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1 hour, 57 minutes
First broadcast:
Saturday 01 February 2014

It's the Chinese New Year, and John has a scoop on the Chinese red pandas in Belfast Zoo. Plus the media-shy South East Asian Goldencat, Paula's Szechuan beef and the HMS Caroline.

Music Played

10 items
  • Chinese New Year Recipes: Sticky Szechuan Beef & Special Fried Rice

    Chinese Food.jpg

    Sticky Szechuan Beef

    500g chump steak, sliced into strips

    2 tablespoons cooking oil

    2 onions, finely sliced

    50g ginger, grated or thinly sliced

    2 sticks celery, sliced thinly on a bias

    2 star anise, optional

    2 tablespoons honey

    2 tablespoons rice vinegar

    6 tablespoons soy sauce

    1 tablespoon sesame oil

    2 tablespoons sesame seeds

    1 red chilli, deseeded and finely sliced

    4 scallions, finely sliced

    (To garnish, thin strips of scallions and chilli, placed in iced water for 5 minutes to crisp)

    Heat the oil in a wok until smoking hot.

    Add the steak and seal off.

    Add the onions, ginger, celery and chilli and stir fry until the onions have wilted.

    Whisk the honey, vinegar, soy, sesame oil and seeds together and add to the beef mixture.

    Cook until the beef is coated and the sauce becomes sticky.     

    Serve immediately.




    Special Fried Rice

    225g basmati rice, boiled and drained well

    4 rashers chopped smoked streaky bacon

    1 tablespoon cooking oil

    1 onion, finely chopped

    2 cloves garlic, minced

    6 mushrooms, sliced

    75g frozen peas

    2 tablespoons oyster sauce

    1 teaspoon sugar

    2 tablespoons rice wine vinegar

    1 tablespoon soy sauce

    4 chopped scallions


    Heat a large pan until hot with the oil.

    Add the bacon and cook until crispy.

    Add the onion, mushrooms and garlic to the pan and cook until golden.

    Add the rice and stir fry for 1 minute.

    Add the peas and cook for 2 minutes.

    Whisk the oyster sauce, sugar, vinegar and soy together and then stir into the rice.

    Cook for 30 seconds, add the scallions, cook for another 30 seconds and serve.



  1. Image for Cooking with Paula McIntyre

    Cooking with Paula McIntyre

    Our resident chef Paula McIntyre helps you through her weekly Saturday Magazine recipe spot. Our…

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