Tag: Chinese

Hoisin Vegetable Stir Fry…

Stir fry is one of those quick throw together meals, you can add any vegetables you like and then it is a case of adding rice or noodles either as a side dish or tossed in with the vegetables.

You can add meat or Quorn products to this dish too if you wish, wild mushrooms, mangetout, beansprouts, beanshoots, sugar snap peas and many more vegetables can be added too. Stir fries are great for adding in what ever you like.

Some recommended items from our kitchen to make this dish…

  • Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Garlic crusher, we have had this one for a good while, easy to clean and can crush multiple cloves at once saving time.
  • A good sized wok.

Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.

Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Hoisin Vegetable Stir Fry

Serves 4

INGREDIENTS:

  • 1 large onion, sliced
  • 10 radishes, sliced
  • Baby sweetcorn, sliced lengthways
  • Large handful of kale or sliced cabbage
  • 2 large carrots, cut into matchsticks
  • 1 tin chickpeas, drained and dried
  • 1 teaspoon sweetener
  • 1 teaspoon Chinese 5 spice
  • 1 red bell pepper, seeds removed and diced
  • 1 green bell pepper, seeds removed and diced
  • Handful french green beans, topped and tailed and diced
  • Half head broccoli, diced
  • 6 tablespoons Lee Kum Kee hoisin sauce (available in Tesco)
  • 1 tablespoon dark soy sauce
  • 2 tablespoons light soy sauce
  • 1 tablespoon finely diced fresh ginger
  • 1 clove garlic, crushed

METHOD:

  1. Pre heat the oven to 200°C fan.
  2. Toss the chickpeas in the sweetener and Chinese 5 spice and roast for 20 – 25 minutes or until crisp and golden.
  3. Meanwhile in a hot wok stir fry the vegetables with the garlic and ginger until cooked to your liking.
  4. Stir in the dark soy sauce, light soy sauce and hoisin sauce and stir fry until all the liquid has evaporated, ensuring all the vegetables are well coated in the delicious sauce.
  5. Before serving stir through the roasted chickpeas and serve along side some noodles or rice, we like wild red rice with this dish.

Hickmans Slim Kitchen

Sweet and Sour Stuffed Peppers…

A great way to add more vegetables into your meals is by using a vegetable you can stuff, in this case peppers. And incorporating all those Chinese flavours into your dish too. Delicious.

Serve as a main meal or as a delicious side dish to other Chinese cuisines. You can also add meat like chicken or pork to this if you wish and any vegetables you like, mushrooms are popular in Chinese dishes.

Some recommended items from our kitchen to make this dish…

  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • I love gadgets but you can often find some that don’t work, however this pineapple corer is ace, simple to use too.
  • A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.

Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.

Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Sweet & Sour Stuffed Peppers

Serves 4

  • 8 bell peppers in various colours, these will be the ones we stuff so pick the largest and most uniform in shape.

The filling:-

  • 3 bell peppers of varying colours, deseeded and thinly sliced
  • 2 carrots, cut into small matchsticks
  • 6 spring onions, thinly sliced
  • Handful of frozen peas
  • Handful of frozen sweetcorn
  • 1 pineapple, peeled, cored and diced
  • 2 garlic cloves, crushed
  • 300g long grain rice, rinsed under cold water to release the starch

Sauce:-

  • 500g passata
  • 2 tablespoons tomato puree
  • 1 tablespoon lime juice
  • 2 tablespoons sweetener
  • 1 tablespoon rice wine vinegar
  • 3 tablespoons light soy sauce
  • 250ml sugar free orangeade or lilt (in our opinion lilt is better but personal preference)
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons pineapple jam
  • ½ teaspoon ground ginger
  • 2 tablespoon cornflour mixed with 1 tablespoon cold water

METHOD:

  1. Cook the rice according to the packet instructions, drain any water left in the pan and set aside.
  2. Preheat the oven to 180°C.
  3. Cut the tops off the bell peppers that you are going to be stuffing and carefully remove the seeds and any white fleshy bits, put the peppers on a baking tray upside down and roast for 15 – 20 minutes turning half way and cooked until soft and browned.
  4. Meanwhile in a wok fry the sliced peppers, carrots, spring onions, garlic, peas and sweetcorn with a little water until softened and cooked to your tastes (we keep ours slightly crunchy but that is personal preference).
  5. Add all the sauce ingredients to another pan and bring to the boil, simmer until thickened.
  6. Stir the veg through the rice and then pour in the sauce (you may not need all the sauce) and give a good stir.
  7. Stir through the pineapple and stuff each pepper with the rice mix, place back in the oven for 5 – 10 minutes to heat everything through.
  8. Serve immediately.

