Ha, ha, yes... it is indeed very tough at times, but I do what I can to cope and get by! 
I'm sure you bear the wanton attacks on your person with fortitude, and keep your upper lip stiff at all times.
Here is the last of my Chinese recipies, and next week is Sp1ke Stew Week.
I've been looking through a few stew recipies, and I think some of them could be adapted (with a bit of fiddling round as regards ingredients - I'm not too sure if you're introducing your Little Prince to spices yet for instance, Helly) for min-meals for James.
Anyway, here they are. I've got loads more, so perhaps we might have another go later in the year if anyone wants to.
Crispy “Seaweed”Serves 4
This recipe calls for 1½ pints of groundnut oil. Its wasteful to discard it, as if you leave it to get cold and then strain it, it can be re-used. If you are concerned that the oil may taste, then label it up and keep it for “greens” only dishes (say for Stir-fry Spinach or Broccoli (which only take a little oil) or Sichuan Green Beans, which take a pint to deep fry). Don’t discard the centre stalks either, because they can be made into a “chef’s perk”.
2½ lb bok choy or pak choy
1½ pints groundnut oil
1tsp salt
2tsps sugar
2oz pine kernels, lightly toasted in a dry pan
PrepJust combine the salt and sugar in a small bowl.
Separate the individual leaves from their base and wash them in several changes of cold water. Thoroughly dry the cut leaves. Then cut out the thick centre white stalks and set them aside. Then place several leaves one on top of the other and roll them up into a cigar shape. Then with a sharp knife cut them into strips no more than ¼ inch wide.
Pre-heat the oven to 120C/250F/Gas ½. Spread the shreds on a large baking tray or oven sheet and put them into the oven for 15 minutes to dry slightly. They should not be completely dried out or they will burn when fried. Remove them from the oven and leave them to cool.
Heat a wok over a high heat, then add the oil. When the oil is very hot and slightly smoking, deep fry the greens in about 3 or 4 batches. After about 30 to 40 seconds, when they turn crisp, remove them immediately from the wok and drain them on paper towels. Leave them to cool. Then toss the crispy greens with the salt and sugar, garnish with the toasted pine nuts and serve.
NoteI find the easiest way of deep frying the greens is to put a batch into a metal sieve, and lower that into the oil in the wok (same principal as a chip basket), which makes the little strips dead easy to handle.
Chef’s PerkCut the white stalks into bite sized pieces. See how much you’ve got, and lightly crush a couple (or more to your taste) garlic cloves and mix them with a bit of salt and pepper. Heat a wok until very hot, add about 1tbs of groundnut oil and when its hot and slightly smoking, add the garlic and salt and stir fry for about 20 seconds or until the garlic is lightly browned. Then add the stalks and stir fry for about 1 or two minutes, depending on how much you’ve got. Add 1tbs water, cover the wok and cook over a high heat for about 3 or 4 minutes. Uncover the wok and test for done-ness. Stir in 1 tsp of sesame oil, stir fry for about 30 seconds and then munch the lot yourself.
Sichuan Braised FishServes 4
1lb cod fillets
1tsp salt
Cornflour for dusting
5 fl oz groundnut oil
3 spring onions, cut into 2 inch slices on the diagonal
1tbs finely chopped garlic
2tsp finely chopped fresh root ginger
For the sauce5 fl oz chicken stock
1tsp whole yellow bean sauce
1tbs chilli bean sauce
2tbs Shaoxing rice wine or dry sherry
2tsp dark soy sauce
2tsp sugar
2tsp sesame oil
½ tsp salt
¼ tsp white pepper
PrepMix the spring onions, garlic and ginger in a bowl. Mix all the sauce ingredients in a jug.
Sprinkle the fish fillets evenly on both sides with the salt. Cut them into 2 x 1 inch strips and leave them for 20 minutes. Then dust the fish strips liberally with cornflour.
Heat a wok over a high heat. Add the oil and, when it is very hot and slightly smoking, turn the heat down. Fry the fish strips on both sides until they are lightly browned. Remove them from the wok and drain them on paper towels.
