Classic Chinese Recipes

Here is a collection of delicious Chinese food recipes, enjoy!

ALMOND CHICKEN
1 lb skinned chicken breast.
1/3 Slivered almonds
5 slices fresh ginger root
3 green onions, chopped to about 1" lengths
1 green pepper, chopped as above
1/2 cup diced bamboo shoots
1 cup vegtable oil
~~Marinade~~
1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white
~~Seasoning sauce~~
1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch
Cut chicken into 1” cubes. Combine marinade ingredients, add
chicken and mix well. Let stand 1/2 hour.
Heat oil in wok, add chicken and stir-fry until browned. Remove
chicken and drain well. Stir-fry ginger, onion, pepper and bamboo
shoots for about 1 minute until vegtables are crisp-tender. Combine
ingrediants for seasoning sauce in a small bowl, mix well and add to
wok. bring to boil. Add chicken to boiling sauce. Stir-fry chicken until
coated with sauce. Add almonds, mix well and serve hot. Serves 4

ALMOND COOKIES
1 cup shortening
3/4 cup sugar
2 eggs
1 tbsp almond extract
2-1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup blanched almond halves
1 egg beaten
Preheat the oven to 375 degrees.
In a large bowl with electric mixer, cream together the shortening and
sugar, then beat in the eggs, one at a time, and mix well. Add the
almond extract.
In another bowl, sift together the flour, baking soda, and salt. With a
wooden spoon, gradually stir the flour mixture into the shortening. The
dough should be fairly firm. Divide the dough in half and roll each into
a log, about 1-1/2 inch in diameter. Wrap in waxed paper and
refrigerate for 4 hours. Cut the dough crosswise into 1/4 inch thick
slices. Place cookies on an ungreased cookie sheet. Top each cookie
with an almond half.
Brush cookies lightly with beaten egg. Bake for about 10 minutes, or
until light golden brown.

ASPARAGUS AND SESAME CHICKEN SOUP
2 lbs Chicken
2 c Warm water
3 tbsp Sesame oil
1 tsp Sugar
6 Slices ginger root
1/2 c Button mushrooms, canned
1/2 c Medium sherry
8 Fresh asparagus spears
1/2 tsp Salt
Wash chicken, remove fat pockets, pat dry, and chop into bite-size
pieces. NOTE: if tempted to use breast Meat without bones, please
don’t; bones add to body and flavor of Soup.
Peel and slice ginger root. Wash and cut asparagus into 2" sections.
Braising: Heat wok to medium Hot. Add sesame oil. Start braising
chicken a few pieces at a time when oil begins to smell. Sesame oil will
burn at lower temperature than other cooking oils, so avoid Hot wok.
After browning lightly, return chicken pieces to wok; add ginger slices,
sherry and salt.
When sherry boils, add water and Sugar. Turn up heat, bring to boil,
then reduce heat to simmer, cover and simmer for 30 minutes. Add
mushrooms and asparagus, simmer for another 15 minutes. Transfer
to covered Soup tureen (or put plate on top of Soup bowl), place in
steamer on low, and hold until ready to serve. You can make this Soup
in large Sauce pan, if wok is needed for something else.

ASSORTED VEGETABLES IN A CLEAR SAUCE
2 med Turnips
2 sm Carrots
2 tbsp Peanut oil
4 Green onions
2 c Chicken stock
3 Fresh asparagus spears
1 tsp Salt
1/2 c Button mushrooms
1 pinch Sugar
1/2 c Peeled straw mushrooms
8 Baby Sweet corn
1 tbsp Chicken fat
8 Water chestnuts
1/2 c Crab Meat or shelled Shrimp (opt)
1/2 tsp Fresh ginger root
1 tb Tientsin preserved
Cornstarch Paste
Peel turnips & carrots. Use melon scoop to cut turnips into large balls.
Slice carrots 1/2" thick; then with paring knife, cut 4 evenly spaced
notches into rim of each slice (don't cut into center core). Carrots
should look like little flowers. Parboil turnip & carrots in stock until
barely tender. Remove from stock & plunge pieces into cold water;
drain.
Cut onions, asparagus & baby corn into 1 1/2" pieces. Mince together
fresh ginger root & Tientsin preserved Vegetable. In a small pan or
beaker on med heat, render pieces of chicken fat. Stir-frying: Add
peanut oil to Hot wok. When it begins to smoke, briskly fry crab Meat
or shrimp for 1 minute. Add asparagus, baby corn, mushrooms &
water chestnuts, stir-frying until they are Hot. Add ginger mixture,
then onions. Stir-fry another 30 seconds. Add 1/2 stock, salt & Sugar;
bring to boil. Add turnips & carrots.
Cover & reduce heat; simmer for 5 minutes. Uncover, push ingredients
out of liquid, & dribble in cornstarch paste to thicken slightly. Stir
liquid to prevent lumping while it thickens to a thick Soup. Recombine,
then mix in chicken oil. Place on serving platter.

AUTHENTIC FRIED RICE
2 oz Chinese barbecued Pork
1/4 lb Fresh or frozen peas (if peas are fresh, chill first)
1 tsp Salt
2 tbsp soy sauce
2 tbsp Oil, preferably peanut
2 Eggs; lightly beaten
2 c Long-Grain Rice, steamed
4 oz Fresh Bean sprouts
Heat wok or a dry skillet, when pan starts smoking, spread peanut oil
into pan. Add rice, pork and peas and stir-fry for about 2 minutes.
Pour in soy sauce, stir-fry for another minute. Pour the lightly beaten
eggs over the mixture, continue to cook until eggs are done, about 1-2
minutes. Serves 4.

BARBECUED LAMB ON SKEWERS
2 lb Stewing Lamb, cut in 1 1/4" cubes
1/2 tsp Cayenne and
4 tbsp Fresh lemon juice
1/4 tsp Salt
3 Cloves Garlic, minced
1 pinch Sugar
1 tbsp Hot Chili oil (or 1 tbsp Salad oil)
Combine all ingredients and marinate Lamb cubes for 2 hours in
covered bowl. Drain Lamb, reserving marinade for basting during
barbecuing. Skewer Lamb; you should have enough for two skewers
per serving. Barbecue until browned, but still juicy. Overcooking
will dull flavors. Serve with nang (Moslem Bread) or shao bing (baked
sesame rolls).

BASIC WON TON
10 Chinese mushrooms, small
1 tsp Salt
1/4 lb Prawns
1/2 tsp Sugar
5 Fresh water chestnuts (OR 7- canned ones)
1 tsp Thin soy Sauce
1 tsp Oyster Sauce
1/2 lb Ground Pork
Dash of pepper
1 Green onion, finely chopped 1
1/4 tbsp Cornstarch
1 pk Wonton skins
1 sm Egg
Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off,
and discard stems; then, chop into very small pieces. Shell, devein
and wash prawns. Chop into very small pieces Peel and crush water
chestnuts with the flat side of the cleaver. If you don't have a cleaver,
chop the water chestnuts into very fine pieces. Combine mushrooms,
prawns, water chestnuts, Pork and green onion. Add all other
ingredients and mix well.
1 tsp of filling is used for each won ton. With one corner of the wonton
skin toward you, place 1 tsp of filling about an inch from the corner.
Fold one corner to cover the filling. Fold once more...about 3/4 inch.
Turn the won ton so that the triangle is toward you. Dampen the left
corner with a little water. Swing the right corner away from you and
place it on top of the dampened left corner. As you make this fold,
simultaneously pull the filling toward you with your middle finger, you
should finish with a little "hat-like" effect.

BEEF WITH BROCCOLI
1/2 lb broccoli (you may also substitute other vegetables if you wish)
15 oz of beef, cut length wise. (you could also use chicken, pork lamb
or a combination of meats)
1 egg white
1 tbsp cornstarch
1 1/2 tbsp of soy sauce
1/2 tsp salt
1 tbsp of dry sherry (may substitute with wine or beer)
1/3 cup of oil
1 clove of garlic smashed and minced
Green onions to garnish (chopped)
~~Sauce~~
1/4 cup of oyster sauce
1 tbsp seasme seed oil
1 to 1 1/2 tbsp soy sauce
1 tbsp dry sherry
pinch of sugar
~~Corn starch solution~~
1/3 cornstarch to 2/3 water
1/2 tsp MSG if wanted.
Can also add a little chicken stock too if desired
Marinate the meat in egg white, cornstarch, soy sauce, salt, and
Sherry; set aside for 10 minutes.
Blanch the broccoli untill 3 minutes,set aside.Heat 1/4 cup of oil in
your wok or pan and stir frie the beef, about 25 sec,no longer !
Remove and drain. Heat 3 tbsp of freash oil and heat throuh the
broccoli, coat completely with oil. Return the beef and then add the
sauce ingredients. Heat through. Thicken with cornstarch solution.

BEAN CURD WITH OYSTER SAUCE
1/2 lb Soy Bean curd (canned or fresh)
1/2 c Chicken stock
1 pinch Sugar
2 Green onions
2 tbsp Premium oyster Sauce
1/2 tsp Minced Garlic
2 tbsp Peanut oil
1 tsp Peanut oil
Cornstarch paste
Slice Bean curd into 1/4" cubes; sliver green onions. In Hot wok, heat
oil just to point of smoking. Add Bean curd, green onions and Garlic.
Stir gently to avoid breaking up curd; turn pieces to coat with oil. Be
sure oil is not too Hot or curd will tend to stick to pan.
When aroma of Garlic is apparent, add stock and bring to boil. Lower
heat, cover, and simmer for about 30 seconds (don't let curd fall
apart). Remove cover; stir in oyster Sauce and Sugar. Increase heat,
and when liquid boils again, add enough cornstarch paste to make a
creamy (but not too thick) Sauce. Swirl in peanut oil to make a glaze.
Serve over Rice or in a shallow serving bowl.

BEEF CHOW MEIN
3/4 lb Round steak
1 Tbsp Soy sauce
1 tsp Salt
1 Tbsp Sugar
8 Fresh mushrooms (optional)
1/2 lb Bean sprouts
6 oz Bamboo shoots (can)
3 ea Green onions (scallions)
2 cup Beef stock
2 Tbsp Cornstarch
1 tsp Sesame oil
2 cup dried egg noodles
Deep frying oil
Cut beef about 1” long ½” wide and as thin as possible. Mix the salt,
sugar and soy sauce together and mix well, then add the beef and
marinate for at least one hour.
Wash and slice the mushrooms, including stems. Slice the bamboo into
thin strips; slice the scallions into 1” pieces; soak, rinse and drain the
bean sprouts.
In a separate bowl, mix the cornstarch and beef stock together.
Drain the beef reserving the marinade. Heat the sesame oil and stir-fry
the beef for 4 to 5 minutes. Add the cornstarch mixture and remaining
marinade, bring to a boil stirring constantly; add the vegetables and
simmer for 5 minutes longer.
Cook noodles in boiling water for 4 to 5 minutes; drain thoroughly.
Deep fry as needed draining on absorbent paper. Place cooked noodles
on a plate or serving platter, top with beef mixture.

BOK CHOY WITH WHITE PORK
1/4 lb Boneless Pork shoulder
1/4 c Chicken stock
1 lb Bok choy stalks
1/2 tsp Sugar
1/2 tsp Minced Garlic
1 ts Dry sherry
1/2 tsp Minced fresh ginger
Cornstarch paste
3 tbsp Peanut oil
1 tsp MSG (opt)
1/4 tsp Salt
Slice Pork against the Grain into thin strips about 2" by 1/2". Separate
outer fleshy stalks from center flower stalk of bok choy. Use center
stalk in another stir-fry dish or in Soup. Wash outer stalks, and
diagonally slice into 3" pieces.
The meatier ends of the stalks should be sliced a little thinner. Swirl oil
around in very Hot wok. When oil begins to smoke, add Pork and stirfry
until Meat is seared (about 1 minute).
Add bok choy, Garlic and ginger. Stir-fry until green leaves are bright
and shriveled, stirring and tossing constantly so stalks won't burn. Add
salt, stock, Sugar and dry sherry.
When liquid begins to boil, cover wok and steam for 30 seconds or less
on high heat, until stalks are tender but still crisp. Push ingredients up
side of wok; dribble cornstarch paste into liquid and stir to make a
light Sauce. Recombine and add MSG if desired.

BRAISED CHICKEN DRUMSTICKS
8 Chicken fryer drumsticks
4 c Cold water
Cornstarch for dredging
1/2 c Dark soy Sauce
3 c Oil for deep-frying
1/2 c Rock Sugar
1 c Dried chestnuts
1/2 c Medium sherry
1 Five-spice bouquet (OR 1 tbsp Five-spice powder)
1/2 tsp Salt
At least 12 hours before cooking this dish, rinse several times then
soak dried chestnuts. After soaking, remove pieces of skin wedged in
nutmeat.
Deep-frying: In wok or similar pan, slowly heat deep-frying oil until
bubbles quickly form around chopstick held vertically in oil. Meanwhile,
dredge drumsticks in cornstarch; shake off excess starch. Deep- fry
drumsticks 2 at a time until brown, about 5 minutes. Remove from oil;
and place on absorbent paper towel to absorb grease.
Red-cooking: Put water in sandy pan or comparable Casserole dish;
add 5- spice bouquet, soy Sauce, sherry & salt (5-spice powder can be
substituted, though the final flavor will be less distinctive). Slowly
bring to boil, reduce heat, cover pot & simmer 15 minutes. Remove
cover; discard bouquet; add salt & rock Sugar; dissolve rock Sugar.
You can stop here until near serving time. About 30 minutes before
serving time, add drumsticks & soaked chestnuts to Hot red-cooked
Sauce.
Simmer in covered pot for 15 minutes; remove cover; simmer for
another 15 minutes.
Sauce should have reduced by about 1/3, and become bright & thick.
To serve, prop drumsticks up around sides of sandy pot; spear
chestnuts with sate sticks or long toothpicks.

