Chinese Food Made Easy: 100 simple, healthy recipes from easy-to-find ingredients

Chinese Food Made Easy: 100 simple, healthy recipes from easy-to-find ingredients Ching-He Huang Ching-He Huang is one of the brightest stars in modern Chinese cooking in the UK. Each week in her new BBC2 series she re-invents the nation's favourite Chinese dishes, modernising them with fresh, easy to buy ingredients, and offering simple practical tips and techniques. These are brought together in this beautiful book to accompany the series.Drawing on the experiences of top chefs, her family and friends, growers and producers and celebrity enthusiasts Ching sets out to discover the best Chinese cooking in the UK today, introducing easy-to-make Chinese food to sometimes resistant Brits, and painting a picture of modern Anglo-Chinese life in the UK as she goes.Ching's Chinese Kitchen begins with some of the most familiar dishes from a Chinese takeaway menu - Sweet & Sour Prawns, Chicken with Cashew Nuts, Chop Suey and Cantonese Vegetable Stir Fry, each with Ching's special and imaginative twist. Later we explore spicy Szechuan food: Noodles, Dumplings and Dim sum; Seafood; Fast Food ; Desserts and finally Celebratory Food, where Ching presents a complete banquet of dishes to celebrate the Chinese New Year.Ching's knowledge, charm and enthusiasm shine through as she shares the 'basic principles' of Chinese cooking including some of the simple techniques and tips taught by her Grandparents for tasty results. Using ingredients from high-street supermarkets and some imaginative suggestions for alternative ingredients, these classic Chinese dishes are updated, fresh and healthily prepared so that anyone can make and enjoy them. Chinese Food Made Easy Ching-He Huang Table of Contents Title Page (#u6dbf33e3-2a4e-5957-bdd5-af3279900877) Notes from a Chinese Kitchen (#u209ed27a-8a28-57cf-9756-2bc47a52e3ad) Takeaway Favourites (#u1952989e-f9e3-5ee7-b1c3-6fe2c4cc4b26) Spicy Sichuan Dishes (#uab246aef-f85e-5c8d-b02c-f91e382a1607) Dumplings, Dim Sum and Noodles (#litres_trial_promo) Fish and Seafood Dishes (#litres_trial_promo) Street Food (#litres_trial_promo) Celebration Food for Family and Friends (#litres_trial_promo) Desserts and Drinks (#litres_trial_promo) Side Dishes (#litres_trial_promo) Cooking Techniques and Storecupboard (#litres_trial_promo) Ching’s Menu Planner (#litres_trial_promo) Glossary (#litres_trial_promo) Notes for Cooks (#litres_trial_promo) Index (#litres_trial_promo) Bibliography (#litres_trial_promo) Acknowledgements (#litres_trial_promo) Copyright (#litres_trial_promo) About the Publisher (#litres_trial_promo) Notes from a Chinese Kitchen (#ulink_d8027043-9dc1-5240-99d2-9b22ff07c731) FACT: TRADITIONAL CHINESE COOKING IS HEALTHY When I first started to forge my TV career, it was difficult to break down the general perception that Chinese cuisine is unhealthy and bad for you. When most people in the UK think about Chinese food they almost always think of the local takeaways, some which are good but many of which are not. Monosodium glutamate (MSG), gloopy sugary sauces, deep-fried dishes laced with fat and salt – all dressed up as tasty, but in fact detrimental to one’s health. There are over 15,000 Chinese restaurants and takeaways in the UK, and some unfortunately perpetuate this image, but my hope is to dispel this notion and set the record straight. With their research into thousands of years of Chinese history, historians confirm that Chinese culture derived from its food culture. Chinese are obsessed with food. For centuries, peasants and farmers struggled against famine, poor harvests, and floods. Out of this struggle, cooking techniques such as wok frying were invented, and preserving techniques such as drying, pickling and curing followed. To the Chinese, the genius of all inventions is the wok; the shape of it allows the food to be cooked on a very high heat with very little oil, and with rapid stirring and tossing, the wok cooks the food to perfection. This way of cooking sears the food on the outside, not only helping to create a slight smoky flavour but also retaining the nutrients in the ingredients for optimum health. The wok is also used for steaming (with the help of the bamboo steamer) as well as for braising, smoking and making soups – all healthy cooking techniques. In fact, traditionally, when Chinese families go out to eat at a Chinese restaurant, just one fried dish, or none at all, will accompany the series of dishes ordered to be shared at the table. This was very much the case in my family, when I first grew up with my grandmother. In her kitchen, she would only ever deep-fry food if it was on its last few days of freshness! This method is a safe way of cooking leftover ingredients by heating them in hot oil and therefore killing off any possible bacteria (although if you think of this fact every time you eat fried food, it may just put you off). My grandmother was seriously opposed to ordering fried fish in restaurants – it implied the fish was not fresh and she would always insist on having it steamed instead. If the fish was not fresh, it would be overly fishy once cooked, because fresh fish when steamed should be odourless. However, I am not as strict as my grandmother when it comes to cooking or consuming fried foods. Of course, I would hope that all restaurants and takeaways use the freshest ingredients. To ensure that you are eating healthily, my advice is to cook the food yourself; and if you are dining out, then remember that keeping the balance right is key to good health and enjoying any cuisine – never too much of one thing is best for you. In terms of balance, another important aspect of Chinese food is the philosophy of ‘yin’ and ‘yang’ – this is one of the foundations and principles of Chinese cooking. The belief is that all food has a ‘yin’ and a ‘yang’ element attached to it – ‘yin’ foods are cooling and ‘yang’ foods are heat giving. Traditionally, Chinese cooks would try to balance these foods in any one dish. ‘Yin’ foods include cucumber, fruits and most vegetables, while ‘yang’ foods are most meats, ginger, garlic and chillies. So a perfectly balanced dish might have a balance of meat and vegetables. Cooking techniques