Most of the work involved is preparatory; the cooking takes but a few minutes. Mango Beef is delicious and impressive enough to serve as a main course for either a family or a formal meal.
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Preparation Time: 15 minutes
Cooking Time: 3 minutes
Serves: 4-6
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Ideal wok pairing: 20cm Mini Wok - Perfect for this smaller dish with less ingredients.
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Ingredients:
1 lb (450g) lean beef steak
1 tablespoon light soy sauce
2 teaspoons rice wine or dry sherry
2 teaspoons cornflour
1 fresh mango
1 1/2 tablespoons groundnut oil
2 teaspoons dark soy sauce
1 teaspoon light soy sauce
1 teaspoon rice wine or dry sherry
Method:
Pro Tip:
* Undercook the beef, as it continues to cook enough after it is removed from the wok.
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Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serves 4-6
1 lb (450g) lean pork fillet
1 tablespoon light soy sauce
1 teaspoon rice wine or dry sherry
1/2 teaspoon salt
2 teaspoons cornflour
1 small fresh pineapple, about 1 lb (450g) - 1 1/2 lb (700g)
4 oz (100g) fresh or frozen peas
1 1/2 tablespoon oil, preferably groundnut
1/2 teaspoon salt
2 tablespoons spring onions, coarsely chopped
1 tablespoon light soy sauce
2 teaspoons dark soy sauce
2 teaspoons sugar
1/2 teaspoon cornflour mixed with 1/2 teaspoon water
Slice the pork into 1/2 (1 cm) x 3 inch (7.5 cm) strips and combine them with the soy sauce, rice wine, salt, and cornflour in a medium-size bowl.
With a sharp knife or cleaver, remove the skin of the pineapple. Cut the pineapple into 1 in (2.5cm) cubes and discard the tough centre core.
If you are using fresh peas, blanch them in boiling water for 2 minutes, drain and set aside. If you are using frozen peas, let them thaw at room temperature.
Heat a wok or large frying pan until it is hot, then add the oil, salt and spring onions. Stir-fry the mixture for 10 seconds. Then add the pork and stir-fry for 1 minute. Put in the pineapple, peas, soy sauces, sugar, and cornflour-water mixture. Cook for 2 more minutes. Serve at once.
Hint:
* Substitute veal for the pork.
* Watch for overcooking, once pork is firm, it is done.
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Preparation Time: 15 minutes
Cooking Time: 4 minutes
Serves: 4-6
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Ideal Wok Pairing: 36cm Non-Stick Wok - Large, non-stick carbon steel wok.
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Ingredients:
1 lb (450g) broccoli
12 oz (350g) thin dried rice noodles
1 1/2 tablespoons oil, preferably groundnut
2 tablespoons garlic, coarsely chopped
2 tablespoons spring onions, coarsely chopped
3 tablespoons water
2 tablespoons oyster sauce
1 tablespoon dark soy sauce
2 teaspoons sesame oil
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Method:
Pro Tip:
* This recipe can be easily doubled for a larger crowd.
* If you like it spicy, add 2 teaspoons of chilli bean sauce with the oyster sauce.
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To roast and grind Sichuan peppercorns:
Preparation Time: 20 minutes
Cooking Time: 1 hour
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Ingredients:
2lb (900g) chicken wings
2½ pints (1.4 litres) water
3 slices fresh root ginger
4 Spring Onions
2 large cloves garlic
2 teaspoons salt
1 tablespoon whole black peppercorns
Method:
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Ingredients:
1tbsp groundnut oil
2tsp finely chopped garlic
2tsp finely chopped fresh root ginger
1tbsp finely chopped spring onion
450g small whole button mushrooms
2tsp chilli bean sauce
1tbsp Shaoxing rice wine or dry sherry
1tsp salt
½tsp freshly ground black pepper
1tbsp chicken stock
2tsp sugar
2tsp sesame oil
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Method:
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Ingredients:
2.25 litres (4 pints) water
2tsp salt
250g fresh or dried egg noodles
1.5tbsp groundnut oil
3tbsp finely chopped garlic
2tbsp peeled & finely chopped fresh root ginger
4tbsp finely chopped spring onion
375g minced pork
2tbsp smooth peanut butter
2tbsp dark soy sauce
2tbsp chilli oil
2tbsp chilli bean sauce
1tbsp sugar
2tsp salt
175ml chicken stock
1tbsp Sichuan peppercorns, roasted and ground
2tsp sesame oil, plus extra for tossing with noodles
Freshly ground black pepper
Chopped spring onions to garnish
Method:
Ideal wok pairing: 35cm Wok with Wooden Handle - Fits most hob types, large enough to accommodate ingredients for four, and non stick to provide perfect cooking conditions.
