chinese dishes

Prawn Stir-Fry Noodles

prawns

egg noodles

olive oil

Carrots, Sliced

Spring Onion, Chopped

pepper, Sliced

for garnish sesame seeds

Tbsp Lee Kum Kee Premium Oyster Sauce

Tbsp Lee Kum Kee Premium Dark Soy Sauce

Tbsp Tomato Ketchup

Cook the noodles, in boiling water for 3-4 mins, or until tender. Drain and set aside.

Heat the oil in a large frying pan or wok and fry the pepper for 3 mins, until starting to soften.

Tip in the noodles and vegetables along with the prawns and toss together. 

Add the sauce mix and heat everything through for 2-3 mins, until piping hot. Garnish with sesame seeds and serve.

Enjoy this plant-based version of Chinese mapo tofu served with jasmine rice and steamed greens. Meaty shitake mushrooms and firm tofu make a great combo

Mushroom mapo tofu

fresh firm tofu block

tbsp rapeseed oil

garlic cloves, finely chopped

ginger,

red chilli, deseeded and finely chopped

fresh shitake mushrooms, sliced to 1cm strips

dry toasted whole Sichuan pepper

tbsp chilli bean paste

tbsp dark soy sauce

Shaoxing rice wine

vegetable stock or mushroom stock

tbsp Chinkiang black rice vinegar

tamari soy sauce

spring onions, trimmed and sliced

Drain the tofu and press gently with kitchen paper to remove any excess moisture. Alternatively, you could place the tofu on a clean tea towel, place a clean medium chopping board over the top and leave for 10 mins to press out any excess moisture. Slice into 1.5 x 1.5cm sized chunks.

Mix all of the sauce ingredients together in a jug.

Heat a wok over a high heat and drizzle in the rapeseed oil. Add the garlic, ginger and chillies and stir for a few seconds. Tip in the mushrooms and stir-fry for a few seconds, then add the Sichuan pepper and the tofu, gently stirring. Add the chilli bean paste and dark soy sauce, followed by the Shaoxing rice wine or sherry. Pour in the sauce ingredients, stir everything to combine, and bring to the bubble, cooking for 1 min.

Transfer to a serving plate and sprinkle over the ground toasted Sichuan pepper and spring onions to serve.

Mini Taco Snacks with Steak

steak,

taco tubes

tomato,

½ shallot, shredded

Salt and pepper

Tbsp sunflower oil

coriander

Marinate the steak strips in the   <a title=&quot;Lee Kum Kee Premium Oyster Sauce&quot; href=&quot;products/premium-oyster-sauce&quot;>Lee Kum Kee Premium Oyster Sauce</a>   for about 30 minutes.

Preheat the oven to 180 degrees Celsius and bake the taco tubes until crispy in about 12 minutes.

Make a thin cross on the bottom of the tomato, hold the tomato a view seconds under boiling water, from your boiling water tab or immerse in boiling water. Cut the tomato into squares, remove the seed and cut the tomato into small cubes.

Mix the tomato cubes with the shredded shallot. Pick the coriander and mix it with the tomato and onion mixture. Season with salt, pepper and olive oil.

Heat a dash of sunflower oil in the wok and fry the beef strips until crispy, but still medium inside.

First divide the tomato salsa and then the steak strips over the taco tubes. Garnish with a coriander leaf.

Stir-Fried Scallop and Broccoli with Oyster Sauce

large Scallop, cleaned

Broccoli,

Carrots, sliced

tsp Minced Garlic

Tbsp Lee Kum Kee XO Sauce (optional)

½ tsp cornflour

Tbsp Water

Blanched the scallops in boiling water for 30sec then drain and set aside.

Blanch broccoli and carrot in boiling water for 1 min then drain and set aside.

Saut&eacute; minced garlic in a hot wok with 1 Tbsp oil until fragrant.

Add scallops, broccoli, carrot, sauce mix stir fry for 2 minutes until heated through then serve.

