Stir Fry Oriental Specialty Recipes
The Art of Stir Fry Foods
1. Squid rolls with green vegetable
2. Sauté squid rolls with green peppers
3. Sauté prawns with green vegetables
4. Sauté prawns with red peppers
5. Beef with peppers and dried mushrooms
6. Fillet of beef with bean sprouts
7. Stir fried beef in black bean sauce
8. Stir fried beef with celery
9. Stir fried beef with egg Fu yung
10. Stir fried beef with green beans
11. Stir fried beef with green spring onions
12. Stir fried beef with oyster sauce
13. Stir fried beef with pineapple
14. Barbecued spare ribs
15. Chop Suey
16. Chow fan
17. Deep fried spicy ribs
18. Fried Won Ton with sweet and sour sauce
19. Garlic pork rashers
20. Pork with bean sprouts
21. Pork
with celery and bean sprouts
22. Pork ribs with chilli plum sauce
23. Pork and shrimps Won Ton
24. Shredded pork with noodles
25. Spring rolls
26. Stir fried pork with asparagus
27. Sweet
and sour pork
28. Braised chicken with ginger and spring onion
29. Chicken shop suey
30. Chicken chow mein
31. Deep fried chicken in lemon sauce
32. Deep fried crispy duck
33. Fried chicken and almonds
34. Honeyed chilli chicken
35. Spiced chicken
36. Steamed chicken with mushrooms
37. Stir fried chicken with shallots and onions
38. Stir fried chicken with celery
39. Stir fried chicken with cashews
40. Sweet and sour chicken
1. SQUID ROLLS WITH GREEN VEGETABLES
10 PORTIONS
Ingredients
Squid 1.600 kg
Dry red chilli 8
Ginger 5 g
Green peppers 150 g
Garlic 4 cloves
Spring onions 50 g
Light soy sauce 10 ml
Rice wine 10 ml
Cornflour 15 g
Sugar 10 g
Lemon 1
Sesame oil 25 ml
Method
1. Remove the membrane from the outside of the squid, then cut the flesh into bite size pieces.
2. Remove the seeds from the green peppers and cut the flesh into 15 mm squares. cut the spring onions to 25 mm lengths.
3. Cut the red chilli, into pieces 15 mm long discard the seeds.
4. Heat a wok with oil. Add the green peppers and the red chilli fry for one minute and remove.
5. Crush the ginger and garlic.
6. Heat the wok with oil . Add the ginger, garlic and the squid and fry for 5 minutes. Add half the cooked peppers, the chilli, spring onion, light soy sauce, rice wine, sugar and the sesame oil and fry for a further minute. Thicken with the cornflour and return to the boil then transfer to a warm serving dish and garnish with wedges of lemon.
2. SAUTE SQUID ROLLS WITH GREEN PEPPERS
10 PORTIONS
Ingredients
Squid 1.2 kg
Green pepper 200 g
Crushed garlic 25 g
Crushed ginger 25 g
Chinese wine 20 ml
Sesame oil 20 ml
Sugar 20 g
Cornflour 15 g
Lemons 2
Method
1. Remove the membrane from the outside of the squid, then cut the flesh into bite size pieces.
2. Remove the seeds from the green peppers and cut the flesh into 15 min squares. Crush the garlic and the ginger.
3. Heat the wok with the sesame oil, put in the crushed ginger and garlic and fry for one minute. Add the squid, green peppers, and the Chinese wine, sugar and seasoning. Cover with a lid and simmer for 5 minutes. Thicken with the cornflour, reheat and serve garnished with sliced lemon.
3. SAUTE PRAWNS WITH GREEN VEGETABLES
10 PORTIONS
Ingredients
Prawns 1.600 kg
Dry red chilli 8
Ginger 5 g
Green peppers 150 g
Garlic 4 cloves
Spring onions 50 g
Light soy sauce 10 ml
Rice wine 10 ml
Cornflour 15 g
Sugar 10 g
Lemon 1
Sesame oil 25 ml
Method
1. Remove the membrane from the outside of the prawns,
2. Remove the seeds from the green peppers and cut the flesh into 15 mm squares. cut the spring onions to 25 mm lengths.
3. Cut the red chilli, into pieces 15 mm long discard the seeds.
4. Heat a wok with oil. Add the green peppers and the red chilli fry for one minute and remove.
5. Crush the ginger and garlic.
6. Heat the wok with oil . Add the ginger, garlic and the prawns and fry for 5 minutes. Add half the cooked peppers, the chilli, spring onion, light soy sauce, rice wine, sugar and the sesame oil and fry for a further minute. Thicken with the cornflour and return to the boil then transfer to a warm serving dish and garnish with wedges of lemon.
4. SAUTE PRAWNS ROLLS WITH RED PEPPERS
10 PORTIONS
Ingredients
Prawns 1.2 kg
Red pepper 200 g
Crushed garlic 25 g
Crushed ginger 25 g
Chinese wine 20 ml
Sesame oil 20 ml
Sugar 20 g
Cornflour 15 g
Lemons 2
Method
1. Remove the membrane from the outside of the prawns,
2. Remove the seeds from the green peppers and cut the flesh into 15 min squares. Crush the garlic and the ginger.
3. Heat the wok with the sesame oil, put in the crushed ginger and garlic and fry for one minute. Add the prawns, red peppers, and the Chinese wine, sugar and seasoning. Cover with a lid and simmer for 5 minutes. Thicken with the cornflour, reheat and serve garnished with sliced lemon.
