Some of the things to cook with for Chinese are the same as in the West. Others are quite different. However, most Chinese dishes can be prepared and cooked with the equipment found in the normal home kitchen with perhaps, a few smallish additions. A good supply of pots and pans of various sizes should be handy. In general, slow cooking dishes should have thicker pots and faster cooking things should have thinner ones. In the recipes, skillet means any shallow, thin pan which oil can be heated quickly for various forms of frying. Deep frying, of course calls for something deep enough in which to float the pieces to be deep fried.

For the handling of materials being cooked, you can use the ordinary ladle, leaking ladles, and perforated frying shovels.

Of course, you will want to add your home kitchen with Chinese cooking utensils such as a wok and bamboo steamers as you go along and get more ambitious; which you’ll find very useful and indispensable once you put you hands on them. This section is created to make you have a better understanding of the utensils used in a typical Chinese kitchen and help you decide if you want to invest in some.
Bamboo steamers are great for steaming food and are designed to fit inside the wok. The texture of the bamboo allows steam to circulate and evaporate so that less moisture will form on the inside of the lid. The bamboo steamer has the additional asset of allowing more than one layer of food to be steamed simultaneously - just stack a second basket on top of the first. Chinese would boil water in a wok then stack bamboo steamers over the wok, up to 5 layers, with the food needing less steaming on top, and the most, at the bottom. Bamboo steamers are attractive and can be used to serve food as well. They sure will fascinate yours guests!
Tip: To clean a bamboo steamer, simply rinse it with water. Do not use detergent or it will absorb the flavor of the soap and spoil the taste of you food the next time you use it.

The Chinese Spatula : This is a long-handled wide shovel-like blade spatula specially designed for stir-frying in the wok, known as ‘wok sang’ by the Chinese. The edge of the spatula blade is rounded to fit the shape of the wok, and the utensil itself is sturdier overall than the usual Western version, to allow stirring and tossing of large quantities of food as well as removing food from the wok.

The Chinese Wire Strainer - This wide, flat wire-mesh strainer with a long bamboo handle is very useful for removing deep-fried foods from hot oil or noodles from boiling water. It drains oil and liquid more efficiently than those metal perforated types. The long bamboo handle won’t conduct heat and helps keep you farther away from the cooking heat. The most common size for home use is 6″ diameter.

Sizzling Platter - Sizzling-platter dishes, also called “iron-plate” dishes, have recently become popular menu items in Chinese restaurants. These dishes are named for the heavy iron platter that is used for serving. The platter is heated to a high temperature, placed on its wooden tray, and delivered to the table. When hot stir-fried food is spooned onto the platter, the sizzle is very dramatic.

Clay-Pot - Clay-pot dishes are the Chinese version of the American casserole. The main difference is that they are cooked on top of the stove rather than in the oven. The design of the clay-pot assures good retention of heat, so that even if dinner is delayed, the food stays piping hot. Clay-pots add an indefinable richness of flavor to soups and hot pots.

Steaming stand or rack - useful in steaming food.

Long Wooden Chopsticks: The Chinese sometimes use chopsticks for putting food into and taking things out of a wok especially during deep frying, but you may use your fingers, forks or ladles, if you have not learned to use chopsticks.

Chopping block - The Chinese prefer a wooden chopping block over the plastic ones because it does not slip as easily and a big heavy wooden block big enough to hold what you’re chopping is easier to find. However, you can always lay a damp kitchen towel under a plastic board to prevent slipping. Never soak a wooden chopping block. Instead, scrub with soap and hot water after us and keep dry when not in use. Occasionally, you can use vinegar and lemon juice to clean, sanitize and deodorize a chopping board.

A well known cooking authority in Britain, where he teaches at Ken Lo’s Chinese Cookery School in London, Deh-Ta Hsiung has put together over 100 recipes to help you reproduce your favorite Chinese restaurant recipes at home. Once you’ve read the review, try the sample recipes below for Stir-fried Beef With Oyster Sauce and American Chicken Chop Suey.

Can You Make Chinese Restaurant Food at Home?

