Recipes from the East of Shanghai

Chinese, asparagus and straw mushroom soup

By Kenneth Lo

Ingredients:

- 2 chicken breasts, about 175g, skinned and thinly sliced.

- 1 egg, beaten.

- 1 tablespoon cornflour.

- 150ml vegetable oil.

- 1.2 litres chicken stock.

- 8 canned asparagus spears, cut into 2cm pieces.

- 8-10 canned straw mushrooms, drained and sliced in half.

- 1/2 teaspoon salt.

- Pinch of MSG. 

- 1/2 teaspoon sesame oil.

Method:

1- Place the chicken slices in a bowl with the egg and cornflour and turn until evenly coated.

2- Heat the oil in a wok and add the chicken slices. Stir-fry gently for about 1 minute, then remove from the oil and drain. Pour off the oil and add the stock to the wok. Heat until boiling, then add the chicken slices, asparagus and straw mushrooms. Finally add the salt, MSG, and sesame oil. Bring back to the boil and serve.

Cold spiced French beans

By Kenneth Lo

Ingredients:

- 225g French beans.

- 1 1/2 teaspoon salt.

- 2.5cm piece root ginger, peeled and finely chopped.

- 1 dried chilli, finely chopped.

- 1 teaspoon black pepper corn.

- 2 tablespoons sesame oil.

- 1 dried chilli, finely chopped.

- 25g sugar.

- 2 tablespoons wine vinegar.

Method:

1- Top and tail the beans, string them, then cut in half. Blanch the beans and refresh under cold, running water. Add the salt and leave them to soak in a large bowl for 20 minutes.

2- Drain the beans and arrange on a serving dish. Mix the ginger and chilli together in a bowl.

3- Heat the wok and dry-fry the pepper corn until fragant. Pour in the sesame oil, then the chopped dried chilli, sugar and wine vinegar, and fry together for 30 seconds. Pour the hot mixture over the ginger and chilli, mix together and pour over the beans. Toss well, then chill before serving.

These dishes are very tasty! Enjoy them a lot and see you in the next update!