5. BEEF WITH PEPPERS AND DRIED MUSHROOMS
10 PORTIONS
Ingredients
Fillet of beef 1.2 kg
Dried mushrooms 100 g
Onions 300 g
Green peppers 150 g
Red peppers 150 g
Red chillies 4
Spring onions 100 g
Garlic 2 cloves
Light soy sauce 15 ml
Oil 25 ml
Salt
Sugar 5 g
Cornflour 5 g
Method
1. Soak the mushrooms in warm water for 20 minutes drain, squeeze dry and cut into 3 mm slices.
2. Cut the meat into thin slices discarding any excess fat. Place the meat in a bowl.
3. Marinade with the light soy sauce, 25 ml of oil, sugar and cornflour for 15 minutes then drain and save the marinade.
4. Peel the onions and cut them into small dice,. remove the seeds from the peppers and chillies and slice them into strips. Cut the spring onions into 25mm sections and crush the garlic.
5. Shallow fry the garlic and the beef slices until the meat is sealed. Add the onions, peppers, chillies, spring onions and mushrooms and stir fry for 3 minutes.
6. Add the marinade, bring to the boil, adjust the seasoning and serve immediately.
6. FILLET OF BEEF WITH BEAN SPROUTS
10 PORTIONS
Ingredients
Fillet of beef 1.2 kg
Bean sprouts 400 g
Fresh chillies 2
White of leek 100 g
Shallots 125 g
Garlic 2 cloves
Salt
Sugar 5 g
Rice wine 15 ml
Oyster sauce 25 ml
Cornflour 15 g
Light soy sauce 15 ml
Sesame oil 15 ml
Method
1. Cut the fillet of beef into thin strips and marinade in the light soy sauce, wine, sesame oil, sugar and cornflour for 2 hours.
2. Wash the chillies, remove the seeds and cut the flesh into julienne.
3. Wash and peel the leeks and shallots, cut them into julienne and crush the garlic.
4. Shallow fry half the shallots and bean sprouts. Remove and keep warm.
5. Stir fry the remaining shallots and garlic, add the beef and the marinade and simmer for 5 minutes. Add the remaining bean sprouts, shallots, the oyster sauce, chillies and seasoning and serve immediately.
7. STIR FRIED BEEF IN BLACK BEAN SAUCE
10 PORTIONS
Ingredients
Beef rump 1.2 kg
Red chillies 2
Preserved black bean 25 g
Onion 100 g
Garlic 2 clove
Ginger 25 g
Spring onions 150 g
Rice wine 20 ml
Dark soy sauce 10 ml
Cornflour 5 g
Light soy sauce 10 ml
Sugar 5 g
Oil
Salt
Method
1. Cut the meat into thin slices 25 mm long removing any surplus fat. Place the meat in a bowl and marinade with light soy sauce, cornflour, sugar and oil.
2. Remove the seeds from the chillies and cut the flesh into 5 mm slices. Crush the black bean to a paste.
3. Crush the garlic and ginger. Cut the spring onions into 25 mm sections and peel and dice the onion.
4. Shallow fry the garlic, onion and ginger, fry for one minute in a little oil, add the beef with the marinade and cook for a further 5 minutes. Remove and keep warm.
5. Cook the chillies, spring onions, black bean paste, rice wine and dark soy sauce together for one minute, add the beef and stir fry for a further minute. Transfer to a warm dish and serve.
8. STIR FRIED BEEF WITH CELERY
10 PORTIONS
Ingredients
Beef rump 1.2 kg
Celery 400 g
Carrot 100 g
Ginger root 100 g
Shallots 100 g
Garlic 2 cloves
Rice wine 10 ml
Beef stock 20 ml
Light soy sauce 5 ml
Sugar 5 g
Cornflour 25 g
Sesame oil 10 ml
Pepper pinch
Salt
Method
1. Cut the beef into thin slices and marinade it with the light soy sauce, sugar, cornflour, rice wine, pepper and water.
2. Wash and trim the celery and cut it into 25 mm sections. Peel and slice the carrots. Blanch the celery and carrots in salted boiling water for one minute. Refresh and drain.
3. Crush the ginger and garlic and peel and slice the shallots.
4. Shallow fry the ginger, shallots and garlic in a little oil for 2 minutes then add the celery, carrots and seasoning and stir fry for a further 2 minutes. Add the beef, the marinade and the stock; thicken the sauce, if necessary, with cornflour adjust the seasoning and serve in a warm dish.
9. STIR FRIED BEEF WITH EGG FU YUNG
10 PORTIONS
Ingredients
Beef rump 1.2 kg
Eggs 10
Spring onions 200 g
Light soy sauce 25 ml
Sugar 15 g
Cornflour 15 g
Oil 25 ml
Salt
Method
1. Cut the meat into thin slices removing any surplus fat and marinade it in a bowl with the light soy sauce, cornflour, sugar and oil.
2. Finely chop the spring onions. Whisk the eggs in a bowl.
3. Shallow fry the beef with the marinade in a little oil for 5 minutes. Add the eggs and spring onions and stir fry over medium heat until the eggs are scrambled and slightly set. Transfer to a warm dish and serve immediately.
10. STIR FRIED BEEF WITH GREEN BEANS
10 PORTIONS
Ingredients
Beef rump 1.2 kg
Green beans 600 g
Spring onions 50 g
Ginger 5 g
Garlic 2 cloves
Salt
Sugar 5 g
Light soy sauce 5 ml
Cornflour 5 g
Oyster sauce 25 ml
Oil 15 ml
Method
1. Cut the meat into thin slices 25 mm long removing any surplus fat. Place the meat in a bowl and marinade with light soy sauce, cornflour, sugar and oil for 30 minutes then drain and save the marinade.