also impart a ‘yin’ or ‘yang’ element to a dish. Stir-frying and steaming are ‘yin’, whereas deep-frying is ‘yang’ – so if you deep-fry some vegetables, the dish is balanced overall because the vegetables are ‘yin’ and deep-frying is ‘yang’. This philosophy not only applies to food in Chinese culture, but also in Feng shui (the practice of creating harmony in the home) and in Traditional Chinese Medicine, with which practitioners, by using certain foods, help heal the body of illnesses caused by imbalances in one’s lifestyle. Chinese believe that food is medicine for the body, mind and soul. MY KIND OF FOOD With this in mind, I have created dishes in this book that may sound familiar but that have a modern twist in cooking techniques or ingredients. Some of the dishes are new versions of old favourites, and some are traditional recipes I have collected from my travels in China, simplified to demonstrate how healthy, light and simple Chinese cooking can be. Some of these dishes were the result of working with farmers, producers and the British public from all walks of life, who inspired me to re-create recipes that suited their working and home lifestyles – Richard, for example, who needed my help to convince the town of Chorley to buy his local, home-grown chillies, and Robbie, who wanted some new healthy recipes to cook for his watch at the Blackburn fire brigade. The recipes are wide ranging, varied and versatile. From Takeaway Favourites, I love my healthier version of Sweet and sour pork and also my Sweet and tangy chilli beef (which may come as a surprise to many Chinese as it involves eating raw pak choy leaves – traditionally, Chinese don’t like eating cold raw vegetable dishes. But for health, I think we can take the best of both cultures and create the ideal balance of East and West). My Spicy Sichuan dishes may surprise but, I hope, also inspire you; these dishes are for chilli lovers – try the Spicy hotpot! You can go to town with them and vary the degree of heat to your liking. Many dishes are my simpler takes on the traditional, such as Dan Dan noodles, Sichuan orange beef, Bang-Bang chicken and Spicy warm bacon or lardon and cucumber salad. For vegetarians who love dofu, try my Spicy dofu and edamame beans. For those who love getting their hands dirty, the Dumplings, Dim Sum and Noodles chapter is for you – lots of rolling, folding and stuffing. Try my Wonton noodle soup, Roast pork pastry puffs, Pork and prawn dumplings, or my favourite noodle recipe of all time, ‘Dragon Prawn’ noodles. These types of dishes are great for a dim sum or cocktail party. For seafood lovers, check out the Cleansing clam and daikon soup in Fish and Seafood – light and delicious, this was one of my grandmother’s recipes. Another Huang family favourite is my Mum’s lobster and mayo brioche, which is not Chinese but so good that I wanted to share it with you! My recipe for Black bean steamed scallops with noodles was inspired by the best seafood in Hong Kong and it won’t disappoint. For a great comforting dish, it has to be my Seafood congee – if you like seafood risotto then do give this recipe a whirl! To impress, try the Coriander prawns and Longjing tea – it is finger-licking good, even if I do say so myself! For a quick snack explore the Street Food chapter and try my Spiced beef stir-fry topped with spring onion, stuffed in wheat flour tortillas or steamed pancakes, and served with a dollop of wasabi mayo – this is a real fusion snack and delicious. Or try the healthy version of my Chicken and vegetable spring rolls. The Celebration Food chapter has all the dishes I love serving to family and friends. These dishes are more traditional in terms of flavour, such as my Lionhead meatballs, Drunken chicken, Steamed egg, shiitake mushrooms and seaweed, Buddha’s stir-fried vegetables and Northern-style bean curd. There are some twists, too – try the Steamed sea bass in hot beer and ginger lime sauce and the Lamb chops in dofu ru with adzuki and butter bean mash. In my family, we usually have fresh citrus fruits after a meal to help cleanse the palate, but I just adore desserts. So I couldn’t help but create some light refreshing ones to share with you. Perhaps Durian honey puffs with vanilla ice cream and maple syrup will appeal, or Fruity sticky rice with toffee sauce, Mango madness, Red bean paste and banana spring rolls, Lychee lime and mixed fruit jelly or Empress Dowager Cixi’s longevity peach pudding might tempt you to get cooking in the kitchen? CHINA AND CHINESE CULTURE: MY ENDLESS SOURCES OF INSPIRATION So far in my food career I have been fortunate to meet and swap tips with cooks, chefs, foodies and people from all walks of life who have a tremendous appetite for good food, and I hope long may these experiences and exchanges continue because I am enriched by them. I feel very lucky to have travelled in China recently and to have seen it go through a very exciting transformation. With China hosting the forthcoming Beijing Olympics, the world’s attention will be focused on all things Chinese for those few weeks, and for this I am grateful. I am pleased that it will allow China to show off its rich and beautiful culture, open its doors and share it with the world. There’s never been a better time to get excited about China, so whether it’s food, culture or language that you are interested in – go for it! Food, to Chinese people, means many different things and it is the cultural heart and soul of China. Food is of such social and economic importance that the Chinese language and common phrases are founded almost solely to express this importance. When I studied Chinese at Sunday school (forced by my parents but now I am so glad I did), I learnt phrases that express how important food is. During the Chinese New Year, we would have a meal called ‘Tuan yuan fan’ (Togetherness rice/meal), which is used to express the idea of families getting together to eat on this special occasion. In Beijing, when you lose your job, they have a saying, ‘Da puo le fan guo’ (You’ve broken the rice bowl, or in other words, you’ve lost your wages in terms of food). Whenever I eat with friends or family in China, the hospitality never ceases to amaze me. It is the ‘E-e’ (meaning) behind the gestures and the character and symbolism of the food that is significant. I really believe that to understand Chinese culture you must start by learning Chinese food culture. For example, when holding a banquet, the number of dishes ordered and the quality and cost of the ingredients should be taken into consideration – be sure not to under-order or you will seem money-pinching, and be sure not to over-order or you may be considered a show-off. The Chinese communicate through eating. A well ordered banquet meal can be considered real ‘kung fu’ – the skill in achieving the right balance and yet appearing humble and modest to your guests. (Never fear, if you ever find yourself in a banquet situation just remember to be yourself and that all acts of love are universally appreciated.) As I was growing up, my mother, when preparing a meal, would always make reference to the fact that she had spent hours making a certain dish or how she had had to go to a special outlet to get an ingredient, and so on. I used to think we were such a burden to her. But now I understand she wasn’t trying to make us feel bad, rather that it was her way of communicating and expressing how much she loved us; she showed it through the time and difficulty it took to prepare the dishes – the labour of love! This ‘love’ can be found throughout Chinese history in the kitchens of the imperial courts of the dynasties that ruled China over the centuries. The love for the emperor was shown by the number of dishes prepared for a meal – I was told that the late Empress Dowager Cixi (of the last Qing dynasty) would have on a daily basis over 108 dishes cooked for her in a one-meal sitting. And that in the emperor’s court there were more food and wine staff than any other staff (apart from the Emperor’s armies, of course). A lot of the inspiration behind imperial cuisine related to the preparation, time and skill required to cook a dish – fish eyes are a delicacy not because of their flavour but because of the amount of fish that has to be caught to make a dish full of them! When your Chinese friends take you out and lavish you with their hospitality, it’s their way of saying they love you! I continue to learn about my heritage every day. My culinary passions are kept alive by the wealth of truths and traditions in my culture, which I am pleased to be able to share and introduce a little to you through my recipes. COOK FROM THE HEART Cooking and eating wonderful food every day to me is pure joy and a sign of our wealth. This does not mean that every dish need be extravagant or expensive – a well-cooked stir-fry or fried rice can give great satisfaction. In my opinion, often the best-tasting dishes are those simple classics cooked from the heart and given plenty of love and attention. Happy reading, cooking, eating and sharing. I hope this book will inspire you to travel to China and sample some of the wonderful delights as I have. But moreover, I hope it will get you cooking delicious Chinese food in the comfort of your home. The most important tips I can offer in cooking are to relax, enjoy the experience, make the dish yours, and practice makes perfect. ‘Kumpei’ (bottoms up) to ‘Sheng ti jian kung’ (good health), ‘Kwai le’ (happiness) and cooking from the heart with ‘Ai’ (love). With love and happy wokking, Takeaway favourites (#ulink_a82cadd6-dcbd-5f7f-b717-8ef1a21bb5ab) This is a variation on sweet and sour soy sticky ribs, which are traditionally braised in stock and then the sauce is added and thickened. However, I marinate pork fillet slices in homemade sweet and sour sauce, wok-fry them until sticky and stuff them in griddled seeded buns with caramelised red onions and salad leaves. In my opinion, this is the ultimate party food. Sweet and sour soy pork buns SERVES 4 600g/1 lb 5oz piece of pork fillet 1 garlic clove, finely chopped 2 tablespoons yellow bean sauce 1 tablespoon Shaohsing rice wine or dry sherry 3 tablespoons groundnut oil FOR THE SWEET AND SOUR SAUCE 2 tablespoons light soy sauce 2 tablespoons Chinkiang black rice vinegar or balsamic vinegar 1 tablespoon soft light brown sugar 2 tablespoons runny honey 1 pinch each of sea salt and ground white pepper FORTHE CARAMELISED RED ONIONS 1 tablespoon groundnut oil 3 red onions, sliced 1 tablespoon Chinkiang black rice vinegar or balsamic vinegar 1 tablespoon soft light brown sugar TO SERVE 8 large sesame-seeded buns green and red lollo salad leaves, washed and shredded some beef tomato slices (optional) 1 Put the pork, garlic, yellow bean sauce and rice wine or sherry into a large bowl, add all the ingredients for the sweet and sour sauce and stir to combine. Cover and place in the fridge to marinate for as long as possible – overnight is ideal. When ready to cook, drain the pork, retaining the marinade, and cut into thin slices. Heat a wok over a high heat and add 2 tablespoons groundnut oil. Stir-fry the pork for 3–4 minutes until browned. Add the marinade, reduce the heat and cook for 2–3 minutes until the sauce has a sticky consistency. 2 To make the caramelised onions, heat a small pan, add the groundnut oil and stir-fry the onions for 4–5 minutes until softened. Add the vinegar and sugar and cook for 1 minute to caramelise. 3 Heat a griddle pan and add 1 tablespoon groundnut oil. Cut each bun in half, place in the pan, cut side down, and cook until slightly browned. 4 To serve, stuff each bun with salad leaves, some sticky pork slices, caramelised onions and tomato slices, if you like, and serve immediately. The secret to making the chicken extra tasty is to coat it in egg white and cornflour and then shallow-fry it to give it a crispy coating. However, if you are pushed for time, just add the raw chicken after the onion in the stir-fry and fry until it turns opaque, and then add the rest of the ingredients. Chicken and cashew nut stir-fry SERVES 4 TO SHARE 1 egg white 1 tablespoon cornflour 1 pinch of sea salt 500g/1lb 2oz skinless chicken breast fillets, sliced 300ml/10fl oz groundnut oil FOR THE STIR-FRY 1 onion, sliced 1 yellow pepper, deseeded and sliced into strips 1 red pepper, deseeded and sliced into strips 3 tablespoons chicken stock 2–3 tablespoons light soy sauce 2 large spring onions, sliced 4 tablespoons roasted cashew nuts (or toast in a pan) sea salt and ground white pepper steamed jasmine rice to serve 1 Place the egg white in a bowl, add the cornflour and a pinch of salt and stir to combine. Add the chicken to the mixture and coat the chicken well. 2 Heat a wok over a high heat and add the groundnut oil. Fry the chicken until golden brown and crispy, then remove with a slotted spoon and drain on absorbent kitchen paper. 