Tag Archives: Chinese

Pork & Green Bean Stir Fry

Incredibly tasty and so quick to make. This Pork & Green Bean Stir Fry is the perfect midweek meal that you can have on the table in 20 minutes. 

Pork & Green Bean Stir Fry time saving tips 

I love Asian cooking but sometimes the prep can take longer than cooking the whole meal. Like my Bibimbap; it’s delicious but I definitely wouldn’t call it an quick and easy meal because there is quite a bit of chopping and individual cooking involved. 

This Pork & Green Bean Stir Fry is definitely the opposite. I have used pork mince because there is no chopping involved. Straight to wok noodles make this quicker and easier and it also means you only need to use one pan. The final time saving tip is to use jars of garlic and ginger paste. I really don’t like mincing garlic and ginger so I use these the majority of the time. But for speedy meals like this they really are a godsend. 

Easy adaptations 

As with a lot of recipes, this Pork & Green Bean Stir fry can be adapted to your tastes. If you would like to make this gluten free, use gluten free soy sauce and swap the noodles for rice noodles. If you want to make this vegetarian or vegan, you could use tofu instead of the pork mince. If you’re not a fan of noodles, leave them out and serve it over rice. 

How spicy do you like your food?

The spiciness is what most people may want to tweak with this recipe. The essential ingredient for this is the garlic chilli sauce. I use garlic chilli sauce from Lee Kum Kee which is a very well known brand. You can buy it in larger supermarkets as well as Asian supermarkets. It is quite spicy so don’t get too carried away! I have used one teaspoon in the recipe below which I would say is mild moving slightly to medium spiced.

If you’re making this for children or people that are more sensitive to spice, I would recommend adding ¼ teaspoon at a time. Personally I wouldn’t leave it out altogether because it does add a lovely flavour to the dish. If on the other hand you love a bit of spice, add as much as you like. Two teaspoons should provide you with a lovely heat. 

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Pork & Green Bean Stir Fry

Incredibly tasty and so quick to make. This Pork & Green Bean Stir Fry is the perfect midweek meal that you can have on the table in 20 minutes. 

Course Main Course
Cuisine Chinese
Keyword Pork, Noodles, Green beans
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2
Calories 683 kcal
Author Curly

Ingredients

  • 250 g pork mince (5% fat)
  • 150 g green beans
  • 4 spring onions
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • 1 tsp garlic chilli sauce
  • 300 g straight to wok medium noodles (2 x 150g packets)
  • 1 tbsp sunflower oil

For the sauce

  • 2 tbsp shaohsing rice wine
  • 2 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • pinch caster sugar
  • 5 g basil leaves (small handful)

Instructions

  1. Slice the spring onions on the diagonal. Cut the ends off the green beans and cut them into three. Set to one side

  2. Measure out the ingredients for the sauce and set aside

  3. Heat ½ tbsp of oil in a wok or large pan over a high heat. Once the oil is hot, add the pork mince and break it up so there aren't any large lumps. Cook for 2-3 minutes or until the pork is browned, stirring often. Remove it from the pan

  4. Heat ½ tbsp of oil in the same pan. When the oil is hot add the spring onions, green beans, minced garlic, ginger. Stir continuously for 2-3 minutes

  5. Add the browned pork mince back to the pan and then add the chilli paste

  6. Stir for a minute before adding in the noodles. Break them up and then add the sauce. Stir for 1-2 minutes before tearing in the basil leaves

  7. Stir through the basil and serve

Recipe Notes

Nutritional information is given as a guide only.

Nutrition Facts
Pork & Green Bean Stir Fry
Amount Per Serving
Calories 683 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 11g69%
Cholesterol 90mg30%
Sodium 1086mg47%
Potassium 641mg18%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 3g3%
Protein 25g50%
Vitamin A 889IU18%
Vitamin C 17mg21%
Calcium 72mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Baked Sweet & Sour Chicken

Once you’ve made my Baked Sweet & Sour Chicken you will never use a jar again! It is simple, delicious and you’ve probably got most of the ingredients in your cupboard already.     

I’ve never been a fan of sweet and sour sauce from a jar. Apart from it tasting quite artificial in my opinion, I also don’t like the chunks of onion it has in it. But I do really like sweet and sour, and my favourite being sweet and sour Hong Kong style. I can’t claim that this is an authentic Chinese recipe, but it is what Chinese restaurants here call meat that is fried in a crisp batter and then added to sweet and sour sauce.

I couldn’t order a takeaway every time I fancied sweet and sour so I had to make it myself. I first started making my own sweet and sour back in my first year of uni. Zoe ; my foodie friend that you’ll know if you’re a regular to my blog, and I used to make a big batch of sweet and sour to freeze for quick a quick meal. 

