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Recipes
Stir Fried Beef with Broccoli and Ginger
Feb 15th
Ingredients: (serves 4-6)
12 oz/350 g tenderloin steak, cut into thin strips
6 oz/175 g head of broccoli, cut into florets
2 tbsp vegetable or peanut oil
1 garlic clove, finely chopped
1 tsp finely chopped fresh gingerroot
1 small onion, finely sliced
1 tsp salt
1 tsp lighy soy sauce
marinade
1 tbsp light soy sauce
1tsp sesame oil
1 tsp Shaoxing rice wine
1 tsp sugar
pinch of white pepper
Method:
1 Combine the marinade ingredients in a bowl, then mix in the beef. Cover and let stand for 1 hour, basting occasionally. Blanch the b roccoli in a large pan of boiling water for 30 seconds. Drain and set aside.
2 In a preheated wok or deep pan, heat 1 tablespoon of the oil and stir-fry the garlic, gingerroot, and onion for 1 minute. Add the broccoli and stir-fry for an additional minute. Remove from the wok and set aside.
3 In the clean preheated wok or deep pan, heat the remaining oil and stir-fry the beef until it has changed color. Return the broccoli mixture to the pan with the salt and light soy sauce and stir until cooked through. Serve immediately.
Spicy Szechuan Pork
Jan 17th
Ingredients: (serves 4)
10oz/280 g pork belly, thinly sliced
1tbsp vegetable or peanut oil
1tbsp chili bean sauce
1tbsp fermented black beans, rinsed and lightly mashed
1tsp sweet red bean paste (optional)
1 green bell pepper, finely sliced
1 red bell pepper, finely sliced
1tsp sugar
1tsp dark soy sauce pinch of white pepper
Method:
1. Bring a pan of water to a boil and place the pork slices in the pan, then cover and let simmer for about 20 minutes, skimming occasionally. Let the pork cool and rest before slicing thinly.
2. In a preheated wok or deep pan, heat the oil and stir-fry the pork slices until they begin to shrink. Stir in the chili bean sauce, then add the black beans and the red bean paste, if using. Finally, toss in the bell peppers and the remaining ingredients and stir-fry for a couple of minutes.
Shrimp Recipe
Dec 21st
I think everyone will like this one: Shrimp, snow peas & cashew nuts
Ingredients (serves 4)
3oz/85 g cashew nuts
3 tbsp peanut oil
4 scallions, slivered
2 celery stalks, sliced thinly
3 carrots, sliced finely
3 3/4 oz/ 100 g baby corn, halved
6oz/ 175 g mushrooms, sliced finely
1 clove of garlic, chopped coarsely
1 lb/ 450 g uncooked shrimp, shelled
1 tsp cornstarch
2 tbsp soy sauce
2 fl oz/ 50 ml 1/4 cup chicken stock
8 oz/ 225 g savoy cabbage, shredded
6 oz/ 175 g snow peas
freshly cooked rice, to serve
Method:
1. Put a skillet or wok over medium heat, add the cashew nuts, and toast them until they begin to brown. Remove with a slotted spoon and set aside.
2. Add the oil to the skillet and heat. Add the scallions, celery, carrots, and baby corn and cook, stirring occasionally, over medium-high heat for 3-4 minutes.
3. Add the mushrooms and cook until they become brown. Mix in the garlic and shrimp, stirring until the shrimp turn pink.
4. Mix the cornstarch with the soy sauce and chicken stock until smooth. Add the liquid to the shrimp mixture and stir. Then add the savoy cabbage, snow peas, and all but a few of the cashew nuts and cook for 2 minutes.
5. Garnish with the reserved cashew nuts and serve on a bed of rice.