3 Pour off all but 1 tablespoon of oil from the wok. Reheat the oil over a high heat, add the onion and stir-fry for a few seconds. Add the yellow and red pepper slices and stir-fry for 1 minute until they have softened a little. Add the chicken pieces and stir-fry for 1 minute, then add the stock, soy sauce, salt and pepper. 4 Finally, add the spring onions and cashew nuts and stir well. Transfer to a serving dish and serve immediately with steamed rice. Ching’s tip For an alternative, add some cooked egg noodles with the cashew nuts in step 4 and mix through for a chicken and cashew nut chow mein. This is a recipe my grandmother and my mother would make using sticky glutinous rice. I use jasmine rice and it is equally delicious. When cooked using glutinous rice (see Ching’s tip), this chicken fried rice dish can be quite like ‘You fan’ (oiled rice). This may also remind you of the rice wrapped in lotus leaf or bamboo leaf you get as a dim sum. Now you can recreate it at home. Grandmother’s chicken fried rice SERVES 4 2 tablespoons groundnut oil 1 tablespoon freshly grated root ginger 3 shallots, finely chopped 3 dried Chinese mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped 225g/8oz skinless chicken breast fillets, finely diced 1 tablespoon Shaohsing rice wine or dry sherry 1 teaspoon five-spice powder 1 tablespoon dark soy sauce 50g/2oz dry-roasted peanuts 300g/11oz cooked jasmine rice or glutinous rice 3–4 tablespoons light soy sauce 1–2 tablespoons toasted sesame oil ground white pepper 1 spring onion, finely chopped 1 Heat a wok or pan over a high heat and add the groundnut oil. Add the ginger, shallots and Chinese mushrooms and cook for a few seconds. 2 Add the chicken and cook for a minute or two, then add the rice wine or sherry followed by the five-spice powder. As the chicken starts to turn white, add the dark soy sauce. 3 Add the peanuts and then the rice, mix well and stir-fry for 1 minute. 4 Season with the light soy sauce, sesame oil and pepper to taste and stir to mix. Finally, stir in the spring onion, transfer to a serving dish and serve immediately. Ching’s tip The authentic version of this recipe with glutinous rice gives a wonderful sticky texture, but the rice is not readily available in supermarkets, which is a shame. If you visit a Chinese supermarket, do look out for it. I love my fried rice – this is the perfect dish to accompany stir-fried meat or vegetarian dishes. The earthy mushrooms are full of flavour and the tabasco gives this dish a delicious lift. If you don’t like tabasco you can leave it out or add a few finely diced spicy-sweet pickled peppers. Egg and shiitake mushroom fried rice with tabasco SERVES 2 2 tablespoons groundnut oil 2 eggs, lightly beaten 100g/31/2oz chestnut mushrooms and shiitake mushrooms, sliced 75g/3oz frozen green peas 200g/7oz steamed jasmine rice or cooked basmati rice 2 tablespoons light soy sauce 1 tablespoon toasted sesame oil 1 pinch of ground white pepper a few splashes of tabasco sauce 1 Heat a wok over a high heat and add 1 tablespoon groundnut oil. Add the beaten eggs to the wok, stir to scramble, then remove and set aside. 2 Heat the remaining groundnut oil in the wok and add the mushrooms. Stir-fry for 1 minute, then add the frozen peas and stir-fry for less than 1 minute. Add the rice and mix well until the rice has broken down. 3 Return the egg to the wok and stir through, then season with soy sauce, sesame oil and a pinch of white pepper. Just before serving, season with tabasco sauce to taste. Chilli chicken stir-fry with plenty of sauce is an easy, delicious recipe you can make at home without the use of bought-in sauces. It is chilli, tangy and sweet with plenty of heat from the ginger. Add some cooked noodles and the results are fabulous. Chilli chicken with noodles SERVES 2 150g/5oz dried yellow shi wheat flour noodles groundnut oil 250g/9oz skinless chicken breast fillets, sliced 1 courgette, sliced into strips 1/2 red pepper, deseeded and sliced into strips 2 tablespoons light soy sauce 2 large spring onions, sliced lengthways FOR THE SAUCE 4 garlic cloves, crushed and finely chopped 2.5cm/1 inch piece of fresh root ginger, peeled, sliced and finely chopped 1 medium red chilli, deseeded and finely chopped 1/2 red pepper, deseeded and sliced into strips 2 tomatoes, sliced 5 tablespoons water 2 tablespoons tomato ketchup 1 teaspoon soft light brown sugar 1 Place all the ingredients for the sauce into a blender and blitz. 2 Cook the noodles according to the packet instructions. Drain, then run them under cold running water and drain again. Drizzle with a little groundnut oil and put to one side. 3 Heat a wok over a high heat and add 1 tablespoon groundnut oil. Add the chicken and stir-fry for 2–3 minutes until it starts to turn brown. Add the courgette and red pepper and stir-fry together for 1 minute. Add the sauce and bring to the boil. 4 Add the cooked noodles and stir well to combine. Season with the soy sauce, garnish with the spring onions and serve immediately. Ching’s tip This sauce is equally delicious served with steamed jasmine rice. I usually like to kick off ‘takeaway’-themed dinners at home with a nourishing bowl of ‘egg flower’ drop soup. This was one of the very first dishes my mother taught me – it’s a great way to pack all the nutrients you need into a one-pot, easy-to-make dish. I like it with plenty of spinach, too, for an extra health boost. This soup is not only good if you’re watching the waistline, but it also tastes delicious. Omit the dofu and seaweed if you are not a fan. In Taiwan, takeaway restaurants offer steaming bowls of soup like this one to accompany your meal. ‘Egg flower’ drop soup SERVES 2 3 ripe tomatoes, sliced (see step 1) 500ml/18fl oz hot vegetable stock 2 eggs, lightly beaten 1 tablespoon light soy sauce a dash of sesame oil 1 pinch of ground white pepper 1 tablespoon cornflour blended with 2 tablespoons cold water 1–2 sheets nori (dried seaweed), shredded 200g/7oz fresh silken dofu, diced into 1.5 x 1.5cm/1/2 ? 