Singapore noodlesDon’t skip the step of drying the soaked noodles before adding them to the wok, or they’ll stick together. Add the bean sprouts, stir-fry for 20–30 seconds, then add the noodles and stir-fry for a minute. Steamed hake with chilli bean, garlic and ginger oilSteaming is the classic Chinese way to maintain the natural texture of fish. Remove the plate from the wok, spoon over the ginger oil to coat the fish well and serve at once. Jeremy Pang runs School of Wok, London WC2, and is a presenter on BBC1’s Ready Steady Cook, now on iPlayer.

Source: The Guardian May 08, 2021 06:01 UTC