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CHINESE STUFF              (314K)                     Index Pages 1300 to 1410

AGITATED PRAWNS        1341

ALMOND CHICKEN         1366

ALMOND CREAM WITH CHOW CHOW      1392

ALMOND LAKE WITH MANDARIN ORANGES     1396

ASPARAGUS AND PORK         1342

ASPARAGUS BRAISE        1339

ASPARAGUS, PEKING STYLE       1315

ASPARAGUS WITH WALNUTS       1310

BARBECUED PORK         1397

BEEF AND BROCCOLI         1368

BEEF IN FOIL 1300

BEEF JUK          1305

BEEF WITH ASPARAGUS        1322

BEEF WITH BROCCOLI        1323

BEEF WITH BROCCOLI II       1365

BEEF WITH BROWN BEAN SAUCE      1321

BEEF WITH CELERY AND MUSHROOMS     1325

BEEF WITH GREEN PEPPERS       1325

BEEF WITH TOMATOES AND GREEN PEPPERS    1324

BENIHANA JAPANESE FRIED RICE      1312

BLUE DRAGON CHOW MEIN       1344

BLUE DRAGON FRIED RICE       1345

BOILED NOODLES WITH CRABMEAT SAUCE     1315

BOILED RICE         1388

BROCCOLI AND TOFU IN SPICY ALMOND SAUCE    1356

BUTTERFLY SHRIMP        1336

CABBAGE AND HAM 1304

CAMEL HOOF PASTE        1369

CASHEW CHICKEN         1405

CAULIFLOWER WITH GROUND BEEF      1326

CELERY AND GREEN PEPPERS       1317

CHICKEN ALMOND GUY DIN       1330

CHICKEN, CASHEW        1369

CHICKEN CHOW MEIN        1328

CHICKEN FRIED RICE        1327

CHICKEN, HOT AND SPICY       1405

CHICKEN IN FOIL 1300

CHICKEN VELVET         1340

CHICKEN WITH CASHEWS       1405

CHICKEN WITH CHINESE NOODLES      1402

CHICKEN WITH FRIED WALNUTS      1387

CHICKEN WITH PEPPERS       1391

CHICKEN WITH ZUCCHINI       1331

CHILLED MELON AND CRAB SOUP      1404

CHINESE CHICKEN        1308

CHINESE FRIED RICE        1314

CHINESE FRIED RICE II       1371

CHINESE POTATO SALAD       1349

CHINESE ROUND STEAK        1305

CHUCK STEAK TERIYAKI       1306

COLD CHINESE NOODLES       1350

COLD CHINESE NOODLES II       1372

COMBINATION CHOP SUEY       1319

CRISP FRIED TOFU AND GREENS      1357

CRISP SKIN CHICKEN        1894

DELUXE PORK CHOP SUEY       1333

DELUXE STEAMED CHINESE CAKE      1328

DELUXE VEGGIE BRAISE       1339

DICED CHICKEN BREAST WITH CELERY     1345

EASY SWEET & SOUR PORK       1332

EGG FOO YUNG         1340

EGG FOO YUNG (MOCK)        1403

EGG ROLLS          1398

EGG ROLLS          1402

FOIL WRAPPED CHICKEN       1370

FRIED BEEF AND TOMATOES       1342

FRIED CELERY CABBAGE       1392

FRIED LETTUCE         1388

FRIED NOODLES         1317

FRIED RICE         1392

FRIED SHELLFISH        1389

FRIED SPINACH         1396

GENERAL TSO'S CHICKEN       1357

GREEN BEANS WITH SESAME       1310

GINGERED FRUIT         1393

GRILLED MARINATED BEEF       1309

GROUND BEEF WITH ZUCCHINI AND TOMATOES    1326

HONEY CHILI CHICKEN        1318

HOT AND SOUR CHICKEN       1405

HOT AND SOUR SOUP        1353

HOT AND SOUR SPICY NOODLES      1403

LEMON CHICKEN # 2        1373

LEMON CHICKEN # 3        1374

LEMON CHICKEN # 4        1375

LEMON CHICKEN # 5        1376

