EASY TIPS TO COOK CHINESE FOOD

INGREDIENTS:

3 tablespoons vegetable oil, 185g (6 oz) Szechwan preserved cabbage, soaked for 1 hour, drained and shredded and 500g (1 lb) pork tenderloin, very thinly sliced, 3 spring onions, finely chopped, 3 slices fresh root ginger, peeled and finely chopped, 1 fresh red chili, seeded and very finely sliced and 1 red pepper, seeded and cut into strips, 1 tablespoon light soy sauce, 2 tablespoons rice wine or dry sherry and ½ teaspoon brown sugar.

PREPARATION:

In a wok, heat oil, add cabbage and pork and stir fry for 2 minutes until pork changes color. Stir in spring onions, ginger, chili and pepper. In a small bowl, mix together remaining ingredients. Stir into wok and cook for 2 minutes.

INGREDIENTS:

2 teaspoons rice wine or dry sherry, 1 large egg, beaten, 125g (4 oz/1 cup) corn flour and 500g (1 lb) belly pork, cubed, 625ml (20 fl oz/2 ½ cups) peanut oil, 3 spring onions, thinly sliced, 90g (3 oz) can bamboo shoots, drained and thinly sliced, 1 green pepper, seeded and thinly sliced, ½ teaspoon sea salt, 2 cloves garlic, finely chopped and 1 teaspoon sesame oil and the sauces are 2 tablespoons brown sugar, 1 tablespoon vegetable oil, 3 tablespoons malt vinegar and 1 teaspoon corn flour sea salt and white pepper.

PREPARATION:

In a bowl, mix together salt, rice wine or dry sherry and egg. Stir in pork to evenly coat. Remove the pork and roll in corn flour to coat evenly. In a wok, heat peanut oil until smoking and deep fry pork for about 5 minutes until crisp and well cooked. Using a slotted spoon, lift pork from oil and drain on absorbent kitchen paper. Pour oil from wok, leaving just 2 tablespoonfuls. Add vegetables and garlic and stir fry for 3 minutes. Stir in pork and mix thoroughly. To make the sauce, in a saucepan, stir together all ingredients and place over a moderate heat for 4 minutes, stirring continuously until hot and well blended. Pour over pork and briefly heat together. Sprinkle with sesame oil and serve

INGREDIENTS:

2 teaspoons rice wine or dry sherry, 2 tablespoons light soy sauce, ½ teaspoon sea salt, 2 tablespoons Chinese Chicken Stock, 440g (14 oz) can straw mushrooms, drained, liquid reserved and 500g (1 lb) boned chicken breasts, cubed, 2 slices fresh root ginger, peeled and chopped and 3 spring onions, coarsely chopped.

PREPARATION:

In a bowl, mix together rice wine or dry sherry, soy sauce, salt, and sugar, stock and reserved mushroom liquid. Place chicken in a heatproof casserole with mushrooms, pour over contents of bowl then sprinkled with ginger and spring onions; cover casserole. Place in a steamer, cover and cook for 10 minutes until chicken is firm and tender. Remove dish from steamer and pour off cooking liquid into a wok. Bring to the boil, simmer for 2-3 minutes, then pour over the chicken.

INGREDIENTS:

1 tablespoon hoi sin sauce, 1 tablespoon dark soy sauce, 2 cloves garlic, finely chopped, 1 teaspoon sea salt and ¼ teaspoon ground white pepper, 4 lamb chops, 185-250 g (6-8 oz) each and 2 tablespoons, 2 medium onions, sliced and 60 ml (2 fl oz/ ¼ cup) and sauces are 1 fresh hot red chili, seeded and sliced, 1 hot fresh green chili, seeded and sliced and ½ teaspoon sea salt, 1 tablespoon lemon juice, 1 tablespoon brown sugar and 2 tablespoons peanut oil.

PREPARATION:

In a bowl, mix together hoi sin sauce, soy sauce, garlic, salt and pepper. Coat chops with mixture and leave for 1 hour. In a wok, heat oil until smoking, add onions and fry for 2 minutes until transparent. Reduce heat, add chops and cook for about 5 minutes each side. Add stock, cover and gently cook for 5 minutes. In a bowl, mix together all sauce ingredients, pour into a small saucepan and heat gently. Transfer chops to a warmed serving plate and pour over sauce.

INGREDIENTS:

750g (1 ½ lb) prepared squid, 3 tablespoons vegetable oil, 4 spring onions, chopped and 1cm ( 1/2 in) fresh root ginger, peeled and finely chopped, 1 carrot, cut into thin strips, 5 tablespoons rice wine or dry sherry and 185ml (6 fl oz/ ¾ cup) Chinese Chicken Stock.

PREPARATION:

Bring a large saucepan of lightly salted water to a rapid boil, add squid and boil for 3 minutes. Drain well. In a wok, heat oil, add spring onions, garlic, ginger and carrot and stir fry for 2 minutes. Stir in rice wine or dry sherry and cook for 1 minute. Pour in the stock, bring to the boil, and boil until thickened. Reduce heat, add squid and gently heat through.

INGREDIENTS:

1 egg white lightly beaten, 2 tablespoons cornstarch ground white pepper to taste, 500 g (1 lb) lamb fillet, thinly sliced, 625 ml (20 fl oz/2 ½ cups) vegetable oil and 3 slices fresh root ginger, peeled and finely chopped, 90 g (3 oz) canned bamboo shoots, drained and chopped and 1 small red pepper, seeded and cut into thin strips, 3 spring onions, finely chopped, 60 g (2 oz) cucumber, cut into strips and 2 teaspoons rice wine or dry sherry.

