♥︎Turkey with pointed cabbage & ginger

For ➋ 

piece of ginger root (approx. 1 cm), grated 

2 tbs sherry (or mirin) 

2 tbs soy sauce 

1 ts sambal 

1 ts lemon juice 

200 g turkey fillet 

500 g pointed cabbage 

1 small yellow pepper 

2 balls of ginger (e.g. sushi ginger) 

1 tbs oil 

1 clove of garlic 

½ orange juice 

salt & pepper 

Peel the piece of ginger root and grate it finely. Make a marinade of the ginger root, the sherry (or mirin), the soy sauce, the sambal and the lemon juice. Cut the turkey fillet into cubes. Marinate the meat in the mixture for 1 h in the refrigerator. 

Clean the pointed cabbage and cut the pointed cabbage into strips. Clean the pepper and cut into cubes. Cut the ginger into small pieces. 

Heat the oil in a wok and stir-fry the turkey in it for a few m until brown. 

Squeeze the garlic clove over it. Add the bell pepper, pointed cabbage, ginger and orange juice and stir fry the dish for another 8 m until done. Season the dish with salt and pepper.

Chicken & pak choi

For ➋
75 g boneless & skinless chicken breast, cut into thin pieces
2 tbs oil
200 g pak choi, sliced into pieces
2.5 cm piece ginger, peeled & sliced into pieces
marinade:
½ tbs soy sauce
½ tbs cornstarch
sauce:
½ tbs oyster sauce
2 tb water
¼ ts sesame oil
3 dashes white pepper
1 ts wine
½ ts sugar

Marinate the chicken with the ingredients in marinade for 10 m. Combine all the ingredients in the sauce in a small bowl, stir to blend well.
Heat ½ tbs oil in a wok until the oil becomes hot. Add the chicken and quickly stir-fry until the surface of the chicken turn opaque or white. Dish out and set aside. This step seals in the juice in the chicken so the texture is tender and velvety smooth.
Heat up the remaining oil in the wok until hot. Add the ginger into the wok and stir-fry until aromatic. Add the chicken back into the wok and do a few quick stirs. Add in the pak choi and stir to combine well. Transfer the sauce into the wok and continue to stir-fry until the pak choi is cooked but remain crisp. Do not overcook.
Dish out & serve immediately with steamed white rice.

Italian rösti with broccoli & meatballs

For ➍
2 cloves of garlic
2 tbs mild olive oil
1 tbs dried rosemary
750 g rösti
500 g broccoli
250 g cherry tomatoes
15 g fresh basil
250 g beef soup balls

Finely chop the garlic cloves. Heat the oil in a frying pan and fry the garlic and rosemary 1 m over low heat. Add the rösti, salt and pepper and bake for 15 m over medium to high heat. Toss regularly. 
Meanwhile, cut the broccoli into small florets, peel the stump and cut into small pieces. Halve the cherry tomatoes and finely chop the basil. Add the broccoli and balls and fry for 10 m. Toss regularly.
Remove the pan from the heat and add the tomatoes and basil. Season with pepper and salt if desired.

*Delicious with fresh green pesto.

Stir-fried Brussels sprouts with chicken, avocado & cherry tomatoes

For ➍
2 tbs mild olive oil
300 g minced chicken
1 clove garlic
1 tbs herbes de Provence
500 g small Brussels sprouts
250 g cherry tomatoes
1 avocado
85 g arugula/ rucola

Heat the oil in a wok or frying pan and stir-fry the minced meat in 5 m.
Finely chop the garlic. Add the herbs and any salt to the minced meat and stir-fry. Meanwhile, clean the sprouts, add and stir fry 5 m.
Halve the tomatoes, add and stir-fry for 2 m. Cut the avocado in half lengthwise. Remove the kernel and scoop the flesh out of the skin with a spoon. Cut into cubes.
Remove the pan from the heat and add the avocado together with the arugula.