Pour off most of the oil from the wok, leaving about 1 tablespoonful. Re-heat the wok, then add the spring onion mixture, and stir fry for 30 seconds. Add all the sauce mixture and bring to the boil. Turn the heat down to a simmer and return the fish strips to the wok. Simmer for about 2 to 3 minutes, then serve immediately.
Stir-Fried Squid with VegetablesServes 4
1lb cleaned and skinned squid (get your fishmonger to do this if you don’t know how yourself)
1½ tbs groundnut oil
2tbs coarsely chopped garlic
1tbs finely chopped fresh root ginger
4oz red or green peppers (or half and half if you prefer), cut into thin strips
4oz mangetout, ends trimmed
3tbs chicken stock
1tbs Shaoxing rice wine or dry sherry
3tbs oyster sauce
1tbs light soy sauce
2tsp dark soy sauce
2tsp salt
2tsp cornflour blended with 2tsp water
2tsp sesame oil
PrepPut the garlic and ginger onto a small plate. Put the mangetout and pepper strips into a bowl. Put the stock and all the other ingredients, except the squid and the sesame oil, into a bowl or jug.
If the tentacles are still attached to the head of the squid, cut them off just in front of the eyes and set them aside. Cut off the head and discard it. Cut the squid bodies into 1½ inch strips.
Blanch the squid strips and tentacles by simmering them in a large pan of boiling water for 15 seconds. The squid will firm up slightly and turn opaque. Drain into a colander and set aside.
Heat a wok over a high heat, then add the oil. When the oil is very hot and slightly smoking, add the garlic mixture and stir fry for 15 seconds. The add the mangetout mixture and stir fry for 1 minute. Add the stock mixture to the wok and bring to the boil. Give the mixture a stir, then add the squid and mix well. Cook for 30 seconds, stir in the sesame oil and serve immediately.
Cantonese Crab with Black Bean SauceServes 4 to 6
This includes pork, which on the one hand gives the dish an interesting and unusual variation, and on the other helps stretch the expensive crab meat a little further.
It is generally eaten mainly with the fingers and the sauce being licked off the crab shells, so have plenty of paper napkins and small bowls with warm water decorated with lemon slices on the table.
You’ll need a cleaver to split the crab shell - they’re very cheap in the Chinese supermarket or cash and carry. You can use a very heavy knife, but I find a cleaver works better.
1 large or a couple of smaller cooked crabs (you need 3lb weight in all). I’ll tell you how to clean the crab, but if you’re unsure about it, then get the fishmonger to clean it for you.
2tbs groundnut oil
3tbs coarsely chopped salted black beans
2tbs coarsely chopped garlic
1tbs finely chopped fresh root ginger
3tbs finely chopped spring onions
8oz minced pork
2tbs light soy sauce
1tbs dark soy sauce
2tbs Shaoxing rice wine or dry sherry
8 fl oz chicken stock
2 eggs, beaten
2tsp sesame oil
PrepPut the black beans, garlic, ginger and spring onions in a bowl. Loosen the minced pork up a little so its not all in a lump and put it in a bowl. Put the eggs and sesame oil in a cup. Put the chicken stock and all the other ingredients, apart from the crab and groundnut oil in a jug or bowl.
Place the cooked crab on its back on a board. Using your fingers, twist the big claws from the body and set them aside. Now twist off the bony tail flap on the underside of the body and discard it. With your fingers, pry the body from the back shell. Remove and discard the small, bag-like stomach sac and its appendages, which are located just behind the crab’s mouth. Pull the soft feathery gills, which look like little fingers, away from the body and discard them. Twist off the legs and set them aside.
Using a cleaver (or very heavy knife), split the back shell in half and, using a spoon, scrape out all the brown crabmeat. Then using the cleaver again, cut all the crab, shell included, into large pieces. Crack the claws and legs slightly. Put shell pieces, body pieces, claws, legs and brown meat in a large bowl.
Heat a wok over a high heat. Add the oil and when it is hot and slightly smoking, add the black bean mixture and stir fry for 20 seconds. Then add the pork and stir fry for 1 minute. Add the crab pieces and the stock mixture and stir fry over a high heat for about 10 minutes. Then gradually pour the egg mixture over the crab mixture, stirring slowly so there are light strands of egg trailing over the crab. Then turn onto a serving plate and serve immediately.