Kung Fu “Fire” Rice

Carrots, diced small

Green peas

Tbsp Vegetable oil

Garlic, minced (optional)

Large eggs

Leftover cooked white rice / microwaveable rice

tsp Lee Kum Kee Chiu Chow Chilli Oil

tsp Lee Kum Kee Premium Dark Soy Sauce

Tbsp Lee Kum Kee Premium Light Soy Sauce

Blanch carrots in simmering water for 2 minutes.

Heat a wok over high heat. Add vegetable oil and swirl oil to coat the wok.

Add carrots and stir-fry for one minute. Then add peas and garlic; cook for about 30 seconds. 

Add eggs; stir quickly to scramble eggs with vegetables.

Stir in cooked rice, breaking up the clumps. Add Chiu Chau Chilli Oil and Premium Dark Soy Sauce and stir and toss rice to coat. 

Lastly, drizzle with Premium Light Soy Sauce and stir for one minute. Remove from heat and serve.

Foxy Fiery Dumplings

(30pcs) White Wonton Pastry Wrappers

Filling

Minced Pork, at least 10% fat

Dried Shiitake Mushroom (soaked

Tbsp Spring Onions, finely chopped

Tsp Lee Kum Kee Pure Sesame Oil

Tbsp Cornflour

Salt

Black pepper, freshly ground

Part A

Tbsp Sesame Paste or peanut butter

Tbsp Hot Water

Tbsp Lee Kum Kee Table Top Oriental Sesame Soy Sauce

Tbsp Lee Kum Kee Seasoned Rice Vinegar

Sugar

Part B

Tbsp Peanut oil

Garlic,

Spring onion, finely sliced

Squeeze out the excess water of the Shiitake Mushroom. Remove and discard the woody stems and dice finely.

Combine all the filling ingredients with 2 Tbsp of the water used to rehydrate mushrooms. Mix well until the meat and vegetables are well combined. 

Place about 1 rounded teaspoon of filling inside each wonton wrapper. 

Brush a little water to the edges of the wrapper and seal it tightly. Repeat until all rappers are used.

In a heat proof bowl, mix hot water with sesame paste. Then add ingredients from Part A.

Add chopped garlic and spring onions on top of the sauce (DO NOT MIX).

Heat the peanut oil in a saucepan. Once the oil is smoking, pour it over the top of the chopped garlic and spring onions, which is still atop of the sauce. Once the oil is added, leave the mix to sit.

Bring a medium-size pot of water to boil and poach the dumplings for about 3 minutes or until they float to the top. Remove and drain and serve with the sauce.

Legend’s Special Butter-Garlic Pasta

Pasta (Spaghetti / Linguine etc)

Unsalted butter, soft

black pepper

Cook the spaghetti until al dente. Reserve a cup of pasta water and set aside. Drain pasta and set aside.

Heat a pan on low to medium heat and add the soft butter until melted. 

Add the garlic and saut&eacute; until fragrant, then add the oyster sauce. Do not burn the butter.

Add spaghetti and a cup of pasta water. Stir until all liquid has been absorbed and spaghetti is glossy. Serve immediately.

Pa’s Char Siu Bao with Love

Bao Dough

All-purpose flour

¼ tsp Fast-action yeast

Water

Pork mince, at least 10% fat

Carrots, diced small and blanched

Peas, blanched

Tbsp Lee Kum Kee Char Siu Sauce

tsp Lee Kum Kee Pure Sesame Oil

Place the flour, yeast, sugar and salt in a mixing bowl and stir to combine with a pair of chopsticks. Add water one third each time and oil to the mixing bowl until your form a rough dough. When the water is all added, cover the dough and leave it to rest for 20mins.

Transfer the dough to a dusted working surface and leave for 15 minutes (dough should be springy). Wet a clean tea towel and wring out excess water, then dust a clean bowl with flour and transfer the dough to the bowl. Cover with the damp towel and let the dough rest until it doubles in size (2 &frac12; -3 hours).

Whilst dough is resting, combine the ground pork the with seasoning.

Re-dust the working surface and transfer the dough, kneading for 3-5 minutes to remove any air bubbles. Divide the dough into two equal pieces. Roll the dough into a long log, then divide into 12-14 pieces.

