--- Watch weeknights on SBS Food (Ch.33) at 7.00pm. Stream all episodes anytime at . ---
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Steak, crunchy snow peas and carrot in a soy and Shaoxing wine marinade - this is an entry-level stir-fry recipe that does not end up being too soggy. A touch of baking soda can help tenderise the meat so that you can use tough cuts in the stir-fry.
Credit: Adam Liaw
A quick and easy meal in only 10 minutes. Egg noodles are seasoned with light and dark soy sauce, oyster sauce, sugar and white pepper, while spring onion and beansprouts bring freshness and crunch to the dish. Simple, yet satisfying!
Supreme soy sauce noodles Credit: Kitti Gould
The key to wok-cooking is "understanding that you can do things at different times," says Adam Liaw. Pine nuts, pancetta, butternut pumpkin and kale are all cooked separately in the wok to its perfect timing, before being tossed together with seasoning to finish.
Stir-fried salad (pancetta, kale, pumpkin) Credit: Kitti Gould
Cooking this stir-fry by Adam Liaw will be quicker than ordering and waiting for your takeaway. Ready in 10 minutes, the key to a good (and quick) stir-fry is keeping it simple with not too many ingredients.
Credit: Danielle Abou Karam
Chicken stir-fry, Gong bao ji ding is one of the most popular Chinese takeaway dishes ordered in the US. And you can make them in your own kitchen in under 15 minutes.
Credit: Jiwon Kim
Use a hot wok and be generous with your oil for this very easy Singapore noodles recipe. The trick is to have all the ingredients ready before you start, so they can be tossed through quickly over a sizzling wok.
Credit: Danielle Abou Karam
This simple stir-fry is a perfect weeknight dish inspired by the famous Japanese dish of miso and eggplant, nasu-dengaku. To avoid your stir-fry turning into a stew, cook the ingredients separately.
Miso pork and eggplant Credit: Kitti Gould
