The Chinese Takeaway Secret by Kenny McGovern

Author:Kenny McGovern
Language: eng
Format: mobi
Tags: Methods, Chinese, Cooking, Individual Chefs & Restaurants, Regional & Ethnic, Low Budget, Quick & Easy, General, Comfort Food
ISBN: 9781472146908
Publisher: Little, Brown Book Group
Published: 2022-06-08T23:00:00+00:00

SWEETCORN AND STRAW MUSHROOM STIR-FRY

Serves 1

1 tablespoon vegetable oil

¼ large onion, thinly sliced

¼ carrot, thinly sliced

3 baby sweetcorn, roughly chopped

110g tinned straw mushrooms (about half a tin, rinsed and drained), halved

1 portion cooked chicken, beef, char siu pork, king prawns or tofu (as desired)

Pinch of sea salt

Pinch of MSG

1 generous teaspoon chopped Garlic in Oil (page 211)

125ml Light Chicken Stock (page 218), vegetable stock or water

1 tablespoon potato starch mixed with 2 tablespoons cold water

1 spring onion, thinly sliced

2 teaspoons rice wine

Sauce

1 tablespoon oyster sauce

1 teaspoon light soy sauce

¼ teaspoon dark soy sauce

1 teaspoon tomato ketchup

Pinch of ground white pepper

• Put the sauce ingredients in a bowl, mix well and set aside.

• Heat a wok or large frying pan over a medium to high heat. Add the vegetable oil, then add the onion, carrot, baby sweetcorn and straw mushrooms, mix well and stir-fry for 1–2 minutes until the vegetables are lightly charred. Add the cooked chicken, beef, char siu pork, king prawns or tofu, then add the salt, MSG and chopped garlic in oil and mix well. Add the prepared sauce and mix well once more. Add the stock or water, bring to the boil and simmer for 1–2 minutes or until the sauce reduces slightly. Gradually add some of the starch-and-water mix, stirring well until the sauce reaches the desired consistency (you may not need all the mix). Add the spring onion and mix well. Add the rice wine, stir through and serve.

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