Stir Fry

Chinese Dumplings

Ingredients for the dough

75g of flour

1/3 glass of water

teaspoon oil

Ingredients for the filling

2 carrots

50g of savoy cabbage

2 zucchini

1 medium onion

a pinch of sesame

a few little slices of fresh ginger

1 teaspoon olive oil

Method

Cut all the vegetables into thin slices, and place in a wok. Cook until soft. 15 minutes or so.

Combine dough ingredients and form a soft dough. Allow to sit for 10 or 20 minutes.

Remove vegetables from wok and allow to cool completely.

Roll dough thinly and cut circles of desired size. Fill centres with vegetable mixture and seal to enclose.

Place dumplings in a steamer and cook for approximately 10 minutes.

Serve with a dash of soy sauce.

Korean Fried Chicken

Ingredients

oil for frying

5 cloves garlic, chopped

5cm peeled ginger, chopped

3 tablespoons soy sauce

3 tablespoons chile paste

2  tablespoons vinegar

1 tablespoon sesame oil

1 tablespoon honey

3 cups flour

1 tablespoon cornflour

2 kg chicken pieces

Method

Heat oil in a pan to medium.

Place garlic and ginger in the bowl of a food processor. Add soy, chilli paste, vinegar, sesame oil, and honey. Purée and place in a bowl.

Whisk flour, cornstarch, and 2 cups water in another bowl. Coat chicken and fry until golden, 6 to 8 minutes.

Toss chicken in sauce to serve. Serve with rice, pasta, or beanshoots.

Chicken Hotpot

Ingredients 

1½ kg chicken pieces, or chicken legs

30g dried mushrooms

2cm ginger, thinly sliced

1 onion, quartered and separated

1 green capsicum, chopped

¼ cup oil

1 clove garlic, chopped

2 teaspoons cornflour, extra

½ cup chicken stock

½ cup white wine

1 tablespoon soy sauce

½ cup chicken stock, extra

Method 

Soak mushrooms for 30 minutes.

Cook chicken pieces in hot wok in batches until all chicken is cooked. Set aside. Add onion to wok and cook until transparent. Return chicken to wok.

Add mushrooms, ginger, capsicum, and garlic to wok and cook for one minute.

Combine cornflour, chicken stock, wine, and soy sauce. Stir for one minute.

Place chicken into a lidded oven dish and add extra chicken stock. Bake at 180C for 30 minutes.

Honey Prawns

Ingredients 

750g green king prawns

3 eggs

½ cup cornflour

½ cup plain flour

1 cup water

salt and pepper

oil for frying

¼ cup honey

Method

Combine eggs, flours, salt and pepper, and water in a bowl, mix to a runny batter. Dip prawns in batter, a few at a time, and drop into hot oil. Cook until golden brown. Set aside.

Heat honey in wok, add cooked prawns. Toss to coat. Serve immediately.

Pork Chops with Plum Sauce

Ingredients 

6 pork leg chops

3 teaspoons cornflour

2 tablespoon dry sherry

1 tablespoon soy sauce

1 tablespoon hoi sin sauce

1 teaspoon sesame oil

½ teaspoon salt

½ cup water

¾ cup plum sauce

2 dried red chillis

2 tablespoon oil

Method 

Cut meat from bones and remove fat. Marinate for one hour in combined cornflour, dry sherry, soy, hoy sin sauce

sesame oil, and salt.

Drain pork and reserve marinade. Cook pork in a hot wok until golden brown and cooked through.

Place water, plum sauce, red chillies, and reserved marinade into a saucepan and stir over high heat for one minute.  Pour over pork and stir to mix sauce through.

Sizzling Steak Stir fry

Ingredients 

500g rump steak, cut into thin slices

¼ cup water

3 onions, sliced

½ teaspoon bicarbonate of soda

4 tablespoon oil

1 tablespoon sugar

¼ cup worcestershire sauce

½ cup tomato sauce

½ cup white wine

Method

Combine bicarbonate of soda and water, add beef and marinate at least one hour. Heat 1 tablespoon of oil in wok. Drain water from meat and add meat to wok. Cook on high for two minutes. Set aside.

Heat sizzle plate in hot oven for about ten minutes.

Heat wok with a tablespoon of oil and cook onions until onions are transparent. Set aside and keep warm.

Return steak to pan, add combined tomato sauce and worcestershire sauce and sugar and bring to the boil.

Remove sizzle plate from oven, place onions on plate, add beef and sauce. Pour wine over plate to give the sizzle.

Billy Kee Chicken

Ingredients

1½ kg chicken thighs, skin removed, cut into bite sized pieces

3 egg yolks

oil for deep frying

½ cup tomato sauce

½ cup red wine

1 teaspoon worcestershire sauce

salt and pepper to taste

Method

Add chicken pieces to beaten egg yolk and mix well.

Heat oil in wok, fry chicken in batches until cooked through. Remove from pan and set aside. Drain oil from pan.

Combine wine, tomato sauce and worcestershire sauce. Pour into wok and bring to the boil. Add cooked chicken pieces and heat through.

Season with salt and pepper.

Fried Wontons

Make your own Wonton Wrappers or use ready made ones.

Ingredients

50 wonton wrappers (approximately)

500g minced pork

1 cup spinach, finely chopped

30g dried mushrooms, soaked in hot water and chopped finely

1 tablespoon sherry

salt and pepper

oil for deep frying

Method 

If you are making your own wrappers, cut squares about 8cm.

Combine ingredients and mix well. Place a teaspoon of mixture into the centre of each wrapper. Gently gather edges and press together at the top.

Fry wontons in hot oil until golden brown

Sweet and Sour Sauce 

370g jar chinese pickled vegetables

1 cup water

1 tablespoon tomato sauce

1 tablespoon tomato paste

1 teaspoon sugar

2 teaspoons brown vinegar

2 teaspoons cornflour

¼ cup water

extra salt

Method

Drain pickles and reserve half the liquid. Place reserved liquid, water, tomato sauce, tomato paste, sugar, vinegar, half the vegetables in a saucepan and stir until sauce boils. Reduce and heat and simmer for 5 minutes.

Strain sauce, discard vegetables. Return sauce to pan. Add cornflour, extra water, and salt. Stir until sauce boils and thickens.

Finely shred remaining pickles. Place pork on serving plate. Spoon over prepared sauce. Top with finely shredded pickles.

Pork and Chicken with Black Bean Sauce

Ingredients

3 pork fillets, cut into strips

2 chicken breasts, cut into strips

3 egg whites

1 ½ tablespoons cornflour

oil for deep frying

2 tablespoons black bean sauce

2 clove garlic

5cm piece green ginger, grated

2 teaspoon sweet chinese chilli sauce

1 ½ tablespoon soy sauce

1 tablespoon dry sherry

1 tablespoon oyster sauce

1 teaspoon sugar

½ red pepper, sliced thinly

2 shallots, cut diagonally

? cup of water

2 chicken stock cubes

2 teaspoons cornflour, extra

Method

Place egg whites and cornflour into a bowl, mix well. Add chicken and pork strips, a few at a time, stir to coat meat completely.

Heat oil in wok and cook meat in batches until golden brown and cooked through.

Remove from pan and set aside.

Combine black bean sauce, garlic, grated ginger, chilli sauce, soy sauce, sherry, oyster sauce and sugar. Drain the oil from the wok, and add the black bean mixture, stir over gentle heat until mixture boils.

Return chicken and pork, toss to heat through.

Top with finely sliced shallots and seeded red pepper.

See also Pork Ribs with Chilli Plum Sauce   Barbecue Pork Ribs     Sweet and Sour Pork Ribs

Noodle Baskets

Noodle Baskets are an interesting way to serve a dish for a special occasion. They are simple to make but do take a little care. They can be made a few days in advance and kept in a refrigerator, or frozen. To reheat: place in a moderately slow oven for about ten minutes. Maybe a little longer if the baskts have been frozen.

You can be as creative as you like with the design of your basket or as plain.

Ingredients 

a quantity of fine egg noodles

boiling salter water

oil for deep frying

Method 

Drop noodles into rapidly boiling water and cook for five to seven minutes. Drain, and spread over kitchen paper on a wire rack. Allow to dry for several hours.

Dip two wire baskets into oil and line one with noodles. Press the second one into the first making a sandwich of the noodles.

Holding the handles of the baskets firmly, lower into hot oil. Cook for about three minutes or until golden brown and crisp. The cooking time may vary with the thickness of the noodles.

Note Wire baskets for this purpose are available in all sizes at chinese grocer type shops.

Try these recipes to serve in your noodle baskets. Combination Chop Suey      Lemon and Ginger Chicken   Chicken with Water Chestnuts    Beef with Cashews

Chow Mein Beef

Ingredients 

500g fillet steak, cut into thin slices

2 tablespoons soy sauce

1 tablespoon sweet chilli sauce

1 tablespoon sate sauce

250g chinese egg noodles

2 tablespoons oil

125g champignons, cut in half

1 cup bean shoots

1 red capsicum, sliced thinly

2 sticks celery, cut diagonally

2 medium onions, quartered

2 tablespoons oil, extra

Ingredients for the sauce 

1 tablespoon cornflour

¾ cup water

3 chicken stock cubes

3 tablespoon oyster sauce

1 tablespoon soy sauce

Method

Make a marinade of 1 tablespoon soy sauce, sweet chilli sauce, sate sauce, and mix well. Add beef slices and marinate for at least one hour.

Boil egg noodles for five minutes or until they are tender. Drain well and set aside. Heat 1 tablespoon oil in a wok and cook noodles for two minutes. Add 1 tablespoon oil during cooking time. Remove from wok and keep warm.

Heat remaining oil in wok, add onions, and cook for two minutes. Add remaining vegetables and cook for two minutes.

Heat extra oil in wok. Cook beef in batches until all slices are done. Return all beef to wok. Return vegetables to wok.

Combine sauce ingredients, add to beef and vegetables and mix well. Stir for two minutes.

Serve with noodles.

Other great beef stir fry dishes  Sate Beef      Beef with Peppers       Chinese Style Fillet Steak    Ginger Beef

Chinese Beef Curry

Ingredients 

500g rump steak, sliced thinly

3 potatoes, cut into cubes

2 onions, quartered

3 teaspoons curry powder

2 tablespoons oil

2 tablespoons oil, extra

2 teaspoons curry powder, extra

2 tablespoon sate sauce

1 tablespoon chinese sweet chilli sauce

1 tablespoon soy sauce

½ cup water

1 chicken stock cube

1 tablespoon cornflour

Method 

Heat oil in wok and cook potatoes for five minutes. Add onion and cook a further 2 minutes. Add curry powder and toss to cover potatoes and onion.  Remove from wok and set aside.

Heat extra oil in wok and add beef and cook until tender and cooked through. Add potato, onions, and extra curry powder, cook for two minutes. Combine sate sauce, chilli sauce, soy sauce, water, stock cube, and cornflour, and add to wok. Toss unitl sauce boils and thickens.

Other great beef stir fry dishes  Sate Beef      Beef with Peppers       Chinese Style Fillet Steak    Ginger Beef

Beef with Celery

Ingredients 

500g rump steak, cut into thin strips

1 tablespoon soy sauce

1 egg white

3 tablespoon oil

6 shallots

1 tablespoon ginger, grated

5 sticks celery, sliced diagonally

1 tablespoon cornflour

½ cup water

1 tablespoon soy sauce, extra

1 tablespoon oyster sauce

Method 

Combine soy sauce and egg white in a bowl and add beef strips. Marinate for at least one hour. Brown the meat in hot oil a few strips at a time. Set aside.

Drop celery into boiling water and boil rapidly for three minutes. Drain and rinse.

Heat remaining oil in wok, add celery, shallots, and ginger. Cook for one minute.

Return meat to wok and mix well. Combine water and cornflour, add extra soy sauce, and oyster sauce, and toss to combine. Serve immediately.

