Hong Kong Style Thick Smoothie with Sago and Mango

Ingredients

50 g granulated sugar
2 cups water
50 g black sago
2 tbsps granulated sugar
1/2 cup boiling water
2 mangoes
1 cup coconut milk, canned or fresh
1/2 cup fresh milk

Method

  1. Dissolve 50 g of granulated sugar in 2 cups of water. Bring to a boil and add sago. Cook over low heat for 10 minutes. Cover and set aside to cool. Remove and rinse.
  2. Dissolve 2 tbsps of sugar in 1/2 cup of boiling water. Refrigerate.
  3. Peel mangoes and remove the flesh.
  4. Put sugar solution, mango flesh, coconut milk and milk in the blender. Mix well.
  5. Put sago in serving cups. Pour in mango mixture and serve.

Source: The Best of Chinese Dessert

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Lettuce Wraps with Stir-fried Pork and Shiitake

Ingredients

1 tbsp hoisin sauce
1 tsp cornstarch
1 lb lean ground pork
1 tsp vegetable oil
2 tsp grated fresh ginger
2 cloves garlic, minced
1 sweet red pepper, diced
1 cup shiitake mushrooms, thinly sliced
1/2 cup canned sliced water chestnuts, drained and chopped
1 rib celery, diced
1/4 tsp each salt and pepper
2 green onions, thinly sliced
12 leaves Boston lettuce

Method

  1. Combine hoisin sauce, cornstarch and 1/2 cup water. Set aside.
  2. In large nonstick skillet, brown pork over medium-high heat, breaking up with spatula, until no longer pink, about 6 minutes.
  3. Remove from pan. Drain fat and wipe skillet clean.
  4. Add oil to skillet. Saute ginger and garlic until fragrant, about 1 minute.
  5. Add red pepper, mushrooms, water chestnuts, celery, salt and pepper. Stir-fry until red pepper and celery are tender-crisp, about 3 minutes.
  6. Return pork to pan, stirring to combine. Stir in hoisin mixture. Cook, stirring, until thickened and glossy, about 1 minute. Toss with green onions. Serve in lettuce cups.

Makes 4 servings.

Source: Canadian Living

Chinese-style Vegetarian Dish with Fresh Beancurd

Ingredients

1 pack fresh beancurd (鮮腐竹)
1 abalone mushroom
1/2 red bell pepper
1/2 pack green bell pepper
1/2 pck yellow bell pepper
1 slice ginger
4 tbsp oil

Sweet and Sour Sauce

1/4 cup ketchup
2 tbsp sugar
1 tsp light soy sauce
3 tbsp white vinegar
1 tbsp cornstarch
1/4 cup water

Method

  1. Cut soy sheet into bite-size pieces.
  2. Cut abalone mushroom into thick slices.
  3. Mix the sweet and sour sauce ingredients in a small bowl.
  4. Remove the cores and seeds of bell peppers and cut into triangular pieces.
  5. Heat 2 tbsp oil in a wok. Add soy sheet peces and stir-fry until golden brown. Remove and set aside.
  6. Add 1 tbsp oil in the wok, saute ginger until fragrant. Add mushroom and bell peppers, stir-fry for 2 to 3 minutes.
  7. Mix in the sauce and bring to a boil.
  8. Return soy sheet and toss to combine and heat through. Remove to serving platter. Serve hot.

Source: Hong Kong magazine


Chinese-style Stir-fried Vegetarian Duck

Ingredients

2 lb all-purpose flour
1 teaspoon salt
1-1/2 tablespoons cornstarch
2 tablespoons oil
1 green pepper, diced
1/3 cup vegetable stock
2 tablespoons light soy sauce
2 teaspoons Shaoxing rice wine
1 teaspoon sugar
1 teaspoon roasted sesame oil

Method

  1. Sift the flour into a bowl with the salt and gradually add 2-1/2 cups warm water to make a dough. Knead until smooth, then cover with a damp cloth and allow to rest in a warm place for 55-60 minutes.
  2. Rinse the dough under cold water and wash off all the starch by pulling, stretching and squeezing the dough with your hands. You should have about 10 oz gluten after 10-15 minutes of washing and squeezing. Extract as much water you can by squeezing the dough hard, then cut the dough into bite-size pieces. Dry thoroughly.
  3. Toss the gluten in 1 tablespoon of the cornstarch. Heat a wok over high heat, add the oil and heat until very hot. Quickly stir-fry the gluten until it is browned all over, then remove from the wok.
  4. Stir-fry the pepper until it starts to brown around the edges, then remove. Pour off any excess oil.
  5. Add the stock, soy sauce, rice wine and sugar the wok and bring to a boil. Return the gluten and pepper and simmer for 1 minute.
  6. Combine the remaining cornstarch with enough water to make a paste, add to the sauce and simmer until thickened. Sprinkle with the sesame oil and serve.

Makes 4 servings.

Source: The Food of China

Chinese Cantonese-style Stir-fried Sole

Ingredients

11 oz boneless sole fillet
several slices ginger
several slices carrot
5 oz celery
2 tbsp shredded pickled gourd (醬瓜)

Marinade

1/8 tsp sesame oil
pinch of pepper
1/8 tsp salt
1 tbsp egg white
2 tsp cornstarch
1 tbsp oil

Sauce

3/4 tsp cornstarch
3 tbsp water
1/8 tsp sesame oil
1/4 tsp salt
1/2 tsp chicken broth mix

Method

  1. Mix sauce ingredients in a small bowl.
  2. Trim and cut celery unto sections. Stir-fry with a small amount of oil. Remove and set aside.
  3. Wash and wipe dry sole. Cut into rectangular shape. Mix with marinade ingredients and set aside for 10 minutes. Parboil in hot oil. Remove and drain on paper towel.
  4. Saute ginger with 2 tbsp oil. Add carrot, pickled gourd and sole. Stir-fry briefly. Sprinkle with 1 tsp cooking wine.
  5. Add celery and toss to mix. Mix in sauce ingredients. Toss until sauce reboils and thickens. Remove to serving platter. Serve hot.

Source: Stir-fry Cantonese Style