Braised Eggplant w/ Green Peas

Ingredients:
600 g eggplant
115 g lean pork
2 tbsp green peas
2 shallots
3 braids of garlic




Seasonings:
1 tsp light soy sauce
1/4 tsp sugar
1/2 tsp wine
1/2 tsp cornflour
2 tbsp water

Sauce:
1 1/2 tsp dark soy sauce
1/2 tsp light soy sauce
1/2 tbsp sugar
1/4 cup of water
1 tsp vinegar (to be added later on)
1/2tsp sesame oil (to be added later on)

Method:
1. Cut eggplant into pieces and fry w/ oil until golden brown. Take it out and drain.
2. Shred lean pork and marinate w/ seasonings. Scald green peas in hot water for short while. Mash garlic and shallots.
3. Saute mashed garlic and shallots w/ 2 tbsp oil. Put in shredded pork and eggplant. Sprinkle wine. Add in sauce and water and boil for 3 min. Put green peas and stir. Add in vinegar and sesame oil. Dish up and serve.

Breast Chicken in Garlic and Pepper Sauce

Ingredients:
230 g (8oz) deep frozen chicken breast
750 g (2.5oz) celery
6 braids of garlic
Seasonings for chicken:
1/2 tsp salt
1/4 tsp sugar
some egg white
2 tsp corn flour


Seasonings:
1/4 tsp table salt
1tsp light sauce
1/2 tsp pepper

Method:
1. Rinse chicken breast. Thinly slice (or thickly shred) chicken breast. Marinate with seasonings for chicken.
2. Thinly slice (or thickly shred) celery. Mince garlic.
3. Soak chicken and celery in hot oil for a while. Take out and drain.
4. Saute minced garlic w/some oil. Add seasonings and stir. Put in chicken and celery. Stir well. Dish up and serve hot.

Chicken w/ Preserved Plums and Onions

Ingredients:
Chicken broth 250 ml
Fresh chicken half
Sweet preserved plums 7pcs
Onion 50g
Spring onion 2 stalks
Dry garlic 10pcs
Sliced ginger 5pcs
Red pepper whole


Seasoning:
A. Soy sauce 1tsp
Sugar handful
Cornflour 1/2 tsp
B. Shao Xing wine 1 tsp
Sugar and oyster sauce

Method:
1. Cut chicken into sections and marinate w/ seasoning A.
2. Soak sweet preserved plums 50 ml chicken broth for 15 minutes and then cook
for 5 minutes. Set aside.
3. Saute sliced ginger,chicken,onion and red pepper slices till cooked, add
Shao Xing wine and the remaining chicken broth and preserved plums. Add seasoning B. Thicken the sauce and serve hot.

Fried Eggs w/ Prawn

Ingredients:
160g. shelled prawn
3-4 eggs

Seasoning:
1/3 tsp salt
1/4 tsp sugar
1 tsp light soy sauce
a dash of sesame oil
a pinch of pepper


Method:
1. Remove intestines from prawns,wash and season with salt and pepper.Deep fry briefly until almost done. Drain.
2. Beat egg and add seasonings and prawn.
3. Heat 2 1/2 tsp.hot oil and pour the egg mixture. Stir fry over medium heat until done. Dish up and serve hot.

Lotus Root with Chinese Celery

Ingredients:
400g of lotus root
100g straw of Chinese celery
3 cloves of garlic (minced)
1 piece of red chili

Seasoning:
1 tbsp salt
1tbsp sesame oil
1/2 tsp of cornstarch
1/2 tsp sugar

Method:
1. Peel the skin of lotus root. Slice into thin circle and wash. Blanch by a boiling water awhile,then rinse.
2. Cut and wash Chinese celery.
3. Heat a 1 tsp of cooking oil. Put garlic saute w/ lotus root after 2 minutes add the celery and seasoning cook awhile, mix well. Lastly, add the chili. Serve hot.