Here’s another familiar fair at the Chinese food stall — Beef in Black Bean Sauce. Thanks to my Essential Asian Cookbook, I have cooked and tested heaps of scrumptious dishes, I could probably start a fast food stall biz of my own now!
Ingredients:
2 tbsps canned black beans
1 medium onion
1 small red pepper
1 small green pepper
2 tsps cornflour
1/2 cup beef stock
2 tsps soy sauce
1 tsp sugar
2 tbsps oil
1 tsp finely crushed garlic
1/4 tsp ground black pepper
400g rump or fillet steak, finely sliced
Directions:
1. Rinse the black beans in several changes of water; drain and mash them. Cut the onion into wedges. Halve …read more

Image credit: Stephen Jack
Wiggly Wednesdays invite you to celebrate the Year of the Ox with Ants Climbing A Tree! Well, not literally. It is actually a noodle dish aptly named after the appearance of the minced meat pieces against the noodle strands. Read on as I share with you Stephen Jack’s delicious recipe:
Ingredients
200g (7 oz) mung bean noodles
200g (7 oz) lean minced pork
4 tablespoons soy sauce
1 tablespoon rice wine
2 tablespoons chilli sauce
1 teaspoon corn flour
1 tablespoon vegetable oil
3 stalks scallions, sliced into small pieces
1/2 cup chicken stock
Garnish: cilantro or scallions
Method
1. Add soy sauce, rice wine, chilli sauce, and corn flour …read more

For today’s Chicken Tuesdays, I’m featuring one of my favourite dishes. I frequently order this at the Chinese fastfood stall when my family and I are out malling. Good thing I got hold of this recipe. I can now cook it at the comfort of my own kitchen, and enjoy it as often as I like! =9
Ingredients:
500g chicken breast fillets
1 egg yolk, lightly beaten
1 tbsp water
2 tsps soy sauce
2 tsps dry sherry
3 tsps cornflour
1/2 cup cornflour, extra
2 1/2 tbsps plain flour
oil, for deep frying
Lemon Sauce:
1/3 cup fresh lemon juice
2 tbsps water
2 tbsps sugar
1 tbsp dry sherry
2 tsps cornflour
1 tbsp water, …read more

I’ve been meaning to post about this place, I got one of my woks from them a few years ago. Now that I’m getting this

I’m thinking of getting a bigger wok (I have a 12″ and a 16″, but considering a 22″) — and some new accessories. Based in San Francisco and in operation for over 30 years, The Wok Shop is every Chinese food lover’s dream come true. This place has everything you need, and then some, which is great, because I *hate* shopping, and hate it more when I go to a store and find …read more