Discover the authentic in Asian cuisine food
To Prep
Combine beef strips with Marinade ingredients in a small bowl and marinate up to 2 hrs.
To Cook
Heat a wok over high heat, add the oil and garlic. Stir fry the beef strips until browned. Set aside.
Drain the udon noodles and add to the wok along with the black sesame seeds, stir fry for 2 mins.
Return the beef to the wok for 3 mins.
Serve your Stir-Fried Beef Udon Noodles hot, garnished with a wedge of lime, spring onion, chilli and sesame seeds.
To Prep
Marinade meat in sauce and corn flour for 30 mins. Prepare vegetables.
To Cook
Heat oil and fry onions until transparent, add carrots and snow peas and stir-fry until cooked and removed.
Heat oil in pan and brown meat for 3 mins.
Add vegetables and sauce, combine well and serve with steamed rice.
To Cook
Cut open squid tubes and score in a crossed pattern, cut into bite-sized pieces.
Heat the oil in the wok and cook the garlic until it starts to sizzle, but does not colour.
Add the squid pieces and stir-fry until they start to become firm and white.
Add the black bean sauce and chilli and cook until tender.
Sprinkle the squid with coriander leaves and serve with steamed Jasmine rice.
To Cook
Pat duck breasts dry with paper towel and score the skin with a sharp knife diagonally 3-4 times. Season skin with salt.
Heat a frying pan over a high heat for 2 mins. Place the duck breast into the pan skin side down for 5 mins until skin is crisp and golden. Turn and cook for a further 4 mins. Remove and rest in a warm oven 150ºc.
Heat oil in a shallow pan and stir fry the red curry paste for 1 mim. Stir in the kaffir lime leaves, lemongrass, chicken stock, coconut cream, fish sauce, cherry tomatoes and pineapple and let it simmer.
Add the duck breast to the sauce and simmer for 10 mins.
Serve sliced with steamed rice. Note: this curry is also delicious with chicken or pork.
To Cook
Heat oil and fry red curry paste for 1 min.
Add pork and stir-fry until cooked.
Add water, fish sauce and sugar. Bring to the boil.
Add eggplant and beans and stir until cooked.
Add kaffir lime leaves, basil and chilli.
Serve with steamed rice.
To Cook
In a wok, stir-fry the garlic and onion over high heat for 2 mins until browned; stir in red and green chillies.
Add squid rings, and fry for a further 2 mins or until nearly tender. Add vegetable stock, lemon basil leaves and sweet soy sauce, simmer for 10 mins.
Garnish with chillies and enjoy with hot rice.
To Cook
Place lettuce cups onto serving plates.
Heat oil in a wok; add garlic and onions and stir-fry for 1 min.
Add pork and Lee Kum Kee Oyster Sauce; stir-fry for 2 mins. Add water and simmer covered for 1 min.
Toss in Valcom Water Chestnuts (diced), mushrooms and carrots; stir through with Lee Kum Kee Hoisin Sauce. Stir-fry for 2 mins and remove mixture from heat.
Spoon meat mixture into lettuce cups, garnish with spring onions and serve.
To Cook
In a bowl combine beef, oil and black pepper, mix well.
Heat a wok over medium; stir-fry the beef for 2-3 mins or until well-browned.
Add the spring onions and snap peas and stir-fry for 2 mins.
Make a well in the centre of the wok and pour Oriental Honey & Soy and stir until sauce bubbles.
Stir fry for another 2 mins. Serve stir-fry beef over rice or noodles, garnish with dashi seasoning and a wedge of lemon.
To Cook
Rub fillet steaks with oil and season with salt and pepper.
Heat a wok over medium heat and add beef and stir fry for 2 mins or until well browned. Drizzle over 2 tbsp Cantonese soy and garlic and turn steak frequently for 1 min to caramelise. Remove and set aside.
Heat oil in a wok, add garlic and vegetables and stir-fry for 2-3 mins.
Make a well in the centre of the vegetables and pour in ½ cup Cantonese soy and garlic, stir ingredients until sauce bubbles.
Return steak to wok and toss with vegetables to heat through.
Serve stir-fry with steamed brown and wild rice and garnish with lime wedges.
To Cook
Heat oil in a wok over medium heat.
Stir-fry the garlic and tofu for 2-3 mins or until well browned.
Add spring onions, carrot and corn, stir-fry 2 mins.
Stir in Oriental Honey & Soy and mix well.
Add rice and continue to stir fry 3-4 mins until sauce and rice are well combined.
Add the omelettes and stir through.
Serve on a large platter and garnish with fried shallots.
To Cook
Heat oil in a wok over medium heat. Add onion and pork medallions and brown well for 3-4 mins. Remove and set aside.
Add mushrooms to the wok and stir for 2 mins.
Pour Cantonese soy & garlic and chicken stock, and stir for 1 min.
Return the pork and onions to wok along with noodles and garlic chives.
Stir-fry for 2 -3 mins or until all ingredients are well coated and heated through.
To Cook
Heat cooking oil in a wok on medium heat.
Add dried anchovies and fry for about 2 mins or until lightly browned and crispy.
Keep stirring the anchovies to avoid them being burnt.
Add minced garlic to the wok, stirring it together with the anchovies, and then toss in the chopped up bok choy.
Drizzle in soy sauce and toss for approximately 1 min or just when vegetables begin to wilt.
Remove from heat and serve hot.
