Saturday Night’s Chinese Banquet

SO this happened last night! Finally got round to making my Chinese F E AS T! I’m happy with this attempt, and due to the fact our tummy’s couldn’t eat anymore – that’s the only reason we have left overs today! WINNER!

 

I N G R E D I E N T S

Dumplings

  • small bunch chives
  • 250g pack pork mince
  • 100g raw prawn, finely chopped
  • ½ a 220g can water chestnut, finely chopped
  • 1 – 2 tbsp soy sauce
  • 2.5cm of ginger, finely grated
  • 18 wonton wrappers/filo pastry

 

Egg Fried Rice

  • Basmati Rice – Microwavable works just as good. Otherwise follow pack instructions
  • 1 x cupful of frozen peas
  • 2 tbsp sunflower/groundnut or olive oil oil
  • 1 tbsp of pancetta lardons
  • 2 large eggs
  • 1 heaped tsp Chinese five-spice powder

 

Sweat & Sour Pork 

  • 1 red pepper, deseeded and chopped into chunks
  • 3 red chillies, 1 cut into chunks, 2 halved and deseeded
  • 425g can pineapple chunks, drained and juice reserved
  • 4 star anise
  • 50g tamarind paste
  • 100g caster sugar
  • 100ml rice wine vinegar or Chinese vinegar
  • Belly Pork

 

Chicken & Prawn Chow Mein

  • 225g dried or fresh egg noodles
  • 1 tbsp sesame oil, plus 1 tsp
  • 100g boneless, skinless chicken breasts, cut into fine shreds
  • 2½ tbsp groundnut oil
  • 2 garlic cloves, finely chopped
  • 50g mangetout, finely shredded
  • 50g Parma ham or cooked ham, finely shredded
  • 2 tsp light soy sauce
  • 2 tsp dark soy sauce
  • 1 tbsp Shaoxing rice wine or dry Sherry
  • ½ tsp freshly ground white pepper
  • ½ tsp golden caster sugar
  • 2 spring onions, finely chopped

For the Marinade 

  • 2 tsp light soy sauce
  • 2 tsp Shaoxing rice wine or dry Sherry
  • 1 tsp sesame oil
  • ½ tsp freshly ground white pepper

 

M E T H O D S

Dumplings

  1. Mix half of the chives and all of the filling ingredients together.
  2. Spread 1 heaped tbsp of filling onto each wonton skin and spread out a little.
  3. Bring the wrapper up and around the pork until you have a small, firmly-packed dumpling with an open top.
  4. Repeat with the rest of the mix. Can be made up to a day ahead.

Cooking options

Steam

Steam the dumplings for 10 mins until the wrappers are translucent. Top with remaining chives and serve with dipping sauce.

Oven

With a pastry brush, coat each dumpling with a light coating of oil or egg wash. Lightly grease a baking try with butter, and cook for 20 minutes.

 

Egg Fried Rice

  1. Cook the rice, and set aside. Follow pack for portion suggestions.
  2. Heat the oil, and fry the pancetta, before adding the peas for 3-4 minutes until crisp. Tip in the the garlic cloves and stir fry for 2 minutes.
  3. Beat the eggs, pour into the pan and stir fry until the egg just sets.
  4. Finally, add in the Chinese 5-spice.

 

Sweet & Sour Pork

  1. Heat the oven at 180 degrees Celsius.
  2. In a oven proof dish, add a little oil and add the pork chunks.
  3. Cook in the oven for 20 minutes.
  4. For the sauce, put the red pepper, chunks of chilli and pineapple juice in a pan and bring to the boil. Cover and cook for 10 mins, then purée in a food processor. Return to the pan with the pineapple chunks, chilli halves, star anise, tamarind, sugar and vinegar. Gently simmer for 20-30 mins until reduced and sticky.
  5. Once the pork is cooked, stir into the sauce and serve.

 

Chicken & Prawn Chow Mein

  1. Cook the noodles in a large pan of boiling water for 3-5 mins, then drain and put them in cold water. Drain thoroughly, toss them with 1 tbsp of the sesame oil and set aside.
  2. Combine the chicken and prawns with all the marinade ingredients and ½ tsp salt, mix well and then leave to marinate for about 10 mins.
  3. Heat a wok over a high heat.
  4. Add 1 tbsp of the groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds.
  5. Stir-fry for about 2 mins and then transfer to a plate add the mangetout and ham, and stir-fry for about 1 min.
  6. Add the noodles, soy sauces, rice wine or Sherry, pepper, sugar, spring onions and 1 tsp salt. Stir-fry for 2 mins.
  7. Return the chicken and any juices to the noodle mixture. Stir-fry for about 3-4 mins or until the chicken is cooked.
  8. Add 1 tsp sesame oil and give the mixture a few final stirs.
  9. Serve.

 

And there we have it! What I did Saturday night! ❤ Enjoy!

love!

 

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6 thoughts on “Saturday Night’s Chinese Banquet

    1. Cooking for one is definitely a pain! I don’t always have family over either… You shouldn’t let me that stop you though! 😊 I like to make it feel like I’m out in a restaurant sometimes. You should try it!

      Liked by 1 person

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