Serves 4


Ingredients:

2 tbsp canned black beans
1 medium onion
1 small red pepper (capsicum)
1 small green pepper (capsicum)
2 tsp cornflour
½ cup (125ml) beef stock
2 tsp soy sauce
1 tsp sugar
2 tbsp oil
1 tsp finely crushed garlic
¼ tsp ground black pepper
400g rump or fillet steak, finely sliced


Method:

• Rinse the black beans in several changes of water; drain and mash them. Cut the onion into wedges. Halve the peppers, discard seeds and cut them into small pieces. Dissolve the cornflour in the stock, add the soy sauce and sugar.


• Heat 1 tablespoon of the oil in a wok, swirling gently to coat. Add the garlic, black pepper, onion and red and green pepper and stir-fry over high heat for 1 minute; remove from the wok.


• Add the remaining oil to the wok, swirling gently to coat the base and sides. Add the beef and stir-fry over high heat for 2 minutes, until it changes colour. Add the black beans, cornflour mixture and vegetables. Stir until the sauce boils and thickens. Serve with rice.

Nutrition per serve:
Protein 25g
Fat 10g
Carbohydrate 5g
Dietary Fibre 1g
Cholesterol 65mg
980 kj (235 cal)

Serves 4


Ingredients:

2 dried Chinese mushrooms
2 tbsp oil
200g pork mince, not too lean
100g chicken mince
2 cloves garlic, finely chopped
3cm piece of fresh ginger, finely grated
1 stick celery, finely chopped
50g green beans, finely sliced
¼ red pepper (capsicum), finely chopped
⅓ cup (50g) water chestnuts, chopped
2 tbsp oyster sauce
1 tbsp soy sauce
2 tsp Golden Mountain sauce
¼ tsp sugar
1 iceberg lettuce


Method:

• Soak the mushrooms in hot water for 20 minutes. Drain and finely chop, discarding the hard stem.


• Heat half the oil in a wok and stir-fry the pork, chicken, garlic and ginger until the meat changes colour, breaking up any lumps. Add the celery, beans, red pepper and cook for 3 minutes. Add the water chestnuts, oyster, soy and Golden Mountain sauces, sugar, and salt and pepper.


• To serve, tear the lettuce into cups and place a heaped tablespoon of the filling into each cup. Roll up and eat with your fingers.

Nutrition per serve:
Protein 20g
Fat 15g
Carbohydrate 5g
Dietary Fibre 3g
Cholesterol 45mg
965 kj (230 cal)

Serves 4


Ingredients:

600g bok choy
2 tbsp oil
2 cloves garlic, crushed
250g rump steak, thinly sliced
2 tbsp soy sauce
1 tbsp sweet sherry
2 tbsp chopped fresh basil
2 tsp sesame oil


Method:

• Wash the bok choy and drain it. Cut the leaves into thin strips. Heat 1 tablespoon oil in a frying pan or wok; add the garlic and stir-fry for 30 seconds.


• Heat the remaining oil; add the meat in small batches and stir-fry for 3 minutes over high heat until the meat has browned but is not cooked through. Remove the meat from the pan.


• Stir-fry the bok choy for 30 seconds or until it is just wilted. Add the meat, soy sauce and sherry. Stir-fry for 2-3 minutes ot until the meat is tender.


• Add the basil and sesame oil and toss well. Serve immediately. Garnish with strips of red pepper, if desired.

Nutrition per serve:
Protein 15g
Fat 15g
Carbohydrate 1g
Dietary Fibre 1g
Cholesterol 40mg
825 kj (195 cal)

Serves 4


Ingredients:

3 medium eggplants (aubergines)
7 tbsp oil
1½ tsp finely chopped garlic
6 tsp caster sugar
6 tsp soy sauce
6 tsp cider vinegar
1 tbsp dry sherry


Method:

• Cut the eggplants in half lengthways and then slice into wedges about 3cm wide. Cut the wedges into pieces about 3cm long.


