Receptet i originaltext
Bang bang chicken 4 chicken breast fillets 1 litre of boiling water 1 tsp sugar 1 tsp red chilli oil 4 spring onions, finely chopped 1
tsp white sesame seeds 2 tbsp soy sauce 2 tbsp peanut butter 1 tsp sesame oil add the chicken to the litre of boiling water in a
saucepan and simmer for 35 minutes. drain the chicken and cool in a bowl of cold water for one hour. combine the sugar, chilli oil,
spring onions, sesame seeds, soy sauce, peanut butter and sesame oil in a bowl. drain and dry the chicken pieces and pound it with a
rolling pin, then shred the meat. pour the sauce over the chicken then serve. serves: 4 as a starter or 2 as a main course preparation
time: 70 mins cooking time: 35 mins
crispy seaweed prep time 35 mins cooking time 4 mins ingredients 250g spring greens, washed and tough stalks removed
vegetable oil for wok & deep frying 1-2 tsp caster sugar 1 tsp freshly ground salt instructions shred the spring greens, spread them
out on several layers of paper towels or dry clean tea towels and leave to dry for at least 30 minutes. meanwhile heat the oil in a wok or
deep-fat fryer. add spring greens to oil and fry until the vegetable begins to float to the surface and becomes translucent. drain on
paper towels. mix together the sugar and salt and sprinkle over the seaweed.
hot & sour vegetable soup prep time 35 mins cooking time 10 mins ingredients 5 dried shiitake mushrooms soaked in warm
water for 25 minutes 600ml vegetable stock 60 g can bamboo shoots, rinsed, drained and shredded 125g bean curd (tofu) shredded
50g peas 1 fresh chilli, deseeded and finely chopped 2 spring onions, finely chopped 2 tbsp white wine vinegar 2 tbsp dark soy sauce
2 tbsp cornflour salt and pepper instructions drain the liquid from the mushrooms and reserve it. shred the mushrooms. bring the
stock to the boil and add the mushrooms, bamboo shoots, peas, chilli and spring onion. allow to simmer for 2 minutes. combine the
vinegar, soy sauce and two tablespoons of reserved mushroom liquid, then mix in the cornflour. stir the cornflour mixture into the soup
and bring to the boil. simmer for a further 2 minutes and season with salt and pepper.
mushroom noodle soup 2 tbsp vegetable oil 125g mushrooms, thinly sliced 2 spring onions, chopped 1 clove garlic, thinly sliced 600
ml water 30g chinese rice noodles pinch of salt 1 tbsp soy sauce heat the oil in a preheated wok. add the mushrooms, onion and
garlic and stir fry for about 3 minutes. add the water and stir. break the noodles into short lengths and add to the liquid. bring to
boil. add salt and soy sauce then serve hot. serves: 4 preparation time: 5 mins cooking time: 10 mins
crispy spring rolls prep time 10 mins cooking time 10 mins ingredients 60g spring onions 60g bamboo shoots (rinsed and
drained) 125g bean sprouts (washed and drained) 60g pork 60g prawns 3 tbs vegetable oil for stir frying ½ tsp salt ½ tsp sugar
1 tbsp light soy sauce 1 tbsp dry sherry 12 spring/egg roll skins (defrosted) 1 tbsp cornflour combined with a little water to make a
paste 2 tbsp flour for dusting parcels vegetable oil for deep-fat frying instructions chop the vegetables, pork and prawns into thin
shreds about the size of the bean sprouts. combine together and stir-fry in a lightly oiled wok for 1 minute. add salt, sugar, soy sauce
and sherry to taste and stir-fry for a further 2 minutes. remove mixture from pan and allow to drain. take the spring roll skins and
place them flat on the work surface in a diamond shape. place 2 tablespoons of the filling on to the skins about a third of the way
down. fold the top triangle over the mixture and fold the left hand side section over too. roll the parcel once then fold the right hand
side over so all the filling is fully enclosed like a parcel. brush the final triangle with a little cornflour mixture and then fold to seal the
parcel. dust a tray with flour and place the spring rolls on the tray. heat the oil for deep-fat frying then cook the rolls in batches until
golden and crispy (abut 2-3 minutes). drain the rolls before serving.
barbecue spare ribs prep time 2 hours cooking time 50 minutes ingredients 500g pork finger spare ribs, cut into pieces 1 tbsp
sugar 1 tbsp light soy sauce and 1 tbsp dark soy sauce 3 tbsp hoi-sin sauce 1 tbsp dry sherry 5 tbsp water instructions mix
the sugar, soy sauces, hoi-sin sauce and sherry in a baking dish then add the ribs. allow the ribs to marinade for around 2 hours. add
the water to the dish and roast at 200c for 45-50 minutes, turning the ribs occassionally. remove the ribs from the dish, chop into bite
size pieces and cover with sauce from the baking dish. serve.
