Chinese-style Lettuce Wrap of Pork, Ginger and Mushrooms

Ingredients

4 small perfect leaves iceberg lettuce
2 tablespoons peanut oil
1 tablespoon ginger julienne
1 garlic clove, finely diced
2/3 cup ground fatty pork
4 Chinese dried mushrooms, soaked until softened, drained and finely sliced
2 tablespoons roughly chopped salted radish
2 tablespoons roughly chopped pickled mustard greens
2 tablespoons finely sliced Chinese sausage
2 tablespoons Shao Hsing wine
1 teaspoon white sugar
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1/4 teaspoon sesame oil
1/4 cup carrot julienne
1/2 cup bean sprouts
1 tablespoon roughly sliced green shallots
1/4 cup finely sliced Chinese white cabbage
1 large red chili, finely sliced 1/4 cup green shallot julienne handful of coriander sprigs

Method

  1. Soak lettuce leaves in cold water for 1 hour, drain them well and set aside, covered, in the refrigerator.
  2. Heat peanut oil in a hot wok, stir-fry ginger, garlic and pork for 1 minute. Add mushrooms, radish, mustard greens and sausage, and continue stir-frying briefly.
  3. Pour in wine, sugar, soy sauce, oyster sauce and sesame oil, and stir-fry for 2 minutes or until pork is cooked.
  4. Toss in carrot, bean sprouts, shallots and cabbage, stir to combine, then remove from the heat.
  5. Serve pork mixture in a bowl set on a large platter, garnished with chili, shallot julienne and coriander, and accompanied with the lettuce-leaf cups.
  6. To eat, simply spoon pork mixture into lettuce cups, roll up to enclose the pork and eat with your fingers.

Makes 4 servings.

Source: Kylie Kwong

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Chinese Kung Pao Chicken

Ingredients

11 oz skinned, boneless chicken breasts
3 tablespoons light soy sauce
3 tablespoons Shaoxing rice wine
2 teaspoons roasted sesame oil
1 tablespoon cornstarch
3/4 cup peeled water chestnuts
3 tablespoons oil
10 cups baby spinach leaves
1/2 teaspoon salt
3 garlic cloves, finely chopped
3/4 cup unsalted peanuts
1 scallion, finely chopped
1 tablespoon finely chopped ginger
1 teaspoon chili sauce
1 tablespoon sugar
1 teaspoon Chinese black rice vinegar
1/4 cup chicken stock

Method

  1. Cut the chicken into 1-inch cubes. Place the cubes in a bowl, add 2 tablespoons of the soy sauce, 2 tablespoons of the rice wine, 1 teaspoon, of the sesame oil and 2 teaspoons of the cornstarch, and toss lightly. Marinate in the fridge for at least 20 minutes.
  2. Blanch the water chestnuts in a saucepan of boiling water, then refresh in cold water. Drain, pat dry and cut into thin slices.
  3. Heat a wok over high heat, add 1 teaspoon of the oil and heat until very hot. Stir-fry the spinach, salt, 2 teaspoons of the garlic and 2 teaspoons of the rice wine, turning constantly, until the spinach is just becoming limp. Remove the spinach from the wok, arrange around the edge of the serving platter, cover and keep warm.
  4. Reheat the wok over high heat, add 1 tablespoon of the oil and heat until very hot. Stir-fry half the chicken pieces, turning constantly, until the meat is cooked. Remove with a wire strainer or slotted spoon and drain. Repeat with 1 tablespoon of oil and the remaining chicken. Wipe out the pan.
  5. Deep-fry the peanuts in the wok or a saucepan until browned.
  6. Reheat the wok over high heat, add the remaining oil and heat until very hot. Stir-fry the scallion, ginger, remaining garlic and the chili sauce for 10 seconds, or until fragrant. Add the sliced water chestnuts and stir-fry for 15 seconds, or until heated through. Combine the sugar, black vinegar, chicken stock and remaining soy sauce, rice wine, sesame oil and cornstarch, add to the sauce and simmer until thickened.
  7. Add the cooked chicken and the peanuts. Toss lightly to coat with the sauce. Transfer to the center of the serving platter and serve.

