Stir Fry Oriental Specialty Recipes

The Art of Stir Fry Foods 

1. Squid rolls with green vegetable

2. Sauté squid rolls with green peppers 

3. Sauté prawns with green vegetables

4. Sauté prawns with red peppers

5. Beef with peppers and dried mushrooms 

6. Fillet of beef with bean sprouts

7. Stir fried beef in black bean sauce

8. Stir fried beef with celery

9. Stir fried beef with egg Fu yung

10. Stir fried beef with green beans

11. Stir fried beef with green spring onions

12. Stir fried beef with oyster sauce

13. Stir fried beef with pineapple

14. Barbecued spare ribs

15. Chop Suey

16. Chow fan

17. Deep fried spicy ribs

18. Fried Won Ton with sweet and sour sauce

19. Garlic pork rashers

20. Pork with bean sprouts 

21. Pork with celery and bean sprouts

22. Pork ribs with chilli plum sauce

23. Pork and shrimps Won Ton

24. Shredded pork with noodles

25. Spring rolls

26. Stir fried pork with asparagus

27. Sweet and sour pork

28. Braised chicken with ginger and spring onion

29. Chicken shop suey

30. Chicken chow mein

31. Deep fried chicken in lemon sauce

32. Deep fried crispy duck

33. Fried chicken and almonds

34. Honeyed chilli chicken

35. Spiced chicken

36. Steamed chicken with mushrooms

37. Stir fried chicken with shallots and onions

38. Stir fried chicken with celery

39. Stir fried chicken with cashews

40. Sweet and sour chicken

1. SQUID ROLLS WITH GREEN VEGETABLES

10 PORTIONS

Ingredients

Squid                                                                     1.600 kg

Dry red chilli                                                          8

Ginger                                                                    5 g

Green peppers                                                       150 g

Garlic                                                                     4 cloves

Spring onions                                                        50 g

Light soy sauce                                                      10 ml

Rice wine                                                               10 ml

Cornflour                                                               15 g

Sugar                                                                       10 g

Lemon                                                                     1

Sesame oil                                                              25 ml

Method

1. Remove the membrane from the outside of the squid, then cut the flesh into bite size pieces.

2. Remove the seeds from the green peppers and cut the flesh into 15 mm squares. cut the spring onions to 25 mm lengths.

3. Cut the red chilli, into pieces 15 mm long discard the seeds.

4. Heat a wok with oil. Add the green peppers and the red chilli fry for one minute and remove.

5. Crush the ginger and garlic.

6. Heat the wok with oil . Add the ginger, garlic and the squid and fry for 5 minutes. Add half the cooked peppers, the chilli, spring onion, light soy sauce, rice wine, sugar and the sesame oil and fry for a further minute. Thicken with the cornflour and return to the boil then transfer to a warm serving dish and garnish with wedges of lemon.

2. SAUTE SQUID ROLLS WITH GREEN PEPPERS

10 PORTIONS

Ingredients

Squid                                                                           1.2 kg

Green pepper                                                             200 g

Crushed garlic                                                            25 g

Crushed ginger                                                           25 g

Chinese wine                                                              20 ml

Sesame oil                                                                   20 ml

Sugar                                                                            20 g

Cornflour                                                                      15 g

Lemons                                                                         2

Method

1. Remove the membrane from the outside of the squid, then cut the flesh into bite size pieces.

2. Remove the seeds from the green peppers and cut the flesh into 15 min squares. Crush the garlic and the ginger.

3. Heat the wok with the sesame oil, put in the crushed ginger and garlic and fry for one minute. Add the squid, green peppers, and the Chinese wine, sugar and seasoning. Cover with a lid and simmer for 5 minutes. Thicken with the cornflour, reheat and serve garnished with sliced lemon.

3. SAUTE PRAWNS WITH GREEN VEGETABLES

10 PORTIONS

Ingredients

Prawns                                                                   1.600 kg

Dry red chilli                                                              8

Ginger                                                                        5 g

Green peppers                                                        150 g

Garlic                                                                      4 cloves

Spring onions                                                           50 g

Light soy sauce                                                       10 ml

Rice wine                                                                 10 ml

Cornflour                                                                  15 g

Sugar                                                                         10 g

Lemon                                                                         1

Sesame oil                                                               25 ml

Method

1. Remove the membrane from the outside of the prawns, 

2. Remove the seeds from the green peppers and cut the flesh into 15 mm squares. cut the spring onions to 25 mm lengths.

3. Cut the red chilli, into pieces 15 mm long discard the seeds.

4. Heat a wok with oil. Add the green peppers and the red chilli fry for one minute and remove.

5. Crush the ginger and garlic.

6. Heat the wok with oil . Add the ginger, garlic and the prawns and fry for 5 minutes. Add half the cooked peppers, the chilli, spring onion, light soy sauce, rice wine, sugar and the sesame oil and fry for a further minute. Thicken with the cornflour and return to the boil then transfer to a warm serving dish and garnish with wedges of lemon.

4. SAUTE PRAWNS ROLLS WITH RED PEPPERS

10 PORTIONS

Ingredients

Prawns                                                                         1.2 kg

Red pepper                                                                 200 g

Crushed garlic                                                             25 g

Crushed ginger                                                            25 g

Chinese wine                                                               20 ml

Sesame oil                                                                    20 ml

Sugar                                                                              20 g

Cornflour                                                                       15 g

Lemons                                                                            2

Method

1. Remove the membrane from the outside of the prawns, 

2. Remove the seeds from the green peppers and cut the flesh into 15 min squares. Crush the garlic and the ginger.

3. Heat the wok with the sesame oil, put in the crushed ginger and garlic and fry for one minute. Add the prawns, red peppers, and the Chinese wine, sugar and seasoning. Cover with a lid and simmer for 5 minutes. Thicken with the cornflour, reheat and serve garnished with sliced lemon.

