Beef in Oyster Sauce is a much sought-after dish in Chinese restaurants today. Asian cooking instructor Chef VanRoo will show you step by step how to make this delicious dish in a wok or skillet right in your home kitchen. Her Beef and Oyster Sauce recipe is easy to make - and the ingredients can be found in the specialty food section of any large grocery store.

INGREDIENTS
1/2 kg beef tenderloin
4 medium green onions, thinly sliced
1/2 tsp ginger , grated
2 tsp garlic , minced
5 cups (1250 ml) oil, for deep frying
2 tbsp oyster sauce
2 tbsp water
1/2 tsp cornstarch
1/2 tsp sesame oil

Marinade
1/2 tsp baking soda
1 tsp sugar
1 tbsp cornstarch
1 tbsp soy sauce
1 tbsp rice wine
1 tbsp water

Spinach
2 tsp garlic, minced
2 cups (500 ml) spinach
1/2 tbsp rice wine
1 tsp kosher salt

large wok or skillet
large chef knife
strainer
micro planner

PROCESSING METHOD

Slice And Marinate Beef
* Take the 1 pound of beef tenderloin and put it in the freezer for a few minutes to make it firmer and therefore easier to slice. When slicing, cut against the grain of the meat. You can either make thin or thick slices, depending on your tastes.
* Place the beef slices in a large bowl and mix in 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon water, 1 tablespoon cornstarch, 1/2 teaspoon baking soda, and 1 teaspoon sugar. Thoroughly mix with the beef and set aside for one hour to fully marinate. Do not let it marinate for over two hours as the baking soda will damage the meat.

Spinach, Garlic, Onions And Ginger
* While the meat marinates, take a 12 ounce bundle of raw spinach (2 cups), cut it in half, and place in a large bowl.
* Now crush and mince some garlic cloves to make 2 teaspoons of minced garlic.
* Cut off the ends of the 3 to 5 green onions and finely slice.
* Finally, grate a ginger root to make 1 teaspoon of ginger.

Blanch The Spinach
* In a large wok or skillet, heat two to three inches of water to a boil and then add in 1 teaspoon of kosher salt.
* Add the raw, cut spinach into the boiling water, pushing it down in the water. It should only take about thirty seconds to fully blanch the spinach.
* Now remove the spinach to a strainer and then drain well. This cooked spinach will provide a bed for the beef to come.

Deep Fry
* Pre-heat about 2 inches of vegetable oil in a large wok or skillet. The oil should be between 325° - 350° F ( 163° - 177° C ). You will know when the oil is hot enough when you start to see smoke or little squiggly lines in the oil.
* For 1 pound of beef, deep fry in two to three batches so as not to overcrowd the pot. Stir continuously.
* Once the meat floats to the top or changes color, strain and drain on a paper towel.
* Continue the process with the rest of the beef slices.

Stir Fry
* After first pre-heating your wok until it starts to smoke, add 1 tablespoon of vegetable oil around the sides of the wok.
* Let the oil get hot and then add in the garlic, ginger, and green onions. Stir this around.
* Add the beef. Stir continuously for a minute or so and then add in the sauce ingredients : 2 tablespoons oyster sauce, 1/2 teaspoon sesame oil, and a slurry made from 2 tablespoons water mixed with 1/2 teaspoon cornstarch. Make sure the slurry is fully mixed before you stir it into the beef mix. Stir continuously for about a minute or two.
* Remove from heat, and pour the beef mix on top of the blanched spinach.
* Serve immediately.

Quinoa was a staple of the Incan empire because it offered such complete nutrition. Now a vegetarian mainstay, this recipe for quinoa offers great taste, easy preparation, and healthy results!

SERVING : 4

Preparation Time : 5 minutes
Cooking Time : 10 minutes

INGREDIENTS
300 g quinoa
750 ml water
200 g mixed mushrooms, chopped
4 tbsp olive oil
2 shallots, chopped
1 tomato, peeled and diced
1 1/2 tbsp lemon juice
2 tbsp basil, chopped
2 tbsp parsley, chopped
some salt and

2 saucepans and a lid
1 wooden spoon
1 sieve
1 spoon

PROCESSING METHOD

Rinse the quinoa
* Pour the quinoa into the sieve and rinse it under cold running water. Move the quinoa around with a spoon to remove the starch and any dirt or grit. Run it under the water for about one minute.

Cook the quinoa
* Put the quinoa into a saucepan, cover it with water and bring to a simmer on a high heat.
* Once it starts to bubble, cover and turn the heat down. Let it cook until all the water has been absorbed. This will take roughly 15 minutes.
* Then remove from the heat.

Begin the sauce
* Heat a second saucepan and add a little oil. Add the mushrooms and saute them for a few minutes.
* Now add the chopped shallots, a little more oil and stir. Season with salt and pepper. Let them cook for a few minutes.
* Then remove the pan from the heat.

Add the rest of the ingredients
* Add the tomatoes, lemon juice, cooked quinoa, basil and the parsley to the pan.
* Season with salt and pepper and combine together thoroughly.

Serve
* Your Quinoa with Mushrooms and Fresh Herbs is now ready for your table.
* Serve it immediately or serve it cold.
* Try it with a dollop of creamy yoghurt! And experiment with other ingredients like different cheeses.

