Neil Perry: two simple stir-fries

2 cloves garlic, roughly chopped

1 red capsicum, julienned

½ roasted chicken, skin and flesh shredded, bones discarded

1 tbsp shaoxing wine

2 tbsp light mushroom soy sauce

2 tbsp plum sauce

2 tsp sugar

100ml fresh chicken stock

200g bean sprouts, trimmed

2 spring onions, julienned

​½ cup coriander leaves

1. Heat a wok over high heat until smoking. Add the oil and, when hot, add the ginger, garlic, capsicum and chicken and stir-fry for 1 minute. Deglaze the wok with shaoxing wine, then add the soy sauce, plum sauce, sugar and chicken stock. Bring to a boil, add the bean sprouts and stir-fry for 30 seconds to heat through.

2. Spoon onto a large plate, garnish with spring onion and coriander, and serve.

Stir-fried spinach with garlic and chilli

2 tbsp vegetable oil

3 cloves garlic, finely chopped

1 tsp mild chilli flakes

2 bunches English spinach, trimmed and rinsed

2 tbsp shaoxing wine

1 tsp sea salt

1 tsp caster sugar

1. Heat a wok until it just starts smoking. Add the vegetable oil and, when hot, stir-fry the garlic and chilli until fragrant (10-20 seconds). Add the spinach and stir-fry for 30 seconds, then deglaze the wok with shaoxing wine. Add the sea salt and sugar and stir-fry for a further 1-2 minutes, until the spinach is tender but still bright green.

FOOD PHOTOGRAPHY William Meppem. STYLING Hannah Meppem. FOOD PREPARATION Nick Banbury.

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