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This has to be one of the best ketchup based recipes I have come across.  I know it seems excessive to repost two recipes from the same source consecutively, but this recipe and the one for home made Tomato Ketchup posted last week just have to go together – I do hope that Celia, from whom they both originate doesn’t mind.  (I do believe in giving credit where it is due!)  Actually the recipe is Celia’s but the method is my usual one and very similar to that used by Nigella Lawson.

The source is the same as for the ketchup: the inspirational Fig Jam & Lime Cordial.  Celia writes in her original post, Roasted Pork Ribs:

“I wanted a sweet, sticky sauce to cook these in and ended up concocting my own marinade…”:

(and very good it is too – did I say that before?!).  By all means use ribs but I have adapted the recipe for a more meatier cut as we don’t usually eat ribs.  Mostly I use the leanest rind free belly pork strips I can find (Sainsburys in the UK have relatively inexpensive Pork Streaky Rashers) but spare rib chops or pork steaks would be suitable too … as would chicken.  (I have collected together a list of tried and untried marinade recipes in a previous post, particularly ones for use with pork, chicken and beef – though they might be able to be used with other meats, or even fish.)  I you have a favourite one I would love to hear from you.  I have translated tCelia’s original Australian ingredient quantities into their UK equivalents, otherwise I used the recipe exactly as in the original, halving the quantity of marinade for 3-4 belly strips – the original was for 1kg (about 2lbs) ribs.  It is worth freezing a bag of ready marinaded meat.   I have been known to make two or three times the quantity (each portion family meal sized).  Once defrosted this can be tipped into a dish and cooked for a quick meal.  Sticky Tomato Pork would be good served with the pork cut into squares before marinading, then cooked and served as buffet or tapas bites.  It would also be good served as a starter dish at a Chinese meal when, of course, ribs would be particularly appropriate.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Sticky Tomato Pork
(6-8 pieces)

4ozs/110g tomato ketchup (see recipe for home made Tomato Ketchup)
2ozs/55g runny honey
1 tbsp light soy
1 tbsp Worcestershire sauce
1 tbsp white wine vinegar

1.  Place a plastic bag generous enough to contain the meat and the marinade ingredients (plus a little extra room for movement) over a bowl.

2.  Put in the meat and then add the remaining ingredients.

3.  Seal the bag and gently move the meat and the marinade round together by squeezing with your fingers.

4.  Put in the fridge and leave to marinade for at least one hour but preferably all day or overnight.

5.  Preheat the oven to 200oC/400oF/Gas 6. Tip the marinaded meat into a roasting dish and cover with foil.  Put into the oven for about 45-50 minutes, turning the pieces of meat over to baste.  Remove the cover for the last 10 minutes to allow the meat to brown and any liquids to reduce.

6.  Serve with rice or flatbreads and salad.  They are also delicious served with crispy jacket potato wedges, as recommended in the original recipe.

Link to collected Marinade Recipes that sound worth trying
All Marinade recipes on this site…

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Chinese cuisine, as a rule, is not known for having an extensive dessert repertoire.  I remember one of my first visits to a Chinese restaurant where there was a choice of pineapple or banana fritters, sticky stem ginger with vanilla ice cream or ‘chow chow’, a mixture of candied fruits in ginger syrup.  It is a long time since I have seen any of those on the menu.  Whatever happened to chow chow – can anyone shed any light?  (I mean the dessert of candied fruits in ginger syrup that used to be part of the dessert menu in UK Chinese restaurants 30 or so years ago – not the mixed pickled vegetable or the Chinese dog!)  It was one of my favourites but it has completely disappeared with just one reference to it on the web, also by a puzzled enquirer.  These days mostly there is a selection of ice creams and sorbets that have been bought in ready made: my favourites are the hollowed half coconut shell filled with coconut ice cream or the similar pineapple version.  One other dessert I remember from days gone by is a simple bowl of lychees, probably ready stoned and tinned in syrup. Light and fragrant, lychees are a perfect fruit to end a chinese meal so when I came across this recipe it seemed to fit the bill very well.  This sorbet would also be refreshing served after a spicy curry.

