CHINESE RECIPES. Read first post for recipes before posting!

aisling1725

Could you please post the recipe for spicy chicken or beef I love the sauce that it is in. Also recently had amber fire chicken. It was lovely do u have the recipe for that also?

DAZP93

I always wandered how exactly the Chinese make their sliced onion so crisp and fresh tasting?

My father is a chef but where he works is the kind of place that Chinese food is unheard of (old man type of club) and he reckons its just a case of soaking them in water over night?

Not sure what that theory is based on but sounds a bit dodge!

lemeister

DAZP93 wrote: »

I always wandered how exactly the Chinese make their sliced onion so crisp and fresh tasting?

My father is a chef but where he works is the kind of place that Chinese food is unheard of (old man type of club) and he reckons its just a case of soaking them in water over night?

Not sure what that theory is based on but sounds a bit dodge!

The way to achieve this is a super hot wok/pan and stir fry the onions for around 2 mins in a little oil. The key is the heat and only add the oil immediately before adding the onions, otherwise it will start to smoke. The edges of the onions should carmelise and the raw taste/texture will be gone, but they should be still nice and firm and taste great.

loveisdivine

I cant imagine soaking them in water would help, to get something nice and crisp it needs to be relatively dry. All that extra moisture from soaking would surely make it harder to crisp up?

DAZP93

loveisdivine wrote: »

I cant imagine soaking them in water would help, to get something nice and crisp it needs to be relatively dry. All that extra moisture from soaking would surely make it harder to crisp up?

I couldnt agree with you any more

Slattsy

Best.
Thread.
EVER.




Thank you Jassha !!!!!

Slattsy

LadyHeart wrote: »

Just bumping up for someone

Great bump.
Thanks

Swiper the fox

Wendle Gee wrote: »

Jassa,

I googled Amber Fire Chicken and your thread came up from Jan 2011 but I couldn't find a response from you. The dish may be the invention of a few resturants around Cork. I never had it before I went to a place called Tastee in Ballincollig (now called the golden lily or something) and I've been to loads of Chinese resturants around the country and abroad . It is a very nice dish. I have tried to cook it myself at home but seem to be close but not quite there. It is broadly speaking a stir fry with a soy sauce and sesame based sauce with a nice kick from chopped chilies. I might try tamarind concentrate the next time to see if it gets me there but if you know the recipe it would eliminate a lot of trial and error.

Regards

Wendle

Sorry for bumping this post but as I was reading over this last page it caught my eye. I believe a restaurant in Patrickswell, Limerick called Dragon I claim to have invented this Amber Fire dish and named it for a local business, I've been in there a few times and remembered it from the menu. If this is true and they are now selling it in other takeaways around the country it would be an astonishing insight into the chinese restaurant community in the country, most of them are very similar outside of the very best ones(IMO of course)

Here is the menu of dragon I, look at number 44

http://www.dragoni.ie/images/A3%20take%20away%20menu_Layout%201.pdf

decisions

Salt and Chilli Chicken

Chicken ball batter

Black Bean

Sweet and Sour Sauce

Shredded Duck Spring Roll

Curry Sauce

Szechwan

BBQ Ribs

Satay Sauce

BBQ CHAR SUI PORK

Singapore Noodles

General Tso's Sauce

Ginger & Spring Onion

Kung Po Sauce

Special Fried Rice

Prawn / Chicken Toast

Black Pepper Beef

Yuk Sung

Chicken or Crab Sweetcorn Soup

How to Cook Noodles

Samosa

Special Noodle soup

Hot and Sour Soup

Soft Shell Crab

Chow Mein

Curry for Ceoliacs

RainyDay

Nice thread - any suggestions for side salads to accompany beef and chicken main courses for a Asian themed dinner party?

Maybe something like this http://www.rte.ie/lifestyle/food/recipes/2011/0929/1241-chinese-leaf-orange-and-walnut-salad/ though the cottage cheese doesn't sound particularly appetising to me.

Curry Addict

RainyDay wrote: »

Nice thread - any suggestions for side salads to accompany beef and chicken main courses for a Asian themed dinner party?

Maybe something like this http://www.rte.ie/lifestyle/food/recipes/2011/0929/1241-chinese-leaf-orange-and-walnut-salad/ though the cottage cheese doesn't sound particularly appetising to me.

green papaya salad works really well imho

WilcoOut

any for dim sums?

pugwall

Any recipe's for a general Chinese chicken stir fry. I have oyster sauce, soy sauce, rice wine vinager, toasted sesame oil, the usual veg and chicken breasts. Oh, chillie and garlic too. What else do I need for that authentic Chinese flavour?