BRAISED CHINESE CABBAGE
2 lb Napa (or celery) cabbage
1 c Chicken stock
1 tsp Salt
1/4 tsp Salt
8 Chinese "jyo" mushrooms
1 tbsp Sherry
1 tbsp Dried shrimp
1/2 tsp Sugar
1/4 c Sichuan preserved mustard greens
1 tsp soy Sauce
Cornstarch paste
1 tbsp Peanut oil
1 tbsp Rendered chicken fat
First wash & soak Chinese mushrooms & dried shrimp in warm water
for 1 hour until soft. Next, mince the shrimp. Remove hard stem from
mushrooms. Wash & thinly slice mustard green.
Separate cabbage leaves; blanch in salted boiling water for 30
seconds; drain; slice into 2" sections.
In a bowl, combine stock, salt, sherry, Sugar & soy Sauce; reserve.
Render chicken fat in small saucepan at medium heat; discard pieces
of fat; keep oil Hot.
Braising: Heat peanut oil in wok until Hot but not smoking. Stir-fry
mushrooms, shrimp & mustard green for 15 seconds. Add cabbage;
stir-fry for 1 minute. Add stock mixture; bring to boil. Reduce heat,
cover wok, & simmer for 10 minutes, reducing liquid by half; add more
stock if needed.
Turn up heat; add enough cornstarch paste to make light Sauce. Swirl
in Hot chicken oil. Serve. **Cabbage leaves should become
transparent, but avoid overcooking; they should be soft but not wilted.

BRAISED LION’S HEAD IN A SANDY POT
1 lb Pork butt, ground or chopped
2 tbsp Water
1/4 c Water chestnuts, minced
3 c Chinese mustard cabbage,Shredded
1 tsp Ginger root, minced
2 Green onions, minced
4 c Stock (or water)
1/2 c Cooked Rice, minced
1/2 tsp Salt, to taste
1 tbsp Dark soy
1/4 tsp Sugar
1/2 tsp Sesame oil
6 tbsp Peanut oil
In a mixing bowl, thoroughly mix Pork, water chestnuts, ginger root,
green onions, cooked Rice, dark soy, sesame oil & water. Allow
mixture to blend for 30 minutes. Form into firm balls, one for each
serving, each the size of a tennis ball (about 3 1/2" across).
Braising: Heat wok or skillet to Hot; add oil. When oil begins to smoke,
introduce meatballs 1 at a time, so as not to cool oil. Fry meatballs
until a brown crust has formed. They must be well crusted in order to
retain their shape while stewing.
Cooking in Sandy Pot: Line sandy pot with shredded Chinese mustard
cabbage; sprinkle with pan oil from meatballs, salt & Sugar. Add
meatballs, then add cool or cold stock. Bring slowly to boil; cover;
reduce heat to medium & simmer for about 2 hours. Correct seasoning
if necessary.

BROCCOLI WITH GARLIC SAUCE
1 c beef broth
1 c water
1 bay leaf
1 clove garlic,peeled
1 onion (minced)
2 tbsp minced celery leaves
1/4 tsp salt
1/8 tsp pepper
1/4 c heavy cream
3 Thin slices Lemon
Simmer all ingredients but the cream and lemon slices,covered for 20
minutes. Then strain into another saucepan. Add cream and heat over
lowest heat for 3-5 minutes. Add salt and pepper to taste. Serve hot
with lemon slices on top of your cooked broccoli.

BUTTERFLY SHRIMP WITH SNOWPEAS
1/4 lb Fresh or frozen medium- Sized shrimp
2 Green onions
3 tbsp Peanut oil
1/3 lb Fresh snowpeas
1/2 c Chicken stock
8 lg Fresh or canned water Chestnuts
2 tsp light soy Sauce
1 tsp Dry sherry
1/2 c Unpeeled straw mushrooms
1/2 tsp Salt
2 tsp Fresh ginger, slivered
1 pinch Sugar
1 lg Clove Garlic, minced
Cornstarch paste
Soak snowpeas in cold water for 2 hours to make crisp. Soak shrimp in
salted cold water for 1 hour. Drain straw mushrooms. Break off ends
of snowpeas. Peel & rinse water chestnuts. Shell shrimp, keeping tail
intact. Deeply slit shrimp around upper curve (don't cut through),
deveining, & spreading shrimp almost flat.
Cut green onion on the bias in 2" lengths. Slice water chestnuts thinly
crosswise. In small bowl, mix stock, soy Sauce, sherry, salt & Sugar.
Stir-frying: Swirl peanut oil into very Hot wok. When oil begins to
smoke, add shrimp & stir-fry until they curl (about 20 seconds).
Remove shrimp to serving platter. Stir-fry mushrooms for 30 seconds;
add Garlic & ginger; stir-fry another 30 seconds. Add snowpeas &
water chestnuts; stir-fry briskly for 1 minute. Add stock mixture; bring
to boil; keep tossing until snowpeas are bright green.
Push ingredients out of liquid, dribble in cornstarch paste to thicken
slightly. Return ingredients, including shrimp. Stir briefly. Serve
immediately. Note: snowpeas should be slightly undercooked when
served.

CASHEW CHICKEN
3 Chicken breasts (boned & skinned)
1/4 c Soy Sauce
1/2 lb Chinese pea pods
2 tbsp Corn starch
1/2 lb Mushrooms
1/2 tsp Sugar
4 Green onions
1/2 tsp Salt
2 c Bamboo shoots, drained
4 tbsp Salad oil
1 c Chicken broth or bouillon cube dissolved in water
1 pak Cashew nuts (about 4-oz)
Slice breasts horizontally into very thin slices and cut into inch
squares. Place on tray.
Prepare Vegetables, removing ends and strings from pea pods, slicing
mushrooms, green part of onions, and the bamboo shoots. Add to
tray.
Mix soy Sauce, cornstarch, Sugar, and salt. Heat 1 tbsp of
oil in skillet over moderate heat, add all the nuts, and cook 1 min
shaking the pan, toasting the nuts lightly. Remove and reserve.
Pour remaining oil in pan, fry chicken quickly, turning often until it
looks opaque. Lower heat to low. Add pea pods, mushrooms, and
broth. Cover and cook slowly for 2 mins. Remove cover, add soy
Saucemixture, bamboo shoots, and cook until thickened, stirring
constantly. Simmer uncovered a bit more and add green onions and
nuts and serve immediately. Serves 4

CASHEW NUT PRAWNS
1/2 lb Fresh prawns
2 c Water
1/2 can Mini Sweet corn
1 tsp Salt
2 Stalks celery
1 tbsp Oil
2 Green onions
1 c Oil for deep-frying
2 oz Raw cashew nuts (1/2 cup)
1 c Oil for deep-frying
To thicken add:
2 tbsp water
1 tsp soy sauce
1/2 tsp dark soy sauce
dash of pepper
1 1/2 tsp cornstarch
Shell, de-vein and wash prawns; then put 1 tsp salt into 2 cups water.
Add the prawns and soak for 1 hour. Cut each mini corn diagonally
into 2 parts. Cut celery into 1-1/2 inch pieces; then cut each piece
lengthwise into strips julienne style. Cut green onions into 3/4 inch
lengths. Drain and dry prawns with a paper towel.
In a small saucepan heat 1 c oil to 325 degrees. Then deep-fry the
cashew nuts for 3 minutes or until golden brown. Drain off excess oil
and set aside. Using the same oil as used for the cashew nuts deep-fry
the prawns for 3 minutes. Remove and set aside.
Heat wok add 1 tbsp oil and stir-fry celery sweet corn and green onion
for 1 minute sprinkling lightly with salt and sugar. Add prawns.
Combine thickening ingredients in a cup; then stir into prawn mixture.
Cook for 1 minute. Turn off heat add cashew nuts; mix thoroughly and
serve. Serves about 4.

CHICKEN CHOW MEIN CASSEROLE
2 Garlic cloves; minced
8 oz Fresh mushrooms; sliced
1 sm Red bell pepper; sliced
1/2 c Slivered almonds
1 can Water chestnuts; diced
1 can Cream of mushroom soup
3 c Chicken, cooked and cubed
2 tsp Soy sauce
1/4 tsp Pepper
3 Green onions; chopped
3/4 c Mayonnaise
1 can Chow mein noodles
In large skillet, sauté garlic, mushrooms and red pepper in 1-2
tbsp butter until soft. Add remaining ingredients except chow
mein noodles. Heat mixture throughly. Place into a 11x7 or 9x13
pan. Now, top with the chow mein noodles. Bake at 350 degrees for
about 30 minutes or until bubbling.

CHICKEN HARVEST STIR-FRY
6 oz Cooked chicken cut into strips (or 1 pkg Louis Rich Chicken strips)
1 tbsp Olive Oil
1 c red or green bell pepper (cut into strips or chunks)
1 c carrots (sliced lengthwise in 3” long strips)
1/4 Lemon-herb Stir-fry Sauce
3 cups cooked rice (prepare per package directions)
Heat oil in pan and cook vegetables on med heat for about 5 min or
until vegetables are crisp tender. Add the chicken and the Lemon-herb
sauce, mix well, cover and simmer about 2 minutes or until heated
thoroughly, stirring occasionally. Spoon over cooked rice and serve
(noodles may be substituted for rice if desired).

CHICKEN AND LOTUS SEED SOUP
1 c Chicken breast, julienne
5 c Chicken stock
12 Dried lotus seeds
2 Slices fresh ginger root
4 Nami black mushrooms
2 tbsp Dry sherry
1/2 c Celery, julienne
1/2 tsp Sugar
1 tbsp Smithfield ham, julienne
1 tsp Salt
2 Sprigs Chinese parsley
2 tsp Lotus root powder
Blanch lotus seeds, remove reddish brown tip. Wash and soak
mushrooms in warm water until soft, about 30 minutes; remove
stems; slice in thin matchsticks. Before slicing celery, scrap off stringy
back of stalk; slice julienne lengthwise in 1" sections. Slice chicken
breast and Smithfield Ham (or other pungent pressed ham) in 1"
strips.
Soup: Heat stock in 3-quart pan or sandy pot. Add ginger, sherry,
Sugar and salt. Bring to gentle boil, then add lotus seeds, chicken and
mushrooms. Simmer Soup for 30 minutes.
Add celery and ham. Simmer for another 15 minutes. Mix lotus root
powder with a little Hot stock, then stir into Soup. Transfer to heated
serving bowl, or serve in sandy pot.
Garnish with Chinese parsley. NOTE: Lotus seeds require about 30
minutes in simmering water to soften. Check them before adding ham
and celery; simmer longer if necessary.

CHICKEN IN PLUM SAUCE
1/2 c Oil
4 Carrots
1 Clove Garlic
2 tsp Sugar
3 lbs Frying chicken
1 tsp Salt
1/3 c Plum Sauce
1/3 c Chinese pickles
5 Celery stalks, diced
1/4 c Water
4 slice Ginger
2 tsp Cornstarch mixed with ¼ cup water
3 tbsp Sherry
Cut chicken into bite-sized pieces. Peel carrots and cut into cubes.
Crush Garlic.
COOKING: Place oil and Garlic in skillet. Brown Chicken, stir 5
minutes, cover, reduce heat, and simmer 10 minutes. Add plum Sauce
celery, ginger, sherry, carrots, Sugar salt, pickles and water. Simmer
covered for 12 minutes. Add cornstarch-water mixture to thicken
gravy. Serves 4.

CHICKEN FOO YUNG
1 tbsp sunflower oil
1 pkg Fresh or frozen peas (about 7 oz)
1 Medium sliced onion, cut into 1 inch square slices
1 c Boned Chicken Breast, cut into strips
2 tsp salt
1 c Bean sprouts
5 Eggs, beaten
Heat sunflower oil in a wok. Stir-fry the chicken; brown lightly on
moderate to high heat. Add half the salt, onions, peas, and stir-fry for
2 mins.
Add bean sprouts and stir-fry for 1 min. Add eggs to the ingredients in
the wok and reduce the heat to a simmer. Stir occasionally while the
mixture sets so that the mixture does not stick on the bottom of wok.
When the mixture has set and is brown in places, it’s done. Serve over
rice.

CHINESE BARBECUE SAUCE
3/4 c Catsup
1 tbsp Ground ginger
1/2 c Brown Sugar
1 tbsp Liquid smoke
3 tbsp Soy Sauce
2 Cloves Garlic, minced
Mix all ingredients and bring to a boil. lower heat and let simmer for
about 10-15 min.

CHINESE BARBECUED SPARERIBS
2 lbs Spareribs
1 Clove Garlic
2 tbsp Dark soy Sauce
1/2 tsp Hot Chili oil (omit with Chap Sam Sauce)
2 tbsp soy Sauce
3 tbsp Orange honey
1 Green onion
3 tbsp "Koon Chun" Hoisin Sauce (or Chee Hou or Chap Sam Sauce)
1 tbsp Dry Marsala
Chop ribs into 2" sections. Mix remaining ingredients and marinate ribs
in mixture for 4-6 hours, turning several times. If you marinate
overnight, keep refrigerated, and allow to warm up before baking.
Preheat oven to 350 degrees. Drain ribs, saving marinade. Place ribs
on rack in roasting pan. Bake at 325 degrees for 45 minutes,
basting every 15 minutes. Turn up heat to 375 and finish undisturbed
for 15 minutes, until slightly crusty. Serves 4.

