Contents

Introduction

Menu Planner

Budget Chop Suey, Stir-Fries & Fried Rice

Eggs-citing on a Budget

Fast, Fresh, Flavourful Noodles

Entertaining, Sharing & Leftover Meals

Easy Freezy

Easy Salads, Pickles & Sides

Serving Sauces

Glossary

Index

Acknowledgements

How to Use This Ebook

Select one of the chapters from the main contents list and you will be taken to a list of all the recipes covered in that chapter.

Alternatively, jump to the index to browse recipes by ingredient.

Look out for linked text (which is in blue) throughout the ebook that you can select to help you navigate between related recipes.

You can double tap images and tables to increase their size. To return to the original view, just tap the cross in the top left-hand corner of the screen.

Introduction

As I write this book, the cost of living crisis is at an all-time high. Never before has the cost of energy and food been this astronomical. Speedy, nutritious meals on a budget have become a necessity and I hope this book will help you to achieve that. Despite the dark clouds circulating the economy, I hope this book will blow away some of the blues, so that you find joy and comfort in these recipes. I hope that you will glean new ideas and tips, whether you are a meat lover or veggie, I hope there is something here for you and your loved ones. Lots of love, Ching xx

Pared-Down Pantry

It is certainly true that Asian cooking has always been rather economical: a small dash and splash here and there using store-cupboard ingredients allow you to create maximum flavours at minimum cost. However, with the increasing need to curb spending on those non-essentials, I’ve designed this book in such a way that with an investment of around £50 or less you can build your pared-down pantry, which will allow you to use these store-cupboard necessities time and time again, so you can focus on buying fresh and sometimes canned ingredients. You can build up the pantry as you go – concentrate on a handful of essentials from the recipes that interest or excite you, then keep adding to your pantry and repertoire as you work your way through the book.

A Note of Advice

Not all sauces are created equal, as some have been fermented for longer, some have less or more sodium. Find sauces that are rich in umami so you need even less of each condiment for maximum flavour. These are my pared-down Asian pantry ingredients:

Store-cupboard

Low-sodium light soy sauce or tamari

Dark soy sauce

Shaohsing rice wine or mirin

Hoisin sauce

Oyster sauce or vegetarian mushroom sauce

Chilli bean sauce

Black bean sauce

Toasted sesame oil

Clear rice vinegar

Miso sauce

Fresh flavourings

Garlic

Ginger

Chillies

Coriander

Spring onions

Red onions or shallots

White onions

For cooking

Rapeseed oil or coconut oil

Western store-cupboard

Olive oil

Honey, golden syrup or sugar

Vegetable bouillon powder

Salt

Ground black pepper

Ground white pepper

Peanut butter

Spices

Chinese five spice

Dried chilli flakes

Ground cumin

Fennel seeds

Sichuan peppercorns

Rice

Jasmine rice, brown or basmati rice

Noodles

Udon noodles

Ramen noodles

Egg noodles

Vermicelli rice noodles

Wonton skins or dumpling skins

Nuts and seeds

Black sesame seeds

White sesame seeds

Cashew nuts

Walnuts

Almonds

Note If you are gluten intolerant use gluten-free options or substitutes where possible

No Deep-Frying

The foundation of Chinese and Asian cooking relies on the trusted wok and the main style of cooking is stir-fried, which in itself is a very economical way of cooking. Cooking very quickly over a concentrated high heat using the smallest amount of fuel will save you more money than using the oven for slow cooking. Of course, cooking is about variety and so if you cook predominantly stir-fries, then the ‘Budget Chop Suey, Stir-Fries & Fried Rice’ chapter in particular will help you to combine ingredients. Most of the recipes in this book do not involve deep-frying, to reduce both fuel usage and cooking oil. The only exception is the Shanghainese Lionhead Pork Meatball Noodle Soup recipe. Deep-frying is not particularly healthy, so it is best to avoid it entirely if you can and stick to stir-frying, steaming, boiling or oven cooking – in that order.

Roasting

Roasting is an easy way to cook for a large crowd and I have included some dishes that require the use of the oven, but you could also use an air fryer if you have one. My advice is to just use what you have, rather than spending on further equipment. To make the most of the heat and space in the oven, plan ahead and roast some extra food, for example some extra chicken thighs or char siu (Chinese roast pork), on another shelf at the same time. This way you get the most out of the space in the oven, and you can repurpose the extra food to use the next day. Planning is key and goes hand in hand with budgeting meals.

