Cooking Guide

How to stir fry

Mix combinations of the following to create delicious, and different stir frys each time.

Also see our tips on tofu and how to cook it

Base: oil, onion, garlic, soy sauce, sweetener (eg mirin, coconut sugar) ginger, chilli, sesame oil

Veggies: carrots, courgette, capsicum, mushrooms, green beans, snow peas, sprouts, cauliflower, broccoli, cabbage, etc

Carbohydrates: rice, quinoa, noodles; rice, wheat, bean thread, soba etc

Flavours: 5 Thai; sweet, sour, salty, pungent, hot. soy sauce, tamari, black bean, sweet and sour, vege oyster, etc

Protein: tofu, tempeh, plant meats, gluten aka seitan, nuts, beans, chickpeas, soybeans, nut meat

Garnish: sprouts, coriander, fresh herbs, chopped nuts, Vietnamese mint,

Sauce: tahini sauce, chilli sauce, satay sauce, ketchup manis, soy sauce, lemon juice, etc

How to make curry

Mix combinations of the following to create a delicious curry. When buying ready made curry paste/Thai curry paste remember to check for fish sauce, there are brands that do not contain it.

Base: oil, onion, garlic, salt/soy sauce, mirin or coconut sugar, ginger, chilli, spices,

Veggies: potatoes, cauliflower, pumpkin, aubergine, kumara, peas, okra, tomatoes, etc

Flavours: Thai curry, korma, Indian style, Madras, Singaporean, Sri Lankan, Malaysian, laksa, etc

Liquid: coconut milk, tomatoes, cashew milk, water

Protein: pulses eg lentils, beans, peas, chickpeas also nuts, tofu, tempeh, mock meat, gluten/seitan

Garnish: coriander, soy yoghurt, chutney, seeds

Accompaniment: poppadums, breads, rice, dahl, samosas, etc