Main Course

Chicken Chow Mein

Ingredients - 175g egg noodles - Salt & Pepper - 175g onions, peeled - 225g skinless chicken breast fillets - 225g Chinese leaves - 30ml oil - 30ml sesame oil 2.5ml chilli powder - 175g bean sprouts - 225g cooked peeled prawns - 1 garlic clove, crushed - 30ml soy sauce - 30 white grape juice

1. Cook the noodles in boiling water according to packet directions until just tender. Drain well and rinse under cold running water to stop them cooking further. 2. Meanwhile, thinly slice the onions and chicken; shred the Chinese leaves into fine pieces. 3. Heat the oil and sesame oil in a large wok or frying pan. Add the onions and chicken with the chilli powder and stir-fry over high hear for 3-4 minutes until almost tender. 4. Mix in the bean sprouts, Chinese leaves, prawns, garlic and pepper to taste. Stir over a high heat for about 2 minutes. 5. Add the noodles, soy sauce and grape juice. Cook, stirring, until thoroughly hot. Adjust the seasoning and server Immediately.

Beef Chili

Ingredients - Beef (Fillet/Topside/Silverside) 500g - Egg white from 1 egg - Soda bicarbonate 1/2 teaspoon - Cornflour (for marinade) 3 teaspoons - Chicken stock 2 cups - Light Soya Sauce 1/3 cup - Shredded fresh ginger 1 teaspoon - Green chillis (slit down their lengths with seeds removed) 20 chillis - Sliced Carrot (1 mm thick) 1/2 cup - Spring onions (use only 5  cms from onion end, discard tops) 6 (halve down middle) - Cornflour (for thickening) 3 teaspoons - Sunflower Oil 1/2 cup - Monosodium Glutamate 1/2 teaspoon

1. The night before cooking, remove fat from the beef, freeze for 2 hours (to make it hard) and using a sharp chef's knife or Chinese chopper, slice AGAINST THE GRAIN, into 1 to 2 mm thick slices. 2. Place the beef slices in a glass, plastic or porcelain bowl. Mix together the egg white, 1/2 cup water, the soda and the cornflour for marinade, pour this over the beef & mix it in. Cover and leave overnight in the fridge. The soda tenderises the beef. 3. Pour the oil into a wok or large Karahi and heat until it smokes. Add 1/4 of the beef, and quickly stir fry it (about 2 minutes). Remove the fried beef with a slotted spoon and continue this process until all the beef is fried. 4. Reheat the wok/karahi until the remaining oil starts to smoke again. Add the ginger, chillis, onion and carrots and stir fry for 2 minutes. Add the soya sauce and chicken stock and add back the fried beef. Allow to cook for 2 minutes. 5. While the stuff in the wok/karahi cooks, mix the cornflour for thickening with 1/2 cup water forming a thin paste. 6. Add sufficient cornflour paste to the wok/karahi, with stirring, to thicken the gravy. Add the monosodium glutamate and stir it in. 7. Remove from heat and serve with rice or noodles.

Chicken Chili

Ingredients - 375g chicken breast - 4 to 5 green chilies - 4 spring onions - 1 white onion, medium - 200 ml chicken stock (freshly made) - 1 level tbsp. corn flour - 3 tbsp Soya sauce - 1\2 tsp. Chinese salt - 1\2 tsp. table salt -1\2 tsp. black pepper -1\4 tsp. white pepper

1. Cut the chicken into 1 inch cubes. Mix together in a bowl 1 tbsp Soya sauce, 1\4 tsp. white pepper, and 1\4 tsp. Chinese salt. Marinate the chicken in this for about 30 minutes. 2 Cut the spring onions into 1 inch length. Cut the white onions into cubes. Wash the chili, core them, and cut the flesh lengthwise into thin strips  3. Mix the corn flour with a little stock to make a paste. Add 2 tbsp of Soya sauce, 1/2 tsp. black pepper, 1 tsp. of vinegar;1\2 tsp. of table salt, and 1\2 tsp. of Chinese salt to the stock and bring to boil. Mix the corn flour paste in the boiling stock in a thin stream, stirring all the time to make the thin sauce. Keep it hot.      4. Heat the oil in a wok and fry the chicken for 4 to 5 minutes or until the chicken is almost tender. Remove the chicken from the oil and keep aside. 5. Heat 2 tablespoons of oil and fry the onions, spring onions, and green chilli for 2 minutes over fierce heat, stirring all the time. Add chicken pieces and fry for a further minute. 6. Add the prepared sauce to the chicken mixture and stir it over high heat and then remove from the heat. 7. Serve with fried rice or noodles.