• Heat 3 tablespoons oil in a wok or heavy-based frying pan, swirling gently to coat the base and sides. Add half the eggplant and stir-fry over high heat for 5 minutes, or until browned and all the oil is absorbed. Transfer to a plate. Repeat the cooking procedure with another 3 tablespoons oil and the remaining eggplant.


• Heat the remaining oil in the wok, swirling gently to coat the base and sides. Add the garlic and cook slowly until just golden. Add the sugar, soy sauce, vinegar and sherry. Bring to the boil, stirring. Add the eggplant and simmer for 3 minutes to allow it to absorb the sauce. Serve with white rice.

Nutrition per serve:
Protein 2g
Fat 35g
Carbohydrate 10g
Dietary Fibre 4g
Cholesterol 0mg
1520 kj (360 cal)

Serves 4


Ingredients:

3 tbsp oil
2 cloves garlic, finely chopped
1 large onion, cut into fine wedges
500g pork loin, cut into thin slices
2 tbsp cornflour
½ tsp sugar
3 tbsp plum sauce
1 tbsp soy sauce
2 tsp hoisin sauce


Method:

• Heat 1 tablespoon oil in a wok and cook the garlic and onion until softened. Transfer to a plate and remove the wok from the heat.


• Coat the pork lightly in the cornflour and season well with salt and pepper. Add the remaining oil to the wok and return to the heat. When the wok is extremely hot, stir-fry the pork in 2 batches until dark golden brown, then return all the meat and its juices to the pan.


• Add the plum sauce, soy sauce and hoisin sauce and onion to the wok. Toss well to coat the meat with the sauce and serve immediately.

Nutrition per serve:
Protein 30g
Fat 15g
Carbohydrate 15g
Dietary Fibre 1g
Cholesterol 60mg
1380 kj (330 cal)

Serves 4


Ingredients:

500g Chinese green vegetables
2 tsp peanut oil
½ tsp finely chopped garlic
1 tbsp oyster sauce
½ tsp caster sugar
2 tbsp water
1 tsp sesame oil


Method:

• Bring a large pan of water to the boil.


• Wash Chinese greens. Remove any tough leaves and trim stems. Chop greens into 3 equal portions.


• Add the greens to the pan of boiling water. Cook for 1-2 minutes, or until just tender but still crisp. Use tongs to remove greens from the pan, drain well and place on a heated serving platter.


• Heat the peanut oil in a small pan and cook the garlic briefly. Add the oyster sauce, sugar, water and sesame oil and bring to the boil. Pour over the greens and toss to coat. Serve immediately.

Note: Use choy sum, bok choy or Chinese broccoli, or a combination of any two.

Nutrition per serve:
Protein 1g
Fat 3g
Carbohydrate 2g
Dietary Fibre 1g
Cholesterol 0mg
180 kj (40 cal)

Serves 4


Ingredients:

1 carrot
1 red pepper (capsicum)
125g green beans
1 tbsp oil
1 tsp finely chopped garlic
200g straw mushrooms
1½ tsp cornflour
⅓ cup (80ml) chicken stock
1 tsp sesame oil
1 tsp caster sugar
2 tsp soy sauce


Method:

• Slice the carrot finely. Seed the red pepper and cut it into 4cm pieces. Top and tail the beans and cut them in half.


• Heat the oil in a wok or heavy-based frying pan, swirling gently to coat the base and sides. Add the carrot and stir-fry over high heat for 30 seconds. Stir in the garlic; add the remaining vegetables and stir-fry them over high heat for 2 minutes - they should be very crisp and firm.


• Dissolve the cornflour in a little of the stock; mix with the remaining stock, sesame oil, sugar and soy sauce. Add the cornflour mixture to the wok and stir until the sauce boils and thickens. Serve immediately with steamed rice.

Nutrition per serve:
Protein 4g
Fat 5g
Carbohydrate 5g
Dietary Fibre 4g
Cholesterol 0mg
420 kj (100 cal)

Serves 6


Ingredients:

1 x 1.7kg chicken
¼ cup (60ml) soy sauce
1 tbsp finely grated ginger
2 medium pieces dried mandarin or tangerine peel
1 star anise
¼ tsp five spice powder
3 tbsp soft brown sugar


Method:

• Wash the chicken in cold water. Pat it dry with paper towels. Discard any large pieces of fat from inside the chicken.


