chinese banquet

Skip the duck and serve reader Anthea Hawdon's vegetarian pancakes with hoisin sauce, mushrooms and greens

Veggie Chinese pancakes

mushroom

soy sauce

½ tsp five spice powder

tbsp rice wine

½ tbsp sesame oil

tsp sugar

Chinese pancakes

spring onions

5cm length cucumber

½ Little Gem lettuce

hoisin sauce

Heat a small frying pan. Add the mushrooms, soy, five-spice, rice wine, sesame oil and sugar. Stir until the mushrooms are cooked and the sauce is thick, bubbling and clinging to the mushrooms. Warm the pancakes – steam them or heat them in the microwave.

Serve the mushrooms, spring onions, cucumber, lettuce and hoisin sauce in separate dishes, with the pancakes alongside.

To assemble, spread a pancake, with a little hoisin sauce. Add some mushrooms, onions, cucumber and lettuce. Fold the pancake and enjoy.

Let these spare ribs by Merivale's gun chefs Patrick Friesen, Erik Koh and Christoper Hogarth take you on a trip to flavour town. These are best served with piping-hot rice and your choice of Asian greens.

Char siu spare ribs

(150 grams) caster sugar

(55 grams) sea salt flakes

five-spice powder

garlic powder

(about 6) pork spareribs

(115 grams) honey, melted

White sesame seeds,

(250 grams) fermented bean curd (from Asian grocers)

(185 milliliters) hoisin sauce

(125 milliliters) ground bean sauce (from Asian grocers)

rose wine (mei kuei lu chiew – from Asian grocers)

sesame oil

This peppery chicken wing dish by chefs Patrick Friesen, Eric Koh and Christoper Hogarth is bursting with flavour. Best served as part of a Chinese banquet or as a spicy starter.



Chongqing chicken wings

chicken

Sunflower oil, to deep-fry

peanut oil

garlic clove, finely grated

ginger,

chicken stock powder

spring onions, thinly sliced

tsp sesame oil

Chinese rice wine (shaohsing)

tbs white sesame seeds, toasted

Store-bought chilli garlic sauce,

tbs caster sugar

garlic cloves, finely grated

tsp white pepper

A versatile and low-fat side that goes well with other Chinese dishes

Thin-stemmed broccoli with hoisin sauce & fried shallots

vegetable oil

shallots

garlic

thin-stemmed broccoli

Heat 2.5cm of oil in a small saucepan until a small piece of bread sizzles. Add the shallots and garlic, and fry for about 2 mins or until golden. Drain on kitchen paper and sprinkle with salt.

Bring a large pan of water to the boil. Add the broccoli and blanch for 5-10 mins until just cooked, then drain. Serve immediately on a large platter drizzled with the hoisin sauce and sprinkled with the fried garlic and shallots.

Bring the flavours of southwest China into your home with this killer recipe by Valli Little.

Egg noodles with Sichuan pepper chicken and cucumber

chicken breasts

(165 milliliters) light soy sauce

ginger

Sichuan peppercorns

star anise

egg noodles

Lebanese cucumbers, thinly sliced

tbs rice vinegar

(60 milliliters) Chinese sesame paste (from Asian grocers)

Chinese black vinegar (chinkiang)

tsp caster sugar

Coriander leaves, white sesame seeds

green chillies, chopped

chives, choppe

flat-leaf parsley, leaves

(180 milliliters) peanut oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981823537001&=domain=del

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Make the perfect vegetable spring rolls at home with our step-by-step guide. Crispy, fresh, and packed with flavor, these spring rolls are fantastic!

Vegetable Spring Rolls Recipe

sunflower oil ((or other neutral frying oil))

tbsp sesame oil

carrots

140 g (5 oz) green

red bell pepper

140 g (5 oz) fresh beansprouts

garlic (peeled and minced)

tbsp light soy sauce

¼ tsp white pepper

tsp cornflour (mixed with 2 tbps of cold water to make a slurry, (cornstarch

spring roll pastry wrappers

sweet chilli sauce

Start by making the filling. Heat the sunflower oil and sesame oil in a frying pan or wok over a medium-high heat.

Add the carrot, cabbage, and red pepper and stir fry for 1 minute, until slightly softened.

