Sunday, 22 February 2015

Hot spicy prawns, vegetable stir fry ... more Chinese New Year deliciousness

 Gung Hay Fat Choi ... more Happy Chinese New Year.  Loving it!

I am not practised in chinese cooking, but I do give it a go now and again.  I was proud of tonight's dishes.  The spring rolls were from a chinese supermarket - they should be fried (deep fried or shallow fried is less important) and not baked for good tasty crispiness.

Dip in sweet chili sauce.
Jasmine rice - cooked according to packet instructions.

Spicy prawns

Spring onions
Chili Flakes
Peanut oil

Stir fry spring onions in peanut oil.
Add prawns and spices, toss about for a couple of minutes.

Vegetable stir fry

Peanut oil
Spring onion
Red pepper
Chili flakes
Chinese 5 spice
Chinese rice wine
Rice vinegar
Tomato ketchup
Light soy sauce
Pak choi
Toasted sesame oil

1.  Prepare all veg and cut into bite sized pieces.
2.  Heat peanut oil in wok.
3.  Add spring onions, then hard veg, then spices, tossing all the time.
4.  Splosh in wine and vinegar - then tomato ketchup and soy sauce to taste.
5.  Just before serving toss in pak choi leaves, beans sprouts and a tiny hint of sesame oil.

I preferred this to the noodles earlier in the week, but both were delicious.

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