• Place the chicken in a large non-metallic bowl with the soy sauce and ginger. Cover and marinate for at least 4 hours or leave overnight in the refrigerator, turning occasionally.


• Place a small rack in the base of a pan large enough to hold the chicken. Add water to the level of the rack. Place the chicken on the rack. Bring water to the boil, cover tightly, reduce heat and steam for 15 minutes. Turn off the heat and allow the chicken to stand, covered, for another 15 minutes. Transfer the chicken to a bowl.


• Wash the pan and line it with 3 or 4 large pieces of aluminium foil. Pound the dried peel and star anise in a mortar and pestle until the pieces are the size of coarse breadcrumbs, or process in a food processor. Add the five spice powder and sugar. Spread the spice mixture over the foil.


• Replace the rack in the pan and place the chicken on it. Place the pan over medium heat and, when the spice mixture starts smoking, cover tightly. Reduce the heat to low; smoke the chicken for 20 minutes. Test if the chicken is cooked by piercing the thigh with a skewer; the juices should run clear. Remove the chicken from the pan and chop it Chinese-style. It is important to remember that the heat produced in this final step is very intense. When the chicken is removed from the pan, leave the pan on the stove to cool before handling it.

Nutrition per serve:
Protein 25g
Fat 15g
Carbohydrate 0g
Dietary Fibre 0g
Cholesterol 95mg
980 kj (235 cal)

Serves 4


Ingredients:

1 whole snapper or bream, approximately 1kg, cleaned and scaled
½ tsp salt
½ tsp white pepper
3cm fresh ginger, very finely sliced
1 tbsp sesame oil
1 tbsp soy sauce
3 spring onions
1 stick celery
½ red pepper (capsicum)
½ cup (125ml) oil


Method:

• Thoroughly wash the fish inside the cavity and out and pat dry with paper towels. Sprinkle the fish with the salt and pepper and place the ginger inside the cavity. Combine the sesame oil and soy sauce and lightly brush over the fish.


• Cut the spring onions and celery into 4cm lengths, then finely shred them into long fine strips. Cut the red pepper into fine matchsticks 4cm long.


• Place a pair of wooden chopsticks in a cross in the base of a large wok (to act as a rack) and fill the wok with about 7cm of water. Score the fattest part of the fish three times, place on a heatproof dinner plate and sit the plate on top of the chopsticks. Cover and bring the water to the boil over high heat. Cook for 15-20 minutes; turn off the heat, scatter over the vegetables and leave, covered, for 3 minutes.


• Slide the steamed fish onto a warmed serving platter. Heat the oil in a small pan until it is very hot and slightly smoking, then carefully pour it over the vegetables. The vegetables or fish skin may crackle. Serve with small bowls of soy and chilli sauce and plently of steamed white rice.

Nutrition per serve:
Protein 25g
Fat 35g
Carbohydrate 2g
Dietary Fibre 1g
Cholesterol 80mg
1860 kj (440 cal)

Serves 4


Ingredients:

½ tsp salt
350g pork loin, cut into bite-sized pieces
2 eggs, lightly beaten
4 tbsp cornflour
oil, for deep-frying
1 medium carrot, very thinly sliced
1 medium onion, cut into fine wedges
1 cup (160g) chopped fresh pineapple
½ medium red pepper (capsicum), cut into bite-sized pieces
½ medium green papper (capsicum), cut into bite-sized pieces
1 stick celery, sliced
⅓ cup (75g) sweet pickled Chinese vegetables, roughly chopped
3 tbsp white vinegar
3 tbsp soy sauce
2 tbsp tomato paste (double concentrate)
2 tbsp caster sugar
2 tbsp orange juice
2 tsp cornflour, extra, mixed with 1 tbsp water


Method:

• Mix the salt through the pork. Dip each piece of pork in the egg, then roll it in the cornflour. Place the pork on a plate in a single layer.


