Wok stars

Satisfy your takeaway cravings in 30 minutes or less with these authentically flavoured dishes

Use chicken instead of prawns, though fry with the onions at the beginning. Ingredients (Serves 2) ◆ 1tbsp vegetable oil ◆ 1 red onion, thinly sliced ◆ 1 small courgette, sliced ◆ 1 small red chilli,

‘King of woks’ Jeremy Pang’s latest cookbook shows you how to get to grips with the secrets of Chinese home cooking – from stir-frying and deep-frying to steaming, braising and poaching

Recreate classic takeaways at home to celebrate the Chinese New Year festival, from 17 February to 3 March

The spice bag is an Irish classic! Chips, crispy chicken, peppers and onions tossed in a chilli spice mix. In essence, it’s a Chinese takeaway salt and pepper dish mashed together with a chippy chicke

■ Serves 4 ■ Prep 10 mins ■ Cook 20 mins 1 tbsp rapeseed oil1 onion, finely sliced4 boneless, skinless chicken thighs,cut into thick strips1-2 tbsp jerk seasoning1 green chilli, deseeded and sliced(op