Stir fried Minced Pork with Beancurd (猪肉煮豆腐)


Main ingredients:  beancurd, minced pork/beef, mixed vegetables

Ingredients

1 cup minced pork (or beef)
1 soft beancurd, keep them whole
1/2 cup frozen mixed vegetables (corns, green peas etc)
2 slices old ginger, minced
1 shallot, minced
1 clove garlic, minced
Seasoning:  1/2 tsp salt, 1/2 tsp sugar, 1/2 tsp light soy sauce
Cornflour mixture:  2 tbsp cornflour, 2 tbsp water
 
Marinate for pork/beef
1/2 tsp salt
1/2 tsp sugar
1/2 tsp soy sauce
dash of chinese rice wine
dash of white pepper
1 tsp cornstarch
1/2 tsp ginger juice
 
Sauce ingredients
1/2 tbsp oyster sauce
1/2 tsp salt
1/2 tsp sugar
1 cup chicken stock (or homemade stock)
 

METHOD

(1)  Rinse and drain beancurd.  Thaw frozen vegetables, rinse and set aside.
(2)  Marinate minced pork with marinating ingredients.  Set aside for 20 minutes.
(3)  Combine sauce ingredients in a bowl, and set aside.
(4)  Heat 1 tbsp oil in wok.  Add minced ginger, shallot and garlic.  Stir fry till fragrant.
(5)  Add marinated pork and stir fry till cooked.  Keep breaking the pork into small pieces with wooden spoon.
(6)  Add mixed vegetables and stir fry briefly. 
(7)  Add in sauce ingredients and bring to a boil.  Place the whole beancurd in the wok, and cover with lid.  Cook for 2 minutes.
(8)  Remove beancurd carefully on a serving plate as a whole. 
(9)  Boil the sauce, add seasoning and thicken with cornflour mixture.  Pour sauce over beancurd and serve immediately.
 
 

Taiwanese Beef Noodle (台湾红烧牛肉面-简易版)


Simplified version of Taiwanese Beef Noodle.

Ingredients

1 lb of beef sirloin or beef flank (牛腩), cut into chunks about 3 inches (meat will shrink after cooked)
3 stalks of green onions (halves)
5 slices of ginger (use old ginger) 老姜
1 onion, cut into chunks
1 tsp Szechuan peppercorn powder (花椒粉)
1/4 tsp white pepper
2 tbsp chilli broad bean paste (辣豆瓣酱)
1 stewed beef package 卤肉包 (available in Asian grocery store)
100ml of Chinese cooking wine
1/2 lb bok choy (小白菜)
few slices of red chillies
1 stalk of green onion (thinly sliced)
1/2 cup of preserved mustard vegetables, sliced
handful of Chinese noodle (拉面)

Seasoning

1 tbsp oyster sauce
1 tsp salt
1/2 tsp sugar
2 tbsp soy sauce (adjust according to your taste)
 

METHOD

(1)  Bring a pot of water to a boil.  Blanch beef pieces for 1 minute.  Drain and set aside in a bowl.  Drizzle with little cooking oil.
(2)  Heat 1 tbsp of oil in a wok.  Add ginger and stir fry till fragrant. 
(3)  Add onion, and stir fry for another minute.
(4)  Add blanched beef and stir fry for 2 more minutes.
(5)  Add 1 tsp peppercorn powder and white pepper.  Stir fry for another minute. 
(6)  Pour wine along sides of wok, and stir fry beef mixture for 2 -3 minutes.
(7)  Add chilli broad bean paste, and stir fry till fragrant.
(8)  Add green onions in halves, and pour water enough to cover the beef mixture.
(9)  Add stewed beef package.  Simmer for 2 hours over low heat.  Alternatively, transfer beef soup to slow cooker and set to high for 2 hours or low for4 to 5 hours.   Add seasoning and adjust according to your taste.
(10)  For serving, cook noodles according to package instruction.  Set aside in a serving bowl.
(11)  Blanch bok choy in hot water till cooked.  Drain and place in the same serving bowl.
(12)  Pour hot soup over the noodle, and gently place beef pieces on top of noodle.  Place mustard vegetables in the bowl.
(13)  Garnish with chopped green onion and red chilli.
(14)  Serve hot and enjoy
 

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Szechuan water-boiled beef (四川水煮牛肉)


Main Ingredients:  Beef, Chinese cabbage, peppercorns

 

INGREDIENTS

beef fillets, thinly sliced
1 cup of Chinese cabbage, thinly sliced
1 spring onion, thinly sliced
4 dried chillies, soaked in warm water till softened
1 tbsp Szechuan peppercorns
1/2 tbsp minced garlic
1/2 tbsp minced ginger
250ml stock or water
1 tbsp hot red chilli oil
 
Marinate ingredients for Beef
1 tsp soy sauce
1 tsp Chinese cooking wine
1/2 tsp sugar
1/4 tsp salt
1/2 tsp cornstarch
 
