Chinese dishes

Yangzhou Fried Rice

 

 

ingredients

1 small handful dried shrimp, optional

SPICY KETCHUP SAUCE, OPTIONAL:

• 2 tablespoons ketchup

• 1 tablespoon Sriracha chili sauce

FRIED RICE:

• 2 tablespoons peanut oil
• 3 eggs, lightly beaten
• 1 tablespoon peeled and grated ginger
• 1 medium carrot, cut in 1/4-inch dice
• 4 ounces cooked Chinese pork ( char siu) or ham, cut in 1/4-inch dice
• 3 fresh shiitake mushrooms, stemmed and diced

• 1 cup frozen peas
• 3 cups cooked jasmine rice, a day old
• 1 to 2 tablespoons light soy sauce
• Sea salt and freshly ground white pepper
• 1 teaspoon toasted sesame oil
• 1 to 2 green onions, sliced on a diagonal, for garnish

 

Directions

If desired, in a small bowl, soak the dried shrimp in hot water for 20 minutes, then drain and set aside.For the spicy ketchup sauce, if using: In a small bowl, combine the ketchup and chili sauce and set aside.For the fried rice: Heat a wok over high heat and add 1 tablespoon peanut oil. Add the eggs and scramble, then set aside on a plate.Add the remaining 1 tablespoon peanut oil to the wok. Add the ginger and stir-fry for less than 1 minute. Then add the carrots and stir-fry for 1 minute more. Add the pork, the soaked dried shrimp if using, and mushrooms and cook for 2 minutes. Then add the peas and cooked rice and toss together. Add the cooked egg back into the wok. Season the mixture with the light soy sauce, salt and pepper. At the very end add the sesame oil and spicy ketchup sauce if using. Check the seasoning and adjust to taste with salt and pepper. Garnish with green onions and serve immediately.

 

 

 

 

 

Potstickers

 

 

ingredients

• 1/2 pound ground pork
• 1/4 cup finely chopped scallions
• 2 tablespoons finely chopped red bell pepper
• 1 egg, lightly beaten
• 2 teaspoons ketchup
• 1 teaspoon yellow mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon light brown sugar

• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 35 to 40 small wonton wrappers
• Water, for sealing wontons
• 3 to 4 tablespoons vegetable oil, for frying
• 1 1/3 cups chicken stock, divided

 

Directions

Preheat oven to 200 degrees F.

Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside.

To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately.

 

 

 

 

Healthy Sweet and Sour King Prawn Stir-Fry

 

 

ingredients

• 3 tablespoons groundnut oil ( peanut)
• 4 large King prawns ( prawns or colossal shrimp), peeled, deveined, shelled and head sliced off, tail left on
• 1 tablespoon freshly grated ginger
• 1 red chile, seeded and finely chopped
• 1/2 onion, chunked
• 2 ounces canned pineapple, blended with 7 ounces pineapple juice
• Handful red bell peppers, chunked
• Handful yellow bell peppers, chunked

• 1 small handful fresh bean sprouts
• 1 pinch salt
• 1 pinch freshly cracked black pepper
• Lime juice, to taste
• Honey, to taste
• 1 spring onion (green), finely sliced
• Serving suggestion: Steamed jasmine rice

 

 

Directions

Heat a wok over high heat, add 2 tablespoons groundnut oil and stir-fry the prawns until they turn pink. Set aside.

Heat the remaining oil, stir fry the ginger and chile, add in the onions and stir-fry until they have softened.

Add the pineapple puree and let the sauce reduce for 1 minute, then add the pepper chunks and bean sprouts. Stir well. Season with the salt, pepper, lime juice, and honey, to taste. Return the prawns to the wok, stir well, and sprinkle with the finely sliced spring onion. Serve immediately with steamed jasmine rice.

Per serving (without rice): Calories 342; Total Fat 22 grams; Saturated Fat 3 grams; Protein 4 grams; Total Carbohydrate 35 grams; Sugar: 29 grams; Fiber 2 grams; Cholesterol 23 milligrams; Sodium 259 milligrams;

 

 

 

Sesame Ginger Chicken

 

 

 

 

ingredients

CHICKEN MARINADE:

• 2 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
• 6 tablespoons sesame oil
• 2 1/2 tablespoons sugar

• 2 tablespoons soy sauce
• 1 teaspoon cracked black pepper

 

STIR-FRY:

• 1 cup plus 2 tablespoons cornstarch
• Vegetable or peanut oil
• 2 tablespoons minced garlic
• 1 tablespoon minced ginger
• 4 tablespoons Chinese Shoaxing rice wine
• 2 tablespoons hoisin sauce
• 2 tablespoons oyster sauce
• 2 tablespoons low-sodium soy sauce

• 1 1/2 tablespoons honey
• 1 tablespoon sambal chili sauce
• 1 tablespoon Thai chili sauce
• 1 lemon, zest and juice
• Toasted sesame seeds, for garnish
• Scallions, thinly sliced on an angle, for garnish
• Rice, for serving

 

Directions

For the chicken marinade: In a mixing bowl, combine the chicken with the sesame oil, sugar, soy sauce and pepper. Toss to coat, cover, place in the refrigerator and let sit 1 hour.

For the stir-fry: Remove the chicken from the fridge. Add 1 cup cornstarch to a shallow baking dish and dredge each piece of chicken, shaking off any excess.

Fill a Dutch oven or high-sided saute pan with enough oil to completely submerge the chicken pieces. Heat over high heat until glossy and the temperature reaches 375 degrees F. Deep fry the chicken until golden brown, about 3 minutes, adding your chicken in batches to avoid overcrowding and to keep your oil from dropping in temp too much. Remove to a paper towel-lined plate.

In a large saute pan, heat 1 tablespoon oil over medium heat. Add the garlic and ginger and cook until golden brown and fragrant, about 30 seconds. Next, add the rice wine, hoisin, oyster sauce, soy sauce, honey and the chili sauces; bring to a simmer.

In a glass measuring cup, mix the remaining 2 tablespoons cornstarch with 1/4 cup very cold water (make sure you water is cold to avoid lumps!), whisking until combined. Add the mixture to the sauce and simmer for an additional minute, until the sauce thickens. Adjust seasoning to taste.

Add in the fried chicken and toss to coat with the sauce. Add the lemon zest and juice. Garnish with toasted sesame seeds and scallions.

 

 

 

 

Sweet and Sour Pork

 

 

ingredients

Coating

3 tablespoons roasted whole soya beans (soy) or dry-roasted peanuts*

1 teaspoon crushed dried chiles

Freshly cracked white pepper

*Can be found at specialty Asian markets

• Sweet and Sour Sauce
• 4 ounces pineapple juice

• 4 ounces canned pineapple
• 3 tablespoons fresh lime juice

• Pork
• 2 pork loin steaks (chops), trimmed of fat
• 2 tablespoons groundnut oil (peanut)

• Light soy sauce
• Splash Shaohsing rice wine or dry sherry
• Freshly cracked white pepper

• Cooked rice

• Choi Sum Salad, recipe follows, for service

 

Choi Sum and Mixed Vegetable Salad with Pineapple Dressing

Choi Sum

7 ounces Choi Sum leaves (flowering Chinese cabbage) or baby bok choy, washed, trimmed and sliced

4 ounces sugar snap peas, washed

2 large carrots, julienned

1 red bell pepper, sliced

1 yellow bell pepper, sliced

8 ounces canned pineapple, sliced

2 spring onions (green), finely sliced

• Pineapple Dressing
• 2 to 3 tablespoons groundnut (peanut) or olive oil
• 7 tablespoons pineapple juice

• 2 tablespoons light soy sauce
• 1 tablespoon rice vinegar or cider vinegar
• Pinch freshly cracked black pepper

 

 

 

Directions

To make the coating: Add the soya beans, dried chiles, and white pepper to a grinder and whiz until coarsely ground. Transfer the mixture to a shallow bowl.