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1 stalk fresh lemongrass
2 tablespoons dried shrimp
2 tablespoons groundnut (peanut) oil
225 g (8 oz) onions, coarsely chopped
2 tablespoons garlic, coarsely chopped
3 tablespoons shallots, finely sliced
3 tablespoons spring onions, finely chopped
2 red or green chillies, seeded and finely chopped
2 teaspoons sugar
2 teaspoons salt
½ teaspoon freshly ground black pepper
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2 eggs, beaten
2 teaspoons sesame oil
½ teaspoon salt
225 g (8 oz) chicken breasts
2 tablespoons groundnut (peanut) oil
2 tablespoons garlic, coarsely chopped
1 small onion, finely chopped
1 tablespoon ginger, finely chopped
2 teaspoons salt
½ teaspoon freshly ground black pepper
175 g (6 oz) red peppers, seeded and finely diced
110 g (4 oz) fresh or frozen corn kernels
1 teaspoon chilli oil
1 tablespoon Madras curry powder
Garnish
3 tablespoons spring onions, finely chopped
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Method:
Ideal wok pairing: Ken Hom Excellence 32cm Wok - Very high quality, can be used with less oil due to heat distribution, and large enough to accommodate ingredients for four.
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1 ½ tablespoons oil, preferably groundnut
1 teaspoon salt
½ lb (225g) minced beef
2 tablespoons garlic, coarsely chopped
1 tablespoon fresh ginger, coarsely chopped
1 tablespoon chilli bean sauce
1 teaspoon curry paste or powder
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Garnish
3 tablespoons spring onions, coarsely chopped
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Ingredients:
1.5tbsp groundnut oil
3tbsp finely chopped shallots
2tbsp coarsely chopped salted black beans
1.5tbsp finely chopped garlic
1tbsp peeled and finely chopped fresh root ginger
2 red, yellow and green peppers, deseeded and cut into 2.5cm squares
2tbsp Shaoxing rice wine or dry sherry
1tbsp chilli bean sauce
2tbsp dark soy sauce
2tsp caster sugar
150ml vegetable stock
2tsp sesame oil
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Method:
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Ingredients:
900g- 1kg (2 to 2¼ lb) beef oxtails
4 cups Tomato Concassé, freshly made, or tinned tomatoes, drained
1 tablespoon olive oil
1 tablespoon groundnut oil
225 g ( 8 oz) yellow onions, peeled and coarsely chopped
2 tablespoons finely chopped garlic
3 tablespoons plum sauce
2 tablespoons hoisin sauce
3 tablespoons Shaoxing rice wine or dry sherry
Zest from 1 lemon
2 tablespoons light soy sauce
Salt and freshly ground black pepper to taste
450g (1 lb) carrots, peeled and cut into 1-inch pieces
450g (1 lb) turnips, peeled and cut into 1-inch pieces
225g (8 oz) new potatoes, peeled and cut into 1-inch pieces
A handful of small, quality olives
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Method:
Serves: 4
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50 g (2 oz) red pepper (about ½)
50 g (2 oz) carrot
100 g (4 oz) courgettes
50 g (2 oz) green peas
2 tablespoons shallots, finely chopped
3 tablespoons spring onions, finely chopped
1 tablespoon light soy sauce
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 teaspoons sesame oil
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Method:
8 oz (225g) fresh or frozen peas
2 teaspoons salt and freshly ground white pepper to taste
1 tablespoon garlic, coarsely chopped
3 tablespoons fresh coriander, finely chopped
6 tablespoons spring onions, finely chopped
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1tbsp light soy sauce
2tsp sesame oil
1tbsp Shaoxing rice wine or dry sherry
2tsp cornflour
3tbsp groundnut oil
3tbsp oyster sauce
1.5tbsp finely chopped spring onions
Ideal wok pairing: 35cm Wok With Phenolic Handle
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Serve it with plain rice and a salad or green vegetable for a complete meal.
