Stir-fried hoisin pork and beans

Recipe adapted from Feast Magazine, October 2014 issue, page 36

Ingredients

375g green beans
¼ cup hoisin sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon vegetable oil
2 spring onions, sliced
1 long red chilli, finely chopped
2 garlic cloves, crushed
½ teaspoon ginger, finely grated
500g minced pork
chopped chillies, extra to garnish (optional)

Method

1. In a pot of boiling salted water, cook the green beans for about 3 minutes, or until just tender. Using tongs, transfer the green beans to a plate lined with paper towels and cool to room temperature. 
2. Combine hoisin sauce, soy sauce and sesame oil in a jug. Set aside
3. Heat 1 tablespoon vegetable oil in a frying pan over medium heat, add the spring onions, chilli, garlic and ginger, and cook for 1 minute or until softened. 
4. Increase heat to high and add the pork. Cook for 7 minutes or until browned and slightly crisp.
5. Add the hoisin, soy sauce, sesame oil and beans, and cook for a further 2 minutes.
6. Serve with steamed rice.

Peking Style Shredded Pork

Ingredients

350g pork, thinly sliced
1 teaspoon baking soda
green shallots, thinly sliced
2 tablespoons vegetable oil

Pork Marinade 

1 tablespoon Chinese cooking wine
1½ teaspoons chicken stock powder
1 teaspoon cornflour
pinch of ground white pepper

Sauce 

2 tablespoons spicy bean paste sauce 
3 tablespoons water
2 teaspoons sugar

Method

Marinate the pork with the baking soda for 10 minutes and then rinse clean the pork thoroughly of the baking soda. Pat the pork dry with paper towels and then marinate with the Chinese cooking wine, chicken stock powder, corn flour and ground white pepper. Mix well and let stand for 10-15 minutes.

In a sauté pan, heat up 2 tablespoons of oil on high heat. Add pork and stir fry until half cooked, about 2 minutes. Drain and set aside.

Using the same sauté pan, reduce to medium heat. Add bean paste sauce, water and sugar. Sauté until sauce begins to thicken, about 1 minute. Add back the pork to sauté until fully cooked. Sprinkle over the sliced green onions. Serve with rice.

Shredded Pork with Carrot & Garlic Shoots

This is a Chinese home-style dish. The pork in this dish is smooth and tender, whilst the garlic shoots & carrot are fresh and crunchy. 

Serves 2

Ingredients

250g-300g lean pork fillet

1 teaspoon baking soda

1 bunch garlic shoots, cut into 5cm long sections

1 carrot, cut into thin strips

2 tablespoons light soy sauce

1 teaspoon sugar

½ teaspoon cornflour

salt and white pepper powder

2 tablespoons vegetable oil

Method

Step 1: Marinate the pork with the baking soda for 10 minutes and then rinse the pork thoroughly (make sure the pork is properly rinsed clean of the baking soda). Pat the pork dry with paper towels and then marinate with the soy sauce, sugar and cornflour. Add a pinch of salt and white pepper powder. Mix well and let stand for 10-15 minutes.

Step 2: Place a wok over high heat until hot. Add 1 tablespoon vegetable oil, swirling to coat sides. Add the pork and stir-fry until the meat turns pale yellow in colour. Remove them from the wok put into a dish, and set aside.

Step 3: Add the remaining vegetable oil into the wok. Add the carrot strips and garlic shoots and stir-fry for about 2 minutes. Add some salt and pepper powder, and stir-fry for 10 seconds more. Add the stir-fried pork and stir them well. Turn off the heat. Serve with rice

Ma Po Tofu with Snake Beans

This is another one of my mum's recipes. She's put her own spin on the home style dish "ma po tofu" by adding snake beans and a few other ingredients. I love how easy it is to prepare this dish and how delicious it tastes.

