Sizzling Beef Stir Fry

2 tsp peanut oil
600g lean round beef steak, trimmed and cut into very thin strips
3 large carrots, cut into this trips (about 3 cups)
1/4 cup thinly sliced spring onions/shallots
1 clove garlic, crushed
1 tsp grated fresh ginger
1/2 cup salt-reduced beef stock
6 tsp salt-reduced soy sauce
3 tsp brown vinegar
3 tsp honey
1 tsp sesame oil

1) In a large non-stick wok or frying pan, heat peanut oil over a medium-high heat until hot, but not smoking. Add beef; stir-fry until browned, about 5 minutes. Place beef on a plate and cover with foil to keep warm.

2) Add carrots and spring onions to wok; stir-fry for 3 minutes. Add garlic and ginger; stir-fry for 1 minute.

3) Stir in stock, soy sauce, vinegar, honey and sesame oil. Bring vegetable mixture to the boil; cook, stirring continuously, for 2 minutes. Return beef to the wok. Simmer for 3 minutes longer. Place in a serving bowl. Serve immediately.

Asian-Style Chicken Salad Rolls

This recipe is from Super Food Ideas...

1 barbecued or roast chicken
3 green onions, thinly sliced
1 carrot, cut into small this strips
1/2 cup cashews, roughly chopped
bread rolls, to serve

Dressing
2 tbsp olive oil
2 tsp sesame oil
2 tbsp light soy sauce
1 tbsp rice vinegar or white wine vinegar
1 tsp caster sugar
1 garlic clove, crushed

1) Remove skin from chicken and discard. Remove chicken from bones and discard bones. Shred chicken. Place into a bowl.

2) Make Dressing. Combine all ingredients in a jug. Whisk with a fork until well combined.

3) Pour dressing over chicken. Season with salt and pepper. Toss well to combine. Place into an airtight container. Place onions, carrot and nuts into separate airtight containers.

4) When ready to serve, add onions, carrot and nuts to chicken. Toss. Spoon into bread rolls or serve as a salad.

Beef with Broccoli

This recipe is from the cookbook Worldwide Cookbook.

500g (1 lb) Fillet of beef, thinly sliced with the grain
3 tbsp soy sauce
1 tbsp rice wine or sherry
2 1/2 cm (1 in) piece fresh root ginger, peeled and chopped
1/4 cup oil
500g (1 lb) broccoli, broken into florets
3/8 cup beef stock
1 tbsp vegetable fat
2 tsp cornflour (cornstarch) blended with 4 tbsp water

1) Put the beef strips into a shallow bowl. Combine the soy sauce, wine or sherry, ginger and 1 tbsp oil together, then pour over the strips, basting to coat them thoroughly. Set aside to marinate for 15 minutes, stirring and basting occasionally. Meanwhile, cut the broccoli into bite-sized pieces.

2) Heat the remaining oil in a wok or frying pan. Add the beef mixture and stir-fry for 1 and a half minutes. Using a slotted spoon, transfer the beef strips to a plate. Add the stock to the pan and bring to the boil. Add the broccoli and cook for 1 minute, stirring constantly. Reduce the heat to low, cover and simmer the mixture for 4 minutes. Using the slotted spoon transfer the broccoli to a warmed serving dish. Keep hot.

3) Add the vegetable fat to the pan and melt it. Return the beef strips to the pan and stir-fry 30 seconds. Add the cornflour mixture and stir-fry for 1 minute, or until the sauce becomes translucent. Remove from heat.

4) Arrange the beef strips over the broccoli, then pour over the sauce.

Beef and Mushroom Stir-fry

This recipe is from the magazine Super Food Ideas.

750g (1.5lb) beef stir-fry strips
1/2 cup teriyaki marinade
1 1/2 tbsp sesame seeds
1 tbsp olive oil
1 red onion, cut into thin wedges
250g (8oz) button mushrooms, halved
300g (10oz) broccoli, trimmed, cut into florets
2 tsp sesame oil
steamed rice, to serve

1) Place beef into a bowl. Add marinade and toss. Cover and refrigerate for 30 minutes. Drain, reserving marinade.

2) Heat wok over high heat until hot. Add sesame seeds. Stir-fry for 2 minutes or until toasted. Remove to a plate.

3) Reheat wok. Add 1 tsp sesame oil and swirl to coat. Add one-quarter of beef. Stir-fry for 2 minutes. Remove to a plate. Repeat 3 more times.

4) Add remaining sesame oil and onion to wok. Stir-fry for 1 minute. Add mushrooms and broccoli. Stir-fry for 2 minutes. Return beef and half the reserved marinade to wok. Stir-fry for 1 to 2 minutes or until heated through. Add sesame seeds and olive oil. Stir. Serve with rice.

Chinese Mixed Vegetables

This recipe is from the Mastering the Art of Wok Cooking cookbook.

