Seasoning:
1/2 teaspoon Salt
1/2 teaspoon Sugar
1/2 teaspoon Sesame oil
1/4 teaspoon Black pepper
1/4 teaspoon MSG (optional)

Bring a pot of water to the boil. Add carrot slices and cook for 10 minutes. Remove and drain. Add 1/2 teaspoon salt to the same pot of water then bring to the boil again. Cook snow peas for 1 minute. Drain. Heat 3 tablespoons cooking oil and gently fry bean curd till golden brown on both sides. Remove from pan. Add remaining oil and reheat. Stir fry pork and mushrooms till meat changes color. Add bamboo shoots, spring onion (scallion), carrots, snow peas and seasoning ingredients. Stir fry briefly, then add water. Add soy sauce and thicken with cornstarch paste. Mix lightly, dish up and serve hot.

Peel the pumpkin and cut it into large chunks. Heat the oil in a heavy based frying pan, add the garlic, ginger and shallots. Cook over medium heat for 3 minutes. Stir regularly. Add the pumpkin and sprinkle with sugar. Cook for 7 to 8 minutes, turning the pieces regularly, until the pumpkin is golden and just tender. Add the chicken stock and nuoc cham sauce, bring to boil. Reduce the heat and simmer until all the liquid has evaporated, turning the pumpkin over regularly. Sprinkle with lime juice, season to taste with salt and pepper, and serve.

Combine the bean sprouts, onions and carrot in a large mixing bowl and set aside. In a large saucepan, combine the salt, vinegar, sugar and water and bring to the boil over medium heat. Remove from the heat and cool. Combine the vinegar mixture and the vegetable mixture and marinate for at least 1 hour. Drain before serving.

Sauce
3 teaspoons Sweet hoisin sauce
1/2 teaspoon Sugar
1 teaspoon Soy sauce
2 teaspoons Wine

In a bowl, stir together all the sauce ingredients and set aside. Heat the oil in a wok until smoking hot, then add the minced ginger and garlic, and stir fry 10 seconds. Add the sauce, stir a few times, then add the water, and stir again to blend. When sauce bubbles to a boil, add the tofu, mixed vegetables and mushrooms and stir fry to mix flavors. Cover, lower heat to medium, and simmer for 7 to 8 minutes. Add the Sichuan and black peppers, stir to blend, cover, then let simmer 1 more minute before adding the cornflour mixture. Stir until gravy thickens then bring to the boil again. Remove from heat, stir in the spring onion, chili and sesame oil, and serve.

Clean and wipe dry a large mouth bottle or crock. Place pepper corn and salt in bottle. Pour in boiling water, let cool. Add wine, ginger and hot pepper (cut into small pieces or just slash lengthwise but do not cut small pieces). Mix well. This will be the brine of mix vegetables pickle. Cut the turnip, carrot and cucumber into small pieces the size of a little finger. Don’t peel. Add to the brine. Tear the cabbage leaves with fingers into small pieces, wipe dry or place in sun shine a few minutes, then add to the brine. Mix with other vegetables, and cover with close fitting lid, soak about 3 days. This brine may be used many time, but as new vegetables are used, add 2 teaspoons salt and 2 tablespoons wine each time.

Heat about 1 cm of oil in a wok and add the tofu cubes. Cook until golden on all sides, remove and drain on kitchen paper. Drain all but 1 tablespoon of oil from the wok and reheat it. Add the lemon grass, garlic and leek. Stir-fry for about 1 1/2 minutes, then add the remaining vegetables, a few at a time, stirring constantly. Add the stock, soy sauce, sugar and nuoc cham sauce. Stir and cover. Cook over a moderate heat for about 6 minutes, stirring occasionally. Stir in the fried tofu, season to taste with salt and pepper. Serve hot.

Seasoning
1 teaspoon each Chicken seasoning powder, rice wine
2 tablespoons Salt
1/2 cup Stock

Rinse and cut the leaf mustard into big sections. Tear the crabsticks into shreds. Mince the garlic. Heat 1 tablespoon oil in a pan and stir fry the minced garlic. Add the leaf mustard and Seasoning and stir until cooked. Add the crabstick shreds and stir well. Thicken with cornstarch water and serve.

Seasoning
A dash Salt and MSG

Cut each century egg into 6 pieces. Soak the anchovies in water with a little salt. Rinse and soak the wolfberry fruits. Rinse the kailan and cut into sections. Heat 2 tablespoons oil in a pan and stir fried the kailan briefly. Pour 1/4 cup water and add the anchovies to cook briefly. Lastly, add the century eggs, wolfberry fruits and Seasoning, toss and stir for a while and serve.

Prepare the sauce by mixing together the potato flour, mushroom water, oyster sauce and soya sauce. Heat t wok and add 30 ml oil and swirl around, Add the garlic, letting it sizzle and then add the white spring onion and then the Chinese mushrooms. Stir for about 30 seconds and pout in the potato flour mixture. Lower the heat and continue to stir until the sauce thickens. Remove from heat. Heat 15 ml nut or corn oil in a wok over a high heat until it starts to smoke. Add the ginger and when it starts to sizzle, add the cabbage and green pepper. Toss for about 30 seconds. Season with a little salt, lower the heat and continue to cook, covered for a further 2 minutes. Remove and put into an earthenware pot or saucepan. Now half fill the wok with oil, heat to 100oC/200oF and lower the bean curd into the oil, one piece at a time, and deep fry for 4 minutes or until golden brown, turning over form time to time. Remove with a large strainer and drain on kitchen paper. Lay the bean curd on the cabbage in the pot and add the green spring onion. Heat the sauce and pour this over the bean curd. Heat the pot for 2 minutes and serve.

Heat the oil in a wok and stir fry the onion, garlic and green chilies, stirring constantly, for 2 minutes. Add the coriander and cumin, stir vigorously and add the chopped tomatoes and French beans. Stir and cover the wok for 5 minutes. Remove the cover, add the sugar and a little salt, and stir again for 1 minute. Add the coriander, stir for 30 seconds and transfer to a warm serving dish.