The definitive collection of 200 of Kwoklyn Wan‘s best recipes, developed over a lifetime of cooking in Chinese restaurant kitchens.
In The Complete Chinese Takeout Cookbook Kwoklyn offers 200 of his most popular recipes, with everything from Crispy Duck Salad, BBQ Chicken Ribs, Tom Yum Soup and Sesame Seed Prawn Toast to speedy Egg-Fried Rice, Spring Rolls and Tofu Ramen. Plus, there are 50 brand-new and delicious recipes that you won’t find anywhere else.
Packed with easy, step-by-step instructions and Kwoklyn’s foolproof tips, this comprehensive collection of classic recipes is the ultimate Chinese cookbook.
The Complete Chinese Takeout Cookbook: Over 200 Takeout Favorites to Make at Home by
Sweet Aromatic Beef
Mini ribs simmered to tender perfection and tossed in sticky sweet and sour sauce.
250g (9oz) beef, such as flank, sirloin or skirt, thinly sliced
250ml (1 cup) vegetable oil
3 spring onions (scallions), cut into 5cm (2in) lengths
1 onion, cut into thin slices
½ green (bell) pepper, deseeded and thinly sliced
1 sweet red pointed (Romano) pepper, deseeded and thinly sliced
2 tbsp hoisin sauce (page 342 or use shop-bought)
3 tbsp tomato ketchup ½ tbsp rice vinegar
1 tsp dark soy sauce
2 tsp sugar
For the marinade
½ tbsp Chinese rice wine (Shaoxing wine)
1 tbsp hoisin sauce (page 342 or use shop-bought)
½ tsp dark soy sauce
1 tsp cornflour (cornstarch)
Place the sliced beef in a bowl with the marinade ingredients. Massage the marinade into the meat and set to one side to marinate for 2 hours or ideally overnight in the fridge.
Heat the oil to 180°C (350°F) in a wok over a medium-high heat, add the marinated beef and shallow-fry for 1 minute. Drain and set to one side.
Drain the excess oil from the wok but do not wipe it clean and place it back over a medium-high heat. Add the spring onions (scallions) and onion and fry for 1 minute, then add the green and red peppers and the drained beef. Stir-fry for a further 1–2 minutes and then add the hoisin sauce, tomato ketchup, rice vinegar, dark soy sauce and sugar. Toss to coat all the ingredients with the sauce and then transfer to a serving plate.
Recipe reprinted with permission from Hardie Grant Books.