Other great beef stir fry dishes  Sate Beef      Beef with Peppers       Chinese Style Fillet Steak    Ginger Beef

Beef with Peppers

Ingredients

500g fillet steak, cut into thin slices

150g mushrooms, cut into strips

2 onions, chopped

1 red capsicum, sliced

2 tablespoon oil

2 cloves garlic, crushed

½ teaspoon five spice powder

1 teaspoon cornflour

½ cup water

2 chicken stock cubes

1 tablespoon soy sauce

Method 

Heat oil in wok, add beef and toss for 1 minute. Add onion and toss a further minute. Add garlic, five spice powder and cook until onion are beginning to soften. Add mushrooms and capsicum and cook for a minute or two.

Add combined water, stock cubes, and soy sauce, and stir until sauce thickens.

Check out some other tasty chinese beef recipes  Sate Beef    Sherried Beef with Spinach   Beef with Cashews   Chinese Style Fillet Steak

Ginger Beef

Ingredients

500g fillet steak, cut into thin slices

2 teaspoons cornflour

1 tablespoon oil

2 teaspoons soy sauce

1 tablespoon ginger, thinly sliced

¼ cup apple cider vinegar

1 tablespoon honey

2 tablespoons oil, extra

1 green capsicum, seeded and sliced

6 shallots, sliced diagonally

Method 

Place beef slices in a bowl. Combine oil, soy sauce, and cornflour, add to beef slices and marinate for one hour. Marinate ginger, vinegar, and honey honey for 30 minutes or more.

Brown beef slices a few at a time in a hot wok turning carefully so that slices are all well browned. Remove from wok and set aside.

Place capsicum slices and ginger marinade in wok and cook quickly for three minutes. Add shallots in last few seconds and mix well.

Return beef to wok and heat through.

See also: Beef with Cashews    Sherried Beef with Spinach      Beef with Black Bean Sauce    Chinese Style Fillet Steak

Subscribe to the Newsletter for ideas for chinese meals and dinners.

Chinese Style Fillet Steak

Ingredients

500g fillet steak, sliced thinly

½ teaspoon bicarbonate of soda

1 teaspoon sugar

salt

2 teaspoons cornflour

1 tablespoon soy sauce

2 teaspoons oyster sauce

1 tablespoon oil

1 onion, chopped

Method 

Place beef slices in a bowl. Combine oyster sauce, soda, cornflour, soy sauce, sugar, and pour over beef. Refrigerate and marinate for several hours or overnight.

Heat oil in a wok, stir fry onions until tender. Transfer to a serving plate and keep warm.

Cook beef slices in a wok a few at a time over high heat until just done. Keep cooked slices warm while finishing the remaining slices.

Other great chinese beef dishes :  Ginger beef    Sate Beef    Beef with Cashews   Sherried Beef with Spinach

Sherried Beef with Spinach

Ingredients 

500g fillet steak, cut into slices

2 tablespoon soy sauce

¼ cup dry sherry

1 teaspoon sesame oil

5 or 6 large spinach leaves

1 tablespoon ginger, cut thinly

¼ cup oil

2 tablespoon oil, extra

¼ cup water

2 chicken stock cubes

1 teaspoon cornflour

Method 

Place beef slices in a bowl and add soy sauce, sherry, and sesame oil. Cover and refrigerate for at least two hours. Heat oil in wok and cook meat in batches. Set aside.

Wash spinach and remove stalks. Cut stalks diagonally into 2cm lengths. Cut leaves roughly.

Heat oil in a wok. Add ginger and white spinach stalks and sauté for three minutes. Return meat to wok. Combine water, cornflour, and stock cube. Add to wok and toss until mixture boils and thickens.

Serve with rice or as part of a banquet.

More fabulous chinese recipes:  Sate Beef   Beef with Cashews    Beef with Black Bean Sauce     Beef with Noodles

Beef with Cashews

Ingredients 

500g rump or fillet steak, cut into thin slices

100g roasted cashews

8 shallots, chopped

3 cloves garlic, chopped

1 tablespoon grated ginger

3 tablespoon oil

1 tablespoon cornflour

½ cup water

1 tablespoon sate sauce

1 tablespoon soy sauce

Method 

Heat oil in wok, cook beef in batches until done.  Set aside.

Heat oil in wok, sauté shallots, garlic, ginger, and cashew nuts for a minute. Return meat to wok and stir to combine. Add combined water, cornflour, and soy sauce. Mix well.

Some more fabulous chinese recipes:  Sate Beef    Beef with Black Bean Sauce     Beef with Noodles

Beef with Black Bean Sauce

Ingredients

500g fillet steak, cut into thin strips

1 egg white

2 tablespoon soy sauce

1 teaspoon cornflour

¼  cup oil

4 shallots, sliced diagonally

1 red capsicum, cut into tho strips

½ cup sliced bamboo shoots

1 teaspoon curry powder

1 tablespoon black bean sauce

½ cup water

2 teaspoons cornflour, extra

Method

Place beef strips in a bowl, add egg white, soy sauce, and cornflour, stir to combine. Allow to marinate for one hour.

Heat oil in wok, add shallots, capsicum, curry powder, and bamboo shoots. Cook on high for three minutes. Set aside.

Add meat and marinade to wok and cook on high until beef is cooked. Add vegetables and stir to combine. Thicken with combined water and cornflour.

Check out some other tasty chinese beef recipes  Sate Beef    Sherried Beef with Spinach   Beef with Cashews   Chinese Style Fillet Steak

Beef with Noodles

Ingredients 

250g chinese noodles, boiled and drained, aired for 2 hours

3 tablespoon oil

½ cup water

3 chicken stock cubes

1 tablespoon soy sauce

500g rump steak, cut into thin slices

6 shallots

2 cloves garlic

1 tablespoon ginger, grated

¼ cup oil, extra

Method 

Heat oil in a wok, add noodles, and stir on high for a few minutes. Combine water, stock cubes, and soy sauce, add to noodles and stir for two minutes. Set aside and keep warm.

Heat extra oil in wok, add beef slices and toss to separate slices. Add ginger, shallots, and garlic. Stir for about three minutes or until beef is cooked through.

Serve with prepared noodles.

More great chinese recipes:  Beef with Cashews   Beef with Black Bean Sauce   Sate Beef

Sate Beef

Sate is different to satay. They are sometimes confused. Satay is the light coloured peanut sauce, sate is darker in colour and has a stronger taste. This recipe is for Sate.

Ingredients

500g fillet steak, cut into thin slices

1½ teaspoons soy sauce

pepper

1 teaspoon cornflour

2 tablespoons water

2 tablespoon oil

Ingredients for sauce 

2 tablespoons oil

1 onion, roughly chopped

2 cloves garlic, chopped

2 tablespoons sate sauce (I use Jimmy’s Sate Sauce)

1 teaspoon curry powder

2 tablespoons water

1 tablespoon soy sauce

Method for beef

Place meat in a bowl. Combine soy sauce, pepper, cornflour, and water. Heat oil in wok and cook beef until tender. Set aside and cover to keep warm. Wok may need to be washed before proceeding.

Method for sauce 

Heat oil in wok, add onions and garlic. Cook until soft. Combine remaining sauce ingredients and pour over onion and garlic. Stir until sauce begins to thicken, then return beef to wok and toss to combine.

Serve with rice.

Sate Beef is a good dish to serve as part of a banquet. It is popular, easy to prepare, and can be made ahead of time.  Lemon Chicken is a good accompianment and maybe Barbecued Pork.

Lemon and Ginger Chicken

Ingredients 

2 chicken breasts, cut into strips

3 egg whites

2 tablespoons cornflour

salt and pepper

oil for frying

Ingredients for Sauce 

½ cup lemon juice

1 cup water

2 chicken stock cubes

1 teaspoon ginger, grated

20cm ginger, sliced thinly

1 tablespoons cornflour

1 tablespoon water, extra

2 tablespoon honey

2 shallots

Method 

Combine egg whites, salt and pepper, and cornflour in a bowl, mix well. Dip strips of chicken in batter, a few at a time,  and drop into hot oil. Fry until golden brown.

Remove oil from wok retaining 2 tablespoons. Add sliced ginger to pan and cook for 2 minutes, add cooked ginger to chicken.

In a small saucepan, combine lemon juice, water, stock cubes, grated ginger, and honey. Bring to the boil stirring constantly. Pour sauce over chicken and sliceed ginger. Serve immediately.

Check out some of the other chicken recipes   Lemon Chicken    Hoi Sin Chicken   Marinated Chicken Wings   Chicken with Water Chestnuts

Chicken with Water Chestnuts

Ingredients 

1 onion, quartered

2 sticks celery, sliced diagonally

1 red capsicum, cut into strips

100g mushrooms, sliced

225g water chestnuts, drained and halved

2 cups bean shoots

2 chicken breasts, cut into bite sized pieces

oil for frying

¾ cup water

2 chicken stock cubes, crumbled

1 tablespoon soy sauce

1 teaspoon oyster sauce

1 teaspoon cornflour

1 tablespoon grated ginger

Method 

Cook chicken pieces in hot oil in a wok until done. Remove and set aside. Remove oil from work leaving ½ cup. Add vegetables and cook until done. Return chicken pieces to wok and mix gently.

Combine water, soy sauce, stock cubes, oyster sauce, pour over chicken and vegetables. Toss and serve.

Some other fabulous chinese recipes  Honey Chicken Wings with Pineapple   Hoi Sin Chicken   Chicken with Asparagus   Spiced Marinated Chicken

Honey Chicken Wings and Pineapple

Ingredients

1 ½ kg chicken wings

cornflour

oil for deep frying

1 tablespoon green ginger, grated

2 cloves garlic, chopped

400g can pineapple pieces

1 red capsicum, chopped

1 ½ cups water

2 teaspoons cornflour, extra

2 chicken stock cubes

1 tablespoon honey

1 tablespoon soy sauce

1 teaspoon sesame oil

4 shallots, chopped

Method 

Heat oil in wok and cook chicken in batches. Approximately five minutes per batch. Drain chicken on absorbent paper.

Remove oil from wok leaving two tablespoons. Add ginger and garlic, cook one minute, add pineapple and capsicum and cook for two minutes. Remove from wok.

Add water, corn flour, stock cubes, honey, and sesame oil and bring to the boil. Return chicken, capsicum, and pineapple to wok. Stir until chicken is heated through.

Serve with sliced shallots.

Some other fabulous chinese dishes  Lemon Chicken   Spiced Marinated Chicken    Honey Chicken Wings with Pineapple   Lemon and Ginger Chicken

Combination Chop Suey

Ingredients 

2 chicken breasts, cut into bite sized pieces

½ chinese cabbage, sliced thinly

1 cup green beans, sliced

2 sticks celery, sliced

2 onions, chopped

1 carrot, julienne

250g green prawns, shelled and deveined

2 tablespoons oil

250g minced pork

1 cup water

2 teaspoons cornflour

2 chicken stock cubes

1 tablespoon soy sauce

1 cup fresh bamboo shoots

1 clove garlic, chopped

Method 

Cook chicken pieces and set aside to cool. Heat oil in wok, add minced pork, cook until browned. Add cabbage, beans, onions and celery and toss to combine. Cook for about four minutes.

Add combined cornflour, water, stock cubes, and soy sauce. Stir until sauce boils and thickens. Add chicken and prawns and heat through. Add bamboo shoots and serve immediately.

Serve with fried rice.

Beggars Chicken

Chicken wrapped in a dough clay and cooked for several hours. The dough keeps the moisture into the meat and retains the flavour. The 1kg of salt in the dough is quite correct. The salt makes the dough rock hard for protection.

Ingredients 

1 ½ kg chicken

3 shallots

2cm piece of ginger

1 teaspoon sugar

4 tablespoon soy sauce

1 tablespoon water

½ teaspoon five spice powder

2 tablespoons soy sauce, extra

2 tablespoon oil

extra oil

Ingredients for clay dough

1kg cooking salt

4 cups plain flour

water

Method for clay dough

Mix flour and salt thoroughly. Gradually add water to form a very firm dough. Roll dough out to a thickness of about 1cm. Dough needs to completely encase the chicken.

Method for Chicken 

Mix together chopped shallots, sugar, chopped ginger, soy sauce, water, and five spice powder. Place mixture into the chicken cavity. Rub chicken with extra soy sauce, and then with the two tablespoons of oil. Do not let liquids escape from cavity of chicken.

