Free Chinese Recipes

Ingredients

• 1 dozen pairs of fat frogs’ legs (about 675-900 g/1 1/2-2 lb)
• 30 ml (2 tablespoons) soy sauce
• 3 slices root ginger
• 30 ml (2 tablespoons) corn flour
• 1 small green pepper
• 1 small red pepper
• 1 medium onion
• vegetable oil, for shallow-frying (about 250 ml/1/2 pint)
• 30 ml (2 tablespoons) oyster sauce
• 30 ml (2 tablespoons) stock
• 30 ml (2 tablespoons) sherry
• 5 ml (1 teaspoon) sugar
• 5 ml (1 teaspoon) chili sauce
• 15 ml (1 tablespoon) sesame oil

Serve 6-8

** Free Chinese Recipes **

Method:

1. Disjoint the frogs’ legs, and cut them in two if they are joined together. Rub them with the soy sauce and shredded ginger. Leave them to season for 30 minutes.

2. Sprinkle the corn flour over them, rub it in and leave them to dry for 30 minutes. Cut the peppers in thin slices (discarding the pips) and cut tile onion into even thinner slices.

3. Heat the oil in a large frying pan. Add half the frogs’ legs, and turn them over on a high heat with a perforated spoon to fry for 2 1/2 minutes, then remove them with the perforated spoon. Add the other half of the frogs’ legs fry them for a similar length of time and drain them.

4. Pour away all except 15 ml (1 tbsp) of the oil. Add the onion and peppers. Stir fry them over a high heat for 1 12 minutes. Return the frogs’ legs to the pan. Stir and turn them with the other ingredients for 1 1/2 minutes.

5. Add the oyster sauce, stock, sherry, sugar, and chili sauce. Continue to turn and stir them for 1 minute. Reduce the heat to low and allow the contents to sauté for 4-5 minutes. Sprinkle them with the sesame oil, and serve immediately.