Cooking Together – Spring Rolls and Chow Mein – Recipes

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Little spring rolls on a cutting board on sacking on wooden black worn surface, lettuce, lemon slices

Cooking Together – Spring Rolls and Chow Mein – Recipes

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Cooking Together Recipes

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

We Cooked:

  1. Starter: Spring Rolls
  2. Main: Chicken Chow Mein
  3. Dessert: Click here for a link to the Food Sorcery favourites

Vegetable Spring Roll

Ingredients – Makes plenty depending on size! 

  • – 100g julienned/batons carrot. Very fine strips
  • – 200g Shredded Chinese leaf/white cabbage.
  • – 60g Beansprouts.
  • – 100g bamboo shoot strips.
  • – 200g finely sliced straw mushroom/fresh shitake mushroom or handful of dried black fungus/dried shitake.
  • – ½ tbs veg stock powder.
  • – 1 tbs oyster sauce/ vegan oyster sauce or mushroom stir fry sauce.
  • – 1.5 tablespoon soy sauce
  • – 1.5 tbs sesame oil.
  • – ½ tbs salt.
  • – ½ tbs w.pepper.
  • – Potato starch (or corn starch)
  • – 1tbs Plain flour and Water to make a glue.
  • – Spring roll pastry.
  • – Garlic to your preference don’t over power.
  • – Chillies optional to taste.

Method:

  1. Fry the mushrooms with the salt, pepper and sugar for a couple of  minutes
  2. Add all other vegetables and mix – then fry for additional 2 minutes
  3. Add stock powder, soy and oyster sauce and sesame oil.  You are looking for the mixture to dry out.  When nearly all liquid is absorbed add the starch and stir through to get a shine.  Allow to cool
  4. Cut your spring roll sheet diagonally to make 2 triangles, position one with point towards you.
  5. Add spoon of cooled filling in the centre of the triangle, press down to compress.  Size to suit you but be consistent.  Take the point and roll away from you.  Fold in the corners and seal with the glue.  Repeat with the parcel you have just made in the other triangle and make a tidy spring roll.   Set aside
  6. Shallow fry for about 8 minutes turning

Chicken Chow Mein

Ingredients:

For Marinating:

  • 1 (6 oz / 225 g) boneless chicken breast , thinly sliced (or 2 thighs)
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 2 teaspoons corn starch
  • 1/4 teaspoon salt

For the Sauce:

  • 1/4 cup chicken broth
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 1/4 teaspoon white pepper (or ground black pepper)
  • 1 teaspoon sesame oil

For the Stir Fry:

  • 2 tablespoons peanut oil (or vegetable oil)
  • 4 cups shredded cabbage
  • 2 cloves garlic , finely chopped
  • 1 tablespoon ginger , minced
  • 6 oz (170 g) dried chow mein noodles (or 10 oz / 280 g fresh chow mein noodles)
  • 2 small carrots , julienned (yields 1 cup)
  • 1 anaheim pepper or other hot pepper of your choice , sliced (Optional)
  • 4 green onions , cut into 2” (5 cm) pieces, white part halved lengthways

Method:

  1. Add the chicken along with the marinating ingredients into a medium-sized bowl. Mix well with your hands so the chicken is evenly coated.
  2. Combine all the sauce ingredients in a small bowl and stir to mix well.
  3. Boil the noodles according to the package instructions until al dente. Rinse with tap water, drain, and set aside. Cook the noodles 1 minute less than the package recommends. If you use fresh chow mein noodles, you will only need to briefly dip the noodles in boiling water, 1 minute or so. Once done, drain the noodles thoroughly and set aside.
  4. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken in the pan with minimal overlap. Cook until the bottom turns slightly golden, 30 to 45 seconds. Flip to cook the other side until the chicken just turns white, 30 to 45 seconds. Transfer the chicken to a plate.
  5. Pour in the remaining 1 tablespoons of oil and the ginger, and garlic. Stir a few times to release the fragrance.
  6. Add the carrot and cabbage. Cook and stir until the veggies just start to turn soft, 1 minute or so. Add the noodles. Toss a few times with a pair of tongs. Add the cooked chicken. Pour the sauce over the ingredients. Toss with a pair of tongs to mix everything together.
  7. Add the pepper and the green onion. Toss well until the sauce is absorbed. Transfer everything to serving plates and serve hot as a main dish.
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If you have any feedback about the class or questions for chef please do get in touch. Email: lovetocook@foodsorcery.co.uk

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