Ingredients

500g pork mince
1 teaspoon cornflour
4 tablespoons Amoy Ma Po Tofu Sauce
4 tablespoons tomato sauce
2 tablespoon sweet chilli sauce
1 tablespoon oil
100g snake beans, cut into 2cm pieces
300g silken tofu, diced

Method

1. Season the pork with the cornflour and a bit of pepper
2. Mix all the sauces together- ma po tofu, tomato and sweet chilli sauce in a bowl then set aside
3. Add oil to wok over high heat, add the pork, stir fry until browned, then add the beans
4. When the pork and beans are almost cooked, add the sauces and mix well, then add the diced tofu. Adjust seasoning. Serve hot with rice.

Wok-fried green beans with chilli pork

Ingredients


500g pork, coarsely minced
4 tbsp soy sauce
1 tsp cornflour
2 tsp caster sugar
Salt and pepper
200g green or snake beans
1 red capsicum (approx 200g)
3 tbsp vegetable oil
3 garlic cloves, finely chopped
2 tbsp Chinese rice wine or dry sherry
1 tbsp chilli bean sauce (toban djan*)

Method

Mix the pork with soy sauce, cornflour, sugar, salt and pepper and set aside.

Trim the beans and cut on the diagonal into 5cm lengths. Cut the red capsicum lengthwise into thin strips, discarding core and seeds. Cook the beans and red capsicum in simmering, salted water for 4 minutes. Drain and cool under cold running water, then pat dry.

Heat half the oil with the garlic in a wok. When hot, stir fry the beans and red capsicum for 4 mins until scorched. Remove to a warm platter. Heat the remaining oil and stir-fry the pork over high heat for 4 mins, tossing well. Add the rice wine, chilli bean sauce, the vegetables and a dash of water to the pork, tossing well for 2 mins, and serve with steamed rice.

* From Chinese food stores.

Jamie Oliver's Festive Fiesta Tacos

Recipe adapted from "Jamie Oliver's Christmas with Bells On" TV show aired on 20th December 2012

Serves 2

Ingredients

1 teaspoon sweet smoked paprika
1 teaspoon fennel seeds
200g pork belly, skin off and cut into 1cm dice
1 tablespoon olive oil
1 ripe avocado, halved and destoned
1 large ripe tomato
1 fresh red chilli, de-seeded (optional)
200g tinned haricot beans, drained
1-2 limes,
Sea salt and freshly ground pepper
1 teaspoon honey
6 taco shells
½ bunch fresh coriander, leaves picked and chopped
Fat-free natural yoghurt, to serve

Method

In a bowl, combine the sweet smoked paprika and fennel seeds then toss with the diced pork belly.
Pop a large pan over a medium heat, add 1 tablespoon oil and the spiced pork and fry for 5 minutes, or until crispy and golden. Jiggle the pan every so often.
Meanwhile, use a spoon to scoop out the avocado flesh, then chop up into rough 1cm chunks with the tomato. Finely chop the chilli, then toss it together to make a sort of crude salsa.
By this point the pork will be lovely and gnarly so drain and add the haricot beans, and cook for a further 2 to 4 minutes, or until thick and combined.
Squeeze the juice from one of the limes over the salsa, season well and toss to dress. Check on the pork – add the honey at this point, if you like, to give it an incredible shine, then season and toss everything together.
Get yourself a big board or plate for serving, and ruffle up a tea towel to hold your taco shells. Divide the meat between them. Mix the coriander through the salsa then dot some over each taco, along with a dollop of yoghurt and an extra squeeze of lime juice, then tuck in.

Notes & Tips

If haricot beans are unavailable, substitute with navy beans or white beans. I used a tin of Ol El Paso Mexe-Beans

Pork Cutlets with Mango Salad

Recipe adapted from Coles Magazine November 2012 issue, page 18

Serves 4

Ingredients

1 small red onion, roughly chopped
2 garlic cloves
½ teaspoon each ground cinnamon, nutmeg and all spice
¼ cup lime juice
1 tablespoon vegetable oil
4 pork cutlets, fat trimmed
1 large or 2 small mangoes, diced
80g Four leaf Salad Mix

Dressing:

2 tablespoons peanut oil
1 tablespoon lime juice
½ teaspoon finely grated ginger
pinch salt
pinch brown sugar

Method

1. Combine in a small food processor onion, garlic, spices, lime juice and oil (until smooth paste). Rub over cutlets, and marinate in fridge for at least 1 hour, or up to 4 hours. Remove from fridge 15 minutes before cooking.
2. Preheat a char-grill pan, barbecue grill or fry pan on medium-high. Cook cutlets for 5 minutes each side, or until cooked through. Transfer to a plate and rest for 5 minutes.
3. Meanwhile, place dressing ingredients in a small screw top jar and shake to combine.
4. Arrange mango and salad leaves on serving plates, drizzle with dressing. Serve with pork.

