2 squares Firm white bean curd, cut into 4 pieces
60 g Pork lion, cut into small paper-thin slices
4 Dried black mushrooms, soaked and drained. Discard steams and halve caps
90 g Carrots, sliced
90 g Canned bamboo shoots, sliced
60 g Snow peas, stringed
1 stalk Spring onion (scallion), cut into 1 inch
200 ml Water
1 tablespoon Soy sauce
1/2 tablespoon Cornstarch, blended with 1 tablespoon water
1/2 teaspoon Salt
6 tablespoons Cooking oil
Seasoning:
1/2 teaspoon Salt
1/2 teaspoon Sugar
1/2 teaspoon Sesame oil
1/4 teaspoon Black pepper
1/4 teaspoon MSG (optional)
Bring a pot of water to the boil. Add carrot slices and cook for 10 minutes. Remove and drain. Add 1/2 teaspoon salt to the same pot of water then bring to the boil again. Cook snow peas for 1 minute. Drain. Heat 3 tablespoons cooking oil and gently fry bean curd till golden brown on both sides. Remove from pan. Add remaining oil and reheat. Stir fry pork and mushrooms till meat changes color. Add bamboo shoots, spring onion (scallion), carrots, snow peas and seasoning ingredients. Stir fry briefly, then add water. Add soy sauce and thicken with cornstarch paste. Mix lightly, dish up and serve hot.
750 g Pumpkin
1 1/2 tablespoons Oil
3 cloves Garlic, finely chopped
4 cm Fresh ginger, grated
6 Red Asian shallots, chopped
1 tablespoon Soft brown sugar
125 ml Chicken stock
2 tablespoons Nuoc cham sauce
1 tablespoon Lime juice
Peel the pumpkin and cut it into large chunks. Heat the oil in a heavy based frying pan, add the garlic, ginger and shallots. Cook over medium heat for 3 minutes. Stir regularly. Add the pumpkin and sprinkle with sugar. Cook for 7 to 8 minutes, turning the pieces regularly, until the pumpkin is golden and just tender. Add the chicken stock and nuoc cham sauce, bring to boil. Reduce the heat and simmer until all the liquid has evaporated, turning the pumpkin over regularly. Sprinkle with lime juice, season to taste with salt and pepper, and serve.
450 g Bean sprouts
2 Spring onions (scallions), cut into 5 cm (2 in) lengths
1 Carrot, cleaned and shredded
1 tablespoon Salt
180 ml White Vinegar
2 tablespoons Sugar
250 ml Water
Combine the bean sprouts, onions and carrot in a large mixing bowl and set aside. In a large saucepan, combine the salt, vinegar, sugar and water and bring to the boil over medium heat. Remove from the heat and cool. Combine the vinegar mixture and the vegetable mixture and marinate for at least 1 hour. Drain before serving.
2 tablespoons Oil
3 slices Ginger, minced
2 cloves Garlic, minced
125 ml Water
3 1/2 cakes Firm tofu (about 400 g), cubed
160 g Frozen mixed vegetable (peas, corns, carrots)
6 Shiitake mushrooms, chopped
2 teaspoons Ground Sichuan pepper
1 teaspoon Ground black pepper
1 teaspoon Cornflour, mixed with 1 tablespoon water
1 Spring onion (scallion), minced
1 Fresh red chili, finely sliced
1 teaspoon Sesame oil
Sauce
3 teaspoons Sweet hoisin sauce
1/2 teaspoon Sugar
1 teaspoon Soy sauce
2 teaspoons Wine
In a bowl, stir together all the sauce ingredients and set aside. Heat the oil in a wok until smoking hot, then add the minced ginger and garlic, and stir fry 10 seconds. Add the sauce, stir a few times, then add the water, and stir again to blend. When sauce bubbles to a boil, add the tofu, mixed vegetables and mushrooms and stir fry to mix flavors. Cover, lower heat to medium, and simmer for 7 to 8 minutes. Add the Sichuan and black peppers, stir to blend, cover, then let simmer 1 more minute before adding the cornflour mixture. Stir until gravy thickens then bring to the boil again. Remove from heat, stir in the spring onion, chili and sesame oil, and serve.
