500g PORK FILLET

1 CLOVE GARLIC

3 TEASPOONS CORNFLOUR

½ TEASPOON SUGAR

¼ TEASPOON SALT

1 TEASPOON SOY SAUCE

3 STICKS CELERY

1 SMALL CARROT

¾ CUP OIL

SAUCE

1 TABLESPOON TOMATO SAUCE

½ TEASPOON WORSTERSHIRE SAUCE

2 TABLESPOONS WATER

1 TEASPOON SUGAR

¼ TEASPOON SALT

1 CHICKEN STOCK CUBE

1 TABLESPOON HOI SIN SAUCE

3 TEASPOONS BARBECUE SAUCE

CUT PORK INTO 5mm SLICES. COMBINE CRUSHED GARLIC, CORNFLOUR, SUGAR, SALT & SOY SAUCE IN BOWL, ADD MEAT, MIX UNTIL COMBINED, STAND 20 MINUTES.

SLICE CELERY DIAGONALLY, SLICE CARROT THINLY. HEAT PAN, ADD OIL; WHEN OIL IS HOT , ADD MEAT, COOK OVER HIGH HEAT UNTIL GOLDEN BROWN. ADD CELERY & CARROT, COOK FURTHER 1 MINUTE, REMOVE FROM PAN. DRAIN EXCESS OIL FROM PAN, ADD SAUCE, STIR OVER HIGH HEAT UNTIL SAUCE BOILS & THICKENS. ADD PORK & VEGETABLE MIXTURE, MIX WELL.

SAUCE: COMBINE ALL INGREDIENTS.

300g PORK FILLET [thinly sliced]

1 RED ONION [cut into thick wedges]

2 CLOVES GARLIC [crushed]

2 TEASPOONS GRATED FRESH GINGER
1 ½ TEASPOONS CHINESE FIVE SPICE POWDER

2 TABLESPOONS PEANUT OIL

1 BUNCH BROCCOLINI [cut diagonally into 5cm pieces]

1 BUNCH BABY CHOY SUM [coarsely chopped]

1 BUNCH BABY BUK CHOY [washed dried & quartered]

60ml [1/4 CUP] OYSTER SAUCE

STEAMED RICE TO SERVE

COMBINE PORK, ONION, GARLIC, GINGER & CHINESE FIVE SPICE IN A BOWL. HEAT 1 TEASPOON OF OIL IN WOK OVER HIGH HEAT. ADD ONE-THIRD OF THE PORK MIXTURE. STIR-FRY FOR 2 MINUTES OR UNTIL BROWN. TRANSFER TO A BOWL. REPEAT, IN TWO MORE BATCHES, WITH OIL & REMAINING PORK MIXTURE.

HEAT REMAINING OIL IN WOK, ADD BROCCOLINI & STIR-FRY FOR 2 MINUTES OR UNTIL BRIGHT GREEN & TENDER-CRISP. ADD THE PORK MIXTURE, CHOY SUM, BUK CHOY & OYSTER SAUCE & STIR-FRY FOR 2 TO 3 MINUTES OR UNTIL BUK CHOY JUST WILTS. SERVE OVER RICE.

1 TABLESPOON OIL
8 CHICKEN THIGH CUTLETS
30g BUTTER1 TEASPOON GRATED FRESH GINGER
1 TIN PINEAPPLE PIECES1 RED PEPPER [sliced]
2 TEASPOONS CORNFLOUR¼ CUP PINEAPPLE JUICE
1 ½ TABLESPOONS BROWN VINEGAR  HEAT OIL IN PAN, ADD CHICKEN & COOK UNTIL CHICKEN IS WELL BROWNED & TENDER. REMOVE CHICKEN FROM PAN; DRAIN ON ABSORBENT PAPER.

HEAT BUTTER IN SAME PAN, ADD GINGER, PINEAPPLE & PEPPER, COOK, STIRRING FOR 1 MINUTE. STIR IN BLENDED CORNFLOUR, WATER, PINEAPPLE JUICE & SUGAR, COOK, STIRRING UNTIL MIXTURE BOILS & THICKENS. RETURN CHICKEN TO PAN, STIR UNTIL HEATED THROUGH.

2 CUPS LONG GRAIN RICE

3 BACON RASHERS

250g COOKED PORK

3 EGGS

SALT

PEPPER

OIL

2 TEASPOONS GRATED GREEN GINGER

8 SHALLOTS

500g PRAWNS

2 TABLESPOONS OIL [extra]

2 TABLESPOONS SOY SAUCE

COOK RICE IN BOILING SALTED WATER UNTIL TENDER. DRAIN IMMEDIATELY. RUN UNDER COLD WATER TO REMOVE EXCESS STARCH. DRAIN WELL, REFRIGERATE OVERNIGHT TO DRY COMPLETELY.

FINELY DICE BACON, FRY UNTIL CRISP, DRAIN; DICE PORK.  BEAT EGGS WITH FORK, SEASON WITH SALT & PEPPER. HEAT A SMALL QUANTITY OF OIL IN PAN, POUR IN EGGS, BREAK UP WITH FORK WHILE COOKING. FINELY CHOP SHALLOTS. SHELL & DEVEIN PRAWNS [IF LARGE CUT INTO SMALL PIECES] HEAT EXTRA OIL IN PAN OR WOK, SAUTE GINGER 1 MINUTE, STIR IN RICE & COOK STIRRING, FOR ABOUT 5 MINUTES. ADD BACON, PORK, SHALLOTS, EGG & PRAWNS, MIX LIGHTLY. WHEN COMPLETELY HEATED ADD SOY SAUCE, MIX WELL.