2. Cut the green beans and the spring onions into 25 mm lengths. Crush the garlic and the ginger.
3. Shallow fry the ginger, garlic and beef for 5 minutes, transfer to a warm serving dish and keep hot.
4. Shallow fry the green beans for 5 minutes. Add the cooked beef, spring onions, oyster sauce and marinade. Adjust the seasoning bring to the boil transfer to a warm dish and serve immediately.
11. STIR FRIED BEEF WITH GREEN SPRING ONIONS
10 PORTIONS
Ingredients
Beef rump 1.2 kg
Spring onions 200 g
Garlic 4 cloves
Ginger root 50 g
Rice wine 5 ml
Light soy sauce 15 ml
Cornflour 15 g
Oyster sauce 15 ml
Sugar 5 g
Sesame oil 5 ml
Cooking oil 5 ml
Black Pepper
Method
1. Cut the meat into thin slices 25 mm x 5 mm removing any surplus fat.
2. Marinade the meat with the soy sauce, sugar, cornflour, cooking oil and black pepper for 30 minutes then drain and save the marinade.
3. Cut the spring onions into 25 mm sections reserving a little for garnish. Cut the ginger into slices and crush the garlic.
4. Shallow fry the ginger, the crushed garlic and the beef in a little oil for 3 minutes then add the rice wine, oyster sauce, spring onions and sesame oil, and cook for a further minute. Add the marinade and bring to the boil. Garnish with a little of the spring onion cut into julienne and serve.
12. STIR FRIED BEEF WITH OYSTER SAUCE
10 PORTIONS
Ingredients
Beef rump 1.2 kg
Onions 300 g
Capsicums 150 g
Chillies 2
Shallots 100 g
Ginger root 40 g
Garlic 2 cloves
Fresh coriander 25 g
Oyster sauce 10 ml
Sugar 5 g
Light soy sauce 10 ml
Beef stock 20 ml
Oil 10 ml
Cornflour 5 g
Salt
Method
1. Cut the meat into thin slices 25 mm long removing any surplus fat. marinade in the soy sauce, stock, sugar, oil and seasoning for 30 minutes then drain.
2. Peel the onions and cut them into 5 mm dice and peel the shallots and cut them in half. Remove the seeds from the capsicums and the chillies and cut the flesh into 5 mm dice. Crush the garlic and slice the ginger.
3. Shallow fry the beef in a little oil until cooked, remove and keep warm.
4. Shallow fry together the shallots, onions, capsicums, chillies, ginger and garlic.
5. Add the wine, oyster sauce, the beef and seasoning. Bring to the boil, simmer for one minute then thicken with the cornflour. Serve garnished with coriander.
13. STIR FRIED BEEF WITH PINEAPPLE
10 PORTIONS
Ingredients
Beef rump 1.2 kg
Pineapple (tinned) 300 g
Green peppers 150 g
Carrot 100 g
Ginger root 100 g
Spring onions 75 g
Light soy sauce 15 ml
Sugar 5 g
Cornflour 5 g
Sesame oil 15 ml
Salt
Method
1. Cut the meat into thin strips 25 mm long removing any surplus fat.
2. Place it into a bowl and marinade with light soy sauce, cornflour, sugar, oil and seasoning for 30 minutes.
3. Drain and save the marinade.
4. Remove the seeds from the green peppers and cut the flesh into 5 mm slices.
5. Peel and cut the pineapple into 15 mm chunks. Cut the spring onions into 25 mm lengths reserving a little for the garnish.
6. Peel and slice the carrots, slice the ginger.
7. Shallow fry the green peppers, carrots, ginger and pineapple chunks, for 3 minutes then add the spring onions, the beef, the sesame oil and the marinade.
9. Bring to the boil and serve garnished with julienne of spring onions.
The Art of Stir Fry Foods
14. BARBECUED PORK SPARE RIBS
10 PORTIONS
Ingredients
Pork spare ribs 2.5 kg
Five spice powder pinch
Root ginger 25 g
Garlic 2 cloves
Soy sauce 20 ml
Chinese chilli sauce 20 ml
Honey 25 ml
Vinegar 25 ml
Rice Wine 25 ml
Barbecue sauce 25 ml
Salt
Method
1. Put the pork spare ribs into a large saucepan, cover with water, bring to the boil, reduce the heat and simmer with a lid on for 20 minutes then skin off any excess fat.
2. Peel and crush the garlic and ginger.
3. Mix together the barbecue sauce, honey, vinegar, chilli sauce, five spice powder, rice wine, soy sauce, crushed garlic and crushed ginger.
4. Put the spare ribs into a baking dish, pour the sauce over, and leave to stand for one hour.
5. Bake in an oven at 180°C for one and a quarter hours or until the pork is tender.
Note: Five spice powder is a mixture of star anise, fennel seed, cloves, cinnamon and pepper. It is strongly piquant so only needs to be used in small quantities.
15. PORK CHOP SUEY
10 PORTIONS
Ingredients
Pork loin 1 kg
Soy sauce 125 ml
Sherry 50 ml
Cornflour 50 g
Bean sprouts 500 mg
Onions 100 mg
Green pepper 1
Red pepper 1
Cauliflower 200 g
Oil 100 ml
Sugar 50 g
White stock 175 ml
Ground ginger Pinch
Salt
Method
1. Thinly slice the pork and cut it into 2 cm cubes.
2. Mix together the soy sauce, ground ginger and sherry and marinade the meat for 30 minutes.
3. Wash and drain the bean sprouts, peel and dice the onions.
4. Remove the core and seeds from the peppers, cut them into thin slices and cut the cauliflower into florets.
5. Heat the oil into a pan and stir fry the onions and peppers for 2 minutes then add the pork and continue to fry for a further 5 minutes.