The original recipe for lychee sorbet came from food writer Nigel Slater, published in the food and drink pages of the Guardian Newspaper online.  I used fresh lychees from our market, which are readily available in the Autumn and around Christmas.  Tinned lychees are available as well and Nigel Slater suggests substituting a 400g tin, using both fruit syrup.  The result will be good but the flavour less delicate than if you use fresh lychees.  On the plus side, you will avoid having to peel the fruit, but it is not much of a hardship.   This is a delicious and simple recipe with the lime juice a necessary addition as it cuts through the extreme sweetness of the lychees.  Be sure to liquidise the lychees thoroughly.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Lychee Sorbet
(Serves 4)

500g/1lb 1oz lychees (unpeeled & unstoned weight – see note on using tinned fruit)
100g/30zs sugar, granulated or caster
400ml/14fl ozs water
2 tbsp lime juice
To serve:
250g/8ozs lychees, peeled & stoned

1.  Peel the lychees and count them.  Without removing the stones put them in a pan with the sugar and water.

2.  Add the sugar and water.  Bring to the boil.  Once the liquid is boiling and the sugar has all dissolved, turn off the heat and leave to cool.

3.  When it is cool enough remove the stones from of the fruit and discard them.  Reserve the syrup.

4.  Return the lychee flesh to the syrup and add the lime juice. Chill thoroughly in the refrigerator.

5.  Liquidise in a blender or food processor until smooth.

6.  Pour the mixture into an ice-cream machine and process until it starts to freeze.  Transfer to a box and place in the freezer.  (Alternatively the mixture can be placed straight into the freezer, removed once or twice and stirred well as it starts to freeze, until it has set properly.)

7.  Peel and stone some of the reserved lychees.  Serve alongside scoops of the soft-frozen sorbet.

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One of my favourite orders from the Chinese takeaway used to be one portion each of Special Fried Rice and Chinese mushrooms – haven’t had it for ages, by the way, not sure why.  Special Fried Rice is, as far as I am concerned, as near to comfort food as you can get in Chinese cuisine.  I was delighted to find this recipe in a book of recipes from around the world I found remaindered in bookshop and it was probably the first Chinese style recipe I every tried to make.  It was certainly in the days before I owned a wok.  It is a great way to use up leftover rice and worth making a little extra so you can make this recipe the next day.  It is good to serve as a light lunch as well as part of a multi dish meal.  This was very well received as part of my mum’s Chinese style birthday dinner.

The recipe was mostly based on one in Cooking and Eating Around the World by Alison Burt and I also looked at the Fried Rice recipe in Ken Hom’s Chinese Cookery.  It is a versatile recipe where a selection of ingredients are fried with the pre-cooked rice.  If available Chinese Sausage “Lap Cheong (sometimes spelled Xuong)” can be added. This is available from Oriental supermarkets. (See also this interesting Fried Rice post using the same Chinese Sausage: Fried Rice with Chinese Sausage, Mixed Frozen Vegetables & Eggs from Wandering Chopsticks.)  Finally an egg is quickly stirred through the rice mixture and allowed to cook briefly before serving.  A vegetarian version can be cooked, leaving out the meat and fish and if necessary increasing the quantities of vegetables and possibly adding another egg.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Special Fried Rice

This recipe mostly does not have any quantities as it uses a mixture of leftovers and ingredients chosen by the cook.  Rice, oil to fry and an egg to bind are essential, plus at least one vegetable and one other ingredient – the more ingredients you add, the more ‘special’ it is.

