Shake up meal times with these speedy stir-fries, that take from just 15 minutes to cook

WHEN you’re short on time, there’s no better meal than a stir-fry! Fast, fresh, flexible and ready in minutes, there are endless ingredient combinations to try in new cookbook, 80 Easy Stir Fry Recipes by Makiko Sano (Welbeck). Chef Makiko Sano is an expert at bringing the sizzle, and you’ll find a selection of recipes inspired by Japanese, Chinese, Thai, Malaysian and Korean cuisines. All you need to get started is a wok! Sign up for the Fabulous newsletter Thank you! Makiko Sano’s new cookbook is out September 3 Credit: Simon Smith Fresh and flavourful stir-fries are ideal for busy weeknights We’ve picked out three exclusive recipes for you to try, from a pork belly dish that melts in your mouth (it’s worth the effort, we promise), to a Thai stir-fry that will transport you to the streets of Bangkok. Ready, steady, sizzle… Soy, sake and sesame oil are the cornerstones of this stir-fry Credit: Simon Smith Three-Cup Chicken Serves: 2Prep time: 10 minsCooking time: 25 mins Ingredients:*300g boneless, skinless chicken thighs*1tbsp soy sauce*1tbsp sake or Chinese rice wine*1tbsp sesame oil*2-3cm-piece fresh ginger root, thinly sliced*20g Thai basil leaves, large leaves torn in half, plus extra to garnish*2 shallots, thinly sliced*1tsp chilli flakes Method:1. Trim any excess fat or sinew from the chicken thighs and cut the chicken into large bite-sized pieces.2. Heat your wok or high-sided frying pan (with a lid) over a medium heat, add the soy sauce, sake and sesame oil, and bring to a simmer.3. Add the chicken and the sliced ginger, mixing everything well to coat. Throw in the basil leaves followed by the sliced shallots and chilli flakes.4. Cover the wok or frying pan with a lid and cook over a medium heat for about 8 minutes, allowing the mixture to simmer. Stir occasionally and turn the chicken pieces to ensure they cook evenly and absorb the flavours from the sauce.5. After 8 minutes, remove the lid from the pan and increase the heat to high.6. Continue cooking while stirring continuously, until most of the liquid has evaporated and the chicken is coated in the concentrated sticky sauce, which should resemble a glaze.7. Serve hot with steamed white rice, and garnish with the reserved fresh basil leaves. It takes a little longer, but it’s so worth it for the fall-apart pork Credit: Simon Smith Twice-Cooked Pork Serves: 4Prep time: 10 minsCooking time: 1 hr Most read in Fabulous Ingredients:*500g pork belly, skin on, in one piece*3 cloves garlic, sliced thinly*2tsp julienned fresh ginger (cut into thin matchsticks)*2-3 dried red chillies, deseeded and chopped (optional)*1/4 head white cabbage, cut into bite-sized pieces*1 red pepper, cut into strips*1 green pepper, cut into strips*4-5 spring onions, cut into 5cm pieces*1tsp sesame oil, for finishing Aromatics for the pork:*3 spring onions, cut into large pieces*3 slices fresh ginger root*2tbsp Chinese rice wine or dry sherry*1tsp whole Szechuan peppercorns*1 bay leafFor the sauce:*2tbsp doubanjiang (spicy bean paste)*1tbsp fermented black beans, rinsed and chopped*1tbsp light soy sauce*1tsp dark soy sauce*1tsp caster sugar*1/2tsp sesame oil Method:1. Place the pork in a large saucepan with the aromatics. Cover completely with cold water. Cover with a lid, bring to a gentle boil, then reduce the heat to a gentle simmer and cook for 35-45 minutes, skimming off any foam. The pork should be tender and ready when pierced with a skewer or the tip of a sharp knife.2. Remove it from the cooking liquid and allow to cool fully, then slice across the grain into 5mm x 5cm pieces.3. Combine the sauce ingredients. Mash the mixture slightly with the back of a spoon to break up the beans and create a rough paste.4. Heat the oil in a hot wok or large frying pan over a high heat until it shimmers. Add the pork and stir-fry (in batches if needed) for 2-3 minutes until the edges start to become slightly crisp. Don’t move it too much initially – allow it to develop some colour before stirring.5. Push the pork to one side of the wok and add garlic, ginger and dried chillies in the centre. Stir-fry for 30 seconds until fragrant, then mix with the pork. Pour over the sauce and stir-fry for 1-2 minutes until the pork is well coated and the sauce becomes fragrant.6. Add the cabbage and stir-fry for 2-3 minutes until it begins to wilt. Add the red and green pepper and continue stir-frying for 1-2 minutes until tender-crisp. Throw in the spring onion and stir-fry for 30 seconds, then drizzle with the sesame oil and give everything a final toss to combine. Serve immediately. Transport yourself to a Thai street-food market with this dish Credit: Simon Smith Thai Basil Chicken Serves: 4Prep time: 5 minsCooking time: 10 mins Ingredients:*4-6 Thai bird’s eye chillies, plus extra to garnish*6 cloves garlic*3tbsp vegetable oil*500g minced chicken or diced chicken thighs*1 small onion, thinly sliced*1 red pepper, cut into thin strips (optional)*50g fresh Thai holy basil leaves or regular basil*Freshly steamed rice, to serve*4 medium eggs*Lime wedges, to garnish For the sauce:*3tbsp fish sauce*2tbsp oyster sauce*1tbsp dark soy sauce*1tbsp palm sugar or brown sugar*1tbsp chicken stock or water Method:1. Roughly crush the chillies and garlic together in a pestle with a mortar, or very finely chop them together.2. For the sauce, whisk all the ingredients together until the sugar fully dissolves.3. Heat 2tbsp of the oil in a hot wok or large frying pan over a high heat until just at the smoke point. Tip in the chilli-garlic mixture and stir-fry continuously for 30 seconds until fragrant.4. Add the minced chicken to the wok, breaking it up quickly with a spatula. Stir-fry sporadically for 3-4 minutes, allowing the chicken to become golden and slightly crispy. Toss in the onion and red pepper and stir-fry for 2 minutes until slightly softened but still crunchy.5. Pour the sauce mixture over the chicken and toss to combine. It should sizzle and reduce quickly, concentrating the flavours without becoming watery. 6. Turn the heat off and immediately throw in the basil leaves, tossing everything together quickly. The residual heat will wilt the basil perfectly.7. Divide the chicken over steamed rice in individual bowls. In the same pan (no need to clean), add the remaining oil and fry the eggs until the edges are crispy and golden. Top each bowl with a fried egg and garnish with lime wedges and extra chilli slices. Comment now