Tenderloin Chinese Style

1 lb. beef tenderloin
3 T dry sherry
1½ T soy sauce
2 t oyster sauce
1 t sugar
1 t cornstarch
½ t baking soda
¼ t salt
1 clove garlic, crushed
1½ T vegetable oil
2 medium yellow onions, thinly sliced

Instructions:Remove and discard fat from meat. Cut meat across the grain into thin slices.

Combine sherry, soy sauce, oyster sauce, sugar, cornstarch, baking soda, salt and garlic in a medium glass bowl. Mix in meat. Cover and refrigerate at least 3 hours.

Heat oil in wok over high heat. Stir-fry onions in the oil until golden, 3 to 5 minutes. Transfer onions to a serving plate. Keep warm.

Add about 1/3 of the meat to wok, spreading out slices so they do not overlap. Cook slices on each side just until lightly browned, 2 to 3 minutes. Remove meat from pan and arrange over onion slices. Repeat twice to cook remaining meat.

Makes 4 servings

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Chinese Fried Rice

Makes 3 to 4 servings.

** Stir Fry Ingredients **

2 tbsp sunflower or vegetable oil
225g (8oz) Cooked long grain rice
75g (3oz) Smoked lean bacon, finely diced
75g (3oz) Peeled prawns
2 size 3 eggs, beaten
100g (4oz) Fresh or frozen peas, blanched
6 Spring Onions
Salt and freshly ground black pepper

** To garnish **

Spring onion tassels

Instructions:** Procedure **

1) Heat the oil in a large frying pan or wok, until just smoking.
Stir in the rice and stir fry for 1 minute, then add the bacon and prawns.
Continue to cook for a further 5 minutes over a high heat.

2) Stir in the beaten eggs, peas and spring onions, and cook for a further
two minutes. Season to taste.

3) Serve piping hot, garnished with spring onion tassels.

Note: For best results, slightly undercook the rice.
This will stop the whole thing from becoming a slodgy mess.

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