Quick 15-minute Chai Poh Barramundi (Asian Sea Bass with Preserved Radish)
When I say this dish is ready in 15 minutes, it really is ok! I got this ready in less than 15 minutes INCLUDING prep time because it really is so simple.
Chinese Stir-fry: Chicken and Bell Peppers with Cashew Nuts
I get asked many times if I use a wok when cooking Chinese dishes. Truth be told, I don’t! And there are a few reasons for that: 1. “The sink is too small.” What? That is a fact! Ah-mm’s huge-ass wok is too small to fit in the kitchen sink. I already hate washing up. Trying to manoeuvre the wok around the sink just to get it cleaned frustrates me even more.
