HOMECOOKING WITH TERESA

I have cooked this dish a couple of times, and it is really delicious. This time I used lean sizzle steak instead of mince for a change. I cut it into thin 1.5 cm strips before marinating it. I also used a mixture of green and red capsicums (half of each) and an onion cut into thin slices because I realised that I didn't have any spring onions. I cooked the onions before the beef. It was yummy, low-calorie and easy to make. Ingredients For the marinade 2 tbsp shao shing wine or dry sherry 1 tbsp light soy sauce 1 tbsp cornflour 1 tbsp ginger, finely diced 3 garlic cloves, finely diced ½ tsp sesame oil For the beef 600g (1lb 4oz) good quality beef mince 1 head chinese cabbage, finely shredded 2 tsp sea salt 50ml vegetable oil 2 tbsp  shao hsing wine or dry sherry 2 tbsp hoisin sauce 1tbsp oyster sauce 1 tsp malt vinegar ½ tsp sesame oil 1 small carrot, peeled and finely sliced 1 small red pepper, finely sliced 1 bunch spring onions, finely sliced To serve steamed rice Method Combine...

This salad is nicer when the eggplant is still warm. The combination with the tomato salsa dressing is just awesome.  From 'Simple Chinese cooking'. You can prepare the tomato dressing early in the day and let it marinade until you need it.  Do not put it in the fridge, though. The tomatoes are going to lose their flavour. INGREDIENTS: 2 medium-sized eggplants 1 Tbsp sea salt vegetable oil for deep-frying 2 Tbsp finely sliced spring onions pinch of Sichuan pepper and salt Tomato dressing 4 small tomatoes, diced 1 Tbsp fish sauce 1/4 cup extra virgin olive oil 1/4 cup finely sliced spring onions 1/4 cup finely chopped coriander leaves 2 Tbsp malt vinegar 1 Tbsp white sugar 1 Tbsp light soy sauce 1 Tbsp lemon juice METHOD Trim the eggplants and slice them into 1.5 cm rounds. Place the slices on a tray in one even layer, sprinkle with salt on both sides and let it stand for 45 minutes. Pat dry with kitchen paper to remove any bitter juices. Meanwh...

This is a very quick and simple Chinese dish. It is very tasty and a good way to eat tofu, especially if you are not that keen on its taste. The tofu takes on the flavours of the sauce and it's really yummy. Make sure you use silken tofu for this recipe, though. From 'Simple Chinese Cooking'. INGREDIENTS: 300g silken tofu 2 Tbsp vegetable oil 200g pork mince 4 garlic cloves, crushed 1 Tbsp grated ginger 1/3 cup Shaoxing rice wine or dry sherry 1 Tbsp white sugar 1 Tbsp light soy sauce 2 tsp oyster sauce 1/2 tsp sesame oil 1 tsp ground Sichuan pepper and salt 1/3 cup water 2 tsp malt vinegar 1/2 tsp chilli oil 1 cup finely shredded iceberg lettuce 1 tomato, finely sliced 2 Tbsp finely sliced spring onions pinch Sichuan pepper and salt, extra METHOD Gently remove the tofu from packet and invert onto a plate.  Carefully cut into 20 cubes by cutting lengthways into 4 equal slices, then widthways into 5. Heat oil in a hot wok until surface ...