SOil frying, as the name suggests, is a frying technique with constant stirring or circulating heat, and heat is the most important. Stir frying is everything wok heyor “wok’s air” in English, which you can think of as “fire height,” or heat level. It is said that Chinese chefs have a good stir fry if they have a real understanding of the heat of the pan and how to handle it in all situations, and the success of stir frying depends on the quality of the cook’s pan.
Singapore noodles (pictured above)
This dish may not actually be Singaporean in origin, and seems to draw on influences and crossovers in cuisine from different regions across Asia, but it’s actually the noodles – Singapore vermicelli – that give it its name. Singaporean noodles are supposed to be dry and full of flavour. To do it properly, follow the instructions closely and remember to keep the pan hot at all times – Never, ever Lose your buzz!
Preparatory school 15 minutes
He cooks 15 minutes
serves 2
100 grams Dried Singaporean noodles
2 eggsWell hit
½ onioncut into thin slices
½ red pepperThe stem, pulp and seeds are removed, and the meat is cut into thin slices
6 raw or large shrimppeeled and de-veined
1 handful of fresh beansWashed and drained well
Vegetable oil
1 green onion– Peeled and cut into thin slices for garnish
For spice paste
1 bird’s eye pepperFinely chopped
1 A tablespoon of water
1 A tablespoon of light soy sauce
½ A teaspoon of dark soy sauce
1 A teaspoon of sesame oil
1 1 teaspoon Madras curry powder
1-2 pinches of chili powderaccording to taste
¼ A teaspoon of salt
Soak the noodles in hot water for three minutes, until they separate, then drain and leave to dry on a clean tea towel for 10 minutes. Mix all spice paste ingredients in a small bowl or bowl.
Building a “walk clock” On a plate or large board. Start at 12 noon with the scrambled egg, followed by onions and red peppers at 3 o’clock, then prawns, bean sprouts and pasta at 6 o’clock, and finally the spice paste at 9 o’clock.
Heat a tablespoon of vegetable oil in a frying pan over high heat. When it’s hot, pour in the beaten egg, leave it to rise for a few seconds, then whisk it a little until it’s cooked.
Push the egg to one side of the pan to make room for the vegetables and heat again until smoking. (If you prefer, you can transfer the egg to a bowl, or mix it in a small frying pan with enough room for the vegetables as well.) Add the onion and red pepper to the pan, fry for a minute, then add the prawns and fry for 30-60 seconds, until lightly browned.
Add the bean sprouts to the pan, stir for 20-30 seconds, then add the noodles and stir for a minute. Add the spice paste and cook, stirring, until all ingredients are well combined and the pasta dries out a bit and begins to stick to the pan. Transfer to a large serving bowl, garnish with green onions, then serve.
Szechuan chicken
The Sichuan region is located on the western side of China and is therefore heavily influenced by ingredients from Tibet and northern India. The most important of these, Sichuan pepper, has become increasingly popular in the West in recent years. These dried red berries, native to China, have a distinct aroma when crushed and provide a unique numbing feeling throughout the tongue, which the Chinese call But. They can be easily found in most Asian supermarkets and in the international food aisle of larger supermarkets.
Preparatory school 15 minutes
He cooks 20 minutes
serves 4
400 grams Boneless, skinless chicken thighscut into slices 3 cm wide
½ onioncut into thin matchsticks
1 red pepperThe stem, pulp and seeds are removed, and the flesh is cut into thin matchsticks
10 dried red peppers
2 A teaspoon of Sichuan peppercrushed in a mortar
3 garlic clovesPeeled and finely chopped
1 bird’s eye pepperThe stem is discarded, and the rest is finely chopped
200 grams Cashews
Vegetable oil
1 green onion– Peeled and cut into thin slices for garnish
For marinade
1½ A tablespoon of corn flour
1 A teaspoon of sugar
1 tablespoon Chinese five spices
2 A tablespoon of light soy sauce
1 A teaspoon of sesame oil
For the sauce
3 1 tablespoon Shaoxing rice wineOr dry sherry
1 A tablespoon of light soy sauce
2 A tablespoon of hoisin sauce
2 A teaspoon of chili pasteor chili paste
Place the chicken in a large bowl, add all the marinade ingredients, then massage the slices using your hands until evenly coated. Mix the sauce ingredients in a small bowl or bowl, and set aside.
Build your skillet clock on a large plate or plate. Start at 12pm with onions, red peppers and dried red peppers, then move on to marinated chicken, ground Sichuan pepper and garlic at 3pm, chili and sauce at 6pm, and finally cashews at 9pm.
Heat a tablespoon of vegetable oil in a frying pan over high heat. When hot, add the onion, red pepper and dried red pepper, and stir for 1 to 2 minutes, until the onion is lightly browned and slightly softened.
Reduce the heat to medium and push the ingredients to the side of the pan. Add another half tablespoon of vegetable oil to the center of the pan, heat until it reaches smoking point, then add the chicken and fry for three to five minutes, until golden brown on all sides. Reduce the heat to medium, add the ground Sichuan pepper and garlic, and stir for two minutes.
Add the chili pepper and sauce, and stir-fry over medium-high heat for 2 minutes, until the sauce thickens, reduces and sticks to the chicken. Add the cashews and cook for a final 30-60 seconds, turning the pan to combine all the ingredients.
Transfer to a large serving plate, then garnish with green onions and serve.
These recipes are edited extracts from School of Wok – Jeremy Pang’s Chinese Kitchen: Simple Techniques and Recipes for Enjoying Delicious Chinese Food at Home, published this month by Hamlin, priced £25. To order a copy for £22.50, go to guardianbookshop.com
