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  Grilled Vegetable & Tofu Laksa

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  • 1 finger eggplant, cut in half lengthways
  • 1 small zucchini, cut in half lengthways
  • 1 red capsicum, cut into thin strips
  • 2 tablespoons peanut oil
  • 150g rice vermicelli noodles
  • 250g tofu, cubed
  • 210g jar Five Tastes Laksa Paste
  • 400ml coconut milk
  • 2 teaspoons fish sauce
  • 1 teaspoon sugar
  • Bean shoots and fresh coriander leaves, for serving

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  Hoisin Chicken & Garlic San Choy Bau

  {C1824688-BFDA-4FE0-8C44-0F5935624415}

  • 2 dried shiitake mushrooms
  • 2 teaspoons peanut oil
  • 200g chicken mince
  • 45g Five Tastes Stir Fry Shot - Chinese Hoisin & Garlic
  • 2 spring onions, thinly sliced
  • 1 small zucchini, cut into julienne strips
  • ½ cup bean shoots
  • 4 iceberg lettuce leaves, for serving
  • ¼ cup fresh coriander leaves, for garnish

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  Creamy Coconut Green Curry

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  • 2 teaspoons olive oil
  • 500g chicken stirfry strips
  • 1 onion, cut into thin wedges
  • ½ cup frozen Birds Eye Sliced Green Beans
  • 2 tablespoons Five Tastes Thai Green Curry Paste
  • ½ cup chicken stock
  • 165ml coconut milk
  • 400g can Edgell Chick Peas, drained
  • 1 cup frozen Birds Eye Garden Peas
  • Fresh coriander, for garnish
  • Cooked rice, for serving