Makes 6 servings.

Source: The Food of China

Stir-fried Tofu with Orange Ginger Sauce

Ingredients

2 packages of extra-firm tofu, cut into 1 inch cubes
2 cups carrots, shredded
2 cups organic mushrooms, sliced
2 cups broccoli, chopped
1 cup spinach
black and white sesame seeds, cashews and green onion to garnish

Sauce

3/4 cup organic orange juice (fortified with calcium)
2 tbsp soy sauce
2 tbsp maple syrup
1 tbsp organic corn starch
1 tsp ginger, grated

Method

  1. Mix together sauce ingredients in a small bowl.
  2. Sautee tofu with some oil in a wok until browned slightly (about 10 minutes).
  3. Add carrots, mushrooms, broccoli and stir-fry for 1 to 2 minutes.
  4. Add 3 tbsp water and cook for about 3 minutes.
  5. Add spinach and cook for another 3 minutes or until spinach has wilted.
  6. Add sauce and stir-fry until the sauce thickens.
  7. Add sesame seeds, cashews and green onion. Toss to combine. Remove and serve hot.

Makes 2 to 3 servings.

Source: Vista Magazine

Chinese-style Spicy Shredded Beef

Ingredients

8 ounces rump or tenderloin of beef
1 tablespoon each light and dark soy sauce
1 tablespoon rice wine or medium-dry sherry
1 teaspoon dark brown soft sugar
6 tablespoons vegetable oil
1 large onion, thinly sliced
1-inch piece fresh ginger root, peeled and grated
1-2 carrots, cut into matchsticks
2-3 fresh or dried chilies, halved, seeded (optional) and chopped
salt and ground black pepper
fresh chives, to garnish

Method

  1. With a sharp knife, slice the beef very thinly, then cut each slice into fine strips or shreds.
  2. Mix together the light and dark soy sauces with the rice wine or sherry and sugar in a bowl. Add the strips of beef and stir well to ensure they are evenly coated with the marinade.
  3. Heat a wok and add half the oil. When it is hot, stir-fry the onion and ginger for 3-4 minutes, then transfer to a plate.
  4. Add the carrot, stir-fry for 3-4 minutes until slightly softened, then transfer to a plate and keep warm.
  5. Heat the remaining oil in the wok, then quickly add the beef, with the marinade, followed by the chilies. Stir-fry over high heat for 2 minutes.
  6. Return the fried onion and ginger to the wok and stir-fry for 1 minute more. Season with salt and pepper to taste, cover and cook for 30 seconds. Spoon the meat into two warmed bowls and add the strips of carrots. Garnish with fresh chives and serve.

Makes 2 servings.

Source: Asian Cooking

Sweet Potatoes Stuffed with Stir-fried Tofu and Broccoli

Ingredients

4 medium sweet potatoes
1 – 350 g pkg extra-firm tofu, cubed
1 head broccoli, cut into bite-sized florets

Sauce

1/4 cup water
2 Tbsp rice vinegar or apple cider vinegar
1 Tbsp maple syrup
1 Tbsp tamari
2 garlic cloves, minced
1 fresh red chili, cut into thin rounds (add less if you prefer a mild sauce)
2 tsp arrowroot flour (arrowroot starch)
1 tsp ground dried ginger
2 Tbsp coconut oil or refined avocado oil

Method

  1. Preheat oven to 400ºF (200ºC).
  2. Line large baking sheet with parchment paper. Add sweet potatoes and pierce a few times with a knife. Roast for 45 to 65 minutes, until tender when pierced.
  3. In small bowl, whisk all sauce ingredients together. Set aside.
  4. In large wok or large high-sided skillet, heat oil over medium heat. Add tofu and broccoli. Continue to cook, stirring often, for 8 to 12 minutes, until broccoli is tender.
  5. Stir in prepared sauce and cook until sauce is glossy and thick.
  6. To serve, slice potatoes in half and fill with broccoli and tofu.

Makes 4 servings.

Source: Alive magazine