To make the sauce: Put the pineapple juice, pineapple, and lime juice into a blender, and whiz to a paste.

To make the pork: Using a meat mallet or rolling pin, bash the pork steaks until they are half their thickness. Press the pork steaks into the spice mix, pressing down so that the mixture sticks to the meat, turn and coat the other side.

Heat a wok or pan over a high heat, and add the groundnut oil. Add the pork steaks to the hot oil, and cook for 2 minutes, or until browned. Turn them over and cook the other side for 2 minutes, or until they are fully cooked. Remove the pork steaks from the wok, and set them aside in a warm place.

Pour the sweet and sour sauce into the wok, and cook for 1 to 2 minutes, or until the sauce has reduced and thickened naturally. Season further, if required, with light soy sauce, rice wine and pepper.

Serve the sauce poured over the chops with a side of rice and Choi Sum Salad.

To make the choi sum: Toss the choi sum leaves, sugar snap peas, carrots, red bell pepper, yellow bell pepper, pineapple, and spring onions together in a large serving bowl.

To make the dressing: Mix the groundnut oil, pineapple juice, light soy sauce, rice vinegar, and black pepper in a small bowl, and stir well. Then, pour the dressing mixture over the salad just before serving. Toss well, and serve immediately.

 

 

 

 

Golden Gate Chili Ribs

 

 

ingredients

• 1 rack spare ribs, cut in half through the bone
• 4 tablespoons dark soy sauce
• 4 tablespoons hoisin sauce
• 4 tablespoons honey
• 4 tablespoons Shaohsing rice wine or dry sherry
• 2 heaping tablespoons Chinese five-spice powder

• 2 tablespoons light soy sauce
• 1 Fresno chile, seeded and finely chopped, for garnish
• 1 scallion, green part only, finely chopped, for garnish
• Roasted Sweet Potato Wedges, for serving, recipe follows
• Mixed green salad, for serving

 

ROASTED SWEET POTATOES:

• 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks
• 1 teaspoon whole cumin seeds
• 1 teaspoon whole Sichuan peppercorns

• 1 teaspoon sea salt
• 2 tablespoons vegetable oil

 

Directions

Have the butcher cut the rib rack in half through the bone. Cut each half into separate single ribs.

In a large bowl, mix together dark soy sauce, hoisin sauce, honey, rice wine, Chinese five-spice powder and light soy sauce. Add the ribs and marinate for as long as possible, overnight is best.

Preheat the oven to 350 degrees F.

Remove the ribs from the marinade and transfer to a baking sheet, reserving the marinade. Bake the ribs until cooked through and no longer pink at the bone, 30 to 45 minutes.

Transfer the reserved marinade to a wok or small saucepot and bring the mixture to a simmer and reduce slightly. Baste the ribs halfway through cooking with the reserved marinade.

Remove the ribs from the oven and baste with the rest of the marinade. Sprinkle with the chopped chiles and scallions. Serve immediately with Roasted Sweet Potato Wedges and a mixed green salad.

Preheat the oven to 350 degrees F.

Place the sweet potatoes into a large bowl.

In a wok or saute pan, toast the cumin and Sichuan peppercorns for 1 to 2 minutes until fragrant. Transfer to mortar and pestle or spice grinder and grind.

Sprinkle the spices and salt over the sweet potatoes, drizzle with oil and toss to coat. Transfer to a baking sheet and roast until tender, 30 minutes.

 

 

 

Black Pepper Beef and Stir-Fry

 

 

ingredients

STIR-FRY:

• 9 oz beef sirloin, fat removed
• and meat cut into 1/4-inch
• slices
• 1 tbsp of cornstarch
• 2 tbsps of peanut oil
• 1-inch piece of fresh
• ginger, peeled and grated

• 11 oz mixture of sliced snow
• peas, broccoli, sugar snap
• peas, baby bok choy, red
• cabbage, ribbons of
• carrot, and baby scallions
• Dash of light soy sauce or
• to taste

 

MARINADE:

• 1 tbsp of dark soy sauce
• 1 tbsp of light soy sauce
• 1 tbsp of Shaohsing rice wine

• or dry sherry
• 2 pinches of ground black
• pepper

 

 

 

Directions

My grandmother always said that if we ate vegetables of every color of the rainbow, we would stay as healthy as anything. This is the perfect way to ensure you get more than your five a day.

For the Marinade:
Mix together the ingredients for the marinade in a large bowl, then add the beef and stir to coat. Cover the bowl with plastic wrap and set aside for 20 minutes to marinate, then remove from the marinade (reserving it) and dust with the cornstarch.

For the Stir-Fry:
Heat a wok over high heat, and when it starts to smoke, add half the peanut oil. Add the ginger and stir-fry for a second or so, then add the vegetable mixture and toss together in the wok. Add a drop of water to create a little steam for cooking the vegetables. Cook for 1 minute and transfer to a plate.

Place the wok back over the heat and add the remaining peanut oil, followed by the beef. Let the meat settle for a few seconds, then stir in the wok for 1-2 minutes. Add the stir-fried vegetables and toss together with the beef. Season with additional light soy sauce, then transfer to a serving plate and eat immediately

 

 

 

 

Chicken Chow Mein

 

 

ingredients

• 5 ounces dried yellow Shi wheat flour noodles* or medium egg noodles
• 1 teaspoon sesame oil, plus more as needed
• 11 ounces skinless chicken breasts, sliced into strips
• Dash dark soy sauce
• 1 teaspoon five-spice powder
• 1 teaspoon chile sauce, optional
• 1 tablespoon cornstarch

• 2 tablespoons groundnut oil (peanut)
• 1 red bell pepper, seeded and finely sliced
• 5 ounces bean sprouts
• 1 large spring onion (green), sliced lengthwise
• 2 tablespoons light soy sauce
• Freshly ground black pepper, finely ground
• *Can be found at specialty Asian markets.

 

Directions

Cook the noodles for 3 minutes in a pan of boiling water until al dente, or as per the package instructions. Drain, then run them under cold running water, and drain again. Drizzle with a few splashes of sesame oil, and toss through to prevent them from sticking.

Season the chicken with a splash of dark soy sauce, the five-spice powder, and chile sauce, if using. Mix well. Coat the chicken breasts lightly with the cornstarch.

Heat a wok over a high heat, add the groundnut or peanut oil, and heat until smoking. Then, add the chicken, and stir-fry for 2 to 3 minutes, or until cooked through.

Add the red bell pepper, and stir-fry for 1 minute, then add the bean sprouts and green onion and stir-fry for less than 1 minute. Add the cooked noodles, and season with the light soy sauce, 1 teaspoon toasted sesame oil, and black pepper, to taste. Stir well and serve immediately.

 

 

 

Fast Hot and Sour Noodle Soup

 

 

ingredients

Soup Base

1 tablespoon groundnut oil ( peanut)

1 (1-inch) piece fresh ginger, peeled and thinly sliced

2 handfuls fresh shiitake mushrooms, sliced or 1 small handful dried Chinese mushrooms, reconstituted and sliced

1 red chile, seeded and finely chopped

1 tablespoon Shaohsing rice wine or dry sherry

3 cups vegetable stock, hot

1 (8 ounce) can bamboo shoots, drained and rinsed

1 tablespoon dark soy sauce

1 tablespoon light soy sauce

1 tablespoon black rice vinegar (recommended: Chinkiang) or balsamic vinegar

Pinch freshly cracked white pepper

1 tablespoon cornstarch, blended with 2 tablespoons cold water

• For service
• 7 ounces cooked egg noodles
• 2 small handfuls bean sprouts
• 8 fresh baby corns, sliced*

• 1 spring onion, sliced
• 3 1/2 ounces cooked chicken, shredded
• *Can be found at specialty Asian markets.

