Stir Fired Lamb with Ginger

Ingredients
500g Lamb Fillet (cut into 1/2cm thick slices)
250g Mushrooms (shiitake if you can) (sliced)
175g Mangetout (topped and tailed)
6 Spring Onions (sliced diagonally into inch long chunks)
1 Inch Fresh Ginger (thinly sliced)
2 Cloves Garlic (finely chopped)
2 Tablespoons Sherry
1 Teaspoon Cornflour
1 Teaspoon Sesame Oil
1 Tablespoon Soy Sauce
Sesame Seeds to Garnish
Egg Noodles to Serve
Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Glass and 1 Teaspoon

The Good Bit

1. Heat a splash of oil in the wok then stir fry the lamb for 2 minutes, chuck in the vegetables and ginger and give it another 2 minutes, stirring all the time.
2. Mix the cornflour in the glass along with the sherry then pour it into the wok, add in the soy sauce and sesame oil, stir well.
3. Serve on a bed of egg noodles (cooked to packet instructions, usually about 3-5 minutes in a pan of boiling salted water) then sprinkle over a few sesame seeds to make it look pretty!
   

Serves 4

Spiced Scallops

Ingredients
12 Large Scallops (with coral attached) or 350g Scallops (without coral) (coral is the orange bit)
5 Spring Onions (chopped into inch long chunks)
1 Clove Garlic (crushed)
1inch Fresh Ginger (grated)
250g Mangetout (topped and tailed)
125g Button Mushrooms (quartered)
2 Tablespoons Soy Sauce
2 Tablespoons Sherry
1 Tablespoon Honey (clear stuff not set honey)
1 Tablespoon Sesame Seeds (dry fry in a frying pan for 1 minute before use)
1/4 Teaspoon All Spice (or Chinese 5 spice powder)
A Good Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Spatula
1 Bowl

The Good Bit

1. Prepare the scallops first (remove any black/grey bits and discard, then remove the coral and finally slice the white meat into 3-4 pieces)
2. Now fry off the spring onions in a splash of oil in a very hot wok, add the garlic and ginger and stir fry for 1 minute before adding the mangetout, cook for a further 2 minutes, now pour this mixture into the bowl.
3. In another good splash of oil add the scallops and corals and stir fry for 2 minutes before adding the mushrooms and cooking for another minute, then add the sherry, soy sauce honey and spice mixture and mix well before adding the vegetable mixture back into the pan.
4. Season with salt and pepper, make sure the dish is pipping hot throughout then serve and sprinkle over some of the toasted sesame seeds.
   

Serves 4

Sauted Scallops and Mangetout

Ingredients
16 Prepared Scallops (with coral, the orange bit)
6 Tablespoons Vegetable Oil
12 Spring Onions (thinly sliced, diagonally)
2inch Piece Fresh Ginger (thinly chopped)
350g Mangetout (topped and tailed)
2 Cloves Garlic (crushed)
2 Tablespoons Sesame Oil
4 Tablespoons Soy Sauce
1 Teaspoon Caster Sugar
Pepper
Spring Onion to Garnish

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Wok
1 Spatula
1 Mixing Bowl
1 Cereal Bowl (for the corals)

The Good Bit

1. To prepare the scallops, with the flat of the scallop in your hand and the rounded shell pointing upwards, insert a strong knife between the shells and twist, remove the flat greyish fringe, leaving the white flesh and orange coral, then remove the black digestive cord from the side of the flesh. Now detach the white flesh and cut away the coral and reserve.
   
2. In your wok heat 4 tablespoons of oil and add the spring onion and ginger and stir fry for for a few seconds, then drop in the mangetout and garlic and stir fry for 2-3 minutes, then remove this from the pan and set aside.
3. Pour the rest of the oil in the wok along with the sesame oil and drop in the scallops, stir fry for 3 minutes before adding the mangetout mixture, corals, soy sauce and sugar, turn the heat up to high now and give this mixture a blast for 2 minutes stirring well to makes sure all the ingredients are combined and piping hot. Season with pepper only and serve with a sprinkling of spring onion over the top.
   