5. BEEF WITH PEPPERS AND DRIED MUSHROOMS

10 PORTIONS

Ingredients

Fillet of beef                                                              1.2 kg

Dried mushrooms                                                    100 g

Onions                                                                       300 g

Green peppers                                                           150 g

Red peppers                                                               150 g

Red chillies                                                                  4

Spring onions                                                            100 g

Garlic                                                                         2 cloves

Light soy sauce                                                          15 ml

Oil                                                                                25 ml

Salt

Sugar                                                                             5 g

Cornflour                                                                      5 g

Method

1. Soak the mushrooms in warm water for 20 minutes drain, squeeze dry and cut into 3 mm slices.

2. Cut the meat into thin slices discarding any excess fat. Place the meat in a bowl.

3. Marinade with the light soy sauce, 25 ml of oil, sugar and cornflour for 15 minutes then drain and save the marinade.

4. Peel the onions and cut them into small dice,. remove the seeds from the peppers and chillies and slice them into strips. Cut the spring onions into 25mm sections and crush the garlic.

5. Shallow fry the garlic and the beef slices until the meat is sealed. Add the onions, peppers, chillies, spring onions and mushrooms and stir fry for 3 minutes.

6. Add the marinade, bring to the boil, adjust the seasoning and serve immediately.

6. FILLET OF BEEF WITH BEAN SPROUTS

10 PORTIONS

Ingredients

Fillet of beef                                                       1.2 kg

Bean sprouts                                                     400 g

Fresh chillies                                                        2

White of leek                                                     100 g

Shallots                                                               125 g

Garlic                                                                2 cloves

Salt

Sugar                                                                     5 g

Rice wine                                                            15 ml

Oyster sauce                                                      25 ml

Cornflour                                                             15 g

Light soy sauce                                                  15 ml

Sesame oil                                                           15 ml

Method

1. Cut the fillet of beef into thin strips and marinade in the light soy sauce, wine, sesame oil, sugar and cornflour for 2 hours.

2. Wash the chillies, remove the seeds and cut the flesh into julienne.

3. Wash and peel the leeks and shallots, cut them into julienne and crush the garlic.

4. Shallow fry half the shallots and bean sprouts. Remove and keep warm.

5. Stir fry the remaining shallots and garlic, add the beef and the marinade and simmer for 5 minutes. Add the remaining bean sprouts, shallots, the oyster sauce, chillies and seasoning and serve immediately.

7. STIR FRIED BEEF IN BLACK BEAN SAUCE

10 PORTIONS

Ingredients

Beef rump                                                             1.2 kg

Red chillies                                                              2

Preserved black bean                                          25 g

Onion                                                                    100 g

Garlic                                                                  2 clove

Ginger                                                                   25 g

Spring onions                                                     150 g

Rice wine                                                            20 ml

Dark soy sauce                                                   10 ml

Cornflour                                                             5 g

Light soy sauce                                                10 ml

Sugar                                                                    5 g

Oil

Salt

Method

1. Cut the meat into thin slices 25 mm long removing any surplus fat. Place the meat in a bowl and marinade with light soy sauce, cornflour, sugar and oil.

2. Remove the seeds from the chillies and cut the flesh into 5 mm slices. Crush the black bean to a paste.

3. Crush the garlic and ginger. Cut the spring onions into 25 mm sections and peel and dice the onion.

4. Shallow fry the garlic, onion and ginger, fry for one minute in a little oil, add the beef with the marinade and cook for a further 5 minutes. Remove and keep warm.

5. Cook the chillies, spring onions, black bean paste, rice wine and dark soy sauce together for one minute, add the beef and stir fry for a further minute. Transfer to a warm dish and serve.


8. STIR FRIED BEEF WITH CELERY

10 PORTIONS

Ingredients

Beef rump                                                                       1.2 kg

Celery                                                                              400 g

Carrot                                                                              100 g

Ginger root                                                                     100 g

Shallots                                                                           100 g

Garlic                                                                           2 cloves

Rice wine                                                                       10 ml

Beef stock                                                                      20 ml

Light soy sauce                                                               5 ml

Sugar                                                                                 5 g

Cornflour                                                                         25 g

Sesame oil                                                                     10 ml

Pepper pinch

Salt

Method

1. Cut the beef into thin slices and marinade it with the light soy sauce, sugar, cornflour, rice wine, pepper and water.

2. Wash and trim the celery and cut it into 25 mm sections. Peel and slice the carrots. Blanch the celery and carrots in salted boiling water for one minute. Refresh and drain.

3. Crush the ginger and garlic and peel and slice the shallots.

4. Shallow fry the ginger, shallots and garlic in a little oil for 2 minutes then add the celery, carrots and seasoning and stir fry for a further 2 minutes. Add the beef, the marinade and the stock; thicken the sauce, if necessary, with cornflour adjust the seasoning and serve in a warm dish.

9. STIR FRIED BEEF WITH EGG FU YUNG

10 PORTIONS

Ingredients

Beef rump                                                                   1.2 kg

Eggs                                                                              10

Spring onions                                                             200 g

Light soy sauce                                                           25 ml

Sugar                                                                             15 g

Cornflour                                                                      15 g

Oil                                                                                 25 ml

Salt

Method

1. Cut the meat into thin slices removing any surplus fat and marinade it in a bowl with the light soy sauce, cornflour, sugar and oil.

2. Finely chop the spring onions. Whisk the eggs in a bowl.

3. Shallow fry the beef with the marinade in a little oil for 5 minutes. Add the eggs and spring onions and stir fry over medium heat until the eggs are scrambled and slightly set. Transfer to a warm dish and serve immediately.

10. STIR FRIED BEEF WITH GREEN BEANS

10 PORTIONS

Ingredients

Beef rump                                                                   1.2 kg

Green beans                                                               600 g

Spring onions                                                             50 g

Ginger                                                                          5 g

Garlic                                                                          2 cloves

Salt

Sugar                                                                            5 g

Light soy sauce                                                           5 ml

Cornflour                                                                     5 g

Oyster sauce                                                               25 ml

Oil                                                                                  15 ml

Method

1. Cut the meat into thin slices 25 mm long removing any surplus fat. Place the meat in a bowl and marinade with light soy sauce, cornflour, sugar and oil for 30 minutes then drain and save the marinade.

