- In: Meat
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Ingredients
- 500g spare rips
- 1 tbsp. garlic, minced
- 1 tbsp. ginger, minced
- 2 scallions, sliced
- 1 head of lettuce, sliced
- 1 tsp. corn starch, mix in 2 tbsp. water
- Sauce
- 2 tbsp. fermented black beans
- 120 ml stock
- 1/2 cup stock
- 1/4 cup light soy sauce
- 2 tbsp. sugar
- 1 tbsp. rice wine
Preparation
- Chop spare rips into cubes, mince garlic and ginger, slice lettuce and scallions.
- Heat 1/4 cup oil in wok and stir-fry spare rips until golden brown.
- Drain excessive oil and add garlic, ginger, scallions and lettuce. Stir-fry for 1-2 minutes.
- Turn heat to medium, add sauce, cover wok and simmer for 10-12 minutes. Stir occasionally.
- Turn heat to max and add cornstarch mixture to thicken sauce.
- Serve on rice and enjoy.
- In: Pork | Vegetables
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Ingredients
- 250 g. chicken breast, sliced
- 450 g. chayote, skin removed and sliced
- 60 g. carrot, sliced
- 6 mushrooms, diced
- 1 tsp. garlic, chopped
- 3 tbsp. oil
- 150 ml chicken stock
- Marinade
- 1/2 tbsp. light soy sauce
- sesame oil to taste
- pinch of pepper
- Seasoning
- 1/2 tbsp. oyster sauce
- 1/2 tsp. chicken stock
- 1/2 tsp. white sugar
- sesame oil to taste
Preparation
- Marinate chicken slices for 20 mins.
- Heat the oil in wok, fry chopped garlic, chicken and chayote.
- Add in carrot, mushrooms and seasoning. Fry and add in chicken stock.
- Cook until chayote softens, then add in cornstarch to thicken.
爆青椒 Pan-roasted Peppers
Posted on: August 23, 2009
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炒油葱 Salted Spring Onions in Lard
Posted on: August 23, 2009
乾炒冬笋 Sautéed Bamboo Shots
Posted on: August 9, 2009
In this very simple recipe, the method of “dry sauté” is applied. The seasoning is dissolved in liquid, and durin g the sautéing the water is evaporated away. The seasoning enters the bamboo without being obvious about it – this dish is served without sauce!
Chinese Style Green Beans
Posted on: June 17, 2009
The beans become wrinkled and darker green by frying. The flavour and texture intensifies and they tun into a treat that is hard to stop eating! They don’t really absorb oil, they are easy to make and almost impossible to mess up. The original recipe uses Chinese long beans but you can make these with green beans.
猪肉炒蛋 Scrambled Egg Pork
Posted on: May 23, 2009
- In: Pork
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洋葱回锅肉 Onions and twice-cooked Pork
Posted on: May 19, 2009
- In: Pork
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Spicy Stir-fried Shiitake Mushrooms
Posted on: May 3, 2009
Ingredients
- 100g Shiitake mushrooms, sliced
- 1 tbsp. sesame oil
- 1 tbsp. olive oil
- 1 tsp. fresh ginger, chopped
- 3 spring onions, cut into 2.5cm pieces
- 1/2 tsp. chili powder
- 2 tsp. Soy sauce
- pinch of sugar
Preparation
- Heat sesame and olive oil in wok, add ginger, spring onions, and mushrooms. Stir fry for 5 to 6 minutes.
- Add remaining ingredients and stir fry over medium to high heat for another 2 to 3 minutes.
- Serve immediately.
茶叶蛋 Tea eggs
Posted on: April 29, 2009
Tea eggs are a cheap snack food, found all over China. The eggs are actually boiled twice. After the first boiling, when the insides are hardened, the shell of each egg is lightly cracked. The eggs are then boiled for much longer duration in a black tea mixture for a second time. In spite of the name, tea is not the dominant flavour.
Read the rest of this entry »
Stir-fried Spinach with Garlic
Posted on: April 29, 2009
This dish tastes best with fresh spinach. Just cook spinach beyond the point that it just wilts. The trick is to drain and dry the spinach leaves as well as you can.
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叉烧 Cantonese BBQ Pork
Posted on: April 29, 2009
- In: Pork
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叉烧 (char siu) literally means “fork roasted”: traditionally, long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. The meat is seasoned with a mixture of honey, five-spice powder, fermented tofu, dark soy sauce, hoisin sauce, red food colouring and sherry or rice wine. These seasonings turn the exterior layer of meat dark red, similar to the “smoke ring” of American barbecues.
Char siu is typically consumed inside a bun (叉烧包: char siu baau), with noodles, or with rice (叉烧饭: char siu fan).
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Szechuan Style Beef Stew
Posted on: April 18, 2009
- In: Beef
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Serve this hearty stew with a twist with rice or bread. The star anise and cinnamon (use whole spices) give it a light spicy flavour. As an alternative, replace beef with pork or chicken.
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Spicy Pork with French Beans
Posted on: October 27, 2008
- In: Pork | Vegetables
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Homemade pork and beans can be surprisingly good. Add some spices to jazz things up, or make the meal even heartier with extra meat. Read the rest of this entry »
This recipe is super-easy, yet delicious – the chicken wings are marinated in a sweet and spicy mixture of hoisin sauce, honey, ginger, and green onion and baked. Read the rest of this entry »
Planting Bamboos 