CHINESE VEGETABLES AND NOODLES 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. BEEF WITH BLACK BEAN SAUCE 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.