Chinese Slow-Cooked Pork

 

                    Star anise, soy and ginger add wonderful lavours to this deliciously tender pork joint casserole, simmered with shallots, carrots and mushrooms. Vegetables and rice noodles cooked in exotic, rich juices make this into a complete meal.

4 servings (438 calories per serving)

• 500 gr lean,boneless loin of pork with skin, tied firmly
• 1¾ cups diluted salt-reduced or homemade chicken stock, click here for recipe
• 2 tablespoons salt-reduced soy sauce
• 2 tablespoons Chinese rice wine or dry sherry
• 2 tablespoons honey
• 2 garlic cloves, crushed
• 15 gr resh ginger, peeled and finely chopped
• 3 star anise
• 4 shallots, halved
• 2 large carrots, peeled and sliced on the diagonal
• 6 scallions
• 30 gr dried Chinese mushrooms, soaked to rehydrate
• 125 gr oyster mushrooms, sliced or halved
• 250 gr dried flat rice noodles

1. Place the pork in a large flameproof casserole and pour over enough boiling water to cover.
2. Bring back to a boil on the stove, then pour off the water.
3. Add the stock, soy sauce, rice wine or sherry, honey, garlic, ginger, star anise, shallots and carrots to the casserole dish and bring to a bowl.
4. Thickly slice four of the scallions, roughly chopped the drained Chinese mushrooms and add both to the casserole ; reserve teh strained mushroom soaking liquid.
5. Cover and simmer gently on a very low heat for 1 hour, stirring the vegetables and basting the meat occasionally until everything is tender.
6. Add the oyster mushrooms for the last 20 minutes of the cooking time ; if necessary, top up using the reserved mushroom soaking liquid or more stock or water.
7. Meanwhile, cut the remaining scallions into 6 cm lengths, then cut lengthwise into fine shreds ; place in a bowl of iced water and leave to curl.
8. Soak the rice noodles in a bowl of boiling water for 4 minutes or until softened, then drain well.
9. Carefully lift the meat out of the casserole with a slotted spoon and keep hot.
10. Bring the juices to a boil on the stove, then add the rice noodles and remove the dish from the heat ; turn and stir the noodles to coat with the juices.
11. Slice the pork thinly.
12. Spread the noodles on a large shallow serving plate, using a slotted spoon to lift them from the casserole ; arrange the sliced meat and vegetables on top, then spoon over the casserole juices.
13. Scatter the scallion curls over the top as a garnish.

BON APPÉÉÉÉTIT

Raviolis de Porc au Gingembre "Cuisine chinoise"

Pour 50 raviolis

• 450 gr porc haché
• 15 ml sauce de soja claire
• 5 ml sel
• 5 ml vin de riz
• 2 ml huile de sésame
• 100 gr chou, haché
• 10 ml gingembre frais haché
• 10 ml onions verts très finement hachés
• 2 ml poivre blanc
• 50 feuilles de pâte à wontons, d'environ 7 cm de diamètre

Sauce à l'ail et au gingembre

• 15 ml sauce de soja
• 15 ml vinaigre
• 2 ml sucre
• 5 ml gingembre frais haché
• 5 ml ail haché

1. Pour la sauce, mélanger tous les ingrédients et réserver.
2. Pour la farce, mélanger le porc, la sauce de soja et 2 ml de sel jusqu'à obtention d'une pâte homogène.
3. Procéder délicatement, avec des mouvements allant toujours dans la même direction.
4. Ajouter le vin de riz et l'huile de sésame, couvrir et laisser reposer 20 minutes.
5. Saupoudrer le chou avec le sel restant, laisser dégorger et ajouter le gingembre, les onions verts et le poivre blanc.
6. Mélanger 5 minutes, jusqu'à obtention d'une pâte épaisse, et incorporer à la préparation précédente.
7. Placer une feuille de pâte à wontons dans la paume d'une main et, de l'autre, garnir de 15 ml de farce.
8. Humecter les bords, sceller par 2 ou 3 plis, et réserver sur un plan fariné, répéter l'opération avec les feuilles de pâte restantes.
9. Dans une casserole, porter 1 litre d'eau à ébullition, ajouter environ 20 raviolis et remuer avec l'aide d'une baguette de sorte qu'ils ne collent pas entre eux.
10. Couvrir, porter de nouveau à ébullition et cuire 2 minutes, retirer le couvercle, ajouter 225 ml d'eau froide, porter de nouveau à ébullition et cuire encore 2 minutes.
11. Répéter l'opération avec les raviolis restants et servir accompagné de sauce.

