Archive for January, 2010
SZECHUAN PORK
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, payday advance 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.
SWEET AND SOUR PORK
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 payday advance 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
STEAMED CHICKEN WITH MUSHROOMS
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.