• 4 cup cauliflower – separated into small florets
• 2 tsp ginger – minced (add more if you like ginger flavor)
• 1 tbsp garlic – minced
• 3 tbsp maida (all-purpose flour)
• 2 tsp corn flour
• 1 tsp red chilli powder
• 1/2 tsp white pepper powder
• 2 tsp salt
• 1 tsp soy sauce
• 1/2 tsp vinegar

For Saute

• 1 red onion – diced
• 1 green bell pepper – diced
• 2 green chillies – slitted and cut in halves
• 1 tsp ginger garlic paste
• 3 tbsp green spring onions – finely chopped
• 1 tbsp soy sauce
• 2 tbsp chili-garlic sauce
• 3 tbsp tomato ketchup
• 2 tsp salt (or to taste)
• 3 tbsp oil (for saute)
• 2 cups oil (for frying)

Method

• Wash the cauliflower florets and semi-boil them in salt water for few minutes. Drain the water completely and pat dry with a kitchen towel.
• Mix maida, corn flour, salt, red chilli powder, white pepper powder, ginger garlic, vinegar, soy sauce, and ajinomoto in a bowl. Make a thick paste and add cauliflower and toss in to coat it with the paste.
• Heat some oil and deep fry the cauliflower florets and drain the excess oil with a paper towel. Keep this aside.
• Now heat 3 tbsp oil in a wide saucepan on high flame. Then saute the red onions, green peppers, ginger garlic, green chilli for a few mins and once they turn slightly tender, add the fried cauliflower along with soy sauce, tomato ketchup, chilli garlic sauce and salt. Toss everything and mix well for few minutes until the masala becomes dry. Finally add the green onions and lower the heat to low flame. Keep stirring for another couple mins, then set aside.
• Garnish with chopped coriander leaves and serve Vegetable Gobi Manchurian Dry with Vegetable Fried Rice for a satisfying meal!

Gobi Manchurian Dry Recipe

• 1 1/2lb rump steak in one piece
• 4 tbsp  vinegar
• 2 tbsp sugar
• 2 tsp soy sauce
• 1/2 tsp freshly ground pepper
• 1/2 tsp whole cloves
• 1 tsp ground cinnamon
• 1 bay leaf, crushed
• 225 gm cooked long-grain rice
• 1 tsp chopped fresh parsley
• pinch of salt
• 2 tbsp peanut oil
• 2 tbsp lard
• 1 onion, sliced

Method:

• Put the steak into a large bowl.
• Bring the vinegar, sugar, soy sauce, pepper, cloves, cinnamon and bay leaf to the boil in a pan then leave to cool.
• Pour over the steak, cover and leave to marinate in the refrigerator overnight, turning occasionally.
• Mix the rice, parsley, salt and oil.
• Drain the beef and spread the mixture over the steak, roll up and tie securely with string.
• Melt the lard, add the onion and steak and fry until browned on all sides.
• Pour in enough water almost to cover the steak, cover and simmer for 1 1/2 hours or until the meat is tender.
• Chinese Beef is ready to serve.
• Enjoy!

Chinese Beef Recipe

• 1 1/2 tsp salt
• 4 mushrooms
• 2 eggs beaten
• 1/4 tsp pepper
• 1 lb won ton skins
• 1/2 lb fresh prawns
• 1/2 lb chicken(mince)
• 8 water chestnuts finely chopped
• 2 stalks green onions finely chopped

 Method:

• The very first thing to do is shell and devein the prawns then mince them fine.
• Stem mushrooms and mince caps then mix with prawns, chicken(mince), water chestnuts, green onions, half of the beaten eggs and all of the seasonings.
• Place won ton squares on working surface so corners face up.
• Place 1 teaspoon filling in the center of each skin.
• Dip a little of the beaten egg onto the bottom corner and bring the top corner to meet bottom corner then press to seal.
• Moisten left corner and bring right corner to meet it then press to seal.
• This should give you a little bundle that looks kind of like a nurses hat.
• Heat 4 cups oil in wok and fry wrapped won ton until golden and turn over once.
• Drain the Fried Won Tons and serve hot with a dip of your choice.
• Enjoy your freshly made Fried Won Tons!

• 6 cups Vegetable Stock
• 1 medium White Onion, finely chopped
• 3 Garlic Cloves, minced
• 1 teaspoon peeled and minced Fresh Ginger
• 1 teaspoon Soy Sauce
• 1/2 cup Water Chestnuts, chopped
• 1/2 cup Bamboo Shoots, chopped
• 3/4 cup chopped Broccoli
• 1 large Carrot, peeled and shredded
• 3/4 cup Shiitake Mushrooms, re-hydrated, stems removed and caps thinly sliced
• 1/4 cup shredded Spinach
• 1/2 cup chopped Snow Peas
• 1 cup cooked Brown Rice
• 1 cup diced Celery
• 1 Green Bell Pepper, chopped
• 1/8 teaspoon Fresh Ground Black Pepper

Method:

• Add 1-cup vegetable stock to stockpot. Bring to a boil over high heat.
• Reduce heat to medium.
• Stir in chopped onion, minced garlic, and minced fresh ginger.
• Simmer 3 minutes. Stir in soy sauce and remaining vegetable stock.
• Bring to a gentle boil over medium-high heat.
• Stir in chopped water chestnuts, chopped bamboo shoots, chopped broccoli, shredded carrot, sliced shiitake mushroom caps, shredded spinach, chopped snow peas, cooked brown rice, diced celery, and green bell pepper.
• Reduce heat to low. Simmer 10 minutes.
• Season with fresh ground black pepper.
• Serve hot.

