Sauté de Noix de Saint-Jacques "Cuisine chinoise"

 

Pour 4 portions

• 450 gr noix de Saint-Jacques
• 30 ml huile de sésame
• 15 ml coriandre fraiche hachée
• 15 ml persil plat frais haché
• Nouilles de riz, en accompagnement

Sauce

• 30 ml jus de citron
• 30 ml sauce de soja
• 15 ml miel
• 15 ml gingembre frais haché
• 15 ml sauce de poisson
• 1 gousse d'ail, hachée

1. Mettre dans une terrine le jus de citron, la sauce de soja, le miel, le gingembre, la sauce de poisson et l'ail, mélanger jusqu'a ce que le miel soit dissous et incorporer les noix de Saint-Jacques.
2. Chauffer un wok ou une poêle 3 minutes, ajouter l'huile et chauffer 30 secondes.
3. Ajouter les noix de Saint-Jacques avec leur sauce, la coriandre et le persil, cuire 3 minutes sans cesser de remuer "un peu moins si les noix de Saint-Jacques sont petites", et servir immédiatement accompagné de nouilles de riz.

BON APPÉÉÉÉTIT

Ningmeng Ji (Lemon Chicken)

 

                Sweetness and sharpness are well balanced in this version of Lemon Chicken. There are many variations of this popular dish, both from different regions of China and in the West.

Serves 4

• 500 gr chicken breast fillets, skinned
• 2 egg whites, lightly beaten
• 7 ml cornstarch (cornflour)
• 60 ml peanut oil

Sauce

• 90 ml plus 15 ml chicken stock 
• Juice of 1 lemon
• 30 ml honey
• 15 ml light soy sauce 
• 15 ml Chinese rice wine or dry sherry
• 1 garlic clove, finely chopped
• 10 ml cornstarch (cornflour)

1. Cut the chicken fillets into strips.
2. Combine the egg whites and cornstarch and coat the chicken strips with the mixture ; chill for about 20 minutes.
3. Heat the oil in a wok or skilletand cook the chicken strips in batches, stirring often to prevent sticking ; when they begin to brown, remove from the pan and drain on paper towels ; keep warm.
4. Place all the sauce ingredients except the 15 ml chicken stock and the cornstarch in a small saucepan and stir to combine ; heat to boiling, reduce heat and simmer for about 5 minutes.
5. Mix together the cornstarch and extra chicken stock and stir into the sauce until it thickens slightly.
6. Add the chicken strips to the sauce and toss to coat evenly ; spoon onto a platter and serve with steamed rice and stir-fry vegetables.

BON APPÉTIT

Cha Shao he Chao Fan (Cantonese Roast Pork Strips and Fried Rice)

 

                The meat is midly seasoned but is enhanced when served with a variety of dipping sauces or with Chao Fan. Chao Fan, one of the most popular and best known Chinese dishes in the West, is considered a snack in China, where it was created as a way to use up leftover rice.

                This meat can also be served cold. It keeps well, and leftover pieces are often sliced and stirred through noodle and rice dishes to make them more filling.

Serves 6

• 1 kg lean loin of pork
• 60 ml light soy sauce
• 30 ml red bean sauce
• 30 ml sugar
• 30 ml Chinese rice wine or dry sherry
• 5 ml five-spice powder
• 15 ml sesame paste
• 2-3 drops red food coloring

1. Using a very sharp knife, cut the pork into 4 long strips ; arrange in a single layer in a large shallow dish.
2. In a small bowl, combine all the remaining ingredients ; blend well.
3. Pour the soy sauce mixture over the meat ; leave to marinate for about 30 minutes ; baste frequently.
4. Preheat the oven to 450F (230C).
5. Place the meat on a rack fitted into a roasting pan ; bake for 30 minutes, basting occasionally ith the remaining marinade then turn the meat over and bake for an additional 15 minutes.
6. It is cooked when clear juices run when a skewer is inserted.
7. Slice the meat into smaller pieces before serving to reveal the tender center.

