Easy Chinese Recipes
Heralding in the Year of the Tiger with Kwoklyn Wan’s new super speedy cookbook and it couldn’t have come at a better time. The celebrity chef promises that whipping up one of these meals will only take 10 minutes, and it will most likely be a healthier option than ordering in.
Eight Treasure Tofu Recipe
“In China, ba (eight) is a lucky number because it sounds like fa, which means wealth or fortune. This dish, with the eight vegetable treasures it holds, is considered to represent wealth and prosperity in all its many forms.”
(SERVES 2)
INGREDIENTS:
◆ 2tbsp vegetable oil
◆ 150g diced onion
◆ 3 celery sticks, cut into 3cm pieces on the diagonal
◆ 100g sliced mushrooms
◆ 80g canned water chestnuts, drained and sliced
◆ 80g canned bamboo shoots, drained
◆ 80g sliced carrots
◆ 175–200g marinated tofu cubes
◆ 80g salted peanuts
FOR THE SAUCE:
◆ 2tbsp fermented chilli bean paste (doubanjiang)
◆ 1tbsp Chinese rice wine (Shaoxing wine)
◆ 2tsp sugar
◆ 1tsp dark soy sauce
◆ 2tbsp water
◆ Pinch of salt
◆ Pinch of white pepper
◆ 1 tsp cornflour
METHOD:
➊ Put all the ingredients for the sauce into a bowl and mix until well combined; leave to one side.
➋ Place your wok over a medium-high heat; when hot add the oil followed by the onion and celery and stir-fry for one minute. Add the mushrooms and continue to stir-fry for another minute, then add the water chestnuts, bamboo shoots and carrots and stir-fry for another minute before adding the marinated tofu pieces.
➌ Give the sauce mixture a quick stir and add to the wok. Once all of your ingredients are piping hot, add the peanuts, give everything a good mix and then transfer to your serving plate. Enjoy it as it is or with a bowl of steaming rice.
Beef And Onion With Mixed Peppers Recipe
“This is Cantonese cooking perfection, from the rich aromatic umami sauce and the tender beef fillet, right through to the little bit of background heat from the ground black pepper. A true Cantonese classic!”
(SERVES 2)
INGREDIENTS:
◆ 2tbsp vegetable oil
◆ 200g sliced onion
◆ 200g sliced mixed peppers
◆ 300g beef fillet, cut into very thin slices
◆ 2tsp garlic purée
◆ 2tsp ginger purée
◆ 1tsp ground black pepper
FOR THE SAUCE:
◆ 250ml chicken stock
◆ 1tbsp Chinese rice wine (Shaoxing wine)
◆ 1tbsp oyster sauce
◆ 2tsp cornflour
METHOD:
➊ Combine the sauce ingredients in a bowl, mix well and set to one side.
➋ Place your wok over a medium-high heat, add the oil and stir-fry the onions and peppers for three minutes. Next add the beef with the garlic and ginger purées and stir-fry for a further 30 seconds.
➌ Give the sauce mixture a quick stir and pour into your wok, bringing it to the boil and continuing to cook for another minute, or until the sauce has thickened to your preferred consistency.
➍ Turn o the heat and add the black pepper, then give it all a good mix and transfer to a serving plate. This dish also works well when served with rice on the side.
Yellow Bean Flat Rice Noodles With Green Beans Recipe
Wide flat rice noodles (ho fun) and crisp green beans are lavishly adorned with an aromatic Chinese yellow bean sauce”
(SERVES 2)
INGREDIENTS:
◆ 200g dried flat rice noodles
◆ 1 1/2 tbsp vegetable oil
◆ 5 spring onions, cut into 5cm slices
◆ 1tsp ginger purée
◆ 200g green beans, cut into 2cm lengths
◆ 200g beansprouts
◆ Drizzle of sesame oil
FOR THE SAUCE:
◆ 2tbsp yellow bean sauce
◆ 2tbsp water
◆ 1tbsp Chinese rice wine (Shaoxing wine)
◆ 1tsp dark soy sauce
◆ 1tsp sugar
METHOD:
➊ Combine the ingredients for the sauce in a bowl, mix well and set to one side.
➋ Cook the flat noodles in a large saucepan of boiling water for two minutes until soft , then drain and set to one side.
➌ While the flat rice noodles are boiling, place a non-stick wok over a medium high heat, add the vegetable oil and fry the spring onions with the ginger purée for one minute, stirring throughout for even cooking. Add the green beans and cook for one minute, then add the drained rice noodles and stir-fry for another minute. Finally add the beansprouts and mix everything together.
➍ Give the sauce mixture a quick stir, add to the wok and continue to cook to allow the sauce to coat all of the other ingredients.
Remove from the heat, transfer to a serving plate and finally drizzle with sesame oil.
10-Minute Chinese Takeaway by Kwoklyn Wan is published by Quadrille. Photography Sam Folan. Available now.
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