2. Cut the green beans and the spring onions into 25 mm lengths. Crush the garlic and the ginger.

3. Shallow fry the ginger, garlic and beef for 5 minutes, transfer to a warm serving dish and keep hot.

4. Shallow fry the green beans for 5 minutes. Add the cooked beef, spring onions, oyster sauce and marinade. Adjust the seasoning bring to the boil transfer to a warm dish and serve immediately.

11. STIR FRIED BEEF WITH GREEN SPRING ONIONS

10 PORTIONS

Ingredients

Beef rump                                                                    1.2 kg

Spring onions                                                              200 g

Garlic                                                                           4 cloves

Ginger root                                                                   50 g

Rice wine                                                                      5 ml

Light soy sauce                                                            15 ml

Cornflour                                                                       15 g

Oyster sauce                                                                 15 ml

Sugar                                                                               5 g

Sesame oil                                                                      5 ml

Cooking oil                                                                     5 ml

Black Pepper

Method

1. Cut the meat into thin slices 25 mm x 5 mm removing any surplus fat.

2. Marinade the meat with the soy sauce, sugar, cornflour, cooking oil and black pepper for 30 minutes then drain and save the marinade.

3. Cut the spring onions into 25 mm sections reserving a little for garnish. Cut the ginger into slices and crush the garlic.

4. Shallow fry the ginger, the crushed garlic and the beef in a little oil for 3 minutes then add the rice wine, oyster sauce, spring onions and sesame oil, and cook for a further minute. Add the marinade and bring to the boil. Garnish with a little of the spring onion cut into julienne and serve.

12. STIR FRIED BEEF WITH OYSTER SAUCE

10 PORTIONS

Ingredients

Beef rump                                                                    1.2 kg

Onions                                                                          300 g

Capsicums                                                                    150 g

Chillies                                                                            2

Shallots                                                                         100 g

Ginger root                                                                   40 g

Garlic                                                                          2 cloves

Fresh coriander                                                           25 g

Oyster sauce                                                               10 ml

Sugar                                                                             5 g

Light soy sauce                                                           10 ml

Beef stock                                                                   20 ml

Oil                                                                                 10 ml

Cornflour                                                                      5 g

Salt

Method

1. Cut the meat into thin slices 25 mm long removing any surplus fat. marinade in the soy sauce, stock, sugar, oil and seasoning for 30 minutes then drain.

2. Peel the onions and cut them into 5 mm dice and peel the shallots and cut them in half. Remove the seeds from the capsicums and the chillies and cut the flesh into 5 mm dice. Crush the garlic and slice the ginger.

3. Shallow fry the beef in a little oil until cooked, remove and keep warm.

4. Shallow fry together the shallots, onions, capsicums, chillies, ginger and garlic.

5. Add the wine, oyster sauce, the beef and seasoning. Bring to the boil, simmer for one minute then thicken with the cornflour. Serve garnished with coriander.

13. STIR FRIED BEEF WITH PINEAPPLE

10 PORTIONS

Ingredients

Beef rump                                                                    1.2 kg

Pineapple (tinned)                                                     300 g

Green peppers                                                            150 g

Carrot                                                                           100 g

Ginger root                                                                  100 g

Spring onions                                                              75 g

Light soy sauce                                                           15 ml

Sugar                                                                             5 g

Cornflour                                                                     5 g

Sesame oil                                                                   15 ml

Salt

Method

1. Cut the meat into thin strips 25 mm long removing any surplus fat.

2. Place it into a bowl and marinade with light soy sauce, cornflour, sugar, oil and seasoning for 30 minutes.

3. Drain and save the marinade.

4. Remove the seeds from the green peppers and cut the flesh into 5 mm slices.

5. Peel and cut the pineapple into 15 mm chunks. Cut the spring onions into 25 mm lengths reserving a little for the garnish.

6. Peel and slice the carrots, slice the ginger.

7. Shallow fry the green peppers, carrots, ginger and pineapple chunks, for 3 minutes then add the spring onions, the beef, the sesame oil and the marinade.

9. Bring to the boil and serve garnished with julienne of spring onions.

The Art of Stir Fry Foods 

14. BARBECUED PORK SPARE RIBS

10 PORTIONS

Ingredients

Pork spare ribs                                                2.5 kg

Five spice powder                                          pinch

Root ginger                                                       25 g

Garlic                                                             2 cloves

Soy sauce                                                         20 ml

Chinese chilli sauce                                      20 ml

Honey                                                              25 ml

Vinegar                                                           25 ml

Rice Wine                                                       25 ml

Barbecue sauce                                             25 ml

Salt

Method

1. Put the pork spare ribs into a large saucepan, cover with water, bring to the boil, reduce the heat and simmer with a lid on for 20 minutes then skin off any excess fat.

2. Peel and crush the garlic and ginger.

3. Mix together the barbecue sauce, honey, vinegar, chilli sauce, five spice powder, rice wine, soy sauce, crushed garlic and crushed ginger.

4. Put the spare ribs into a baking dish, pour the sauce over, and leave to stand for one hour.

5. Bake in an oven at 180°C for one and a quarter hours or until the pork is tender.

Note: Five spice powder is a mixture of star anise, fennel seed, cloves, cinnamon and pepper. It is strongly piquant so only needs to be used in small quantities.

15. PORK CHOP SUEY

10 PORTIONS

Ingredients

Pork loin                                                  1 kg

Soy sauce                                                125 ml

Sherry                                                      50 ml

Cornflour                                                 50 g

Bean sprouts                                        500 mg

Onions                                                   100 mg

Green pepper                                            1

Red pepper                                                1

Cauliflower                                            200 g

Oil                                                           100 ml

Sugar                                                        50 g

White stock                                           175 ml

Ground ginger                                     Pinch

Salt

Method

1. Thinly slice the pork and cut it into 2 cm cubes.

2. Mix together the soy sauce, ground ginger and sherry and marinade the meat for 30 minutes.

3. Wash and drain the bean sprouts, peel and dice the onions.

4. Remove the core and seeds from the peppers, cut them into thin slices and cut the cauliflower into florets.

5. Heat the oil into a pan and stir fry the onions and peppers for 2 minutes then add the pork and continue to fry for a further 5 minutes.