NOTES:

  • Any leftover sauce can be stored in an airtight jar and used another day and lasts up to a week in the fridge.

Hickmans Slim Kitchen

Hoisin Pork & Rice…

It’s no surprise to those who know us that we eat a lot of Chinese food, it’s one of our absolute favourite takeaways and turning our favourite meals into a fakeaway is the best.

Now we get asked a lot why we make such big portions and what we cook them in so I have started to link the cooker we use. We use this multi function cooker from Quest Appliances. This enables us to cook a decent portion without having to over load a pan. It can also be served on the table still in the cooker, simply unplug it and its portable. Making this also ideal for caravan holidays. We love it. I cook all our large curries, rice dishes, pasta, casseroles and much more in here. It enables us to batch cook easily and it’s great for entertaining friends and family where they can help themselves.

Some recommended items from our kitchen for making this dish…

  • Family size multi function cooker , this is used in several of our recipes, more details in the blurb above.
  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Garlic crusher, we have had this one for a good while, easy to clean and can crush multiple cloves at once saving time.

Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.

Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Hoisin Pork & Rice

Serves 6

INGREDIENTS:

  • 1 pork loin fillet, fat removed and diced into small pieces
  • 300g cooked and cooled long grain rice
  • 1 large onion, diced
  • 4 large carrots, diced
  • 10 radishes, diced
  • 1 red bell pepper, seeds removed and diced
  • 1 green bell pepper, seeds removed and diced
  • Handful french green beans, topped and tailed and diced
  • Half head broccoli, diced
  • 6 tablespoons Lee Kum Kee hoisin sauce (available in Tesco)
  • 4 tablespoons dark soy sauce
  • 2 tablespoons light soy sauce
  • 1 chicken oxo cube dissolved in 50ml boiling water
  • 1 tablespoon finely diced fresh ginger
  • 2 cloves garlic, crushed

METHOD:

  1. In the pan fry the pork until browned and cooked through, remove from the pan and set aside for now.
  2. Add all the vegetables, ginger and garlic to the pan and fry for 2 minutes, pour in the chicken stock and the light soy sauce and cover with a lid and cook for 5 minutes until softened (I keep ours with a little crunch so cook for longer if you wish).
  3. Add the pork back into the pan along with the cooked rice, dark soy sauce and the hoisin sauce and cook for a further 5 minutes until everything is heated through and all the sauce is absorbed and everything fully coated.
  4. Serve straight away with some stir fry veggies.

NOTES:

  • This dish can also be served as a side dish to go with a Chinese banquet and any leftovers can be frozen for another day, defrost fully before reheating.

Hickmans Slim Kitchen

Kung Pao Chicken…

Have you ever just thrown bits and bobs into a dish and then really really enjoyed it but completely forgot what you put in it? That’s exactly what happens to me so I now make sure I always have a pen and pad in the kitchen so I can jot down what I put in. If it’s a good outcome the recipe is made a second time to make sure it wasn’t just a fluke and I then share with friends and family, if it is a disaster which lets be honest happens more times than we all want and the paper goes straight in the bin. This was one of those successful recipes and enjoyed so much it was made twice in the space of a week.

Some recommended items from our kitchen to make this dish…

  • Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • Garlic crusher, we have had this one for a good while, easy to clean and can crush multiple cloves at once saving time.
  • A good sized wok.

Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.

Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

King Pao Chicken

INGREDIENTS:

Marinade:

  • 500g chicken breast, fat removed, diced
  • ½ tablespoon shaoxing rice wine
  • ½ tablespoon light soy sauce
  • 1 teaspoon cornflour

Sauce:

  • 125ml chicken stock
  • 2 tablespoon light soy sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon shaoxing rice wine
  • 2 teaspoons dark soy sauce
  • 1 tablespoon Lee Kum Kee hoisin sauce (available in Tesco)
  • 2 teaspoon sweetener
  • 1 teaspoon cornflour

Stir fry:

  • 3 garlic cloves, crushed
  • 1 tablespoon fresh ginger, finely chopped or grated
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 tablespoon Szechuan peppercorns, lightly toasted and crushed
  • 4 spring onions, roughly chopped

You will also need:

  • 12g salted or unsalted peanuts

METHOD:

  1. Mix the marinade ingredients together and add to the chicken coating well. Marinate in the fridge over night.
  2. Whisk all the sauce ingredients together and set aside.
  3. In a non stick wok fry the chicken until cooked and slightly browned on the edges. Remove with a slotted spoon and set aside.
  4. In the same wok add the garlic, ginger, bell peppers and the peppercorns and stir fry for 2 – 3 minutes.
  5. Give the sauce we set aside a quick stir and add to the wok and bring to the boil, keep stirring to prevent going lumpy.
  6. Add the chicken back into the wok and stir until completely coated in the sauce and heat everything back through.
  7. Stir in the spring onions and peanuts and warm through for a further 2 minutes.
  8. Serve immediately along with some rice or noodles and some stir fried vegetables like pak choi and baby corn.