Chicken Ginger

Ingredients - MARINATE - 450 g boneless chicken breast - 2 tbsp. soy sauce - 1\4 tsp. Chinese salt - 1\4 tsp. sugar - 1 tbsp. ginger juice (peel and ground fresh ginger, squeeze out juice) - 1\4 tsp. white pepper - SAUCE : - 11\4 cup chicken stock -1 tbsp. vinegar - 1 tbsp. corn flour - 1 tbsp. soy sauce - 1\4 tsp. chines salt - 1\4 tsp. table salt - VEGETABLES - 4-5 sprig onions - 125 g. fresh or canned mushrooms - oil for frying

1.Wash and cut chicken into 2 inch strips. Marinate the chicken with ginger juice, salt, pepper, sugar and soy sauce, for about 20 minutes. 2. Wash and slice mushrooms, cut spring onions lengthwise into two half and then cut into 2 inch strips.  3. In a small saucepan mix together, the chicken stock,  vinegar, corn flour, salt, pepper and soy sauce.  3. Bring to boil, stirring constantly, simmer for 3-4 minutes or until a slightly thick sauce is formed, (sauce should not be very thick or thin). Keep hot. 4. Heat oil in a wok and fry the marinated chicken until the chicken is tender. Drain on absorbent kitchen paper. 5. Heat 2-3 tbs. of oil and fry mushrooms and spring onions for 3-4 minutes or until the vegetables are tender but still crisp.  6. Put the fried chicken pieces into the vegetables and pour the sauce over it, stirring constantly cook for 1 minute. 8. Serve in a hot bowl with plain or fried rice.

Chinese-Style Rice

Ingredients - 2 3/4 cups long-grain white rice or brown rice - 4 to 5 cups water

1. Put the rice in a sieve and wash it thoroughly under  cold tap until the water runs clear. Drain in a colander and let it stand for a minute or two. 2. Place rice and water (4 cups for white rice and 5 cups for brown rice) in a large pot. Bring to boil, cover and simmer over very low heat for about 18-20 minutes for white rice and 30-35 minutes for brown rice, or until water is absorbed and steam holes appear on surface. 3. Fluff the rice with a fork and spread in a tray. Cool the rice completely, covered with plastic wrap or aluminum foil and chill at least 10-12 hours.

Crispy Chicken Wings

Ingredients

-  1 kg. chicken wings
- 1\2 cup honey
- 1\4 cup soy sauce
- 1\4 cup. vinegar
- 2 tbsp.  chilli sauce
- 1 tsp. ginger paste
- 1\2  tsp. salt
- 1\2 tsp. black pepper, ground
- 1\2 tsp. red chilli
- corn flour for coating
- oil for deep frying 

1. Combine honey, chilli sauce, soy sauce, vinegar, ginger, salt and pepper . Place the chicken in a bowl. Pour the marinade over the chicken wings and rub to coat well.
2. Beat the egg and dip the chicken wings, one at a time, in it, then in the corn flour. Do this twice. Heat oil in a wok and deep fry the wings until crisp and golden. Drain on absorbent kitchen paper.
3. Serve with sweet and sour sauce. 

Beef With Garlic Sauce

                                                 Ingredients

- 350 g. beef
- 3\4 cup freshly made chicken stock
- 1\4 tsp. salt                         
- 1\4 tsp. Chinese salt
- 1\2 tsp. white pepper
- 1 tbsp. soy sauce
- 1 tsp. vinegar
- 1 tsp. corn flour
- 1 tsp. garlic paste
- 1 tbsp. ketchup
- 1 tsp. hot sauce
- 10 water chestnuts
- 1 medium white onions, cut into small cubes
- 1\2 cup mushrooms
- 1\4 cup oil  

1.Marinate the beef with 1\4 teaspoon salt, 1\4 teaspoon white pepper, 1 teaspoon vinegar and 1 tablespoon soy sauce for an hour.
2. Mix the corn flour, salt, Chinese salt soy sauce, white pepper, vinegar and chicken stock in a small sauce pan. Stirring constantly, bring to boil and simmer for 4-5 minutes. Keep hot.
3. Heat oil in a wok and fry the marinated beef until tender. Remove from oil and keep aside. 4. Heat 2-3 tablespoons oil in a wok add garlic paste and stir fry for few seconds, add ketch up and hot sauce, stir once, add onions, mushroom and water chestnuts. Stirring frequently, fry the vegetables 3-4 minutes.
5. Add beef, stir once and pour the hot sauce over it and stir fry for 1 minute. Adjust the seasoning.
6. Serve with plain or fried rice.