6. Mix the cornflour with the white stock and add to the pan then put in the bean sprouts and sugar and simmer for 2 minutes. Adjust the seasoning and serve immediately.

16. CHOW FAN

10 PORTIONS

Ingredients

Cooked pork                                                       1 kg

Boiled rice                                                          2 kg

Shrimps                                                             400 g

Eggs                                                                       6

Light soy sauce                                                10 ml

Oil                                                                      25 ml

Sugar                                                                 50 g

White stock                                                     175 ml

Ground ginger                                                Pinch

Salt

Method

1. Cut the pork meat into 2 cm cubes.

2. Cook the shrimps in boiling salted water for about 5 minutes then drain thoroughly.

3. Whisk the eggs in a bowl and cook in a pan until just firm. Remove and cut into small dice.

4. Cut the spring onion across into 2 cm pieces.

5. Heat the oil in a pan, add the pork, shrimps, rice and seasoning and stir fry for 6 minutes. Add the egg and spring onions and stir fry for a further 4 minutes.

Note: Any combination of beef, pork and chicken can be used in place of pork.

17. DEEP FRIED SPICY RIBS

10 PORTIONS

Ingredients

Pork spare ribs                                   2.5 kg

Root ginger                                         100 g

Onions                                                 100 g

Garlic                                                2 cloves

Five spice powder                            pinch

Light soy sauce                                 15 ml

Rice Wine                                          15 ml

Cornflour                                           5 g

Sesame oil                                        15 ml

Salt

Method

1. Cut the spare ribs into pieces 10 cm long.

2. Peel and crush the ginger and garlic. Peel the onions and cut into fine dice.

3. Make a marinade with the ginger, garlic, onions, five spice powder, soy sauce, rice wine, cornflour and sesame oil.

4. Marinade the spare ribs for one hour.

5. Drain the ribs and deep fry in hot oil until golden brown.

Note: Five spice powder is a mixture of star anise, fennel seed, cloves, cinnamon and pepper, it is strongly piquant and only needs to be used in small quantities.

18. FRIED WON TON WITH SWEET AND SOUR SAUCE

10 PORTIONS

Ingredients

Lean pork                                                1 kg

Spinach                                                   600 g

Button mushrooms                                50 g

Won Ton wrappers                           40 sheets

Soy sauce                                               20 ml

Sugar                                                       150 g

Chinese mixed pickle                           150 g

Chinese Wine                                        10 ml

White vinegar                                       125 ml

Pineapple juice                                    250 ml

Tomato ketchup                                   25 ml

Cornflour                                               10 g

Salt

Pepper

Method

1. Mince the pork through a fine plate.

2. Wash the spinach in several changes of water drain thoroughly and shred.

3. Slice the mushrooms.

4. Mix the pork, spinach, mushrooms, Chinese wine, salt and pepper together in a basin.

5. Put a teaspoon of the mixture in each Won Ton wrapper. Gather the edges of the Won Ton wrapper around the filling and press together firmly at the top, above the filling.

6. Mix the cornflour with a little water.

7. Boil the vinegar, pineapple juice, soy sauce, tomato ketchup and sugar in a pan and thicken with cornflour solution. Reduce the heat, slice and add the Chinese pickle and simmer for a further 2 minutes.

8. Deep fry the Won Ton for 3 minutes until golden brown and well cooked then transfer to a warm dish, mask over with the hot sauce and serve immediately.

9. Serve the Won Ton on a dish masked with the hot sauce.

19. GARLIC PORK RASHERS

10 PORTIONS

Ingredients

Pork rashers                                                 2.2 kg

Black beans (preserved)                              125 g

Water                                                             10 ml

Soy sauce                                                      10 ml

Root ginger                                                   10 g

Oil                                                                  10 ml

Rice wine                                                      10 ml

Cornflour                                                       25 g

Spring onions                                                  2

Garlic                                                          2 cloves

Salt

Pepper

Method

1. Cut the pork rashers into 5 cm long pieces and shallow fry them in the hot oil to a golden colour. Put aside to keep warm.

2. Peel and crush the garlic and ginger. Wash and shred the spring onions.

3. Soak the black beans in water for 10 minutes then mash them with the water and mix together with the soy sauce, rice wine, ginger, garlic and seasoning.

4. Mix the cornflour with a little water, add it to the mixture then pour this over the pork and bring to the boil.

5. Transfer onto a warm dish, garnish with the spring onions and serve immediately.

20. PORK WITH BEAN SPROUTS

10 PORTIONS

Ingredients

Lean pork                                                    600 g

Fresh bean sprouts                                    800 g

White stock                                                375 ml

Cornflour                                                      75 g

Soy sauce                                                    25 ml

Gherkins (preserved)                              5 sliced

Spring onions                                                 5

Sesame oil                                                    25 ml

Salt

Pepper

Method

1. Cut the pork into thin strips 4 cm long and shallow fry it in a pan for 2 minutes.

2. Add the bean sprouts, cucumber, stock, seasoning and soy sauce and cook covered with a lid for one minute then thicken with the cornflour mixed with the sesame oil and serve immediately.

21. PORK WITH CELERY AND BEAN SPROUTS

10 PORTIONS

Ingredients

Lean pork                                        600 g

Fresh bean sprouts                        800 g

White stock                                     375 ml

Cornflour                                          75 g

Celery                                              400 g

Soy sauce                                         25 ml

Gherkins (preserved)                 5 sliced

Spring onions                                  50 g

Sesame oil                                        25 g

Salt

Method

1. Cut the pork into thin strips 4 cm long. Cut the celery and spring onions into 3 cm lengths and the cucumber into thin slices.

