Pork and Cabbage Gyoza

Makes: 24

This David Herbert gyoza number is right on the money.

It is exactly what you would expect from a Japanese noshery and the gyoza are dead simple to make.

So simple, we made an extra batch, formed the gyoza and froze them as an easy weeknight meal for the boys.

Rather than heating store-bought mini quiches, do these next time people come around for an afternoon beer.

So good.

Ingredients

Gyoza

150gm pork mince
1 cup finely shredded Chinese cabbage (wombok)
2 spring onions, trimmed, finely chopped
1 garlic clove, crushed
2 tsp Japanese soy sauce
2 tsp sake
1 tsp sesame oil
1/2 tsp caster sugar
Pinch ground white pepper
24 gyoza or gow gee wrappers
Cornflour

Dipping sauce

3 spring onions, trimmed and thinly sliced
1/4 cup low-salt soy sauce
1/2 tsp finely chopped chilli
1/3 cup rice vinegar

Method

  1. To prepare the dipping sauce: mix all of the ingredients and set aside.
  2. For the gyoza, combine the all of the ingredients except the gyoza wrappers and cornflour. Mix well.
  3. Place a gyoza wrapper on a clean surface or in the palm of your hand. Spoon a heaped teaspoon of pork mixture onto the centre of the wrapper. Brush the edge with a little water. Fold to enclose filling; lightly press edge together to make a semi-circular parcel. Use fingertips to pleat the edge 4 or 5 times, keeping the filling in the centre. Place on a plate dusted with cornflour and repeat with the remaining pork mixture and gyoza wrappers.
  4. Heat half the peanut oil over a high heat in a large non-stick frying pan that has a lid. Remove from the heat and arrange half the dumplings over base of the pan. Return to the heat and cook for 3 – 4 minutes or until the bottom of the dumplings is golden. Sprinkle 1 – 2 tablespoons of water evenly over the gyoza. Place the lid on the pan and cook for another 3 – 4 minutes or until the dumplings are cooked through and the water is evaporated.
  5. Take off the heat, remove the gyoza and set aside whilst you repeat the process with the remaining gyoza.
  6. Serve with the dipping sauce or Japanese soy.

Thai Basil Beef

Serves: 4

Looking back on it, every blog here that is mince based, starts with something like: mince is the best, mince is our favourite, mince is our last meal, etc.

Because its true.

Any which way, we love it and Chinese, Vietnamese and Thai minces are up there as our favourite weeknight meals.

You’ve been at work, it’s raining, it’s on Monday and yet… you’re having spicy mince for dinner!

This Thai Basil Mince is super easy and you can’t overdo it on the basil front.

It is also healthy, even if you do have it with a cup of boiled Jasmine rice which… because it is Monday… you should.

Enjoy!

Ingredients

1 tbsp sunflower oil
500gm ground beef mince
2 shallots, diced
1 red capsicum, diced
4 cloves garlic, chopped
2 birds eye chillies, thinly sliced
2 tbsp fish sauce
1 tbsp palm sugar (or brown sugar)
1 lime, juice and zest
1 cup basil (Thai basil if you can)
2 spring onions, thinly sliced, to garnish
Chopped peanuts and crispy fried shallots to garnish
Jasmine rice to serve

Method

  1. Heat the oil over a medium-high heat in a heavy saucepan or wok and cook the beef mince and shallots until the meat is cooked and browning; about 10 minutes.
  2. Add the capsicum, garlic and chillies and cook until fragrant; another 2 – 3 minutes
  3. Add the fish sauce, sugar, lime and basil and cook until the basil starts to wilt; about a minute. Taste test to make sure the balance of salty, sweet and sour is right.
  4. Garnish with the sliced spring onions, chopped peanuts and fried shallots. Serve with rice.

Shanghai Stir-Fried Noodles with Chicken

Serves: 4

This dish – and I mean it – is incredible.

It could have been the fresh egg noodles, it could have been the oil… it was probably all of it… though they were as good as I have ever had in any Chinese restaurant, ever.

It is a bit hard to explain, though whereas so often noodles cooked at home just have a consistent, solid flavour, there were layers, clarity and cleanliness to these noodles. Home cooking it is not.

Why is worked, I really don’t know though certainly, have your wok high and marinate the chicken for a few hours if you can.

When we cook, we only type up recipes that are clearly standout and worth it.

This noodle dish is the level above.

(Just don’t cut corners on the noodles and make the time to get quality, fresh, Chinese egg noodles from a Chinese grocer.)

Ingredients

250gm chicken thigh, cut into 1cm cubes
240gm Shanghai-style egg noodles
1 1/2 tsp sesame oil
1 cup shredded cabbage
1 large clove garlic, peeled and minced
1 spring onion, cut into 2 cm pieces

Marinade for the Chicken

2 tsp dark soy sauce
2 tsp Chinese rice wine
1/2 tsp salt
Good pinch of ground white pepper

Other seasonings

6 tbsp sunflower oil for stir-frying
1 tbsp hoisin sauce mixed with 1 1/2 tbsp water
1 tbsp soy sauce, 1 tbsp sugar combined

Method

  1. Combine the marinade ingredients and marinate the chicken for an hour or more.
  2. Prepare the noodles according to the instructions. Rinse and toss with the sesame oil.
  3. Heat 2 tbsp of oil in a hot wok. Add the cabbage and stir-fry for 2 minutes. Season with the soy sauce and sugar while stir-frying. Set aside.
  4. Heat up 1 1/2 tbsp oil in the wok, again over a high-heat. Add the noodles and stir fry quickly, ensuring they do not stick. Stir fry for a minute or two.
  5. Add the hoisin and toss to combine. Add the cooked chicken and cabbage.
  6. Add the spring onion, stir and heat through for a minute or two.
  7. Serve immediately.