Paper Wrapped Chicken                                                        

Ingredients - 450 g. skinless, boneless chicken breasts -3 Chinese dried mushrooms, Marinade: - 2 tbsp.  soy sauce - 2 tbsp. oyster sauce - 1 tsp. ginger water  - 1 tbsp. peanut oil - 3 tsp. sugar - 3 spring onions, thinly sliced - Wax paper or parchment - oil for deep frying

1. Cut chicken breast into 2 1/2 inches long and 1 inch widestrips. Soak mushroom in warm water for 15 minutes. Then slice them thinly. 2. In a bowl mix together the marinade ingredients. Add chicken, mushroom and spring onions, mix well to coat the chicken with marinade. Keep aside for about one hour. 3. To wrap chicken, Cut the paper in 4 inch squares. paper isnormally wrapped like envelope. Place each square with lower corner pointing towards you. Grease paper with a littleoil. 4. Place 2 slices of chicken, 1 slice of mushroom, and 2 slices of green onion in the center. Fold up the lower corner to cover the chicken. Fold this corner once more. Then fold the left and right corner, so that one is overlapping the other,envelope style. Finally, fold the  top corner down, like an envelope flap, and tuck its end  securely. 5. Heat oil in a wok for deep-frying and fry the paper wrapped chicken over high heat until chicken is cooked through, about 4 minutes. Drain on paper towels.  6. Serve paper wrapped chicken in a large platter, garnished with spring onions, if desired.

Prawn Chop Suey 

Ingredients - 250 g. peeled prawn - 3\4 cup freshly made chicken stock - 4-6 dried mushrooms - 100 g. fresh or canned bean sprout - 125 g. bamboo shoots - 10 water chestnuts - 2 spring onions - 1 tsp. salt                          - 1\4 tsp. Chinese salt - 1\2 tsp. white pepper - 1\2  tsp. ginger paste - 1 tbsp. soy sauce - 1 level tbsp. cornflour - 1\4 cup oil

1.Cut the large prawns in half. 2. Soak the mushrooms in warm water for 20 minutes, rinse, squeeze and slice (discard the stalk). 3. Rinse the bean sprouts under cold running water. Drain. 4. Drain the bamboo shoot and water chestnuts and cut them into match stick strips. 5. Cut the spring onions into 1\2 inch length.  6. Mix the corn flour , salt, Chinese salt soy sauce, ginger, white pepper and chicken stock in a small sauce pan. Stirring constantly, bring to boil and simmer for 3-4 minutes.  7. Heat oil to a smoking point and fry the vegetables and prawn for 2-3 minutes. 8. Pour the sauce over it and stir fry for 1 minute. 9. Transfer to a heated serving dish. 10  Serve with plain or fried rice.

Sweet Chicken Wings
with Oyster Sauce

Ingredients

- 1\2 kg. chicken wings
- 1\4 cup oyster sauce
- 1 tbsp. soy sauce
- 1 1/4 cups chicken stock
- pinch of salt
- 1 tsp. brown sugar
- 1 tbsp. fresh ginger
- pinch of black pepper
- 1 tsp. coarse salt

1.Wash the chicken wings and put in a pan with enough cold water just to cover the wings. Bring to boil, cover and simmer for 3 minutes. Drain.
2. Put the chicken wings back into a clean pan, Add the oyster sauce, soy sauce, chicken stock, salt and sugar. 3. Bring gently to the boil and simmer for 10 minutes.
4. Chop the ginger very finely, add the salt and pepper. Sprinkle over the chicken and serve.
Did you try our Sweet And Sour Chicken and Chicken Ginger      