2. Shallow fry the pork in a pan for 2 minutes then add the bean sprouts, celery and soy sauce, seasoning and white stock and simmer with a lid on for 2 minutes.

3. Thicken with the cornflour mixed with the sesame oil transfer to a warm serving dish and serve immediately.

22. PORK RIBS WITH CHILLI PLUM SAUCE

10 PORTIONS

Ingredients

a. Pork Ribs

Pork ribs                                                       2.5 kg

Black beans (preserved)                             125 g

Five spice powder                                       pinch

Oyster sauce                                                10 ml

Rice Wine                                                     15 ml

Soy sauce                                                     10 ml

Salt

b. Chilli Plum Sauce

Root ginger                                    25 g

Garlic                                           1 clove

Spring onions                               10 g

Cornflour                                       5 g

Plum sauce                                 150 ml

Chilli sauce                                 10 ml

Method

a. Pork Ribs

1. Soak the black beans in water for 15 minutes. Drain them thoroughly and mash with a fork.

2. Mix the black beans with the oyster sauce, rice wine, soy sauce, five spice powder, pepper and salt.

3. Coat each of the pork ribs with the black bean mixture and then cook under a grill for 10 minutes, turning them occasionally.

4. Remove the ribs from the grill, brush both sides with chilli plum sauce then grill them for a further 10 minutes until cooked to a golden brown colour.

5. Transfer to a warm dish and serve with warm chilli plum sauce separately.

Method

b. Chilli Plum Sauce

1. Peel and chop the ginger, peel and crush the garlic and cut the spring onions into 1 cm lengths.

2. Shallow fry the ginger, garlic and spring onions in a saucepan for one minute.

3. Mix the cornflour with a little water.

4. Remove the saucepan from the heat and stir in the plum sauce, the chilli sauce and the soy sauce.

5. Bring to the boil and thicken with the cornflour solution.

Notes:

1. Plum sauce is available canned from specialist food stores. To make, mix together, 100 g of steward plum jam, 50 g chopped mango chutney, 20 ml vinegar, 10 g sugar, salt and pepper.

2. Five Spice Powder is a mixture of star anise, fennel seed, cloves, cinnamon and pepper. It is strongly piquant and only needs to be used in small quantities.

23. PORK AND SHRIMP WON TON

10 PORTIONS

Ingredients

Won Ton paste squares                                         40

Cooked lean pork                                                  600 g

Cooked shrimps                                                    400 g

Sugar                                                                        5 g

Cornflour                                                                10 g

Eggs                                                                           4

Chicken stock                                                        2 lt

Leeks                                                                      50 g

Sesame oil                                                             10 ml

Salt

Pepper

Method

1. Peel the shrimps and cut them into small pieces. Wash and trim the leeks.

2. Mince the pork through a fine plate and mix it with the shrimps, pepper, salt, sugar and cornflour.

3. Bind the mixture with the eggs saving one egg white and divide it between the Won Ton pasty squares. Roll them up and seal with egg white.

4. Bring the chicken stock to the boil, add the leeks and sesame oil and cook the Won Ton for 10 minutes until they float.

5. Transfer to a warm dish and serve immediately.

24. SHREDDED PORK WITH NOODLES

10 PORTIONS

Ingredients

Lean pork                                                              1 kg

Black fungus                                                         50 g

Cornflour                                                               10 g

Sugar                                                                       5 g

Rice Wine                                                             10 ml

Water for marinade                                            10 ml

Sesame oil                                                             10 ml

Oil                                                                          50 ml

Root ginger                                                           25 g

Garlic                                                                   2 cloves

Water chestnuts                                                     400 g

Chinese dried egg noodles                                    250 g

Salt

Pepper

Method

1. Soak the black fungus in cold water for 10 minutes, drain thoroughly and shred. Blanch in boiling water for 5 minutes, refresh and drain.

2. Cut the pork into thin strips and marinade in the soy sauce, cornflour, sugar, wine, pepper, water and sesame oil for 20 minutes then drain and save the marinade and shallow fry the pork in oil for 2 minutes.

3. Peel and finely chop the ginger and garlic. Slice the water chestnuts.

4. Add the ginger, garlic and water chestnuts to the meat and stir fry for a further 2 minutes.

5. Cook the noodles in boiling water for 5 minutes, refresh and drain thoroughly.

6. Deep fry the noodles in oil to a golden colour then drain them on absorbent paper and place them on a warm serving dish.

7. Add the marinade to the meat mixture bring to the boil and stir until the sauce thickens. Pour over the noodles and serve immediately.

25. SPRING ROLLS

10 PORTIONS

Ingredients

Cornflour                                                              100 g

Flour                                                                      200 g

Eggs                                                                           2

Water                                                                     100 ml

Cooked pork                                                          500 g

Bean sprouts                                                           75 g

Bamboo shoots                                                       75 g

Cabbage                                                                  100 g

Onions                                                                      75 g

Soy sauce                                                                25 ml

Oil                                                                            50 ml

Ground ginger                                                       pinch

Salt

Pepper

Method

1. Sieve the cornflour, flour and a pinch of salt together in a basin.

2. Make a bay add the eggs and half of the water and mix to a smooth batter.

3. Gradually add the remainder of the water. Allow to stand for one hour.

4. Mince the pork. Wash and drain the bean sprouts and cut the bamboo shoots into julienne.

5. Shred the cabbage and cook it in boiling salted water for 2 minutes. Refresh and drain.

6. Peel and finely dice the onion.

7. Shallow fry the pork, bean sprouts, bamboo shoots, cabbage and onion together in a pan for 5 minutes, then add the soy sauce, ground ginger and seasoning and put aside to cool.

