Beef Noodles with Oyster Sauce

Ingredients

2 oz boneless sirloin steak, thinly sliced
9 oz dried thick Chinese egg noodles
2 tbsp peanut or corn oil
8 oz fresh asparagus spears, woody ends cut off and chopped
2 large garlic cloves, finely chopped
1/2-inch piece fresh gingerroot, peeled and finely chopped
1/2 red onion, thinly sliced
4 tbsp beef or vegetable stock
1-1/2 tbsp rice wine
2-3 tbsp bottled oyster sauce
toasted sesame seeds, to garnish

Marinade

1 tbsp light soy sauce
1 tsp sesame oil
2 tsp rice wine

Method

1. Make the marinade. Stir the ingredients together in a nonmetallic bowl. Stir in the steak so all the slices are coated, then set aside to marinate for at least 15 minutes.
2. Boil the noodles in a pan of boiling water for 4 minutes, until soft. Alternatively, cook according to the package instructions. Drain, rinse, and drain again, then set aside.
3. When you are ready to stir-fry, heat a wok or large skillet over high heat. Add 1 tablespoon of the oil and heat. Add the asparagus and stir-fry for 1 minute.
4. Tip the beef and marinade into the wok, and continue stir-frying until the beef is cooked to your taste, about 1-1/2 minutes for medium. Remove the beef and asparagus from the wok and set aside.
5. Heat the remaining oil and stir-fry the garlic, ginger, and onion for about 1 minute, until the onion is soft.
6. Add the stock, rice wine, and oyster sauce and bring to a boil, stirring. Return the beef and asparagus to the wok, along with the noodles. Mix all the ingredients together and stir-fry until the noodles are hot. Sprinkle with toasted sesame seeds before serving.

Makes 4 servings.

Source: Noodles

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Chicken and Prawns in Black Bean Sauce

Ingredients

10 oz peeled prawns
8 oz chicken fillet
4 chicken livers
minced garlic and ginger slices

Marinade

1/4 tsp salt
1/2 tsp egg white
1/2 tsp cornstarch

Sauce

1/2 tbsp each of black beans
1/2 tbsp light soy sauce
1/2 tsp sesame oil
1/2 tsp dark soy sauce
1/2 tsp sugar
4 tbsp chicken stock

Method

1. Split open back of prawns to form butterfly shapes.
2. Cut chicken fillets into bite-size pieces.
3. Mix sauce ingredients in a small bowl.
4. Mix chicken and prawns with marinade and blanch briefly in hot oil. Drain.
5. Heat 1 tablespoon of oil in a wok and saute garlic and ginger. Add prawns and chicken. Stir-fry until chicken is done.
6. Mix in the sauce and cook until it thickens. Remove to the serving platter.
7. Season chicken livers with a little salt. Deep fry until crispy and place on the dish.

Source: Great Chefs in Hong Kong

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Ground Quail in Lettuce Cups

Ingredients

2 quails
1/2 cup each finely chopped onion, water chestnut, green pepper and carrot
2 tsp chopped garlic
12 pieces lettuce leaves

Quail Marinade

1 tsp ginger wine
2 tsp light soy sauce
dash sesame oil and pepper
1/2 tsp cornstarch
1/2 tbsp each water and oil

Seasonings

2 tbsp water
1 tbsp light soy sauce
1/2 tsp each sugar and cornstarch
a few drops sesame oil

Method

1. Wash quails clean, rinse and wipe dry. Remove bones from the quails and ground the meat. Mix meat with the marinade and set aside for 10 minutes.
2. Trim and rinse lettuce, wipe dry for serving.
3. Heat 2 tablespoons oil in the wok, stir-fry quail with garlic briefly. Mix in chopped vegetables and stir-fry to combine. Add seasonings and mix well. Cook until quail meat is done. Transfer to a serving plate. Serve in lettuce cups

Source: Towngas Millenium Cookbook

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Pork a la Sichuan

Ingredients

300 g pork loin
75 g water chestnut
70 g wood-ear fungus
1-1/2 tbsp each hot bean paste, mined ginger, minced green onion and minced garlic

Marinade

2 tbsp water
1 tbsp soy sauce
1/2 tbsp oil
2 tsp corn starch

Sauce

1 tbsp soy sauce
1/2 tbsp sugar
1 tsp each cooking wine, sesame white vinegar, corn starch
1/2 tsp water

Method

1. Cut pork into 5 cm long thin shreds. Mix pork with marinade ingredients. Set aside.
2. Cook water chestnut in boiling water briefly. Remove and rinse under cold water. Cut into small pieces.
3. Heat a wok and add 3 cups oil. Blanch pork in 120°C hot oil for 10 seconds. Remove and drain off excess oil.
4. Keep 2 tbsp oil in the wok, stir-fry hot bean paste, ginger, green onion and garlic until fragrant. Add wood-ear fungus and water chestnut. Stir-fry briefly. Add pork and sauce ingredients. Stir-fry until the pork is done. Serve hot.

Source: Chinese Cuisine – Sichuan Style

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South Indian-style Stir-fried Turkey with Curried Yoghurt

Ingredients

500 g of turkey meat
1 knob of fresh ginger, 1 inch in length, cut into thin strips
2 garlic cloves, finely chopped
2 green chilies, cut in half lengthways
10 curry leaves, fresh
2 red onions, cut into thick slices
2 tbsp of coconut, grated
3 tbsp of coconut milk
1/2 tsp salt
1/2 tsp sugar
1 tbsp of coriander leaves, chopped
1/2 lime, juiced
2 tbsp of vegetable oil

Spice Mix

2 dried red chilies, whole
1/2 tbsp of coriander seeds
1/2 tbsp of turmeric powder
1 tbsp of fennel seeds
1/2 tsp cumin seeds
1/2 tsp black peppercorns
cinnamon stick, 2-inch piece
3 cloves
2 green cardamom pods

Curried Yoghurt Dip

200 g of Greek yoghurt
1/4 tsp mustard seeds
5 curry leaves
1 green chili, finely chopped
1/4 tsp ground turmeric
1/2 tsp salt
1/2 tsp sugar
2 tbsp of vegetable oil

Method

1. Shred the turkey into 1/2-cm thick slices and set aside.
2. Make the spice mix. Roast all of the spices in a dry, medium-hot pan until they release their aroma, then grind them into a coarse powder using a food processor or mortar and pestle.
3. Place a frying pan over a medium heat and add the oil. Once the oil is hot, add the ginger, garlic, green chilies, curry leaves and onions. Sauté for a minute until the onions are coloured but still crunchy, ensuring the garlic and spices do not burn. Sprinkle in the salt and spice mix and stir for another minute.
4. Add the sliced meat to the pan, mix well and reduce the heat. Stir in the coconut milk and sugar and mix well until the liquid dries up and the meat pieces are evenly coated in the spices.
5. Prepare the curried yoghurt. Place a pan over a medium heat and add the oil. Once the oil is hot, add the mustard seeds and once they begin to crackle, add the curry leaves and allow to crackle. Add the chopped green chili and sauté for 30 seconds, then add the ground turmeric and mix well.
6. Combine the hot mix with the yoghurt and season with salt and sugar.
7. Once the stir-fry is ready, stir through the shredded coconut, sprinkle over the coriander leaves and squeeze in the lime juice. Serve immediately with the curried yoghurt dip and paratha or naan bread

Makes 4 servings.

Source: Chef Vivek Singh

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