This is brilliant recipe I came across on fellow-blogger site, called Pinch Purrfect. I cooked it the same night I saw it and since then it got a firm place into my go-to recipes collection. It’s really easy to cook, super tender and gingery. Definitely don’t skip the marinating stage. Even if it’s only for a half an hour (but I found the longer the better), it makes all the difference.
Original recipe doesn’t ask for any additional vegetables apart from ones stated on the list, but I found that addition of green pepper or spinach is a welcome extra.
HUNAN BEEF STIR-FRY
(Original recipe came from here)
1 pack of 4 Beef sizzler steaks or other steak, thinly sliced
1 green pepper, sliced on strips
handful of spinach (optional)
2 tablespoons vegetable oil
2-3 spring onions, thinly sliced
2 tablespoons rice cooking wine (or I used white wine vinegar)
1 tablespoon soy sauce
1 tablespoon corn starch
1/2 teaspoon black pepper
1/2 teaspoon salt
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon Sriracha
1 teaspoon ground cumin
- In a large bowl, stir together rice wine, soy sauce, corn starch, salt and pepper until everything is well mixed. Add the sliced beef to the marinade, mix well. Se aside to marinate for at least a half an hour, or even longer.
- In a small bowl mix together ginger, garlic, Sriracha, and cumin, set aside.
- In a wok, add oil and heat over medium-high heat for a few minutes until hot. Add marinated beef strips and fry in the oil for a few minutes until browned, constantly stirring. After a few minutes add the green pepper and /or spinach. Cook for a few more minutes.
- Then add in prepared sauce and cook for a few more minutes until well mixed.
- Take of the heat and serve immediately, garnish with sliced spring onion.
I love aubergines in all forms and in any kind of dish. I was intrigued to see Gok Wan’s version of cooking the aubergine in his recent Cookbook. He braised them with pork and anchovies. The result is delicious and extremely easy to achieve.
The only thing, my dish didn’t look as good as Gok’s and looks like the pork mince rather than the aubergines was the star of the show. The aubergines literally melted and sank to the bottom, forming the most delicious base of this dish. It proved once again that you can’t judge something but its look.
BRAISED AUBERGINE WITH PORK
3 teaspoons groundnut oil
150g minced pork
4 anchovy fillets, drained and finely sliced
4 cloves of garlic, peeled and finely sliced
2 aubergines, trimmed and chopped into 3cm dice
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
3 teaspoons sesame oil
4 spring onions, sliced
- Heat the oil in a wok over a high heat. When hot, add the minced pork and stir-fry for 2 minutes until the pork starts to brown at the edges.
- Add the anchovy fillets and garlic and stir-fry for another 2 minutes. Add the cubed aubergines and stir intermittently for the next 3–4 minutes, until the aubergines begin to brown and soften at the edges.
- Reduce the heat to medium, pour in both types of soy sauce and add half the water. Bring to the boil and put a lid on the wok. Simmer the mixture for about 20 minutes. It’s important to ensure the pan does not run dry, so keep checking and add more water, using the entire 200ml if necessary.
- Cook the aubergines down until they are virtually falling apart. At this point, stir in the sesame oil and remove to a plate. Sprinkle liberally with sliced spring onions and serve with rice.
I also chopped some coriander on top before serving,- I like the taste, but it’s also to brighten up the colour of very brown looking dish.
Here is the one of many versions of the traditional dish from your local Chinese takeaway. Chicken breasts are coated in a light batter, then fried along with any vegetables of your choice, before being served with a tangy lemon sauce. Serve with rice or noodles.
LEMON CHICKEN STIR-FRY
1/2 cup water
3 tablespoons light soy sauce
2 teaspoons cornstarch
1 tablespoon groundnut oil
2 skinless chicken breasts, trimmed and cut into 2 cm pieces
1 cup fresh or frozen sweetcorn
1 yellow pepper, diced or sliced
3-4 spring onions, chopped
sesame oil, for drizzling over (optional)
- In a bowl zest 1 teaspoon lemon zest, juice the lemon and whisk 3-4 tablespoons of the juice with water, soy sauce and cornstarch in a small bowl. Set aside.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, about 10 minutes. Add sliced pepper, cook for another 3 minutes, add sweetcorn, continue cooking for about 5 more minutes.
- Whisk the sauce mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add spring onion at the end of cooking and serve with rice or noodles.
Happy Chinese New Year 2016 to everyone who celebrates! Best wishes to all!