LEMON CHICKEN # 6        1376

LEMON CHICKEN # 7        1377

LEMON CHICKEN # 8        1378

LEMON SWEET AND SOUR SAUCE      1379

LION'S HEAD PORK        1333

LO MEIN          1352

LO MEIN         1399

LO MEIN          1399

LONG SOUP          1316

MANDARIN FRIED RICE        1353

MARINATED CHICKEN WINGS       1318

MIXED VEGGIE SOUP        1393

NOTES FROM MADAME YU       1354

ORANGE CHICKEN # 1        1379

ORANGE GINGER CHICKEN       1380

ORIENTAL HONEY GLAZED CHICKEN      1381

ORIENTAL SPARE RIBS        1308

PEANUT CHICKEN         1381

PERFECT RICE         1400

PINEAPPLE CHICKEN        1329

PINEAPPLE CHICKEN # 2       1382

PINEAPPLE LEMON CHICKEN       1383

PLANET HOLLYWOOD POT STICKERS      1310

PLUM SAUCE DIP 1301

PORK AND BAMBOO SHOOTS       1388

PORK AND CUCUMBERS        1313

PORK, EGGPLANT, AND TOMATOES      1334

PORK FRIED RICE        1316

PORK SPARERIBS 1302

PORK WITH CABBAGE        1336

PORK WITH GREEN BEANS AND MUSHROOMS    1335

PORK WITH MUSHROOMS        1396

POT STICKERS         1362

RAINDROP SOUP         1386

RICE (BOILED & STEAMED)       1388

RICE COOKED WITH GREEN TEA      1309

RICE PATTIES 1302

ROAST PORK (BARBECUED) 1301

SAI MAI LOU         1366

SALAD GREENS ALA CHINOIS       1338

SATAY BEEF         1317

SAUCE FOR EGG FOO YUNG AND CHICKEN VELVET   1341

SAUTEED BROCCOLI        1337

SAUTEED SPINACH        1337

SCALLOPS WITH PEPPERS       1394

SEASONAL STIR-FRIED VEGGIES 1305

SEASONING IN STIR-FRY       1313

SHREDDED PORK DELIGHT       1335

SHRIMP FRIED RICE        1315

SHRIMP WITH BEAN SPROUTS       1337

SHRIMP WITH SNOW PEAS       1385

SKEWERED CICADAS        1384

SNOW PEAS AND CARROTS 1303

SPICY STEAMED SPARE RIBS       1321

STEAMED DUMPLINGS        1358

STEAMED FRUIT AND NUT MIX      1320

STEAMED SHRIMP WITH PORK       1322

STEWED LAMB WITH ORANGE       1391

STIR-FRIED PINEAPPLE CHICKEN      1313

STIR-FRIED PORK AND PASTA      1346

STRING BEANS AND BEEF       1314

STUFFED CUCUMBERS        1338

SUKIYAKI          1307

SWEET AND SOUR BEEF 1301

SWEET AND SOUR MEATBALLS       1324

SWEET AND SOUR PORK 1303

SWEET AND SOUR PRAWNS       1386

SWEET AND SOUR RIBS        1307

SWEET AND SOUR TOFU        1356

SZECHUAN STYLE STIR-FRY       1355

TEMPURA (JAPANESE)        1347

TENDER CHICKEN WITH WINE       1321

TOMATO SOUP WITH EGG FLOWER      1389

TOMATOES, ONIONS, AND GREEN PEPPERS    1313

WALNUT CHICKEN WITH HAM       1330

WINED CHICKEN IN SAUCE       1331

WON TON NOODLES        1361

WOO KOK YAM PUFFS        1384

ZUCCHINI AND YELLOW SUMMER SQUASH 1304 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

CHICKEN IN FOIL 

1 large chicken breast

1 T soy sauce

1 T sherry 

deep fryer - foil 

Skin and bone chicken breast. Cut into 1 1/2-inch cubes (or against the grain in 1/4 in slices, then in 1 x 1 1/2 strips. 

Combine soy and sherry. Toss with chicken. Let stand

30 minutes, stirring occasionally. Drain, discard marinade. 

