Ingredients
4 tbsp Peanut oil
2 tsp Cornstarch
1/2 lb Flank steak;or shrimp,chicken
1/2 lb Spaghetti;or chinese/noodles
2 Celery; shredded
1/2 tsp Sugar
2 Sl Ginger; minced
1 tbsp Soy Sauce;light
1 c Cabbage
1/2 tsp Salt; optional
1 Green onion; minced

Steps
Cook spaghetti as directed on package, Al dente, drain, rinse in cold water, add a few drops oil and mix to keep from sticking.
Set aside.
Slice steak thinly, across the grain, 2″ pieces.
Mix together, steak, ginger, scallion, cornstarch, sugar, light soy, set aside to marinate.
When ready to cook, heat wok to smoking, add 2 tbs oil.
Stir-fry meat mixture two minutes, do not overcook, reserve.
Add 2 tbs oil, heat, stir-fry carrots and cabbage two minutes, add spaghetti, stir well and cook a few minutes, add Meat mixture, 1 tbsp soy and salt.
Stir a minute to heat and serve.

Servings
3-4 Persons

Ingredients
2 tbsp sunflower or vegetable oil
8 oz Cooked long grain rice
3 oz Smoked lean bacon, finely diced
3 oz Peeled prawns
2 -3 eggs, beaten
4 oz Fresh or frozen peas, blanched
6 Spring Onions
Salt and freshly ground black pepper
Spring onion tassels

Steps
Heat the oil in a large frying pan or wok, until just smoking.
Stir in the rice and stir fry for 1 minute, then add the bacon and prawns.
Continue to cook for a further 5 minutes over a high heat.
Stir in the beaten eggs, peas and spring onions, and cook for a further two minutes.
Season to taste.
Serve piping hot, garnished with spring onion tassels.

Hint: if you slightly undercook the rice it won?t become a sticky mess.

Servings
4-6 Persons

Ingredients
4 oz Bean threads (vermicelli may be used as a substitute)
1 Garlic clove; crushed
3 tbsp Vegetable oil
1/2 c Chinese black mushrooms
1/2 tsp Vegetable oil
1 c Thin sliced Chinese cabbage
1/2 tsp Cornstarch
1/2 c Thinly sliced bamboo shoots
1 tbsp Dark Chinese soy Sauce
2 c Bean sprouts
1 tsp Light Chinese soy Sauce
1/2 c Chinese pea pods
1 c Dark chicken Meat**
1/4 tsp Sugar (optional)

Steps
Slice chicken in thin strips.
Soak Bean threads in cold water 20 minutes.
Drain and set aside.
There should be 2 cups.
Combine 1/2 tsp oil, cornstarch and both soy sauces.
Add chicken and let stand 20 minutes.
Heat wok or skillet and add 3 tbsps oil, coating bottom of pan.
Rub surface of pan with garlic clove, then discard Garlic. Add marinated
chicken and marinade and stir-fry over high heat 3 minutes.
Add mushrooms and stir 1 minute.
Add cabbage and stir-fry 2 minutes, then bamboo shoots and bean sprouts, stir-frying 1 minute after each addition.
Add 2 cups water, cover and bring to boil.
Remove cover, add noodles and stir well to combine.
Cover and cook 1 minute.
Remove cover, add peas and stir-fry 1 minute.
Quickly stir in sugar, if desired, and remove from heat.
Serve at once.

Ingredients
2 med Turnips
2 sm Carrots
2 tbsp Peanut oil
4 Green onions
2 c Chicken stock
3 Fresh asparagus spears
1 tsp Salt
1/2 c Button mushrooms
1 pinch Sugar
1/2 c Peeled straw mushrooms
8 Baby Sweet corn
1 tbsp Chicken fat
8 Water chestnuts
1/2 c Crab Meat or shelled Shrimp (opt)
1/2 tsp Fresh ginger root
1 tb Tientsin preserved
Cornstarch Paste

Steps
Peel turnips & carrots.
Use melon scoop to cut turnips into large balls.
Slice carrots 1/2″ thick; then with paring knife, cut 4 evenly spaced notches into rim of each slice (don’t cut into center core).
Carrots should look like little flowers.
Parboil turnip & carrots in stock until barely tender.
Remove from stock & plunge pieces into cold water; drain.
Cut onions, asparagus & baby corn into 1 1/2″ pieces.
Mince together fresh ginger root & Tientsin preserved Vegetable.
In a small pan or beaker on med heat, render pieces of chicken fat.
Add peanut oil to Hot wok.
When it begins to smoke, briskly fry crab meat or shrimp for 1 minute.
Add asparagus, baby corn, mushrooms & water chestnuts, stir-frying until they are Hot.
Add ginger mixture, then onions.
Stir-fry another 30 seconds.
Add 1/2 stock, salt & Sugar; bring to boil. Add turnips & carrots.
Cover & reduce heat; simmer for 5 minutes.
Uncover, push ingredients out of liquid, & dribble in cornstarch paste to thicken slightly.
Stir liquid to prevent lumping while it thickens to a thick Soup.
Recombine, then mix in chicken oil.
Place on serving platter.

Servings
4 Persons

Ingredients
1/2 lb Fresh prawns
2 c Water
1/2 can Mini Sweet corn
1 tsp Salt
2 Stalks celery
1 tbsp Oil
2 Green onions
1 c Oil for deep-frying
2 oz Raw cashew nuts (1/2 cup)
1 c Oil for deep-frying

To thicken add:
2 tbsp water
1 tsp soy sauce
1/2 tsp dark soy sauce
dash of pepper
1 1/2 tsp cornstarch

Steps
Shell, de-vein and wash prawns; then put 1 tsp salt into 2 cups water.
Add the prawns and soak for 1 hour.
Cut each mini corn diagonally into 2 parts.
Cut celery into 1-1/2 inch pieces; then cut each piece lengthwise into strips julienne style.
Cut green onions into 3/4 inch lengths.
Drain and dry prawns with a paper towel.
In a small saucepan heat 1 c oil to 325 degrees.
Then deep-fry the cashew nuts for 3 minutes or until golden brown.
Drain off excess oil and set aside.
Using the same oil as used for the cashew nuts deep-fry the prawns for 3 minutes.
Remove and set aside.
Heat wok add 1 tbsp oil and stir-fry celery sweet corn and green onion for 1 minute sprinkling lightly with salt and sugar.
Add prawns.
Combine thickening ingredients in a cup; then stir into prawn mixture.
Cook for 1 minute.
Turn off heat add cashew nuts; mix thoroughly and serve.