This recipe is about as simple as they come for Chinese stir-fried dishes… It features ‘velveted’ chicken (the only vaguely complex part of the dish), stir-fried with blanched celery and tree-ear fungus in a sauce of seasoned chicken broth… Read More →

This post is a follow up to my last and, again, uses lamb leftover from my Christmas dinner. Although it looks vaguely Chinese, it is pretty western in character and could easily be served with potato, or even as a filling for Naan or Pita breads… Read More →

Today’s recipe is the first of a couple I created as ways to use up the leftover meat from my Christmas dinner lamb roast (although either could be prepared using the fresh, raw article). This one cannot really be called a Chinese dish, insofar as mint is not commonly used by the Chinese, but the cooking techniques, and the use of ginger, are very Chinese in spirit. Also, I will also say, at the outset, that this dish turned out to be one of the nicest I have created in quite a while… Read More →

I have previously posted a recipe for Chines-style Scrambled Eggs with Shrimp but in today’s dish the focus is on the shrimp (along with peas), and the eggs are more of a secondary ingredient. This is a very simple preparation and could easily be served as light repast itself, or as one of several dishes in a Chinese or South-East Asian meal…Read More →

The Chinese tend to prefer White Pepper for many preparations but Black Pepper does make the odd appearance (notably in some versions of Hot and Sour Soup), and it goes very nicely with Beef. Today I am doing a quick stir-fried dish using these two ingredients and I am also adding both zucchini and button mushrooms. However, you could easily replace these vegetables for all sorts of other combinations if you like…Read More →

Today’s recipe is a very Chinese sort of preparation you can use for leftover duck. In many Chinese restaurants specializing in Peking duck, one often gets the skin and some of the meat served as a first course with Mandarin pancakes, the carcass is used to make soup, while the leftover meat is typically shredded and made into a stir-fry.

The meat I am using today actually came from a regular roast duck but it will do nicely here in this typical sort of stir-fry used for Peking Duck leftovers. Since my dish will use julienned celery, carrot and spring onion I am giving it a Chinese name that reflects the preparation. There are three shredded ingredients in addition to the duck, so it will be:  三絲鴨肉, or ‘three shred duck’ …. Read More →

This dish is definitely Chinese in Spirit, although the use of a western white wine in the sauce is a bit of a departure from the traditional. I came up with this as a way to use some leftover meat from my Crispy Roast Pork Hock experiment earlier this week. You could use any leftover pork you like but, ideally, you want some with a bit of crunchy rind still attached… Read More →

One of my earliest posts, almost two years ago, was for a very common, and simple, Chinese dish known as 蕃茄炒蛋, or ‘Tomatoes Stir-fry Egg’. Today’s post is for a variation in which tiny, salad-style shrimp replace the eggs. It could feature very nicely as part of a Chinese meal but is actually also very nice just as the egg component of a western-style breakfast… Read More →

Well, this dish is a bit of ‘thrown-together-at-the-last-minute’ kind of affair that was inspired by a need to use a piece of pork tenderloin I had leftover after using the rest in another meal. The result, clearly Chinese in spirit, was very tasty and took less time to cook than it did for the shrimp to thaw…Read More →