Ingredients

• 250g broccoli, thin-stemmed if you like, cut into even-sized florets
• 2 balls stem ginger, finely chopped, plus 2 tbsp syrup from the jar
• 3 tbsp low-salt soy sauce
• 1 garlic clove, crushed
• 1 red chilli, a little thinly sliced, the rest deseeded and finely chopped
• 2 tsp sesame seeds
• ½ tbsp sesame oil
• 200g raw king prawns
• 100g beansprouts
• Cooked rice or noodles, to serve

Method

1. Heat a pan of water until boiling. Tip in the broccoli and cook for just 1 min – it should still have a good crunch. Meanwhile, mix the stem ginger and syrup, soy sauce, garlic and finely chopped chilli.
2. Toast the sesame seeds in a dry wok or large frying pan. When they’re nicely browned, turn up the heat and add the oil, prawns and cooked broccoli. Stir-fry for a few mins until the prawns turn pink. Pour over the ginger sauce, then tip in the beansprouts. Cook for 30 seconds, or until the beansprouts are heated thoroughly, adding a splash more soy or ginger syrup, if you like. Scatter with the sliced chilli and serve over rice or noodles (calories not included).

Ingredients

For the sauce:

• 400g can black beans, drained and rinsed
• 75g dark brown soft sugar
• 3 garlic cloves
• 2 tbsp soy sauce
• 1 tsp Chinese five-spice powder
• 2 tbsp rice vinegar
• 1 tbsp smooth peanut butter
• 1 red chilli, finely chopped

For the stir-fry:

• 350g marinated seitan pieces
• 1 tbsp cornflour
• 2–3 tbsp vegetable oil
• 1 red pepper, sliced
• 300g pak choi, chopped
• 2 spring onions, sliced
• Cooked rice noodles or rice, to serve

Method

1. Start by making the sauce, tip half the beans into the bowl of a food processor with the rest of the ingredients and add 50ml water. Season, then blend until smooth. Pour into a saucepan and heat gently for about 5 mins or until thick and glossy.
2. Drain the seitan and pat dry with kitchen paper. Toss the seitan pieces in a bowl with the cornflour and set aside. Heat your wok to a high temperature, add a little oil, then the seitan – you might need to do this in batches. Stir-fry for around 5 mins until golden brown at the edges. Remove the seitan from the wok using a slotted spoon and set aside on a plate.
3. If the wok is dry at this stage, add 1 tsp vegetable oil. Throw in the chopped peppers, the rest of the beans, pak choi and spring onion. Cook for 3-4 mins, then return the seitan to the pan, stir in the sauce and bring to the boil for 1 min. Serve with cooked rice or noodles (calories not included).

Ingredients

• 1 tbsp groundnut oil
• 2 skinless duck breasts (250g), sliced
• 4 pak choi, quartered 

• 1 onion, sliced
• 1 carrot, peeled, halved lengthways and finely sliced
• 1 celery stick, finely sliced
• 2 tsp sherry vinegar or rice vinegar
• Pinch of Chinese five-spice
• 3 tbsp hoisin sauce
• 1 tbsp cornflour
• 3 spring onions, shredded
• 400g cooked rice or egg noodles
• 1 lime, cut into wedges

Method

1. Heat a wok or a large frying pan over a high heat. Drizzle in 1/2 tbsp of the oil and stir-fry the duck for 5 mins until cooked through and golden. Set aside on a plate. Heat the remaining 1/2 tbsp oil and add the pak choi, onion, carrot and celery. Fry for another 5 mins until golden but still crunchy.
2. Mix the vinegar, five-spice, hoisin, 6 tbsp water, and cornflour together in a small bowl. Add to the wok with the veg along with the cooked duck. Stir well and simmer for 2-3 mins until the sauce thickens and coats the veg. Scatter with the spring onions and serve with noodles or rice (calories not included) and the lemon wedges for squeezing over.

Ingredients

• 1 lemongrass stick, outer husk removed, finely chopped (see tip, below)
• 15g ginger, peeled and grated
• 2 garlic cloves, crushed
• 1 lime, juiced
• 2 tsp light brown soft sugar
• 2 tbsp reduced-salt light soy sauce
• 60ml coconut water (or use water)
• 1 bird's-eye chilli, finely chopped (optional)
• 1 tbsp rapeseed oil
• 1 courgette, chopped
• 2 chicken breasts, thinly sliced
• 200g sugar snap peas, trimmed
• 15g desiccated coconut
• 250g pouch microwave wholegrain rice

Method

1. Combine the lemongrass, ginger, garlic, lime juice, sugar, soy sauce, coconut water and chilli, if using, and set aside. Heat the oil in a wok or large, high-sided pan over a high heat and stir-fry the courgette and chicken for 4 mins until browned. Stir in the peas and coconut and cook for 1-2 mins, stirring well to ensure the coconut doesn’t burn.
2. Pour the lemongrass mixture around the edge of the pan, then stir in to combine. Continue to cook over a high heat for about 1-2 mins, until the chicken is cooked through and the sauce has reduced. Season to taste. Warm the rice following pack instructions, then serve with the stir-fry.

Ingredients

• 200g trimmed broccoli florets (about 6), halved
• 150g vegetarian chicken-style pieces (or similar vegetarian product), chopped
• 15g ginger, peeled and shredded
• 2 garlic cloves, finely chopped
• 1 red onion, sliced
• 1 roasted red pepper, from a jar, cut into cubes
• 2 tsp olive oil
• 1 tsp mild chilli powder
• 1 tbsp reduced-salt soy sauce
• 1 tbsp honey
• 250g pouch microwaveable brown rice

Method

1. In a medium pan, pour boiling water over the broccoli, then boil for 4 mins.
2. Heat the olive oil in a non-stick wok and stir-fry the ginger, garlic and onion for 2 mins, add the mild chilli powder and stir briefly. Add the vegetarian chicken-style pieces and stir-fry for 2 mins more. Drain the broccoli and reserve the water. Tip the broccoli into the wok with the soy, honey, red pepper and 4 tbsp broccoli water then cook until heated through. Meanwhile, heat the rice following the pack instructions and serve with the stir-fry.