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Chinese

This category contains 6 posts

Jim’s Beef Stir Fry

I’ve recently posted a process I’ve called Jim’s 1-2-3 Stir Fry and using that very same process I’m going to show you the beef stir fry I came up with last night. Ingredients: 400g beef, thinly sliced 3 garlic cloves, roughly chopped 1/2 cup of baby corn 1/2 cup of of mange tout 1 red pepper … Continue reading

Process: Jim’s 1-2-3 Stir Fry

The simple stir fry is something that anybody can cook as long as they’ve got a large pan or wok. The idea behind the stir fry is to very quickly cook fresh ingredients so that you not only retain all their flavour but also their ‘goodness’. I’ve called this the 1-2-3 Stir Fry as using … Continue reading

Hot and Sour Chicken Soup

The vast majority of people I know who like Chinese food have sampled many different versions of this classic soup recipe. I searched high and low to find one that sits in between a lot of people’s ideas and contains ingredients that aren’t too difficult to track down. The one I settled on in the … Continue reading

Chinese Style Braised Beef One-Pot

Hello again, sorry it’s been a while, work’s been picking up a bit and then I had some computer problems but I’m back and ready to talk food. This was the last recipe I tried to do on my budget week. I liked the sound of the title and it was on the trusted BBC … Continue reading

Lemon Chicken

I think I’d better stop putting recipes from Ken Hom’s new cookbook on my blog or I’ll end up with all of them here and that might be open to some kind of copyright infringement. I just think his recipes are genius, so well balanced and even the portion sizes are always spot on. This … Continue reading

Cashew Chicken

It was back to Ken Hom’s Complete Chinese Cookbook for last night’s dinner and specifically it was his Cashew Chicken (p.142). I served this up with some of the really simple egg fried rice I posted a couple of weeks back. Serves 4 Ingredients: 450g (1lb) boneless, skinless chicken breast 1 egg white 2 tsps cornflour salt … Continue reading

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