Serves 4

Ingredients:

Spice Paste:
5 red chillies
2cm piece fresh galangal, sliced
1 tsp shrimp paste
10 red Asian shallots, roughly chopped
4 cloves garlic
2 tbsp oil

1 tsp coriander seeds
500g sirloin, fillet or topside steak
½ tsp salt
1 tbsp oil
2 tbsp tamarind concentrate
2 tsp grated palm sugar or soft brown sugar
2 tbsp coconut cream

Method:

• To make Spice Paste: Place all the paste ingredients in a food processor and process until a smooth paste is formed, scraping down the sides of the bowl regularly.
• Dry-fry the coriander over low heat for 1 minute in a frying pan, shaking the pan constantly. Grind the seeds in a mortar and pestle or food processor.
• Slice the meat into thin pieces. Combine with the coriander and salt, mixing well. Set aside.
• Heat the oil in a wok or frying pan; add the Spice Paste and cook over high heat for 3 minutes, or until very fragrant and a little oily. Remove the Spice Paste from the pan.
• Reheat the wok to high; add the meat in 2 batches and stir-fry for 2-3 minutes or until just cooked. Add the Spice Paste, tamarind, sugar and coconut cream. Toss over very high heat for 1 minute and serve immediately.

Nutrition per serve:
Protein 30g
Fat 20g
Carbohydrate 5g
Dietary Fibre 0g
Cholesterol 85mg
1370 kj (325 cal)

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:

1 cup (250ml) oil
125g blanched almonds
1 tbsp soy sauce
2 tsp cornflour
300g chicken breast fillets, sliced diagonally
1 medium onion, chopped
1 stick celery, thinly sliced diagonally
50g thin green beans, sliced
¼ cup drained, canned bamboo shoots
2cm piece fresh ginger, grated
3 tbsp chicken stock
2 tbsp Chinese rice wine or medium sherry
2 tbsp water
1 tsp sesame oil
2 tsp cornflour, extra
¼ tsp salt
¼ tsp ground white pepper


Method:

• Heat the oil in a small pan and deep-fry the almonds for about 1 minute only, tossing them in the oil until they are a pale golden colour. Remove immediately with a slotted spoon and drain on paper towels. Reserve the oil.


• Combine the soy sauce and cornflour and stir until smooth. Mix well with the chicken and leave for 5 minutes. Heat 2 tablespoons of the oil used to cook the almonds in a wok until it is extremely hot. Stir-fry the chicken over high heat for 2 minutes, then remove from the wok.


• If there is very little oil in the wok, add another tablespoon of the almond oil. Reheat the wok and stir-fry the onion and celery for 4 minutes. Add the beans, bamboo shoots and ginger and cook for 1 minute further. Add the chicken stock, wine or sherry, water and sesame oil, cover and steam for 30 seconds. Combine the extra cornflour with 1 tablespoon water and mix until smooth. Stir into the sauce and bring to the boil. Return the chicken and almonds to the pan, tossing well to combine, and allow to just heat through. Season with the salt and pepper and serve immediately.

Nutrition per serve:
Protein 25g
Fat 35g
Carbohydrate 5g
Dietary Fibre 4g
Cholesterol 40mg
1870 kj (445 cal)

Serves 6


Ingredients:

800g raw king prawns
2 young leeks, white parts only
1 fresh red chilli
3cm piece fresh ginger
3 tbsp oil
2 tsp light soy sauce
1 tbsp mirin
⅓ cup (80ml) chicken stock
1 tsp cornflour


Method:

• Peel and devein the prawns, leaving the tails intact.
• Rinse the leeks well. Cut them first into 4cm lengths and then lengthways into fine shreds. Slit open the chilli, remove and discard the seeds and cut the flesh into fine shreds. Cut the ginger into fine shreds.
• Heat a little of the oil in a wok and stir-fry the prawns in batches until just pink; remove from the wok. Add the remaining oil and stir-fry the leek, chilli and ginger over high heat for 40 seconds, then push to one side of the wok. Return the prawns to the wok and stir-fry for about 1½ minutes, or until just cooked through.
• Add the soy sauce and mirin to the pan. Mix the chicken stock and cornflour and pour in. Cook on high heat, stirring, until thickened. Serve immediately.

