With her four step by step video demonstrations, Chinese chef Ching-He Huang shows how easy it is to make delicious meals that are good for the body and the planet.
“I am so delighted to take part in WWF’s Earth Hour. We should all eat more vegetables and less meat and I am happy to say that the traditional principle of Chinese cuisine of eating mindfully is aligned with the principles of the Livewell Campaign.” Ching-He Huang
Red cabbage and edamame salad
Edamame beans or otherwise also known as fresh soya beans can be found in the frozen food aisles of most supermarkets. They are firm and have great texture and all you have to do to prepare them for this dish is to boil them for 2 minutes and then drain them. I love making this chilled salad with the spicy cabbage on page.
This makes a great tangy fiery starter to get the taste buds going.
- 50g Red cabbage, shredded
- 100g frozen edamame beans (boiled & drained)
- 1 medium Fresno chilli, deseeded and finely chopped
- 1 tablespoon light soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
Toss all ingredients together in a bowl.
Chill for 20 minutes and then serve in small Chinese tea cups with chopsticks.
Veggie mama – mother of all stir-fries for Mother Nature
Serves 4 to share
One of my favourite quick and nutritious recipes is a simple fresh vegetable stir-fry served with sweet potato brown rice. The stir-fry is simple giving you more than your 5-a day and has layers of flavour encompassing all the different taste profiles of hot, sweet, salty, sour, bitter – all that the body needs to maintain a perfect balance.
Quick vegetable stir-fries are not only healthy, because the fast cooking allows the vegetables to retain their nutrients, but they also allow you to use different vegetables everyday, perfect for using leftover vegetables in the fridge too.
I call this recipe the Veggie mama because it is the mother of all stir-fries and kind to Mother Nature.
- 1 tablespoon of vegetable oil
- 2 cloves of garlic, finely chopped
- 1 tablespoon of fresh root ginger, grated
- 1 medium red Fresno chilli, deseeded and finely chopped (optional)
- 1 medium carrot sliced on the angle
- 1 small handful of kale, shredded (or use cabbage or broccoli)
- 80g of baby corn, sliced in half
- 80g of mange tout
- 1 large ripe beef tomato, sliced into wedges (or sliced tinned water chestnuts)
- 6 fresh shiitake mushrooms or chestnut mushrooms, sliced
- 1 tablespoon of oyster sauce (optional or for vegetarians use mushroom sauce otherwise known as “vegetarian oyster sauce”)
- 1 tablespoon of light soy sauce
- 1 teaspoon of clear rice vinegar or cider vinegar
- Pinch of salt
- Pinch of sugar
- 1 large handful of bean sprouts
- 1 spring onion, finely sliced on the angle
Heat a wok over high heat as the wok and starts to smoke, add the vegetable oil.
Add the garlic, ginger, chilli and stir for a second. Add the carrot and shredded kale and stir-fry for a minute tossing all the ingredients together. Add the baby corn, mange tout, beef tomato and shiitake mushrooms and toss together, cook stirring for 2 minutes and adding a splash of water to help the vegetables cook.
Season with oyster sauce, light soy sauce, rice vinegar and salt and sugar.
Add a tablespoon of corn flour paste and mix together, stir in well and finally add the beansprouts and spring onions for texture and bite at the end.
Serve immediately with sweet potato brown rice.
Sweet potato brown rice
Serves 4 to share
This is one of my family’s favourites. It’s a great side dish and a great alternative to plain Jasmine rice. It’s delicious and has a delicate sweet aroma from the sweet potato and brown rice. If you have plenty of leftovers, you can turn this into sweet potato congee by adding some water and bringing it to the boil.
- 300g Brown rice
- 400g unpeel sweet potatoes then make into 1.5cm x 1.5cm chunks
- 600ml water
Wash the rice well, until the water runs clear.
Add to a pan and add 600ml water including the sweet potato chunks.
Bring to the boil.
Once boiled, reduce the heat to a simmer and place the lid on the pan.
Cook on low heat for another 20 minutes.
Take off the heat, fluff the rice and serve immediately.
Ginger, chilli, spring onion in oil
This is a delicious accompaniment. It’s like a Chinese style salsa verde usually served with meat as a dipping sauce, but makes a great side accompaniment adding bags of fresh gingery-onion chilli flavours.
3-4 tablespoons of vegetable oil
1 tablespoon fresh root ginger, peeled and grated
1 medium red Fresno chilli, deseeded and finely chopped
1 medium green Fresno chilli, deseeded and finely chopped
2 spring onion, finely chopped
Mix all the ingredients together in a small bowl and serve as a condiment on the side.
Platter of fresh fruits
Taiwanese Dungting Oolong tea with dried rose petals and orange peel