Ingredients :

· 1 lb. chicken, boned and skinned – cut into serving pieces
(or any choice cuts of your liking like thighs, drumsticks or wings)
· 3 cloves garlic, minced
· 1 onion, chopped
· 1 tsp. soy sauce
· 1/4 tsp. salt
· 1/8 tsp. pepper

· 1/2 to 1 cup water (or broth)
· 1 tbsp. cornstarch
· 1 tbsp. oyster sauce
· 1 tbsp. soy sauce
· 1/2 tsp. sugar
· dash of sesame oil

· 1-1/2 to 2 cups frozen mixed vegetables · vegetable oil

Cooking Procedures :

1. Prepare frozen mixed vegetables according to package directions. Set aside.
2. Combine water, cornstarch, oyster sauce, soy sauce, sugar and sesame oil in a small bowl; stir to blend and set aside.
3. In a pan, heat oil over medium heat. Cook chicken until it turns slightly brown.
4. Add garlic and onion; sauté for a few minutes until onions are soft and translucent. Season with soy sauce, salt and pepper. Stir to blend.
5. Add prepared mixed vegetables. Stir to combine and then pour liquid mixture. Simmer for a few minutes until the sauce thickens. Correct seasonings.
6. Remove from heat and transfer to a serving dish. Serve hot.

Ingredients :

· 1 lb. boneless sirloin steak (or beef flank), sliced thinly
· 1 tbsp. vegetable oil
· 1 tsp. cornstarch
· 1 tsp. salt
· 1 tsp. sugar
· 1 tsp. soy sauce (light or dark)
· 1/4 tsp. pepper

· 2 cups cauliflower
· 2 cups whole button mushrooms, fresh or canned

· 1/2 cup broth or water
· 1 tbsp. cornstarch
· 1 tbsp. oyster sauce

· 3 tbsp. vegetable oil
· 3 cloves garlic, minced
· 1 onion, sliced
· fresh coriander, for garnishing (optional)

Cooking Procedures :

TRIM fat from beef. Slice meat with grain into 2 inch strips. Cut strips across grain into 1/8 inch slices. In a bowl, combine sliced beef with vegetable oil, cornstarch, salt, sugar, soy sauce and pepper. Stir to blend. Cover and refrigerate 30 minutes. (You may also wish to adjust the seasoning to your liking. By smelling the aroma of the marinated meat you’ll know if it is well seasoned or not).

SEPARATE cauliflower into flowerets. Place flowerets in boiling water. Cook for a minute or two. Using a strainer, remove cauliflower and immediately rinse under running cold water to stop cooking. Set aside.

IN ANOTHER bowl, mix broth or water with cornstarch and oyster sauce. Stir to blend. Set aside.

HEAT oil in a skillet (or a wok) over medium-high heat. Stir-fry the beef for about 3 to 5 minutes or until meat is brown. Add garlic and onion, sauté until it softens. Stir in mushrooms and cauliflower. Cook for a few minutes. Stir in cornstarch mixture. Continue stirring until sauce thickens for about a few seconds. Correct the seasoning, to taste. Remove from heat. Server hot the beef with mushroom and cauliflower and garnish with fresh coriander.

Ingredients :

· 1 lb. beef rump or round steak
· 2 tbsp. soy sauce
· 1 tsp. white vinegar
· 1 egg white
· 4 to 6 stalks celery
· 1-1/2 cups water
· 1/2 tsp. salt
· 3 tbsp. vegetable oil
· 6 green onions, cut into an inch pieces
· 1 tbsp. finely chopped, pared fresh gingerroot
· 2 clove garlic, crushed
· 1-1/2 tbsp. dry sherry
· 1 tbsp. cornstarch · 2 tsp. oyster sauce

Cooking Procedures :

