Mixed Vegetable Salad with Chinese Dressing

Preparation time: 10 minutes
Cooking time: 5 minutes
Serves 6

Ingredients:

• half head Chinese leaves
• 1 yellow pepper, cored and seeded
• 1 red pepper, cored and seeded
• 1 tablespoon extra virgin olive oil

FOR THE DRESSING

• 1 teaspoon sea salt
• quarter teaspoon honey
• 4 tablespoons water
• 2 tablespoons sesame oil

Method:

1. Remove and discard any tough outer parts of the Chinese leaves, then cut the head into thick slices.  Cut the yellow and red peppers diagonally into thin slices.
2. Heat the oil in a wok until hot and fry the peppers for 2 minutes.  Then add the Chinese leaves and fry until slightly wilted.
3. Mix all the ingredients for the dressing together and pour it into the wok.  Stir-fry with the vegetables for 30 seconds.  Serve hot.

 

Ginger Chicken

Preparation time: 10 minutes, plus standing
Cooking time: 10 minutes
Serves 4

Ingredients:

• 675g chicken breasts, cut into finger-sized pieces
• quarter teaspoon honey
• sea salt and pepper
• 4 tablespoons sesame oil
• 1 x 4 inch piece fresh root ginger, peeled and finely sliced
• 75ml water
• 100g mangetout
• 2 teaspoons tapioca flour, blended with 3 tablespoons water
• half teaspoon sea salt

Method:

1. Mix the chicken pieces together with the honey, sea salt and pepper, and leave to stand for 30 minutes.
2. Heat the oil and fry the ginger for 1 minute.  Add the chicken pieces and cook for 3 minutes.  Stir in the water and mangetout.  Cover and cook for a further 5 minutes.
3. Add the tapioca flour mixture and half teaspoon sea salt.  Bring to the boil, stirring, until thickened.  Serve at once.

 

Stir-Fried Beansprouts and Green Beans

Preparation time: 10 minutes
Cooking time: 2 minutes
Serves 4

Ingredients:

• 450g fresh bean sprouts
• 225g green beans
• 4 extra virgin olive oil
• 1 spring onion, finely chopped
• 1 teaspoon sea salt
• quarter teaspoon honey
• 1 teaspoon sesame oil

Method:

1. Wash and rinse the beansprouts in a basin of cold water, discarding the husks and other particles that float to the surface.  Drain well.  Top, tail and halve the French beans.
2. Heat the oil in a wok until it is smoking.  Add the spring onion to flavour the oil, then add teh beans and stir a few times.
3. Add the beansprouts and stir-fry for 30 seconds.  Add the sea salt and honey and stir-fry for 1 minute more.
4. Serve hot, sprinkled with sesame oil.

White-Cooked Cabbage

Preparation time: 5 minutes
Cooking time: 20 minutes
Serves 4

Ingredients:

• 1 savoy cabbage
• 300ml water
• 1 teaspoon sea salt
• 25g goats butter
• quarter teaspoon honey
• pepper
• 1.5 tablespoons cooked chopped meat

Method:

1. Remove the tough central stem from the cabbage, quarter it lengthways and cut each section in half.  Bring the water to the boil in a woke or saucepan.  Stir in the sea salt, butter, and honey.  Simmer, stirring, for 3 minutes.
2. Add the cabbage to the pan, turning the pieces to ensure they are coated with the sauce.  Bring to the boil, reduce the heat and simmer for 4 minutes.  Toss the cabbage in the sauce, cover and simmer gently for a further 12 minutes.
3. Transfer the cabbage to a serving dish using a slotted spoon.  Season the sauce with sea salt and pepper to taste and pour over the cabbage.  Sprinkle with the cooked meat and serve hot.

Cha Shao

Preparation time: 15 minutes, plus marinating
Cooking time: 45 minutes
Oven temperature: 180 C
Serves 4

Ingredients:

• 1kg lean lamb fillet
  

FOR THE MARINADE

• 2 teaspoons sea salt
• 4 tablespoons water
• 2 teaspoons sesame oil
• 1 whole garlic bulb
• 4 teaspoons honey
• 2 garlic cloves, crushed

Method:

1. Cut the meat into cubes.  Mix the marinade ingredients rogether in a dish, add the lamb and leave to marinate for at least 6 hours in the refrigerator.  Turn the pieces occasionally.
2. Place the lamb in a roasting pan.  Cook in a preheated oven for 45 minutes, basting with the pan juices.  Serve hot or cold.

Chicken in Sesame Sauce

Preparation time: 15 minutes, plus marinating
Cooking time: 5 minutes
Serves 6

Ingredients:

• 450g skinless chicken breast
• 1 tablespoon extra virgin olive oil
• 100g unsalted cashew nuts
• 2 celery sticks, chopped

FOR THE MARINADE

• 3 spring onions, chopped
• 1 teaspoon sea salt
• 3 tablespoons water
• 2 tablespoons extra virgin olive oil
• pinch of flake chilli
• 2 tablespoons sesame oil
• 1 tablespoon tahini
• 1 teaspoon ground pepper

Method:

1. Cut the chicken into cubes.  Put all the marinade ingredients into a bowl and add the chicken, turning to coat the pieces thoroughly.  Leave to marinate for 30 minutes.
2. Meanwhile, heat the oil in a wok or frying pan.  Add the cashew nuts and fry them until golden.  Drain on absorbent kitchen paper.
3. Add the chicken and marinade to the wok and stir-fry for 2 minutes.  Add the celery and cook for a further 2minutes.  Pile the mixture into a warmed serving dish and sprinkle with the nuts.  Serve at once.

Dong-Po Lamb

Preparation time: 15 minutes
Cooking time: 25 minutes
Serves 6

Ingredients:

• 2 tablespoons extra virgin olive oil
• 675 very lean lamb, thinly sliced
• 225g carrots, sliced diagonally
• 4 celery sticks, sliced diagonally
• 1 teaspoon sea salt
• 7 tablespoons water
• 2 leeks, sliced
• 4 garlic cloves, thinly sliced
• 4 spring onions, chopped
• 1 x 2 inch piece fresh root ginger, peeled and shredded
• 1 teaspoon lightly crushed black peppercorns
• half teaspoon honey

Method:

1. Heat the oil in a wok or deep frying pan, add the lamb and brown on all sides.  Reduce the heat, add teh carrots and celery and stir-fry for 2 minutes.  Stir in the sea salt and water.  Cover and cook for 15 minutes, until the vegetables are tender.
2. Add the leeks, garlic, spring onions and ginger and cook for 1 minute.  Add the peppercorns and honey and heat through, stirring, until the honey dissolves.  Serve at once.