HOME-COOKED Chinese food is simple, fresh, nutritious and satisfies me on all levels of spiciness, texture and taste.
For me, the key to preparing authentic and delicious Chinese food is the humble wok. There is much that can be cooked in one’s wok, from soups to dumplings and stir-fries, it is wonderful to braise in, steam in and deep fry in. It’s one of my favourite cooking vessels.
Not only is the right spice combination important in preparing Chinese food but also the right wok, no non-stick please, carbon steel is my preference. When heated up to its smoking point and the oil and aromatics are added, that hiss, sizzle and aroma when the raw food hits the heated surface is called wok hay, breath of a wok.
A Cantonese phrase used to describe the particular essence and aroma created when authentic stir-frying is performed.
Hay means energy or breath; hence
Wok hay means the "energy or breath of a wok."
It’s a fast and healthy way to cook and most of the recipes below can simply be served up with a bowl of steamed rice.
As the Chinese say
Chi hao he hao or enjoy your meal!
Spicy fish in black bean sauce
1 lb fish fillets cut into one-inch pieces
1 large onion, cut into strips
1 green pepper cut into strips
¼ cup flour
vegetable oil
Marinade:
1 tbs soy sauce
1 tsp sugar
1 tsp corn starch
minced seasonings
2 tbs black bean sauce
1 tbs minced garlic
1 tbs minced ginger
1 tsp chilli garlic sauce
Marinate fish in marinade for about 10 minutes.
Combine sauce ingredients and stir well.
Lightly dust fish with flour.
Heat a wok and add 2 tbs oil, stir fry fish for a few minutes, remove from wok and clean pan.
Reheat wok and add 1½ tbs oil, when hot add minced seasonings, and stir fry for 15 seconds.
Add onions and peppers and cook over medium heat until onions are soft, add sauce mixture and heat until thick, add fish and heat well. Serve hot with white rice.
Serves 6
Stir-fried chunky vegetables in oyster sauce
Sauce
½ cup water
¼ cup oyster sauce
1 tbs soy sauce
2 tsp sugar
1 tsp sesame oil
1 tbs cornstarch
5 tbs vegetable oil
Seasonings:
1 tbs minced ginger
1 tbs minced garlic
⅔ lb mixed vegetables cut into 1½ inch pieces
Combine the sauce ingredients and set aside.
Heat a wok and add 2 tbs oil, add seasonings, stir fry until fragrant.
Add the vegetables and cover to steam for a few minutes, adding a few drops of water if necessary.
Add sauce and stir well until thick.
Serve immediately.
Serves 6
Sweet and sour chicken
[caption id="attachment_1119454" align="alignnone" width="960"] Sweet and sour chicken -[/caption]
1 lb boneless chicken
1 small carrot cut into thin strips
2 black mushrooms, soaked and cut into slivers, optional
1 green pepper, seeded and cut into strips
Vegetable oil for frying
Marinade:
2 slices ginger
1 tbs soy sauce
1 tbs minced chives
Coating:
1 egg yolk
½ cup corn starch
Seasonings:
1 tbs minced garlic
1 tbs minced ginger
½ cup chopped chives
Sauce:
8 tbs white vine
