To Make
Combine pork strips with all marinade ingredients. Gradually work the water into the meat while mixing until fully absorbed. Let it sit for 15 minutes.
Heat 1 tbsp oil in a wok or frying pan over medium high heat. Stir-fry the pork strips until almost cooked through. Remove from frying pan and set aside. https://asianinspirations.com.au/wp-content/uploads/2026/05/SSF-1.jpg
Add another 1 tbsp of oil, sauté the garlic, ginger, and spring onion until fragrant. https://asianinspirations.com.au/wp-content/uploads/2026/05/SSF-2.jpg
Add celery, capsicums, red onion, dried firm tofu, and soaked wood ear mushrooms. Stir-fry for 2 minutes until the vegetables are slightly tender but still crisp.https://asianinspirations.com.au/wp-content/uploads/2026/05/SSF-3.jpg
Return the pork to the pan and toss everything together. https://asianinspirations.com.au/wp-content/uploads/2026/05/SSF-4.jpg
Add in seasoning ingredients, stir until evenly coated.https://asianinspirations.com.au/wp-content/uploads/2026/05/SSF-5.jpg
Finish with a splash of white vinegar. Serve hot.
Vegetables
Coriander Beef Stir-fry
To Make
Marinate beef with all the marinade ingredients for 10-15 minutes. https://asianinspirations.com.au/wp-content/uploads/2026/05/CBSR-1.jpg
Heat a wok over medium heat with 2 tbsp oil. Briefly sauté Sichuan peppercorns for 30 seconds or until fragrant. Discard the peppercorns, leaving the aromatic oil in the wok. https://asianinspirations.com.au/wp-content/uploads/2026/05/CBSR-2.jpg
Add garlic, ginger, and chillies to the wok. Sauté for 30 seconds or until fragrant.https://asianinspirations.com.au/wp-content/uploads/2026/05/CBSR-3.jpg
Increase the heat to high. Add the marinated beef. Stir-fry quickly until the beef changes colour and is just cooked through. Add cooking wine.https://asianinspirations.com.au/wp-content/uploads/2026/05/CBSR-4.jpg
Turn off the heat. Add coriander and gently toss using residual heat until just wilted but still fresh and aromatic. https://asianinspirations.com.au/wp-content/uploads/2026/05/CBSR-6.jpg
Braised Bamboo Shoots
To Make
Cut bamboo shoots into quarters, then slice into 5cm in length.
Heat up a frying pan with oil and sauté sliced ginger for 30seconds. https://asianinspirations.com.au/wp-content/uploads/2026/04/BBS-1.jpg
Add in bamboo shoots and let it sear for 2-3 minutes over medium heat. https://asianinspirations.com.au/wp-content/uploads/2026/04/BBS-2.jpg
Once bamboo shoots turned slightly brown, add in light soy sauce, dark soy sauce and rock sugar. Stir to coat. https://asianinspirations.com.au/wp-content/uploads/2026/04/BBS-3.jpg
Pour in Shaoxing wine and water, bring to a simmer, then cover and cook over low heat for 10 minutes. https://asianinspirations.com.au/wp-content/uploads/2026/04/BBS-4.jpg
Remove the lid and increase the heat to reduce the sauce until slightly thickened and glossy.
Drizzle with sesame oil and serve hot.
Hangzhou Pian’er Chuan Noodles
To Make
Marinate pork strips with cornflour, salt, dark soy sauce and Shaoxing wine. Set aside for 15 minutes. https://asianinspirations.com.au/wp-content/uploads/2026/04/HPN-1.jpg
Heat 2-3 tbsp cooking oil in a wok or pot over medium-high heat. Stir-fry pork in batches until they are golden brown. Remove and set aside. https://asianinspirations.com.au/wp-content/uploads/2026/04/HPN-2.jpg
In the same pot, add bamboo shoots and stir-fry for 1 minute. Add in pickled mustard greens and cook for 30 seconds. https://asianinspirations.com.au/wp-content/uploads/2026/04/HPN-4.jpg
Pour in chicken stock and bring to a boil, then reduce to a gentle simmer.https://asianinspirations.com.au/wp-content/uploads/2026/04/HPN-5.jpg
While waiting for the broth to boil, cook noodles in a separate pot of boiling water until al dente. Drain well.https://asianinspirations.com.au/wp-content/uploads/2026/04/HPN-6.jpg
Add cooked noodles and pork back into the broth. Simmer together for 1-2 minutes to allow flavours to combine. https://asianinspirations.com.au/wp-content/uploads/2026/04/HPN-8.jpg
Divided into bowls, garnish with chopped cilantro, and serve hot.
