 |
|
|
|
|
Thai Green Curry with Chinese Spinach
| Ingredients: |
| 3 tbsp Vegetable Oil |
| 2 tbsp Green Curry Paste** |
| 2 tins Coconut Milk (about 720ml/24fl.oz.) |
| 450g Boneless Chicken Meat, cut into large cubes |
| 240ml/8fl.oz. Chicken Stock |
| 5 Kaffir Lime Leaves |
| Fish sauce to taste |
| Chinese Spinach |
| 10 fresh Basil Leaves |
|
| Preparation: | 15 mins |
| Cooking time: | 15 mins |
| Serves: | 2-4 |
|
Instructions:
| 1. | Heat the oil in a large saucepan, add the curry paste plus the cream off the top of the coconut milk and fry until the oil separates. |
| 2. | Add the chicken and sauté for about 1 minute over medium high heat. |
| 3. | Add the remaining ingredients, except basil leaves, bring to simmering point then reduce heat and simmer for 30 minutes stirring from time to time. |
| 4. | Add the Chinese Spinach and stir for 5 minutes. |
| 5. | Just before serving, stir in basil leaves. Serve hot. |
***For the green curry paste - blend the following in a blender
| 8 whole green bird eye chillies (to taste). |
| 1 lemon grass stalk, sliced thinly and soaked for 30 minutes in 2 tablespoons lime juice. |
| 1 rounded teaspoon kaffir lime peel, pared and thinly shredded. |
| 7 thin slices Thai ginger (galangal) |
| 1 heaped teaspoon coriander stalks, chopped |
| 1/2 level teaspoon roasted ground cumin |
| 1/2 level teaspoon roasted ground coriander |
| 3 garlic cloves |
| 5 shallots peeled |
| 1 level teaspoon shrimp paste |
Stir Fry Chinese Spinach with garlic
| Ingredients: |
| 100g tender young Chinese spinach (washed, stemmed, cut into 2" pieces) |
| 3 Tbsp vegetable oil |
| 1 clove garlic crushed & sliced |
| 1 tsp fresh ginger, finely minced |
| 1 tsp cornstarch |
| 1/4 cup Chinese rice wine or dry sherry |
| 1 tsp soy sauce |
| Salt & pepper |
|
| Preparation: | 10 mins |
| Cooking time: | 10 mins |
| Serves: | 2 |
|
Instructions:
| 1. | Dissolve 1 tsp cornstarch into the ¼ cup Chinese Wine (or sherry) |
| 2. | Heat oil in large skillet or sauté pan; add garlic and ginger. |
| 3. | Add spinach and toss it well in the oil so all leaves are coated. |
| 4. | Add cornstarch sherry mixture, soy sauce, salt and pepper. |
| 5. | Stir again thoroughly, cover and cook over fairly high heat for 3 minutes. |
| 6. | Serve immediately without draining or chopping. |
| EXTRA - You can add some chillies if you like your food hot. |
Chicken and Chinese Spinach Soup
| Ingredients: |
| 100g fresh Chinese spinach Leaves |
| 200g chicken (skinless, boneless) |
| 1 tablespoon Chinese rice wine or dry sherry |
| 3/4 teaspoon sugar |
| 1 teaspoon sesame oil, or as needed |
| 1 litre of chicken broth |
| 1 tablespoon soy sauce |
|
| Preparation: | 30 mins |
| Cooking time: | 50 mins |
| Serves: | 4-6 |
|
Instructions:
| 1. | Wash the chicken breast, pat dry, and cut into thin strips approximately 2 inches long and 1/8-inch thick. |
| 2. | Place the chicken in a medium size bowl. Add the rice wine, 1/2 teaspoon sugar and a few drops of sesame oil to chicken pieces. Marinate the chicken for 20 minutes. |
| 3. | Whilst the chicken is marinating, prepare the spinach leaves. Wash the spinach leaves thoroughly and cut off the stems. |
| 4. | In a large pot of boiling water blanch the spinach leaves for 1 - 2 minutes, or until the leaves turn a bright green. |
| 5. | Plunge the blanched leaves briefly in cold water first to stop the cooking process, and then drain thoroughly. |
| 6. | Bring the chicken broth to a boil. Stir in the soy sauce and remaining 1/4 teaspoon sugar. |
| 7. | Next add the chicken strips. Bring back to a boil and cook until the chicken turns white and is cooked through. |
| 8. | Add the spinach leaves and bring back to a boil. |
| 9. | Taste and adjust the seasoning if desired. Serve hot. |
Chinese beef and spinach salad
| Ingredients: |
| 450g fresh Chinese spinach Leaves (shredded) |
| 50g dried Shitake mushrooms. |
| 450g cooked beef, still pink, cut into finger pieces. |
| 1 red pepper thinly sliced. |
| 75g cashew nuts, toasted. |
| Dressing: |
| 1 tablespoon oyster sauce |
| 1 tablespoon Chinese rice wine or dry sherry |
| 1 tablespoon dark soy sauce |
| ½ tablespoon sesame oil |
| 2 tablespoon groundnut oil |
|
| Preparation: | 30 mins |
| Cooking time: | 30 mins |
| Serves: | 4 |
|
Instructions:
| 1. | Soak and cover the mushrooms in a bowl with warm water. Stand for 20 minutes. |
| 2. | Drain the mushrooms and discard the water. Cut the mushrooms into thin slices. |
| 3. | Mix together the mushrooms, beef, pepper, cashews, and spinach in a large bowl. |
| 4. | Mix the dressing ingredients together. |
| 5. | Pour over the salad and toss together. |
|
|