We used a John Torode recipe which we made using pork. The recipe then called for some deep frying action which although made the pork lovely and crisp, this effort seemed a little pointless because it softens when you add it to the sauce later. John Torode appears to have a few recipes for sweet and sour, all of which involve this frying step. 

So for my adaptation, I decided to remove the frying step altogether. It was the most time consuming step of the recipe and added a lot more calories to the dish. Therefore I left this step out, swapped to chicken which I baked and also tweaked the sauce. And voilà, you have my Baked Sweet & Sour Chicken.  

Baking the chicken gives the chicken the crisp exterior but without the extra hassle and calories. I recommend adding the baked chicken just before you serve because this will help keep the chicken at its crispest. You can definitely freeze this dish, but bear in mind the chicken will loose it’s crispiness but still be tasty. 

 Once you have made my Baked Sweet & Sour Chicken, I don’t think you will reach for a jar of sauce again. You know what is going into this sauce, there are no nasty preservatives and it really doesn’t take much effort at all. You could even skip the baked chicken stage and just brown the chicken in the pan before adding the sauce ingredients if you want to make it even quicker. Obviously I like the crisp chicken so if you have the time I would still bake the chicken. 

I’ve used spring onions because I much prefer these, but if you want to dice up some normal white onion then please feel free to. 

Serves 2 (add more chicken and you could stretch to 4)

For the marinade
2 chicken breasts, diced

1 tbsp light soy sauce
2 tbsp shaoxing rice wine
1 garlic clove, minced
3cm piece of ginger, grated

50g cornflour 

For the sauce
2 tsp sunflower oil

2 gloves of garlic, minced
3cm piece of ginger, grated
2 large peppers
4 spring onions
2 tbsp ketchup
4 tbsp shaoxing rice wine
1 tsp sesame oil
2 tbsp light soy sauce
1 tbsp light brown sugar
300g pineapple chunks/ slices – keep the juice
2 tbsp pineapple juice
1 tbsp cornflour mixed with 1 tbsp pineapple juice

To garnish
Sprinkle of sesame seeds 
1 spring onion, chopped

  1. Dice the chicken breast into chunks and add to a bowl along with the rest of the marinade ingredients. Leave to marinade for 15 minutes

  1. After the chicken has marinated, drain it
  2. Preheat the oven to 180ºC fan (200ºC non fan) and line a baking tray with a silicon mat or baking paper
  3. Add the cornflour to a shallow dish and coat the chicken in the cornflour. Make sure each piece is completed coated, but tap off any excess cornflour. Place the chicken on the prepared baking tray

  1. Bake in the oven for 10 minutes before turning the chicken and cooking for another 10 minutes
  2. While the chicken is baking, make the sauce by chopping the peppers and spring onions and mincing the garlic and ginger
  3. Add the oil to a pan on a medium heat before adding the peppers, spring onions, garlic and ginger. Let soften for around 10 minutes before adding the rest of the ingredients 

  1. Cook on a medium heat until the sauce has thickened and turns glossy. If you prefer the sauce to be a bit thicker, mix the cornflour with one tablespoon of pineapple juice to help thicken the sauce

  1. Once the chicken has cooked and just before you are going to serve, add it to the sauce and stir through to make sure it is all coated in the sauce

  1. Serve with rice and top with a sprinkle of sesame seeds and spring onions
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Sweet Chili Sticky Chicken

My Sweet Chili Sticky Chicken is a reminder of my University days. This dish is quick, easy and deliciously sticky – what more could you want?

This recipe not only reminds me of my uni days, but it also reminds me of my lovely friend Zoe. She’s my foodie friend I mention a lot on my blog in recipes like my Almond & Apricot Flapjacks

Zoe and I met in our first week at uni as we were staying in the same halls. She lived in the flat across the hall from me which was convenient as we often cooked and ate dinner together most evenings. Zoe usually came across to my kitchen because it was more often then not empty. Occasionally one of my flatmates would come in and wonder why on earth we were cooking meals from scratch rather than eating plain pasta scattered with cheese like they were. 

I think we found the original recipe for this in a cookbook one of us had. Unfortunately I can’t remember which book, but the recipe would have been adapted over the years. I can also guarantee that Zoe and I make it differently to this day. That is what is so great about cooking and this recipe specifically because you can adapt it to your taste. If you’re making this recipe for children, you might want to add less sweet chili and replace it with ketchup. 

Zoe and I like to serve our Sweet Chili Sticky Chicken with jasmine rice which is sticker than long grain rice. This adds to the delicious stickiness of the whole recipe. For me, this always has to be eaten with sweetcorn. The sweetness of the sweetcorn really compliments the chicken. Usually when I make this, I cook the sweetcorn in the water with the rice for the last few minutes because I like to mix it altogether when eating it anyway. It also saves on washing up which was always a priority as a student!

