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1. Shredded Chicken and Celery
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450 g (1 lb) chicken breast, boned and cut into matchstick shreds 1 teaspoon salt 2 egg whites 2 tablespoons cornflour 4 tablespoons vegetable oil 5 slices root ginger, peeled and shredded 2 spring onions, shredded 2 sticks celery, shredded 1 chilli, shredded 3 tablespoons soy sauce 2 tablespoons dry sherry
Preparation time: 15 minutes Cooking time: 5 minutes 2. Heat the oil in a wok and stir-fry the chicken over moderate haet until lightly coloured. Remove the chicken with a slotted spoon and drain on paper towels. 3. Increase the heat. When the oil is very hot and smoking, put in the ginger and spring onions followed by the celery and chilli. 4. Stir continueously for about 30 seconds, then add the chicken with the soy sauce and sherry. Blend well and cook for a further 1 to 1 1/2 minutes, stirring all the time.
2. Fish Fillets with Chilli and Tomato Sauce
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1 tabblespoon dry sherry 1 egg white 1 tablespoon cornflour 450 g (1 lb) fish fillets (plaice or sole) skinned and cut into strips 300 ml (1/2 pint) vegetable oil 1 garlic clove, finely chopped 1 spring onion, finely chopped 1 slice root ginger, peeled and shredded Sauce: 200 ml (7 fl oz) chicken stock 1 teaspoon salt 1 teaspoon sugar 2 teaspoons cornflour 2 tablespoons chilli sauce 1 tablespoon tomato puree
Preparation time: 15 minutes, plus marinating Cooking time: 8 minutes 2. In a wok heat the oil until hot, then fry the fish strips for 2-3 minutes or until golden, separating them witha pair of chopsticks or a fork. Remove and drain the fish on paper towels. 3. Pour off the oil from the wok. reheat, then add the garlic, spring onion, ginger and red pepper.
4. Blend together the sauce ingredients, then add to the wok with
the fish slices. Stir well over the heat before serving.
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