To Cook
Heat a fry pan or wok over medium-high heat. Add 1 tbsp of the oil and stir-fry sausage (pork or ham) and mushrooms until fragrant, for about 3 mins. Remove from pan and set aside.
Return pan to heat, add egg and cook until firm. Remove and cut into strips.
Add remaining 1 tbsp oil to pan and add rice, mushrooms, green beans (or peas), spring onion, bean shoots, egg strips, Chinese sausage (ham or pork) and XO sauce. Stir until heated through, then serve at once.
Stir-Fry
Rice Stick Noodles with Chinese Chives
To Cook
Cook the rice stick noodles for 3 mins in boiling water. Drain and refresh under cold running water.
Heat oil until smoking, add garlic and ginger, and stir-fry for 1 min. Add onions, chives, shallots and bean shoots and stir-fry for a further 4 mins.
Add rice wine, stir-fry for 2 mins, then add the stock, sugar and remaining sauces.
Add the noodles and heat through – do not stir too vigourously (or noodles will break)
Serve garnished with the extra bean shoots.
Pad Thai With Prawns (Pad Thai Goong)
To Cook
Blanch prawns in boiling water for 1 min. Drain and set aside.
Heat 2 tbsp of oil in a large frying pan, add chopped onions and stir-fry on low heat until fragrant. Add Pad Thai noodles and stir-fry until softened, some water can be added.
Add Pad Thai Paste and stir to mix. Push the mixture to one side of the pan. Add 1 tbsp of oil, bring to medium heat and add the eggs.
Wait for 1 min for the eggs to set, then add the prawns; stir-fry until everything is well mixed in the pan.
Add beansprouts and Chinese leek and stir through before removing from heat. Garnish with ground roasted peanut before serving.
Spicy Stir-fry Basil with Chicken and Green Beans
To Cook
Heat oil in a wok on medium-high heat, add chicken meat. Stir-fry for 3-5 mins, or until chicken is no longer translucent inside.
Add green bean, mushroom and bamboo shoots. Stir fry for 2-3 mins. Add fish sauce, palm sugar and Valcom Thai Spicy Basil and Garlic Stir Fry Paste.
Stir in basil leaves and chilli into the meat and vegetable mixture. Remove from heat.
Serve hot with steamed Thai Moon Jasmine Rice.
Spicy Chicken with Bamboo Shoots
To Cook
Boil half a pot of water and poach the chicken fillets for 2 mins.
Set aside and let it cool down before slicing thinly.
Heat oil in a wok and stir-fry red curry paste over low heat for 2 mins.
Add the chicken and stir-fry over high heat until cooked.
Add bamboo shoot, fish sauce, sugar and water. Stir through for a further minute.
Add pepper corns, kaffir lime leaves and red chilli. Stir-fry for 1 min, add the fresh basil leaves and remove from heat.
Serve with rice.
Chicken Green Curry
To Cook
Stir-fry green curry paste with oil over low heat until fragrant. Add half of the coconut milk and bring to boil.
Add chicken and stir-fry with curry paste over high heat. Slowly add the remaining coconut milk, water, fish sauce and sugar until boiling.
Add eggplant and allow to cook through, then add kaffir lime leaves, basil leaves and red chilli before removing from heat.
Serve with hot jasmine rice.
Chilli Prawns in Spicy Tomato Sauce
To Cook
Heat oil in pan, add garlic and stir-fry prawns until cooked, remove to one side.
Heat more oil and add the sauces and stock and thicken with corn flour.
Add prawns into the wok and mix in egg and garnish with spring onion.
Steamed Tofu with Snow Pea Shoots and Oyster Sauce
To Cook
Mix the oyster sauce and sesame oil in a bowl and set aside.
Cut tofu into uniform slices or cubes. Place on a serving plate and steam for 5 mins (or microwave for 3 mins)
Heat oil in a wok, add garlic, and stir-fry snow pea for 2 mins. Arrange on the serving plate and drizzle oyster sauce mixture over tofu and snow pea shoots.
Classic Vegetable Stir-fry
To Cook
Heat oil over medium high heat, add garlic and ginger. Stir-fry until fragrant.
Add carrot, onion and capsicum and stir-fry for 1 min. Add water, cover and allow to steam for 2 mins.
Add mixed vegetables, choy sum and oyster sauce, stir until heated through and coated in oyster sauce.
Serve with Jasmine rice.
Hoisin Chicken with Instant Noodles
To Cook
Place the noodles in a bowl and cover with boiling water. Allow to stand for 2-3 mins until separated. Drain well and set aside.
Coat chicken in corn flour and then dip in hoisin sauce.
Heat wok, add 1 tbsp oil and sear the bok choy. Add water, cook for 1 min. Remove from wok and set aside.
Add remaining oil to the wok, and cook chicken for 4 mins or until cooked. Add noodles and asparagus and stir-fry for 5 mins. Add lime juice and sesame oil, combine well.
Serve over bok choy and sprinkle with sesame seeds, garnish with spring onion before serving.
Honey Soy Pork
To Prep
Marinate pork in Honey Soy Marinade for 1 hour or overnight.
To Cook
Heat oil in a wok or frying pan, add pork and stir-fry until cooked through. Add vegetables and stir-fry until cooked.
Serve with steamed Jasmine rice.
Sweet and Sour Chicken Wings
To Cook
Combine oyster sauce with chicken in a bowl and toss to coat evenly.
Heat oil in a fry pan or wok over medium-high heat and stir-fry chicken until golden brown on both sides. Add sweet and sour sauce and pineapple. Stir over medium heat for 3-5 mins.
Serve sprinkled with the sliced spring onion.
Tip: Use orange instead of pineapple for a change. Remove all the peel and the membrane from a small orange and cut flesh into slices. Once the sauce is heated through, stir in the orange and heat gently for 30 secs only. Remove from heat and serve at once.