Sweet corn soup

4 corn cobs, kernels removed
¼ cup vegetable oil
2 onions, finely chopped
2 tablespoons ginger, grated
2 cloves garlic, crushed
12 cups chicken stock (12 cups water + 4 Massel cubes)
2 tablespoons soy
3 tablespoons shabbas wine
4 eggs, lightly beaten
spring onion to garnish
Remove kernels from corn.Heat oil in a pot and sauté onions, ginger and garlic for 2  minutes. Add 12 cups chicken stock and bring to the boil. Add corn, onion mixture, soy and wine to stock and stir. Slowly pour beaten egg into soup in a slow steady stream stirring continuously.
Garnish with spring onions.

Dumplings with tofu and veggies

250g firm tofu
1 onion, peeled and cut into quarters
1 celery stick, cut into thirds
1 carrot, peeled and cut in quarters
10 button mushrooms
1 teaspoon grated ginger
1 clove garlic, cut in half
1 tablespoon veggie oil
2 tablespoons soy sauce
1 tablespoon sweet chilli sauce
1 teaspoon sesame oil
wonton wrappers
Combine tofu and veggies  in a food processor and blend until well combined. In a large fry pan, heat veggie oil. Cook mixture for 5 minutes until fragrant Add soy, sweet chilli and sesame oil. Mix well. Place wonton wrappers on bench and wet edges with water. Place a heaped teaspoon of mixture in the centre of each wonton and seal firmly with fingers. Seal properly. Bring a large pot of water to the boil and cook dumplings until they float to the top.
Serve with soy and sweet chilli sauce.
Makes approx 40

Crunchy bean shoot salad

800g bean shoots
4 spring onions, finely chopped
2 carrots peeled and grated
¼ cup sesame seeds, toasted
¼ cup soy sauce
¼ cup mirin
¼ cup rice vinegar
2 tablespoons sesame oil
2 tablespoons olive oil
Juice ½ lemon
Add bean sprouts to a large saucepan of boiling salted water, reduce heat and simmer for 1 minute. Drain immediately and refresh under cold water.  Drain again and gently squeeze away any excess liquid. In a large bowl combine bean shoots, carrot, spring onions and sesame seeds.
Whisk dressing ingredients and pour over salad.

Stir fried Asian greens

¼ cup vegetable oil
2 onions, finely chopped
1 cabbage, finely chopped
3 heads bok choy, chopped
Bunch broccolini, chopped
1 chicken stock cube, crumbled
2 teaspoons sesame oil
1 tablespoon teriyaki sauce
Pepper to taste
Toasted sunflower and sesame seeds to garnish
Heat oil in a wok. Add onion and cook until glassy.  Add cabbage, bok choy and broccolini  and stir for 5 minutes. Crumble in stock cube. Mix well.
Keep stirring until veggies have wilted and are cooked through.

Eggy fried rice

8 eggs, lightly scrambled
8 spring onions, finely sliced
3 tablespoons  soy sauce
11/2 tablespoons ginger, grated
3 tablespoons vegetable oil
1 large red onion, diced finely
6 cups cooked rice
11/2 tablespoons extra soy sauce
2 cups shredded cabbage
1 cup baby peas

Place eggs in a bowl with spring onions, soy and ginger. Beat lightly with a fork to combine. Heat oil in a wok and add onion. Cook for 1 minute. Pour in egg mixture and leave to cook for 10 seconds before folding egg mixture over with a spatula and lightly scrambling for about 2 minutes or until almost cooked through.  Add rice and extra soy and stir fry for 2 minutes.
Lastly toss in cabbage and peas and stir until well combined and heated through.