2 tablespoons Brown peppercorn
3 tablespoons Salt
8 cups Boiling water
2 tablespoons Wine
5 slices Ginger
4 Hot red pepper
1 Turnip
1/2 Carrot
1/2 lb Cabbage
3 small Cucumbers
Clean and wipe dry a large mouth bottle or crock. Place pepper corn and salt in bottle. Pour in boiling water, let cool. Add wine, ginger and hot pepper (cut into small pieces or just slash lengthwise but do not cut small pieces). Mix well. This will be the brine of mix vegetables pickle. Cut the turnip, carrot and cucumber into small pieces the size of a little finger. Don’t peel. Add to the brine. Tear the cabbage leaves with fingers into small pieces, wipe dry or place in sun shine a few minutes, then add to the brine. Mix with other vegetables, and cover with close fitting lid, soak about 3 days. This brine may be used many time, but as new vegetables are used, add 2 teaspoons salt and 2 tablespoons wine each time.
2 tablespoons Vegetable oil (for frying)
125 g Solid tofu, cut into 1 cm cubes
3 stalks Lemon grass, finely chopped
2 cloves Garlic, crushed and finely chopped
1 Leek, white part only, thinly sliced
250 g Chinese leaves, thinly sliced
3 Dried shiitake mushrooms, soaked and sliced
60 g Oyster mushrooms, torn
125 g Mangetout
1 bunch Watercress
6 Fresh baby corn
1 Long mild red chili, thinly sliced
100 ml Vegetable stock
1 tablespoon Light soy sauce
1 teaspoon Golden granulated sugar
1 tablespoon Nuoc cham sauce
4-Jan Salt (to taste)
4-Jan Pepper (to taste)
Heat about 1 cm of oil in a wok and add the tofu cubes. Cook until golden on all sides, remove and drain on kitchen paper. Drain all but 1 tablespoon of oil from the wok and reheat it. Add the lemon grass, garlic and leek. Stir-fry for about 1 1/2 minutes, then add the remaining vegetables, a few at a time, stirring constantly. Add the stock, soy sauce, sugar and nuoc cham sauce. Stir and cover. Cook over a moderate heat for about 6 minutes, stirring occasionally. Stir in the fried tofu, season to taste with salt and pepper. Serve hot.
500 g Leaf mustard
60 g Carbsticks
3 cloves Garlic
Some cornstarch water
Seasoning
1 teaspoon each Chicken seasoning powder, rice wine
2 tablespoons Salt
1/2 cup Stock
Rinse and cut the leaf mustard into big sections. Tear the crabsticks into shreds. Mince the garlic. Heat 1 tablespoon oil in a pan and stir fry the minced garlic. Add the leaf mustard and Seasoning and stir until cooked. Add the crabstick shreds and stir well. Thicken with cornstarch water and serve.
2 Century eggs
10 g Anchovies
1 tablespoon Wolfberry fruits
300 g Kailan
Seasoning
A dash Salt and MSG
Cut each century egg into 6 pieces. Soak the anchovies in water with a little salt. Rinse and soak the wolfberry fruits. Rinse the kailan and cut into sections. Heat 2 tablespoons oil in a pan and stir fried the kailan briefly. Pour 1/4 cup water and add the anchovies to cook briefly. Lastly, add the century eggs, wolfberry fruits and Seasoning, toss and stir for a while and serve.
