I have become increasingly interested (or perhaps just totally obsessed) with asian inspired food of late. Not a week goes by without a stir fry or curry. I have decided that my penchant for all things oriental is for various reasons- an asian inspired dish is often really quick and easy to make, a one pan wonder if you will Homemade Asian food impresses It’s everywhere from Jamie O’s 30minute meals to Bill Granger’s new book ‘Bill’s Everyday Asian’ When you’re feeling in need of a bit of a healthy boost what better than a spicy stirfry with loads of chopped vegetables- the more the better and you can just bung in anything you have lurking in the depths of the fridge Once you have a few staples in the cupboard/fridge it is so simple to turn a bit of meat and some vegetables into an everyday asian feast. Now I have built up my asian essentials I often freestyle with varying amounts of each flavour, these experimental dishes are often the best way to stumble upon a fab new recipe. My asian essential recommendations would be: soy sauce (I like Tamari), sesame oil, lime juice (fresh or bottled), chilli (red- dried and fresh), root ginger (and lots of it, this keeps for ages in the fridge and is also amazingly warming and a great cold deterrent grated into a mug of hot water with a squeeze of lemon), palm sugar, honey, peanut butter, tamarind paste and coconut milk. The best thing is ALL of these ingredients keep well so although the initial stock up may seem pricey- they really will last and see you through countless meals, plus you’ll only ever use little bits in most dishes. The only extra thing that really is worth buying fresh is coriander, you can buy a plant and keep it on your window sill for a constant supply of fresh leaves. My new favourite stirfry recipe is one that I cooked last week for my Dad and I, it was after we’d spent a while bottling last years sloe gin and making up this years and needed something quick and tasty. For two people: 1 chicken breast, chopped dipped in a little beaten egg then tossed in plain flour 2 shallots, chopped 100g mushrooms, chopped 1-2 pak choi, quartered Juice 1 lime 1 red chilli chopped 2tsps (or a couple of squeezes) of runny honey 3 tblsp soy sauce 1tblsp sesame oil A large thumb of peeled & grated ginger (I use LOTS of ginger to give a really good depth of flavour) chick/veg stock to loosen (probably around 5-6tblsp but add it until you reach your desired consistency) 200g cooked egg noodles A small bunch of fresh coriander, roughly chopped -Drizzle a little sunflower/groundnut oil into a wok and place over a medium heat -Add the shallots and cook gently for around five minutes, until soft -Meanwhile, in a bowl, mix together the lime juice, chili, honey, soy sauce, sesame oil and ginger -Add the chicken pieces to the wok and brown briefly before pouring in the soy mixture from the previous step -Add the mushrooms, and pak choi to the wok and mix everything together well -Pour in a little stock, bit by bit, until you have a good sauce -Cook over a medium heat until the chicken is cooked through and the pak choi is tender -Add the cooked noodles to the pan and mix everything together well before sprinkling with the coriander and serving.