Lay chicken on top of a double thickness of aluminium foil and carefully wrap chicken without breaking the foil.

Place wrapped chicken on top of prepared pastry dough and fold across the sides, then the two ends to completely enclose chicken with dough. Wet the edges where pastry will join and press with the fingers. Make sure there are no holes in the pastry.

Place in a greased baking tray and bake for 1 hour at 180C. Reduce temperature to 150C and bake a further 3 hours.

To serve, break dough with a hammer and remove chicken.

Chicken with Asparagus

Ingredients 

1 red pepper, cut roughly

6 shallots, sliced diagonally

1 teaspoon grated ginger

300g tin asparagus, cut pieces in half, reserve liquid

225g whole baby corn

2 chicken breasts, cut into bite sized pieces

1 egg white

1 tablespoon cornflour

2 tablespoons oil

2 chicken stock cubes

1 tablespoon soy sauce

1 tablespoon sherry

2 teaspoons cornflour, extra

1 cup oil, extra

Method

Place chicken in a bowl with egg white, cornflour, and oil. Mix well. Heat extra oil in wok and fry chicken pieces gently until chicken is cooked through. Drain and set aside. Leave a little of the oil in the wok; add ginger and pepper and cook for one minute. Add chicken pieces, shallots, and drained corn. Combine extra cornflour, reserved asparagus liquid, stock cubes, soy, and sherry. Pour over chicken and vegetables, stir until sauce boils. Add asparagus and stir to combine.

Serve with broken noodles

Some other fabulous chinese recipes:   Chicken with Water Chestnuts     Ginger Garlic Chicken     Beef with Cashews   Beef with Noodles

Chicken Chow Mein

Ingredients 

250g egg noodles

oil for frying

1 ½ kg chicken breasts, cut into bite sized cubes

250g lean pork, cut into bite sized cubes

500g green king prawns, shelled and deveined

2 medium onions, chopped

1 red pepper, sliced

¼ cabbage

8 shallots, chopped

2 teaspoons soy sauce

2 teaspoons sherry

1 teaspoon cornflour

4 tablespoons oil, extra

1 clove garlic

1 tablespoon green ginger, finely chopped

½ cup water

2 teaspoons cornflour, extra

1 tablespoon soy sauce, extra

2 chicken stock cubes

1 tablespoon sherry, extra

Method 

Boil noodles for a few minutes until tender. Rinse under hot water. Spread over kitchen towels for three hours until almost dry.

Fry noodles in hot oil in several batches. Dry on absorbent paper and set aside. Drain oil from wok.

Place chicken and pork in bowl, add soy sauce, sherry, and cornflour. Mix well and allow to stand for one hour.

Heat extra oil in wok, add ginger and garlic, sauté for one minute. Increase heat and add chicken and pork and cook for five minutes or until meat is cooked. Add prawns and cook for three minutes more.

Add vegetables and cook for two minutes. Add combined water, extra soy sauce, stock cubes and extra sherry. Cook until sauce thickens.

Hoi Sin Chicken

Ingredients

1 ½ kg chicken pieces, cut into serving sized pieces

cornflour

oil for deep frying

3 tablespoon oil, extra

1 tablespoon grated ginger

2 onions, chopped

200g broccoli, cut into floweretts

1 red pepper, cut into cubes

425g champignons

2 tablespoons hoi sin sauce

2 tablespoons sherry

1 tablespoon soy sauce

2 tablespoons vinegar

1 cup water

3 chicken stock cubes

½ teaspoon sesame oil

3 teaspoons cornflour, extra

Method 

Coat chicken lightly with cornflour. Heat oil in work and brown chicken pieces a few at a time until golden brown and cooked through. Drain well. Drain oil from pan and add extra oil and ginger. Cook for one minute then add onion and cook another minute. Add broccoli, pepper, and mushrooms. Stir fry for two minutes.

Add combined hop sin sauce, sherry, vinegar, water, stock cubes, sesame oil, and extra cornflour.

Return chicken to wok and toss over high heat until sauce thickens and chicken is heated through.

Ginger Garlic Chicken

Ingredients 

1 ½ kg chicken

185g chinese egg noodles

cornflour

oil for frying

3 teaspoons soy sauce

1 large onion

2 tablespoons oil, extra

2 cloves garlic

1 tablespoon grated green ginger

½ cup water

1 chicken stock cube

3 teaspoons soy sauce, extra

1 teaspoon white vinegar

¼ cup tomato sauce

¼ teaspoon sugar

salt and pepper

1 teaspoon cornflour, extra

3 shallots

Method

Add noodles to large quantity of boiling water. Boil uncovered for three to five minutes or until cooked. Drain and rinse noodles.

Cut chicken into serving sized pieces. Coat chicken pieces in cornflour.

Heat oil in wok. Cook chicken a few pieces at a time and set aside to drain.

Clean pan and add ¼ cup of fresh oil. Fry noodles and soy sauce until heated through. Place on a serving plate and keep warm.

Cut onion into thin wedges. Heat extra oil in a clean pan, add onion, garlic, and ginger. Cook until onion is transparent. Add chicken and mix well. Add blended water, crumbled stock cube, extra soy, vinegar, sugar, tomato sauce, salt and pepper, extra cornflour, and stir until sauce thickens. Spoon over noodles and top with shredded shallots.

Some more fabulous chinese recipes:  Sate Beef    Lemon Chicken    Sherried Beef with Spinach     Beef with Noodles    Honey Chicken Wings with Pineapple

Spiced Marinated Chicken

Ingredients for Chicken

1 ½ kg chicken

½ cup soy sauce

1 tablespoon grated ginger

2 cloves garlic

½ tablespoon five spice powder

oil for deep frying

Ingredients for Honey Spice Marinade 

1 tablespoon honey

1 tablespoon dry sherry

½ teaspoon five spice powder

½ teaspoon sesame oil

½ tablespoon soy sauce

Fried Salt and Pepper 

2 tablespoons salt

1 teaspoon five spice powder

½ teaspoon pepper

Method for Fried Salt and Pepper 

Place salt and pepper in a small frying pan and stir over low heat for two minutes. Add five spice powder and stir for one minute. Serve in small flat dishes.

Method for Chicken 

Use a boiler large enough to hold a chicken and fill with water. Add soy sauce, grated ginger, garlic, and five spice powder. Bring to the boil and add chicken. Return to boil, boil one minute, and turn off heat. Allow to stand until water has mostly cooled. Remove from water and drain.

With a very sharp knife or cleaver, cut chickens into two halves down the breast bone.

Place chickens flat on a tray. Combine marinade ingredients in a bowl, then rub marinade into skin of chicken. Allow to stand for two hours.

Place one chicken half into hot oil and fry until chicken is cooked through and golden brown. Drain and repeat with other chicken half.

Cut chicken into serving sized pieces and serve with prepared fried salt and pepper.

For a wine glaze add half a cup of red wine to the marinade

Here are some more chinese style dishes   Chicken with Asparagus   Hoi Sin Chicken   Spiced Marinated Chicken

Marinated Chicken Wings

Ingredients 

1 kg chicken wings

8 shallots, sliced diagonally

3 cloves garlic

3 tablespoons soy sauce

2 tablespoons sherry

2 teaspoons grated ginger

2 tablespoons brown sugar

salt

4 tablespoons oil

400g bamboo shoots

2 tablespoons cornflour

1 cup water

2 chicken stock cubes

Method 

Place shallots, garlic, soy sauce, sherry, ginger, sugar, salt, and chicken wings into a bowl. Mix well and all0w to marinate for 1 hour. Drain, and reserve marinade.

Heat oil in wok, add drained bamboo shoots, fry for two minutes. Remove bamboo shoots from pan. Add chicken wings and shallots to pan, toss over high heat until golden brown and cooked through.

Blend cornflour with water, crumbled stock cube, and reserved marinade. Add to wok and stir until sauce thickens. Add bamboo shoots and simmer for a few minutes to heat through.

Here are some other great stir-fry dishes  Ginger Garlic Chicken    Sherried Beef with Spinach   Beef with Noodles      Beef with Black Bean Sauce

Lemon Chicken

Ingredients 

4 chicken breasts, skin removed

½ cup cornflour

3 tablespoons water

4 egg yolks

salt and pepper

6 shallots

oil for deep frying

Lemon Sauce 

½ cup lemon juice

2 chicken stock cubes

2 tablespoons cornflour

2 tablespoons honey

2 ½ tablespoons brown sugar

1 teaspoon grated green ginger

2 cups water

Method for Lemon Sauce

Combine lemon juice, crumbled stock cubes, cornflour, honey, brown sugar, ginger, and water in a small saucepan, and stir over low heat until sauce boils and thickens.

Pound chicken breasts lightly. Place cornflour in bowl and slowly add water and beaten egg yolks and salt and pepper. Dip chicken breasts into batter and allow to drip excess off then add to pan of hot oil. Fry until golden brown and cooked through. Keep warm and repeat with other chicken breasts.

Slice each chicken breast into 1 cm slices. Pour over hot sauce.

Some other great stir-fry dishes     Sate Beef     Honey Chicken Wings with Pineapple      Hoi Sin Chicken

Honey Chilli Chicken

Ingredients 

1 ½ kg chicken pieces

flour seasoned with salt

oil for deep frying

1 tablespoon grated ginger

2 tablespoons honey

2 teaspoons cornflour

½ cup water

1 tablespoon chinese chilli sauce

½ cup lemon juice

2 teaspoons soy sauce

6 shallots

Method 

Coat chicken with seasoned flour. Fry chicken in hot oil in batches until golden brown and cooked through. Repeat with remaining chicken. Set chicken aside and keep warm.

Drain pan leaving 1 tablespoon of oil, add ginger and cook 1 minute. Add honey, combined water and cornflour, chilli sauce, lemon juice, and soy sauce. Stir until sauce boils and thickens.

Add chicken to pan and toss until chicken is heated through. Add shallots in last minute of cooking.

There are some other fabulous chinese chicken recipes here   Chicken with Asparagus   Lemon Chicken    Chicken with Water Chestnuts  Honey Chicken Wings with Pineapple

Ginger-Shallot Chicken Legs

Ingredients 

1 ½ kg chicken legs

salt and pepper

2 tablespoons ginger, sliced

¼ cup oil

2 tablespoons grated ginger, extra

8 shallots, finely chopped

Method 

Place chicken in large pan and just cover with water. Add salt and pepper, and sliced ginger. Cover and bring to the boil and simmer for 30 to 40 minutes or until chicken is tender.

Combine oil, extra ginger, and shallots in a small saucepan. Bring to the boil and pour over chicken.

Some other great chinese chicken recipes  Honey Chicken Wings with Pineapple   Lemon chicken   Hoi Sin Chicken     Lemon and Ginger Chicken

Chicken with Lychees

Ingredients 

3 chicken breasts

cornflour

425 g can lychees

1 red pepper, chopped

6 shallots, sliced diagonally

3 tablespoons oil

½ cup water, 2 chicken stock cubes

salt and pepper

3 tablespoons tomato sauce

1 teaspoon sugar

1 teaspoon cornflour, extra

2 teaspoons water, extra

Method 

Cut each chicken breast in half lengthways and gently pound. Heat a little oil in a pan. Coat chicken breasts in cornflour and add to pan. Cook until lightly brown and cooked through. Add pepper and shallots. Cook for a further minute. Add water and crumbled stock cube, tomato sauce, sugar, salt and pepper. Add drained lychees and stir well. Simmer until chicken is heated through.

Thicken with cornflour mixed with water.

See also Lemon Chicken  Honey Chicken Wings with Pineapple  Chicken with Water Chestnuts   Lemon and Ginger Chicken

Chicken and Mango

Ingredients for Chicken

3 chicken breasts, skin removed

2 tablespoons grated ginger

400g mango, chunks

8 shallots, sliced diagonally

¾ cup water

2 tablespoons sherry

1 tablespoon soy sauce

1 teaspoon sesame oil

2 tablespoons white vinegar

2 teaspoons sugar

2 chicken stock cubes

2 teaspoons cornflour

oil for deep frying

2 tablespoons oil, extra

Ingredients for Batter 

¾ cup plain flour

¼ cup self raising flour

½ teaspoon salt

1 cup cold water

Method for Batter 

Sift dry ingredients, slowly add water, and mix to a smooth batter. Whisk for two minutes and allow to stand for 30 minutes.