Cold cooked white rice
Sunflower oil
Soy sauce
Garlic cloves, finely chopped
Spring onions, white and green, chopped finely
or
Onion
Ginger, finely chopped (not a large quantity)
Frozen Peas, partly cooked
Button mushrooms, quartered or sliced
Beansprouts
Ham or bacon, chopped fairly small – or leftover ham
Poached Chicken, chopped fairly small – or leftover chicken
Small frozen pre-cooked Prawns
Chinese Sausage Lap Cheong/Xuong (available from the Oriental supermarket)
Salt & black pepper
1 egg (more for a larger quantity)
Sesame oil

1.  Fry together the chopped onion/spring onion, ginger, garlic and button mushrooms until soft.  If you are adding any uncooked meat (ie bacon) then add it at this point so it cooks thoroughly.

2.  Stir in the pre-cooked rice and mix thoroughly.

3.  Add part cooked frozen peas, ham, cubed chicken, prawns (and/or other ingredients of choice) plus soy sauce.  Stir well to combine and cook over a medium heat for five minutes.  Watch to make sure the ingredients do not burn.  Season as required with salt and black pepper.

4.  Just before serving add the egg and stir throughly until just cooked.  Be very careful that the egg does not burn.

5.  Finish with a splash of sesame oil, stir through the rice mixtuure and serve immediately.

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I don’t know what your favourite Chinese dish is, but anything containing duck seems to rate very highly in our house.  Duck with pancakes is regularly ordered when we visit a Chinese restaurant but I don’t think I would attempt the crispy duck or the special pancakes. Duck with Plum Sauce is just as popular whilst being much less complicated and when I came across this simple recipe I knew it would be well received.  The aromatic spiced sharp sweetness of the plum sauce is a perfect contrast for the rich flavour of the simply pan fried and beautifully crispy duck.  I first made it last November for my husband’s birthday supper using duck legs and then once again in this March as part of the Chinese banquet I served for mum’s birthday, instead using duck breasts.  I know I will be making it again.

The original recipe for Duck Breasts with Plum Sauce came from the November 2010 issue of the ASDA Free instore magazine.  It is a useful dish as the sauce can be made in advance and the duck cooked fairly quickly just before it is needed, initially on the hob before being finished in the oven. The amount of sauce is very generous and is enough for at least 8 people, if not more (though 6-8 if you like a large serving).  On both occasions I ended up freezing half of the sauce for later use.  I need to remember to halve it on another occasion but meantime I have sauce to use up!  The sauce would also be delicious with pork, whether a roast joint, chops or belly strips and also with chicken.  It could also be used as a pork marinade in a similar way to that used in the recipe for Aromatic Finger Lickin’ Pork.  As one of several dishes, I served this on a bed of shredded lettuce, cucumber sticks and tomato wedges.  As a single main dish I would serve it with plain or egg fried rice and a dish of stir fried vegetables.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Duck with Chinese Style Plum Sauce
(Serves 4)
4 small Duck Breasts (as a main course – one or two breasts if serving several dishes)
1tbsp sunflower oil
1 garlic clove, choppedcrushed
1cm/½inch piece fresh root ginger, peeled & grated
350g/12ozs plums, halved & stoned
2tbsp red wine vinegar
3 tbsp white sugar
1tsp Chinese five-spice powder
2tbsp Soy Sauce
1tbsp sweet chilli sauce

1.  Preheat the oven to 200oC/400oF/Gas 6.

2.  Remove the duck from the fridge and pat the skin with kitchen paper to remove any moisture before leaving it at room temperature, uncovered, for 30 minutes.

3.  Make shallow, parallel cuts in the duck breast skin, being careful not to slice right through the skin to the meat.

4.  Heat the oil in a pan and gently cook the garlic and ginger on a low heat for 1 minute.

5.  Add the plums, vinegar, sugar, five-spice, soy sauce and sweet chilli sauce.  Cover the pan and gently simmer the sauce for 5 minutes.  Remove the lid and simmer the sauce for a further 5-10 minutes to reduce.