BON APPÉÉÉÉÉÉTIT

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

Seafood and Vegetable Stir-Fry

 

                    Enjoy the bounty of the sea with this fresh and colourful stir-fry. By cooking the seafood only briefly, the flavour is maximized.

Serves 4

• 350 gr raw jumbo shrimp, peeled and deveined
• 500 gr cod or sole, cut into 3 cm chunks
• 500 gr squid
• 30 ml canola oil
• 1 cm piece fresh ginger, peeled and julienned
• 2 garlic cloves, chopped
• 70 gr brocoli florets
• 1 carrot, peeled and julienned
• 2 scallions, roughly sliced

Sauce 

• 250 ml chicken stock or water
• 30 ml oyster sauce
• 10 ml soy sauce
• 10 ml sugar
• 15 ml cornstarch

1. Gently grasp the squid body with one hand ; with the other, pull the tentacles and the quill from inside the body.
2. Wash the insides and remove the flaps and skin by pulling off ; cut the squid in half, then gently score the inside of the flesh in a crisscross pattern (without cutting through), then slice into bite-sized pieces.
3. To use the tentacles, cut into shorter lengths.
4. Combine all the sauce ingredients in a jar, ensuring that the cornstarch is well blended.
5. Heat a non-stick frying pan or a wok over high heat ; add 20 ml of the oil and cook the fish for 1 minute, tossing frequently.
6. Add the shrimp and squid and cook for 1-2 minutes or until the shrimp are almost cooked ; transfer to a plate to keep warm.
7. Heat the remaining oil in the wok, then toss the ginger and garlic for 30 seconds ; cook the brocoli and carrot for 1 minute, until they begin to soften but still retain their crispness.
8. Return the seafood to the wok, add the scallions and the sauce ; cook for 1 minute or until the sauce thickens and the seafood is perfectly cooked.

BON APPÉTIT

Gingery Pork Stir-Fry (Keto)

 

4 servings

• 30 ml coconut oil
• 700 grams pork tenderloin
• 1 green bell pepper, diced
• 1 small red onion, diced
• 80 ml walnuts
• 15 ml freshly grated ginger
• 3 garlic cloves, minced
• 15 ml olive oil
• 1 habanero pepper, minced
• 30 ml tamari sauce
• Salt and black pepper to taste

1. Cut the pork into strips.
2. Heat coconut oil in a wok, season pork with salt and pepper, and cook until no longer pink, 10 minutes.
3. Shift to one side of the wok and add the bell pepper, onion, walnuts, ginger, garlic, olive oil, and habanero pepper ; sauté until fragrant and onion softened, 5 minutes.
4. Mix and season with tamari sauce ; stir-fry until well combined, about 1 minute.
5. Serve with cauliflower rice.

Per serving

• Cal : 318
• Net Carbs : 2.8g
• Fat : 16g
• Protein : 41g

BON APPÉTIT

Peking Duck

 

                If time permits, once brining is complete, place the duck in the open air in the refrigerator for about 4 hours. The skin will dry out and be crispier.

4 servings

• 1 whole duck

Duck brine

• 1.5 liters water
• 2 cm (1 in) fresh ginger, peeled and sliced
• 250 ml soy sauce
• 15 ml black peppercorns
• 2 bay leaves

Peking lacquer

• 60 ml honey
• 30 ml soy sauce
• 30 ml rice vinegar
• 5 ml ground coriander
• 30 ml fresh thyme, chopped
• Zest and juice of ½ orange
• 2 cloves of garlic, chopped

1. In a bowl, mix all the brine ingredients.
2. In the smallest bowl possible, place the duck and cover it with brine; place in the refrigerator overnight.
3. In another bowl, mix all the hairspray ingredients.
4. Remove duck from brine; pat dry and place on a rack in a baking dish.
5. Pour 1 cm (½ in) of water into the bottom of the dish; if necessary, add water during cooking.
6. Brush the duck with the lacquer and cook for 1 hour 15 minutes. at 1h30 min. in the oven at 375F (190C); brush the duck with lacquer every 15 minutes.
7. Cut and serve.

