Go Vegan with Lee Kum Kee this Chinese New Year, Feb 5

Sichuan Dan Dan Noodles

Ken Hom’s Vegan friendly Sichuan Dan Dan Noodles

“This vegetarian version of the popular Sichuan traditional ‘dan-dan noodles’, is meatless and is lighter than the original. Use your imagination with any of your favorite vegetables like courgette or carrots, or even cucumber. It is the sauces 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 be easily a delicious part of any meal or a simple main dish.” – Ken Hom

Preparation: 15 minutes | Cooking time: 15 minutes

Ingredients, serves 4

1 tablespoon groundnut or vegetable oil
110g courgette, finely chopped
1 tablespoon garlic, finely chopped
2 teaspoons fresh ginger, finely chopped
2 tablespoons Shaoxing rice wine or dry sherry
2 tablespoons Lee Kum Kee chilli garlic bean sauce
2 teaspoons Lee Kum Kee Chiu Chow Chilli oil
1 tablespoon peanut butter
1 tablespoon Lee Kum Kee Premium dark soy sauce
1 tablespoon sugar
450ml (16 fl oz) vegetarian stock
225g (8oz) whole wheat noodles

Directions

  1. Heat a wok or large frying pan over high heat 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 over low heat.
  2. 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.

Ken Homs Braised Spicy Aubergines

Ken Hom’s Braised Spicy Aubergines

Aubergines are one of my favorite vegetables. I love their color, taste and texture. Their subtle flavor is receptive to a good zesty sauce, such as this one from Western China. It’s worth trying to get the small, 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 flavored vegetable dish.” – Ken Hom

Preparation: 15 minutes | Cooking time: 20 minutes

Ingredients, serves 4

450g (1 lb) aubergines
2 teaspoons salt
1½ tablespoon groundnut or vegetable oil
2 tablespoons garlic, finely chopped
1½ tablespoon fresh ginger, finely chopped
3 tablespoons spring onions, white part only, finely chopped
2 tablespoons Lee Kum Kee Premium Dark Soy Sauce
1 tablespoon Lee Kum Kee Chilli Garlic Sauce
1 tablespoon Lee Kum Kee Chiu Chow Chilli oil
1 tablespoon sugar
1 tablespoon cider vinegar
2 teaspoons Sichuan peppercorns, roasted and ground
300 ml (10 fl oz) vegetarian stock or water

To garnish:
2 tablespoons green spring onion tops, chopped

Directions

  1. Trim and cut the aubergines into 2.5 cm (1 inch) 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.
  2. 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.
  3. 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.

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