Dishes from Canton and Szechuan

Chow Mein (Fried Noodles)

Kenneth Lo

Ingredients:

- 450g egg noodles.

- 275g pork fillet, shredded.

- 2 teaspoons cornflour.

- 5 tablespoons vegetable oil.

- 100g canned bamboo shoots, drained and shredded.

- 1/2 cucumber, shredded.

- 100g spinach leaves, shredded.

Sauce:

- 3 tablespoons soy sauce.

- 2 tablespoons Chinese wine or dry sherry.

- 1 teaspoon salt.

- 1 teaspoon sugar.

- 1 teaspoon cornflour.

- 1 teaspoon sesame oil. 

Method:

1- Plunge the noodles into a pan of boiling water and simmer for 10 minutes or until soft but not sticky. Drain and refresh in cold running water.

2- Toss the shredded pork with the cornflour.

3- Heat about half the oil in a work or frying pan. Place the noodles in a large bowl, tossing with a fork to separate them, then pour over the hot oil. Stir to ensure that the noodles are evenly coated. Return the noodles to the wok and stir-fry for 2-3 minutes. Remove the noodles with a slotted spoon and place on a serving dish. 

4- Heat the remaining oil in the wok and quickly stir-fry the pork, bamboo shoots, cucumber and spinach for 3 minutes. Mix together the sauce ingredients and pour into the wok. Cook for about 2 minutes, then pour the mixture over the noodles, sprinkle with sesame oil and serve.

Szechuan Hot fried crispy shredded beef

By Kenneth Lo

Ingredients:

- 4 eggs.
- 1/2 teaspoon salt.
- 100g cornflour.
- 450g topside of beef, cut into matchsticks strips.
- 600ml vegetable oil.
- 3 medium carrots, scraped and cut into matchsticks strips.
- 2 spring onions, cut into 2.5cm.
- 2 chillis, shredded.
- 3 garlic cloves, crushed.
- 6 teaspoons sugar.
- 2 tablespoons soy sauce.
- 4 tablespoons wine vinegar.

Method:

1- Mix together the eggs, salt and cornflour and toss the beef in this until well coated. Heat the oil in a wok to 180º, or until a cube of bread browns in 30 seconds, and stir-fry the beef for 1/2 minutes or until crispy. Remove and drain on paper towels.
2- Reheat the oil and deep-fry the carrots for 1/2 minutes. Remove and drain on paper towels.
3- Pour off most of the oil, leaving about 1/2 tablespoons in the bottom of the wok. Reheat, then add the spring onions, chillis and garlic. Stir-fry together for about 30 seconds over the heat then add the sugar, soy sauce and vinegar. Return the meat and carrots to the sauce. Toss over the heat and serve.

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