Cut 30 4-inch squares foil. Wrap each piece of chicken in foil. A piece of smoked ham, same size as chicken can be included in each packet. 

Heat fryer to 375o. Fry chicken, a few at a time, flap sice down, 3 to 5 minutes. They can be kept warm in a 200o oven while finishing the cooking. 

BEEF IN FOIL 
 

1 lb. lean beef

1 clove garlic

4 T soy sauce

2 T sherry

1/2 t sugar

1/2 t salt

1 t prepared mustard

1 dash pepper

few drops oil

foil 

Cut beef thinly. Mix marinade, toss in the beef, let

stand 1 hour, turning occasionally. Wrap in foil (refer to

Chicken in Foil, supra). Drain, discard marinade, heat oil to 375o. Fry about 5 minutes. 
 
 
 
 

SWEET AND SOUR BEEF 

1 lb lean beef

1 egg

1 clove garlic (or a bit of powder)

cornstarch

sweet & sour sauce 

Cut beef into 1/2-inch cubes. Beat egg, mince garlic,

add. Dip beef in egg mixture, dredge lightly in cornstarch. Heat oil to 375o and cook beef - fry until golden. Drain on paper towel, heat sauce, add beef only to heat through. 

PLUM SAUCE DIP 

10 oz plum sauce

10 oz peach preserves

10 oz apricot preserves

10 oz applesauce

4 T hoisin sauce

2 cloves garlic, minced (or a bit of powder)

1 T prepared mustard sauce:

1/2 c dry mustard, add boiling water until

like thick pancake batter. Add sherry, wine,

or vermouth until correct consistency 

This is a good dip for egg rolls or prawns. 

ROAST PORK 

2 - 3 lbs pork, cut into strips about 3 x 6 inches, and

no more than 3/4 inch thick.

3 cloves garlic, minced (or a bit of powder)

3 T sugar

1/2 c sweet bean sauce (hoi sin dueng)

1/2 c light soy sauce

1 T red vegetable coloring (optional)

1/2 c sherry 

Mix marinade in bowl and pour over the pork. Make sure all the surfaces of each piece of pork are covered. Let stand for two or three hours at room temperature. 

(This recipe makes about a pint of marinade, which is

enough for 4 or 5 lbs pork. If you are using less pork,

store the extra marinade in a jar in the fridge. It will

keep several weeks. Discard any marinade once it has been

used, as it would contain some juices from the raw pork.) 

Preheat oven to 350o. Put hook through each slice. Put a pan with 1 inch water in bottom of oven. Hang meat on top shelf, to drip into pan while baking. Roast at 375o for 45 minutes. Cool on a rack for 5 minutes and serve. 

Rather than putting the meat on hooks and hanging from top shelf, it can be placed on a rack in a pan with water in it.        

PORK SPARERIBS 

Prepare more marinade for pork (refer to Roast Pork,

supra). Leave ribs in whole racks, or cut into half-racks.

Score between ribs, shallow cuts, 4 inches on thick side.

Marinate 6 to 8 hours in the fridge, turning and basting

occasionally. Dribble honey over the ribs. 

Set the oven at 350o. Hang with hook on less meaty

end. Put a pan with 4 to 6 cups water in the bottom of

the oven (or place meat on racks in pan of water). Roast

at 350o for 50 minutes and at 450o for 10 minutes. Cool

5 to 10 minutes, cut apart, and serve with plum sauce dip

and mustard sauce. 

RICE PATTIES 

1 c sweet rice

1 1/4 c cold water

oil 

Rinse rice in cold water. Put rice in 9 x 9 pan, adding 1 1/4 c water, and spread evenly. Cover with foil. Bake at 375o for 30 minutes. Remove foil, bake at 300o for 30 to 45 minutes until dry enough to remove from pan with spatula. Break into 1 1/2 x 1 1/2 inch squares (with hands). Deep fry at 375o for 1 minutes, turning once, until light brown and crisp. Drain. Keep warm in 300o oven. 
 
