Mixed Vegetables in Hot Pepper & Chicken in Hot Chilli Sauce

100 g cauliflower
75 g carrots
100 g baby corn
100 g Chinese cabbage
100 g mushrooms
100 g broccoli florets
100 g bamboo shoots , chopped
100 g asparagus , chopped
Salt to taste
20 g corn flour

Oil for cooking
50 ml soy sauce
20 g garlic , chopped
50 g spring onions , chopped
35 g dry red pepper , chopped
30 g ginger , julienned
1/2 teaspoon sugar
450 ml water

Boil all the vegetables together.

Heat the oil in a wok or saucepan. Saute the garlic , juliennes of garlic , dry red pepper and spring onions until fragrant.

Add the sugar and the boiled vegetables along with the water and cook on high heat.

When the mixture is boiled , blend the corn flour into it. Season to taste. Stir for one or two minutes. Remove from heat and serve hot.

375 g boneless chicken , diced
White of 1 egg
Oil for cooking
9 g fresh red chillies , sliced fine
45 g cucumber , diced
45 g spring onion , finely chopped
450 ml chicken stock
25 g green chilli paste
60 g soy sauce
Salt to taste
1/2 teaspoon sugar
30 g corn flour ( reserve 2 teaspoon for later use )

1 teaspoon pepper powder

Marinate the chicken in salt , egg white , corn flour and pepper for 30 minutes.

Stir - fry until half cooked.

Heat the oil in a wok and saute the ginger , spring onion and green chilli paste until fragrant.

Add the stock , chicken , soy sauce , sugar and salt.

Allow the mixture to boil, add the remaining corn flour dissolved in a little water and mix well. Continue to saute for a minute or two. Remove from heat and serve hot.