Nutrition per Serve:
Protein 15g
Fat 10g
Carbohydrate 3g
Dietary Fibre 1g
Cholesterol 100mg
670 kJ (160cal)

Serves 4


Ingredients:

400g rump steak, finely sliced
2 tbsp soy sauce
½ tsp grated fresh ginger
2 tbsp peanut oil
200g snow peas (mango tout), topped and tailed
1½ tsp cornflour
½ cup (125ml) beef stock
1 tsp soy sauce, extra
¼ tsp sesame oil


Method:

• Place the beef in a dish. Mix the soy sauce and ginger and stir through the meat to coat it.


• Heat the oil in a wok or heavy-based frying pan, swirling gently to coat the base and sides. Add the beef and snow peas and stir-fry over high heat for 2 minutes, or until the meat changes colour.


• Dissolve the cornflour in a little of the stock. Add the cornflour to the wok with the remaining stock, extra soy sauce and the sesame oil. Stir until the sauce boils and thickens. Serve with steamed rice.

Note: If time allows, place the meat in the freezer for 30 minutes before slicing. This will firm it and make slicing it finely much easier.

Nutrition per Serve:
Protein 25g
Fat 15g
Carbohydrate 5g
Dietary Fibre 1g
Cholesterol 65mg
980 kJ (235cal)

Ingredients:

3 tbsp oil
1 tbsp sesame oil
2 big onions, cut into wedges
2 cloves garlic, chop
2 red chillies, slice diagonally
200g cauliflower, cut into florets
1 medium carrot, slice diagonally
5g black fungus, soak 10 minutes
salt to taste
2 medium sized sotong, clean, cut body in half then into pieces - slash edges of each piece
1 green capsicum, cut into half then slice
10 pcs minicorn, cut in half
200g medium prawns, peel, remove head, devein
100g snow peas, cut in 2 if too large
1 tbsp light soya sauce
4 stalks spring greens, separate stalks from leaves, cut or break into 4cm lengths
4 red chillies split in two lengthwise
pepper
½ cup water
2 tbsp cornflour combine with ¼ cup water


Method:

• Heat oil and sesame oil, add onion wedges, stir. Add garlic, sliced chilli, carrot, cauliflower, black fungus and salt. Sprinkle some water from allowance and stir well. Add sotong, stir then add capsicum and minicorn. Stir then add prawns and snow peas. Sprinkle with more water. Stir and leave to cook for a few minutes. Add a dash of pepper and soya sauce. Add spring green stalks first then leaves. Add chilli halves and salt to taste. Finally add cornflour mixture and mix well.
• Vegetables should not be overcooked.

Serves 4


Ingredients:

6 Chinese dried mushrooms
200g rice stick noodles, wheat flour noodles or egg noodles
1 tbsp vegetable oil
3 cloves garlic, crushed
250g fresh shiitake mushrooms, brushed clean and sliced
250g fresh oyster mushrooms, brushed clean and sliced
1 cup (90g) chopped scallions
3 tbsp rice wine
2 tbsp soy sauce
⅓ cup (15g) fresh cilantro leaves


Method:

• Place dried mushrooms in small bowl, add boiling water to cover and let stand for 10 minutes. Drain and squeeze out excess liquid. Slice mushrooms, discarding tough stems.
• Cook noodles as directed on package. Drain and set aside.
• In wok or frying pan over medium-high heat, warm oil. Add garlic, fresh mushrooms and scallions and stir-fry until slightly softened, about 3 minutes. Stir in rice wine, soy sauce and noodles. Cook until heated through, about 2 minutes. Remove from heat and stir in cilantro. Serve immediately.