8. Heat a little oil in an omelette pan and pour in sufficient batter to thinly cover the bottom.

9. Cook on one side only and remove to a plate and continue the process until all the batter is used.

10. Divide the filling between the pancakes placing it on the cooked side.

11. Roll up the pancakes and tuck in the ends firmly. Seal with a cornflour and water paste.

12. Deep fry in hot oil until golden brown in colour. Drain thoroughly on absorbent paper and serve immediately.

26. STIR FRIED PORK WITH ASPARAGUS

10 PORTIONS

Ingredients

Fresh asparagus                                                    800 g

Pork loin (boneless)                                               1 kg

Carrot                                                                      100 g

Root ginger                                                             100 g

Garlic                                                                    2 cloves

Spring onion                                                          150 g

Rice Wine                                                               10 ml

Sugar                                                                        5 g

Salt

Cornflour                                                                10 g

Light soy sauce                                                       10 ml

Method

1. Prepare the asparagus and cut into 5 cm sections, blanch in boiling water for one minute, refresh in cold water and drain.

2. Cut the pork into thin slices and marinade with the salt, sugar, cornflour and light soy sauce for 10 minutes.

3. Peel and crush the garlic. Peel the carrots and ginger and cut them into thin slices. Cut the spring onions onto 25 mm lengths.

4. Shallow fry the garlic and marinaded pork for 10 minutes until the meat is cooked then remove from the pan and keep warm.

5. Shallow fry the carrots, ginger and spring onions for 3 minutes, add the wine, the cooked meat and the asparagus.

6. Mix the cornflour with a little water and stir it into the mixture. Boil until the sauce thickens, then transfer to a warm serving dish.

27. SWEET AND SOUR PORK

10 PORTIONS

Ingredients

Lean pork                                                              1 kg

Eggs                                                                          2

Cornflour (for meat)                                             75 g

Pineapple or Chinese mixed pickles                 200 g

Ginger (preserved)                                                25 g

Oil                                                                           50 ml

Water                                                                     500 ml

Cornflour (for sauce)                                            10 g

Vinegar                                                                   75 ml

Tomato ketchup                                                    50 ml

Sugar                                                                        50 g

Brandy                                                                    25 ml

Spring onions                                                         100 g

Salt

Method

1. Cut the pork into 20 mm dice, season then dip the pork into beaten egg and coat it with cornflour.

2. Deep fry in hot oil, drain thoroughly and place on a warm serving dish.

3. Cut the pineapple or Chinese mixed pickle into 5 mm dice. Peel and finely chop the ginger.

4. Fry the pineapple or Chinese mixed pickle and ginger together in the oil.

5. Boil the water in a saucepan.

6. Mix the cornflour, vinegar, tomato ketchup, sugar and brandy to a smooth paste and add it to boiling water.

7. Add the pineapple or Chinese mixed pickle and ginger to the sauce and simmer for 5 minutes.

8. Cut the spring onions into 5 mm lengths.

9. Pour the sauce over the pork and garnish with the spring

28. BRAISED CHICKEN WITH GINGER AND SPRING ONION

10 PORTIONS

Ingredients

Chicken fillets                                                                1 kg

Shallots                                                                            50 g

Chillies                                                                               2

Spring onions                                                                50 g

Ginger root                                                                     50 g

Garlic                                                                               50 g

Rice wine                                                                       20 ml

Light soy sauce                                                             20 ml

Dark soy sauce                                                              10 ml

Sugar                                                                                5 g

Sesame oil                                                                     10 ml

Water                                                                             250ml

Method

1. Cut the chicken fillets into large diced chunks.

3. Mix the crushed ginger and garlic and half of the shallots with the chicken. Rub the surface of a wok with sliced ginger.

2. Crush half of the ginger and garlic. Slice the remainder of the ginger and the garlic and all of the shallots.

3. Mix the crushed ginger and garlic and half of the shallots with the chicken. Rub the surface of a wok with sliced ginger.

4. Heat the sesame oil in the wok and shallow fry the chicken over low heat until a golden colour. Add the sliced garlic and shallots and fry for 4 minutes. Add the wine, water, sugar and soy sauces.

5. Shred the spring onions and chillies. Put the chillies and half the spring onions into the wok and simmer for 5 minutes.

6. Place the chicken onto a warm serving dish and garnish with the remaining spring onions.

The Art of Stir Fry Foods 

29. CHICKEN CHOP SUEY

10 PORTIONS

Ingredients

Chicken (cooked)                                                 1 kg

Soy sauce                                                             125 ml

Sherry                                                                   50 ml

Bean sprouts                                                        500 g

Onions                                                                  100 g

Red pepper                                                             1

Green pepper                                                         1

Cauliflower                                                          200 g

Cornflour                                                             50 g

Sugar                                                                    50 g

Ground ginger

Oil

Method

1. Cut the cooked chicken in thin slices and then cut 2 cm squares.

2. Marinade the chicken in the soy sauce and sherry for 30 minutes.

3. Wash and drain the bean sprouts, peel and dice the onions, thinly slice the red and green peppers and cut the cauliflower into florets.

4. Stir fry the chicken for 2 minutes, remove to one side and keep hot.

5. Blend the cornflour with a little stock.

6. Stir fry the onions for one minute, add the peppers and cornflour solution and stir fry for a further minute, then add the bean sprouts, sugar and chicken.

7. Adjust the seasoning, add ground ginger to taste and adjust the consistency if necessary with stock.

8. Transfer to a warm dish for service.

30. CHICKEN CHOW MEIN

10 PORTIONS

Ingredients

Chicken                                                                1 kg

Soy sauce                                                             60 ml

Brandy                                                                 60 ml

Cornflour                                                             50 g

Noodles                                                                50 g

Garlic                                                                   2 cloves

Green peppers                                                      200 g

Oyster sauce                                                         60 ml

Onions                                                                   200 g

Cabbage                                                                400 g

Spring onions                                                       50 g

Chicken stock                                                      250 ml

Oil

Salt

Pepper

Method

1. Remove the bones and the skin from the chicken and cut the flesh into matchstick size strips. Place it in a bowl and add seasoning, soy sauce, brandy, half the cornflour and a little oil.

2. Peel and crush the garlic. Shred the cabbage and peel and slice the onions. Slice the peppers and spring onions.

3. Cook the noodles in boiling water for 5 minutes, refresh and drain.

4. Fry the noodles for one minute then remove and keep warm.

5. Fry the garlic and chicken for 5 minutes. Add the oyster sauce, salt, pepper, onion, cabbage and peppers and fry for a further 5 minutes. Add the chicken stock and bring to the boil.

