Chinese Five-Spice Stir-Fry—serves 4 500g beef, chicken breast or firm tofu 1/4 cup vegetable oil 1 tsp salt 3 tbsp corn starch 2 tsp Chinese five-spice powder 1/2 cup chicken/veg stock (one bouillon cube mixed with water)
2 tsp sugar 1-2 tbsp soy sauce 1 tbsp sesame oil 1 tsp vinegar 2 tsp red wine (plus a glass for yourself) 1/2 tsp black pepper (coarsely ground if possible) Whole dried red chilies (seeded) (2=mildish,4=hot,6–10=sui- cide!) 6–8 cloves garlic 1–2 tbsp grated ginger 1 handful of dried Chinese mushrooms (optional), pre- soaked in boiling water and sliced finely
8–10 fresh tomatoes wedged into quarters (Roma or minia- ture tomatoes pack and keep best)
1 large red pepper cut into strips 1 lb snap peas/snow peas 1–2 small zucchini (or substitute another green like bok choy) 1 large bunch green onions sliced 1/4 cup cold water 1–2 cups dry basmati rice (one cup of dry rice serves about 2–3 people)
Cook the meat/tofu: Slice the meat/tofu into strips or cubes. In a plastic bag, add the salt, half of the cornstarch and half of the five- spice. Then add the meat/tofu pieces to the bag and shake. Preheat a few tablespoons of the oil in a wok or frying pan and then add the meat/tofu and stir until cooked. Set aside (or freeze if you’re doing this at home before you leave).
Make the sauce: Mix together: stock, sugar, soy sauce, sesame oil, vinegar, red wine, pepper and the remaining teaspoon of five-spice. This can be prepared in advance and packed in a plastic bottle.
Begin the stir fry: Heat the remaining oil and briefly sauté the chilies, garlic and ginger. Slice the reconstituted Chinese mushrooms into thin strips and add them to the pan along with the precooked meat/tofu. Fry for 1–2 minutes and then add the sauce mixture, bring it all to a boil over high heat. Don’t forget to get your rice cooking.
Add the vegetables: Reduce heat and add the tomatoes, red pepper, snap peas, zucchini and green onions. Stir everything together and then leave it to simmer for 1–2 minutes. Mix the remaining corn- starch with 1/4 cup of water and add it to the stir-fry to thicken and produce a sauce.
Eat! Serve immediately on a bed of basmati rice.
ADVENTUREkayakmag.com 17
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