healthy eat with a wok
- Thread starter xeine1974
- Start date
dee
TK Veteran
Sweet and sour duck.
2 (250g) duck breasts
Sea salt and ground white pepper
1 tsp Shaohsing rice wine or dry sherry
2 tbsp potato flour or cornflour
200ml groundnut oil, plus 1 tbsp groundnut oil
2.5cm piece of fresh root ginger, peeled and finely sliced
1 red pepper, deseeded and cut into 1cm chunks
Juice of 2 small oranges
Juice of 1 lime
1 tbsp light soy sauce
A few fresh orange segments to garnish
Egg-fried rice to serve
Use imperial measurements
Method
How to make Sweet and sour duck
1) Remove the skin from the duck breasts and cut the duck into thin slices . Put the slices into a bowl with some salt, white pepper, the rice wine or sherry and the potato flour or cornflour and mix well.
2) Heat a wok over a high heat and add 200ml groundnut oil. Heat the oil to 180°C or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface. Using a spider or slotted spoon, add the duck and shallow-fry for about 2 minutes until crispy on the outside.
3) Take the wok off the heat, remove the duck from the wok and drain on absorbent kitchen paper. Pour the oil from the wok through a sieve into a heatproof container and save to use later.
4) Return 1 tbsp oil to the wok and return the wok to a high heat. When the oil starts to smoke, add the ginger and stir-fry for a few seconds, then add the red pepper and stir-fry for 1 minute. Return the duck to the wok, season with the orange juice, lime juice and soy sauce and toss well.
5) Garnish with orange segments and serve immediately with Yangzhou Fried Rice.
2 (250g) duck breasts
Sea salt and ground white pepper
1 tsp Shaohsing rice wine or dry sherry
2 tbsp potato flour or cornflour
200ml groundnut oil, plus 1 tbsp groundnut oil
2.5cm piece of fresh root ginger, peeled and finely sliced
1 red pepper, deseeded and cut into 1cm chunks
Juice of 2 small oranges
Juice of 1 lime
1 tbsp light soy sauce
A few fresh orange segments to garnish
Egg-fried rice to serve
Use imperial measurements
Method
How to make Sweet and sour duck
1) Remove the skin from the duck breasts and cut the duck into thin slices . Put the slices into a bowl with some salt, white pepper, the rice wine or sherry and the potato flour or cornflour and mix well.
2) Heat a wok over a high heat and add 200ml groundnut oil. Heat the oil to 180°C or until a cube of bread dropped in turns golden brown in 15 seconds and floats to the surface. Using a spider or slotted spoon, add the duck and shallow-fry for about 2 minutes until crispy on the outside.
3) Take the wok off the heat, remove the duck from the wok and drain on absorbent kitchen paper. Pour the oil from the wok through a sieve into a heatproof container and save to use later.
4) Return 1 tbsp oil to the wok and return the wok to a high heat. When the oil starts to smoke, add the ginger and stir-fry for a few seconds, then add the red pepper and stir-fry for 1 minute. Return the duck to the wok, season with the orange juice, lime juice and soy sauce and toss well.
5) Garnish with orange segments and serve immediately with Yangzhou Fried Rice.
dee
TK Veteran
Spicy Wok-Seared Shrimp
8 ounces cellophane noodles
1/2 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon crushed red pepper flakes
1 tablespoon peanut or vegetable oil
1 tablespoon fresh ginger, minced
4 cloves garlic, minced
3 pounds large or jumbo prawn, peeled and deveined
1/4 cup scallions, chopped
Use imperial measurements
Method
How to make Spicy Wok-Seared Shrimp
Soak cellophane noodles in hot water for 10 minutes, until soft. Drain and set aside.
While the noodles are soaking, in a small bowl, whisk together broth, soy sauce, cornstarch, and red pepper flakes. Set aside.
Heat oil in a wok or large skillet over medium-high heat. Add ginger and garlic and cook for 1 minute. Add shrimp and cook for 2 to 3 minutes, until pink. Add broth mixture and cook 1 minute, until shrimp are cooked through and sauce thickens. Remove from heat and stir in scallions. Serve half of the shrimp over cellophane noodles with all of the sauce. Reserve remaining shrimp for shrimp cakes, if desired
8 ounces cellophane noodles
1/2 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon crushed red pepper flakes
1 tablespoon peanut or vegetable oil
1 tablespoon fresh ginger, minced
4 cloves garlic, minced
3 pounds large or jumbo prawn, peeled and deveined
1/4 cup scallions, chopped
Use imperial measurements
Method
How to make Spicy Wok-Seared Shrimp
Soak cellophane noodles in hot water for 10 minutes, until soft. Drain and set aside.
While the noodles are soaking, in a small bowl, whisk together broth, soy sauce, cornstarch, and red pepper flakes. Set aside.
Heat oil in a wok or large skillet over medium-high heat. Add ginger and garlic and cook for 1 minute. Add shrimp and cook for 2 to 3 minutes, until pink. Add broth mixture and cook 1 minute, until shrimp are cooked through and sauce thickens. Remove from heat and stir in scallions. Serve half of the shrimp over cellophane noodles with all of the sauce. Reserve remaining shrimp for shrimp cakes, if desired
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