6. Dilute the remainder of the cornflour with a little water, add to the mix in the pan and reboil.

7. Add the spring onions, adjust the seasoning pour the mixture over the noodles and serve in a warm dish.

31. DEEP FRIED CHICKEN IN LEMON SAUCE

10 PORTIONS

Ingredients

Chicken supremes                                                10

Eggs                                                                         4

Cornflour                                                             250 g

Lemons                                                                  4

Rice wine                                                             10 ml

Chicken stock                                                      125 ml

Sugar                                                                    75 g

Sesame oil                                                            10 ml

Custard powder                                                    5 g

Salt

Pepper

Method

1. Trim the chicken supremes and marinade them in rice wine, salt, sugar, cornflour, pepper and sesame oil for 30 minutes.

2. Toss the marinaded supremes in egg wash, coat them evenly with cornflour and then deep fry them to a golden brown. Cut them into bite size pieces and put them onto a serving dish.

3. Blend 5 g of cornflour and all of the custard powder with a little stock and the lemon juice.

4. Boil together the sesame oil, chicken stock, vinegar, seasoning and sugar and chicken with the custard and cornflour paste.

5. Pour the sauce evenly over the chicken and serve garnished with lemon wedges and sprigs of parsley.

32. DEEP FRIED CRISPY DUCK

8 PORTIONS

Ingredients

Duck                                                                    2 x 1.6 kg

Sugar                                                                       5 g

Root ginger                                                          100 g

Anise seed                                                             5 g

Rice wine                                                             10 ml

Soy sauce                                                             20 ml

Salt

Method

1. Remove all the fat from inside the ducks. Blanch the ducks in boiling water for 5 minutes. Remove and fresh under cold running water and drain and dry them thoroughly.

2. Peel, slice and crush the ginger.

3. Mix the salt, sugar, ginger, anise seed, rice wine and the soy sauce together in a bowl. Marinade the duck for 30 minutes.

4. Steam the ducks for 3 hours.

5. Deep fry the ducks until golden brown, drain off all the surplus oil and cut into portions for service.

33. FRIED CHICKEN AND ALMONDS

10 PORTIONS

Ingredients

Chicken supremes                                                  10

Cornflour                                                                15 g

Chicken stock                                                        125 ml

Light soy sauce                                                      15 ml

Sugar                                                                        5 g

Eggs 2

Rice wine                                                                15 ml

Bamboo shoots                                                      100 g

Carrots                                                                    200 g

Button mushrooms                                               200 g

Celery                                                                      150 g

Spring onions                                                         150 g

Root ginger                                                             50 g

Oil

Almonds                                                                100 g

Method

1. Cut the chicken into matchstick sized strips. Mix together in a basin the cornflour, chicken stock, soy sauce, sugar, egg white and rice wine then add the chicken and marinade for 30 minutes.

2. Cut the bamboo shoots, carrots and mushrooms into thin slices. Cut the celery and spring onions into 25 mm pieces. Crush the ginger and blanch the almonds.

3. Heat the oil in a wok or frying pan, add the almonds and fry them to a golden brown. Remove from the oil and put aside. Drain the chicken, add the ginger and fry in the hot oil for 5 minutes then remove from the oil and put with the almonds.

4. Reheat the work or frying pan with oil. Add the carrots and cook them for one minute. Add the bamboo shoots, mushrooms, celery and spring onions and cook stirring occasionally until tender but slightly crisp.

5. Add the chicken and almonds and heat through then add the marinade, bring to the boil and serve.

34. HONEYED CHILLI CHICKEN

8 PORTIONS

Ingredients

Chicken                                          2 x 1.2 kg

Sugar                                                  5 g

Root ginger                                       50 g

Spring onions                                   50 g

Flour                                                 100 g

Honey                                                15 ml

Cornflour                                          15 g

Chilli sauce                                      10 ml

Lemon                                                 1

Light soy sauce                                10 g

Oil

Salt

Pepper

Method

1. Cut the chicken for saute. Sprinkle with the sugar, salt and pepper.

2. Crush the ginger and cut the spring onions into julienne.

3. Coat the chicken in flour and deep fry it until it is cooked and a golden brown. Remove it from the oil and drain on absorbent paper.

4. Heat the wok with the oil, add the crushed ginger and honey and cook over a low heat for one minute.

5. Blend the cornflour with a little water, add the chilli sauce, lemon juice, soy sauce and salt and add to the ginger and honey. Bring to the boil and simmer for one minute.

6. Add the chicken and toss it in the sauce until it is heated through.

7. Garnish the chicken with julienne of spring onions and serve on a warm dish.


35. SPICED CHICKEN

8 PORTIONS

Ingredients

Chicken                                       2 x 1.2 kg

Dark soy sauce                             500 ml

Root ginger                                     50 g

Five spice powder                          5 g

Rice wine                                       20 ml

Honey                                            20 ml

Parsley                                            10 g

Salt

Method

1. Peel and chop the garlic and roughly chop the ginger.

2. Half fill a large saucepan with water, add the soy sauce, ginger, garlic, five spice powder and salt.

3. Bring the liquid to the boil and simmer for 2 minutes. Add the chickens, cover and simmer for one minute.

4. Remove the pan from the heat and allow the chickens to stand in the liquid until the temperature of the liquid has cooled to 40°C.

5. Remove the chickens from the liquid and allow them to cool then cut them in half lengthways and place them in a try cut side down.

6. Mix the rice wine and honey in a bowl. Rub the mixture well into the chicken skins and allow them to stand for 2 hours.

7. Deep fry the chicken halves until cooked and golden brown then cut them into portions and serve garnished with sprigs of parsley on a warm dish.

