Chinese

Beef Lo Mein                                                                                         

450g Steak (Sirloin or Tender Cut)                                                                 Beef Lo Mein
2 Table Spoons Organic Tamari Soy Sauce                                                    
2 Table Spoons Dry Sherry
1 Table Spoon Corn Starch
2 Packets of Ramen Noodles
4 Cups Boiling Water

3 Cups Broccoli Floweret's
1 ½ Table Spoons Peanut Oil for stir-Frying
3 Table Spoons EXOTIC Oyster Sauce
2 Table Spoons of Cornstarch dissolved in 2 Teaspoons of water

Slice beef thinly about 2 inches long. Place in a bowl and stir in the Exotic Oyster Sauce, Sherry and cornstarch. Break the ramen noodles into blocks. Place in a bowl and sprinkle with contents of seasoning packets and cover with 4 cups of boiling water. Stir and let soak. Steam your broccoli until barley tender approximately 2 minutes. Heat oil in a lark wok and stir fry beef until no longer pink. Toss in the broccoli flowerets and stir.  Pour 2/3 cups of the broth from the soaking noodles into a measuring cup. Add your Exotic Oyster Sauce and stir. Drain the noodles discarding the remaining broth. Add the broth and Oyster Sauce mixture to the wok and simmer. Stir in the cornstarch mixture and cook until thickened.  Add the drained noodles and stir and cook until evenly coated and heated through. Serve immediately. Serves 4

Sweet & Sour Crispy DuckSweet & Sour Crispy Duck

300g Duck Breast 
20ml Oil
50g Diced
Onion
50g
Red & Green Bell Peppers diced
150ml EXOTIC Sweet Chilli Sauce
100g Diced Pineapple
50g Cherry Tomatoes halved
50g Cashew Nuts
Vegetable oil as required 

Deep fry duck at high temperature in a saucepan for 7 – 8 minutes or until crispy. Turn once, drain on absorbent paper.  Heat oil in a saucepan and toss in the onion, bell peppers and stir fry for about 1 minute.  Add the Exotic sweet chilli sauce and diced pineapple. Stir fry for another minute. Add the duck, cherry tomatoes and toss to combine. Transfer on to a plate and top with cashew nuts.  Serve with jasmine rice. 

Serves 2