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.