Stir-fried Shrimp with Green Peas


11 oz shrimps (shells removed)
2 tbsp green peas
several slices carrot
2 stalks spring onions (sectioned)


1/4 tsp salt
dash of sesame oil
pinch of pepper
2 tsp egg white
1/2 tbsp cornstarch


1/3 tsp cornstarch
dash of sesame oil
1 tbsp water


  1. Parboil green peas in hot water until fully cooked. Remove and soak in cold water to cool. Drain well.
  2. Rub shrimps with 1/3 tsp salt and 1 tbsp cornstarch gently. Wash with water. Remove guts and wipe dry. Set aside for 10 minutes. Parboil in hot oil or water until cooked. Remove and drain.
  3. Saute shrimps with 2 tbsp oil. Sprinkle 1/2 tsp wine. Add carrot, spring onions and green peas. Stir-fry briefly. Add sauce and cook until the sauce thickens. Remove and serve.

Source: Guangdong-style Stir-fry

Crispy Golden Chicken Balls


6 pcs spring roll wrappers
6 stalks garlic chives, soaked in hot water to soften


1/2 cup diced chicken
1 tbsp diced shiitake mushrooms
1 tbsp diced water chestnut
1 tbsp diced celery


1 tsp salt
1/2 tsp white pepper
1/2 tsp sugar
1/2 tsp sesame oil
1 tsp cornstarch


  1. Heat oil in a saucepan. Stir-fry diced chicken, shiitake mushrooms, water chestnuts and celery until cooked through.
  2. Add seasonings and stir well. Set aside to cool for use as filling.
  3. Lay flat one piece of spring roll wrapper. Scoop one spoonful of filling onto the centre.
  4. Fold up the four corners of wrapper to form a ball.
  5. Use garlic chives as string to tie up the ends. Repeat to make 6 balls.
  6. Deep-fry over medium heat until golden. Drain oil and serve.

Makes 6 balls.

Source: Gourmet Do It Yourself

Beef with Peppers and Black Bean Sauce


1-1/2 lb beef top round steak, trimmed
1 tablespoon light soy sauce
2 teaspoons Shaoxing rice wine
1/2 teaspoon roasted sesame oil
1 teaspoon cornstarch
1 cup oil

Black Bean Sauce

1 tablespoon oil
1/4 cup finely chopped scallions
1 tablespoon finely chopped garlic
1 tablespoon salted, fermented black beans, rinsed and coarsely chopped
1 tablespoon finely chopped ginger
1 green bell pepper, shredded
1 red bell pepper, shredded
1 orange or yellow bell pepper, shredded
2 teaspoons light soy sauce
1 tablespoon Shaoxing rice wine
1 teaspoon sugar
2-1/2 tablespoons chicken stock


  1. Cut the beef against the grain into very thin slices. Cut each slice of beef into thin strips and place in a bowl. Add the soy sauce, rice wine, sesame oil, cornstarch and 1 tablespoon water, toss lightly to combine, then marinate in the fridge for 30 minutes. Drain the beef.
  2. Heat a wok over high heat, add the oil and heat until almost smoking. Add a third of the beef and cook, stirring constantly, for 1 minute, or until the pieces brown. Remove with a wire strainer or slotted spoon, then drain. Repeat with the remaining beef.
  3. To make the black bean sauce, heat a wok over high heat, add the oil and heat until very hot. Stir-fry the scallions, garlic, black beans and ginger for 10 seconds, or until fragrant. Add the peppers and stir-fry for 1 minute, or until cooked.
  4. Combine the soy sauce, rice wine, sugar, stock, sesame oil and cornstarch, add to the sauce and simmer until thickened.
  5. Add the beef and toss lightly to coat with the sauce. Remove to serving platter and serve hot.

Makes 6 servings.

Source: The Food of China

Assorted Mushrooms and Beef Rolls


8 slices beef (about 6 oz)
1 tbsp light soy sauce
1/4 tsp ground white pepper


4 oz fresh enoki mushrooms
3 oz fresh oyster mushrooms
8 pieces shiitake mushrooms
1 tbsp oyster sauce
2 oz carrot
2 oz onion
1 tsp salt
2 tbsp mayonnaise


1 /2 cup chicken stock
2 tsp garlic chili sauce
1 tbsp light soy sauce
1 tbsp sugar
1 tbsp white vinegar
1 tbsp sesame oil

Cornstarch Solution

1 tsp cornstarch
2 tsp water


  1. Marinate beef in soy sauce and pepper for 10 minutes.
  2. Mix all seasoning ingredients together.
  3. to make the cornstarch solution, mix cornstarch and water together.
  4. Heat a lightly greased frying pan. Add mushrooms and saute for 1 minute. Set aside to cool.
  5. After cooling, mix mushrooms with the other filling ingredients.
  6. Lay a piece of marinated beef flat on a surface. Spoon 1 /8 of filling onto the beef and roll up. Repeat to make 8 rolls.
  7. Heat a greased frying pan over medium heat. Pan-fry beef rolls until beef changes color, but do not overcook. Remove and arrange on a serving plate.
  8. Bring seasonings to a boil, add cornstarch solution and stir to thicken sauce.
  9. Pour sauce over beef rolls and serve.

Source: Chef Martin Yan

Pan-roasted Snapper Fillets with Chinese Ratatouille


1 lb snapper fillets, rinsed and dried
1/4 tsp salt
1/4 tsp pepper
1 tbsp cornstarch
1-1/2 tbsp canola oil


1-1/2 tsp olive oil
1 medium onion, chopped
2 tbsp chopped ginger
1 Chinese eggplant, diced
1 mo qua, peeled, seeded and diced or medium zucchini, diced
2 cups chopped tomatoes
1 tbsp chopped garlic
1/2 cup chicken broth or vegetable broth
1/4 tsp salt
1/2 tsp sugar
2 tbsp chopped green onions


  1. Preheat oven to 400°F/200°C.
  2. To make the ratatouille, in non-stick skillet or wok, heat olive oil over medium-high heat. Add onions, ginger, eggplant and mo qua or zucchini and saute for 2 minutes.
  3. Add tomatoes, garlic and stock and bring to boil. Cover and continue to cook for 5 minutes or until vegetables are tender. Season with salt and sugar.
  4. Remove from heat, stir in green onions and keep warm.
  5. In small bowl, combine salt, pepper and cornstarch. Dredge fish fillets in mixture until evenly coated.
  6. In a large ovenproof non-stick skillet, heat oil to medium-high. Add fish fillets and fry for 1 minute on each side or until just golden.
  7. Place pan with fish in oven and bake for 5 minutes or until fish flakes easily. Serve with ratatouille.

Makes 4 servings.

Source: Heart Smart Chinese Cooking