Sizzling garlic Prawn

Ingredients

- 350 g. peeled prawn
- 1 tbsp. lemon juice
- 3\4 cup freshly made chicken stock
- 1\4 tsp. salt                         
- 1\4 tsp. Chinese salt
- 1\2 tsp. white pepper
- 1 tbsp. soy sauce
- 1 tsp. vinegar
- 1 tsp. cornflour
- 1\2  tsp. garlic paste
- 10 water chestnuts
- 2 spring onions, slice thinly
- 1 tbsp. ketch up
- 1\2 tsp. sugar
- 1 tsp. hot sauce
- 1\4 cup oil  

1.Marinate the prawns with lemon juice, 1\4 teaspoon salt and 1 teaspoon soy sauce for an hour. 
2. Mix the corn flour, salt, Chinese salt soy sauce, white pepper, vinegar and chicken stock in a small sauce pan. Stirring constantly, bring to boil and simmer for 4-5 minutes. Keep hot.
3. Heat oil in a wok add garlic paste and stir fry for few seconds, add spring onions, water chestnuts and prawns. Stirring frequently, fry the vegetables and prawn for 2-3 minutes.
4. Pour the sauce, ketch up, sugar and hot sauce over it and stir fry for 1 minute. Adjust the seasoning.
5. Transfer to a heated Chinese Iron serving dish (For sizzling) 
5. Serve with plain or fried rice. 

Sweet and Sour Chicken

                     

Ingredients - MARINATE - 450 g boneless chicken breast - 2 tbsp.flour - 2 tbsp. cornflour - 1 egg - 2 tbsp. soy sauce - 1\4 tsp. salt - 1 tsp. sugar - 1 tbsp. vinegar - 1\4 tsp. white pepper - SWEET & SOUR SAUCE - 1 cup chicken stock - 1\2 cup syrup from canned pineapple - 1\3 cup vinegar - 1\3 cup sugar - 1 tbsp. corn flour - 1 tbsp. soy sauce -1\4 cup ketch up - 1\4 tsp. chines salt - VEGETABLES - 4-5 pineapple rings - 2 sprig onions - 1 carrot - half green bell pepper - half yellow bell pepper - half red bell pepper - 1 small white onion - oil for deep frying

1.Cut chicken into bite sized pieces.Sift the flour corn flour and salt together in a mixing bowl. make a well in the center, add the egg and mix with a little of the flour,using a wooden spoon or hand. Add soy sauce and draw in the flour, beat until the better is smooth. beat in the sugar.black pepper and vinegar. Marinate the chicken pieces in the batter for 2-3 hours. 2. In a small saucepan mix together, the chicken stock, pineapple syrup, vinegar, sugar, ketch up, corn flour, salt and soy sauce.  3. Bring to boil, stirring constantly,simmer for 3-4 minutes. Keep hot. 4. Heat oil in a wok and deep fry the marinated chicken until crisp and golden. Drain on absorbent kitchen paper. 5. Cut pineapple, carrots, spring onions.white onions and bell pepper into wedges. 6. Heat 2-3 tbs. of oil and fry all of the vegetables for 3-4 minutes or until the vegetables are tender but still crisp.  7. Put the fried chicken pieces into the vegetables and pour the sauce over it, stirring constantly cook for 1 minute. 8. Serve in a hot bowl with plain or fried rice.

Chicken With Almonds

Ingredients

- MARINATE
- 450 g boneless chicken breast
- 2 tbsp. soy sauce
- 1\2 tsp. table salt
- 1\4 tsp. Chinese salt
- 1\4 tsp. white pepper
- SAUCE :
- 11\4 cup chicken stock
-1 tbsp. vinegar
- 1 level tbsp. corn flour
- 1 tbsp. soy sauce
- 1\4 tsp. chines salt
- 1\4 tsp. table salt
- VEGETABLES
- 4-5 sprig onions
- 100 g. fresh or canned mushrooms
- 100 g. bean curd
- oil for frying
- 100 g. blanched almonds  

1. Wash and cut chicken into small cubes. Marinate the chicken with salt, pepper, chinese salt and soy sauce for about 20 minutes. Drain execess marinade.
2. Wash and slice mushrooms, bean curd and spring onions. 
3. In a small saucepan mix together, the chicken stock,  vinegar, corn flour, salt, pepper and soy sauce. 
4. While stirring constantly, bring to a boil, simmer for 3-4 minutes or until a slightly thick sauce is formed, (sauce should not be very thick or thin). Keep hot.
5. Heat oil in a wok and fry the marinated chicken until the chicken is tender. Transfer to a bowl and discard  the oil. 
6. Fry the almonds in 2 table spoons of oil for 2 minutes.  Heat 2-3 tbs. of oil and fry mushrooms, bean curd and spring onions for 2-3 minutes. 
7. Add the fried chicken pieces and fried almonds into the vegetables and pour the sauce over it, stirring constantly cook for 1 minute and adjust the seasoning.
8. Serve in a hot bowl with plain or fried rice.   

