Sweet and Sour Chicken 225g can pineapple pieces 1 Tbsp oil 400 g skinless chicken fillet, diced 1 onion, chopped 1 garlic clove, crushed 1 tsp grated fresh root ginger 1 red pepper, diced 100 g green beans, sliced 1 tblsp soy sauce Sweet and Sour Sauce 1 tblsp soy sauce 1 tblsp mustard 1 tblsp ketchup 1 tblsp hot sauce 1 tblsp vinegar 1 tblsp brown sugar cornstarch - to thicken Drain pineapple pieces, reserving juice. Heat oil in a frying pan. Add chicken, cook until browned. Add onion, garlic and ginger. Cook 2 minutes, stirring. Reduce heat, add pepper, green beans and pineapple. Combine pineapple juice, soy sauce, sauce mix. Add to pan, bring to the boil, stirring, cover and simmer 3 – 4 minutes. Serve with rice or noodles.

Eggplant in Garlic Sauce * 1/2 pound Chinese eggplant (about 2 large eggplants) * 2 teaspoons minced garlic * 1 teaspoon minced ginger * 1 green onion (spring onion, scallion) white and green parts, finely chopped * Sauce: * 1 1/2 TB (4 1/2 tsp) dark soy sauce * 1 1/2 TB (4 1/2 tsp) light soy sauce * 1 TB Chinese red rice vinegar, balsamic vinegar or red wine vinegar * 1 TB Chinese rice wine or dry sherry * 1/2 teaspoon granulated sugar * 1/4 cup chicken broth * Other: * 3 – 4 TB ground pork (no more than 1/4 cup) * Black pepper, pinch * 1/4 tsp cornstarch * 1 TB vegetable or peanut oil for stir-frying * 1 TB chili garlic sauce * 1 tsp. cornstarch mixed with 1 TB water PREPARATION: 1. Bring a large pot of boiling water to a boil. While waiting for the water to boil, prepare the eggplant: cut the ends off the eggplant. Cut the eggplant crosswise in half. Cut each half lengthwise into quarters.Line up the eggplant slices from left to right and cut diagonally into pieces approximately 3/4 inch thick. 2. Place the eggplant in the water and boil for 1 minute (start timing from the time the water returns to a boil). Drain the eggplant on paper towels. 3. Finely mince the garlic and ginger. Finely chop the green onion. In a small bowl, combine the sauce ingredients (the dark and light soy sauce, vinegar, rice wine or dry sherry, sugar and chicken broth) and set aside. 4. In another small bowl, use your fingers to mix the black pepper and cornstarch into the ground pork. (The black pepper adds a bit of extra flavor and a small amount of cornstarch helps keep the ground pork from sticking). 5. Heat the wok and add 1 tablespoon oil in the wok on medium-high heat. When the oil is hot, add the garlic, ginger and green onion. Stir-fry for 10 seconds, then add the ground pork. Stir in the chili garlic sauce. Stir-fry until the pork turns white and is nearly cooked (about 1 minute), using a spatula to break the pork into small pieces. 6. Add the eggplant back into the pan. Stir for a minute to mix everything together. Give the sauce a quick re-stir and swirl it into the pan, stirring. Turn down the heat to low-medium (about 4 on the dial), cover and simmer for about 10 minutes, until the eggplant is tender. 7. Give the cornstarch and water mixture a quick restir and add it in the middle of the pan, stirring quickly to thicken. Mix the sauce with the other ingredients and serve hot.

here's a couple that i've made, my family loved em.. vegetable manchurian 2 cups finely chopped vegetables 1 small bunch spring onions...finely chopped 2 tsp ginger, finely chopped 1 tsp garlic, finely chopped 1/4 cup plain flour 3 tbsp corn flour 1/4 tsp red chili powder 2 red chilies 3 tbsp oil 1 1/2 cups water 1 tbsp milk Salt to taste Boil finely chopped minced vegetables and bind with some corn flour or bread crumbs and make small lumps the size of a ping pong ball. Make thin batter out of flour and 2 tbsp corn flour, adding 1/4 tsp each of ginger and garlic and red chili powder and salt to taste. Dip the vegetable balls in the batter one by one and deep fry in hot oil. Keep aside. In the remaining oil, add remaining ginger, garlic and crushed red chili and fry for a minute. Add the salt and spring onions. Stir-fry for a minute. Add 1 1/2 cups water and bring to a boil. Add 1 tbsp corn flour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent. Add vegetable balls and Soya sauce. Boil for two more minutes and remove from heat. Serve hot with noodles or rice. orange beef 1 lb. flank steak, partially forzen 1/4 to 1/2 C cornstarch, approximately 2 to 3 cups peanut oil 6 to 8 pieces of dry orange peel, about 1/2" square 1 dozen dry hot pepper pods, about two inches long, or to taste 1/4 small onion, cut in 1/2" squares 1/4 c water chestnut slices 1 tsp. minced garlic 1 tbsp. minced green onion 1 tbsp. rice wine 1/4 c sugar 3 tbsp. soy sauce 1/2 c chicken broth 1 tbsp. oyster sauce 1 tsp. sesame oil The flank steak should be frozen, but still pliable for easier slicing. Cut it into 3 lengthwise pieces. Cut up dry orange peel into small pieces and combine in a small dish with hot pepper. Cut onion and combine in another small dish with water chestnuts. Mince garlic and green onion. Combine rice wine, sugar, soy sauce, chicken broth, and oyster sauce in a small bowl. Set a metal strainer over a large receptacle in kitchen sink. Heat wok for two minutes over highest heat. Add oil and heat until it is very hot. Add beef and stir to break it up. Fry for 2 to 3 minutes, until beef gets a yellowish cast to it and the outside is crispy. Transfer to strainer in sink and pour oil and beef into it. Place empty wok back on high heat and add garlic and green onion. Add hot pepper and orange peel. Stir briefly. Add onion and water chestnuts and stir 30 seconds. Add sauce and stir well to coat. Let Mixture boil until it thickens slightly. Add hot beef and then sesame oil. Stir once or twice and place on a warm plate. Serve immediately. i serve this with rice.

