Servings 4 The Hong Kong version of beef chow mein has chewier wok-baked noodles compared to the northern Chinese version. When you take a bite of a noodle pancake (that’s what I call it), you hear sounds in your inner ear. Texture is everything in Chinese food, and this dish is a perfect example, from the crunchy noodles to the silky sauce. It hits all correct notes.
material
Sirloin steak 350g
2 tbsp oyster sauce
2 tbsp sesame oil
1½ tsp Shaoxing wine or dry sherry
For noodles:
300g dried egg noodles
3 tbsp rapeseed oil
For sources:
2 tablespoons potato starch or corn flour
50ml stock or water
4 tbsp oyster sauce
Stir fry:
3 tbsp rapeseed oil
2 cloves of garlic, grated
Thumb-sized ginger, peeled and grated
1/2 bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 onion, thinly sliced
1/2 carrot, thinly sliced
A handful of bean sprouts and sesame oil
Method
1. For the marinated beef, cut the steak into strips of 3cm width. Mix oyster sauce, sesame oil, cooking wine or sherry in a large bowl, add beef and mix. Marinate at room temperature for at least 15 minutes, or put in a ziplock bag and marinate overnight in the refrigerator.
2. Place the dried egg noodles in a pot or heatproof bowl. Bring water to a boil in a kettle and pour the freshly boiled water over the noodles. Let it sit for 5 minutes, then use a fork to fluff it up. Once separated, put in a colander to drain and cool under running water.
3. To make the sauce, whisk together the potato starch or corn flour and stock or water in a jug, then add the oyster sauce. set aside.
4. Put 3 tablespoons of rapeseed oil in a wok or a large frying pan and heat it over high heat to boil the noodles. Add the noodles and spread evenly over the base like a pancake. Cook for 5-8 minutes, turning the noodle “pancake” every 1 minute or until noodles are dry and crisp on both sides. If the noodles start to burn, reduce the heat and continue cooking until they are crispy. Transfer to serving plate and set aside.
5. To fry, add 1 tablespoon of oil to the same wok or skillet over medium heat. Add the garlic and ginger and fry for 30 seconds, then add the beef. Sauté until beef is cooked and nicely browned, about 3 minutes. Remove beef from wok or skillet and place on a fine sieve.
6. Heat the remaining 2 tablespoons of oil in a wok or frying pan and add the peppers, onions, carrots and bean sprouts. Fry for only 2 minutes. Allow all vegetables to remain crunchy.
7. Quickly stir the sauce and add to the wok or skillet. When it thickens a little, increase the heat and put the beef back in. To finish, drizzle with sesame oil just before serving. Pour everything over the crispy noodles and serve immediately.
Sichuan-style Pork Chive Dumplings
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Sichuan-style pork and chive dumplings.Illustrated by Nicky Hooper
going to be 80
Sitting around the table making dumplings for the family late at night with my grandparents, waiting for my uncle to finish work with Chinese takeout, a kitchen filled with the aroma of fried garlic, fried Pickled vegetable ingredients and rice. Here I added some influences from my travels in Hong Kong. Balanced with a dash of Sichuan pepper from chili oil or chilli oil and aged Chinese black vinegar, the sweet and sour taste tackles the taste buds on all sides. Spices, salt, umami, and peppercorns that numb from the first bite.
material
Wonton skin 200g x 1pack
For filling:
500g minced pork
2 finely chopped green onions
Chan Chan Black Garlic Hong Kong Street Sauce 3 tbsp
1 teaspoon sesame oil
¼ tsp caster sugar
¼ tsp fine sea salt
¼ teaspoon ground white pepper
For sources:
Light soy sauce 60-80ml
Chanchan black garlic and 2-3 tbsp peanut chiller oil
Chinese black vinegar or balsamic vinegar 2 tablespoons
1 teaspoon sesame oil
1 teaspoon granulated sugar
Garnish with:
black sesame or white sesame
1/2 red onion, thinly sliced (optional)
a torn handful of fresh coriander leaves
Method
1. Place all filling ingredients in a large bowl. Combine all sauce ingredients in another bowl.
2. Set aside a small bowl of water to assemble the dumplings. Place a teaspoon of filling in the center of the wrapper. Dip your index finger in water and trace the outer edge of the wrapper. This will help seal the dumplings.
3. Fold the wrapper into a triangle and pinch the wrapper to create a tight, leak-free seal. Pinch both ends of the gyoza with your thumbs and forefingers, fold it down, lift the right corner over the left corner, and close it tightly. You may want to dab a little water on both corners to seal the dumplings. Transfer to a floured surface or a plate lined with parchment paper to prevent the dumplings from sticking together. Form the rest of the gyoza in the same way.
4. Boil plenty of water in a pot. Drop all dumplings into the water and gently stir with a ladle to prevent them from sticking. Cook for 1-2 minutes until the dumplings float. Using a small spider strainer or slotted spoon, immediately transfer the dumplings to a large bowl and drain excess water back into the pan.
