Menu Page for my soup recipes
Click on links below for recipes
Menu Page for my soup recipes
Click on links below for recipes
Skinless an boneless chicken thigh meat, marinated in a delicious sauce then stir fried with mixed vegetables and cashew nuts.
A really quick and easy recipe which rivals your local Chinese take-away. I use thigh meat as it works far better in stir fry dishes than breast meat. The wonderful flavours in this dish come from the marinade and are locked in by cooking quickly over a very high heat. This is so easy that really anyone should be able to make this dish.
Serve with your choice of boiled rice, fried rice or egg noodles.
Cooking time – less than 10 minutes
6-8 boneless and skinless chicken thighs – cut in half
25g cashew nuts – soak in water for 30 minutes before cooking
2 tbsp. wok oil
150g sliced water chestnuts
1 carrot – peel, thinly slice into discs
1 stick celery – dice
1 red pepper – dice
1 medium size white onion – slice or cut into small chunks
3 dessert spoons soy sauce
3 dessert spoons vinegar
3 dessert spoons honey
3 dessert spoons oyster sauce
1 dessert spoon sesame oil
1/2 tsp five spice
Thumb sized piece of peeled root ginger – cut into fine matchsticks
1 red chilli – deseed and finely slice
5 cloves garlic – peel, crush, finely chop
Method: Mix all the marinade ingredients in a bowl until combined, add the chicken, cover and marinade at room temperature for 45-60 minutes. You can marinade for longer in a fridge, just remember to take it out 30 minutes before cooking to bring back to room temperature for even cooking.
Heat 2tbsp of wok oil in a wok or large frying pan until smoking hot. Use tongs to remove the chicken from the marinade and add to the hot pan, take care as it will spit as the chicken meets the oil. Stir fry the chicken on a high heat for 3-4 minutes until the chicken browns and starts to caramelise.
Change your stirring spoon for hygiene then add the cashew nuts (discard the soaking water), carrots, water chestnuts, celery, onion and red pepper. Stir fry for 2 minutes on your cookers highest heat setting to cook the vegetables but retain some crunch.
Pour in the marinade and stir through the dish, then use the stirring spoon t push the chicken and vegetables to the sides of the pan so the marinade heats through. Let the marinade bubble away and reduce slightly for 1 minute.
Give the dish a good stir, remove from the heat and serve immediately, enjoy!
Wok fried egg noodle, King Prawns, vegetables and a delicious light sesame honey sauce.
A very quick and easy recipe for some very delicious noodles – Wok fried in minutes with a light sweet and savoury sauce.
This dish can easily be adapted, swapping the prawns for diced cooked chicken or using Tofu for vegetarians. You can also experiment with different vegetables – green beans, mushrooms and Chinese green vegetables all work well too.
Preparation 10 minutes, cooking less than 10 minutes.
2 dessert spoons sesame seeds
2 dessert spoons light soy sauce
1 dessert spoon dark soy sauce
1 dessert spoon Shaoxing rice wine
1 dessert spoon white vinegar (or rice vinegar)
1 dessert spoon honey
1 dessert spoon oyster sauce
2 tsps. sesame oil
Method: Mix well in a bowl and set aside ready to add to wok.
2 nests medium thick egg noodles
500ml chicken stock – to cook noodles in
2 tbsp. wok oil – to fry dish
1 tbsp. vegetable oil – to cook prawns
10-12 large raw King prawns – shells removed
6 cloves garlic – peel, crush and chop
Thumb root ginger – peel, cut into matchsticks
2 large red chillies – removes stalks and seeds, finely chop
1 medium/large white onion – peel, pull layers apart and dice into large chunks
1/2 red bell pepper – dice (same size as onion)
1 stick celery – diced
1 carrot – cut into thin batons
Method: The first step is to cook the prawns and the noodles so they are ready to add to the wok.
To cook the prawns heat 1 tbsp. vegetable oil in the wok until smoking hot and add the prawns. Stir fry for 60-90 seconds then remove prawns and place on absorbent paper – you want to just cook the prawns and no more, remove them the second they turn from grey to white/pink as they will finish cooking in final dish.
Cook the noodles as per packet instructions but use chicken stock instead of water, this will add extra flavour to the noodles. Once cooked drain and set aside ready to add to the wok.
Wipe the wok clean then add 2 tbsp. of wok oil and heat until smoking hot – keep hob on max setting. Add the garlic, ginger and chilli and stir fry for 30-60 seconds. Add the onion, pepper, celery and carrot and stir fry for a further 90 seconds, you want these to retain crunch for texture.
Add the cooked noodles, followed by the prawns, stir well and fry until warmed through (should take 30-60 seconds). Add the sauce to the dish and stir well until combined, stir fry for 45-60 seconds until dish is steaming hot. Remove from the heat and serve straight away in a nice noodle bowl, chopsticks entirely optional 🙂
Slices of smoked duck breast with egg noodles, served with a delicious honey and sesame sauce.