• Heat the oil in a wok over medium heat, drop in 4 pieces of pork and cook for about 3 minutes or until golden brown. Remove the pork with a slotted spoon and drain it on paper towels. Repeat with the remaining pork.


• Remove all but 1 tablespoon oil from the wok, reheat and stir-fry the carrot, onion and pineapple for 2 minutes or until the carrot is just tender. Add the red and green pepper, celery and pickled vegetables and cook for a further 2 minutes.


• Combine the vinegar, soy sauce, tomato puree, sugar and orange juice in a small bowl; stir in the cornflour mixture and mix well. Pour the sauce into the vegetables and stir constantly until the mixture boils and thickens slightly. Add the pork to the pan, stirring well to lightly coat the meat with the sauce. Arrange on a serving plate and serve immediately.

Note: Be sure to fry the pork quickly after coating it with the cornflour so it does not become sticky on standing.

Nutrition per serve:
Protein 25g
Fat 4g
Carbohydrate 30g
Dietary Fibre 3g
Cholesterol 135mg
1135 kj (270 cal)

Serves 4


Ingredients:

1 x 1.3kg chicken
1 tbsp honey
1 star anise
1 strip dried mandarin or tangerine peel
1 tsp salt
oil, for deep-frying
2 lemons, cut into wedges

Five Spice Salt:
2 tbsp salt
1 tsp white peppercorns
½ tsp five spice powder
½ tsp ground white pepper


Method:

• Wash the chicken in cold water. Place the chicken in a large pan and cover with cold water. Add the honey, star anise, peel and salt and bring to the boil. Reduce heat to low and simmer for 15 minutes. Turn off the heat and leave the chicken, covered, for a further 15 minutes. Transfer chicken to a plate and cool.


• Cut the chicken in half lengthways. Place it on paper towels, uncovered, in the refrigerator for 20 minutes.


• Heat the oil in a wok or deep, heavy-based pan. It is hot enough to use when a piece of bread turns brown in it in 30 seconds. Very gently lower in half the chicken, skin-side-down. Cook for 6 minutes, turn and cook another 6 minutes, making sure all the skin comes in contact with the oil. Drain on paper towels. Repeat with the second chicken half.


• To make Five Spice Salt: Place the salt and peppercorns in a small pan and dry-fry until the mixture smells fragrant and the salt is slightly browned. Crush the mixture with a mortar and pestle or wrap in foil and crush it with a rolling pin. Mix with the five spice powder and white pepper and place in a tiny, shallow dish.


• Chop the chicken Chinese-style. Sprinkle over the Five Spice Salt and serve with lemon wedges.

Nutrition per serve:
Protein 25g
Fat 25g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 110mg
1365 kj (325 cal)

Serves 6


Ingredients:

500g rump steak
1 tbsp soy sauce
1 egg white, lightly beaten
1 tbsp cornflour
¼ tsp ground black pepper
2 tbsp peanut oil
1 tbsp grated fresh ginger
¼ tsp five spice powder
1 small green pepper (capsicum), cut in diamond shapes
1 small red pepper (capsicum), cut in diamond shapes
2 sticks celery, thinly sliced
425g can whole baby corn, drained
2 tbsp oyster sauce
2 spring onions, diagonally sliced


Method:

• Trim the meat of any fat and sinew, and slice it evenly across the grain into long, thin strips. Combine the soy sauce, egg white, cornflour and pepper; add the meat, stirring to coat.


• Heat 1 tablespoon oil in a wok or heavy-based pan, swirling gently to coat the base and sides. Add the ginger, five spice powder, peppers, celery and corn and stir-fry over high heat for 2 minutes or until just beginning to soften. Remove from wok and keep warm.


• Heat the remaining oil in the wok, swirling gently to coat the base and sides. Cook the meat quickly in small batches over high heat until browned but not cooked through.


• Return all the meat to the wok with the vegetables and add the oyster sauce. Stir-fry over high heat until the meat is cooked and the sauce is hot. Remove from heat and serve immediately, sprinkled with the spring onion.