 
 
 
 

SWEET AND SOUR PORK 

1 lb boneless pork, cut into 3/4 inch cubes

(Marinate 1 to 12 hours in ...

1 1/2 T light soy sauce

1 T sherry 

1/4 lb snow peas, cut

1 medium sweet red pepper, triangle cut

2 scallions in 1 inch pieces

1/2 c water chestnuts, sliced

1/4 c bamboo shoots

1/2 c mango or pineapple chunks 

Sauce: 

3/4 c chicken stock

3 T honey

3 T wine vinegar

2 T salad vinegar

1 T dark soy sauce

1 T Heinz chili sauce

1 clove garlic (or a bit of powder) 

1/4 c pineapple juice (these ingredients are for

1 1/2 T cornstarch (the binder.

1 1/4 c nuts 

cornstarch for dredging

oil 

Heat oil to 325o; fry pork pieces for 5 minutes. Drain

and cool at least 20 minutes, in one layer. Don't fridge.

Re-heat oil to 375o. Bring sauce to boil. Stir binder, add

to the boiling sauce, stir until thick. Refry pork and

drain. Boil sauce again and add veggies. Put sauce and

veggies into a bowl, then the pork, then the nuts on top. 

SNOW PEAS AND CARROTS 
 

3/4 lb peas, slant cut

1/2 lb carrots, slant cut

1/2 c scallions, chopped

2 slices ginger root

1 clove garlic 

1 T cornstarch

1 T sherry 

oil and salt 

Blanch carrots for one minute. Heat oil; add ginger and garlic and scallions. Cook 15 seconds. Add carrots, cook 2 minutes, add peas, cook 1 minute, add salt, then binder.  

Substitutions: zucchini and carrots, peas, asparagus,

broccoli (blanch), string beans (blanch)... 
 

                                                       CABBAGE AND HAM 

1 1/2 lb Shantung cabbage, baak choy, spinach, or celery

cabbage, cut into 1-inch pieces

2 oz minced ham

2 scallions, chopped 

1 T cornstarch & 1 T sherry for binder 

1 1/2 T oil

1 t salt

1/4 t pepper 

Heat wok, add oil and scallions, cook 15 seconds.

Add cabbage stems, cook 2 minutes. Add cabbage leaves,

cook 1 minute. Season with salt and pepper. Add the

ham, then the binder. 

ZUCCHINI AND YELLOW SUMMER SQUASH 

4 c zucchini, slant cut

4 c yellow squash, slant cut

4 scallions, chopped

2 T fresh dill, minced

1 T soy sauce

1 T cornstarch, 1 T sherry for binder

1 1/2 T oil, 1 t salt for cooking 

Heat wok, add oil and scallions, cook 15 seconds. Add

both squash and cook 2 minutes. Add salt and dill, cook one minute. Add soy and binder. 
 

SEASONAL STIR-FRIED VEGGIES 

4 carrots, slant cut (blanch one minute)

2 c asparagus, broccoli, string beans, peas, or zucchini

(slant cut) (blanch one minute)

1 medium sweet red pepper, triangle cut

8 to 10 water chestnuts in 3 slices each

1/2 c scallions, chopped

mushrooms

16 roasted almonds 

1/3 c chicken stock

3 T bean sauce

1 T soy sauce 

1 1/2 T cornstarch & 1 T sherry for binder 

2 1/2 T oil, 1 t salt, 1/4 t pepper for cooking 

Heat wok, add oil, carrots and scallions, and cook 2

minutes. Add salt and pepper. Add asparagus (and/or other

veggies) and cook for 2 minutes. Add stock mixture, and cook 2 minutes more. Add mushrooms, red pepper, and water chestnuts, and cook 2 minutes. Add binder. 

BEEF JUK 

1/4 c sesame seed

1/4 c soy sauce

2 T sugar

oil

2 cloves garlic, minced

1/4 t pepper

1 lb flank steak, cut into strips

2 bunches green onions, cut in 2-inch pieces

2 eggs, beaten

flour 

In bowl, combine sesame seed, soy sauce, sugar, 2 T oil, the garlic and pepper; add meat and green onions, stir to mix well, and let stand 15 minutes. Spread meat and onions on waxed paper and sprinkle with flour on all sides. Heat 2 T oil in large skillet or on griddle. With spatula, lift meat and onions, a little at a time; dip into egg, and fry all in oil over medium heat until meat is tender, adding more oil as needed. Makes four servings. 