Jade Shrimp Stir Fry
To Make
Marinate prawns with white pepper, cornflour, and salt, set aside for 10 mins. https://asianinspirations.com.au/wp-content/uploads/2026/04/JSS-1.jpg
Blanch snow peas for 30 seconds in boiling water, then immediately transfer to iced water. Drain and set aside.https://asianinspirations.com.au/wp-content/uploads/2026/04/JSS-2.jpg
Slice cucumber into 8mm-think rounds and use a small round cutter or huller to remove the seeds, creating a hollow ring. Thread each prawn halfway through a cucumber ring.https://asianinspirations.com.au/wp-content/uploads/2026/04/JSS-3.jpg
Heat oil in a wok over medium-high heat. Sauté minced garlic for 30 seconds until fragrant. Add prawns in cucumber rings and cooked until they turn pink.https://asianinspirations.com.au/wp-content/uploads/2026/04/JSS-5.jpg
Pour in the chicken stock and Chinese cooking wine, stir for 30-60 seconds.https://asianinspirations.com.au/wp-content/uploads/2026/04/JSS-6.jpg
Toss in blanched snow peas and frozen green peas and stir for 30 seconds.
Add in light soy sauce and oyster sauce and stir for 30 seconds. Add in cornflour slurry and cook until sauce slightly thicken. https://asianinspirations.com.au/wp-content/uploads/2026/04/JSS-7.jpg
Remove from wok and serve hot.
Typhoon Shelter Corn Ribs
To Make
Cut each ear of corn in half. Stand a half vertically and cut into halves again, and repeat, so each ear yields 8 pieces. Bring a pot of salted water to boil. Add corn and boil for 5 minutes. Drain and set aside. https://asianinspirations.com.au/wp-content/uploads/2026/03/TSCR-1.jpg
Toast panko breadcrumbs in a dry pan until golden. Mix in fried garlic, white pepper, sugar, and salt. Set aside.https://asianinspirations.com.au/wp-content/uploads/2026/03/TSCR-2.jpg
Heat 2 tbsp cooking oil in a wok over medium heat. Add spring onions, ginger, garlic, and Thai chillies. Stir-fry for 2 minutes until fragrant.https://asianinspirations.com.au/wp-content/uploads/2026/03/TSCR-3.jpg
Toss in the boiled corn ribs. Stir to coat with aromatics. Add light soy sauce, chilli crisp, and sugar. Stir-fry for 1 minute until well coated.https://asianinspirations.com.au/wp-content/uploads/2026/03/TSCR-5.jpg
Add the crispy breadcrumb mixture over the corn. Toss gently until the corn ribs are evenly coated.https://asianinspirations.com.au/wp-content/uploads/2026/03/TSCR-6.jpg
Lao Sesame Vegetable Salad (Lao Soop Pak)
To make
Toast sesame seeds until golden brown and set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2026/03/LSP-1.png
In the same pan, toast sliced ginger, shallots, garlic cloves and chillies over high heat until slightly charred about 15 mins. Remove the chillies.https://asianinspirations.com.au/wp-content/uploads/2026/03/LSP-2.png
Add water and cover to let it steam the charred aromatics to soften. Remove and set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2026/03/LSP-3.png
Pound charred ginger with a mortar into a rough paste.https://asianinspirations.com.au/wp-content/uploads/2026/03/LSP-4.png
Add in the chillies and finally the shallots and garlic into a smooth paste.https://asianinspirations.com.au/wp-content/uploads/2026/03/LSP-5.png
Wash vegetables and cut into 6cm lengths. Halve the napa cabbage stems if too thick. Trim away the ends of enoki mushrooms. Halves the wood ear mushrooms.
Bring a large pot of water to boil and blanch the wood ear mushrooms for 3 mins.https://asianinspirations.com.au/wp-content/uploads/2026/03/LSP-8.png
Toss the rest of the vegetables and blanch for 1 min.https://asianinspirations.com.au/wp-content/uploads/2026/03/LSP-9.png
Strain and drop them into an ice bath to stop cooking. Drain well then spread out to cool.
Place all vegetables in a large bowl, add in the aromatics paste, fish sauce, padaek and chicken bullion. Mix them well until everything is evenly coated.https://asianinspirations.com.au/wp-content/uploads/2026/03/LSP-12.png
Crush ¾ of the toasted sesame seeds with a mortar into a coarse mixture.https://asianinspirations.com.au/wp-content/uploads/2026/03/LSP-13.png
Add them to the vegetables and toss well. Transfer the vegetables ontoa plate and sprinkle the remaining toasted sesame seeds onto the vegetables.
Chinese Broccoli with Crispy Pork Belly (Pad Kana Moo Krob)
To Make
Wash Chinese broccoli. Cut the stems into thin pieces about 5cm long. Leave the leaves in larger pieces, as they will wilt during cooking. Set aside.
Mix all sauce ingredients in a small bowl and set aside.