Method for Chicken 

Cut chicken breasts into 1 cm strips. Coat strips with batter and fry in hot oil a few at a time until golden, then drain.

Combine water, sesame oil, sherry, sugar, crumbled stock cubes, and cornflour. Heat extra oil in a pan, fry ginger, then add sherry mixture. Bring to the boil and simmer for two minutes. Add chicken, mango, and shallots. Toss and serve immediately to prevent batter becoming soggy.

Some other great chinese recipes  Lemon Chicken  Honey Chicken Wings with Pineapple   Chicken with Water Chestnuts   Lemon and Ginger Chicken

Chicken and Cashew Stir Fry

Ingredients 

2 chicken breasts, skin removed

½ teaspoon salt

½ tablespoon cornflour

1 egg white

1 tablespoon dry sherry

oil for deep frying

3 shallots

100g champignons

1 carrot, julienne

100g bamboo shoots

1 stick celery, chopped

1 teaspoon grated ginger

1 tablespoon oil, extra

30g cashews

Ingredients for Sauce 

½ tablespoon cornflour

¾ cup water

½ tablespoon soy sauce

1 chicken stock cube

1 tablespoon sherry

Method 

Cut chicken into bite sized pieces. Fry chicken in hot oil to cook almost through. Remove from wok and drain.

Heat extra oil, add cashews and fry until golden brown. Remove from wok and drain.

Add ginger and carrots to wok, fry for a minute then add remaining vegetables. Cook until just tender. Add chicken to pan and cook until chicken is done. Add sauce and cashews.

Some other fabulous chinese chicken recipes:  Lemon Chicken  Chicken and Mango  Honey Chicken Wings with Pineapple   Ginger Garlic Chicken

Sweet and Sour Pork

Ingredients 

2 pork fillets

¼ cup cornflour

¼ cup water

oil for deep frying

Sauce 

370g jar chinese pickled vegetables

1 cup water

1 tablespoon tomato sauce

1 tablespoon tomato paste

1 teaspoon sugar

2 teaspoons brown vinegar

2 teaspoons cornflour

¼ cup water

extra salt

Method 

Cut pork into bite sized pieces. Combine cornflour and water in bowl and mix until smooth. Coat pork, and deep fry until golden brown. Drain and keep warm.

Drain pickles and reserve half the liquid. Place reserved liquid, water, tomato sauce, tomato paste, sugar, vinegar, half the vegetables in a saucepan and stir until sauce boils. Reduce and heat and simmer for 5 minutes.

Strain sauce, discard vegetables. Return sauce to pan. Add cornflour, extra water, and salt. Stir until sauce boils and thickens.

Finely shred remaining pickles. Place pork on serving plate. Spoon over prepared sauce. Top with finely shredded pickles.

Sweet and Sour Pork

Ingredients 

1kg pork fillet

2 teaspoons sugar

3 tablespoons soy sauce

1 tablespoon dry sherry

1 egg yolk

cornflour

oil for frying

1 large onion

8 shallots

1 red pepper

125g mushrooms

1 medium cucumber

2 sticks celery

3 tablespoon oil, extra

47g can pineapple pieces

2 tablespoons tomato sauce

¼ cup white vinegar

1 cup water

1 chicken stock cube

1 ½ tablespoons cornflour, extra

Method 

Combine sugar, 1 ½ tablespoon soy, sherry, and egg yolk, stir well. Cut pork into bite sized cube and add to mixture. Stir to coat and allow to stand for 1 hour.

Drain meat from marinade and reserve marinade. Toss meat in cornflour. Heat oil in wok and cook pork until golden brown. Cook in batches so oil remains hot.

Peel and slice onion, slice shallots, slice pepper, mushrooms, and celery. Cut cucumber into quarters then slice.

Cook vegetables in oil, drain pineapple and add to vegetables. Add pineapple syrup to meat marinade along with soy, tomato sauce, vinegar, and crumbled stock cube; thicken with extra cornflour and water.

Steamed Pork Buns

Ingredients for dough 

3 cups plain flour

1 tablespoon baking powder

60g lard

¾ cup warm water

1 teaspoon white vinegar

½ teaspoon salt

Ingredients for filling

250g chinese barbecued pork

1 tablespoon grated ginger

1 clove garlic

2 tablespoons oil

½ cup water

1 tablespoon hoi sin sauce

1 tablespoon oyster sauce

1 tablespoon soy sauce

½ teaspoon sesame oil

3 teaspoon cornflour

4 shallots

Method for Dough 

Sift flour, salt, and baking powder into a bowl. Rub in softened lard so that mixture resembles breadcrumbs. Add combined warm water and vinegar, and stir to soft pliable dough. Cover with plastic wrap and allow to stand for 20 minutes. Knead lightly and roll into 12 equal portions. Roll each portion into a ball.

Roll each ball to a 10cm circle, brush edges with water, and fill with a tablespoon of filling. Press edges together. and form into a ball shape. Line base of steamer with baking paper, arrange buns in steamer, joined side down. Place steamer over a saucepan of boiling water and steam gently for 20 minutes.

You can stack steamer on top of each other remembering to rotate steamer during cooking time.

Method for filling 

Place grated ginger, garlic, and oil in a frying pan and cook for 1 minutes. Add hoi sin sauce, soy sauce, and sesame oil and simmer for 2 minutes. Add cornflour and water to thicken, then simmer for 2 minutes.

Add finely chopped pork and stir to combine. Allow mixture to become completely cold.

Spiced Pork

Ingredients 

1 ½ kg pork fillets

½ teaspoon five spice powder

1 ½ tablespoons sherry

1 ½ tablespoons cornflour

salt and pepper

2 tablespoons soy sauce

1 teaspoon finely chopped ginger

¼ cup water

1 chicken stock cube

2 teaspoons soy sauce extra

oil for frying

Method 

Combine all ingredients except chicken stock cube, water, and soy. Marinate for two hours.

Brown whole pork fillets in oil in wok. Remove from wok and cut into serving sized slices. Keep warm.

In a small saucepan, combine water, crumbled stock cube, extra soy. Bring to the boil and pour over pork.

Serve with chinese style vegetables.

Pork Ribs with Chilli Plum Sauce

Ingredients 

750g pork ribs

1 tablespoon oyster sauce

2 tablespoons sherry

1 tablespoon soy

3 teaspoons black beans

1 ½ teaspoons five spice powder

½ teaspoon pepper

¼ teaspoon salt

Chilli Plum Sauce 

2 teaspoons oil

1 clove garlic

½ teaspoon grated ginger

2 shallots

170 ml plum sauce

½ teaspoon chilli sauce

1 chicken stock cube

½ cup water

2 teaspoon soy

2 teaspoon cornflour

Method for sauce 

Heat oil in small saucepan, add crushed ginger, garlic, and chopped shallots. Cook over gentle heat for for 1 minute. Remove from heat, and plum sauce and chilli sauce, stir until combined. Add water, stock cube, soy, and cornflour. Return to heat until sauce thickens.

Method

Soak black beans for 15 minutes, mash and combine with oyster sauce, sherry, soy sauce, five spice powder, salt and pepper. Coat ribs with mixture and grill for 10 minutes.

Remove ribs from grill and coat with plum sauce. Grill a further 5 or 10 minutes.

Serve with remaining sauce. 

Pork with Black Bean Sauce

Ingredients 

3 pork fillets

3 egg whites

1 ½ tablespoons cornflour

oil for deep frying

2 tablespoons canned black beans

1 clove garlic

1 tablespoon green ginger

1 teaspoon chinese chilli sauce

1 teaspoon sesame oil

1 ½ tablespoons soy sauce

1 tablespoon sherry

1 tablespoon oyster sauce

1 teaspoon sugar

½ red pepper

2 shallots

¾ cup water

1 chicken stock cube

2 teaspoons cornflour, extra

Method 

Cut pork into thin strips, 8cm x 1cm. Place egg whites and cornflour into a bowl and mix well. Add pork strips a few at a time and coat well.

Heat oil in wok and deep fry pieces a few at a time until cooked through. Drain, and repeat with remainder of pork.

Soak black beans in water for 30 minutes, rinse and drain well. Place blackbeans, garlic, grated green ginger, chilli sauce, sherry, oyster sauce, and sugar into blender and blend until smooth.

Drain oil from pan, add black bean mixture, and stir over gentle heat until mixture boils. Stir in water, stock cubes and extra cornflour. Stir until sauce boils and thickens. Add pork, toss in pan to coat meat, and heat through.

Sprinkle with sliced shallots and and diced red pepper.

Garlic Pork Ribs

Ingredients

750g pork ribs

2 tablespoons oil

1 tablespoon canned black beans

1 cup water

2 teaspoons soy sauce

2 teaspoons grated green ginger

2 cloves garlic

2 teaspoons cornflour

2 tablespoons water, extra

2 teaspoons sherry

Method 

Chop ribs into 5cm pieces. Cook pork in hot oil until done. Wash and soak the black beans in a tablespoon water for 10 minutes, place in blender with remaining water and blend to a paste. Combine soy sauce, ginger, crushed garlic, and black bean mixture.

Place ribs in pan, pour over sauce, and simmer for 1 hour.

Combine extra water, cornflour, and sherry, add to pan and stir to thicken.

Chicken with Black Bean Sauce

Ingredients 

2 chicken breasts

3 egg whites

1 ½ tablespoons cornflour

oil for deep frying

2 tablespoons canned black beans

1 clove garlic

1 tablespoon green ginger

1 teaspoon chinese chilli sauce

1 teaspoon sesame oil

1 ½ tablespoons soy sauce

1 tablespoon sherry

1 tablespoon oyster sauce

1 teaspoon sugar

½ red pepper

2 shallots

¾ cup water

1 chicken stock cube

2 teaspoons cornflour, extra

Method 

Cut chicken into thin strips, 8cm x 1cm. Place egg whites and cornflour into a bowl and mix well. Add chicken strips a few at a time and coat well.

Heat oil in wok and deep fry pieces a few at a time until cooked through. Drain, and repeat with remainder of chicken.

Soak black beans in water for 30 minutes, rinse and drain well. Place black beans, garlic, grated green ginger, chilli sauce, sherry, oyster sauce, and sugar into blender and blend until smooth.

Drain oil from pan, add black bean mixture, and stir over gentle heat until mixture boils. Stir in water, stock cubes and extra cornflour. Stir until sauce boils and thickens. Add chicken, toss in pan to coat meat, and heat through.

Sprinkle with sliced shallots and and diced red pepper.

Barbecued Pork

Ingredients

2 pork fillets

¼ cup soy sauce

2 tablespoons dry red wine

1 tablespoon honey

1 tablespoon brown sugar

2 teaspoons red food colouring

1 clove garlic

½ teaspoon cinnamon

1 shallot

Method 

Combine soy, red wine, honey, brown sugar, food colouring, crushed garlic, and halved shallot in a large bowl. Sprinkle cinnamon on top and marinate pork for 1 hour turning occasionally.

Drain fillets, reserve marinade, and place fillets on a rack over an oven tray. Bake for 30 minutes at 180C basting during cooking.

Allow to cool. Can be served cold or hot.

Barbecued Pork Spare Ribs

Ingredients

1 kg pork spare ribs

4 tablespoons barbecue sauce

4 tablespoon honey

4 tablespoon brown vinegar

1 tablespoon chinese chilli sauce

¼ teaspoon five spice powder

½ cup dry sherry

2 tablespoon soy sauce

1 clove garlic

2 tablespoon grated ginger

Method 

Simmer ribs in a large saucepan of water for 20 minutes. This helps to remove excess fat.

Place ribs in a baking dish. Combine remaining ingredients and pour over ribs.

Bake in a moderate oven for 1 hour basting frequently.

Chinese Crispy Skin Chicken

Ingredients

chicken pieces

shallots

ginger

garlic

salt

Method

Really good crispy chicken should have crispy skin on the outside but juicy and tender on the inside. This is a two-step cooking process. It is very simple.

