Oriental Egg Fried Rice

Sara Buenfeld's fast and easy fried rice makes for a delicious Chinese supper

• Cooking Time Prep 20 mins - 30 mins
  
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  -

• Protein

  -

• Carbs

  -

• Fat

  -

• Saturates

  -

• Fibre

  -

• Sugar

  -

• Salt

  -

Ingredients

• a mugful of American long grain rice
• a cupful of frozen peas
• 2 tbsp sunflower oil
• 2 back bacon rashers, roughly chopped
• 1 small red pepper, chopped
• 2 garlic cloves, thinly sliced
• 2 large eggs
• 1 heaped tsp Chinese five-spice powder

Directions

1. Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt-the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
2. Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. After 8 minutes, throw in the frozen peas, boil for 2 minutes and drain (don't rinse).
3. Heat the sunflower oil in a wok and stir fry the bacon for 3-4 minutes until crisp. Tip in the red pepper and the garlic cloves and stir fry for 2 minutes.
4. Beat the eggs, pour into the pan and stir fry until the egg just sets. Toss in the Chinese 5-spice

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Sweet & Sour Chicken

This homemade sweet and sour sauce is so much better than a takeaway. Great with rice or noodles

• Cooking Time Prep 15 mins - 20 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  522

• Protein

  27g

• Carbs

  31g

• Fat

  33g

• Saturates

  6g

• Fibre

  2g

• Sugar

  4g

• Salt

  2.9g

Ingredients

• 2-3 large skinless, boneless chicken breasts, (about 400g/14oz total weight)
• 1 tbsp soy sauce
• 2 tsp sesame oil
• groundnut or sunflower oil, for deep frying, plus extra for stir-frying
• tempura batter (see below)
• 1 small red pepper, cored, deseeded and roughly chopped
• 1 medium carrot, sliced thinly on the diagonal
• 2 fat garlic cloves, chopped
• 2 tsp finely chopped fresh root ginger
• For the sauce
• 3 tbsp soy sauce
• 3 tbsp white wine vinegar
• 3 tbsp sherry
• 1 tbsp light soft brown sugar
• 1 tsp cornflour

Directions

1. Cut the chicken into small chunks and mix with the soy sauce and sesame oil. In a jug or bowl, mix together the sauce ingredients with 100ml cold water. Line a large plate with kitchen paper.
2. Heat the groundnut oil in a deep-fat fryer to about 180C. Then dip a few chunks of chicken at a time into the batter, then place in the hot oil using tongs or a slotted spoon, but don't crowd the pan. Fry until crisp and golden-about 2 mins. You may need to do this in batches, so reheat the oil each time. As the chunks cook, lift out with tongs/spoon to the paper-lined plate to drain.
3. Heat a wok to hot, add about 3 tbsp oil and stir-fry the vegetables with the garlic and ginger for about 3 mins. Give the sauce a quick final stir and pour into the wok, mixing as it cooks to a light glossy sauce. Bubble for 1 min, then spoon over the chicken and serve.

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Chinese-Style Wintery Rolls

With a little effort, and help from Gordon Ramsay, you can prepare really a special start to your dinner party

• Cooking Time Prep 45 mins
  Cook 15 mins
• Skill Level For the keen cook
• Servings Serves 6

Nutrition per serving

• Kcalories

  369

• Protein

  7g

• Carbs

  27g

• Fat

  27g

• Saturates

  5g

• Fibre

  5g

• Sugar

  7g

• Salt

  1.76g

Ingredients

• 1 medium carrot, trimmed
• 1 medium leek, trimmed, outer leaves removed
• ½ celeriac or small kohlrabi, peeled
• 2 sticks celery, trimmed
• 1 small red onion
• ½ each red and yellow pepper, cored, deseeded
• 1 large fresh red chilli, deseeded
• 2 cm knob fresh root ginger
• 2 fat garlic cloves
• 25g bunch coriander, leaves picked
• 25g bunch flatleaf parsley, leaves picked
• 2-3 tbsp olive oil
• 1-2 tbsp soy sauce
• 1 tbsp sesame oil
• 100g mung beansprouts or mixed bean sprouts
• 1 tbsp sesame seed, lightly toasted
• 6 large spring roll wrappers (about 25cm square)
• 1 egg white, lightly beaten
• groundnut or vegetable oil, for deep frying
• For the dipping sauce
• draining juices from vegetables (see step 3)
• 1 tbsp soy sauce
• 1 tbsp sweet chilli sauce
• 2 tsp sesame oil
• 1 tbsp rice wine vinegar

