My last day in Glasgow dawned damp and iron grey, but my fellow Trading Tales writer Diana McCaulay and I were undaunted by the promise of rain. We set off for the riverside...
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Delicious Chinese food
Saturday, September 22, 2012
Delicious Chinese foods spicy, earthy, aromatic, is a divine sensation on our taste buds. No wonder we’re always in the mood! Contrasting textures crunchy with smooth; dishes that sing with the flavourings of ginger and come alive with the headiness of garlic. The exotic warming sauces created with smoky black mushrooms and heightened with oyster sauce and the subtle influences of soy sauce, sesame oil and fresh herbs all perfectly bathe fresh seafood, poultry, egg noodles and tender crisp vegetables. The wonderful thing about it all is that it’s so easy to prepare in your very own kitchen. The trick is to have all your ingredients on hand and have all your preparation done before you start the actual cooking. Try these!
MU SHU CHICKEN
1 tsp Sesame oil
1 tbs soy sauce
1/2 lb chicken breasts. Boneless, cut into thin strips
3 Chinese black mushrooms soaked in warm water for 30 mins.
1 tbs grated ginger
1 tbs chopped garlic
1 cup shredded cabbage
1 egg, beaten
2 tbs vegetable oil
Marinate chicken in sesame oil and soy sauce for 20 minutes.
Heat oil in wok, add 1/2 tbs ginger and 1/2 tbs garlic, stir fry until fragrant, add chicken pieces and stir fry until it loses its pinkness, two to three minutes, remove from wok and cool.
Clean wok, heat oil in wok, add egg and turn once, remove and cut into ribbons.
Add oil to wok and add the rest of the ginger and garlic to the wok add vegetables and Mushrooms stir fry for a couple of minutes until soft add egg and chicken
back to wok, add sauce and cook until thick.
Sprinkle with chopped chives and serve with chinese pancakes.
11/2 tbs soya sauce
1/4 tsp sugar
1 tbs Oyster Sauce
1/4 cup water
1 tsp Sesame Oil
1 tsp hot Chili oil
1/2 tsp cornstarch
Combine all the ingredients and
use in the above recipe.
GINGERY STIR FRIED SHRIMP
2 tablespoons rice vinegar
2 tablespoons chopped fresh chadon beni
1 tbs chopped garlic
2 tablespoons sliced ginger
1 hot pepper, seeded and chopped
2 teaspoons honey
12 ounces uncooked medium shrimp, peeled, deveined, tails left intact
4 blades chives, sliced
1 teaspoons cornstarch
1/2 cup water
1 tbs vegetable oil
Mix vinegar, chadon beni, 1/2 tbs ginger, and honey in small bowl. Season shrimp with one teaspoon garlic, salt and pepper.
Heat oil in heavy large skillet or a wok over medium-high heat.
Add garlic, ginger, and pepper; sauté until aromatic, about three minutes.
Add shrimp, cook until pink and curled, add vinegar mixture to skillet; stir until shrimp are just cooked through, about three minutes.
Dissolve cornstarch in 1/2 cup water.
Add mixture to skillet; stir until liquid thickens, about two minutes.
Sprinkle on chives and serve.
2 1/2 cups flour
1 cup boiling water
1 tsp sesame oil
1/2 tsp salt
1 tbs sesame oil to brush dough with.
Combine all ingredients and knead to a firm dough, cover and let rest for 30 minutes.
Divide dough into three parts.
Roll each part to 1/8 inch thickness and cut into 31/2 inch circles. You should get six to eight.
Brush four pieces with
sesame oil and cover
with unoiled pieces.
Repeat for all of the dough.
Heat a tawah or frying pan.
Roll each dough sandwich to 1/8 inch thickness, cook on tawah until bubbly on one side,flip and cook for a few seconds more.
Dough should balloon.
Repeat until all the dough is cooked, place in a towel to keep warm.
Split the dough into two pieces.
Serve with mushu chicken.