FOOD STEM RECIPES

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STIR-FRIED CELTUCE STEM | CHINA SICHUAN FOOD



Stir-Fried Celtuce Stem | China Sichuan Food image

Vegan Stir-fried celtuce stem

Provided by Elaine

Categories     Side Dish

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 5

200 g Celtuce Stem
1 garlic clove
1 small piece of ginger
1 tbsp Sichuan peppercorn
cooking oil

Steps:

  • Peel the skin of stem. Then cut it into long trips. Chop garlic clove and cut ginger into shreds.
  • Rise the long trips in boiling water for around 1 minute (control the time in order to keep the original color). Remove from the wok and set aside.
  • Heat up some oil in wok; add ginger, garlic and Sichuan peppercorn to stir-fry until smelling the taste of garlic and peppercorn. Add cooked long trips and quick fry for about 1 minute.
  • Add salt, mix together and serve.
  • You can also making it as a salad dish. Cool the cooked trips down and mix the heated oil with garlic, ginger, and peppercorn together with it. The ingredients are the same but it taste differently.

Nutrition Facts : Calories 105 kcal, CarbohydrateContent 8 g, ProteinContent 2 g, FatContent 8 g, SodiumContent 10 mg, FiberContent 3 g, SugarContent 1 g, ServingSize 1 serving

STICKY STEM GINGER CAKE WITH LEMON ICING RECIPE | BBC GOOD ...



Sticky stem ginger cake with lemon icing recipe | BBC Good ... image

Try this moist and gooey stem ginger cake

Provided by Tom Dolby

Categories     Afternoon tea, Buffet, Snack, Supper, Treat

Total Time 1 hours

Cook Time 1 hours

Yield 12

Number Of Ingredients 15

225g self-raising flour
1 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
1 tsp ground mixed spice
115g butter, cut into cubes, plus extra for greasing
115g dark muscovado sugar
115g black treacle
115g golden syrup
250ml whole milk
85g drained stem ginger, finely grated
1 egg
50g icing sugar, sifted
1 tsp finely grated lemon zest
1 tbsp lemon juice

Steps:

  • Preheat the oven to fan 160C/conventional 180C/gas 4. Butter and line an 18cm round, 7cm deep cake tin with greaseproof or parchment paper.
  • Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
  • Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
  • Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. Pour this into prepared tin and bake for 50 minutes-1 hour, until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool completely in tin before turning cake out. (To freeze: wrap in greaseproof paper, then in cling film. Freeze for up to 1 month.)
  • To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed. Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish (see below). Cake keeps for up to 2 weeks stored in an airtight container.

Nutrition Facts : Calories 285 calories, FatContent 10 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 50 grams carbohydrates, SugarContent 31 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.81 milligram of sodium

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