One question I am frequently asked is “Why doesn’t the Chinese food I prepare at home taste like restaurant food?” It’s a challenge - restaurant kitchens have specially built gas stoves that can reach the very high temperatures needed for stir-frying, not to mention several cooks! Fortunately, Deh-Ta Hsiung believes none of these difficulties are insurmountable. A well-known personality in Britain, where he teaches at London’s Ken Lo Chinese Cookery School, Hsiung has compiled a cookbook demonstrating that it is possible for home cooked Chinese dishes to come extremely close to reproducing the taste and flavor of Chinese restaurant food.

Set Realistic Goals

“Chinese Cookery Secrets” contains over 100 recipes, organized by cooking style. The introduction to each section includes a “Restaurant Quality Rating.” For example, using the recipes in the book, readers should have a 98 - 100 percent success rate in creating restaurant quality soups, while the deep-fried dishes have a slightly lower rate of 90 - 100 percent.  Hsiung provides several cooking tips to help you achieve success, including instructions on pre-seasoning vegetable oil, and when to use a thick or thin cornstarch paste.

What About MSG?

It’s impossible to review a book on Chinese restaurant cooking without mentioning monosodium glutamate (MSG). Nowadays the unique savory taste of MSG is found in everything from sauces to prepackaged mixes, making it difficult for restaurants to prepare food that is entirely MSG-free. Inevitably this will affect the taste of the dish. Hsiung doesn’t rule out using MSG - for best results he recommends adding it to soup stock. Several other recipes list it as optional. But this doesn’t mean you must use it as well. Just realize that the results may differ slightly from your local Chinese restaurant. Then again, does it really matter as long as the dish tastes great?

Other Features

An added plus, rarely found in Chinese cookbooks, is that Hsiung includes the Chinese characters for both the recipe names and the ingredients (see glossary). This is extremely useful for anyone who wants to order from the Chinese menu for a change, or who has trouble identifying Asian ingredients at the supermarket. I also appreciated the section on “Iron Plate Dishes.” A variation on Japanese Teriyaki or Sukiyaki, Iron Plate dishes are grilled and served sizzling at the customer’s table. A restaurant specialty, you won’t find them in most Chinese cookbooks, but they are easy to prepare and could easily be the star of your next dinner party.

When you think of Chinese food you think of rice, and ricewas the first grain that was farmed in China. There is archaeological evidence of rice farming along the Yang-tse River as early as about 5000 BC. People cooked rice by boiling it in water, the way they do today. Or they made it into wine. Rice wine has been popular in China since prehistory.

But rice doesn’t grow in northern China, which is much drier and colder. People in northern China gathered wildmillet and sorghum instead. By 4500 BC, people in northern China were farming millet. They ate it boiled into a kind of porridge.

Another food people associate with China is tea. Tea grows wild in China. By about 3000 BC (or it could be much earlier), people in China had begun to drink tea. Soon everybody drank tea.

Wheat was not native to China, so it took much longer to reach China. People in northern China first began to eat wheat in the Shang Dynasty, about 1500 BC. Wheat was not native to China, but people brought it to China from West Asia. People in China boiled it like millet, to make something like Cream of Wheat.

These were the main foods of China - rice, millet, sorghum, and wheat. In northern China, people mostly ate millet, wheat, and sorghum. In southern China, people mostly ate rice. Poor people ate almost nothing but these foods.

When people could afford it, they bought or grew vegetables to put on their rice. Soybeans, for instance, are native to China. So are cucumbers. For fruits, the Chinese had oranges and lemons, peaches and apricots. The native flavorings are ginger and anise (Americans use anise to make licorice).

On special occasions, people also put little pieces of meat on their rice. By 5500 BC, the Chinese were eating domesticated chicken, which came originally from Thailand. By 4000 or 3000 BC, they were eating pork, which was native to China. Sheep and cattle, which were not native, reached China from West Asia also around 4000 BC.

Since meat was so expensive, and because Buddhists didn’t eat meat, starting around the Sung Dynasty (about 1000 AD) people also put tofu, or bean curd, in their food as a source of protein.

Because China doesn’t have big forests, it was always hard to find fuel to cook with. Chinese people learned to cut up their food very small, so it would cook quickly on a very small fire.

During the Han Dynasty, millet wine became very popular and was even more popular to drink than tea. Also beginning in the Han Dynasty, about 100 AD, Chinese people began to make their wheat and rice into long noodles.

Marco Polo, a visitor to China from Venice, wrote that by the time of Kublai Khan, about 1200 AD, Chinese people ate millet boiled in milk to make porridge. Even as late as 1200 AD, Chinese people did not bake bread.

