  |
        |
|
  |
 |
|
|
 Sesame Prawn Toasts are often served as a snack or hors doeuvre. The fish in wine sauce is a famous Peking speciality. The whiteness of the fish, immerse in a translucent sauce, contrasting with the jet black wood ears, makes this a very attractive dish.
|
1. Double-Cooked Pork in Hot Szechuan Sauce
( )
450 g (1 lb) neck of pork 600 ml (1 pint) vegetable oil 2 tablespoons yellow bean paste 2 tablespoons sugar 2 teaspoons soy sauce 2 garlic cloves, crushed 2 chillis, fresh or dried, finely chopped 1 green pepper, cored, seeded and finely sliced 2 spring onion, sliced into 2.5 cm (1 inch) sections 100 g (4 oz) cabbage, finely sliced 1 teaspoon sesame oil
Preparation time: 10 minutes Cooking time: 28 minutes 2. Heat the wok with the oil to 180 degree C (350 degree F) or until a cube of bread browns in 30 seconds. Add the prok cubes. Cook for 2 minutes, stirring all the time, then remove the prok and drain on papper towels. pour off the oil. 3. Reheat the wok and add the yellow bean paste, sugar, soy sauce and garlic. Stir-fry together for 2 seconds then put in the chillis, green papper, spring onions and cabbage. return the pork to the wok. 4. Stir for another 4 minutes, then sprinkle on the sesame oil and serve.
2. Hot-Fried Chilli Chicken with Cashew Nuts
( )
2 chicken breasts, cut into 1 cm (1/2 inch) cubes 2 tablespoons Chinese wine or dry sherry 2 tablespoons soy sauce 1 egg white 2 tablespoons cornflour pinch of freshly ground white pepper 5 tablespoons vegetable oil 1 garlic clove, crushed 2 chillis, finely chopped 1 red pepper, cored, seeded and cut into 1 cm (1/2 inch) dice 1 green pepper, cored, seeded and cut into 1 cm (1/2 inch) dice 4 water chesrnuts, diced 1/2 tablespoon wine vinegar 1 teaspoon sugar 1 tablespoon hot Szechuan bean paste
Preparation time: 12 minutes, plus marinating Cooking time: 7 minutes 2. Heat 4 tablespoons of oil in a wok until smoking. Drop in the garlic, chillis and chicken. Stir-fry quickly for 2-3 minutes then remove. 3. Reheat the wok and add the red and green peppers and water chestnuts. Stir-fry for about 1 minute, then add to the chicken on the plate.
4. Add the remaining oil and reheat the wok. Add the remaining soy
sauce, wine vinegar, sugar, bean sauce, sesame oil, MSG and the cornflour
blended with the water. Bring to the boil, stirring, then return the
chicken, peppers and water chestnuts to the wok. toss to coat the chicken
with the sauce, then add the cashew nuts.
|
 < |