Chad Chefs - Chow Oriental

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IN the latest episode of our popular cooking series Chad Chefs, we visit Chow Oriental in Mansfield for a lesson on how to make a tasty stir fry.

This week, chef Shofiqul Choudhury and head chef Chai Tang demonstrate how to cook up Beef in Black Bean Sauce.

Shofiqul, Ashraful, Soficul and F Choudhury show off their Just East Award at their Mint Restaurant last Thursday.

Shofiqul, Ashraful, Soficul and F Choudhury show off their Just East Award at their Mint Restaurant last Thursday.

So why not follow the recipe and have a go at making this Chinese dish.

For other cooking ideas, check out other videos in our Chad Chefs series.

Chow Oriental

Beef in Black Bean Sauce

One of the most popular dishes in Chinese cookery

Serves 2 persons

Prep time 20mins

Cooking time 15mins

250g topside beef, thinly sliced

½ small onion, chopped

½ carrot, chopped into cubes

½ green pepper, chopped into cubes

1 spring onion, thick sliced

2 tsp black beans

1 tsp light soy sauce

1 tsp sugar

½ tsp white pepper

3tsp chicken stock

1tsp vegetable oil

Paste

2 cloves garlic

1 red chilli

Heat you wok and add vegetable oil, once wok is slightly smoking add the beef, and stir till beef browns, turn the heat down. Add onion, carrots and green pepper, stir with the beef, then add the garlic paste with the black beans. Simmer with soy sauce, sugar and white pepper, when vegetables soften, but still contain crunch sensation add chicken stock and simmer again for 4/5mins.

Serve with rice or noodles

Stir-fry Chicken with Cashew Nuts

Traditional Thai dish, very popular in the UK

Serves 2 persons

Prep time 20mins

Cooking time 15mins

250g Chicken Breast, thinly sliced

½ small onion, chopped

½ carrot, chopped into cubes

½ green pepper, chopped into cubes

1 spring onion, thick sliced

1 tsp light soy sauce

2 tsp oyster sauce

2 tsp sweet chilli oil

1 tsp sesame oil

1 tsp sugar

½ tsp white pepper

3tsp chicken stock

1tsp vegetable oil

50g Cashew Nuts, roasted

Paste

2 cloves garlic

1 red chilli

Heat you wok and add vegetable oil, once wok is slightly smoking add the chicken breast, and stir till chicken browns, turn the heat down. Add onion, carrots and green pepper, stir with the chicken, and then add the garlic paste with the cashew nuts. Simmer with soy sauce, oyster sauce, sweet chilli oil, sesame oil sugar and white pepper, when vegetables soften, but still contain crunch sensation add chicken stock and simmer again for 4/5mins.

Serve with rice or noodles