1/2 inch chunks 1 large handful of spinach 2 spring onions, finely sliced 1 If you want to skin the tomatoes before slicing, cut a cross at the base of each one. Plunge them into a pan of boiling water for less than 1 minute, then drain – the skin will peel off easily. Finely chop the flesh, discarding the hard centre. However, most of the nutrients are underneath the skin so I don’t bother – also the dish is even quicker to prepare. 2 Add the tomatoes to the hot stock in the pan. Pour the whisked eggs into the broth, stirring gently. Add the soy sauce, sesame oil, pepper and blended cornflour and mix well. 3 Add the nori to the broth, followed by the dofu and heat for less than 1 minute. 4 Add the spinach and let it wilt slightly, then add the spring onions. Serve immediately. This is my simple and healthy version of sweet and sour pork and will be unlike anything you have tasted in a Chinese restaurant. I hope it’s one you will love to cook time and time again. Instead of the crunchy batter, the crunchy roasted soya beans give texture and flavour. Sweet and sour pork SERVES 2 2 pork loin chops or steaks 2 tablespoons groundnut oil light soy sauce a dash of Shaohsing rice wine or dry sherry ground white pepper salad leaves or steamed jasmine rice or Beijing rice to serve FOR THE PORK COATING 3 tablespoons roasted whole soya beans or dry-roasted peanuts a pinch of sea salt (optional) a few pinches of ground white pepper 1 teaspoon crushed dried chillies FOR THE SWEET AND SOUR SAUCE 125g/4oz tinned pineapple in natural juice 125ml/4fl oz pineapple juice 3 tablespoons freshly squeezed lime juice 1 Put all the ingredients for the pork coating into a grinder and whiz until coarsely ground, or grind in a pestle and mortar. Transfer to a bowl. Put all the ingredients for the sweet and sour sauce into a blender and whiz to a paste. 2 Sprinkle the pork coating onto a board and press the pork into the spice mix, pressing down so that the mix sticks to the meat, and coating well on both sides. 3 Heat a wok or pan over a high heat and add the groundnut oil. Add the pork and cook for 2 minutes until browned, then turn over and cook the other side for 2 minutes, or until fully cooked. Remove the pork from the wok and put to one side in a warm place. 4 Pour the sweet and sour sauce into the wok and cook for 1–2 minutes until the sauce has reduced and thickened naturally. Season further if required with light soy sauce, rice wine or sherry, salt and pepper. 5 Serve the sauce poured over the pork, with salad leaves or rice. Ching’s tip The Choi sum and mixed vegetable salad with pineapple dressing would also go well with this dish. This is a classic takeaway dish and a classic Chinese snack – Chow mein in Mandarin Chinese is pronounced ‘chao meean’ and it means ‘stir-noodle’, or stir-fried noodle. I like this simple dish with plenty of fresh crunchy vegetables and light soy sauce and toasted sesame oil – but the key to a good chow mein is in the quality of the noodles. I use shi wheat flour noodles – ‘shi’ means ‘thin’ – and whether yellow shi or white, they are easy to cook, just 3 minutes in boiling water. Then all the ingredients go into a wok – couldn’t be easier or healthier! Chicken chow mein SERVES 2 150g/5oz dried yellow shi wheat flour noodles toasted sesame oil 300g/11oz skinless chicken breast fillets, sliced into strips a dash of dark soy sauce 1 teaspoon five-spice powder 1 tablespoon cornflour 2 tablespoons groundnut oil 1 red pepper, deseeded and finely sliced 150g/5oz bean sprouts 1 large spring onion, sliced lengthways 2 tablespoons light soy sauce 1 teaspoon chilli sauce (optional) finely ground black pepper (optional) 1 Cook the noodles for 3 minutes in a pan of boiling water until al dente. Drain, then run them under cold running water and drain again. Drizzle with a few splashes of sesame oil and toss through to prevent them from sticking. 2 Season the chicken with a splash of dark soy sauce and coat with the five-spice powder. Coat lightly with the cornflour. 3 Heat a wok over a high heat, add the groundnut oil and heat until smoking, then add the chicken and stir-fry for 2–3 minutes until cooked. 4 Add the red pepper and stir-fry for 1 minute, then add the bean sprouts and spring onion and stir-fry for less than 1 minute. Add the cooked noodles and season with the light soy sauce and 1 teaspoon sesame oil. If you like, stir in the chilli sauce and some black pepper. Stir well and serve immediately. This dish is so simple to cook and eat. There’s no need for the gloopy bought sauce laden with MSG – this home-made version is full of flavour and takes minutes to cook. This is definitely one of my favourite suppers. A great accompaniment is cooked jasmine rice, but if I’m not in the mood for a large meal, I eat the dish with plenty of greens – wok-fried chilli pak choy. Or try my tangy Black vinegar oyster mushrooms, which when topped on the beef give it an earthy, tangy edge. Beef in oyster sauce SERVES 2 350g/12oz fillet of beef 1 teaspoon light soy sauce 1 tablespoon oyster sauce plus 1 teaspoon 1 pinch of sugar 2 tablespoons groundnut oil 3 garlic cloves, crushed and finely chopped 1 medium chilli, deseeded and finely chopped 200g/7oz baby white-stemmed pak choy, sliced in half salt and ground black pepper 1 Prepare the fillet of beef by hammering it with a meat cleaver, the side of a Chinese cleaver or a rolling pin. Slice it thinly and place the pieces in a bowl. Season the beef with the soy sauce, 1 tablespoon oyster sauce, the sugar, salt and pepper. Set aside. 2 Heat a wok over a high heat and add 1 tablespoon groundnut oil. Add the garlic and chilli and toss quickly, then add the pak choy and stir-fry for 1 minute. Season with a pinch of salt and 1 teaspoon oyster sauce. Transfer the pak choy to a serving plate. 