A Stir fry recipe, taken originally from Blue Dragon

VEGETABLE CHOW MEIN

Ingredients

• 250g egg noodles                       

• 225g tin bamboo shoots & water chestnuts

• 100g bean sprouts 200g mushrooms, sliced

• 1 med. onion, sliced 1 red pepper, sliced

• 100g baby corn cobs 3tbsp groundnut oil

• 1tbsp soya sauce 2tbsp dry sherry

• 50g frozen peas or sweet corn

• 2 garlic cloves, crushed

• 60g crisp noodles

Method

1. Cook the egg noodles as directed on the packet, refresh in cold water, drain thoroughly and dry. Heat the oil in a wok and fry together the onion, ginger and garlic for one minute. Remove and put aside.

2. Stir fry the noodles and vegetables for two-three minutes then add the onion, ginger and garlic previously put aside. Add the sherry and soya sauce and stir fry for a further minute.

3. Serve topped with crisp noodles.

CHINESE SPRING ROLLS

Ingredients

• 4 small pancakes, cooked on one side only OR spring roll wrappers (available from the freezer)

• 2tbsp bean sprouts

• 2tbsp cooked sweet corn

• ½ red pepper, finely chopped

• 2 spring onions, finely chopped

• 1 small stick celery, finely chopped

• 1tsp grated ginger

• Seasoning to taste

• 85g/3oz tofu, drained and mashed

• Oil for frying

• Soy sauce to serve.

Method

1. Mix together bean sprouts, sweet corn, red pepper, onions, celery, ginger, seasoning and tofu.

2. Spread some of the mixture on the cooked side of each pancake, then roll it up half way, tuck in the sides and continue rolling to make a neat package, brushing the edges with egg white or water to secure.

3. Deep fry in hot oil for a few minutes until golden and cooked. (You can shallow fry if you prefer, turning over after a few minutes). Drain well. Can be served with a dip for a snack or serve with rice, stir fried vegetables (see over) and a scattering of cashew nuts.

CHICKEN WITH SESAME SEEDS

Ingredients

• 350g boneless chicken, skin removed

• 1 egg white, lightly beaten

• ½tsp salt                                   

• 2tsp cornflour

• 2tbsp sesame seeds

• 2tbsp sunflower oil

• 1tbsp dark soy sauce

• 1tbsp wine vinegar

• ½tsp chilli bean sauce

• ½tsp sesame oil

• 1tbsp Chinese wine or dry sherry

• ½tsp roasted Szechuan peppercorns

• 4 spring onions, chopped

Method

Cut the chicken into 7.5cm/3 inch long shreds. Mix the egg white, salt and cornflour, toss in the chicken and mix well. Leave to stand for 15 minutes.

Fry the sesame seeds in a wok, or pan, in a little hot oil until golden. Remove and set aside.

Heat the remaining oil in a wok, add the chicken and stir-fry for one minute. Remove with a slotted spoon. Add the soy sauce, vinegar, chilli bean sauce, sesame oil, wine or sherry and peppercorns and bring to the boil. Replace the chicken, add the spring onions and cook for two minutes, stirring constantly. Sprinkle with sesame seeds and serve while still hot.