Serves 4


Ingredients:

vegetable oil for deep-frying, plus 1 tbsp
250g fresh thin egg noodles
1 tbsp soy sauce
3 cloves garlic, chopped
375g sirloin steak, thinly sliced
2 onions, cut in eighths
180-220g asparagus, trimmed and cut into 2.5-cm pieces
2 tbsp oyster sauce
1 tsp cornstarch mixed with 2 tbsp beef stock


Method:

• Heat vegetable oil in wok or frying pan until it reaches 190°C (375°F) on deep-frying thermometer or until small bread cube dropped in oil sizzles and turns golden. Working in batches, add noodles and fry until crisp, about 30 seconds. Using slotted spoon, remove from pan and drain on paper towels.
• In glass or ceramic bowl, combine soy sauce and garlic. Add steak slices, turn to coat with marinade, cover and marinate for 30 minutes. Drain and reserve marinade.
• In wok or frying pan over medium-high heat, warm 1 tbsp oil. Add steak and stir-fry until meat changes colour, 3-4 minutes, remove from pan. Return pan to medium-high heat, add onion and stir-fry until softened, about 2 minutes. Return meat to pan, add asparagus and cook until asparagus is tender-crisp, about 2 minutes. Stir in oyster sauce and cornstarch and stock. Continuing to stir, cook until sauce thickens, 1-2 minutes.
• To serve, arrange noodles on individual plates. Top with beef stir-fry and serve immediately.

Serves 4


Ingredients:

250g egg noodles
4 tbsp vegetable oil
3 cloves garlic, crushed
¼ cup (30g) chopped scallions
250g lean ground beef
3 tbsp water
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp cornstarch mixed with 1 tbsp water
4 butter lettuce leaves, trimmed
4 eggs, soft-boiled, peeled and halved
¼ cup (10g) fresh mint leaves


Method:

• Cook noodles as directed on package. Drain and pat dry with paper towels.
• In wok or frying pan over medium-high heat, warm 3 tbsp of oil. Add garlic and cook until aromatic, about 1 minute. Add noodles and stir-fry for 2 minutes. Remove from wok or pan. Add remaining 1 tbsp oil to wok or pan over medium-high heat. Add scallions and ground beef and stir-fry until meat changes colour, 3-4 minutes. Add water, soy and oyster sauces and noodles and stir-fry for 3 minutes. Stir in cornstarch and water and cook, stirring, until sauce thickened, about 2 minutes.
• To serve, arrange lettuce leaves on individual plates. Spoon beef and noodles on top. Garnish with egg halves and mint leaves. Serve immediately.

Serves 4


Ingredients:

90g cellophane noodles
1 tbsp vegetable oil
6 scallions, cut into 2.5-cm pieces
1 red capsicum, seeded and sliced
125g Chinese barbecue pork, sliced
2 bok choy, trimmed
1½ cup (180g) fresh bean sprouts, rinsed
2 tbsp soy sauce


Method:

• Soak noodles in boiling water for 10 minutes. Drain and set aside. In wok or frying pan over medium-high heat, warm oil. Add scallions and capsicum and cook until softened, about 2 minutes. Stir in noodles, bean sprouts and soy sauce. Cook until heated through, about 1 minute.
• Serve hot, divide among individual plates.

Serves 4-6


Ingredients:

200g wheat flour, rice stick or thick egg noodles
2 tbsp soy sauce
3 tbsp hoisin sauce
2 cloves garlic, crushed
2 tsp peeled and grated fresh ginger
375g sirloin steak, thinly sliced
2 tbsp vegetable oil
8 fresh shiitake mushrooms, brushed clean and sliced
6 scallions, sliced
180g broccoli, cut into florets
2 tbsp beef stock
1 tbsp dry sherry
1 tsp Asian sesame oil


Method:

• Cook noodles as directed on package. Drain and set aside. In glass or ceramic bowl, combine soy and hoisin sauces, garlic and ginger. Add steak slices, turn to coat in marinade, cover and marinate for 30 minutes. Drain and reserve marinade.
• In wok or frying pan over medium-high heat, warm vegetable oil. Add steak and stir-fry until meat changes colour, 3-4 minutes. Remove from pan. Return pan to medium-high heat, add mushrooms, scallions and broccoli, and stir-fry for 2 minutes. Add noodles, steak, reserved marinade, stock, sherry and sesame oil. Cook until heated through, 1-2 minutes.
• Serve immediately, divided among individual plates.

