Pan-fried Pork Chops with Sun-dried Tomatoes


6 boneless pork chops, cut into very thin slices
1/4 cup all-purpose flour
1 tbsp cornstarch
2 tsp seasoned salt
1 cup vegetable oil
2 tbsp finely chopped sun-dried tomatoes
2 tbsp finely chopped shallots
2 tsp minced garlic
1 tsp dried chili flakes (optional)
2 tbsp dry sherry or Chinese Shaoxing wine
2 tbsp chopped cilantro


  1. Pat pork dry with paper towels. Using a heavy knife, cut each pork chop into 3 or 4 pieces.
  2. Combine flour, cornstarch and salt in a plastic bag and shake to mix well. Divide pork chops into 2 or 3 batches. Add to flour mixture and toss until well coated.
  3. Heat oil in a wok or heavy skillet over medium-high heat. Shake off excess coating from floured pork pieces and fry until golden, about 2 to 3 minutes per side. Drain well and keep warm. Repeat until all pork is cooked.
  4. Drain all but 1 tbsp oil from wok. Add tomatoes, shallots, garlic and chili flakes, if using. Stir-fry for 1 minute or until fragrant.
  5. Add pork and stir-fry to mix well. Splash with wine and toss until liquid is absorbed.
  6. Add cilantro and toss to mix. Transfer to a platter and serve immediately.

Makes 4 servings.

Source: New World Chinese Cooking

Chinese-style Lobster with Chicken Broth


1 fresh lobster, about 2 lb
3 oz spring onion, sectioned
3 slices ginger


2/3 tsp salt
1/3 tsp sugar
dash of sesame oil
pinch of ground white pepper
2/3 cup chicken broth

Thickening Solution

1 tsp cornstarch
2 tbsp water


  1. Prepare, wash and cut the lobster into pieces. Crack the claws. Drain and mix with 1 tbsp cornstarch. (Add 1/2 tsp chicken broth mix if frozen lobster tail is used.)
  2. Blanch lobster in hot oil. Remove and set aside.
  3. Saute ginger, spring onion with 2 tbsp oil. Add lobster and stir-fry until lobster is nearly done. Add seasoning and bring to a boil. Cook, covered, over high heat for 30 seconds. Add thickening solution. Remove to serving platter when sauce thickens.

Source: Chinese Cooking

Yunnan Pot Chicken


25 jujubes (dried Chinese dates)
1 (3 lb) chicken
6 wafer-thin slices dang gui (dried angelica, 當歸)
6 slices ginger, smashed with the flat side of a cleaver
6 scallions, ends trimmed, smashed with the flat side of a cleaver
1/4 cup Shaoxing rice wine
1/2 teaspoon salt


  1. Soak the jujubes in hot water for 20 minutes, then drain and remove the pits.
  2. Rinse the chicken, drain, and remove any fat from the cavity opening and around the neck. Cut off and discard the tail. Using a cleaver, cut the chicken through the bones into square 1-1/2 inch pieces.
  3. Blanch the chicken pieces in a saucepan of boiling water for 1 minute, then refresh in cold water and drain thoroughly.
  4. Arrange the chicken pieces, jujubes, dang gui, ginger and scallions in a clay pot or braising pan about 10 inches in diameter. Pour the rice wine and 4 cups boiling water over the top and add the salt. Cover the clay pot or casserole tightly, adding a layer of wet cheesecloth, if necessary, between the pot and lid to form a good seal, then place it in a steamer.
  5. Steam over simmering water in a covered wok for about 2 hours, replenishing with boiling water during cooking.
    Remove the pot from the steamer and skim any fat from the surface of the liquid. Discard the dang gui, ginger and scallions. Taste and season if necessary. Serve hot directly from the pot.

Makes 6 servings.

Source: The Food of China

Banana Bread with Strawberry Compote and Mascarpone


4-1/2 oz butter, softened, plus extra for greasing
1/2 cup superfine sugar
generous 1/4 cup brown sugar
3 eggs
1 tsp vanilla extract
3 large ripe bananas
scant 2 cups self-rising flour
1 tsp freshly grated nutmeg
1 tsp ground cinnamon

Strawberry Compote

scant 14 cup brown sugar
juice of 2 oranges
grated rind of 1 orange
1 cinnamon stick
2-1/2 cups strawberries, thickly sliced

confectioners’ sugar, sifted, for dusting
mascarpone to serve


  1. Preheat the oven to 350°F/180°C. Grease a 9 x 41/4-inch/23 x 11-cm loaf pan and line the bottom with parchment paper.
  2. Place the butter and sugars in a bowl and beat together until light and fluffy. Add the eggs, one at a time, then mix in the vanilla extract.
  3. Peel the bananas and mash coarsely with the back of a fork. Stir gently into the butter mixture, then add the flour, nutmeg, and cinnamon, stirring until just combined.
  4. Pour the mixture into the prepared pan and bake for 1 hour 15 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and let stand for 5 minutes before turning out onto a wire rack.
  5. To make the compote, mix the brown sugar, orange juice, orange rind, and cinnamon stick together in a medium pan and bring to a boil. Add the strawberries and return to a boil. Remove from the heat, pour into a clean heatproof bowl, and let cool.
  6. Serve slices of the banana bread with a dollop of mascarpone and spoon over the warm or cold compote. Dust with sifted confectioners’ sugar.

Makes 8 servings.

Source: Brunch

Abalone with Chinese Long Doughnut


1 Chinese long doughnut (油条)
1 stewed abalone (shredded)
1 small bunch enoki mushrooms (cut off the roots, cut into 1-1/2″ long sections)
shredded carrot
shredded jicama
1/4 cup abalone broth
1 tbsp oyster sauce


  1. Bake long doughnut in an oven until crispy. Cut into 1″ long sections. Transfer to a serving plate.
  2. Heat a wok and pour in 2 tbsp of oil. Add enoki mushrooms, carrot and jicama. Stir fry until soft.
  3. Add abalone and stir fry to combine. Mix in abalone broth and bring to a boil. Season with oyster sauce.
  4. Thicken with cornstarch solution. Remove from heat and pour over long doughnut sections. Serve hot.

Source: Xi Yan Cuisine