A lot of Asian dishes require specialist ingredients; although the recipes below do use a few, I’ve deliberately kept these to a minimum and only included dishes with ingredients that should be easy to find in local supermarkets (if you don’t have an Asian supermarket near you) 

If you don’t have a wok, you can always use a large frying pan (if you don’t have one big enough, you can simply cook ingredients in stages, removing them from the pan and placing in a large bowl, set to one side)

That said, you can pick up a pretty decent wok cheaply – John Lewis sell a big “School of Wok” version for £20 although you will need to invest time seasoning it (I haven’t done this myself as am still relying on a frying pan but it does sound a bit like an ordeal, albeit much needed to prevent the wok from rusting)

 

 

INGREDIENTS:

All prices from Sainsbury’s, March 2017, unless otherwise stated

 

FRUIT & VEG:

  • 5 small onions (85p)
  • 2 green peppers (£1.10)
  • 1 red pepper (50p)
  • 1 bag of  beansprouts (50p for a bag from the Chinese supermarket)
  • 1 large bunch of spring onions (55p)
  • chestnut mushrooms (£1)
  • 2 large garlic bulbs (£1)
  • 1 carrot (10p)
  • ginger (20p)
  • coriander leaves (70p for a bunch)
  • baby gem lettuce (75p for 2 mini lettuces)
  • 1 bag of red chillies 
  • avocado (95p)
  • 1 packet of green beans  (£1.25 for 300g)
  • 300g of Chinese broccoli (Gai Lan) (£3.20 for a packet)

 

MEAT & FISH:

  • 400g rump steak (£7 from Scotch Meats in West Norwood)
  • 150g cooked king prawns (£2.75)
  • 150g raw king prawns (£2.75)
  • 2 eggs (50p)
  • 400g mince pork (£3 for 450g)

 

CUPBOARD:

  • fresh / dried Hor Fun noodles (£2 from Food Basics Chinese supermarket in Queensway)
  • oyster sauce (£1.80 from the Chinese supermarket)
  • dark soy sauce
  • light soy sauce 
  • sesame oil
  • Chinese 5 spice (£1 for a jar)
  • sugar
  • corn flour
  • rice wine 
  • ketchup
  • Worcestershire sauce
  • vermicelli noodles (£1.59 for 4 blocks – Food Basics)
  • 1 packet of rice paper wrappers (£2.09 – Food Basics / Camden)
  • 2 tsp of curry powder
  • 1 big pinch of chilli powder
  • 4 tbsp dried shrimps, washed  (optional)
  • 8 tsp XO sauce (£10 for a jar)
  • 4 tsp chilli oil (optional)
  • 1/4 cup vegetable stock 

 

FREEZER:

  • Dumplings