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5 recipes tagged Chinese

Beef coated in cornflour and seared in batches in a pan hot enough to smoke, with the sauce going in only at the very end.

A brothy Sichuan-style soup thickened with a cornflour slurry and finished with vinegar and beaten egg off the heat, so both stay sharp.

1 hr 10 min

Serves 4

SoupsChinese

Cucumbers smashed rather than sliced so the torn faces grip a soy, vinegar and sesame dressing instead of shedding it.

Rice simmered in eight times its weight of stock until the grains collapse, into a savoury porridge finished in the bowl.

Yesterday's rice broken up cold and fried hard in a wide pan, so the grains stay separate and toast instead of steaming to paste.