In a medium to large pot, add 1 litre of water, some chopped chinese shallots, sliced ginger and crushed garlic. Add 1 tablespoon of salt. Bring mix to boil.

Add chicken pieces (I used chicken drumsticks in this case) Simmer for 20 minutes.

Remove chicken and remove excess moisture from the chicken pieces with kitchen towel. Leave aside for an hour for chicken to dry.

In a small bowl, add teriyaki sauce, cumin powder, white pepper and cornflour, and mix into a thick gravy. Coat the chicken evenly in the gravy.

Next is to fry it to crisp the skin. Heat up peanut oil in a wok and then fry the chicken piece until they are golden brown.

You can vary the spices, but avoid honey as it is easy to burn

Chicken with Lemon and Oregano

Ingredients

1 chicken quartered

1 tablespoon olive oil

1 ½ teaspoons chopped oregano

1 tablespoon lemon juice

¼ teaspoon salt

1/8 teaspoon fresh ground black pepper

1 tablespoon butter cut into chunks

Method

Heat Oven to 190C. Coat the chicken with oil and arrange pieces skin side up in a large roasting pan. Sprinkle the chicken with oregano, salt, pepper and lemon juice. Top each piece of chicken with a piece of butter. Cook chicken until the breasts are just done, about 30 minutes. Remove the breasts and continue to cook the legs until done, about 5 minutes longer. Return the breasts to the pan and baste the chicken with pan juices. Heat for 2 minutes. Serve with pan juices and noodles.

Thai Sweet and Sour Fried Noodles

Ingredients

750 ml peanut oil

225g fine rice noodles

125g minced pork or chicken

125g raw shrimp, peeled and finely chopped

1 cup finely chopped firm tofu

¼ cup white vinegar

¼ cup sugar

¼ cup fish sauce

3 eggs, beaten

freshly ground pepper to taste

2 heads pickled garlic, thinly sliced

2 – 3 hot red chilies, seeded and thinly sliced

¾ cup chopped coriander

¼ cup chopped fresh chives

Method

Heat the oil in a wok over moderate heat until the surface shimmers. Place the rice noodles in a plastic bag and crush to break them into small pieces. Fry the noodles in small batches and remove from the oil as soon as they have puffed and turned light golden brown. Drain on paper towels. Drain off all but about ¼ cup of the oil and stir fry the minced pork or chicken for 2 to 3 minutes, until no longer pink. Add the shrimp and stir fry for 1 minute. Add the tofu and stir fry for 1 minute. Stir the vinegar, sugar, and fish sauce together in a bowl until the sugar is dissolved. Add to the meat mixture and bring to a boil. Add the beaten eggs and pepper, stirring until the eggs are set. Add the noodles and the remaining ingredients and stir gently to combine. Serves immediately.

Korean Zucchini Stir Fry

Ingredients

4 medium zucchini

2 teaspoon salt

4 cloves garlic

2 spring onions

2 tablespoons oil

1 tablespoon sesame oil

2 ½ teaspoons roasted sesame seeds

Method

Cut zucchini into 8mm thick slices. Place in a bowl and sprinkle with 1 ½ teaspoons of the salt. Mix well and let stand for 30-40 minutes. Rinse and drain thoroughly. Pat dry on paper towels. Mince the garlic and slice the spring onions into thin rings.

Heat a wok or frying pan over high heat. Add oil, then add garlic, stir once or twice, then add the zucchini. Stir-fry for 4-5 minutes. Add the remaining ½ teaspoon salt, the spring onions, and the sesame oil. Stir once or twice, then add the sesame seeds. Stir together and serve.

Fried Rice – Oven Baked

This is the best tasting fried rice you will find. It is easy to prepare and tastes as good as any fried rice done in a wok. It can be made a day ahead and microwaved to serve. It is a great time saver.

Ingredients

2 cups cooked rice. Make sure rice is dry.

1 onion, cooked and finely chopped

8 slices bacon, cooked and chopped

1 500g packet of Peas, Corn, and Capsicum mix, cooked and drained

2 teaspoons curry powder

Method

Place rice in a large bowl. Add onion, bacon, and vegetable mix, stir with a fork until well combined. Sprinkle curry powder over top and stir to mix through.

Transfer to 2 baking trays so that mixture is about 3cm thick. Lightly sprinkle each tray with olive oil and mix through with a fork.

Cover with silver foil and bake at 200C for 30 minutes. Remove foil and bake a further 15 minutes at 170C.

Sweet and Sour Pork

Ingredients

1kg pork

2 teaspoon sugar

3 tablespoon soy

1 tablespoon dry sherry

1 egg yolk

cornflour

oil for frying

1 onion

8 shallots, chopped

1 red pepper, chopped

150g mushrooms, sliced

1 medium cucumber, chopped

2 sticks celery, chopped

3 tablespoons oil, extra

450g pineapple pieces, drained

¼ cup white vinegar

1 cup water

1 chicken stock cube

1 ½ tablespoons cornflour, extra

Method

Combine sugar, 1 ½ tablespoons soy, sherry, and egg yolk. Cut pork into bite sized pieces, add to soy mixture and stir until meat is coated. Cover and allow to marinate for 1 hour. Drain meat from marinade and reserve liquid. Toss meat in cornflour, cook in hot oil until cooked through. Do this in several batches so the oil stays hot. Set meat aside.

Heat oil in wok or large pan. Add vegetables and pineapple pieces, and cook for 4 minutes. Add reserved liquid and pineapple liquid, vinegar, and stock cube. Combine cornflour and water and add to pan to thicken. Return meat to pan and heat through.

Garlic Pork Ribs

Ingredients

1kg pork ribs

2 tablespoon oil

1 tablespoon black bean sauce

1 cup water

2 teaspoons soy

2 teaspoon grated ginger

2 cloves garlic, crushed

2 teaspoons cornflour

2 tablespoons water, extra

2 teaspoon sherry

Method

Chop ribs into serving sized pieces with a cleaver or sharp knife. Saute pieces in hot oil until cooked through.

Combine soy sauce, ginger, black bean sauce, and garlic. Pour mixture over pork. Combine cornflour and extra water and add to pan. Mix to thicken.

Serve with rice or as part of a banquet.

Braised Prawns with Vegetables

Ingredients

500g green king prawns

250g bamboo shoots, drained

250g broccoli

500g champignons, drained

1 tablespoon oil

½ cup chicken stock

1 teaspoon cornflour

1 teaspoon oyster sauce

½ teaspoon grated ginger

Method

Shell prawns, slit back, and remove back vein. Cut broccoli into florets. Add prawns to hot work with oil and cook quickly for 3 minutes. Add bamboo shoots, broccoli, and champignons and cook for a few minutes.

Blend together cornflour, chicken stock, oyster sauce, and ginger. Cook for 1 minute stirring to combine and thicken.

Serve with rice.

Prawn Omelet

Ingredients

4 eggs

salt and pepper

oil

30g mushrooms, finely chopped

2 shallots, finely chopped

½ stick celery, finely chopped

125g prawns, finely chopped

100g bean shoots

Sauce

1 cup water

1 tablespoon cornflour

2 chicken stock cubes, crumbled

1 teaspoon sugar

2 teaspoons soy

salt to taste

Method for sauce

Blend water and cornflour in a small saucepan until smooth, add stock cubes, sugar, soy, and salt. Cook until sauce thickens.

Method for Omelet

Place eggs in a bowl, season, and beat until frothy. Heat oil in a pan, saute mushrooms for 1 minute and add to beaten egg. Add shallots, celery, bean shoots, and prawns.

Add oil to cover base of a frypan. Pour in egg mixture and spread thinly. When surface starts to bubble, turn omelet and cook other side.

Keep omelet warm while you cook the remaining omelets.

Five Spice Chicken and Fried Rice

Ingredients

1½ kg mixed chicken pieces

½ cup cornflour

1 tablespoon chinese five spice powder

1 teaspoon white pepper

2 teaspoons sea salt

2 tablespoons lemon juice

cooking spray oil

450g white rice

2 teaspoons rice bran oil

4 onions, thinly sliced

1 cup frozen peas

2 tablespoons light soy sauce

2 eggs, lightly beaten

Method

Preheat oven to 220C Place a wire rack over a large baking tray. Using a sharp knife, cut slits in chicken. Combine corn flopur, five spice, pepper and salt in a large snap lock bag. Brush chicken with lemon juice, and spray lightly with oil. Place chicken in bag and shake ensuring chicken is covered. Place chicken on a wire rack and bake for 30 minutes. Spray chicken with oil halfway through. Cook until golden and crisp.

Meanwhile, cock rice according to packet directions. Transfer to a bowl. Cool for 10 minutes. Heat wok over medium heat, add 1 teaspoon oil. Cook egg for 2 or 3 minutes then transfer to a bowl. Add remaining oil to wok, add rice, onion, peas, soy and egg. Stir-fry for about 2 or 3 minutes or until heated through. Serve chicken with rice.

Braised Prawns with Vegetables

Ingredients

500g green king prawns

250g bamboo shoots

250g cucumber, thinly sliced

450g champignons

1 tablespoon oil

½ cup chicken stock

1 teaspoon cornflour mixed with 1 tablespoon water

1 teaspoons oyster sauce

1 tablespoon grated fresh ginger

Method

Shell and devein prawns. Drain champignons and bamboo shoots and cut bamboo shoots into thin strips.

Heat oil in wok and cook prawns for about three minutes. Add bamboo shoots, cucumber, and mushrooms to the wok and stir until heated through. Add cornflour mixture, chicken stock, oyster sauce, and ginger. Stir and heat through.

Serves 4.

See also Chicken and Corn Soup, or Crispy Chicken in Chilli Sauce.

Sate Prawns

Ingredients

1kg green king prawns

3 medium onions, cut into wedges

3 tablespoons oil

1 tablespoon water

Marinade

½ teaspoon chinese five spice powder

½ teaspoon chilli powder

2 tablespoon sate sauce

1 teaspoon curry powder

1 teaspoon cornflour

1 tablespoon soy

Method

Shell prawns and remove back vein. Make a deep slit in the back of each prawn making sure not to cut right through. Combine marinade ingredients and marinate prawns for at least two hours.

Heat oil in wok and cook onions until they are beginning to soften. About three or four minutes. Add prawns, and marinade and cook for 3 or 4 minutes until prawns are cooked. Add water and mix well.

Serve with fried rice, boiled rice, or noodles.

See our Dim Sims, Spring Rolls, and Seafood Combination

Crispy Fish in Chilli Sauce

Ingredients

500g fish fillets

1 cup plain flour

1/3 cup cornflour

1 egg white

¾ cup water

oil, for frying

Sauce

1 tablespoon oil

1 tablespoon grated green ginger

3 garlic cloves

½ cup tomato sauce

1/3 cup chilli sauce

2 teaspoons sugar

1 tablespoon soy sauce

2 teaspoons dry sherry

½ cup water

Method for chilli sauce

There are a variety of chilli sauces available in asian grocers. Choose one that suits your taste and strength.

Place oil, ginger, garlic, tomato sauce and chilli sauce in a wok and cook on medium heat for 5 minutes. Add remaining ingredients and cook on low for a few more minutes. Remove from wok and set aside.

Cut fish into serving sized pieces. Sift flour and cornflour into a bowl. Make a well in the flour and add egg white and water and mix to a smooth batter. Coat the fish pieces with batter. Heat oil in wok and cook the fish in hot oil in batches.

Reheat the sauce and pour over cooked fish.

Seafood Combination

Ingredients

250g scallops

250g squid

250g green king prawns

2 large fish fillets

280g bamboo shoots, sliced thinly

260g can water chestnuts, chopped

8 spring onions, sliced

1 stick celery, sliced

1 teaspoon cornflour mixed with ½ cup water

1 chicken stock cube

2 teaspoons dry sherry

1 teaspoons sesame oil

2 teaspoons soy

4 tablespoons vegetable oil

Method

Clean scallops and remove dark vein. Clean and prepare squid. Shell and devein prawns. Skin fish and cut into large pieces.