BON APPÉTIT

Pork Wonton

 

                You can also cook these ravioli in chicken or vegetable broth with spring onions, ginger, hot sauce and soy sauce.

For 6 servings

For the dough

• 800 g flour + a little to flour the work surface
• 8 fresh eggs

For the stuffing

• 350 g minced pork
• 50 g chopped mushrooms
• 15 ml soy sauce
• 30 ml rice vinegar
• 1 inch finely chopped fresh ginger
• 1 clove garlic, finely chopped
• 5 ml sesame oil
• 1 egg
• Pinch of sugar
• Pinch of salt

Prepare the dough

1. Place the flour and eggs in a food processor and mix until the dough is smooth and elastic; the dough should pull away from the edges and form a ball.
2. Put the dough in a bowl and leave to rest in the fridge for 1 hour.

Prepare the stuffing

1. Place the ground pork in a bowl and add the mushrooms, soy sauce, vinegar, fresh ginger, garlic clove, sesame oil, egg, salt and sugar; mix well so that it is homogeneous.
2. Cover and chill while you work the dough.

Prepare the ravioli

1. Divide the dough into 2 equal parts; Thinly roll out 1 first ball of dough on a floured work surface.
2. Cut the dough into 5cm squares; do the same with the other ball of dough.
3. Place 5 ml of filling in the center of each square; moisten the edges of the square with a brush and stretch the edges upwards, pressing well so that the dough sticks together.
4. Gently turn ¼ turn, holding the edges in your fingers.
5. Oil a parchment sheet and place it in the steamer.
6. Add the ravioli and cook for about 30 minutes.
7. Serve the ravioli with a hot sauce or in broth.

BON APPÉTIT

Sweet and Sour Soup

 

For 6 servings

• 250 ml lukewarm water
• 6 dried shiitake mushrooms
• 15 ml vegetable oil
• 2 garlic cloves, minced
• 30 ml fresh ginger, peeled and chopped
• 1 liter chicken broth
• 15 ml lemongrass, grated
• 15 ml sambal oelek
• 60 ml soy sauce
• 60 ml rice vinegar
• 5 ml sesame oil
• 250 ml firm tofu, cut into 1cm cubes
• 1 chicken breast
• 30 ml cornstarch
• 1 egg, beaten
• Salt and pepper
• 2 green onions, minced
• Fresh cilantro, chopped

1. Pour warm water over the mushrooms to rehydrate them; let stand 15 minutes.
2. Remove the mushrooms from the water and slice them thinly; save the soaking water for the soup.
3. In a large saucepan, heat the oil and sauté the garlic and ginger for 1 to 2 minutes.
4. Pour in the chicken broth and the mushroom soaking water; add lemongrass, sambal oelek, soy sauce, rice vinegar, sesame oil, tofu cubes and chicken breast.
5. Let simmer for 20 minutes over low heat.
6. Remove chicken breast from soup and shred meat; to book.
7. In a small bowl, dilute the starch in 60 ml of water; pour the mixture into the soup and bring to a boil to thicken it slightly.
8. Pour in the beaten egg and gently stir the contents of the pan; cook 30 seconds without stirring.
9. Add chicken, green onions and cilantro; season, stir and serve.

BON APPÉTIT

Spring rolls (Chinese cooking for Australians)

 

Makes 25

• 1 pack of 25 frozen spring roll wrappers

Filling

• 375 gr lean pork
• 2 ml salt
• 5 ml cornflour
• 4 dried black mushrooms, soaked
• 2 shallots
• 45 gr canned bamboo shoots, drained
• 125 gr Chinese cabbage
• Deep-frying oil

Seasoning

• 30 ml water
• 2 ml chicken stock powder
• 15 ml light soy sauce
• 10 ml dry sherry
• 7 ml sugar
• 15 ml vegetable oil
• 5 ml cornflour

Preparation

1. Thaw spring roll wrappers, then cover with a damp cloth.
2. Slice well-chilled pork thinly across the grain, then cut into fine shreds ; season with salt and cornflour and set aside.
3. Squeeze water from mushrooms, remove stems and slice caps.
4. Shred shallot, bamboo shoots and Chinese cabbage.
5. Mix seasonings in a bowl.

