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Chinese feast

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Plan an epic Chinese-style feast with friends this weekend. Matt Tebbutt’s chicken-fried rice, veggie chow mein and beef satay are all easy to master.

Ingredients

For the chicken-fried rice

For the beef satay

For the mushroom chow mein

For the chow mein sauce

Method

  1. For the chicken-fried rice, beat the eggs in a small bowl. Add the soy sauce and sesame oil, then mix well.

  2. Heat a wok or frying pan over a high heat. Add the oil and when hot, fry the egg mix until set, then beat to break it up. Remove from the pan and set aside.

  3. Add the shallots, garlic and ginger to the same pan. Add the chopped chicken and then the rice. Stir in everything else, until piping hot. Taste and season with salt and pepper. Set aside.

  4. For the beef satay, heat a frying pan over a high heat until very hot. Add the oil and once hot, add the beef and fry, colouring it quickly on all sides. Remove from the pan. Add the onions, garlic and ginger, soften for 5 minutes or so, then add the peanut butter, soy sauce, chilli sauce, sesame oil and coconut milk.

  5. To serve, throw in the seared beef and coriander. Garnish with chopped peanuts and toasted sesame seeds. Set aside.

  6. For the chow mein, add the chopped mushrooms to a large frying pan or wok and fry over a medium heat for a few minutes to soften. Add the onions, garlic, ginger, pepper and cabbage. Cook for a few minutes before adding all the chow mein sauce ingredients. Taste and season.

  7. Serve all three dishes in separate bowls to share.

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