Poached Chicken with Bok Choy in Ginger Broth

Serves: 4

160 calories per serve.

And it tastes wonderful and is a breeze to prepare.

It makes lunch the next day.

Which would mean 320 for lunch and dinner combined.

This is a seriously great weeknight meal!

Ingredients

1 ltr chicken stock
2 cups hot water
4cm piece of ginger, peeled and thinly sliced
1 bunch of spring onions, sliced (leaving one sliced spring onion for garnish)
2 Thai chillies, one chopped for broth and sliced for garnish
200gm fresh, mixed Japanese mushrooms, chopped
1 bunch, fresh dill
2 chicken breasts
300gm baby bok choy, halved
Bunch fresh coriander to garnish

Method

  1. Heat the chicken stock and water in a large saucepan over a medium heat.
  2. Add the sliced ginger, spring onions, chopped Thai chilli and the dill. Bring the mixture to the boil and then a gentle simmer.
  3. Add in the chicken breasts and poach until cooked through, around 13 – 15 minutes. Set aside to rest.
  4. Strain the soup broth into a large bowl and discard all the solids. Return the strained soup broth to the saucepan.
  5. Test for seasoning and then add the mushrooms for 2 minutes and then the bok choi for another 2 minutes.
  6. Slice the chicken and divide evenly among four bowls. Ladle over the stock and vegetables and garnish with the remaining chilli, spring onion and plenty of coriander.

Thai-style Chicken Meatballs in Broth


Serves: 4
Another simple, successful, David Herbert weekday number… healthy too.

Keep the calories for the weekend.

Ingredients

  • 500gm chicken mince
  • 2 kaffir lime leaves, shredded
  • 1 tsp grated fresh ginger
  • 1 small chilli chopped
  • 1 lemongrass stalk, tough outer leaves discarded, soft inner core finely chopped
  • 2 tsp cornflour
  • Vegetable oil

For the broth

  • 1.5 ltr chicken stock
  • 2 tbsp Thai fish sauce
  • 2 star anise
  • 1 tsp grated fresh ginger
  • 100gm thin egg or rice noodles
  • 4 spring onions, thinly sliced
  • 1 tbsp chopped Thai basil
  • Soy sauce to taste

To garnish

  • 1 small red chilli, sliced
  • Coriander and mint leaves
  • Lime wedges

Method

  1. For the broth: bring the stock to the boil and add the fish sauce, star anise and ginger and gently simmer for 10 minutes.
  2. Meanwhile, combine the meatball ingredients; season and shape into walnut-sized balls.
  3. Heat a little vegetable oil in a large frying pan over a medium heat and fry the meatballs for 5 minutes until golden brown. When they are almost cooked, add the noodles to the broth and cook for one minute and then add the spring onions, Thai basil, soy sauce and meatballs. Simmer for 2 – 3 minutes.
  4. Garnish with chilli, herbs and lime wedges.

Steamed Chinese Chicken with Ginger and Shiitakes

Serves: 4

This is one of the simplest, most effective, tastiest dishes you can cook.

And the most healthiest.

Read through the ingredients and you’ll understand why you are almost obliged to serve it with some steamed rice… because otherwise, there is almost literally nothing there.

Which is not to say it is subtle, though it is delicate.

Thank the rice wine, sesame oil and ginger for that.

I promise you will cook this again and again and you will never be bored of it.

Brilliant.

Ingredients

4 x 150gm chicken breast fillets
Salt and white pepper
1 ½ tbsp Chinese rice wine
8cm piece ginger, cut into matchsticks
6 small dried shiitake mushrooms, soaked in boiling water for 10 minutes, stalks removed and sliced
1 bunch baby (Dutch) carrots
1 bunch Chinese broccoli (gai lan), chopped
2 tsp sesame oil
Spring onions, thinly sliced to serve
Coriander leaves to serve
Steamed Jasmine rice

Method

  1. Slice the chicken on an angle (1cm slices) and combine with the rice wine, salt and plenty of white pepper in a bowl. Set aside to marinate for 10 minutes.
  2. Place chicken, overlapping onto a heatproof plate. Scatter ginger and mushrooms over the chicken.
  3. Place in a bamboo steamer and steam for 8-9 minutes or until cooked. (If you have a multi-level steamer, place the carrots and chopped broccoli on a plate on top of the chicken for the last 3 minutes of chicken cooking time until just tender; otherwise, blanch in boiling water.)
  4. Divide chicken, carrots and broccoli among serving plates. Drizzle oil on top and scatter with onion and coriander. Serve with steamed rice.

Sticky Asian Meatballs

Serves: 4 – 6

This David Herbert number is as simple as it is wonderful.

And it is pretty simple.

We also sauteed some bok choy with chilli sauce, black bean, sesame oil and soy and all together, it was a hit.

Even the boys loved it.

It is a departure from our Sunday tradition of cooking all afternoon, though it’s a departure I am happy to live with after an especially busy weekend.

Ingredients

1kg pork mince
¾ cup fresh breadcrumbs
½ tsp ground ginger
2 eggs
2 cloves garlic, crushed
3 spring onions, thinly sliced
Toasted sesame seeds, to garnish
Steamed jasmine rice to serve

For the sauce
⅔ cup hoisin sauce
¼ cup rice vinegar
2 cloves garlic, crushed
2 tbsp light soy sauce
1 tsp sesame oil
½ tsp ground ginger

Method

  1. Heat the oven to 180c.
  2. Combine the meatball ingredients in a large bowl. Shape into balls, place on a tray and roast for 20 minutes, turning once.
  3. Meanwhile, whisk sauce ingredients together.
  4. Serve the meatballs on rice, pour over the sauce and sprinkle with sesame seeds.