15 ml Ground nut or corn oil
2 Thin slices fresh ginger, peeled
4 Large leaves Chinese celery cabbage
cut into 2.5cm lengths
1 Large green bell pepper, seeded and sliced
1/4 teaspoon Salt
2 tablespoons Oil for deep frying
4 x 2.5 cm Square cakes bean curd, drained
and cut into rectangles, 3 per cake
(use kitchen paper to drain)
Sauce
1 teaspoon Potato flour
75 ml Mushroom water
30 ml Oyster sauce
10 ml Thick soy sauce
30 ml Vegetable oil
1 clove Garlic, finely chopped
2 sprigs Spirng onions, cut into 2.5cm sections,
white and green parts separated
4 Large dried Chinese mushrooms, soaked,
squeezed and cut into thin strips (water to be reserved)
Prepare the sauce by mixing together the potato flour, mushroom water, oyster sauce and soya sauce. Heat t wok and add 30 ml oil and swirl around, Add the garlic, letting it sizzle and then add the white spring onion and then the Chinese mushrooms. Stir for about 30 seconds and pout in the potato flour mixture. Lower the heat and continue to stir until the sauce thickens. Remove from heat. Heat 15 ml nut or corn oil in a wok over a high heat until it starts to smoke. Add the ginger and when it starts to sizzle, add the cabbage and green pepper. Toss for about 30 seconds. Season with a little salt, lower the heat and continue to cook, covered for a further 2 minutes. Remove and put into an earthenware pot or saucepan. Now half fill the wok with oil, heat to 100oC/200oF and lower the bean curd into the oil, one piece at a time, and deep fry for 4 minutes or until golden brown, turning over form time to time. Remove with a large strainer and drain on kitchen paper. Lay the bean curd on the cabbage in the pot and add the green spring onion. Heat the sauce and pour this over the bean curd. Heat the pot for 2 minutes and serve.
15 ml Vegetable oil
1 Onion, finely chopped
4 cloves Garlic, finely chopped
3 Large green chilies, deseeded and sliced thinly diagonally
1 teaspoon Ground coriander
1/2 teaspoon Ground cumin
2 Ripe tomatoes, blanched, skinned,
deseeded and chopped roughly
450 g French beans, washed, trimmed and halved
1/2 teaspoon Sugar
1/4 teaspoon Salt
2 tablespoons Fresh coriander, chopped
Heat the oil in a wok and stir fry the onion, garlic and green chilies, stirring constantly, for 2 minutes. Add the coriander and cumin, stir vigorously and add the chopped tomatoes and French beans. Stir and cover the wok for 5 minutes. Remove the cover, add the sugar and a little salt, and stir again for 1 minute. Add the coriander, stir for 30 seconds and transfer to a warm serving dish.
1 can White asparagus or 16 fresh green tips
15 small Dry black mushrooms or 1 can button mushrooms
4 medium Fresh tomatoes
30 Green vegetable heart or broccoli
1 tablespoon Soy sauce
1 1/2 teaspoons Salt
1 1/2 teaspoons MSG
1 1/2 tablespoons Cornstarch, to make paste
4 cups Soup stock
3 tablespoons Oil
1 tablespoon Chicken grease (optional)
Place canned asparagus (with juice) into bowl, steam for 15 minutes until hot. Cut the green vegetable heart to 2 1/2 inches long. Cook in boiling water for about 2 minutes. Plunge into cold water and immediately squeeze dry. Peel and cut each tomato into 5 slices (4 from outside and 1 from tip). Soak mushrooms in warm water and remove the stem. Reserve its water. Cook the green vegetable with 2 cups boiling soup stock, add 1 teaspoon salt, and 2 tablespoons oil. Remove after 2 minutes using a strainer, let drain dry. Lay attractively on large round platter in 2 sections. Reserve the soup in frying pan. Add tomato into the same soup and cook about 1/2 minute. Remove and lay on platter in 2 sections near green vegetable and discard the soup. Lay drained asparagus in remaining section of the platter. Heat 2 tablespoons oil. Fry the mushrooms. Add 2/3 cup of reserved mushroom water or soup stock. Add 1 tablespoon soy sauce, cook about 2 minutes. Thicken with 1/2 tablespoon cornstarch paste, pour in the centre of the platter. Boil 1 cup soup stock, season with 1/2 teaspoon salt. Add 1 tablespoon cornstarch paste and cook until thickened. Sprinkle in 1/2 tablespoon chicken grease, pour on the three kinds vegetable parts, not over the mushrooms.
