EASY TIPS TO COOK CHINESE FOOD

Archive for October, 2009

INGREDIENTS:

500g (1 lb) rump steak, cut into paper thin slices, 8 lettuce leaves, diced and ½ teaspoon ground pepper, 1 clove garlic, finely chopped and sauces are 2 tablespoons peanut oil, 4 dried red chilies, crushed and 1 teaspoon ground pepper, 1 tablespoon fermented black beans and 4 spring onions, coarsely chopped, 2 cloves garlic, crushed and 1 cm (1/2 in) piece fresh ginger, peeled and finely chopped. 1 tablespoon hot bean paste and 125 ml (4 fl oz/ ½ cup water)

PREPARATION:

To make the sauce, in a wok, heat oil and briskly fry chilies and pepper for 30 seconds, then add black beans and cook for a further 30 seconds. Add spring onions, garlic, ginger and bean paste, and continue to fry for 5-6 minutes. Stir in water and bring to the boil, then remove from the heat. To prepare the beef, bring a large saucepan of water to a rapid boil. Add beef and boil for 2 minutes until it just changes color. Drain well. Reheat sauce in the wok, add beef, stir for 3 minutes then add the lettuce. Serve immediately sprinkled with pepper and finely chopped garlic.

INGREDIENTS:

1 egg white, 60 g (2 oz/ ½ cup) cornstarch, 1 teaspoon sea salt, 1 tablespoon rice wine or dry sherry, 500 g (1 lb) lamb fillet, cut into strips, 315 ml (10 fl oz/1 ¼ cups) vegetables oil and 10 spring onions, chopped, 1 cm (1/2 in) piece fresh root ginger, peeled and finely chopped, 2 cloves garlic, finely chopped, 1 teaspoon brown sugar, 2 teaspoons dark soy sauce and ¼ teaspoon ground white pepper and 1 teaspoon sesame oil to serve.

PREPARATION:

In a bowl, mix together egg white, cornstarch, ½ teaspoon salt and rice wine or dry sherry. Stir in lamb strips to coat thoroughly. In a wok, heat oil until smoking, add lamb in small batches, keeping strips separate and fry for 2 minutes. Using a slotted spoon remove lamb from wok, drain on absorbent kitchen paper and keep warm. Pour oil from wok, leaving just 1 tablespoonful. Stir in spring onions, ginger, garlic, remaining salt, sugar, soy sauce and pepper mixture. Add lamb and heat through gently. Serve sprinkled with sesame oil.

INGREDIENTS:

4 tablespoons peanut oil, 2.5 cm (1 in) piece fresh root ginger, peeled and sliced thinly and 500g (1 lb) fillet steak, very thinly sliced and 2 green peppers, seeded and cut into small squares and the sauces are 60 ml (2 fl oz/ ¼ cup) Chinese Vegetable Stock, 1 tablespoon dark soy sauce, 1 tablespoon sesame oil and 1 hot fresh red chili, finely chopped, 2 tablespoons Chinese rose wine and 2 tablespoons cornstarch mixture.

PREPARATION:

In a wok, heat oil, add ginger and fry for 1 minute. Add beef and quickly stir fry for 2 minutes until just changing color. Stir in peppers and fry for 5 minutes. In a small bowl, mix together sauce ingredients and Stir into beef mixture until lightly thickened.

INGREDIENTS:
500 g (1 lb) lamb tenderloin, very thinly sliced, 3 tablespoons dark soy sauce, 5 tablespoons peanut oil, 1 tablespoon rice wine or dry sherry, ½ teaspoon sea salt and 2 cloves garlic, chopped and 8 spring onions, chopped, 1 tablespoon rice vinegar and ½ teaspoon ground Szechwan pepper and 2 tablespoons sesame oil.

PREPARATION:
Lay lamb in a shallow dish. In a bowl, mix together 1 tablespoon soy sauce, 2 tablespoon peanut oil, the rice wine or dry sherry, salt and Szechwan pepper. Pour over lamb, turn to coat then leave for 30 minutes. In a wok, heat remaining peanut oil until smoking, add garlic and lamb. Stir fry for 2 minutes until lamb just changes color; remove from wok. Pour oil from wok, leaving just1 tablespoonfuls. Add spring onions and stir fry for 2 minutes. Add remaining soy sauce and the vinegar. Continue stir frying for another minute then add lamb slices and sesame oil. Stir fry 1 minute making sure lamb and sauce are thoroughly mixed.

INGREDIENTS:

500g (1 lb) rump steak, trimmed and cut into thin strips, 125 ml (4 fl oz/ ½ cup) peanut oil, 250g (8 oz) choi sum or young spinach, washed and dried sea salt and 1 teaspoon grated fresh root ginger, 2cloves garlic, finely chopped, 4 spring onions, coarsely chopped, 2 teaspoons shrimp paste, 1 teaspoon rice wine or dry sherry, ½ teaspoon cornstarch mixture and 60 ml (2 fl oz/ ¼ cup) Chinese Chicken Stock and 1 teaspoon sesame oil.

The marinades are 1 teaspoon dark soy sauce, 1 teaspoon anchovy essence, 1 tablespoon peanut oil, 1 tablespoon cornstarch and 1 teaspoon water.

PREPARATION:

In a small bowl, mix together marinade ingredients, stir in steak to coat evenly. Leave for 1 hour. In a work, heat oil and fry choi sum or spinach over a high heat for 2 minutes, sprinkle with salt and transfer to a warmed serving plate. Keep warm. Reheat work and stir fry beef for 2 minutes until it just changes color, then remove. Add ginger, garlic and spring onions and fry until tender, about 5 minutes. In a small bowl, mix together shrimp paste, rice wine or dry sherry, cornstarch mixture and stock. Pour into wok and bring to the boil, stirring. Stir in beef to heat through. Arrange beef and choi sum or spinach attractively on the plate and sprinkle with sesame oil.

INGREDIENTS:

750g (1 ½ lb) pork loin, cut into strips and 125g (4 oz/ 2/3 cup) brown sugar, 3tablespoons boiling water, 1 tablespoon dark soy sauce, 2 tablespoons rice wine or dry sherry,1 tablespoon sesame oil and ½ teaspoon sea salt and ½ teaspoon edible red food coloring, if desired Chinese shredded lettuce, to serve.

PREPARATION:

Place pork in a medium bowl. In a small bowl, stir together sugar and boiling water until sugar dissolves, then pour over pork several times to coat evenly. Leave for 8 hours turning the pork several times. Lift pork from marinade, allowing excess to drain off, reserve. Preheat barbecue or grill. Thread meat onto meat skewers and barbecue or grill for about 8 minutes until crisp and cooked, basting several times with reserved marinade. To serve, remove the pork from the skewers, cut into bite sized pieces and serve on a bed of shredded Chinese lettuce.