1. Cut meat across the grain into thin strips 1-1/2 inches long. Combine 1/2 tbsp. of the soy sauce, vinegar and egg white in a medium bowl. Beat lightly with fork until foamy. Mix in meat. Cover and let stand for an hour in the refrigerator, stirring occasionally.
2. Cut celery into 1/2 inch diagonal slices. Combine celery, a cup of the water and salt in a saucepan. Cook over medium-high heat until boiling. Boil for 1 to 2 minutes. Drain celery. Running a cold water to stop cooking. Set aside.
3. Combine remaining 1/2 cup of water, 1-1/2 tbsp. of soy sauce, sherry, cornstarch and oyster sauce in a bowl. Set aside.
4. Heat 2 tbsp. of the vegetable oil in a wok (or heavy-bottomed skillet) over high heat. Drain meat and add to wok. Stir-fry until meat is brown for about 5 minutes. Remove meat from wok.
5. Pour remaining 1 tbsp. oil to wok. Add celery, onions, ginger and garlic. Stir-fry for a minute. Return meat to wok and mix well. Pour in the liquid mixture. Cook and stir until liquid boils and thickens. Correct seasonings.
6. Remove from heat. Transfer to a serving dish and serve.

Ingredients :

· 4 pcs. bacon strips
· 1-1/2 lb. beef, cut into chunks
· 4 cloves garlic, crushed
· 1 onion, chopped
· 1 can (156 mL) tomato paste or 1 can (398 mL) tomato sauce
· 1-1/2 cup water
· 10 small white onions, whole
· 1 bay leaf
· salt and pepper
· 1 cup green peas
· 1 red bell pepper, cut into strips
· 1 green bell pepper, cut into strips
· 2 carrots, cubed
· 3 to 5 potatoes, peeled, quartered and fried
· 2 to 3 tbsp. breadcrumbs, for thickening

Cooking Procedures :

1. Wash potatoes. Peeled and quartered. Fry until golden brown and set aside.
2. Spread bacon strips on a hot pan over medium heat. Fry bacon until becomes crispy. Drain bacon strips on paper towels and set aside.
3. In the same pan, put beef chunks and stir-fry until golden brown. Add in garlic and chopped onion. Sauté for a few minutes until soft and wilted.
4. Pour in tomato paste (or tomato sauce, if using). Stir and bring to boil for about 3 to 5 minutes. Add water, whole onions, bay leaf and season with salt and pepper. Cover and lower the heat. Let it simmer until meat is tender. Add 1/2 cup water if sauce dries up and meat is still tough. Continue cooking.
5. When meat is almost done, add green peas, pepper strips, cubed carrots and fried potatoes. Cook for another 8 to 10 minutes.
6. Thicken sauce with breadcrumbs. Stir to blend and let it simmer for a few more minutes. Remove from heat.
7. Transfer to a serving dish and arrange crispy bacon on top. Serve hot.

Ingredients :

· 1 lb. sirloin, sliced thinly into short strips
· 3 tbsp. butter (or margarine)
· 1 onion, thinly sliced
· 2 tbsp. flour
· 1 to 1-1/2 cup milk
· 1 tbsp. curry
· salt and pepper, to taste
· 1 tbsp. Worcestershire sauce
· hot fluffy rice

Cooking Procedures :

1. In a pan, melt butter over medium heat. Cook meat in hot butter for about 2 to 4 minutes or until it turns slightly brown. Transfer to a dish and set aside.
2. In the same pan, add onions and sauté until translucent. Add flour and stir with a whisk to blend. Slowly add milk, continously stirring until mixture is thick and smooth.
3. Stir in curry, salt and pepper, and Worcestershire sauce. Stir until well blended. Let simmer for about 3 to 5 minutes.
4. Add the meat back and cook just heated through for about a minute or two. Remove from heat. Serve over hot rice.

