Beef and Peppers in Hoi-Sin Sauce.
INGREDIENTS:
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
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
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 !
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.
Serves 6
