Black Bean Garlic Stir Fry

Delicious on noodles or rice... or even by itself!

• 2 carrots
• 1 red and 1 yellow capsicum (bell peppers)
• 2 medium sized onions
• A cup and a half of tofu in strips
• 5 eggs
• 3 cloves of garlic
• A small handful of bean sprouts
• For the sauce: salt, pepper, black bean sauce, canola oil, sugar, water, cornstarch, oyster sauce (optional), sesame oil, low sodium soy sauce - all to taste! Make sure you keep tasting your sauce to make it just how you like it. 

1. Slice the tofu into strips and fry it in a pan with oil, salt and pepper. Make sure it is crispy on the outside  before putting it aside
2. Scramble the eggs and pour them into the pan, mix them slightly while they cook to keep them fluffy and flip the cooked egg as you would an omelet. Cut it into strips the same way you cut the tofu and set aside. 
3. In a pan or wok, place your sliced onions and garlic to simmer in oil and black bean sauce, oyster sauce, sesame oil and some soy sauce. Meanwhile peel the carrots and slice them into long strands. Chop the capsicum into slices. 
4. Once the onions and garlic are slightly cooked, toss in the carrots and capsicum and stir well. 
5. In a bowl, mix together some water and cornstarch and pour it into the pan. You may want to add some sugar depending on how the sauce tastes to you. Add sauces until you like the taste. 
6. Before serving, toss the tofu and egg strips in and mix them before garnishing them with bean sprouts. 

Brian's Egg Fried Rice

• 1 1/2 cups of rice
• 2 eggs 
• Half an onion 
• 1 clove of garlic finely chopped 
• A small handful of chives 
• 1 tablespoon of garlic chili sauce 
• 1/2 tablespoon of oyster sauce 
• A dollop of black bean sauce 
• 1/2 teaspoon of 5 spices powder 
• 2 1/2 tablespoons of sunflower oil 
• 1-2 tablespoons of low sodium soy sauce 
• White pepper & salt to taste 

1. Cook rice so it is still very slightly dry (you don't want it to be sticky) 
2. Fry the minced onions and garlic in a pan with oil and let them simmer for a minute
3. Crack the eggs and let them cook as though you were making a flat omelet on low heat - season with salt and pepper and 5 spices powder
4. Add the rice and sauces, turn the heat up and stir the rice quickly while it fries
5. Garnish with minced chives 

Vegetarian Fried Noodles

You will need: 

Noodles (the thinner the better)

Tofu

4 eggs

2 onions

4 cloves of garlic

Brocoli

Carrots

Red capsicum (pepper)

Onions

Garlic

For the sauce (add ingredients to how you like the taste):

Black bean garlic sauce

Sesame oil (best to use Korean sesame oil)

Low sodium soy sauce 

Magi

Sugar (to taste)

Water

Corn starch (or flour if you don't have corn starch)

1. Cook the noodles until they are about 70% cooked, then run them under cold water and drizzle them with olive oil so they don't stick before setting them aside
2. Beat the eggs in a bowl and place them in a small pan, mix them slightly to keep them fluffy but let them cook as though you are cooking a pancake. Once cooked, take the egg "pancake" out and slice it into strips
3. Slice the tofu into strips and place it in a pan with some olive oil on a high heat and let the strips get crispy on each side
4. In a pan, combine the ingredients of the sauce (aside from the corn starch) and cook the garlic and onions in the mixture, add the vegetables and a small amount of the egg and tofu, to thicken the sauce stir the corn starch in a bowl of water and add it to the pan (try to keep the vegetables crunchy)
5. Once the sauce is to your liking,, toss the noodles in and fry them in the sauce and vegetables on a high heat. Then garnish them wit the tofu and egg strips.

Annie's Crispy Noodles

When my boyfriend's parents came to visit from Shanghai, his mother showed me how to make the most delicious crispy noodles. 