The art of Chinese cooking is not, contrary to popular belief, complicated and difficult. Most Chinese dishes do not require a complex processing and equipment in the kitchen as does one of China’s most famous dishes, Peking duck. Simplicity is the key to Chinese cuisine as evidently shown in their various cooking methods. When you have the ingredients, seasonings and marinades ready, you can use one of the following methods to cook in Chinese.

Roasting - Roasting is not family cooking in China, since few Chinese kitchens have facilities for roasting. Only restaurants go much into roasts and Cantonese restaurants excel especially in these. In roasting, raw ingredients are marinated in seasonings before being roasted in an oven or barbecued over direct heat from charcoal fire, with the roast turning slowly round and round. Marinades is added inside and out from time to time so that the skin remains smooth and shiny, instead of rough and flaky, and the meat remains juicy instead of powdery. The Peking duck is one of China’s most famous dishes cooked this way. Families can go to food shops to buy roast meat or poultry and eat it cold. But for the crisp juicy hot roast duck, one has to go to a restaurant.

Boiling - Strictly speaking, this means cooking food in boiling water (A liquid is boiling when the surface is continually agitated by large bubbles). Violent boiling should be avoided. It wastes fuel; it does not cook the food any faster, it tends to make the food break up and so spoils the appearance; the liquid is evaporated too quickly with the consequent danger of the food burning. There are one or two exceptions to this rule; for example, when one wants to drive off water quickly from syrup or a sauce to make it thicker, then violent boiling with the lid off hastens the process.

In Chinese cooking, there is very little big-fire boiling, as a complete process. Chinese would not consider eating boiled potatoes. After a thing is boiled, the natural question is - Now what of it? Quick plain boiling is often only a preparatory process for other ways of cooking - where the term parboil comes into place. There are some exceptions, such as plain boiled celery cabbage with salt and a little lard, or boiled yam, to eat with sugar. But celery cabbage and yam are such cook-proof things that they are good in any method prepared. It’s not necessary to use continued big fire after water has started to boil, because water cannot be hotter than 100° C or 212°F.
Turn the fire to medium if you want but to make sure that it is at least hot in all parts, especially in a large tall boiling or steaming pot, the fire must be big enough for you to see the steam come out.
Shallow frying - shallow frying uses a small amount of oil in a frying pan or wok at a temperature lower than stir-frying. Ingredients are usually cut into slices or flat pieces, and are used as they are, slightly coated with batter or rubbed with seasonings. Fish is ideal for this cooking method. The presentation side of the food should be fried first as this side will have the better appearance because the oil is clean, then turned so that both sides are cooked and browned. Sauces, if called for, are then added. Food cooked this way is tender inside with some crispness outside. This method is quite similar to sautéing in the West.

There’s an old Chinese saying, “to win a man’s heart, a woman must first learn how to cook a good pot of soup.”You’ll probably gather from that that soup is an important part of a Chinese meal! It is usually served in place of water or tea as an accompanying drink that is supped during the meal. In some Chinese homes, it will still be served in a communal bowl, into which people can dip their spoons as they wish.

Soup served in this manner would be of the thin variety as opposed to the thick soups that are especially common in Cantonese cookery. Two of the most famous of these slow-cooked soups are Shark’s Fin and Bird’s Nest, which both demonstrate the Chinese determination to waste nothing that can be eaten!

Monosodium glutamate (MSG) is frequently used in Chinese cooking to bring out flavours but we prefer to avoid using it. What is needed for a good thin soup is a well-flavoured stock.

Easy Home-Made Stock

After your roast chicken dinner, break up the leftover carcass and place in a large saucepan with the giblets, 2 chopped onions, 2 chopped sticks of celery, a bay leaf, a sprig of parsley and a few peppercorns. Cover with water and bring to the boil. Allow to simmer gently for about 2 hours. Season with salt, strain and cool. It will keep for about 3 days in the fridge.

