‘Everything’ Chop Suey
This is the epitome of chop suey – everything that you need for a refrigerator clear-out! The combination of chicken, prawns and bacon make this a moreish delight, and you could throw in cooked egg noodles at the end, before seasoning with oyster sauce, for the ultimate finale. Add whatever fresh ingredients you have and it will be a winner.
Prep: 10 mins Cook: 6–7 mins Serves 1
• 1 tbsp rapeseed oil
• 1 garlic clove, crushed and finely chopped
• 1 red chilli, deseeded and finely chopped
• ¼red onion, sliced
• 100g mini chicken fillets, sliced into strips
• 1 tbsp Shaohsing rice wine or dry sherry
• 2–3 raw or cooked tiger prawns, shelled and deveined and sliced in half down the middle
• 30g bacon lardons, finely diced
• 1 tsp dark soy sauce
• 6 canned water chestnuts or 10 canned bamboo shoots, drained
• 1 small handful of beansprouts
• 1 tbsp oyster sauce
• ¼tsp chilli bean sauce
• 1 tbsp low-sodium light soy sauce
• 2 spring onions, trimmed and sliced on the diagonal
• cooked rice, to serve
1. Heat a wok over a high heat until smoking. Add the rapeseed oil and give it a swirl. Add the garlic, chilli and red onion and stir-fry for 5 seconds. Add the chicken strips and let them settle for 5 seconds, then cook, stirring, for 10 seconds
. 2. Add the Shaohsing rice wine and then add the prawns and bacon. Toss for a further 5 seconds. Season with the dark soy sauce and stir to coat all the ingredients.
3. Add the water chestnuts or bamboo shoots and beansprouts. Season with oyster sauce, chilli bean sauce and light soy sauce. Toss and mix well until well combined and the chicken is completely cooked through. Sprinkle over the spring onions. Serve with rice.
Extract from Ching-He Huang,Wok for Less: Budget-Friendly Asian Meals in 30 Minutes or Less, £25, Kyle Books
Oven-Baked Sweet Spicy Salmon with Oyster Sauce Noodles
Salmon fillets are seasoned with chilli bean sauce, Shaohsing rice wine, light soy sauce, dried chilli flakes and oven baked. And a stirfry of vegetables and noodles seasoned with oyster sauce makes this dish delightful.
Prep: 5 mins Cook: 12 mins Serves 2
• 2 × 120g pieces of skin-on salmon fillet
• 2.5cm piece of fresh root ginger, peeled and finely grated
• ½tsp chilli bean sauce
• 2 tsp Shaohsing rice wine
• 2 tsp low-sodium light soy sauce
• pinch of dried chilli flakes
• ½red onion, sliced into half-moons
• 2 tsp olive or rapeseed oil
• 2 tsp golden syrup
• 1 tbsp rapeseed oil
• 300g pack o