3 Heat the wok over a high heat and add the remaining groundnut oil. Add the beef slices and stir-fry for 1–2 minutes. To serve, either place the beef slices on the pak choy or toss the beef with the pak choy, then serve immediately. I love deep-fried crispy chilli beef, but deep-frying is not always healthy. So I have come up with a light but tasty alternative that cooks the beef in a fast and furious way – in the wok! This is another of my favourite fast, delicious, healthy suppers and I hope it gets your thumbs up. You can reduce the amount of sugar if you like. Sweet and tangy chilli beef SERVES 4 1 tablespoon groundnut oil 250g/9oz fillet of beef, cut into 5mm/1/4 inch strips 1 teaspoon Shaohsing rice wine or dry sherry 1 pinch of crushed dried chilli flakes 1 teaspoon light soy sauce 1 pinch of ground white pepper 1 large handful of baby spinach leaves, washed 2 heads of green-stemmed pak choy, washed and sliced 1 small mango, peeled, stoned and finely diced FOR THE SWEET AND TANGY DRESSING 1 tablespoon light soy sauce 4 tablespoons lemon juice 2 tablespoons orange juice 1 teaspoon groundnut oil 2 teaspoons caster sugar 1 tablespoon runny honey 1/3 cucumber, halved lengthways, deseeded and very finely chopped 1 medium green chilli, deseeded and very finely chopped 1 To make the sweet and tangy dressing, combine the soy sauce, lemon juice, orange juice, groundnut oil, caster sugar and honey in a bowl. Whisk to make the dressing and then add the cucumber and chilli. Stir and set aside. 2 Heat a wok over a high heat and add the groundnut oil. Add the beef to the wok and stir-fry quickly. Add the rice wine or sherry and cook for a few seconds. Add the chilli flakes, soy sauce and white pepper. Cook to your preference – less than a minute for medium, or a minute longer for well done. 3 Dress the serving plates with the spinach leaves and pak choy. Spoon some of the chilli beef in the middle, spoon generous amounts of the dressing over the top and sprinkle over some finely diced mango. Serve immediately. ‘Mee-fun’, or ‘rice noodles’, made their way to Singapore via travelling Fujianese Chinese traders – rice is predominantly grown in this sub-tropical Chinese province. On Singaporean soil, rice noodles were fused with ingredients like turmeric and curry powder used by other trading Indians and local Malays, and thus this delicious stir-fried rice noodle dish was born. It is a takeaway favourite all over the world and one of my favourite brunch dishes. The bacon is not traditional but is a good substitute for Chinese Char-siu roast pork. Don’t let the long list of ingredients faze you, it’s worth it to create the layers of flavours! Singapore-style noodles SERVES 2 2 tablespoons groundnut oil 1 tablespoon freshly grated root ginger 1 red chilli, deseeded and finely chopped 5 fresh shiitake mushrooms, sliced 1–2 tablespoons turmeric 175g/6oz raw tiger prawns, shelled and deveined 100g/31/2oz diced smoked bacon 1 red pepper, deseeded and sliced 1 handful of julienne carrot strips 1 handful of bean sprouts 100g/31/2oz cooked chicken breast, shredded 250g/9oz dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained 1 teaspoon crushed dried chillies 2 tablespoons light soy sauce 2 tablespoons oyster sauce 1 tablespoon clear rice vinegar or cider vinegar 1 egg, beaten a dash of toasted sesame oil 2 spring onions, sliced lengthways 1 Heat the groundnut oil in a wok and stir-fry the ginger, chilli, mushrooms and turmeric for a few seconds. 2 Add the prawns and stir-fry for 1 minute until they start to turn pink, then add the bacon and cook for less than 1 minute. Add the rest of the vegetables and cook for 1 minute, then add the cooked chicken and stir well to combine. 3 Add the noodles and stir-fry for 2 minutes, then season with the chillies, soy sauce, oyster sauce and vinegar and stir to combine. 4 Add the beaten egg, stir gently until the egg is cooked through (less than 1 minute) and then season with sesame oil. Sprinkle with the spring onions and serve immediately. Spicy Sichuan dishes (#ulink_f03922be-1f1f-5e68-817b-53bd54dee36e) This is a naughty starter – I like to marinate very fine shreds of pork in rice wine and then I dip them in cornflour and shallow-fry them until crispy. Once they are cooked, I sprinkle on a seasoning of spice mix and serve them on a salad. If you are not a fan of pork, you could use chicken, turkey or duck. If you are vegetarian, cut long thin strips of fresh bean curd, dust in some cornflour and shallow-fry until crisp, season with light soy sauce and then follow the rest of the recipe. Sichuan crispy chilli pork on lettuce SERVES 2 350g/12oz finely shredded pork fillet 1 teaspoon Shaohsing rice wine or dry sherry 4 tablespoons cornflour 200ml/7fl oz groundnut oil 1 small handful of dried vermicelli mung bean noodles 2–3 pinches of sea salt 2–3 pinches of ground black pepper 1–2 pinches of crushed dried chillies TO SERVE 2 Little Gem lettuces, washed and leaves separated 1 small carrot, grated 1/2 cucumber, grated 1 small handful of bean sprouts, roughly chopped in half 1 small handful of fresh coriander, leaves and stalks, finely chopped 1 lime, cut into wedges 1 Put the pork fillet into a bowl, add the rice wine or sherry and marinate for 10 minutes. Just before cooking, add the cornflour and coat the pork shreds well. 2 Heat a shallow pan or small wok over a high heat and add the groundnut oil. Add the pork and stir-fry for 2 minutes until crispy, then drain on absorbent kitchen paper. 3 Add the mung bean noodles to the pan or wok and fry until doubled in size and opaque. Drain on absorbent kitchen paper. 