Fungums

hi just wondering where I would find potato flour? have looked in large tescos but couldnt find it

Thanks

the beer revolu

Fungums wrote: »

hi just wondering where I would find potato flour? have looked in large tescos but couldnt find it

Thanks

Asian or African shops.

Fungums

Fungums wrote: »

hi just wondering where I would find potato flour? have looked in large tescos but couldnt find it

Thanks

Eastern european shops have it too.

Conors10262

how do you make schezuan chicken i love it .....please

cofy

Conors10262 wrote: »

how do you make schezuan chicken i love it .....please

http://www.boards.ie/vbulletin/showpost.php?p=68832504&postcount=40
I know this recipy is for squid but it would probably work for chicken as well.

Post number 360 on this thread by decisions has a list of all the recipies. It's very handy. Enjoy.:)

michael.dublin

Hi Jassha.
How would you make roast pork and pepper sauce ?? I can’t find it :-)
Thanks for all the great stuff you are showing, you are putting the fun back in the kitchen

Access

Im pretty okay when it comes to cooking and there is one dish i would love to recreate at home if possible... please no one laugh!

How do i create chicken and mushroom with fried rice? - i love this dish and i have never found a recipe online that comes close to recreating it like the dish you would get in a chinese restaurant or even a chinese take away. I can never get the chicken as soft, and can never seem to get the sauce right.

Hopefully there might be someone or even a Chinese restaurant chef on here that might be able to help me.

Thanks.

Access

anyone any ideas?

thegreatiam

Access wrote: »

anyone any ideas?

the sauce is going to be different with each restaurant.
Ask the restaurant what is in their sauce and we can see if we can find a recipe.

here is a link that may help you with soft chicken http://www.seriouseats.com/talk/2011/12/how-to-make-seriously-tender-chicken-for-chinese-food.html

bubba185

this sauce is by far the best and exactly like the chinese give it a go.
1/2 cup caster sugar
1/2 cup of white wine vinegar or rice wine
1/4 cup of water
1 cup of mi wadi orange juice not diluted
teaspoon of sweet chilli sauce
3 drops of red food colouring
2tbsp of corn flour diluted in a little water 3 tbsp approx

method: place a saucepan on the heat, add the vinegar and sugar bring to a simmer. add the water bring to a gentle simmer again, add the mi wadi bring to the boil and add the sweet chilli sauce then the food colouring, to thicken add the cornflour, chinese sweet and sour sauce is always more sweet and the mi wadi is what they use almost everywhere its the best sauce, for more sharpness add vinegar or more sweetness sugar add a pinch of salt or msg to taste or more mi wadi for personal taste.

dvcireland

Jimmy's Sate Sauce Recipes

http://www.jimmysate.co.uk/recipes.html

THE ULTIMATE SATAY SAUCE

http://www.jimmysate.co.uk/chinese-ultimate-sate-sauce.html

The only problem is, that I have not been able to get a jar of this in Asia Market on my last few visits

Mrs Fox

dvcireland wrote: »

THE ULTIMATE SATAY SAUCE

The only problem is, that I have not been able to get a jar of this in Asia Market on my last few visits

Saw bottles of them in Eurasia Fonthill a couple of weeks ago. I've never tried Jimmy's. I personally like Yeo's, and would add sliced onions, lemongrass bruised and extra roasted pink peanuts, and simmer on low until the onions and peanuts are slightly soft.

B0jangles

dvcireland wrote: »

Jimmy's Sate Sauce Recipes

http://www.jimmysate.co.uk/recipes.html

THE ULTIMATE SATAY SAUCE

http://www.jimmysate.co.uk/chinese-ultimate-sate-sauce.html

The only problem is, that I have not been able to get a jar of this in Asia Market on my last few visits

Tony's Shop in the main street in Bray has this for definite.

B0jangles

dvcireland wrote: »

Jimmy's Sate Sauce Recipes

http://www.jimmysate.co.uk/recipes.html

THE ULTIMATE SATAY SAUCE

http://www.jimmysate.co.uk/chinese-ultimate-sate-sauce.html

The only problem is, that I have not been able to get a jar of this in Asia Market on my last few visits

I bought a jar of this on spec after you asked about it and THANK YOU SO MUCH.