One of the reasons we made this recipe so often (apart from it being tasty) was because it is naturally gluten free. Zoe is a Coeliac so it was always an added bonus when we could make and eat the same meal. Obviously you just need to check the soy sauce you’re using is gluten free because not all are. 

This recipe is really easy and even including the marinading it doesn’t take much time. This makes it the perfect weeknight meal for when you want something tasty but don’t want to spend a long time in the kitchen. 

Serves 2 

2 chicken breasts, diced
2 tbsp tomato ketchup
1 tsp garlic, finely chopped
½ tsp ginger, grated
2 tbsp light soy sauce
2 tbsp sweet chili sauce

1 tsp sunflower oil 

  1. Dice the chicken and add to a bowl along with all of the ingredients apart from the oil

  1. Cover and leave in the fridge for 15-30 mins

  1. Heat a large frying pan over a low – medium heat and add the sunflower oil
  2. Add the chicken to the pan and leave to slowly cook on one side before turning. If the pan starts to spit, turn it down 

  1. After about 10 minutes, the chicken should be cooked. Turn the heat up to high for 1 minute to let the sauce thicken slightly 
  2. Serve over sticky rice with sweetcorn and an extra drizzle of sweet chili sauce if you fancy it 

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Chicken Chow Mein

This is the real deal. I have tasted more than my fair share of Chicken Chow Mein over the years, so when I say this tastes exactly like the best Chicken Chow Mein you have tasted; you can trust me! This tastes so delicious there aren’t enough ways for me to rave about it! Ever since I can remember, Chicken Chow Mein has been one of my favourite things to eat. As I’ve grown up, my favourite things to eat have changed but Chicken Chow Mein has always remained up there. I have to have it anytime we have a Chinese takeaway or go to a Chinese restaurant because it is hands down the best part of a Chinese meal for me. 

Around ten years ago, we started going to a Chinese restaurant for my Grandad’s birthday on Christmas Eve. Before we started going there, my Mum used to make my Grandad a duck dish as it was one of his favourites. After a few years of this, Mum quite rightly decided cooking a big family meal the day before she made a huge Christmas roast was a bit much. That’s when it was decided that we would go out, but to a Chinese restaurant so my Grandad could still get his duck. 

Unfortunately my Grandad isn’t with us any longer, but we still all make every effort to go back to that same restaurant each year. We always seem to be the loudest table in the restaurant who are also one of the last to leave. It is definitely one of my favourite family traditions. 
 Each year we order their special set menu. This in itself is quite amusing trying to explain that we would like the chicken and beef in black bean separated. My sister isn’t keen on the beef so she asks for them on separate dishes. Personally I think it’s the way she tries to explain it that causes the confusion! Their set menu does have one issue. No Chicken Chow Mein. So obviously we have to order this as an extra!

I do love a Chicken Chow Mein, but we all know you can’t keep ordering takeaways or eating at restaurants all the time. So other the years I have attempted numerous different chow mein recipes with each bringing nothing but disappointment. That is until now. 

I don’t remember exactly how I stumbled across The Woks of Life blog, but I am so pleased I did! It’s a blog run by a family who all come up with delicious authentic Chinese cooking. I was initially skeptical after being let down by Chicken Chow Mein recipes so many times before. But the step of frying the noodles was something I hadn’t seen before and was what convinced me to give it a go. Oh my goodness it was amazing. The flavours are exactly what you want from a Chicken Chow Mein. 

I have adapted their Cantonese Soy Sauce Pan-Fried Noodle recipe to create my Chicken Chow Mein recipe. I’ve tweaked the sauce slightly an added chicken.

There are a few tips you really should stick to when making this recipe. Firstly it is essential to get the correct ingredients. They’re not very expensive and can easily be found at your local Chinese supermarket, or even in the world food aisle of large supermarkets. If you are able to go to a Chinese supermarket I would definitely recommend doing so as things seem very reasonably priced and also you can pick up some great things you wouldn’t find in standard supermarkets. The other thing to remember is to keep your wok/pan hot. Whack it up as high as it will go!

Usually when I have a Chinese meal, I have a few different dishes. One because they are tasty and two because I am greedy! However when I make this Chicken Chow Mein I have this as my whole dinner. This links back to my greediness – it tastes so good I don’t want just a small portion, I want to eat the whole lot! 

This is a great way of using up leftover roast chicken, but if you don’t have any leftover chicken do not panic! Just cook a chicken breast in the oven at 180ºC for 15-20 minutes until cooked through. Leave to cool for 10 minutes or so until it is cool enough to shred and then you’re ready to make the dish!

