Since the start of the pandemic, hate crime against the East and South East Asian (ESEA) community has increased by 300 per cent in the UK alone.
Wanting to do something about this, Claire Sachiko Fourel and Lex Shu Chan – collectively known as Sachiko & Shu – started the Recipes Against Racism charity cookbook project. It features over 20 recipes from some of London's leading Asian and Asian-influenced restaurants, including Chinese Laundry, Farang, Kiln, Lucky & Joy, Poon's, and Solip.
Aiming to raise £20,000, 100 per cent of proceeds from the download of the book will be donated to two charity partners — End the Virus of Racism and Stop Hate UK.
Here's a taste of what to expect.
Pork And Onion Stir-Fry By Shanghai Supperclub
Ingredients
Serves 1 - 2
- 250g pork neck or collar (or feel free to substitute other meat)
- 2 large onions (approx. 300g)
For the marinade:
- 1 tbsp soy sauce
- 1 tbsp Shaoxing rice wine
- 1 tsp corn starch
- a dash of sesame oil (optional)
For stir-fry seasoning:
- 1 tbsp dark soy sauce
- 1/4 tsp salt
Method
Slice the pork into thin pieces the size of your thumb nail, and mix well with the marinade. Leave for 5 -10 minutes.
Slice the onion into the same size as your pork.
Heat up 2 tablespoons of vegetable oil in a wok or pan until hot and toss in the pork to quickly stir fry until there are no obvious red spots. Remove and set aside. The amount of oil depends on the type of pan you use - less if you are using non-stick.
Add another tablespoon of oil to the wok/pan and toss the onions in when the oil is hot. Keep turning the onions around in the wok/pan to make sure they separate and cook evenly. When they start to look less opaque, add:
1 tablespoon of dark soy sauce and 1/4 teaspoon of salt to season and colour.
Tip in the pork and a small pinch of sugar and stir fry for another minute until the flavour is well blended but the onion still has a crunch.
The best woks, tried and tested
We also tested the best woks in the business, and think these are the ones worth considering if you’re keen to explore more Asian cooking.
- Best investment: Le Creuset Toughened Non-Stick Wok 32cm
- Best small wok: Kuhn Rikon Allround Wok Non-Stick
- Best for versatility: Circulon Ultimum High Density Forged Aluminium 36cm Non-Stick Wok with Lid
- Best for metal utensils: GreenPan Barcelona Ceramic Non-Stick Wok
- Picked by the Esquire editors: Zwilling J.A Henckels Forte Coated Wok 30cm
How we test
Our panel donned their aprons and tested each of these woks on gas, electric and induction hobs, to see how quickly each heated up and how easy they were to manoeuvre.
Keeping a beady eye on any food sticking or burning, they cooked three staple dishes in each wok: one containing meat, one involving fried rice and one sugary, sticky saucy vegetable-based recipe to really see how it stood up.
For those that claimed they were dishwasher safe, we’d put them through multiple cycles to see if they still looked brand new at the end of it, and for those that didn’t, well, you won’t find them on this list.
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