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I just took a trip through T&T, the national Asian supermarket chain. It is as close to a tour through Asia without leaving your hometown as you can get.

The more tentative shopper will find it easy to shop there because ingredients and fresh produce from all over Asia sit on well-lit shelves labelled in both Chinese and English. The highlight is the fish tank with many different kinds of fresh fish, shrimp, lobster and crab.

As far as I'm concerned, part of the fun of shopping at a place like T&T is trying some of the ready-to-eat products from their large prepared-food sections. The choices range from exemplary sushi, barbecue items and stir-fries to dim sum and many fresh Asian salads.

Here are some recipes using bought ingredients that are elevated with a few simple touches.

If you don't have a Chinese supermarket in your area, all of these ingredients can easily be found in any Chinatown or in the Asian section of larger supermarkets.

SOUP AND DUMPLINGS

My favourite instant meal when I feel like lots of flavour but not too much fat.

What you need

12 frozen dumplings

6 cups chicken stock

2 tablespoons soy sauce

½ teaspoon hot sauce

Pinch sugar

1 tablespoon rice vinegar

2 green onions, slivered

4 shiitake mushrooms, thinly sliced

4 cups baby spinach

Salt and freshly ground pepper

What you do

Bring a large pot of water to boil over high heat. Add frozen dumplings and boil for about 6 minutes or until cooked through. Drain well.

Place stock, soy sauce, hot sauce, sugar and vinegar in a large pot over high heat and bring to boil. Add green onions, shiitake mushrooms and spinach. Reduce heat and simmer for about 2 minutes or until vegetables have softened. Add dumplings. Season with salt and pepper to taste and add more soy or hot sauce as needed. Serves 4

FRIED DUMPLINGS

Dumpling packages vary in size. Sometimes there are 12, other times 24. Look for packages where the dumplings are laid flat as the other bagged ones are often stuck together and tear when you try to pry them apart. Do not defrost the dumplings.

What you need

1 tablespoon vegetable oil

1 package frozen dumplings

1½ cups water

2 tablespoons soy sauce

1 teaspoon hot sauce, optional

What you do

Heat oil in non-stick skillet over high heat. Add dumplings flat side down and cook for 1 minute or until underside is brown. Reduce heat to medium, add water, soy sauce and hot sauce. Cover and boil dumplings for 6 to 7 minutes or until cooked through. The liquid should have disappeared - if not, drain, then toss dumplings in pan. Place dumplings on a serving dish and serve with soy, vinegar sauce.

SOY VINEGAR SAUCE

¼ cup light soy sauce

¼ cup balsamic vinegar

1 tablespoon slivered ginger

Combine soy and balsamic.

Stir in slivered ginger.

DUCK PANCAKES

AND ROAST DUCK

Buy a Chinese roasted duck, but tell the butcher to leave it whole (ask him to cut off the head, though). You can find Mandarin pancakes or duck pancakes in the freezer section of many Asian groceries, but if not, then use small tortillas. Or omit pancakes and serve with rice.

What you need

1 whole Chinese-style roasted duck

3 green onions, cut into 2-inch lengths

12 mandarin or duck pancakes (cooked according to package directions)

¼ cup hoisin sauce

What you do

Preheat oven to 350 F.

Place duck on a baking sheet and roast for 40 minutes or until most of fat has rendered. Remove from oven and cool slightly. Remove skin in as many large pieces as you can. Chop into squares.

Strip meat from carcass and place on platter. Surround with skin, green onions and pancakes.

Place hoisin in a bowl and let people assemble their own pancake rolls.

Serves 6 as an appetizer, 4 as a main course.

SHANGHAI NOODLES

WITH BARBECUE PORK

I bought the thick Shanghai noodles already cooked at T&T, but you can buy uncooked ones at most supermarkets.

Boil for 3 minutes and dress with 1 tablespoon soy sauce and ½ teaspoon sesame oil.

Sometimes I buy the Korean tofu salad, which is spicy, and just throw that in with the noodles for the fastest dinner imaginable.

Sambal oelek is a pure chili hot sauce and my preferred choice.

What you need

Sauce:

3 tablespoons soy sauce

1 teaspoon sugar

2 tablespoons rice vinegar

1 teaspoon sesame oil

1 teaspoon sambal oelek

¼ cup chicken stock

175 grams (6 ounces) store-bought barbecue pork

2 tablespoons vegetable oil

1 tablespoon chopped ginger

1 tablespoon chopped garlic

1 cup sliced onion

2 cups broccoli florets, blanched for one minute

1 cup sliced red pepper

1 package (350 grams) Shanghai noodles

¼ cup slivered green onions

What you do

Combine soy sauce, sugar, rice vinegar, sesame oil, sambal oelek and chicken stock. Reserve.

Thinly slice barbecue pork.

Heat skillet over high heat then add oil.

Stir in ginger, garlic and onion. Stir-fry for 1 minute, then add red pepper and stir-fry another minute.

Stir in broccoli and barbecue pork. Stir together until heated through. Add noodles and combine.

Stir in sauce ingredients. Toss with noodles, bring to boil and sprinkle with green onions. Serves 4