Take one dough piece and roll it a few times, until the shape resembles a ball. Press the dough to a round disk and roll it with a rolling pin in a circle. Take 2 Tbsp of the pork mixture and place it into the centre of each wrapper. Hold the bun with one hand and begin sealing the bun with the other hand folding and creating pleats. Repeat with the remaining discs. Then place it in a large container upside down to cover the buns. Let them rest for 15 minutes.

Add water to a large pot and place a steaming rack in the centre. The water should be 1 inch below the rack. Place a clean towel on the rack and carefully transfer the buns in batches leaving one inch apart.

Cover and cook over high heat until the water begins to boil. Then turn to medium-high heat and cook for 10-12 minutes or until the buns are cooked through. Serve warm.

Sichuan Dumplings

tsp Groundnut Oil

tsp Finely Chopped Spring Onions

tsp Roasted Sichuan Pepper corns, Ground

Tbsp Sesame Paste or peanut butter or Hazelnut Paste

Tbsp Sugar

tsp Lee Kum Kee Chilli Garlic Sauce

Chicken Stock

Minced Pork

Chinese dried shiitake mushroom,

Tbsp Spring onions

Egg white

tsp Cornflour

Black Pepper, freshly ground

Soak the mushrooms in a bowl of warm water for about 20 minutes or until they are soft and pliable. Squeeze out the excess water and cut off and discard the woody stems.

Finely chop the mushrooms and combine them with the remaining filling ingredients. Mix well.

Place about 1 rounded teaspoon of filling inside each wonton wrapper.

Add a little water to the sides of the wrapper. Damp the edge with water and seal it tightly.

Heat a wok or large skillet until it is hot and add the groundnut oil and Chiu Chow Chilli Oil. Add the garlic and spring onion and stir-fry for 20 seconds, then add the sauce mix and simmer for 5 minutes. Remove the mixture to a separate bowl.

Bring a medium-size pot of water to a boil and poach the dumplings for about 3 minutes or until they float to the top. Remove and drain and serve with the sauce.

Hong Kong Style Minced Beef With Soft-boiled Egg on Rice

Ground Beef

White Onion, diced

Cloves Garlic, finely sliced

Peas

tsp Vegetable Oil

Tbsp Cornstarch + 3 Tbsp water

Eggs

Cooked Rice

tsp Vegetables Oil

Tbsp Cornstarch + 2 Tbsp Water

White Pepper

<strong>Soft Poached Eggs in Shell:</strong>  Boil 2&frac12; cups (600ml) of water in a small, heavy-bottomed pot. Once it has boiled, remove the pot from the stove. Add &frac12; cup (120ml) of cold running water to the boiled water.

Gently submerge 2 refrigerated large eggs, one at a time, in the hot water. Cover the pot, set a timer, and poach for 15 minutes for a runnier yolk or 28 minutes for a creamier yolk.

Once the timer goes off, remove the eggs from the hot water and set them aside for 5 minutes. The residual heat will continue to cook the eggs.

<strong>To cook beef: </strong>Marinate the beef for at least 30 minutes.

Heat a large frying pan or a wok before adding oil. Add onions and saut&eacute; until they become translucent, then add garlic.

Top 10 chinese dishes recipes from across the web

The most viewed chinese dishes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Prawn Stir-Fry Noodles

Mushroom mapo tofu

Mini Taco Snacks with Steak

Stir-Fried Scallop and Broccoli wit...

Kung Fu “Fire” Rice

Foxy Fiery Dumplings

Legend’s Special Butter-Garlic Past...

Pa’s Char Siu Bao with Love

Sichuan Dumplings

Hong Kong Style Minced Beef With So...

Top 10 chinese dishes recipes from across the web

The most viewed chinese dishes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Prawn Stir-Fry Noodles

Mushroom mapo tofu

Mini Taco Snacks with Steak

Stir-Fried Scallop and Broccoli wit...

Kung Fu “Fire” Rice

Foxy Fiery Dumplings

Legend’s Special Butter-Garlic Past...

Pa’s Char Siu Bao with Love

Sichuan Dumplings

Hong Kong Style Minced Beef With So...

The most viewed chinese dishes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine