Last Friday, a great group of friends and I went to a Chinese cooking class (to celebrate the farewell of our wonderful friend Nyree), nestled down a typical alleyway in Beijing. www.thehutongcuisine.com
A courtyard property oozing of old China, purpose built for the likes of us, i.e, excitable foreigners keen on learning the charms and bygone-tested recipes of the Middle Kingdom.
|check out that cleaver - serious stuff!|
This culinary adventure was made all the sweeter by great friends, lots of laughs, perfectly in-tact fingers (despite many close calls !!)... and all washed down with Beijing's finest green tea, beer and rice...here's to you Nyree. I'm going to miss you girlfriend! "Go West!"
|The beef and spices before being braised - so delicious|
|Love these ridiculously long beans|
|Trying not to burn my chillies - did not succeed!|
|Spicy and Sour Green Bean Salad|
|Margie focussing on her sauce|
|Chopsticks at the ready - used both as a stirring tool and to eat with|
|Sweet and Sour Pork served up by our wonderful teacher|
|work that wok!|
|Our beloved Nyree - farewell!|
Sweet and Sour Green Bean Salad
- green bean 250g
- dry chili few pieces
- Salt 3/4 tsp.
- Light soy sauce, 2 tsp.
- Sugar 1/2 tsp
- white vinegar 2tsp
- dark aged vinegar 2tsp
- sesame oil 1/2 tsp
1. Chop green bean into 6cm long sections. Put into boiling water, when water boils, cook for 1 minute. Take out, rinse with cold water, put in a bowl.
2. Put all seasoning onto the green beans.
3. Cut chili into sections, cook 2Tbsp oil in wok, when oil begins to smoke, turn off flame, put chili inside. Deep fry chili until turns to a light brown colour (this only took 10 sections or less for me - very quick!). Pour oil with chili onto green bean.
4. Mix well and voila!