Pasta with samphire tapenade & sea spinach

For ➍
tapenade:
100 g samphire
1 handfull unsalted cashew nuts
1 clove garlic
4 tbs olive oil, extra virgin
juice ½ lemon (or more to taste)
pepper
pasta:
500 g spaghetti
100 g sea spinach
1 clove garlic
3 hands of sun-dried tomatoes
olive oil
shaved lamb's cheese or pecorino

For the tapenade, wash the samphire and cut the garlic into large pieces. Pour the olive oil into the food processor, adding a handful of the samphire. While turning, add the rest of the samphire, the garlic, and the lemon juice. Also add the cashew nuts and turn into a coarse pasta. Season with pepper.
Wash the sea spinach and cut the garlic into small pieces. Put the wok on the fire and let it get well hot. Pour some olive oil in the pan and add the garlic. Then quickly sprinkle the sea spinach in the wok and stir-fry very briefly while constantly stirring.
Cook the spaghetti al dente. When the spaghetti is ready, stir in the tapenade. Put the spaghetti on the plates and carefully mix the sea spinach and the sun-dried tomatoes into the pasta.
Toss small pinch of pepper and possibly some olive oil and some cheese on the pasta

Pad krapow gai (Thai basil chicken)

For ➊-➋
250 g skin-on chicken thigh
2 ts oyster sauce
1 ts dark soy sauce
½ ts sugar
2 tbs vegetable oil
9 g garlic (1 very large clove), roughly chopped
5 g Thai chilli peppers (2 peppers), roughly chopped *
1 large egg 20 grams
holy basil

Remove the skin and any fat from the thighs and chop into small pieces and set aside.
Cut the thigh meat into 1 cm pieces.
Measure out the oyster sauce, dark soy sauce, and sugar into a small bowl so that it's ready to add to the stir fry.
Prepare 2 frying pans, 1 for the egg and 1 for the chicken.
Put the chicken skin and fat into one pan and 2 tbs of vegetable oil into the other.
For the pan with the chicken skin, turn the heat onto medium-high and render out the fat, stirring from time to time to prevent burning.
When the chicken skin is browned and starting to crisp, turn up the heat to high and then add the garlic and chili peppers and saute until fragrant (about 30 s).
Meanwhile, turn the second burner onto high heat and heat until the oil is shimmering and hot.
Add the chicken to the first pan with the garlic and chili peppers and stir fry until the chicken is cooked through.
Break an egg into the second pan and fry, spooning some oil onto the egg to help cook the top surface from time to time.
Add the sauce mix to the chicken and continue stir-frying until the sauce coats the chicken evenly. Turn off the heat and toss the holy basil together with the chicken on the plate immediately.
Top your pad krapow gai with the the fried egg.

*: 2 Thai chillies will make this basil chicken fairly spicy, if you don't like a lot of heat, either cut back on the chillies, or smash (but don't chop) them so you can pick them out after cooking. If you want to make this crazy spicy, just add more chillies.

Witloof @ wok

For ➍
4 (witloof) endives
½ red pepper
1 lemon
1 tbs (olive) oil
1 clove garlic
2 tbs red pesto
salt
freshly ground black pepper
3 sprigs of fresh basil

Clean the endives. Tear the leaves off.
Cut the pepper into small cubes.
Wash the lemon, grate the zest and squeeze the lemon.
Heat oil in a wok. Add the crushed garlic. Add the endive leaves, pepper, 2 tbs lemon juice, lemon zest and pesto and stir-fry the dish for about 2 m. Bring the dish to taste with salt and pepper.
Garnish with shredded fresh basil leaves.

Noodles with marinated salmon @ wok in orange sauce

For ➍
200 g soba or rice noodles
½ broccoli in florets
100 g green asparagus
1 handful mangetout
400 g salmon, skinless
20 cl fresh orange juice
2 ts fish sauce
2 ts soy sauce
½ tbs sesame seeds (optional)
1 cm ginger, grated
½ chilli, deseeded, cut into rings
2 tbs sesame oil
2 cloves garlic
1 scallion, cut into strips
fresh coriander

Cook the noodles according to the directions on the package.
Make the marinade: put ginger, garlic, orange juice, soy sauce, fish sauce, sesame oil, sesame seeds and chilli in a bowl and mix.
Cut the salmon into chunks and mix among the marinade. Let marinate for 10 m. Set aside.
Bake the salmon pieces (without the marinade) in a wok for 3-4 m. Remove the salmon from the pan and keep aside.
Pour the remaining marinade into the wok and boil for 1 m.
Add the broccoli, mangetout and asparagus. Cook for 5 m until al dente.
Mix the noodles in the marinade.
Serve the noodles with the sauce. Put some salmon chunks on top. Add some spring onions, coriander or seaweed.

Pad hed eryngii kap koong (eryngii with prawns @ wok)

For ➍
450 g fresh prawns
150 g eryngii mushrooms*
75 g scallions, cut in 5 cm pieces
2 tbs vegetable oil
3 cloves of garlic, minced
1 tbs light soy sauce
1 tbs oyster sauce
pitch of pepper

Clean eryngii mushroom or wipe the mushrooms with wet clean cloth if there is not much dirt and cut into site bite.
Clean and remove the prawns shell but leave the tails for good appearance.
Then cut open the back of each shrimp to remove the veins.
Heat oil in wok over high heat. Wait until the oil is smoky, and then add minced garlic and prawns for fry until turn to pink.
Add mushroom, oyster sauce, soy sauce and water and all ingredients in the wok.
Stir quickly for 2-3 m, then turn down the heat.
Transfer to a serving place. Sprinkle with spring onion and pepper.
Serve immediately with hot steamed rice.

*Use oyster mushrooms instead.

Japanese ginger noodles @ wok

For ➍
4 tbs sunflower oil
1 clove garlic, minced
2 cm fresh ginger
1 tbs sugar
300 g noodles (wok noodles or Japanese soba noodles, cooked  & rinsed with cold water))
300 g smoked chicken breast, cut into strips
3 scallions, sliced ​​diagonally
2 tbs soy sauce

Heat the oil in a wok and fry the garlic, ginger and sugar for 1 m.
Add the noodles, the smoked chicken and add the spring onions. Stir-fry for 2 minutes. Season to taste with pepper and soy sauce.
Serve with f.i. broccoli.

*Read tip on using ginger/ garlic in wok.

pak choi @ wok

For ➍
700 g pak choi or baby pak choi
1½ vegetable or peanut oil
1-2 tbs cloves garlic, finely minced
1 ts grated fresh ginger
3 tbs broth or water (or 2 tbs broth/water + 1 tbs wine)
salt to taste
½ teaspoon sesame oil

Trim the pak choi stem end. Cutting the thick stem off will ensure that the pak choi cooks evenly. Separate out the leaves, keep the tender center intact and clean under running water. Drain.
Finely mince garlic and grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers.
Place wok or frying pan on your stove and pour in the cooking oil. Do not heat yet. Add the garlic and ginger to the cold oil.  Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil.
When the aromatics become fragrant and light golden brown, add the pak choi leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 s. Pour in broth, water or wine.
Immediately cover and let cook for 1 m.
Season with salt and drizzle a bit of sesame oil on top.

Brussels sprouts & shrimps @ wok

For ➋ (➍ as a starter)
220 g shrimps, peeled & deveined
1 ts rice wine
pinch of white pepper
2 tbs oil
25 grams ginger root, peeled & julienned
2 cloves garlic, finely chopped
7 Brussels sprouts, trimmed & halved
1 ts (Thai) fish sauce
1 tbs oyster sauce
1 tbs sesame oil
3 spring onions, cut into 3 cm chunks

Add salt and pepper to the rice wine. Marinate the shrimps in it, for 5-10 m.
Heat the oil in a wok over high heat. Add the garlic and ginger and stir-fry until it begins to color.*
Add the prawns and stir-fry half cooked, add the sprouts and stir-fry until the sprouts are just tender.
Add the fish sauce, oyster sauce, sesame oil and onions to mix well.
Serve with rice.

*Read tip on using ginger/ garlic in wok.

Broccoli @ wok

For ➍
600 g broccoli
1 onion
1 clove garlic
1 tbs olive oil
1 tbs freshly grated ginger
20 cl (vegetable or chicken) stock
2 tbs soy sauce
2 tbs rice vinegar or sherry vinegar
1 ts caster sugar
1 tbs sesame seeds

Clean the broccoli. Cut the stalks into small pieces and keep the florets. Peel the onion and cut into thin rings. Peel and chop the garlic. Grate the ginger.
In a wok, heat some olive oil. Add the garlic, onion and ginger. Stir for 30 s.*
Add the stalks of broccoli. Cook on high heat for 3 m.
Add the broccoli florets and cook for another 2 m.
Add the stock, soy sauce and vinegar. Adjust with salt and sugar. Cook 5 m to cook while stirring.
Put the contents  on a hot dish. Put the sesame seeds in the wok and let them yarn  for a few s and stir well.
Add the seeds to the broccoli and serve immediately. [Serve with ginger noodles.]

*Read tip on using ginger/ garlic in wok.

Sour pork & pepper @ wok

For ➋
100 g Thai jasmine rice
1 tbs sesame seeds
1 ts sunflower oil
250 g pork fillets, cut into finger-width strips
1 red & 1 yellow pepper, deseeded & sliced
2 ts cornflour
2 ts soy sauce
juice 1 lime
½-1 tbs clear honey
½ red chilli, sliced

Place the rice in a saucepan with 30 cl boiling water. Bring to the boil, stir once, cover with a lid and reduce the heat to low. Cook for 15 mns, by which time the rice should have absorbed all the liquid and be perfectly cooked. 
Dry-fry the sesame seeds until toasted golden, then tip into a small bowl and set aside.
Heat the oil in a non-stick frying pan or wok, add the pork and peppers and stir-fry for 5-6 m over a high heat until the pork is lightly browned and cooked through. Mix the cornflour and soy sauce together in a bowl, then add the lime juice, honey, chilli and sesame seeds, plus 6 tbs cold water. Pour into the wok and cook until the sauce has slightly thickened, tossing the pan to coat the pork and peppers.
Serve with the rice.

Quick sunny chicken @ wok

For ➋
200 g chicken fillet
½ fennel bulb
½ (blood) orange
½ large fleshy tomato
1 ts Thai curry mix**
½ ts pepper
½ tbs oil
1 tbs coconut milk*

Cut the fillet into very thin slices. Shave the fennel into paper thin strips. Cut the tomato into very small cubes, save the juice*.

Heat the wok. Heat the oil. Add the curry mix.

After 1 m, add the chicken pieces. Stir fry them for a few m. Add the fennel strips. Let them fry for 1 m.

With a fork, press the juice out of the orange, right into the wok. Let it become hot.

Add the tomato chunks.

Turn the heat to medium. Cook for about 8 m. The juice should become a tangy orange sauce.

Mix tomato juice* or coconut milk in the sauce*.

Serve with rice. Or put in the refrigerator for a cold salad.
*Optional.
**Or ½ ts coriander & ½ ts turmeric. Or 1 tbs fresh coriander, chopped & 1 tbs garlic, chopped.

Mediterranean mussels @ wok

For ➋
2 kg mussels
1 orange
1 small fennel bulb
3 tbs olive oil
2 cloves garlic, sliced
1 tbs Italian herbs, chopped

Check and clean the mussels. Scrub the orange clean and grate 2 ts orange peel from it. Cut the fennel into small cubes, keep the green stems apart.

Heat oil in a wok and stir fry the garlic and fennel for 2 m. Stir the orange zest in, add the herbs and grind some black pepper over it.

Put the mussels in the pan. Stir gently over high heat until they are all open.

With a slotted spoon, put the mixture of mussels, fennel and garlic in 2 large bowls.

Boil the cooking liquid over high heat for 5 m. Pour over the mussels.

Serve with ciabatta and a crisp mixed salad.

*Read tip on using ginger/ garlic in wok.

Prawns with peppers & spinach @ wok

For ➋
3 tbs groundnut or sunflower oil
2 fat garlic cloves, sliced thinly
1 small red pepper, cored, deseeded & thinly sliced*
200 g raw peeled tiger prawns, defrosted & patted dry
2 tbs soy sauce or Thai fish sauce
100 baby spinach leaves

Heat a wok. Add 2 tbs oil and, a few secs later, the garlic slices. Stir-fry until they start to turn golden, then using a slotted spoon, spoon onto kitchen paper to drain.

Toss in the pepper and stir-fry for 1 m or so until softened, then scoop out and set aside.

Add the remaining tbs oil. Heat, then toss in the prawns and stir-fry for another 2-3 m until cooked and beginning to brown. Add the soy or fish sauce.

Throw in the spinach and stir-fry until it begins to wilt. Return the peppers and crisp garlic to the wok.

Then serve immediately. Serve with noodles.

*Use ginger for a change.

A slightly Thai flavoured dish. Try a similar recipe, with dried spices. When using frozen prawns, read cooking tips: fish & seafood @ microwave. Read more tips.
*Read tip on using ginger/ garlic in wok.

