Chinese halal recipes

Chinese cooking is a family of regional kitchens, and China has a long Muslim tradition of its own: the Hui and Uyghur peoples run halal restaurants across the country, known by the qingzhen sign above the door. These recipes are the stir-fries and broths of a British takeaway, cooked at home with halal meat.

Most of them are quick. A beef and broccoli stir-fry is on the table in under twenty minutes, with the beef sliced thin and seared hard and the broccoli kept snappy. A ginger beef and broccoli rice bowl takes fifteen. Honey garlic chicken with jasmine rice is a sweet, sticky family dinner, and turkey lettuce wraps keep the flavours of a stir-fry with very little rice.

The broths are where these recipes go furthest for protein. An egg-drop broth with chicken, broccoli and spinach gives 40 g of protein in a deep bowl, and a ginger chicken, pea and spinach hot pot gives 43 g in a clear broth. A clear chicken and vegetable soup is the gentle one, good on a day when nothing heavy appeals.

Each recipe gives its calories, protein, carbs, fat and fibre per serving, worked out from its ingredients. How we work out our numbers