Stir-fried Clams with Orange and Black Bean Sauce

Ingredients

2 lbs fresh clams
1 tbsp vegetable oil
2 tbsp chopped onions
2 tsp minced garlic
2 tsp minced ginger root
2 tbsp black bean sauce
1 tbsp dry sherry or Chinese Shaoxing wine
1 tbsp oyster sauce
2 tbsp frozen orange juice concentrate, thawed
1/2 cup diced green peppers
1/2 cup diced red bell peppers

Method

  1. Wash and scrub clams well by rubbing them together under cold running water. Drain and set aside.
  2. Heat oil in wok or heavy saucepan over medium-high heat until just smoking. Add onions, garlic, ginger root and black bean sauce. Stir-fry until fragrant, about 1 minute.
  3. Add clams, sherry, oyster sauce and orange juice concentrate; stir to mix. Cover and steam for 5 minutes or until clams open. Shake the wok or saucepan occasionally to facilitate this process. Discard any clams that fail to open.
  4. Uncover the pan, increase heat to high and add peppers. Stir-fry for about 1 minute until peppers are warmed through and sauce is reduced slightly. Transfer to serving dish and serve immediately.

Source: New World Chinese Cooking

Stir-fried Eel in Sweet Bean Sauce

Ingredients

1/2 white eel (about 675 g)
1 small bunch mung bean vermicelli
cornstarch
3 heaped tbsp sweet bean paste
1/4 dried tangerine peel (washed, finely shredded)

Method

  1. Gut white eel, wash and rub off the slime. Remove the bone and cut into two halves lengthwise. Cut into 1″ long sections. Make crisscross cuts diagonally on the meat side of each section.
  2. Wipe dry eel. Mix with salt and pepper and marinate for 15 minutes.
  3. Deep-fry mung bean vermicelli until crispy. Drain and transfer to a serving plate.
  4. Re-heat oil in the wok. Dust eel pieces in cornstarch. Deep fry until eel pieces curl and turn golden, fragrant and crispy. Drain and set aside.
  5. Wash wok and pour in 3 tbsp of oil. Add sweet bean paste and dried tangerine peel. Stir-fry until the sweet bean paste starts to bubble.
  6. Return eel to wok. Stir fry quickly with sweet bean paste. Remove and arrange eel pieces on the bed of mung bean vermicelli. Serve hot.

Source: Chef Jacky Yu

Chinese-style Double-cooked Pork

Ingredients

1/2 lb of boneless pork
3 stalk scallion, divided
3 slices ginger, divided
2 bell peppers (1 red and 1 green)
2 hot chili peppers
3 cloves garlic
3 or 4 leaves head cabbage

Sauce

2 tbsp Hoisin sauce
1 tbsp hot chili bean paste
1 tbsp soy sauce

Method

  1. Boil pork with a stalk of scallion and a slice of ginger for 15 to 20 minutes, using just enough water to cover the meat. Remove and let it cool. Cut Pork into thin slices and set aside.
  2. Slice bell peppers, hot chili peppers, and remaining scallion. Shred ginger root and crush the garlic. Cut leaves of head cabbage into large pieces.
  3. Heat 3 tbsp of oil in a wok and stir-fry the cooked pork for 1/2 minute. Then add the vegetables, stir-fry for about 1 minute. Remove and set aside.
  4. Mix the sauce ingredients in a small bowl.
  5. Heat wok with the remaining oil (if not sufficient, add 1 tbsp of oil). Add sauce mixture and stir-fry for 10 seconds. Return the pork and vegetables to the pan. Stir-fry to combine. Taste and adjust seasoning if necessary. Remove to serving platter and serve hot. This dish should be spicy and chili hot.

Source: Scrutable Chinese Cooking

Stir-fried King Prawns with Asparagus and Baby Corn

Ingredients

400 g king prawns
4 spears fresh green asparagus
1/4 cup peanut oil
1 tablespoon ginger julienne
4 spears fresh baby corn
2 tablespoons Shao Hsing wine
1/4 teaspoon white sugar
1 tablespoon light soy sauce
1/4 teaspoon sesame oil
1/4 cup chicken stock
1/2 cup finely sliced fresh black cloud ear fungus
1/4 teaspoon black vinegar
1 tablespoon roughly chopped coriander

Method

  1. Peel and devein the prawns, but leave the tail intact. Butterfly the prawns by making a shallow cut along the back – this helps them to cook quickly and evenly.
  2. Trim woody ends from asparagus spears and slice into 5 cm lengths on the diagonal.
  3. Heat peanut oil in a hot wok and stir-fry prawns for 1 minute.
  4. Add ginger, asparagus and baby corn and stir-fry for 1 minute.
  5. Pour in wine and simmer for 10 seconds. Add sugar, soy sauce and sesame oil and stir-fry for 20 seconds. Add stock, then simmer for 2 minutes or until prawns are just tender.
  6. Finally, add cloud ear fungus, vinegar and coriander. Stir to combine, then serve immediately.

Source: Kylie Kwong

Stir-fried Ginger Beef

Ingredients

1 clove garlic, crushed
1 tsp grated fresh ginger
1/4 cup kecap manis
1/4 cup Chinese rice wine
1 tsp sugar
pinch of five-spice powder
1 lb lean beef fillet, thinly sliced across the grain
1/2 tsp cornflour
1/4 cup peanut oil
1 red onion, sliced into thin wedges
1-1/2 tbsp julienned fresh ginger
13 oz gai lan, cut into 2-1/2 inch lengths

Method

  1. Combine the garlic, grated ginger, kecap manis, rice wine, sugar and five-spice powder in a large non-metallic bowl. Add the beef, toss together. then cover and marinate in the fridge for at least 15 minutes.
  2. Mix together the cornflour with 1 tablespoon in=- to forma paste.
  3. Heat a wok over high heat, add 1 tablespoon of the oil and swirl to coat the side of the wok. Remove half the meat from the marinade with tongs or a slotted spoon, add to the wok and stir-fry for 2-3 minutes, or until browned and just cooked. Remove from the wok. Repeat with more oil and the rest of the beef, reserving the marinade.
  4. Add the remaining oil to the wok and stir-fry the onion for 2-3 minutes, or until it starts to soften, then add the julienned ginger and stir-fry for another minute.
  5. Stir in the gai lan and cook for 2-3 minutes, or until wilted and tender.
  6. Return the beef to the wok, along with the reserved marinade and any meat juices. Add the cornflour paste and stir until thoroughly combined. Continue to cook for 1-2 minutes, or until the sauce has thickened slightly and the meat is heated through.
  7. Serve with cooked rice or noodles.

Makes 4 servings.

Source: The Essential Wok Cookbook