1 1/4 lbs String beans
2 oz Ground pork or beef
2 tablespoons Dry shrimp
2 oz Salted vegetable, or salted cucumber
2 tablespoons Chopped green onion
2 teaspoons Chopped ginger
5 cups Oil
1 tablespoon Sugar
1/2 tablespoon Brown vinegar
2 teaspoons Salt
1 teaspoon Sesame oil
2 tablespoons Soup stock or water
1 tablespoon Soy sauce
Choose young, tender and short green beans. Remove tips and strings but do not cut smaller. Soak dry shrimp in warm water about 10 minutes. Remove head and feet, chopped into small pieces. Cut salted vegetables into small pieces. Heat oil very hot, deep fry string beans until they are wrinkled for about 3 minutes. Remove beans and drain off oil from frying pan. Pour string bean into the pan. Fry both side until dark brown. Remove. Put back only 2 tablespoons oil in pan and fry the pork, chopped ginger, dry shrimp and salted vegetable, add salt, sugar and soup stock or water. Add the string beans to frying pan, stir well over high heat until the sauce is gone. Add vinegar and sesame oil. Sprinkle in chopped green onion. Stir well. Serve hot with steamed rice.
2 Green onions (scallions), sliced thinly
3 cloves Garlic, crushed
75 ml Oil
2 stalks Lemon grass
45 g Curry powder
5 g Shrimp paste (optional)
2 Dried chili peppers, chopped
250 ml Coconut milk
250 ml Broth
1 tablespoon Nuoc cham sauce
2 Lime leaves
115 g Carrots
115 g Green beans
225 g New potatoes, peeled and quartered
1 Eggplant
1/4 Salt
Prepare vegetables. Remove outer leaves and tough tops and trim ends of lemon grass. Slice as finely as possible. Trim beans and peel carrots. Cut both vegetables diagonally into 1 1/2 in pieces. Slice eggplant into 1 in rounds, salt, let stand 10 minutes. Drain liquid and quarter each round. Heat oil in a heavy based pan, add green onions (scallions) and garlic. Sauté until just golden. Add curry powder, shrimp paste if desired, lemon grass and chili peppers. Cook for 6 minutes. Add broth, coconut milk, nuoc cham sauce and lime leaves o citrus peel. Cover and bring to boil. Reduce heat to medium, add carrots, potatoes, beans and eggplant. Partially cover and simmer until vegetables are tender and liquid has reduced.
1 1/4 lbs Cucumber, cut into 7 pieces
15 slices Garlic
1 teaspoon Brown pepper corn
1 teaspoon Hot bean paste
2 tablespoons Hot oil (hot red pepper oil)
1 tablespoon Salt
2 teaspoons Sugar
1 tablespoon Brown vinegar
2 tablespoons Sesame oil
1/4 teaspoon MSG
Cut off and discard both tips of cucumber, then cut into diagonal or triangles shapes (or cut into lengthwise 2 inches long). Let stand in bowl, sprinkle with salt, soak for 2 - 3 hours. Wash the cucumber with cold water and let dry. Put back in bowl. Add garlic slices, brown peppercorns, hot bean paste, hot oil, sugar, vinegar and sesame oil. Mix and soak for about 3 hours.
5 Spring onions (scallions), thinly sliced
2 tablespoons Nuoc cham sauce
1/2 teaspoon Salt
1 clove Garlic, crushed
5 tablespoons Sesame seed, toasted and crushed
380 g Fillet steak or rump
5 tablespoons Oil
1 can Bamboo shoots, well drained and sliced
Cut beef into very thin slices about 2 in long in lengths. Heat oil in heavy based frying pan. Stir fry beef quickly for 1 minute. Remove from frying pan while meat is still pink. Add more oil in the same frying pan, fry the sliced bamboo shoots and spring onions for 2 minutes. Add crushed garlic, stir and fry for another 1 minute. Return beef to frying pan. Add sesame seeds and mix well. Serve hot with white rice and nuoc cham dipping sauce.
