1. Braised Bean Curd with Mushrooms
2. Shredded Beef with Celery
3. Sweet and Sour Fish
It is characteristic of a Chinese meal to serve both meat and fish, as here.
Dishes are always chosen to complement or contrast with each other. The bean
curd dish, soft-textured and bland, combines well with these highly spiced
dishes. Bean curd, made from soy-bean milk, is a major source of protein
for the whole of China and figures largely in all vegetarian dishes. Fresh
bean curd can be obtained in Chinese food stores and supermarkets, and is
sometimes stocked by delicatessens. menu serves 4-6.
Braised Bean Curd with Mushrooms
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Materials:
5 tablespoons vegetable oil
225 g (8 oz) mushrooms, sliced
2 cakes bean curd, cut into 2.5 cm (1 inch) cubes
250 ml (8 fl oz) chicken stock
2 tablespoonsdark soy sauce
1 teaspoon salt
1/2 teaspoon sugar
1 tablespoon cornflour
1 tablespoon water
1 teaspoon sesame oil
1 tablespoon red chilli oil
pinch of freshly ground white pepper
1 spring onion, finely chopped
Preparation time: 10 minutes
Cooking time: 8 minutes
1. Heat 4 tablespoons of the oil in a wok and add the mushrooms.
Stir-fry for 1 minute, then remove and drain on paper towels.
2. Add the remaining oil and reheat the wok. Fry the bean curd for
1 minute, then return the mushrooms together with the stock, soy sauce,
salt and sugar. bring to the boil and simmer for about 3 minutes. Blend
the cornflour and water and stir into the mixture to thicken the sauce.
Arrange on a plate and sprinkle on the sesame oil, red chilli oil and
spring onions. Serve hot.
Shredded Beef with Celery
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Materials:
50 g (2 0z) cornflour
1 1/2 teaspoons salt
2 egg whites
225 g (8 oz) topside of beef, shredded
600 ml (1 pint) vegetable oil
2 spring onions, finely chopped
2 chillis,finely chopped
2 slices root ginger, peeled and finely chopped
1 head of young celery, cut into 2.5 cm (1 inch) lengths
2 teaspoons yellow bean paste
3 teaspoons hot Szechuan bean paste
2 tablespoons chicken stock
2 teaspoons crushed Szechuan peppercorns
1 teaspoon sesame oil
Preparation time: 15 minutes
Cooking time: 5 minutes
1. Mix together the cornflour, reserving 1 tablespoon, the salt and
egg whites. Toss the beef in this mixture.
2. Heat the oil in a wok to 180 degree C (350 degree F), or until
a cube of bread browns in 30 seconds, and deep-fry the beef for about
2 minutes or until crispy. remove and drain on paper towles.
3. Pour off the oil leaving about 1 tablespoon to coat the bottom
of the wok, and reheat. Add the spring onions, chillis, ginger and
celery. Stir-fry for about 1 minute and then add the yellow bean paste,
hot bean paste chicken stock and Szechuan peppercorns. Stir all together
and return the beef to the wok.
4. Blend the remaining tablespoon of cornflour with 2 tablespoons of
water and stir into the wok to thicken the sauce. Simmer for a further
minute and pour onto a plate. Sprinkle on the sesame oil and serve.
Sweet and Sour Fish
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Materials:
8 white fish fillets
1 teaspoon salt
1 tablespoon cornflour
2 eggs, beaten
6 tablespoons vegetable oil
2 spring onions, finely shredded
2 garlic cloves, crushed
2 slices root ginger, finely shredded
4 tablespoons chicken stock
pinch of MSG
1 tablespoon Chinese winw or dry sherry
Sauce:
2 tablespoons sugar
3 tablespoons wine vinegar
2 tablespoons chicken stock
2 tablespoons chilli sauce
1 tablespoon cornflour
2 tablespoons water
3 tablespoons orange juice
Preparation time: 10 minutes
Cooking time: 8 minutes
1. Dust the fish fillets with salt and cornflour, then dip in the
beaten egg.
2. Heat the oil in a wok and fry the fish for 2 minutes. turn the
fish over and add the spring onions, garlic, ginger, chicken stock,
MSG and wine to the wok. Cover tightly and cook for another minute,
then remove the fish and keep warm.
3. Add all the ingredients for the sauce to the wok and bring to
the boil, stirring. Lower the heat and return the fish to the wok.
Simmer for 2 minutes, then serve.
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