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    Recipes — stir fry

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    Chilli Baby Octopus Stir-Fry with Broccolini

    Cause a stir with a delish baby octopus dish that's low-fat and bursting with flavour.

    Prep Time

        •    Prep Time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 4


        •    1 tbsp peanut oil
        •    1 tbsp brown sugar
        •    3 garlic cloves, crushed
        •    2 tbsps sweet chilli sauce
        •    steamed white rice, to serve
        •    80ml (1/3 cup) tomato sauce
        •    1 tbsp finely grated fresh ginger
        •    500g whole cleaned baby octopus
        •    2 bunches broccolini, cut into florets
        •    2 long fresh red chillies, finely chopped


    1. Use a small sharp knife to cut the baby octopus heads from the tentacles, just below eyes. Cut eyes from the heads and discard. Cut the tentacles in half.
    2. Heat the oil in a wok or large frying pan over high heat. Add half the octopus and stir-fry for 2-3 minutes or until just cooked. Transfer to a plate. Repeat with the remaining octopus, reheating the pan between batches.
    3. Add the garlic, chilli and ginger and stir-fry for 1 minute or until aromatic. Add the broccolini and stir-fry for 2 minutes or until just tender. Add the tomato sauce,sweet chilli sauce and sugar and stir-fry for 2-3 minutes or until the sauce boils and thickens. Add the octopus and stir-fry for 1 minute or until heated through.
    4. Spoon the rice among serving bowls. Top with the octopus stir-fry and serve immediately.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/chilli-baby-octopus-stir-fry-broccolini/3d81a289-958d-44d5-ac7b-59d022d5e388

    Coconut Curried Pork, Snow Pea, and Mango Stir-Fry

    Adding tropical ingredients like chopped mango and coconut milk make this 15-minute stir-fry special. Red curry powder is a blend of coriander, cumin, chiles, and cardamom. Use it to give this quick stir-fry a hint of Thai flavor.

    Prep Time

        •    Prep and cook time: 15 minutes
        •    Yield: Serves 4


        •    1 tbsp canola oil
        •    1 cup snow peas
        •    1 tbsp fish sauce
        •    1 tsp red curry powder
        •    4 lime wedges (optional)
        •    1/3 cup light coconut milk
        •    2 tbsps shredded coconut
        •    1/2 cup sliced green onions, divided
        •    1 (1-pound) pork tenderloin, trimmed
        •    1 tsp red curry paste (such as Thai Kitchen)
        •    1 cup bottled mango, cut into 1/2-inch pieces
        •    2 (3 1/2-ounce) bags boil-in-bag long-grain rice


    1. Prepare rice according to package directions, omitting salt and fat; drain.
    2. Cut pork into 1-inch cubes. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with curry powder. Add pork and snow peas to pan; stir-fry 3 minutes.
    3. Combine coconut milk, fish sauce, and curry paste, stirring well. Add milk mixture to pan; bring to a simmer. Stir in mango and 1/4 cup onions; cook 1 minute or until thoroughly heated. Remove from heat. Place 1 cup rice on each of 4 plates; top each serving with 1 1/4 cups pork mixture. Sprinkle each serving with 1 tablespoon of remaining 1/4 cup onions and 1 1/2 teaspoons shredded coconut. Serve with lime wedges, if desired.

    This great family recipe is thanks to My-Recipes Recipes at https://www.myrecipes.com/recipe/coconut-curried-pork-snow-pea-mango-stir-fry

    5 Ingredient Honey Chilli Garlic Tiger Prawns

    Looking for meals under 15 minutes? This is it – 5 ingredient honey garlic chilli tiger prawns! All the asian flavours you love in this one easy recipe!

    Prep Time

        •    Prep and cook time: 5 minutes
        •    Yield: Serves 4


        •    Salt to taste
        •    1 tbsp Honey
        •    1 tbsp Olive Oil
        •    1 cup Peas (Snow)
        •    1 tsp Garlic (Paste)
        •    3/4 tsp Chili (Flakes)
        •    500 grams Prawns (Tiger , cleaned and deveined)


    1. Add tiger prawns to a bowl and add chili flakes and garlic paste to them. Mix and let them sit for 5 minutes while you prepare your snow peas or any other vegetable you are using.
    2. Heat oil in a skillet or pan and add the tiger prawns. Stir fry them for 4-5 minutes and add honey, 3 tablespoons water, snow peas and salt. Because of the honey, it should start becoming a little saucy. Switch off the flame after a minute or two, just as soon as the snow peas look slightly steamed and become a bright green.
    3. Serve these 5 Ingredient Honey Chilli Garlic Tiger Prawns with some rice noodles or just plain steamed rice.

    This great family recipe is thanks to My-Food-Story Recipes at https://myfoodstory.com/5-ingredient-honey-chilli-garlic-tiger-prawns-recipe/

    Lamb Noodle Salad

    Prep Time

        •    Prep time: 12 minutes
        •    Cook time: 8 minutes
        •    Yield: Serves 4


        •    500g lamb leg steak or rump steak, cut into strips
        •    2 tsps oil
        •    2 tsps grated ginger
        •    90g soba noodles, cooked
        •    1 bunch Chinese broccoli
        •    150g snow peas, finely sliced
        •    1 red capsicum, cut into thin strips
        •    2 tbsps soy sauce
        •    1 tbsp sesame oil
        •    Juice of 1 lime
        •    2 spring onions, finely sliced
        •    1 tbsp toasted sesame seeds
        •    Lime wedges, to serve


    1. Combine lamb with the oil and ginger. Heat the wok, ensure it is hot. Stir-fry the lamb in 3 batches. Reheat the wok between each batch. Set lamb aside.
    2. Toss the vegetables in the work until just cooked and combined with noodles and lamb in a large bowl. Add the combined soy, sesame oil and lime juice.
    3. Sprinkle with spring onions and sesame seeds to serve. Add lime wedges on the side.

    This great family recipe is thanks to Australian Lamb Recipes at https://www.australianlamb.com.au/recipes/lamb-noodle-salad/#

    Kung Pao Scallops

    Super easy, fast and delicious kung pao scallops.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 12 minutes
        •    Yield: Serves 4


    For the Sauce:

        •    3/4 cup chicken broth
    1/4 cup low-sodium soy sauce
        •    1 tbsp sugar
        •    1 tbsp cornstarch
        •    2 tbsps white wine vinegar
        •    1 tsp sesame oil

    For the Scallops / Stir Fry:

        •    1/2 tbsp sesame oil
        •    1/2 tbsp olive oil
        •    3 cloves garlic minced
        •    1 tbsp fresh ginger minced
        •    1 tsp chili paste
    1 lb. bay scallops cut in half
        •    1 can sliced water chestnuts rinsed and drained
        •    1 lb. fresh sugar snap peas
    4 green onions thinly sliced
        •    1 cup dry-roasted peanuts
        •    3 cups hot cooked white rice (optional)


    1. To make the sauce, combine all the sauce ingredients in a medium bowl and mix well. Set aside.

    2. For the stir-fry, heat the sesame and olive oils in a large nonstick skillet over medium-high heat.

    3. Add the garlic, ginger and chili paste and stir-fry for 1 minute.

    4. Add the scallops and stir-fry for 1 minute.

    5. Add the water chestnuts and stir-fry for 2 minutes.

    6. Add the sauce mixture, snap peas and green onions. Bring to a boil and cook 4-6 minutes, or until thickened.

    7. Stir in the peanuts.

    8. Serve with rice.

    This great family recipe is thanks to A-Sweet-Pea-Chef Recipes at https://www.asweetpeachef.com/kung-pao-scallops/