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

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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

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