6. Mix the cornflour with the white stock and add to the pan then put in the bean sprouts and sugar and simmer for 2 minutes. Adjust the seasoning and serve immediately.
16. CHOW FAN
10 PORTIONS
Ingredients
Cooked pork 1 kg
Boiled rice 2 kg
Shrimps 400 g
Eggs 6
Light soy sauce 10 ml
Oil 25 ml
Sugar 50 g
White stock 175 ml
Ground ginger Pinch
Salt
Method
1. Cut the pork meat into 2 cm cubes.
2. Cook the shrimps in boiling salted water for about 5 minutes then drain thoroughly.
3. Whisk the eggs in a bowl and cook in a pan until just firm. Remove and cut into small dice.
4. Cut the spring onion across into 2 cm pieces.
5. Heat the oil in a pan, add the pork, shrimps, rice and seasoning and stir fry for 6 minutes. Add the egg and spring onions and stir fry for a further 4 minutes.
Note: Any combination of beef, pork and chicken can be used in place of pork.
17. DEEP FRIED SPICY RIBS
10 PORTIONS
Ingredients
Pork spare ribs 2.5 kg
Root ginger 100 g
Onions 100 g
Garlic 2 cloves
Five spice powder pinch
Light soy sauce 15 ml
Rice Wine 15 ml
Cornflour 5 g
Sesame oil 15 ml
Salt
Method
1. Cut the spare ribs into pieces 10 cm long.
2. Peel and crush the ginger and garlic. Peel the onions and cut into fine dice.
3. Make a marinade with the ginger, garlic, onions, five spice powder, soy sauce, rice wine, cornflour and sesame oil.
4. Marinade the spare ribs for one hour.
5. Drain the ribs and deep fry in hot oil until golden brown.
Note: Five spice powder is a mixture of star anise, fennel seed, cloves, cinnamon and pepper, it is strongly piquant and only needs to be used in small quantities.
18. FRIED WON TON WITH SWEET AND SOUR SAUCE
10 PORTIONS
Ingredients
Lean pork 1 kg
Spinach 600 g
Button mushrooms 50 g
Won Ton wrappers 40 sheets
Soy sauce 20 ml
Sugar 150 g
Chinese mixed pickle 150 g
Chinese Wine 10 ml
White vinegar 125 ml
Pineapple juice 250 ml
Tomato ketchup 25 ml
Cornflour 10 g
Salt
Pepper
Method
1. Mince the pork through a fine plate.
2. Wash the spinach in several changes of water drain thoroughly and shred.
3. Slice the mushrooms.
4. Mix the pork, spinach, mushrooms, Chinese wine, salt and pepper together in a basin.
5. Put a teaspoon of the mixture in each Won Ton wrapper. Gather the edges of the Won Ton wrapper around the filling and press together firmly at the top, above the filling.
6. Mix the cornflour with a little water.
7. Boil the vinegar, pineapple juice, soy sauce, tomato ketchup and sugar in a pan and thicken with cornflour solution. Reduce the heat, slice and add the Chinese pickle and simmer for a further 2 minutes.
8. Deep fry the Won Ton for 3 minutes until golden brown and well cooked then transfer to a warm dish, mask over with the hot sauce and serve immediately.
9. Serve the Won Ton on a dish masked with the hot sauce.
19. GARLIC PORK RASHERS
10 PORTIONS
Ingredients
Pork rashers 2.2 kg
Black beans (preserved) 125 g
Water 10 ml
Soy sauce 10 ml
Root ginger 10 g
Oil 10 ml
Rice wine 10 ml
Cornflour 25 g
Spring onions 2
Garlic 2 cloves
Salt
Pepper
Method
1. Cut the pork rashers into 5 cm long pieces and shallow fry them in the hot oil to a golden colour. Put aside to keep warm.
2. Peel and crush the garlic and ginger. Wash and shred the spring onions.
3. Soak the black beans in water for 10 minutes then mash them with the water and mix together with the soy sauce, rice wine, ginger, garlic and seasoning.
4. Mix the cornflour with a little water, add it to the mixture then pour this over the pork and bring to the boil.
5. Transfer onto a warm dish, garnish with the spring onions and serve immediately.
20. PORK WITH BEAN SPROUTS
10 PORTIONS
Ingredients
Lean pork 600 g
Fresh bean sprouts 800 g
White stock 375 ml
Cornflour 75 g
Soy sauce 25 ml
Gherkins (preserved) 5 sliced
Spring onions 5
Sesame oil 25 ml
Salt
Pepper
Method
1. Cut the pork into thin strips 4 cm long and shallow fry it in a pan for 2 minutes.
2. Add the bean sprouts, cucumber, stock, seasoning and soy sauce and cook covered with a lid for one minute then thicken with the cornflour mixed with the sesame oil and serve immediately.
21. PORK WITH CELERY AND BEAN SPROUTS
10 PORTIONS
Ingredients
Lean pork 600 g
Fresh bean sprouts 800 g
White stock 375 ml
Cornflour 75 g
Celery 400 g
Soy sauce 25 ml
Gherkins (preserved) 5 sliced
Spring onions 50 g
Sesame oil 25 g
Salt
Method
1. Cut the pork into thin strips 4 cm long. Cut the celery and spring onions into 3 cm lengths and the cucumber into thin slices.
2. Shallow fry the pork in a pan for 2 minutes then add the bean sprouts, celery and soy sauce, seasoning and white stock and simmer with a lid on for 2 minutes.
