- 1/4 cup frozen orange juice concentrate, thawed
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1/4 teaspoon five-spice powder
- dash of ground ginger
MethodBrush on meat or fish for last 5 minutes of grilling. Brush any remaining glaze on meat or fish before serving. Makes enough for 1 pound of meat or fish.
- 250g lean minced beef
- 3 nests medium egg noodles
- thumb-sized piece ginger, finely grated
- 3 garlic cloves, finely grated
- 1 heaped tsp five-spice powder
- ¼ tsp chilli powder
- 225g pack mangetout or sugar snap peas
- 400ml beef stock
- 3 tbsp light soy sauce, or more to taste
- sesame oil, to serve
- red chilli, deseeded and shredded to serve (optional)
- Heat a large non-stick frying pan or wok, then fry the beef for 10 mins until very well browned. Don’t add any oil. Meanwhile, boil the noodles following pack instructions, then drain.
- Add the ginger, garlic, five-spice, chilli powder and mangetout to the browned mince, then fry for a few mins more until fragrant and the pods are bright green. Splash in the stock, add the noodles, then season with the soy sauce. Pile into bowls (use tongs, it’s easier), sprinkling with the sesame oil and red chilli if using.
- 2 lemons
- 3 tbsp light muscovado sugar
- thumb-sized piece ginger, shredded (no need to peel)
- 2 garlic cloves, crushed
- 5 tbsp soy sauce
- ½ tsp Chinese five spice powder
- splash dry sherry or dry white wine
- 8 chicken thighs
- Juice 1 lemon and cut the other into slices. Put in a large food bag along with remaining ingredients and shake well to coat. leave for 10 mins (or up to 24 hrs if making ahead).
- Heat the grill to high or fire up the barbecue. lift the chicken out of the marinade, shake off excess, then cook under a grill or on a barbecue for 20 mins, spooning over the marinade every few mins. Turn occasionally, until cooked through and dark golden brown. Great served with new potatoes and a green salad.
- 2 tbsp sunflower oil
- 1 bunch spring onions, finely sliced
- 2 celery sticks, cut into matchsticks
- 1 garlic clove, crushed
- ½ tsp Chinese five-spice powder
- 2cm piece ginger, grated
- 175g chestnut mushroom, sliced
- 250g Savoy cabbage, finely shredded
- 450g raw king prawn
- 4 tbsp low-salt soy sauce
- cooked wholewheat noodles, to serve
- Heat the oil in a large frying pan or wok. Add the spring onions and celery, and cook for a few mins. Add the garlic, five-spice and ginger, and cook for 1 min more. Add mushrooms and cabbage, and stir-fry for 5 mins, until the cabbage has wilted.
- Add the prawns and soy sauce, and cook for a further 5 mins until the prawns are pink. Serve with wholewheat noodles.