Ken Hom's Top 100 Stir Fry Recipes: 100 easy recipes for mouth-watering, healthy stir fries from much-loved chef Ken Hom (BBC Books' Quick & Easy Cookery)

£15
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Ken Hom's Top 100 Stir Fry Recipes: 100 easy recipes for mouth-watering, healthy stir fries from much-loved chef Ken Hom (BBC Books' Quick & Easy Cookery)

Ken Hom's Top 100 Stir Fry Recipes: 100 easy recipes for mouth-watering, healthy stir fries from much-loved chef Ken Hom (BBC Books' Quick & Easy Cookery)

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Price: £15
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Transfer each finished dumpling to the floured tray and keep it covered until you have stuffed all the dumplings in this way. Allow the cooked rice to cool thoroughly by spreading it on a baking sheet. When it is cool, refrigerate. When the rice is cold, proceed with the rest of the recipe.

Pleat around the edge, pinching with your fingers to seal well. The dumpling should look like a small Cornish pasty with a flat base and rounded top.

From the book: Complete Chinese Cookbook

Peel the prawns and discard the shells. Using a small sharp knife, split the prawns partially and remove the fine digestive cord. Pat the prawns dry with kitchen paper and combine with the salt, cornflour, and sesame oil and mix well. Arrange the round skins on a lightly floured tray and cover them with a damp kitchen towel to prevent them from drying out until you are ready to use them. Once the dough is smooth, shape it into a roll about 23cm/9in long and about 2.5cm/1in in diameter, using your hands. With a sharp knife, slice the roll into 16 equal-sized pieces (each piece is about 15g/½ oz). Using your hands, roll each of the dough pieces into a small ball and then, with a rolling pin, roll each ball into a small, round, flat, 'pancake' about 9cm/3½in in diameter. For the stuffing, while the dough is resting, combine the stuffing ingredients in a large bowl and mix them together thoroughly. Set aside.

Heat a wok or large frying pan until it is hot, then add the oil, spring onions, garlic, and ginger, and stir-fry for 10 seconds. Then add the peppers and stir-fry for 2 minutes. Stir in the scallops and the sauce ingredients. Continue to cook for another 4 minutes. Serve at once. Heat a wok or large frying pan until it is hot, then add the oil, garlic, and spring onions. Stir-fry for 20 seconds. Stir in the drained rice noodles and broccoli and continue to stir-fry for 1 minute. Then add the water, oyster sauce, dark soy sauce, and sesame oil and cook for 2 minutes. Drain off the juices collected from the beef and add to the wok. Add the oyster sauce and stir for a minute then return the beef to the wok and add the mint leaves. Continue to stir-fry for one minute then remove from the heat.

Add all of the remaining ingredients (except the sesame oil) and 250ml/9fl oz water and cook the mixture over a gentle heat for about two minutes. Mix the marinade ingredients together in a bowl and steep the spareribs in the marinade for about 25 minutes at room temperature. Remove the spareribs from the marinade with a slotted spoon. Bring the sauce to the boil and then reduce the heat. Add the spareribs, cover and simmer gently for about 40 minutes, stirring occasionally. Add the onions to the wok and stir-fry for 1-2 minutes. Pour in 3 tablespoons of water and cook for three minutes.



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