3. Thicken with the cornflour mixed with the sesame oil transfer to a warm serving dish and serve immediately.
22. PORK RIBS WITH CHILLI PLUM SAUCE
10 PORTIONS
Ingredients
a. Pork Ribs
Pork ribs 2.5 kg
Black beans (preserved) 125 g
Five spice powder pinch
Oyster sauce 10 ml
Rice Wine 15 ml
Soy sauce 10 ml
Salt
b. Chilli Plum Sauce
Root ginger 25 g
Garlic 1 clove
Spring onions 10 g
Cornflour 5 g
Plum sauce 150 ml
Chilli sauce 10 ml
Method
a. Pork Ribs
1. Soak the black beans in water for 15 minutes. Drain them thoroughly and mash with a fork.
2. Mix the black beans with the oyster sauce, rice wine, soy sauce, five spice powder, pepper and salt.
3. Coat each of the pork ribs with the black bean mixture and then cook under a grill for 10 minutes, turning them occasionally.
4. Remove the ribs from the grill, brush both sides with chilli plum sauce then grill them for a further 10 minutes until cooked to a golden brown colour.
5. Transfer to a warm dish and serve with warm chilli plum sauce separately.
Method
b. Chilli Plum Sauce
1. Peel and chop the ginger, peel and crush the garlic and cut the spring onions into 1 cm lengths.
2. Shallow fry the ginger, garlic and spring onions in a saucepan for one minute.
3. Mix the cornflour with a little water.
4. Remove the saucepan from the heat and stir in the plum sauce, the chilli sauce and the soy sauce.
5. Bring to the boil and thicken with the cornflour solution.
Notes:
1. Plum sauce is available canned from specialist food stores. To make, mix together, 100 g of steward plum jam, 50 g chopped mango chutney, 20 ml vinegar, 10 g sugar, salt and pepper.
2. Five Spice Powder is a mixture of star anise, fennel seed, cloves, cinnamon and pepper. It is strongly piquant and only needs to be used in small quantities.
23. PORK AND SHRIMP WON TON
10 PORTIONS
Ingredients
Won Ton paste squares 40
Cooked lean pork 600 g
Cooked shrimps 400 g
Sugar 5 g
Cornflour 10 g
Eggs 4
Chicken stock 2 lt
Leeks 50 g
Sesame oil 10 ml
Salt
Pepper
Method
1. Peel the shrimps and cut them into small pieces. Wash and trim the leeks.
2. Mince the pork through a fine plate and mix it with the shrimps, pepper, salt, sugar and cornflour.
3. Bind the mixture with the eggs saving one egg white and divide it between the Won Ton pasty squares. Roll them up and seal with egg white.
4. Bring the chicken stock to the boil, add the leeks and sesame oil and cook the Won Ton for 10 minutes until they float.
5. Transfer to a warm dish and serve immediately.
24. SHREDDED PORK WITH NOODLES
10 PORTIONS
Ingredients
Lean pork 1 kg
Black fungus 50 g
Cornflour 10 g
Sugar 5 g
Rice Wine 10 ml
Water for marinade 10 ml
Sesame oil 10 ml
Oil 50 ml
Root ginger 25 g
Garlic 2 cloves
Water chestnuts 400 g
Chinese dried egg noodles 250 g
Salt
Pepper
Method
1. Soak the black fungus in cold water for 10 minutes, drain thoroughly and shred. Blanch in boiling water for 5 minutes, refresh and drain.
2. Cut the pork into thin strips and marinade in the soy sauce, cornflour, sugar, wine, pepper, water and sesame oil for 20 minutes then drain and save the marinade and shallow fry the pork in oil for 2 minutes.
3. Peel and finely chop the ginger and garlic. Slice the water chestnuts.
4. Add the ginger, garlic and water chestnuts to the meat and stir fry for a further 2 minutes.
5. Cook the noodles in boiling water for 5 minutes, refresh and drain thoroughly.
6. Deep fry the noodles in oil to a golden colour then drain them on absorbent paper and place them on a warm serving dish.
7. Add the marinade to the meat mixture bring to the boil and stir until the sauce thickens. Pour over the noodles and serve immediately.
25. SPRING ROLLS
10 PORTIONS
Ingredients
Cornflour 100 g
Flour 200 g
Eggs 2
Water 100 ml
Cooked pork 500 g
Bean sprouts 75 g
Bamboo shoots 75 g
Cabbage 100 g
Onions 75 g
Soy sauce 25 ml
Oil 50 ml
Ground ginger pinch
Salt
Pepper
Method
1. Sieve the cornflour, flour and a pinch of salt together in a basin.
2. Make a bay add the eggs and half of the water and mix to a smooth batter.
3. Gradually add the remainder of the water. Allow to stand for one hour.
4. Mince the pork. Wash and drain the bean sprouts and cut the bamboo shoots into julienne.
5. Shred the cabbage and cook it in boiling salted water for 2 minutes. Refresh and drain.
6. Peel and finely dice the onion.
7. Shallow fry the pork, bean sprouts, bamboo shoots, cabbage and onion together in a pan for 5 minutes, then add the soy sauce, ground ginger and seasoning and put aside to cool.
8. Heat a little oil in an omelette pan and pour in sufficient batter to thinly cover the bottom.
9. Cook on one side only and remove to a plate and continue the process until all the batter is used.
10. Divide the filling between the pancakes placing it on the cooked side.
11. Roll up the pancakes and tuck in the ends firmly. Seal with a cornflour and water paste.
12. Deep fry in hot oil until golden brown in colour. Drain thoroughly on absorbent paper and serve immediately.
26. STIR FRIED PORK WITH ASPARAGUS
10 PORTIONS
Ingredients
Fresh asparagus 800 g
Pork loin (boneless) 1 kg
Carrot 100 g
Root ginger 100 g
Garlic 2 cloves
Spring onion 150 g
Rice Wine 10 ml
Sugar 5 g
Salt
Cornflour 10 g
Light soy sauce 10 ml
Method
1. Prepare the asparagus and cut into 5 cm sections, blanch in boiling water for one minute, refresh in cold water and drain.