5. Add the desired amount of sauce to the gyoza and mix lightly. Transfer to a serving platter, garnish with sesame seeds, raw red onion (if using), and torn cilantro, and serve immediately.
Cantonese sweet and sour chicken
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Sweet and sour Cantonese chicken.Illustrated by Nicky Hooper
2 servings
Make a mean sweet and sour dish! No, I don’t put pineapple in it. I like the takeaway version of old fashioned Chinese, but it’s not too sweet and balances the sourness well. But getting the chicken right is most important. To get the crunchiness from deep-frying, it needs to be stripped and coated with potato starch or cornflour, but also because the coating absorbs the sauce and flavor, adding texture which is all-important.
material
400g chicken fillet, cut into 2cm strips
2 egg whites
½ tsp Chang Chang Spice Bag Seasoning or Five Spice Powder
2 tablespoons Shaoxing wine or dry sherry (optional)
200g potato starch or corn flour
vegetable oil for frying
For sweet and sour sauce:
150ml orange juice with bits
4 tablespoons tomato ketchup
2 tablespoons honey
1 tablespoon oyster sauce
Light soy sauce 1 tablespoon
Chinese vinegar 1 tablespoon
½ tsp potato starch or corn flour
¼ teaspoon ground white pepper
For stir-fried vegetables:
1 onion, cut into 2cm cubes
1 bell pepper (small) (cut into 2 cm cubes)
2 diced ripe tomatoes
2 cloves of garlic, grated
Garnish with:
2 green onions, diagonally sliced
To provide:
jasmine rice
Method
1. Place chicken in a bowl and toss with egg whites, spice bag seasoning or five spice powder, and cooking wine or sherry (if using). Let stand for 5 minutes.
2. Place the potato starch or cornflour in a wide, shallow bowl. Working in batches, shake excess marinade off chicken and let chicken soak in starch until coated all over. Place on baking tray.
3. Mix all sweet and sour sauce ingredients in a jug and set aside.
4. Fill a heavy wok halfway with vegetable oil or use a fryer. Heat the oil to 170°C.
5. Working in batches, shake off any excess starch, add the chicken to the hot oil and fry for 6-8 minutes, until well cooked and light golden (chicken won’t be as dark golden). not). If using a crumb coating, the starch will remain light golden). Transfer to a wire rack set on a paper-lined baking tray to drain excess oil.
6. Carefully pour in oil, leaving only 2 tablespoons. Place the wok over medium heat. Add the onions, peppers and tomatoes and sauté for about 3 minutes. Add garlic and sauté for 1 minute until fragrant.
7. Stir the sauce to loosen the starch and add to the wok. Bring to a boil to thicken the sauce, then add the crispy fried chicken and stir several times until the sauce is evenly incorporated.
8. Transfer to a large bowl and scatter green onions on top. Serve immediately with jasmine rice.
Sichuan-style eggplant
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Sichuan eggplant.Illustrated by Nicky Hooper
Serves 2-4 people
The first time I tasted this, the delicate eggplant simmered in a silky, spicy sauce blew my mind away.
material
3 large eggplants
4 tablespoons vegetable oil
4 cloves of garlic, grated
Thumb-sized ginger, peeled and grated
2 fresh bird’s eye chili, seeded and thinly sliced
2 tablespoons bean sauce
1 teaspoon coarsely ground Sichuan pepper
1 teaspoon sesame oil
For sources:
100ml water
3 tbsp Shaoxing wine or dry sherry
Chinese black vinegar 2 tablespoons
2 tablespoons granulated sugar
1 tablespoon potato starch or corn flour
2 teaspoons light soy sauce
Garnish with:
2 green onions, thinly sliced
a handful of fresh coriander leaves
To provide:
jasmine rice
Method
1 Cut each eggplant in half lengthwise and cut each half into quarters for a total of 8 wedges per eggplant.
2. Place all sauce ingredients in a jug and whisk.
3. Heat vegetable oil in a large pot or skillet over medium heat. When the oil starts to smoke, add the eggplant and fry for 3-4 minutes until softened. Add 1-2 teaspoons of water to soften if needed. Transfer the eggplants to a fine sieve set over a bowl to drain.
4. Return the oil from the eggplant to the wok or frying pan and place over medium heat. When the oil begins to smoke, add the garlic, ginger, chilli, chili bean paste and crushed pepper and sauté for 1 minute until fragrant. Add the aubergines back and sauté for 2 minutes to bring everything together, but be careful not to break the aubergines. I still need a big piece.
5. Stir the sauce quickly to loosen the starch, pour into the wok or skillet, and stir gently to coat the eggplant. Simmer for about 1 minute to thicken, then add 1 teaspoon of sesame oil to make it glossy and fragrant.
6. Place the eggplant in a bowl and scatter green onions and fresh coriander. Serve with jasmine rice.
Blasta Books #4: ‘Wok’ by Kwanghi Chan, €15, is published by Blasta Books blastabooks.com
