Menu from Yangshuo
Cooking School...
Steamed Stuffed Vegetables
50 grams minced pork (or beef or chicken)
1 T. chives – chopped
¼ t. salt
Mix the mince and chives together. Stuff veggies and steam for 15 minutes in steaming basket.
Different veggies that can be used for this: peppers, tomatoes, mushrooms, pumpkin flowers, zucchini and tofu balls.
Beer Fish (Pijiu Yu)
100 grams fish (firm white fish with skin on)
2 T. peanut oil
1 tomato – sliced into 8 pieces
½ green pepper – sliced
½ red pepper – sliced
1 T. of sliced garlic stems or spring onions
1 T. ginger – julienned
2 cloves garlic – crushed
1 T. soy sauce
½ t. salt
½ glass of beer
Heat wok. Add oil and heat. Put fish into wok skin side down, put salt on top of fish. Fry on each side for about 3
minutes. Make sure the skin is brown. Put all veggies, garlic and ginger on top of the fish. Pour on soy sauce and
beer. Cover and cook for 5 minutes. Remove lid and add spring onions and reduce liquid for 2 minutes.
Chicken with Cashew Nuts
50 grams chicken breast – thinly sliced
1/3 c. roasted cashew nuts (if raw, fry them in a bit of oil first)
1 T. peanut oil
2 cloves of garlic – crushed
½ carrot – cut into cubes
2-4 spring onions or garlic stems
1 T. water
1 t. soy sauce
½ t. oyster sauce
¼ t. salt
Heat the wok and add half of the oil. Heat oil, add chicken and garlic and fry until chicken is white and firm. Add soy
sauce. Add rest of oil and add carrot with salt and mix for 1 minute. Add the water and cook until a little sauce
remains. Add the oyster sauce, spring onions and cashew nuts. Heat through and serve.
Green Vegetables with Garlic
1 bunch green vegetables (bok choy, spinach, snow peas, beans, etc.)
2 cloves crushed garlic
1/3 t. salt
1 T. water
Heat wok, add oil and heat. Add garlic, salt and greens. Mix. Add water and cook about 2 minutes.
Eggplant Yangshuo Style
100 grams eggplant – sliced
2 T. peanut oil
½ hot red pepper – cut into rings
¼ t. ginger – sliced
2 cloves garlic – crushed and chopped
2 spring onions, sliced
¼ t. salt
1 t. soy sauce
½ t. oyster sauce
Heat wok and add oil. Heat oil until smoking. Add eggplant and fry until browned and cooked. Move eggplant to side
of wok, reduce heat and fry garlic, ginger and pepper for 1 minute. Mix eggplant with vegetables, salt, soy sauce and
oyster sauce. Add spring onions.