Liverpool Echo Thursday November 14Th...
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chinese recipes
4 Answers
Hi there all you guys:
My family and I love chinese food, but all I ever make really is stir fry chiken and chuck ina load of chinese 5 spice seasoning.
Does anyone else have any good recipes that are quick and easy to make for oriental food? I would like to avoid noodles if possible unless I can use rice noodles as we are gluten intolerant.
many thanks
yours hungrily
mimi
My family and I love chinese food, but all I ever make really is stir fry chiken and chuck ina load of chinese 5 spice seasoning.
Does anyone else have any good recipes that are quick and easy to make for oriental food? I would like to avoid noodles if possible unless I can use rice noodles as we are gluten intolerant.
many thanks
yours hungrily
mimi
Answers
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With the Fall season rapidly approaching you might enjoy this, mimi... It's not the one that I use, but it's very close and uses some gram for measurement, which should be helpful for the pound and ounce challenged British... It's even better left over.
Hot and sour Soup (suan la tang)
Ingredients
4 dried shiitake (black) mushrooms
I dried wood ear
120 grams lean pork, julienned
2 teaspoons cornstarch
300 grams regular tofu, cut into 1 cm cubes
7 cups chicken stock
3 large slices of ginger
1/2 cup carrots, julienned
1/2 cup bamboo shoots, julienned
1/2 cup white rice vinegar
3 tablespoons soy sauce
11/2 teaspoons chilli sauce
31/2 tablespoons cornstarch mixed in a small amount of water
1 egg white
4 spring onions, finely chopped
Method
Soak mushrooms and wood ear in water until soft (about 20 minutes).
Cut up tofu, carrot, and bamboo shoots.
Slice pork into very thin strips. Put in a bowl and add the 2 teaspoons of cornstarch. Mix well and let stand.
Trim the mushrooms and wood ear stems and slice thinly.
Place stock in a large pot and bring to boil, Add mushrooms, wood ear and ginger. Simmer for 10 minutes. Remove ginger.
Add pork, tofu, carrots, and bamboo shoots. Cook for 2 minutes, before adding vinegar, soy sauce, and chilli sauce. Cook for further 5 minutes.
Mix in the cornstarch to thicken soup. Turn off heat. Add egg white and stir gently.
Garnish with spring onions.
Notes:
This dish involves quite a bit of preparation, but is cooked in under 20 minutes. Unlike many hot and sour soups, this one does not use pepper, instead relying on a fine balance of vinegar and a chilli to achieve the hot and sour effect. Leftovers taste fine after a few days in the fridge, but do not freeze.
Hot and sour Soup (suan la tang)
Ingredients
4 dried shiitake (black) mushrooms
I dried wood ear
120 grams lean pork, julienned
2 teaspoons cornstarch
300 grams regular tofu, cut into 1 cm cubes
7 cups chicken stock
3 large slices of ginger
1/2 cup carrots, julienned
1/2 cup bamboo shoots, julienned
1/2 cup white rice vinegar
3 tablespoons soy sauce
11/2 teaspoons chilli sauce
31/2 tablespoons cornstarch mixed in a small amount of water
1 egg white
4 spring onions, finely chopped
Method
Soak mushrooms and wood ear in water until soft (about 20 minutes).
Cut up tofu, carrot, and bamboo shoots.
Slice pork into very thin strips. Put in a bowl and add the 2 teaspoons of cornstarch. Mix well and let stand.
Trim the mushrooms and wood ear stems and slice thinly.
Place stock in a large pot and bring to boil, Add mushrooms, wood ear and ginger. Simmer for 10 minutes. Remove ginger.
Add pork, tofu, carrots, and bamboo shoots. Cook for 2 minutes, before adding vinegar, soy sauce, and chilli sauce. Cook for further 5 minutes.
Mix in the cornstarch to thicken soup. Turn off heat. Add egg white and stir gently.
Garnish with spring onions.
Notes:
This dish involves quite a bit of preparation, but is cooked in under 20 minutes. Unlike many hot and sour soups, this one does not use pepper, instead relying on a fine balance of vinegar and a chilli to achieve the hot and sour effect. Leftovers taste fine after a few days in the fridge, but do not freeze.
i used to work in a chinese restaurant and the chef showed me a few things. (ooer!)
One of my faves is black bean ribs
just get the butcher to chop pork ribs into2" pieces and put them in a pyrex bowl with some crushed garlic, 2 teaspoons of cornflour dissolved in a little soy sauce,a pich of sugar and a small handful of dried black beans. Mix up well.
Cover the dish with foil and steam over a pan of water until cooked (a dozen pieces take about 15 minutes)
Don't add too many beans as they are salty and the flavour will be stronger than you think.
Also, if you can prepare them a couple of hours before and leave to marinate, they will be really tender.
I eat them with plain boiled rice and some stirfried vegetables in orange juice with sesame seeds.
One of my faves is black bean ribs
just get the butcher to chop pork ribs into2" pieces and put them in a pyrex bowl with some crushed garlic, 2 teaspoons of cornflour dissolved in a little soy sauce,a pich of sugar and a small handful of dried black beans. Mix up well.
Cover the dish with foil and steam over a pan of water until cooked (a dozen pieces take about 15 minutes)
Don't add too many beans as they are salty and the flavour will be stronger than you think.
Also, if you can prepare them a couple of hours before and leave to marinate, they will be really tender.
I eat them with plain boiled rice and some stirfried vegetables in orange juice with sesame seeds.
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