Stir-fried Beef with Eggs

Ingredients

5 oz beef
5 eggs
several slices ginger
3 stalks spring onion (cut into short sections)

Marinade

1/2 tbsp light soy
1/3 tsp sugar
1 tsp wine
1 tsp cornstarch
1 tbsp oil

Sauce

1 tbsp oyster sauce
dash of sesame oil
pinch of pepper
1/2 tbsp light soy
1/2 tsp cornstarch
1/4 tsp sugar
3 tbsp water

Method

  1. Wash and wipe dry beef. Mx with marinade ingredients and set aside for 10 minutes.
  2. Parboil beef in hot oil or stir-fry till cooked. Drain off oil and water.
  3. Whisk eggs. Fry in hot oil till just set. Drain off oil.
  4. Mix sauce ingredients in a small bowl.
  5. Sauté ginger, spring onion with 1/2 tbsp oil. Add beef and egg. Sprinkle 1 tsp wine. Add sauce and cook until the sauce is thickened. Remove to serving platter and serve hot.

Source: Guangdong-style Stir-fry


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Stir-fried Scallops With Fresh Ginseng

Ingredients

2 pcs fresh ginseng
5 oz frozen scallops
4 oz fresh asparagus
1 tbsp goji berries
1 oz dried mung bean vermicelli
2 slices ginger
1 tsp minced garlic
salt and pepper

Seasoning

1 tsp eggwhite
1 tsp cornstarch
1/2 tsp sesame oil
1/2 tsp salt

Method

  1. Thaw scallops and dry with paper towel. Add seasoning and mix well. Blanch in boiling water and drain.
  2. Peel fresh ginseng and asparagus and slice thinly. Blanch in boiling water with goji berries and drain.
  3. Form nest shape with vermicelli. Deep fry in hot oil and place on plate.
  4. Heat 2 tbsp oil in a wok. Saute garlic and ginger slices until fragrant. Add scallops, ginseng, asparagus, salt and pepper. Stir-fry briefly. Add goji berries and stir to combine. Remove and place in the vermicelli nest. Serve hot.

Source: Recipes of Great Chefs in Hong Kong


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Stir-fried Omelette with Prawns, Garlic Chives and Fresh Tomato Sauce

Ingredients

5 large free-range eggs
1 oz dried Chinese mushrooms, soaked in hot water until soft, cut into slices
1/2 bunch garlic chives, cut in half crosswise
1 Chinese sausage, finely sliced
1 tablespoon finely sliced salted radish
1 tablespoon finely sliced pickled mustard greens
1 cup vegetable oil
4 king prawns, peeled and deveined but with tails intact
1/4 cup finely sliced green shallots
small pinch ground white pepper

Sauce

1/4 cup peanut oil
1 tablespoon ginger julienne
1 teaspoon sea salt
1 large ripe tomato, cut into wedges
2 tablespoons Shao Hsing wine
1 tablespoon white sugar
1/2 cup chicken stock
1 tablespoon light soy sauce
1 teaspoon black vinegar
1/2 teaspoon sesame oil

Method

  1. Break the eggs into a bowl and whisk lightly.
  2. Add mushrooms, chives, sausage, radish and mustard greens and combine thoroughly, then set aside.
  3. To make the sauce, heat peanut oil in a hot wok until the surface seems to shimmer slightly, then stir-fry ginger, salt and tomato for 2 minutes.
  4. Add wine and sugar and stir-fry for 1 minute.
  5. Pour in stock and soy sauce and simmer for a further 2 minutes.
  6. Add vinegar and sesame oil, then remove from the heat. The sauce should be reddish in colour with a salty, sweet flavour. Keep the sauce warm while you make the omelette.
  7. Heat vegetable oil in a hot wok until the surface seems to shimmer slightly. Carefully pour the egg mixture in and allow to bubble and froth up. Stand over the heat for 10 seconds to cook the egg mixture on the base of the wok. Using a fish slice, gently pull the omelette away from the sides of the wok, allowing any uncooked egg to spill into the oil and cook. Reduce the heat to low and cook for another 30 seconds or until set.
  8. Remove omelette from the wok using a fish slice, and slide into a serving bowl.
  9. Quickly sear the prawns in a clean, hot, lightly oiled wok until tender.
  10. Pour the warm tomato sauce over the omelette, top with prawns and garnish with shallots and pepper. Serve immediately.

Source: Kylie Kwong


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Stir-fried Seafood with Garlic and Peppercorns

Ingredients

4 cloves garlic, peeled
3 tbsp vegetable oil
2 medium-sized prawns, shelled and deveined
2-1/2 oz squid, cut into 3/4-inch cubes
4 scallops
4 crab claws
pinch ground white pepper
l tbsp fish sauce
1/2 tsp sugar
1-1/2 tbsp chicken stock
4 oz fresh green peppercorns on the stem
1 stem fresh coriander, chopped
green salad leaves and carved red radish flower (optional) for garnish

Method

  1. Pound the garlic in a mortar or push it through a garlic press.
  2. Heat the oil in a wok until very hot. Add the garlic and, when it is golden-brown, add all the seafood and stir-fry for about 1 minute, until half-cooked.
  3. Add the ground pepper, sauces, sugar and chicken stock, then simmer for 2 minutes.
  4. Add the green peppercorns and coriander, then transfer to a serving dish lined on one side with the salad leaves. Garnish with the carved radish flower.

Source: Thai Royal Cuisine


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Beef with Oyster Sauce

Ingredients

10 oz beef top round steak, trimmed
1 teaspoon sugar
1 tablespoon dark soy sauce
2 teaspoons Shaoxing rice wine
2 teaspoons cornstarch
4 dried Chinese mushrooms oil for deep-frying
4 slices ginger
1 scallion, cut into short pieces
3/4 cup snow peas, ends trimmed
1 small carrot, thinly sliced
1/4 teaspoon salt
2-3 tablespoons chicken stock
2 tablespoons oyster sauce

Method

  1. Cut the beef against the grain into thin bite-size slices. Combine with half the sugar, the soy sauce, rice wine, cornstarch and 2 tablespoons water. Marinate in the fridge for several hours, or overnight.
  2. Soak the dried mushrooms in boiling water for 30 minutes, then drain and squeeze out any excess water. Remove and discard the stems and cut the caps in half, or quarters if large.
  3. Fill a wok one quarter full of oil. Heat the oil to 180°C (350°F), or until a piece of bread fries golden brown in 15 seconds when dropped in the oil. Cook the beef for 45-50 seconds, stirring to separate the pieces, and remove as soon as the color changes. Drain well in a colander.
  4. Pour out the oil, reserving 2 tablespoons.
  5. Reheat the reserved oil over high heat until very hot and stir-fry the ginger and scallion for 1 minute.
  6. Add the snow peas, mushrooms and carrot and stir-fry for 1 minute, then add the salt, stock and remaining sugar and stir-fry for 1 minute. Toss with the beef and oyster sauce.

Makes 4 servings.

Source: The Food of China


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