Beef and Peppers in Hoi-Sin Sauce.
INGREDIENTS:
1 tbsp sunflower or vegetable oil
175g (6oz) Minute steak cut into 1 inch strips
1 Red pepper, diced
1 Green pepper, diced
1 Onion, finely chopped
1 tsp Five spice seasoning
110g (4oz) Water chestnuts, halved
1/2 tsp garlic puree
2 tbsp Hoi-sin sauce
1 Beef stock cube (optional)

METHOD:
Heat the oil in a wok.
Add the meat to the wok and brown lightly.
Add peppers, onion, and stir fry for two minutes.
Add seasoning, water chestnuts, garlic puree, hoi-sin sauce, and stir 
fry for 1 minute.
Optionally, crumble the beef stock cube into a little hot water, and 
add to the wok to make a thick sauce.

Serving suggestion: serve with either long grain rice, or noodles.
Serves 4 persons
Beef With Broccoli
INGREDIENTS:
1/2 lb broccoli
15 oz of beef, cut length wise.
1 egg white
1 tbsp cornstarch
1 1/2 tbsp of soy sauce
1/2 tsp salt
1 tbsp of dry sherry
1/3 cup of oil
1 clove of garlic - minced
Green onions to garnish (chopped)
Sauce:
1/4 cup of oyster sauce
1 tbsp sesame seed oil
1 to 1 1/2 tbsp soy sauce
1 tbsp dry sherry
pinch of sugar
Corn starch solution 1/3 cornstarch to 2/3 water
1/2 tsp MSG if wanted.
You can add a little Chinese style chicken stock too.

METHOD:

Marinate the beef in egg white, cornstarch, soy sauce, salt, and
sherry. Set aside for 10 minutes.
Blanch the broccoli for 3 minutes, set aside.
Heat 1/4 cup of oil in your wok or pan and stir fry the beef,
approx 25 seconds - no longer !
Remove and drain.
Heat 3 tbsp of fresh oil and heat through the broccoli,
coat completely with oil.
Return the beef and then add the sauce ingredients.
Heat through.
Thicken with cornstarch solution. 
Serve.
Some Variations:   Instead of broccoli use:
Tomato
Snap peas
String beans
Napa
Onions
Cauliflower
Peas and slivers of carrots
Instead of beef use:
Chicken
Pork
Lamb
Use a combination of beef and pork, Beef and shrimp (adding shrimp last),
beef and chicken, beef and lamb.
Use Beer, wine or stock instead of sherry.
Use a combination of sherry and shrimp stock. This is fantastic !
Chicken Cashew Stir Fry
INGREDIENTS:
 

1 whole chicken breast skinned & de-boned cut  into 1/2 inch cubes
2 chicken thighs skinned & de-boned cut into 1/2 inch cubes
6 oz.  cashews
1/4 pound broccoli
1/4 pound snow pea pods
1/4 pound mushrooms cut into small pieces
1  green bell pepper cut into thin strips
1  red bell pepper cut into thin strips
1  small onion cut into small pieces
1  clove garlic crushed
3  Tbsp. hoi sin sauce
2  Tbsp. corn starch  to be mixed with 3 Tbsp. water
3  Tbsp. peanut oil to cook cashews & chicken
1  Tbsp. peanut oil to cook vegies in. 
   
METHOD:
Heat wok medium high heat. Pour oil around sides.
Drop nuts into wok stir fry until golden brown.
Remove and place on a plate.
Salt & pepper chicken to taste.
Set heat on high.            
Put garlic into wok stir fry 5 seconds. Add chicken to wok.
Stir fry until chicken is done approx 6 mins.
Then remove.
Place on plate with nuts.
Set aside.

Add remaining oil to wok.
Add veggies. Stir fry until crisp & tender.
Add hoi sin sauce.
Put chicken and nuts back in.
Add corn starch and water mixture.
Stir until thick

Serve over rice.
                           
SEAFOOD   CURRY 
INGREDIENTS: 



1 can (14 ounces) unsweetened coconut milk
1 tablespoons Thai green curry paste
1 red bell pepper, seeded and cut into squares
2 zucchini, cut in half and thinly sliced
1/2 pound medium shrimp, peeled and deviened
1/2 pound large sea scallops, cut into quarters
12 ounces firm white fish fillets, cut into 1-2 inch cubes
3 tablespoons fish sauce, or to taste
1 teaspoon sugar, or to taste
2 tablespoons freshly squeezed lime juice
12 Thai or regular basil leaves
 
METHOD:
Skim the coconut cream from the milk and place the cream in a heated
wok or skillet.
Stir in curry paste and simmer for 1 minute.
Add coconut milk and simmer for 5 minutes, until slightly thickened.
Add the red pepper and simmer 2 minutes.
Add the zucchini, and simmer 1 minute more.
Add the fish, shrimp and scallops and simmer 2-3 minutes, until the
shrimp are pink and opaque.
Stir in fish sauce, sugar, lime juice and the basil leaves and
heat through.

Serve with jasmine rice.
 
 Serves 6