Chinese Shanghai-style Stir-fried Noodle


400 g thick Shanghai noodle
80 g pork loin, shredded
120 g cabbage
2 slices ginger, shredded
1 stalk green onion

Pork Marinade

1-1/2 tsp light soy sauce
1/8 tsp sesame oil
dash of ground white pepper
1/2 tsp cornstarch
1 tsp water
1 tsp oil

Noodle Seasoning

2 tbsp dark soy sauce
1 tbsp oil


2 tbsp water
1/2 tsp sugar
1/2 tsp sesame oil
1 tsp dark soy sauce


  1. Rinse noodles or blanch in hot water for 1 to 2 minutes, remove and drain, mix with noodle seasoning ingredients, set aside for 5 minutes.
  2. Mix pork with pork marinade.
  3. Cut cabbage into thick strips and cut spring onion into sections.
  4. Heat 2 tbsp oil in a wok, stir-fry pork until done. Remove and seet aside.

  5. Stir-fry cabbage with remaining oil, remove.
  6. Heat another 2 tbsp oil, stir-fry noodles with ginger and spring onion, add sauce ingredients and mix well.
  7. Add pork and cabbage, toss to combine. Serve hot.

Makes 2 to 3 servings.

Source: Delicious Recipes of Rice and Noodles


Peppercorn Chicken with Crispy Spinach


2 chicken thighs, boneless and sliced
1 bundle spinach (leaves only)
2 sprigs spring onion, minced


1/2 tsp cornstarch
1 tsp ginger juice and wine
1/2 tsp light soy sauce
1 tbsp chicken broth


1 tsp light soy sauce
1 tsp Shaoxing wine
1/2 tsp crush peppercorn
dash of sesame oil
pinch of ground white pepper


  1. Add marinade to the chicken and mix well. Let stand for 10 minutes.
  2. Deep-fry spinach leaves until crispy, drain and set aside.
  3. Mix sauce ingredients in a small bowl.
  4. Heat oil in wok. Saute spring onion until fragrant. Stir-fry chicken and cook until done.
  5. Add sauce and stir-fry until sauce is absorbed. Remove to serving plate.
  6. Arrange the crispy spinach leaves around the edge of plate before serving.

Source: Cook It Easy

Steamed Mussels with Black Bean Sauce


2 lb mussels
1 tablespoon oil
1 garlic clove, finely chopped
1/2 teaspoon finely chopped ginger
2 scallions, finely chopped
1 red chile, chopped
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine
1 tablespoon salted, fermented black beans, rinsed and mashed
2 tablespoons chicken stock
few drops of roasted sesame oil


  1. Scrub the mussels, remove any beards, and throw away any that do not close when tapped on the work surface.
  2. Place the mussels in a large dish in a steamer. Steam over simmering water in a covered wok for 4 minutes, discarding any that do not open after this time.
  3. Heat the oil in a small saucepan. Add the garlic, ginger, scallions and chili and cook, stirring, for 30 seconds.
  4. Add the remaining ingredients, and blend well. Bring to a boil, then reduce the heat and simmer for 1 minute.
  5. To serve, remove and discard the top shell of each mussel, pour 2 teaspoons of the sauce into each mussel and serve on the shell.

Makes 4 servings.

Source: The Food of China

Sichuan Chicken with Kung Pao Sauce


2 skinless boneless chicken breasts, about 12 ounces
1 egg white
2 teaspoons cornstarch
1/2 teaspoon salt
2 tablespoons salted soybeans
1 tablespoon hoisin sauce
1 teaspoon light brown sugar
1 tablespoon rice wine or medium-dry sherry
1 tablespoon wine vinegar
4 garlic cloves, crushed
2/3 cup chicken stock
3 tablespoons peanut oil or sunflower oil
2-3 dried chilies, broken into small pieces
4 ounces roasted cashew nuts
fresh cilantro, to garnish


  1. Cut the chicken into bite-size pieces.
  2. Lightly whisk the egg white in a dish, whisk in the cornstarch and salt, then add the chicken and stir until coated.
  3. In a separate bowl, mash the beans with a spoon. Stir in the hoisin sauce, brown sugar, rice wine or sherry, vinegar, garlic and stock.
  4. Heat a wok, add the oil and then fry the chicken, turning constantly, for about 2 minutes until tender. Drain over a bowl in order to collect excess oil.
  5. Heat the reserved oil and fry the chili for 1 minute.
  6. Return the chicken to the wok and pour in the bean sauce mixture. Bring to a boil and stir in the cashew nuts. Spoon into a heated serving dish and garnish with cilantro before serving.

Makes 3 servings.

Source: Asian Cooking

Chinese-style Vegetarian Wonton


2 Tbsp cooking oil
1/2 cup preserved vegetables
1 tsp sesame oil
1 Tbsp finely grated ginger
1/2 tsp sugar
1 cup watercress, blanched in lightly salted water, drain and squeeze dry, chop finely.
1/2 cup dried mushrooms, soaked in water, drain and chop finely.
1/3 cup vermicelli, soaked in water, drain and chop finely.
1/3 cup finely chopped spring onions
1/3 cup shredded fried egg, finely chopped
30 pieces wonton wraps
3 cups chicken broth


1 Tbsp oyster sauce
1 Tbsp Chinese wine
1/2 tsp salt


  1. Heat oil in a wok. Fry preserved vegetables with a dash of sesame oil, 1 tsp of ginger juice and sugar.
  2. Put all ingredients, except wonton wraps, into a big bowl. Add seasoning and mix well.
  3. Divide the mixture into 30 portions.
  4. Place a piece of wonton wrap flat on your palm and put a portion of the mixture in the centre of the wrap. Fold into halves to get a crescent shape. Bring the two ends together to overlap slightly. Moisten one end and paste the ends down firmly.
  5. Boil a pot of water. Drop wontons into the boiling water. Remove the wontons when they float to the surface.
  6. Serve wontons in chicken broth garnished with sprigs of coriander or serve cold as an appetizer with a dip of vinegar and finely shredded ginger.

Source: My Shanghai