Nutrition per serve:
Protein 25g
Fat 10g
Carbohydrate 5g
Dietary Fibre 3g
Cholesterol 85mg
865 kj (205 cal)

Serves 6


Ingredients:

¼ cup (60ml) tomato sauce
1 tbsp hoisin sauce
2 tbsp honey
1 tbsp malt extract or molasses
1 tbsp chopped garlic
2 tbsp caster sugar
1 tsp five spice powder
2 tsp cornflour
1 tbsp water
750g pork neck or fillet


Method:

• Combine the tomato sauce, hoisin sauce, honey, malt extract, garlic, sugar and five spice powder in a small pan. Dissolve the cornflour in the water and add to the mixture. Bring to the boil, then reduce to a simmer and stir for 2 minutes. Allow to cool.


• If using pork neck, cut it in half lengthways. Pork fillets do not need to be cut. Place the meat in the sauce, turning to coat; cover and marinate in the refrigerator for at least 30 minutes.


• Preheat the oven to hot 210°C. Lift the pork from the marinade with a slotted spoon and reserve the marinade. Place the pork on a wire rack over a baking tray half-filled with hot water and cook for 15 minutes.


• Reduce the oven to moderate 180°C and cook the pork for a further 15 minutes, basting it occasionally with the reserved marinade. Remove the pork from the oven and let it stand for 5 minutes before slicing and serving.

Nutrition per serve:
Protein 30g
Fat 2g
Carbohydrate 25g
Dietary Fibre 1g
Cholesterol 60mg
940 kj (225 cal)

Serves 4


Ingredients:

16 raw king prawns
¼ cup (30g) cornflour
¼ cup (40g) white sesame seeds
oil, for deep-frying
¼ cup (90g) honey

Batter:
1 cup (125g) self-raising flour
¼ cup (30g) cornflour
1 cup (250ml) water
¼ tsp lemon juice
1 tbsp oil


Method:

• Peel and devein the prawns, leaving the tails intact. Pat the prawns dry with paper towels, then lightly dust them with the cornflour.


• Toast the sesame seeds in a dry pan over medium heat for 3-4 minutes, shaking the pan gently, until the seeds are golden brown; remove from the pan at once to prevent burning.


• To make Batter: Sift the flour and cornflour into a medium bowl. Combine the water, lemon juice and oil. Make a well in the centre of the flour and gradually add the liquid, beating well to make a smooth batter.


• Heat the oil in a large, deep frying pan until moderately hot. Working with a few at a time, dip the prawns in the batter; drain excess. Using tongs or a slotted spoon, place the prawns in the hot oil. Cook for 2-3 minutes or until the prawns are crisp and golden. Drain on paper towels and keep warm.


• Place the honey in a large pan and warm over very low heat. (Don't overheat the honey or it will caramelise and lose some of its flavour).


• Place the cooked prawns in the pan with the warmed honey; toss gently to coat. Transfer to a serving plate and sprinkle over the sesame seeds. Serve immediately.

Nutrition per serve:
Protein 20g
Fat 10g
Carbohydrate 55g
Dietary Fibre 2g
Cholesterol 115mg
1675 kj (390 cal)

Serves 4


Ingredients:

1 x 1.7kg duck
3 litres boiling water
1 tbsp honey
½ cup (125ml) hot water
1 Lebanese cucumber
12 spring onions
2 tbsp hoisin sauce

Mandarin Pancakes:
2½ cup (310g) plain flour
2 tsp caster sugar
1 cup (250ml) boiling water
1 tbsp sesame oil


Method:

• Wash the duck and remove the neck and any large pieces of fat from inside the carcass. Hold the duck over the sink and very carefully and slowly pour the boiling water over it, rotating the duck so the water scalds all the skin. You may need another kettle of boiling water at this stage.


• Put the duck on a rack placed in a baking dish. Mix the honey and hot water together and brush 2 coats of this glaze over the duck, making sure it is entirely covered. Dry the duck, preferably by hanging in a cool, airy place for about 4 hours. Alternatively, you could use an electric fan on a cool setting, positioned a metre or so away. The skin is sufficiently dry when it feels papery.