Pork & Sugar Snap Pea Noodles

Recipe adapted from Recipes +, August 2011 issue, page 45

Serves 4

Ingredients

800g packet fresh hokkien noodles
1 tablespoon vegetable oil
1 large brown onion, cut into thin wedges
1½ teaspoons grated ginger
1 clove garlic, crushed
500g pork mince
½ cup plum jam
150g sugar snap peas
2 medium carrots, thinly sliced diagonally
1 teaspoon sesame oil
1 tablespoon sesame seeds, toasted

Method

1. Soak noodles in boiling water in a large heatproof bowl for 5 minutes; stir to separate strands; drain.
2. Heat a wok or large frying pan over high heat, toast sesame seeds. Set aside. Add oil; swirl to coat surface. Add onion, garlic and ginger; stir fry for 3 minutes. Add mince; cook, stirring to break up lumps, for 3 minutes or until browned.
3. Add plum jam, snow peas and carrots; stir fry for 2 minutes. Add noodles and sesame seed oil; stir fry until heated. Serve sprinkled with sesame seeds.

Notes & Tips

Use chicken mince instead of pork
Have all ingredients prepared before you start cooking
Gluten-free version: use rice noodles instead of hokkien

Pork Ribs with Orange Sauce

Ingredients

720g pork spare ribs, chopped
2 large oranges
2 garlic cloves, crushed
⅓ cup rice or tapioca flour
Oil

Marinade:

2 tablespoon light soy sauce
¼ teaspoon salt
¼ teaspoon sesame oil
a pinch of pepper

Orange Sauce:


200ml fresh orange juice
50ml orange liqueur (e.g. Cointreau)
2 tablespoons white sugar
4 teaspoons orange zest
1 teaspoon salt

Method

1. Zest the oranges and squeeze the juice
2. Mix the marinade ingredients together in a shallow dish, add the pork ribs and marinate for 30 minutes.
3. Heat some cooking oil in a fry pan over medium high heat. Dust the marinated pork ribs with the flour. Fry the pork ribs until they become golden. Drain on paper lined plates to remove excess oil. Drain the oil and wipe pan clean.
4. Combine the orange sauce ingredients together in a jug and set aside
5. Put 2 tsp oil into another pan and sauté garlic until fragrant. Pour in orange sauce and bring it to the boil. Return the pork ribs back into fry pan and pour the orange sauce over the pork ribs, stir well to combine. Cover pan and cook on medium heat for a few minutes or until pork is cooked through.  Serve with orange slices and rice.

Won Tons

Won tons are great to freeze when making a big batch. When I'm feeling lazy or tired and I want a quick and nutritious meal, I take a box of won tons straight out of the freezer, pop it into some boiling stock and 5 minutes later, it's ready to be eaten.

There are many techniques used to fold won tons. I've even seen some recipe books of chefs folding won tons the same way as tortellini! Whilst the tortellini method may look pretty, it's not the traditional way of folding won tons! The method that I have described below is the best in terms of maximising storage space for a freeze container. 

Ingredients

1 pkt, wonton wrappers
6-8 cups chicken stock
1 bunch Asian greens
1 small bowl of water (to seal the wonton wrappers)

Wonton filling:

200g pork mince
500g prawns, chopped
2 pieces dried cloud ear fungus
3 tablespoons corn flour
4 teaspoons light soy sauce
2 teaspoons sugar


Method

Pour boiling water over the fungus and soak for 10 minutes. Drain thoroughly and chop finely.

Mix the pork mince, prawns, fungus, cornflour, light soy sauce and sugar together in a large bowl then cover and refrigerate for at least 3-4 hours.