Directions

1. Make the filling. Slice the carrot into long, thin lengths. Then cut into long, thin 'julienne' sticks. Cut the leek into three, halve, then cut into sticks. Slice the celeriac and celery, then cut into julienne sticks as before.
2. Halve the onion lengthways, then slice thinly. Slice the peppers into sticks. Cut the chilli into thin shreds. Cut the ginger into small julienne sticks and chop the garlic. Mix everything together in a bowl with half the picked herb leaves.
3. Heat olive oil in a wok until very hot and add half the veg. Toss for 30 secs to wilt, then remove from the heat, season and toss in soy and sesame oil. Drain in a colander set over a bowl. Repeat with remaining veg. Mix in bean sprouts, sesame seeds, remaining herbs and extra soy, if liked.
4. When the filling has cooled, peel off a spring roll wrapper-it will feel slightly sticky. Cover the remainder with a tea towel. Lay the wrapper on a board and brush the edges with egg white. Spoon a sixth of the vegetables in a line on the top third of the wrapper.
5. Fold over the top of the wrapper and press well down all round. Fold in the sides, then roll up firmly, pressing the end in well. The roll should be about 18cm long. Repeat process with the remaining filling and wrappers. The rolls can be chilled at this point for up to 3 hrs, uncovered, in the fridge, until ready to cook. (You should only cook the rolls just before you're ready to serve, so that they remain crisp.)
6. Heat a deep fat fryer or large pan a third full of oil to 180C (or until a cube of bread crisps and turns brown). Deep-fry two rolls at a time for 5 mins until golden and crisp. Drain on paper towel. Mix ingredients for the sauce and pour into 1 larger or six very small bowls. Trim the ends off the rolls, then cut in half diagonally. Serve on one large or six small plates with sauce. Garnish with herb leaves or salad.

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Chinese-Style Kale

Give a good ol' British fave an Asian edge with a few simple shakes of the right sauces

• Cooking Time Prep 5 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 2 - 3

Nutrition per serving

• Kcalories

  95

• Protein

  4g

• Carbs

  4g

• Fat

  7g

• Saturates

  1g

• Fibre

  3g

• Sugar

  3g

• Salt

  2.26g

Ingredients

• 1 tbsp vegetable oil
• 1 large garlic clove, sliced
• 200g bag kale
• 1 tbsp soy sauce
• 1 tbsp oyster sauce

Directions

1. Heat the oil in a large wok or frying pan, then tip in the garlic and cook for a few secs. Throw in the kale and toss around the pan to coat in the garlicky oil.
2. Pour over 100ml boiling water and cook for 7 mins more until the kale has wilted and is cooked through.
3. Stir in the soy and oyster sauces and heat through to serve.

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Chinese Steamed Bass With Cabbage

Full of flavour and void of guilt, this low-fat fish dish is full of omega 3 and counts as 1 of your 5-a-day. A perfect mid week meal

• Cooking Time Prep 10 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  188

• Protein

  23g

• Carbs

  8g

• Fat

  8g

• Saturates

  1g

• Fibre

  4g

• Sugar

  7g

• Salt

  0.74g

Ingredients

• 2 sea bass, or other white fish fillets
• 1 green or red chilli, deseeded and finely chopped
• 1 tsp fresh root ginger
• 300g green cabbages, finely shredded
• 2 tsp sunflower oil
• 1 tsp sesame oil
• 2 garlic cloves, thinly sliced
• 2 tsp low salt soy sauce

Directions

1. Sprinkle the fish with the chilli, ginger and a little salt. Steam the cabbage for 5 mins. Lay fish on top of the cabbage and steam for a further 5 mins until cooked through.
2. Meanwhile, heat the oils in a small pan, add the garlic and quickly cook, stirring until lightly browned. Transfer the cabbage and fish to serving plates, sprinkle each with 1 tsp of soy sauce, then pour over the garlicky oil.

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Crisp Chinese Pork

Belly is the cheapest pork roasting joint and, as it's rich, a little goes a long way, making it perfect for Sundays and dinner parties

• Cooking Time Prep 10 mins
  
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  696

• Protein

  59g

• Carbs

  3g

• Fat

  50g

• Saturates

  19g

• Fibre

  0g

• Sugar

  2g

• Salt

  5.83g

Ingredients

• 1.3kg piece boned pork belly, skin on and scored, ask the butcher for the thin end
• 2 tsp Chinese five-spice powder
• For the dipping sauce
• 4 tbsp soy sauce (we used Kikkoman)
• small knob fresh root ginger, grated
• 1 tbsp Thai sweet chilli sauce
• 1 spring onion, finely chopped

Directions

1. Rub the pork with the five-spice and 2 tsp sea salt then leave, uncovered, in the fridge for at least 2 hrs, but preferably overnight. When ready to cook, heat oven to its maximum setting. Lay the pork on a rack over a roasting tin, making sure the skin is exposed. Roast for 10 mins before turning down the heat to 180C/fan 160C/gas 4, then leave to cook for a further 1½ hrs. Have a look at the pork-if the skin isn't crisp, turn up the heat to 220C/fan 200C/gas 7, then cook for another 30 mins until crisp. Leave to rest on a board for at least 10 mins.
2. To make the dipping sauce, mix all the ingredients together with 2 tbsp water. Cut the pork into small pieces, then serve with the sauce, plus boiled rice and steamed greens, if you like.