I just had an amazingly delicious chicken satay based on this recipe:

http://meltingfood.com/recipes/430-chicken-satay

But I used drumstick meat and added about 1-2 tablespoons of coconut cream powder plus a bit of water to make it "saucier".

Best satay I've had in a long long time.

drik

Hi All

Would anyone have a link to the massive Chinese recipe thread that was on here a few years back?

Thanks a mil!

The Hill Billy

There you go!

tHB

drik

Thanks a mil!! Much appreciated!

doctorwhogirl

Oooh chinese! Yum!!!

RJohnG

I don't know whether this thread can be revived but here goes.

Crispy aromatic duck. This is a great tasting dish that is usually served with pancakes, vegetables and hoi-sin sauce.

OK, where do I start.

Three methods I know to prepare the duck meat.

Steaming
Boiling
Infusion bag boiling (same really but the bag's less messy)

Steaming requires the ingredients to be rubbed on the duck skin and the cavity stuffed. The results are good but I'm going to show you my preferred method, the infusion bag.

Cut your duck/s in half long ways of course. You will need a really sharp cleaver to do this so be careful. Rinse it thoroughly and put aside. You will need the following.

Piece of sliced ginger.
1 head of garlic chopped.
4 Cinnamon sticks.
2 bay leaves.
2 red onions chopped.
1 Tbsp of fennel seeds.
A few grams of clove.
Dried orange peel.

Put the above in a fusion bag and secure.

Now for the crucial bit. If you want the best aromatic duck you need one of these. Again, this makes all the difference and you will make restaurant quality.

It wont let me post a link it says I'm a new user but you need a perforator tool (skin pricker) google it. Sold in Chinese supermarkets or you can use about a dozen wooden skewers held together with elastic bands as a make shift one.

This tool is used for pork belly and char siu but we also use it for the duck.

Stab the duck over and over with this and set aside.

Now put the infusion bag in the pot, duck on top and add water. Too the water add light and dark soy's sauces and some 5 spice powder. You can season with sugar, black pepper and MSG if you want.

Bring the pot to a fierce boil then simmer on a low heat for about an hour or so. Let it sit for another 30 minutes in the stock until it cools.

Take the duck pieces out and wait until dry.

Reason for this is we are now going to deep fry and oil, water do not mix.

Deep fry the duck about 170c until it looks cooked. Remove and shred, eat it, enjoy:)

*Quick edit.* Hoi-sin sauce. Buy a LKK (Lee Kum Kee) or any brand from a Chinese shop and modify it.

1 Tbsp Hoi-sin add to 1 ladle of chicken stock. Bring to the boil and mix then add a little sugar and MSG then thicken with potato starch/water to the desired consistency.

RJohnG

Chinese gravy!

Do you enjoy that dark brown gravy they sell with a portion of chips or the spring chicken dish? In fact some places sell it with sausages etc. It can also be used on Foo Yung dishes if you want.

There are a couple of videos on you-tube making the gravy paste and IMHO they wont replicate the true taste. They are just infused oil with flour and a gravy browning to add the colour. In fact you can buy this gravy as a concentrate from Chinese supermarkets but I reckon it will disappoint when you compare it to your local take away!

Step 1. Make your paste. Now no matter how hard you try there will be separation between the oil and flour when it cools. Dont worry, just mix it REALLY WELL before use.

(A)
500ml veg oil
3 pieces of Cinnamon
10 star anise
4 bay leaves
1 onion chopped
1 head of garlic chopped
1 piece of ginger chopped
1 stick of celery chopped
2 red chilies whole

Fry ingredients (A) for about 30 minutes.
Sieve the oil out from the veg and spices.
In a pot add 350g of plain flour and on a low heat mix with the oil and cook out for about 20 minutes. Set aside.

Ingredients (B) In a pan add 3 Tbsp of your gravy paste (flour/oil) to 250ml chicken stock.
Heat gently mix until it's smooth.

Ingredients (C)
Add 1 Tsp sugar
Pinch of pepper
Add 1 Tsp MSG
Add 1/4 Tsp chicken powder
Add 1 Tbsp Shaoxing cooking wine
Add 1 Tsp of oyster sauce
Add 1 Tsp light soy sauce
Splash of dark soy sauce.
Use either gravy browning or a dark brown colouring agent to make that desired colour.
*Tip. Add Ingredients (C) to a small cup and add all at once

Mix really well under heat until your desired thickness. *Flour being the thickening agent.
This will produce a great tasting sauce that goes well in so many dishes.