CHINESE ROUND STEAK 

3 c hot cooked rice

1 T paprika

2 cloves garlic, crushed

1 c sliced green onions (including tops)

2 large fresh tomatoes, in 8ths

1 lb round steak, 1/2 inch thick

2 T butter

1 1/2 c beef broth

2 green peppers, cut into strips 

2 T cornstarch

1/4 c soy

1/4 c water 

While rice is cooking, pound steak to 1/4 inch thickness. Cut into 1/4-in wide strips. Sprinkle meat with paprika and allow to stand. Using large skillet, brown meat in butter. Add garlic and broth. Cover and simmer 30 minutes. Stir in onions and green peppers. Cover and cool 5 minutes more. Blend cornstarch, water, and soy. Stir into meat mixture. Cook, stirring, until clear and thickened - about 2 minutes. Add tomato and stir gently.

Serve over rice.        

CHUCK STEAK TERIYAKI

(not Chinese, but Japan ain't far) 

1 chuck steak, 4 1/2 - 5 lbs, 2 inches thick

1 pkg instant meat marinade (4/5 oz)

2/3 c cold water

1/2 t ginger

1/2 t dry mustard

2 T soy sauce

2 T light molasses

1 clove garlic, minced 

2 pkg frozen French fries (9 oz)

1 T instant minced onion

2 pkg frozen Italian beans (9 oz) 

7 c coarsely shredded cabbage

1/2 c butter (1 cube) 

Pierce meat with fork. Blend marinade, water, ginger, mustard, soy sauce, molasses, and garlic. Lay steak in this marinade, let stand 15 minutes, turning several times. Heat oven to 400 o.  

When steak is ready, drain off most of the marinade; reserve the rest. Insert roast meat thermometer into meatiest part of steak, then roast it until thermometer reads 140o for rare (about 1 hour), basting with marinade. During last 30 minutes, heat French fries, uncovered in the same oven, as label directs. Sprinkle with onion. 

Cook beans 

Ten minutes before the meat is ready to serve, melt 1 cube butter in large skillet. Add the cabbage and cook, covered, over medium heat for 10 minutes or until fork-tender. Stir in 1 t salt and 1/4 t seasoned pepper. 

                   SUKIYAKI

                                                 (Shizouye Hamaoka)

1 lb beef, sliced thinly

3 t sugar (heaping)

1/2 c shoyu

1 c sliced onions

1 c sliced celery

1 c takinoka, diced (bamboo sprouts)

1/2 c green pepper, sliced

1/2 lb bean sprouts 

Heat skillet, add suet from meat. Fry meat, add sugar. Add sliced onions and celery. Add takinoka, green pepper, and bean sprouts. Add shoyu and serve hot. 

SWEET AND SOUR RIBS

                                           (Shizouye Hamaoka)

2 lb pork ribs

1/2 t salt

1 small onion

1/2 c sugar

1/4 c vinegar

1/4 c shoyu

2 t cornstarch diluted in water and thickened with hot water

1 can pineapple chunks

1 green pepper, sliced 

Have ribs cut into 1-inch pieces. Brown in a skillet, add onion and salt. Drain off grease when browned. Pour vinegar over the ribs, cover, and let steam. When steamed 10 minutes, season with sugar and shoyu. Add the thickened cornstarch, cook for about 10 minutes on low heat, and serve hot.  

ORIENTAL SPARERIBS 

3 lbs spareribs

2 T salad oil

1/4 c lemon juice

1/2 c pineapple juice

3 T vinegar

2 T Worcestershire sauce

1/4 c water

1 bottle (11 1/2 oz) chili sauce

1 lb brown sugar

2 medium size chopped onions

salt and pepper 

Brown ribs, wipe off all grease with paper towels, and place in roasting pan. bake at 300 o for 1 1/2 hours.  