Northern-Style Cold NoodlesServes 4
12oz dried or fresh egg noodles
2tbs sesame oil
3tbs finely chopped spring onions, to garnish
For the sauce3tbs sesame paste or peanut butter
1½ tbs finely chopped garlic
2tsps finely chopped root ginger
2tsps chilli bean sauce
3tbs cider vinegar
2tbs orange juice
2tbs light soy sauce
2tsps dark soy sauce
½ tsp salt
½ tsp freshly ground black pepper
2tsps sugar
2tsps ground toasted Sichuan peppercorns
1tbs groundnut oil
1½ tbs sesame oil
PrepNone.
Heat a small dry frying pan and toast the Sichuan peppercorns for about 1 minute. Then remove the pan from the heat and allow the peppercorns to cool completely. The put them in a small plastic bag and crush them with a rolling pin or heavy tin until you can no longer hear them pop.
Cook the noodles in a large pan of boiling water for 3 to 5 minutes, then drain them and plunge them into cold water. Drain the noodles thoroughly and toss them with the sesame oil. Arrange them on a large platter. Then just mix all the sauce ingredients together in a large bowl or blender. If you want, and because the dish is served cold, you can do this is advance and keep the made sauce in the fridge. When you’re ready to serve, just pour the sauce on top of the noodles and toss the noodles until they are well covered with the sauce, then garnish with the spring onions and serve.
Chinese Chicken CurryServes 4
This is a mild curry, and you use the technique of “velveting” the chicken. You can use oil or water. As the oil or water is discarded after use, I think to use oil is wasteful, plus the water is a healthier option.
1lb boneless, skinless chicken breasts, cut into 1 inch chunks
1 egg white (freeze the yolk separately for use in another recipe)
1 tsp salt
1tsp sesame oil
3tsps cornflour
10 fl oz groundnut oil or water
1tbs groundnut oil
8oz red or green (or a mix if you prefer) cut into 1 inch pieces
1tbs coarsely chopped garlic
5 fl oz chicken stock
1½ tbs madras curry paste or powder
2tsp sugar
1½ tbs Shaoxing rice wine or dry sherry
1½ tbs light soy sauce
1tsp cornflour blended with 1tbs water
Corinader leaves to garnish
PrepLightly beat the egg white and put it with the salt, sesame oil and 2 teaspoons of the cornflour in the large bowl. Put the peppers and garlic in a bowl. Put the stock, curry paste or powder, sugar, rice wine or sherry, soy sauce and the cornflour mixture in a bowl or jug.
Put the chicken pieces in the bowl with the salt mixture and mix well. Put the bowl in the fridge for about 20 minutes.
If you are using oil, heat a wok or pan until very hot and then add the oil. When the oil is very hot, remove the wok or pan from the heat and immediately add the chicken, stirring it vigorously to prevent it sticking. After about 2 minutes, the chicken will turn white. Quickly drain it in a steel colander or sieve. Discard the oil. If you are using water, do exactly the same, but bring the water to a boil in a saucepan before adding the chicken. Stir the chicken vigorously. It will take about 4 minutes to turn white in the water. Drain the chicken and discard the water.
If you have used a wok, wipe it clean. Heat it until very hot, then add the 1tbs of groundnut oil. When the oil is very hot and slightly smoking, add the pepper mixture and stir fry for 2 minutes. Then add the stock mixture and cook for 2 minutes. Add the drained chicken to the wok, and stir fry for another 2 minutes, thoroughly coating the chicken with the sauce. Garnish with the coriander and serve immediately.
Sweet and Sour Pork Chiu Chow StyleServes 4
This is very different from the glutinous sweet and sour served in some restaurants. And please don’t be put off by the long list of ingredients - its not hard or complicated to do.
