Chinese rice recipes:Shrimp fried rice

A traditional Chinese fried rice dish with fresh succulent shrimp, red pepper, zucchini and green peas.

Ingredients

3 tablespoons soy sauce

1 tablespoon oyster sauce

2 teaspoons sesame oil

3 tablespoons peanut oil or canola oil

16 large uncooked shrimp (prawns)-peeled and deveined

½ red pepper (capsicum)-diced

1 zucchini (courgette)-diced

½ cup frozen peas-defrosted

2 cloves garlic-minced (crushed)

3 cups cold cooked long-grain rice (preferably left to cool in the fridge overnight)

Method

MIX together the soy sauce, oyster sauce and sesame oil in a small bowl. HEAT a wok or large frying pan over a high temperature then add 1 tablespoon of the oil. ADD the shrimp and stir-fry for 2 minutes. REMOVE the shrimp from the wok and set aside on a plate. HEAT the remaining 2 tablespoons of oil, add the red pepper and stir-fry for 1 minute. ADD the zucchini and stir-fry for 2 minutes. ADD the peas and garlic and stir-fry for 30 seconds. ADD the rice and stir-fry for another minute, tossing to separate the grains and combine well. ADD the sauce mixture and stir-fry for 2 minutes. ADD the cooked shrimp and toss to mix and heat through.

This recipe serves two as a side dish, or simply double the amount of ingredients and add some extra protein like shrimp, egg or chicken (rotisserie chicken is ideal) to make a complete meal.

Ingredients

1 tablespoon oyster sauce

1 tablespoon soy sauce

2 teaspoons sesame oil

2 tablespoons canola or peanut oil

1 small onion-finely chopped

¼ red pepper (capsicum)–finely diced

1 slice ham-chopped into small pieces

1 clove garlic-finely chopped

2 cups cold cooked rice (preferably left to cool in the fridge overnight)

¼ cup frozen peas-defrosted

Method

MIX together the oyster sauce, soy sauce and sesame oil in a bowl. HEAT a wok or large frying pan over a high temperature then add the oil. ADD the onion and red pepper and stir-fry for 2 minutes. ADD the ham and garlic and stir-fry for 1 minute. ADD the rice and stir-fry for another minute, tossing to separate the grains and combine well. ADD the peas and sauce mixture and stir-fry for 2 minutes.

Oyster sauce is a thick, brown sauce made from oysters, brine, sugar and soy sauce. It’s used to flavor all kinds of Chinese dishes and can be used as an ingredient in dipping sauces.

Chicken recipes:

Servings: 3-4

12 chicken wings
½ lb. Chinese broccoli
1 green onion (sliced to ½” length)
1 slice ginger (diced)
1 Tablespoon soy sauce
½ teaspoon salt
½ Tablespoon rice wine

Seasoning sauce #1
1 cup water
½ teaspoon salt
1 teaspoon sugar
1 pinch of Szechuan peppercorn

Seasoning sauce #2
2 Tablespoons oyster sauce
¼ Tablespoon sesame oil
½ Tablespoon cooking oil

Cornstarch paste
½ Tablespoon cornstarch
½ Tablespoon water
Directions:

Cut the chicken wings in halves at the joint to make 24 pieces. Marinate the wings with 1 Tablespoon of soy sauce for at least 15 minutes. Then stir fry the wings in a wok until they appear golden. Remove them into a bowl for use later.

Cut the Chinese broccoli into about 3 inches long pieces. Put them in boiling water, add ½ teaspoon of salt, and mix gently for 1 minute (or when they turn bright green). Remove them from the wok, and “shock” the Chinese broccoli by dipping it in cold water briefly (this makes sure the Chinese broccoli retains the bright green color, instead of turning brown, which ruins the presentation of the dish). Line them up on the serving plate in any decorative pattern you prefer.

Heat up the wok on high, then pour in 1 Tablespoon of cooking oil. Stir fry the green onion and minced ginger for 10 seconds, then add the chicken wings and ½ Tablespoon of rice wine.

Add the seasoning sauce #1, cover up the wok with the lid. Lower the heat to medium and cook for 15 minutes.

Turn the heat back on high after 15 minutes, add the seasoning sauce #2 and gently stir. When the dish heats up, add the cornstarch paste and gently stir until it’s thickend. Transfer into a plate and serve.

Beef recipe:

Servings: 2-3

1 lb. flank steak
15 pieces ginger (quarter large)
15 pieces green onions (about 1″ long)
2 Tablespoons cooking oil
4 cups cooking oil
½ lb. Chinese broccoli
½ Tablespoon rice wine
½ teaspoon salt
1 teaspoon sugar

Seasoning sauce:
2 Tablespoons oyster sauce
1 teaspoon sugar
½ teaspoon cornstarch
½ teaspoon sesame oil
1 Tablespoon water

Marinade:
½ teaspoon baking soda
1 Tablespoon cornstarch
1 Tablespoon soy sauce
1 teaspoon sugar
3 Tablespoons water

Directions:

Slice the beef thinly and cut into 1″x2″ pieces, then put them in a bowl and marinate for at least ½ hour (the longer, the better taste). Then add in 2 Tablespoons of cooking oil and mix well prior to cooking.

Boil the Chinese broccoli in boiling water for about 2 minutes. Remove it from the water.

Stir fry the Chinese broccoli with 2 Tablespoons of cooking oil seasoned with wine, salt, and sugar, then lay neatly on a plate.

Heat 4 cups of cooking oil in the wok, then add the beef and stir fry for about 10 seconds, or until its color turns light . Remove the beef and drain off the oil.

Use another 2 Tablespoons of cooking oil to stir fry the ginger and green onions, then add the beef, and stir quickly over high heat.

Add the seasoning sauce, then stir until it’s thickened and heated through. Pour over the Chinese broccoli and serve.