wok
wok cooking is about speed. ingredients are cooked quickly to preserve as much nutrition as possible. to do this we use heat and lots of it!
cha-han
stir-fried rice with egg, chicken, prawns, mangetout, sweetcorn, spring onions and white mushrooms. accompanied by a bowl of miso soup and pickles
ebi raisukaree
stir-fried black tiger prawns in a coconut and lime curry sauce with ginger, galangal, chillies, coriander, green and red peppers, red and spring onions and mangetout. served on japanese style rice and garnished with sliced red chillies and a wedge of lime
yasai cha han
stir-fried rice with egg, mangetout, sweetcorn, butternut squash, fried tofu, spring onions and white mushrooms. accompanied by a bowl of miso soup and pickles