Chinese recipes

I am using what I have available before doing grocery shopping so these recipes are  not authentic but yummy!

Chinese Beef in Oyster sauce

Chinese beef in oyster sauce

Ingredients serves 2

  • 2 grass fed beef steak

Velveting mix together

  • 1tb bicarb of soda
  • 1tb shao xing chinese cooking wine
  • 1tb kepjap manis

Stir fry vegetables

  • 1/2 red onion sliced
  • 1 organic carrot sliced on diagonal
  • 1 bok choy quartered
  • 1 green capsicum sliced
  • 1 green shallot sliced

Sauce

  • 2tb chinese oyster sauce
  • 2tb lite soy sauce
  • 1tb organic garlic minced
  • 1tb organic ginger minced
  • 1tsp organic raw sugar
  • 1tb pure sesame oil

Method

  1. Slice beef into thin slices
  2. Mix together velveting ingredients into bowl and mix well.
  3. Add beef to velveting mixture and mix well. Cover bowl with cling film and place in fridge for 30minutes.
  4. Prepare vegetables and chop as listed.
  5. Mix sauce ingredient together.
  6. After 30 minutes wash the beef well so the bicarbonate doesnt cause  bubbles when you cook it.
  7. Pan fry beef in non stick skillet.
  8. Add vegetables and sauce. Stir Fry until vegetables are cooked.
  9. Serve with steamed rice.

Oven Baked Vegetable Spring Rolls with Sweet Chili Sauce

Oven Baked Vegetable Spring Rolls with Thai Sweet Chili Sauce

Ingredients serves 1

  • 5 Coles Vegetable Spring Rolls
  • 1Tb Thai Sweet Chili Sauce
  • Cooking Spray Coconut Oil

Method

  1. Preheat oven 180*C
  2. Place Foil on baking tray or line with baking paper
  3. spray spring rolls on all sides with the cooking spray
  4. Place spring rolls on tray and bake for 20-25 minutes
  5. Add sauce to sauce ramekin and serve with hot spring rolls

 

1/ Chicken and mushroom hot pot

Serves 2

  • 1 Chicken breast fillet cut chunky strips
  • 2 Portobello mushrooms sliced
  • 1tb gluten-free cornflour
  • 1tsp raw organic sugar
  • 1tsp organic garlic paste
  • 1tb shao xing cooking wine
  • 1tsp chinese 5 spice powder
  • 1/2 cup water

Method

  1. Cut chicken into thick strips
  2. Cut mushroom into strips same size as chicken
  3. Place with remaining ingredients except water and oil in bowl and mix well marinade 30 minutes minimum
  4. Heat pan with oil
  5. Add chicken mushroom mix to oil and cook until chicken is brown on both sides
  6. Add water to pot to make sauce
  7. Serve with rice

2/ chinese almond satay

Ingredients serves 2

  • 1 large chicken breast fillet cubed

Marinade

  • 2tb almond butter
  • 1tb coconut cream
  • 1tsp dried onion powder
  • 1tsp sugar
  • Pinch sea salt
  • 1tb tamarind paste
  • 1tsp tumeric
  • 1tb arrowroot powder
  • 1tsp madras curry powder
  • 2tb lite soy
  • 1tb dark soy

Sauce to serve with

  • 1/2 onion diced
  • 2tb sesame oil
  • 2tsp organic sugar
  • 2tb almond butter
  • Pinch salt
  • 1 1/2 tsp curry powder
  • 2ts organic garlic paste
  • 2tb coconut cream
  • 1tsp tamarind paste

Method

  1. Cut chicken into chunky cubes
  2. Mix marinade in bowl and or container with lid and mix well
  3. add chicken and mix
  4. Marinade chicken for min 30min or overnight *if you are wanting to put chicken on skewers do before chilling.
  5. Cook chicken on all sides
  6. Make sauce in separate saucepan
  7. Add all sauce ingredient to  pot and gently simmer stir often so it doesn’t burn on bottom.  Add a little water up to a cup to make it a sauce you can dip chicken skewers into
  8. Enjoy