6.  Liquidise to make a thick smooth sauce and return to the pan to keep warm.

7.  Meanwhile, gently heat a large frying pan and cook the duck, skin-side down, on a medium heat, for 5 minutes.  Thee skin should become golden brown and start to crisp.

8.  Drain off the fat and reserve – it is delicious for roasting potatoes. Turn over the duck and cook on the other side for 1 minute more.

9.  Transfer the duck into a roasting tin and place in the pre-heated oven, skin-side up, for 9-15 minutes, depending on how pink you like your duck meat.

10.  When cooked, leave the meat to rest for 10 minutes. Then slice and place on a serving dish on a bed of lettuce, cucumber and tomato.  Alternatively place unsliced onto a plate and serve with Chinese style rice and stir fried vegetables.

11.  The sauce should be reheated to serve with the duck, either poured over or alongside in a small serving jug .

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Back in the 1970’s I watched Ken Hom cooking Sesame Prawn Toast on TV in his classic TV show Chinese Cookery and although he said they were simple to make, it still took me years to get round to having a go.  Whatever else I order in a Chinese restaurant I always feel I have somehow missed out if I don’t have at least one piece of Sesame Prawn Toast – I have also eaten them in a Thai restaurant where they tasted much the same.  In one really good local restaurant they are just one element of a mixed starter dish so I don’t even have to choose!  It is some time since I have cooked a multi dish Chinese meal so earlier this year I took my opportunity.  It was mum’s birthday.  I know that I can take a bit more risk with something I have not made before – my family and parents are very forgiving guinea pigs – so our starter was, of course, sesame prawn toast.  As I had thought it was a straightforwad recipe and it and the meal a resounding success.

The recipe is a fairly standard one, as far as I can see, and comes from the BBC book that accompanied the TV series: Ken Hom’s Chinese Cookery.  The mixture and the finished uncooked toasts can be made in advance (always an advantage) chilled and then cooked just prior to serving.  Although the original recipe was deep fried I found that the toasts could also be shallow fried.  After draining on kitchen paper I popped them into the oven, which had been on to cook the duck breast for the Duck with Chinese Style Plum Sauce I was also serving.  This kept the toasts warm and crisped them even more.  A version of the recipe can also be found at This Morning Recipes but includes water chestnuts and pork, which are not in the original recipe.  It also specifies just the white of the egg which I have kept as I think it an improvement on my recipe.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Sesame Prawn Toast
(Makes about 30 pieces)
For the base
10 slices bread, very thinly sliced (a square loaf looks neater when cut up)
3 tablespoons white sesame seeds (or more as required)
450ml (15 fl oz) sunflower oil (original suggests groundnut/peanut
For the prawn paste mixture
450g/1lb uncooked prawns, peeled & finely chopped
1tsp salt
½tsp freshly ground white pepper
1 egg white
2tbsp finely chopped spring onions, white part only
2tsp finely chopped fresh ginger
1tbsp of light soy sauce
1tsp of sesame oil

1.  Chop the prawns finely until they are a paste and place in a bowl with the rest of the ingredients.  Mix well until it is a smooth consistency that will be easy to spread. (If available, use a food processor.)

2.  Remove the crusts from the bread and cut each slice into about three ‘fingers’ – rectangles of around 7.5 x 2.5cm  (3 x 1 inch).  Alternatively cut into triangles: 2 large or 4 small.

3.  Spread the prawn paste over the pieces of bread.  Each should be about 3 mm (⅛inch) deep, although it can be spread more thinly if preferred.

4.  Sprinkle the toasts generously with sesame seeds and press well in.

5. Heat the oil in a deep-fat fryer, frying pan or a wok to medium heat.  Fry the toasts paste side downwards, several at the same time, for 2 to 3 minutes.  Turn them over and fry for a further 2 minutes or until golden brown.

6.  Remove with a slotted spoon, place on kitchen paper to drain and place in the oven or under a gentle grill to keep warm. (The toasts will have to be cooked in several batches.)

