PAGE 10 BAY HARBOUR Latest Canterbury news at starnews.co.nz Wednesday <strong>January</strong> <strong>13</strong> <strong>2021</strong> Tasty Bites Light meals for summer evenings The following recipes use Shaoxing rice wine. It is pronounced ‘show (as in ‘how’) shing.’ Prepared from glutinous rice, it is aromatic and inexpensive. It is available from Asian food stores and some supermarkets You can substitute it for a dry sherry Chicken chow mein Serves two as a main course or four as part of a Chinese meal Ingredients Noodles: 200-250g dried egg noodles 1 tbsp sesame oil Marinade: 1 tsp sesame oil 2 tsp each: light soy sauce, Shaoxing rice wine or dry sherry Salt and white pepper to taste Stir-fry: 200gm skinned and boned chicken breasts 2 tbsp rice bran oil 1 tbsp chopped garlic 50gm-100gm snow peas or long beans, julienned Fancy an Asian meal for a change? Try our chicken chow mein or steamed fish. Both have authentic flavours and are easy to prepare. 50gm ham, julienned 2 tsp each: light soy sauce, dark soy sauce 1 tbsp Shaoxing rice wine or dry sherry Salt and white pepper to taste ½ tsp sugar 3 tbsp finely sliced spring onions or chives 1-2 tbsp sesame oil Directions Cook the noodles in a large pan of boiling water until tender, about five minutes. Drain well then toss together with the sesame oil. Meanwhile, combine the ingredients for the marinade in a bowl. Julienne the chicken, cutting it into strips about 5cm long. Place in the bowl and marinate for at least 10min. Heat a wok on high. Add 1 tbsp of rice bran oil. When hot, drain the chicken and stir-fry in batches until cooked, about 2min. Remove and place aside. Wipe the wok clean. Heat the remaining rice bran oil. Stir-fry the garlic for 10sec. Add the peas or beans and the ham. Stir-fry for 1min. Add the noodles, soy sauces, rice wine, salt, pepper, sugar and spring onions or chives. Stir-fry for 2min. Return the chicken and any juices to the wok. Stir-fry for about 3min, until cooked and hot. Add the sesame oil to taste. Great served topped with toasted cashew nuts. Steamed fish with ginger and hoisin sauce Serves 4 Ingredients 700-800gm skinned and boned thick white fish fillets 2 tbsp hoisin sauce ¼ cup finely julienned root ginger ¼ tsp finely ground white pepper 2 tbsp light soy sauce 2 small spring onions (green part only), thinly sliced 2 tbsp Shaoxing rice wine or dry sherry Directions Cut the fish into serving-sized pieces. Brush with the hoisin sauce. Line a large steamer with oiled baking paper. Add the fish in a single layer. Dot with the hoisin sauce. Sprinkle with the remaining ingredients. Cover and steam over simmering water for about 5min, until cooked. Serve immediately, topped with sesame seeds, if preferred. oN sAle Now! UNDER NEW MANAGEMENT WOOLSTON Bumper to Bumper repairs november 2020 Now only $35.80 Plus $5 P&H per copy AvAilAble from stAr mediA: Level One, 359 Lincoln Road Addington, Christchurch Phone 379 7100 þ ALL MECHANICAL REPAIRS Servicing. lubes, cambelts, tyres, exhausts, suspension, batteries, water pumps, etc. þ VTNZ WOF ON SITE þ VTNZ CERTIFIED REPAIRER þ COURTESY CAR AVAILABLE BE IN TO WIN YOUR SERVICE Book in your vehicle for a service and go into our monthly draw to *WIN back the cost of your service. *Conditions apply WOOLSTON AUTO SURGERY 693 FERRY RD | PH 03 384 9092 november 2020 for the love of local Make an entrance Looks to steaL the show Hitting the sweet spot Life in a cake shop Doughnuts in a Zephyr DuneDin’s fooD truck scene Make an entrance Looks to steaL the show Your dinner party menu Low on fuss, high on fancy for the love of local Hitting the sweet spot Doughnuts in a Zephyr Life in a cake shop DuneDin’s fooD truck scene Your dinner party menu Low on fuss, high on fancy november 2020 november 2020 www.style.kiwi | @StyleChristchurch www.bigbrothersbigsisters.org.nz
Wednesday <strong>January</strong> <strong>13</strong> <strong>2021</strong> Latest Canterbury news at starnews.co.nz BAY HARBOUR PAGE 11
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