szechuan beef 2 tbsp vegetable oil 450g rump steak, cut into thin strips 1 chilli pepper, deseeded and finely chopped 1 red pepper,
roughly chopped 100ml stock 4 tbsp soy sauce 2 tbsp cornflour add the oil to a pre-heated wok, stir in the steak and cook for one
minute. add the chilli pepper, and red pepper and cook for a further minute. combine the stock, soy sauce and cornflour and pour over
the meat. stir fry for about two minutes and serve hot. serves: 4 preparation time: 10 mins cooking time: 5 mins
twice cooked pork 250g piece of shoulder or leg of pork 1 litre boiling water 3 tbsp vegetable oil 125g can sliced bamboo shoots,
rinsed and drained 2 spring onions, roughly chopped 1 green pepper, roughly chopped 1 red pepper, roughly chopped 1 tbsp light soy
sauce 1 tsp chilli sauce 1 tsp dry sherry 1 tsp salt 1/2 tsp caster sugar 1 tsp sesame oil place the pork n a pot of boiling water and
cover. return to the boil then allow to simmer for 20 minutes, then cook in the liquid for 3 hours. heat the oil in a pre-heated wok and
add the bamboo shoots, spring onions, green and red pepper and stir fry for about 1 minute. drain the pork, trim off any excess fat and
cut into bite size pieces. add the pork to the wok along with the soy sauce, chilli sauce, sherry, salt and sugar, then stir fry for a further
two minutes. place the meat and vegetable dish on a serving platter and sprinkle with a few drops of sesame oil. serves: 4 preparation
time: 10 mins cooking time: 3 hrs 25 mins
vegetable stir fry in peanut sauce 250g chinese egg noodles large pan of boiling water 2 tbsp vegetable oil 1 tsp sesame oil
1 green chilli, deseeded and thinly sliced 1 clove garlic, thinly sliced 225g water chestnuts, drained and sliced 150g beansprouts 1 red
pepper, roughly chopped 1 carrot, cut into thin matchsticks 1 small onion, sliced 2 courgettes, sliced peanut sauce (made by adding 3
tbsp crunchy peanut butter to 150ml water and blending with 1 tbsp light soy sauce and 1 tsp caster sugar) pinch of salt 30g peanuts,
chopped and dry-fried in a skillet until lightly browned add the egg noodles to a pan of boiling water. turn off the heat and allow to
rest for 4 minutes, stirring occasionally. add the vegetable oil and sesame oil to a preheated wok then add the vegetables and allow to
cook for about 4 minutes. add the peanut sauce and bring to the boil. season to taste. drain the noodles and place on a serving dish.
add the vegetable mixture to the plate of noodles and sprinkle with chopped peanuts. serves: 4 preparation time: 5 mins cooking
time: 10 mins
vegetables in chilli sauce vegetable oil for deep-fat frying 2 aubergines, cut into chips 1 tbsp vegetable oil for stir frying 250g
button mushrooms, halved 2 carrots, cut into matchsticks 2 cloves garlic, thinly sliced 2 spring onions, roughly chopped 150 g
beansprouts 2 tsp chilli sauce 1 tbsp light soy sauce 1 tbsp dry sherry heat the vegetable oil in a large heavy-based saucepan. deep
fry the aubergine chips until browned, then drain them on paper towels. heat a tablespoon of vegetable oil in a preheate wok, add the
mushroms and carrots and stir-fry for 1 minute. add the garlic, spring onions and beansprouts and cook for a further minute. add the
aubergine chips to the wok. combine the chilli sauce, soy sauce and sherry then pour over the vegetables. stri fry for a further minute
before serving hot. serves: 4 preparation time: 10 mins cooking time: 10 mins
vegetable chow mein 3 tbsp vegetable oil 1 carrot, cut into matchsticks 1 onion, thinly sliced 125g mangetout, washed and
trimmed 125g button mushrooms, halved 125g beansprouts 125g spinach, roughly chopped 500g egg noodles, cooked, drained and
rinsed 1 tsp sesame oil 1 tbsp dry sherry 2 tbsp soy sauce 1 tsp sugar pinch of salt 1 tsp cornflour add the vegetable oil to a
pre-heated wok, stir in the carrot and onion and cook for 1 minute. add the mangetout and mushrooms and cook for a further minute.
add the beansprouts, spinach and noodles and stir-fry for one minute. combine the sesame oil, sherry, soy sauce, sugar and salt
together, then stir in the cornflour to make a sauce. pour the sauce over the vegetables and noodles, stir fry until hot and then serve.
serves: 4 preparation time: 20 mins cooking time: 5 mins
sweet and sour pork prep time 15 mins cooking time 10 mins ingredients 300g pork, chopped into cubes 2 tbsp oil for
stir-frying pork 2 tsp spring onions, finely chopped 1 tsp ginger root, finely chopped 1 tbsp light soy sauce 2 tsp sugar 3 tbsp
white wine vinegar 1 tsp dry sherry 125ml chicken or vegetable stock 1 tbsp cornflour mixed with a little water instructions add the
pork to a lightly oiled wok and stir-fry for a couple of minutes. add the onion, spices, soy sauce, sugar, vinegar, sherry and stock to the
wok and bring to the boil. add the cornflour mixture to thicken and stir well. continue to cook for about 2 minutes then serve hot.
lemon chicken prep time 35 mins cooking time 10 mins ingredients 350g chicken breast fillets, skinned and thinly sliced 1 tbs
dry sherry 1 egg beaten 4 tbsp plain flour 2 tbsp water vegetable oil for deep-fat frying 250 ml lemon sauce instructions put the
chicken in a shallow dish and pour on the sherry. allow to marinade for about 30 minutes. meanwhile add the egg, flour and water to a
bowl and whisk to make a smooth batter. coat the chicken in the batter mixture and deep-fry in oil until golden brown. drain and cut into
bite-size chunks. heat the lemon sauce for 1 minute and pour over the chicken. serve hot. note, lemon sauce can be bought in
bottles from large supermarkets and from oriental supermarkets. alternatively it can be made by heating 250 ml of chicken stock with 1
tbs caster sugar, 1 tbsp lemon juice, 1 tbs cornflour, 1 tsp salt and 1 tsp grated lemon rind. continuously stir the ingredients while
cooking and bring to the boil. serve hot.