A quick, easy and extremely delicious recipe perfect for any occasion or a quick mid-week meal.
Garlic, green chilli and ginger is fried in a little wok oil then vegetables are added and stir fried quickly to retain some crunch. Cooked egg noodles are then added and stirred through the vegetables. The sauce is added and stirred through the dish until it coats all the noodles and vegetables. In a separate pan the slices of duck breast are heated through then added to the wok. The dish is finished with a garnish of roughly chopped coriander.
Serves two people
Preparation 10 minutes, cooking time less than 10 minutes
2 tsp sesame seeds
2 dessert spoons of honey
1 dessert spoon light soy sauce
2 dessert spoons dark soy sauce
1 dessert spoon shaoxing rice wine
1 dessert spoon sesame oil
Method: combine in a bowl, mix well until all ingredients combined. Set aside ready to add to wok, give another good stir just before adding it to noodles.
2 portions cooked egg noodles – as per packet instructions
1-2 tbsp. wok oil
80g sliced smoked duck breast – marinate in a little soy sauce before cooking
75g fine green beans – trim, cut into 3cm batons
1 small carrot – peel, slice into 3cm batons
1 onion – slice into medium sized pieces
3 spring onions – slice
3 green chillies – remove seeds, finely chop
Thumb of root ginger – peel, chop into fine matchsticks
4 cloves garlic – peel, crush, finely chop
1-2 tablespoons roughly chopped coriander – for garnish
Method: Add 1-2 tbsp. of wok oil into the wok and heat until smoking hot. Add the ginger, garlic and chilli and quickly stir fry for 30 seconds to 1 minute. Take care not to burn these, remove wok from heat if necessary but keep hob on maximum setting to cook dish quickly. Next add the green beans, carrot and spring onion and stir fry for 1-2 minutes, no longer as you want these to retain some crunch. Before adding the cooked noodles run a fork through them to break them up then add them to the wok. Stir well to mix the vegetables through the noodles and stir fry for approx. 1 minute until noodles are hot. Add the sauce to the wok and stir through so that all the noodles and vegetables are coated, stir fry for just over a minute until the dish is piping hot. In a separate pan heat the duck through by dry frying on a high heat for 30 seconds on each side then add them to the cooked noodles. Serve dish and garnish with a little roughly chopped coriander.
My version of the classic chinese take away dish using sweet bell peppers and honey to give the dish a delicious sweet taste. Green beans, onion and celery also give the dish some crunch. Like many Chinese dishes this is very quick and easy to cook.
Serve with your choice of rice or noodles.
For two people
Preparation time 10 minutes
Cooking time 5-6 minutes
12-14 Raw King prawns – peel, devein and butterfly
4 cloves garlic – finely chopped
Thumb sized piece of ginger – peel, cut into fine match sticks
1 tablespoon corn flour – dissolved in 50ml warm water
Dash of shaoxing rice wine
1 tablespoon of honey
1 teaspoon of five spice
2 tablespoons of soy sauce
handful of trimmed fine green beans – cut into batons
handful of cashew nuts
1 stick of celery – cut into 2cm cubes
1 medium brown onion – cut into 2-3cm cubes
1 yellow bell pepper – cut into 2-3cm cubes
1 orange bell pepper – cut into 2-3cm cubes
Black pepper to season
1 tablespoon wok oil
Serve with choice of rice or noodles.
Start by adding oil to your wok and heat till smoking hot. keep your hob on full heat for the whole cooking process, remove wok from heat when needed rather than reduce heat.
Fry the chopped garlic and ginger for 1 minute. Remove wok from heat if required to prevent burning.
Add the vegetables to the wok and stir fry for 1 minute. Then add the King prawns and continue to stir fry for 1-2 minutes
Now add the corn flour (dissolved in water), 2 tablespoons soy sauce, a tablespoon of honey, dash of shaoxing rice wine and teaspoon five spice. Stir fry for 1 minute, until the sauce starts to bubble.
Taste test – add more honey if more sweetness is required or more soy sauce if you require more seasoning. Crack a little black pepper through the dish.
Serve with rice/noodles and enjoy.
This sweet and delicious Chinese soup is a current favourite of mine. It is extremely easy to make and tastes way better than most Chinese take ways.
For four portions
preparation time 15 minutes
cooking time 20-30 mintues
1 litre of chicken stock – stock cubes are fine
4-6 round tomatoes cut into thin wedges – remove skins first
2 eggs lightly beaten
4-5 heaped Tablespoons brown sugar
2 teaspoons corn flour – mixed in 50ml warm water
2-3 spring onions – thinly sliced
Pepper to season
Salt – to taste, half to 1 teaspoon