Chicken noodle soup

• 3 skinless, boneless chicken fillets
• 3 tablespoons dark soy sauce
• 2 tablespoons sherry
• 2 tablespoons sesame oil
• 3 cups green cabbage, finely chopped
• 4 spring onions, chopped
• 3 garlic cloves, finely chopped
• 2 tablespoons root ginger, grated
• 1 red chilli, cored, de-seeded and finely chopped
• 3 tablespoons tahini (sesame seed paste available from Asian grocers and delicatessens)
• 1 tablespoon sugar
• 3 pints chicken stock (fresh or made with stock cubes)
• 8 oz Chinese noodles
• Handful chopped coriander

Slice the chicken into stir-fry type strands. Place in a bowl with the soy sauce, sherry and 1 tablespoon sesame oil. Mix well and leave to marinate for 30 minutes. Heat remaining oil in a wok. Add the cabbage and spring onions and stir fry for 3 minutes. Add the garlic, ginger and chilli and continue to stir fry for another 2 minutes or until the cabbage is tender.

Add stock and bring to the boil. Add tahini, sugar, chicken and marinade. Simmer until chicken is cooked through (about 5 minutes). Cook the noodles according to the instructions on the packet. Add to the soup and season to taste. Serve sprinkled with coriander.

Hot and Sour Soup (vegetarian)

• 10 Chinese dried mushrooms
• 2 pints water
• 3 leeks, washed and cut into strips
• 1 lb tofu, cubed
• 1 tablespoon root ginger, grated
• 2 cups bean sprouts
• ½ teaspoon Tabasco sauce
• 2 tablespoons cider vinegar
• ¼ teaspoon black pepper
• 2 tablespoons cornflour
• 2 tablespoons dark soy sauce
• 2 spring onions, finely chopped

Place mushrooms in a bowl and cover with boiling water. Leave to stand for 30 minutes. Drain the mushrooms, reserving the liquid, and cut into strips. Pour water and mushroom marinade into a wok. Add the leeks, tofu, ginger, bean sprouts, Tabasco, vinegar and pepper. Bring to a boil.

Mix the cornflour with the soy sauce and a little water to make a paste. Stir into the soup and return to the boil. Simmer until soup thickens Serve sprinkled with spring onions.

This can be prepared ahead and frozen but don’t freeze the tofu. Add it when you’re ready to use. Bring to the boil and heat through.

Looking for a Chinese restaurant with delicious food and great service? These are three of the finest Chinese restaurants in Springfield to satisfy your craving. This guide provides information on menu choices, prices, hours of operation, and location. Enjoy!

1. Ocean Zen Pacific Rim is a great choice for Chinese food. They offer outstanding cuisine, great ambience, and reasonable prices. They have an extensive lunch and dinner menu with great appetizer choices such as Crispy Chinatown BBQ Chicken Spring Rolls with a Mango Orange Chile syrup (my personal favorite), Blue Crab and Cream Cheese Stuffed Crispy Wontons with a pineapple salsa, and Island Style Crispy Coconut Sesame Crusted Shrimp, to name a few. For dinner, try their Garlic and Herb Grilled Portobello Napoleon with Farfelle Pasta and Balsamic Cream Sauce, Pineapple Citrus Glazed Crispy Wok Chicken with Asian Vegetables, or the Island Style Slow Roasted BBQ Pork Tenderloin with a spicy sweet potato side dish. With 20 dinner menu items and combination plates, there’s something for everyone. If it’s seafood you’re hungry for, they offer Sesame Nori Crusted Seared Rare Ahi Tuna, Pan Roasted Blue Crab Crusted Chilean Sea Bass, and Herb Crusted Pan Seared Alaskan Halibut. Dinner dining hours are 4:30 pm to 10 pm. Dinner menu prices range from $9.95 to 26.95. Check out their website for a complete menu. Ocean Zen is located at 600 E. Battlefield. Lunch is served between 11 am and 3 pm, Monday through Sunday. Dinner hours are 4:30 pm to 10 pm, Sunday through Thursday, and 4:30 pm to 11 pm on Fridays and Saturdays. Contact them by phone at (417) 889-9596.

The history of Chinese cooking goes back a long way. Experts agree that China has had its own identifiable cuisine for something like 5000 years, and that today’s style of cooking probably has its roots in the time of the Ming Dynasty (approximately 14th to 17th century).

Cooking and food are certainly important parts of life for the Chinese, and still today usually involve a trip to the market for fresh produce: no frozen or ready meals here! A tradition of hospitality and a love of good food, combined with experimentation and philosophy, have led to the feast that is Chinese cooking.