7.  It is recommended that the toasts are served at once.  However, they can be kept for a short while (say 5-10 minutes at most) and even finished in a warm oven, in which case it is helpful if they are slightly less browned in the fryer or wok.  Beware leaving them too long as they will harden and could quickly burn.

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This is such an easy recipe: simply combine all the ingredients in a plastic bag and leave the flavours to develop. It includes one of my favourite flavours, Star Anise, which is an unusually shaped spice with an easily recognisable floral shape.   Along with root ginger, it infuses this marinade with the distinctive flavour of Far Eastern food, plus giving off a wonderful aroma when cooking.  With a holiday looming I know I will need to call on my repertoire of quick and easy recipes, but it is always a useful quick meal to for a busy day. Bearing this in mind there are ready marinaded portions of this recipe in the freezer, each bagful enough for a meal for my family.  All I have to do is remember to get one out of freeze in the morning, add the onion pieces and defrost in the fridge or a cool place during the day.  Then in the evening simply tip the contents of the bag into a dish, cover and pop into the oven.  Although cooking takes around an hour it gives time to get on with the vegetables and other jobs.  Easy-peasy!

The source for this recipe is Finger Lickin’ Ribs from the book Feast: Food that Celebrates Life by Nigella Lawson, but with some slight variations.  The title has been tweaked, adding the word aromatic and removing the reference to ribs which I would never use.  (We find them a lot of effort for very little reward.)  In their place I usually use lean belly pork strips, but sometimes spare rib or loin chops.  Chicken could also be substituted and it could even used to marinade a larger piece of meat, which should definitely be left overnight before cooking.  We like much more onion too (this can be as much as a small/medium onion per person).  The original recipe used molasses but I substituted the much more readily available black treacle.  Finally, as an alternative to ring the changes, orange juice could replace pineapple.  I found that the dish needed to be covered with foil as it tends to spatter whilst cooking, but this should be removed for the final 10 minutes or so to allow the juices to evaporate and the meat to crisp a little.  I’m afraid that this is not the easiest dish to photograph attractively (especially as it was taken on a winter evening under electric strip lighting and looks much more greasy than it really is – I must photograph it again in the summer!).  It’s very unflatteringly ‘brown’, but delicious nonetheless.  Do give it a try.  I use other marinade recipes which are equally tasty and links for these will appear further down in due course once I have added the recipes.

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Aromatic Finger Lickin’ Pork
(Serves 4)

4-8 lean belly pork strips (1-2 per person depending on size)
or
1 spare rib or loin chop per person
4 small/medium onions (less if you prefer)
1 star anise
1 small cinnamon stick broken into pieces
1 small green chilli, with seeds & inner membrane removed
A 1inch/2.5cm piece fresh ginger
Juice & zest of a lime
2tbsp soy sauce
1tbsp sunflower oil
1tbsp black treacle or molasses
50ml pineapple juice (¼ small carton – freeze the remainder in 50ml portions)

1.  Line a medium sized bowl with an open plastic bag big enough to hold all the ingredients but leaving enough room to tie together and seal.  If you are intending to freeze for a later date then leave out the onion until it is going to be cooked.

2.  Into the large plastic bag put the meat, the peeled onions, each cut into about eight segments, the star anise and the crumbled cinnamon stick.  Add the chilli, finely chopped (for more heat do not remove the seeds and membrane and the peeled and finely sliced ginger.

2.  Zest the lime and squeeze the juice into the bag and add the the soy sauce, oil, treacle and pineapple juice and seal the bag by tying a knot.   Carefully squeeze the bag to combine the flavourings with the meat as much as possible.  Ideally the bag should be left overnight (or throughout the day) in the fridge, but it needs to marinade for at least two hours.

3.  Preheat the oven to 200oC/400oF/Gas 6. Once it has reached room temperature pour the contents of the bag containing the marinaded meat into a roasting tin. Cover with foil and put into the oven for 1 hour, turning the pieces of meat over and removing the cover for the last 10 minutes to allow them to brown and any liquids to reduce.