Combine other ingredients in saucepan and cook for about 20

minutes. When ribs finish baking, pour sauce over ribs and

bake at 250 o for about 3 hours, basting often. Pour off all the sauce and continue cooking ribs until just sticky. 

CHINESE CHICKEN 

1 can (5 oz) bamboo shoots

1 can (5 oz) water chestnuts

1 medium onion, thinly sliced

2 T butter

1 c sliced celery

1 green pepper, sliced

2 t chicken stock base (or 2 bouillon cubes + 1 T water)

3 T soy sauce

1/8 t ajinomoto (MSG)

1/4 t garlic powder

1/2 t ginger

1/2 t bon appetit`

2 c cooked, cubed chicken

2 t (arrowroot) cornstarch 

Drain shoots and chestnuts, saving liquid. Slice chestnuts. Saute` onion in butter until onion is translucent. Add celery, 1 green pepper, shoots, and chestnuts. Cover and cook 5 minutes. Add seasonings and chicken. Mix cornstarch and reserved liquid. Add enough hot water to make 1 1/2 cups. Stir into chicken mixture, mixing well. Cook, covered, until chicken is heated

through. Serve hot, over steamed or fried rice or chow mein noodles. Serves 4 to 6 

GRILLED MARINATED BEEF

(Japan) 

1 lb beef, sliced 1/4 inch thick

1 T sherry

1 T oil

1 T sugar

2 T sesame seed

1 clove garlic (or a bit of powder)

2 T finely chopped scallions

2 T grated ginger root

1/2 t cayenne

shoyu 

Combine grated ginger, cayenne, and 1/2 c shoyu. Pour into

individual sauce dishes. 

Toast sesame seed in dry skillet until they jump. Chop in blender. 

In large, deep platter, combine wine, oil, sugar, seed, garlic, scallions and 2 T shoyu. Add beef, toss well, marinate 15 min. 

Grill beef over charcoal (or on stove in fry pan). Serve with sauce. 

       RICE COOKED IN GREEN TEA

from Japan 

2 c rice

2 T green tea

2 T sherry

1/2 t salt 

Place 2 1/2 c water in pot, boil, then add tea bags. Simmer 3 minutes, remove tea bags. 

Add wine and salt to tea, then add rice. Cover pot tightly and turn heat high until steam is forced out, about 3 minutes. Turn heat to medium for 10 minutes, then to low for 10 minutes. Turn off heat and allow to remain on stove 10 minutes. DO NOT REMOVE LID UNTIL SERVING.   

ASPARAGUS WITH WALNUTS

(from Japan) 

1 lb fresh asparagus

10 walnuts

5 T sugar

3 T shoyu

3 T vinegar 

       Cook asparagus in salted water until just tender. Drain, and chill.  Crush walnuts. Add sugar, shoyu, and vinegar, and mix well. Combine asparagus and dressing. Toss gently, sprinkle with pepper. 

GREEN BEANS WITH SESAME

(from Japan) 

1/2 lb young green beans (or a couple cans)

2 T sesame seed

2 T shoyu

2 T sugar 

Cook beans until tender, drain and cool. (Or use canned beans.) 

Parch sesame seed in skillet until they jump. Chop in blender. Combine with shoyu and sugar. Add sauce to beans and toss well. 

PLANET HOLLYWOOD POT STICKERS 

Six pot stickers filled with fresh ground turkey meat seasoned with ginger, water chestnuts, red pepper and green onions. They are fried and served in a basket with spicy

hoisin. Here's a special recipe from one of the most popular theme restaurant chains. Pot stickers are a popular Asian dumpling that can be fried, steamed, or simmered in a broth. Planet Hollywood has customized its version to make them crunchier than the traditional dish, and it's a tasty twist that I'm sure you'll love. Since hoisin sauce would be very difficult to make from scratch, you can use a commercial brand found in most stores.  