1 medium-sized carrot
1 stick celery
1 small onion
60g (2oz) canned bamboo shoots, drained
90g (3oz) canned young corn cobs, drained
6 dried Chinese mushrooms, soaked
12 canned champignons, drained
6 canned water chestnuts, drained
1 medium Chinese cabbage (bok choy)
2 slices fresh ginger, shredded
cooking oil

Sauce
2 tbsp water or chicken stock
2 tsp Chinese oyster sauce
1 tsp dry sherry
1 tsp sugar
1 tsp cornflour (cornstarch)
1/4 tsp salt

1) Peel and thinly slice the carrot, cutting diagonally. String the celery, if necessary, and slice similarly. Peel onion and cut into wedges from top to root. Thinly slice bamboo shoots and cut corn into halves. Drain the mushrooms and remove the stems. Cut the champignons and water chestnuts into halves. Thoroughly wash the cabbage and chop roughly.

2) Heat about 2 1/2 tbsp oil in the wok and stir fry the raw vegetables first for about 2 minutes, then add the canned vegetables and ginger and stir fry until just tender.

3) Add sauce ingredients, premixed, and bring to the boil. Simmer briefly and serve hot.

Chicken Kababs

This recipe is from the Mastering the Art of Wok Cooking cookbook.

345g (11oz) chicken breast, boneless
2 tsp lemon juice
1 tsp mild curry powder
pinch of chili powder or cayenne pepper
1/4 tsp salt

Batter
1 cup flour
1 cup water
1/2 tsp salt
1 tsp baking powder
1/2 tsp mild curry powder
3/4 cup dry breadcrumbs

1) Skin chicken breasts and rub with a mixture of the lemon juice, curry and chili powder (or cayenne) and the salt. Place on a covered plate and set aside at room temperature for 10 minutes to absorb the flavors.

2) Cut the chicken into 12 strips and thread each strip onto a bamboo or metal skewer. Mix the batter ingredients, except the breadcrumbs, together in a bowl. Spread the breadcrumbs on a plate.

3) Heat deep oil to moderately hot in the wok. Dip the chicken into the batter, then coat with crumbs. Place in the deep oil to fry about 2 1/2 minutes or until cooked through and golden brown on the surface. Serve hot with wedges of lemon and a sweet chutney.

Coriander Chicken Curry

This recipe comes from the Super Food Ideas magazine's Dec 2007/Jan 2008 issue. I tried it for the first time last night and it was soooooooo super yummy! It's best cooked in a wok, but if you don't have one you'll need a very large frying pan or medium sized pot.

Olive oil cooking spray
500g (about 1 lb) chicken breast fillets, nut into 2cm pieces
1 large brown onion, finely chopped
1 tbsp Thai red curry paste
400g can chopped tomatoes
1 cup warm water
200g green beans, trimmed and chopped
1 large zucchini, halved and thinly sliced
1 tbsp lime juice
1 tbsp fish sauce
2 tsp brown sugar
1/3 cup fresh coriander, chopped
coriander sprigs and steamed jasmine rice, to serve

1) Heat wok over high heat. Spray with oil. Stir fry chicken, in batches, for 2 to 3 minutes or until just cooked through. Remove to a bowl.

2) Return wok to high heat. Spray with oil. Add onion. Stir-fry for 1 to 2 minutes or until soft. Add curry paste. Stir fry for 1 minute or until fragrant. Add tomatoes and 1 cup warm water. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until slightly thickened.

3) Add beans and zucchini. Simmer for 2 to 3 minutes or until zucchini is just cooked through. Return chicken to wok. Add lime juice, fish sauce, sugar and chopped coriander. Stir gently until heated through. Serve curry with rice and coriander sprigs.

Spring Rolls

1 pkg round rice paper (can be found in the ethnic food isle)
1/2 lb or 500 grams chicken, beef, pork or shrimp/prawns (optional)
1/4 cup green onion, sliced
1/2 cup bean sprouts
1/2 cup carrots, thinly sliced or grated
1/2 cup Chinese cabbage (wombok), shredded
1/2 cup red pepper, thinly sliced
Fresh Mint Leaves
Spring roll dipping sauce or sweet chili sauce

1) The veggies can be left raw if you want them cold or or stir fried if you prefer them hot. If you choose to leave them raw just put them into a bowl and mix them together. If you want to stir fry them, heat a wok or frying pan with about 1 tablespoon of oil. When it's hot, add all the veggies except the green onions and heat them stirring constantly until they are hot. Don't overcook the veggies... they should still be crisp. Place them in a bowl and then stir in the green onion.

2) If you're going to use meat, first cut it into thin slices and then cook it in a frying pan or wok with a little oil. Place it in a bowl and set it aside. If you want you can stir a tablespoon of bbq sauce or soy sauce into the meat for extra flavor.

3) Fill a mixing bowl with lukewarm water and soak one of the rice paper rounds. It will take a couple of minutes for it to soften. In the meantime, dampen a small towel and lay it out on the counter top. When the rice paper is soft, lay it flat over the damp cloth then place another rice paper round into the water.

4) Put about 1 tablespoon of meat and 2 to 3 tablespoons of the veggie mixture in the middle of the rice paper. Don't over stuff it or it will rip*. Place a two or three mint leaves over the top then fold the sides of the rice paper in and roll it like a burrito. Serve them with the dipping sauce on the side in a small bowl.

*If the rice paper rips, don't panic. Finish wrapping it as best as you can and carefully set it aside on the edge of the towel. When the next rice paper round is soft, place it flat on the towel then take the ripped spring roll and place it in the center and wrap the whole thing in the second piece of rice paper.