 

Directions

This is one of my favourite soups - 'Suan la tang' means 'sour hot soup'. Originating from the Sichuan province, this dish uses plenty of chillies and black rice vinegar for the 'sour'. You can vary the recipe to your taste and adjust the amount of chillies to your preference. You could also omit the chicken strips if you are vegetarian. I love this soup; it is earthy from the fragrant Chinese mushrooms and very warming on a cold winter's day. Forget instant noodles - this is a fast and healthier alternative.

For the soup base:
Heat a wok over high heat, add the oil, and stir-fry the ginger and mushrooms until softened. Add the chile, Shaohsing rice wine, hot vegetable stock, bamboo shoots, soy sauces, black rice vinegar and the white pepper. Bring the mixture to a boil, thicken with the cornstarch slurry and set aside over low heat.

For service:
In some plastic pots, layer some of the cooked egg noodles with the raw bean sprouts , raw sliced baby corn, and spring onions. Top everything with the shredded chicken, and then spoon plenty of the soup base over the ingredients. Give the noodle pot or bowl a good stir, and serve immediately.

 

 

 

Pork and Prawn Boiled Wontons

 

 

ingredients

FILLING:

• 8 ounces ground lean pork
• 8 ounces (16/20) shrimp, peeled, deveined and finely chopped
• 2 tablespoons finely chopped Chinese chives
• 1 tablespoon light soy sauce
• 1 tablespoon peeled and grated ginger

• 1 tablespoon Shaohsing rice wine or dry sherry
• 2 heaping teaspoons cornstarch
• 1 teaspoon toasted sesame oil
• Freshly ground white pepper

WONTONS:

• Cornstarch, for dusting
• 36 wonton wrappers, 3-inch square

• 1 egg, beaten

 

CHILI SAUCE:

• 2 tablespoons light soy sauce

• 1 heaping tablespoon Guilin chili sauce

• 1 tablespoon finely chopped chives, for garnish

 

 

Directions

Cook's Note: Chinese chives are also known as garlic chives or Japanese nira.

For the filling: In a medium bowl, combine the pork, shrimp, chives, 1 tablespoon soy sauce, ginger, rice wine, cornstarch, sesame oil and pepper. Mix well and set aside.

For the wontons: Line a baking sheet with parchment paper and dust lightly with cornstarch. Take 1 wonton wrapper and place 1 1/2 teaspoons filling in the center. Brush the edges of the wrapper with the beaten egg, then gather up the sides and mold around the filling, making a ball shape and twisting the top to secure. Repeat with the remaining wrappers, lining them up on the prepared baking sheet. Place the wontons in the freezer for an hour to firm them up before cooking. Once frozen for an hour, you can cook them or transfer them to an airtight container and freeze until you are ready to use.

For the chili sauce: In a small bowl, combine the soy sauce and chili sauce and set aside.

Bring a wok halfway full with water to a boil, and then reduce the heat to a simmer. Cook the wontons in batches until they float to the surface, 3 to 4 minutes. Remove with a slotted spoon. Garnish with the chives and serve immediately with the chili dipping sauce

 

 

 

 

5-Spice Pork Stir Fry with Mandarin Oranges

 

 

ingredients

ROAST PORK WITH PEACH BBQ SAUCE:

• 4 cups peaches, peeled and sliced
• 1 cup brown sugar
• 2/3 cup ketchup
• 2/3 cup apple cider vinegar
• 1/4 cup soy sauce

• 2 tablespoons garlic, minced
• 2 tablespoons ginger, minced
• One 2 1/2-pound boneless pork loin roast
• Kosher salt and cracked black pepper
• 1/4 cup low-sodium chicken stock

STIR FRY:

• 2 cups white rice
• 3 tablespoons sesame oil
• 2 teaspoons Chinese five-spice powder
• 1/4 cup low-sodium soy sauce
• 1/4 cup rice vinegar
• 3 tablespoons orange juice
• 2 tablespoons sugar
• 1 teaspoon cornstarch
• 1 cup trimmed snow peas

• 1 red onion, sliced
• 1 red bell pepper, sliced
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1 cup mandarin orange supremes
• 4 scallions, thinly sliced on the diagonal
• Roasted peanuts, for serving
• Mandarin oranges, for serving, optional

 

Directions

For the pork and peach bbq sauce: Preheat the oven to 400 degrees F. Combine the peaches, brown  sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender.

Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan.

Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. Transfer the pork to a baking sheet to rest for 10 minutes. Reserve 1 1/4 pounds for the stir fry, and reserve the rest for leftovers or another recipe.

Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes.

For the stir fry: Cook the rice according to the package directions.

Add 2 tablespoons of the sesame oil to a small saute pan and heat over medium heat until it begins to shimmer; turn off the heat, add the five-spice powder and cool to room temperature.

Meanwhile, whisk together the soy sauce, vinegar, orange juice, sugar and cornstarch in a small bowl.

Slice the pork into 1/4-inch rounds, then slice again to make 1/2-inch-wide strips. Place the pork in a medium bowl and season with the sesame oil and five-spice mixture.

Heat the remaining 1 tablespoon oil over high heat until very hot in a large skillet or wok. Add the peas, onions and bell peppers and stir-fry until the vegetables begin to soften, about 1 minute. Add the ginger and garlic and continue to stir-fry for an additional minute. Finally, add the sliced pork, the soy-vinegar mixture and scallions and continue to cook until the pork has warmed through, 1 to 2 minutes.

Cook until the sauce thickens, 1 to 2 minutes. Turn off the heat and give it a few more stirs. Serve over the rice and garnish with roasted peanuts and mandarin oranges, if desired.

 

 

 

 

Beer Braised Szechuan Chicken Wings

 

 

 

ingredients

• 2 pounds chicken wings
• 1/2 cup low-sodium soy sauce
• 1/4 cup dark brown sugar
• 2 tablespoons minced garlic
• 1 tablespoon minced fresh ginger
• 1 teaspoon Chinese five-spice powder
• 1 teaspoon Szechuan peppercorns, dry toasted until fragrant
• 5 dried red chiles, crushed

• 1 bunch scallions, whites sliced thinly across, greens in 2-inch pieces
• 1 star anise
• 1/4 cup rice vinegar
• 2 bottles ale beer, such as Bass or Sam Adams Summer Ale
• 4 tablespoons butter
• 50/50 cornstarch-all-purpose flour mixture, for dusting
• Vegetable oil, for frying

                     

Directions

 

In a large, heavy-bottomed pot or Dutch oven, combine the wings, soy sauce, sugar, garlic, ginger, five-spice, Szechuan peppercorns, dried chiles, scallion greens (reserve the sliced whites for garnish) and star anise. Mix all of the ingredients until well combined. You may marinate the wings overnight for a deeper flavor, if you wish.

Add the rice vinegar and beer to the pot. Bring the pot up to a boil over high heat, and then lower the heat to a rolling simmer. Braise the wings, uncovered, until they are tender, about 1 hour. Remove the wings from the braise to a sheet tray and refrigerate until cold.