Serves 4-6


Ingredients:

1 medium onion
2 stalks celery, diagonally sliced
1 medium carrot, sliced
1 small zucchini, sliced
8 green beans, sliced
6 small broccoli florets
6 small cauliflower florets
60g sliced bamboo shoots
12 snow peas
12 straw mushrooms
12 baby corn cobs
3 tbsp vegetable oil
100g fresh bean sprouts
¾ cup chicken stock
1 tbsp light soy sauce
3 tsp cornflour


Method:

1. Peel the onion and cut in halves. Cut off the base section by slicing away diagonally to release the layers. Slice the onion by cutting from the top to base to give slightly curved slices.
2. Slice the celery Chinese style by cutting diagonally across the stalks.
3. Heat oil in a wok and stir-fry the vegetables together for about 5 minutes until cooked but still crisp.
4. Mix chicken stock, soy sauce and cornflour together and pour into the pan. Cook on high heat, stirring, until the sauce thickens and clears. Serve at once.

Note: Other vegetables such as Chinese greens like bok choy, Chinese broccoli and choy sum can be used in this dish. All are available from Chinese grocers, particularly in areas with a sizeable Chinese population. Add finely shredded ginger and a good dash of sherry for extra flavour.

Serves 4-6


Ingredients:

400g boneless chicken breast with skin
1 tsp finely grated ginger
1 tbsp dry sherry
1 tbsp light soy sauce
1 fresh or dried red chilli, sliced
½ cup raw peanuts, skinned
½ cup vegetable oil
1 medium onion, sliced from top to base
1 small red capsicum, cut into diamonds
1 small green capsicum, cut into diamonds
1 cup bamboo shoots
½ cup chicken stock
1 tsp chilli sauce, optional
2 tsp cornflour


Method:

1. Cut the chicken into 2-cm cubes and place in a dish with the ginger, sherry and soy sauce. Mix well and marinate for 30 minutes.
2. Fry the chilli and peanuts in hot oil for about 1 minute and remove. Pour off half the oil. Stir-fry the onion, capsicum and bamboo shoots for 1 minute, then remove or push to the side of the pan and stir-fry the chicken for about 2 minutes or until just cooked through.
3. Add the combined chicken stock, sauce and cornflour. Bring to the boil over high heat, stirring until thickened.
4. Return capsicum mixture and stir in chilli and peanuts. Heat through briefly.

Note: Make this dish also with large prawns, diced pork, or cubes of bean curd previously fried in oil to crisp the surface.

Serves 4


Ingredients:

400g rump steak
1 tbsp cornflour
2 tbsp light soy sauce
1 tbsp dry sherry
1 tsp sugar
150g broccoli
3 tbsp oil
2 spring onions (white parts only), sliced
½ chicken or beef stock
1¼ tbsp oyster sauce, optional


Method:

1. Slice the beef very thinly. Put in a dish with the cornflour, soy sauce, sherry and sugar. Mix well and leave for 30 minutes.
2. Divide the broccoli into small florets and stir-fry in the oil for about 1 minute. Add the spring onions and fry briefly. Push to one side of the pan and add the beef and marinade. Stir-fry on high heat until the meat changes colour, about 2 minutes.
3. Add the stock and cook on high heat, stirring, for about 1 minute. Stir in the oyster sauce, if used.
4. Serve with white rice.

Serves 6


Ingredients:

800g green king prawns in the shell
2 young leeks
1 fresh red chilli
1 (3cm) piece ginger
3 tbsp vegetable oil
2 tsp light soy sauce
1 tbsp Japanese mirin or ginger wine
⅓ cup water
½ tsp chicken stock powder
1 tsp cornflour


Method:

1. Peel the prawns, leaving the last section of the shell and the tail intact. Slit open along the centre back and remove the vein.
2. Use only the white part of the leeks. Rinse well and cut first into 4-cm length and then lengthways into fine shreds. Slit open the chilli, remove and discard seeds and cut flesh into fine shreds. Peel the ginger and cut it into fine shreds.
3. Heat oil in a wok and stir-fry the leeks, chilli and ginger over high heat for 40 seconds. Push to one side of the wok, add the prawns and stir-fry for about 2 minutes until just cooked through.
4. Add the soy sauce and mirin or ginger wine to the wok. Mix water, chicken stock powder and cornflour and pour in. Cook on high heat, stirring until thickened.

