Using ingredient oil in wok

Almond Chicken With Mushrooms

• 24 button mushrooms (fresh)
• 1 mushrooms
• 1/2 egg (white)
• 1/4 thinly bamboo shoots (sliced)
• 270 gr chicken breast cubed (boneless)
• 95 gr chinese pea pods
• 75 ml oil in wok
• 32 gr almonds (halved)
• 16 ml sherry
• 16 ml water

Assorted Sizzling Rice Soup

• 2 bamboo shoots (diced)
• 1 egg
• 950 ml cooking oil
• 700 ml oil in wok
• 700 ml chicken broth
• 90 gr green beans
• 50 gr chicken (boneless)
• 45 gr baby shrimp
• 32 gr cornstarch
• 30 ml water chestnuts (diced)

Chicken Velvet

• 4 egg whites
• 70 gr chicken breast meat (raw)
• 60 ml water
• 30 ml oil
• 30 ml oil in wok
• 3 gr corn starch

Garlic Steak Stir

• 3 green peppers (cut into)
• 2 clove mashed garlic
• 2 clove garlic (chopped)
• 525 gr round steak
• 350 ml boiling water
• 240 ml beef bouillon
• 240 ml water chestnuts (sliced)
• 240 ml boiling water
• 60 ml cooking sherry
• 60 ml soy sauce (light)

Spring Rolls

• 8 sheets egg roll skins
• 3 bean sprouts (fresh)
• 1 egg
• 1/2 over
• 1/2 egg roll skin
• 1/2 prepared biscuit mix
• 3/8 cupful pork mixture on lower
• 180 ml water
• 130 gr pork (ground)
• 120 ml water in bowl

Szechuan Shrimp

• 3 garlic (cloves finely chop)
• 2 green onions (finely chop)
• 1 bean paste (hot)
• 1 only (white)
• 1/2 egg
• 250 gr shrimp
• 240 ml peanut oil
• 60 ml water
• 45 ml oil in wok
• 60 ml tomato ketchup