The Cantonese are known for their love of sweet and sour combinations and is a firm takeaway favourite. I get asked a lot for delicious sweet & sour dishes so for Ching’s Fakeaway this week, I wanted to share a recipe that comes from this region - Sweet & Sour Duck. It’s a home-style dish - easy, fruity and ready in minutes in the Lotus Wok. Fresh, juicy oranges are right in season and complete this dish. Full recipe in Chinese Food in Minutes or right here.
I hope you enjoy it! Have a great weekend.
Love, Ching x
Sweet & sour duck
2 x (250g) duck breasts
1 tsp Shaohsing rice wine or dry sherry
2 tbsp potato flour or cornflour
200ml groundnut oil, plus 1 tbsp groundnut oil
2.5cm piece of fresh root ginger, peeled and finely sliced
1 red pepper, deseeded and cut into 1cm chunks
Juice of 2 small oranges
Juice of 1 lime
1 tbsp light soy sauce
Sea salt and ground white pepper
A few fresh orange segments to garnish
Egg-fried rice to serve
1) Remove the skin from the duck breasts and cut the duck into thin slices. Put the slices into a bowl with some salt, white pepper, the rice wine or sherry and the potato flour or cornflour and mix well.
2) Heat a wok over a high heat and add 200ml groundnut oil. Heat the oil to 180°C or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface. Using a spider or slotted spoon, add the duck and shallow-fry for about 2 minutes until crispy on the outside.
3) Take the wok off the heat, remove the duck from the wok and drain on absorbent kitchen paper. Pour the oil from the wok through a sieve into a heatproof container and save to use later.
4) Return 1 tbsp oil to the wok and return the wok to a high heat. When the oil starts to smoke, add the ginger and stir-fry for a few seconds, then add the red pepper and stir-fry for 1 minute. Return the duck to the wok, season with the orange juice, lime juice and soy sauce and toss well.
5) Garnish with orange segments and serve immediately with egg-fried rice.
A great way to give yourself a natural sweet treat is snacking on Dates. Their sweet, rich, chewy texture tastes a bit like toffee - especially the Medjool dates, which are my favourites. You can get dates, fresh or dried, all year long but the fresh dates are especially good in December and January. That is probably why I associate dates as a Christmas staple.
Rich in protein, iron, potassium and vitamins, I like to use them in tea - stoned and finely chopped to add sweetness. I also use them in my recipe for Raw broccoli, crushed pine nuts, dates and ginger soy honey lettuce wraps. The perfect light supper and will keep you energised over the festive period. Sometimes its good to introduce an occasional raw food extravaganza, that’s full of flavour, to curb all the rich food over Christmas.
Full recipe in Eat Clean: Wok Yourself To Health.
Love, Ching x
Having just rolled out of Thanksgiving and head first into Christmas, I am now trying to pace myself. I find that if I don’t look after myself, my immune system drops and I start to feel poorly pretty quickly. So, in a bid to stay healthy and strong I try to fuel my body with lots of nutrients.
Healthy food needn’t be boring, as my Satisfying edamame, carrot, sugar snap peas, egg and tender stem broccoli red fried rice, is testament to. The brown rice releases energy slowly, packed with fibre and antioxidants. Eggs are a must-have for me in any fried rice and a good protein source. The veggies provide a host of vitamins and minerals and add a great texture to the dish. Tasty and easy to throw together in the Lotus Wok. If you want to be the last one on the dance floor, it’s time to stock up on the good stuff!
Full recipe in Eat Clean: Wok Yourself to Health or right here
Love, Ching x
I don’t want to get too political but with a new president-elect and changes afoot, we could all do with some comfort food right now. Let’s get hot and spicy with this delicious Hot chilli prawn on yellow shi noodles. This is one of my favourite Lotus wok dishes: fast and simple but truly delish! The flavours are spicy, sweet and delicately tangy. To create the sweetness, I have used ketchup which gives great colour too- it's a really versatile store cupboard ingredient.
You could also make it a seafood medley by adding scallops and squid, served over steamed Thai rice or on a bed of crispy pan-fried noodles. Shi noodles are a great accompaniment, they are thin wheat flour noodles that are thinner than the Italian spaghetti and absorb the flavours of the sauce really well. Do make sure you serve this dish instantly otherwise the herbs start to wilt!
Full recipe in China Modern or click here.
Love, Ching x
I’ve featured this recipe a few times before but I do love my Nourishing mixed seafood broth. It’s sweet, cleansing and great for a chilly Tuesday in November. Of course, it’s brimming with lots of goodies - the prawns contain calcium, for strong bones, and selenium which prevent the growth of cancer cells. Mussels give us iron, zinc, protein and omega-3 fatty acids. It’s also a one wok dish - throw in all the ingredients into the Lotus Wok and you are ready to go. Could not be easier! Full recipe in Eat Clean: Wok Yourself to Health or get it right here
Have a great day and wrap up warm!
Love, Ching x