Spicy prawns & spinach @ wok

For ➋
250 g large prawns, raw, peeled, patted dry
1 garlic clove, finely chopped
1 small onion, finely chopped
½ ts garam masala
½ ts salt
½ ts coriander
½ ts tumeric
pinch chili (to taste)
pinch ginger (to taste)
1 tbs tomato puree
225 g fresh spinach
olive oil

Heat up 1 tbs of olive oil in a wok (or large frying pan).

Saute the onion and garlic until soft and fragrant.

Turn the heat up and add all the spices except the salt. Cook for about 4 m to release all their flavours.

Add the tomato puree, stir around, cook for 1 m more, then add the prawns.

When they turn pink (or, if they are already cooked, just heat them through), add some salt and then the spinach, stirring it swiftly in the pan until it just starts to wilt.

Taste for seasoning. Serve as such or with buttered rice.

A slightly Indian flavoured dish. Read a similar recipe, with fresh peppers. When using frozen prawns, read cooking tips: fish & seafood @ microwave. Read more tips.

Shark & sea spinach salad

For ➍
4 shark steaks*
mixed lettuce**
6 cherry tomatoes**
sea spinach***
1 garlic clove
salt & pepper
oil

Cut the shark's steaks into cubes. Roast them with a little bit of oil and crushed garlic. Let it cook at least for 5 m until brown.

In a wok, cook the sea spinach with a tiny bit of water until soft and tender, no longer than 4 m. They should result crispy.

Alternatively, slice a shallot, sauté it in some butter, add the blanched sea spinach. Do not brown.

Prepare the salad with the cherry tomatoes. Add oil and a pinch of salt**.

Lay the salad on a plate, add the shark on top. Sprinkle with a bit of salt and pepper. Spread the sea spinach beside.

*Use monkfish instead. Or white fish fillets. Don't cube them.
**Use only sea spinach instead. Double the quantity.
***The fish and spinach version will also work with regular spinach. Or use samphire.

Read more sea vegetables recipes.

Chicken with sea vegetables & noodles @ wok

For ➏
1 kg boneless, skinless chicken thighs or breast, cut into 3 cm strips
marinade:
2 tbs tamari (Japanese soy sauce)
2 tbs freshly squeezed lime juice
3 cloves garlic, minced
1½ tbs peeled, coarsely chopped fresh ginger
2 ts ground coriander
1 ts sugar
¼ ts crushed red pepper flakes, more or less to taste
wok:
2 x 50 g packages transparent noodles (mung bean noodles, Saifun, or Harasame)
5 tbs dried arame seaweed (or other sea vegetable, fresh or dried)*
2 tbs canola oil
1 medium yellow onion, finely sliced
400 g broccoli crowns, separated
250 g fresh shiitake mushrooms, stems discarded, caps thinly sliced
1 red bell pepper, seeded and thinly sliced
1 bunch green onions, both white and green parts, coarsely chopped
50 g sunflower sprouts or bean sprouts

Whisk together tamari, lime juice, garlic, ginger, coriander, sugar and pepper flakes in a medium bowl.

Place chicken in marinade, coating it completely. Cover and marinate in the refrigerator for 1 h or overnight.

Soak noodles in a bowl with enough cold water to cover them for about 15 m.

In a separate bowl, soak arame with enough cold water to generously cover. It will triple in volume, add more water if needed. Set aside.

Meanwhile, soak noodles in a bowl with enough hot water to cover them for about 5 m. Test noodles. They should be al-dente. If more soaking time is needed, continue to retest every few minutes to desired tenderness. Drain noodles and set aside.

Heat oil in a large skillet or wok over high heat, add onion and sauté for about 2 m.

Lift chicken out of marinade, reserve marinade for later use. Add chicken to the skillet and sear until just browned, about 4 m. Add broccoli, mushrooms, bell pepper, green onion, reserved marinade, and 25 cl of water. Stirring frequently, sauté until tender and bright in color, 3 to 5 m.

Drain arame, discarding liquid. Add arame and sprouts to the skillet. Toss to incorporate.

Serve immediately with noodles.

*The arame must be soaked in water and will triple in volume. When using fresh sea vegetables, use the same amount as the expanded arame. It might be necessary to cook them.

Arame ( is a species of kelp best known for its use in Japanese cuisine. It is one of many species of seaweed used in Japanese dishes.