Serves 4

Oyster Sauce Beef

Ingredients
300g Beef (cut into strips)
1 Teaspoon Sugar
1 Tablespoon Light Soy Sauce
1 Teaspoon Sherry
1 Teaspoon Cornflour (mixed with 1 1/2 teaspoons cold water)
1 Carrot
60g Mangetout
60g Bamboo Shoots (canned will do fine)
60g Straw Mushrooms (any mushroom will do)
1 Spring Onion (cut into bite size strips)
2 Small Slices Root Ginger
1/2 Teaspoon Salt
2 Tablespoons Oyster Sauce
3 Tablespoons Chinese Stock (or water)
60ml Vegetable Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Wok
1 Slotted Spoon
1 Spatula

The Good Bit

1. place the meat in the mixing bowl along with the sugar, soy sauce, sherry and cornflour (and water) mixture, set aside and marinate for 30 minutes.
2. Heat the oil in the wok and add the beef slices for about 1 minute, remove and keep warm.
3. Pour off the oil leaving about 1 tablespoon in the wok, add all the vegetables and the ginger and stir fry for about 2 minutes, then add the salt, beef, oyster sauce and stock (or water) mix really well and serve when piping hot through out.
   

Serves 4

Beef And Bok Choy

Ingredients
1 Bok Choy or 250g Salad Leaves (torn into pieces)
500g Steak (Pieces/Cubes Whatever is cheap)
150g Mangetout or Similar
150g Baby Sweetcorn (most supermarkets do these in a pack with mangetout, BONUS)
6 Spring/Salad Onions (chopped into cm long pieces)
2 Red Peppers (cut into thin strips)
2 Tablespoons Oyster Sauce
1 Tablespoon Fish Sauce
1 Tablespoon Sugar
A Splash of Oil
Noodles or Rice to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Wok
A Steamer (optional)
1 Spatula

The Good Bit

1. Steam your bok choy (or heat in a wok with a little water) until they start to wilt, remove and keep warm if you can.
2. Add a splash of oil to your wok (clean and dry it if you have just done your leaves in it), fry the beef until it just begins to brown on all sides, then add the mangetout, sweetcorn, spring onions, pepper, oyster and fish sauces and the sugar.
3. Stir fry (fry over a high heat but keep the food moving with your spatula) for 3 minutes or until the peppers just begins to go soft, serve this onto a bed of the bok choy or salad leaves with noodles or rice.
   

Serves 4

Simple Chow Mein

Ingredients
250g Cooked Chicken Cut Into Strips (supermarkets do flavoured packets that are ideal)
1 Large Onion (finely chopped)
1 Red Pepper (finely chopped)
200g Mange tout or Sugar Snap Peas (halved lengthways)
200g Bean sprouts
200g Noodles
A Splash of Olive Oil
Dark Soy Sauce
1 Jar Sweet Chilli Sauce

Equipment
1 Sharp Knife
A Chopping Board
1 Large Wok
1 Spatula
A Large Pan of Boiling Water
1 Wooden Spoon

The Good Bit

1. Heat the oil in the wok then add the onion and pepper and stir fry until the onion turns golden, add the chicken and heat a while longer whilst you cook the noodles.
2. Cook the noodles in the boiling water following packet instructions (usually 3-5 minutes if you keep the water boiling) With the wooden spoon, crush a strand of noodle against the side of the pan, if it splits easily the noodles are done! if not cook a little longer.
3. Add the bean sprouts and mange tout to the wok and fry for 1 minute (no longer, you want these to be crunchy)
4. Drain the water and add the noodles to the wok along with a good dollop of soy sauce (2 tablespoons or so) and a good dollop of sweet chilli sauce (again 2 tablespoons should do) stir in well and mix everything together and get it all coated in the sauce, cook for 2-3 minutes then serve. (bowls is a good idea but plates work, and if you have one of those pasta serving spoons they help too, otherwise, good luck, don't get too messy)
   

Serves 4