Chao Fan

(Fried rice)

Serves 6

• 185 gr pork, cut into trips
• 20 ml dark soy sauce
• 2 ml sugar
• 90 ml vegetable oil
• 2 onions, finely chopped
• 80 ml green peas
• 80 ml button mushrooms, sliced
• 60 gr ham, diced
• 2 eggs, lightly beaten
• 500 ml cooked long grain rice, chilled
• 15-30 ml soy sauce, optional
• 60 ml finely julienned red bell pepper

1. Combine the pork, soy sauce and sugarin a small bowl and set aside.
2. Heat 30 ml of the oil in a large wok or skillet and sauté the onions for 1 minute.
3. Add the peas, mushrooms and ham and sauté for another minute ; push these ingredients to the side of the wok, and add another 30 ml of oil.
4. Pour in the beaten eggs and cook until set, then break the eggs into small pieces with a spatula and push to the other side of the wok.
5. Add the remining oil and the pork and stir-fry for 3 minutes ; add the rice and stir over medium heat until all ingredients are well combined and the rice is hot.
6. Add the soy sauce to taste, if desired, and serve hot, garnished with the julienned bell pepper.

BON APPÉTIT

Sichuan La Jiao Niurou (Szechwan stir-fry beef with hot pepper)

 

                It is a relatively uncomplicated and quick form of cooking, unlike many of the more elaborate Chinese methods, and thereforeit is believed to have been used by field-workers who needed quick hot food to complement the rice brought from home. There are many stir-fry recipes from Szechwan, a province known for its spicy cuisine.

                It is easier to cut the meat if it is partially frozen. Make sure you use a very sharp knife.

Serves 6 

• 1 kg rump steak, well trimmed of fat
• 250 ml peanut oil
• 10 large dried red chilies
• 45 ml dark soy sauce
• 30 ml Chinese rice wine or dry sherry
• 5-10 ml sugar, to taste
• 2 carrots, cut into julienne strips
• 3 celery stalks, cut into julienne strips
• 4 fresh long red chilies, cut into fine shreds

1. Cut the meat into very thin slices, then cut these into very fine shreds.
2. Heat the oil in a wok and stir-fry the meat over medium-high heat for 10 minutes, or until quite dry and crispy ; drain on paper towels.
3. Pour off all but 30 ml of the oil from the wok and stir-fry the dried chilies for 1 to 2 minutes ; remove and discard the chilies.
4. Mix together the soy sauce, rice wine and sugar ; add soy sauce mixture and the meat to the wok and stir-fry for 5 minutes.
5. Add the remaining ingredients and cook for 4 minutes, or until the vegetables are just tender.
6. Serve with noodles or steamed rice.

BON APPÉTIT

Xia Qiu (Crystal Shrimp)

 

                Although stir-frying is commonly thought of as means of combining one or more varieties of meat with thinly sliced vegetables and seasonings, there are stir-fry dishes that feature only one main ingredient. These dishes are only minimally seasoned, to allow the full flavor of the meat, or the shrimp in this recipe, to come through. This approach to stir-frying gives great clarity of flavor and is known as "crystal".

                Asian grocery stores sell flower-shaped cutters for vegetables. If ginger wine is not available, use 30 ml of dry sherry and 2 ml shredded ginger instead.

Serves 4 

• 24 raw shrimp (prawns), shelled and deveined
• 30 ml ginger wine
• 1 ml ground white pepper
• 6 spring onions
• 30 ml sesame oil
• 5 ml finely chopped ginger
• 1 carrot, sliced and cut into flower shapes

1. Cut a deep slit into shrimp along the vein line.
2. Combine the ginger wine, pepper and shrimp and marinate for 10 to 15 minutes.
3. While the shrimp are marinating, cut 2 spring onions into julienne strips 2 in (5 cm) long ; place in a bowl of iced water and leave to curl while the other ingerdients are being cooked.
4. Chop the remaining 4 spring onions into 1 in (2.5 cm) lengths.
5. Heat the oil in a wok or skillet and stir-fry the shrimp and their marinade with the ginger and the chopped spring onions ; cook only a few minutes, until the shrimp flesh is opaque and just firm.
6. Serve immediately, garnished with the carrot flowers and curled spring onions.

