Sweet-Sour Chinese Leaves Peking Style recipe
ingredients
1 head Chinese leaves weighing approx. 2 lb (1 kg)
1 small piece fresh ginger, peeled and finely chopped
1 dried red chilli pepper
4 tbsp sunflower or peanut oil
3 1/2 fl oz (100 ml) stock
salt
1 small piece fresh ginger, peeled and finely chopped
1 dried red chilli pepper
4 tbsp sunflower or peanut oil
3 1/2 fl oz (100 ml) stock
salt
For the sauce:
1 1/2 tbsp plain flour
1 1/2 tbsp light soy sauce
3 tbsp wine vinegar or cider vinegar
3 tbsp (1/4 cup) Chinese rice wine, sake or dry sherry
2 tbsp caster sugar
4 tbsp unsweetened orange juice
1/2 light stock cube, crumbled
Serve with: steamed rice
1 1/2 tbsp light soy sauce
3 tbsp wine vinegar or cider vinegar
3 tbsp (1/4 cup) Chinese rice wine, sake or dry sherry
2 tbsp caster sugar
4 tbsp unsweetened orange juice
1/2 light stock cube, crumbled
Serve with: steamed rice
method
1. Cut off the hard base of the Chinese leaves and peel off the outer, wilted leaves. You will need about 1 3/4 lb (800 g) of crisp, tender leaves. Rinse the leaves well, drain and cut across into pieces about 1 1/2 in (4 cm) wide.
2. Mix the flour with the soy sauce in a small bowl; stir in all the other sauce ingredients as listed above. Heat the oil in a large wok or non-stick frying pan and fry the chopped ginger for a few seconds before crumbling in the chilli pepper and adding the Chinese leaves. Stir-fry over a high heat for 2 - 3 minutes.
3. Add the stock, stir, cover and reduce the heat to very low. Simmer for 5 minutes, stir the sauce ingredients once more and then mix into the contents of the wok.
4. Turn up the heat a little and stir for 1 minute or until the sauce has thickened and coated all the leaves; add a very little salt if wished.
5. Serve at once. This is delicious with plain steamed rice.
2. Mix the flour with the soy sauce in a small bowl; stir in all the other sauce ingredients as listed above. Heat the oil in a large wok or non-stick frying pan and fry the chopped ginger for a few seconds before crumbling in the chilli pepper and adding the Chinese leaves. Stir-fry over a high heat for 2 - 3 minutes.
3. Add the stock, stir, cover and reduce the heat to very low. Simmer for 5 minutes, stir the sauce ingredients once more and then mix into the contents of the wok.
4. Turn up the heat a little and stir for 1 minute or until the sauce has thickened and coated all the leaves; add a very little salt if wished.
5. Serve at once. This is delicious with plain steamed rice.
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