Cuisine - Chinese recipes http://cuisine.com.au/recipe-finder/chinese-recipes Get chopstick savvy, and learn how to prepare for a banquet of Chinese delights. en-au Chicken and rice paper rolls http://cuisine.com.au/recipe/Chicken-and-rice-paper-rolls A barbecued chicken can be used in this recipe if you're short of time. You'll be surprised how popular sweet chilli sauce is when you present a plate of these to the younger set. Choy sum stir-fry http://cuisine.com.au/recipe/choy_sum_stir_fry A tasty dish to make when you feel like something quick, easy and spicy. Pork and shiitake mushroom shu mai http://cuisine.com.au/recipe/pork-and-shiitake-mushroom-shu-mai Rare beef with hot soy and chilli http://cuisine.com.au/recipe/rare-beef-with-hot-soy-and-chilli Rare beef gets a run for its money with a hot soy dressing that turns it into a warm salad in an instant. Sweet corn and chicken soup http://cuisine.com.au/recipe/sweet_corn_and_chicken_soup Add cooked noodles, after the soy sauce, if you like. Mussel and black bean stir-fry http://cuisine.com.au/recipe/mussel-and-black-bean-stir-fry Mussels are on great form right now and are perfect in this intense, sweet-salty stir-fry. Hunan-style roast chicken with Chinese broccoli http://cuisine.com.au/recipe/Hunan_style_roast_chicken_with_chinese_broccoli I ate pork in Shanghai with these Hunan flavours and they work really well with chicken, giving an unusual and flavoursome roast. The scrapings left in the pan make an excellent sauce poured all over the chicken and rice. You can buy Chinese broccoli at many fruit and vegetable stores or replace with choy sum or bok choy. Fried rice for kids http://cuisine.com.au/recipe/fried_rice_for_kids Campbell sneaks pickled cabbage and fresh peas into his kids' beloved fried rice, which they "don't notice" when mixed with favourite ingredients such as egg and sausage. Aromatic silken tofu http://cuisine.com.au/recipe/aromatic_silken_tofu Steaming is a technique that, like stir-frying, is used by Chinese all over the world. But, unlike stir-frying - with its flamboyant action, sizzle and excitement - steaming is subdued. Ingredients are gently caressed by an enveloping, even heat. Strangely, steamed food has not been widely embraced by Western chefs other than for special dishes and puddings. Savoury egg custard http://cuisine.com.au/recipe/savoury_egg_custard Steaming is a technique that, like stir-frying, is used by Chinese all over the world. But, unlike stir-frying - with its flamboyant action, sizzle and excitement - steaming is subdued. Ingredients are gently caressed by an enveloping, even heat. Strangely, steamed food has not been widely embraced by Western chefs other than for special dishes and puddings.