Cooking

1. In a dry wok stir-fry cabbage until much of the water has been dried out ; set aside.
2. Add 45 ml oil and when very hot stir-fry pork for 2 minutes ; add mushrooms, shallot and bamboo shoots and stir-fry for 1 more minute.
3. Add cabbage and pre-mixed seasonings and stir-fry until the liquid has been absorbed ; remove from the pan and leave to cool.
4. Place a large spoonful of the mixture towards one corner of each wrapper ; fold diagonally, tucking the lower flap and two sides in.
5. Fold the last flap over the roll and stick down with water or a flour and water paste.
6. In a clean pan heat deep oil until very hot, then reduce heat slightly.
7. Deep-fry spring rolls, several at a time, to a medium golden colour ; lift out and drain well.
8. Serve with dark soy sauce or sweet and sour sauce.

BON APPÉTIT

Golden shrimp balls / Deep-fried wontons (Chinese cooking for Australians)

 

Golden shrimp balls

Makes 12 sticks

• 625 gr raw baby shrimps, peeled
• 45 gr pork fat
• 15 ml seafood marinade (click here for recipe)
•  2 ml salt
• 5 ml sugar
• 2 egg whites
• 30 ml cornflour
• Pinch of white pepper
• Deep-frying oil
• Bamboo screwers or satay sticks

Preparation

1. Rinse shrimps well and pat dry with kitchen paper.
2. Pound to a smooth paste ; very finely chop, or mince, the fat pork.
3. Mix all ingredients together, kneading until smooth and well blended.
4. To form into balls, take a handful of the mixture and squeeze out between curled forefinger and thumb ; scoop off small balls with a spoon and drop into cold water.

Cooking

1. Bring a large saucepan of water to the boil.
2. Add a little salt and drop in the shrimp balls, several at a time to keep the water bubbling ; boil until they rise to the surface, then cook for about 2 more minutes ; lift out and drain well.
3. Heat deep oil to very hot in a wok or saucepan and deep-fry shrimp balls to a light golden colour ; drain.
4. Thread several onto each bamboo skewers or satay sticks and arrange on a serving plate lined with fresh lettuce.
5. Serve with soy sauce or sweet chilli sauce.

Deep-fried wontons

Makes 25 

• 1 pack of 25 frozen roll wrappers (or 25 pieces edible rice paper)

Filling

• 250 gr pork tenderloin or boneless chicken
• 250 gr raw baby shrimps
• 30 gr canned water chestnuts or bamboo shoots, drained and finely diced
• 30 ml chopped fresh coriander 
• 1 shallot, finely chopped
• 5 ml salt
• 5 ml sugar
• 2 ml white pepper
• 10 ml cornflour
• Deep-frying oil

Preparation

1. Thaw spring roll wrappers, then cover with a damp cloth and set aside.
2. Very finely mince or chop pork or chicken ; peel shrimps, rinse well and pat dry with kitchen paper.
3. Chop shrimps very finely and mix with the meat ; mix water chestnuts or bambbo shoots and shallot with the meat and shrimps and season with coriander, salt, sugar, white pepper and cornflour ; blend together well.
4. Place a spoonful of the mixture in the center of each wrapper and gather up the sides ; press around the filling to form into a ball shapes in the center, pinching the wrappers together to form a waist with the edges of the wrapper fanning out above.

Cooking

1. Heat deep oil to medium-hot in a wok or deep saucepan.
2. Drop in wontons, several at a time, to deep-fry to a light golden colour, about 3 minutes ; lift out and drain well.
3. Arrange on a plate and serve with a sweet and sour sauce.

BON APPÉTIT

Clams in bean sauce (Chinese cooking for Australians)

 

• 1 kg fresh clams, in shells (or use mussels)
• 2 shallots or 1 small onion, finely chopped
• 6-8 cloves garlic, finely chopped
• 45 ml vegetable oil

Sauce

• 125 ml water
• 2 ml chicken stock powder
• 20 ml canned salted yellow beans in sauce
• 10 ml dry sherry
• 10 ml sugar
• 5 ml cornflour

Preparation

1. Wash clams (or mussels) well, brush with a stiff brush under cold water and rinse.
2. Mix sauce ingredients in a bowl.

Cooking

1. Heat oil in a wok and add clams (or mussels) with shallots and garlic ; cover and shake pan over medium-high heat until shells open.
2. Add bean sauce and bring to the boil ; simmer for 2 minutes.
3. Pick out shells which have not opened ; discard.
4. Transfer clams to a deep serving dish.
5. Add chopped red or green chilli during cooking, for a hotter dish.

