Lemon and Ginger Chicken Stir-fry

Ingredients

1 teaspoon grated lemon rind
1/3 cup lemon juice
1 small fresh red chili, finely chopped
1 clove garlic, crushed
1 tablespoon grated fresh ginger
2 tablespoons chopped fresh coriander leaves
1 lb 7 oz chicken breast fillets, sliced
1 tablespoon sesame seeds
2 tablespoons vegetable oil
5 oz snow peas, halved lengthways
5 oz baby corn, quartered
2 tablespoons soy sauce
6-1/2 oz bean sprouts, tailed

Method

  1. Combine the lemon rind and juice, chili, garlic, ginger and coriander in a large non-metallic bowl. Add the chicken, toss well, then cover with plastic wrap and marinate in the fridge for 20 minutes.
  2. Heat a wok over high heat, add the sesame seeds and stir-fry for 30 seconds, or until light brown. Remove from the wok.
  3. Heat 1 tablespoon oil in the wok and swirl to coat. Drain the chicken and stir-fry in batches for 5 Minutes, or until lightly browned. Remove from the wok.
  4. Heat the remaining oil, then add the snow peas, baby corn and soy sauce, and stir-fry for 2 minutes. Return the chicken to the wok. Add the bean sprouts and stir-fry for 1 minute.
  5. Sprinkle the sesame seeds over the top and serve with rice.

Makes 4 servings.

Source: The Essential Wok Cookbook

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Orange Beef with French Dip

Ingredients

juice and zest of 2 oranges
1 tablespoon sambal or 1 minced jalapeno
1 bunch scallions, sliced thin, white and green parts separated
1 tablespoon minced ginger 2 shallots, sliced thin
1-1/2-pound hanger steak, any silverskin removed, and sliced as thin as possible
4 tablespoons grapeseed or canola oil
2 cups fresh beef stock, fresh chicken stock, or low-sodium canned broth
1 tablespoon naturally brewed soy sauce, if needed
Kosher salt and freshly ground black pepper
4 soft hoagie buns
1 large tomato, or 3 roma tomatoes, sliced 1/4-inch thick
1 small head iceberg lettuce, shredded

Method

  1. In a medium bowl, combine the orange juice, sambal, scallion whites, ginger and shallots. Add the beef, stir to coat the slices, and marinate for 15 minutes.
  2. Drain the beef, and reserve the marinade. Heat a wok over high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil is hot, add half the beef and stir-fry until cooked through, 4 to 5 minutes. Transfer the beef to a plate. Add the remaining two tablespoons oil to the wok, swirl, stir-fry the remaining beef, and transfer to the plate.
  3. Add the stock and reserved marinade. Add the soy sauce if the stock is unsalted or low-sodium. Add the orange zest and scallion greens, season with salt and pepper, and bring to a boil.
  4. Transfer the broth to four individual bowls.
  5. To make the hoagies, split the rolls in half.
  6. On the bottom halves place the tomato slices and top with the lettuce, then the beef. Cover with the bun tops, and serve with the broth bowls for dipping the hoagies into.

Makes 4 servings.

Source: Simply Ming One-pot Meals

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

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