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Beef in Orange sauce
Stir Fried Sweet and Sour Chicken with Broccoli
Asian Chicken Salad

Chinese Recipes - Beef in Orange sauce

Ingredients:
2 tbsp vegetable oil
1 lb steak, cut into thin strips
Peel of 5 oranges, grated
1 clove garlic, minced
1/2 tsp ground ginger
2 tbsp cornflour
1 cup beef stock
1/4 cup soy sauce
1/4 cup sherry
1/4 cup orange marmalade
1/2 tsp crushed red pepper flakes

Method:
Over medium-high heat, heat a wok and add in the beef strips. Stir-fry for 3-4 minutes or until browned. Stir in orange peel, garlic, and ginger; stir-fry 1 minute.

In a medium bowl, mix the cornstarch, stock, soy sauce, sherry, marmalade, and pepper flakes. Pour this mixture into the beef, stirring constantly. Bring to a boil over medium heat and cook for 1 minute. Serve hot with rice or noodles.

Chinese Recipes - Stir Fried Sweet and Sour Chicken with Broccoli

Ingredients:
3 heads broccoli broken into florets
1 tbsp olive oil
2 chicken breasts- cut into strips
1/4 cup sliced spring onions
4 cloves garlic, crushed
1 tbsp hoisin sauce
1 tbsp chilli paste
1 tbsp low sodium soy sauce
1/2 tsp ground ginger
1/4 tsp crushed red pepper
1/2 tsp salt
1/2 tsp black pepper
4 cloves garlic, thinly sliced
100ml chicken stock

Method:
Cook broccoli in a steamer until just tender, cool under cold water and set aside. Heat the oil in a wok over medium heat, place the chicken, green onions and garlic in the wok and cook until the chicken is cooked through. Stir the hoisin sauce, chilli paste, and soy sauce into the wok, then add in the ginger, red pepper and salt, and black pepper to taste. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture. Serve on a bed of fried noodles or fragrant rice.

Chinese Recipes - Asian Chicken Salad

Ingredients:
2 tbsp brown sugar
2 tsp soy sauce
1 tbsp sesame oil
1/4 cup vegetable oil
3 tbsp rice vinegar
1 pack dried rice noodles
1 head iceberg lettuce - rinsed, dried and chopped
4 chicken breast cooked and broken into bite sized pieces
3 spring onions, chopped
1 tbsp toasted sesame seeds

Method:
Combine the brown sugar, soy sauce, sesame oil, salad oil and rice vinegar in a bowl and whisk to create a dressing, set aside.

Heat a wok with a few tablespoons oil, break off a little bit of the noodles at a time and add them to the skillet and fry them. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles.

In a large bowl combine the iceberg lettuce, cooked chicken, green onions and toasted sesame seeds. Mix the noodles with the dressing made earlier and just before serving add the noodle mixture to the chicken mixture. Serve.