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


Steamed Chicken and Assorted Mushroom with Cous Cous


1 whole chicken
2 litre water
1 chicken leg
50 g fresh assorted mushroom
50 g cous cous
2-1/4 cups chicken broth


3/4 tsp soy sauce
1 tsp Chinese rose wine
1/4 tsp sugar
2 tsp cornstarch
1 tbsp water
1 tsp oil


  1. Rinse thoroughly the whole chicken, cut into 4 parts, and blanch.
  2. Bring 2 litre of water to the boil and add the chicken. When the water reboils again, turn to a low heat and cook for 3 hours. Remove the chicken. There will be about 600 ml of chicken broth left. Remove the oil and set aside the broth.
  3. Rinse thoroughly the chicken leg and mushrooms, drain to dry, chop into pieces, and mix well with the marinade to marinate for an hour.
  4. Put the cous cous into a pot, pour in the boiling chicken broth, and cover with a lid for 45 minutes until the cous cous becomes soft.
  5. Boil water and steam the mushrooms and chicken for 15 minutes. When they are done, serve with the cous cous.

Makes 2 servings.

Source: Chicken Delicacy

Grilled Pork Skewers with Couscous


1 teaspoon Dijon mustard
1 teaspoon honey
juice of 1 lemon
1 tablespoon fresh thyme (about 4 sprigs), plus more for garnish
salt and freshly ground pepper
2-1/2 tablespoons olive oil, plus more to brush on grill
2 cloves garlic, peeled and finely chopped
1-1/4 pounds pork tenderloin, trimmed and cut into 1-inch cubes
1/2 medium red onion, cut into 1/4-inch dice
1/2 each small zucchini and yellow squash, cut into 1/4-inch dice
1 each red and yellow peppers, seeded and cut into 1/4-inch dice
1 cup dry couscous
1 cup boiling water


  1. Mix first 4 ingredients, salt, pepper, 1 tablespoon oil, and half the garlic in a large bowl. Add pork and cover; let stand for at least 1/2 hour.
  2. Heat remaining oil in a saucepan over medium-low heat. Add remaining garlic and the onion. Cook until translucent, about 4 minutes.
  3. Add vegetables, raise heat, and cook until just soft, about 5 minutes more.
  4. Add couscous and water. Sir well. Turn off heat, cover, and let sit for 5 minutes. Season with salt and pepper.
  5. Heat grill and brush with oil.
  6. Thread pork on skewers and season with salt and pepper.
  7. Grill on each side until done. Serve over the couscous.

Makes 4 servings.

Source: What to Have for Dinner

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

Five-spice Duck and Somen Noodle Soup


4 duck breasts, skin on
1 teaspoon five-spice powder
1 teaspoon peanut oil
6-1/2 oz dried somen noodles

Star Anise Broth

8 cups good-quality chicken stock
3 star anise
5 spring onions, chopped
3 tablespoons chopped fresh coriander leaves


  1. Preheat the oven to moderately hot 200°C/400°F.
  2. Trim the duck breast of excess fat, then lightly sprinkle both sides with the five-spice powder.
  3. Heat a wok over high heat, add the oil and swirl to coat the side of the wok. Add the duck breasts, skin-side down, and cook over medium heat for 2-3 minutes, or until browned and crisp.
  4. Turn and cook the other side for 3 minutes.
  5. Transfer to a baking tray and roast, skin-side-up, for a further 8 minutes for medium—rare, or until cooked to your liking.
  6. Put the chicken stock and star anise in a clean non-stick wok. Bring to the boil, then reduce the heat and simmer, covered, for 5 minutes.
  7. Add the spring onion and coriander and simmer for a further 5 minutes.
  8. Cook the noodles in a saucepan of boiling water for 2 minutes, or until tender. Drain and divide among four large bowls. Ladle the broth on the noodles and top each bowl with one sliced duck breast.

Makes 4 servings.

Source: The Essential Wok Cookbook