Keeping things straightforward is essential, and I am committed to showcasing the simplicity embedded in Chinese cooking, especially the home-cooked meals cherished by Chinese families. It’s important to clarify that we don’t typically gather around the kitchen table to master the art of pleating dumplings together – after all, movies like Crazy Rich Asians do not accurately capture the essence of our culinary practices, much like how Notting Hill fails to represent the reality of life in Notting Hill! The essence of our cooking lies significantly in the preparation. Once that is accomplished, most dishes can be assembled quite rapidly and are unexpectedly uncomplicated – at least the ones I prepare – so I encourage you to explore these delightful, hearty dishes that promise warmth and comfort.
Ginger and spring onion oil noodles (pictured above)
This dish stands as a culinary staple, representing a Chinese interpretation of aglio e olio, requiring a mere eight ingredients that are easily accessible, and many of which you may already have in your kitchen. While traditional spring onion oil does not typically incorporate ginger, I have creatively fused these two culinary classics to bring together some of my favorite flavors in an easy and satisfying manner.
Prep 5 min
Cook 10 min
Serves 2
3-4 spring onions
3-4 slices fresh ginger, peeled
2 tbsp neutral cooking oil – I personally prefer sunflower oil
1 tbsp light soy sauce
1 tbsp dark soy sauce
½-1 tsp sugar, according to taste
160g noodles – this can be egg, wheat, or even tagliolini for a twist!
½ tsp toasted sesame oil
Wash and dry the spring onions, trimming off the roots, then cut them into even lengths – typically, I chop each onion into three or four segments. Each segment is then sliced lengthwise into quarters, resulting in strips of spring onion. Similarly, cut the fresh ginger into thin strips.
Place a wok or large frying pan over low-medium heat. Add the oil, along with the spring onions and ginger, and gently fry while stirring for approximately seven minutes, allowing the onions to achieve a golden brown hue. Use a slotted spoon to lift out the golden onions and ginger, setting them aside while retaining the fragrant oil within the pan.
Lower the heat and introduce the light soy sauce, dark soy sauce, and sugar to the hot oil in the pan – a bit of bubbling is to be expected.
Meanwhile, cook the noodles in a large pot of boiling water, following the instructions on the package, then drain and immediately transfer them into the soy sauce mixture. Incorporate the sesame oil, tossing to ensure the noodles are evenly coated.
Serve this delightful dish either in a communal sharing plate or in two bowls, garnished generously with the fried spring onions and ginger.
Braised pumpkin with minced pork
In Chinese cuisine, pork and pumpkin make for a classic combination, likely due to the wonderful flavor imparted by pork fat, which enhances nearly every dish. While larger cuts like shoulder or ribs can be used, opting for mince makes this a quick braise that’s perfect for a swift weeknight dinner. It retains all the comforting qualities of a hearty stew, without the extensive time commitment or energy consumption often associated with traditional stews. A wok or large frying pan with a lid will be essential for this dish.
Prep 15 min
Cook 30 min
Serves 4 as part of a family-style dinner
200g pork mince – selecting a fattier cut will yield better flavor
For the pork marinade:
½ tsp sugar
A pinch of salt
1 tsp neutral oil – I personally use sunflower oil
¼ tsp white pepper
½ tbsp potato starch, or corn starch
½ tbsp light soy sauce
1 tsp sesame oil
For the pumpkin:
2 tbsp neutral cooking oil
2-3 garlic cloves, peeled and minced
2-3 slices fresh ginger, peeled
2 tbsp Shaoxing wine, or dry sherry
2 tbsp light soy sauce
1 tbsp oyster sauce
Sugar, to taste
600-700g peeled and deseeded pumpkin, cut into sizable chunks
2⅓ tbsp potato starch slurry (1 tsp starch mixed with 2 tbsp water)
Chopped spring onions, to garnish
Combine the pork mince with all marinade ingredients in a bowl, adding a tablespoon of water to ensure everything blends well and absorbs properly.
Heat the oil in a wok or large frying pan over medium-high heat, adding the garlic and ginger to stir-fry for about a minute until fragrant. Incorporate the pork mince, breaking it up with a spoon or spatula, and stir-fry for about five minutes until it turns golden brown. Introduce Shaoxing wine, soy sauce, and oyster sauce, adjusting the sugar to taste for a balanced flavor profile.
Transfer the pumpkin into the wok and pour over 500ml of just-boiled water, bringing it to a vigorous boil. Cover the wok, reduce the heat to a gentle simmer, and allow it to cook for 15-20 minutes, or until the pumpkin softens to your preference.
Finally, stir in the potato starch slurry to thicken the sauce, plate your dish, and garnish with chopped spring onions. This delightful meal pairs wonderfully with steamed rice, making it a fulfilling option for any family-style dinner.