Reduce the braise over medium heat until the consistency can thinly coat the back of a spoon. Strain the braising liquid through a fine mesh sieve, discarding the solids. Whisk in the butter to the glaze. Check for seasoning.

Preheat the deep-frying oil in a large pot to 375 degrees F.

Pat the chilled chicken wings dry, and then toss to coat in the cornstarch-flour mixture, shaking off any excess flour.

Deep-fry the wings in small batches, being careful to not overcrowd the pot, until dark brown and crispy, about 3 minutes. Drain the wings from the oil into a large bowl, adding the spicy beer glaze and tossing until well coated. Serve the wings hot garnished with the sliced scallion whites.

 

 

 

 

Spicy Soy Ribs with Sweet and Sour Slaw

 

 

ingredients

RIBS:

• 6 tablespoons ketchup
• 2 tablespoons chili sauce
• 2 tablespoons honey
• 2 tablespoons light soy sauce

• 1 tablespoon Chinese 5-spice powder
• 1 tablespoon Shaohsing rice wine
• 1 rack pork spareribs, cut in half across the bone and cut into single ribs

 

SWEET AND SOUR SLAW:

• 1/4 cup fresh cilantro leaves, chopped
• 6 radishes, grated
• 2 carrots, peeled and grated
• 2 Fresno chiles, finely diced
• 1 small Napa cabbage, shredded
• 1/2 medium onion, grated

• 1/4 cup mayonnaise
• 3 tablespoons lemon juice
• 1 tablespoon honey
• Sea salt
• Freshly ground black pepper

 

 

Directions

For the ribs: In a large bowl, combine ketchup, chili sauce, honey, soy sauce, 5-spice and rice wine. Then add the ribs. Marinate the ribs for 1 hour in the refrigerator, or as long as overnight.

Preheat a grill or grill pan over medium-high heat, making sure the grates have been brushed clean and lightly oiled before cooking.

Remove the ribs from the marinade and reserve the marinade. Place the ribs on the grill and cook for 20 minutes, turning every 5 minutes. Place the marinade into a saucepot and bring to a boil for 5 minutes. Once boiled, continually baste the ribs as they are turned and until they are cooked through.

For the slaw: While the ribs are cooking, in a medium bowl, add the cilantro, radishes, carrots, chiles, cabbage and onions, and toss together.

In a small bowl, whisk together the mayo, lemon juice and honey, and then add to the slaw mixture and toss to coat. Season with salt and pepper. Serve immediately with hot ribs for the perfect BBQ treat!

 

 

 

Pork Dumplings

 

 

ingredients

DIPPING SAUCE:

• 1 cup low-sodium soy sauce
• 2 1/2 tablespoons Sriracha sauce

• Juice of 3 lemons

PORK DUMPLINGS:

• 1 tablespoon minced garlic
• 2 teaspoons minced ginger
• 2 teaspoons sesame oil
• 1 small bunch scallions, white and green parts, chopped
• 12 ounces ground pork
• 3 tablespoons hoisin sauce

• 2 teaspoons low-sodium soy sauce
• 1 teaspoon Chinese five-spice powder
• 1 egg
• 1 package round dumpling wrappers
• 1 tablespoon vegetable or peanut oil, for frying

 

 

Directions

For the dipping sauce: Combine the soy sauce, Sriracha and lemon juice in a bowl and set aside until ready to serve.

For the pork dumplings: Heat a large nonstick skillet over medium-high heat. Add the garlic, ginger, sesame oil and scallions and cook until fragrant, 1 to 2 minutes (you just want to take the bite off of the raw ingredients, not saute them). Remove from the heat and allow to cool 1 minute.

Combine the cooked garlic, ginger and scallions with the pork, hoisin, soy sauce, five-spice powder and egg in a large mixing bowl.

Working with the dumpling wrappers, start with the floured surface facing down. Place 1 1/2 teaspoons of filling in the center of a wrapper. Wet the edge of the dumpling with water, using your finger, and fold the circle in half without sealing, like a taco. Pinch one end closed. Create pleats on one side using your thumb and forefinger, pressing against the other flat edge to seal as you go. Flatten the bottoms so they can get a nice pan fry on them. Repeat until all the dumplings are filled. Keep the dumplings on a lightly-floured sheet tray to keep them from sticking, and cover with a slightly damp towel to keep from drying out.

Heat the veggie oil over high heat in the same skillet. Working in batches, pan-fry the dumplings by placing them bottom-side down and frying until golden brown, 1 to 2 minutes.

Once the dumplings are golden brown, working carefully (it will splatter), pour 1/2 cup water into the skillet to cover the dumplings halfway. Immediately cover with a lid, leaving a small crack for steam to escape. Cook until the water has evaporated, 5 to 7 minutes. Transfer the dumplings to a paper towel-lined plate to soak up excess oil and repeat the process with the remaining dumplings

 

 

 

Kung Pao Chicken

 

 

ingredients

• 1 cup chicken leg meat, coarsely chopped into bite-size pieces
• Potato starch, for coating chicken
• 1 tablespoon vegetable oil
• 1/4 cup chopped fresh scallions
• 1 teaspoon garlic, minced

• 1 teaspoon ginger, peeled and minced
• Dried chile pepper
• Dried Szechuan peppercorns
• 1 tablespoon of dried peanuts

Directions

Lightly coat the chicken with potato starch in a large shallow dish. Heat the oil in a wok or large frying pan over high heat, and then stir-fry the chicken until seared and hot but not cooked all the way through. Remove the chicken from the wok and set aside, leaving any extra oil from the chicken in the wok. Add the scallions, garlic, ginger, some chiles and Szechuan peppercorns and stir-fry until fragrant, being sure to scrape up the browned bits left over from the chicken. Return the chicken to the wok until cooked through. Stir in the peanuts in the last few moments of cooking. Serve nice and hot!This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

 

 

 

 

Grilled Coconut Lobster

 

 

ingredients

• 1 heaping tablespoon shrimp paste
• 1/4 teaspoon crushed red pepper flakes
• 2-inch piece fresh ginger, peeled and minced
• 2 stalks lemongrass, tender white parts only, minced
• 1 red Fresno chile, chopped with seeds
• 1 small handful cilantro stems and leaves, chopped

• Pinch sea salt
• One 13.5-ounce can coconut milk
• 2 tablespoons vegetable oil
• 2 live lobsters (1 1/2 pounds each), placed in freezer for 20 minutes to 1 hour before cooking
• 1 lemon, sliced into wedges, for garnish
• Fennel and Mandarin Salad, recipe follows

 

FENNEL AND MANDARIN SALAD:

• 2 medium fennel bulbs, trimmed
• 6 mandarin oranges, segmented
• 1 cup micro herbs
• 2 tablespoons fresh lemon juice
• 2 teaspoons light soy sauce
• 1/2 teaspoon honey

• 1 clove garlic, minced
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 scallion, thinly sliced on the angle, for garnish
• 1/3 cup toasted sliced almonds, for garnish

 

 

Directions

With a mortar and pestle or food processor, blend the shrimp paste, red pepper flakes, ginger, lemongrass, chile, cilantro and salt into a smooth paste. Transfer to a medium bowl and stir in the coconut milk and oil; the marinade will be the consistency of a wet rub.

In a large pot, bring about 12 cups of water to a boil. Parboil the lobsters, covered, 5 five to 7 minutes.

Remove the lobsters from the pot and plunge into ice water to stop the cooking. Place the lobsters upside down on a cutting board. Slice in half lengthwise from the tail to the top of the head, leaving the tomalley but removing the lungs.

Place the lobsters cut-side up in a large baking dish. Pour the marinade over the lobsters and marinate, covered, in the refrigerator for 2 to 4 hours.

