SPICES FOR STIR FRY RECIPES

Steps:

• 1 Combine soy sauce, hoisin sauce, lime juice and chilli in a small bowl. Set aside. Cook noodles following the packet instructions. Drain. Set aside.
• 2 Lightly spray a large wok with olive oil and set over high heat. Add egg and tilt wok to cover base to make a thin omelette. Cook for 1 minute, or until just set. Remove omelette from pan, roll up and slice. Repeat to make the two omelettes.
• 3 Lightly spray wok with a little more oil. Stir-fry the onion for 2 minutes, or until light golden. Add the ginger and garlic, and stir-fry for 30 seconds, or until fragrant. Add capsicum, sugar snaps and gai larn, and stir-fry 2 minutes, or until almost tender.
• 4 Add the reserved noodles and sauces to wok, and stir-fry for 1–2 minutes, or until heated through. Serve hokkien noodles immediately, topped with the omelette and extra sliced chilli.

Steps:

• 1. Peel and finely slice the shallots, garlic and ginger. Trim and finely slice the chilli. Cut the fish into chunks.
  2. Heat a lug of groundnut oil in a large pan, add the mustard seeds and curry leaves and cook until the seeds start to pop.
  3. Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, or until softened.
  4. Mix the chilli powder and turmeric together with a splash of water, and stir into the pan. Fry for 1 minute, then add the fish, coconut milk and tomatoes.
  5. Season, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced.
  6. Pick, chop and scatter over the coriander leaves. Delicious served with basmati rice and warm naan bread.