Quick Recipes
Fast, flavourful meals made with everyday ingredients. Each recipe is designed for simplicity without sacrificing taste.
Ready in 20 Minutes or Less
Simple step-by-step recipes suited for weeknights, work-from-home lunches, and everything in between.
Seasoned pan-fried shrimp tucked into warm tortillas with a crisp lime-dressed slaw, diced tomato, and a touch of sriracha mayo. A weeknight favourite.
Ingredients (serves 2)
- 200 g raw shrimp, peeled & deveined
- 4 small flour tortillas
- 1 cup shredded cabbage
- 1 lime, juiced
- 2 tbsp mayonnaise + 1 tsp sriracha
- Salt, cumin, smoked paprika
Steps
- Season shrimp with salt, cumin, and smoked paprika.
- Cook in a hot pan with oil for 2 min per side until pink.
- Toss cabbage with lime juice, salt, and a pinch of sugar.
- Mix mayonnaise with sriracha to make the sauce.
- Warm tortillas, then assemble with shrimp, slaw, and sauce.
Tip: Use pre-cooked shrimp to cut prep time to under 10 minutes.
A vibrant mix of seasonal vegetables cooked in a savoury soy-ginger sauce. Serve over steamed rice or noodles for a complete, satisfying meal.
Ingredients (serves 2)
- 2 cups mixed vegetables (broccoli, bell pepper, carrot, snap peas)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch dissolved in 2 tbsp water
Steps
- Heat a wok or large pan over high heat with a drizzle of oil.
- Add harder vegetables first (carrot, broccoli); stir-fry 3 min.
- Add garlic, ginger, and remaining vegetables; cook 2 more min.
- Pour in soy sauce and sesame oil; toss to coat.
- Add cornstarch mixture and stir until sauce thickens. Serve immediately.
Tip: Prep all ingredients before heating the pan — stir-frying moves quickly.
A go-to weeknight dish using leftover rice, eggs, soy sauce, and whatever vegetables are in the fridge. Ready in ten minutes and endlessly adaptable.
Ingredients (serves 2)
- 2 cups day-old cooked rice
- 2 eggs, beaten
- ½ cup frozen peas & corn
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 spring onions, sliced
Steps
- Heat oil in a wok over high heat; add frozen vegetables and stir 1 min.
- Push vegetables to the side; pour in beaten eggs and scramble.
- Add cold rice and break up any clumps with a spatula.
- Stir in soy sauce and sesame oil; toss everything together.
- Top with spring onions and serve immediately.
Tip: Cold, day-old rice fries better and results in a less sticky texture.
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