Philosophy

To a Chinese cook it’s the texture, colour, flavour and aroma of a dish that make it just right; it should appeal to all the senses rather than just taste. And that it should be fresh goes without saying.

The philosopher, Confucius (who lived around 500 BC), taught that food should be prepared and eaten with harmony. He also taught that to wield a knife at the dinner table was very bad manners! Authentic Chinese food should be served in bite-sized pieces to avoid the need for a knife.

The other dominant philosophy in China is Taoism. Taoists focus slightly less on presentation and more on the properties of the food: will it increase longevity or have a healing action?

Yin and Yang

In Chinese culture (and elsewhere) it’s believed that the universe is held together by the balancing of positive (yang) and negative (yin) energy. This philosophy of balancing positive and negative forces in order to create a harmonious state is found throughout all aspects of Chinese life from politics to cookery.

Some foods are yin or ‘cold’ food e.g. bean sprout, bananas, coconut, water chestnut, while others are yang or ‘hot’ food e.g. garlic, aubergine, pineapple, turkey, pizza. Deficiencies in or excess of these positive or negative foods can lead to illness and it’s a cook’s responsibility to create a balanced meal.

Yi xing Bu xing

Skip this paragraph if you have a weak stomach! The Chinese rarely waste potential food, meaning there is no part of the animal that they won’t eat. In addition, they believe that ‘Yi xing bu xing’. In other words, by using a particular part of an animal’s body, the human equivalent will be strengthened. So eat monkey brains for wisdom and tiger testicle for stamina for men. However, these are considered delicacies and only served at banquets and special occasions.

More Than All the Rice in China

A typical meal for a Chinese would consist of rice, soup, and three or four side dishes. Almost every meal in China includes rice of one sort or another; it’s the equivalent of potato in a western meal.

In the past only wealthy people could afford white rice that had undergone long and complex processing, and, just like parents in the west used to tell their children to eat up all their dinner and think of the poor starving orphans elsewhere, Chinese parents tell their children to eat every grain of rice else, ‘you will marry a pimply person!’

Tea

By 400 AD tea was China’s most popular drink. Not native to the country, it’s believed to have been taken into China by Buddhist monks, probably for its medicinal purposes. Now there are over a thousand varieties of tea grown there.

Called cha all over China, it’s also played a number of roles including state currency and cash. Today tea is exported all over the world from China.

NUTRITION PROFILE:
Rice flour is the “secret ingredient” in this dish and is used to make the flavorful coating for the shrimp. But if you can’t find it, cornstarch makes a fine substitute. Serve with rice noodles or brown rice and a sprinkle of chopped scallions.

Makes 2 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

2 tablespoons lime juice
2 teaspoons reduced-sodium soy sauce
2 teaspoons toasted sesame oil
1/2 teaspoon sugar
3 cups thinly sliced cabbage, preferably napa (about 1/4 head; see Tips for Two)
1 small red or orange bell pepper, very thinly sliced
2 tablespoons rice flour (see Note) or cornstarch
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon five-spice powder (see Note)
10 ounces raw shrimp (21-25 per pound), peeled and deveined
1 tablespoon canola oil
1 jalapeno or serrano pepper, seeded and minced

1. Whisk lime juice, soy sauce, sesame oil and sugar in a large bowl until the sugar is dissolved. Add cabbage and bell pepper; toss to combine.
2. Combine rice flour (or cornstarch), salt, pepper and five-spice powder in a medium bowl. Add shrimp and toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring often, until they are pink and curled, 3 to 4 minutes. Add jalapeno and cook until the shrimp are cooked through, about 1 minute more. Serve the slaw topped with the shrimp.

NUTRITION INFORMATION:Per serving: 347 calories; 15 g fat (2 g sat, 7 g mono); 230 mg cholesterol; 20 g carbohydrate; 34 g protein; 3 g fiber; 558 mg sodium; 408 mg potassium.

Nutrition Bonus: Vitamin C (190% daily value), Selenium (83% dv), Vitamin A (60% dv), Iron (25% dv).

Exchanges: 2 vegetable, 1/2 other carbohydrates, 4 very lean meat, 3 fat

1 Carbohydrate Serving

TIP:Tips for Two: Refrigerate cabbage for up to 1 week. Add to salads or soups.

