Apr 15, 2016
4 Servings
400g beef fillet, trimmed
2 Asian eshalots, peeled, quartered
2 large garlic cloves, crushed
1 long green chilli, chopped
3 tbs peanut oil
100g dried rice stick noodles
400g cup mushrooms, thickly sliced
1 red capsicum, cut into thin strips
100g green beans, trimmed, cut 6cm lengths
2 tbs hoisin sauce
2 cups Thai basil leaves
1/4 cup roasted peanuts, chopped
Thinly slice the beef across the grain. Combine the eshalots, garlic, chilli and 2 teaspoons of the oil in a small food processor. Process until very finely chopped. Spoon into a bowl, add the beef and stir to coat. Cover and refrigerate until ready to cook.
Place the noodles in a bowl, cover with hot water and stand 4-5 minutes until just tender, drain well.
Heat the wok over high heat until hot. Add 2 teaspoons oil, then half the beef and stir-fry for 1 minute until sealed. Remove to a clean bowl. Repeat with oil and remaining beef.
Add the remaining oil and swirl to coat the wok. Add the mushrooms and stir-fry 1 minute. Add the capsicum and beans and stir-fry for 30 seconds. Return all the beef to the wok with the hoisin and stir-fry 1 minute, then add the noodles and toss until well coated. Remove from the heat, add the basil and peanuts and serve.
Apr 15, 2016
4 Servings
350g fresh chow mein noodles
1 tbs peanut oil
2 eggs, lightly beaten
400g cup mushrooms, sliced
2 garlic cloves, crushed
4 green onions, thinly sliced
1/4 cup chicken stock
2 tbs soy sauce
2 tbs oyster sauce
1/2 small Chinese cabbage (wombok), shredded
1 cup bean sprouts, trimmed
Prepare the noodles following packet directions. Drain well and set aside.
Heat a wok over medium heat. Add 1 tsp oil and swirl to coat. Add egg and swirl to form a thin omelette. Cook for 30 seconds or until almost set, the top should be a little bit sticky. Slide omelette onto a chopping board. Roll up and thinly slice crossways.
Heat remaining oil in the wok over high heat. Add mushrooms, garlic and green onions. Stir-fry for 3 minutes until mushrooms are tender.
Combine stock, soy sauce and oyster sauce and add to the wok, stir-fry to coat the mushrooms then bring to the boil. Add noodles and cabbage. Stir-fry for 1 minute. Add bean sprouts and omelette. Toss to combine. Serve.
Apr 15, 2016
Mushroom & Chicken Yakitori
Ingredients
1/4 cup dark soy sauce
2 tbs mirin
1 tbs finely grated ginger
2 tbs caster sugar
Pinch ground white pepper
2 tbs sake or sweet sherry (optional)
500g chicken thigh fillets, trimmed, cut into pieces
400g button mushrooms
1 bunch green onions, cut into 3cm lengths
Sesame cabbage salad & steamed rice, to serve
Directions
Combine the soy sauce, mirin, ginger, sugar, pepper and sake in a small saucepan over medium heat. Bring to a simmer, stirring occasionally to dissolve sugar. Simmer for 3-5 minutes until marinade thickens slightly. Set aside to cool.
Place the chicken and mushrooms into separate bowls then pour 2 tbs of the soy marinade over the chicken and the remaining over mushrooms, stir to coat. Cover and refrigerate for 1 hour or longer if time permits.
Drain the chicken, discarding the marinade. Thread the chicken, mushrooms and green onions onto skewers.
Preheat a barbecue grill or plate on medium heat. Cook the skewers, turning and basting occasionally with marinade from mushrooms for 12-15 minutes or until chicken is cooked through.
Serve with cabbage salad and/or rice.
Apr 15, 2016
Shichimi-Dusted Swiss Brown Mushrooms with Goma-Ae Spinach
Ingredients
500g English spinach leaves (about 2 big bunches)
¼ cup toasted sesame seeds
2 tsp caster sugar
2 tbs salt reduced soy sauce
2 tsp sesame oil
12 large Swiss Brown mushrooms
2 tbs peanut oil
1 tsp salt
1 tbs Japanese shichimi powder*
*Japanese shichimi powder is a red pepper, sesame and spice mixture available asian grocers stores.
Directions
Blanch spinach leaves in a large saucepan of boiling water, then refresh in iced water. Squeeze well to remove excess water then chop finely. Set aside. Pound sesame seeds with sugar until pasty. Mix in soy sauce and sesame oil, then toss with spinach. Set aside.
Preheat a lightly greased barbecue grill on medium-high heat. Toss mushrooms in oil and sprinkle with salt. Arrange mushrooms on barbecue grill and cook for 3 minutes on each side, until just tender. Transfer to a board and cut into thick slices. Arrange spinach on serving plates, top with sliced mushrooms and sprinkle with shichimi powder and serve.
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