CHINESE CABBAGE
2 tbsp sesame seed
1/2 c sliced slivered almonds
1/2 Medium cabbage;thinly sliced
1 Bunch chopped green onions (1 to 2)
1 Pkg. chicken Ramen noodles; broken up
~~Dressing~~
3 tbsp white vinegar
1/2 tsp vinegar
1/2 tsp pepper
2 tbsp sugar
1/2 c oil
chicken flavoring out of Ramen noodles
In 2 tbsps butter, toast sesame seed and slivered almonds. Add this
mixture with cabbage, onions and chicken Ramen noodles. Blend
dressing in blender. Pour dressing over cabbage mixture and stir until
thoroughly blended.

CHINESE CHICKEN WING DRUMSTICKS
10 chicken wings
1 tbsp cornstarch
1 tsp sugar
1 tsp salt
1 tsp light soy sauce
1/2 tsp five spice powder
1/2 cup all-purpose flour
3 tbsp cornstarch
2 tbsp vegetable oil
1/2 tsp baking soda
1/2 tsp salt
1/2 cup water
1 egg
Vegetable Oil
Cut each chicken wing at joint to make 2 pieces.Cut skin and meat
loose from narrow end of bone; push meat and skin down to large
end of bone. Pull skin and meat down over end of bone to form a ball.
Mix 1 tbsp cornstarch, the sugar, 1 tsp salt, the soy sauce, and five
spice powder; sprinkle over chicken drumsticks. Cover and refrigerate
30 minutes.
Heat vegetable oil (1 ½” deep) in wok to 350 degrees. Mix flour,
water, egg, 3 tbsp cornstarch, 2 tbsp vegetable oil, the baking soda
and 1/2 tsp salt. Dip ball end of each drumstick into batter. Fry 5
drumsticks at a time until light brown, turning 2 or 3 times, 4-5
minutes. Drain on paper towel. Increase oil temperature to 375
degrees. Fry drumsticks all at one time until golden brown, about 2
mins. Drain on paper towel to absorb grease.

CHINESE COLESLAW
1 pkg ready-made Coleslaw 9-8 oz.
1 pkg Top ramen noodles (oriental)
1 bunch Green onions
1/2 c Sunflower seeds
1/2 c Slivered almonds
2 tsp Butter (split in half)
~~DRESSING~~
1/2 c Oil
3 tbsp Sugar
3 tbsp Balsamic vinegar
Ramen seasoning
Break the top ramen noodles into small pieces, but don’t grind them in
your hands,next brown them in butter. Noodles should be crisp. Set
aside.
Then brown green onions, sunflower seeds and almond slivers in skillet
with remaining butter. Set mixture aside. Blend oil, sugar, vinegar
and ramen seasoning to make the dressing. Shake ingredients
vigorously. Don’t mix ingredients until you’re ready to serve.

CHINESE FIRE POT
1 lb Boneless Beef sirloin or Beef round
2 bunches Spinach
8 oz Canned water chestnuts, drained and sliced
1 lb Boned chicken breasts
1 lb Fish fillets
8 oz Canned bamboo shoots, drained and sliced
1 lb Medium shrimp
1 lb Chinese cabbage
4 cans Chicken broth (13 3/4-oz cans)
1/2 lb Fresh forest mushrooms or Cultivated mushrooms
Sweet-and-sour Sauce
Lemon juice
Soy Sauce
2 pak Enoki mushrooms
Prepared Hot Chinese mustard
-(3 1/2-oz packages)
¼ lb Fine Egg noodles; cooked
3/4 lb Chinese pea pods
Cilantro or chives; chopped (optional)
2 bunches Green onions
You don’t need to use all ingredients listed here as long as you offer an
interesting blend of meats, Fish and Vegetables. Other meats and
Vegetables can be substituted, if desired. Place Beef, chicken and Fish
in freezer and chill until firm to touch but not frozen. Slice Beef and
chicken in strips ¼” thick and about 2“ long. Cut Fish into ¾” cubes.
Shell and de-vein shrimp. Chop cabbage into bite-size chunks.
Clean mushrooms. If using forest mushrooms, remove and discard
stems. Slice mushrooms and sprinkle with lemon juice. Cut off and
discard root portion of enoki mushrooms and separate clusters as
much as possible. Wash, trim ends and string pea pods. Clean green
onions and cut in halves lengthwise, including green portion. Cut into
2” lengths. Clean spinach and discard thick stems.
To serve, arrange Beef, chicken, Fish, shrimp, cabbage, forest
mushrooms, enoki mushrooms, snow peas, green onions, spinach
leaves, water chestnuts and bamboo shoots in individual rows on large
platters or serving plates. Bring broth to boil.
Place heating unit under Chinese Hot pot and pour boiling broth into
Hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks,
each person places whatever ingredients are desired into Hot broth to
poach. When cooked (this will take only a few moments), ingredients
are then dipped into Sweet-and-sour Sauce, soy Sauce or Hot mustard
as desired, and eaten with noodles, adding cilantro, if desired.

CHINESE FRIED RICE
2 tbsp sunflower or vegetable oil
8 oz Cooked long grain rice
3 oz Smoked lean bacon, finely diced
3 oz Peeled prawns
2 -3 eggs, beaten
4 oz Fresh or frozen peas, blanched
6 Spring Onions
Salt and freshly ground black pepper
Spring onion tassels
Heat the oil in a large frying pan or wok, until just smoking.
Stir in the rice and stir fry for 1 minute, then add the bacon and
prawns. Continue to cook for a further 5 minutes over a high heat.
Hint: if you slightly undercook the rice it won’t become a sticky mess.
Stir in the beaten eggs, peas and spring onions, and cook for a further
two minutes. Season to taste.3) Serve piping hot, garnished with
spring onion tassels. serves 3-4

CHINESE FORTUNE COOKIES
5 Egg whites
1 1/2 c Sugar
1/4 tsp Salt
1 c Unsalted butter (melted and cooled)
1 c Flour
1/2 tsp Almond extract
Messages/5 dozen
Pre-heat oven to 375 degrees.
Put egg whites in a bowl,next add the sugar and salt and stir until
the sugar has dissolved and the mixture is thick and shiny. Gradually
beat butter into egg white mixture. Next stir in the flour and add
almond extract. Using a measuring spoon, drop by teaspoonfuls, well
apart, onto a greased or non-stick baking sheet.
Bake only 1 sheet at a time for 7-8 minutes, or until the edges are
lightly browned. Working quickly, place a message in the center of
each cookie, and fold in half while still warm. Place the still-warm
folded cookies in cool muffin tins to shape. Cool completely before
storing. Makes about 60 cookies.

CHINESE NEW YEAR'S COOKIES
6 oz Pkg semi-sweet -chocolate bits
6 oz Pkg butterscotch pieces
3 oz Can Chinese noodles
7 1/2 oz Can salted Spanish Peanuts
Melt chocolate and butterscotch chips over hot water (a dbl boiler
works best) Add noodles and peanuts. Drop by spoonful on wax
paper. Keep mixture hot while spooning. Chill until firm. Makes
approx. 4 dozen.

CHINESE MAPO TOFU
2 tbsp Oil; for sautéing
1 pak Fresh tofu (any firmness) - cut into cubes
1 tbsp Black Bean Garlic Sauce- (see notes)
1/4 c Chopped green onions
1 tsp Red Chili Paste with Garlic
Salt to taste
1/4 lb Ground Pork
Black Bean Garlic Sauce and Red Chili Paste with Garlic are available at
Asian markets and some supermarkets with large Asian specialty
sections.
In a wok or deep skillet, place oil, Black Bean Sauce, Red Chili Sauce
with Garlic and ground Pork. Turn heat on high; gradually combine the
sauces and Meat as the heat increases. When Meat is browned and
cooked through, turn heat to medium and add cubed tofu. Mix
gently and continue to simmer for 5-8 minutes, stirring occasionally,
until well blended and tofu is heated through. Add green onion and
toss. Add salt to taste. Serve with cooked white Rice. 4 servings

CHINESE MIXED VEGETABLES
1 tsp vegetable oil
1 thinly sliced gingerroot
1 clove crushed garlic
2 c Chinese cabbage (chopped)
1 tsp salt
1/2 tsp sugar
1/4 teaspoon MSG (optional)
1/4 c canned chicken broth
1/2 c pea pods
1/2 c sliced bamboo shoots
1/2 c thinly sliced mushrooms
Preheat wok and spread the vegetable oil around inside. Rub bottom
and sides with the ginger root and garlic, then discard. Put cabbage in
wok and stir. Add salt, sugar,MSG and chicken broth. Stir and cover;
cook for 3 min. Add the peas pods, bamboo shoots and mushrooms.
Stir about 30 second and serve.

CHINESE POT ROAST
3 lb Chuck roast, 1 ½” thick
1 tbsp Vegetable oil
1/2 c Bottled stir-fry sauce
1/2 c Burgundy wine
1/2 lb Fresh mushrooms, sliced
1 tbsp Cornstarch
Heat Oil in dutch oven. Next add meat and brown on both sides.
Combine stir-fry sauce with Wine and pour over meat. Cover, reduce
heat and simmer for 1hr. 40 minutes. Now add mushrooms and
simmer, covered, another 15 minutes or until Beef is tender.
Combine cornstarch and /4 cup Water. Remove meat to platter and
keep warm. Add cornstarch mixture to pan juices; cook and stir until
mixture boils and thickens lightly. To prepare meat for serving, cut
meat across grain into thin slices and serve with mushroom gravy.

CHINESE TENDERLOIN
1 lb. beef tenderloin
3 tbsp dry sherry
1½ tbsp soy sauce
2 tsp oyster sauce
1 tsp sugar
1 tsp cornstarch
½ tsp baking soda
¼ tsp salt
1 clove garlic, crushed
1½ tbsp vegetable oil
2 medium yellow onions, thinly sliced
Remove and discard fat from meat. Cut meat across the grain into thin
slices.Combine sherry, soy sauce, oyster sauce, sugar, cornstarch,
baking soda, salt and garlic in a medium glass bowl. Mix in meat.
Cover and refrigerate at least 3 hours.
Heat oil in wok over high heat. Stir-fry onions in the oil until golden, 3
to 5 minutes. Transfer onions to a serving plate. Keep warm.
Add about 1/3 of the meat to wok, spreading out slices so they do not
overlap. Cook slices on each side just until lightly browned, 2 to 3
minutes. Remove meat from pan and arrange over onion slices.
Repeat twice to cook remaining meat.

CLEAR FISH SOUP
1/2 lb White Fish fillets, fresh or frozen
8 Slices winter bamboo shoots
1 Bunch fresh spinach
4 c Superior chicken broth (clear)
1 tsp Salt
1 tbsp Cooked peanut oil
1 tbsp Medium sherry
Heat chicken broth. Cut Fish fillets into 1" by 2" pieces. Cut off root
ends of spinach & thoroughly wash. Slice bamboo shoots into paperthin
strips; add to stock as it is heating. Using wire strainer, blanch
Fish pieces in boiling water for 15 seconds, reserve.
Add salt to water. Blanch spinach for 10 seconds, drain & reserve.
When stock reaches rapid simmer (don't let it boil), add Fish, spinach
& sherry. Cook for 3 minutes. Heat peanut oil in ladle over flame. Mix
oil into Soup, transfer to serving bowl, & serve.

CRAB RANGOON
1/2 lb Crabmeat-drained and chopped
1/2 tsp A-1 Sauce
1/2 lb Cream Cheese room temperature
1/4 tsp Garlic powder
1 egg yolk (well beaten)
oil for deep frying
chinese mustard or red sauce
30 wonton wrappers
Combine crabmeat with cream cheese & seasonings in a medium bowl,
blend to a paste.
Place a heaping tspful on each wonton. Moisten edges of wontons with
egg yolk, gather the 4 corners together at the top & pinch edges
together to seal.
Heat oil to 375 degrees, add wontons in batches & fry until golden
brown, about 3 minutes Remove with slotted spoon & drain on paper
towels.

CRUNCHY BEAN SPROUTS WITH BEEF
1/2 lb Flank steak
1 tb Dark soy Sauce
2 c Mung Bean sprouts
1 tb Dry sherry
1/2 md Yellow onion
Cornstarch paste
1 tbsp Peanut oil
2 tsp Salt
1/2 c Chicken stock
1 tsp Szechuan peppercorns
Rinse Bean sprouts; drain. Separate layers of onion and slice into thin
strips to match sprouts. Cut steak into slices across the Grain 1/4"
wide by 2" long.
Mix stock, soy Sauce and sherry in a cup. Prepare Szechuan
pepper/salt: heat dry wok to medium and add Szechuan peppercorns,
stirring constantly until peppercorns exude a strong aroma; remove
from heat. Crush peppercorns with salt, using rolling pin or blender.
Sift to remove coarse pieces. Store in closed jar.
Scalding: In large bowl, cover onions with boiling water; drain in 10
mins. Add sprouts, cover both with boiling water; drain in 3 mins.
Sprinkle with about 1/2 tsp. Szechuan pepper/salt. Stir-fry: Add oil to
Hot wok. When oil starts to smoke, add steak, and stir-fry briskly for 1
minute or until Meat loses pinkness. Push Meat aside in wok; add stock
mixture and bring to boil. Dribble in thin cornstarch paste until light
gravy is formed. Mix with Beef. Pour over sprouts and onions in a
serving bowl.