Preheat a grill to medium heat.

Remove the lobsters from the marinade and place shell-side down on the hot grill. Cook the lobsters until heated through, 2 to 3 minutes per side.

Before serving, crack open the claws, and then serve immediately with lemon wedges and the Fennel and Mandarin Salad.

Cook's Note: Lobsters should be cooked on the day they are purchased. Store live lobsters in your refrigerator until you are ready to begin the cooking process.

Cut the fennel bulbs in half through the stem, and then slice very thinly. Place in a large bowl and add the mandarin segments and micro herbs.

In a small bowl, combine the lemon juice, soy sauce, honey and garlic. Whisk together while slowly adding the oil. Drizzle half of the dressing over the fennel salad and toss. Taste and add more dressing if needed, and then adjust seasoning with salt and pepper.

Serve garnished with sliced scallions and toasted almonds.

 

 

 

General Tso's Chicken

 

 

ingredients

CHICKEN:

• 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
• Sea salt and freshly ground white pepper

• 1 tablespoon cornstarch

SWEET SAUCE:

• 1/2 cup chicken stock
• 1 tablespoon Guilin chili sauce or Sriracha
• 1 tablespoon ketchup
• 1 tablespoon light soy sauce

• 1 tablespoon rice vinegar
• 1 tablespoon yellow bean sauce (soy bean paste)
• 1 teaspoon honey
• 1/2 teaspoon dark soy sauc

STIR-FRY:

• 1 tablespoon vegetable oil
• 1 clove garlic, peeled, left whole and crushed
• 1 tablespoon Shaohsing rice wine or dry sherry
• 4 whole dried Sichuan chilies

• 2 scallions, chopped
• 1 cup peanuts, toasted and chopped
• 8 ounces egg noodles, cooked per package instructions

 

 

 

Directions

For the chicken: In a large bowl, sprinkle the chicken with a pinch of salt and pepper. Add the cornstarch and mix well.

For the sweet sauce: In another bowl, add the stock, chili sauce, ketchup, light soy sauce, rice vinegar, yellow bean sauce, honey and dark soy sauce together and set aside.

For the stir-fry: Heat a wok over high heat and when the wok starts to smoke, add the vegetable oil. Add the garlic and chicken pieces and let the chicken settle in the wok for 1 minute before stir-frying for another 2 minutes. As the chicken starts to turn opaque, add the rice wine and dried chilies and fry for a few seconds. Then add the sweet sauce mixture and cook for another 3 minutes.

Cook the chicken in the sauce until the chicken is cooked through and the sauce has reduced, is slightly sticky and has a thicker consistency, another 1 to 2 minutes. Stir in the scallions and peanuts and cook for less than 1 minute. Toss in the noodles and then transfer to a serving plate.

 

 

 

 

 Shrimp Lo Mein

 

 

ingredients

NOODLES:

• Salt

• 8 ounces dried Chinese egg noodles, or 1 pound fresh

SAUCE:

• 1 packet chicken bouillon mix, such as Knorr, dissolved in 1 3/4 cups hot water
• 1/4 cup plus 2 tablespoons oyster sauce
• 3 tablespoons low-sodium soy sauce

• 1 tablespoon sesame oil
• 1 tablespoon Sriracha chili sauce

 

LO MEIN

• 2 tablespoons vegetable oil
• 1 tablespoon minced garlic
• 2 teaspoons minced ginger
• 1 small bunch scallions, white and green parts, sliced
• 1 pound small shrimp, peeled and deveined

• 1 cup thinly sliced white button mushrooms
• 2 stalks celery, thinly sliced
• 1 large carrot, shredded
• 1/4 head Napa cabbage, finely shredded
• 2 tablespoons cornstarch

 

 

Directions

For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.

For the sauce: Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat!

For the lo mein: Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp and aromatics to a plate and reserve.

In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions. Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes.

Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp, aromatics and noodles and serve

 

 

 

Spicy Beef Skewers

 

 

ingredients

MARINADE:

• 2 1/4 pounds beef sirloin, cut into 1-inch cubes
• 1/3 cup vegetable oil
• 3 tablespoons light soy sauce
• 3 teaspoons sea salt
• 1 teaspoon dried chili flakes
• 1 teaspoon ground coriander

• 1 teaspoon cumin
• 1 teaspoon ginger powder
• 1 teaspoon ground nutmeg
• 1 teaspoon sweet paprika powder
• 1 teaspoon ground Sichuan pepper
• 3 cloves garlic, finely chopped

• 1 teaspoon dried chili flakes
• 1 teaspoon ground cumin

• 2 lemons, cut into wedges

• Special equipment: 12 bamboo skewers, soaked in water for 20 minutes

 

 

 

Directions

For the marinade: Place the beef cubes in a large mixing bowl. Add the vegetable oil, soy sauce, sea salt, chili flakes, coriander, cumin, ginger powder, nutmeg, paprika powder, pepper and garlic and mix well. Cover and refrigerate for at least 30 minutes or overnight for a better result.

Preheat the grill to medium-high heat.

Thread the beef onto the skewers and grill for 3 minutes per side. Baste the beef with the oil as it cooks and sprinkle with the dried chili flakes and cumin.

Serve with the lemon wedges. 
       

 

Crispy Duck

 

 

ingredients

Marinade

6 star anise

4 tablespoons freshly grated ginger

2 tablespoons Shaohsing rice wine or dry sherry

2 tablespoons ground Sichuan peppercorns

2 tablespoons sea salt

1 tablespoon dark soy sauce

1 tablespoon light soy sauce

• Crispy Duck
• 2 skin-on duck breasts, skin scored in a criss-cross pattern
• 1 tablespoon groundnut oil ( peanut)
• Salad greens, for service

 

• Apricot and Plum Sauce
• 3 1/2 ounces water
• 2 ripe plums, stoned and quartered
• 2 ounces dried apricots, chopped
• 2 tablespoons sugar

 

• 1 tablespoon honey
• 1 cinnamon stick
• 1 star anise
• Juice of 1 lime

 

 

 

Directions

To make the marinade: Place the star anise, grated ginger, rice wine, peppercorns, salt, dark soy sauce, and light soy sauce, into a bowl, and stir to combine.

Add the duck breasts to the marinade, cover the bowl with plastic wrap, and leave to marinate for 20 minutes.

Preheat an oven to 400 degrees F.

Heat a wok or pan over a high heat, and add the groundnut oil. Remove the duck from the marinade and place the duck into the hot wok or pan, skin-side down, and fry until the skin is brown and crisp, about 4 to 5 minutes. Transfer the duck to a sheet pan, skin-side up, and roast in the oven for 3 to 4 minutes, depending on how well done you would like your duck to be. While the duck is in the oven, prepare the apricot and plum sauce

To make the sauce: Pour the water into a small saucepan, and bring to a boil. Add the plums, apricots, sugar, honey, cinnamon, star anise, and cook until the mixture has reduced to a sticky sauce. Remove the pan from the heat, and stir in the lime juice.

