Sweet and Sour Fish

Ingredients:

• 15 pieces boneless Fish
• 21/2 tbsp Corn Flour / Corn Starch
• 11/2 tbsp Soya Sauce
• 11/2 tbsp Vinegar
• 3/4 cup Chicken Stock
• 3tbsp Spring Onions (chopped)
• 2 cup diced green and red Capsicum
• 2 tbsp Tomato Sauce
• 1 tsp Ginger Paste
• Salt to taste
• Pepper Powder to taste
• 11/2 tbsp Sugar
• A pinch ajinomoto
• Oil to fry
• 2 tbsp oil6 Chicken Wings

Method:

1. Take 1tbsp soya sauce, 1 tbsp corn flour, salt & pepper in a bowl and form a mixture.
2. Cover fish pieces with the above mixture evenly.
3. Heat oil in a wok and deep fry the fish pieces till golden brown.
4. Now heat 2 tbsp oil in a separate pan and add ginger paste, onions, capsicums, pepper, salt and ajinomoto. Sauté for a minute.
5. Add chicken broth, remaining soya sauce and corn flour, sugar and vinegar and bring to boil.
6. Dissolve corn flour in a 1/2 cup water and add to the curry stirring constantly to avoid lumps.
7. Add fried fish pieces. Simmer for a minute or two.
8. Serve the sweet and sour fish hot with steamed / boiled rice.

Fried Chicken wings

Ingredients:

• 6 Chicken Wings
• 1 tbsp Ginger-Garlic paste
• 2 tbsp Flour
• 2 tbsp Con flour
• 2 Eggs (beaten)
• 1/4 tsp Pepper / Chili Powder
• A pinch of sugar
• Salt to taste
• 1 tbsp Soya Sauce
• Oil for frying

Method:

1. In a bowl add Soya sauce, ginger-garlic paste, sugar.
2. Add chicken wings coat well and set aside for 1/2 hour.
3. Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .
4. Heat oil in a wok .
5. Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.
6. Serve fried chicken wings hot with thin slices of onions and lemon.

Cauliflower Manchurian

Ingredients:

• 1 medium Cauliflower
• 3/4 cup Flour
• 1 tbsp Corn Flour
• Salt to taste
• 1 Chopped green chilli
• 11/2 tbsp Garlic Paste
• 11/2 tbsp Ginger Paste
• 1 cup Chopped Onions
• 1 cup sliced Capsicum
• Finely Chopped Coriander Leaves
• 1/4th tsp Ajinomoto
• 2 tbsp Soya Sauce
• 2-3 tbsp Tomato Ketchup
• 2 tbsp Oil

Method:

1. Make a paste of flour, corn flour and salt using water.
2. Take a tsp. of ginger and garlic paste, add it to the paste.
3. Dip the cauliflower florets in the paste and deep fry till golden brown. Keep aside.
4. Heat oil in another pan and add the left ginger & garlic paste, chopped onions, capsicums and green chilli to it.
5. Now, mix aginomoto, soya sauce and tomato sauce to it.
6. Add fried Gobi kept aside and mix well. Garnish it with coriander leaves. Serve the cauliflower manchurian hot.

Egg Foo Young

Ingredients:

• 225g (8 oz) fresh beansprouts
• 150g (5 oz) cooked chicken/ prawn/ pork
• 8 eggs, beaten
• 125g (4 oz) mushrooms, sliced
• 2 large spring onions, chopped
• 1/2 teaspoon salt
• 3 tablespoons vegetable oil

For the sauce:

• 350ml (12 fl oz) chicken stock
• 2 tablespoons soy sauce
• 1/4 teaspoon salt
• ground white pepper, to taste
• 2 tablespoons cornflour
• 2 tablespoons cold water

Method:

1. In a mixing bowl, combine the beansprouts, prawns, eggs, mushrooms, spring onions and 1/2 teaspoon of salt. Mix thoroughly.
2. Heat a deep frying pan over high heat until 1 or 2 drops of water bubble when sprinkled in. Add oil and turn heat back to medium high. Pour in 120ml of egg mixture into pan. Form into a patty with a silicone spatula. Fry until golden brown, turning once, about 4 minutes.
3. Repeat with remaining egg mixture. If you need to, add more oil. Keep patties warm in the oven on very low heat.
4. To make the sauce: In a saucepan over medium heat, combine chicken stock, soy sauce, 1/4 teaspoon salt and white pepper to taste. Bring to the boil. Mix corn flour and water; stir into stock mix. Cook and stir until thickened (about 10 seconds). Drizzle over patties. 

Szechuan Green Bean

Ingredients:

·         3 cup sliced chinese longbeans or yardlong beans

·         1 tbsp chopped garlic

·         1 tbsp chopped ginger

·         2 chopped scallions (white parts only)

·         1/2 tsp chili paste

·         1 tbsp dark soy sauce

·         1/2 teaspoon sugar

·         Salt to taste

·         Pepper to taste

·         2 tbsp vegetable or peanut oil

Method:

1. Heat 1 tablespoon oil over medium heat.

2.  Add the longbeans and stir fry until they start to shrivel and turn brown (5 - 7 minutes). Remove the long beans and drain in a strainer or on paper towels.

3. Heat 1 tablespoon oil in the wok on high heat. Add the garlic, ginger and scallions.

4. Stir-fry for a few seconds, then add the chili paste and stir-fry for a few more seconds until aromatic.

5. Add the longbeans and the remaining ingredients. Mix together and serve.

Simple Egg Drop Soup

Ingredients:

·         6 cups chicken stock

·         2 eggs, lightly beaten

·         2 green onions, minced

·         1/2 teaspoon white pepper

·         Salt to taste

·         2 tbsp cornflour

·         A few drops of sesame oil (optional)

Preparation:

1.        In a wok, bring the 4 cups of chicken stock to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.

2.        Mix corn flour with 1/2 cup of normal water. Remove the soup from the heat and add the corn flour/water mixture,. Stir well.

3.        Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.

4.        Garnish with green onion and serve.

Fried Rice

Ingredients:

·         2 to 3 tbsp cooking oil

·         1 cup diced chicken or ham or shrimp

·         6 cups steamed rice

·         1 to 1-1/2 cups diced boiled vegetables (peas, carrots, beans, sweet corn etc.)

·         2 to 3 tsp soy sauce

·         1-1/2 tsp sesame oil

·         1/2 to 1 tsp salt, to taste

·         3 eggs, beaten

·         4 tbsp thinly sliced green spring onion

Method:

1. Heat oil in large skillet or wok.

2. Saute meat for 30 seconds on high heat and remove from pan. 

3. Again put some oil in the wok and add beaten eggs and keep moving while cooking so that eggs scramble into small pieces.Remove from pan.

4. Return meat to pan and add rice.

5. Reduce heat to medium and cook approximately 2 minutes, stirring constantly.

6.Stir in vegetables, soy sauce, sesame oil, salt and cooked eggs.

7. Cook 2 additional minutes.

8. Sprinkle with green onions as a garnish and serve hot.