Recipe Guide

Chinese Stir-Fried Beef with Sichuan Peppercorns and Sweet Bean Sauce Recipe only Sichuan peppercorns have a warm and citrusy flavor to them. The dried dark berry has a slightly numbing feeling on the tongue and can become very addictive. This is a very well balanced dish and is sure to have you coming back for a dose for the unique Sichuan peppercorn. INGREDIENTS 80 ml (1/3 cup) peanut oil 350 g beef fillet, thinly sliced across the grain, cut into thin strips 1 teaspoon finely chopped ginger 1 garlic clove, finely chopped 2 teaspoons Shaoxing wine 2 teaspoons Sichuan peppercorns 1 celery stalk, cut into julienne 2 green onions, cut into julienne small handful of coriander leaves 1 1/4 tablespoons sweet bean paste 1 tablespoon Chinkiang vinegar 1 tablespoon caster sugar 1/4 teaspoon chili oil METHOD 1. To make the sweet bean sauce, mix together the sweet bean paste, Chinkiang vinegar, caster sugar, chili oil and a pinch of sea salt 2. Heat a wok until just smoking. Add half the oil an...

Chinese Chicken Drumsticks with Black Beans and Chili Recipe only This is a delicious, quick recipe that equals comfort food, a great dish to make at home on a cold night! The flavors are very simple, but work very well together, a classic dish. Serve with any of your favorite Asian greens and rice. INGREDIENTS  3 tablespoons peanut oil 8 large free-range chicken drumsticks 1/2 cup of plain flour 1 cup of chicken stock or water 1/2 red capsicum, seeds removed, finely sliced 1 teaspoon malt vinegar Black bean and chili sauce 1 tablespoon light soy sauce 1 tablespoon brown sugar 1 tablespoon malt vinegar 1 teaspoon sesame oil 2 large red chilies, halved and seeded 2 large green chilies, halved, seeded 1 small red onion, finely sliced 4 garlic cloves, crushed 5 cm by 2 cm piece of ginger, finely sliced 1 large red chili, finely sliced on the diagonal 2 tablespoons salted black beans 80 ml (1/3 cup) Shaoxing wine or dry sherry METHOD 1. Heat half the peanut oil in a wok until hot. Toss...