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Sticky Chinese Wings & Cucumber

Chinese style chicken wings with an American twist using just 5 ingredients

• Cooking Time Prep 10 mins
  Cook 40 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  324

• Protein

  16g

• Carbs

  41g

• Fat

  12g

• Saturates

  3g

• Fibre

  0g

• Sugar

  40g

• Salt

  3.57g

Ingredients

• 16 large chicken wings
• 125ml reduced salt soy sauce
• 140g dark soft brown sugar
• 5 tbsp white wine vinegar
• half cucumber, peeled into fine ribbons

Directions

1. Heat oven to 220C/fan 200C/gas 7. In a roasting tray, toss the wings with the soy sauce, 125g of the sugar, 2 tbsp of the vinegar and some cracked black pepper. Roast for 40 mins, turning occasionally until lacquered.
2. Meanwhile, bring the remaining sugar and vinegar to the boil for about 1 min, until the sugar dissolves. Leave to cool, then toss with the cucumber ribbons. Serve the sticky wings with the cucumber and some boiled rice.

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Crispy Chilli Beef

Ditch the takeaway and whip up this Chinese flash-fried steak with a sweet gingery sauce and red peppers

• Cooking Time Prep 25 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 3

Nutrition per serving

• Kcalories

  454

• Protein

  26g

• Carbs

  32g

• Fat

  23g

• Saturates

  5g

• Fibre

  2g

• Sugar

  15g

• Salt

  2.2g

Ingredients

• 350g thin-cut minute steak, very thinly sliced into strips
• 3 tbsp cornflour
• 2 tsp Chinese five-spice powder
• 100ml vegetable oil
• 1 red pepper, thinly sliced
• 1 red chilli, thinly sliced
• 4 spring onions, sliced, green and white parts separated
• 2 garlic cloves, crushed
• thumb-sized piece ginger, cut into matchsticks
• 4 tbsp rice wine vinegar or white wine vinegar
• 1 tbsp soy sauce
• 2 tbsp sweet chilli sauce
• 2 tbsp tomato ketchup
• cooked noodles, to serve (optional)
• prawn crackers, to serve (optional)

Directions

1. Put the beef in a bowl and toss in the cornflour and five-spice. Heat the oil in a wok or large frying pan until hot, then add the beef and fry until golden and crisp. Scoop out the beef and drain on kitchen paper. Pour away all but 1 tbsp oil.
2. Add the pepper, half the chilli, the white ends of the spring onions, garlic and ginger to the pan. Stir-fry for 3 mins to soften, but don't let the garlic and ginger burn. Mix the vinegar, soy, chilli sauce and ketchup in a jug with 2 tbsp water, then pour over the veg. Bubble for 2 mins, then add the beef back to the pan and toss well to coat. Serve the beef on noodles with prawn crackers, if you like, scattered with the remaining chilli and the green parts of the spring onions.

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Chinese-Style Braised Beef One-Pot

Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours

• Cooking Time Prep 10 mins
  Cook 2 hrs - 2 hrs, 30 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  513

• Protein

  54g

• Carbs

  9g

• Fat

  29g

• Saturates

  10g

• Fibre

  0g

• Sugar

  4g

• Salt

  2.39g

Ingredients

• 3-4 tbsp olive oil
• 6 garlic cloves, thinly sliced
• good thumb-size piece fresh root ginger, peeled and shredded
• 1 bunch spring onions, sliced
• 1 red chilli, deseeded and thinly sliced
• 1½ kg braising beef, cut into large pieces (we used ox cheek)
• 2 tbsp plain flour, well seasoned
• 1 tsp Chinese five-spice powder
• 2 star anise (optional)
• 2 tsp light muscovado sugar (or use whatever you've got)
• 3 tbsp Chinese cooking wine or dry sherry
• 3 tbsp dark soy sauce, plus more to serve
• 500ml beef stock (we used Knorr Touch of Taste)
• steamed bok choi and steamed basmati rice, to serve

Directions

1. Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
2. Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
3. Pour in the soy and stock (it won't cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
4. Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.

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Sea Bass With Sizzled Ginger Chilli & Spring Onions

The aromas released while cooking this dish will have everyone licking their lips in anticipation

• Cooking Time Prep 15 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  202

• Protein

  28g

• Carbs

  2g

• Fat

  9g

• Saturates

  1g

• Fibre

  0g

• Sugar

  1g

• Salt

  0.26g

Ingredients

• 6 x sea bass fillets, about 140g/5oz each, skin on and scaled
• about 3 tbsp sunflower oil
• large knob of ginger, peeled and shredded into matchsticks
• 3 garlic cloves, thinly sliced
• 3 fat, fresh red chillies deseeded and thinly shredded
• bunch spring onion, shredded long-ways
• 1 tbsp soy sauce

Directions

1. Season the fish with salt and pepper, then slash the skin 3 times. Heat a heavy-based frying pan and add 1 tbsp oil. Once hot, fry the fish, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through. Turn over, cook for another 30 secs-1 min, then transfer to a serving plate and keep warm. You'll need to fry the fish in 2 batches.
2. Heat the remaining oil, then fry the ginger, garlic and chillies for about 2 mins until golden. Take off the heat and toss in the spring onions. Splash the fish with a little soy sauce and spoon over the contents of the pan.

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