BON APPÉTIT

Toffied apple and banana (Chinese cooking for Australians)

 

For 4 servings

• 2 eating apples
• 2 medium bananas, ripe but firm
• 160 ml flour
• 30 ml cornflour
• 2 egg whites
• 2 ml salt
• 2 ml bicarbonate of soda
• 125-160 ml cold water
• White sesame seeds
• Iced water
• Deep-frying oil

Toffee

• 500 ml sugar
• 300 ml water

Preparation

1. Peel apples, remove cores and cut into medium-thick slices ; cut banana diagonally into 1" (1.25 cm) slices.
2. Prepare a batter by mixing flour with cornflour, egg whites, salt, bicarbonate of soda and enough water to make a mixture of medium consistency ; beat well, then leave for 20 minutes.
3. Prepared a large bowl of iced water with extra ice cubes, and place near the cooking area ; have a well-oiled plate and the sesame seeds in a bowl, ready near the iced water.

Cooking

1. Bring sugar and water to boil in a small saucepan ; stir until sugar dissolves, then reduce heat and simmer until it turns light golden and is beginning to toffee.
2. Keep warm, but do not continue cooking.
3. Heat deep oil to medium-hot.
4. Dip apple and banana into the batter and deep-fry, several at a time, to a light golden brown ; lift out one by one and dip into the prepared toffee, then sprinkle with sesame seeds.
5. Dip into iced water to harden toffee, then place on the oiled plate.
6. When all are cooked, serve at once.

BON APPÉTIT

Fish ball and celery soup (Chinese cooking for Australians)

 

For 4 servings 

• 625 gr white fish fillets
• 15 ml seafood marinade (click here for recipe)
• 2 egg whites
• 15 ml water
• 30-45 ml cornflour
• 3 stacks celery, cut into thin diagonal slices
• 1½ liters fish stock
• 15 ml light soy sauce
• Pinch of white pepper

Preparation

1. Mince fish fillets, then pound to a smooth paste in a mortar or blender ; season with marinade and stir in egg whites, water and cornflour ; knead to a smooth, slightly stiff paste.
2. Form into balls by squeezing lumps of the paste from the hand, between curled thumb and forefinger ; scoop each ball with a spoon, and drop into cold water.

Cooking

1. Bring stock to the boil and season with soy sauce and pepper ; drop in drained fish balls and simmer on medium heat for about 20 minutes.
2. Add sliced celery and simmer until just tender.
3. Pour into a soup tureen and add seasonings to taste.

BON APPÉTIT

Garlic steaks (Chinese cooking for Australians)

 

For 4 servings

• 625 gr fillet steak
• 60 ml meat marinade (click here for recipe)
• 10 ml cornflour
• 6 cloves garlic, sliced
• 4 shallots or 1 large onion, sliced
• 60 ml vegetable oil

Seasoning

• 60 ml water
• 30 ml dark soy sauce
• 30 ml oyster sauce
• 5 ml sugar

Preparation

1. Slice well-chilled steak across the grain into ¼" (1 cm) escalopes ; season with marinade and cornflour and leave for 45 minutes.
2. Mix seasoning ingredients in a bowl.

Cooking

1. Heat oil in a wok and fry frained steaks with garlic for 30 seconds on each side on very high heat ; lift out.
2. Fry shallots until softened ; pour in the seasonings with any remaining marinade and bring to the boil.
3. Add beef, reduce heat and simmer until sauce thickens and meat is just cooked through ; it should ideally be very rare.
4. Arrange steaks on a serving plate and add onion and garlic ; garnish with thinly sliced red chilli.

BON APPÉTIT

Chilli beef with vegetables (Chinese cooking for Australians)

 

For 4 servings

• 375 gr fillet or frying steak
• 45 ml meat marinade (click here for recipe)
• 10 ml cornflour
• 2 ml bicarbonate of soda
• 2 stalks celery, cut into matchstick pieces
• 1 medium carrot, cut into matchstick pieces
• 45 gr canned bamboo shoots, drained and cut into matchstick pieces
• 1 large onion, thinly sliced
• 125 gr fresh beanshoots, rinsed and drained
• 90 gr long or green beans, cut into pieces the same length as the other vegetables
• 3 slices fresh ginger, minced
• 60 ml vegetable oil

Seasoning

• 30 ml dark soy sauce
• 10 ml chilli sauce
• 15 ml dry sherry
• 5 ml sugar

Preparation

1. Slice well-chill beef very thinly across the grain, then into narrow strips ; season with marinade, cornflour and bocarbonate of soda and leave for 30 minutes.
2. Mix seasonings in a bowl.