Chicken Manchurian

Ingredients -MARINATE - 450 g boneless chicken breast - 1  tbsp. soy sauce - 1\4 tsp. Chinese salt - 1\4 tsp. white pepper - 1 tsp. vinegar - SAUCE : - 1\2 cup chicken stock - 1 tsp. corn flour - 1 tsp. soy sauce - 1\4 tsp. chines salt - 4 tbsp. clear honey - 1 tsp. brown sugar - 1\4 tsp. white pepper - 1 tbsp. sesame seeds

1.Wash and cut chicken into 2 inch strips. Marinate the chicken with salt, pepper, vinegar and soy sauce for about 20 minutes. 2. Heat oil in a wok and fry the marinated chicken until the chicken is tender. Drain.   3. Place the chicken in a wok. Add soya sauce. brown sugar, honey and chicken stock, salt and pepper.  4. Bring to boil, stirring constantly, simmer for 3-4 minutes or until all the moisture has evaporated and thick coating of sauce has formed over the chicken. sprinkle with sesame seeds, stir once and transfer to a serving dish.  5. Serve with plain or fried rice.

Sweet and Sour Fish

Ingredients

- MARINATE
- 450 g boneless chicken breast
- 2 tbsp.flour
- 2 tbsp. cornflour
- 1 egg
- 2 tbsp. soy sauce
- 1\4 tsp. salt
- 1 tsp. sugar
- 1 tbsp. vinegar
- 1\4 tsp. white pepper
- SWEET & SOUR SAUCE
- 1 cup chicken stock
- 1\2 cup syrup from canned pineapple
- 1\3 cup vinegar
- 1\3 cup sugar
- 1 tbsp. corn flour
- 1 tbsp. soy sauce
-1\4 cup ketch up
- 1\4 tsp. chines salt
- VEGETABLES
- 4-5 pineapple rings
- 2 sprig onions
- 1 carrot
- half green bell pepper
- half yellow bell pepper
- half red bell pepper
- 1 small white onion
- oil for deep frying  

1.Cut chicken into bite sized pieces.Sift the flour corn flour and salt together in a mixing bowl. make a well in the center, add the egg and mix with a little of the flour,using a wooden spoon or hand. Add soy sauce and draw in the flour, beat until the better is smooth. beat in the sugar.black pepper and vinegar. Marinate the chicken pieces in the batter for 2-3 hours.
2. In a small saucepan mix together, the chicken stock, pineapple syrup, vinegar, sugar, ketch up, corn flour, salt and soy sauce. 
3. Bring to boil, stirring constantly,simmer for 3-4 minutes. Keep hot.
4. Heat oil in a wok and deep fry the marinated chicken until crisp and golden. Drain on absorbent kitchen paper.
5. Cut pineapple, carrots, spring onions.white onions and bell pepper into wedges.
6. Heat 2-3 tbs. of oil and fry all of the vegetables for 3-4 minutes or until the vegetables are tender but still crisp. 
7. Put the fried chicken pieces into the vegetables and pour the sauce over it, stirring constantly cook for 1 minute.
8. Serve in a hot bowl with plain or fried rice.      