Easy Freeze-able Options

The ‘Easy Freezy’ chapter looks at making your own dumplings, wontons, siu mai, fish balls, prawn balls and meatballs, which you can freeze and then cook from frozen. Plus I always have some frozen seafood like squid, prawns and mussels as well as frozen peas, which are super handy for making fried rice, wontons and dumplings. Frozen ramen noodles, bao buns and, of course, not forgetting fried tofu are also often in my freezer for those emergency suppers. I love buying from alternative stores and not just from the supermarket, but larger Chinese supermarkets tend to buy in bulk and so are often cheaper; check them out if you are after something like a large sack of rice, bundles of noodles or frozen seafood.

Minimal Equipment

Most of the recipes in this book rely on a good, flat-bottom wok – it could be seasoned carbon steel or unseasoned carbon steel. These days my go-tos are my trusted Lotus wok together with my John Lewis stainless steel wok: they’re low maintenance and reliable – like good old friends. But don’t go spending on a shiny new one, just use whatever you have. And if you don’t have a wok, a pan will do.

For cutting I mostly use my Chinese cleaver or chef’s all-purpose knife, plus a chopping board and a bamboo steamer that sits on my wok – a stainless-steel steaming rack that fits on the wok also works great. I find a garlic press handy, for speed and to save on chopping; a microplane or grater for ginger; plus a good food processor to make fish balls or meatballs, which is incredibly efficient. All these help to make meal prep effortless. A specific non-stick crêpe pan will help to make the Taiwanese Lun Piah pancake, but that is probably the exception. Of course, some pots and pans are a must; again, use what you have without the need to buy any new or expensive equipment.

Cook’s Notes

Before you ‘wok on’, there are just a few cook’s notes I would love to share with you.

Shop Wise

Substitute where you can. This book is designed for all, whether you are a meat lover or plant based, and Asian cuisine lends itself to flexitarian diets. It’s pretty easy to swap out ingredients, so where possible, I have suggested substitutes. I want you to make these recipes your own, so if a dish calls for cauliflower but you only have broccoli, use that instead. Everything is interchangeable.

Aside from a handful of specific Asian ingredients, all the ingredients used in this book can be found in mainstream supermarkets, and you may add them to your shopping basket on a weekly basis anyway, so it should be effortlessly easy. If you shop at a farmers’ market, or are trying to grow your own foods, then having access to seasonal produce is even better for interchanging ingredients. Plus you can come up with various creative options, which is always satisfying when they work, keeping cooking fun.

Go Nuts

I use a handful of types of seeds and nuts in this book. From black sesame seeds and white sesame seeds, to cashew nuts, almonds and walnuts, they all add texture and nutrition and give a satisfying fuller feeling to the meals. I buy unsalted nuts and seeds in bulk and roast the nuts in the oven for 6 minutes at 180ºC (350ºF), Gas Mark 4. You can store them in jars (cool the nuts first) and they are so handy to pop into your dishes. It really pays to shop around, as there are various health food stores and local Asian superstores where buying in bulk is more economical.

Fruit Platter for Dessert

The Asian dessert is usually a plate of fresh fruit at the end of the meal, perhaps some slices of apple, chunks of pineapple or orange segments (usually served at Chinese restaurants). Eating in this way helps digestion, is better for overall health and since the whole fruit is eaten (not juiced), you get the fibre. Plus it won’t spike your blood sugar, since it’s eaten at the end of the meal. Eating too many sugar-laden desserts doesn’t help anyone; they contain empty calories and have very little nutritional benefits, which are especially important when you are trying to eat healthy. But by cutting them out, you’re saving money as well as your health. Of course no one is a saint, so the occasional treat is fine, just try to prioritize fruit over sugary desserts most of the time to maintain this healthy habit.

Menu Planner

Two-Meal Wonders

Similar ingredients for consecutive meals.

Spicy Cumin Lamb

Spicy Cumin Lamb & Pea Fried Rice

Roast Chilli Chicken

Roast Chicken Fried Rice

Honey Soy Chicken x Mangetout x Walnuts

Chicken Pad Thai with Crunchy Veggie Noodles

Saucy Oyster Sauce Beef & Broccoli Chow Mein

Japanese Teriyaki Beef Udon Noodle Stir-Fry

Bang Bang Chicken Peanut Noodles

Spicy Peanut Noodles

Buddha’s Chow Mein

Spicy Mushroom Egg Noodles

Shanghainese-Style Mini ‘Cloud’ Wonton Noodle Soup

Chicken & Sweetcorn Egg-Drop Wonton Skin Soup

Egg & Tomato Spring Onion Scramble

Cantonese-Style Ham & Egg Fried Rice

A Little Goes a Long Way

Using diced meat, offcuts or leftover ingredients.