Seasoning ingredients
1 tbsp chilli broad bean sauce (available in Asian grocery store)
1 tsp soy sauce
1/2 tsp sugar
 
METHOD
(1)  Marinate beef and set aside for 3o minutes.
(2)  Blanch sliced cabbage in a pot of boiling water for 2 minutes.  Drain and place in a big soup bowl.  Reserve the cabbage water, to replace stock if unavailable.
(3)  Heat 1 tbsp of oil in a pan under medium low heat.  Add peppercorn and dried red chilli.  Stir fry for less than 2 minutes or till red chilli become slightly crispy.  Be careful not to burn the peppercorn and red chilli.  Remove and set aside to cool slightly.  Using a knife, crush the peppercorn and red chillies into powder.  Reserve the oil in pan.
(4)  Heat 1 tbsp of reserved oil in a pan, and stir fry minced garlic and ginger till fragrant.  Add chilli broad bean paste and stir fry for 30 seconds.
(5)  Add stock or reserved cabbage water and bring to a boil.  Season with sugar and soy sauce.
(6)  Add sliced beef and bring to a boil for another minute or till beef is almost cooked. 
(7)  Pour the sizzling beef soup into the bowl with cabbage. 
(8)  Sprinkle with crushed peppercorns powder and sliced green onion.  Dash with red chilli oil for extra spicy. 
(9)  Serve hot and enjoy!
 

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The Four Kinds (炒四样)


INGREDIENTS

1 cup ground beef
1/2 cup corn kennels
1/2 cup green or red pepper, cut into small cubes
1/2 cup shelled edamame
1 red chilli, sliced (optional)
 
Ground beef marinating ingredients
1 tbsp water
1/2 tsp minced garlic
1/2 tsp Chinese cooking wine
1/4 tsp soy sauce
1/4 tsp oyster sauce
1/4 tsp sesame seed oil
1/4 tsp salt
1/4 tsp cornstarch
 
Seasoning ingredients
1/2 tsp salt
1/4 tsp pepper
 

METHOD

(1)  Marinate ground beef with above ingredients.  Leave aside for 15 minutes.
(2)  Add little oil in wok, and stir fry marinated beef till almost cooked.  Drain the excess liquid, and set aside.
(3)  Blanch corn kennels and shelled Edamame in hot water for 2 minutes.  Drain and set aside.
(4)  Heat 2 tsp oil in a clean wok.  Add red chilli (optional), red or green pepper, corn, edamame and ground beef.  Stir fry for few minutes, and well combined.  Add seasoning and stir fry for another minute.
(5)  Serve hot with rice and enjoy!
 

 

Stir fry beef with Asparagus and Oyster sauce


INGREDIENTS

1/2 lb beef sirloin, thinly sliced
1/4 lb asparagus, cut into 2 inches long (or any crunchy vegetables such as broccoli)
1 tbsp minced garlic
1 tsp minced ginger
Seasoning:  1 tbsp oyster sauce, 1 tbsp fish sauce, 1/2 tsp sugar, dash of white pepper
 

METHOD

(1)  Marinate beef with little cornstarch, 1 tsp light soy sauce, pepper and cooking wine.  Set aside for 30 minutes.
(2)  Heat 1 tbsp oil in wok.  Add beef and stir fry till half-cooked.  Remove and set aside on plate. 
(3)  Heat 2 tbsp oil in a clean wok.  Add minced garlic and ginger.  Stir fry till fragrant.
(4)  Add asparagus and stir fry for a minute.
(5)  Add beef and seasoning.  Stir fry till beef is cooked (but not overcooked) for about 2 minutes.
(6)  Transfer to a serving dish and serve hot!
 
 

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Stir fry beef with green bean (干扁牛肉丝)


INGREDIENTS 材料 (Serves 4)

1/2 lb beef top roast, sliced into thin strips
1/4 lb green long bean (四季豆), cut diagonally into 3 inches long
1/2 cup red pepper, sliced into thin strips
1 tbsp minced garlic
1/2 tbsp shaoxing wine
1/2 tsp oyster sauce
1/2 tsp sugar
1 tsp light soy sauce
 
Beef Marinate sauce: 1 egg white, 1/4 tsp salt, 1/4 tsp soy sauce, 1/2 tbsp tapioca starch, 1 tsp cooking wine

 

METHOD 做法

(1)  Marinate beef and set aside for 2 hours.
(2)  Heat 1 tbsp oil in wok.  Add marinated beef and stir fry till beef is cooked.  Add shaoxing wine, and stir fry till wine is absorbed by the beef.
(3)  Add garlic, green bean and red pepper.  Stir fry for 5 minutes.
(4)  Add Seasoning ingredients and stir fry for another minute.
(5)  Serves with rice and enjoy!
 

 

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