Place 1 wonton wrapper on a clean surface. Place 1 teaspoon of filling into the centre. Brush edges of the won ton wrappers with a little water using the tip of your finger or a pastry brush. Fold the won ton wrapper diagonally in half to form a triangle. Press edges together. Fold base corners of triangle over each other to form an open envelope. Fold back the top of the envelope to form a small rectangle. Repeat using remaining wrappers and pork mixture.

Bring stock to the boil in a large saucepan over high heat. Drop wontons, in batches, into the boiling stock. Boil, uncovered, for 4-5 minutes or until wontons float and filling is cooked through.

Remove to a bowl using a slotted spoon. Cover to keep warm.

Just before serving add Asian greens to boiling stock. Cook for 30 seconds or until just wilted. Divide wontons between serving bowls. Ladle over stock and Asian greens. Serve.

Sweet & Sour Pork

A bit fiddly, but well worth the effort. I find that marinating the pork overnight is a must for this dish – the flavour is so much more intense. The double frying is also essential to get that incredibly crispy texture of the pork fillets. For a healthier version, you can pan fry the pork instead.

Ingredients

600g pork scotch fillet, cut into 1.5cm pieces or 1.2kg pork spare ribs
Vegetable/peanut oil for deep fry

Marinade
3tbs cornflour
2tbs cold water
2 egg yolks, lightly beaten
6 tsp light soy sauce
4 tsp sesame oil
1 tsp sea salt

Sweet and Sour Sauce

1 tbs peanut oil
1 green capsicum, chopped
1 red capsicum chopped
1 carrot, sliced
1 brown onion, sliced
1 garlic clove, crushed
½ cup caster sugar
½ cup (125ml) white vinegar
1 tbs soy sauce
1 tbs tomato sauce
1 cup (250ml) water
2 tbs cornflour mixed with 2 tbs water
½ small ripe pineapple, peeled and chopped or use 425g can pineapple pieces in natural juices if fresh unavailable
Red food colouring (optional)

Batter
1 cup tapioca flour
Salt and pepper

Method

1. For the marinade: blend cornflour with water in a medium-sized bowl until dissolved. Add egg yolks, soy sauce, sesame oil and salt and mix well to combine. Add to pork. Cover and leave to marinate in the refrigerator overnight if time permits.
2. For the sauce: heat oil in a saucepan over medium heat. Add the onion, capsicums, carrot and garlic and cook for 3 minutes. Stir in the sugar, vinegar, soy sauce, tomato sauce and water until sugar dissolves. Combine the cornflour and 2 tbs water. Add to the pan and whisk until it comes to the boil. Simmer for 2 minutes. Stir in the pineapple. Add red food colouring if desired. Set aside.  
3. Heat the deep fryer to 190°C. Meanwhile, make the batter by combining the flour with some salt and pepper. 
4. Dip the marinated pork cubes in the batter. Deep-fry pork in batches, taking care not to overcrowd the deep fryer. Deep fry until pork is almost cooked through/golden brown. 
5. Remove from deep fryer and drain on kitchen paper.
6. When oil is reheated again, return the pork to the hot oil and deep-fry for a further 3 minutes, or until lightly browned, crispy and cooked through. 
7. Remove from deep fryer and drain well on kitchen paper.
8. Combine pork with sweet and sour sauce. Serve with rice.

Pork Steaks with Spicy Apples

Ingredients

2 tsp olive oil
4 red apples (such as royal gala or pink lady), cored, quartered, thinly sliced
½ tsp ground cumin
½ tsp ground cinnamon
Pinch cayenne pepper
4 tsp brown sugar
4 pork chops or pork steaks
1 broccolini or green beans to serve

Method

1. Heat the oil in a large, heavy-based non-stick frying pan over medium heat. Add the apple and cook, turning occasionally, for 3-4 minutes or until golden. Add the cumin, cinnamon and cayenne pepper, turn apple to coat. Season with salt and freshly ground black pepper. Reduce heat to medium-low and cook for 2-3 minutes or until apple is just tender. Sprinkle over the sugar and stir until sugar melts. Transfer the apples to a plate.
   
