Beef with Garlic shoots in black bean sauce

Ingredients
300g sliced beef (pre-marinated in soya sauce and garlic for half an hour)
2 cloves of garlic finely chopped
2 tablespoons of black bean and garlic paste
a splash of chinese rice wine
a pinch of sugar
a splash of water
1 bunch of garlic shoots, cut in 2 inches long
a small cup of corn flour solution with water as thicken agent

Method
Heat wok until smoking with some oil.
Add marinated beef and garlic and cook for 3 mins and set a side
Add garlic shoots and fry for 1 mins and add beef back to the wok.
Add rice wine, black bean paste, water and sugar and fry for 2 mins.
If needed add a plash of corn flour solution to thicken sauce.
Serve with rice.

Oven Baked Spring Rolls

Ingredients

100g minced chicken
100g minced pork
1 packet vermicelli noodles
4 spring onions, finely sliced
2 garlic cloves, finely chopped
1 large carrot, peeled, grated
1 1/2 cups shredded cabbage
1 tablespoon of grated ginger
1 tablespoon soy sauce
1/4 teaspoon white pepper
20 frozen spring roll wrappers (21.5cm square), thawed
1 tablespoon of cornflour
oil, for baking
Sweet chilli sauce, to serve

Method
Preheat 200°C.
Stir-fry cabbage, carrot, noodles, minced meat and spring onions for 3 to 5 minutes. Add soy sauce and pepper. Transfer to a bowl. Set aside to cool.
Combine cornflour with 1 tablespoon water in a small bowl. Place 1 wrapper on a board with a corner pointing towards you. Brush edges with cornflour mixture (keep remaining wrappers covered with damp tea towel). Spoon 1 tablespoon filling mixture into corner of wrapper. Fold corner over filling then roll up from corner to corner, folding edges in to enclose filling.

*Irene had done a fantastic job with wrapping all rolls ^_^

Brush uncook rolls with oil and baked spring rolls for 25 minutes or until golden. Remove to a wire rack over a baking tray. Serve with sweet chilli sauce.