Lazy Day Chinese Food On A Shoe String

One of my favourite meals; especially on those I can't be bothered to cook days is chop suey or chow mein. Neither of these dishes take very long to make or prepare and are so easy that even my children are perfectly capable of producing a delicious and nutritious meal in minutes.



The other advantage is of course that they are packed with flavour and are so versatile; allowing for last minute substitutions dependant on just how much energy you have available and what is lurking in the bottom of the fridge.



Essentially this dish is what is commonly referred to as 'a stir fry'. I have been a fan of the wok for at least twenty two years now and would highly recommend its use for dishes such as this because it allows for plenty of movement; which is of course necessary to prevent overcooking of the ingredients.



This evening; because I had forgotten to replace the omnipotent packet of egg noodles we substituted them with rice, which was every bit as tasty and some might prefer it this way, due to its ease of eating!

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Beef Steak Chop Suey (serves 4)

Ingredients:

• 1lb of good quality diced steak
• 1 leek, finely sliced lengthwise
• 2 medium carrots, sliced into thin julienne strips
• 2 cloves garlic, sliced thinly
• 1 small head fresh broccoli, separated into shall florets
• 1/4 greyhound cabbage or similar small cabbage
• 1 stick celery,finely sliced
• 1 small green pepper, finely sliced
• 2 tablespoons light oil, ie sunflower, sesame, etc

Method:

1. Prepare all the ingredients as described above.
2. Heat 1 tbs oil until very hot. Stir fry diced beef steak, moving continuously until browned and still tender. Remove from heat and keep back in heated bowl in warm oven.
3. Heat second tbsp oil in wok, until very hot. Stir fry all vegetables, moving continuously, until leeks are transparent. Return beef steak to wok and stir for a minute or so, to allow the flavours to mingle and ensure that it is piping hot before serving.
   
4. Season with a splash of soy sauce & a sprinkle of freshly ground black pepper (optional).
5. Serve with egg noodles, boiled rice or egg fried rice and enjoy!

The primary ingredients can be swapped for chicken, or even fish. Personally though I do not fancy the idea of stir fried lamb. Onions are often used in place of the leeks and bean sprouts instead of the cabbage. I often add baby sweetcorn, mange-touts, red peppers, or mushrooms.
Which ever I choose to use, the result is always the same; somehow it seems to disappear almost as quickly as it was made!


optional extras: (according to taste)

• light soy sauce
• oyster sauce
• hoisin sauce
• plum sauce
• black bean sauce
• fresh ginger, thumb sized piece; crushed or finely chopped
• Chinese five spice powder
• crunchy peanut butter for a satay style dish.

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Egg Fried Rice (serves 4)

Ingredients:

• 2 cups rice
• 4 cups boiling water
• 1 tbsp light oil
• 1 lrg egg
• light soy sauce to taste

Method:

1. Measure rice into microwave steamer.
2. Place boiling water over rice in microwave steamer, and stir.
3. Set timer to 11 min's ( 800w), place steamer onto microwave turntable and cook on high.
4. Allow rice to stand; unopened in steamer for up to five minutes, then drain and stir.
5. Set rice to one side until cold. Fork through the rice to separate any grains stuck together.
6. Meanwhile heat 1 tbsp oil in wok; until very hot.
7. Place rice into hot oil in wok and stir immediately. Rice should sizzle rapidly.
8. Turn rice with wooden spatula, moving around wok often.
9. When rice is heated through evenly, break egg directly onto rice and stir into it.
10. Stir continuously until egg coats rice and small pieces are seen between grains also.
11. Stir in light soy sauce, according to taste, although I would suggest that a couple of splashes is sufficient, as it is easy to over power the other flavours!

This recipe was given to my mother shortly after our return to Ireland thirty years ago this week. In those days we did not have many Chinese restaurants, and most of those were to be found in major cities; such as Dublin, Cork and Limerick.


In our desperation for something different from meat, potatoes and two veg, we contacted the owner of the take-away we had used while living in England. She was delighted that her cooking had made such an impact on us and gladly let us into her secret recipe; which we have been using ever since.


Quite frankly I have yet to encounter Egg Fried Rice which lives up to the recipe this lady used all those years ago.Why not give this one a try; it's far tastier than the one which comes out of a bottle and it's every bit as quick to prepare too!


Eat, drink (preferably a nice light white wine with this one) and be Merry!

Love,

Polly Px