Chinese Food Made Easy/BE A WOK STAR!!! www.chinghehuang.com thecookskitchen.com itunes.apple.com www.amazon.co.uk PORK AND BAMBOO SHOOT STIR-FRY Serves 2 1 tbsp groundnut oil 2 garlic cloves, finely chopped 3 dried Chinese mushrooms, pre-soaked in hot water for 20 minutes, drained and chopped 225g skinless pork fillets, cut into thin strips 1 tsp Shaohsing rice wine or dry sherry 1 tbsp light soy sauce 1 tsp dark soy sauce A few pinches of five spice powder 100g pickled chilli bamboo shoots, drained and cut into strips 1 cucumber, peeled and deseeded and sliced lengthways using a potato peeler Steamed jasmine rice to serve Heat a wok over a high heat and add the groundnut oil. Add the garlic and mushrooms and stir-fry for a few seconds. Add the pork fillet and, as it starts to cook, add the rice wine or sherry and stir-fry for 1 min. Season with the light and dark soy sauce and the five-spice powder and stir well. Add the bamboo shoots and cucumber slices and stir well. STEAMED JASMINE RICE Serves 4 350g jasmine rice, washed until the water runs clear 600ml water Place the rice in a heavy-based saucepan and add the water. Bring to the boil and cover with a tight-fitting lid and reduce to a low heat. Cook for 15-20 min. Fluff up the rice grains with a fork and serve. STIR-FRIED GARLIC PAK CHOY Serves 4 1 tbsp groundnut oil 4 garlic cloves, finely chopped 350g baby pak choy Generous pinch of salt Heat a wok over a high heat and add the groundnut oil. Add the garlic and pak ...
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