Ingredients :

· 1/2 lb. beef (or pork), cut into thinly strips
· 3 tbsp. cornstarch
· 3 tbsp. butter
· 4 cloves garlic, minced
· 1 onion, finely chopped
· 2 tbsp. soy sauce
· 2 tbsp. Worcestershire sauce
· 1/2 tsp. pepper
· 1/2 cup water
· 1 red bell pepper, cut into strips
· 1 green bell pepper, cut into strips
· spring onions, for garnishing

Cooking Procedures :

1. Coat meat strips with cornstarch. Set aside.
2. In a skillet over medium heat, melt butter. Add beef strips and stir-fry for 3 to 5 minutes or until lightly brown. Stir in garlic until fragrant. Add onion and sauté for 3 minutes. Pour in soy sauce, Worcestershire sauce and pepper, and then add the water. Cover and let it simmer for about 10 to 15 minutes or until meat is tender.
3. Add red and green bell pepper strips. Cook for another 3 minutes. Correct seasonings. Stir and blend well.
4. Remove from heat. Transfer to a serving plate and garnish with spring onions on top and serve.

Ingredients :

· 1 lb. topside or round steak, cut into thin strips
· 2 tsp. brown sugar
· 2 tbsp. soy sauce (light or dark)
· 1 tbsp. patis (fish sauce)
· 2 tsp. lime juice
· pinch of salt and pepper, to taste

· 1 tbsp. vegetable oil
· 2 cloves garlic, minced
· 1/4 lb. sitaw, (string beans) or green beans, cut into 3 inches long
· 2 kaffir lime leaves, shredded (or a little finely grated lime rind)
· water (optional)
· 2 tbsp. coriander (cilantro) leaves, for garnishing

Cooking Procedures :

1. Cut the beef into thin strips across the grains. Combine brown sugar, soy sauce, patis, lime juice, salt and pepper. Stir to blend and then add the meat. Marinate for 10 to 15 minutes. Set aside.
2. Heat oil in a wok (or deep skillet) over medium heat. Drain the beef, reserving the sauce. Fry the meat until tender for about 3 to 5 minutes and then stir in the garlic until fragrant.
3. Add the beans, lime leaves (or a little finely grated lime rind) and the reserved sauce. Stir-fry for 2 to 4 minutes or until beans is tender. You may wish to add a little water and then adjust seasonings according to your style and liking.
4. Remove from heat. Transfer to a serving platter. Garnish with coriander (cilantro) leaves and serve.

Ingredients :

· 1 lb. beef flank or boneless sirloin steak
· 1 tbsp. vegetable oil
· 1 tsp. cornstarch
· 1 tsp. salt
· 1 tsp. sugar
· 1 tsp. soy sauce
· dash of white pepper

· 4 oz. snow peas (pea pods)
· 1 lb. asparagus
· 2 green onions (with tops)
· 1/4 cup chicken broth (or cold water)
· 2 tbsp. cornstarch
· 2 tbsp. oyster sauce
· 1 tsp. sugar

· 3 tbsp. vegetable oil
· 1 tsp. finely chopped gingerroot
· 1 tsp. finely chopped garlic

· 2 tbsp. vegetable oil
· 1 tsp. salt
· 2 tbsp. dry white wine · 1/2 cup chicken broth

Cooking Procedures :

1. Trim fat from beef and slice beef with grain into 2 inch strips. Cut strips across grain into 1/8 inch slices. Set aside.
2. In a glass or plastic bowl, mix vegetable oil, cornstarch, salt, sugar, soy sauce and pepper. Stir in beef. Cover and refrigerate 20 minutes.
3. Remove strings from pea pods. Place pea pods in boiling water. Cover and cook for a minute. Drain. Immediately rinse under running cold water and drain.
4. Cut asparagus into 2 inch pieces, discarding brown tough ends. Set aside. Cut green onions into 2 inch pieces and cut pieces lengthwise into thin strips. Set aside. Mix chicken broth, oyster sauce and sugar in a small bowl. Set aside.
5. Heat vegetable oil in a wok (or a skillet) over medium-high heat. Add beef, gingerroot and garlic. Stir-fry until beef is brown for about 3 minutes. Remove beef and set aside.
6. In the same wok, add 2 tbsp. oil. Add asparagus and salt. Stir-fry for a minute. Add white wine. Cook and stir 30 seconds. Pour in chicken broth and stir. Add in back the beef. Stir to combine. Correct seasonings. Pour in cornstarch mixture, cook and stir until thickened for about 20 seconds. Add pea pods. Cook and stir 30 seconds. Stir-fry until well combined.
7. Remove from heat. Transfer to a serving platter. Garnish with green onions and serve.