2. Cut the pork into thin slices and marinade with the salt, sugar, cornflour and light soy sauce for 10 minutes.
3. Peel and crush the garlic. Peel the carrots and ginger and cut them into thin slices. Cut the spring onions onto 25 mm lengths.
4. Shallow fry the garlic and marinaded pork for 10 minutes until the meat is cooked then remove from the pan and keep warm.
5. Shallow fry the carrots, ginger and spring onions for 3 minutes, add the wine, the cooked meat and the asparagus.
6. Mix the cornflour with a little water and stir it into the mixture. Boil until the sauce thickens, then transfer to a warm serving dish.
27. SWEET AND SOUR PORK
10 PORTIONS
Ingredients
Lean pork 1 kg
Eggs 2
Cornflour (for meat) 75 g
Pineapple or Chinese mixed pickles 200 g
Ginger (preserved) 25 g
Oil 50 ml
Water 500 ml
Cornflour (for sauce) 10 g
Vinegar 75 ml
Tomato ketchup 50 ml
Sugar 50 g
Brandy 25 ml
Spring onions 100 g
Salt
Method
1. Cut the pork into 20 mm dice, season then dip the pork into beaten egg and coat it with cornflour.
2. Deep fry in hot oil, drain thoroughly and place on a warm serving dish.
3. Cut the pineapple or Chinese mixed pickle into 5 mm dice. Peel and finely chop the ginger.
4. Fry the pineapple or Chinese mixed pickle and ginger together in the oil.
5. Boil the water in a saucepan.
6. Mix the cornflour, vinegar, tomato ketchup, sugar and brandy to a smooth paste and add it to boiling water.
7. Add the pineapple or Chinese mixed pickle and ginger to the sauce and simmer for 5 minutes.
8. Cut the spring onions into 5 mm lengths.
9. Pour the sauce over the pork and garnish with the spring
28. BRAISED CHICKEN WITH GINGER AND SPRING ONION
10 PORTIONS
Ingredients
Chicken fillets 1 kg
Shallots 50 g
Chillies 2
Spring onions 50 g
Ginger root 50 g
Garlic 50 g
Rice wine 20 ml
Light soy sauce 20 ml
Dark soy sauce 10 ml
Sugar 5 g
Sesame oil 10 ml
Water 250ml
Method
1. Cut the chicken fillets into large diced chunks.
3. Mix the crushed ginger and garlic and half of the shallots with the chicken. Rub the surface of a wok with sliced ginger.
2. Crush half of the ginger and garlic. Slice the remainder of the ginger and the garlic and all of the shallots.
3. Mix the crushed ginger and garlic and half of the shallots with the chicken. Rub the surface of a wok with sliced ginger.
4. Heat the sesame oil in the wok and shallow fry the chicken over low heat until a golden colour. Add the sliced garlic and shallots and fry for 4 minutes. Add the wine, water, sugar and soy sauces.
5. Shred the spring onions and chillies. Put the chillies and half the spring onions into the wok and simmer for 5 minutes.
6. Place the chicken onto a warm serving dish and garnish with the remaining spring onions.
The Art of Stir Fry Foods
29. CHICKEN CHOP SUEY
10 PORTIONS
Ingredients
Chicken (cooked) 1 kg
Soy sauce 125 ml
Sherry 50 ml
Bean sprouts 500 g
Onions 100 g
Red pepper 1
Green pepper 1
Cauliflower 200 g
Cornflour 50 g
Sugar 50 g
Ground ginger
Oil
Method
1. Cut the cooked chicken in thin slices and then cut 2 cm squares.
2. Marinade the chicken in the soy sauce and sherry for 30 minutes.
3. Wash and drain the bean sprouts, peel and dice the onions, thinly slice the red and green peppers and cut the cauliflower into florets.
4. Stir fry the chicken for 2 minutes, remove to one side and keep hot.
5. Blend the cornflour with a little stock.
6. Stir fry the onions for one minute, add the peppers and cornflour solution and stir fry for a further minute, then add the bean sprouts, sugar and chicken.
7. Adjust the seasoning, add ground ginger to taste and adjust the consistency if necessary with stock.
8. Transfer to a warm dish for service.
30. CHICKEN CHOW MEIN
10 PORTIONS
Ingredients
Chicken 1 kg
Soy sauce 60 ml
Brandy 60 ml
Cornflour 50 g
Noodles 50 g
Garlic 2 cloves
Green peppers 200 g
Oyster sauce 60 ml
Onions 200 g
Cabbage 400 g
Spring onions 50 g
Chicken stock 250 ml
Oil
Salt
Pepper
Method
1. Remove the bones and the skin from the chicken and cut the flesh into matchstick size strips. Place it in a bowl and add seasoning, soy sauce, brandy, half the cornflour and a little oil.
2. Peel and crush the garlic. Shred the cabbage and peel and slice the onions. Slice the peppers and spring onions.
3. Cook the noodles in boiling water for 5 minutes, refresh and drain.
4. Fry the noodles for one minute then remove and keep warm.
5. Fry the garlic and chicken for 5 minutes. Add the oyster sauce, salt, pepper, onion, cabbage and peppers and fry for a further 5 minutes. Add the chicken stock and bring to the boil.
