Product Description
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Ching He Huang/Chinese Food Made Easy/Cooking for family and Friends
Sweet and tangy chilli beef
Ching makes beef seasoned with dried chillies, served on pak choi and baby spinach leaves and dressed with a sweet and tangy dressing.
Ingredients
For the sweet and tangy dressing
1 tbsp light soy sauce
4 tbsp lemon juice
2 tbsp orange juice
1 tsp groundnut oil
1-2 tsp caster sugar (or to taste)
1-2 tbsp honey (to taste)
½ small cucumber, halved lengthways, de-seeded and finely chopped
1 green chilli, de-seeded, finely chopped
For the beef
1 tbsp groundnut oil
250g/9oz beef fillet, cut into 5mm/¼in strips
1 tsp Shaoxing rice wine or dry sherry
pinch crushed dried chilli flakes
1 tsp light soy sauce
pinch ground white pepper
To serve
1 large handful baby spinach leaves, washed
2 heads pak choi, green stem variety, washed and sliced
1 small mango, peeled, stone removed, flesh finely diced
Method
1. For the sweet and tangy dressing, mix together the light soy sauce, lemon juice, orange juice, groundnut oil, caster sugar and honey in a small bowl. Whisk well to combine, then add the cucumber and chilli. Stir and set aside.
2. For the beef, heat a wok until smoking and add the groundnut oil, then add the beef and stir fry for a few seconds. Add the rice wine or sherry and cook for one minute.
3. Add the crushed dried chilli flakes, light soy sauce and pinch of ground white pepper. Cook for 1-2 minutes, or until the beef is cooked to your liking.
4. To serve, scatter the spinach and sliced pak choi over a serving plate and spoon the chilli beef into the middle. Drizzle over the sweet and tangy dressing, sprinkle over the finely diced mangoes and serve immediately.
Duration : 0:5:15
Dec 5
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Duration : 0:3:4
Ching He Huang/Chinese Food Made Easy/Cooking for family/Mu shu chicken
Ching makes a stir-fried dish that can also be made with pork. Use chestnut mushrooms if you can’t find the wood ear mushrooms used in the dish
Ingredients
4 tbsp groundnut oil
2 free-range eggs, lightly beaten
1 garlic clove, finely chopped
1 tbsp grated fresh root ginger
250g/9oz skinless chicken breast fillets, chopped into small pieces
1 tbsp Shaoxing rice wine or dry sherry
2 dried Chinese mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped
1 small carrot, carrot
50g/2oz gherkins or preserved mustard greens, finely diced
50g/2oz dried wood ear mushrooms, pre-soaked in hot water for 20 minutes, drained and finely chopped
120g/4oz canned bamboo shoots, drained and chopped
1 handful dry-roasted peanuts
2 tbsp light soy sauce
1 tsp toasted sesame oil
2-3 pinches ground white pepper
To serve
12 Iceberg lettuce leaves from or 12 small wheat flour pancakes, steamed in a bamboo steamer for 5-6 minutes
Method
1. Heat a wok until smoking and add two tablespoons of the groundnut oil, then add the eggs and cook for one minute, or until scrambled. Remove from the wok and put to one side. Wipe the wok clean.
2. Heat the remaining groundnut oil in the wok until smoking, then add the garlic and ginger and stir fry for a few seconds. Add the chicken and cook for 1-2 minutes, or until lightly golden, then add the rice wine or sherry and stir well. Stir fry for a few seconds, then add the dried Chinese mushrooms and carrot and stir-fry for 1-2 minutes, or until the carrots are tender but with a bit of bite.
3. Add the gherkins, dried wood ear mushrooms, bamboo shoots and peanuts and mix well. Stir in the scrambled eggs. Season with the soy sauce, sesame oil and pepper and transfer to a serving dish.
4. To serve, place the dish in the centre of the table together with the lettuce leaves. Stuff each lettuce leaf with the filling and eat immediately.
Duration : 0:6:8
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