2. If required, heat another 2 tsp oil in the pan, season the pork steaks then add to the pan and cook for 2-3 minutes each side or until cooked through. Move the steaks to one side of the pan and add the apple mixture. Cook for 1 minute or until heated through.
   
3. Cook the broccolini or beans in a large saucepan of salted boiling water for 2 minutes or until bright green and tender crisp. Drain well.
   
4. Place a pork steak on top. Spoon over the apples and serve with the broccolini or beans.

Notes & Tips

For a milder dish, omit the cumin and cayenne pepper from the apple.

Cumin & cinnamon pears with pork: Replace the apples with 2 beurre bosc pears, halved, cored, cut into wedges.

Chilli Lime Pork Ribs

As I mentioned in a previous post, I've been quite busy with work lately and my uni holidays are almost over :(
So with less time on my hands now, I'm in search for recipes that are easy to whip up and tasty when reheated the next day. Here's one such recipe that fits the criteria :)

Serves 4

Ingredients

2 red chillies, finely chopped
2 teaspoons finely grated lime rind
¼ cup lime juice
1 tablespoon kecap manis
⅓ cup firmly packed brown sugar
2 garlic cloves, crushed
1.2kg pork spare ribs, cut into 5cm pieces
canola oil cooking spray


Method

1. Combine chilli, lime rind, lime juice, kecap manis, sugar and garlic in a jug. Place pork in a large, shallow, glass or ceramic dish. Pour over chilli mixture. Turn pork to coat. Refrigerate, covered, for 2 hours, if time permits.
2. Spray a barbecue plate, chargrill or fry pan with oil. Heat over medium-high. Cook pork for 5 to 6 minutes each side or until browned and cook through. Transfer to a plate. Cover with foil. Stand for 5 minutes. Serve with steamed rice.

Pork Hokkien Noodles

Healthy and tasty stir fry that's really easy to whip up!

Ingredients

Pork marinade:
2 tsp corn flour
2 tsp sesame oil
2 tsp soy sauce
2 tsp Chinese rice wine

400g pork fillet
450g pkt fresh hokkien noodles
1 tbs oil
2 garlic cloves, crushed
1 red onion, cut into wedges
500g pkt frozen stir-fry vegetables, thawed
1 tbs oyster sauce
2 tbs sweet chilli sauce
1 tbs soy sauce
1 tbs light soy sauce
1 tbs honey

Method

1. Slice pork into thin strips. Place into a small bowl together with the cornflour, sesame oil, soy sauce and rice wine. Mix together well, cover and refrigerate for 30 minutes to an hour before cooking. Be careful to not let the pork marinate for more than an hour.
2. Place noodles in a bowl and cover with boiling water. After 2-3 minutes, separate with a fork and drain.
   
3. Place a large wok over a medium-high heat. Add oil, garlic and onion. Cook for 2 minutes. Add pork and cook, stirring, for 2-3 minutes. Put onto a plate and set aside.
   
4. Combine the sauces and honey in a jug then pour into the wok. Bring to the boil then add vegetables. Cook, stirring, for 2-3 minutes.
   
5. Return the pork to the wok and toss through the noodles to heat up. Place into bowls and serve.

Notes & Tips

Frozen vegetables have been picked at the peak of their ripeness, and immediately flash frozen. As a result, all of the minerals and vitamins are locked in, ready for your benefit. This means that in some cases, frozen vegetables might be more nutritious than vegetables purchased from the produce aisle which have been sitting for weeks.