4 Put the salt, pepper and crushed chillies into a bowl. Add the pork to the spice mix and turn to lightly coat. 5 Divide the lettuce leaves between two plates. Fill each with grated carrot, cucumber and bean sprouts, top with the crispy chilli pork and then some crispy mung bean noodles. Sprinkle with finely chopped coriander. To eat, drizzle each little parcel with lime juice and enjoy! In Sichuan cooking, over twenty three different flavours can be created. ‘Yu-shiang’, or ‘fish fragrant’, is just one of these, but this dish does not actually taste ‘fishy’. It is a way of describing the almost bouillon-like taste that is derived from using a good stock. Here, the flavour is created using a good chicken stock, chilli bean sauce and rice vinegar. I love cooking this dish time and time again. If you like your vegetables, slice some baby green-stemmed pak choy in half lengthways from leaf to stem, and add before the chicken stock. Fish fragrant aubergine pork SERVES 4 TO SHARE 3 tablespoons groundnut oil 1 aubergine, halved lengthways and then cut into 1cm/1/2 inch slices, top to bottom 2 garlic cloves, crushed and finely chopped 1 medium red chilli, deseeded and finely chopped 1 tablespoon freshly grated root ginger 200g/7oz minced pork 1 tablespoon Shaohsing rice wine or dry sherry 2 tablespoons chilli bean sauce 200ml/7fl oz hot chicken stock 1 tablespoon clear rice vinegar or cider vinegar 1 teaspoon toasted sesame oil 2 large spring onions, chopped 1 tablespoon cornflour blended with 2 tablespoons cold water 1 Heat a wok over a high heat and add 2 tablespoons groundnut oil. Add the aubergine slices and a few splashes of water to create some steam and fry until the aubergine is softened and golden on the outside. Transfer to a plate and put to one side. 2 Wipe out the wok, reheat and add 1 tablespoon groundnut oil. Stir-fry the garlic, chilli and ginger for a few seconds, then add the minced pork. Stir-fry for 1 minute, then add the rice wine or sherry. Cook until the meat is browned, then add the chilli bean sauce and stock. Return the aubergines to the wok. 3 Season with the vinegar and sesame oil and bring to the boil. Stir in the spring onions. Add the blended cornflour and stir to thicken. Serve immediately. This famed Sichuan dish originated in Chengdu; the name comes from the bamboo shoulder poles (dan) from which the noodle sellers suspended their stoves, noodles and sauces. This is served as a quick solution to those in need of a snack – mah-jong players and gamblers wandering around the city at night – but I love to serve small bowls of it as a starter to get the tastebuds going. There are several versions, some spicier and some drier than others, but I like more sauce and have added chicken stock. Traditionally, this dish also uses preserved mustard greens or Tianjin preserved vegetables, but one day I didn’t have any and used pickled cornichons instead. Dan Dan noodles SERVES 4 FOR THE MEAT TOPPING 2 tablespoons groundnut oil 2 garlic cloves, crushed and finely chopped 1 tablespoon freshly grated root ginger 1 medium red chilli, deseeded and finely chopped 250g/9oz minced beef 1 tablespoon Shaohsing rice wine or dry sherry 100g/31/2oz cornichons or cocktail gherkins in vinegar, drained and finely diced 1 tablespoon light soy sauce FOR THE NOODLE BASE AND SAUCE 500g/1lb 2oz any wheat flour noodles toasted sesame oil 1 tablespoon sesame paste, or tahini blended with 1 teaspoon toasted sesame oil 1 tablespoon chilli oil 1 tablespoon Chinkiang black rice vinegar or balsamic vinegar 750ml/11/4 pints chicken stock FOR THE GARNISH 1 teaspoon whole Sichuan peppercorns 1 large spring onion, finely chopped 1 small handful of fresh coriander, leaves and stalks, finely chopped 1 teaspoon chilli oil 1 teaspoon toasted sesame oil For the method, please see overleaf. 1 Cook the noodles according to the packet instructions, drain and toss them through with some sesame oil. Put to one side. 2 To make the meat topping, heat a wok over a high heat and add the groundnut oil. Add the garlic, ginger and chilli and stir-fry for a few seconds, then add the minced beef. As the beef starts to turn brown, add the rice wine or sherry and cook for a few seconds. Stir in the cornichons or gherkins and cook until fragrant, then season with the soy sauce and keep on a very low heat. 3 Next, make the noodle sauce. Put the sesame paste or blended tahini, the chilli oil and vinegar into a small wok or pan, add the stock and bring to the boil. Reduce the heat to low. 4 Put the Sichuan peppercorns for the garnish into a small pan and dry roast until fragrant, then remove from the heat and crush in a pestle and mortar, or place in a plastic bag and bash with a rolling pin. 5 To serve, either divide the noodles between four bowls or leave in the wok, then ladle on the sauce and top with the stir-fry. Garnish with the Sichuan peppercorns, spring onion and coriander. Drizzle chilli oil over the dish, add a drizzle of sesame oil to taste around the edge of the sauce and serve immediately, with extra chilli oil, if you like. This is one of Sichuan’s most famous dishes and is also served in Chinese restaurants throughout the world. Apparently, it was named after Old Mrs. Chen, who served this in her restaurant. In Sichuan they use Suan miao, thin Chinese leeks, but most cooks substitute spring onions. The word ‘Ma-po’ describes Old Mrs. Chen’s ‘pockmarked complexion’. The Chinese are not known for being very tactful – my grandmother used to refer to a South African friend of mine as ‘the one with the “sharp” nose’ – she didn’t mean it impolitely; to the Chinese, pointed noses are deemed more beautiful. Needless to say, I had some explaining to do to my friend. ‘Ma-po’ dofu beef SERVES 4 TO SHARE 300g/11oz minced beef or pork 2 teaspoons Sichuan peppercorns 2 tablespoons groundnut oil 2 garlic cloves, crushed and finely chopped 1 tablespoon freshly grated root ginger 1 red chilli, deseeded and finely sliced 2 tablespoons chilli bean sauce 400g/14oz firm fresh dofu, cut into 2.5cm/1 inch chunks 200ml/7fl oz hot beef stock 1 teaspoon light soy sauce 1 tablespoon cornflour blended with 2 tablespoons cold water 2 large spring onions, sliced sea salt and ground white pepper steamed jasmine rice to serve FOR THE MARINADE 1 teaspoon toasted sesame oil 1 tablespoon light soy sauce 1 tablespoon Shaohsing rice wine or dry sherry 1 Put all the ingredients for the marinade into a bowl and stir to combine. Add the minced meat and leave to marinate for 10 minutes. 2 Heat a wok over a high heat. Add the minced meat and cook until browned, then transfer to a bowl and put to one side. 3 Put the Sichuan peppercorns into a small pan and dry roast until fragrant, then remove from the heat and crush in a pestle and mortar, or place in a plastic bag and bash with a rolling pin. Reheat the wok and add the groundnut oil. Stir-fry half the crushed Sichuan peppercorns to release their aroma, then stir in the garlic, ginger, chilli and chilli bean sauce. Add the minced meat and dofu and stir-fry gently for 2 minutes. 