Sautéed Sugar Snap Peas and Tofu with Curry Sauce

Ingredients

2 tablespoons expeller-pressed canola oil
8 ounces firm or pressed tofu, thinly sliced and briefly pressed between paper towels to dry
1 medium onion, sliced
1 to 2 tablespoons curry powder
1 teaspoon evaporated cane sugar
1/4 teaspoon salt
1/2 cup vegetable broth
1 pound sugar snap peas, stemmed and strings removed
1/4 cup chopped fresh cilantro

Method

  1. Heat 1 tablespoon of the oil in a nonstick skillet over medium-high heat. Add the tofu and saute until the slices are golden on both sides. Transfer the tofu to a plate.
  2. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the onion and saute until translucent. Stir in the curry powder, sugar, and salt and stir-fry for 1 minute.
  3. Add the broth and tofu, and stir until combined, taking care not to break up the tofu.
  4. Add the peas, cover, and let the peas steam until just crunchy-tender, 2 to 3 minutes. Transfer to a serving dish and garnish with the cilantro before serving.

Makes 6 to 8 servings.

Source: True Food

Chinese Stir-fried Rice Noodle with Shrimp

Ingredients

400 g fresh for-frying rice noodle
8 shrimps, shelled and deveined
1/2 onion, shredded
80 g bean sprout
1 stalk green onion, diced
1 egg, beaten

Shrimp marinade

1/4 tsp salt
1/2 tsp cornstarch
dash ground white peppercorn
1/8 tsp sesame oil

Seasoning

1/4 tsp salt
1/4 tsp chicken broth mix
2 tbsp water

Sauce

3/4 cup chicken broth
1/4 tsp salt
1/2 tsp sugar
1-1/2 tsp cornstarch
dash ground white peppercorn

Method

  1. Loosen noodles into strands, set aside.
  2. Rinse shrimp and pat dry with paper towel. Mix with marinade, Set aside.
  3. Heat 2 tbsp oil in a wok, stir-fry noodle. Add seasoning ingredients. Toss to mix. Remove to serving plate.
  4. Heat another 2 tbsp oil. Stir-fry shrimp briefly. Add onion, bean sprouts and green onion. Toss to combine.
  5. Add sauce ingredients and bring to a boil. Mix in beaten egg and toss until set. Pour over noodle and serve.

Makes 2 to 3 servings.

Source: Rice and Noodles: Delicious Recipes

Chinese-style Stir-fry of Chicken and Apple

Ingredients

8 oz chicken breast
1/2 carrot
1 green pepper (thickly shredded)
1 Tbsp shredded ginger
1 apple
1 tsp minced garlic

Marinade

1/4 tsp salt
1/2 Tbsp cornstarch
1 Tbsp oil

Sauce

1-1/2 Tbsp tomato sauce
1/2 Tbsp sugar
1/4 tsp salt
dash of sesame oil
pinch of pepper
3/4 tsp cornstarch
3 Tbsp water

Method

  1. Peel and remove core of apple. Cut into thick strips. Soak in slightly salty water. Wipe dry when ready to cook.
  2. Peel carrot and cut into thick strips. Boil in hot water for about 8 minutes to soften. Drain.
  3. Cut chicken into thick strips. Mix with marinade ingredients. Set aside for 15 minutes.
  4. Blanch chicken in hot oil or water until nearly cooked.
  5. Saute ginger in 2 Tbsp oil. Add green pepper. Stir-fry until nearly cooked. Add garlic and stir-fry briefly. Add chicken, apple and carrot. Toss to combine.
  6. Mix in sauce ingredients and cook until sauce reboils and thickens. Remove to serving platter and serve hot.

Source: Chinese Cuisine Recipes

Chinese-style Stir-fried Mussels

Ingredients

40 live mussels
1/2 red capsicum (bell pepper)
3 tablespoons peanut oil
7 green onion stems, cut into 6 cm lengths
4 ginger slices
3 garlic cloves, crushed
3 large red chilies, cut in half lengthwise and seeds removed
1 small red onion, cut in half and then into wedges
2 tablespoons salted black beans
3 tablespoons Chinese Shao Xing wine
2 teaspoons white sugar
2 tablespoons oyster sauce
1/2 teaspoon sesame oil
1/3 cup chicken stock
2 bird’s eye chilies, sliced
2 teaspoons black vinegar
handful of green shallot julienne
handful of coriander (cilantro) sprigs

Method

  1. Scrub, debeard, rinse and drain the mussels, then put in a wok with 1-1/2 cups cold water. Place over high heat, cover and steam until shells open. As the mussels begin to open, immediately remove from wok with tongs and place in bowl. Take care not to overcook the mussels at this stage, as they will be stir-fried later. Once all the mussels are open (discard any that won’t open), drain water from wok and wipe clean with kitchen paper.
  2. Meanwhile, remove seeds and membranes from capsicum. Cut into strips 1.5 cm wide, then cut each strip into squares.
  3. Heat peanut oil in the cleaned wok and stir-fry green onions, ginger, garlic, halved red chilies, onion, black beans and capsicum for 3 minutes or until fragrant.
  4. Add mussels and stir-fry for 2 minutes.
  5. Pour the wine around the sides of the wok in a circular motion, then stir in sugar, oyster sauce, sesame oil, stock and bird’s eye chilies. Stir-fry for 3 minutes to allow the ingredients to infuse, creating a rich sauce.
  6. Add vinegar, green onion julienne and coriander and serve.

Makes 4 servings.

Source: Kylie Kwong

Chinese Stir-fry of Chicken and Apple

Ingredients

8 oz chicken breast
1/2 carrot
1 green pepper (thickly shredded)
1 Tbsp shredded ginger
1 apple
1 tsp minced garlic

Seasoning

1/4 tsp salt
1/2 Tbsp cornstarch
1 Tbsp oil

Sauce

1-1/2 Tbsp ketchup
1/2 Tbsp sugar
1/4 tsp salt
dash of sesame oil
pinch of pepper
3/4 tsp cornstarch
3 Tbsp water

Method

  1. Peel and remove core of apple. Cut into thick strips. Soak in slightly salty water. Wipe dry when ready to cook.
  2. Peel carrot. Cut into thick strips. Boil in hot water for about 8 minutes to soften. Drain.
  3. Cut chcicken into thick strips. Marinate with seasoning for 15 minutes. Blanch in boiling water till nearly cooked.
  4. Saute ginger in 2 Tbsp oil. Add green pepper. Stir-fry till nearly cooked. Add garlic and stir-fry briefly. Add chicken, apple and carrot. Toss well to combine. Add sauce and cook until sauce thickens. Remove to serving platter and serve hot.

Source: Hong Kong magazine