STIR-FRIED CELTUCE STEM | CHINA SICHUAN FOOD
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
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 ...
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
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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