Ingredients :

· 1 lb. fresh young asparagus, rinsed
· 4 cups vegetable stock or water (optional: chicken broth)
· 2 tbsp. unsalted butter
· 4 shallots, sliced
· 2 cloves garlic, minced
· salt and pepper
· 1-1/2 tbsp. all-purpose flour
· 1/2 cup milk (optional)
· 1/2 cup cream
· chopped fresh dill or finely grated Parmesan cheese, garnish

Cooking Procedures :

1. Trim 1 to 1-1/2 inches off the attractive top tips from the asparagus and set aside. Cut the woody tough stem ends and reserve. Slice the remaining tender stalks into 1/2 inch pieces.
2. Prepare an ice bath. Set aside.
3. In a medium pot, bring the water or vegetable stock to a boil. Add the reserve woody tough stems. Lower the heat and simmer 15-25 minutes to infuse the flavor. Remove with a strainer and discard. Reserving the stock.
4. Add the trimmed decorative top tips to the stock and blanch until tender for about 1 to 1-1/2 minutes. Use a slotted spoon to transfer to ice bath and refresh. Drain on paper towels and reserve for the garnish. Reserve the stock.
5. In a large saucepan. Melt the butter over medium heat.
6. When foamy sauté shallots for 2-3 minutes or until soft. Add the garlic and cook until fragrant.
7. Stir in the remaining chopped asparagus stalks. Season with salt and pepper.
8. Add in the flour, stirring for a few seconds then add the reserved stock. Bring to a boil, half-cover the pan.
9. Lower the heat and simmer for 15-20 minutes or until the asparagus are very tender. Remove from heat. Cool slightly.
10. Process with a hand-immersion blender, or transfer to a blender (cover lid with a kitchen towel, as hot liquid will expand when blended), or in batches in a food processor, purée the soup until smooth.
11. Pass through a medium sieve set over a clean saucepan. (Optional: You may add the milk and stirring it through to extract the maximum amount of purée).
12. Adjust the seasoning to taste. If serving right away, return to medium heat and add the cream and reserved asparagus tips. Cook, stirring, until the soup is gently warmed through for about 3-4 minutes.
13. Alternatively, if serving the soup later, do not add the cream. Let it cool at room temperature (or place in an ice bath). Cover and refrigerate. Before serving, add the cream and asparagus tips. Warm the soup gently over medium heat, stirring occasionally.
14. Serve sprinkle with chopped fresh dill or sprinkle with cheese. Enjoy!

Ingredients :

· 2 lb. fresh asparagus
· 5 tbsp. butter
· 3 eggs, beaten
· 1/3 cup grated Parmesan cheese
· 2 tbsp. heavy cream
· pinch of nutmeg

Cooking Procedures :

1. Prepare a grease baking dish. Set aside.
2. Cut the asparagus into an inch diagonal pieces, discard the tough brown tips. Cook in boiling salted water to cover for 5 minutes or until tender, but firm. Drain and set aside.
3. In the same pot, melt 2 tbsp. butter. Add drained asparagus and cook for a minute, tossing gently. Remove from heat.
4. In another saucepan, combine eggs, cheese, 3 tbsp. butter, cream and nutmeg. Cook sauce over low heat, beating constantly until thickened.
5. Combine sauce with asparagus and put into buttered baking dish. Bake in a very hot (500°F) oven or broil for 4 to 5 minutes. Serve.