Scallop and Vegetable Combination
What You'll Need:
- 500g (1lb) scallops
- 30g (1oz) dried mushrooms
- 2 onions
- 3 sticks celery
- 250g (8oz) beans
- 6 shallots
- ¼ cup oil
- 1 clove garlic
- 1 tablespoon corn flour
- 1 cup water
- 2 tablespoons dry sherry
- 2 chicken stock cubes
- 1 tablespoon soy sauce
- 225g can baby corn
- 2 teaspoons green ginger
- salt
1. Using small sharp knife, make slit along dark vein of scallops. Life out dark vein as shown in picture. Wash well, pat dry
2. Cover dried mushrooms with hot water, let stand 15 minutes or until softened. Drain, slice thinly. Peel and quarter onions. Slice celery diagonally; string beans, slice diagonally; slice shallots diagonally.
3. Heat oil in pan or wok, add onions, celery, beans, ginger and crushed garlic, sauté two minutes. Mix corn flour with a little of the water until smooth, add remaining water, dry sherry, crumbled stock cubes, salt and soy sauce. Add sauce to wok, stir until boiling. Add scallops, drained baby corn, mushrooms and shallots, cook three minutes or until scallops are tender.

Squid with Broccoli

What You'll Need:
- 1kg (2lb) squid
- 2 onions
- 2 sticks celery
- 1kg (2lb) fresh broccoli
- 4 shallows
- ½ cup oil
- ½ cup water
- 2 tablespoons dry sherry
- 2 chicken stock cubes
- 3 tablespoons oyster sauce
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
- 2 teaspoons green ginger
- 1 tablespoon corn flour
- ½ teaspoon sugar
- ½ teaspoon salt
1. Hold squid firmly with one hand. With the other hand, hold head and pull gently. Head and inside of body of squid will come away in one compact piece. Remove bone which will be found at open end of squid; it looks like a long thing piece of plastic. Clean squid under cold running water, then rub off outer skin.
2. Cut squid lengthwise down centre. Spread squid out flat with the inside facing upwards. With sharp knife make shallow cuts across squid in diamond shape; this helps tenderize squid and make it curl attractively when cooking.
3. Cut onions into quarters; slice celery diagonally; cut broccoli, including stalks, diagonally. Slice shallots diagonally.  Heat oil in pan or wok, add squid, cook until it curls, remove from pan, drain on absorbent paper. Add onions, celery, broccoli and ginger to pan, sauté 3 minutes.
4. Blend corn flour with a little of the water until smooth, add remaining water, dry sherry, crumbled stock cubes, oyster sauce, soy sauce, sesame oil, sugar and salt; mix well. Add to pan, stir until sauce boils, Return squid to pan, cook until heated through. Put on to serving dish, top with shallots.

Abalone in Oyster Sauce

What You'll Need:
- 454g can abalone
- 30g (1oz) dried mushrooms
- 1 red pepper
- 6 shallots
- ½ cucumber
- 2 tablespoons oyster sauce
- 1 tablespoon white vinegar
- ½ teaspoon sugar
- 1 chicken stock cube
- 1 tablespoon dry sherry
- 2 teaspoon soy sauce
- ½ cup water
- 3 teaspoons corn flour
- ¼ teaspoon sesame oil
- ½ teaspoon green ginger
- 4 tablespoons oil 
1. Drain liquid from can of abalone. With sharp knife, cut abalone into thin slices.
2. put dried mushrooms into bow, cover with hot water, stand 15 minutes. Drain, remove tough stalks, slice mushrooms thinly. Cut shallots into diagonal slices. Cut pepper in half, remove seeds cut into thin strips. Peel cucumber, cut in quarters, length-wise, scoop out seeds, then cut each quarter into three or four strips.
3. Heat 2 tablespoons of oil in frying pan or wok. Add abalone and toss for one minute. Remove, keep warm.
4. Heat remaining oil in pan, add ginger, mushrooms, pepper, shallots and cucumber. Toss in pan 1 minute, add combined oyster sauce, vinegar, sugar, crumbled stock cube, dry sherry, soy sauce, water, corn flour and sesame oil. Toss mixture over high heat until sauce boils and thickens. Add abalone, allow to heat through.

Bamboo Prawns

What You'll Need
- 500g (1lb) green king prawns
- 3 tablespoons oil
- 1 teaspoon green ginger
- 1 bamboo shoot
- 1 stick celery
- 4 shallots
- 3 slices ham
- ½ cup water
- 1 chicken stock cube
- 1 teaspoon corn flour
- 2 teaspoons dry sherry
1. Shell prawns, make shallow cut along back of prawn and remove back vein.
2. cut bamboo shoot into 1cm (½in) slices, then cut each slice into 5mm (¼in) strips. Cut celery, shallots and ham into strips approximately the same size.
3. Cut a 1cm (½in) slit right through prawns, along the line of the vein. Push a strip of bamboo shoot, celery, shallot and ham through slit in prawn.
4. Heat oil in wok or large frying pan, sauté ginger one minute, add prawns, sauté until light pink. Combine water, crumbled stock cube, corn flour and sherry, add to pan, stir until sauce boils and thickens, reduce heat, simmer one minute