Add the beansprouts and garlic and toss together, cooking for 1 minute.

Add the soy sauce, hoisin sauce, and white pepper and toss together, then add in tiny splashes of the cornflour slurry, until the vegetable mixture is slightly sticky (you may not need all of the cornflour slurry).

Turn off the heat and transfer the vegetables to a bowl to cool.

Filling:

Start heating the frying oil in a heavy-based pan while you make up the spring rolls.

Take a spring roll wrapper and place on the work surface with a corner pointing towards you (cover the rest of the wrappers with a damp clean tea towel to stop them from drying out).

Place a heaped tablespoon of the cooled vegetable mix near the bottom corner of the spring roll wrapper, leaving about an inch space from the bottom corner, and shape the filling into a sausage shape (the filling will be horizontal you you).

Roll up the spring roll, tucking the outer edges in just before you finish rolling – so you have a fat cigar-shaped spring roll. Seal the edges using a bit of water on your fingers.

Place the filled spring roll on a plate or baking tray, then repeat with the remaining spring rolls.

When the spring rolls are complete, and your oil is hot, carefully add five spring rolls to the pan, one at a time. You will need to work in two batches to prevent overcrowding the pan.

Cook the spring rolls for 2-3 minutes, turning often until golden brown, then place on a plate lined with kitchen roll, to soak up excess oil. Then repeat with the remaining spring rolls.

Serve with sweet chilli sauce for dipping.

Spring rolls:

https://content.jwplatform.com/videos/IH9TA3IQ.mp4

Veggies

Beansprouts

Sauce

Cool

Heat

Wrapper

Start

Roll

Repeat

Cook

Serve

Vegetable Spring Rolls

Shanghai noodles? Check. Barbecued duck? Check. Lychees? Check. This beautiful noodle recipe has it all - from the crunchy-skinned duck to the sweet, soft lychees.

Shanghai noodles with barbecue duck and lychees

Shanghai thick wheat noodles (from Asian grocers)

snow peas, sliced lengthways

duck

Lebanese cucumbers,

coriander, leaves picked

lychees, peeled, stones removed

soy sauce and Chinese black vinegar (chinkiang)

tbs sesame oil

lime

tsp sambal oelek (Indonesian chilli paste) or other chilli paste

garlic clove, crushed

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981840878001&=domain=del

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This tasty chicken dish is an American-Chinese mash-up with origins in New York and Taiwan.

General Tso's chicken

chicken thigh fillets,

tbs sunflower oil, plus extra to deep-fry

(100 grams) plain flour

(100 grams) cornflour

jasmine

chicken stock

tsp cornflour

spring

red chillies

(60 milliliters) dark soy sauce

tbs Chinese black rice vinegar

Adding a touch of New York to your Chinese banquet, chefs Patrick Friesen, Erik Koh and Christopher Hogarth bring a Brooklyn slant to these Chinese greens and it tastes oh so good!

Gai lan with schmaltz

tbs schmaltz (rendered chicken fat)

tsp each white vinegar and caster sugar

gai lan (Chinese broccoli), halved widthways

garlic chives,

A Sichuan dish marrying minced meat and spicy sauce, dan dan mian is typically served warm, but we've cooled ours down for a refreshing summer dish.

Top 10 chinese banquet recipes from across the web

The most viewed chinese banquet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Veggie Chinese pancakes

Char siu spare ribs

Chongqing chicken wings

Thin-stemmed broccoli with hoisin s...

Egg noodles with Sichuan pepper chi...

Vegetable Spring Rolls Recipe

Shanghai noodles with barbecue duck...

General Tso's chicken

Gai lan with schmaltz

Valli Little's dan dan noodles

Top 10 chinese banquet recipes from across the web

The most viewed chinese banquet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Veggie Chinese pancakes

Char siu spare ribs

Chongqing chicken wings

Thin-stemmed broccoli with hoisin s...

Egg noodles with Sichuan pepper chi...

Vegetable Spring Rolls Recipe

Shanghai noodles with barbecue duck...

General Tso's chicken

Gai lan with schmaltz

Valli Little's dan dan noodles

The most viewed chinese banquet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine