Stir-fried Chicken with Peaches and Pickled Ginger

Ingredients

12 oz boneless, skinless chicken breast, thinly sliced

Marinade

2 tbsp soy sauce
1/4 tsp salt
pinch white pepper
2 tsp cornstarch

Sauce

2 tbsp pickled ginger liquid
1 tbsp ketchup
1 tsp hot bean paste
2 tbsp chicken stock
1 tbsp vegetable oil
1/2 cup roasted cashews
12 slices pickled ginger, cut into thin strips
1 tsp minced garlic
2 stalks celery, cut diagonally into thin strips
1-1/2 cups sliced canned peaches
salt, pepper and sugar to taste

Method

  1. In a bowl combine ingredients for marinade. Add chicken and mix well. Marinate for 30 minutes.
  2. In a small bowl, combine ingredients for sauce. Set aside.
  3. In a wok or nonstick skillet, heat oil over medium-high heat for 30 seconds. Add cashews and fry until golden brown mid crispy, about 1 minute. Remove with slotted spoon and set aside.
  4. In the same pan, fry ginger and garlic until fragrant, about 30 seconds. Add chicken and stir-fry 2 minutes.
  5. Add celery and stir-fry for 1 minute.
  6. Add sauce mixture along with peaches. Stir to mix until sauce is slightly thickened. Season to taste with salt, pepper and sugar, if desired. Add cashews and toss to mix. Transfer to serving platter and serve immediately.

Makes 4 servings.

Source: New World Chinese Cooking

Chinese Hakka-style Stir Fried Bitter Gourd with Salted Egg

Ingredients

1 bitter gourd
1 salted egg
1 preserved egg
2 cloves garlic, sliced
1 stalk spring onion, chopped
1 tsp crushed rock sugar
1/2 tsp salt
gound white pepper

Method

  1. Wash bitter gourd, cut into to halves lengthwise, clear out rind and seeds, and cut into thick slices.
  2. Hard boil salted egg, separate egg white from yoke, cut egg white into small pieces and crush the yoke.
  3. Shell preserved egg and cut into small pieces.
  4. Brown garlic slices in 1 tablespoon of oil under medium heat, put in salted egg white and bitter gourd, toss and add salt, crushed rock sugar and 1/2 cup water, cover and stew for 2 minutes.
  5. Remove lid, stir in preserved egg and salted egg yoke, cook until sauce thickens. Add spring onion and white pepper before serving.

Source: Hakka Cuisine

Chinese Shanghai-style Stir-fried Noodle

Ingredients

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

Sauce

2 tbsp water
1/2 tsp sugar
1/2 tsp sesame oil
1 tsp dark soy sauce

Method

  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

Thai-style Mushroom and Tofu Stir-fry

Ingredients

1/4 cup creamy reduced-fat peanut butter
1 tablespoons soy sauce
2 tablespoons lime juice
1/3 cup water
2 teaspoons sesame oil
2 teaspoons cornstarch (cornflour)
1/2 teaspoon red pepper flakes
12 oz oyster mushrooms, sliced
1/2 lb snow peas, ends trimmed and strings pulled
8 oz canned sliced water chestnuts, rinsed and drained
1 lb firm tofu, cut into 1/2-inch cubes
1/2 cup chopped cilantro (fresh coriander)

Method

  1. In a small bowl, whisk together the peanut butter, soy sauce, and lime juice until smooth. Add the water, sesame oil, cornstarch, and pepper flakes and whisk until blended.
  2. Coat a nonstick wok or a large nonstick frying pan with nonstick cooking spray and heat over high heat. Add the mushrooms and stir-fry until lightly browned, about 4 minutes.
  3. Add the snow peas and continue stir-frying until the peas are tender-crisp, 2-3 minutes.
  4. Add the peanut butter mixture, water chestnuts, and tofu and stir-fry until the sauce thickens slightly, about 1 minute.
  5. To serve, transfer to a platter. Sprinkle with the cilantro.

Makes 6 servings.

Source: Mayo Clinic

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