Heat oil in a wok, cook vegetables for 5 minutes and remove from wok. Add seafood and cook for 2 minutes. Add cornflour mixture to wok and stir to combine. Add stock cube, sherry, sesame oil, and soy stir to combine, then return vegetables to wok. Stir until heated through.

Serves 4

Szechuan Soup

Ingredients

8 dried mushrooms

250g cooked prawns

7 cups chicken stock

½ cup dry white wine

1 tablespoon soy sauce

½ tsp chilli sauce

2 tablespoons cornflour

¼ cup water

125g ham, finely sliced

185g lean pork, finely sliced

120g can water, chestnuts, sliced

½ red pepper, finely sliced

2 teaspoons vinegar

1 teaspoon sesame oil

1 egg, lightly beaten

1 tablespoon soy

½ cup water, extra

8 spring onions

250g bean curd, cubed

Method

Cover mushrooms with hot water in bowl, stand 30 minutes. Slice mushrooms thinly. Shell and devein prawns. Combine chicken stock, wine and sauces in large pan, bring to boil, boil, uncovered, about 5 minutes. Gradually stir in blended cornflour and water, stir until soup boils. Stir in mushrooms, ham, pork, water chestnuts and pepper, simmer, uncovered, 5 minutes. Stir in vinegar and sesame oil. Gradually add combined egg and extra water to soup, stirring constantly. Add shallots, bean curd and prawns, simmer 1 minute.

Short Soup – Wonton Soup

Wonton or short soup is an easy soup for a meal or just a light snack

Ingredients for soup

8 cups chicken stock

3 shallots, chopped

1 chicken stock cube, crumbled

Wontons

20 wonton wrappers

1 egg

salt

Ingredients for Wonton filling

500g pork mince

2 cups shredded cabbage

1 tablespoon soy

1 teaspoon sesame oil

1 tablespoon grated ginger

Method for Soup

Add soup ingredients to saucepan, bring to the boil, simmer for three minutes

Method for Wontons

Mix ingredients well. Place filling into centre of wonton wrapper, dampen edges, and fold corners together and pinch at the top to seal.

Drop wontons into rapidly boiling water and boil unto wontons float. Approximately 10 minutes. Place wontons in each serving bowl and pour on soup.

Serves 6

Chicken and Corn Soup

Ingredients

1 kg of chicken pieces

8 cups water

1 tablespoon grated ginger

1 onion, chopped

salt and pepper

2 chicken stock cubes

1 teaspoon sesame oil

4 tablespoon cornflour mixed with 4 tablespoons water

2 eggs whites

2 tablespoons water, extra

2 slices of ham

5 shallots

4 shallots, to serve

Method

Place chicken pieces in a saucepan. Add water, salt and pepper, ginger, and onion; simmer gently for 1 hour. Strain and reserve 6 cups of the stock. Remove chicken meat from bones and set aside.

Place chicken stock in a large saucepan, add creamed corn, extra ginger, stock cubes, sesame oil, and shallots. Add cornflour mixture to the pot and boil until soup thickens.

Add chicken meat to the pot. Beat egg whites and extra water together and drizzle into soup. Top with shallots and serve.

Serves 6

Long Soup

Ingredients

250g lean pork, cut into thin strips

8 shallots, sliced

2 cups shredded cabbage

1 tablespoon oil

6 cups chicken stock

1 teaspoon grated ginger

2 chicken stock cubes

2 tablespoons soy

salt and pepper

125g egg noodles, cooked to packet directions

3 shallots extra

Method

Heat oil in a wok, add pork and cabbage and cook for a few minutes until pork is starting to brown. Add stock, salt and pepper, ginger, stock cubes, and soy, stir to combine and gently cook for 10 minutes.

Serve hot with cooked noodles on top and sprinkled with extra chopped shallots.

Long soup goes well with some of the other chinese style dishes. Dim Sims, Spring Rolls, Stuffed Mushrooms. Our Stir Fry section has many more similar recipes.

Hors d’oeuvre Rolls – Chinese Rolls

Chinese style rolls similar to a spring roll. Ideal for parties or snacks, and perfect for a dish in a chinese banquet. Make your own easy sweet and sour sauce using the recipe included.

This recipe makes between 30 and 40 rolls depending on size.

Ingredients

½ cup chinese thin egg noodles, broken into 20cm pieces

2 tablespoons butter or oil

125g minced pork

6 medium mushrooms, finely chopped

6 spring onions, finely chopped

250g deveined shelled shrimp, cooked and finely chopped

1 hard boiled egg, finely chopped

2 tablespoons dry sherry

1 egg, lightly beaten

vegetable oil for frying

a quantity of puff pastry sheets

Method

Cook noodles according to package directions and set aside.

Heat butter or oil in wok, cook pork for about 5 minutes. Add mushrooms and onions and cook for 2 minutes. Remove wok from heat. Add noodles, shrimp, boiled egg, sherry, and mix well.

Cut pastry sheet into 4 squares, or into 9 squares if you want smaller rolls. We prefer larger rolls because they are easier to handle. Spoon teaspoons of filling across the centre of each pastry square. Brush edges lightly with beaten egg. Roll up tightly around filling; pinch edges slightly to seal.

Heat oil in wok and add four to six rolls at a time; cook until golden and crisp, 3 to 5 minutes. Drain on paper towels. Serve with Sweet and Sour Sauce.

These chinese style rolls go well with Spring Rolls and Dim Sims. Make your own wrappers using the Wonton Wrappers recipe. See also Stuffed Mushrooms for a Chinese style dinner.

Sweet and Sour Sauce

1 tablespoon cornflour

1 cup water

½ cup sugar

½ cup white vinegar

¼ cup tomato paste

Combine ingredients in a small saucepan and bring to the boil over low heat. Simmer until sauce thickens

Pork Gow Gees

Ingredients

a quantity of wonton wrappers. Use commercial wonton wrappers or make you own with our wonton recipe here.

250g minced pork

125g green prawns, finely chopped

100g mushrooms, finely chopped

1 small can bamboo shoots, finely chopped

6 shallots, finely chopped

2 teaspoons grated ginger

1 clove garlic, finely chopped

1 tablespoon soy

1 tablespoon sherry

Method

Cut several wonton wrappers at a time.

Place chopped mushrooms in a bowl and pour on boiling water. Allow to sit for 30 minutes then drain. Combine all ingredients in a bowl and mix well.

Place spoonfuls of mixture into the centre of wrappers, dampen edges, and fold to form a half circle.

Drop into hot oil and fry until golden brown. Don’t have oil too hot or gow gees will burn and centres will not be cooked.

Serve as a snack, or serve with spring rolls, stuffed mushrooms, or dim sims as part of a chinese banquet.

Stuffed Mushrooms with Crab Meat

Ingredients for filling

500g

medium sized mushrooms

125g minced pork

125g crab meat

2 spring onions, chopped

½ red capsicum

1 stick celery

¼ cup water chestnuts, finely chopped

1 tablespoon dry sherry

1 tablespoon grated ginger

1 tablespoon soy

1 teaspoon hoi sin sauce

2 teaspoons cornflour

1 egg, beaten

Batter

½ cup cornflour

½ cup plain flour

1 teaspoon baking powder

½ cup milk

salt and pepper

Mix together to form a batter, adjust milk or flour to achieve a coating consistency.

Method for filling

Place pork, crab meat, spring onions, capsicum, celery, water chestnuts, sherry, ginger, soy, hoi sin sauce, beaten egg, and cornflour in a bowl and mix well. Remove mushroom stalks, chop finely, and add to bowl. Pack filling into the cavity of the mushrooms. Coat in batter and fry gently in oil for a few minutes, turning once during frying. Set out on a wire rack to drain.

Serve as a entree or as a dish in a banquet.

Serve with Pork Gow Gees, Spring Rolls, or Dim Sims

Dim Sims

Ingredients

500g minced pork

250g prawns, cleaned and chopped

¼ cabbage, finely shredded

1 egg

1 tablespoon cornflour

3 spring onions, finely chopped

2 teaspoons soy

a quantity of wonton wrappers

oil for deep frying

Method

Combine cabbage, spring onions, pork, prawns, egg, cornflour, and soy. Mix well and set aside.

Place small amounts of filling onto wonton wrappers and gather the edges and close at the top, dampening the wrapper where the edges are to meet.

Drop dim sims into hot oil and fry until they are golden brown. Drain on a wire rack.

Dim sims can also be steamed. Line a steamer with baking paper and place dim sims in a single layer. Steam for about 8 to 10 minutes.

Check out our easy to make Wonton Wrappers and also Spring Rolls

Spring Rolls

Ingredients

500g minced pork

500g prawns, shelled and vein removed, chopped

1 red capsicum, finely chopped

8 spring onions, finely chopped

125g mushrooms, finely chopped

1 tablespoon grated ginger

250g water chestnuts, finely chopped

½ chinese cabbage, finely chopped

3 tablespoons dry sherry

1 tablespoon soy

1 teaspoon sugar

½ teaspoon salt

1 tablespoon peanut oil

wonton wrappers

2 tablespoons cornflour mixed with ½ cup water

oil for deep frying

Method

Place all chopped ingredients into a bowl. Add pork, sherry, soy, sugar and salt, and mix well. Heat oil in a wok; add pork mixture and cook for about 5 or 6 minutes. Set aside and allow to cool.

Mix cornflour and water. Lay spring roll wrappers flat and brush edges with cornflour mixture. Place filling close to a corner. Roll diagonally into a long parcel shape. Cook in hot oil until golden brown and cooked through. Repeat with remaining spring rolls.

If you are making your own wrappers, roll pastry as thinly as possible and cut 12 cm squares.

Check out our easy to make Wonton Wrappers and our really tasty Dim Sims

Wonton Wrappers

These thin sheets can be used for dim sims, spring rolls, wontons, or anywhere a paper-thin pastry is required.

Ingredients

2 cups plain flour

1 egg

1 teaspoon salt

¾ cups water

Method

Sift flour and salt together, add egg and enough water to form a stiff dough. Add water or flour to adjust. Wrap pastry in plastic for 15 minutes, then roll out as thinly as possible. Cut to desired shape and size and use quickly before pastry dries out.

Chicken Tikka

Ingredients

225 g chicken breast, cubed

1 teaspoon ginger, chopped

1 teaspoon garlic, crushed

1 teaspoon chilli powder

1 ¼ teaspoon ground turmeric

1 teaspoon salt

150 ml yoghurt

4 tablespoons lemon juice

1 tablespoon fresh coriander, chopped

olive oil

For the salad:

mixed salad leaves

1 shallot cut diagonally

lemon wedges

fresh coriander leaves

Method

Mix together the chicken pieces, ginger, garlic, chilli powder, turmeric and salt.

Then stir in the yoghurt, lemon juice and fresh coriander.

Marinate for at least 2 hours.

Grill the chicken under a moderately hot grill for 15 – 20 minutes until cooked. Turn and baste while cooking

Chicken Wings with Orange Wine Glaze

A tasty dish for a meal or a party snack. Ginger, orange, with white wine glaze.

Ingredients

6 chicken wings, rinse well

2 oranges, in segments

2 teaspoons ginger, grated

2 teaspoons light soy sauce

2 teaspoons sugar

½ cup dry white wine

1 tablespoon vegetable oil

1 teaspoon cornflour mixed in 1 teaspoon water

Method

Combine chicken wings with ginger, light soy sauce, sugar, chinese cooking wine in a bowl, combine to mix well and marinate for about 15 minutes. Heat oil in wok and brown chicken wings until golden brown.

Place orange segments in a saucepan, add 1 cup water, bring to a boil over high heat, then turn to medium high heat, add cornflour and simmer until the sauce thickens.

Pour sauce over wings and sprinkle with sesame seeds.

Tandoori Chicken and Basmati Rice

Very easy dish to prepare. Cook rice according to your own taste. Vary the quantities if you like, or substitute yoghurt for the sour cream.

Ingredients

1 cup basmati rice

300g chicken breast, cut into bite sized pieces

2 tablespoons tandoori paste

2 tablespoons sour cream

1 tablespoon lemon juice

oil to brush

Method

Boil or microwave basmati rice until done. About 10 minutes.

