The following recipes are designed as a meal for four people.
STEAMED SCALLOPS
8 scallops
1 tsp finely chopped garlic
1 tbsp finely chopped fresh ginger
1 tsp chilli bean sauce (available in tins)
1 tbsp dry sherry
1 tbsp light soy sauce
2 fresh red chillies, seeded and chopped, or to taste
2 tbsp finely shredded spring onions
3 tbsp vegetable oil
bunch fresh coriander
If you have a steamer, use it, if not, roll up kitchen foil so you can sit a plate or shallow bowl in your wok, have boiling water underneath and then cover the top. Bring the water to the boil over a high heat. Put a plate with the scallops into the steamer ensuring they are not too cramped. If they are, you'll need to do them in two batches. Turn the heat to low and cover tightly. Steam gently for five to six minutes or until the scallops are cooked. Combine all the remaining ingredients and stir them well. Spoon over the hot, cooked scallops and serve.
BEEF WITH BLACK BEAN SAUCE
400g lean beef, cut into thin 4cm strips
1 egg white
1 tbsp cornflour
4 tbsp vegetable oil
1 onion, peeled and thinly sliced
1cm of root ginger, peeled and finely sliced
2 cloves garlic, peeled and finely chopped
2 tbsp salted black beans, soaked for five minutes under running water, drained and roughly chopped
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp chilli sauce, or to taste
1 red pepper, cored, seeded and cut into thin strips
bunch spring onions, cut into 2cm pieces
Season the beef with the salt and pepper, dip it in egg white and dredge in the cornflour. Heat a wok and when it's hot, add the oil. Add the beef and stir-fry it quickly until it changes colour. Remove the beef with a slotted spoon and reserve. Add the onion and ginger and stir-fry for one minute, or until the onion just starts to colour. Add the garlic, black beans, soy sauce, oyster sauce, chilli sauce and four tablespoons of water. Bring this to the boil then add the beef and peppers, stirring constantly. Turn the heat up as high as possible and cook everything for two or three minutes. You may need to add a little more water. It should be thick and syrupy.
VEGETABLES WITH NOODLES
2 tbsp dried shrimps ( from ethnic stores)
120g glass noodles
4 tbsp vegetable oil
2 slices bacon, cut into matchsticks
2 medium onions, peeled and thinly sliced
1cm piece of ginger, finely chopped
2 cloves garlic, peeled and chopped
3 carrots, trimmed and cut into batons
250g green beans, trimmed
250g broccoli, broken into florets
1 cucumber, trimmed and cut into batons
600ml strong chicken stock
250g beansprouts
250g baby spinach
2 Little Gem lettuce, cored and roughly shredded
2 tbsp soy sauce
1 tbsp fish sauce
bunch spring onions, trimmed and sliced
2 tsp sesame oil
Soak the dried prawns in hot water for 10 minutes, drain and chop them coarsely. Soak transparent noodles in just boiled water for five minutes, or until soft.
Heat the vegetable oil in a large saucepan. When hot, add the prawns, bacon, onions, ginger, garlic and carrots, and stir-fry for two minutes. Add the beans, broccoli and cucumber, and continue to stir-fry over a medium heat for a further two minutes. Add the stock, beansprouts, spinach and lettuce. Bring the contents to a gentle boil, add the soy and fish sauces, simmer gently for 15 minutes. Add the noodles, stirring to coat with the sauce. Add the spring onion and sesame oil, and simmer gently for two or three minutes, or until the noodles are hot.
STUFFED SEA BASS
1 whole sea bass, about 1kg, or two fish weighing 500g each
vegetable oil
bunch spring onions, thinly sliced
1cm piece of ginger, peeled, sliced and cut into matchsticks
2 tbsp soy sauce
2 tbsp dry sherry
Clean the sea bass thoroughly. Rub it inside and out with salt, pepper and a little vegetable oil. Scatter some of the spring onions and ginger on a sheet of tin foil, stuff more inside and leave a little for the top of the fish. Close over the top of the foil, seal and bake in a preheated oven, 200 degrees/gas six for 20-30 minutes or until the fish is cooked. Place the fish on a warm serving dish, along with the baking juices, and cover with the soy sauce and sherry.