Cooking

1. Parboil celery, carrots and beans in slightly salted water for 1 minute ; drain well.
2. Heat oil in a wok and stir-fry drained beef on high heat until very well coloured and slightly dry ; lift out and set aside.
3. Add vegetables, except beanshoots, and ginger and stir-fry for 2 minutes, then remove ; pour in seasoning  and any remaining marinade and return beef.
4. Stir on high heat until the liquid dries up, then return vegetables with beanshoots ; continue to stir-fry until the dish is completely dry and the vegetables tender ; meat should be quite crisp.
5. Serve with chilli sauce and garnish with cucumber slices.

BON APPÉTIT

Twice-cooked garlic pork (Chinese cooking for Australians)

 

For 4 servings 

• 625 gr pork tenderloin
• 30 ml vegetable oil
• 1 whole star anise, lightly ground
• 5 ml brown peppercorn, lightly ground (optional)
• 5 ml five spices powder
• 4 shallots or 1 medium onion, coarsely chopped
• 8 cloces garlic, sliced
• ½ each red and green pepper, cut into ¾" (2 cm)
• 3 dried black mushrooms, soaked
• 60 ml vegetable oil

Sauce

• 60 ml water
• 2 ml chicken stock powder
• 30 ml dark soy sauce
• 30 ml Hoisin sauce
• 10 ml dry sherry
• 2 ml salt
• 7 ml sugar
• 5 ml sesame oil
• 5 ml cornflour
• Pinch of white pepper

Preparation

1. Place pork on a fireproof plate and rub in the 30 ml oil ; scatter on star anise, brown peppercorn and rub in the five spices powder.
2. Squeeze water from mushrooms, remove stems and slice caps thinly.
3. Mix sauce ingredients in a bowl.

Cooking

1. Set pork over boiling water and steam for 30 minutes ; lift out and leave to cool, then cut into thin slices.
2. Drop peppers into boiling water to blanch 20 seconds ; drain and splash with cold water to brighten color and drain again.
3. Heat oil in a wok and stir fry garlic on medium-high heat for a few seconds ; add shallot and stir-fry for 1 minute.
4. Add the sliced pork and stir-fry until well browned ; add peppers and mushrooms and stir over high heat for 1 minute.
5. Pour in the sauce and bring to the boil ; simmer, stirring, until the sauce thickens and glazes the meat.
6. Arrange sliced pork on a plate with peppers, shallots and mushrooms ; sprinkle with sesame oil and white pepper.

BON APPÉTIT

Szechwan diced chicken (Chinese cooking for Australians)

 

For 4 servings

• 375 gr chicken, boneless and cut into ½" (1.25 cm) dice
• 20 ml poultry marinade (click here for recipe)
• 10 ml cornflour
• 1 green pepper, cut in fine dice
• 1 fresh red chilli, cut in fine dice
• 6 dried black mushrooms, soaked
• 90 gr canned bamboo shoots, drained and diced
• 3 shallots or 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 4 slices fresh ginger, minced
• 60 ml vegetable oil

Sauce

• 60 ml water
• 2 ml chicken stock powder
• 15 ml dark soy sauce
• 10 ml Worcester sauce
• 30 ml Hoisin sauce
• 5 ml chilli oil or chilli sauce
• 10 ml dry sherry
• 15 ml sugar
• 5 ml sesame oil
• 5 ml cornflour
• Pinch of white pepper

Preparation

1. Season chicken with marinade and cornflour and leave for 20 minutes.
2. Squeeze the water from the mushrooms, remove stems, and cut into small dice.
3. Mix sauce ingredients in a bowl.

Cooking

1. Heat oil in a wok and stir-fry chicken with garlic until half cooked, about 2 minutes ; lift out and keep warm.
2. Add vegetables  and stir-fry 2-3 minutes, then return chicken and pour in the sauce ; bring to the boil.
3. Simmer, stirring constantly, until sauce thickens.
4. Spoon onto a serving plate and sprinkle with sesame oil and white pepper ; garnish with shredded red or green chilli.