To serve, place a duck breast onto a plate, pour over the sauce and serve with a salad. Cook's Note: You could also try serving this with my roasted sweet potatoes with smoked paprika

 

 

 

Black Bean Mussels with Chinese Beer   

 

 

ingredients

• 2 tablespoons peanut oil
• 3 cloves garlic, crushed and finely chopped
• 1 tablespoon peeled and grated fresh ginger
• 1 Fresno chile, seeded (if desired) and chopped
• 2 heaping tablespoons fermented, salted black beans, washed and crushed
• Splash Shaohsing rice wine or dry sherry, optional

• 2 pounds mussels, washed and de-bearded
• 2 cups Chinese beer
• 3 tablespoons light soy sauce
• 3 spring onions, chopped, whites separated and greens reserved for garnish
• Handful fresh cilantro stems and leaves, roughly chopped, for garnish

 

 

Directions

Heat the wok over high heat and add the peanut oil. Add the garlic, ginger, chiles, black beans and rice wine if using and stir-fry for less than 1 minute. Add the mussels and stir-fry for less than 1 minute. Add the Chinese beer and the whites of the spring onions and cook until the mussels open, stirring occasionally. Discard any that do not open. Season the mussels with the light soy sauce. Sprinkle in the greens of the spring onions and the cilantro, serve immediately.

 

 

 

Vegetable Chow Mein

 

 

ingredients

• 8 ounces dried Chinese egg noodles
• 1 teaspoon toasted sesame oil
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 4 cups mixed fresh mushrooms ( shiitake, king trumpet, cremini,  button, etc.), sliced
• Pinch Chinese five-spice powder

• One 6-ounce bag baby spinach
• 1 to 2 tablespoons light soy sauce
• Pinch salt
• 2 scallions, thinly sliced on the diagonal
• 1/2 tablespoon toasted white sesame seeds
• 1/2 tablespoon toasted black sesame seeds

 

Directions

Fill a wok or medium saucepan with water, bring to a boil and cook the egg noodles until al dente, about 3 minutes. Drain, then coat with the toasted sesame oil to prevent the noodles from sticking together and set aside.

Heat a wok over high heat and add the vegetable oil. When the wok is smoking, add the garlic and stir-fry until fragrant. Add the mushrooms and cook until starting to brown, 1 to 2 minutes. Season the mushrooms with the Chinese five-spice powder. Stir-fry for 1 minute more, then add the spinach and stir-fry for another minute until wilted (you can add a few tablespoons of water to help create some steam to cook the spinach if necessary). Toss in the cooked egg noodles, season with the light soy sauce and salt. Garnish with sliced scallions, toasted black and white sesame seeds and serve immediately.

SERVINGS: 4 (SIDE); Calories: 326; Total Fat 8 grams; Saturated Fat: 1 grams; Protein: 13 grams; Total carbohydrates: 51 grams; Sugar: 4 grams Fiber: 5 grams; Cholesterol: 48 milligrams; Sodium: 412 milligrams

 

 

 

Wild Shaxi Mushrooms Wok Tossed with Cured

Pork

 

 

 

ingredients

• One 4-inch piece cured pork
• 4 cloves garlic, finely sliced
• 1 green pepper, sliced
• 1 red pepper, sliced
• 8 ounces ox-liver or porcini mushrooms, sliced

• 8 ounces shiitake mushrooms, sliced
• 2 young garlic shoots, sliced into 2-inch lengths
• 2 tablespoons Chinese cooking wine
• Pinch salt

 

Directions

Heat a pan or wok until smoking hot. Add the cured pork and cook until the fat has been rendered out, 2 minutes. Add the garlic and peppers and stir-fry for 1 minute, and then add the mushrooms and garlic shoots and stir-fry for 1 minute. Pour in the Chinese cooking wine and sprinkle with the salt and stir-fry for 1 minute longer. Serve.

 

 

 

Dali Vegetarian Rice Noodle Stir Fry

 

 

ingredients

YUNNAN CHILI OIL:

• 1/2 cup peanut oil
• 2 tablespoons dried chili flakes

• 1 tablespoon sesame oil

RICE NOODLE STIR FRY:

• 2 tablespoons peanut oil
• 2 cloves garlic, finely chopped
• 1/2 cup sliced garlic chives
• 1 handful bean sprouts
• 1 handful sliced Chinese cabbage
• 1 tablespoon light soy sauce

• Pinch salt
• 8 ounces rice noodles
• 2 tablespoons garlic water
• 2 pickled chiles, sliced
• 2 spring onions, sliced

 

 

Directions

For the yunnan chili oil: Heat the peanut oil in a pan until it almost reaches the smoking point. Turn off the heat and let cool for 3 minutes. Place the chili flakes in a glass jar, and then pour the hot oil into the jar, followed by the sesame oil. Allow to cool before use. Do not strain or discard the chili.

For the rice noodle stir fry: Heat a pan or wok until smoking and then add the oil, followed by the garlic. Saute until fragrant, and then add the garlic chives, bean sprouts and cabbage and stir-fry for 1 minute. Add the soy sauce, salt and 1 teaspoon of the chili oil and stir-fry for 1 minute longer. Stir in the noodles, garlic water, pickled chiles and half of the spring onions and stir-fry for another 3 minutes. Transfer to a serving platter and garnish with the remaining spring onions.

 

 

Fragrant Chicken and Mushroom Stir-Fry

 

 

ingredients

2 chicken breasts (equaling 1 pound total), cut into 1 1/2-inch cubes

Sea salt and freshly ground white pepper

2 tablespoons oyster sauce

2 tablespoons cornstarch

1 tablespoon vegetable oil

2 cloves garlic, crushed and minced

1 tablespoon peeled and grated ginger

2 tablespoons Shaohsing rice wine or dry sherry

1/2 teaspoon crushed dried red Sichuan chiles or chile flakes, more if desired

1 teaspoon Chinese five-spice powder

1 large carrot, peeled and sliced very thinly on an angle

2 small bok choy, cut in half, core removed, white part sliced and leaves left whole

8 ounces shiitake or assorted wild mushrooms, sliced

One 8-ounce can drained water chestnuts, sliced

3/4 cup chicken stock

1 teaspoon dark soy sauce

1 to 2 tablespoons light soy sauce

2 scallions, finely chopped

 

 

Directions

In a medium bowl, sprinkle the chicken with salt, ground white pepper and the oyster sauce. Add 2 tablespoons cornstarch, toss to coat and set aside.

Heat a wok over high heat and add the vegetable oil. Throw in the garlic and ginger and stir-fry for less than 1 minute. Add the chicken breast and stir-fry until golden brown, 3 to 4 minutes. As the chicken begins to brown, add the rice wine. Sprinkle with the crushed dried red chiles and Chinese five-spice powder. Add the carrots, white parts of the bok choy and shiitake mushrooms and stir-fry for 1 minute. Add the water chestnuts, bok choy leaves, chicken stock, dark soy and light soy sauces and bring to a boil. Stir well and allow the sauce to thicken for a minute. Garnish with the chopped scallions and serve immediately.

 

 

 

Spicy Shrimp and Ground Beef Buns

 

 

ingredients

SPICY SHRIMP AND GROUND BEEF BUNS:

• 1 ounce dried shrimp
• 5 or 6 small dried Chinese (shiitake) mushrooms
• 1 tablespoon peanut oil
• 1 ounce smoked bacon or pancetta, finely diced
• 1 shallot, smashed and finely diced
• 8 ounces ground beef
• 4 ounces shredded bamboo shoots, drained and diced
• 1 jalapeno, stemmed and finely diced

• 1 green pepper, seeded and diced
• 1 to 2 tablespoons light soy sauce
• 1 teaspoon dark soy sauce
• 1 tablespoon Shaoshing rice wine
• 1 1/2 teaspoons cornstarch, whisked with 1 tablespoon cold water
• Pinch ground white pepper
• 4 to 6 large bao buns, steamed, or soft sandwich buns

• 6 pickled cornichons, finely sliced, for serving
• Chili oil, optional, for serving

• 1/4 cup chopped fresh cilantro, for serving
• 1 tablespoon finely chopped peanuts mixed with 2 tablespoons sugar, optional, for serving

 

 

 

Directions

For the spicy shrimp and ground beef buns: Combine the shrimp and dried mushrooms in a bowl and pour 1 cup boiling water over to cover. Let stand at least 10 minutes, and then drain, reserving the liquid, and finely chop.

