Ching’s Fast Food: 110 Quick and Healthy Chinese Favourites

COOK IN: 10 minutes

SERVES: 2

1 tbsp of vegetable bouillon powder or stock powder

3 ripe tomatoes, sliced (see the tip below)

2 eggs, lightly beaten

1 tbsp of light soy sauce

Dash of toasted sesame oil

Pinch of sea salt

Pinch of ground white pepper

1 tbsp of cornflour mixed with 2 tbsps of water

Large handful of baby spinach (optional)

2 spring onions, finely sliced, to garnish

1. Pour 500ml (18fl oz) of water into a large saucepan and bring to the boil. Add the bouillon or stock powder and stir to dissolve. Reduce the heat to a simmer, then add the tomatoes and cook on a medium heat for 5 minutes or until the tomatoes have softened.

2. Pour the beaten eggs into the broth, stirring gently. Add the soy sauce, toasted sesame oil, salt, pepper and cornflour paste and mix well until slightly thickened. Add the spinach (if using) and let it wilt, then garnish with the spring onions and serve immediately.

CHING’S TIP

I don’t bother skinning tomatoes – most of the nutrients are just beneath the skin after all – but if you want to skin them before slicing first cut a small cross at the base of each tomato. Plunge them into a wok or saucepan of boiling water for less than 1 minute, then drain. The skin will peel off easily.

Traditional hot and sour soup

This is one of my all-time favourite soup recipes. It transforms store-cupboard staples into an amazing dish. There may seem to be a long list of ingredients, but the end result is worth it because they all help to create layers of flavour and texture in this wonderfully warming winter dish.

PREP TIME: 20 minutes

COOK IN: 20 minutes

SERVES: 4

1 tbsp of vegetable bouillon powder or stock powder

1 tbsp of peeled and grated root ginger

2 red chillies, deseeded and finely chopped

300g (11oz) cooked chicken breast, shredded

1 tsp of Shaohsing rice wine or dry sherry

2 tbsps of dark soy sauce

1 x 220g tin of bamboo shoots, drained

10g (

/

oz) dried Chinese wood ear mushrooms, soaked in hot water for 20 minutes, drained and finely sliced

100g (3½oz) fresh firm dofu, cut into 1 x 5cm (½ x 2in) strips

50g (2oz) Sichuan preserved vegetables, rinsed and sliced (optional)

2 tbsps of light soy sauce

3 tbsps of Chinkiang black rice vinegar or balsamic vinegar

1 tbsp of chilli oil

Few pinches of white pepper

1 egg, lightly beaten

1 tbsp of cornflour mixed with 2 tbsps of water

1 large spring onion, sliced

Handful of chopped coriander, to garnish (optional)

1. Pour 1 litre (134 pints) of water into a large saucepan and bring to the boil. Add the bouillon or stock powder and stir to dissolve. Bring back up to the boil and then add all the ingredients up to and including the wood ear mushrooms. Reduce the heat to medium, then add the dofu, Sichuan vegetables (if using), soy sauce, vinegar, chilli oil and white pepper and simmer for 10 minutes.

2. Stir in the egg, then add the cornflour paste and stir to thicken the soup (adding more cornflour paste if you like a thicker consistency). Add the spring onion, garnish with the coriander, if you like, and serve immediately.

CHING’S TIP

If you love your spicy heat, just increase the amount of chillies.

ALSO TRY

You can substitute the chicken with shiitake mushrooms for a vegetarian version of this dish.

Watercress soup with pork, mushroom and ginger wontons

Probably one of the most popular takeaway soups, this is also a personal favourite. I love these dumplings in a clear broth. The ones we used to have at the Water Margin were large and plump with a prawn and pork filling. This is my version; I like making mine small using small wonton egg wrappers, which you can easily pick up from a Chinese supermarket. The beauty of this dish is that you can serve it for a casual dinner or an elegant supper – versatile, like a pair of trusted black patent Fendi boots.

PREP TIME: 20 minutes