Mix tandoori paste and sour cream in a bowl, add chicken, cover and marinate for several hours or overnight. Thread chicken on skewers, place onto a baking tray and place under a hot grill. Brush with oil, turn occasionally until cooked.

Serve with rice.

Shrimp Stir Fry with Snow Peas

Ingredients

300g fresh shrimp

1 onion,

1 clove garlic,

1 tablespoon cornflour mixed with ½ cup water

1 tablespoon soy sauce

200g button mushrooms, sliced

1 red capsicum, sliced

Method

Cook onion in a wok and add garlic. Stir fry until fairly soft. Add snow peas and cook for 2 minutes. Add shrimp and mushrooms, then capsicum. Cook until shrimp are cooked. Serve with rice

Vegetable Stir Fry with Noodles

1 packet instant noodles

1 carrot, julienne

1 bok choy, cut into bite sized pieces

30 gm shiitake mushrooms, chopped

½ teaspoon ground dried red chillies

1 beef stock cube

1 teaspoon sesame oil

1 teaspoon soy

1 tablespoon vegetable oil

Method

Boil water in a saucepan and add the noodles and cook for about 2-3 minutes or until soft. Set aside

Heat a wok, add the vegetable and add all the vegetables and fry until just done. Add the instant noodles and stir well. Add the salt, pepper, ground chillies, beef stock cube, crumbled, and soy.

Stir well Add the sesame oil and serve immediately.

Teriyaki Beef Stir Fry

Ingredients

5 g beef

oil to fry

¼ cup teriyaki sauce

100g snow peas

¼ cup fresh coriander

1 small capsicum

½ cup broccoli

1 onion, chopped

1 clove garlic, chopped

¼ cup stock

2 tablespoons sesame seeds

Method

Heat a wok, add 1 tablespoon oil and fry the onion and garlic till onion is soft. Add the beef strips and stir fry until browned all over. remove from wok and keep warm. Add more oil and fry the vegetables for about 2 minutes. Return beef to wok.

Add stock and cook for about 4 or 5 minutes. Add teriyaki sauce and coriander, sprinkle with sesame seeds.

Serve with noodles or rice

Sweet and Sour Shrimp

serve 6

Ingredients

400 g shrimps, shelled

½ tablespoon of chopped chilli

1 green capsicum

1 clove garlic, crushed

1 tablespoon ginger

2 spring onions

Marinade

1 teaspoons chinese rice wine

1 egg white

2 tablespoons cornflour

Method

Marinate shrimp for 1 hour. Dip the marinated shrimp in egg yolk, then dredge with corn flour.?Heat 2 cups of oil for deep frying till just fumes.? Deep fry shrimp for 1 minute, and drain and place on serving plate. ?Leave only 2 tablespoons hot oil, fry vegetables, add liquids and pour over shrimp

Tofu Stir Fry

Ingredients

400g firm fresh tofu

400g egg noodles

1 tablespoon sesame oil

2 cloves garlic, crushed

2 red thai chillies, seeded, sliced thinly

1 onion, sliced

1 medium red capsicum, chopped

150g green beans, sliced

200g swiss brown mushrooms, sliced

4 green onions, sliced

2 tablespoons soy sauce

2 tablespoons oyster sauce

1 tablespoon brown sugar

Method

Brown tofu in a little oil in frypan. Cut into bite sized cubes. Set aside.

Place noodles in a large heatproof bowl, cover with boiling water; stand until just tender. Separate noodles with a fork, drain; cover to keep warm.?-

Heat oil in wok. Cook garlic; chilli & red onion until onion softens. Add capsicum; cook 2 minutes. Add beans and mushrooms; stir-fry until vegetables are just tender. Add tofu with green onion, sauces & sugar, stir-fry until sauce thickens slightly. Serve tossed with noodles.

Stir Fry Sweet and Sour Pork

Ingredients

oil to fry

200 g pork

½ ripe pineapple, diced

1 onion, chopped

½ cucumber, diced

1 small can baby corn

2 garlic cloves, chopped

2 spring onions, chopped

1 tomato, chopped

50 ml pineapple juice

100 ml pork or beef broth

3-4 tablespoons tomato sauce

2-3 teaspoons vinegar

1-2 teaspoon sugar

a dash of salt and ?freshly ground black pepper

1 fresh, long, red chilli in fine stripes to garnish

Method

Heat oil in a wok and fry pork and garlic about 3 – 5 minutes. Add pineapple juice and broth? and let the liquid reduce. Add onion, baby corn and cucumber ?and let it simmer for another 3 minutes,? then add tomato sauce and stir well. ?Add pineapple, tomato and spring onions and season with salt,? sugar, black pepper, and vinegar. ?Simmer for 5 minutes ?and serve with basmati rice.

Stir Fry Pork with Ginger

Ingredients

200g pork, sliced thinly

1 tablespoon ginger, sliced thinly

3 cloves garlic, crushed

2 tablespoons vegetable oil

2 stalks spring onions, cut to 5cm lengths

1 medium hot chilli

1 tablespoon chinese cooking wine (optional)

40ml water

Marinade

2 teaspoon light soy

1 teaspoon sesame oil

Method

Marinate the pork slices in the marinade ingredients for at least 5 minutes. Heat oil, fry ginger for 1 minute. Then add garlic, chilli & spring onions to the wok and stir fry till soft. Add pork slices, stir fry till cooked. Add the rest of the spring onions.

Add remaining ingredients and stir to combine

Stir Fried Beef with Cashews

Ingredients

300g beef fillet, cut into strips.

½ teaspoon sugar

2 tablespoons oil

1 tablespoons cornflour

2 shallots, chopped

2 cloves garlic, crushed

½ tablespoon sugar extra

½ lime juice

2 tablespoons soy sauce

Method

Mix together ½ teaspoon sugar, 2 tablespoons oil, 1 tablespoons cornflour and marinade beef for 1 hour or more.

Heat oil in wok and brown shallots and garlic, then add beef including marinade.

Serve with noodles or rice.

Spicy Vegetable Stir Fry

Ingredients

2 tablespoon peanut oil

2 tablespoon chopped garlic

2 tablespoon chopped fresh ginger

150g green beans

2 carrots, julienne

1 onion, chopped

½ can pineapple, chunks

½ bok choy, chopped

3 large mushrooms, sliced

3 cups cold cooked brown rice

1 hot teaspoon chilli paste

2 tablespoons soy sauce

3 tablespoons water

½ cup roasted cashews

Method

Heat oil in wok. ?Add garlic and ginger and cook for 1 minute. ?Add beans & carrots, stir fry until just tender. ?Then add onion, pineapple, bok choy, mushrooms and cook for a minute or two between each addition. ?Add rice and toss to combine. ?Add chilli sauce, and water. ?Stir fry until sauce evenly distributed and mixture heated through. ?Add cashews and stir through.

Stir Fry Prawns in Hoisin Sauce

Ingredients

250g prawns

soy sauce

½ cup sweet chilli sauce

1 clove garlic, chopped

quantity of shallots

½ cup hoisin sauce

Method

Marinate prawns in soy and chilli sauce in a refrigerator for 1 hour. Heat oil in wok, brown garlic, then add prawns. When prawns are cooked, add hoisin sauce and shallots and stir to combine.

Serve with rice or vegetables.

Prawn Stir Fry

Ingredients

1 leek, sliced

2 carrots, julienne

6 spring onions, sliced diagonally

1 large zucchini, sliced

500g fresh prawns

2 cups noodles

soy sauce to taste

olive oil

2 cloves garlic, crushed

Method

Heat oil in a wok, and stir fry the spring onions, leek, zucchini, carrots and garlic. Add soy sauce and fry for a further 3 minutes. Remove from wok and set aside. Add olive oil and stir fry some garlic, then add the prawns and basil. Stir fry for 3 minutes. Add soy sauce and fry for a further 2 minutes.? Cook the noodles as per the packet instructions. Return vegetables to wok.

Serve with noodles.

Curry Tofu Noodle Stir Fry

Ingredients

200g silken or medium tofu, cubed

2 tablespoons olive oil

1 medium onion, thinly sliced

2 tomatoes, peeled and chopped

1 teaspoon sugar

1 tablespoon fish sauce

1 tablespoon hot curry powder

½ teaspoon salt

2 tablespoons coconut cream

500g fresh thin egg noodles, cooked

Method

Drain tofu and press between two plates to remove excess moisture. Cut into 1 cm cubes and set aside.

Heat wok over high heat. Add onions, cook until soft. Add tomatoes and cook until softened. Add sugar, fish sauce, curry powder, salt and coconut cream. Add tofu and cook for 2-3 minutes, allowing flavours to penetrate.

Add egg noodles and mix all ingredients. Serve hot

Chicken Stir Fry

Ingredients

500g chicken

2 leeks, sliced thinly

1 red capsicum

1 small bok choy

2 cloves of garlic, crushed

2 teaspoon chinese 5 spice

1 tablespoon dark soy with 1 tablespoon cornflour to thicken

½ cup rice

Method

Heat some olive oil in a large pan. Add the garlic, leek and red capsicum, fry for a minute or two to soften. Add the chicken, bok choy, chinese 5 spice, and fry until the chicken is cooked through. Just before the chicken is thoroughly cooked add the soy sauce mixture to thicken.

Serve with basmati rice.

Chicken Stir Fry with Noodles

Ingredients

500g dry rice noodles

1 clove garlic, crushed

2 tablespoons ginger

500g chicken breasts, cut into strips

2 tablespoons cornflour

1 bok choy, roughly cut

2 tablespoons soy sauce

2 teaspoons sesame oil

¼ cup sweet chilli sauce

coriander

3 tablespoons sesame seeds

olive oil for frying

sliced spring onions for garnish

Method

Place dry noodles in a large bowl and cover with boiling water. Allow to soak 5-7 minutes. Drain and set aside.

Heat oil in wok. Add garlic and ginger and stir fry 1-2 minutes. Roll chicken strips in cornflour. Add to pan and fry until heated through. Add shredded bok choy and continue stir frying, 1-2 minutes. Add soy, sesame oil, sweet chilli sauce, coriander and 2 tablespoons sesame seeds and mix well.

Stir in noodles and heat through.

Serve hot, garnish with spring onions.

Chicken and Rice Stir Fry

Ingredients

coconut oil, as needed

500g chicken, cut into bite sized pieces

2 eggs

2 carrots, julienne

2 celery stalks, sliced

1 small bok choy, sliced

3 cups cooked basmati rice

soy sauce

Method

Heat the oil in a large frying pan over medium heat. Cook chicken until browned. Add eggs, stir to break up while cooking. Add carrots, fry until very slightly tender. Stir in celery and cook slightly. Add bok choy, fry a few minutes. Add rice and stir to combine.

Chicken and Broccoli with Oyster Sauce

Ingredients for Marinade

2 tablespoons soy sauce

4 teaspoons oyster sauce

1 teaspoon freshly ground black pepper

2 teaspoons sugar

4 teaspoons rice wine or sake

2 teaspoons cornstarch.

Ingredients for recipe

500g chicken, sliced thinly

3 cups broccoli, cut into florets

1 cup button mushrooms, sliced

oil to fry

1 tablespoon ginger, grated

oyster sauce

Method

Combine marinade ingredients and marinate chicken for about 1 hour. Heat wok, stir fry chicken until browned. Remove from wok and set aside.

Add broccoli, mushrooms, and ginger to wok and cook for about 3 or 4 minutes. Return chicken to wok and cook to heat through. Add oyster sauce and stir to combine and heat through.

Garnish with toasted sesame seeds. Serve hot.

Beef Stir Fry with Mushroom and Spinach

Ingredients

500g beef fillet, sliced thinly

2 tablespoons light soy

1 tablespoon cornflour mixed with ½ cup water

¼ cup chicken stock, cubes ok

1 tablespoon peanut oil

1 tablespoon grated ginger

2 cloves garlic, chopped

1 capsicum, sliced

200 g mushrooms, sliced

1 small bok ch

Method

Mix together beef, soy, corn flour and water, and marinate for 1 hour. Cook vegetables, ginger, and garlic in a wok for 2 minutes, remove from wok and set aside. Add beef and cook until beef is done. Return vegetables to wok, add stock and cook to thicken.

