“Curry in one form or another is eaten throughout the country, so it is no surprise that it has a place on the Chinese takeaway menu,” says Ching. “Flavours will vary from place to place, but the spices almost always include turmeric, mild curry powder, dried chillies and garam masala.”
-Ching He-Huang
INGREDIENTS
Serves: 2-4 to share
3 new potatoes (400g/14oz in total),
peeled and cut into 1cm ( ½ in) chunks
1 carrot (100g/3 ½ oz),
cut into 1cm ( ½ in) chunks
300g (11oz) beef sirloin,
cut into 2cm ( ¾ in) chunks
1 tsp of turmeric
1 tsp of medium curry powder
Pinch of salt
Pinch of ground white pepper
1 tbsp of groundnut oil
1 white onion, diced
1 star anise
1 tbsp of Shaohsing rice wine or dry sherry
100g (3 ½ oz) frozen peas
For the sauce…
1 tbsp of light soy sauce
1 tbsp of dark soy sauce
100ml (3 ½ oz) cold chicken stock
2 tbsps of corn our
Place the potatoes and carrots in a saucepan of water, bring to the boil and keep boiling for 5 minutes. Remove from the heat, drain and refresh in cold water. Set aside.
Mix the beef in a large bowl along with the turmeric, curry powder and salt and pepper.
Heat a wok over a high heat until it starts to smoke and then add the groundnut oil. Tip in the onion and stir-fry until translucent, then add the star anise and the seasoned beef pieces. As the beef starts to turn brown at the edges, add the rice wine or dry sherry.
Pour in the ingredients for the sauce. Bring to boil, then add the parboiled potatoes and carrot, followed by the peas. Bring back up to boil. Reduce the heat to medium and simmer for 2-3 minutes. Serve immediately with jasmine rice.
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