Rainbow Dish

Ingredients
160g chicken breast
80g mushroom
1/2 small park vermicelli (soaked in water)
Wood ear (soaked in water)
1/2 each green, yellow and red bell pepper
1 tsp mince garlic
1 tsp mince shallot
1 egg

Seasonings:
1/2 tsp salt
1 tsp light soy sauce
1 tsp corn starch
1 tsp oil

Thickening Sauce
2 tbsp water
1/2 tsp salt
1/4 tsp corn starch

Procedure:
1. Cut chicken breast into strips. Mix well with seasonings.

2. Fry egg into think omelet, shred wood ear. Cut other ingredients into small pieces.

3. Heat up oil. Saute chicken strips until medium rare. Set aside.

4. Heat up 1 tbsp oil. Saute shallot and garlic until fragrant. Add wood ear shreds and all other ingredients. Stir fry until done. Add chicken strips. Add thickening sauce. Stir well. Dish up. Garnish with omelet shreds. Serve

Fried Fish With Sweet and Sour Sauce

Ingredients

800g yellow fish
25g carrot
25g asparagus
15g soaked mushroom
15g peas
2tbsp table sugar
1 tbsp salt
1 tbsp cooking wine
2 tbsp vinegar
2 tbsp catsup
2 tbsp corn starch

Procedure:
1. Clean the yellow fish by removing the scale and fins off. Cut cross lightly and pickle with seasoning mixture of table sugar, salt, cooking wine, vinegar, catsup and corn starch.

2. Dice and cook carrot, asparagus and soaked mushroom.

3. Preheat the pan with salad oil. Drain the fish and coat with starch, Pour the fish pan up side down, fry until crisp, dish up.

4. Fry garlic, ginger, 100ml water, peas, cook carrot, asparagus and soaked mushroom and season with table sugar, salt, cooking wine, vinegar, catsup and corn starch and wait until boiling point and produces thick sauce. Pour mixture into the fried fish.

Stewed Dried Sea Cucumber With Dried Mushrooms

Ingredients:
100g dried sea cucumber
3 pcs dried mushrooms
2 slices ginger
shaoxing wine

Seasoning:
1/2 tsp salt, 1/2 tbsp light soy sauce
1/2 dark soy sauce, 2 tsp sugar
2 tsp oyster sauce, 3/4 stock, sesame oil, pepper, corn starch solution

Procedure:
1. Soak dried sea cucumber in water for 2 hours. Boil in water for 10 minutes. Turn off the heat and cover the lid. Leave it for one day. Drain and refill with tap water and leave it for another day.

2. Cut open the sea cucumber and discard all innards. Rise well and put it back into a pot. Fill the pot with water and bring it to boiling point. Cover the lid and leave it to cool. Repeat the last step several times. Boil it in water with sliced ginger for 10 minutes. Cut it into pieces.

3. Soak dried mushrooms, rise and trim ends, cut into pieces.

4. Heat 1 tbsp of oil in a wok. Stir fry ginger. Add sea cucumber, sprinkle wine and seasoning. Cook over medium heat until the sauce reduces. Stir in a corn starch solition and cook until it thickens.