Ingredients:

1 1/2 lbs. flank steak, sliced diagonally into bite-size pieces
1/2 teaspoon salt
1 egg white
1 tablespoon cornstarch
4 tablespoons peanut oil, divided
1/2 cup skinless roasted peanuts
10 whole dried red chili peppers
2 scallions, cut into 1/2″ lengths
2 cloves garlic, minced
1/2 cup water chestnuts, diced

Sauce:
1 teaspoon chili paste with garlic
2 tablespoons soy sauce
1 teaspoon rice vinegar
1 tablespoon Sherry
1 teaspoon sugar
1/4 cup chicken broth
1 teaspoon cornstarch
1 teaspoon sesame oil

Procedure:

Combine beef, salt, egg white, and cornstarch. Mix well by hand, and set aside. In a small bowl, blend all sauce ingredients. Set aside. Add 2 tbsp oil to heated wok, and stir fry beef, until it loses its pink color. Remove to serving bowl. Add 2 more tbsp oil to same wok. Toss peanuts and chili peppers in the wok, and stir fry until peppers turn dark red. Remove from wok, and add to beef. Lower heat. If necessary, add more oil. Stir fry scallions and garlic for several secs. (Do not let garlic burn.) Return beef, peanuts, and peppers to wok, and stir fry a few secs, to combine. Add water chestnuts, and combined sauce ingredients, and stir fry until heated through, and thickened. Makes 4 to 6 servings.

Ingredients:

Sauce:
1/2 cup cornstarch
1/4 cup water
1-1/2 teaspons minced garlic
1-1/2 teaspoons minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1-1/2 cup hot chicken broth
1 teaspoon monosodium glutamate (optional)

Meat:
3 lbs. deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 teaspoon white pepper
1 egg
1 cup cornstarch
vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers

Procedure:

Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels. Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.

Ingredients:

400 grams lean boneless beef
1/2 gram fennel seed
10 teaspoons soy sauce
100 ml. chicken or duck broth
4 tablespoons cornstarch , dissolved in 4 tbsp water
2 teaspoons rice wine
100 grams scallions, chopped
1/4 teaspoon fresh ginger, chopped
100 ml. sesame oil
1/4 teaspoon MSG (optional)

Procedure:

Wash the beef and cut into thin slices. Mix with the soy sauce and scallions. Stir the cornstarch-water mixture and add. Heat the sesame oil in a work add the fennel seeds. Heat to very hot or until the oil starts to smoke, and add the beef. Stir-fry until barely cooked. Add the stock, rice wine and MSG (optional). Cover the wok, and boil rapidly for 1 minute. Add the ginger, stir and remove.

Ingredients:

200 grams pork loin, thinly sliced
200 grams baby kai lan
1 teaspoon garlic, minced
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 teaspoon sugar
1/2 teaspoon sesame oil
dash of pepper
1 teaspoon cornflour mixed with 100 ml. water

Procedure:

Wash the kai lan, cut off the hard stem, then cut into smaller pieces. Heat a little oil in a frying pan or wok. Stir-fry garlic until fragrant. Add pork followed by seasoning ingredients. Stir-fry until the pork is almost cooked before adding the kai lan. Stir-fry the mixture for a minute before adding the cornflour mixture. Serve when the sauce is thick.

Ingredients:

4 small skinless, boneless chicken breast halves
2 tablespoons olive oil
1 tablespoon butter
1 large clove garlic, minced or put through a garlic press
1 small onion, finely chopped
2 tablespoons chicken broth
2 tablespoons bourbon whiskey
salt and pepper, to taste

Procedure:

Melt the butter with the olive oil in a heavy skillet. Sauté the garlic and onion until onion is transparent. Remove garlic and onion from skillet with a slotted spoon. Brown the chicken breast halves on both sides. Return garlic and onion to skillet, add the chicken broth and bourbon. Cover and cook over very low heat until chicken is tender and done, about 20 to 25 minutes. Makes 2 to 4 servings.

