PICKLED CHOW CHOW RECIPES

Steps:

• Chop and dice all vegetables.
• Place in non-reactive container (glass, stainless, ceramic)
• Sprinkle with salt. Gently mix well.
• Let stand 4 to 6 hours, or overnight if possible.
• Drain well.
• Rinse and drain again.
• Combine Sugar, Spices and Vinegar in a large saucepot.
• Simmer 10 minutes.
• Add vegetables, simmer 10 minutes.
• Bring to a boil, cook until veggies are tender.
• Pack hot relish into hot jars, leaving 1/4inch headspace.
• Remove air bubbles.
• Wipe jar rims.
• Adjust two piece caps.
• Process 10 minutes in a boiling water canner.

Steps:

• 1. If garnishing with vermicelli noodles, heat the oil in a deep-sided frying pan to 180C (when a cube of bread dropped in the oil turns golden brown in 15 seconds), carefully add the noodles and fry for 20 seconds. Remove and drain on paper towel.

  2. Heat two tablespoons of oil in a wok or large saucepan over very high heat, add the beef and fry, stirring constantly for three to five minutes until browned. Mix in the five-spice and chilli powder and tip out into a bowl.

  3. Pour a splash more oil into the same pan and add the onion, garlic, ginger and chilli, and stir-fry over high heat for a minute until fragrant.

  4. Stir in the cabbage and half the hot water, then add the oyster sauce, tamari sauce and sesame oil and cook for eight minutes until the cabbage is just softened. Add the peas, beans and spring onion and stir in the drained vermicelli, bean sprouts and the cooked beef. Add a splash more water and soy sauce if necessary.

  5. Garnish the chow mein with the crispy noodles and serve.

  Recipe from Everyday by Karen Martini, published by Plum; RRP $39.99.