bok choi

Whatever you do, don’t cut your noodles – they represent long life!

Gingery shiitake noodles

pack medium dried egg noodle

sesame oil

tbsp groundnut oil

fresh root ginger

fresh shiitake mushroom

spring onions

tbsp good-quality oyster sauce

tbsp light soy sauce

Cook the noodles according to pack instructions, then toss with a little sesame oil to stop them sticking.

Heat a wok over a high heat, then add the groundnut oil. Once it’s smoking, add the ginger, stir-fry for a couple of secs, then add the mushrooms with a splash of water to create steam, and cook for 1 min. Toss through the cooked noodles for 2 mins until hot, then add the spring onions, oyster and soy sauces, and a dash more sesame oil.

Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours

Chinese-style braised beef one-pot

olive oil

garlic cloves, thinly sliced

good thumb-size piece fresh root ginger,

spring onions, sliced

red chilli, deseeded and thinly sliced

½kg braising beef,

tbsp plain flour, well seasoned

tsp Chinese five-spice powder

star anise (optional)

sugar

Chinese cooking wine or dry sherry

tbsp dark soy sauce,

beef stock

Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.

Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.

Pour in the soy and stock (it won’t cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.

Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.

This healthy udon noodle soup combines heady “umami” Japanese flavours with fresh veg and springy, chewy noodles. You can find most of the ingredients in an Asian supermarket.

Udon noodle soup

kombu seaweed

dashi powder

ginger,

tbsp white miso paste

caster sugar

mirin

tofu,

vegetable oil

garlic clove,

shiitake mushrooms, sliced

bok choi, sliced

75 grams/2½oz kale, shredded

courgette,

grams/2¾oz sugar snap peas

tbsp Japanese soy sauce

grams/2½oz mushrooms,

spring onions, finely sliced

tsp shichimi pepper

sesame seeds

x 150 grams/5 ounces packet udon rice noodles

This soy and sesame-flavoured bok choi makes a great accompaniment to any Asian-inspired dish. Try serving with <a href="http://www.bbc.co.uk/food/recipes/honey_and_soy-glazed_26258">honey and soy glazed trout</a>

Top 4 bok choi recipes from across the web

The most viewed bok choi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Gingery shiitake noodles

Chinese-style braised beef one-pot

Udon noodle soup

Top 4 bok choi recipes from across the web

The most viewed bok choi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gingery shiitake noodles

Chinese-style braised beef one-pot

Udon noodle soup

The most viewed bok choi recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine