delicious - - HAND PICKED. -

• AS­PARA­GUS is at its peak in spring, which may be why this vi­ta­min-E-rich veg is re­put­edly an aphro­disiac. True or not, Kwong loves to cel­e­brate the sea­son with best-qual­ity stalks stir-fried sim­ply. • PRAWNS are a great way to en­joy our pris­tine-qual­ity seafood. “I like Mooloolaba prawns, but it’s more im­por­tant to buy lo­cal,” says Kwong. • WHOLE CHICKEN is per­fect for poach­ing, Can­tonese-style. “I use Saskia Beer chick­ens from the Barossa,” says Kwong. • HOKKIEN NOO­DLES are wheat-based and a favourite of Kwong’s. “Ev­ery­one loves hokkien noo­dles, and they are read­ily avail­able.”

Stir-fried hokkien noo­dles with chilli sauce (recipe p 37).

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