125 ml Vegetable oil
12 Large shallots, thinly sliced
Heat the oil in a frying pan until it is good and hot. Add the shallots and cook until they are brown and crisp, 5-10 minutes. Remove and drain on kitchen paper. You may need to cook the shallots in batches as they cook best if they are in a single layer.
3 20-cm strips Dried konbu seaweed, soaked in cool water
for 40 minutes, rinsed and drained
2 squares Dried tofu
1 medium Head broccoli, cut into florets
1 medium Carrot, peeled and sliced
8 large Shiitake mushrooms, soaked in hot water
for 30 minutes
1 medium Daikon (large white radish), peeled and cubed
2 florets Fresh tree ear fungus, washed and drained
1/2 head Iceberg lettuce, separated into leaves
3-cm Whole chunk ginger, smashed
1 Fresh chili
Stock
1 liter Water
1 tablespoon Five spice powder
1 teaspoon Salt
2 teaspoon Sugar
2 tablespoons Wine
85 ml Soy sauce
1 liter Water
1 Red chili
To prepare the seaweed rolls, roll up each piece of reconstituted konbu to form a roll, then pierce through it with a toothpick to hold the rolls in place, set aside. to prepare the stock for braising, bring 1 liter water to the boil in a large pot. Add the rest of the stock seasonings and return to the boil. Gently add all the prepared braising ingredients, except for the broccoli, into the pot, cover and when it comes back to the boil, lower heat to a slow simmer and cook covered for 30 minutes. Stir gently once or twice to prevent sticking. Ten minutes before time, add the broccoli. Meanwhile, line a serving dish with the lettuce leaves. When done, transfer cooked ingredients to a colander and drain over a bowl to catch the sauce. When cool enough to handle, cut the tofu squares, mushrooms, and tree ears into bite-sized pieces, cut the carrot, daikon, and broccoli into bite-sized chunks, remove toothpicks from seaweed rolls and cut each roll into thin slices. Arrange all cut ingredients nicely on the lettuce-lined platter. Combine the drained sauce from the colander into a small saucepan along with the remaining sauce from the pot, and reheat. Drizzle 2 tablespoons of the sauce evenly onto the cut ingredients and serve.
500 g Chinese broccoli
1/2 Carrot, thinly sliced and shredded
1/2 Ginger, thinly sliced and shredded
1 teaspoon Salt
1/2 teaspoon Cornstarch, mixed with 2 tablespoons water
1 clove Garlic, chopped
2 tablespoons Oil, for cooking
Seasonings :-
1 tablespoon Oyster sauce
120 ml Stock
1 tablespoon Cooking wine
1/4 teaspoon Sugar
1/4 teaspoon MSG (optional)
Parboil broccoli in boiling water with salt and 1 tablespoon oil for about 30 seconds. Remove broccoli and plunge in cold water, Drain and leave aside. Heat oil in frying pan and sauté garlic till fragrant. Add oyster sauce, carrots and ginger. Cook for a while. Pour in stock and bring to boil. Return broccoli and stir in the remaining seasoning ingredients except the cooking wine. Thicken gravy with cornstarch mixture and add the cooking wine. Dish up and serve hot.
