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

Simple ingredients, bold flavours – and on the table faster than a takeaway

‘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

By Natasha Pickowicz Serves 4 | Prep 20 mins 10g dried wakame or hijiki seaweed2 tbsp rice vinegar1 tbsp light soy sauce1 tsp hot soybean paste1 tsp toasted sesame oil1 large carrot, grated20g spring

340 g can of SPAM® ChoppedPork and Ham, cubed3 tsp cooking oil4 spring onions, thinly sliced1 tbsp grated ginger2 cloves garlic, chopped1 red chilli or red pepper,finely chopped1 tbsp black bean sauce