• Remove the seeds from the cucumber and slice the flesh into matchsticks. Cut an 8cm section from the white end of each spring onion; make fine parallel cuts from the top of the section towards the white end. Place the spring onion pieces in iced water, they will open into 'brushes'.


• Preheat the oven to hot 210°C. Roast the duck on the rack in the baking dish for 30 minutes. Turn the duck over carefully without tearing the skin; roast it for another 30 minutes. Remove the duck from the oven and let it stand for a minute or two, then place it on a warm dish.


• To make Mandarin Pancakes: Place the flour and sugar in a medium bowl and pour over the boiling water. Stir the mixture a few times and leave until lukewarm. Knead the mixture on a lightly floured surface to make a smooth dough. Cover and set aside for 30 minutes.


• Take 2 level tablespoons of dough; roll each one into a ball. Roll out to circles 8cm in diameter. Lightly brush one of the circles with sesame oil and place the other circle on top. Re-roll to make a thin pancake about 15cm in diameter. Repeat with the remaining dough and oil to make about 10 'double' pancakes.


• Heat a frying pan and cook the pancakes one at a time. When small bubbles appear on the surface, turn the pancake over and cook the second side, pressing the surface with a clean tea towel. The pancake should puff up when done. Transfer the pancake to a plate. When cool enough to handle, peel the 2 halves of the double pancake apart. Stack them on a plate and cover them at once to prevent them drying out.


• To serve: Finely slice the duck. Place the pancakes and duck on separate serving plates. Arrange the cucumber sticks and spring onion brushes on another serving plate. Place the hoisin sauce in a small dish. Each diner helps themselves to a pancake, spreads a little sauce on it and adds a couple of pieces of cucumber, a spring onion brush and finally a piece of duck. The pancake is then folded over into a neat envelope shape for eating.

Nutrition per Serve:
Protein 45g
Fat 15g
Carbohydrate 75g
Dietary Fibre 5g
Cholesterol 200mg
2635 kJ (625cal)

Serves 10

Ingredients:

3 dried Chinese mushrooms
½ cup (125ml) hot water
½ cup (125ml) dark soy sauce
3 tbsp soft brown sugar
2 tbsp Chinese rice wine
1 tbsp soy sauce
1 tsp sesame oil
¼ tsp ground star anise or 1 whole star anise
1 x 1.4kg chicken
4cm piece fresh ginger, grated
1 tsp salt
2 spring onions, finely sliced


Method:

• Soak the mushrooms in the hot water for 20 minutes. Drain and reserve the liquid. Put the dark soy sauce, sugar, wine, soy sauce, sesame oil, star anise and reserved liquid in a small pan and bring to the boil, stirring continuously.


• Rub the inside of the chicken with ginger and salt. Place the chicken in a large pan. Cover with the soy marinade and mushrooms, turning the chicken over so it is evenly coated. Cover and cook the chicken over low heat, turning regularly, for 55 minutes or until the juices run clear when pierced with a skewer. Remove the chicken and allow it to cool briefly. Boil the sauce over high heat until thick and syrupy. Discard the mushrooms.


• Chop the chicken Chinese-style. Arrange the chicken pieces on a serving platter, brush lightly with the syrupy sauce and sprinkle over the spring onion. Alternatively you could serve the sauce separately, for dipping.

Nutrition per serve:
Protein 15g
Fat 3g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 40mg
450 kj (105 cal)

Serves 6-8


Ingredients:

4 dried Chinese mushrooms
45kg thick dried rice stick noodles
4 cup (1 litre) chicken stock
1 cup (175g) chopped cooked chicken
230g can bamboo shoots, drained and chopped
1 tsp grated fresh ginger
1 tbsp cornflour
⅓ cup (80ml) water
1 egg, lightly beaten
1 tsp tomato sauce
1 tbsp soy sauce
1 tbsp vinegar
2 tsp sesame oil
2 spring onions, finely chopped


Method:

• Cover the mushrooms with hot water and soak for 20 minutes; drain thoroughly and chop. Soak the noodles in hot water for 20 minutes; drain and cut into short lengths.


