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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

Cumin beef and cucumber salad

by Brin Pirathapan
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

Red braised pork belly (Hong Shao Rou)

by Ching-He Huang
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

Kou shui ji with spiced peanut noodles

by Ching-He Huang
Main course

Chilli-fried tofu with egg-fried rice

by James Martin
Main course

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