Beef and Peppers in Hoi-Sin Sauce.
1 tbsp sunflower or vegetable oil 175g (6oz) Minute steak cut into 1 inch strips 1 Red pepper, diced 1 Green pepper, diced 1 Onion, finely chopped 1 tsp Five spice seasoning 110g (4oz) Water chestnuts, halved 1/2 tsp garlic puree 2 tbsp Hoi-sin sauce 1 Beef stock cube (optional) METHOD:
Heat the oil in a wok. Add the meat to the wok and brown lightly. Add peppers, onion, and stir fry for two minutes. Add seasoning, water chestnuts, garlic puree, hoi-sin sauce, and stir fry for 1 minute. Optionally, crumble the beef stock cube into a little hot water, and add to the wok to make a thick sauce. Serving suggestion: serve with either long grain rice, or noodles.
Serves 4 persons
Beef With Broccoli
1/2 lb broccoli 15 oz of beef, cut length wise. 1 egg white 1 tbsp cornstarch 1 1/2 tbsp of soy sauce 1/2 tsp salt 1 tbsp of dry sherry 1/3 cup of oil 1 clove of garlic - minced Green onions to garnish (chopped)
1/4 cup of oyster sauce 1 tbsp sesame seed oil 1 to 1 1/2 tbsp soy sauce 1 tbsp dry sherry pinch of sugar Corn starch solution 1/3 cornstarch to 2/3 water 1/2 tsp MSG if wanted. You can add a little Chinese style chicken stock too. METHOD: Marinate the beef in egg white, cornstarch, soy sauce, salt, and sherry. Set aside for 10 minutes.
Blanch the broccoli for 3 minutes, set aside.
Heat 1/4 cup of oil in your wok or pan and stir fry the beef, approx 25 seconds - no longer ! Remove and drain. Heat 3 tbsp of fresh oil and heat through the broccoli, coat completely with oil. Return the beef and then add the sauce ingredients. Heat through. Thicken with cornstarch solution.
Some Variations: Instead of broccoli use:
Tomato Snap peas String beans Napa Onions Cauliflower Peas and slivers of carrots
Instead of beef use:
Chicken Pork Lamb
Use a combination of beef and pork, Beef and shrimp (adding shrimp last), beef and chicken, beef and lamb.
Use Beer, wine or stock instead of sherry.
Use a combination of sherry and shrimp stock. This is fantastic !
Chicken Cashew Stir Fry
INGREDIENTS: 1 whole chicken breast skinned & de-boned cut into 1/2 inch cubes 2 chicken thighs skinned & de-boned cut into 1/2 inch cubes 6 oz. cashews 1/4 pound broccoli 1/4 pound snow pea pods 1/4 pound mushrooms cut into small pieces 1 green bell pepper cut into thin strips 1 red bell pepper cut into thin strips 1 small onion cut into small pieces 1 clove garlic crushed 3 Tbsp. hoi sin sauce 2 Tbsp. corn starch to be mixed with 3 Tbsp. water 3 Tbsp. peanut oil to cook cashews & chicken 1 Tbsp. peanut oil to cook vegies in. METHOD:
Heat wok medium high heat. Pour oil around sides. Drop nuts into wok stir fry until golden brown. Remove and place on a plate. Salt & pepper chicken to taste. Set heat on high. Put garlic into wok stir fry 5 seconds. Add chicken to wok. Stir fry until chicken is done approx 6 mins. Then remove. Place on plate with nuts. Set aside. Add remaining oil to wok. Add veggies. Stir fry until crisp & tender. Add hoi sin sauce. Put chicken and nuts back in. Add corn starch and water mixture. Stir until thick Serve over rice.
INGREDIENTS: 1 can (14 ounces) unsweetened coconut milk 1 tablespoons Thai green curry paste 1 red bell pepper, seeded and cut into squares 2 zucchini, cut in half and thinly sliced 1/2 pound medium shrimp, peeled and deviened 1/2 pound large sea scallops, cut into quarters 12 ounces firm white fish fillets, cut into 1-2 inch cubes 3 tablespoons fish sauce, or to taste 1 teaspoon sugar, or to taste 2 tablespoons freshly squeezed lime juice 12 Thai or regular basil leaves METHOD:
Skim the coconut cream from the milk and place the cream in a heated wok or skillet. Stir in curry paste and simmer for 1 minute. Add coconut milk and simmer for 5 minutes, until slightly thickened. Add the red pepper and simmer 2 minutes. Add the zucchini, and simmer 1 minute more. Add the fish, shrimp and scallops and simmer 2-3 minutes, until the shrimp are pink and opaque. Stir in fish sauce, sugar, lime juice and the basil leaves and heat through. Serve with jasmine rice.