CURRIED CHICKEN SPRING ROLLS
1 tbsp Soy Sauce
2 tsp Soy Sauce
1 tbsp Coconut milk
1 tsp Vinegar, white
1 3/4 tsp Curry powder
1/2 lb Chicken, ground
3/4 tsp Salt
3/4 tsp Sugar
4 tsp Vinegar, cider
1 tbsp Cornstarch
2 tsp Gingerroot, minced
--dipping Sauce--
5 Chilies, mild green
2 Chilies, yellow wax
3 Garlic clove
1 Cilantro, bunch, minced
1 1/2 tsp Garlic, minced
2 Jalapeno chilies, minced
1 c Celery, diced
2 c Napa cabbage, diced
3/4 c Carrot, grated
1 c Cellophane noodles
16 Spring roll wrappers
1 Egg yolk, beaten
3/4 c Pickled ginger juice or:
3/4 c Unseasoned Rice vinegar
2 tbsp Oil, peanut
Salt to taste
Soften cellophane noodles and cut into 2-inch lengths. Dissolve
cornstarch in 1 tbsp water. Cut chilies in halves. Marinate chicken for 1
or 2 days in bag with 1 tbsp soy Sauce, coconut milk, white vinegar,
and 3/4 tsp. curry powder.
When ready to cook: Heat 1-2 tbsp oil in wok and stir-fry chicken until
mostly white. Remove, set aside, and then clean wok. Combine
salt, Sugar, remaining soy Sauce and cider vinegar. Place in wok with
chicken. Heat through, add cornstarch, and cook 2 to 3 minutes until
glossy. Spread on large plate and cool in refrigerator. Combine ginger,
Garlic, remaining curry powder, and chilies.
Heat 3 tbsp oil and cook Chili mixture 1-2 minutes. Should foam
without browning. Add celery then cabbage. When translucent, add
carrots and noodles. Combine chicken and noodle mixtures. Use 2
tbsps. filling per spring wrapper. Tuck in ends and include a sprig of
cilantro in last turn (to show through when fried). Seal with Egg yolk.
Deep fry about 3 minutes at 350 degrees and drain.

Dipping Sauce: Blend chilies and Garlic until pureed. Add ginger juice
and oil until blended. Season with salt. Add cilantro just before
serving. (If serving right away, cilantro may be pureed with chilies.)

EGG DROP SOUP
3 c Chicken broth
1 med Green onion with top
1 tsp Salt
Chopped
Dash of white pepper 2
Egg slightly beaten
Heat chicken broth, salt and white pepper to boiling in 2 quart
saucepan. Stir green onions into eggs. Pour Egg mixture slowly into
boiling broth, stirring constantly with fork to form shreds of Egg.

EGG FLOWER SOUP
46 oz of clear chicken broth.
1/4 Cup of fresh chopped green onions.
1 tbsp of cornstarch diluted in 2/3 cup of cold water.
4 Eggs (large) (lightly scrambled)
1 Cup of firm Tofu cut into 3/4 in. cubes.
1/2 Cup of thinly sliced bamboo shoots.
1/4 Cup of thinly sliced common mushrooms.
1/4 Cup or just a little less of frozen, sweet green peas.
2 Tbl.sp. of soy sauce.
1/2 Tsp. of sesame oil.
Bring broth to a simmer. Add peas,bamboo shoots,mushrooms, and
green onions to the simmering broth. Allow vegetables to cook for
approx. 5 min. While gently stirring the mixture, slowly add the eggs.
Stir for a minute, and then add the tofu, soy sauce, sesame oil and
cornstarch. Cover and allow to simmer for 7-10 minutes. Serves 4.

EGGPLANT WITH SPICY MEAT
4 Oriental eggplants (4 Oriental eggplants should equal about 1 lb)
3/4 c Chicken broth
Oil
2 tbsp Bottled hoisin Sauce
1 tbsp Chile oil
1 tbsp Chinese vinegar
1 tbsp Mashed Garlic
2 tsp Cornstarch
1 c Ground Pork (or ½ lb ground beef & ½ lb ground pork may be
used)
1 tsp Water

Soy Sauce
1 tbsp Minced green onion (green part only)
Trim blossom ends of eggplants. Cut in halves lengthwise. Cut each
half in ½” -thick diagonal slices. Steam eggplants until tender or cook
in 1” Hot oil in large skillet or wok until golden brown. Drain well on
paper towels. Drain all oil from skillet and add chile oil. Cook over high
heat 30 seconds. Add Garlic and cook, stirring, 10 seconds. Add
ground Pork, 1 tbsp soy Sauce, broth and hoisin Sauce and
stir-fry until Pork is browned. Add vinegar and eggplants, toss lightly
to blend flavors and heat through. Season to taste with more soy
Sauce. Mix cornstarch with water and stir into Pork mixture. Cook and
stir until ingredients glisten. Add green onion and stir-fry 5 seconds.
Serve immediately.

EGG ROLLS
1 lb. chinese cabbage (Napa)
2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork, chicken livers or chicken (finely chopped)
10 water chestnuts
1/3 c bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil
PREPARATION: Boil cabbage and celery until very tender. Drain and
squeeze out excess water. Shred very fine and set aside to
drain further. Par-boil shrimp and fry or bake pork. Mince both.
Shred water chestnuts and bamboo shoots. Mix all ingredients but egg
together. Beat egg. Wrap filling in egg roll skins and seal with egg.
COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop
in egg rolls. When skin turns light golden brown, remove from oil and
drain (refrigerate them and finish the cooking process when needed).
When cool, drop again into hot oil and fry until golden brown.

FOIL WRAPPED CHICKEN (APPETIZERS)
1 oz. fresh ginger
2 tbsp soy sauce
1 tbsp sherry
pinch of brown sugar
pinch of salt
pinch of black pepper
1 lb. chicken meat
2 scallions
deep fat or oil for frying
Chop the scallions very finely; chop the ginger finely and mix with the
scallions soy sauce,sherry, sugar, salt and pepper. Cut the chicken into
bite size pieces and toss into the soy sauce mixture. leave covered for
at least 30 minutes.
Cut out squares of aluminum foil. Wrap each piece of chicken into a
piece of foil dropping in a litte extra sauce mixture in with the
chicken pieces Make sure chicken is securely wrapped with no leaks.
Drop the foil parcels in hot fat and fry for about 2 minutes turning
once if possible but not that important. Drain. Serve the chicken in
wrapper, since the wrapper holds in the flavor and juices.

FOUR KINDS OF STEAMED VEGETABLES
8 Stalks canned baby corn
1 c Chicken stock
1 can Peeled straw mushrooms
1 tsp Peanut oil
2 med Size fresh tomatoes
1/4 tsp Sugar
8 sm Stalks of bok choy
Cornstarch paste
1/2 tsp Salt
2 tbsp Chicken oil (rendered fat)
Have water in steamer boiling. Dip tomatoes to loosen skins; remove
skins; slice in half.
Wash and trim bok choy stalks. Use slender end of stalk only (use
leaves and thick stalk in other dish). Drain baby corn and straw
mushrooms.
Steaming: First steam baby corn and straw mushrooms for 5 minutes.
Place tomatoes and bok choy on separate plate; sprinkle with salt;
steam for 3 minutes; drain. Arrange Vegetables on warm round
serving platter in flower pattern.
Sauce: To render chicken fat, place pieces in small saucepan with a
few drops of oil to prevent sticking. Cook on medium heat for 20
minutes or so, until chicken oil separates from solids. Drain oil,
reserve. Alternatively, make aromatic oil by steeping several peeled
Garlic cloves in Hot cooking oil (after removing it from heat). In small
saucepan, heat chicken stock, peanut oil and Sugar.
When it starts to boil, dribble in enough cornstarch paste to give a
light body. Keep warm until ready to use. When Vegetables are being
steamed, reheat Sauce with chicken oil. Pour Sauce over Vegetables.

FRIED GARLIC CHICKEN RECIPE
2 lbs of Chicken (Chicken wing pieces works good)
1/4 c of beer
2 tbsp. soy sauce
1 Egg
1/4 c flour
1/4 c cornstarch
1/2 tsp baking powder
3 tbsp garlic salt
dash white pepper
Vegetable oil for frying (other types of oil may be substituted)
Par boil chicken until well cooked ( This will reduce the amount of fat
absorbed during frying). Mix remaining ingredients to make batter.
Add chicken and toss to coat.
Cover and chill for about 1/2 hr. Deep fry chicken in oil at 425degrees
until golden brown. Serves 4-6

FUN SEE CHICKEN
4 oz Bean threads (vermicelli may be used as a substitute)
1 Garlic clove; crushed
3 tbsp Vegetable oil
1/2 c Chinese black mushrooms
1/2 tsp Vegetable oil
1 c Thin sliced Chinese cabbage
1/2 tsp Cornstarch
1/2 c Thinly sliced bamboo shoots
1 tbsp Dark Chinese soy Sauce
2 c Bean sprouts
1 tsp Light Chinese soy Sauce
1/2 c Chinese pea pods
1 c Dark chicken Meat **
1/4 tsp Sugar (optional)
Slice chicken in thin strips. Soak Bean threads in cold water 20
minutes. Drain and set aside. There should be 2 cups. Combine 1/2 tsp
oil, cornstarch and both soy sauces. Add chicken and let stand 20
minutes.
Heat wok or skillet and add 3 tbsps oil, coating bottom of pan. Rub
surface of pan with Garlic clove, then discard Garlic. Add marinated
chicken and marinade and stir-fry over high heat 3 minutes. Add
mushrooms and stir 1 minute. Add cabbage and stir-fry 2 minutes,
then bamboo shoots and Bean sprouts, stir-frying 1 minute after each
addition. Add 2 cups water, cover and bring to boil. Remove cover,
add noodles and stir well to combine.
Cover and cook 1 minute. Remove cover, add peas and stir-fry 1
minute. Quickly stir in Sugar, if desired, and remove from heat. Serve
at once. 4-6 servings

GARLIC CHICKEN
3-1/2 lb. frying chicken, cut into serving pieces, or the equivalent in
chicken parts
3 tbsp peanut oil
3/4 c distilled white vinegar
1 head garlic, peeled and coarsely chopped
2 small dried hot red peppers
1/4 c soy sauce
3 tbsp honey
Heat oil in large heavy skillet and brown chicken well on all sides,
adding garlic and peppers toward the end.
Add remaining ingredients and cook over medium high heat until
chicken is done and sauce has reduced somewhat?this will not take
long, less than 10 minutes.
If cooking both dark and white meat, remove white meat first so it
doesn't dry out.Watch carefully so sauce doesn9t burn or boil away.
There should be enough sauce left to serve with the chicken, and the
chicken should appear slightly glazed. (Remove chicken to platter,
then reduce sauce if necessary.)

HOT & SOUR SOUP
Soup base:
1 can chicken broth
1/4 c cooked shredded meat
1/4 c sliced bean curd
1/4 c sliced rehydrated wood ears
1/8 c sliced bamboo shoots
~~Seasonings~~
1 tsp salt
1 tsp sugar
1 tsp dark soy
1 tbsp Chinese Black Rice Vinegar
1 tbsp Red Wine Vinegar
1 tbsp Lemon Juice
1 tbsp Fish Sauce
2 tbsp water
1 tbsp Corn Starch
1/4 tsp ground roasted schezuan peppercorns
1/8 tsp ground black peppercorns
A few drops of sesame oil
~~Garnish~~
1/2 beaten egg
2 tbsp minced green onions
Combine the soup base ingredients in a sauce pan and bring to a boil
over high heat. In a seperate bowl, combine the seasonings and mix
well. When the base comes to a boil, add the seasonings, and keep
over high heat for 2-5 minutes. Add the beaten egg slowly, and then
remove from heat. Place in bowls and garnish with minced green
onions.

HONEY SPONGE CAKE
6 Eggs, separated/room temp
1 1/2 tsp Baking powder
1 c Granulated Sugar
1/4 tsp Salt
1/4 c Almond powder (or 1 tsp Almond extract)
1/2 tsp Baking soda
4 tbsp Milk
1 tbsp Honey
2 tbsp Melted butter, cooled (or peanut oil)
1 1/2 c All purpose flour
In bowl, sift flour, baking powder and salt; set aside. In another bowl,
beat Egg whites until stiff. With electric mixer, beat Egg yolks;
gradually blend in Sugar and almond powder. Cream mixture until
smooth, about 5 minutes. Add honey (and almond extract).
Mix together milk, baking soda and cooled melted butter; add to Egg
yolk mixture. Gradually add sifted flour mixture. When batter is
thoroughly blended, quickly but gently fold in Egg whites.
Steaming: Before mixing, bring water in steamer to boil. Grease
bottom only of 9" round flat-bottom, high-sided bowl (or tube pan,
bundt pan or cupcake tins). Pour batter into bowl. Steam for 1 hour.
Best served steaming hot, but cake can be re-steamed and still have
good flavor.

