Serves 4
INGREDIENTS
1 tsp Chinese rice wine or dry sherry
4 tbsp vegetable oil
2 tsp cornflour (cornstarch) paste
1 tsp salt
115g/4oz mange-tout (snow peas)
Basic Stock or water, if necessary
225g/8oz pork fillet
115g/4oz white mushrooms
few drops sesame oil
1 tbsp light soy sauce
1 medium or 2 small carrots
1 tsp light brown sugar
1 spring onion (scallion)

Stir-fried Pork with Vegetables(1)

Cut the pork into thin slices each about the size of an oblong postage stamp. Marinate with about 1 tsp of the soy sauce, sugar, wine or

sherry and cornflour (cornstarch) paste.

Top and tail the mange-tout (snow peas); thinly slice the mushrooms; cut the carrots into pieces roughly the same size as the pork, and

cut the spring onion (scallion) into short sections.

Heat the oil in a preheated wok and stir-fry the pork for about 1 minute or until its colour changes. Remove with a perforated spoon and keep warm.

Stir-fry the vegetables for about 2 min­utes, add the salt and the partly-cooked pork, and a little stock or water only if necessary. Continue

stirring for another min­ute or so, then add the remaining soy sauce and blend well. Sprinkle with the sesame oil and serve.

Serves 4
INGREDIENTS
225g/8oz pork fillet, thinly sliced
1 tbsp light soy sauce
1 tsp light brown sugar
1 tsp Chinese rice wine or dry sherry
2 tsp cornflour (cornstarch) paste
115g/4oz firm tomatoes, peeled
1 spring onion (scallion)
4 tbsp vegetable oil
1 tsp salt (optional)
Basic Stock or water, if necessary

Stir-fried Pork with Vegetables(2)

In a bowl, marinate the pork with about 1 tsp of the soy sauce, the sugar, wine and cornflour (cornstarch) paste. Cut the tomatoes and courgettes (zucchini) into wedges and the spring onion (scallion) into sections.

Heat the oil in a preheated wok and stir-fry the pork for about 1 minute or until the colour changes. Remove with a perforated spoon and keep warm.

Stir-fry the vegetables for about 2 min­utes, add the salt if using, the pork and a little stock or water. Stir for another minute or so, then add the remaining soy sauce and blend well. Serve.

Serves 4
INGREDIENTS
350-400g/12-14 oz leg of lamb fillet
1 tsp light brown sugar
1 tbsp light soy sauce
1 tbsp Chinese rice wine or dry sherry
2 tsp cornflour (cornstarch) paste
15g/1/2oz dried black fungus (wood-ears)
6-8 spring onions (scallions)
about 300m1/1/2 pint/1/1/4 cups vegetable oil
few small pieces fresh ginger
2 tbsp yellow bean sauce
few drops sesame oil

Stir-fried Lamb with Spring Onions (Scallions)

Slice the lamb thinly. Marinate with the sugar, soy sauce, wine and cornflour
(cornstarch) paste for 30—45 minutes. Soak the fungus for 25—30 minutes, then cut into small pieces with the spring onions (scallions).

Heat the oil in a preheated wok until hot and stir-fry the meat for about 1 minute, or until the colour changes. Remove with a perforated spoon and drain.

Keep about 1 tbsp of oil in the wok, then add the spring onions (scallions), ginger, fungus and yellow bean sauce. Blend well, then add the

meat and stir for about 1 minute. Sprinkle with the sesame oil.

Serves 4
INGREDIENTS
225g/8oz Chinese leaves
115g/4oz baby corn cobs
115g/4oz broccoli
1 medium or 2 small carrots
4 tbsp vegetable oil
1 tsp salt
1 tsp light brown sugar
Basic Stock or water, if necessary
1 tbsp light soy sauce
few drops sesame oil (optional)

Stir-fried Mixed Vegetables(2)

Cut the vegetables into roughly similar shapes and sizes.

Heat the oil in a wok and stir-fry the vegetable for about 2 minutes.

Add the salt and sugar, and a little stock or water only if necessary, and stir for 1 minute. Add the soy sauce and sesame oil, if using. Blend well and serve.

