Читать книгу Chinese Food Made Easy: 100 simple, healthy recipes from easy-to-find ingredients - Ching-He Huang - Страница 22

SERVES 4

1 tablespoon groundnut oil

250g/9oz fillet of beef, cut into 5mm/1/4 inch strips

1 teaspoon Shaohsing rice wine or dry sherry

1 pinch of crushed dried chilli flakes

1 teaspoon light soy sauce

1 pinch of ground white pepper

1 large handful of baby spinach leaves, washed

2 heads of green-stemmed pak choy, washed and sliced

1 small mango, peeled, stoned and finely diced

FOR THE SWEET AND TANGY DRESSING

1 tablespoon light soy sauce

4 tablespoons lemon juice

2 tablespoons orange juice

1 teaspoon groundnut oil

2 teaspoons caster sugar

1 tablespoon runny honey

1/3 cucumber, halved lengthways, deseeded and very finely chopped

1 medium green chilli, deseeded and very finely chopped

1 To make the sweet and tangy dressing, combine the soy sauce, lemon juice, orange juice, groundnut oil, caster sugar and honey in a bowl. Whisk to make the dressing and then add the cucumber and chilli. Stir and set aside.

2 Heat a wok over a high heat and add the groundnut oil. Add the beef to the wok and stir-fry quickly. Add the rice wine or sherry and cook for a few seconds. Add the chilli flakes, soy sauce and white pepper. Cook to your preference – less than a minute for medium, or a minute longer for well done.

3 Dress the serving plates with the spinach leaves and pak choy. Spoon some of the chilli beef in the middle, spoon generous amounts of the dressing over the top and sprinkle over some finely diced mango. Serve immediately.

‘Mee-fun’, or ‘rice noodles’, made their way to Singapore via travelling Fujianese Chinese traders – rice is predominantly grown in this sub-tropical Chinese province. On Singaporean soil, rice noodles were fused with ingredients like turmeric and curry powder used by other trading Indians and local Malays, and thus this delicious stir-fried rice noodle dish was born. It is a takeaway favourite all over the world and one of my favourite brunch dishes. The bacon is not traditional but is a good substitute for Chinese Char-siu roast pork. Don’t let the long list of ingredients faze you, it’s worth it to create the layers of flavours!