KUNG PAO BEEF
1-1/2 pounds flank steak, sliced diagonally into bite-size pieces
1/2 tsp salt
1 egg white
1 tbsp cornstarch
4 tbsp peanut oil, divided
1/2 cup skinless roasted peanuts
10 whole dried red chili peppers
2 green onions, cut into 1/2-inch lengths
2 cloves garlic, minced
1/2 cup diced water chestnuts
~~Sauce~~
1 tsp chili paste with garlic
2 tbsp soy sauce
1 tbsp sherry
1 tsp rice vinegar
1 tsp sugar
1/4 cup chicken broth
1 tsp cornstarch
1 tsp sesame oil
Combine beef, salt, egg white, and cornstarch. Mix well by hand and
set aside. In a small bowl, blend all sauce ingredients. Set aside.
Add two tbsps oil to heated wok and stir-fry beef till it loses its pink
color. Remove to serving bowl. Add two more tbsps oil to same wok.
Toss peanuts and chili peppers in the wok and stir-fry until peppers
turn dark red. Remove from wok and add to beef. Lower heat.
If necessary, add more oil. Stir-fry green onions and garlic for several
seconds. (Do not let garlic burn.) Return beef, peanuts and peppers to
wok and stir-fry a few seconds to combine. Add water chestnuts and
combined sauce ingredients and stir-fry till heated through and
thickened. 4-6 servings

KUNG PAO CHICKEN
12 ounces chicken breast meat
4 tbsp. peanut or corn oil
2 dried red chilies, seeded and cut into pieces (may use just 1 chilie if
desired)
2 cloves garlic, peeled and diagonally sliced
4 to 6 thin slices fresh ginger root
1 tbsp. dry sherry
3 green onions, cut into small rounds
2 ounces roasted peanuts
~~Marinade~~
1/3 tsp salt
2 tsp thin soy sauce
2 tsp sherry
1 tsp cornstarch
1 tbsp egg white, slightly beaten
~~Sauce~~
1 tbsp thick soy sauce
1 or 2 tbsp chili sauce with garlic
2 tsp white wine vinegar
2 tsp sugar
1 1/2 tsp cornstarch
6 tbsp chicken stock or water
Cut chicken into thin strips. Cuts easier when chicken is slightly
frozen. Cut into cubes about 1/2 inch square. Put into a medium bowl.
Prepare the marinade. Add to chicken, mix well and let marinade for
15-30 minutes. Prepare the sauce.
Heat a wok over high heat until smoke rises. Add the oil and swirl it
around. Add the dried chili, stir, then add the garlic and ginger and
stir to release their aroma. Add the chicken. Sliding the wok scoop to
the bottom of the wok, turn and toss for about a minute. Splash in the
sherry around the side of the wok, stirring and tossing continuously.
Add the scallions and continue to stir for another 30 to 45 seconds.
Add the well-stirred sauce to the wok. Continue to stir while it
thickens.
Add the peanuts, stir to mix for a few times, then transfer to a warm
serving plate. Serve with steamed rice.

LAMB SLIVERS IN PUNGENT SAUCE
1 lb Lamb Meat (shoulder or leg)
1 Clove Garlic, minced
2 tbsp Sherry
1 ts Fresh ginger, minced
1/4 tsp Salt
1/2 c Stock
1/2 tsp Cornstarch
1 tb Thin soy Sauce
1/2 c Peanut oil
1/2 tb Dark soy Sauce
4 Scallions
1/2 tsp Sugar
1/2 lg Bell pepper
1/2 tb Cider vinegar
Cut Lamb across Grain in slivers about 2" long. In bowl, sprinkle Lamb
with salt & cornstarch; rub into Meat; add sherry. Marinate Lamb for
15 minutes. Trim & cut scallions in 2" pieces. Halve, core & slice bell
pepper into slivers to match Lamb. Combine stock, soy Sauce, Sugar
and vinegar; reserve.
Cooking: Heat peanut oil in wok to deep-fry temperature (bubbles
form around dry chopstick held upright in oil). Fry Lamb slivers briefly,
until coating of starch begins to brown. Remove to strainer & reserve.
Remove oil from wok and save. Wash wok. Return wok to high heat.
Add 2 tbsp oil to very Hot wok. When oil starts to smoke, add scallions
& bell pepper. Stir-fry for 30 seconds; add Garlic & ginger. Keep stirfrying.
When pepper turns bright green, add stock mixture. Stir until
liquid boils and reduces slightly. Add Lamb. Stir-fry until Lamb is Hot.

LAMB SOUP POT
4 lbs Lamb bones, cracked
1/2 lb Canned salted mustard green
1 lb Lamb Meat (shoulder or leg)
1 lb Bean sprouts
4 qts Cold water
1/2 c Unsoaked "cloud ear"
1 tbsp Fresh ginger, sliced
Dried black fungus
1 lg Onion, quartered
4 Scallions
1/2 tsp Salt
1/2 lb Dried Bean thread noodles
1 tsp Sugar
8 Charcoal briquettes
1/2 c Light sherry
Make stock: Put Lamb bones, ginger, onions & water in stock pot.
Bring to boil, reduce heat & simmer for 2 hours, reducing liquid by
half. Skim froth. Shred Lamb Meat. Add Meat, salt, Sugar & light
sherry to stock. Simmer for another 20 minutes.
Finish Soup: Wash & soak "cloud ears." Soak noodles for a few
minutes until soft. Drain & rinse mustard green; slice into shreds.
Rinse Bean sprouts. Wash & remove roots from scallions; shred on
bias, greens & all.
Prepare Fire Pot: Heat charcoal briquettes. When they start to turn
white, transfer to bottom of Fire Pot; place pot on heat-proof tile on
your table. Add half the broth & half the other ingredients, reserving
the rest for later in dinner. Serve after broth has boiled briefly.

LEMON CHICKEN
2 tbsp Dry sherry
4 Spring onions, chopped
1 Piece of root ginger, shredded
1 1b Boned chicken, cut into 1” strips
2 tbsp oil
2 Celery sticks, sliced
4oz button mushrooms, quartered
1 Green pepper, cored, seeded, and sliced
2 tbsp Light soy sauce
Shredded rind of 2 lemons
A few lemon slices to garnish
Put the sherry, spring onions and ginger in a bowl. Add the chicken,
toss well to coat, then leave to marinate in the bowl for 15 minutes.
Heat the oil in a wok or deep frying pan. Add the celery, mushrooms
and the green pepper. Stir-fry for one minute. Add the chicken and
marinade, then cook for 3 mins. Stir in the Soy Sauce and lemon rind
then cook for a further minute. Pile into a warmed serving dish and
garnish with lemon slices.

LO MEIN
4 tbsp Peanut oil
2 tsp Cornstarch
1/2 lb Flank steak;or shrimp,chicken
1/2 lb Spaghetti;or chinese/noodles
2 Celery; shredded
1/2 tsp Sugar
2 Sl Ginger; minced
1 tbsp Soy Sauce;light
1 c Cabbage
1/2 tsp Salt; optional
1 Green onion; minced
Cook spaghetti as directed on package, Al dente, drain, rinse in cold
water, add a few drops oil and mix to keep from sticking. Set aside.
Slice steak VERY THIN, across the Grain, 2" pieces. Mix together,
steak, ginger, scallion, cornstarch, Sugar, light soy, set aside to
marinate.
When ready to cook, heat wok to smoking, add 2 tbs oil. Stir-fry Meat
mixture two minutes, do not overcook, Reserve. Add 2 tbs oil, heat,
stir-fry carrots and cabbage two minutes, add spaghetti, stir well and
cook a few minutes, add Meat mixture, 1 tbsp soy and salt. Stir a
minute to heat and serve.

MIXED FRUITS WITH GRASS JELLY
1/2 cn Lychee Fruit with juice
1 can Grass jelly
1/2 c Canned mandarin oranges
Have all ingredients well chilled. Open both ends of grass jelly can;
push out gelatin; slice, then cut into 1/2" cubes. Place grass jelly
cubes in serving bowl with lychee Fruit and mandarin oranges. Cover
and keep refrigerated until ready to serve
ONION CAKES
8 Flour tortillas
1/2 c Finely chopped green onions
2 tbsp Sesame oil
Oil for deep frying
1 Egg; lightly beaten
Salt
Brush 4 tortillas with sesame oil then some of Egg. Sprinkle about 2
tbsps green onions over each tortilla. Top each with remaining
tortillas. Press firmly around edges and cover with plastic wrap. Let
stand until ready to deep fry.
Heat oil for deep-frying in wok or deep pan to 400F. Using tongs, slip
tortilla cakes, one at a time, into Hot oil. Cook, turning with tongs, to
brown both sides. Drain each Cake, holding it vertically over pan.
Drain again on paper towels. While Hot, cut each Cake into 4 to 8
wedges. Sprinkle lightly with salt. Serve Hot.

PAPER PRAWNS
1/2 lb. prawns
1/4 tsp. salt
1 tsp. sesame oil
1 Egg
1 tbsp. oyster Sauce
1/2 tsp. cornstarch
Rice paper
1 cup Vegetable oil
In bowl, mix the prawns with the salt, sesame oil, Egg, oyster Sauce
and cornstarch. Cut the Rice paper into 3-inch square pieces. Put the
prawn mixture on the Rice paper pieces and fold into a blanket. Heat
the oil to medium heat. Place the wrapped prawns in oil and fry for 3
to 4 minutes. Remove and drain on paper towels. Allow to cool slightly
before serving. It is essential to make sure that the oil is Hot before
prawns are added so that they are not overdone.

PRAWNS HUNAN STYLE
2 lbs shrimp
1 tbsp ginger
1 tbsp Garlic
1 tbsp green onions
1 green Hot pepper
3 cups chicken stock
1 cup soy Sauce
2 tsp sesame oil
1 c peanut oil
2 to
3 tsp cornstarch
2 tsp water
1/2 c flour
1 bell pepper, chopped
1 red pepper, chopped
1 to
2 tbsp white wine
1 medium onion, chopped
Grind ginger, Garlic, green onions and green Hot pepper to a paste.
Set aside.
Reduce the chicken stock and soy Sauce to 2 cups. This will take 10-
15 minutes. Season with white pepper and add sesame oil. Thicken
with cornstarch that has been dissolved with water.
Heat the peanut oil until it's very hot. Then add the shrimp that have
been lightly dusted in flour. Give shrimp 2-3 minutes in the hot oil and
add Vegetables for another minute. Don't over-cook. The Vegetables
are mostly for color, so you don’t have to use all the Vegetables unless
you want to. Drain the oil from the shrimp and Vegetables. Add the
paste until lightly browned. Finish with a splash or two of white wine if
desired.

RICE STICKS WITH VEGETABLES
3 qt Water
1 lb Bean sprouts
1 pak Rice sticks (13 3/4 oz)
1 tbsp Curry powder
2 Stalks celery
1 c Chicken broth
4 oz Chinese pea pods
Salt
1 oz Oriental dried mushrooms (softened in water)
Soy Sauce
1/4 c Oil
Bring water to boil and add Rice sticks. Cook 2 minutes, then drain.
Rinse with cold water and drain. Cut celery, pea pods and mushrooms
into thin slices. Heat oil until Hot and add Rice sticks. Cook, stirring,
until brown. Remove Rice sticks from pan and drain. Add celery, pea
pods, mushrooms and Bean sprouts and cook over high heat 2
minutes, stirring constantly.
Combine curry powder and chicken broth and add to pan. Season to
taste with salt. Pour over Rice sticks and toss to serve. Serve with soy
Sauce. Yields 6-8 servings

SALMON STEAK WITH CLOUD EARS AND NOODLES
2 Salmon steaks, 1 1/2" thick
1 Clove Garlic, sliced
8 Cloud ear black fungus
3 c Chicken stock
2 c Soaked Bean thread noodles
1 tbsp Sherry
1 Sq. pressed beancurd
1/4 tsp Salt
2 Sprigs Chinese parsley (or Slivered green onion)
1 pinch White pepper
4 Drops sesame oil
2 tb Peanut oil
1 tsp Red (sweetened) vinegar
2 Slices fresh ginger root
Soak cloud ears and Bean starch noodles separately in warm water for
30 minutes, or until soft. Wash and dice pressed beancurd into 1/4"
cubes. Heat peanut oil in medium Hot wok; add ginger and Garlic;
remove when oil becomes fragrant. Take care not to burn Garlic; if you
do, start over.
Lightly sauté one steak at a time in aromatic oil until surface is firm. In
clay pot, combine chicken stock, cloud ears, sherry, salt and pepper.
Bring to boil; add Bean thread noodles; return to boil.
Reduce liquid to gentle simmer; add salmon steaks carefully so they
remain whole; add diced Bean curd. Cover and simmer for 5-7
minutes, until steaks are cooked. Uncover, swirl in red vinegar and
sesame oil. Garnish with parsley. Serves 2

SALT BAKED CHICKEN
3 lbs Fryer
1 Whole star anise
6 lb Rock salt
2 tbsp Sherry
Parchment paper
1 tb Fresh ginger, minced
1/4 c Peanut oil
1 tbsp Garlic, minced
1 tsp Salt
2 Green onions, chopped
3 tbsp Dark soy Sauce
Wash chicken & pat dry. Swab cavity with sherry; stuff with ginger,
Garlic & green onions; seal with clip or string. Rub outside of chicken
with dark soy Sauce; allow to stand until soy Sauce is absorbed.
Wrap chicken in 3 layers of parchment paper, tie with string, coat
outer layer with peanut oil. Baking: In wok or large pot, heat rock salt,
stirring periodically, until it begins to brown. Place wrapped chicken in
rock salt, spooning some salt around sides & over top. Cook for about
10 minutes. Turn over chicken, cover with rock salt (but always have
at least 2" layer of salt under chicken) & cook for another 10 minutes.
This cooking time will give a moist, slightly underdone chicken.
Increase baking time to 15 minutes on each side, for well done.
Remove chicken from salt; strip off paper; allow to stand for 15
minutes to cool & congeal juices. Cut in half, then into bite-size pieces.
Serve with soy Dip.

SESAME BEEF
In small saucepan mix:
1/2 c. water
1 T. orange peel
1 T. crushed red pepper
Boil above ingredients down to about 1/3 c. juice. Strain, reserving
juice.
Back in small saucepan add:
Reserved juice
1/4 c. packed brown sugar
3/4 c. ketchup
1/2 c. sherry
2 tsp. sesame oil
1/4 c. rice wine vinegar
salt, to taste
1/2 tsp. msg.
1 T. soy sauce
Stir well over low heat until slight boil. To this add a mixture of 2
tsp. cornstarch w/ 1 T. cold water. Stir constantly until thickened.
To sauce add 2 T. toasted sesame seeds. Keep warm until beef is
ready.
For Beef:
Slice 1/2# - 3/4# lean sirloin or tenderloin into 1/4" strips. Coat
beef in a mixture of 1 beaten egg, 1/2 tsp. sesame oil, msg and salt.
Then coat beef in cornstarch, and let sit on wax paper for about 10
minutes (until cornstarch is almost absorbed). Deep fry beef pieces
at 350 degrees until slight brown (about 2/12 minutes). Drain on
paper towel. Add beef to sauce and serve over hot rice.