1/4 pound ground turkey

1/2 teaspoon minced fresh ginger

1 teaspoon minced green onion

1 teaspoon minced water chestnuts

1/2 teaspoon soy sauce

1/2 teaspoon ground black pepper

1/4 teaspoon crushed red pepper flakes (no seeds)

1/4 teaspoon salt

1/8 teaspoon garlic powder

1 egg, beaten

Vegetable oil for frying

12 wonton wrappers (3 x 3-inch size)

On the side Hoisin sauce  

1. In a small bowl, combine all the ingredients except the egg, wrappers and oil. Add 1 tablespoon of the beaten egg. Save the rest of the egg for later. Preheat oil in a deep fryer or a deep saucepan to 375 degrees. Use enough oil to cover the pot stickers -- 1 to 2 inches should be enough.

2. Invert a small bowl or glass with a 3-inch diameter on the center of a wonton wrapper and cut around it to make a circle. Repeat for the remaining wrappers.

3. Spoon 1/2 tablespoon of the turkey filling into the center of one wrapper. Brush a little beaten egg around half of the edge of the wrapper and fold the wrapper over the filling. Gather the wrapper as you seal it so that it is crinkled around the edge. Repeat with the remaining ingredients.

4. Deep-fry the pot stickers, six at a time, in the hot oil for 3 to 5 minutes or until they are brown. Drain on a rack or paper towels. Serve with hoisin sauce for dipping. If you want, add some crushed red pepper or cayenne pepper to the sauce. Serves 3 to 4 as an appetizer.  

(If you can't find wonton wrappers, you can also use egg roll wrappers for this recipe. Egg roll wrappers are much bigger, so you will be wasting more of the dough when you trim the wrappers to 3-inch diameter circles. But in a pinch, this is a quick solution.) Pot sticker wrappers can also be found in some supermarkets, but I've found the wonton wrappers and egg roll wrappers, when fried, taste more like the restaurant version. 
 
 
 
 

BENIHANA JAPANESE FRIED RICE 

When 20-year-old Rocky Aoki came to the New York City from Japan with his wrestling team in 1959 he was convinced it was the land of opportunity. Just five years later he took $10,000 he had saved plus another $20,000 that he borrowed to open a Benihana steakhouse on the West side of Manhattan. His concept of bringing the chefs out from the back kitchen to prepare the food in front of customers on a specially designed hibachi grill was groundbreaking. The restaurant was such a smashing success that it paid for itself within six months. Here's a clone recipe for the fried rice at Benihana that is prepared by chefs with pre-cooked rice on those open hibachi grills.

4 cups rice (2 cups uncooked)

1 cup frozen peas, thawed

2 tablespoons finely grated carrot

2 eggs, beaten

1/2 cup diced onion (1/2 small onion)

1 1/2 tablespoons butter

2 tablespoons soy sauce

salt

pepper  

1. Cook rice. Bring 4 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator.

2. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking.

3. When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together.

4. Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high heat.

5. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often. 

This fried rice can be prepared ahead of time by cooking the rice, then adding the peas, carrots and egg plus half of the soy sauce. Keep this refrigerated until you are ready to fry it in the butter. That's when you add the salt, pepper and remaining soy sauce.

TOMATOES, ONIONS, & GREEN PEPPERS 

1 large tomato, sliced into 8 wedges

1 large onion, sliced into 1/8" thick layers.

1 green pepper (or 2), diced into 1" squares 

       Stir-fry onions for 1 minute, with constant turning. Add peppers, and continue cooking for 2 minutes. Stir in

Tomatoes and allow to cook 1 minute longer, tossing ingredients as needed. 

PORK AND CUCUMBERS 

1/2 lb lean pork

1/2 cucumber, large (or one small whole cucumber)

1 t cornstarch

1 T soy sauce

1 oz peanut oil (or Wesson)

water 

Blend cornstarch with sufficient water to make a thin paste. Cut pork into thin slices of uniform size and mix with paste. Cut cucumber into thin slices and fry in oil for 3 minutes, stirring constantly. Add meat and continue to fry 5 minutes. add soy, reduce heat, and simmer for 2-3 minutes further before serving. (4 servings) 

Asparagus or French beans may be substituted for the cucumber in this recipe. 

