Stir-fried Chicken with Garlic

Ingredients

8 oz chicken thigh
1 tsp minced garlic
1/2 tbsp minced shallot
1/2 can sliced button mushrooms
4 oz long beans, trimmed and cut into sections

Marinade

salt
1/2 tbsp cornstarch
1 tbsp oil

Sauce

dash sesame oil
pinch of pepper
1/4 tsp salt
1/4 tsp sugar
1/2 tbsp fish sauce (or light soy)
1/2 cup chicken stock

Thickening Solution

2 tsp cornstarch
2 tbsp water

Method

  1. Sauté long beans with 1 tbsp oil. Add 2 tbsp water. Remove when cooked. Set aside.
  2. Wash chicken thigh. Drain off water and cut into thick fillets. Add marinade and set aside for 15 minutes.
  3. Parboil chicken in hot oil or boiling water until nearly cooked. Remove and drain.
  4. Add sauce ingredients to a small bowl. Mix well.
  5. Sauté button mushroom with 2 tbsp oil. Add shallot, garlic, then chicken. Stir-fried briefly. Drizzle 1 tsp Chinese cooking wine. Add sauce ingredients and bring to a boil. Cook for 3 more minutes. Add long beans and stir-fry to combine. Mix in thickening solution and cook until sauce thickens. Remove and serve hot.

Source: Guangdong-style Stir-fry


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Abalone Rice

Ingredients

3 bowls cooked rice
2 eggs
2 oz each of diced abalone and char siu (Chinese BBQ pork)
2 tbsp each of diced mixed vegetables, cooked shrimps and mushrooms

Sauce

1 cup chicken stock
1 tbsp oyster sauce
1 tsp each of light soy sauce, sesame oil
1 tsp cornstarch

Method

  1. Beat eggs and stir-fry in oil. Add rice and stir-fry to combine. Remove to the serving platter.
  2. Blanch diced mixed vegetables, cooked shrimps and mushrooms in boiling water. Remove and drain.
  3. Mix sauce ingredients in a small bowl.
  4. Heat 1 tablespoon of oil in a wok. Stir-fry abalone, char siu, vegetables, shrimps and mushrooms. Add sauce and bring to a boil. Pour sauce over rice and serve.

Source: Great Chefs in Hong Kong


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Stir-fried Fried Gluten with Assorted Vegetables

Ingredients

16 fried glutens (生炸麵筋)
1/2 oz cloud ear fungus (雲耳)
1 oz dried lily flower (金针)
6 black mushrooms
6 oz skinned bamboo shoot
2 stalks spring onion (sectioned)
8 pieces carrot slices

Seasonings

1-1/2 tbsp dark soy sauce
1 tbsp light soy sauce
1/3 tsp salt
1/2 tbsp sugar
1/2 cup water
dash of sesame oil

Method

  1. Soak fried glutens with boiling water for 5 minutes. Then rinse and squeeze dry.
  2. Thinly slice bamboo shoot. Soak dried fungus, dried lily flower and black mushrooms. Rinse and drain.
  3. Heat 2 tbsp oil and saute spring onion until fragrant. Add fungus, dried lily flower, black mushrooms and sliced bamboo shoot, sprinkle with wine. Mix in fried gluten, seasonings, and carrot slices. Cook until sauce thickens. Remove and serve hot.

Source: Low Cholesterol Chinese Recipes


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Chive Omelette Stir-fry

Ingredients

2 celery sticks
2 carrots
2 small courgettes
4 spring onions
1 bunch radishes
2 eggs
1-2 tbsp snipped fresh chives
2 tbsp peanut oil
1 garlic clove, chopped
1/2-inch piece fresh root ginger, chopped
4 oz beansprouts
1/4 head of Chinese cabbage, shredded
sesame oil, to taste
salt and black pepper

Method

  1. Cut the celery, carrots, courgettes and spring onions into fine shreds. Trim the radishes, slice into rounds, then cut the rounds in half. Set aside.
  2. Whisk together the eggs, chives and seasoning in a bowl. Heat about 1 tsp of the peanut oil in an omelette pan and pour in just enough of the egg mixture to cover the base of the pan. Cook for about 1 minute until set, then turn over the omelette and cook for a further minute.
  3. Tip out the omelette on to a plate and cook the rest of the egg mixture in the same way to make several omelettes, adding extra oil to the pan, if necessary. Roll up each omelette and slice thinly. Keep the omelettes warm in a low oven until required.
  4. Heat the remaining oil in a wok or large frying pan, add the chopped garlic and ginger and stir-fry for a few
    seconds to flavour the oil.

  5. Add the shredded celery, carrots and courgettes and stir-fry for 1 minute. Add the radishes, beansprouts, spring onions and Chinese cabbage and stir-fry for 2-3 minutes, until the vegetables are tender but still crunchy. Sprinkle a little sesame oil over the vegetables and toss gently.
  6. Serve the stir-fried vegetables at once with the sliced chive omelettes scattered over the top.

Makes 3 to 4 servings.

Source: Vegetarian Classics


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Thai-style Fried Rice with Seafood

Ingredients

2 tablespoons peanut oil
2 shallots, thinly sliced
1 garlic clove, finely chopped
2 large red chilies, seeds removed and finely chopped
12 oz cold plain cooked rice
1 tablespoon tomato puree
1 tablespoon light soy sauce
salt and pepper
1 tablespoon finely chopped ginger
2 tablespoons chopped spring onions
2 tablespoons chopped coriander leaves
2 tablespoons nam pla (fish sauce)
12 large raw king prawns, shelled and deveined
8 oz cod fillets, cut into pieces about 1/2 inch square
2 large red tomatoes, peeled and quartered
9 small scallops
few sprigs of coriander leaves to garnish

Method

  1. Make the fried rice. Heat 1 tablespoon of the oil in a wok and stir-fry the shallots, garlic and chilies for 2 minutes.
  2. Add the cold rice. Turn, toss and stir the mixture for 2 minutes.
  3. Add the tomato puree and soy sauce. Stir to mix these well with the rice. Add salt and pepper, taste and adjust the seasoning. Remove from the heat while you cook the seafood.
  4. In another wok or frying pan, heat the remaining oil and stir-fry the ginger, spring onions and coriander leaves for a minute or so.
  5. Add the fish sauce, prawns and cod. Cook for 2 minutes, stirring, occasionally.
  6. Add the tomatoes and scallops, and stir-fry for 2 more minutes. Adjust the seasoning.
  7. Give it one good stir, then transfer the whole of this mixture to the wok that contains the fried rice. Heat gently, stirring carefully, for 1-2 minutes. Alternatively, heat the fried rice in the other wok and. when hot, transfer it to a large platter or a bowl. Arrange the seafood on top of the rice, garnish with coriander leaves and serve immediately.

Makes 4 servings.

Source: Healthy Thai Cooking


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