4.  Serve with rice or flatbreads and salad.  If using belly strips the pieces can be cut into bit sized pieces and served as part of a hot buffet or on a starter selection plate at a chinese style meal.

—–

More pork marinades – or maybe chicken (perhaps other meats and fish too):
(Please leave comments about the following recipes with the recipe at the link given rather than here – thanks!)

Australian Spiced Roast Pork

100_2332-Australian spiced roast pork

http://www.hopeeternalcookbook.wordpress.com 'Meanderings through my Cookbook'

Sticky Tomato Pork
based on Roasted Pork Ribs (Fig Jam & Lime Cordial)

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Moroccan Style Marinaded Lamb Steaks

'Meanderings through my Cookbook' http://www.hopeeternalcookbook.wordpress.com

Other marinade recipes I have found, as yet untried (various meats):

Four Pork Barbecue Sauces via The Evening Herault
(Standard Barbecue Sauce, Cha shao – Cantonese BBQ pork, Barbecued Irish pork chops, Jamie Oliver’s best BBQ meat sauce)
Slow Cooker Chinese Ribs via Greedy Rosie
Barbeque Flavoured Pork via Farmersgirl Kitchen
Best Five-Spice Pork Spare Ribs via Best Recipes
F
rench Style Spareribs via Lemons & Anchovies
Char Siu Pork via The Spanish Wok

Red Garlic Chicken via The Complete Cookbook
Spicy & Sticky Orange marinade via Souperior
Marmalade & Wine Chicken Kebabs via The Complete Cookbook
Sticky Chicken Wings via Lavender & Lime
Poricha Kozhi (Fried Spiced Chicken) – Indian Street Food via Rhis Foodie World
Middle Eastern Marinated Chicken via Searching for Spice

Korean Style Bulgogi Barbecue Beef via Rhis Foodie World
Balsamic Roasted Beef via Noble Nourishment

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Shortly after I was married I bought a wok: Ken Hom had been on television and stir frying seemed so easy. My mother in law regularly fed us stir fried dishes when we visited and I figured that if she could do it then so could I!  Since that time I have acquired several books of chinese recipes and treated myself to a pretty blue and white fishy chinese dinner set (pictured) of bowls, plates, spoons and chopstick rests, to which I have added some matching larger bowls that I was fortunate to find in the same design.  I have cooked some multi-dish Chinese style meals for guests, but mostly I cook stir fries as family dinners.  Once the preparation of ingredients has been done, this meal can be cooked and served very quickly.

One of our favourites is chicken and cashew nuts, traditionally one of the most popular choices at the Chinese takeaway.  I also stir fry with prawns and also with lean pieces of belly pork (or pork fillet) flavoured with lots of garlic and ginger, sometimes including chinese plum sauce.  This recipe has no original source, or at least none that I can really acknowledge.  It is just what I find works for us.  The ingredient information is scant as I tend to use what is available, but always start with onion, garlic and ginger, add light soy and five spice and finish with sesame oil.  I follow the advice I heard somewhere not to cook with sesame oil as it burns easily.  I stir fry with sunflower (not olive) oil and stir in the sesame oil at the end for added flavour.  I have been known to add toasted sesame seeds at the table as well.  I still have the same, now well used, wok that I bought when I was first married: it is a Ken Hom one with a slightly flattened base as I cook on an electric ceramic hob.

A word about soy sauce:  much has been written about avoiding the additive MSG (Monosodium glutamate) because of possible health implications.  It used to be difficult to find soy sauce without this ingredient, but it is now becoming increasingly easy to find dark and light soy sauce and its Japanese cousin, Shoyu, that are MSG free.  They are worth hunting down.

