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The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
"I think if you're looking at a 10-minute dinner, you want to break out the wok," said Adam Liaw in an early . "To me, that's the fastest way you can cook just about anything."
10-minute dinner? You have our attention, Adam.
Of course, the speediness of wok cooking isn't new knowledge. It is just that from time to time we forget how easy it is to throw a stir-fried meal together.
That's because the bold flavours wok cooking produces taste more complicated than they actually are (plus, the ingredients list is often long and our pantry is often messy).
It's time to trust Adam and smash through any mental barriers. Break out your wok, line up your ingredients and get busy churning out sensational weekday meals you'd happily battle traffic for... oh, okay, you'd happily ask a delivery driver to battle traffic for.
Sesame sensation
Classic Chinese flavours, ready in around 20 minutes. Credit: Jiwon Kim
DIY noodles
The chewy bite in these homemade noodles is addictive. Credit: Jiwon Kim
Always noodling
Stir-fried lap cheong with noodles
Holy trinity
Ginger, garlic and onions form the base of many stir-fries. That's because, with these three at the helm, your dish is guaranteed to be tasty. Case in point: a simple that positively hums with flavour.
Beef things up
Beef and snow peas
Uber wok
Many restaurant faves like beef pad see ew can be made at home with welcome ease. Credit: Jiwon Kim
Wok your BLT
This recipe gives the popular café sandwich a welcome twist.
Keep spinning
A Scottish soup morphs into a surprisingly tasty stir-fry. Credit: Adam Liaw
And spinning
Credit: Jiwon Kim
Micro-mush
If you microwave your mushrooms before stir-frying, they will brown within seconds, says Adam. Credit: Photography by Jiwon Kim
Micro-wok
After a quick marinate for the chicken, the finished chicken and mushroom stir-fry will be ready to eat in a matter of minutes. Credit: Adam Liaw
Fit for kings
Add aspicy sambal on the side to really please the kings. Credit: Jiwon Kim
Numbingly good
The key tip to success in this colourful recipe is not to overcook the potatoes, so they retain some texture. Credit: Kitti Gould
Cauli-crunch
Deep caramelisation of the cauliflower brings colour while retaining some crunch.
KISS
"I think the key to a good stir fry is to actually not use too many ingredients," says Adam. "I grew up where basically every single thing that was stir-fried in a wok was one ingredient, or two ingredients or max three ingredients."
Hooray for that!