SHANGYI SHRIMP
1 lb Shrimp; shelled & deveined
3 Wood ears (black fungus);softened in hot water & cut into strips
1 tsp Rice wine
1/2 tsp Soy Sauce
1 Egg white
1/2 tsp Sugar
2 1/2 tsp Cornstarch
1/2 tsp Ground coriander
1 c Oil
1/2 c Chicken broth
1 Sm Hot red dried chile; seeded and sliced
1 tb Grated orange peel
3/4 c Diagonally sliced celery
Butterfly shrimp and press as much liquid from shrimp as possible,
using palms of hands to prevent breaking. Place shrimp in bowl. Mix
wine with Egg white and add to shrimp. Mix to coat well. Sprinkle with
1 1/2 tsps cornstarch and toss to coat.
Heat oil in wok or skillet to 350F and add shrimp. Cook until shrimp
turns pink in color. Drain shrimp on paper towels. Remove all but 1 tsp
oil from wok and heat. Add chile and stir-fry until dark, but not
scorched. Add celery and wood ears and stir-fry until well-mixed and
glistening.
Combine soy Sauce, Sugar, coriander and chicken broth and add to
wok. Cook until simmering. Mix remaining 1 tsp cornstarch with a few
drops water to make paste and stir into liquid in pan. Add shrimp and
orange peel and stir to heat through and coat well with Sauce. Makes
6-8 servings

SHREDDED PORK WITH YU SHON SAUCE
1/4 c Wood ears (softened in warm water)
1/2 tsp Minced gingerroot
1/2 lb Boneless Pork (fat trimmed off)
2 tbsp Sugar
7 Water chestnuts
2 tbsp Chicken broth or water
Soy Sauce 1 1/2
tbsp Vinegar
2 1/2 tsp Cornstarch
4 c Oil
1/2 Egg; beaten
1 tsp Hot Bean paste
1/2 tsp Cornstarch; mixed w/water
1 tbsp Chopped green onion
1 tbsp Water, to mix w/cornstarch
1/2 tsp Sesame oil
1/2 tsp Minced Garlic
Rinse wood ears well, then shred. Cut Pork in paper-thin slices and
shred. Crush water chestnuts with heavy cleaver and shred. Combine
Pork, 2 tsps soy Sauce, cornstarch and Egg and mix well. Meat mixture
should be moist. If needed, add a little of cornstarch- water solution.
Combine 2 tbsps soy Sauce, Garlic, ginger, Sugar, broth and vinegar.
Heat oil in wok or large skillet.
Add Pork mixture, wood ears and water chestnuts and cook, stirring
gently, just until Meat changes color. Immediately pour Meat and
Vegetables into large strainer set in bowl to drain off oil.
Return 1 to 2 tbsps oil to pan. Mix Hot Bean paste with oil in pan. Add
Meat mixture and stir-fry. Add soy Sauce mixture and continue
cooking. Stir in green onion. Add remaining cornstarch solution and
stir. Mix in sesame oil and turn out on serving plate.

SHRIMP CHIPS
1 lb Box shrimp chips 3
1/2 c (approx) Vegetable oil
Shrimp chips are thin translucent wafers in assorted colors, made from
shrimp flavored Rice flour paste. When deep-fried very briefly, they
puff up to three times their original size.
Heat Vegetable oil to deep-frying temperature, and fry a few chips at a
time. Serve Hot. Keep leftover wafers in an airtight container.

SHRIMP WITH HOT SAUCE
18 large shrimp, peeled and de-veined
salt and pepper, to taste
1 Egg white
1/2 tsp. cornstarch
2 cups oil
1 clove Garlic, chopped
1/2 c diced onion
1-1/2 cups sliced water chestnuts
1/2 c sliced mushrooms
chopped scallions
Hot Sauce
~~Hot Sauce~~
4 garlilc cloves, minced or pressed
1/2 c chopped scallions
2 fresh chiles, seeded and finely chopped (or to taste)
3 tbsp Rice vinegar
2 tbsp tamari soy Sauce
1-1/2 teaspoons cornstarch
1 tbsp brown Sugar
2 to
3 tbsp Rice wine
Marinate the shrimp in salt, pepper, Egg white and cornstarch for 30
minutes. Heat wok Hot and dry. Add oil. When just beginning to
smoke, add shrimp, stirring quickly so that pieces separate. After 2
minutes, drain through colander or sieve, reserving 2-3 tbsp. oil.
Prepare the Hot Sauce by combining all the ingredients. Return
reserved oil to wok. Add Garlic and onion, letting them brown slightly.
Add water chestnuts, mushrooms and shrimp. Blend in Hot Sauce and
flip contents of wok for 1-2 minutes or until everything is Hot. Place on
serving platter and sprinkle with chopped scallions.

SHRIMP IN LOBSTER SAUCE
1 sm Onion, cut into 1-inch cubes
1 lb Jumbo shrimp (21-25 per lb)
1 Bell pepper, cut into 1-inch cubes
1 tbsp Fermented black beans
1/2 tsp Sugar
2 Garlic cloves, minced
Big pinch white pepper
1 Quarter-sized slice fresh -ginger, peeled, minced
1/2 tb Light soy Sauce
3/4 c Chicken stock
1 tb Shao Hsing Rice wine, or dry sherry
2 tsp Cornstarch, blended with 1 -tbsp water
2 tbsp Peanut or corn oil
1 lg Egg, lightly beaten
1/2 tsp Salt
1 Green onion, chopped
6 oz Ground Pork butt
1 tsp Asian sesame oil

SHRIMP IN Chinese LOBSTER Sauce
Shell and de-vein the shrimp. Butterfly shrimp by slicing them down
the length of the back, stopping just above the tail. Rinse with cold
water and blot dry. Cover the black beans with lukewarm water; let
soak for 5 minutes. Drain. Combine with the minced Garlic and ginger;
gently crush into a paste. Mix in the wine; set aside.
Place a wok over medium-high heat. When Hot, drizzle in half of the
oil. Add the shrimp and stir-fry until they begin to curl and turn bright
orange, about 1 minute. Remove to a dish and keep warm.
Reheat wok over medium heat; add remaining tbsp of oil and the salt.
Add the black Bean paste and saute a few seconds until it becomes
aromatic. Increase heat to medium-high. Add the Pork and stir-fry
until the morsels are no longer pink, about 3 minutes. Add onions,
peppers, Sugar, white pepper and soy Sauce; toss together until the
Vegetables begin to soften, about 1 minute. Add the stock and keep
tossing until it comes to a boil. Stir the cornstarch mixture to
recombine, then drizzle into the center of the work, stirring constantly,
until mixed.

SINGAPORE FRIED NOODLES
6 Skeins dried shrimp noodles
1 Medium yellow onion
1/2 c Dried shrimp
1 Green bell pepper
1 Egg
1 Medium firm tomato
1 tsp Water
2 Cloves Garlic, minced
1/2 lb Barbecued Pork
1 tsp Fresh ginger, minced
2 Stalks celery
1 tb Curry powder
2 c Bean sprouts, blanched
4 tb Peanut oil
~~SAUCE~~
1/2 c Stock
2 tsp soy sauce
1 tsp Sugar
1 tsp Chili oil
Prepare Noodles: Rinse shrimp noodles. Boil noodles in water until
cooked but still firm. Thin noodles only take about 3 minutes to reach
this stage. Drain, reserving boiling water, & rinse with cold water until
noodles are cooled & will not stick together. Place in oiled bowl,
refrigerate until firm. The noodles must be firm before frying. (Can be
prepared day before).
Prepare Shrimp: Wash & soak dried shrimp for 30 minutes; cut into
thin pieces. combine egg & water; cook as very thin omelet; cool; slice
into 2" long shreds. Thinly slice pork to match. Blanch bean sprouts in
noodlewater (this water will have other uses, so hold onto it). Peel
strings off celery stalks, thinly slice. Peel & halve onions, slice thinly.
Core pepper, slice thinly in 2" lengths. Slice tomato in thin wedges.
OR: slice these vegetables to match size of bean sprouts for better
looking dish. Mix sauce ingredients in bowl.
Stir-fry: Add 1/2 of peanut oil to hot wok. When oil begins to smoke,
toss in garlic, ginger, shrimp & vegetables, except tomato; stir-fry on
high heat for 2 minutes. Add sauce, & continue cooking until sauce
reduces by half. Remove to holding bowl.
Rinse wok; return to high heat; when it is dry, reduce heat to medium
& add remaining peanut oil. Heat oil to moderate (don’t let it smoke);
add curry powder, stirring to mix with oil. Avoid burning curry; if it
burns, start over. Cook curry powder for about 30 seconds. Add
noodles a fist-full at a time, breaking noodles into short pieces. Toss
noodles to coat & heat them. When hot, add cooked shrimp &
vegetables; toss together to mix. Turn off heat. Add pork, egg shreds
& tomato wedges; mix together. Serve.

SOUR SOUP WITH RICE NOODLES
5 c Chicken stock, strained (fairly clear)
1 Green onion
1/2 c Rice stick noodles, soaked
1/8 lb Boneless Pork butt
1 tsp Thin soy Sauce
4 Black mushrooms
1 pinch Sugar
1/3 c Dried bamboo shoot tips,
2 tsp White vinegar
Soaked and shredded
1/2 tsp Sesame oil
Wash and soak mushrooms in warm water for 30 minutes; shred.
Wash and soak dried bamboo shoots in warm water for 1 hour; shred
in 1" pieces. Slice Pork butt into 1" matchsticks. Wash and trim green
onion, shred on the bias into 1" pieces. Soak Rice stick noodle in warm
water until soft.
Cooking Soup: In Sauce pan, heat broth. When it reaches gentle boil,
add Pork, mushrooms, bamboo shoots, soy Sauce and Sugar; simmer
10 minutes. Add soaked Rice stick noodles; simmer for another 10
minutes. A minute before removing from heat, add vinegar and
sesame oil; stir. Remove to serving bowl; garnish with shredded green
onions. Serves 4.

SPICY PORK STRIPS WITH BLACK FUNGUS
3/4 lb Boned Pork shoulder
1 tb Szechuan Hot Sauce (halve for non-Chili lovers)
1/2 tbsp Dark soy Sauce
1/4 c Cloud ear black fungus
1/3 c Stock
3/4 c Winter bamboo shoots
2 Green onions
1/2 c Water chestnuts
2 tbsp Peanut oil
6 Thin slices of ginger root
Wash and soak cloud ears in warm water for 45 minutes. Slice Pork
into 2" strips with the Grain; marinate in dark soy Sauce while
finishing preparations. Slice bamboo shoots into 2" strips, and water
chestnuts into thin rounds. Mix Szechuan Hot Sauce with stock. Thinly
slice green onions on bias. Drain, wash & thinly slice cloud ears.
Stir-frying: Heat wok to Hot; add oil. When oil begins to smoke, add
Pork & stir-fry for about 1 minute or until it looks slightly shriveled.
Toss in bamboo shoots, water chestnuts, cloud ears & ginger, stir-fry
with Pork for 1 minute more. Pour in liquid ingredients quickly around
side of wok. Keep stirring until Sauce reduces to almost nothing. Add
green onions at last minute.

STEAMED HONEY PEARS
4 Fresh Bartlett pears
4 tspMinced preserved jujubes
4 tbsp Orange honey
(Chinese dates)
Wash pears. Carefully slice off the tip quarter, leaving the stem intact.
Core each pear through to the bottom. Make four lengthwise cuts from
the core outward but not through the skin. If you have peeled the
pears, do not make these cuts. Place pears in individual bowls, such as
Rice bowls or dessert dishes.
Pack core with minced dates, add 1 tbsp of orange honey to each pear.
Replace top quarter. Hold at room temperature until ready to steam.
Steaming: In steamer, bring water to boil. Place pears in their
individual bowls on steaming tray. Steam pears for about 30 minutes,
checking frequently to see they don't overcook and become mushy.
Remove tray from steamer. Allow pears to cool for about 30 minutes.
Serve at room temperature.

STEAMED PORK DUMPLINGS
1 lb. ground pork
1/2 lb prawns
3 Tbsps soy sauce
2 sliced green onions, tops and all
12 Chinese mushrooms (small or use canned)
1/2 tsp garlic powder or two cloves finely chopped
1 small Egg
Mix the above together and let set in fridge for a half an hour.
To form dumplings: (Using purchased wonton skins)
Place a tbsp in the center of the skin. Moisten edges with water.
Fold up, sealing all edges.
To steam: Over a pot of boiling water put the dumplings in a bamboo
steamer, lining with lettuce or cabbage leaves keep them from
sticking. Steam about twenty minutes. The skins will be translucent
and the meat cooked through when ready. Serve hot with your
favorite dipping sauce.

STEAMED PUNGENT COD WITH CABBAGE
3/4 lb Thick filet of cod
1/2 c Sweet Mixed Pickles, diced
4 lg Leaves of Napa (celery) cabbage
1/4 c Pickle juice
1/2 tbsp Thin soy Sauce
1/2 tbspFresh ginger root, minced
1 tbsp White vinegar
1 tsp Sesame oil
~~Cornstarch paste~~
1 1/2 c Water
2 Green onions, sliced in Thin strips
1 tbsp Crushed rock Sugar
Sauce: In saucepan, heat water & crushed rock Sugar until Sugar
melts. Add Pickle juice, soy Sauce, vinegar & diced pickles. Bring to
boil, stirring constantly. Re-stir cornstarch paste, and dribble it into
boiling Sauce, until Sauce has consistency of thin Pancake batter.
Remove from heat. Reserve in saucepan.
Slice cod fillet across the Grain about 1/2" thick, keeping slices in
position. Cut leafy fringes off of cabbage (save for your stock pot). Cut
cabbage stalks lengthwise into pieces to match Fish slices. Insert
cabbage slices between each slice of Fish. Hold together and slice Fish
& cabbage in half. Using broad side of cleaver, lift Fish & cabbage, as
is, onto 10" oval serving dish. Sprinkle ginger and sesame oil on Fish.
Steaming: About 15 minutes before serving time, bring water in
steamer to boiling. Steam Fish platter in steamer for 7-10 minutes,
until Fish turns milky white. Meanwhile, reheat Sauce. Remove Fish
from steamer and pour off any water. Pour Sauce unevenly over Fish
so it is only partly covered. Garnish with green onions. Serve.