1/3 cup Cooking oil
1 medium Carrot, peeled and finely shredded
1 medium White daikon (radish), peeled and finely shredded
5 large Shiitake mushrooms, soaked in hot water
for 30 minutes, thinly sliced
1 fresh Leek, green top discarded, sliced into quarters
lengthways then cut into 3-cm lengths
1 1/2 tablespoons Fermented bean sauce
1 tablespoon Wine
1 teaspoon Sugar
1 bunch Fresh enoki mushrooms, tough ends removed
2 tablespoons Sesame oil
1 sprig Fresh coriander leaves, finely chopped
Heat oil in a wok until smoking hot. Add the carrot, daikon, shiitake and leek. Stir fry quickly for 1 minute. Season mixture with the bean sauce, wine and sugar. Lower heat to medium high and cook for about 4 to 5 minutes. Add the enoki mushrooms, stir fry 1 to 2 minutes more. Stir in the sesame oil and turn off heat. Transfer to platter, garnish with chopped coriander and serve.
1/4 lb Chicken meat or pork
2 Chicken livers, cooked
3 oz Raw shrimp, shelled
3 oz Ham
4 Mushrooms
1/2 Bamboo shoot, chopped
2 tablespoons Green peas
14 pieces Round cabbage leaves
2 teaspoon Salt
2 teaspoon Cornstarch
1 1/2 cups Soup stock
5 tablespoons Fresh milk, or 3 tablespoons evaporated milk
1 1/2 tablespoons Cornstarch paste
5 tablespoons Lard or oil
Cut the chicken meat (or pork) into small cubes, mix with 1 teaspoon cornstarch. In a separate bowl, clean shrimp then cut into small cubes. Add 1 teaspoon cornstarch and mix well. Cut the chicken liver in small cubes. Cut ham, and mushrooms into small cubes too. Heat 4 tablespoons oil in frying pan. Fry chicken meat and shrimp, stir a few seconds, add mushrooms, bamboo shoots and ham. Then add 1 teaspoon salt and 1/2 cup soup stock, bring to a boil. Add chicken livers and green peas, add cornstarch paste, stir until starchy, remove from pan.
Remove and discard core of cabbage. Place cabbage in deep pot of boiling water and gently remove softened leaves. This is not to cook the cabbage. Cut hard spine from leaf, keeping leaf oval shaped. Place 1 tablespoon #4 mixture in center of leaf and roll-sealing edges with a little bit of cornstarch paste. Set on platter cut side down. Place platter in steamer and steam for 15 minutes. For cream sauce, heat 1 tablespoon oil and 1 1/2 cup stock quickly, add 1 teaspoon salt. When boiling, add 1 1/2 tablespoon cornstarch paste, mix until smooth, add milk, pour over cabbage rolls and serve while hot.
1 1/4 lbs Chinese cabbage
3 tablespoons Milk
3 teaspoons Salt
1 teaspoon Sugar
1 cup Soup stock
1 tablespoon Cornstarch, mix with 1 1/2 tablespoons cold water
6 tablespoons Cooking oil
1 tablespoon Ham (shredded)
Remove cabbage leaves, wash and cut into 2 1/2 inches long, then slice in 1/2 inch wide strips (leaf portions may be cut in wider pieces). Heat 4 tablespoons oil in frying pan, add all the cabbage and stir fry with high heat, about 3 minutes, until cabbage is soft, then add salt and sugar. Place in a strainer and let cabbage drain. Heat the frying pan and add 1 tablespoon oil, then add soup stock. When the soup stock boils, add salt and cornstarch paste to make it starchy. Add milk and another 1 tablespoon oil. Stir well. Remove half of this sauce and reserve. Put cabbage to remaining sauce, mix thoroughly. Lay the cabbage on platter, then pour the reserved sauce on top. Decorate with shredded ham. Serve hot.
300 g Napa Cabbage
150 g Bacon
2 cloves Garlic
2 slices Ginger
Seasoning A
2 tablespoons Rice wine
1/2 cup Stock
Seasoning B
1/2 teaspoon each Salt, pepper
Cut the napa cabbage into halves then cut into small pieces. Cut the bacon into small pieced. Mince the garlic and ginger. Heat 2 tablespoons oil in a pan and stir fry the minced garlic and ginger. Add the bacon and stir until cooked. Add the cabbage and toss briefly. Add Seasoning A and switch to low heat, cook until the leaves soften. Lastly, add Seasoning B and stir well. Stir hot with steamed rice.