Here are some Cantonese home cooking recipes which we always serve on our dining table, hope you like them <<<<<<< Fried Prawns with Chili Sauce >>>>>>> Serves 4 600g tiger prawns, with shell 3 gloves garlic (chopped finely) 2 small Thai red chilli (seeded, finely chopped) - optional 1 cup cooking oil (for deep frying) 1/2 egg white (slightly beat) 1 tablespoon of cooking wine 1/2 tablespoon cornstarch 1/4 teaspoon ground white pepper a few drops of sesame oil 1 tablespoon of chopped green onions (garnish) Chili Sauce 3 tablespoons of ketchup 1 teaspoon of chili paste (depends on how hot you want) 1/2 teaspoon of salt 1 tablespoon of sugar (adjust it if you like sweeter) 1 teaspoon of soy sauce 2 teaspoons of cornstarch 2 tablespoon of water 1) Rinse the prawns and pat dry, cut off antennae and all appendages from the prawns (still in shell), open shell of prawns' back with knife, devein, dry with kitchen towel. Marinate prawns with egg white, white pepper and cornstarch for about 20 minutes, set aside. 2) Mix chili sauce ingredients into a bowl, adjust taste, set aside 3) Heat the wok in high heat, then add oil till hot, reduce heat to medium high, deep-fry the prawns for 1.5 minutes or until the shell is crispy, remove and drain well. (the frying time depends on how big the prawns are, make sure they are just halfly cooked) 3) Remove oil from the wok, reheat the wok then add 2 tablespoon oil, stir fry garlic & chili till fragrant, return prawns in wok and add cooking wine, stir fry quickly for 1 minute, add chili sauce mixture (stir well before you pour), stir fry till sauce is thicken. 4) Sprinkle sesame oil, transfer to a serving plate, sprinkle green onions, serve immediately. <<<<< steamed pork with mushroom and waterchestnuts >>>> Serve 4 500 g minced pork 3 dried shitake mushroom (soak in water till soft, stemed, cut into small cubes) 30 g chinese pickle (mui choy) finely chopped (optional) 6 fresh water chestnuts, peeled, sliced then cut into tiny cubes 2 tablespoons reduce salt soy sauce 1 tablespoon cooking wine, 1 teaspoon garlic powder 1 teaspoon ginger powder 1 teaspoon sugar 2 teaspoons cornstarch 1 stalk of green onion, chopped finely (as garnish) 1) Mix all seasoning in a bowl, set aside, mix ground pork meat in the bowl, add mushroom and Chinese pickle together with the meat, toss roughly to combine. 2) Add soy sauce mixture to the meat and marinate it for a few minutes, add water chestnut into the meat mixture. 2) Make the meat round like an hamburger (with 3 cm thick) and place it on a plate, 3) Put hot water in a streamer or wok, place the plate in the center and steam for 8 to 10 minutes or till cooked. 4) Remove the dish out of the wok, add sesame oil (optional) and sprinkle green onion on top as garnish. Serve with steamed rice. <<<< Stir fried Chinese broccoli with salty fish >>>>> Serves 4 600 g Chinese broccoli (wash / cut 3 inches diagonally) 50 g salty fish (cut into cubes) (you can find it in Chinese grocery store) 2 slices of fresh ginger (cut into strips) 1 glove of garlic (minced) 1 red Thai chili (seeded and sliced) 50 cc water 1/2 teaspoon sugar 2 tablespoon peanut oil / cooking oil 1 tablespoon cooking wine 1) Heat the wok over medium heat, add oil and ginger, stir fry till fragrant, add salty fish cubes, reduce heat to low, fry for 2 minutes or till the salty fish cooked. 2) turn heat to high, add garlic & Chinese broccoli and stir fry for 30 seconds, add cooking wine, stir fry quickly, add water & sugar stir fry till the sauce dry. Sprinkle chili into the wok, turn off the heat. 3) Taste the vegetable, add salt if desire. Serve on plate. <<<<<< Braised Spare Ribs with Soy Sauce >>>>>>> Serves 4 800g spare ribs 3 gloves of garlic, crushed 1 thick (1 cm) slices of ginger, crushed 2 tablespoon cooking oil 2 tablespoon cooking wine or sherry 4 tablespoon light soy sauce 1 tablespoon dark soy sauce 2 tablespoon of rock sugar (they look like icebergs) or sugar 1 cup of water a few drops of sesame oil coriander as garnish 1) Heat a pot of water, put spare ribs in boiling water for 2 minutes, wash under running tap water for 2 minutes to clear the blood and fat. Drain well and set aside. 2) Mix soy sauce, rock sugar and water in a big bowl, set aside. 3) Heat cooking oil in pot over medium heat, stir fry garlic and ginger for 30 seconds or till fragrant, add spare ribs and stir fry for 1 minute, sprinkle cooking wine, stir fry quickly for 1 minute. 4) Pour soy sauce mixture into the pot, bring to boil, reduce heat to low, cover the pot and cook for 30 minutes, or until liquid has almost completely evaporated. stir occasionally to prevent burning. 5) Test the taste and adjust the sweetness by adding a bit more sugar or you may add a bit more soy sauce or a little bit of salt if you found it is too sweet. Sprinkle sesame oil. Remove to a serving plate, garnish coriander on top.