filling in the centre of each wrapper.
3. Wet edges and fold into parcels, pressing out any air.
4. Bring stock to a simmer with remaining soy sauce.
5. Cook wontons in batches in the simmering stock until they float and are cooked through, about 4-5 min.
6. Add bok choy in the last 2 min.
7. Ladle broth, wontons and bok choy into bowls to serve.