Chinese Banquet
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Chinese | 1 | Servings | |
INGREDIENTS
| 1 | Onions | |
| 5 | Cm ginger, chopped | |
| 1 | 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
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. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 601
Calories From Fat: 19
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 825.2mg
Potassium: 1892.6mg
Carbohydrates: 117.8g
Fiber: 36g
Sugar: 7g
Protein: 35g