Heat a wok over medium-high heat and add the peanut oil. Add the shrimp, mushrooms, bacon and shallots and fry, stirring constantly, 1 to 2 minutes. Stir in the ground beef, breaking the meat up with a spatula and cooking until no longer pink, 3 to 4 minutes.

Add the bamboo shoots, jalapenos and green peppers and toss 1 to 2 minutes. Drizzle in about 1/2 cup of the mushroom soaking liquid along with the light soy sauce, dark soy sauce and rice wine and bring to a simmer. Stir in the cornstarch slurry and cook until thickened and glossy, about 1 minute. Season with the white pepper.

To serve, spoon about 1/2 cup of the mixture (depending on the bun size) onto each bun and garnish with the cornichons, a drizzle of chili oil, if using, and the cilantro. Sprinkle the peanuts with sugar, if using, over the top of each bao and serve immediately

 

 

 

 

Peking Duck Spring Rolls

 

 

ingredients

• 3 cups cooked Peking duck, meat shredded and crispy skin reserved, recipe follows
• 6 tablespoons hoisin sauce
• 6 tablespoons superfine sugar
• 2 tablespoons sesame oil
• 1 tablespoon dark soy sauce

• 1 tablespoon cornstarch
• 24 rice paper spring roll wrappers
• 3 scallions, julienned
• 1 hothouse cucumber, seeded, cut into 2-inch pieces and julienned

 

PEKING DUCK:

 

DUCK:

• One 5 to 6-pound whole duck
• Sea salt
• Freshly ground white pepper
• 6 tablespoons honey

• 4 tablespoons Chinese five-spice powder
• 2 tablespoons dark soy sauce
• 2 tablespoons brown sugar

SAUCE:

• 1 tablespoon cornstarch
• 6 tablespoons hoisin sauce
• 6 tablespoons superfine sugar
• 2 tablespoons sesame oil
• 1 tablespoon dark soy sauce

 

 

• 1 package Chinese/Mandarin-style pancakes, to serve
• 3 scallions, sliced into long thin strips, for garnish
• 1 cucumber, cored and sliced into long thin strips, for g

 

 

Directions

If the duck skin is no longer crisp, place on a baking sheet in a 400 degree F oven for 10 to 15 minutes to re-crisp. Cut the skin into thin strips.

To make the sauce, heat a pan or wok over medium heat and add the hoisin, sugar, sesame oil and soy sauce. When the sauce starts to bubble slightly, stir together the cornstarch and 2 tablespoons water in a small bowl. Add to the pan and stir well to thicken. Set aside and let cool.

Place 1 rice paper wrapper in a shallow bowl of hot water until softened, and then lay on a damp tea towel. In the center of the wrapper, add some duck, crispy skin, scallions and cucumber. Fold in the sides of the wrapper, fold up the bottom and then roll. Repeat with the remaining wrappers and duck. Serve immediately with the sauce for dipping.

For the duck: Prick the duck all over with a small knife or fork. Carefully pour hot water over the duck to rinse. Discard the hot water. Place the duck on a rack in a roasting pan and dry all over by patting it with paper towels. Sprinkle the duck with salt and pepper and leave it in the roasting pan until ready to cook.

In a small bowl, mix together the honey, 6 tablespoons water, five-spice, soy sauce and brown sugar. Brush the duck all over, inside and out. Let dry for about 10 minutes and then brush again. Repeat this process until you have used all but 4 to 5 tablespoons of the glaze (reserve this glaze). Ideally, let the glaze marinate on the duck overnight, leaving it uncovered in the fridge.

Preheat the oven to 350 degrees F.

Place the duck in the oven and cook for 45 minutes. Flip the duck over, baste with the reserved glaze and cook until the skin is crisp and golden brown, another 45 minutes. Make sure you check halfway through that it is not getting too dark. If it is getting too dark before half the cook time is up, turn your heat down and lower the rack in the oven. When the duck is cooked, remove from the oven and let rest while you make your sauce.

For the sauce: In a small bowl, mix the cornstarch with 1 tablespoon cold water and set aside. Next, heat a pan or wok over medium heat and add the hoisin, sugar, sesame oil and soy sauce. When the sauce starts to bubble slightly, add the cornstarch mixture and stir well to thicken. Set aside and let cool

 

 

 

 

Steamed Sea Bass with Ginger and Chinese

Mushrooms

 

 

ingredients

• One 1 1/2-pound whole striped bass or branzino, head on
• Sea salt
• Freshly ground white pepper
• One 1/2-inch piece fresh ginger, peeled and julienned
• 4 large shiitake mushrooms, sliced

• 1/2 cup fresh wild mushrooms, sliced ( oyster and shitake)
• 4 tablespoons Shaohsing rice wine or dry sherry
• 2 scallions, sliced lengthways into 3-inch long pieces and julienned
• Steamed jasmine rice, for serving

 

 

Directions

Fill a wok three-quarters of the way up with water and place over high heat. Bring the water to a simmer.

Place the fish on a plate. Cut 5 or 6 slits into the skin on both sides. Sprinkle the fish with salt and ground white pepper.

Place a few pieces of ginger into the slits of the fish, and then stuff the cavity with the remaining ginger and the shiitake mushrooms. Pour the rice wine over the fish, place the fish in a bamboo steamer and close the lid.

Place the steamer over the simmering water in the wok and steam until the fish is cooked and the flesh flakes apart with a fork, 10 to 12 minutes.

After 10 minutes, sprinkle the scallions and sliced wild mushrooms on top of the fish and steam for 2 minutes more before serving. Serve immediately with the rice.

 

 

BBQ Yellow Bean Chicken with Grilled Chinese Long Beans

 

 

ingredients

4 heaping tablespoons yellow bean sauce

4 heaping tablespoons honey

4 tablespoons Shaohsing rice wine or dry sherry

4 tablespoons light soy sauce

Peanut oil

1 heaping tablespoon light brown sugar

1 teaspoon dark soy sauce

6 cloves garlic, finely choppe

2-inch piece ginger, peeled and freshly grated

6 boneless, skinless chicken thighs, cut into 1 to 2-inch pieces

12 ounces Chinese long beans, trimmed and cut into thirds

1 Fresno chili, seeded and chopped for garnish

 

Directions

Put the bean sauce, honey, rice wine, light soy sauce, 1 tablespoon peanut oil, brown sugar, dark soy sauce garlic and ginger into a bowl and stir to combine. Add the chicken and turn to coat. Cover the bowl, refrigerate and leave to marinate for a minimum of 1 hour and as long as overnight.

Preheat a grill or grill pan over high heat, making sure the grates have been brushed clean and lightly oiled before cooking.

Remove the chicken from the marinade. Reserve the marinade, transfer to a small pan and bring to a boil for 5 minutes. Set aside.

Divide and thread the chicken onto the 4 bamboo skewers, 5 to 6 pieces of chicken per skewer. Grill the chicken on each side until charred, about 2 minutes. Turn the heat down to medium and place the green beans on the grill alongside the chicken skewers, basting the chicken and beans with the reserved marinade. Continue turning and basting every couple minutes until the outside edges are glazed and sticky and the chicken is cooked through; 10 to 12 minutes total. Serve hot or at room temperature, garnished with the chiles.