Chicken With Almonds

Ingredients - MARINATE - 450 g boneless chicken breast - 2 tbsp. soy sauce - 1\2 tsp. table salt - 1\4 tsp. Chinese salt - 1\4 tsp. white pepper - SAUCE : - 11\4 cup chicken stock -1 tbsp. vinegar - 1 level tbsp. corn flour - 1 tbsp. soy sauce - 1\4 tsp. chines salt - 1\4 tsp. table salt - VEGETABLES - 4-5 sprig onions - 100 g. fresh or canned mushrooms - 100 g. bean curd - oil for frying - 100 g. blanched almonds

1. Wash and cut chicken into small cubes. Marinate the chicken with salt, pepper, chinese salt and soy sauce for about 20 minutes. Drain execess marinade. 2. Wash and slice mushrooms, bean curd and spring onions.  3. In a small saucepan mix together, the chicken stock,  vinegar, corn flour, salt, pepper and soy sauce.  4. While stirring constantly, bring to a boil, simmer for 3-4 minutes or until a slightly thick sauce is formed, (sauce should not be very thick or thin). Keep hot. 5. Heat oil in a wok and fry the marinated chicken until the chicken is tender. Transfer to a bowl and discard  the oil.  6. Fry the almonds in 2 table spoons of oil for 2 minutes.  Heat 2-3 tbs. of oil and fry mushrooms, bean curd and spring onions for 2-3 minutes.  7. Add the fried chicken pieces and fried almonds into the vegetables and pour the sauce over it, stirring constantly cook for 1 minute and adjust the seasoning. 8. Serve in a hot bowl with plain or fried rice.

Chicken Manchurian

Ingredients -MARINATE - 450 g boneless chicken breast - 1  tbsp. soy sauce - 1\4 tsp. Chinese salt - 1\4 tsp. white pepper - 1 tsp. vinegar - SAUCE : - 1\2 cup chicken stock - 1 tsp. corn flour - 1 tsp. soy sauce - 1\4 tsp. chines salt - 4 tbsp. clear honey - 1 tsp. brown sugar - 1\4 tsp. white pepper - 1 tbsp. sesame seeds

1.Wash and cut chicken into 2 inch strips. Marinate the chicken with salt, pepper, vinegar and soy sauce for about 20 minutes. 2. Heat oil in a wok and fry the marinated chicken until the chicken is tender. Drain.   3. Place the chicken in a wok. Add soya sauce. brown sugar, honey and chicken stock, salt and pepper.  4. Bring to boil, stirring constantly, simmer for 3-4 minutes or until all the moisture has evaporated and thick coating of sauce has formed over the chicken. sprinkle with sesame seeds, stir once and transfer to a serving dish.  5. Serve with plain or fried rice.

Sweet and Sour Fish

Ingredients

- MARINATE
- 450 g white fish fillets
- 2 tbsp.flour
- 2 tbsp. cornflour
- 1 egg
- 2 tbsp. soy sauce
- 1\4 tsp. salt
- 1 tsp. sugar
- 1 tbsp. vinegar
- 1\4 tsp. white pepper
- SWEET & SOUR SAUCE
- 1 cup chicken stock
- 1\2 cup syrup from canned pineapple
- 1\3 cup vinegar
- 1\3 cup sugar
- 1 tbsp. corn flour
- 1 tbsp. soy sauce
-1\4 cup ketch up
- 1\4 tsp. chines salt
- VEGETABLES
- 4-5 pineapple rings
- 2 sprig onions
- 1 carrot
- half green bell pepper
- half yellow bell pepper
- half red bell pepper
- 1 small white onion
- oil for deep frying  

1.Cut fish into bite sized pieces.Sift the flour corn flour and salt together in a mixing bowl. make a well in the center, add the egg and mix with a little of the flour, using a wooden spoon or hand. Add soy sauce and draw in the flour, beat until the better is smooth. beat in the sugar.black pepper and vinegar. Marinate the fish pieces in the batter for 2-3 hours.
2. In a small saucepan mix together, the chicken stock, pineapple syrup, vinegar, sugar, ketch up, corn flour, salt and soy sauce. 
3. Bring to boil, stirring constantly,simmer for 3-4 minutes. Keep hot.
4. Heat oil in a wok and deep fry the marinated fish pieces until crisp and golden. Drain on absorbent kitchen paper.
5. Cut pineapple, carrot, spring onion, white onion and bell pepper into wedges.
6. Heat 2-3 tbs. of oil and fry all of the vegetables for 3-4 minutes or until the vegetables are tender but still crisp. 
7. Put the fried chicken pieces into the vegetables and pour the sauce over it, stirring constantly cook for 1 minute.
8. Serve in a hot bowl with plain or fried rice.      

