| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Ross’s, Foreign, Assignment |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Onions |
| 5 |
|
Cm ginger; chopped |
| 1 |
bn |
Spring onions; shredded |
|
|
Chopped chillies |
|
|
Ground pepper |
|
|
Chopped noki |
|
|
Tempura mix for the batter |
|
|
Soy sauce |
|
|
Sesame oil |
| 1 |
|
Courgette |
|
|
Sunflower oil |
|
|
Sesame oil |
| 1 |
|
Onion cut into shreds |
| 1 |
|
Strips fillet steak |
|
|
Dried black beans |
|
|
Lotus roots |
|
|
Water chestnuts |
|
|
Pakchoi/Chinese greens |
|
|
Shiitake mushrooms |
INSTRUCTIONS
DEEP FRIED PRAWNS AND NOODLE
STIR FRY BEEF IN BLACK BEAN
THE VEGETABLES
For the deep fried prawns and noodles, fry the chillies, ginger and
the onions in the wok. Then add the noki and spring onions. Take a
bag of tempura mix/batter and whisk together with about 3/4 cup of
water. Add the noodles and spring onions to the wok and continue to
stir fry with soy sauce and sesame oil.
For the prawns,dip in the tempura mix and throw into a pan of boiling
oil for a couple of minutes. When cooked, serve on a bed of noodles.
For the stir fry beef in black bean sauce,fry the onion in the wok in
sunflower oil. Season with sesame oil. Add the beef and cook very
quickly. Soak the beans in water and add to the wok along with the
courgettes cut into ribbons. Slit a spring onion and put in cold
water until it has curled up. Use this to garnish the meat and serve
with the vegetables.
To prepare the vegetables,peel and half cook the lotus roots. Add the
water chestnuts and add the pakchoi. Add water and steam the
vegetables. At the last minute add some Shiitake mushrooms. Serve
with the meat.
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