Ching He Huang/Chinese Food Made Easy/Takeaway Favourites
Beef in oyster sauce
Ching makes a beef dish served with stir-fried spinach and mushrooms in tangy vinegar
Ingredients
For the beef
350g/12oz beef fillet
1 tsp light soy sauce
1½ tbsp oyster sauce
pinch sugar
salt and freshly ground black pepper
2 tbsp groundnut oil
3 cloves garlic, finely chopped
1 chilli, de-seeded, finely chopped
200g/7oz baby spinach leaves
1 tbsp Shaoxing rice wine or dry sherry
pinch dried chilli flakes
For the oyster mushrooms
1 tsp groundnut oil
100g/3½oz oyster mushrooms
dash Chinese black rice vinegar or balsamic vinegar
dash light soy sauce

Method
1. For the beef, place the fillet in between two sheets of cling film and bash with a meat mallet or rolling pin until half as thin. Slice the beef into thin pieces and place into a bowl, then season with the light soy sauce, oyster sauce, sugar and salt and freshly ground black pepper. Set aside.
2. Heat a wok until smoking and add one tablespoon of the groundnut oil, then add the garlic and chilli. St
.ir fry for a few seconds, then add the spinach leaves and toss for a few seconds, until warmed through. Pile onto a large serving plate.
3. Place the wok back on the heat and add the remaining oil, then add the beef slices and stir fry for 2-3 minutes, or until the beef is cooked to your liking. Pour in the Shaoxing rice wine and sprinkle over the dried chilli flakes. Pile the beef over the spinach leaves.
4. For the oyster mushrooms, heat the oil in the wok and add the oyster mushrooms, stir frying for one minute. Add a small splash of water to create some steam to help the mushrooms cook, then season, to taste, with the black rice vinegar and light soy sauce.
5. Spoon the oyster mushrooms over the beef and serve.

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Ching He Huang/Chinese Food Made Easy/Takeaway Favourites
Sweet and sour pork
Ching makes a simple and healthy version of sweet and sour pork served with egg fried rice for Olympic rower, Katherine Grainger
Ingredients
2 tbsp groundnut oil
3 free-range eggs, beaten
400g/14oz jasmine rice, cooked according to packet instructions
3 tomatoes, sliced
3 tbsp light soy sauce
dash toasted sesame oil
pinch ground white pepper
1 large spring onion, finely sliced

Method
1. Heat a wok until smoking and add half the groundnut oil, then add the eggs and scramble for 1-2 minutes. Transfer the scrambled eggs to a warm plate and set aside. Wipe away the excess oil from the wok.
2. Reheat the wok and add the remaining groundnut oil. Add the cooked rice and stir well to break up the grains, then add the tomatoes and stir fry for 1-2 minutes.
3. Return the egg to the wok with the rice and tomatoes and season, to taste, with the soy sauce, sesame oil and white pepper. Stir in the sliced spring onion.
4. Pile the rice onto a plate and serve immediately.

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Ching makes a dish popular in Taiwanese night markets, where it's served in newspaper and sprinkled with pickled spicy radish.
Preparation time overnight
Cooking time 10 to 30 mins
Ingredients
For the marinade
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground allspice
2 tbsp Shaoxing rice wine or dry sherry
2 tbsp honey
1 tbsp chilli sauce
1 tbsp light soy sauce
2 cloves garlic, finely chopped
For the duck
2 duck legs, skin on
75g/3oz potato flour or plain flour
groundnut oil, for deep-frying
For the pickled radish salad
100g/3½oz red radish, finely chopped
½ cucumber, halved lengthways, de-seeded and finely chopped
1 red chilli, de-seeded and finely chopped (optional)
1 tbsp clear rice vinegar or cider vinegar
½ tsp salt
1 tsp caster sugar
½ tsp Shaoxing rice wine or dry sherry
1 small handful fresh coriander leaves, finely chopped
To serve
pinch salt
pinch dried chilli flakes

Method
1. For the marinade, place all of the marinade ingredients into a small bowl and whisk well to combine.
2. For the duck, place the duck legs into a bowl and pour over the marinade. Cover with cling film and place into the fridge to marinate for at least 24 hours.
3. For the pickled radish salad, place all of the salad ingredients into a bowl and mix well to combine. Cover with cling film and set aside in the fridge for one hour.
4. Preheat the oven to 180C/350F/Gas 4.
5. For the duck, remove the duck legs from the marinade and place, skin-side up, into a roasting tin. Place into the oven to roast for ten minutes, or until the skin is golden-brown and crisp.
6. Increase the oven temperature to 220C/425F/Gas 7.
7. Roast the duck legs for five more minutes, or until the duck is cooked to your liking. Remove from the oven and allow to rest for 2-3 minutes.
8. When just cool enough to handle, cut the duck into bite-sized slices and lightly dust in the potato flour, shaking off any excess.
9. Half-fill a wok or deep heavy-based pan with the groundnut oil and heat to 180C/350F, or until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the duck slices into the oil and fry, in small batches, until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper.
10. To serve, spoon some pickled radish salad onto each of two serving plates and arrange the crispy duck slices on top. Sprinkle over a pinch of salt and some dried chilli flakes over the duck pieces and serve immediately.

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Ching's Chinese Food in Minutes
Hot and sour noodle soup
Ching makes her noodle soup against the clock - can she make it in the same time it takes to prepare a instant noodle soup?
Ingredients
For the soup
1 tbsp groundnut oil
2.5cm/1in piece fresh root ginger, peeled and thinly sliced
2 handfuls fresh shiitake mushrooms, sliced
1 red chilli, de-seeded, finely chopped
1 tbsp Shaoxing rice wine or dry sherry
700ml/1 pint 5fl oz vegetable stock
220g/8oz canned bamboo shoots, drained and rinsed
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp Chinese black rice vinegar or balsamic vinegar
pinch ground white pepper
1 tbsp cornflour mixed with 2 tbsp cold water
For the noodle 'pot'
200g/7oz cooked egg noodles
2 small handfuls beansprouts
8 baby sweetcorn, sliced
1 spring onion, sliced
100g/3½oz cooked chicken, shredded

Method
1. For the soup base, heat the oil in a wok, then fry the ginger and shiitake mushrooms for 2-3 minutes, or until softened. Add the chilli, Shaoxing rice wine, vegetable stock, bamboo shoots and the seasonings. Bring to the boil, then add with the cornflour paste, stirring well, until thickened. Keep warm over a low heat.
2. For the noodle pot, layer the cooked egg noodles, beansprouts, sliced baby corn and spring onions in a plastic pot or serving bowl. Top with shredded chicken, then spoon the soup over the ingredients. Give the noodle pot or bowl a good stir and serve immediately.

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