Healthy and tasty seafood salad with a variety of shrimps, calamari, mussels and octopus with a vinaigrette dressing. This tasty salad has both a Mediterranean and Asian flavour to it.

SERVING : 2

Preparation Time : 30 minutes
Cooking Time : 10 minutes

INGREDIENTS
150 g shrimps cleaned
250 g calamari cleaned
100 g mussels cooked and shelled
75 g octopus cooked
500 ml water
juice of 1 orange
juice of half a lemon
a few sprigs of thyme
2 bay leaves
150 g green beans cut into strips
4 celery stalks sliced
100 g cherry tomatoes halved
2 tbsp basil chopped
2 tbsp coriander chopped
salt and pepper
1 pinch of cayenne pepper
4 tbsp lime juice
2 cloves of garlic, minced
50 ml olive oil

2 saucepans
1 spoon
1 bowl
1 slotted spoon
1 bowl for iced water

PROCESSING METHOD

Cook the calamari and shrimps
* Pour 500 ml of water into a saucepan. Add the orange juice, the lemon juice, the bay leaves, the thyme and season with salt. Heat it up and bring to the boil.
* Then put in the calamari and the shrimps and give them a quick stir.
* Turn the heat off and remove from the hob but leave them to cook in the hot liquid for five minutes more.
* Then using a the slotted spoon, drain and transfer onto a tray.

Blanch the beans
* Add a little salt to a saucepan of boiling water.
* Then put in the beans and allow them to come back to the boil. Cook for one minute before transferring them into a bowl of iced water.
* This stops the cooking process and keeps the vegetables nice and crisp. They can be drained after a few minutes, when the beans have cooled.

Make the vinaigrette
* Pour the lime juice into a small bowl. Add the garlic and the olive oil. Then mix it all together thoroughly.

Assemble the salad
* Place the green beans into a large bowl then add the tomatoes, the celery, the basil, the coriander, the parsley, the octopus, the mussels and the shrimps and calamari.
* Season with salt then pepper and add the pinch of cayenne.
* Stir the vinaigrette, and spoon it over the salad.
* Then thoroughly combine it all together.

Serve
* Place the salad into a large bowl and it is now ready to serve.

A classic fish dish with a special seasoning of citrus fruits makes this the perfect way to begin any dinner party!

SERVING : 4

Preparation Time : 30 minutes
Cooking Time : 4 hours

INGREDIENTS
340 g very fresh, high quality, white-fleshed ocean fish, e.g. sea bass filleted and skinned
2 tbsp fresh coriander, chopped
1 tbsp olive oil
1/2 tsp coarse salt

Marinade
60 ml fresh lime juice
3 tbsp fresh orange juice
1/2 tbsp spicy pepper, finely diced
2 tbsp yellow pepper, finely diced
2 tbsp red pepper, finely diced
1 1/2 tbsp minced red onion

1 cutting board
1 knife
1 large glass bowl
1 spoon
cling film

PROCESSING METHOD

Cut the fish
* Dice the fish into small cubes.

Mix the ingredients of marinade
* Place the fish into a glass bowl along with the lime juice, orange juice, peppers and onions. Mix well.

Cover and refrigerate
* Cover the bowl tightly with cling film and refrigerate for 3-4 hours, opening it up occasionally to stir the ingredients.

Add the herbs
* 3-4 hours later remove the bowl from the fridge, add the fresh coriander, olive oil and coarse salt and mix well.

Serve in martini glasses
* Finally, serve the ceviche into martini glasses or any other serving dish and enjoy as a unique, refreshing way to begin a meal.

One of the easiest and spiciest choices for a quick and easy rice salad with more than a hint of the exotic!

SERVINGS : 4

INGREDIENTS
250 g basamati rice
500 ml hot water
50 g cashew nuts
2 cloves
1 cinnamon stick
4 cardamon pods
2 tbsp vegetable oil
1 tsp saffron threads
1 tsp cumin seeds
1 tsp turmeric
1 tsp salt
1 bunch of fresh spinach
half a red onion, thinly sliced
2 tbsp coriander, chopped
the juice of 1 lime
2 tbsp olive oil

1 saucepan with lid
1 wooden spoon
1 spoon
1 tray
1 bowl
1 fork
1 large tray lined with foil

PROCESSING METHOD

Perfume the oil
* Place the saucepan on a medium heat and allow it to warm through. Add the oil, cloves, cinnamon and cardamom. Give it a little mix and let the oil heat up, stirring occasionally.
* Once the spices begin to perfume the kitchen, remove them from the oil and discard.

Cook the ingredients
* Add the cashews and gently brown. Stir them around to avoid them burning.
* Add the rice and cumin and mix in to coat the rice well. Add the turmeric and salt and stir them in.
* Add the water and the saffron threads and bring it to a simmer. Once simmering put the lid on and turn down the heat. Cook for 12 minutes.
* Turn the heat off and leave the rice to cook for a further five minutes.

Allow to cool
* After the 5 minutes, take the pan off the heat.
* Use a fork fluff up the rice and spread it onto the tray to cool down.

Combine
* Once cooled, transfer the rice into a large bowl.
* Add the spinach, coriander, sliced onion, lime juice, olive oil and mix it all together well.

Serve
* Heap a generous portion of the rice salad onto a serving plate and serve.
* It's also great as an accompaniment to any Tandoori meats.