36. STEAMED CHICKEN WITH MUSHROOMS

8 PORTIONS

Ingredients

Chicken                                                 2x1.2 kg

Dried Chinese mushrooms                   50 g

Black fungus                                            25 g

Root ginger                                              25 g

Spring onions                                          50 g

Rice wine                                                 15 ml

Light soy sauce                                       15 ml

Oyster sauce                                            15 ml

Sesame oil                                                10 ml

Cornflour                                                   15 g

Parsley

Salt

Pepper

Method

1. Wash and soak the mushrooms in warm water for 30 minutes.

2. Soak and clean the black fungus.

3. Crush the ginger and chop the spring onions.

4. Remove the bones and skin from the chickens and cut the flesh into 20 mm dice.

5. Mix together in a basin the ginger, rice wine, soy sauce, oyster sauce, sesame oil, mushrooms, black fungus and cornflour and salt and pepper. Add the chicken and marinade for 30 minutes then steam for 20 minutes and serve garnished with sprigs of parsley on a warm dish.

37. STIR FRIED CHICKEN WITH SHALLOTS AND ONIONS

10 PORTIONS

Ingredients

Chicken legs                                                    10

Root ginger                                                     50 g

Garlic                                                            2 cloves

Shallots                                                           100 g

Onions                                                             150 g

Sugar                                                                5 ml

Rice wine                                                        20 ml

Chicken stock                                               100 ml

Cornflour                                                        10 ml

Oyster sauce                                                  10 ml

Oil

Salt

Pepper

Method

1. Crush the ginger and garlic. Cut the shallots and onions into 10 mm dice.

2. Remove the bones and skin from the chicken legs and cut the flesh into 25 mm dice.

3. Mix together in a basin the ginger, garlic, sugar and rice wine. Add the chicken and marinade for 10 minutes.

4. Heat the oil in a wok, add the onions shallots and chicken and stir fry for 5 minutes, then add the marinade and chicken stock, cover with a lid and simmer until cooked.

5. Blend the cornflour with a little water.

6. When the chicken is cooked add the oyster sauce, cornflour solution and seasoning and simmer for one minute then serve immediately.

38. STIR FRIED CHICKEN WITH CELERY

10 PORTIONS

Ingredients

Chicken supremes                                              10

Sesame oil                                                          10 ml

Rice wine                                                            10 ml

Sugar                                                                     15 g

Light soy sauce                                                  10 ml

Cornflour                                                              15 g

Celery                                                                  400 g

Preserved ginger                                                100 g

Carrots                                                                 100 g

Root ginger                                                         100 g

Garlic                                                                2 cloves

Spring onions                                                      100 g

Oil

Salt

Method

1. Cut the chicken supremes into matchstick sized strips.

2. Mix together in a basin the sesame oil, rice wine, sugar, soy sauce, cornflour and salt. Add the strips of chicken and marinade for 20 minutes.

3. Cut the celery into julienne, slice the preserved ginger and carrots. Crush the root ginger and garlic. Cut the spring onions into 25 mm lengths.

4. Heat the oil in a wok and add the crushed ginger, garlic and chicken. Stir fry for 5 minutes until the chicken is cooked then remove it from the oil and keep hot.

5. Reheat the work with oil.

6. Add the celery, carrot, preserved ginger slices, onion and spring onion and stir fry for 2 minutes.

7. Add the cooked chicken, the seasoning and the marinade and simmer for 2 minutes.

8. Serve immediately.

39. STIR FRIED CHICKEN WITH CASHEWS

10 PORTIONS

Ingredients

Chicken                                                      2 x1.2 kg

Sugar                                                                5 g

Cornflour                                                       10 g

Light soy sauce                                             10 ml

Green peppers                                               150 g

Spring onions                                                100 g

Carrots                                                            100 g

Root ginger                                                     100 g

Raw cashew nuts                                           400 g

Rice wine                                                         15 ml

Sesame oil                                                       10 ml

Oil

Salt

Pepper

Method

1. Remove the bones and the skin from the chickens and cut the flesh into 15 mm dice.

2. Mix together in a basin the sugar, cornflour, soy sauce and salt. Add the chicken and marinade for 30 minutes.

3. Remove the seeds from the peppers and cut the flesh into 75 mm strips. Cut the spring onions into 15 mm pieces. Peel and slice the carrots and ginger.

4. Wash the raw cashew nuts. Place them in a saucepan, cover with water add salt bring to the boil and simmer for 5 minutes, then remove from the heat and drain well.

5. Heat the oil in a wok and deep fry the cashew nuts to a golden brown. Remove the cashews and drain on absorbent paper.

6. Reheat the work with oil. Add the chicken and fry for one minute, then remove from the oil and put aside to keep hot.

7. Reheat the wok with oil add the spring onions, carrots and ginger and stir until fragrant. Add the peppers and stir fry for one minute.

8. Add the chicken, rice wine, sesame oil and seasoning. Toss together until hot then serve immediately.

40. SWEET AND SOUR CHICKEN

10 PORTIONS

Ingredients

Chicken                                                        2 x1.2 kg

Eggs                                                                   2

Cornflour (for chicken)                                75 g

Pineapple                                                      200 g

Preserved ginger                                           25 g

Spring onions                                               100 g

Water                                                             500 ml

Cornflour (for sauce)                                    10 g

Vinegar                                                            75 ml

Tomato ketchup                                             50 ml

Sugar                                                                 50 g

Brandy                                                              25 ml

Oil

Salt

Pepper

Method

1. Remove the bones and the skin from the chicken.

2. Cut the flesh into 25 mm dice and season with salt and pepper.

3. Dip the chicken into beaten egg, then into cornflour and deep fry in hot oil.

4. Drain, place on a serving dish and keep hot.

5. Cut the pineapple into 5 mm dice.

6. Chop the ginger. Cut the spring onions into 25 mm lengths.

7. Fry the pineapple and ginger in the oil.

8. Place the water in a saucepan and bring it to the boil.

9. Mix the cornflour, vinegar, tomato ketchup, sugar and brandy to a smooth paste and then add to the boiling water.

10. Add the pineapple and ginger to the sauce and simmer for 5 minutes, then add the spring onions and pour the sauce over the chicken just before serving.