RECIPE / Round the world on a stir-fry
Saturday 19 December 1992
Bean-Sprouts with Bacon
Serves 4 as a starter
Ingredients: 9oz/250g streaky bacon, well soaked salted fish or some strong, savoury protein
1lb/450g bean sprouts
3tbs groundnut oil
1 clove garlic, pounded
splash of dry sherry or rice wine
Preparation: Slice bacon into thin strips. Heat wok to smoking point. Add 1tbs oil, coat surface and reduce heat. Fry bacon and reserve. Splash in sherry to deglaze and pour over bacon. Clean and dry wok. Heat it until smoking point, add 1-2tbs oil and garlic. Cook briefly to flavour oil and discard garlic. Add sprouts and stir-fry over a medium-high heat until they are translucent - about two minutes. Lay out in dish, scatter with bacon and serve with hot fluffy rice and condiments.
Our next recipe comes from Elizabeth Hart of Upton, Cheshire. 'This is from the Chinese YWCA in San Francisco where I used to dash after work for cookery lessons with Mrs Tom and Mrs Lea,' she writes.
Broccoli and Ground Pork
Ingredients: 2tbs oil
1 heaped tbs chopped ginger
1lb/450g ground pork
2tsp soy sauce
2tbs brown sugar
3tbs wine or whisky
1/2 tsp salt
1/2 tsp pepper
Preparation: Wash and dice broccoli. Heat wok to smoking point, add 1tbs oil, quickly reduce heat and lightly brown the ginger. Add pork and lightly brown. Reserve. Clean wok, reheat, re-oil and stir-fry broccoli for two minutes. Return pork to wok, add soy sauce, sugar and wine. Season. Toss briefly, add 4oz-6oz water, reduce heat, cover and cook over a wok stand or diffuser until tender - about 10 minutes. Serve with rice.
Both contributors will receive copies of Yan-kit So's Classic Food of China (Macmillan, pounds 25). On Christmas Eve we will print your recipes for using up left-overs from the festivities.
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