INGREDIENTS:
200g Chinese noodles
½ stick celery
½ carrot
50g bean sprouts
50g mushrooms
50g Chinese cabbage, shredded
2T vegetable oil
2T soy sauce
1T oil (extra)
2 spring onions, sliced
METHOD:
1. Peel the carrot and wash the other vegetables. Cut the celery, carrot, mushrooms and Chinese cabbage into thin slivers.
2. Heat the oil in the wok or pan and stir-fry all the vegetables except the bean sprouts. Cook over a high heat for 2 minutes, then add the bean sprouts and cook a further 1 minute.
3. Add the noodles and soy sauce, lower the heat, and turn the noodles gently to warm through. After 3-4 minutes pile the noodles on to a dish.
4. Wipe out the wok with kitchen towel Add the extra oil, then stir-fry the spring onions for one minute. Spoon them over the noodles.

INGREDIENTS:
200g round steak
1 egg white
1T orange juice
2T soy sauce
1t cornflour
1T oil
4 spring onions
1 red capsicum
1/3 C sliced bamboo shoots
1t curry powder
1T canned black beans
Pinch sugar
1/3C water
2t cornflour, extra
METHOD:
1. Trim away any fat from steak. Cut steak into 5cm x 5mm thin strips.
Combine in bowl with egg white, juice, soy and cornflour, mix well.
Stand 10 minutes.
2. Put beans in a bowl, cover with water, stand 15 minutes, drain and rinse under cold running water. Put on to plate; add sugar and water, mash well.
Chop spring onions into 2.5cm pieces, cut capsicum in half, remove seeds, cut each half into thin strips.
3. Add 1t oil to pan or wok, add spring onions, red capsicum, bamboo shoots and curry powder, sauté two minutes, remove from wok. Heat remaining oil in wok, add meat and marinade, cook until browned.
4. Return vegetables to pan with bean mixture, combine well. Blend extra cornflour with remaining water, add to wok, stir until mixture boils and thicken.