CHINESE SHERRY COOKING WINE RECIPES

Name: Chinese-style braised beef one-pot
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 6
Cuisine: Chinese
Ingredients: 3-4 tbsp olive oil; 6 garlic cloves, thinly sliced; good thumb-size piece fresh root ginger, peeled and shredded; 1 bunch spring onions, sliced; 1 red chilli, deseeded and thinly sliced; 1 ½kg braising beef, cut into large pieces (we used ox cheek); 2 tbsp plain flour, well seasoned; 1 tsp Chinese five-spice powder; 2 star anise (optional); 2 tsp light muscovado sugar (or use whatever you've got); 3 tbsp Chinese cooking wine or dry sherry; 3 tbsp dark soy sauce, plus more to serve; 500ml beef stock (we used Knorr Touch of Taste); steamed bok choi and steamed basmati rice, to serve

CHINESE-STYLE BRAISED BEEF ONE-POT RECIPE - BBC GOOD FOOD

Chinese-style braised beef one-pot recipe - BBC Good Food image

Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours

Provided by Jane Hornby

Categories Dinner, Main course

Total Time 2 hours 40 minutes

Prep Time 10 minutes

Cook Time 2 hours 30 minutes

Yield 6

Number Of Ingredients 14

Ingredients

3-4 tbsp olive oil
6 garlic cloves, thinly sliced
good thumb-size piece fresh root ginger, peeled and shredded
1 bunch spring onions, sliced
1 red chilli, deseeded and thinly sliced
1 ½kg braising beef, cut into large pieces (we used ox cheek)
2 tbsp plain flour, well seasoned
1 tsp Chinese five-spice powder
2 star anise (optional)
2 tsp light muscovado sugar (or use whatever you've got)
3 tbsp Chinese cooking wine or dry sherry
3 tbsp dark soy sauce, plus more to serve
500ml beef stock (we used Knorr Touch of Taste)
steamed bok choi and steamed basmati rice, to serve

Steps:

Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.
Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.
Pour in the soy and stock (it won’t cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.
Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.

Nutrition Facts : Calories 513 calories, FatContent 29 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 4 grams sugar, ProteinContent 54 grams protein, SodiumContent 2.39 milligram of sodium

BASIC CHINESE SAUCE FOR STIR FRY RECIPE - FOOD.COM

Basic Chinese Sauce for Stir Fry Recipe - Food.com image

After an emergency involving an out of date sauce & relatives coming round for dinner, I spent the next few minutes investigating the contents of my mum's cupboards & then every chinese cookbook we had to find a sauce that I could make in a couple of minutes. In the end, I found that the following ingredients were common to most recipes. If I hadn't been feeding my dad as well, I would have added something from the following - garlic, ginger, spring onion or chili pepper. As it was, I added the sugar instead to richen the sauce. I used the medium-dry sherry that my mum "cooks" with - although the recommended alternative for rice wine appears to be dry sherry.

Total Time 7 minutes

Prep Time 5 minutes

Cook Time 2 minutes

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons dark soy sauce
1 tablespoon light soy sauce
1 tablespoon rice wine or 1 tablespoon dry sherry
1 teaspoon dark brown sugar
2 teaspoons cornflour
2 tablespoons water
4 teaspoons stock or 4 teaspoons water (I used the meat juices that came out when I fried the meat before adding the sauce)

Steps:

Mix cornflour and water together to form a smooth paste.
Add everything else to the paste and mix well- it will take a little while for the sugar to dissolve.
Add to meat and/or veg after stir-frying& heat until the sauce has thickened.
Serve immediately with rice or noodles.

Nutrition Facts : Calories 43.5, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 1509.6, CarbohydrateContent 6, FiberContent 0.4, SugarContent 2.7, ProteinContent 3

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