Hickmans Slim Kitchen

Chicken and Pineapple Fried Rice…

We love sweet and savoury together. Cheese, ham and pineapple on sticks is a common party food that so many people love. Pineapple on pizza is another, although that is more of a Marmite situation, you either love it or hate it, personally we love it. Sweet and sour with pineapple from the Chinese… yum. Fruit goes so well in many meals.

You can even use the sin of the pineapple as a bowl to serve this in to save on washing up. Perfect.

Some recommended items from our kitchen to make this dish…

  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • I love gadgets but you can often find some that don’t work, however this pineapple corer is ace, simple to use too. Obviously if you want to serve it in the pineapple you don’t want to use this.
  • A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.

Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.

Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Chicken & Pineapple Fried Rice

Serves 4

INGREDIENTS:

  • 250g jasmine rice, cooked and cooled (cooked the day before is even better)
  • 1 small pineapple, peeled and cubed
  • 2 chicken breasts, diced into bite sized pieces
  • 2 salad tomatoes, diced
  • 1 orange bell pepper, de-seeded and diced
  • 2 eggs, scrambled
  • 1 small onion, finely diced
  • 1 carrot, thinly sliced into matchsticks
  • Handful of frozen peas, defrosted
  • 3 tablespoons double strength no added sugar tropical squash
  • 1 teaspoon chinese 5 spice
  • 1 tablespoon dark soy sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 4 spring onions, chopped

METHOD:

  1. Fry the chicken until golden brown, remove the chicken from the pan and set aside.
  2. In the same pan fry the carrots, onion and pepper until starting to soften.
  3. Add the remaining ingredients and heat through. Season to taste.
  4. Serve along side some stir fry vegetables.

Hickmans Slim Kitchen

Sweet and Sour Chicken…

We love Chinese food that is a fact, we would have Chinese takeaway at least once sometimes twice a week and would completely pig out. But now we can still do this but being healthier by cooking our own.

Now you can easily go and buy a jar of sauce however I have always enjoyed making my own from scratch, I know what has gone in it and there are less additives and bad stuff going in our bodies.

You can change the chicken to pork, fish or quorn products to suit your own tastes and dietary needs or just add extra vegetables if you wish.

Some recommended items from our kitchen to make this dish…

  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • I love gadgets but you can often find some that don’t work, however this pineapple corer is ace, simple to use too.
  • A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.
  • A good sized wok.

Don’t forget to take a pic of your dish and tag us over on Instagram or Facebook @hickmans_slim_kitchen we love to see the recreations.

Also please make sure you credit us when sharing our recipes on social media. You can do this by directly linking back to the blog or tagging our social media pages.

Thank you.

Please note some posts contain affiliate links, you can find out what that means here.

Sweet & Sour Chicken

Serves 6

INGREDIENTS:

  • 4 large chicken breasts, cubed
  • 4 bell peppers of varying colours, de-seeded and diced
  • 1 large red onion, peeled and diced
  • 2 large carrots, cut into matchsticks
  • 6 spring onions, roughly chopped
  • 1 tin of bamboo shoots
  • 1 pineapple, peeled, cored and diced
  • 2 garlic cloves, crushed

Sauce:-

  • 500g passata
  • 2 tablespoons tomato puree
  • 1 tablespoon lime juice
  • 2 tablespoons sweetener
  • 1 tablespoon rice wine vinegar
  • 3 tablespoons light soy sauce
  • 250ml sugar free orangeade or lilt (in our opinion lilt is better but personal preference)
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons pineapple jam
  • ½ teaspoon ground ginger
  • 2 tablespoon cornflour mixed with 1 tablespoon cold water

METHOD:

  1. In a wok fry the onion, garlic, carrots and chicken until the onion and carrots have started to soften and the chicken has browned.
  2. Add the peppers and bamboo shoots and stir fry for a few minutes, add a little water if the vegetables are starting to burn.
  3. Add all the sauce ingredients to another pan and bring to the boil, simmer for 10 minutes until thickened.
  4. Pour the sauce over the chicken and vegetables and give a good stir to mix everything together and simmer for 5 minutes, you may not want all the sauce, simply add as much as you want and store the rest in a sterile jar.
  5. Before serving stir in the pineapple and spring onions.
  6. Serve along side boiled rice or a vegetable chow mein and any other little sides you wish.

Hickmans Slim Kitchen
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