Note: Rice flour is made from finely milled white rice. It is often used in Asian cooking for desserts and to thicken sauces. Look for it in Asian markets or the natural-foods section of your supermarket.

Often a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns, five-spice powder was originally considered a cure-all miracle blend encompassing the five elements (sour, bitter, sweet, pungent, salty). Look for it in the supermarket spice section.

The next time you’re at a Chinese restaurant, back away from the fried rice and think twice about General Tso’s chicken–many dishes are loaded with sodium, oil and carbs, says Jayne Hurley, a senior nutritionist for the Center for Science in the Public Interest. Hurley and Bonnie Liebman published “Chinese Restaurant Food: Wok Carefully,” an analysis of options from national Chinese food chains, last year. Her picks for some of the worst offenders on the menu, as well as a few ways to make your meal a little healthier:

1 and 2. Fried rice and lo mein: “Those dishes are basically three quarters of a day’s calories, and you’re just getting four or five cups of white rice or white noodles with oil and a sprinkling of vegetables,” Hurley says. They’re especially dangerous because they’re often served alongside people’s main orders, she says, and deliver “not much more than a smattering of vegetables or protein from the meat.” Hurley thinks people should steer clear entirely of the noodle dishes and instead focus on choices that’ll deliver a few more nutrients, such as mixed vegetables or tofu.

3. Chow fun: This dish is made of wider rice noodles and might taste more healthy than lo mein, but it’s not. “The noodles are thicker, but they’re going to do the same damage to your belly and blood pressure as the lo mein,” she says.

4. Crispy (orange) beef: Many meat-based menu items simply offer “hunks of fried meat,” she says. “What you’re getting is three quarters of a pound of deep-fried meat, garnished with vegetables,” she says. The same goes for sweet and sour pork.

5. Lemon chicken: A plate of lemon chicken contains 1,400 calories, two thirds of a day’s fat and no vegetables. “It’s like eating three McDonald’s McChicken sandwiches and a 32-ounce Coke,” Hurley says.

6. General Tso’s chicken: Though some restaurantgoers think chicken is a healthier option than pork and beef, it isn’t necessarily. General Tso’s chicken features breaded, deep-fried chicken chunks that are then soaked in sauce; Hurley and Liebman found that one plate has about 1,300 calories and half a day’s worth of saturated fat—”so about the same as pork,” Hurley says.

7. Barbequed spare ribs: These “appetizers” pack a punch—one plate of spare ribs carries two thirds of a day’s worth of saturated fat and 600 calories. That’s the same amount of calories as in two pork chops, Hurley says. “I don’t think people would eat two pork chops as an appetizer, but they sure do eat four spare ribs,” she says. Dumplings, steamed or pan-fried, are much more health-friendly, she says.

The best way to cut the sodium out of your Chinese restaurant meal is to opt for steamed vegetables, but that’s no fun. Luckily, Hurley’s quick to offer healthier and still-delicious options. Stir-fried dishes, such as shrimp with garlic sauce, Szechuan shrimp, moo goo gai pan and chicken with black bean sauce all contain less than 1,000 calories a plate, she says, and vegetarian dishes such as Buddha’s Delight, stir-fried mixed vegetables, ma po tofu and Szechuan string beans also are healthier. Still, she cautions that these alternatives are all still heavy on the salt, so think about ordering the sauce on the side.

king Prawn Recipe

Chinese likes seafood very much, such as fish, crab and king prawns. King Prawn can make many different dishes, and is one of the easiest to cook. Today’s recipe is King Prawn In Black Bean Sauce.

Ingredients for King Prawn In Black Bean Sauce:

• 16 King Prawns (peeled and de-vained)
• 200ml Black Bean sauce
• 4 tbsps cooking oil
• 2 inches root ginger crushed and chopped finely
• 6 cloves garlic thickly sliced
• 1 small onion chopped in large chunks
• 1 green pepper (or any other colour) diced
• 1 tbsp dark soy sauce
• Salt and pepper to taste

Method

1. Heat the wok, add the oil in when it’s hot. When the oil becomes hot, add the onions and stir-fry for 2 minutes or until it becomes gold. Add the ginger, garlic and green peppers and keep stirring for 1 minute.

2. Add the King Prawns in, pour over the Black Bean sauce and mix well. Simmer for two minutes and King Prawns will be ready to serve.