Add a splash of water to leftover rice, cover and warm in microwave slightly - just enough to take the chill off. Steam veggies in wok (or warm leftover veggies in microwave), set aside. Season ground pork with Cajun spice and sauté with 2 tsp. canola oil until just done, set aside. Scramble 2 eggs, set aside. Heat a large wok to very hot, add 2 Tbsp. oil, when shimmering, add rice; chopping and stirring with wooden spoon until broken up and evenly covered with oil. Add soy sauce and sugar, stir to blend. Beat two raw eggs and add to rice, stirring to coat evenly - cooking 1-2 minutes. Add warm veggies, cooked meat, and stir in. Add scrambled eggs and stir in. Add aromatic sesame oil and a shake of white pepper. Stir in and serve hot. -Leung Shui Ying

Core the peppers and cut into thin rings. Fry in the oil and salt for 1 minute. Add 2 tablespoons water, bring to the boil, cover and simmer for 2 minutes. Drain. Chop the ginger finely, fry both scallops and ginger in oil for 1 minute. Add the sugar and sherry. Mix the cornstarch to a smooth paste with the soy sauce and add to the pan. Heat gently, stirring until slightly thickened. Add the peppers and cook for 1 minute.

Steam carrots and celery to soften in salted water, remove and reserve. Combine soy sauce, sugar, salt, and pepper for your sauce - set aside. Heat wok to very hot, add 1 Tbsp. oil and then shrimp, stir frying only until it is half way done, about 30-45 seconds. Add rice wine or sherry to wok and immediately remove shrimp and wine to a bowl. Wipe out wok and return to highest flame. Add 1 Tbsp. oil, ginger and garlic; stir-frying for 15-20 seconds. Add steamed veggies and cashews, stir-fry about 15 seconds. Add reserved sauce mixture, rinse bowl with 1/3 cup water and add to wok. When boiling, add shrimp and cook 15-20 seconds, then add corn starch dissolved in 1 Tbsp. water. Continue to cook for 30-45 seconds longer, until shrimp are just done and sauce thickens. Serve immediately.
--Mrs. Leung Tak; Shatin, Hong Kong

Cut the pork in paper thin slices, add the soy sauce and sherry. Toss well. Heat the oil and fry the meat over fierce heat, stirring all the time, for 2 minutes. Remove from the pan and keep hot. Wash and dry the mushrooms. Slice them thinly and fry quickly in the remaining fat. Add the meat again and mix well. Mix the cornstarch to a smooth paste with the stock or water, add to the pan and heat gently, stirring all the time, until slightly thickened.

Core the peppers and cut into thin rings. Fry in the oil and salt for 1 minute. Add 2 tablespoons water, bring to the boil, cover and simmer for 2 minutes. Drain. Cut the chicken into 1 inch pieces. Chop the ginger finely, fry both chicken and ginger in oil for 1 minute. Add the sugar and rice wine or sherry. Mix the cornstarch to a smooth paste with the soy sauce and add to the pan. Heat gently, stirring until slightly thickened. Add the peppers and cook for 1 minute.

Cut the duck meat into paper thin slices. Heat the oil, add the salt and duck and fry for about 5 minutes or until the meat is tender. Add the soy sauce and mix well. Wash and chop the celery; wash and thinly slice the mushrooms; add both to the pan with the peas, mix well and cook for 1 minute. Add the stock, bring to the boil and simmer for 5 minutes. Mix the cornstarch to a smooth paste with a little cold water, stir into the pan, bring to the boil, stirring all the time until slightly thickened. Add the almonds and serve.