"From wok to plate in minutes, filled with love and happiness just how food should be. I promise you it will super tasty, really quick and really healthy."
In Britain we consume over 110 million Chinese meals each year. It's safe to say it's our favourite foreign cuisine, yet those takeaway boxes don't come calorie-free. Gok's as passionate about Chinese food as he is about style, and he knows if you want to look good on the outside, you have to look after the inside. Real Chinese cuisine doesn't carry a health warning, and here's why.
Fill up on flavour
We eat with our eyes, nose and mouth, and the pure sensory pleasure of Chinese food needs no masking. It all lies in the flavours, and Gok's 'three degrees' are the basis to everything. Fresh ginger, spring onion and garlic kick things off, then the intense flavours of dried shitake and scallops, and the yin-yang balance from his flavour basket keep your senses alive and kicking. Find out more about Gok's essential ingredients here.
Go easy on the grease
Oil to colour, steam to cook that's the Chinese way. Gok uses just a drop of oil to stop his moneybag dumplings sticking. A smoking hot wok needs only a tablespoonful of oil since the ingredients are tossed and stirred around to get well coated.
Trim off the fat
Poppa Wan might say fat equals flavour, but that doesn't stop Gok from trimming it off. If you're working with steaks, or other chunky meat, you can make you're dish a lot healthier by using lean meat. Just make sure you don't overcook it!
Bin the batter
As Gok proves, you don't always need to deep-fry. His version of seafood-favourite chilli and salt squid is half the calories and just as delicious. The squid is fried briefly in a splash of oil then tossed with a tasty mixture of salty and spicy spring onions. Stir-fried food can also be drained on kitchen paper to remove even more unnecessary fat.
Speed = ease
Once you've got your essential kit, Gok's fabulous feasts take only minutes to knock up. That's less time than it takes to drive to the takeaway, buy some greasy grub and eat it. Quick easy Chinese dishes are on the plate before you're tempted to snack and are full of fresh, wholesome goodies that beat a heavy, fat-laden takeaway any day.
Flex your textures
In each Chinese dish there must be balance. This means a fantastic array of textures where silky straw mushrooms meet water chestnuts, and peanuts meet sticky, soft rice. Your senses are stimulated and you're more satisfied with your supper.
Brighten your broth
"Anyone who says to me Chinese food is fattening and not very good for you, put your head in that bowl of soup right now, because that is the healthiest thing in the entire world," says Gok.
Gok uses good stock and flavours it with spring onion and ginger, then seasons with oyster, soy and fish sauce for killer flavour without the calories. No thickened gravies in sight, real Chinese food uses light and healthy broths that won't widen your waistline.
Go green
Chinese greens, that is. Chinese veggies such as morning glory, pak choi and choi sum cook in just minutes, meaning the vitamin goodness is locked inside. Gok tosses chopped morning glory, tofu and typical seasonings together for a super-quick and flavoursome meal. Vegetables feature heavily in Chinese cuisine, so you'll be well on your way to your five a day.
Top up with tea
No fizzy, calorie-laden drinks in sight; a Chinese meal wouldn't be complete without tea. Whether it's a treasured tea worth its weight in gold, or a cheap cup of oolong, tea has been drunk by the Chinese for thousands of years. Sipping on a cuppa is not only calorie-free, it's high in antioxidants which are thought to reduce the risk of cancer and promote heart health. It's also thought tea contributes to the long lifespan the Chinese often enjoy. Get the kettle on!