Udon Noodles

December is a very busy time for most of us, so here's a very simple and easy dish to cook during the week. It's even got the colours of Christmas- red and green! Enjoy :)

Ingredients

400g udon noodles
225g minced pork
½ cup each of julienned green and red capsicum
1 tbsp garlic, chopped
2 tbsp oyster sauce
1 tbsp light soy sauce
3 tbsp vegetable oil
salt and pepper, to taste
sesame oil

Method

1. Bring a large pot of lightly salted water to a rolling boil over high heat. Cook the noodles for 2 to 4 minutes, stirring to separate the strands, until they are tender. 
2. Heat the oil in a wok over medium high heat then add the chopped garlic. Stir fry the garlic till fragrant then add the minced pork. Add the julienned peppers when pork is beginning to brown. Stir fry for a few minutes and mix together all ingredients.
3. Drain the noodles and add in to the pork mince and capsicum mixture. Add in oyster sauce and soy sauce. Stir-fry until noodles are heated through and adjust the taste with salt and pepper.
4. Sprinkle with sesame oil before serving.

Minted Pork & Mango Salad

The weather has been pretty hot lately so I've been making lots of salads. This minted pork and mango salad is one of my favourites :)

In this recipe I use mangoes but I have substituted them with ripe papaya when it hasn't been mango season and it still works for this recipe.

Ingredients

1 tbsp vegetable oil
500g lean pork mince
60g canned water chestnuts, chopped
2 stalks fresh lemongrass, finely chopped
2 tbsp lime juice
1 tbsp fish sauce
60g bean sprouts
3 green onions (shallots/scallions)
4 tbsp fresh mint, chopped
2 tbsp coriander, chopped
freshly ground black pepper
200g assorted lettuce leaves
1-2 mangoes, peeled and sliced
60g toasted hazelnuts or pecans, chopped (optional)

Method

1. Heat oil in a wok over a medium heat. Add pork, water chestnuts, and lemongrass and stir fry until pork is browned. Remove from wok and set aside to cool.
2. Place pork mixture, lime juice, and fish sauce in a bowl and mix to combine. Add beansprouts, green onions, mint, coriander and black pepper to taste, and toss gently.
3. Line a serving platter with lettuce leaves, then top with mangoes and pork mixture. Sprinkle with chopped hazelnuts or pecans.

Note:
This salad can be prepared to the end of step 2 several hours in advance. Cover and keep at room temperature. If preparing more than 2 hours in advance store in the refrigerator and remove 30 minutes before you are ready to assemble and serve it.

Pot Sticker Dumplings

When I make dumplings, I like to make double batches and freeze some for later use. You can steam, boil or pan fry these dumplings. The choice is yours really! I personally like them pan fried :P

Makes approx. 60 pieces

Ingredients

2 x 4cm pieces ginger, peeled
250g Chinese cabbage, finely shredded
350g minced pork
2 green onions, finely chopped
2 tbs soy sauce
1 tbs oyster sauce
2 tsp sesame oil
1 tbs Shaoxing rice wine*
cornflour, for dusting
2 x 275g pkts gow gee pastries wrappers
 peanut oil
Chinese red rice vinegar**

Method

1. Finely grate 1 piece of ginger, then finely shred second piece. Place cabbage in a bowl. Sprinkle with 1 tsp salt then leave for 30 minutes. Squeeze handfuls of cabbage to remove excess water then place in a bowl. Add 1½ tsp grated ginger, minced pork, onions, sauces, sesame oil and wine and combine well.
2. Line a large tray with baking paper then dust with cornflour. Using a finger, wet edge of a wrapper with a little water. Place 1 level tsp of filling in centre. Fold wrapper in half and, using your thumb and index finger, pleat one edge, then press edges together to seal. Place, in a single layer, on prepared tray. Repeat with remaining wrappers and filling. Dumplings can be made up to 6 hours in advance, store covered in the fridge.
3. Preheat oven to 150°C. Heat 1-2 tbs peanut oil in a non-stick frying pan over medium high heat. Add 12 dumplings, pleated side up in a single layer, and cook for 1-2 minutes or until brown underneath. Carefully add ¼ - ½ cup boiling water, then cover partially with a lid and cook for a further 4-5 minutes or until water has evaporated.
4. When the water boils off, remove the lid and reduce the heat to medium or medium low. This allows the potstickers to dry out and crisp up.
   
5. Transfer to an oven tray, cover with foil and keep warm in oven. Repeat with remaining oil and dumplings. Serve with bowls of red vinegar combined with shredded ginger, for dipping.

Notes & Tips
 
To boil: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.