6. Dilute the remainder of the cornflour with a little water, add to the mix in the pan and reboil.
7. Add the spring onions, adjust the seasoning pour the mixture over the noodles and serve in a warm dish.
31. DEEP FRIED CHICKEN IN LEMON SAUCE
10 PORTIONS
Ingredients
Chicken supremes 10
Eggs 4
Cornflour 250 g
Lemons 4
Rice wine 10 ml
Chicken stock 125 ml
Sugar 75 g
Sesame oil 10 ml
Custard powder 5 g
Salt
Pepper
Method
1. Trim the chicken supremes and marinade them in rice wine, salt, sugar, cornflour, pepper and sesame oil for 30 minutes.
2. Toss the marinaded supremes in egg wash, coat them evenly with cornflour and then deep fry them to a golden brown. Cut them into bite size pieces and put them onto a serving dish.
3. Blend 5 g of cornflour and all of the custard powder with a little stock and the lemon juice.
4. Boil together the sesame oil, chicken stock, vinegar, seasoning and sugar and chicken with the custard and cornflour paste.
5. Pour the sauce evenly over the chicken and serve garnished with lemon wedges and sprigs of parsley.
32. DEEP FRIED CRISPY DUCK
8 PORTIONS
Ingredients
Duck 2 x 1.6 kg
Sugar 5 g
Root ginger 100 g
Anise seed 5 g
Rice wine 10 ml
Soy sauce 20 ml
Salt
Method
1. Remove all the fat from inside the ducks. Blanch the ducks in boiling water for 5 minutes. Remove and fresh under cold running water and drain and dry them thoroughly.
2. Peel, slice and crush the ginger.
3. Mix the salt, sugar, ginger, anise seed, rice wine and the soy sauce together in a bowl. Marinade the duck for 30 minutes.
4. Steam the ducks for 3 hours.
5. Deep fry the ducks until golden brown, drain off all the surplus oil and cut into portions for service.
33. FRIED CHICKEN AND ALMONDS
10 PORTIONS
Ingredients
Chicken supremes 10
Cornflour 15 g
Chicken stock 125 ml
Light soy sauce 15 ml
Sugar 5 g
Eggs 2
Rice wine 15 ml
Bamboo shoots 100 g
Carrots 200 g
Button mushrooms 200 g
Celery 150 g
Spring onions 150 g
Root ginger 50 g
Oil
Almonds 100 g
Method
1. Cut the chicken into matchstick sized strips. Mix together in a basin the cornflour, chicken stock, soy sauce, sugar, egg white and rice wine then add the chicken and marinade for 30 minutes.
2. Cut the bamboo shoots, carrots and mushrooms into thin slices. Cut the celery and spring onions into 25 mm pieces. Crush the ginger and blanch the almonds.
3. Heat the oil in a wok or frying pan, add the almonds and fry them to a golden brown. Remove from the oil and put aside. Drain the chicken, add the ginger and fry in the hot oil for 5 minutes then remove from the oil and put with the almonds.
4. Reheat the work or frying pan with oil. Add the carrots and cook them for one minute. Add the bamboo shoots, mushrooms, celery and spring onions and cook stirring occasionally until tender but slightly crisp.
5. Add the chicken and almonds and heat through then add the marinade, bring to the boil and serve.
34. HONEYED CHILLI CHICKEN
8 PORTIONS
Ingredients
Chicken 2 x 1.2 kg
Sugar 5 g
Root ginger 50 g
Spring onions 50 g
Flour 100 g
Honey 15 ml
Cornflour 15 g
Chilli sauce 10 ml
Lemon 1
Light soy sauce 10 g
Oil
Salt
Pepper
Method
1. Cut the chicken for saute. Sprinkle with the sugar, salt and pepper.
2. Crush the ginger and cut the spring onions into julienne.
3. Coat the chicken in flour and deep fry it until it is cooked and a golden brown. Remove it from the oil and drain on absorbent paper.
4. Heat the wok with the oil, add the crushed ginger and honey and cook over a low heat for one minute.
5. Blend the cornflour with a little water, add the chilli sauce, lemon juice, soy sauce and salt and add to the ginger and honey. Bring to the boil and simmer for one minute.
6. Add the chicken and toss it in the sauce until it is heated through.
7. Garnish the chicken with julienne of spring onions and serve on a warm dish.
35. SPICED CHICKEN
8 PORTIONS
Ingredients
Chicken 2 x 1.2 kg
Dark soy sauce 500 ml
Root ginger 50 g
Five spice powder 5 g
Rice wine 20 ml
Honey 20 ml
Parsley 10 g
Salt
Method
1. Peel and chop the garlic and roughly chop the ginger.
2. Half fill a large saucepan with water, add the soy sauce, ginger, garlic, five spice powder and salt.
3. Bring the liquid to the boil and simmer for 2 minutes. Add the chickens, cover and simmer for one minute.
4. Remove the pan from the heat and allow the chickens to stand in the liquid until the temperature of the liquid has cooled to 40°C.
5. Remove the chickens from the liquid and allow them to cool then cut them in half lengthways and place them in a try cut side down.
6. Mix the rice wine and honey in a bowl. Rub the mixture well into the chicken skins and allow them to stand for 2 hours.
7. Deep fry the chicken halves until cooked and golden brown then cut them into portions and serve garnished with sprigs of parsley on a warm dish.
