| Are you looking for that great flavour that | | | | thoroughly, and sauce has thickened; should |
| you find in Chinese recipes, but simply do | | | | take about 1 minute. |
| not know where to start? Or maybe you think | | | | |
| it's too hard or takes too much time. Well, | | | | Salt and Pepper Prawns |
| you don't have to be a professional cook to | | | | |
| prepare some great, quick, and easy meals for | | | | * 1/4 cup lime juice |
| the whole family. I'll help you bring home | | | | |
| the restaurant flavour with a few quick | | | | * 4 teaspoons reduced-sodium soy sauce |
| recipes. | | | | |
| | | | * 4 teaspoons sesame oil |
| Spicy Beef, Shrimp, and Bok Choy | | | | |
| | | | * 1 teaspoon sugar |
| * 1/4 cup Shao Hsing rice wine | | | | |
| | | | * 6 cups cabbage |
| * 1 1/2 tablespoons oyster-flavored sauce | | | | |
| | | | * 2 small red or orange bell peppers |
| * 2 teaspoons cornstarch | | | | |
| | | | * 1/4 cup rice flour |
| * 4 teaspoons canola oil | | | | |
| | | | * 1/2 teaspoon kosher salt |
| * 3/4 pound sirloin steak | | | | |
| | | | * 1 teaspoon freshly ground pepper |
| * 1/4-1 teaspoon crushed red pepper | | | | |
| | | | * 1 teaspoon five-spice powder |
| * 10 raw shrimp | | | | |
| | | | * 1 1/3 pounds raw shrimp |
| * 1 pound bok choy | | | | |
| | | | * 2 tablespoons canola oil |
| Instructions: | | | | |
| | | | * 2 jalapeno peppers |
| 1. Whisk rice wine, oyster sauce and | | | | |
| cornstarch into a small bowl until the | | | | Instructions: |
| cornstarch is dissolved. | | | | |
| | | | 1. Whisk lime juice, soy sauce, sesame oil |
| 2. Heat 2 teaspoons oil in a large nonstick | | | | and sugar into a large bowl until the sugar |
| skillet or wok over medium-high heat. Add | | | | is dissolved. Add cabbage and bell peppers. |
| beef and crushed red pepper. keep cooking, | | | | Stir. |
| stirring, until the beef begins to brown. | | | | |
| That should take about 2 minutes. Add shrimp | | | | 2. Mix rice flour, salt, pepper and |
| and continue to cook, stirring, until the | | | | five-spice powder in a medium bowl. Add and |
| shrimp is opaque and pink. Again, this should | | | | coat shrimp in the mixture. Heat oil in a |
| take about 2 minutes. Transfer the food to a | | | | large nonstick skillet over medium-high heat. |
| plate. | | | | Add the shrimp and cook, making sure to stir. |
| | | | Should take 4 minutes, until shrimp are pink. |
| 3. Heat the remaining 2 teaspoons oil over | | | | Add jalapenos and cook until the shrimp are |
| medium-high heat in the same pan. Add bok | | | | cooked through. This should take another |
| choy and cook, stirring, until it begins to | | | | minute. Serve in combination with the salad |
| wilt. That should be about 3 minutes. Stir in | | | | from step 1. |
| cornstarch mixture. Return the beef-shrimp | | | | |
| mixture (from step 2) to the pan and cook and | | | | As you can see, Chinese cooking doesn't have |
| stir. Keep this up until heat penetrates | | | | to complicate. Have fun! |