Shrimp Fried Rice
                    

Ingredients - 2 cups chopped spring onions - 350 g. cooked and peeled medium shrimp - 4 cups Chinese style rice,chilled - 3 eggs, lightly beaten  - 4 tbsp. chicken broth - 2 tbsp. soy sauce - 1 tsp. salt - 1 tsp. sesame or corn oil - 1/2 tsp. black pepper - 1\4 cup corn oil - 1 tbsp. freshly minced ginger - 250 g. frozen peas, thawed

1. Halve the shrimps lengthwise. Spread rice in a shallowtray and separate grains with a fork. 2. In a small bowl stir together chicken broth, soy sauce, salt, sesame or corn oil and black pepper. Keep aside. 3. In a deep heavy non-stick skillet heat corn oil overmedium-high heat until hot, and stir-fry eggs until scrambled. 4. Add spring onions and gingerroot and stir-fry 1 minute. 5. Add shrimp and peas and stir-fry about 2 minutes. 6. Add rice and cook, stirring frequently for 3-4 minutes, or until heated through. 7. Stir seasoning liquid and add to rice, tossing to coat evenly.

Egg Fried Rice

 

Ingredients - 4 tbsp.oil - 4 spring onions - 1 clove garlic, crushed - 375 g cooked rice - 2 tbsp soya sauce - 2 eggs - salt and pepper

1. Peel and chop the onions. Heat the oil in a wok and fry the spring onions and garlic for two minutes over a medium heat  2. Add rice, soya sauce, mix well and heat through. 3. Beat the eggs until smooth, season with salt and pepper. Pour into rice mixture in a thin stream, stirring all the time, until the eggs are cooked.

 Veg. Fried Rice

Ingredients Rice     750 gms. Butter  2 ½ tbsp. Fresh green peas   125 gms Sliced mushrooms 125 gms. Soya sauce  2 tbsp. Pickled cucumber (gherkins)  25 gms. Chopped French beans  100 gms Spring Onion stalks 2 chopped Chopped large onion    1no. Sesame seed (til) 2 tsp. Soya sauce  1 tbsp. Oil  5 tbsp. Salt  to taste

1. Heat the butter and the oil and stir-fry the cabbage, carrots, peas, sweet corn, onions, French beans, mushrooms, onion stalks, Soya sauce and salt. 2.Cook for 3-4 minutes. 3.Add the rice and mix with vegetables. Fry both over medium heat for two minutes. 4.Add boiling water (1½ litres). Stir and bring to boil. 5.Lower heat and place on heavy iron plate  for 15 minutes with lid covered. Stir once after 8-10 minutes.6.Serve in a well-heated dish.

Fried Prawn 

Ingredients - 250 g. jumbo prawns - 1 tbsp. soy sauce                              - 1\4 tsp. salt - 1 tsp. lemon juice - 1 egg - 1\2 cup cornflour - oil for deep frying

1. Hold the (shrimp) prawn firmly by the tail and remove the rest of the shell, leaving the tail. Split the prawn in half lengthwise almost to the tail. Remove the black cord. Flatten the prawns to look like cutlets 2. Marinate the prawns with salt soy sauce and lemon juice for 1\2 an hour. Drain. 3.Beat the egg and dip the prawn in it, and then in the cornflour. Do this twice. 3. Heat the oil and deep fry the prawn for 2-3 minutes. Drain on absorbent chicken. 4.Serve with sweet and sour sauce.

Vegetables And Cashew Stir Fry

Ingredients

- 1 tbsp. peanut or other vegetable oil
- 1 cup sliced fresh or canned mushrooms
- 1 large red bell pepper, cut into 1-inch squares
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup thinly sliced carrots
- 2 cloves garlic, minced
- 2 tsp. grated ginger
- 1/4 cup roasted cashews
- 2 green onions, cut diagonally into 1/4-inch slices
- 1/2 cup chicken stock
- 2 tablespoons soy sauce
- 1 1/2 teaspoons cornstarch

1. Heat oil in a large nonstick wok or skillet. Add mushrooms, red pepper, broccoli, cauliflower, carrots, garlic and ginger, and stir fry for 3 to 4 minutes or until the vegetables are tender but still crisp. 
2. Add cashews and green onions and stir fry for 2 minutes.
3. Combine stock, soy sauce, and cornstarch in a small cup and stir into vegetables and cook for 2 minutes more or until thickened. Adjust the seasoning with salt and pepper.
4. Serve with plain or fried rice.