Cashew Chicken
Ingredients:
2 tbsp. vegetable oil
1/2 tsp. salt
1 sliced chicken breast
1/2 cup snow pea pods
1/2 cup whole button mushrooms
1/2 cup bamboo shoots
1 cup chicken stock
1/2 cup cashews, roasted
1/4 tsp. sugar
1/2 tsp. cornflour
Directions
Swirl oil around bottom and sides of heated wok. Add salt and chicken, stir-fry
2 minutes over high heat. Add pea pods, mushrooms, bamboo shoots, and chicken broth.
Cover and cook 2-3 minutes. Gently stir in cashew nuts, monosodium glutamate, and
sugar. Mix cornflour with 1/2 tsp. water to form a paste and add to thicken the
sauce. Serve immediately.
Chinese Garlic Chicken
Ingredients
4 boneless, skinless chicken breast halves
1 egg white
1 Tablespoon cornflour
1 Tablespoon dry white wine or sherry
4 spring onions
1 teaspoon minced ginger
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
Sauce
1 teaspoon crushed chili paste or more to taste
2 teaspoons sugar
1 teaspoon cornflour
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce
Directions
Slice chicken into thin shreds. In small bowl, lightly beat egg white, then mix
in courflour and wine, stir until cornflour is dissolved. Add chicken and mix well
to coat all pieces. Leave to stand at room temperature for 30 minutes.
Meanwhile, slice sping onions on the diagonal into very thin slices. Mince ginger
and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add
oil, and stir-fry chicken until brown. Remove chicken with a slotted spoon. Add
onions, ginger and garlic to wok and stirfry about 30 seconds, until ginger and
garlic are fragrant but not brown. Return chicken to wok, re-stir sauce ingredients
and add to wok. Cook, stirring constantly, until mixture is well combined, hot and
bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark
sesame oil.
Beef Chow Mein
Ingredients
2 tbsp sunflower oil
225g (8oz) steak cut into 1 inch strips
1 clove of garlic, finely chopped
2 Carrots, shredded
1 Onion, finely chopped
1 Packet of beansprouts
3 tbsp Light soy sauce
1 tbsp sugar
1/2 tsp salt
1 tsp sesame Oil
250g Egg noodles, cooked and drained
Directions
Cook the noodles as per instructions on packet. Heat the oil in a wok. Add the beef
and stir fry for 4 minutes, until almost cooked. Add garlic, onion, carrot, and
stir fry for 2-3 minutes. Add the beansprouts, soy sauce, sugar, sesame oil, noodles,
and mix well.
Boiled Rice
Ingredients
Long grain rice one cup for every person you’re feeding
Water
Directions
Wash the rice well in clean running water until the water is clear, this removes
the starch which makes rice stick together. Once the rice is clean place it in a
deep pan. Add cold water so that the water is about 1 inch above the top of the
rice. A good way to check is by using your finger, if the water comes halfway up
your finger it’s about right. Put the pan on a high heat and allow the water to
come to the boil, do not stir the rice as this will break up the starch and the
rice will be sticky again. Once the water has evaporated so that you can see the
top of the rice, turn off the heat and stir the rice to stop it sticking to the
pan. Then put a tight lid on the pan and leave it alone for 15 to 20 minutes. The
rice will finish cooking in its own steam.