Recipe Index

Ingredients

• 2 free-range eggs, beaten
• 2 tbsp soy sauce
• 2 tsp sesame oil
• 2 tbsp vegetable oil
• 1 shallot, sliced
• 3 garlic cloves, crushed
• 1 tbsp finely chopped fresh root ginger
• 2 cooked boneless chicken thighs, sliced
• 1lb2 pre-cooked long-grain white rice
• 6 spring onions, chopped
• 7 oz tin sweetcorn, drained
• 1 tbsp chilli bean paste
• 2 tsp shrimp paste
• salt and freshly ground black pepper
• 2 tbsp vegetable oil
• 9oz beef sirloin or rump, cut into thin slices
• 1 onion, sliced
• 3 garlic cloves, crushed
• 1 tbsp crushed fresh root ginger
• 4 tbsp smooth peanut butter
• 3 tbsp soy sauce
• 2 tbsp chilli sauce
• 1 tbsp sesame oil
• 1¾ cups tin coconut milk
• bunch coriander, chopped
• 2 tbsp peanuts, toasted and chopped, to garnish
• 2 tsp toasted sesame seeds, to garnish
• 2 tbsp vegetable oil
• 4 shiitake mushrooms
• 6 oyster mushrooms
• 14oz exotic mushroom mix
• 6 rehydrated cloud ear fungus, soaked in boiling water
• 1 onion, sliced
• 4 garlic cloves, sliced
• 1 red pepper, sliced
• ½ Chinese cabbage, shredded
• 7oz egg noodles
• 8 oz tin bamboo shoots
• 1 tbsp cornstarch
• 2 tbsp rice wine
• 1 tbsp soy sauce
• pinch chilli flakes
• 2 tsp sesame oil
• ¼ tsp white pepper
• 2 tbsp ketchup manis
• 2 tbsp hoisin
• 2 tbsp oyster sauce
• 4 spring onions, sliced

Method

1. Beat the eggs with the soy sauce and sesame oil, fry in hot oil in a wok until set, break up and set aside.
2. Fry the shallot, garlic and ginger in the same pan, add the sliced chicken and the cooked rice, then stir in the spring onions, sweetcorn, chilli bean paste and shrimp paste until piping hot and season with salt and pepper, then fold the egg back in.
3. Sear the beef slices in hot oil in a frying pan until coloured on all sides and set aside.
4. Soften the onion, garlic and ginger in the pan for about 5 minutes, stir in the peanut butter, soy sauce, chilli sauce, sesame oil and coconut milk and simmer into a sauce.
5. Return the beef to the satay sauce with the coriander and garnish with the chopped peanuts and toasted sesame seeds.
6. Fry the shiitake, oyster and mixed mushrooms with the cloud ear fungus in oil in a wok until softened, add the onion, garlic, pepper and cabbage and cook for a few minutes.
7. Add the noodles, bamboo shoots and the sauce of cornstarch, rice wine, soy sauce, chilli flakes, sesame oil, white pepper, ketchup manis, hoisin and oyster sauce, toss until hot, scatter with spring onions and serve all three dishes in separate bowls.

Prep: 1 h · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data