You will need: 

Noodles (the thinner the better)

Tofu

4 eggs

2 onions

4 cloves of garlic

Any vegetables you want (we used carrots, capsicum, mushrooms and brocoli) 

Bean sprouts

Coriander (fresh leaves)

For the sauce (add ingredients to how you like the taste):

Black bean garlic sauce

Sesame oil (best to use Korean sesame oil)

Low sodium soy sauce 

Magi

Sugar (to taste)

Water

Corn starch (or flour if you don't have corn starch)

1. Cook the noodles until they are about 70% cooked, then run them under cold water and drizzle them with olive oil so they don't stick before setting them aside
2. Beat the eggs in a bowl and place them in a small pan, mix them slightly to keep them fluffy but let them cook as though you are cooking a pancake. Once cooked, take the egg "pancake" out and slice it into strips
3. Slice the tofu into strips and place it in a pan with some olive oil on a high heat and let the strips get crispy on each side

4. In a pan, combine the ingredients of the sauce (aside from the corn starch) and cook the garlic and onions in the mixture, add the vegetables and a small amount of the egg and tofu, to thicken the sauce stir the corn starch in a bowl of water and add it to the pan (try to keep the vegetables crunchy)

5. Meanwhile, place the noodles in a pan on a high heat and add olive oil, leave them to get crispy and carefully flip them so either side is crispy and the inside is still moderately soft

6. Once the noodles are crispy enough and the sauce is to your liking, either lay the vegetables and sauce alongside or on top of the noodles and garnish them with the remaining tofu and egg strips and then add the fresh coriander leaves and bean sprouts

Bok Choy in Black Bean Garlic Sauce

I tried eating this with chop sticks... it didn't work out well for my shirt. I'm so smooth...

You will need:

• 2 heads of bok choy
• 2 teaspoons of sesame oil
• 1 tablespoon of oyster sauce (if vegetarian just cut this out)
• 1 table spoon of black bean garlic sauce
• 2 cloves of garlic
• 2 teaspoons of low sodium soy sauce
• 1/4 of a cup of water

1. Wash the bok choy, slice it if you would like
2. In a saucepan, combine sesame oil, oyster sauce, black bean sauce, soy sauce and water
3. Crush the garlic and add it to the pan on a medium - high heat for 2 minutes
4. Toss the bok choy in the pan and cover it, leaving it to simmer, continue mixing it
5. Cook it until the bok choy is slightly wilted but the stems are not completely soft

Egg Foo Yung - Chinese Omlette

Amazing delicious Chinese omlette.

You will need:

• 6 eggs
• 3 stalks of bok choy
• A small handful of baby spinach
• 1 shitake mushroom (more if you are a fan)
• Half a spring onion
• Fresh ginger (about a teaspoon)
• A small handful of beansorouts
• 1 clove of garlic
• A splash of sesame oil
• 2 teaspoons of soy sauce
• 1 and a half teaspoons of oyster sauce
• 2 tablespoons of water

1. Wash all your veggies
2. Finely chop the bok choy, spinach, mushroom and spring onions
3. Mince the garlic
4. Grate the ginger

5. In a pan, combine the water, sesame oil, soy sauce and oyster sauce, mix together
6. Toss all the veggies ginger and garlic into the pan and let them simmer for about 10 minutes and add 7. Salt and pepper
8. In a bowl, beat the eggs and pour them into the pan
9. As the egg seeps to the sides, with a spatula push it back towards the centre
10. Flip the omlette so both sides are slightly golden and serve

Fried Rice

When I eat this, I usually have it as a full meal since it has protein, a carbohydrate and lots of vegetables. It is very filling and very delicious!

• 3/4 of a cup of rice (white or brown)
• 1 cube of vegetable stock
• 2 medium-sized onions
• 3 cloves of garlic
• 1 red and 1 yellow (or green if you like) bell pepper - you will need 3/4 of two peppers
• 1/2 a large zucchini
• 2 medium carrots
• 2 long stalks of celery 
• 1 full spring onion stem (the darkest green part)
• A handfull of bean sprouts
• 4 eggs
• 2 & 1/2 - 3 tablespoons of low sodium soy sauce
• 2 tablespoons of sesame oil
• 1 tablespoon of rice wine vinegar
• 1 tablespoon of hoisin sauce
• 1 tablespoon of oyster sauce (for vegetarians, just cut this out, it tastes delicious with or without the oyster sauce)
• Chili powder to taste

1. Wash your rice and cook it with the vegetable stock
2. Finely chop all of your washed vegetables
3. In a large pan or wok if you have one heat up (on medium-high) the oil and put in your onions and crushed garlic
4. Add the peppers next
5. Then drop in the zucchini, carrots, oyster sauce, hoisin sauce, rice wine vinegar, chili powder and soy sauce
6. Once your peppers are softer, add the bean sprouts, spring onion and celery
7. In a separate pan, scramble and cook the eggs
8. Mix your rice in on a high heat and add the eggs
9. Attempt to eat this with chopsticks and suddenly feel violent about life