To steam: Place dumplings on a single layer of cabbage leaves or on a well-greased surface and steam for about 6 minutes.

To pan fry: Place dumplings in a frying pan with 2-3 tbsp of oil. Heat on medium high and fry for a few minutes until bottoms are golden. Add ¼ -½ cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.

To freeze: Assemble dumplings on a baking sheet so they are not touching. Freeze for 20-30 minutes until dumplings are no longer soft. Place in ziploc bag and freeze for up to a couple of months. Prepare as per the above instructions, but allow extra time to ensure the filling is thoroughly cooked.

*Shaoxing rice wine is a rice based cooking wine and can be found in Asian grocery stores.

**Chinese red rice vinegar is made from glutinous rice and coloured red. It is most commonly used as a dipping sauce.

Ma Po Tofu

Ma Po Tofu is a popular Chinese dish from the Sichuan province. It is a combination of tofu (bean curd) set in a spicy chilli & bean based sauce and often topped with pork minced meat. Hot/spicy bean sauce is sold in Chinese grocery specialty stores.

Serves 2 as a main entree, or 4 as part of a multi-course meal

Ingredients

300g packet of silken tofu
2 tablespoons peanut oil
200g fatty pork mince
2 garlic cloves, finely chopped
1 tablespoon spicy black bean sauce
¼ cup shao hsing wine
1 teaspoon dark soy sauce
1 teaspoon brown sugar
¼ teaspoon Sichuan salt and pepper
spring onions, sliced, to serve

Method

1. Gently remove tofu from packet and invert onto a plate. Carefully cut into 20 cubes by cutting lengthways into four equal slices, then widthways into five slices, draining off any excess liquid.
2. Meanwhile, heat oil in a hot wok until surface seems to shimmer slightly.
3. Add pork and stir-fry for 3 minutes. Remove pork with a slotted spoon and set aside.
4. Add garlic and spicy black bean sauce, then reduce heat and stir fry on low heat for 2 minutes, stirring constantly.
5. Return pork to wok with wine and stir-fry for 1 minute. Add soy sauce and sugar and stir-fry for 30 seconds. Reduce heat to a gentle simmer and carefully slide tofu into wok, gently separating the cubes as they fall into the pork mixture. Simmer, covered, for 3 minutes.
6. Spoon into shallow bowl, sprinke with Sichuan pepper and salt and garnish with spring onions.
   

Asian-Style Stuffed Tomatoes

Serves 3-4

Ingredients

6-8 large vine-ripened tomatoes
3 tbs vegetable oil
6 garlic cloves, crushed
1 small onion, finely chopped
2 tsp grated ginger
25g dried shitake mushrooms, soaked in hot water for 20 minutes
350g pork mince
3 tsp caster sugar
1 tbs soy sauce
1 tbs shaohsing rice wine
1 tsp sesame oil
1 eggwhite
150ml chicken stock
⅓ cup oyster sauce

Method

1. Heat a wok over medium-high heat, then fry 1 tablespoon vegetable oil, garlic, onion and ginger for 1 minute. Remove and cool.
2. Slice tops off tomatoes and set aside. Use a small spoon to scoop out tomato flesh. Strain pulp and reserve liquid. Pat inside of tomatoes with paper towel.
3. Drain mushrooms, discard water, and squeeze dry. Finely chop and place in a large bowl with pork mince, 1 teaspoon of caster sugar, soy sauce, onion, garlic & ginger mixture, rice wine, sesame oil and eggwhite. Mix well, then use to stuff tomatoes.
4. To make sauce, mix the stock, oyster sauce, remaining sugar and reserved tomato juice together in a jug.
   
5. Wipe wok clean and heat remaining vegetable oil over medium heat. Add tomatoes filling-side down and cook for about 5 minutes or until golden. Turn tomatoes over and add sauce.
   
6. Reduce heat to low, place tops on tomatoes and simmer, covered, for 15 minutes or until filling is cooked through. Serve with jasmine rice

Notes & Tips

Dried shiitake mushrooms and shaohsing rice wine are available from Asian supermarkets.