1 medium Head broccoli, cut into florets
1 medium Head cauliflower, cut into florets
85 ml Cooking oil
4 slices Ginger, thinly shredded
1 clove Garlic, peeled and thinly sliced
2 Spring onions (scallions), cut into 4 cm lengths
4 large Dried shiitake mushrooms, soaked in hot water
for 20 minutes, sliced into thin strips
Reserve soaking water
1 tablespoon Rice wine
2 teaspoons Soy sauce
1 teaspoon Salt
1 teaspoon Sugar
2 teaspoons Sesame oil
Bring a large pot of water to the boil. Put in the broccoli and cauliflower florets and let the water return to a full boil. Cook the vegetables for 1 minute, then drain into colander placed in a basin of cool, clean water. Set aside to drain. Heat oil in wok until smoking hot, add the ginger, garlic, spring onion and mushroom. Then add the wine and soy sauce, and stir fry quickly for 2 minutes. Stir in the cauliflower and broccoli, then season with salt, sugar, sesame oil, and 1 tablespoon of the mushroom soaking water. Cook for 2 more minutes and serve.
125 g Dried mushrooms, soaked
90 g Chicken fat
5 slices Snow peas, stringed
1/2 Carrots, sliced and parboiled
1/4 Ginger, thinly sliced
1 tablespoon Cornstarch, blended with 2 tablespoons water
2 tablespoons Oil, for cooking
Seasoning :
250 ml Chicken stock
1 1/2 tablespoons Oyster sauce
1 teaspoon Sugar
1/4 teaspoon MSG (optional)
1/2 teaspoon Salt
1/4 teaspoon Sesame oil
Heat 2 tablespoons oil in skillet and fry chicken fat. Sauté mushrooms and ginger for 1 -2 minutes Season with oyster sauce and stir fry for another 2 minutes Pour in stock and bring to boil. Reduce heat and simmer till mushrooms are tender Add snow peas, carrots, sugar, MSG and salt. Stir to mix ingredients thoroughly. Discard chicken fat. Thicken with cornstarch mixture. Stir in sesame oil and dish up. Serve hot.
125 g Carrots, thinly sliced
125 g Bamboo shoots, thinly sliced
125 g Snow peas, stringed
30 g Dried black mushrooms, soaked and drained. Discard stems
60 g Button mushrooms
1 Small onion, chopped
1 clove Garlic, chopped
1/4 teaspoon Salt
375 ml Chicken stock
1 dessert spoon Cornstarch, blended with 1 tablespoon water
4 tablespoons Cooking oil
1 sprig Spring onion (scallion), chopped
Seasonings :-
2 tablespoons Soy sauce
1/4 teaspoon Pepper
1 teaspoon Salt
1/4 teaspoon MSG (optional)
Heat oil in pan and lightly brown onion and garlic. Add salt, then carrots, bamboo shoots and snow peas. Stir fry briefly. Add black and button mushrooms and pour in stock. Cover and simmer for 10 minutes. Thicken with cornstarch paste and add seasoning ingredients. Dish up, sprinkle with chopped spring onion and serve hot.
2 Large eggplant, weighing about 400 g
125 g Rump steak, finely minced
1 cm Galangal, finely chopped
2 teaspoons Nuoc cham sauce
1/2 teaspoon Pepper
1 clove Garlic, crushed and finely chopped
1 teaspoon Oil
4 sprigs Coriander (cilantro) leaves, to garnish
Prick the eggplant several times with a fork. Grill or bake in a preheated oven, 190oC (375oF), Gas Mark 5, for about 35 minutes for large ones and 25 minutes for small ones or until they are soft. You do not want to let the skin burn. Allow them to cool, then peel them and cut in half lengthways. While the eggplant are cooking and cooling, mix the minced steak in a bowl with the galangal, nuoc cham sauce, pepper and garlic. Leave to stand for 35 minutes. Heat the oil in a wok over a high heat. Quickly stir fry the minced steak and all its marinate. Divide the minced meat into 4 portions. Arrange the eggplant on 4 individual plates and top with the mince. Garnish with coriander sprigs and serve with light soy sauce and nuoc cham sauce to taste.