Example.
Roast 1 chicken breast with skin on. Chop it up.
Chop 1 tomato in half and grill it.
Quarter 2 large mushrooms and deep fry for 10 seconds. Set aside to drain.

Put your chicken, mushrooms, tomato and gravy into a wok and heat it up. Chinese chicken and gravy.

Dubl07

How big a piece of ginger, John? And "chicken powder"? Can a home chef make that or is it commercially available in Ireland? Would a bit of a stock cube be a substitute? Thanks. :-)

RJohnG

Dubl07 wrote: »

How big a piece of ginger, John? And "chicken powder"? Can a home chef make that or is it commercially available in Ireland? Would a bit of a stock cube be a substitute? Thanks. :-)

The size of the ginger isn't too important. About 100g should do it. Peel it and slice it thinly. The smaller you chop the veg the more flavour you will impart into the oil.
Also, dry fry the cinnamon and star anise before putting into hot oil, this helps too.

I'll let you into a secret. Great Chinese food is made by using chicken stock. Not just water to help create a sauce. And one of the biggest selling products in a Chinese store is 'Knorr' chicken powder. This makes a good stock and it gets used in many different ways to add a meaty taste to other products.

We put a bit in the fried rice dishes along with oyster sauce, dark, light soy etc and it makes a wonderful taste.

Hope this helps. You probably could use a Knorr stock cube. Because I put light soy and Knorr powder in this sauce I miss out the salt. There's plenty salt between the soy and the powder and rather than over salt the sauce and ruin it you can add it to your meal later.

Phantom99

Has anyone been able to cook something close to what you would get in a chinese take away for chicken satay main course? I have tried the recipe on this thread
(http://www.boards.ie/vbulletin/showpost.php?p=68949770&postcount=71)

but found that it didn't taste the same. Jimmys Satay sauce is quite spicy/hot. Chicken satay tends to be a mild peanut sauce in my local take away.

rubadub

RJohnG posted this recently

RJohnG wrote: »

Quick tasty satay!

Cut your chicken breast into the required size to put on skewers.

Boil some water that has a Cinnamon stick, star anise and cloves in it. Blanch the chicken for 2 - 3 minutes in the boiling water then let it dry. This will add flavour. Put the chicken on the skewers and deep fry until cooked.

Peanut sauce you need smooth peanut butter, sesame oil, coconut milk, chili powder, hot madras curry powder, water, salt and MSG. I don't measure out quantities but for example use half a jar of peanut butter, 70ml of sesame oil and 100 - 150ml coconut milk, 100 - 150ml water.
The curry and chili amount is up to you, depending on how spicy you like the sauce dip. Try 1Tsp each to begin with. Put it all in a saucepan and add salt and MSG.Heat up until it's all blended. The longer you cook it out the thicker it will become as the water in the mix will reduce.

Your dipping sauce should be thick and spicy you should see the red chili and oil in the finished product.

Serve the chicken on a bed of onion and pineapple.

gerrybbadd

rubadub wrote: »

RJohnG posted this recently

Christ! I'm only after eating my dinner a few minutes ago, but reading that has me starved again. Sounds amazing!

RJohnG

Phantom99 wrote: »

Has anyone been able to cook something close to what you would get in a chinese take away for chicken satay main course? I have tried the recipe on this thread
(http://www.boards.ie/vbulletin/showpost.php?p=68949770&postcount=71)

but found that it didn't taste the same. Jimmys Satay sauce is quite spicy/hot. Chicken satay tends to be a mild peanut sauce in my local take away.

No 2 Chinese shops are the same. Always slight differences in taste and style.
Jimmy's satay is a concentrate. You can use as much or as little as you want.
If you like it spicy use a 1/1 ratio Jimmy's and smooth peanut butter.
If you like it mild use a 1/3 ratio Jimmy's and smooth peanut butter. Also use chicken stock, salt, and thicken with potato starch, water at the end.

This is main course, not meat skewers. The one I posted is the peanut dipping sauce. But like I say, some Chinese make spicy satay sauce, others don't. same as your curry sauce. Some make a light fruity sauce, others make a spicy one.
Different places. But you can easily recreate their sauce by adjusting the above quantities.

RJohnG

gerrybbadd wrote: »

Christ! I'm only after eating my dinner a few minutes ago, but reading that has me starved again. Sounds amazing!

