Side Dishes

12 recipes

Chinese Pickled Cucumber

Cucumbers are cut into spears (or smashed-and-torn for a rougher texture), salted heavily in a colander 30 minutes to weep, then patted dry. A brine of rice vinegar, sugar, light soy, water, sliced ginger, Sichuan peppercorns and dried red chillies brings to a gentle simmer just to dissolve the sugar; cools to room temperature. The drained cucumber goes into a jar; the cooled brine pours over to submerge; refrigerated for 1 hour minimum (overnight ideal). Eats cold straight from the jar.

15 minutes Serves6

Crispy Cabbage

Crispy cabbage is a simple but satisfying deep-fried side dish that transforms savoy cabbage into light, golden, salted morsels with a satisfying crunch. Using a mix of outer and inner leaves creates a pleasing range of colour and texture, proving that cabbage can be far from tasteless or soggy.

15 minutes Serves4-6

Garlic Bok Choy

Small heads of bok choy are halved or quartered lengthwise (keeping each piece together at the base). Sliced garlic fries gently in oil until golden, not brown. The bok choy is blanched briefly (30 seconds) in heavily salted water (the salt fixes the colour); refreshed in cold water; drained well. The blanched bok choy then stir-fries in the garlic oil for 2 minutes; oyster sauce, a pinch of sugar and a splash of stock or water glaze; sesame oil at the end. Plated with the dressing spooned over.

11 minutes Serves4

Marbled Tea Eggs

Marbled tea eggs are a classic Chinese preparation in which hard-boiled eggs are cracked and simmered in a spiced black tea broth, creating a striking web-like pattern on the surface once peeled. The soy sauce, cinnamon, and star anise infuse the eggs with a deep, aromatic flavour that complements their visual appeal. They are traditionally served cold and make an elegant garnish or snack alongside other cold dishes.

7 minutes Serves4-6

Rice Cake

Rice cake is a traditional Chinese preparation that transforms the crispy crust that forms at the bottom of a pot of slow-cooked rice into a versatile, crunchy ingredient. Once dried and deep fried, it develops a light, airy texture that sizzles dramatically when dropped into hot soup or stock. It is most famously used in Sizzling Rice Prawns and is a testament to the resourcefulness of Chinese cooking.

55 minutes Serves4

Smashed Cucumber

Cucumbers are placed on a cutting board, the flat of a cleaver (or a heavy rolling pin, or a small frying pan) struck firmly on the surface until the cucumber cracks lengthwise. Hands tear the cracked cucumber into rough 3-4 cm chunks. The pieces salt-rest in a colander 20-30 minutes to release water (this makes the dressing cling instead of dilute). A dressing of light soy, black vinegar (Chinkiang), sugar, sesame oil, crushed garlic and a spoon of chilli oil whisks together. The drained cucumber tosses in the dressing; rests for 30 minutes; eats cold.

15 minutes Serves4

Spiced Chinese Leaves

Spiced Chinese leaves is a quick stir-fried side dish that transforms the mild, delicate flavour of Chinese leaves with a robust sauce of ginger, garlic, chilli, soy sauce, and sesame oil. The high-heat cooking method brings out a savoury depth that makes it a perfect accompaniment to Asian-style mains.

15 minutes Serves2-4

Steamed Rice

Chinese steamed rice exemplifies the power of patience and precise technique. The key principle is using high heat initially to evaporate surface water visibly (watching for characteristic "crater" pattern), then radically reducing heat to allow gentle steaming. The lid must never be opened during steaming; this breaks the seal and ruins the delicate cooking process. The result is fluffy rice with grains that remain separate, never mushy or sticky. Long-grain rice (jasmine or basmati) works best; short-grain varieties retain excess moisture and become sticky regardless of technique.

35 minutes Serves1

Stir Fried Mange Tout with Waterchestnuts

Stir-fried mange tout with waterchestnuts is a quick, sweet, and crunchy side dish that comes together in under 10 minutes. The combination of tender mange tout and crisp waterchestnuts, seasoned with soy sauce, sesame oil, and a touch of sugar, makes it a versatile companion to Chinese-style mains.

14 minutes Serves2-4

Stir Fried Spinach with Garlic

Stir-fried spinach with garlic is a classic southern Chinese side dish that showcases how quickly and simply spinach can be cooked to perfection. The leaves are wilted in a hot wok with oil, salt, sugar, and garlic, resulting in a tender, flavoursome dish that is ready in under 10 minutes.

12 minutes Serves4

Stir-Fried Ginger Broccoli

Stir-fried ginger broccoli is a simple, clean side dish that pairs blanched broccoli with fragrant shredded ginger and a finish of sesame oil. It works equally well served hot alongside Asian mains or at room temperature as a salad-style accompaniment in warmer months.

19 minutes Serves2-4

Wok-Fried Greens

A wok or wide pan is heated very hot; oil goes in; garlic and ginger flash; the firmest greens (broccoli stems) go first; bok choy and snap peas follow; soy and mirin glaze; sesame oil at the end. The whole thing takes 4-5 minutes from heat to plate. Speed and heat matter.

10 minutes Serves2