• 1 pound of flank steak.
• 1 scallion.
• 1 egg white.
• 3 cups of oil for deep-frying.
• ½ cup of preserved red ginger.
• ¼ cup fresh red pepper.
• 1 tablespoon of sesame oil.
• 1 tablespoon of corn starch.
• 1 tablespoon of oil for stir-frying.
• 1 teaspoon of salt.

SAUCE

• 4 tablespoons of chicken stock.
• 2 tablespoons of hoi-sin sauce.
• 1 tablespoon of dark soy sauce.
• 1 teaspoon of cornstarch.

Directions:

Trim the fat from beef. Cut across grain into strips 3-inches long and 1 1/2-inches wide. Cut again, and julienne. Combine beef, salt, egg white, and 1 tablespoon cornstarch. Mix well with hand. Heat oil in wok. Deep-fry beef for 1 minute. Drain. Remove. Combine sauce ingredients in a small
bowl.

Reheat 2 tablespoons of oil in wok. Stir-fry red ginger, red pepper, and scallion 1 minute. Pour in sauce. Bring to boil. Pour in beef.

Stir-fry for 30 seconds. Add the sesame oil. Stir-fry quickly until thoroughly heated.

May be prepared in advance through combining sauce ingredients in bowl. Do not freeze.

• 2 oz of dried noodles.
• 1 ¼ cups of vegetable stock.
• 2 ½ oz of baby sweetcorn.
• Ground black pepper.
• Sea salt.
• Splash of cream.

Directions:

Simmer the noodles with the vegetable stock and baby sweet corn for about 5 minutes until the sweetcorn has softened.

Add a suitable amount of ground black pepper and salt; then add a splash of cream.

Warm through and serve as desired.

• 6 slices of white bread.
• 1 oz of raw prawns.
• 1 egg white.
• 1 cup of vegetable oil.
• ¼ cup of sesame seeds.
• ½ teaspoon of cornflour.
• ¼ teaspoon of sesame oil.
• Salt and pepper.

Directions:

Puree the prawns, egg white, sesame oil and cornflour until smooth, season well.

Spread the mixture on the slices of white bread.

Cut off the crusts.

Press the side with prawn mixture into sesame seeds to coat.

Heat up the oil and deep fry for about 3 minutes on each sides until golden brown.

Serve hot.

• 14 oz of canned asparagus, drained.
• ¼ cup of chicken stock.
• ¼ cup of water.
• 2 tablespoons of soy sauce.
• 2 tablespoons of oil.
• 1 tablespoon of sherry.
• 1 tablespoon of cornstarch.

Directions:

Heat a pan.

Add the oil, chicken stock, water, sherry, soy sauce and cornstarch.

Stir until boiling.

Add the asparagus and heat thoroughly.

Serve.

• ¼ cup of soy sauce.
• 2 cloves garlic, sliced.
• 2 inches of ginger root, sliced.
• 4 ½ lb of pork tenderloin (3 tenderloins).
• ¾ cup of honey.
• ¾ cup of sesame seeds.

Directions:

In a large shallow dish, combine the garlic, ginger and soy sauce; add tenderloins.

Cover and refrigerate for 60 minutes, turning occasionally.

Remove the pork from the marinade, discarding marinade. Pat dry.

Coat tenderloins with honey.

Roll in sesame seeds.

Place on a lightly greased rack in a broiler pan.

Bake at 375°F (190°C) for 30 minutes or until a meat thermometer registers 160°F (70°C).

Allow to stand for 5 minutes before slicing.

• 1 tablespoon of Fermented black beans, (Chinese).
• 1 ½ lb Asparagus, diagonally sliced. (In ½-inch pieces)
• 1 x Garlic clove.
• ¼ cup of Oil.
• 2 cups of Boiling water.
• ½ cup of Chicken stock.
• ½ lb Flank steak, silced thinly.
• ½ teaspoon of Sugar.
• 1 ½ teaspoon of Salt.
• 1 tablespoon of Water.
• 1 tablespoon of Cornstarch.