BON APPÉTIT

Niuru, Xilanhua, Yaoguo he Fen (Rice noodles with beef, broccoli and cashews)

 

                In this recipe, as in many stir-fried dishes, a number of ingredients are cooked together to create a unique blending of flavors. Rice sticks are thin noodles made from grond rice, and are a speciality of Southern China.

                Cook the broccoli until just tender. The Chinese like their vegetables crunchy and still bright green.

Serves 4

• 250 gr rice stick noodles
• 30 ml dark soy sauce
• 30 ml Chinese rice wine or dry sherry
• 15 ml oyster sauce
• 10 ml honey
• 500 gr rump steak, cut into strips
• 30 ml peanut oil
• 125 ml cashew nuts
• 500 ml broccoli florets
• 3 spring onions, cut into 1 in (2.5 cm) pieces
• 1 small red bell pepper, cut into julienne strips

1. Soak the rice noodles in a bowl of warm water for 20 minutes and drain well.
2. Combine the soy sauce, rice wine, oyster sauce and honey in a bowl ; add the meat strips and stir well ; allow to marinate for at least 30 minutes.
3. Heat the peanut oil in a wok and stir-fry the cashew nuts until golden brown ; remove the nuts and drain on paper towels.
4. In the same pan, stir-fry the meat and its marinade in two batches, until it is almost cooked through ; remove from the heat and keep warm.
5. Add a little more oil to the pan if needed and stir-fry the broccoli for about 2 minutes ; return the meat to the wok and add the spring onions, bell pepper, cashews and rice noodles.
6. Gently stir the ingredients over medium heat for about 5 minutes.
7. Serve immediately with a little extra soy sauce, if necessary.

BON APPÉTIT

Liang Ban Mian (Cold spicy noodles)

 

                This noodle recipe is from Szechwan, the home of spicy food ; it is a refreshing summer dish.

Serves 4

• 500 gr thin egg noodles

Sauce

• 45 ml tahini (sesame paste)
• 4 galic cloves, finely chopped
• 30 ml light soya sauce
• 15 ml rice vinegar
• 3 small red chilies, finely shredded
• 10 ml sugar
• 10 ml sesame oil
• 2 ml salt
• 15 ml toasted sesame seeds
• 2 spring onions, finely chopped

1. Cook the egg noodles in boiling salted water ; rinse them under cold running water until cold, about 3 minutes, and drain.
2. Combine all the sauce ingredients and whisk together well ; toss the cooked noodles with the sauce and serve.

BON APPÉTIT

Chuen Juen (Spring Rolls)

 

                These delicious rolls are popular throughout China and may be served as a main course or appetizer. They may be served with a variety of dippling sauces, such as soy, plum or chili. You can buy spring roll wrappers in any Asian supermarket, often in the frozen food section.

Serves 6

• 6 dried chinese mushrooms
• 15 ml peanut oil
• 250 gr ground pork
• 185 gr shredde Chinese cabbage
• 100 gr bamboo shoots
• 60 gr water chestnuts
• 100 gr bean sprouts
• 5 ml sugar
• 5 ml dark soy sauce
• 5 ml Chinese rice wine or dry sherry
• 10 ml cornstarch (cornflour)
• 18 small spring roll wrappers
• 1 egg, beaten
• Oil, for deep-frying

1. Place the mushrooms in a bowl, cover with boiling water and allow to stand for 20 minutes ; squeeze excess water from the mushrooms and chop them finely.
2. Heat the peanut oil in a wok, add the pork and stir-fry until it has changed color, about 5 minutes ; add the mushrooms, cabbage, bamboo shoots, water chestnuts, bean sprouts and sugar and stir-fry for 3 minutes.
3. Combine the soy sauce, rice wine and cornstarch and stir this into the pork and vegetables ; stir until the filling has thickened, then remove from heat and allow to cool.
4. To make the spring rolls, place one wrapper on a board with a corner facing you ; place one heaped tablespoon of the cooled filling about one-third up from the corner.
5. Fold the corner up and over the filling and fold in the sides ; brush the top corner with a little beaten egg and roll up to form a neat parcel ; brush the edges with the beaten egg to seal.
6. Deep-fry the spring rolls until crisp and golden brown and drain on paper towels.
7. Serve them with bowls of sauce of your choice for dippling.

BON APPÉTIT