Serves 4


Ingredients:

12 green king prawns
1 medium-sized onion
2 tbsp vegetable oil
¼ cup bottled satay sauce


Method:

1. Peel the prawns, leaving the last section of the shell and the tail intact. Cut deeply down the centre back, remove the dark vein, and flatten prawns slightly.
2. Peel the onion, trim away the root section and cut into curved slices by cutting from top to base. Separate the pieces.
3. Heat oil in a wok and stir-fry the onion until it begins to soften. Add the prawns and stir-fry until they are lightly cooked, about 1½ minutes. Add the satay sauce and mix well. Serve immediately with boiled rice and Chinese greens.

Note: This recipe is also very good when made with scallops. Wash the scallops well to get rid of sand. Discard the membrane round the white meat. The red roe can be eaten, however.

Serves 4


Ingredients:

300g skinless chicken breast
1 tbsp light soy sauce
1 tsp sugar
1 tsp cornflour
3 spring onions (white parts only), shredded
3 tbsp vegetable oil
1 tbsp dry sherry
125g fresh bean sprouts
½ cup chicken stock
1 tsp cornflour


Method:

1. Slice, then finely shred the chicken and marinate with soy sauce, sugar and cornflour for 20 minutes. (See Note).
2. Stir-fry the spring onions in the oil for 30 seconds, push to one side of the pan and stir-fry the chicken. Add the sherry.
3. Add bean sprouts and stir-fry briefly. Mix chicken stock and cornflour, stir into the dish and cook, stirring, until thickened.

Note: Marination is essential when cooking by the fast stir-fry method, to allow seasonings to penetrate.

Serves 4-6


Ingredients:

125g bean sprouts, tails picked
90g scallions, cut into 2.5cm lengths; separate the scallion heads from the green parts
5 shallots, sliced finely & fried till crispy
2 cloves garlic, chopped
1 red chilli, seeded & sliced
1 tbsp water
2 tbsp oil

Seasoning:
salt to taste
2 tbsp soya sauce
a little pepper
2 tsp sesame oil


Method:

1. Heat oil in pan. Saute garlic till fragrant.
2. Add in bean sprouts, scallion heads and chilli. Stir-fry for a while.
3. Sprinkle in water and season with salt, soya sauce and pepper. Cook for 1 minute.
4. Add the rest of the scallions and sesame oil. Stir to mix the vegetables well.
5. Dish up and serve hot, topped with the crispy shallots.

Serves 4-6


Ingredients:

500g small squids, cleaned, scored & cut into bite-size strips
several ginger slices, shredded
2 cloves garlic, chopped
10 dried chillies, cut into sections
several slices carrots
90g raw cashew nuts, deep-fried till golden
1 stalk green onion, chopped
oil for frying

Seasoning:
1 tsp soya sauce
1 tbsp oyster sauce
a few drops of sesame oil
2 tbsp water


Method:

1. Heat oil in pan and stir-fry ginger, garlic and squids for 3 minutes. Remove and set aside.
2. Stir-fry dried chillies and carrots for a while.
3. Pour in seasoning ingredients and return squid mixture. Stir to mix.
4. When simmering, add fried cashew nuts and green onion. Stir well. Dish up and serve hot with rice if desired.

Serves 4-6


Ingredients:

1kg Chinese broccoli
5 dried black mushrooms, soaked & drained; discard stems & quarter caps
1¼ cup (310ml) stock
1 tsp cornstarch + 1 tbsp water, blended
5 tbsp cooking oil

Seasoning:
1 tbsp soya sauce
1 tsp salt
¼ tsp sugar


Method:

1. Heat 4 tablespoons oil in pan and stir-fry mushrooms briefly.
2. Add broccoli and stir-fry till colour deepens, then mix in seasoning ingredients.
3. Pour in stock, cover pan and bring to the boil. Cook 3-5 minutes.
4. Thicken sauce with cornstarch paste. Add remaining cooking oil. Mix lightly.
5. Dish up and serve hot.