Chinese Food Dinner Ideas

Ingredients

• 800g beef cuts, cut into cubes
• 1 carrot, cut into small cubes
• 1 potato, cut into small cubes
• 1 white onion, cut into small pieces
• 2 tbsp. vegetable oil
• 1 cup warm water
• 100g beef curry paste
• 100 ml coconut milk
• water as needed
• Rice to serve

Instructions

1. Heat the pan until hot, spread cooking oil in and sauté the beef for 2-3 minutes until slightly browned. Then add 1 cup warm water and cook the beef for 20 minutes, with lid covered.
2. In another pan, add another tablespoon of cooking oil and fry the sweet onion until slightly browned.
3. Once the beef is cooked. Put the cooked onion, potato, carrot, curry paste and coconut milk until all of the ingredients almost covered. Add water if necessary. Cook for another 15 to 20 minutes until the vegetables are soft. Open the lid and heat until the sauce is well thickened.
4. Serve with steamed rice.

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Ingredients

• ¾ cup onion – finely chopped
• 2½ tablespoons oil
• 1 each egg – lightly beaten
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 8 ounces boneless pork cooked; or 8 ounces chicken – cooked, chopped – or both
• ½ cup carrot – finely chopped
• ½ cup peas – frozen, thawed
• 4 cups rice – cooked
• 2 tablespoons soy sauce

Instructions

1. Heat 1 tablespoons oil in a pan; add chopped onions and sauté until onions brown in color; remove from pan.
2. Allow pan to cool slightly.
3. Mix egg with 1 teaspoon soy sauce and 1 teaspoon sesame oil; set aside.
4. Add ½ tablespoon oil to the pan. Add meat and carrots.
5. Add rice, onions and peas, tossing to mix well.
6. In the middle of the rice, make a hole and add the egg mixture. Once it starts to set, mix in with the rest of the rice.
7. Add 2 tablespoons soy sauce and sauté until thoroughly mixed.

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Ingredients

• spring roll sheets, 1 packet
• 1/2 Chinese cabbage, cut into fine chiffonade
• 1 handful of beansprouts
• 1/2 large carrot, cut into matchsticks
• 50g of rice noodles, vermicelli, broken into small pieces
• 2 garlic cloves, minced
• ginger, 2cm piece, minced
• 1 tbsp of coriander
• 1 tbsp of sesame oil
• 1 tbsp of rice wine, preferably shaoxing
• 1 tbsp of soy sauce
• 3 tsp cornflour, mixed with 3 tablespoons of water
• 1 tbsp of sesame oil
• salt
• oil, for frying

Instructions

1. To begin, soak the noodles in warm water for 8–10 minutes
2. Heat a wok over a high heat with the sesame oil and add the cabbage, carrots and beansprouts and cook for 1 minute, stirring all the time
3. Add the garlic and ginger and cook for a few more minutes, or until softened, then stir in the soy sauce, shaoxing wine, spring onions and coriander
4. Transfer to a bowl to cool slightly and drain off any excess moisture. Meanwhile, drain the soaked noodles well and stir into the veg
5. To make the spring rolls, lay a layer of spring roll pastry on a clean work surface with a corner facing toward you
6. Place 1 tablespoon of the vegetable mixture on the corner of the pastry and begin to diagonally roll the pastry up tightly around the filling. When you get to the middle of the pastry, fold in the corners from either side and brush a little of the cornflour mixture on to the remaining corner, finish rolling up and press together to seal
7. Repeat with the rest of the mixture and pastry
8. Fill a deep saucepan with oil and heat to 180°C. Deep-fry the spring rolls in batches for 2–3 minutes, until golden brown and crispy. Serve immediately

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