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Chinese Stir Fried Pork with Oyster Sauce


I was looking for a quick and easy mid week meal.

I found the pork chops in the freezer, so I defrosted those. To save time, I used a packet of stir fry vegetables I had picked up from the local supermarket on my way home.

Originally I had planned on using fresh ginger and honey, but having no ginger, I found a bottle of oyster sauce and went with that instead!

The sauce wonderfully coats the vegetables and pork. The sauce is sweet and tangy with a gentle chilli hit at the end.

This took no longer than 15 minutes to prepare and cook! Well under the time it took for the rice to steam!

Chinese Stir Fried Pork with Oyster sauce : Another

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Chicken Broccoli and Cashew Nut Stir Fry


This is a great Monday night meal, 15 minutes of prep and 10 minutes cooking.

By the time that the Thai Jasmine rice is ready, the chicken and cashew nut stir fry is practically ready to be served.

I like my stir fries chilli hot so added some Numex Twilight and Little Elf chilli varieties from the garden. These chillies have a bit more heat and flavour compared to your supermarket bought Birdseye chillies.

I bought the chicken breasts on the bone, which is significantly cheaper than buying prepared breasts. It only takes a moment to cut the breast bone off and to remove the skin!

Dry roasting the cashew nuts really brings out their flavour and helps to release their natural oils.

The sauce is simple, again using the Sweet soy sauce that I am ever so fond of.

I would have preferred to have used Thai Basil instead of normal basil, but with the onset of autumn, I no longer have a ready supply from the garden.

Chicken Cashew Nut and broccoli Stir Fry : Last shot

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Sizzling Beef Teriyaki


Now this dish is a household favourite both with the diners and with the cook. It takes minutes to make, and served with sticky basmati rice makes a very pleasing and tasty dinner.

I had the leftover rib of beef from Sunday (oh my I sound like Nigel Slater!), so I used that in substitute for a raw meat cut. Frankly, I am glad I did, the flavour from the beef was divine.

The vegetables were what I had left in the fridge, and can be easily substituted for other variants.

I like my Teriyaki quite hot, and with not cooking the chillies off in the oil at the beginning, you will need quite a few to make a punch.

I do not like MSG in my Chinese meals as a rule, so there is no cornflour used here.

The Soy Sauce I use in dishes like these is a sweet soy from Healthy Boy Brand - and is just right to complement the tang from the Teriyaki.

Sizzling Beef Teriyaki : Close Up Two

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Seared Scallop and Prawn Stir Fry


An incredibly quick and very tasty mid week dinner idea. I had just come in from the gym, and needed to rustle up a quick meal for the household.

As with any stir fry, preparation is the key to making this dish work. Make sure that you tackle the dish by cooking the noodles, chopping the vegetables, make the dressing and cleaning and preparing the shell fish. By the time the noodles are cooked, you should be ready to get cooking.

Cooking the dish is very simple, keep stirring, keep the heat high and follow the method listed.

I seared the scallops and prawns in a separate frying pan, so that I could control the heat and cook the shellfish with appropriate care!

A super delicious Asian inspired seafood treat!

You will love it!

Scallop and Prawn Stir Fry : Close Up


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Soy and Honey Chicken Kebabas on a Spicy Raw Vegetable Salad


Coming home late on a Sunday Evening, there was no desire to prepare a Sunday Roast.

Instead, I used this always reliable fall back. The salad is raw and very quick to make.

The marinade takes a couple of minutes to make. The chicken is succulent and has a great caramelised and chilli hot flavour - tempered by the honey and lemon.

If you have no time, skip marinading the chicken, and grill immediately.

The same ingredients can be quickly fried in the wok as an alternative.

A healthy and cheap Chinese main, suitable as a quick evening meal.

Soy and Honey Chicken : Another close up


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Chinese Steamed Sea Bream


Sea Bream is a great fish, very similar in taste to sea bass, but at a fraction of the cost. A large bream will easily serve two and costs about £7.

Steaming the fish keeps it moist and the flavour very delicate. The skin is crisped up at the end with very hot oil, and then drizzled over with soy sauce and slithers of ginger.

A really wonderful way to cook sea bream or other firm white fish such as bass. I served this with prawn toast and
Coriander and Lime Rice.
This is frequently served as the star dish in a Chinese New Year dinner. A great sharing plate !!! Enjoy
Happy

Chinese Sea Bream : Close Up


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