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In this recipe, thin slices of smoked bacon lardons are combined with cucumber to create an incredibly flavorful meal rich in umami.
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“You have the option to substitute celery slices for cucumber to introduce a crisp and refreshing element,” suggests TV chef and culinary writer. “This bold, zesty, spicy, sweet dish pairs perfectly with plain jasmine rice. It’s one of my all-time favorite combinations.”
Sichuan pork, cucumber, and chili sauce
This dish is faster than waiting for takeout
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(Jamie Cho/PA)
Yields: 1 serving
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Ingredients:
1 tablespoon of rapeseed oil
1 clove of garlic, finely chopped
1 red chili, deseeded and finely chopped
50g of lean smoked bacon lardons, finely diced
1 teaspoon of Shaohsing rice wine
⅓ large cucumber, deseeded and sliced into 0.5cm half-moons
¼ teaspoon of chili bean sauce
1 tablespoon of low-sodium light soy sauce
1 teaspoon of golden syrup
1 teaspoon of clear rice vinegar
6-8 roasted, unsalted peanuts
2 sprigs of fresh coriander, finely chopped
A small pinch of dried chili flakes
Cooked jasmine rice, for serving
Method:
1. Heat a wok over high heat. Add the rapeseed oil and swirl to coat.
2. Sauté the garlic and red chili for three to four seconds.
3. Stir-fry the smoked bacon lardons for five to 10 seconds until they caramelize. Season with Shaohsing rice wine.
4. Add the cucumber, chili bean sauce, light soy sauce, golden syrup, and clear rice vinegar. Stir-fry for 10 seconds until the cucumber softens but still retains a slight crunch.
5. Incorporate the roasted peanuts. Transfer to a serving plate, garnish with coriander and dried chili flakes, and serve with jasmine rice.
Flavorful oyster sauce beef and broccoli chow mein
Indulge in this traditional and satisfying meal
(Jamie Cho/PA)
Nothing compares to the classic combination of beef and oyster sauce with broccoli chow mein. “The succulent beef rump steak coated in umami-rich oyster sauce, tender broccoli florets, and thick egg noodles seasoned with generous amounts of ground black pepper make this a surefire winner.”
“Instead of the drier versions of this classic dish, I’ve opted for a saucier rendition to envelop the delectable noodles. Enjoy!”
Yields: 2 servings
Ingredients:
For the beef:
180g beef rump fillet, diced
¼ teaspoon of bicarbonate of soda
A 2.5cm piece of fresh ginger, peeled and finely grated
1 tablespoon of oyster sauce
1 tablespoon of low-sodium light soy sauce
2 pinches of ground white pepper
1 tablespoon of cornflour
For the chow mein:
350ml water
200g long-stem broccoli, bite-sized pieces
2 tablespoons of rapeseed oil
200g cooked egg noodles
A pinch of ground black pepper
1 spring onion, finely sliced, for garnish
For the seasoning:
2 tablespoons of oyster sauce
1 tablespoon of low-sodium light soy sauce
200ml cold vegetable stock
2 tablespoons of cornflour
Method:
1. Combine all the seasoning ingredients in a jug and mix well.
2. Marinate the beef with bicarbonate of soda, ginger, oyster sauce, light soy sauce, white pepper, and cornflour. Let it marinate for 10 minutes.
3. Boil water in a wok, blanch the broccoli for 30 seconds, then drain.
4. Reheat the wok, add rapeseed oil, and swirl to coat.
5. Stir-fry the marinated beef until seared and colored. Add the sauce, cook until thickened, then incorporate the broccoli and noodles. Garnish with black pepper and spring onion before serving.
Vegan option: Include king trumpet mushrooms, mushroom sauce instead of oyster sauce, and wheat-flour noodles.
Smoked tofu vegetable stir-fry with cashews
A versatile dish perfect for using up fridge ingredients
(Jamie Cho/PA)
“A combination of carrots, red pepper, and spring onions can work wonders! Alternatively, feel free to use any vegetables you have on hand – this dish is both delicious and adaptable.”
Yields: 1 serving
Ingredients:
1 tablespoon of rapeseed oil
1 clove of garlic, crushed and finely chopped
A 2.5cm piece of fresh ginger, finely grated
1 red chili, deseeded and finely chopped
½ red onion, sliced
100g smoked tofu, cut into strips
1 teaspoon of dark soy sauce
1 carrot, julienned
½ red pepper, sliced
2 spring onions, cut into pieces
1 tablespoon of Shaohsing rice wine
1 tablespoon of vegetarian mushroom sauce
1 tablespoon of low-sodium light soy sauce
1 teaspoon of golden syrup
1 teaspoon of toasted sesame oil
8 roasted, unsalted cashew nuts, halved
Cooked jasmine rice, for serving
Black sesame seeds, for garnish
Method:
1. Heat a wok until smoking, then add rapeseed oil and swirl.
2. Add garlic, ginger, red chili, and red onion, and stir briefly.
3. Incorporate smoked tofu and dark soy sauce, then add carrot, red pepper, and spring onions. Season with Shaohsing rice wine.
4. Add mushroom sauce, light soy sauce, and golden syrup. Stir well.
5. Finish with toasted sesame oil, cashew nuts, and black sesame seeds. Serve with jasmine rice.
‘Wok For Less’ by Ching-He Huang (Kyle Books, £25).