One of the interesting things when it comes to this column, and indeed my work on TV and in cookbooks, is the traffic certain recipes will drive as opposed to others. This could be viewed as a fairly modern phenomenon, whereby success can be judged by the number of eyes something is receiving as opposed to the quality of the work. On the other hand, perhaps this has always been the case. A restaurant will always be judged by bums on seats, which of course is directly related to the quality of the cooking as well as being the greatest indication of success. Which brings me to this week’s recipes.
For whatever reason, Asian-inspired recipes always seem to get more traction than anything else (with pasta a close second). Most of these recipes are designed for busy households who want quick and delicious food, using quality but cost-effective ingredients. And that is essentially what Asia offers more often than not. Frying up mince and protein with spoonfuls of garlic, chilli and ginger, coated in sauces formed in seconds using highly seasoned liquids such as soy, oyster and fish sauce, chilli jam and condiments will give you lip-smacking food in minutes. So expect more of these recipes in 2026.
The first recipe brings me back to my days in Cathal Brugha Street, where we would regularly haunt the diningroom of the famed M&L Chinese restaurant. This is where we found refuge, solace and support from the trials and tribulations of the BA in Culinary Arts. We’d be exhausted from all the research, regimented kitchen services and rampant training. It definitely wasn’t from the wild nights out, parties and 4am finishes. M&L had a brilliantly simple dish involving just cooked green beans, fried pork mince, garlic, ginger and loads of fiery chillies. It was coated in a very light glaze involving oyster sauce and was cheap as chips. I’ve attempted to replicate the recipe below. Hopefully it will also comfort you in your time of need (hangover).
The second recipe follows the same structure as the green beans, but manages to stretch some premium ingredients a bit further. This is where Asian-inspired dishes really work, as we incorporate quality Irish produce to the punchy seasonings. When you can, try to find some Irish green beans, or a nicely aged piece of Irish beef. Broccoli is available almost all year round, and you don’t have to spend big to find quality when it’s from just up the road. This is especially important of late when you see some of the stories around provenance of produce.
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In this recipe, the beef is cut into thin squares, making it feel like it’s going a bit further. Broccoli is also pretty filling and works well here with a bit of crunch. With some steamed rice to mop up all the sauce, this is as satisfying as a 15-minute meal will get. It served us well in college, even if we were a little tired.
