In a pan, add some oil and stir fry the ginger, garlic, coriander leaves and green chilies for about two minutes. Let it boil, reduce the heat and add the cornflour mixed with water and stir ...

Champong is a Korean-Chinese dish that, in the United States, is known as chow ma mian. Champon, the Japanese version, uses little to no spice and the broth is milky, but it has a lot more cabbage ...

Chow mein, a classic Chinese staple and takeout favorite ... There are many ways to add protein to this soup. If you want to keep it vegetarian, tofu is easy to add. Just cube super-firm or ...

Chinese home cooks pressed for time often round ... you can also use them as the base for another dish. For this soup, buy half a roast duck from the siu mei shop (or your local supplier), but ...

this soup is packed with goodness and is ideal for a light lunch or as a first course. Pour the stock into a large saucepan and bring to the boil. Add the ginger, chilli, spring onions, Chinese ...

Pureed broccoli-fennel soup was inspired by one that Gino Angelini makes and serves year-round at Osteria Angelini. He combines broccoli with another vegetable — asparagus in the spring ...

Use up leftover root vegetables in this spiced, creamy soup. Dr Rupy’s mulligatawny recipe can be served chunky or smooth. Each serving provides 466 kcal, 14g protein, 43g carbohydrate (of which ...