Serves 4
INGREDIENTS
115g/4oz mange-tout (snow peas)
115g/4oz courgettes
115g/4oz white mushrooms
1 medium red (bell) pepper, cored and seeded
4 tbsp vegetable oil
1 tsp salt
1 tsp light brown sugar
Basic Stock or water, if necessary
1 tbsp light soy sauce
few drops sesame oil (optional)

Basic Stock or water, if necessary

Cut the vegetables into roughly similar shapes and sizes. Top and tail the mange-tout (snow peas) and leave whole if small otherwise cut in half.

Heat the oil in a wok and stir-fry the vegetable for about 2 minutes.

Add the salt and sugar, and a little stock or water only if necessary, and stir for 1 minute. Finally add the soy sauce and sesar oil, if using. Blend well and serve.

Serves
INGREDIENTS
2-3 spring onions (scallions)
225g/8oz fresh bean sprouts
3 tbsp vegetable oil
1 tsp salt
1/2 tsp light brown sugar
few drops sesame oil (optional)

Cut the spring onions (scallions) into short sections about the same length as the bean sprouts.

Heat the oil in a wok and stir-fry the bean sprouts and spring onions (scallions) for about 1 minute. Add the salt and sugar and continue

stirring for another minute. Sprinkle with the sesame oil, if using, and serve. Do not over-cook, or the sprouts will go soggy.

Serves 4
INGREDIENTS
225g/8oz fresh straw mushrooms or 1 350g/12oz can straw mushrooms, drained
4 tbsp vegetable oil
400g/14oz Chinese leaves, cut in strips
1 tsp salt
1 tsp light brown sugar
1 tbsp cornflour (cornstarch) paste
100ml/4fl oz/1/2 cup milk

Cut the mushrooms in half lengthways. Heat half the oil, stir-fry the Chinese leaves for 2 minutes, then add half the salt and half the sugar.

Stir for 1 minute, then place on a dish.

Stir-fry the mushrooms for 1 minute. Add salt and sugar, cook for 1 minute, then thicken with the cornflour (cornstarch) paste and milk.

Serve with the greens.

Serves
INGREDIENTS
175g/6oz firm tomatoes, peeled
1/3 cucumber, unpeeled
4 eggs
1 tsp salt
1 spring onion (scallion), finely chopped
4 tbsp vegetable oil
2 tsp Chinese rice wine or dry sherry (optional)

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Stir-fried Tomatoes, Cucumber and Eggs

Halve the tomatoes and cucumber, then cut across into small wedges. In a bowl, beat the eggs with a pinch of the salt and a few pieces of the spring onion (scallion).

Heat about half of the oil in a preheated wok, then lightly scramble the eggs over a moderate heat until set, but not too dry. Remove and keep warm.

Heat the remaining oil over a high heat, add the vegetables and stir-fry for 1 minute. Add the remaining salt, then the scrambled eggs and

wine or sherry, if using.

Serves 4

INGREDIENTS

275g/10oz Chinese egg noodles
30ml/2 tbsp vegetable oil
3 spring onions, chopped
1 garlic clove, crushed
2.5cm/1 in piece fresh root ginger, peeled and grated
5ml/1 tsp hot paprika
5ml/1 tsp ground coriander
3 boneless chicken breasts, sliced
115g/4oz/l cup sugar-snap peas, topped and tailed
115g/4oz baby sweetcorn, halved
225g/8oz fresh beansprouts
15ml/l tbsp cornflour
45ml/3 tbsp soy sauce
45ml/3 tbsp lemon juice
15ml/l tbsp sugar
45ml/3 tbsp chopped fresh coriander or spring onion tops, to garnish

Stir-fried Sweet and Sour Chicken

Bring a large saucepan of salted water to the boil. Add the noodles and cook according to the instructions on the packet. Drain, cover and keep warm.

Heat the oil in a wok. Add the spring onions and cook over a gentle heat. Mix in the next five ingredients, then stir-fry for about 3-4 minutes.

Add the next three ingredients and steam briefly. Add the noodles.

Combine the cornflour, soy sauce, lemon juice and sugar in a small bowl. Add to the wok and simmer briefly to thicken. Serve garnished

with chopped coriander or spring onion tops.