Directions:

Firstly soak the black beans in warm water a few minutes before draining and mashing them with garlic clove. Drop the asparagus into boiling water and continue to boil for 2 minutes, drain off water immediately.

Next heat 2 tablespoons of oil in a wok or skillet until very hot. Add the beef steak, stir quickly and remove from pan.

Pour in the remaining oil to skillet and heat, then add the bean mixture which was made earlier and stir over high heat for a few seconds.

Add salt and asparagus.

Stir-fry for 1 minute then add the chicken stock, cover and cook for 2 minutes. Mix the cornstarch, sugar and water and stir into meat mixture until sauce is smooth and thick. Add the beef and blend quickly.

• 1 lb of lean beef round or sirloin steak.
• 1 garlic clove, finely chopped.
• 1 tablespoon of light soy sauce.
• 1 tablespoon of rice wine.
• 1 teaspoon of cornstarch.
• Salt and freshly ground black pepper.
• 2 ripe mangoes.
• 1 tablespoon of sunflower oil.
• 2 tablespoons of chopped fresh cilantro.
• 1 oz unsalted cashew nuts, coarsely crushed.

Directions:

Trim any fat from the beef and cut into quarter-inch strips.

Place in a bowl and mix with garlic, soy sauce, rice wine, cornstarch, salt and black pepper.

Cover and chill for 30 minutes.

Peel the mangoes and slice flesh off the large flat pit in the middle of each fruit. Cut
flesh into thick, even slices, reserving a few small strips for garnish.

Heat the sunflower oil in a nonstick or well-seasoned wok and stir-fry the beef mixture for 4 minutes or until beef is browned all over.

Stir in the sliced mango and cook over a low heat for 3 minutes to heat through.

Sprinkle with chopped cilantro and crushed cashew nuts.

Garnish with reserved mango.

Serve on a bed of rice.

• 1 lb of lobster meat, diced.
• 8 eggroll skins.
• ¼ cup of bamboo shoots, chopped.
• ¼ cup of water chestnuts, chopped.
• 2 tablespoons of flour.
• ½ teaspoon of garlic powder.
• ½ teaspoon of salt.
• Oil, for deep-frying.

Directions:

Combine the lobster meat, the chopped bamboo shoots, chopped water chestnuts, garlic powder and salt.

Roll the mixture into the eggroll skins, then fold the ends toward the center and continue rolling.

Mix the flour with water to form a paste in a small bowl.

Seal the edges of the lobster rolls using the paste.

Heat the oil until almost smoking in a deep pan or a work. Deep-fry the rolls until they turn a golden brown colour (takes about 3 minutes).

Drain and serve hot.

• ½ cup of honey.
• ¼ cup of lemon juice.
• 1 clove of garlic, minced.
• 1 tablespoon of chopped fresh parsley.
• ½ teaspoon of grated lemon peel.
• Dash of cayenne pepper.

Directions:

Combine the honey, lemon juice, garlic, chopped parsley, lemon peel and cayenne pepper in small sauce pan; mix thoroughly.

Heat until the mixture begins to simmer; do not boil.

Remove from heat.

Note:

This sauce is traditionally served with chicken to form the Chinese dish “honey lemon chicken”.

• 1 tablespoon of cooking oil.
• 1 lb of fresh pork leg cubed-fresh ham.
• ½ onion, thinly sliced.
• 1 clove garlic, minced.
• 1 tablespoon of grated fresh ginger OR 1 teaspoon of dry ginger.
• 2 tablespoons of soy sauce.
• ¼ cup of dry sherry.
• 2 tablespoons of wine vinegar.
• 1 tablespoon of cornstarch.
• 3 cups of honeydew melon or cantaloupe melon, cubed.
• ½ cup of pickled watermelon rind, diced.

Directions:

In a large skillet, heat the oil over medium high heat.

Brown the cubes of pork, stirring until lightly browned (about 5 minutes).

Stir in the sliced onion, garlic and ginger; stir and cook for 3 minutes.

Mix together the soy sauce, dry sherry, wine vinegar and cornstarch; then add to the skillet.

Cook and stir until the sauce thickens.

Stir in melon cubes and watermelon rind.

Heat through.