Chinese
BEEF IN ORANGE SAUCEServes 4-6 Ingredients2 tbsp vegetable oil Over medium-high heat, heat a wok and add in the beef strips. Stir-fry for 3-4 minutes or until browned. Stir in orange peel, garlic and ginger; stir-fry 1 minute. In a medium bowl, mix the cornstarch, stock, soy sauce, sherry, marmalade, and pepper flakes. Pour this mixture into the beef, stirring constantly. Bring to a boil over medium heat and cook for 1 minute. Serve hot with rice or noodles. |
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HOT AND SOUR PRAWN SOUPServes 4-6 Ingredients450g/1lb uncooked unpeeled prawns Wash the unpeeled prawns well. Peel and de-vein them, saving the peelings. Wash the prawns again, drain and pat them dry. Cover and refrigerate. If you are using fresh lemongrass, cut each stick into 3 x 5cm/2in pieces, starting from the rounded bottom end. Discard the strawlike top. Lightly crush the 6 pieces with a heavy pestle, a hammer or the blade of a knife. Combine the lemongrass (fresh or dried), the kaffir lime leaves or lemon rind, the stock and prawn peelings in a pan. Bring to the boil. Lower the heat and simmer very gently for 20 minutes. Strain this stock and add it to the fish sauce, the lime juice and the chilli paste. Mix and taste again, adding more fish sauce or lime juice if you need it. |
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| Drain the straw mushrooms and add them to the seasoned stock. (If you are using fresh mushrooms, quarter them and drop them in lightly salted water. Boil for 1 minute. Drain and add to the seasoned stock.) This much of the soup may be prepared several hours ahead of time and stored in the refrigerator if necessary. Prepare the garnishes shortly before you are ready to serve the soup. Cut the green chillies into very fine rounds and wash and dry the coriander leaves. Just before serving, heat the stock with the mushrooms in it. When it begins to bubble, drop in the peeled prawns. Cook on a medium heat for about 2 minutes or just until the prawns turn opaque. Put the soup into a large serving bowl or into individual serving bowls. Garnish with the chillies and whole coriander leaves and serve hot. |
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CHINESE EGG ROLLSServes 20 egg rolls Ingredients20 ml vegetable oil Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips. Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, and sugar. Continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour. |
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| To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out. Heat about 6-inches of oil in a wok (or deep-fryer) to 350 degrees F (175 degrees C). Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels. Best served with soy sauce, salad or stir fry vegetables. |
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