Quick 'n' sticky stir-fries

In my largess of opinion, a good stir-fry is actually one of the more challenging skills to acquire in the kitchen. In the flash of a pan you must balance heat, caramelisation and smoke all the while balance the pillars of sweet, salty, sour and bitter.

So, these stir-fries are quick. They are easy. My tip: Make sure you have everything ready to go, including the dishes' future recipients; a lukewarm stir-fry is a travesty. It can't be eaten without a ooohhh-ffff-hohoooo noise as you burn the roof of your mouth as you continue piling in the piping-hot goodness.

All stir-fries serve 4.

Black pepper and kaffir lime squid with runner beans and rice noodles

Runner beans can be replaced with green beans if unavailable.

INGREDIENTS

Sauce

3 tbsp soy sauce

3 tbsp kecap manis (sweet soy sauce)

2 tsp black peppercorns, crushed

3 kaffir lime leaves, finely sliced

2 cloves garlic, crushed

¼ cup ricebran oil

1 tsp brown sugar

Stir-fry

200g vermicelli rice noodles

300g squid, cleaned

1½ tbsp ricebran oil

1 small handful of runner beans, cut into 5cm lengths

2-3 kaffir lime leaves, deveined and roughly chopped

coriander, Thai basil and mint leaves, to scatter

lime halves

METHOD

1. Add all the sauce ingredients to a blender or food processor and blitz until thoroughly combined.

2. Cook the rice noodles according to packet instructions.

3. Using a sharp knife, cut the squid tube through one side and lay the piece flat. Score the inside-side of the squid into a crosshatch pattern, scoring three-quarters of the way through so that the pieces will curl as they cook. Cut the scored squid into 4cm square pieces. Blanch the squid in a saucepan of boiling water for 30 seconds, drain and pat dry with paper towel.

4. Place a wok or frypan over high heat. Add the oil and once shimmering, add the squid and runner beans. Cook for about 30 seconds or until the squid takes on some golden colour. Pour over the sauce and cook for an additional minute.

5. Divide the reserved noodles between bowls and top with the stir-fried squid. Generously season with additional pepper and scatter over kaffir lime and herbs, if using. Place a lime wedge on the side and serve.

Vietnamese caramel pork and cashew stir-fry with udon noodles

The key here is not to panic. The pork will go through a phase of looking anaemic, but time is your friend. As it cooks, the caramelisation magic will happen, and you will achieve that dark golden, deeply tanned hue. And if a packet of prawn crackers should accidently fall on this stir-fry like a hailstorm, I wouldn't judge, I would applaud your ingenuity.

INGREDIENTS

½ cup brown sugar

500g pork mince

½ cup cashew nuts

2 cloves garlic, crushed

1 tbsp fish sauce (or more to taste)

1 tsp freshly grated ginger

juice and zest of 1 lime

500g udon noodles, cooked to packet instructions

½ cup Thai basil leaves (or regular basil)

½ cup coriander leaves

½ cup Vietnamese mint leaves (or regular mint)

METHOD

1. Add the brown sugar and 1 tablespoon of water to a large frypan or wok and place over high heat. Cook for 4-5 minutes or until sugar dissolves and a dark caramel forms.

2. Add the pork and cashews and cook, stirring constantly to prevent catching. Continue to cook until the pork is cooked through, sticky and coated thoroughly in the caramel (about 8-10 minutes). Add the garlic and fish sauce. Taste and adjust seasoning with lime juice and zest.

3. At this point you could add the noodles to your pan or alternatively, plate the udon noodles and top with the pork mixture. Scatter with herbs and serve.

Sticky plum and sake beef stir-fry with shredded green bits

If you can't get your hands on any green mango, give your little cucumber salad a very good squeeze of lime juice. The tang is a lovely contrast to the sweetness and richness of the beef.

INGREDIENTS

Sauce

½ cup store-bought plum jam, warmed to a malleable consistency

1 tbsp fish sauce

1 tbsp soy sauce

¼ cup sake

1 clove garlic, crushed

1 tbsp grated ginger

Stir-fry

400g-500g steak (rump, fillet or tenderloin), thinly sliced

1 tbsp ricebran oil

1 cup trimmed green beans

1 bunch broccolini, roughly chopped

To serve

1 lebanese cucumber, shredded into strips using a mandolin (or julienned or grated)

1 small green mango, shredded as above (if unavailable just up the amount of cucumber or leave out altogether)

juice of ½ lime

1 red chilli, finely sliced

coconut rice or steamed rice

METHOD

1. Combine the steak and all the sauce ingredients in a bowl. You can at this point marinate it in the fridge for a few hours, or if time is of the essence, do not even worry about it, the flavours are strong enough to go when you need to.

2. Toss together the cucumber, green mango and chilli in a small bowl and set aside while you cook the stir-fry.

3. Place a wok or large frypan over high heat. Add the oil and once shimmering, add the beef. Working quickly, turn the beef strips a few times before adding the green beans and broccolini. Scoop out any residual marinade over the beef and vegetables and cook, tossing the pan to ensure the beef and greens caramelise and the beef has just cooked through (up to 3 minutes, so the beef stays tender and the vegetables still hold some glorious crunch).

4. To serve, divide the coconut rice between bowls and top with the beef and greens mixture. Squeeze the lime juice over the reserved salad, and spoon this over the stir-fry.

Maple, soy and sesame tofu with brown rice and greens

This is one for even those who are dubious of tofu. It is a crisp textural wonderland when combined with just-cooked greens and rice. The key is to maintain some patience, turning the tofu to ensure it browns and crisps on all sides.

INGREDIENTS

1 tbsp neutral oil (I used vegetable oil)

350g firm tofu, cut into bite-sized cubes

1-2 bunches choy sum, trimmed, washed thoroughly, cut in half widthways

Sauce

3 tbsp maple syrup

2 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp crushed ginger

½ tsp mirin

To serve

brown rice

2 tsp sesame seeds

1 tsp chilli flakes or excellent quality chilli oil (or more to taste)

METHOD

1. Drain tofu, then sandwich between several layers of kitchen towels to remove excess liquid. Cut into bite sized cubes.

2. Whisk the sauce ingredients in a small bowl and set aside.

3. Heat the oil in a wok or large based frypan over medium-high heat. When the oil is rippling across the surface, gently add the tofu and cook, without turning, until very crisp, about 2-3 minutes. Carefully turn and repeat on the other side for another two minutes.

4. Add the choy sum, and cook for 1 minute, turning regularly. Pour over the soy sauce mixture and cook, basting the tofu and vegetables until the sauce is just thick enough to coat (about 45 seconds to 1 minute).

5. Remove from heat and pour over bowls of brown rice. Sprinkle with sesame seeds and chilli flakes or chilli oil, if using. Serve piping hot.