• Heat the stock in a large pan and bring to the boil. Add the mushrooms, noodles, chicken, bamboo shoots and ginger. Reduce the heat and simmer gently.


• Combine the cornflour and water in a small bowl and mix to a smooth paste. Add the cornflour mixture to the soup and stir until clear. Add the egg to the soup in a fine stream, stirring the mixture constantly.


• Remove the pan from the heat. Add the tomato sauce, soy sauce, vinegar, sesame oil and spring onion. Season with salt and black pepper to taste. Serve topped with extra spring onion, if desired.

Note: Add a few drops of chilli oil to the recipe if a more fiery soup is desired.


Nutrition per serve for 8:
Protein 10g
Fat 4g
Carbohydrate 5g
Dietary Fibre 1g
Cholesterol 50mg
390 kj (90 cal)

Serves 4


Ingredients:

1kg lamb fillets
2 cloves garlic, crushed
1 tbsp grated fresh ginger
1 tbsp hoisin sauce
1 tbsp sesame oil
1 tbsp sesame seeds
2 tbsp peanut oil
4 onions, cut into wedges
3 tsp cornflour
3 tbsp soy sauce
¼ cup (60ml) sherry


Method:

• Trim the meat of any excess fat and sinew and slice it across the grain into thin slices. Combine the garlic, ginger, hoisin sauce and sesame oil in a bowl, add the meat and stir to coat. Cover and refrigerate for 1 hour.


• Toast the sesame seeds in a dry pan over medium heat for 3-4 minutes, shaking the pan gently, until the seeds are golden brown; remove from the pan immediately to prevent burning.


• Heat the peanut oil in a wok or heavy-based frying pan; add the onion and stir-fry over medium heat for 10 minutes or until soft and golden brown. Remove the onion from the wok and keep warm.


• Reheat the wok and cook the meat in batches over high heat until browned but not cooked through. Return all the meat to the wok.


• Mix together the cornflour, soy sauce and sherry until smooth. Add to the wok and stir-fry over high heat until the meat is cooked and the sauce has thickened.


• Serve the meat on a bed of the onions and sprinkle with the toasted sesame seeds.

Nutrition per serve:
Protein 60g
Fat 25g
Carbohydrate 10g
Dietary Fibre 3g
Cholesterol 165mg
2190 kj (520 cal)

Makes about 24

Mix together 500g peeled, deveined and finely chopped raw prawns, 300g lean pork mince, 1 teaspoon salt, 3 finely chopped spring onions, 3 tablespoons finely chopped water chestnuts, 3 teaspoons soy sauce and 2 teaspoons dry sherry. Cut 3 peppers (capsicums) lengthways into 3-4 segments and remove the seeds and membrane. Fill the pepper wedges with filling and cut in half. Heat 1 tablespoon oil in a wok. Cook the pepper pieces in 2 batches over medium-high heat for 3-4 minutes, or until well browned. Turn over and cook for a further 3 minutes. Repeat with remaining pieces. Serve immediately.

Nutrition per dim sim:
Protein 5g
Fat 1g
Carbohydrate 1g
Dietary Fibre 0g
Cholesterol 45mg
190 kj (45 cal)

Makes about 40

In a bowl, mix 500g raw prawns, peeled, deveined and chopped, 4 finely sliced spring onions, 1 tablespoon grated fresh ginger and 2 tablespoons chopped water chestnuts. Blend 3 teaspoons cornflour, 2 teaspoon sesame oil, 1 teaspoon soy sauce, ½ teaspoon caster sugar and a little salt and pepper until smooth, and stir into the prawn mixture. Working with 1 gow gee wrapper at a time (you will need about 40), put 1 rounded teaspoon of mixture in the centre and press the edges together to form a semicircle. Twist the corners down to form a crescent shape. Line the base of a bamboo or metal steamer with a circle of baking paper. Arrange the gow gees on the paper, making sure they are not touching, you may need to cook them in batches. Steam, covered, for 8 minutes.

Nutrition per dim sim:
Protein 2g
Fat 1g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 10mg
140 kj (35 cal)