Hello lovely people, thanks for taking time out! I hope you had a productive week 🙂
I’m excited about today’s guest post, as not only is my guest a foodie like me, she has kindly made not one nor two but THREE cool Chinese recipes! Thanks Kell…..y, Take it away!
Hello, I’m Kelly! I love cooking and discovering new food and my travels across the world have opened my eyes to a range of fantastic cuisines. Below are three dishes, the first a baked pork and egg dish from my childhood. My mum used to make me this all the time, served simply with rice, it’s my favourite comfort food.
I came across the second dish during my travels in China, it’s spicy and fragrant, typical of Sichuanese food and was an instant favourite of mine. The aubergine is sometimes battered but my version is a bit healthier!
Finally, I always insist on some vegetables when making a multi-dish Chinese meal and pak choi simply cooked is always a winner, its light and fresh as a contrast to the aubergine.
Serve these with some steamed rice, I hope you will enjoy!
Just one thing on the ingredients and the quantities, these dishes are a product of home cooking, they have endless substitutions and I encourage amending flavourings to taste, I don’t think I’ve ever made these exactly the same way twice!
- Pork in Egg Bake
- Fish Flavoured Aubergine
- Simple Pak Choi
Pork in Egg Bake (below)
- 8 eggs
- 750g minced pork
- About 8 mushrooms
- 5 spring onions, trimmed, green bits as well
- 2 table spoons soy sauce
- 1 table spoon oyster sauce
- White pepper
- 2 teaspoons chicken stock powder
Chop the spring onions and fry in oil (any will do, groundnut or vegetable is my preference!). Add a couple of cloves of minced garlic. Turn up the heat to a high setting, add the minced pork and break it down until the meat is browned. Roughly chop and add the mushrooms. Add the soy sauce, oyster sauce, a dash of white pepper and the chicken stock powder and stir. Turn the heat down to medium and let it cook through. Once this is done, turn off the heat and pour the ingredients into an oven proof dish leaving it to cool. While this is happening crack the eggs into a bowl and beat them, add half a mug of cold water to this and beat, this will make the egg mixture lighter. Turn on the oven to 200 degrees C. Pour the egg and water mixture onto the meat and stir the ingredients and liquid together until evenly mixed, then place the dish into the oven. Cooking times will vary, likely to take between 40 – 60 minutes, once its cooked you will notice it will rise up and dome like a cake with a dark golden colour on top with a firm touch. Take out of the oven and leave to cool, be careful the dish will be very hot!
Fish Flavoured Aubergine (below)
- 2 medium aubergines
- 200g minced pork
- Spring onions (3-4)
- Chill bean paste (2 tsp)
- Minced ginger (peel a fresh knob an inch squared and mince which should be about 1 and a half tbsp, I use a zester)
- Minced garlic (2 tbsp)
- Sichuan pepper (a sprinkling, these numb the mouth a bit like a stinging nettle!)
- Shaoxing wine (1 tsp)
- Soy sauce (2 tbsp)
- Sugar (1/2 tbsp)
- Chinese black vinegar (1/2 tbsp)
- Corn powder (1 tbsp)
- Chicken stock (1 cup)
Wash, trim the ends and slice the aubergine, I like quite big chunks or wedge like slices. If you’re like me and have a rice cooker with a steamer on top, then place the aubergine pieces in the steamer to steam whilst you cook your rice. This will decrease the need to fry the aubergine later so you’ll need less oil. You can let the aubergine steam whilst you carry on preparing the rest of the dish.
Create a paste of cornstarch and water, mixing the two in a small bowl and set aside.
In a separate container mix the soy sauce, stock, sugar, vinegar and cooking wine, this will be used later as well.
If you’re not steaming the aubergine then place it in a pan with some oil and fry until cooked.
In a wok, heat some oil and fry the minced pork until it’s browned. Add the spring onions, chilli bean paste, minced ginger, minced garlic and Sichuan pepper and stir. Add the aubergine pieces and stir. If you’ve steamed the aubergine and they’re not quite cooked, this would be a good time to let them cook through a bit in the pan. Add the soy mixture made earlier and continue to cook. Add the cornstarch mixture to thicken everything up and let it cook for a couple more minutes. Dish up and scatter a few chopped spring onions on top.
Pak Choi (finally……..)
- Pak choi
- Soy sauce
Wash the pak choi and trim the ends off at the base. Roughly chop two or three garlic cloves and fry in about a tablespoon of oil until you can smell the garlic fry (probably only about 30 seconds). Add the pak choi, toss, add a tea spoon of soy sauce and toss again. Add a few table spoons of water then cover, turn the heat down to medium/low and let the pak choi steam in the pan until cooked.
WOOOOOW, GREAT KELLY! Thanks a bunch 🙂
Ok lovely people, that’s it from Kelly…. Please continue to send any questions regarding the recipes to email@example.com
Have a great weekend :). Remember, keep making it happen!