36. STEAMED CHICKEN WITH MUSHROOMS
8 PORTIONS
Ingredients
Chicken 2x1.2 kg
Dried Chinese mushrooms 50 g
Black fungus 25 g
Root ginger 25 g
Spring onions 50 g
Rice wine 15 ml
Light soy sauce 15 ml
Oyster sauce 15 ml
Sesame oil 10 ml
Cornflour 15 g
Parsley
Salt
Pepper
Method
1. Wash and soak the mushrooms in warm water for 30 minutes.
2. Soak and clean the black fungus.
3. Crush the ginger and chop the spring onions.
4. Remove the bones and skin from the chickens and cut the flesh into 20 mm dice.
5. Mix together in a basin the ginger, rice wine, soy sauce, oyster sauce, sesame oil, mushrooms, black fungus and cornflour and salt and pepper. Add the chicken and marinade for 30 minutes then steam for 20 minutes and serve garnished with sprigs of parsley on a warm dish.
37. STIR FRIED CHICKEN WITH SHALLOTS AND ONIONS
10 PORTIONS
Ingredients
Chicken legs 10
Root ginger 50 g
Garlic 2 cloves
Shallots 100 g
Onions 150 g
Sugar 5 ml
Rice wine 20 ml
Chicken stock 100 ml
Cornflour 10 ml
Oyster sauce 10 ml
Oil
Salt
Pepper
Method
1. Crush the ginger and garlic. Cut the shallots and onions into 10 mm dice.
2. Remove the bones and skin from the chicken legs and cut the flesh into 25 mm dice.
3. Mix together in a basin the ginger, garlic, sugar and rice wine. Add the chicken and marinade for 10 minutes.
4. Heat the oil in a wok, add the onions shallots and chicken and stir fry for 5 minutes, then add the marinade and chicken stock, cover with a lid and simmer until cooked.
5. Blend the cornflour with a little water.
6. When the chicken is cooked add the oyster sauce, cornflour solution and seasoning and simmer for one minute then serve immediately.
38. STIR FRIED CHICKEN WITH CELERY
10 PORTIONS
Ingredients
Chicken supremes 10
Sesame oil 10 ml
Rice wine 10 ml
Sugar 15 g
Light soy sauce 10 ml
Cornflour 15 g
Celery 400 g
Preserved ginger 100 g
Carrots 100 g
Root ginger 100 g
Garlic 2 cloves
Spring onions 100 g
Oil
Salt
Method
1. Cut the chicken supremes into matchstick sized strips.
2. Mix together in a basin the sesame oil, rice wine, sugar, soy sauce, cornflour and salt. Add the strips of chicken and marinade for 20 minutes.
3. Cut the celery into julienne, slice the preserved ginger and carrots. Crush the root ginger and garlic. Cut the spring onions into 25 mm lengths.
4. Heat the oil in a wok and add the crushed ginger, garlic and chicken. Stir fry for 5 minutes until the chicken is cooked then remove it from the oil and keep hot.
5. Reheat the work with oil.
6. Add the celery, carrot, preserved ginger slices, onion and spring onion and stir fry for 2 minutes.
7. Add the cooked chicken, the seasoning and the marinade and simmer for 2 minutes.
8. Serve immediately.
39. STIR FRIED CHICKEN WITH CASHEWS
10 PORTIONS
Ingredients
Chicken 2 x1.2 kg
Sugar 5 g
Cornflour 10 g
Light soy sauce 10 ml
Green peppers 150 g
Spring onions 100 g
Carrots 100 g
Root ginger 100 g
Raw cashew nuts 400 g
Rice wine 15 ml
Sesame oil 10 ml
Oil
Salt
Pepper
Method
1. Remove the bones and the skin from the chickens and cut the flesh into 15 mm dice.
2. Mix together in a basin the sugar, cornflour, soy sauce and salt. Add the chicken and marinade for 30 minutes.
3. Remove the seeds from the peppers and cut the flesh into 75 mm strips. Cut the spring onions into 15 mm pieces. Peel and slice the carrots and ginger.
4. Wash the raw cashew nuts. Place them in a saucepan, cover with water add salt bring to the boil and simmer for 5 minutes, then remove from the heat and drain well.
5. Heat the oil in a wok and deep fry the cashew nuts to a golden brown. Remove the cashews and drain on absorbent paper.
6. Reheat the work with oil. Add the chicken and fry for one minute, then remove from the oil and put aside to keep hot.
7. Reheat the wok with oil add the spring onions, carrots and ginger and stir until fragrant. Add the peppers and stir fry for one minute.
8. Add the chicken, rice wine, sesame oil and seasoning. Toss together until hot then serve immediately.
40. SWEET AND SOUR CHICKEN
10 PORTIONS
Ingredients
Chicken 2 x1.2 kg
Eggs 2
Cornflour (for chicken) 75 g
Pineapple 200 g
Preserved ginger 25 g
Spring onions 100 g
Water 500 ml
Cornflour (for sauce) 10 g
Vinegar 75 ml
Tomato ketchup 50 ml
Sugar 50 g
Brandy 25 ml
Oil
Salt
Pepper
Method
1. Remove the bones and the skin from the chicken.
2. Cut the flesh into 25 mm dice and season with salt and pepper.
3. Dip the chicken into beaten egg, then into cornflour and deep fry in hot oil.
4. Drain, place on a serving dish and keep hot.
5. Cut the pineapple into 5 mm dice.
6. Chop the ginger. Cut the spring onions into 25 mm lengths.
7. Fry the pineapple and ginger in the oil.
8. Place the water in a saucepan and bring it to the boil.
9. Mix the cornflour, vinegar, tomato ketchup, sugar and brandy to a smooth paste and then add to the boiling water.
10. Add the pineapple and ginger to the sauce and simmer for 5 minutes, then add the spring onions and pour the sauce over the chicken just before serving.