1lb minced fatty pork
1 egg white (freeze the yolk separately for another recipe)
4tbs water
6oz fresh or tinned water chestnuts, peeled if fresh, coarsely chopped
2tbs light soy sauce
1tbs dark soy sauce
2tbs Shaoxing rice wine or dry sherry
1½ tbs sugar
2tsp salt
½ tsp freshly ground black pepper
4oz carrots, thinly sliced on the diagonal
4oz green peppers, cut into 1 inch squares
4oz red peppers, cut into 1 inch square
Cornflour for dusting
1 pint groundnut oil
2oz spring onions, cut on the diagonal into 1 inch pieces
3oz tinned lychees, drained, or fresh orange segments
Coriander leaves to garnish
For the sauce5fl oz chicken stock
1tbs light soy sauce
2tsps dark soy sauce
2tsp sesame oil
½ tsp salt
½ tsp white pepper
1½ tbs cider vinegar
1tbs sugar
2tbs tomato paste or tomato ketchup
2tsps cornflour, blended with 1tbs water
PrepPut the water chestnuts, light and dark soy sauces, rice wine or sherry, sugar, salt and pepper in a bowl. Put the carrots and peppers in a bowl. Put all the sauce ingredients, except the cornflour mixture in a bowl or jug.
Lightly whisk the egg white, then put it, with the water, in a large bowl. Mix the pork into it, using your hands (this helps incorporate air, and makes the mixture light and fluffy. Don’t use a food processor, as this will make the mixture too dense). Then add the water chestnut mixture and mix thoroughly. Then shape the mixture into small balls (about the size of golf balls), and dust them with the cornflour.
Bring a pan of water to the boil and blanch the carrot mixture for about 4 minutes, until just tender. Drain and set aside.
Heat the oil in a wok until it is slightly smoking. Reduce the heat to moderate and deep fry the pork balls for 3 to 4 minutes, until they are crisp and cooked through. Remove them and drain them on kitchen paper. Pour off the oil into a bowl and wipe the wok clean.
Then heat the wok again, pour in all the sauce ingredients and bring the mixture to the boil. Add the carrot mixture and the spring onions and stir well. Stir in the cornflour mixture and cook for about 2 minutes, then turn the heat down so the mixture is simmering. Add the pork balls, the lychees or orange segments and warm the pork balls through, mixing well so they are well coated with the sauce. Turn onto a serving plate, garnish with the coriander and serve immediately.
Singapore NoodlesServes 4
Again, don’t be put off by the long list of ingredients. This also is easy to do.
8oz thin dried rice noodles
2 eggs, beaten
1tbs sesame oil
1tsp salt
½ tsp freshly ground black pepper
3tbs groundnut oil
1½ tbs coarsely chopped garlic
1tbs finely chopped fresh root ginger
6 fresh red or green chillies, seeded and finely shredded
6 fresh or tinned water chestnuts, peeled if fresh, sliced
2oz Chinese dried mushrooms, soaked for 20 minutes in warm water, stems removed and discarded, tops squeezed dry and finely shredded
4oz cooked ham, finely shredded
3 spring onions, finely shredded
4oz cooked small prawns
6oz small frozen peas, thawed
Coriander leaves to garnish
For the sauce2tbs light soy sauce
3tbs Madras curry paste or powder
2tbs Shaoxing rice wine or dry sherry
1tbs sugar
1tsp salt
1tsp freshly ground black pepper
8 fl oz tinned coconut milk
6fl oz chicken stock
PrepSoak the rice noodles in a bowl of warm water for 25 minutes. Drain them well, and put them in a bowl with the prawns and peas. Put the eggs, sesame oil, salt and pepper in a small bowl. Put the garlic, ginger and chillies in a small bowl. Put the water chestnuts, ham and spring onions in a bowl. Put all the sauce ingredients in a jug.
Heat a wok over a high heat. Then add the groundnut oil and when it is hot and slightly smoking, add the garlic mixture and stir fry for 30 seconds. Add the water chestnut mixture and stir fry for 1 minute. The add the noodle mixture and stir fry for 2 minutes. Add the sauce mixture and cook over a high heat for 5 minutes or until most of the liquid has evaporated. Now pour the egg mixture over the noodles and stir fry constantly until the egg mixture has set. Turn the noodles onto a large platter, garnish with the coriander and serve immediately.
