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Spicy Chinese

Turn up the heat in your Chinese cooking with these spicy stir-fries and Sichuan snacks.
Kung pao prawns
by Brin Pirathapan

This Sichuan-inspired seafood dish is deliciously spicy and savoury, and comes together in around 15 minutes.

Main course

Firecracker prawns with stir-fried greens

by Sunil Vijayakar
Main course

General Tso’s chicken

by Ching-He Huang
Main course

Spicy Sichuan (dan dan) noodles

by Ken Hom
Main course

Speedy Mongolian style beef stir-fry

by Nadiya Hussain
Main course

Kimchi fried rice

by Jeremy Pang
Main course

Quick sticky chicken bao

by Jeremy Pang
Main course

Pork and vegetable stir-fry

by Jeremy Pang
Main course

Sichuan pepper beef stir-fry

by Ching-He Huang
Main course

Leftover stir fry

by Jeremy Pang
Main course

Chilli-fried tofu with egg-fried rice

by James Martin
Main course

Sweetcorn mapo tofu

by Ching-He Huang
Main course

Stir-fried chilli chicken

by Ching-He Huang
Main course

Fragrant pork and aubergines

by Ching-He Huang
Main course

Salt and pepper chicken

Main course

Sweet and spicy sticky tofu

by The Hairy Bikers
Main course

Sichuan-style sea bass with wok-fried vegetables

by James Martin
Main course

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