Heat up a wok over medium heat with 2 tbsp of oil, sauté garlic and chillies for 45 seconds. https://asianinspirations.com.au/wp-content/uploads/2026/01/CBCP-2.jpg
Add the stem pieces of Chinese broccoli first and stir-fry for a minute. Then add the leafy parts and continue cooking for 30 seconds. https://asianinspirations.com.au/wp-content/uploads/2026/01/CBCP-4.jpg
Pour in the sauce and stir to coat. https://asianinspirations.com.au/wp-content/uploads/2026/01/CBCP-5.jpg
Add sliced crispy pork belly, stir until well combined and heated through.https://asianinspirations.com.au/wp-content/uploads/2026/01/CBCP-7.jpg
Serve hot with steamed rice.
Eggplants Stir-fry with Hoisin Sauce
To Make
Cut eggplants in half lengthways, then cut each half into 6 wedges. Place them in a large bowl and toss evenly with potato starch to coat. https://asianinspirations.com.au/wp-content/uploads/2026/01/CHES-2.jpg
Heat a wok / frying pan over medium-high heat with 2 tbsp cooking oil. Add the eggplant and pan-fry until golden on all sides, remove from the pan and set aside. Adding more cooking oil if needed. https://asianinspirations.com.au/wp-content/uploads/2026/01/CHES-4.jpg
Mix all sauce ingredients in a small bowl and set aside.
Heat up 2 tbsp oil, sauté garlic and chillies for 30 seconds. Pour in the sauce and let it simmer for 1 minute.https://asianinspirations.com.au/wp-content/uploads/2026/01/CHES-6.jpg
Add fried eggplant and stir to coat with sauce. Serve hot. https://asianinspirations.com.au/wp-content/uploads/2026/01/CHES-9.jpg
Shrimp Stuffed Shiitake Mushrooms
To make
Remove the stems from all of the mushrooms.https://asianinspirations.com.au/wp-content/uploads/2025/12/SSSM-1-1.jpg
Chop up the stems and set aside.https://asianinspirations.com.au/wp-content/uploads/2025/12/SSSM-2-1.jpg
In a pestle and mortar, pound the shrimps until you get a gluey texture but leave some shrimps not completely smashed up to give it some texture.https://asianinspirations.com.au/wp-content/uploads/2025/12/SSSM-3-1.jpg
Mix together pounded shrimps, chopped spring onion, sake and salt until well combined.https://asianinspirations.com.au/wp-content/uploads/2025/12/SSSM-4-1.jpg
Lay mushroom caps on a lined tray. Fill the underside of the mushrooms with corn flour.https://asianinspirations.com.au/wp-content/uploads/2025/12/SSSM-5-1.jpg
Stuff mushrooms with shrimp paste until you get a tall doome.https://asianinspirations.com.au/wp-content/uploads/2025/12/SSSM-6-1.jpg
Grill or broil mushrooms for 15-20 minutes or until the shrimp paste turns slightly golden on top.
Korean Meat and Vegetables Skewers
To Make
Slice steak into 6cm strips and marinate with the beef marinade for 20 minutes. https://asianinspirations.com.au/wp-content/uploads/2025/12/KMVS-2.jpg
Blanch carrot sticks for 3-4 minutes to soften.
Thread spring onion, crab stick, beef strip, and carrot stick onto skewers in order. Set aside. https://asianinspirations.com.au/wp-content/uploads/2025/12/KMVS-3.jpg
Beat eggs with salt in a bowl. Coat skewers lightly with flour, then dip into the beaten egg. https://asianinspirations.com.au/wp-content/uploads/2025/12/KMVS-6-1.jpg
Heat up a frying pan with 1 tbsp oil. Pan-fry the skewers until golden. If some parts are not fully coated, use a spoon to fill in gaps with the egg mixture. https://asianinspirations.com.au/wp-content/uploads/2025/12/KMVS-7.jpg
Mix all the dipping sauce ingredients in a small bowl. Serve skewers with the dipping sauce.
Green Mango & Papaya Salad with Fish Sauce
To Make
Pound bird eye chillies and garlic together until you get a smooth paste.https://asianinspirations.com.au/wp-content/uploads/2025/11/GMP-2.png
Add in the rest of the sauce ingredients and mix until they are well combined. Transfer to a bowl and set aside.https://asianinspirations.com.au/wp-content/uploads/2025/11/GMP-3.png
Marinate prawns with ½ tsp Squid Brand premium fish sauce and ½ tsp sugar for 10 minutes. Sauté prawns until fully cooked. Set aside to cool.https://asianinspirations.com.au/wp-content/uploads/2025/11/GMP-4.png
Place all the shredded ingredients and sliced shallots into a large mixing bowl. Pour the sauce over and mix it up.https://asianinspirations.com.au/wp-content/uploads/2025/11/GMP-6-1.png
Add in the Thai basil, cilantro, half of the toasted peanuts and prawns. Mix again.https://asianinspirations.com.au/wp-content/uploads/2025/11/GMP-7.png
Transfer onto a large plate and top with remaining toasted peanuts.