Stirfry

oil • garlic cloves, minced • chicken breasts (4 fillets), sliced into thin strips • onion, cut into chunks • frozen peas (about 280 grams) • carrots, julienned • green bell pepper, seeded and roughly chopped • red bell peppers, seeded and roughly chopped • (5 oz/140 grams) sweet corn • Bird's eye chili peppers, lightly crushed (optional, as many as you like) • Thai chili paste, nam prik phao (or 1 tablespoon gochujang) • sweet soy sauce (kecap manis) •

About 2 pounds pork tenderloin • cornstarch • coconut oil • oyster sauce • green onions • garlic • fresh ginger • rice vinegar • soy sauce • Baby corn • mushrooms and plenty of bean sprouts • bamboo leaves •

pork leg, boneless, frozen for 20 minutes and cut into strips 2 inches x 1/4 inch • sesame oil • Sichuan pepper (or black pepper) • dark soy sauce • cornstarch • sugar • garlic, minced • red chili (with or without seeds) sliced thinly • sunflower oil • some chives cut into 3-inch pieces • green onions, white and light green parts only, sliced – keep the leaves finely chopped for garnishing the finished dish • leeks, white and light green parts only, cut diagonally into 1/3-inch slices

chicken breast (one of the two pieces) • onion • garlic • freshly grated ginger • soy sauce • oyster sauce • sugar • cornstarch • salt, pepper • oil • broccoli florets • small carrot •

rice (about 50 grams) • pre-cooked shrimp (about 100 grams) • onion • green onions • carrot • little finely chopped cabbage • Chinese spice mix, or if you don't have it, just add ginger, a little clove, and a little cumin for the aroma • little sunflower oil or sesame oil