Easy Chinesey Savoury Brown Rice
Serves: 1 hungry guy or 2 normal people for a lunch
Approx time: 45 mins
- 200ml brown rice
- 1 small white onion (diced)
- 1 tbsp sesame oil
- 400ml vegetable stock
- 1/2 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1 tbsp Oyster sauce
- 1/2 tsp 5 spice (optional)
- 1 tsp fresh chopped ginger (I use a cheese grater)
- 1 tsp lemon zest (again – use the cheese grater)
- 1/2 tsp chilli flakes (optional)
- Handful of peas
- Heat the sesame oil in a small pan and fry the onion until soft
- Add the ginger and cook for a further 2 mins
- Stir in light & dark soy sauce, onion sauce, 5 spice, chilli flakes and lemon zest. Warm to make a sauce (about 2 minutes)
- Add the brown rice and cook in the sauce (stirring) for about 5 minutes
- Pour the stock in, stir, cover and simmer for around 20 or 25 minutes until most of the liquid is absorbed.
- Add the peas for the last 5 minutes of cooking.
If all the liquid absorbs before the rice is cooked, just turn off the heat, cover and let it steam itself until the rice is done.
Mandy’s got a cold, and there is nothing more comforting, in my opinion, than chicken soup, so here’s the recipe:-
- 1 Litre chicken stock
- 2 eggs
- half a leek – chopped
- 20g cornflour
- 1 tablespoon of sesame oil
- 1/2 tablespoon of chopped ginger
- 2 cloves of chopped garlic
- Salt and pepper to taste
- gently fry the garlic and ginger in the sesame oil for about 4 minutes
- Put the cornflour in a glass and slowly add a little stock and stir to make a paste, add about 50ml more until you have a liquid consistency – set this aside for later.
- Add the rest of the stock to the ginger and garlic and bring to the boil.
- Add the leaks
- Whisk the eggs and a bit at a time add it to the boiling stock – keep stirring the stock in the same direction until the egg solidifies.
A really quick one, honey and ginger sauce makes a great chinese marinade or sauce. It works well with chicken or lamb and is really quick and easy to throw together.
- Thumb-size piece of fresh ginger (finely chopped)
- 3 fat garlic cloves (crushed)
- 3 tbsp soy sauce
- 4 tbsp runny honey
- 1 tbsp sherry
- 1 tsp sesame oil
- Juice and zest of 1 lemon
- Salt & pepper to taste
This quantity will work for about 8 chicken thighs. Serve with a basic stir fry, rice, noodles or try with roast potatoes.
To date I have focussed largely on indian food – the exciting array of spices and sauces used in these recipe really do it for me. My mission is now to master the art of Chinese cooking. I’m going to kick off with black bean sauce. We all need to begin somewhere – a takeaway menu was put through our door today so I’ve started looking over it and discovered something that I guess is pretty obvious:- many of these dishes use exactly the same basic ingredients and just change the meat.
A prominent recipe (the one we’re dealing with today) is <something> in black bean sauce. Read the rest of this entry »
Monglian Lamb Recipe
This mongolian lamb recipe is a winner with the whole family. I used the leftovers from a Sunday roast for the lamb and a few other bits and a few other bits and pieces.
This mongolian lamb recipe is very easy to do using a simple sauce and marinade.
Ingredients for Mongolian Lamb Recipe
- 1lb (450g) Lamb (cut into chunks or slices)
- 1 Carrot (cut into matchsticks)
- 10 Green beans (cut in half)
- 1.5 Thumb of Ginger (chopped into little bits)
- 3 Garlic Cloved (minced or crushed)
For the marinade:
- 1 tablespoon of Soy Sauce
- 1 tablespoon of Sherry or rice wine
For the sauce:
- 2.5 tablespoons Soy Sauce
- 2.5 tablespoons Rice Wine or Dry Sherry
- 2 tablespoons Sesame Oil
- 2 tsp white wine vinegar
- 1 tsp sugar
Method for Mongolian Lamb Recipe
- Marinade the lamb in the soy sauce and rice wine for about 1 hour.
- Heat a tablespoon of oil a wok and fry the ginger and garlic for a few minutes
- Add the lamb, carrots & green beans and stir fry for 5 minutes
- Add the sauce and fry for another 5 minutes
- Serve with rice or noodles.