STEAMED TRANSLUCENT DUMPLINGS
6 Dried Chinese black Mushrooms
Sherry
1 ½ tsp Light soy Sauce
6 oz Shrimp, shelled & deveined
2 tsp Cornstarch
1 tsp Salt
2 tbsp Chicken stock
1 1/2 tbsp Peanut oil
2 tbsp Coarsely chopped fresh
6 oz Ground Pork butt
Coriander leaves
1/4 c Finely diced bamboo shoots
1 Oil
1/4 c Finely diced water
Wheat Starch Wrappers (see recipe)
Chestnuts, preferably fresh
2 Green onions, chopped
2 tsp Sugar
1/4 tsp White pepper
Light soy Sauce, for dipping
Chinese mustard, for dipping
1 tbsp Shao Hsing Rice wine or dry
Can be prepared in advance and reheated a few minutes before
serving.
The wheat starch wrappers have an interesting chewy texture, a
unique translucent appearance and are absorbent of flavors. Roll out
the wrappers as thin as possible; otherwise they come out rubbery.
Cover mushrooms in warm water for 20 minutes or until soft and
pliable.
Remove and squeeze out excess water from the mushrooms. Cut off
the stems at the base and discard them. Finely mince the caps. Toss
the shrimp with salt and let them stand 10 minutes. Rinse well with
cold water, pat dry thoroughly.
Coarsely mince. Preheat a wok or skillet. when Hot, add the peanut oil.
over medium- high heat, add the mushrooms, shrimps, Pork butt,
bamboo shoots, water chestnuts, and half the green onions; stir-fry
until the Pork turns white. Season with the Sugar, white pepper, wine
and soy Sauce. Combine the cornstarch and chicken stock in a small
bowl and mix until smooth; pour into wok. Stir-fry for 1 minute longer.
Remove the mixture to a shallow plate and mix in the remaining green
onion and coriander. Allow the filling to cool, then refrigerate it until
needed. Makes almost 2 cups of filling.
Prepare the Wheat Starch Wrapper dough. Pinch off 1-inch balls of
dough. Lightly oil the ball and flatten it into a thin 3 1/2-inch circle. An
oiled Chinese cleaver is traditionally used; however, a tortilla press or
a rolling pin works. Put 1 large tsp of filling in the center of the circle.
Fold it in half and pinch the edges to seal the filling inside. Repeat with
remaining dough and filling. Place dumplings without touching each
other on a lightly oiled bamboo steamer (or a heat resistant plate).
Steam over boiling water for 3 minutes. Serve Hot, dipped in light soy
Sauce and Chinese mustard. Serve with Chinese Mustard, for dipping.
Makes about 30.

STEAMED WHOLE FISH
2 lbs Whole Fish (cleaned weight)
1 tbsp Dry gin
Rock cod, flounder, pomfret
1/2 tsp Sugar
2 tsp Salt
Cornstarch paste
4 Scallions
2 tbspPeanut oil
1 tbsp Ginger slivers
1 Sprig Chinese parsley
1 c Stock
For more people, use more than one Fish. Each Fish should be no
more than 2 lbs. unless you have a very large steamer. Clean and
scale fish, leaving head and fins intact. You can tell if Fish is fresh by
the clearness of the eyes and a red tint on the inner edge of the gills.
Wash and pat dry, rub with salt. Allow to stand at room temperature
for 30 minutes. On both sides of Fish, make parallel diagonal cuts 1"
apart through meaty section. Trim and shred scallions diagonally in 2"
lengths. Peel and shred fresh ginger root. Place pieces of scallion and
ginger in cuts. Place Fish on greased plate. Steam at rapid boil for 15
to 25 minutes, depending on size.
Fish is cooked when you can flake flesh. Overcooking will toughen
flesh, so watch closely. Heat peanut oil in beaker or small saucepan. In
wok, heat stock, gin and Sugar. When Fish is cooked, remove from
steamer. Drain juices into stock mixture. Thicken slightly with
cornstarch paste. Pour Hot oil, then stock mixture, over Fish. Garnish
with Chinese parsley.

STIR FRIED VEGETABLES WITH BEAN CURD
2 Sq seasoned pressed bean curd
1/2 c Chicken stock
2 Stalks celery
1/4 tsp Salt
1 lg Carrot
1 pn Sugar
6 c Boiling water
1/2 tsp Ginger root, minced
1/2 c Giant bamboo shoots, cut into sticks
2 tsp Medium sherry
1/2 tsp Sesame oil
1/2 md White onion
Cornstarch paste
1 tb Peanut oil
Cut pressed bean curd into sticks 2" long, the size of a lead pencil.
Wash and trim celery and carrots; trim strings from back of celery; cut
into sticks to match pressed bean curd.
Wash and slice giant bamboo shoot across Grain to match bean curd
sticks. Peel onion, take apart layers; cut into sticks. Combine chicken
stock, salt, Sugar, ginger, sherry and sesame oil in bowl. Reserve.
Put carrots in rapidly boiling water; in 15 seconds, add celery; in
another 15 seconds, drain and plunge Vegetables into running cold
water to stop cooking process. Drain and reserve.
Stir-frying: Heat wok to very Hot; add oil. Let oil heat for a few
seconds, then add onions; toss for 10 seconds. Add celery, carrots and
bamboo shoots; toss for 1 minute. Slowly pour in chicken stock
mixture around sides of pan so it will heat quickly.
When liquid boils, add bean curd sticks, taking care not to break
pieces. Thicken liquid slightly with a dribble or two of cornstarch paste.
Keep stirring gently to reduce liquid. Remove to serving platter.

STIR FRIED SNOW PEAS
6 dried Chinese mushrooms
1 lb fresh snow peas
2 tbsps oil
1/2 cup bamboo shoots, cut into 1/8-inch pieces
1 tsp salt
1/2 tsp sugar
Cover the mushrooms in a small bowl with warm water. Let sit for 30
minutes to soften. Drain mushrooms and reserve about 2 tbsp. Cut
mushrooms into 1/4-inch slices; set aside.
Snap tips off of snow peas and remove strings from pods; set aside.
Place 2 tbsp of oil in a wok set over high heat. Add the mushrooms
and bamboo shoots and stir-fry for 2 minutes. Add the snow peas and
stir-fry for another minute. Add the salt, sugar, and mushroom water.
Cook for another 2 minutes to evaporate liquid. Serve hot.

SUGARED WALNUTS
2 c Walnut halves, raw
1 c Peanut oil
1 tbsp Sugar
Blanch walnut halves for 30 seconds; drain. While still slightly damp,
dredge nuts in Sugar. Spread them out to dry. Heat oil in wok to about
200 degrees, or until a test walnut browns in about 30 seconds. If
walnut is too dark, oil is too Hot. Deep-fry nuts, 1/2 cup at a time.
Sugar will melt and form a thin, hard outer shell. Cool and cover until
ready to serve

SWEET ALMOND PUDDING WITH DATES
1/3 c Sweet Rice flour
1/4 c Granulated Sugar
2 tbsp + 2 tsp almond powder
1/4 c Sliced pitted red dates
1/2 c Cold water
3 tbsp Cold milk, if needed
3 c Cold milk
In small bowl, mix Rice flour & almond powder; add cold water a little
at a time to make a thick, smooth paste. Thin further with 1/2 cup of
milk. Pour into heavy saucepan, add remaining milk, and slowly heat
to just under boiling, stirring constantly. Keep stirring to prevent
lumping & burning. Turn off heat, cover & remove to cool place.You
can prepare this first stage anytime ahead of dinner, keep covered &
refrigerated.
Pudding should be finished just before serving. Just before serving,
reheat pudding, stirring constantly. When Hot, add Sugar a little at a
time. Keep stirring. Add sliced dates. Cook just under boiling point for
1 minute. Add extra milk if pudding becomes too thick: it should have
consistency of melted Ice Cream. Pour into individual bowls & serve
Hot.

SWEET AND PUNGENT LOTUS ROOT WITH PORK
1 lb Lotus root
3 tbsp Water
1/2 lb Pork butt
1 tbsp light soy Sauce
2 Slices fresh ginger root
2 tbsp White vinegar
1 tbsp Peanut oil
Cornstarch paste
2 tbsp Sugar
Place Pork & ginger in boiling water: simmer for 30 minutes.
Immediately transfer Pork to bowl of iced water to cool for another 30
minutes. Slice Pork with the Grain in 2" strips.
Wash & peel fresh lotus root. Slice crosswise into 1/4" pieces. Blanch
for 10 minutes in same water used for Pork; drain in cold water.
Arrange lotus root in circle of overlapping slices on round serving
plate; mound Pork in center. Cover & reserve.
In wok or saucepan, heat oil to medium Hot. Add Sugar, water, soy
Sauce & vinegar. Stir until Sugar is dissolved, then add cornstarch
paste to make light Sauce. Cook briefly. Pour Sauce over lotus root &
Pork. Allow to marinate for at least 15 minutes before serving. Serve
slightly warm.

SWEET & SOUR SAUCE
3/4 c water
3/4 c brown sugar
1/2 c cider vinegar
3 tbsp cornstarch
2 tbsp soy sauce
1/4 c water
Bring ¾ c water to boil, then add sugar,and stir, cook until sugar
dissolves. Add vinegar, and cook 1 more min.
Meanwhile mix cornstarch, soy sauce, and remaining cold water to
form a paste. Then stir in to thicken mixture .**due to the acidity of
the vinegar it’s best to use an enamel pan for this sauce.

SZECHUAN CHICKEN
1 lb. boneless chicken breast, cubed
4-6 carrots, sliced into 1/4" pieces
1 can bamboo shoots
12-15 dried hot peppers
cooking oil
~~Sauce~~
6 tbsp. soy sauce + 3 tbsp. Water (or 9 tbsp. of low-sodium soy
sauce)
2-3 tbsp. cornstarch
chopped fresh ginger or powdered dry ginger (to taste)
3 tbsp. sherry (optional)
Mix the ingredients for the sauce in a bowl.
Place the peppers and 1 tbsp. of cooking oil in a wok. Brown the
peppers under medium-high heat and remove them to a plate. Add
the cubed chicken and cook until pink color disappears (2-5 min).
Remove the chicken from the wok. Add 1 tbsp. of oil to the wok, and
add the carrots. Stir-fry until carrots begin to soften. (If you prefer
soft vagetables, you can add several tbsps of water to the carrots and
steam them for 5 min. or so).
Add the bamboo shoots and stir-fry 1-2 minutes. Add the peppers,
chicken, and the sauce to the wok. Stir under medium heat until the
sauce thickens. Serve with rice.

SZECHUAN NOODLES
1/4 c Sesame oil
Hot Bean paste; to taste
1/2 c Soy Sauce
1/4 c Creamy peanut butter
Ginger; grated to taste
Pasta; Hot cooked fresh hom
Garlic; minced
Scallions; garnish shaved
Mix all ingredients and add to Pasta; toss to coat, garnish and serve
immediately. Only use enough Sauce to coat the Pasta. Store any
remaining Sauce in the refrigerator.

SZECHWAN CHICKEN AND CASHEWS
2 tsp Sugar
2 Whole chicken breasts, boned, skinned and cut into 3/4 Inch cubes
1 tsp White vinegar
1/4 - c Vegetable oil
1/2 To 1 tsp crushed red pepper flakes
1 tbsp Soy Sauce
1 tbsp Chinese Rice wine or dry sherry
3 Green onions, sliced diagonally
2 tbsp Soy Sauce
1 tbsp Minced fresh ginger
1 tbsp Cornstarch
1/2 c Unsalted cashews
Cook Rice according to package directions. Marinate chicken in 1 Tbsp
soy Sauce and Rice wine for 30 minutes.
Combine 2 Tbsp soy Sauce, cornstarch, Sugar and vinegar and set
aside. Heat oil in wok or skillet. Add red pepper to taste and cook until
black. Add chicken and stir-fry for 2 minutes. Remove chicken. Add
green onions and ginger and stir-fry for 1 minute.
Return chicken to wok. Cook 2 minutes. Stirring constantly, add soy
Sauce mixture and any remaining chicken marinade. Add cashews.
Serve over cooked Rice
------------------------
SZECHWAN EGGPLANT AND TOFU
3 tbsp Soy Sauce
2 tbsp Minced Garlic
1/4 c Dry sherry or Chinese Rice wine
1 tbsp Minced fresh ginger
1/4 tsp Black pepper
1 tbsp White or brown Sugar
Cayenne pepper to taste
1 tbsp Cider vinegar
3 Cakes firm tofu, cut into strips
3 tbsp Cornstarch
2 tb Peanut oil
8 Scallions: greens minced,
1 md Onion, thinly sliced-whites in strips, separate
1 lg Eggplant, cut into thin strips,
1 bn Cilantro, minced (optional)
3/4 tsp Salt

SZECHWAN EGGPLANT & TOFU Sauce:
Combine soy Sauce, vinegar,
sherry, Sugar in a liquid-measuring cup. Add enough water to make up
to 1 cup. Place cornstarch in a small bowl, pour in the liquid, pour on
the liquid & whisk till dissolved. Set aside.
Heat a large wok over a high flame. Add oil & onion & stir-fry for about
a minute. Add eggplant & salt & stir-fry for 8 to 10 minutes till the
eggplant is soft. Add Garlic, ginger & black pepper & cayenne. Cook a
few minutes more. Add tofu & scallion bottoms.
Stir the bowl of liquid that has been set aside & add to the wok. Mix
well & stir-fry for another few minutes till the Sauce is thickened.
Remove from the heat & serve over Rice topped with scallion greens &
cilantro. Serves 4.

