Egg Foo Yung is a Chinese-American omelette dish that dates back to at least the 1930s. In this version, vegetables and prawns are combined with beaten eggs then fried and shaped into small bites. Served with a thick sauce made with chicken stock and soy sauce.
An unleavened pan fried bread from South Asia which is similar than pitta or naan. Ideally, I use the traditional roti pan called a tava. This version uses durum flour - the kind often used to make pasta - for its durability. If you can get to an Asian shop, look out for chakki atta, or stoneground wholemeal flour, to use instead.
This recipe is an old family favourite. A crisp and sweet flatbread that's fried on a flat pan. Everyone in my family loves it!
Easy, delectable tuna coated with sesame seeds and quickly seared. This Japanese-inspired dish is served rare, so be sure your tuna is fresh and of good quality.
For these delectable chilli-flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful filling of stir-fried vegetables and rice noodles.
Popular throughout the Middle East, this thick and chunky Arab omelette is served flat, not rolled or folded, and is more like a cake. It is packed with vegetables and chickpeas, and is equally delicious hot or cold – ideal for a picnic. Serve with a simple tomato and red onion salad, and garlic flat bread.
These fragrant Chinese-style pasta purses are made with wonton wrappers, available from Oriental supermarkets. They are part fried, then simmered in stock and served on a bed of green leaves with a salad of crunchy vegetables, peanuts and coriander. Serve as an unusual first course for a Chinese feast.
This is a dish you will find wherever Chinese culture flourishes, no matter how far from China's shores. Combining fresh Chinese vegetables with bits of turkey or chicken is a great way to stretch a small amount of protein. Use a non-stick pan or a heavy, well-seasoned frying pan so that you need only a small amount of oil.
This is a novel way of serving the popular Chinese dish of stir-fried sweet and sour chicken. Here courgettes and bean sprouts are added, and the mixture is folded up in lacy pancakes.
Pan-fried lamb meatballs make a delicious filling for warm pitta bread pouches, packed out with a crisp cucumber and leafy salad. Serve with cherry tomatoes.