Soy Minced Pork x Carrot x Courgette

Bacon x French Beans x Peanuts

Ham x Peas x Spring Onion

Oyster Sauce Beef x Red Onion x Beansprouts

Sichuan Pork x Cucumber x Chilli Sauce

Macanese Minchi Hash

Hakka Pork Mee

Chinese-Style Oyster Sauce Beef Egg Omelette

Pan-Fried Chicken & Prawn Potsticker Dumplings

Pork & Prawn, Mushroom & Bamboo Shoot Siu Mai

Sesame Fishy Pork Squid ‘Balls’

Prawns x Water Chestnuts x Onion x Peanuts

Mapo Tofu, Mushrooms, Peas & Bamboo Shoots

Yusiang Aubergine with French Beans

On a Budget

Fried rice makes all things nice.

Sweet Soy Smoked Tofu x Chickpea Fried Rice

Five Spice Lardons x Red Cabbage Fried Rice

Prawn x Edamame Fried Rice

Smoked Tofu x Tenderstem broccoli Fried Rice

Cantonese-Style Ham & Egg Fried Rice

Sweet Soy Chicken x Bamboo Shoot, Sweetcorn & Peanut Fried Rice

Char Siu Pork Ribs with Egg Fried Rice

Hoisin Roast Duck Spring Onion Fried Rice

Spicy Cumin Lamb & Pea fried rice

Three’s Good Company

Making one dish into multiple dishes.

Soy Butter Roast Chicken

Leftover Soy Butter Chicken Fried Lettuce with Hazelnuts

Leftover Soy Butter Chicken Spring Onion Chow Mein

Sticky Char Siu Roast Pork Crispy Noodles with Hot & Sour Soy Sauce

Char Siu Pork Ribs with Egg Fried Rice

Char Siu Pork Spring Onion Noodles

Hoisin Roast Duck Legs

Hoisin Roast Duck Noodles

Roast Duck Spring Onion Fried Rice

Soy Butter Lamb Chops

Spicy Cumin Lamb

Spicy Cumin Lamb & Pea Fried Rice

Roast Hoisin Chicken Wings

Roast Chilli Chicken

Roast Chicken Fried Rice

Next Day Rainbow Chicken Bone Broth with Shiitake Mushroom Noodles

Chilli Beef Brisket

Chilli Beef Brisket Noodles

Chilli Beef Brisket Baos

Chilli Bean Beef Pasta

Three Cup Tofu

Kung Pao Tofu

Black Bean Tofu & Baby Pak Choi

Veggie and Plant Based

Sweet Soy Smoked Tofu x Chickpea Fried Rice

Smoked Tofu x Veggie Stir-Fry x Cashew Nuts

Smoked Tofu x Tenderstem broccoli Fried Rice

Egg & Tomato Spring Onion Scramble

Fold Over Chinese-Style Stuffed Egg Omelette

Scotch Egg Miso Mushroom Ramen

Taiwanese Cold Egg Noodle Salad ‘Liang Mein’

Taiwanese Lun Piah or Run Bing

Hoisin Cauliflower Noodles

Buddha’s Chow Mein

Simple Singapore Noodles

Spicy Peanut Noodles

Soy Braised Sweet Potato & Chickpea Ramen

Three Cup Tofu

Kung Pao Tofu

Black Bean Tofu & Baby Pak Choi

Shiitake Mushroom Stir-Fry on Steamed Tofu

Mapo Tofu, Mushrooms, Peas & Bamboo Shoots

Yusiang Aubergine with French Beans

Vegan Smoked Tofu Dumplings in a Savoury Broth

Easy Garlic or Ginger Pak Choy

Sesame Slaw

Miso Mangetout and Sugar Snap Peas

French Beans in Garlic Rice Vinegar Dressing

Radish, Cucumber & Cherry Tomato Quick ‘Pickle’

Cauliflower, Pickled Ginger & Edamame Quick ‘Pickle’

Sweetheart Cabbage with Sweetcorn & Chilli

Smacked Garlic Cucumber Salad