It's nice. You can also use it over beef, prawns etc. Garnish with onion, pineapple, green long cut peppers etc. Putting the skewers on top. Makes a nice starter indeed.

RJohnG

Sweet chili beef. A popular dish and easy to make. Even at home.

This is how you do it.

Cut your beef into thin strips.
Marinde in dark soy, sesame oil, salt, a little baking soda. For 1kg beef use 1 Tsp soda. You do the maths depending on the weight of the beef.

After 30 minutes we pre-cook the beef in an egg, potato starch batter. Simply dip the beef in egg then potato starch. Making sure the coating is thick enough. Use a tooth pick, not fingers to do the dipping.

Deep fry until nearly cooked.

Veg. Use thin strips of carrot. Thin long cut onions and spring onion diagonal cuts. *These go in last*

Sauce. You have options. Buy a ready made sweet chili sauce from a Chinese supermarket or use sweet and sour sauce and sweeten it up by adding sugar. Add some chili flakes to get the slight spiciness.

Cook it.

Add oil to a very hot wok. Add carrot and onion. Dash of cooking wine. Add the sauce of your choice then add the pre-cooked meat in batter and flip it really well. Combining the contents of the wok then thicken the sauce with potato starch/water. Flame off, add the spring onion greens and finish with a drizzle of sesame oil over it and combine.

*Add a sprinkle of toasted sesame seeds on top to give a very nice look to your meal.*

Phantom99

RJohnG wrote: »

No 2 Chinese shops are the same. Always slight differences in taste and style.
Jimmy's satay is a concentrate. You can use as much or as little as you want.
If you like it spicy use a 1/1 ratio Jimmy's and smooth peanut butter.
If you like it mild use a 1/3 ratio Jimmy's and smooth peanut butter. Also use chicken stock, salt, and thicken with potato starch, water at the end.

This is main course, not meat skewers. The one I posted is the peanut dipping sauce. But like I say, some Chinese make spicy satay sauce, others don't. same as your curry sauce. Some make a light fruity sauce, others make a spicy one.
Different places. But you can easily recreate their sauce by adjusting the above quantities.

Thanks. I'll give it a try

Whispered

Not exactly a dish but I'd love to be able to do Chinese style fried noodles. When I try I never manage to get it quite right. Noodles I have bought in the shop have been too thick and often stick to the pan. (Decent pan, most things are ok on it)

Is it just soy sauce added for flavour? At what stage of cooking? Thanks.

B0jangles

Weird, I was just thinking about cooking some fried noodles for dinner today !

Anyway, I've used this recipe a load of times, it produces really authentic tasting stir-fried noodles:

http://thewoksoflife.com/2013/12/cantonese-soy-sauce-pan-fried-noodles/

I usually use the dried egg noodles lidl have, they are fairly thin and hold together well during the stir-frying process. It is important to get a really high heat going under your wok though; I have a giant gas ring on mine which helps get the classic flavour going.

Edit: posting actual recipe for peeps on mobile phones

wrote:

CANTONESE SOY SAUCE PAN-FRIED NOODLES

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: Serves 2

Ingredients
1 1/2 cups bean sprouts
2 scallions
2 teaspoons soy sauce
1 teaspoon dark soy sauce
½ teaspoon sesame oil
¼ teaspoon salt
¼ teaspoon sugar
½ tablespoon shaoxing wine
¼ teaspoon freshly ground white pepper
8 ozs fresh thin Hong Kong Style Egg Noodles (for pan-frying, not to be mistaken for “wonton noodles”) or 3 small bundles of dried Hong Kong Style Egg Noodles for pan-frying
3 tablespoons oil

Bring 2 quarts of water to a boil. Rinse the bean sprouts in cold water and drain. Julienne the scallions. Mix the soy sauces, sesame oil, salt, sugar, wine and white pepper into a small bowl and set aside.

Boil the noodles. Fresh noodles should be boiled for about 1 minute. For dried noodles, boil for 2-3 minutes. Rinse in cold water and drain very well.

Heat the wok to high and add a tablespoon of oil to coat the wok. Spread the noodles in a thin, even layer on the wok and tilt the wok in a circular motion to distribute the oil and crisp the bottom layer of the noodles evenly. It should take about 3-5 minutes for the first side.

Flip the noodles over and add another tablespoon of oil around the perimeter of the wok and let the other side crisp up. Don’t stress if you can’t turn the noodles over in one shot, The goal here is just to get an even, light crispiness and to dry out the noodles during this cooking stage. In our pictures for this post, we used a large non-stick pan, which also works nicely. Set aside these noodles on a plate.

