I do love Chinese food and I cook it a lot at home. It’s simple, fresh, nutritious and satisfies me on all levels of spiciness, texture and taste. For me the key to preparing authentic and delicious Chinese food is the humble wok. There is much that can be cooked in ones wok, from soups to dumplings and stir-fries, it is wonderful to braise in, steam in and deep fry in. It’s one of my favourite cooking vessels.

Not only is the right spice combination important in preparing Chinese food but also the right wok, no non-stick please, carbon steel is my preference. When heated up to its smoking point and the oil and aromatics are added, that hiss, sizzle and aroma when the raw food hits the heated surface is called wok hay, breath of a wok. A Cantonese phrase used to describe the particular essence and aroma created when authentic stir-frying is performed. Hay means energy or breath, hence wok hay means the "energy or breath of a wok".

There is no shortage of Chinese restaurants, but why not try "wokking" up some great tasting food this weekend and create some wok hay in your kitchen. If you are looking for great quality Chinese spices and sauces try the Lee Kum Kee brand.

Korean style sticky chicken

[caption id="attachment_924123" align="alignnone" width="768"] Korean sticky chicken - Wendy Rahamut[/caption]

1 lb boneless chicken

Vegetable oil for frying

Marinade:

1 slice ginger

1 tbs soy sauce

1 tbs minced chives

Coating:

1 egg yolk

½ cup corn starch

Seasonings:

1 tbs minced garlic

1 stalk of lemongrass pounded and finely chopped

Sauce:

2 tbs white vinegar

½ cup Thai style sweet chilli sauce

2 tbs soy sauce

1 tsp sesame oil

Cut chicken into one inch pieces and combine with marinade, let rest for 30 minutes.

Mix sauce and set aside.

Spread the corn-starch onto a plate, beat egg and set aside.

Dip chicken in egg then dredge in corn starch, fry in hot oil until golden brown, drain.

Heat a clean wok over high heat, add 2 tbs oil add garlic and lemon grass and stir fry until fragrant, add sauce and cook until thick. Add chicken and turn quickly to evenly coat with sauce, remove to a platter.

Serves 4 to 6

Chilli beef lo mein in oyster sauce

8 ozs lo mien noodles or spaghetti

1½ lbs steak, chilled

3 tbs vegetable oil

1 tbs finely chopped garlic

1 tbs finely chopped ginger

½ cup chopped fresh chives

1 cup green beans or long beans (bodi), cut into 1-inch pieces

1 medium red bell pepper, cut into ¼ inch-thick strips

Sauce:

½ cup oyster sauce

¼ cup soy sauce

1 tbs chilli garlic sauce

1 tsp sesame oil

¼ cup rice wine vinegar

3 tbs honey

¼ cup water

1 tsp corn starch

Cook noodles in a medium pot of boiling salted water according to package directions. Dra