Two easy stir-fry recipes

CHILLI BLACK BEAN CHICKEN WITH PEPPER AND

OYSTER MUSHROOMS

INGREDIENTS

2 Chicken breasts sliced

            3 tbsp corn flour

            2-3 tbsp groundnut oil

            1 tbsp Shaoxing rice wine

            1 green pepper, sliced

            100 g oyster mushrooms, coarsely sliced

            Steamed jasmine rice, to serve

For the black bean sauce

            3 large cloves garlic finely chopped

            2 cm piece ginger finely chopped

            2 red chillies seeds removed and finely chopped

            2 tbsp light soy sauce

            2 tbsp fermented salted black beans, washed and crushed

METHOD

1. For the black bean sauce: combine all the ingredients in a bowl and set aside until needed.

2. Coat the chicken lightly in the corn flour. Heat a wok over high heat and add the groundnut oil. Add the chicken, let it settle for less than a minute and then start to stir-fry. When the chicken starts to turn opaque, add the rice wine. Stir-fry for less than 2 minutes until the chicken has cooked through. Set aside on a plate.

3. Add the peppers and oyster mushrooms to the wok with a splash of water to create some steam and stir-fry until al dente for 1 minute. Return the chicken to the wok, add the prepared black bean sauce and stir and cook for 30 seconds.

4. To serve, place a mound of jasmine rice on the side of the plate and ladle the chicken stir-fry on the side.

This recipe is from Ching he Huang recipes

Beef and Broccoli Stir-Fry Recipe

Ingredients

            2 tablespoon soy sauce, reduced-sodium

            1 tablespoon cornstarch

            1 tablespoon rice vinegar

            1 tablespoon ginger, fresh, grated

            1/4 teaspoon pepper, red, crushed

            2 clove(s) garlic, minced, minced

            12 ounce(s) beef, top sirloin steak

            1 bunch(es) broccoli

            2 teaspoon oil, cooking

            2 medium carrot(s), bias-sliced 1/8 inch thick

            3/4 cup(s) broth, reduced-sodium beef

            4 scallion(s) (spring onions), sliced lengthways

       Noodles or Jasmine rice

Preparation

1. For marinade, in a medium bowl, combine soy sauce, cornstarch, vinegar, ginger, crushed red pepper, and garlic. Trim fat from meat. Cut meat across the grain into 1/8-inch-thick slices. Add meat to marinade; toss to coat. Cover and marinate at room temperature for 10 minutes. Drain meat, discarding marinade.

2. Meanwhile, cut broccoli florets from stems. If desired, peel stems. Cut stems into 1/4-inch-thick slices.

3. In your wok 1 teaspoon of the oil over medium-high heat. Add meat; cook and stir in hot oil for 2 to 3 minutes or until slightly pink in center. Remove meat from wok or skillet.

4. Add the remaining 1 teaspoon oil to hot wok or skillet. Add broccoli and carrots; cook and stir for 1 minute. Add beef broth: cook and stir for 5 to 7 minutes or until vegetables are crisp-tender, stirring to scrape up any browned bits from bottom of wok or skillet. Return cooked meat to wok or skillet. Add green onions; heat through. Serve noodles or jasmine rice