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Chicken Chow Mein

This is the real deal. I have tasted more than my fair share of Chicken Chow Mein over the years, so when I say this tastes exactly like the best Chicken Chow Mein you have tasted; you can trust me! This tastes so delicious there aren't enough ways for me to rave about it! 

Course Main Course, Side Dish
Cuisine Chinese
Keyword Chicken, Chow Mein, Chinese, Noodles
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
Calories 713 kcal
Author Curly

Ingredients

  • 230 g chow mein or egg noodles
  • 3 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • ½ tsp sugar
  • 1 tsp sesame oil
  • 3 tbsp shaoxing wine
  • 200 g chicken cooked and shredded
  • 3 ½ tbsp sunflower oil
  • 3 spring onions finely sliced length ways
  • 300 g beansprouts

Instructions

  1. Put the cooked & shredded chicken in a bowl along with the soy sauces, sugar, sesame oil and shaoxing wine. Stir until the chicken is completely coated and leave to one side

  2. Slice the spring onions length ways as finely as possible and set aside. Cook the noodles as per the packet's instructions - usually in boiling water for around 3 minutes. Drain the noodles and set aside

  3. Heat 1 tbsp of oil in a pan on high heat. Once the oil starts to shimmer you will know its nice and hot. Add some of the noodles to the pan making sure they are in one layer. Leave the noodles to become crisp on one side for 2-3 minutes before turning and repeating the process on the other side

  4. Once the noodles are crisped on each side remove them from the pan and repeat until all of the noodles are crisped. Add another tablespoon of oil for each batch of noodles you crisp in the pan

  5. After all of the noodles are crisped, add the final ½ tablespoon of oil to the pan followed by the spring onions. Stir fry for a few seconds before adding the noodles back to the pan making sure you break up any clumps of noodles

  6. Add the chicken and beansprouts making sure you add any sauce that hasn't soaked into the chicken
  7. Cook for two minutes, stirring continuously until the beansprouts are softened slightly. 

Recipe Notes

If the noodles start to burn instead of turn crisp, turn the heat down slightly and add a small amount of oil. 

If you would like to leave out the chicken, just mix the sauce ingredients together and add with the beansprouts. Gradually add it as you may not need all of the sauce. 

Nutritional information is given as a guide only.

Nutrition Facts
Chicken Chow Mein
Amount Per Serving
Calories 713 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 4g25%
Cholesterol 50mg17%
Sodium 1060mg46%
Potassium 346mg10%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 5g6%
Protein 17g34%
Vitamin A 235IU5%
Vitamin C 16.5mg20%
Calcium 33mg3%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

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Tenderstem Broccoli with Oyster Sauce & Garlic

Delicious crisp Tenderstem broccoli flavoured with garlic and oyster sauce – what’s not to love?!

I am obsessed with Tenderstem broccoli. Absolutely obsessed. It started about six months ago when I was watching what I was eating as part of my wedding diet. I’ve always liked broccoli, but Tenderstem broccoli is on another level. The stems are delicious and as the same suggests – tender! It also has a slightly different taste to normal broccoli which is hard to describe so you will need to try it for yourself if you haven’t already!

A couple of months before my wedding, I decided to really reduce the carbs I ate. I’m not suggesting everyone should do this, but it worked for me and I actually didn’t miss carbs and it has helped change my view on food. Reducing my carbs meant I was eating a lot more vegetables which consisted of eating Tenderstem broccoli at least 6 days out of 7. I would go to numerous shops searching for it if it was sold out at the first shop I tried. The obsession was real.

We went on our honeymoon for 2 weeks to the Maldives and there was no broccoli in sight, let alone Tenderstem! I ate the most amazing food but my time away from my beloved broccoli made me think of new recipes as before I had just boiled it. That is when I came up with this recipe and loved it. Yes I went and brought some Tenderstem broccoli the day after we got back from our honeymoon!

This recipe is so incredibly quick and delicious that I have now had it a few times instead of a salad or sandwich; its a tasty meal in itself! You could obviously have it as a side dish and you don’t have to eat just broccoli like I do! 

The quantities below make enough for one large portion; which in my opinion is the only size portion you need of this!

100g tenderstem broccoli
2 tsp sunflower oil
1 tsp finely diced garlic
1 ½ tbsp oyster sauce
Sprinkling of sesame seeds 

  1. Heat the oil in a frying pan on medium heat and when hot, add the Tenderstem broccoli. Stir fry for 2-3 minutes allowing the stems to get slightly brown and toasted

2017-07-16 19.42.01

  1. Add the garlic and oyster sauce and cook for a further 2-3 minutes. Add a splash of water if the broccoli tops are getting a bit too crisp
  2. Put on a plate and garnish with a sprinkle of sesame seeds