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INGREDIENTS

• 1 cup milk
• 1 egg, beaten
• 1 1/2 cups flour
• 1 teaspoon seasoning salt
• 1/2 teaspoon pepper
• 6 ears corn, husks and silk removed
• oil (for frying)

DIRECTIONS

1. Combine milk and egg in shallow dish and mix well.
2. Combine flour, seasoned salt and pepper in shallow dish and mix well.
3. Dip each ear of corn into milk and egg mixture, then roll in seasoned flour. Knock off excess flour.
4. In a large skillet, heat oil to 350 degrees.
5. Add corn and fry for 5 minutes or until golden brown (approximately 2-1/2 minutes on each side).
6. Drain on paper towels.

INGREDIENTS

• 1/2 cuphot sauce
• 1/2 teaspoongarlic salt
• 3-3 1/2 lbs chicken, cut up
• 1 cup Bisquick baking mix
• 1/2 teaspoononion salt
• 1 teaspoon black pepper
• vegetable oil (for frying)

DIRECTIONS

1. Combine the hot sauce and garlic salt; pour over the chicken in a large bowl.
2. Combine the Bisquick, onion salt and pepper in another bowl.
3. Remove the chicken from the sauce and drain.
4. Dredge chicken in Bisquick mixture.
5. Heat the oil over medium high heat until hot.
6. Reduce the heat to medium and add chicken pieces.
7. Fry the chicken for about 15 minutes on each side until the juices are clear and chicken is golden brown.

INGREDIENTS

• 6 cups cooked long-grain rice(for uncooked rice, see step 1)
• 2 tablespoonsvegetable oil
• 3 tablespoons coarsely chopped garlic
• 1 small onion, finely chopped
• 1/2 teaspoon fresh ground black pepper
• 6 ounces green beans, diced
• 4 ounces fresh or frozen corn kernels
• 2 tablespoons soy sauce
• 2 teaspoons thai green curry paste

Garnish

• 3 scallions
• 1 cucumber, peeled,sliced in half,and with seeds removed if they are watery
• 1 lime

DIRECTIONS

1. To start with uncooked rice, start with 2 cups raw rice, cook, spread out on a baking pan to cool, and then refrigerate at least 2 hours or overnight.
2. Prepare the garnishes: cut the scallions on a slight diagonal into 1-inch lengths, cut the cucumber into very thin slices, cut the lime into wedges; set aside.
3. Heat a wok or large frying pan over high heat and add the oil.
4. When the oil is very hot and slightly smoking, add the garlic, onion, and black pepper and stir-fry for 2 minutes.
5. Add the green beans and corn and continue to stir-fry for 3 minutes.
6. Add the cold cooked rice and stir-fry for 5 minutes.
7. Add the soy sauce and curry paste and stir-fry for 2 minutes.
8. Garnish with the scallions, cucumber, and lime, and serve hot.

INGREDIENTS

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons sugar
• 1 tablespooncooking oil
• 1 cup water(or less)
• 1 lb button mushrooms

DIRECTIONS

1. Combine flour, baking powder, salt, and sugar.
2. Put oil in a 1 cup measure and add water to the 3/4 cup mark.
3. Make well in centre of dry ingredients and pour in the water-oil mixture.
4. Stir together, adding as much of the remaining 1/4 cup of water as you need to make a batter of the correct consistency to coat the mushrooms.
5. Stir until smooth.
6. Heat cooking oil in deep fryer.
7. Dip mushrooms in batter and drop in hot oil.
8. Cook a few minutes until nicely browned.
9. Remove with a slotted spoon to a wire rack with paper towels beneath it to catch the oil drips.
10. Repeat with remaining mushrooms until all are fried.

INGREDIENTS

• 400 g broad beans, podded
• 2 tablespoonsvegetable oil
• 1/2 teaspoon szechwan pepper, ground
• 1 teaspoon caster sugar
• 1 tablespoon soy sauce
• 1 tablespoon rice wine
• 1 tablespoon rice vinegar
• 1 tablespoon chili bean pasteor chili sauce
• 1 teaspoon sesame seeds, toasted

DIRECTIONS

1. Cook broad beans in simmering salted water for 4 minutes.
2. Drain, reserving a ladleful of cooking water.
3. Refresh the beans under cold running water and drain again.
4. Gently shell beans.
5. Heat oil in a wok over high heat, add beans and toss for 1 minute.
6. Add szechuan pepper, sugar, soy sauce, rice wine, vinegar and bean paste, tossing well.
7. Add 2-3 tablespoons of the bean cooking water and cook for 2 minutes, tossing over high heat.
8. The beans should be tender and lightly coated with the sauce.
9. Serve scattered with sesame seeds.