Serves: 4 500g (1 1/4 lb) skinless, boneless chicken breast lets diced 2 tbsps vegetable oil 1/2 green pepper, sliced 1/2 red pepper, sliced 2 carrots, jullienned 1 clove garlic, minced 1 tbsp cornflour fil- sweetcorn and stir-fry for 1 minute. Add the spring onions and stir-fry for 1 minute. Return the chicken and noodles to the pan. Add the soy sauce and heat through, tossing to mix for 2 minutes. Serves: 2 200g lean beef steak 2 tsp cornflour 1 tsp Chinese five-spice powder 1 carrot, peeled 1 small leek, trimmed 6 spring onions, diagonally sliced 1/2 red pepper, seeded and cut and 2 tbsp water in a small jug or bowl. Place a wok or a large frying pan over a high heat. When hot, add 1 tbsp of the oil, then when it is just smoking, toss in the meat and stir-fry for 2–3 minutes until cooked through. Remove with a draining spoon. Add the remaining oil with the garlic, ginger and chilli. Stir-fry for 30 seconds, then add the vegetables and toss these around for another 30 seconds. Stir in the soy sauce mixture and as soon as the liquid is bubbling, mix in the drained noodles and finally the meat. Serve immediately, with extra soy sauce to sprinkle. our.When the chicken is ready, cut it up into thick slices, place in the pan along with a good big splash of vinegar and a few pinches more of salt and stir it all together. The aim here is to get the chicken smothered in the all the other ingredients. Add more oil if you need to.
Once the chicken has been covered with the mixture, serve up. drained and coarsely chopped 2 tbsp soy sauce 1 tbsp dry sherry 6 sheets filo pastry, about 270g in total Heat 1 tbsp of the vegetable oil with the sesame oil in a large frying pan over a moderate heat. Add the chicken and fry, stirring constantly, for about 5 minutes until almost cooked through.
Add the spring onions with the grated carrots and courgette. Stir well to mix. Cover the pan; reduce the heat to low and cook, stirring occasionally, for 4 minutes. Stir in the bean sprouts with the water chestnuts and bamboo shoots and cook, uncovered, for a further 5 minutes, stirring occasionally. Stir in the soy sauce and sherry and season to taste. Remove from the heat.
Preheat the oven to 190°C/gas 5. Unroll the filo, keeping the sheets in a stack. Then, using a sharp knife, cut the pastry widthways into 3 strips, each measuring about 16 x 24cm. Lay these 18 strips in a stack.
Lay the top strip lengthways on the work surface and place 1 heaped tbsp of the chicken filling along the end of the strip closest to you, but not quite up to the edge. Fold the long edges of the filo over the filling, then roll up. Lightly oil the end to seal. Place the roll seam-side down on a baking sheet and brush lightly all over with oil. Repeat with the remaining filo strips and filling.
Bake the rolls for 12–15 minutes until golden and crisp. Transfer to a wire rack and allow the rolls to cool slightly before serving.