 

 

 

 

Oyster Sauce Chicken with Bok Choy

 

 

ingredients

CHICKEN:

• 6 boneless and skinless chicken thighs, cut into 2-inch cubes
• Pinch salt

• Freshly ground white pepper
• 1 tablespoon cornstarch

 

SAUCE:

• 1/2 cup vegetable stock
• 1 tablespoon cornstarch
• 1 tablespoon oyster sauce

• 1 tablespoon light soy sauce
• 1 heaping teaspoon Guilin chili sauce

STIR-FRY:

• 1 tablespoon peanut oil
• 1-inch piece fresh ginger, peeled and thinly sliced into coins
• 1 tablespoon Shaohsing rice wine

• 4 fresh shiitake mushrooms, sliced
• 4 baby bok choy, white parts cut into 1-inch pieces leaving green parts whole
• 2 large scallions, thinly sliced

 

 

Directions

For the chicken: In a large bowl, sprinkle the chicken with salt and pepper. Add the cornstarch and toss to coat.

For the sauce: In another smaller bowl, combine the stock, cornstarch, oyster sauce, soy sauce and chili sauce. Mix well and set aside.

For the stir-fry: Heat a wok over high heat and, when the wok starts to smoke, add the peanut oil. Add the ginger and stir-fry for a few seconds. Then add the chicken, let settle for 1 minute, and then stir-fry for 3 minutes more. As the chicken starts to turn opaque, add the rice wine and stir-fry for 30 seconds. Stir in the reserved sauce and bring to a boil. Add the mushrooms and bok choy stalks and cook for 1 minute. Then stir in the bok choy leaves and cook for another minute. Remove from the heat and stir in half the scallions. Transfer to a serving dish, garnish with the remaining scallions and serve immediately.

 

 

Seafood and Chive Dumplings

 

 

ingredients

6 ounces fresh skinless striped bass or other firm white fish, finely chopped

6 ounces shelled and deveined shrimp, finely chopped

1 tablespoon cornstarch

1 tablespoon peeled and grated fresh ginger

1 tablespoon Shaoshing rice wine or dry sherry

1 tablespoon light soy sauce

1 teaspoon toasted sesame oil

Pinch minced seeded red chile, optional

Pinch sea salt

Pinch ground white pepper

6 Chinese chives or flowering garlic chives or 3 scallions , finely sliced

4 dried Chinese ( shiitake) mushrooms, soaked in hot water and finely diced

36 square wonton wrappers

2 large carrots, thinly sliced on a sharp bias

 

DIPPING SAUCE:

• 1 tablespoon chopped fresh cilantro leaves
• 3 tablespoons toasted sesame oil
• 3 tablespoons light soy sauce

• 3 tablespoons rice vinegar
• 1 small red chile, stemmed, seeded and very finely diced

 

 

Directions

Mix the bass, shrimp, cornstarch, ginger, Shaoshing, soy sauce,  sesame oil, red chile, salt, white pepper, chives and mushrooms in a medium bowl until well combined.

Working in batches, lay out 8 of the wonton wrappers on a work surface and place a teaspoonful of the seafood filling into the center of each. Rub the outer edges of the wrapper with water using your finger and then place the wonton into your hand. Fold the wrapper into a triangle, pressing the edges together to seal in the filling, and then create 6 to 8 pleats along the sealed edges using your thumb and index fingers, pinching well to adhere. Repeat with the remaining filling and wrappers. Lay the carrot slices in a bamboo steamer and place a dumpling on top of each.

Fill a wok or large skillet with 1 inch water and bring to a simmer over medium-high heat. Place the lid on the bamboo steamer and lower it into the wok. Steam the dumplings until the fish is cooked through and the dumpling wrappers are translucent, 5 to 7 minutes.

For the dipping sauce: Whisk together the cilantro, sesame oil, soy sauce, vinegar and chiles in a small bowl until combined.

Serve the dumplings warm with the dipping sauce on the side

 

 

Stir-Fried Vegetable Wraps

 

 

 

ingredients

Vegetable Wraps

2 tablespoons groundnut oil (peanut), plus more for greasing

12 small thin wheat flour pancakes* or refrigerated or frozen packaged crepes, thawed

3 eggs, lightly beaten

*Can be purchased at your local Chinese restaurant.

• Stir-Fry Filling
• 1 tablespoon groundnut oil ( peanut)
• 2 cloves garlic, finely chopped, optional
• 1 tablespoon freshly grated ginger
• 4 ounces bean sprouts
• 1 red bell pepper, seeded and finely chopped
• 1 yellow bell pepper, seeded and finely chopped

• 1 handful shiitake mushrooms, finely chopped
• 1 tablespoon light soy sauce
• Dash toasted sesame oil
• Pinch freshly cracked white pepper
• 3 1/2 ounces honey-roasted ham, sliced, optional
• 1 tablespoon pickled red cabbage in vinegar, for garnish

 

Directions

For the wraps:
Grease the base of a small bamboo steamer with some groundnut oil, and lower the pancakes inside. Place the steamer over a small pan of boiling water, making sure the water does not touch the base of the steamer. Cover, and steam for 5 to 6 minutes. Take the pan off the heat, and keep the pancakes warm, covered in the steamer, until service.Heat a wok over high heat, and add 2 tablespoons groundnut oil. Pour in the beaten egg, and scramble, and then set it aside.For the filling:
Reheat the wok, and add the groundnut oil, followed by the garlic, if using, and ginger. Stir-fry quickly for a few seconds to release the aroma. Cook's Note: If you don't like garlic you can leave it out and add a little extra ginger for taste.Add the bean sprouts, peppers, and mushrooms, and cook until the vegetables are tender, but still have a bite.Return the eggs to the wok, and season to taste with the light soy sauce, sesame oil, and white pepper. Cook's Note: You can add some sliced honey-roasted ham at this stage, if you wish. Transfer the dish to a large plate, and garnish with the pickled red cabbage.To serve: Place the plate in the center of the table alongside the pancakes in the steamer. To eat, fold a pancake in half, and then half again, to give it a fanned, conical shape. Stuff the pancake with the vegetable filling, and eat it immediately!

 

 

 

 

Singapore-Style Noodles

 

ingredients

• 2 tablespoons groundnut oil ( peanut)
• 1 tablespoon freshly grated ginger
• 1 red chile, seeded and finely chopped
• 5 fresh shiitake mushrooms, sliced
• 2 tablespoons ground turmeric
• 3 1/2 ounces diced smoked bacon
• 1 red bell pepper, seeded and sliced
• 1 handful julienned carrot strips
• 1 handful bean sprouts

• 3 1/2 ounces cooked chicken breast, shredded
• 9 ounces dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained
• 1 teaspoon crushed dried chiles
• 2 tablespoons light soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon clear rice vinegar or cider vinegar
• 1 egg, beaten
• Dash toasted sesame oil
• 2 spring onions (green), sliced lengthwise

 

 

Directions

Heat the groundnut oil in a wok, and when hot, stir-fry the ginger, chiles, mushrooms and turmeric for a few seconds. Add the bacon, and cook for less than 1 minute. Add the red bell pepper, carrots, and bean sprouts and cook for another minute, then add the cooked chicken, and stir well to combine.

Add the noodles, and stir-fry well, for 2 minutes, then season with the chiles, soy sauce, oyster sauce and vinegar. Stir to combine.

Add in the beaten egg, stirring gently until the egg is cooked through, less than 1 minute. Then, season with the sesame oil. Sprinkle over the spring onions, and serve immediately.

Cook's Note: You could also add 6 ounces raw Tiger prawns (shrimp), shelled, and deveined. Add them to the pan, and cook for 1 minute, or until they start to turn pink, right before you cook the bacon.