PREPARATION:

In a small bowl, mix together egg white, cornstarch, salt and pepper. Stir lamb slices in mixture to evenly coat. Leave for 30 minutes. In a wok, heat oil, add lamb in batches, keeping slices separate, and deep fry lamb for 2 minutes. Using a slotted spoon, lift lamb from oil and drain on absorbent kitchen paper. Pour oil from wok, leaving just 2 tablespoonfuls. Add ginger, bamboo shoots, pepper, spring onions and cucumber and stir fry for 4 minutes. Add lamb and toss over a high heat for 1 minute. Stir in rice wine or dry sherry.

INGREDIENTS:

2 tablespoons water, 1tablespoon rice wine or dry sherry, 2.5 cm (1 in) piece fresh root ginger, peeled and grated and 3 spring onions, finely chopped, 1 teaspoon sea salt, 500 g (1 lb) boned duck breasts, cut into finger sized pieces, 2 eggs, well beaten and 125 g (4 oz/1 cup) cornstarch, 750 ml (24 fl oz/3 cups) peanut oil and 1 teaspoon sesame oil and sauces are 375 ml (12 fl oz/1 ½ cups) Chinese Chicken Stock, 3 tablespoons rice wine or dry sherry, 4 tablespoons lemon juice and 1 teaspoon brown sugar.

PREPARATION:

In a bowl mix together, water, rice wine or dry sherry, ginger, spring onions and salt. Stir in duck to coat evenly then leave for 2 hours. Lift duck from bowl then dip each piece in beaten egg, allowing excess to drain off. Roll duck pieces in cornstarch to coat lightly and evenly. In a wok, heat peanut oil to smoking point, add duck and deep fry for 3 minutes until golden. Using a slotted spoon remove duck from oil and drain on absorbent kitchen paper. Place duck in a flameproof casserole. In a small bowl, mix together sauce ingredients; stir into casserole. Bring to the boil, stirring constantly, and then simmer for 10-15 minutes until duck is tender and sauce very thick. Serve sprinkled with sesame oil.

INGREDIENTS:

250g (8 oz) dried egg noodles, 3 tablespoons peanut oil, 1 medium Spanish onion, finely chopped, 2 cloves garlic, finely chopped, 2 slices fresh root ginger, peeled and finely chopped, 2 teaspoons yellow bean paste, 1 tablespoon light soy sauce and 500g (1 lb) pork tenderloin, minced, 3 tablespoons Chicken Stock and 1 tablespoon corn flour mixture, 185g (6 oz) cucumber, cut into thin sticks, to garnish spring onions, finely chopped, to garnish.

PREPARATION:

Cook noodles in boiling water until just tender, drain well. Meanwhile, in a wok, heat oil, add Spanish onion, garlic and ginger and stir fry for 2 minutes. Stir in bean paste and soy sauce; cook for a further minute. Stir in pork, reduce heat and cook gently for 10 minutes until lightly colored. Stir in stock and simmer for 5 minutes. Stir in corn flour mixture and simmer until thickened. To serve, place noodles on a warmed serving dish, pour over pork and garnish with cucumber and spring onions.

INGREDIENTS:

1.5 kg (3 lb) sirloin of beef,2 cloves garlic, thinly sliced and ½ teaspoon Chinese five spice powder sea salt and ¼ teaspoon ground black pepper, 8 potatoes, quartered and 12 dried black winter mushrooms, soaked in hot water for 25 minutes, drained and pre –heat oven to 200C (400F/Gas 6).

PREPARATION:

With the point of a sharp knife, cut small incisions in the beef and insert thin slices of garlic. In a bowl, mix together five spice powder, 1 teaspoon salt and pepper, then rubs into beef. Place in a baking dish and cook for 45 minutes, turning beef and basting at least once. Boil potatoes in salted water for 10 minutes. Drain well; when cool enough to handle, slice. Add to baking dish with mushrooms and cook for a further 15 minutes.

INGREDIENTS:

4 pork chops each weighing 185-250g (6-8 oz), boned and sliced thinly lengthwise. 1 teaspoon dark soy sauce, 1 tablespoons yellow  bean paste, 2 tablespoons peanut oil, 2 tablespoons Chinese rose wine or sweet sherry and 2 carrots, sliced, 250g (8 oz) mange tout and 2 cloves garlic, finely chopped and 2.5 cm (1 in) piece fresh root ginger, peeled and finely chopped.

PREPARATION:

Place pork in a dish. In a small bowl, mix together soy sauce, bean paste, 1 tablespoon peanut oil and rose wine or sweet sherry, then pour over pork. Turn slices to coat well and leave to marinate for 1 hour. Drain and reserve marinade. Bring a saucepan of water to a rapid boil, add carrots, mange tout and boil for 1 minute. Drain and refresh under cold running water. In a wok, heat 1 tablespoon peanut oil, fry garlic and ginger for 2-3 minutes until browned, then discard. Add pork to wok and stir fry for 3-4 minutes until it changes color. Add carrot and mange tout and stir fry for 3 minutes, then pour in reserved marinade. Heat through for 2 minutes.