100_2903 Chicken & Cashew Nut Stir Fry

Chinese Style Stir Fries

Chicken & Cashew Nut Stir Fry
(Serves 4)

2tbsp sunflower oil
2-3ozs cashew nuts
1 large white onion, medium sliced
2 cloves garlic, finely chopped
1inch (2.5cm) piece of ginger, finely chopped
8ozs/225g lean chicken breast, cut into thin slices
1tbsp light soy sauce
40zs/125g button mushrooms, quartered
1tsp chinese 5-spice seasoning
1tbsp sesame oil
1tbsp toasted sesame seeds (optional)
A selection of vegetables in a variety of colours – choose 2 or 3 from:
     Sliced red/yellow/orange/green pepper
Pak choi/Bok choi, chopped or Broccoli, in small florets
Carrot, cut into fine rings or julienne strips – good with chicken & cashew nut
Courgette, cut into fine rings or ribbons
French beans, 1inch/2.5cm pieces or handful frozen peas, cooked & drained
Chinese vegetables: beansprouts, beanshoots, water chestnuts

The term ‘stir fry’, when used below, means to continuously turn the ingredients in the hot oil in the wok. (I have a special flattened wok spatula.)  This helps them to cook evenly, stopping them from adhering to the pan and burning.

1.  Collect together and prepare all the ingredients.  It is important that they are available for immediate use.  Ingredients should be unmixed so they can be added separately.

2.  If using Broccoli it should be blanched: divide into small florets and pour boiling water over, leave for one minute and then immerse in cold water to stop cooking.  Set aside until needed.

3.  Place the wok on the stove top, using maximum heat, to allow it to pre-heat.  After 2 minutes or so, add the sunflower oil and allow this to heat through.  (IMPORTANT: Do not leave the pan unattended.)

4.  Omit this stage if not using cashews: Drop a cashew nut in the oil.  If it sizzles immediately add the remaining nut pieces, if not then wait a short while before trying another piece of nut.  The cashew nuts will brown very quickly, almost immediately.  Be careful to remove them before they blacken and spoil.  Spoon onto a piece of kitchen paper to soak up excess leaving the remaining oil in the wok.

5.  Add a small piece of onion to the oil and if it sizzles then it is hot enough to add the remainder of the onion.  Add the onion, garlic and ginger into the hot sunflower oil and stir fry as it cooks through.  It should be transparent and not brown.  Add the mushroom pieces, and stir fry for a minute or two.  Add the pieces of chicken and stir fry for 2-3 minutes to allow it to start to cook evenly.

6.  Add chosen remaining vegetables, apart from greens/broccoli.  Stir fry as they are included.  When cooked they should still be slightly crisp rather than soft, so it is important to add those that cook more slowly earlier than those that will cook quickly. (I always add carrot first if I am using it.  Save pak choi/bok choi or pre-blanched broccoli to put in towards the end after adding the soy sauce.

7.  Add the chinese 5-spice powder and light soy sauce and stir through.

8.  Add pak choi/bok choi or broccoli, stir in well, turn down the heat a little and if possible cover the wok.  Allow to cook until the vegetables are still crisp and before they soften: 2-3minutes at most.

9.   Finally, return the cooked cashew nuts to the wok along with the sesame oil.  Briefly stir through the mixture and serve immediately.

10.  Serve, sprinkled with toasted sesame seeds (optional) and on a bed of plain boiled rice or boiled noodles (or *egg fried rice, if you wish).  A small portion of prawn crackers can be served on the side, they are easy to fry if you can find uncooked ones, but can also be bought ready cooked in large supermarkets.  Soy sauce lovers may like to drizzle over a little additional dark or light soy sauce.

*For egg fried rice, stir fry pre-cooked rice in a little sunflower oil in a wok.  Beat an egg and quickly stir through the rice mixture, turning (stir frying) constantly so that the egg cooks through and does not stick to the wok and burn.  Season and serve quickly.

More stir fried dishes:
Chinese Style Belly Pork & Greens/Broccoli/Bok Choy
Special Fried Rice

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