SZECHWAN NOODLES WITH GREEN ONIONS
1 lb Chinese noodles (not canned)
1 tsp Hot Chili oil (or to taste)
3 1/2 tb Dark brown sesame oil
6 Green onions, sliced finely - on the bias, divided
3 1/2 tbsp Soy Sauce
2 tbsp Rice vinegar
Black sesame seeds, optional
2 tbsp Granulated Sugar (or to taste)
Fresh cilantro, optional
1/4 c BBQ Pork, optional
Bring a generous amount of unsalted water to a boil. Add the noodles
(all at once) for approximately 2 minutes, or until al dente (toothy but
firm). Use chopsticks or two wooden spoons to separate noodles as
they cook. Do not overcook. Empty noodles into a large colander, then
immediately flush with cold running water until cool. Shake off excess
water and drain for 15 to 30 minutes.
Combine sesame oil, soy Sauce, vinegar, Sugar and Chili oil; mix well.
Pour over noodles and use your hands to evenly distribute seasoned
Sauce. Work carefully so noodles don[t break. Gently Spread Sauce
over each strand and allow the noodles to fully absorb Sauce before
eating. Add all onions except 2 tbsps. Toss and mix to evenly
distribute the onions.
Garnish with remaining onions, sesame seeds and cilantro, if desired.
Noodles taste best if they are allowed to sit and the flavors meld for a
few hours before serving. Serve refrigerated
and cold, or at room temperature.

TERIYAKI BEEF
1 lb skirt beef steak
1 c teriyaki sauce
2 tbsp soy sauce
1/2 tsp ground ginger
1 tsp ground black pepper
1/2 tsp fresh minced garlic
2 tbsp oyster sauce
1 tbsp black bean sauce
1/4 cup sesame oil
4 oz onion (1/4" jullienne")
6 oz broccoli florets
Cut skirt steaks into 1" cubes and combine all above ingredients in
mixing bowl. Mix thouroughly and let marinate for at least a half hour
at room temp. Refrigerate until needed.
When ready to cook: seperate beef only from marinade (save
everything else). In a wok, heat up about a 1/4" of olive oil. add beef
and cook 3/4 done. Add marinated vegetable (broccoli and onion).
cook until beef is done, then add approximately 1 cup (or as much as
desired) of marintate to beef and veggies. Cook over low flame to
slight boil. Serve over rice with wonton noodles around edge of plate
(or pasta bowl)

THREE FLAVORS SOUP
5 c Light, clear chicken stock
8 Water chestnuts
10 Fresh medium shrimp (OR
2 Green onions
1/4 lb Cooked baby shrimp)
1 tsp Salt
Wash, shell & de-vein shrimp. Slice water chestnuts into thin circles.
Mince entire green onions. Bring stock to boil with onions & water
chestnuts. Add shrimp & salt. Taste & correct salt if necessary. Return
Soup to boil. Serves 4.

TOFU TRIANGLES
1/2 lb Firm tofu
20 Wonton skins
1 tb Corn or canola oil (amount may be doubled)
Oil for deep-frying
1/4 lb Fresh mushrooms; minced
1 tsp Minced ginger root
1 Soy Sauce (or double amount)
1/2 c Chopped onion
1/4 tsp Pepper
1 tbsp Curry powder; blended with:
1 tsp Sherry
2 tbsp Water
1/4 tsp Paprika
1 tsp Cornstarch; blended with:
1 tsp Low sodium instant bouillon chicken, or Vegetable
1 tbsp Water (amount may be doubled)
1 tbsp Sesame oil
Dry the tofu and crumble into small pieces with a fork. Heat oil in a
nonstick wok; saute ginger root until brown. Add chopped onion and
blended curry powder; stir and cook for 2 minutes. Add tofu,
mushrooms, soy Sauce, pepper, sherry, paprika and bouillon; bring
to a boil.
Add sesame oil and blended cornstarch; mix well. Cool. Place a portion
of the curried tofu (about 2 tsps) in the center of a wonton skin. Fold
the skin diagonally into the shape of a triangle. Seal the edges with
water. Heat oil for deep-frying.
Fry the tofu triangles until brown and crisp. Serve with vinegar, equal
amounts of soy Sauce and vinegar, or Sweet and Sour Sauce, or eat
plain. Makes 30 triangles

TOMATO BEEF
3/4 lb. flank steak
1 tsp rice wine
Pinch sugar
2 tbsp soy sauce
1 piece ginger root, minced
1/4 tsp pepper
1 tsp cornstarch
2 tbsp oil
1/4 cup chicken broth
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp sugar
2 tbsp ketchup
1/2 cup oil
12 green onions, sliced
1 large green pepper, seeded, cut into strips
2 ripe tomatoes, seeded, cut into wedges
Cut flank steak into thin strips about 2 inches long. In a large bowl,
combine wine, sugar, soy sauce, ginger, pepper, cornstarch, and oil.
Add meat strips and toss to coat.
Let marinate for 30 minutes. In a small bowl, combine the broth,
cornstarch, soy sauce, sesame oil, sugar and ketchup; set aside.
Place wok over high heat and add 1/4 cup of oil. Stir-fry beef for 2 to 3
minutes. Remove with a slotted spoon and transfer to a large bowl.
Add remaining 1/4 cup of oil and heat. Add green onions and green
pepper and stir-fry for 1 minute. Add tomatoes and stir-fry for another
minute. Add broth mixture and cook for 1 minute, or until it
thickens slightly. Add beef and mix well.

TWICE COOKED PORK WITH SPICY VEGETABLES
1/2 lb Pork butt in one piece
1 lg Carrot
5 lg Jyo black mushrooms
1 Cube Bean curd
2 sm Dried red Chili peppers,Minced
1/3 c Mushroom liquid
1 tb Thin soy Sauce
2 lg Cloves Garlic, minced
1 pn Sugar
2 tsp Fresh ginger root, minced
1 tsp Salt
1 sm Bell pepper
2 tb Peanut oil
1/4 c Bamboo shoots
Cornstarch paste
In saucepan, cover Pork butt with water, bring to a boil & simmer for
30 minutes. Add more Hot water if level goes below Pork. Cool Pork in
its cooking water. Wash, then soak mushrooms in warm water for 1
hour. Squeeze liquid from mushrooms, reserving liquid. Discard
mushroom stems, and halve mushrooms. Halve, seed & core bell
pepper; cut into pieces about 1" by 1 1/2".
Slice bamboo to match bell pepper. Peel carrot; slice on bias into
ovals. Remove Pork from cooking water, & parboil carrots in water for
1 minute. Slice 2/3 of Pork butt into rectangles same size as bell
pepper. Save remaining 1/3 for another dish. Strain mushroom liquid;
combine specified amount with soy Sauce, Sugar & salt. Drain Bean
curd, rinse in cold water, and slice same size as bell pepper.
Stir-fry: Add oil to very Hot wok. When oil begins to smoke, stir-fry
mushrooms, Garlic and ginger for 1 minute. Add bell pepper, bamboo
shoots, carrots & Pork; stir-fry for 1 minute. Add Bean curd &
mushroom liquid; bring to boil. On medium heat, cover wok &
cook for 1-2 minutes, until bell pepper is bright green & crisp. Push
ingredients up side of wok. Re-stir thick cornstarch paste, then dribble
into liquid until it thickens; cook briefly while stirring. Recombine with
ingredients. Serve.

VEGETABLES LO MEIN
1/4 lb Soft, fresh wheat flour Noodles
2 tbsp Cooking oil
1/4 tsp Salt
6 Dried Jyo mushrooms (or 10 Nami mushrooms)
1 c Chicken broth
1/2 tsp Sugar
3 Large stalks celery
Cornstarch paste
1/2 c Sliced bamboo shoots
Noodles: Add soft noodles to boiling salted water; stir with chopsticks
& cook until noodles lose their floury taste but are still firm.
Immediately drain in colander & rinse in cold water to arrest cooking
process. If you hold noodles for more than 10 minutes toss them with
a little oil to prevent sticking.
Vegetables: Soak Jyo mushrooms for 2 hours in warm water (1 hour
for Nami mushrooms); slice in thin strips. Slice celery with the Grain
in thin strips about 3" long. Cut bamboo shoots in strips to match
celery.
Stir-Frying: Heat wok to medium-high. When Hot, dribble oil around
side of pan. Add salt; stir briefly. Add mushrooms & bamboo shoots;
stir for about 30 seconds. Add celery, stir vigorously for 30 seconds.
Push Vegetables up side of wok; add broth & Sugar, bring to boil. Add
noodles, a handful at a time, stirring them into broth for about 20
seconds.
Combine Vegetables & noodles, cover wok, steam for 30 seconds.
Push all ingredients to side. If necessary, thicken juices slightly with
cornstarch paste. Add paste a little at a time, stirring constantly.
Serves 4

VELVET CORN SOUP
1 tbsp Peanut oil
1 tbsp Dry sherry
4 Green onions, minced
1/2 tsp MSG (opt)
1/2 tsp Fresh ginger root, minced
2 tbsp Cornstarch and
3 c Chicken stock
1/8 c Stock for cornstarch paste
1 c Canned cream-style corn
2 Egg whites
1/4 tsp Salt
1 tbsp Cooked Smithfield (or Hickory-smoked) ham, minced
1/4 tsp White pepper
1 tsp Sugar
Wash corn in stock. Drain corn, reserving stock; chop finely and return
to stock. In a cup, mix cornstarch and cold stock to make paste. In
heavy 2-quart saucepan, heat oil until Hot. Sauté green onions &
ginger for about 30 seconds, stirring constantly to avoid burning. Add
stock & corn; stir & bring to just under boil. Add salt, pepper & Sugar.
Simmer 15 minutes or until ready to serve. Just before serving, turn
up heat again to a bubbly boil. Dribble in cornstarch paste until Soup
acquires a waxy translucence. It should still be thin, but not watery.
Add sherry. Now beat Egg white with a fork to a light froth. Turn off
heat. Quickly swirl in Egg whites. Pour into serving bowl. Garnish with
ham.

WHEAT STARCH WRAPPERS FOR DUMPLINGS
1 c Wheat starch
1 tbsp Peanut oil plus more to oil
1/4 c Tapioca starch
The wrappers
1 c Boiling water
Combine the wheat starch and tapioca starch in a mixing bowl. When
the water reaches a boil immediately pour it into the flour and stir
vigorously into a ball, with a wooden spoon. The Hot boiling water
cooks the starches. Add the oil to the dough and mix together as well
as possible. The dough at this point is quite thick and lumpy. While
Hot, gather up the dough and knead on a lightly oiled surface until
smooth and well blended, about 3 minutes. It should feel a bit rubbery
and putty-like. Cover with a damp towel. Dough is ready to make Ha
Gow or Fun Gwau. Makes about 30.

WINED FISH CHUNKS IN BROTH
2 lb Oily Fish, such as mackerel
4 Napa cabbage leaves
2 tsp Salt
2 Scallions
1/2 c Good quality dry white wine
2 Cubes hard bean curd
3 c Chicken stock
1 tbsp Cooked Salad oil
1/2 tsp Ginger root, minced
1/2 tsp Ground white pepper
1/4 tsp Salt
Marinating: Clean Fish, discard head and fins. Wash Fish, cut across
Fish in 1 1/2" sections. Mix salt and white wine in bowl. Add Fish
chunks; rub with marinade; cover bowl; refrigerate for 6 hours.
After 2 hours, turn Fish to mix with marinade. Preparations: Wash
cabbage; slice leaves down middle, then in 2" sections.
Rinse beancurd; cut into 1" cubes. Wash, trim and shred scallions,
greens and all. Peel and mince ginger. Heat Salad oil to point of
smoking. Remove from heat; reserve.
Cooking: Rinse Fish chunks, drain. Heat chicken stock, beancurd,
ginger and salt in Sauce pan. Reduce heat, cover pan, and simmer for
10 minutes. When you are ready to add Fish and cabbage, turn up
heat to boil; add Fish and cabbage when liquid boils; cover pan. Fish
and cabbage are cooked in about 3 to 5 minutes - cabbage leaves will
be bright lime green. Ladle Fish, cabbage and beancurd into warm
shallow serving bowl; add Soup. Garnish with cooked oil, minced
scallion and pepper. Serves 4

WON TONS
1 pkg. won ton wrappers (can be found in the produce department)
1 pkg. pork sausage
4 scallions (diced)
1 can water chesnuts (diced)
dash of salt, pepper, and garlic salt
Combine all ingredients. Now, Lay won ton wrappers flat on counter
top. Place 1 tsp. of mixture in the center of each skin. Dip your
fingers into a cup of warm water and moisten two edges of the
wrapper then fold it in half into a triangle shape. Moisten the two
outer points of the triangle then bring them together. Fry in oil at 350
degrees for about 3 minutes. Turn once during cooking.

WON TON IN OYSTER SAUCE
40 Won ton
1 tbsp Thin soy Sauce
2 qt Water
2 tbsp Oyster Sauce
1 1/2 tbsp Sesame oil
1 Green onion, chopped
In a large saucepan bring 2 quarts water to a boil. Add won ton and
boil for 5 minutes; then, remove with a Chinese strainer or colander.
Put the cooked won ton in a deep serving bowl, and add all other
ingredients except the green onion, and mix carefully. Garnish with the
chopped green onion.