Chinese style

CHINESE food is addictive, that’s a fact, the main aromatics of ginger and garlic add nutritional benefits, (antibiotic, anti-inflammatory and antioxidant) and big flavour. The flavouring sauces create a silken covering to the meats, seafood and vegetables to which they are added. The meat and vegetables are seared in a wok at such a high heat, that flavours are locked in resulting great textural contrasts, crisp vegetables, silken noodles and tender meats.

Quarantine home cooking recipes could be wearing thin so why not spice it up this weekend with some home-cooked Chinese food.

Chinese style vegetable dumplings

1 pack wonton skins, about 50

6 black dried Chinese mushrooms, soaked in warm water for 20 mins

4 cloves garlic, chopped

½ cup water chestnuts

1 cup grated carrot

½ cup bamboo shoots, chopped

½ cup chopped chives

2 tbs minced ginger

1 tsp sesame oil

2 tbs soy sauce

1 tbs Chinese chilli sauce

2 tbs vegetable oil

In a small bowl combine sesame oil, soy sauce, chilli sauce.

Cut stems off mushrooms and chop.

Chop water chestnuts.

In a wok or sauté pan, heat oil, add ginger and garlic sauté until fragrant. Add carrots and sauté for one minute, add water chestnuts, chives, mushrooms and bamboo shoots. Sauté for one minute.

Add sauce ingredients and stir to combine.

Taste and adjust seasonings.

Cool mixture.

Place a wanton skin on your counter top, spoon about one teaspoon of filling on bottom part of skin, fold over into a triangle shape and seal the edges with water. Repeat until all the filling has been used up.

Steam for 15 minutes.

Serve hot.

Makes 25 dumplings

Island stir-fry with pineapple and mushrooms

1½ pounds boneless chicken

½ cup dried Chinese black mushrooms

1 cup pineapple chunks

1 green bell pepper, cut into chunks

1½ tbs minced ginger

1 tbs minced garlic

2 tbs minced chives

Marinade

2 tbs soy sauce

1 tbs white wine or rice wine

1 tbs minced garlic

1 tsp sesame oil

1 tsp cornstarch

Sauce

½ cup chicken broth or mushroom water

½ tbs white wine or rice wine

1 tsp sugar

½ tbs soy sauce

1 tsp sesame oil

1½ tsp. corn starch

4 tbs vegetable Oil

Soak mushrooms in about 1 cup hot water for 20 minutes and reserve liquid.

Slice chicken into ¼-inch thick slices.

In a small bowl combine marinade ingredients, place chicken in marinade and stir to combine, let sit for at least 30 minutes.

Remove stems from mushrooms and slice.

Combine the sauce ingredients and stir well.

Heat 2 tablespoons oil in a wok or skillet, when hot add chicken and stir fry until it loses its pink colour. Remove from wok. Clean out pan.

Heat the remaining oil in wok or skillet, add ginger, remaining garlic and chives and stir fry until fragrant, add black mushrooms, pineapple and green pepper, stir fry for a few minutes, return chicken to pan, add sauce and cook until sauce thickens.

Remove from pan , taste and adjust salt to taste.

Serve with rice.

Serves 4 to 6

Chilli beef lo-mein in oyster sauce

8 ozs lo-mien noodles or spaghetti

Sauce:

½ cup oyster sauce

¼ cup soy sauce

1 tbs chilli garlic sauce

1 tsp sesame oil

¼ cup rice wine vinegar

3 tbs honey

¼ cup water

1 tsp corn starch

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1½ lbs steak, chilled

3 tbs vegetable oil

1 tbs finely chopped garlic

1 tbs finely chopped ginger

½ cup chopped fresh chives

1 cup green beans or long beans (bodi), cut into 1-inch pieces

1 medium red bell pepper, cut into ¼-inch thick strips

Cook noodles in a medium pot of boiling salted water according to package directions. Drain and rinse with cool water; set aside.

Whisk sauce ingredients together in a small bowl and set aside.

Slice beef against the grain as thinly as possible and combine with 1-tsp soy sauce.

Heat oil in a wok over high heat. Add beef and stir-fry, until medium-rare, about 3 minutes. Transfer to a plate. Clean wok.

Heat remaining 1 tbs oil in wok over high heat.

Cook garlic, ginger, and half of the chives, stirring, for 30 seconds.

Add beans and bell pepper and cook until vegetables are softened, about 2 minutes.

Add sauce mixture and reserved noodles stir fry until everything is coated and sauce thickens slightly, 1–2 minutes more. Add beef and stir to combine.

Divide among plates and top with remaining chives. Serve hot.

Serves 4

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