1 1/2 lb (450g) chicken thigh meat
2 teaspoons light soy sauce
1 teaspoon sesame oil
2 teaspoons cornflour
1 1/2 tablespoon oil, preferably groundnut
2 tablespoons garlic, coarsely chopped
2 teaspoons chilli bean sauce
2 teaspoons hoisin sauce
2 teaspoons oyster sauce
1 teaspoon dark soy sauce
1 teaspoon sugar
Large handful basil leaves
Remove the skin and bones from the chicken thighs or have your butcher do it for you. Cut the chicken into 1 in (2.5cm) chunks and combine it in a bowl with the soy sauce, cornflour and sesame oil.
Heat a wok or large frying pan until it is very hot, then add the oil, then the chicken. Stir-fry for 5 minutes, then remove and drain off the oil. Returned the drained chicken to the wok and add the rest of the ingredients except the basil leaves. Continue to cook for another 5 minutes, stirring from time to time. When the chicken is cooked, add the basil leaves, and give the mixture a good stir. Pour onto a platter and serve at once.
Hint:
*To wash the basil, vigorously plunge the basil stalks into a bowl of cold water. Pat dry and strip off the leaves for use in the recipe.
* Substitute mint if basil is unavailable.
* This dish reheats well.
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Ideal Wok Pairing: 20cm Wok with Wooden Handle - Small sized, non-stick wok that works well in high temperatures.
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Ingredients:
1 lb (450g) fresh scallops
8 oz (225g) red peppers, about 2
4 oz (100g) green pepper, about 1
1 1/2 tablespoons oil, preferably groundnut
1 1/2 tablespoons spring onions, coarsely chopped
1 tablespoon garlic, coarsely chopped
2 teaspoons fresh ginger, finely chopped Sauce
1 tablespoon light soy sauce
2 teaspoons yellow bean sauce
2 tablespoons rice wine or dry sherry
1 teaspoon sugar
1 teaspoon sesame oil
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Method:
Pro Tip:
* You can substitute asparagus, courgettes, or mange-tout for the peppers.
* If you like very spicy food, add two fresh chilies to this recipe.
* Variations for this recipe: use mussels or clams instead of scallops.
]]>1 pound (450g) fresh or frozen peas
1 tablespoon oil, preferably groundnut
2 tablespoons fresh coriander, finely chopped
2 tablespoons spring onions, finely chopped
2 teaspoons garlic, finely chopped
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
2 teaspoons sesame oil
If you are using fresh peas, blanch them in boiling water for 2 minutes, drain and set aside. If you are using frozen peas, let them thaw at room temperature.
Heat a wok or large frying pan until it is hot, then add the oil.
Add the peas and stir-fry for 30 seconds, then add the fresh coriander, spring onions, garlic, sugar, salt and pepper and continue to stir-fry for 3 minutes or until the peas are cooked. Add the sesame oil and give the mixture a final stir and serve at once.
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Preparation Time: 18 minutes
Cooking Time: 4 minutes
Serves: 4
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Ideal wok pairing: 30cm Aluminium Wok - Deep, flat based wok, and large enough for ingredients for four.
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Ingredients:
1 lb (450g) raw prawns
1 teaspoon salt
2 teaspoons cornflour
2 teaspoons sesame oil
2 tablespoons oil, preferably groundnut
2 fresh chilli, seeded and coarsely chopped
1 tablespoon black beans
2 tablespoon garlic, coarsely chopped
4 tablespoons spring onions, coarsely chopped
3 tablespoons white rice vinegar
2 tablespoons dark soy sauce
1 tablespoon sugar
2 teaspoons cornflour mixed with 2 teaspoons water
Method:
Pro Tip:
* The sauce can be doubled and toss with fresh egg noodles or rice noodles for a one-dish meal.
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