Chinese lunar new year 2019: Ken Hom recipes from braised aubergines to duck in oyster sauce

The Year of the Pig begins on Tuesday, so what better time to try out some flavoursome dishes from the king of wok-based cooking

(Lee Kum Kee)

Vegan Sichuan dan dan noodles

This vegetarian version of the traditional Sichuan dan dan noodles is lighter than the original. Use your imagination with any of your favourite vegetables like courgette or carrots, or even cucumber. It’s the sauce that gives this noodle dish its full bite of chillies, garlic and other seasonings, without the heaviness. These noodles are usually served after a meal, making a tasty finale. But I think this recipe can easily be a delicious part of any meal or a simple main dish.

Serves 4

Prep: 15 minutes
Cook: 15 minutes

1 tbsp groundnut or vegetable oil
110g courgette, finely chopped
1 tbsp garlic, finely chopped
2 tsp fresh ginger, finely chopped 
2 tbsp shaoxing rice wine or dry sherry
2 tbsp chilli garlic sauce 
2 tsp chilli oil
1 tbsp peanut butter 
1 tbsp premium dark soy sauce
1 tbsp sugar
450ml vegetarian stock
225g wholewheat noodles 

Heat a wok or large frying pan on high and add the oil. Add the courgette, garlic, ginger and stir-fry for 1 minute. Add the rest of the ingredients. Reduce the heat and simmer for 3 minutes on low.

Cook the noodles in a large pot of boiling water according to the pack instructions. Drain them well in a colander. Divide the noodles into individual bowls and ladle the sauce over them. Serve at once.

(Lee Kum Kee)

Savoury duck with oyster sauce

Whole duck breasts are ideal for fast cooking, especially in the wok. Since these duck breasts are tender and do not need much cooking, I think they should ideally be served like a lean piece of beef. Oyster sauce makes this dish delicious without much work or fuss.

Serves 4

Prep: 15 minutes
Cook: 15 minutes

450g boneless duck breasts, skinned 
2 tsp premium light soy sauce 
2 tsp shaoxing rice wine or dry sherry
2 tsp sesame oil
¼ tsp salt
Freshly ground black pepper to taste
2 tsp cornflour
3 tbsp groundnut oil
3 tbsp garlic, coarsely chopped
225g onion, sliced
3 tbsp premium oyster sauce
1 tbsp shaoxing rice wine or dry sherry
2 tsp chiu chow chilli oil
1 tsp sugar
Handful of fresh coriander sprigs

Cut the duck breasts into thick slices 4cm long x 1cm thick. Put the duck slices into a bowl and add the soy sauce, rice wine or dry sherry, sesame oil, salt, pepper and cornflour. Mix well and let the slices steep in the marinade for about 15 minutes.

Heat a wok or large frying-pan over high heat until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the duck from the marinade and stir-fry for about 2 minutes. Remove the duck and drain it in a colander. The duck should be slightly pink. Pour off all but 1½ tablespoons of the oil and reheat it over high heat, add the garlic and onion and stir-fry for 3 minutes or until the onions are brown and soft.

Turn the heat to low and add the oyster sauce, rice wine, chilli oil and sugar and stir for 2 minutes. Return the duck to the wok or pan. Stir to mix well, toss in the coriander sprigs and serve at once with plain rice.

(Lee Kum Kee)

Braised spicy aubergines

Aubergines are one of my favourite vegetables. I love their colour, taste and texture. Their subtle flavour is receptive to a good zesty sauce, such as this one from western China. It’s worth trying to get the long, thin Chinese aubergines for their sweet taste. However, this recipe also works perfectly well with the large European variety. The Chinese prefer to leave the skin on because it holds the aubergine together throughout the cooking and because the skins are tender, tasty and nutritious, but your preference may be for the skinned version.

Two techniques are employed here: a quick stir-frying to blend the seasonings, and braising which cooks the aubergines and makes a sauce in which the aubergines are served. The result is a tender and distinctively flavoured vegetable dish.

Serves 4

Prep: 15 minutes
Cook: 20 minutes

450g aubergines
2 tsp salt
1½ tbsp groundnut or vegetable oil
2 tbsp garlic, finely chopped
1½ tbsp fresh ginger, finely chopped
3 tbsp spring onions, white part only, finely chopped
2 tbsp dark soy sauce
1 tbsp chilli garlic sauce 
1 tbsp chiu chow chilli oil 
1 tbsp sugar
1 tbsp cider vinegar
2 tsp sichuan peppercorns, roasted and ground
300ml vegetarian stock or water

To garnish

2 tbsps green spring onion tops, chopped

Trim and cut the aubergines into 2.5cm cubes. Sprinkle the cubes with salt and leave them in a sieve to drain for 20 minutes. Then rinse them under cold running water and pat them dry with kitchen paper.

Heat a wok or large frying pan over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the garlic, ginger and spring onions and stir-fry them for 30 seconds, then add the aubergines and continue to stir-fry for 1 minute. Then add the rest of the ingredients. Turn the heat down and cook uncovered for 10-15 minutes until the aubergine is tender, stirring occasionally.

Return the heat to high and continue to stir until the liquid has been reduced and has thickened slightly. Turn the mixture onto a serving dish and garnish with the chopped spring onions tops.

Recipes from Lee Kum Kee