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.

See you in the next update! Stay tuned!

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!