Four-Joy Meatballs 四喜丸子

500g pork, ground; 1 egg; 3 tbsp soy sauce; 2 tbsp cooking wine; 1 tsp minced ginger; 50ml cornstarch solution; 1 tsp finely chopped spring onion; 80ml water; 800ml oil; 1 tsp salt.


  1. Add the chopped spring onion, ginger, 1 tbsp soy sauce, salt, egg and 2 tbsp cornstarch solution to the pork and mix until the pork becomes sticky.
  2. Divide the pork mixture into four pieces and knead them into balls. Gently place the balls in hot oil and fry until their colour changes. Remove and drain.
  3. Place the fried balls in a large bowl and add the remaining soy sauce, cooking wine and the water. Steam over high heat for 15 minutes.
  4. Place the balls on a plate. Add the remaining cornstarch to the sauce to thicken. Bring to the boil and then pour the sauce over the meatballs. Garnish the plate any way you like.

Sautéed Mushroom 酱汁炒鲜蘑

500g Chinese mushroom, chopped into thick pieces; a half each: red pepper and green pepper, shredded roughly; 2 tbsp butter; 1 tbsp oil; 2 tbsp soy sauce; 1 tsp brandy.

  1. Heat wok and add the oil and butter. After the butter melts, add the mushroom pieces and stir well over medium heat.
  2. When the mushroom pieces are softened, add the soy sauce and then add all the shredded peppers, continuously stirring the mixture for about half a minute.
  3. Pour the brandy over the dish and serve.

Kung Pao Chicken 宫保鸡丁

250g chicken breast, diced; handful of dried chillies; 50g fried peanuts; 10g spring onions, chopped; 5g ginger, grated; 5g garlic, minced; 1 tsp each: salt, soy sauce, sesame oil; 1/2 tsp cooking wine; 2 tsp each: cornstarch, rice vinegar, sugar, water; 1 cup oil.

  1. Add the cooking wine, cornstarch and 1/2 salt to the chicken, toss and then marinate for 5 minutes. Mix together the garlic, ginger, 1/2 tsp salt, sugar, rice, vinegar, water and cornstarch as seasoning and put it aside.
  2. Heat the oil in a preheated wok. Add the chicken and stir-fry until brown. Remove and drain.
  3. Leave 1 tsp oil in the wok. Put in the garlic and spring onion and stir-fry until fragrant. Add the dried chilli and fry for 1 minute.
  4. Add the chicken and stir-fry for 3 minutes. Then add the seasoning and keep on high heat for 1 minute. Add the fried peanuts, mix well and serve.

Plain Rice 白米饭

2 cups of rice; 3 cups of water.

  1. Rinse and drain the rice.
  2. Place the rice into a pot with a tight fitting lid. Add water.
  3. Bring to the boil over medium heat without the lid. Stir well. Cover with lid and simmer on low heat for about 18 minutes. Turn off the heat and allow the rice to rest for 10-15 minutes. Serve in individual bowls.

Stir-Fried Cabbage 干煸圆白菜

450g cabbage, sliced into bite sized pieces; 2 tbsp sugar; 2 tbsp white vinegar; 2 tbsp soy sauce; 1 tsp salt; 1/4 tsp ground cayenne pepper; 1 tbsp vegetable oil.


  1. Blend the sugar, vinegar, soy sauce, salt and cayenne pepper until mixed thoroughly.
  2. Add the vegetable oil to a preheated wok over high heat and heat for 30 seconds.
  3. Turn the heat down to midway. Add the cabbage and stir-fry for 3 minutes until it is wilted and covered with oil. 
  4. Remove the wok from the heat and stir in the sauce mixture. Serve immediately.