Chinese-style Double-cooked Pork

Ingredients

1/2 lb of boneless pork
3 stalk scallion, divided
3 slices ginger, divided
2 bell peppers (1 red and 1 green)
2 hot chili peppers
3 cloves garlic
3 or 4 leaves head cabbage

Sauce

2 tbsp Hoisin sauce
1 tbsp hot chili bean paste
1 tbsp soy sauce

Method

  1. Boil pork with a stalk of scallion and a slice of ginger for 15 to 20 minutes, using just enough water to cover the meat. Remove and let it cool. Cut Pork into thin slices and set aside.
  2. Slice bell peppers, hot chili peppers, and remaining scallion. Shred ginger root and crush the garlic. Cut leaves of head cabbage into large pieces.
  3. Heat 3 tbsp of oil in a wok and stir-fry the cooked pork for 1/2 minute. Then add the vegetables, stir-fry for about 1 minute. Remove and set aside.
  4. Mix the sauce ingredients in a small bowl.
  5. Heat wok with the remaining oil (if not sufficient, add 1 tbsp of oil). Add sauce mixture and stir-fry for 10 seconds. Return the pork and vegetables to the pan. Stir-fry to combine. Taste and adjust seasoning if necessary. Remove to serving platter and serve hot. This dish should be spicy and chili hot.

Source: Scrutable Chinese Cooking

Mu Shu Pork

Ingredients

8 oz center-cut pork loin, trimmed
1/4 cup light soy sauce
1/4 cup Shaoxing rice wine
1/2 teaspoon roasted sesame oil
2 teaspoons cornstarch
5 dried Chinese mushrooms
3/4 oz dried black fungus (wood ears)
4 tablespoons oil
2 eggs, lightly beaten
4 garlic cloves, finely chopped
2 tablespoons finely chopped ginger
1 leek, white part only, finely shredded
1/4 small Chinese cabbage, shredded, stem sections and leafy sections separated
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/3 cup hoisin sauce
12 Mandarin pancakes

Method

  1. Cut the pork against the grain into slices about 1/4 inch thick, then cut into thin, matchstick-size shreds about 3/4 inch long.
  2. Put the shreds in a bowl, add 1 tablespoon of the soy sauce, 1 tablespoon of the rice wine, the sesame oil and 1 teaspoon of the cornstarch, and toss lightly to coat. Cover with plastic wrap and marinate in the fridge for 30 minutes.
  3. Soak the dried mushrooms in boiling water for 30 minutes, then drain and squeeze out any excess water. Remove and discard the stems and shred the caps.
  4. Soak the dried black fungus in cold water for 20 minutes, then drain and squeeze out any excess water. Shred the black fungus.
  5. Heat a wok over high heat, add 2 tablespoons of the oil and heat until very hot. Stir-fry the pork mixture for 2-3 minutes, until the meat is brown and cooked. Remove with a wire strainer or slotted spoon and drain.
  6. Rinse and dry the wok. Reheat the wok over high heat, add 1 tablespoon of the oil and heat until hot. Stir-fry the egg to scramble, then move to the side of the wok.
  7. Add 1 tablespoon of oil, heat until very hot, and stir-fry the garlic, ginger, mushrooms and black fungus for 10 seconds, or until fragrant. Add the leek and toss lightly for 1-1/2 minutes, then add the cabbage stems and stir-fry for 30 seconds. Add the leafy cabbage sections, and cook for 1 minute, or until the vegetables are just tender.
  8. Combine 1-1/2 tablespoons of the soy sauce, the remaining rice wine and cornstarch, the sugar, black pepper and the meat, add to the sauce and simmer until thickened.
  9. Mix together the hoisin sauce, remaining soy sauce and 1-1/2 tablespoons water in a small bowl. Serve the pork with the pancakes and sauce.

Makes 4 servings.

Source: The Food of China

Dukkah Chicken Skewers with Grilled Zucchini Ribbons

Ingredients

2 tbsp vegetable oil
1 tbsp liquid honey
1 tbsp tahini
1 tbsp lemon juice
1/2 tsp salt (optional)
1/2 tsp pepper
450 g boneless skinless chicken thighs, cut in 1-inch pieces
1/2 cup Dukkah Spice Blend
1 small zucchini, cut in long thin ribbons
1 small red onion, cut in 1-inch pieces

Dukkah Spice Blend

1 cup skinned toasted hazelnuts
1/2 cup toasted sesame seeds
6 tbsp coriander seeds
2 tbsp cumin seeds
4 tsp peppercorns
2 tsp salt

Method

  1. In food processes, pulse together dukkah spice blend ingredients until finely chopped. Store in airtight container in refrigerator for up to 1 month.
  2. In large bowl, whisk together oil, honey, tahini, lemon juice, salt (if using) and pepper. Add chicken, turning to coat.
  3. Place dukkah in shallow dish. Spoon 1 tbsp into a small bowl and set aside.
  4. Remove chicken from marinade, letting excess drip off. Discard marinade. Dredge chicken in dukkah, pressing to adhere. Alternately thread chicken, zucchini and red onion onto 6 metal or soaked wooden skewers.
  5. Place skewers on greased grill over medium heat. Close lid and grill, turning once, until chicken is browned and no longer pink inside, about 15 minutes.
  6. Transfer to serving platter. Sprinkle reserved dukkah over top before serving.

Makes 4 servings.

Source: Mediterranean Flavours

Stir-fried Fish in Golden Cup

Ingredients

1 lb ground fish
1/4 cup pine nuts
2 tbsp preserved radish, diced
2 tbsp coriander, finely chopped
1 tsp sesame oil
10 spring roll wrappers, 4-inch x 4-inch

Method

  1. Pre-heat oven and roast pine nuts at 300°F until golden brown. Remove and set aside.
  2. Increase oven temperature to 375°F.
  3. Use a little oil to saute the preserved radish, set aside.
  4. To make golden cup, place spring roll wrapper inside tart mould and press wrapper to form the shape of a cup. Bake in oven at 375°F for 4 to 5 minutes. Remove from oven to cool.
  5. Heat a wok at medium heat with 1 tbsp oil. Stir-fry the fish and use the spatula to press the fish into small pieces.
  6. Add preserved radish, coriander and continue to stir-fry until the fish is cooked.
  7. Add pine nuts and sesame oil. Toss to combine. Remove to the serving plate and serve with the golden cups.

Source: Cook It Easy

Chinese-style Stewed Pork Belly with Hard-boiled Eggs

Ingredients

300 g pork belly
5-6 eggs
2 ginger slices
1 stalk spring onion, cut into sections

Seasoning

1 tsp dark soy sauce
2 tbsp fish sauce
2 tbsp brown sugar
1-1/2 cups water
red chillies to taste

Method

  1. Rinse pork belly. Put into a pot together with the eggs. Pour in water to cover all the ingredients. Cook until the pork belly is done. Drain and soak them in cold water for a while.
  2. Cut pork belly into pieces. Remove shell of eggs and set aside.
  3. Heat about 1/2 tbsp of oil in a wok. Stir-fry ginger and spring onion until fragrant. Add pork belly and sprinkle wine. Stir-fry well. Transfer to a pot.
  4. Add seasoning ingredients, hard-boiled eggs and red chillies. Simmer until the pork and eggs pick up the taste and the sauce thickens. Serve hot.

Source: Simple Treats