Heat the wok over high heat. Add a tablespoon of oil and all of the white parts of the scallion to the pan and cook for about 15 seconds. Next, add the noodles to the wok and toss them well, breaking up the noodles so they’re not all in one big clump. Add the soy sauce mixture and toss continuously (don’t stop!) for a couple minutes using a pair of chopsticks or a set of tongs. Keep the heat on high.

After the noodles are uniformly golden brown, add the bean sprouts and toss. Add the rest of the scallions and toss the mixture again for another 1 to 2 minutes until you see the bean sprouts just starting to turn transparent. You want the sprouts to be cooked but still crunchy. Be careful not to overcook them or they will become limp and soggy. High heat is a key requirement for this dish.

Plate and serve!

Whispered

Why yes I would love to join you for fried noodles!

Thanks for that. How important is the wok? I usually stir fry in a flat pan.

B0jangles

Whispered wrote: »

Why yes I would love to join you for fried noodles!

Thanks for that. How important is the wok? I usually stir fry in a flat pan.

Nooo! All the noodles are for ME!!!

Anyway, the wok makes it easier to stir and toss the food without bits flying around but you should be fine with a flat pan as long as you don't put too much in at the same time. If you think it'll be too full maybe divide the noodles/veg/sauce into portions and do up each helping separately?

Bigsliothar

How do u make schezuan sauce?? Great thread by the way ðŸ‘

RJohnG

Whispered wrote: »

Not exactly a dish but I'd love to be able to do Chinese style fried noodles. When I try I never manage to get it quite right. Noodles I have bought in the shop have been too thick and often stick to the pan. (Decent pan, most things are ok on it)

Is it just soy sauce added for flavour? At what stage of cooking? Thanks.

A wok and a wok burner is essential to get that taste. But again, heat your pan up until it's smoking then add oil to coat the pan.

The noodles are boiled in salted water at first and when you put them in the wok, add dark soy (always first) then a little light soy to balance the taste and flavour. You can add a dash of pepper and salt then a little sesame oil at the end. But most importantly you need to be able to move the noodles under high heat to bring out the taste.

Oops, I forgot to add this. Use Lion brand Chinese noodles. Size 1 or 2 depending how thick you like the noodles. That's the type every Chinese shop uses. OK, enough trade secrets for now, I'm off to the pub!

RJohnG

Bigsliothar wrote: »

How do u make schezuan sauce?? Great thread by the way ðŸ‘

Depends the kind of Sichuan sauce you are used to. The sauce gets made with the meal. Not pre-made and stored.

We use Toban Djan (chili bean paste) with tomato paste, chicken stock, salt, sugar, MSG, and vinegar. You can also add a little oyster sauce and light soy if you like. This is the red spicy but slightly sour version.

Chili bean paste is fermented and produced in Sichuan province in China. Therefore if you buy the Lee Kum Kee paste then that's made in Hong Kong and doesn't have the authentic taste. But, it's still OK. Sichuan sauce in my opinion should not be made using any other ingredients.
If you want to make your Sichuan meal authentic then ground a little bit Sichuan peppercorn and add it in the mix. Very spicy.

You also use this paste to make spicy chili chicken.

RJohnG

Beef and tomato.

One of my favorite dishes in a Chinese take away. Here's how it's made.

Beef, topside, sliced and marinated in :sesame oil, potato starch, dark soy, baking soda (just a tiny bit) for 30 minutes then blanch in boiling water until 80% cooked.

Half an onion cut into square pieces.
Two tomatoes quartered.
One spring onion cut diagonally into 1 inch pieces.
Sweet and sour sauce.
Cantonese sauce.
Water/stock
Chinese cooking wine
Sugar.
Salt.
MSG.

Cook it.

Hot smoking wok.
Add oil
Add onion
Add the beef
High heat, splash of wine
Add sweet and sour sauce and Cantonese sauce (will do this one at some point)
Add water/stock
Add 1 Tsp sugar, 1 Tsp MSG and a pinch of salt
Add tomatoes and cook for about 30 seconds at high heat.
Heat off. Add spring onions.

Finished. Beef and tomato.
*You can achieve a decent result by just using sweet and sour and adding extra sugar. But the combination of the sweet and sour and Cantonese sauce is what gives this dish the unique taste*