• 2 Cups prawns
• 2 Onions
• 2 Capsicums
• 2 tsp Pepper
• 1 tbsp Soy sauce
• 2 tbsp Spring onion
• 4 tbsp Maida
• 4 tbsp Corn flour
• 2 Garlic flakes
• 2 Eggs
• 1 Pinch ajinomoto
• Salt to taste
• Pepper and sugar to taste
• Oil for frying

Method:

• Chop the onions, capsicum, green chillies, garlic and ginger
• Clean the prawns.
• Mix maida, corn flour, eggs, salt, pepper and sugar to make a batter.
• Heat the oil.
• Dip the prawn pieces in batter.
• Fry them till reddish brown in colour.
• Drain and keep it aside.
• Heat the oil.
• Add chopped ginger, garlic, chopped vegetables and green chillies one by one.
• Toss them well.
• Now add prawns.
• Mix salt, sugar, pepper, ajinomoto and soy sauce.
• Toss the mixture by adding water.
• Once the mixture is half cooked, add spring onions.
• Mix it well.
• Chilly Prawn is ready.

• 5Large Potatoes
• 5tbsp Cornflour
• 2 tbsp Soy Sauce
• 1 tbsp Vinegar
• ½ tsp Sugar
• Salt to taste
• Oil for frying
• ¼ tsp Ajinomoto
• 2 Capsicum (diced)
• 1 Large Onion (diced)
• 1tbsp Red Chili Powder
• 1 tbsp Garlic (chopped)
• 3-4 Green Chilies (slit sideways)

Method:

• Boil the potatoes until just fork tender. Peel the potatoes and cut them into wedges.
• Coat the potato wedges with cornflour and deep fry until golden brown.
• Heat 2tbsp of oil in a pan rate pan. Add garlic, onions and capsicum tothe oil. Stir fry for 10-15 sec.
• Add soy sauce, salt, half-cup water, sugar and ajinomotto to the above.Stir it.
• In a bowl, take 1tbsp cornflour and add a little water to it. Mix it well. Now, add this mixture to the above-made gravy.
• Add vinegar, potatoes and green chili to the above. Mix well and cook it for another 2 minutes.
• Chili Potato is ready to eat. Serve hot.

• 3/4 cup stir-fry sauce
• 3 teaspoosn chopped ginger
• 2 tablespoons brown sugar
• 2 tablespoons vegetable oil
• 1 1/4 lbs boneless skinless chicken tenders
• 1 cup diced green pepper
• 1 cup scallion
• 1 (8 ounce) can water chestnuts
• 1 teaspoon red pepper flakes
• 1 1/2 cups cashews

Method:

• In a small bowl combine stir fry sauce, ginger, and brown sugar.
• Heat oil in a skillet or wok cut chicken into bite size pieces and saute until just cooked.
• Add pepper and scallions continue sauteeing until tender.
• Add water chestnuts sauce and red pepper flakes.
• Remove from heat and mix in cashews.

• 2 eggs
• 1 capsicum
• 1 tbsp soya sauce
• 1 tsp black pepper
• Green onions, chopped
• Salt to taste
• Oil for frying

Directions:

• Beat eggs and add salt, pepper, soya sauce, green onions and capsicum.
• Heat oil in a frying-pan, add the egg mixture and cook slowly.
• As the omelette cooks, turn over to cook the other side. Fold and serve hot.

• 1 Pound whole mackerel fish, cleaned
• 1 Cup chopped celery
• 1/4 Cup scallions, with tops cut into 1-inch pieces
• 1 tsp Fresh ginger, finely minced
• 1 tbsp Peanut oil
• 1 tbsp Dry sherry
• 1 large garlic clove, minced
• 2 tbsp Soy sauce
• 1/8 tsp Sugar

Method:

• Combine celery, scallions, garlic, soy sauce, oil, sherry, ginger and sugar in a bowl and set aside.
• Gently make three or four small diagonal slices along both the sides of the fish, with a sharp knife.
• Place the fish in a shallow baking dish.
• Spoon the vegetable mixture, prepared before, over the fish.
• Place 4 inverted custard cups in a large wok.
• Set the baking dish on top of the cups.
• Add very hot water to the wok, about 1 inch deep.
• Cover the wok and bring the water to a boil, over high heat.
• Reduce the heat and steam the fish for 25 minutes.
• Chinese Style Steamed Fish is ready.

• 1 tablespoon extra virgin olive oil
• 4 large boneless skinless chicken breasts
• paprika
• black pepper
• 1/4 cup marsala (could sub white wine or chicken stock)
• 2 (10 3/4 ounce) cans Healthy Request cream of mushroom soup
• 3/4 cup fat free sour cream
• 1 1/2 cups water
• instant rice, see below
• 3 cups broccoli florets
• 1/2 cup shredded 2% cheddar cheese

Method:

• Heat the oil in a large skillet over Med-high heat.
• Add in the chicken breast & brown on both sides (approx 5-6 mins/side).
• Lightly sprinkle the chicken on each side with the paprika & pepper while browning.
• Remove chicken from the pan & add the marsala to deglaze the pan.
• Stir for a couple seconds to release the brown bits into the sauce.
• Add the soup & sour cream. Stir together.
• Add the rice, water & broccoli florets & return chicken to pan.
• Bring to a boil, then simmer until the chicken is cooked through.
• Be sure to stir the rice so it doesnt stick.
• Sprinkle the cheese over the skillet & cover until melted.
• Serve & Enjoy!