Serve with egg noodles.

Beef Ribs in Black Bean Sauce

Ingredients

5 or 6 beef ribs

2 teaspoons chinese 5 spice

1 tablespoon soy sauce

2 teaspoons honey

1 onion

1 clove garlic

peanut oil for frying

1 tablespoon cornflour in ½ cup water to thicken

1 tablespoon black bean sauce

Method

Marinate ribs in chinese 5 spice, soy, and honey for at least an hour.

Heat wok and cook onion and garlic. Add ribs, including the marinade, and cook for about 5 minutes or until done. Add black bean sauce and corn flour mixture and stir to thicken.

Serve with rice or vegetables

Stir Fry Beef with Glass Noodles

Serves 1

Ingredients

100g fillet steak, sliced into strips

½ small pack of glass noodles

1 egg

1 small onion, sliced

25g fresh bean shoots

1 capsicum, sliced

½ teaspoon sugar

1 tablespoon soy

½ tablespoon oyster sauce

1 tablespoon chilli sauce

2 cloves garlic, chopped

2 tablespoons roasted peanuts, ground

1 tablespoon peanut oil

Method

Rinse glass noodles in boiling water and set aside.

Heat oil in wok. Cook onion, sliced pepper and garlic for about one minute. Add the noodles, and beef and stir fry for a further minute. Combine the sauces and add to the wok. Add the peanuts and bean shoots and cook a further minute.

Serve hot

Tofu and Vegetable Stir Fry

Ingredients

2 tablespoons olive oil

1 head broccoli, cut into florets

1 cup snow peas, trimmed

2 carrots, julienne

1 small onion, sliced

1 package firm tofu

3 spring onions, chopped

2 tablespoons soy sauce

2 teaspoons sesame oil

2 cloves garlic, chopped

1 tablespoon ginger, grated

Method

Drain the tofu and press to remove some of the water. Freeze and thaw is a good way to remove water from tofu. Slice tofu into strips 1cm thick.

Place wok over high heat. Cook onions until slightly soft, add garlic and cook 1 minute. Remove from wok and set aside.

Reheat wok and add all vegetables and tofu and cook for 3 or 4 minutes. Return onions and garlic to wok, then add sauces and thickening. Add bean shoots and stir to combine and remove from heat.

Serve with rice.

Sweet and Sour Pork Ribs

Ingredients

500g pork ribs

2 tablespoons soy

1 small chilli, chopped

1 teaspoon sugar

2 teaspoons chinese five spice

2 tablespoon honey

1 onion, chopped

2 teaspoons cornflour in ¼ cup water

Method

Combine soy, chilli, sugar, honey, and chinese five spice in a bowl and add ribs. Cover ribs with marinade and leave overnight in the refrigerator.

Heat wok, add a little oil and brown onions. Add ribs to the wok with just a little of the marinade and cook until done. Thicken with cornflour mixture. Add more of the marinade to taste.

Serve with rice

Stir Fry Shrimp with Vegetables

Ingredients

500g shrimp, peeled and cooked

1 tablespoon black bean sauce

1 clove garlic, chopped

2 onions, chopped

100g fresh bean sprouts

1 large capsicum, sliced thin

1 cup broccoli florets

1 small can baby corn

2 teaspoons chilli sauce

1 tablespoon soy sauce

2 teaspoons cornflour, in ¼ cup water

2 tablespoons vegetable oil

Method

Place wok over high heat. Cook onions until slightly soft, add garlic and cook 1 minute. Remove from wok and set aside.

Reheat wok and add all vegetables, except bean shoots, and cook for 3 or 4 minutes. Return onions and garlic to wok, then add sauces and thickening. Add bean shoots and stir to combine and remove from heat.

Serve with rice.

Stir Fry Chicken

Ingredients

Chicken, cut into bite sized pieces

oil for cooking

1 small leek, sliced

1 red capsicum

1 bok choy (chinese cabbage)

2 cloves fresh garlic, chopped

2 teaspoons chinese 5 spice

1 tablespoon dark soy sauce

2 teaspoons corn flour mixed with ¼ water for thickening.

Method

Heat oil in wok, cook chicken until done and set aside. Add vegetables to wok and cook for several minutes until vegetables are mostly cooked.

Return chicken to wok and add sauces and stir to combine. Thicken with cornflour mixture. Serve with boiled rice

Chicken and Vegetable Stir Fry

Ingredients

4 chicken breasts, cut into thin strips

2 spring onion chopped

2 garlic cloves, finely chopped

1 tablespoon soy sauce

1 tablespoon peanut oil

½ cup carrots, julienne

1 handful chopped fresh spinach

1 tablespoon black bean sauce

1 tablespoon soy sauce

½ cup water mixed with 2 teaspoons corn flour

Method

Heat oil in wok, add chicken, spring onion, and garlic. Cook until chicken is browned. Remove from wok and set aside.

Add carrots to work and cook for 3 or 4 minutes or until carrots soften slightly. Return chicken to wok, add spinach and sauces. Lastly, add corn flour mixture to thicken.

Serve with noodles or rice.

Chicken Stir Fry

Ingredients

300 g chicken breast, cut into bite sized pieces

2 tablespoons corn flour

1 tablespoon soy sauce.

2 cloves garlic, crushed

1 green capsicum, sliced

1 red capsicum, sliced

several green beans

small can whole champignons

small can baby corn

Method

Brown chicken in oil and set aside.

Add garlic to wok, then beans, then capsicum. Cook for a few minutes until vegetable start to colour.

Return chicken to wok and thicken with cornflour mixed in a little water and soy. Add champignons and baby corn and cook for a further minute.

Serve with noodles or rice

Stir Fry Scallops with Ginger and Mushrooms

Ingredients

a quantity of fresh scallops

¼ cup oyster sauce

1 tablespoon dark soy

½ cup water

2 teaspoons corn flour

pinch cayenne pepper

peanut oil

2 teaspoons grated ginger

2 spring onions, chopped

1 cup button mushrooms

Method

Marinate scallops in oyster sauce and cayenne for at least 2 hours. Mix corn flour in water with soy and set aside.

Heat oil, add ginger, and cook for 2 minutes. Add scallops, and cook until browned.

Add mushrooms and cook quickly adding more oil if it looks too dry.

Finally, thicken with corn flour mixture.

Serve with vegetables or rice.

Pork Teriyaki Stir Fry

Ingredients

3 tablespoons teriyaki sauce

1 tablespoons chilli sauce

2 tablespoons corn flour

10 tablespoons peanut oil

400g pork loin, cut into strips

6 spring onions, sliced

2 cloves garlic, chopped

2 teaspoons grated ginger

2 carrots, julienne

200g green beans, sliced

Method

Combine teriyaki and chilli sauce, corn flour and 1 tablespoon of water into a small bowl. Set aside.

Heat a wok and brown pork in several lots so wok doesn’t lose its heat. Cook spring onions, minced garlic and ginger. Then add the carrots and beans and cook for 3 more minutes. Return the pork to the wok.

Add the teriyaki mixture and cook for 2-3 more minutes, or until the meat is tender and the vegetables are just cooked.

Sweet and Sour Stir Fry

Ingredients

Pinch red pepper flakes

½ tablespoon soy

½ tablespoon apple cider vinegar

1 teaspoon sugar

1 onion, chopped

2 cloves garlic, chopped

1 carrot, julienne

4 shiitake mushrooms, sliced

a few snow peas, trimmed and cut lengthways

½ cup broccoli florets

1 baby bok choy, chopped roughly

Method

Cook onions and carrots in a wok until onion starts to soften. Remove and set aside. Repeat with remaining ingredients cooking in small quantities so the wok does not lose it high temperature.

When all the vegetables are cooked, return to the wok to heat.

Special Pork

Ingredients
½ kilo pork, ex roast
Oil for frying
1 red pepper sliced
1 green pepper sliced
1 onion chopped
1 carrot julienne
¾ cup white vinegar
½ cup brown sugar or none
2 cups chicken stock
1½ tablespoons soy sauce
½ cup raisins (more if no sugar is used)
2 tbs cornflour in 2 tbs water

Method
Brown pork in oil, add all except soy, raisins, and cornflour. Simmer 15 minutes
Add soy and raisins and thicken with cornflour. Simmer 3 minutes.

Satay Beef Sticks

Ingredients

1 kg rump or fillet steak

1 tablespoon ground cumin

1 tablespoon chopped coriander

1 tablespoon sugar

3 teaspoons grated ginger

salt and pepper to taste

3 cloves chopped garlic

olive oil

Method

Cut meat into 1cm cubes and thread onto skewers. Mix all other ingredients pour over meat and marinate overnight.

You can either fry the satays in a little oil or cook under a grill.

Satay Sauce:

4 tablespoons smooth peanut butter

1 tablespoon tomato sauce

1 tablespoon boiling water

Method

Mix to desired consistency and serve with satays, either as a side sauce or poured over beef sticks

Fried Rice

Ingredients

3 cups Basmati rice

3 cups water

1 small brown onion, cut finely

1 clove garlic, chopped

100g can small prawns

5 rashers of bacon, chopped

4 eggs

1 cup frozen peas

1 bunch spring onions, chopped

Bean shoots

Method

Cook rice the day before and leave in open tray in the refrigerator.

Stir fry onion and garlic, add bacon, prawns, peas, spring onions, and rice. Stir quickly so rice doesn’t stick, and add bean shoots. Stir again to combine.

Chinese Vegetables

Ingredients

2 tablespoons vegetable oil

1 tablespoon chopped ginger

1 large onion, chopped

2 cloves garlic, chopped

1 carrot julienne

1 capsicum cut into thin strips

100g champignons

1 cup bean shoots

1 tablespoon soy

2 spring onions cut diagonally

Method

Using a wok, sauté onion, garlic and ginger until onion is just soft. Add carrots and cook 2 minutes stirring continuously. Add remaining ingredients and toss for 3 or 4 minutes. Serve hot

Chicken Stir Fry with Ginger

Ingredients

2 tablespoons peanut oil
2 chicken breasts, sliced thinly
2 cloves garlic, crushed
2 teaspoons grated ginger
½ red capsicum, sliced thinly
2 medium carrots, cut into thin matchsticks
2 sticks celery, cut into matchsticks
3 tablespoons soy sauce
¼ cup honey
100g snow peas, trimmed, halved lengthways
1 bok choy, sliced thickly
steamed rice, to serve

Method

Heat a wok or large frying pan until smoking hot. Add half of the oil and cook chicken in batches until cooked through and browned; set aside.

Add remaining oil to wok and cook garlic and ginger until fragrant. Add capsicum, carrot and celery; stir-fry until softened.

Add combined soy and honey and bring to a boil.

Return chicken to wok, add snow peas and bok choy. Stir-fry to combine and heat through. Serve with steamed rice.

Read More

Beef and Noodles Stir Fry

Ingredients

1kg rump or fillet, sliced very thinly

3 cups water

60g egg noodles

1 packet chicken noodle soup

1 tablespoon soy sauce

1 tablespoon olive oil

2 cloves garlic

4 cups mushrooms

Method

Marinate beef in soy sauce for two hours. Boil noodles 2 minutes and add soup mix. Set aside.

Brown beef in pan and add garlic. Add remaining ingredients and stir fry until vegetables are tender.

Beef and Pepper Stirfry

Ingredients

1 tablespoon oil
2 onions, cut into wedges
2 cloves garlic, crushed
1 teaspoon finely grated ginger
2 large green capsicums, sliced
1 large red capsicum, sliced
500g lean rump steak, cut into strips
1 tablespoon cornflour
½ cup beef stock or water
2 tablespoons soy sauce (salt reduced)
2 tablespoons dry sherry or red wine
2 tablespoons chopped parsley
2 tomatoes, cut in wedges
1 cup cooked rice or noodles

Method

Heat oil in wok. Add onions, garlic, ginger and capsicum and cook gently for 2-3 minutes. Remove and set aside.
Add steak to wok and cook until browned.
Blend cornflour with stock, soy sauce, sherry or wine and add to wok stirring until sauce boils and thickens.
Return cooked vegetables to the pan. Add parsley and Tomatoes. Warm through and serve with rice or noodles.