EASY TIPS TO COOK CHINESE FOOD

Archive for the ‘PORK’ Category

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.

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

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:

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.

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.