There is nothing like a warming stew or casserole on a chilly day. My Spicy lamb stew is my Chinese twist on a classic. It’s a lovely fusion dish bringing together spices from central China, chilli bean paste from Sichuan, potatoes from the New World and carrots from Europe. Delicious and easy to make, it tastes even better if kept and eaten the following day. You can serve with mantou (Chinese-style steamed buns), pitta bread or a buttered roll.Like a having a warm, comforting hug! Full recipe in Ching’s Fast Food.Love, Ching x
Sometimes it is just simple changes to the way we cook that makes all the difference. Steaming is such a fantastic way of maximising flavour whilst locking in the nutrients. It’s an incredibly healthy way to cook and also helps to keep food hot before it is served at the table. I have included a steaming rack with my Lotus Wok to make the process even easier.In Eat Clean: Wok Yourself to Health, I have a great recipe for Steamed Sesame Chicken with supergreen salad. Add toasted sesame oil and Chinese five spice powder to the chicken and pop on a heatproof plate, onto the rack and steam under the glass lid. You are left with super succulent chicken and a delicious dressing that you can pour over the dish. It’s a pure and tasty dish that is low in fat and… no more dry chicken!Full recipe is in Eat Clean: Wok Yourself to Health.Love, Ching x
Good morning all. I am hoping that you all have a spring in your step this morning despite it being Blue Monday. Apparently today has been awarded the gloomy title due to a combination of cold, dark nights, post-Christmas blues and the arrival of those pesky bills. How about some comfort food to brighten your day? My simple Spiced Chicken Chow Mein is super quick to throw together in my Lotus Wok and perfect for all the family to tuck into. Full recipe below.It’s time to banish the blues!Love, Ching x
Spiced Chicken Chow Mein
Preparation time: 5 minutes
Cooking time: 6-7 minutes
For the chicken
4-5 (350g), Organic chicken thighs, de-skinned, de-boned, sliced into strips
1 garlic clove, grated
1 inch fresh root ginger, grated
2 tablespoons, Low sodium light soy sauce
1 tablespoon, Dark soy sauce
1 teaspoon, Chinese five-spice powder
1 tablespoon, Sriracha hot chilli sauce
1 tablespoon, Cornflour
For the rest of the stir-fry
2 tablespoon, groundnut oil
250g, pre-washed stir-fry vegetable mix (cabbage, broccoli, carrot, red pepper)
400g, cooked egg noodles
2 tablespoon, Shaohsing rice wine (or dry sherry)
2 tablespoons, Low sodium light soy sauce
For the garnish
1 finely sliced spring onion
1. Prepare the chicken by slicing it into even sized strips. Place the chicken in a bowl and add the garlic, ginger, low sodium light soy sauce, dark soy, Chinese five-spice powder, Sriracha, cornflour and mix well.
2. Heat a wok over high heat and add the groundnut oil. Add the chicken to the wok and let it settle for about 30 seconds allowing it to colour and brown before you start stirring. Then cook the chicken stirring for 3-4 minutes. As the chicken starts to brown add in the Shaosing rice wine.
3. Add the vegetables to the wok and cook stirring for about one minute.
4. Add the cooked egg noodles and toss and cook stirring for two minutes. Add a final seasoning of low sodium light soy sauce. Toss well and then spoon onto a large family style serving plate. Finally, garnish with freshly sliced spring onions and serve immediately.
Here is some weekend inspiration to make your mouth water - Oriental pork chops with Chinese pickle salad. This is a delicious recipe that fuses a few ingredients of the Orient: nam pla, mirin and light soy sauce. The result is a subtle but wonderful happening of fishy, salty, sour, spicy, sweet flavours all at once. This could easily become a firm household favourite and, if you don’t eat pork, use can use a firm-fleshed fish such as cod or halibut instead. Full recipe in China Modern or right here.Have a great weekend everyone!Love, Ching x
For my final recipe in the Superior Dark soy sauce challenge by Pearl River Bridge... I'm going all veggie. Post-Christmas, people are looking to eat healthier dishes and I have just the recipe for you.
My Stir-fry egg noodles with soy shiitake, purple spring onion and bean sprout recipe is an easy & delicious stir-fry, using dried Chinese mushrooms as the star ingredient. It is stir fried with ginger and dark soy to create a rich savoury umami flavour. The naturally brewed and MSG/preservative free soy sauce will add flavour, colour and depth to this dish. Toss in fresh spring onions, pak choy, beansprouts and egg noodles for a star main or served as an accompaniment to other dishes. To bulk up the dish, add slices of smoked tofu or even some organic chicken. Just stir fry them until cooked and then follow the rest of the recipe. This is a great all round healthy dish for family and friends and is the perfect symbolic 'health' dish to have at the table since noodles symbolise longevity! When cooking just make sure they're uncut...as cut noodles mean you will shorten your life! We don't wish that upon anyone!
I have added the full recipe into this blog. I hope you enjoy it as much as I do.
Love, Ching x
Stir-fry egg noodles with soy shiitake, purple spring onion and bean sprout
Preparation time: 10 minutes
Cook in: 6-8 minutes
1 tablespoon rapeseed or groundnut oil
1 pinch of sea salt flakes
80g dried Chinese mushrooms, pre-soaked in hot water for 20 minutes,
drain, sliced, tough stalks removed and discarded
1 tablespoon Shaosing rice wine or dry sherry
3 tablespoons Pearl River Bridge dark soy sauce
800g cooked egg noodles
200g baby pak choy, washed, leaves separated, blanched, drained
200g purple spring onions, sliced in half lengthways into 10cm strips
200g beansprouts, washed and drained well
2 tablespoon low sodium light soy sauce
1 tablespoon toasted sesame oil
1. Prepare all the ingredients.
2. Heat a wok over high heat, as the wok starts to smoke, add the
rapeseed oil. Give the oil a swirl in the wok coating the sides. Then
add a pinch of sea salt flakes and dissolve in the oil in the wok.
Follow quickly with the rehydrated Chinese mushroom slices. Toss
cooking the mushrooms for 2 minutes releasing their aroma and
add the Shaosing rice wine.
3. Add 1 tablespoon of the dark soy sauce and toss cooking the
mushrooms for 1 minute.
4. Add the cooked egg noodles, add the remaining 2 tablespoons of
the dark soy sauce, making sure to coat the noodles well and stir
and toss well to mix.
5. Add the blanched baby pak choy leaves, purple spring onions,
beansprouts and toss cooking for 1 minute until the spring onions
and beansprouts wilt slightly.
6. Season with low sodium light soy sauce and toasted sesame oil,
give it one last toss and serve immediately.