Ingredients:

4 duck legs
3 spring onions, finely chopped
2 garlic cloves, crushed
3 tbsp. balsamic vinegar
3 tbsp. honey
2 tbsp. soy sauce
pinch of sea salt & a few peppercorns (if you have a mixture of pink & black peppercorns so much the better, but just ordinary black will do)

Procedure:

Mix all the ingredients (except the duck, natch!) together, pour half into the bottom of a small dish (just big enough to hold all the duck legs in a single layer), and add the duck, wiping it in the dish so the bottom side gets coated. Then pour over the rest of the marinade, making sure all the duck is touched with it. Cover with clingfilm and pop in the fridge to steep for an hour or 3 (you could prob leave it overnight it you like, and if you have only 20mins to spare it probably wouldn’t suffer excessively for it). Preheat the oven to 180oC. Shake the duck from the marinade (but save it!) and put them on a rack over a baking dish, skin-side up and pour a few inches of water into the dish. This is important as a) the duck will drip lots of fat and you don’t want it swimming in it (remember, its a duck - not a fish!), and b) the marinade will drip too and it will BURN and you will never ever get your dish clean again if you don’t have the water there. Put the duck in the oven for 1 1/2 hours, but do not abandon it entirely, remember I said it needed basting? Periodically spoon a little of the reserved marinade over the duck. Halfway through the cooking time, turn the legs over so that the cut side can be basted as well. In a pestle and mortar bash together the salt and pepper to a fine powder and when there is only 10 mins cooking time left turn the legs again skin-side up, use up the last of the marinade (if there is any) and sprinkle the salt/pepper mix all over the skin and return to the oven. Makes 4 servings.

Ingredients:

1 small chicken (1-1.2kg)
2-3 slices of cooked ham, cut into 2cm x 5cm strips
4 iceberg lettuce leaves, cut into strips
300 ml. chicken stock
1.5 tbsp. oyster sauce
1 tbsp. light soy sauce
dash of pepper
1 tsp. salt
1 tbsp. cornflour mixed with 2 tbsp. water

Procedure:

Place chicken into a large pot and cover with water. Add 1 tsp salt and bring to boil. Reduce heat and simmer gently for 30-40 minutes until the chicken is cooked. Cut the chicken into 2cm x 5cm pieces. Remove all bones, but leave skin. Districute the lettuce strips over the serving plate. Alternate the chicken and ham pieces over the bed of lettuce. Heat the chicken stock in a saucepan. Add the seasoning ingredients. When boiling, add cornflour paste and stir until thick. Pour sauce over chicken and serve.

Ingredients:

6 boneless chicken breasts
1 can cream of chicken soup
1 can cream of mushroom and roasted garlic soup
2 tbsp. soy sauce
1 can Chinese water chestnuts
1/2 cup celery
1/2 cup onion
1 can bean sprouts
1/2 cup cashew nuts
1 can Chinese noodles

Procedure:

Cook the chicken and cut into bite-sized pieces; place in a mixing bowl. Mix the soups and the soy sauce together (add more, if desired). Add the rest of the ingredients, except the Chinese noodles, and mix. Place in a large, ungreased casserole dish. Cook the covered (you may use aluminum foil) casserole at 300 degrees for 1 hour. Fifteen minutes before serving, place the Chinese noodles on top to heat through.

Ingredients:

250 grams fresh prawns
150 grams honey dew melon
150 grams cantaloupe
mayonnaise
1 iceberg lettuce leaf, shredded

Procedure:

Cut the honey dew melon and cantaloupe into small cubes. Mix the fruit with 1 tbsp. mayonnaise. Bring large pot of water to the boil. Add prawns in small batches. Remove when prawns float to the top of the water. Remove the shell from the prawns. De-vein and slice in half lengthwise. Distribute prawns, cut side down, over the fruit. Decorate the edge of the plate with shredded lettuce. Pipe mayonnaise over the surface of the prawns. Serve.

Ingredients:

2 tbsp. low-sodium soy sauce
4 tsp. cornstarch
1 tbsp. oyster sauce
1 tbsp. sherry (or alcohol-free sherry)
1 tbsp. white vinegar
1 tbsp. granulated sugar
1 1/2 tsp. ketchup
1/4 tsp. garlic powder
1 tbsp. cooking oil
340 grams sirloin steak, sliced into 1/8 inch (3 mm) thin strips
4 green onions, halved lengthwise and cut into 2 inch (5 cm) lengths
1 tsp. toasted sesame seeds, for garnish
Procedure:

Stir soy sauce into cornstarch in small cup. Add next 6 ingredients. Stir. Set aside. Heat wok or frying pan on medium-high. Add cooking oil. Add beef strips. Stir-fry until no pink remains in beef. Add green onion. Stir-fry until soft. Stir cornstarch mixture. Stir into beef mixture until boiling and thickened. Sprinkle with sesame seeds. Makes 4 servings.