6 Squares fresh bean curd
1 cup Chinese cabbage, cut into bite-size pieces
2 cloves Garlic, crushed
2 tablespoons Oil
Sauce ingredients
2 tablespoons Chicken stock
1 1/2 tablespoons Oyster sauce
1 teaspoon Soy sauce
1 1/2 teaspoons Cornstarch
2 tablespoons Water
Mix well the oyster sauce, soy sauce, cornstarch and water. Leave aside. Heat oil in wok and stir fry garlic till fragrant. Add vegetables and stir fry over high heat for 1 minute. Add stock, cover and simmer for 2 minutes. Pour in blended ingredients and stir fry till the sauce thickens. Add bean curd squares and simmer for a while. Serve hot with boiled white rice.
8 cubes Bean curd, (2″ x 2″)
4 oz Ground pork or beef
1 teaspoon Garlic, chopped
1 tablespoon Green onion, chopped
1 tablespoon Hot bean paste
1 teaspoon Brown peppercorn powder
2 tablespoons Soy sauce
1 teaspoon Salt
2 teaspoons Cornstarch, mix with 2 teaspoons cold water
1 cup Soup stock
1 teaspoon Sesame oil
3 cups Oil
Cut the bean curd into 1/2 inch cubes and deep fry in hot oil for about 1/2 minutes, or boil in water. Remove all oil except 3 tablespoons. Reheat and fry the ground pork well, then add garlic, hot bean paste, soy sauce, salt, soup stock and bean curd. Boil for 3 minutes. Thicken with cornstarch paste, then sprinkle with chopped green onion and sesame oil. Place on plate and sprinkle with brown peppercorn powder and serve.
500 g French beans
200 g Pork loin
2 cloves Garlic
Seasoning A
2 tablespoons Black pepper sauce
Seasoning B
2 teaspoons Sugar
1 tablespoon Dark soy sauce
1/4 cup Water
Rinse the French beans, trim off the ends and snap into halves. Shred the pork loin. Mince the garlic. Heat 1 tablespoon oil in a pan and stir fry the garlic. Add Seasoning A and the pork shreds. Stir until cooked. Add the French beans and Seasoning B, toss well until the gravy is almost dry. Serve hot with steamed rice.
500 g Eggplant (aubergine), medium size
80 ml Oil
4 cloves Garlic, finely chopped
4 cm Fresh ginger, grated
2 Onions, finely chopped
80 ml Chicken stock
2 teaspoons Canned black beans, rinsed well, roughly chopped
2 tablespoons Oyster sauce
1 tablespoons Soy sauce
2 teaspoons Nuoc cham sauce
4 Spring onions (scallions), sliced into long diagonal strips, for garnishing
Slice the eggplant into long slices and lightly brushed each side with oil. Head a frying pan over moderately low heat; add the eggplant, 4 50 5 slices at a time. Cook until golden on both sides; remove from the pan. Do not hurry this process as cooking the eggplant slowly allows the natural sugars to caramelize and produces a wonderful flavor. If the eggplants begins to burn, reduce the heat and sprinkle it with a little water. Increase the heat to moderately high and add any remaining oil, the garlic, ginger, onion and about 1 tablespoon of the chickens stock. Cover and cook for 3 minutes. Add the remaining stock, black beans, oyster sauce, soy sauce and nuoc cham sauce. Bring to the boil and book for 2 minutes. Return the eggplant to the pan and simme for 2 minutes or until it is heated through. Scatter over the spring onion (scallion) and serve.
