Ken Hom's classic stir-fry
The legendary Chinese chef Ken Hom is back in the kitchen to wok your world with two exciting dishes; stir-fried cucumbers with hot spices and stir-fried beef with orange.
Stir-fried cucumbers with hot spices
Ingredients
750 g (1½ lb) cucumbers (about 1½)
2 tsp salt
1tbsp groundnut or vegetable oil
1½ tbsp garlic, finely chopped
2 tbsp black beans, coarsely chopped
1 tbsp fresh ginger, finely chopped
2 tbsp spring onions, finely chopped
1tbsp chilli bean sauce
1tsp salt
½ tsp freshly ground black pepper
2 tsp sugar
120 ml (4 fl oz) water
2 tsp sesame oil
Method
Peel the cucumbers, slice them in half lengthways and, using a teaspoon, remove the seeds
Then cut the cucumber halves into 2.5 cm (1 inch) cubes. Sprinkle them with the salt and mix well.
Put the mixture into a colander and let it sit for 20 minutes to drain. This rids the cucumber of any excess liquid.
When the cucumber cubes have drained, rinse them in water and then blot them dry with kitchen paper
Heat a wok or large frying-pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic, black beans, ginger and spring onions and stir-fry for about 30 seconds.
Then add the cucumbers, chilli bean sauce, salt, pepper and sugar and stir for another 30 seconds until they are well coated with the spices and flavourings
Add the water and continue to stir-fry over a high heat for 3-4 minutes until most of the water has evaporated and the cucumbers are cooked. At this point, add the sesame oil and serve immediately.
Stir-fried beef with orange
Ingredients
450 g (1 lb) lean beef fillet
1 tbsp light soy sauce
1 tbsp Shaoxing rice wine or dry sherry
1½ tsp fresh ginger, finely chopped
2 tsp cornflour
2 tsp sesame oil
65 ml (2½ fl oz) groundnut or vegetable oil
2 dried red chillies, cut in half lengthways
1tbsp fresh orange zest
2 tsp roasted Sichuan peppercorns, finely ground (optional)
1tsp dark soy sauce
½ tsp salt
½ tsp freshly ground black pepper
1½ tsp sugar
2 tsp sesame oil
Method
Cut the beef into thick slices 5 cm (2 in) long, cutting against the grain
Put the beef into a bowl together with the soy sauce, Shaoxing rice wine or dry sherry, fresh ginger, cornflour and sesame oil. Mix well, and then let the mixture marinade for about 20 minutes.
Heat a wok or large frying-pan over high heat until it is very hot. Add the oil, and when it is very hot and slightly steaming, remove the beef from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns.
Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons.
Re-heat the wok or pan over a high heat and then add the dried chillies. Stir-fry them for 10 seconds.
Then return the beef to the pan, and add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish straight away.