Stir frying

If you’ve ever brunched on yum cha, you’ve probably eaten gai lan and loved it; stir-fried or steamed then splashed with a little sesame oil and oyster sauce. This deliciously crunchy vegetable is the perfect accompaniment to our crisp-skinned chicken. Note

A quick, healthy and simple Asian-style stir-fry of chicken and spinach noodles.

A delicious and warming pepper beef stir-fry with brussels sprouts from Australian Women's Weekly.

Baskets can be deep-fried up to 4 hours ahead. Cover and keep airtight when cool, then reheat by immersing briefly in hot oil until heated through. Note

If you have time, the pork mixture at the end of step 1 can be marinated for a few hours or overnight in the fridge. Note

Choose an oyster-flavoured sauce without any seafood content such as mushroom oyster sauce. Check the label if you are unsure. Note

We used blue-eye fish fillets in this recipe, but you can use any white fish fillets. Caramel sauce can be made in advance. Cover; refrigerate Note