BON APPÉTIT

Szechwan chilli prawns (Chinese cooking for Australians)

 

For 4 servings

• 750 gr raw prawns, heads and shells removed
• 45 ml cornflour
• 3 shallots or 1 medium onion, finely chopped
• 45 gr canned bamboo shoots, drained and finely chopped
• 6 slices fresh ginger, minced
• 4 cloves garlic, minced
• Deep-frying oil

Sauce

• 80 ml water
• 15 ml dark soy sauce
• 125 ml tomato sauce
• 5 ml chilli oil or chilli sauce
• 15 ml dry sherry
• 5 ml cornflour
• Pinch of salt and white pepper

Preparation

1. Slit down the center backs of the prawns, cutting almost through and remove dark veins ; rinse in cold water and pat dry with kitchen paper ; coat with cornflour and set aside.
2. Mix sauce ingredients in a bowl.

Cooking

1. Heat deep oil to very hot and reduce heat slightly.
2. Drop in prawns and deep-fry for 1 minute ; remove and drain.
3. Pour off all but 45 ml oil and stir-fry onion, bamboo shoots, ginger and garlic for 1 minute ; pour in the sauce and bring to the boil.
4. Return prawns and simmer until sauce thickens and becomes clear, about 2 minutes.
5. Sprinkle with sesame oil and finely chopped shallot.

BON APPÉTIT

Shangai noodles with beanshoots (Chinese cooking for Australians)

 

For 4 servings

• 750 gr thick fresh noodles
• 125 gr pork tenderloin or chicken breast, cut into fine shreds
• 15 ml poultry marinade (click here for recipes)
• 125 gr raw baby shrimps, peeled
• 10 ml cornflour
• 2 ml salt
• 1 ml white pepper
• 185 gr fresh beanshoots, rinse
• 2 stalks celery, cut into matchstick pieces
• 2 cloves garlic, minced
• 90 ml vegetable oil

Sauce

• 60 ml water
• 5 ml chicken stock powder
• 20 ml dark soy sauce
• 15 ml dry sherry
• 5 ml salt
• 5 ml sugar
• 1 ml white pepper
• 5 ml sesame oil

Preparation

1. Soak noodles in boiling water for 10 minutes ; drain.
2. Season the meat with marinade and leave for 10 minutes.
3. Rinse shrimps, pat dry and season with cornflour, salt and pepper ; leave 7 minutes.
4. Mix sauce ingredients in a bowl.

Cooking

1. Heat 30 ml oil in a wok and stir-fry meat for 2 minutes ; remove and add shrimps and stir-fry until pink, about 1 minute and set aside.
2. Add 15 ml more oil and fry beanshoots for 1 minute, then remove and add celery and garlic ; stir-fry until softened and remove.
3. Wipe out the wok, add remaining oil and fry noodles, stirring until well coated with the oil and heated through ; pour on the sauce and mix well.
4. Return meat, shrimps and vegetables and mix thoroughly ; heat through, stirring constantly.
5. Serve.

BON APPÉTIT

Crisp fried pork chops (Chinese cooking for Australians)

 

For 4 servings

• 750 gr small lean pork chops
• 4 cloves garlic, finely chopped
• 2 egg whites
• 45 ml cornflour
• 2 ml salt
• Deep-frying oil

Seasonings

• 15 ml dark soy sauce
• 10 ml dry sherry
• 5 ml white vinegar
• 10 ml sugar
• 5 ml five spices powder
• Pinch of white pepper

Preparation

1. Trim chops and place in a dish ; mix seasonings and pour over the chops ; leave for 15 minutes.
2. Mix garlic with lightly beaten egg whites, cornflour and salt ; pour over the chops and leave for a further 20 minutes, turning occasionally.

Cooking

1. Heat deep oil to very hot and deep-fry chops, several at a time, until dark brown and well crisped, about 3 minutes or longer if chops are large ; lift out and drain well.
2. Re-fry briefly in very hot oil before serving.
3. Cover a plate with shredded lettuce and arrange chops on top ; serve with a spicy salt dip (recipe below).

Spicy salt 

• 60 ml salt
• 5 ml five spices powder

1. Pour salt into a dry wok and stir constantly on moderate heat until it takes on a light color.
2. Remove from the heat and stir in five spices powder ; leave to cool.
3. Pour into a screw-top jar to store ; shake well and use as needed.

BON APPÉTIT