Ingredients:

16 fluid ounces chicken broth
4 oz chicken breast cut into bite sized pieces
2 inch piece bruised lemon grass
4-5 kaffir lime leaves, shredded
4 tablespoons fish sauce
2 tablespoons lime juice
5 fluid ounces coconut milk
small red Thai chile peppers, slightly crushed (to taste)
coriander (cilantro) leaves to garnish.

Preparation:

Heat the chicken broth, add the lime leaves, lemon grass, fish sauce,
and lime juice. Stir thoroughly, bring to a boil, and add the chicken and coconut milk.
Add peppers and coriander to taste.
Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).

Ingredients:

24-36 pieces baked seitan or fried seitan
1 (20 ounce) can unsweetened pineapple chunks, in juice
1 onion, cut into 8 wedges
1 green bell pepper, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces
1 garlic clove
1 teaspoon grated gingerroot
1/3 cup brown sugar
1/4 cup rice wine vinegar
1/4 cup ketchup
1 tablespoon light soy sauce
2 tablespoons cornstarch, dissolved in
2 tablespoons cold water

Preparation:

Saute onion, garlic, and ginger.
When onion begins to get translucent, add pineapple, peppers, sugar, vinegar, ketchup, and soy sauce.
When all this starts to a boil, add the seitan and the dissolved cornstarch.
Cook over high heat until the sauce thickens and the seitan is heated through.
Serve over (brown) rice.

Yields 8 servings.

Ingredients:

12 ounces strips loin steak
2 portabella mushrooms
2 yellow bell peppers
1 head broccoli
1/3 cup soy sauce
1/4 cup sherry wine
2 tablespoons fresh ginger, grated
1 tablespoon brown sugar
1 tablespoon cornstarch
3 garlic cloves, minced
1 teaspoon dark sesame oil
1/2 cup fresh cilantro, chopped (optional)

Preparation:

Discard excess fat from the steak and cut meat into thin, bite-sized strips.
Slice broccoli florets from the stalk. Cut into pieces, then peel the stalks and slice into thin rounds.
Cut and discard the stems from each mushroom, then thickly slice the caps.
Slice the peppers into thin strips.
In a small bowl, stir the soy sauce with the sherry, brown sugar, cornstarch, ginger, garlic and sesame oil until the cornstarch is dissolved.
Coat a large frying pan or wok with vegetable oil and set over medium heat.
Add the steak and stir fry until it changes colour, 3 to 4 minutes.
Add the vegetables and stir the sauce.
Stir fry until the vegetables are tender crisp, 4 to 5 minutes.
Mix in the cilantro.
Serve over noodles or rice.

Yields 3 servings.

Ingredients:

3 cups cooked rice
1/4 cup corn (small grain)
1/2 cup finely chopped pineapple
1/4 cup diced tomatoes
1/2 cup red kidney beans (washed and boiled or ready to serve)
1 tablespoon minced garlic
1/4 cup chopped long beans
1 tablespoon soy sauce
3 tablespoon vegetable oil
1/2 teaspoon salt
5 green diced chiles
Few finely sliced onion (optional)

Preparation:

Heat the oil in a wok, and when hot, fry the garlic until fragrant.
Add the kidney beans, baby corn, long beans and rice and stir fry until the rice is throughly mixed with the vegetables.
Add the tomato and pineapple. Season to taste with soy sauce, salt and green chiles. Stir throughly, dip onto plates, and serve with spring onions and sliced cucumber.
Fry the garlic into the oil of a preheated wok. Incorporate the beans, corn and rice. Fry the mixture while stirring without over cooking (burning). Incorporate the chopped pineapple and tomatoes and add the desired seasonning using the soy sauce, chiles and salt.

Yields 6 servings.