4 Add the hot stock and bring to the boil, then season to taste with the soy sauce, salt and pepper. Add the blended cornflour and stir to thicken. Stir in the spring onions. Sprinkle on the remaining crushed Sichuan peppercorns, and serve with steamed rice. This is a mouth-tingling numbing hotpot! The spicy soup stock base is a delicious broth in which fresh ingredients are poached – like a Chinese fondue. The Mandarin word for such a feast is ‘Huo-guo’, meaning firepot, because all the ingredients are cooked in a hotpot! I love this kind of feast, it is easy to prepare and great for interaction with friends. All you need is an electric wok, set up in the centre of the table, plenty of soup ladles and away you go. I had this dish in Chengdu in the middle of summer and it was fantastic. Be warned – this is extremely spicy. Spicy hotpot SERVES 4 FOR THE SPICY SOUP STOCK BASE 2 tablespoons groundnut oil 3–4 long dried Sichuan chillies or long dried chillies 50g/2oz whole Sichuan peppercorns 1 tablespoon chilli bean sauce 1 tablespoon chilli sauce 1.7 litres/3 pints hot vegetable stock 2 star anise 6 dried Chinese mushrooms 1 small handful of dried tangerine peel or zest of 1 orange 250ml/9fl oz chilli oil 2.5cm/1 inch piece of fresh root ginger, peeled 250g/9oz fish balls 250g/9oz fish cake, sliced 2 medium red chillies, deseeded and sliced 1 small handful of Chinese cabbage/leaf, sliced 2.5cm/1 inch thick 1 small handful of deep-fried dofu 1 small handful of fresh dofu, cut into 2.5cm/1 inch chunks 1 large spring onion, roughly chopped FOR THE POT 1 plate each of: thin slices of beef, pork fillet and lamb raw prawns, shelled and deveined slices of monkfish fish balls fresh squid rings Chinese cabbage/leaf, shredded dried vermicelli mung bean noodles, pre-soaked in hot water for 5–6 minutes and drained fresh firm dofu, cut into chunks enoki mushrooms and baby corn VINEGAR, CHILLI AND SOY DIPPING SAUCE To share on the table: 3 tablespoons Chinkiang black rice vinegar or balsamic vinegar 3 tablespoons light soy sauce 1 red chilli, deseeded and finely chopped SPECIAL TAIWANESE DIPPING SAUCE To serve 1: 1 egg yolk 1 tablespoon oriental satay/barbeque sauce 1 tablespoon light soy sauce 1 tablespoon finely chopped fresh coriander 1 tablespoon finely sliced spring onion 1 First make the spicy soup stock base. Heat a 2 litre/31/2 pint capacity wok over a high heat and add the groundnut oil. Add the chillies and Sichuan peppercorns and stir-fry until fragrant. 2 Add the chilli bean sauce and chilli sauce and then pour in the stock. Add the star anise, dried mushrooms, tangerine peel or orange zest, chilli oil and ginger and bring to the boil, then reduce the heat to low-medium and simmer for 20 minutes. 3 Ten minutes before serving, add the remaining spicy soup stock base ingredients. 4 Whilst the stock is simmering, place all the ingredients for the pot on serving plates, cover with clingfilm and put into the fridge. To make the vinegar, chilli and soy dipping sauce combine all the ingredients and put to one side. 5 To serve, arrange all the ingredients on the table. Transfer the soup base to an electric wok and set it up in the centre of the table. Let guests help themselves and cook the ingredients in the spicy broth. Let each guest prepare their own Taiwanese dipping sauce at the table. Serve with the vinegar, chilli and soy dipping sauce, too. Ching’s tip Make sure you have plenty of utensils for the raw ingredients at the table and let your guests use those to add anything into the stockpot – this reduces the chance of cross-contamination from the raw ingredients and your guests’ serving plates. For a great vegetarian alternative, leave out the the fish and meat and use more of the vegetables plus vegetarian balls (available from Chinese supermarkets) for the soup stock base, and pak choy and broccoli for the pot. Sichuan cooking uses a lot of dried tangerine or orange peel in stocks to enhance the flavour of dishes. Inspired by ingredients such as dried tangerine peel and the citrusy-numbing hot Sichuan peppercorns, I have decided to use fresh oranges in my Sichuan orange beef. This dish is oh-so-simple to make and nutritious, too. The flavours are fresh and fruity, and it’s one of my favourite healthy midweek suppers. Sichuan orange beef SERVES 2 2 beef frying steaks or beef fillet steaks 1 tablespoon groundnut oil 100g/31/2oz fresh shiitake mushrooms, sliced mixed salad leaves or steamed jasmine rice to serve FOR THE MARINADE 1 tablespoon Shaohsing rice wine or dry sherry 2 tablespoons light soy sauce 2 tablespoons runny honey 4 tablespoons orange juice 1 pinch of freshly ground black pepper TO GARNISH 1 orange, peeled and segmented 1 spring onion, finely sliced (optional) 1 Put all the ingredients for the marinade into a bowl and stir to combine. Add the beef and leave to marinate for 10–15 minutes. 2 Heat a pan over a high heat and add the groundnut oil. Place the steaks in the pan and cook until browned on one side, then turn over to cook the other side. Cook according to your taste: 1–2 minutes for rare, 2–3 minutes for medium, longer for well done. 3 When the beef is cooked to your taste, add the remaining marinade and cook for a few more seconds. Lift the beef out onto serving plates, cover with foil and keep warm. 4 Add the shiitake mushrooms to the pan and cook until softened. 5 To serve, place the mushrooms alongside the steak and garnish with the orange segments and spring onion, if you like. Serve with mixed salad leaves or steamed jasmine rice. The name Bang-Bang comes from the word for stick in Mandarin, which is ‘Bung’. The chicken meat was beaten with the stick to tenderise it. You could use a rolling pin on cooked chicken breast and then tear the meat into shreds using your fingers. Bang-Bang chicken SERVES 2 100g/31/2oz dried vermicelli mung bean noodles, pre-soaked in hot water for 5–6 minutes and drained, or use rice noodles 1/2 cucumber, cut into julienne strips 250g/9oz cooked chicken breast, shredded 50g/2oz radish, sliced 1 large spring onion, finely sliced 1 medium red chilli, deseeded and finely chopped FOR THE DRESSING 2 tablespoons groundnut oil Конец ознакомительного фрагмента. 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