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  • Fran and Adam

How to make summat outta nowt #10 Chinese for tea anyone?

Its Fakeaway Friday again, doesn't time fly in isolation?

After the sweets yesterday we thought you might want something a bit healthier, so today its Chinese for tea. Chinese food is generally really quick and easy to cook, and a favourite in our house. Its a good way to use up leftover rice or meat and to pack plenty of veggies into your diet. We have

included recipes for stir fry, egg fried rice, foo yung and five spice chicken drumsticks.

Simple stir fry

500g vegetables such as carrots, baby corn, broccoli, courgettes, red peppers and cabbage or pak choi

1 tbsp oil

1 onion sliced

1 garlic clove, sliced

2 cm fresh ginger grated

4 tbsp reduced salt soy sauce

2 tbsp sweet chilli sauce or oyster sauce (optional)

200g cooked prawns or shredded chicken

200g egg noodles, cooked

Finely chop or slice the vegetables into pieces roughly the same size

Heat the oil in a large frying pan or wok, fry the sliced onion and cook for 2mins, then fry the garlic and ginger for 1 min.

Add the veg and toss to coat. Fry for 2-3 mins, then add the soy sauce and chilli sauce, if using, and mix well. Cook for 2-3 mins more until the veg is tender. Stir in the prawns, salmon or chicken and heat through. Serve over the noodles

Egg foo yung

1/2 onion, sliced

1 garlic clove, minced

1 pepper, halved then sliced

160g of mushrooms, sliced

2 spring onions, chopped

100g of beansprouts

4 eggs

1 tbsp of soy sauce

black pepper

3 tbsp of oil

Add 1 tbsp of oil (not the full amount) to a large frying pan or wok, and add all of the vegetables. Stir fry over a medium heat for 5 minutes or so, until just tender, but still with a slight crunch

In a medium-sized bowl, lightly beat the egg with the soy sauce, and add all of the vegetables and plenty of black pepper. Mix well to ensure that all of the vegetables are coated in the egg mixture

Give the wok a wipe with some kitchen paper (there's no need to wash it thoroughly), and add the remaining couple of tablespoons of oil

Heat the oil in the wok, and then add the egg and vegetable mixture. Cook over a medium heat, without touching, for a couple of minutes

Once the underside has cooked and has begun to turn golden brown, use a spatula to turn sections of the mixture over. Continue doing this until all of the egg is cooked - try not to let the mixture get too scrambled, but rather turn large chunks over together. When all the egg is cooked, serve immediately

** you could add meat or prawns to this too

Egg fried rice

2 tbsp vegetable oil

Bunch of spring onions, chopped

100g frozen peas

500g leftover rice (or cooked and cooled)

2 -3 eggs, beaten

2 tbsp soy sauce

2 tsp sesame oil

Heat the oil in a wok or large frying pan until very hot, then add the spring onions and stir-fry over a high heat for 1 minute. Add the peas, cook for a further minute, then add the rice and toss well.

Make a well in the centre of the rice and pour in the eggs. When the bottom starts to set, scramble the eggs, then stir through the rice. Stir in the soy sauce and sesame oil and season to taste.

**Tip- You could add any leftover meat or veg you have to this, i've seen Adam make it with sliced up hotdog sausages!

five spice chicken drumsticks

For the marinade

1 tbsp oil

3 garlic cloves, chopped

2 tbsp grated fresh root ginger

2 tbsp light soy sauce

2 tsp five-spice powder

2 tbsp honey

1kg/2lb chicken drumsticks, skin on

For the marinade, put all of the marinade ingredients into a large bowl and stir to combine. Add the chicken and allow to marinate while you preheat the oven to 200C/180C Fan/Gas 6.

Put the chicken drumsticks on a roasting tray and roast for 20-30 minutes, or until the skin is golden and the chicken is cooked through. (To check, pierce the drumstick at its thickest part, next to the bone. The juices should run clear.)

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