SEASONING IN STIR-FRYING 

       In preparing beef or pork dishes, a clove of garlic (whole or crushed) and about 1/4 t salt are usually added to the oil before the meat is fried. Ginger, soy sauce, MSG, honey or other seasoning agents are generally added about 1/2 to 1 minutes after the veggies have begun to fry.

       Subtlety of flavor is a vital cornerstone of Chinese cuisine so it is advisable to use a light hand in all seasoning to prevent the basic flavors of the principal ingredients from being masked or overpowered. 

STIR-FRIED PINEAPPLE CHICKEN 

1/2 lb boned chicken

1 can (1 lb) pineapple tidbits, drained

peanut oil

chicken broth or stock

cornstarch

sesame oil (optional)

1 t brandy

1 t soy

1 t sugar 

Cut chicken into thin slices. Heat several T of oil in bottom of Wok. Add pineapple, several dashes of salt, and enough broth to cover. Cook for 1 minute. Add chicken and cornstarch (diluted in water to make a thick paste), sesame

oil (if desired), brandy, soy, and sugar. Cook for 2 -3 minutes, stirring constantly. 4 servings. 

CHINESE FRIED RICE 

2 T oil

2 c onions, coarsely chopped

2 c cooked rice (cold)

2 eggs, slightly beaten

1 T soy

1/2 t salt 

2 c chopped meat (bacon, ham, shrimp, chicken)

1/2 c chopped green pepper (optional)

1/2 c peanuts (optional) 

Heat pan, add oil and fry onions until brown. Add cold rice and saute. Add eggs, seasoned with soy and salt. saute` until done. Veggies can be added, to taste. 

STRING BEANS AND BEEF 

1/2 lb beef (top round) thinly sliced

2 T soy

1 t sugar

1 T cornstarch

1/2 t salt

1 T sherry

2 t oil

1 pkg frozen string beans 

Prepare marinade of soy sauce, sugar, cornstarch, salt, and sherry. Marinate meat. Heat pan, add 2 T oil and saute` beef a few seconds. Prepare beans as indicated on package.

Add beans to meat with water they were cooked in. Simmer a few seconds. Serve hot. 4 servings.

ASPARAGUS, PEKING STYLE 

2 T oil

1/4 c chicken stock

1/4 c water

1 T sherry

2 T soy

1 T cornstarch

1 can (14 1/2 oz) asparagus, drained 

Heat pan, add oil, stock, water, sherry, soy and cornstarch. Stir constantly until it boils. Add asparagus, heat thoroughly. 

SHRIMP FRIED RICE

(SERVES 6)

4 c boiled rice, cold

1 onion, chopped

3 T oil

3 eggs, beaten

1 lb raw shrimp

1/2 c sliced mushrooms

1/4 c sliced water chestnuts

1/2 c watercress

2 T soy

1/2 t sugar 

Heat 1 T oil and fry eggs on both sides. Remove egg and shred. Heat rest of oil and brown onion and rice. Add shrimp, stirring while cooking until they turn pink. Add rest of ingredients and stir well until thoroughly heated

(about 5 to 8 minutes). Serve topped with shredded egg. 

BOILED NOODLES WITH CRABMEAT SAUCE 

5 oz fine Chinese egg noodles

salt

1 can crabmeat

1 onion, chopped

1/2 c watercress

1/2 c Chinese cabbage

2 T oil

1/2 t MSG

1 c chicken stock

1 t cornstarch

1/4 c water

1 t soy

Boil noodles in salted water 5 minutes. Drain and keep warm. Heat oil, brown the onion, and add Chinese cabbage.

Add crabmeat, stock, seasoning, and simmer for 5 minutes.

Add cornstarch dissolved in cold water. Stir until thickened. Add chopped watercress, soy, and serve over hot

noodles. 

PORK FRIED RICE 

4 c boiled rice, cold

4 scallions, chopped

1/4 head Chinese cabbage

1 T fresh ginger, chopped

3 T oil

3 eggs, beaten

1/2 lb Chinese pork roast

salt and pepper

1/2 t msg

2 T soy

1/2 t sugar

1/2 c parsley, chopped 

Heat oil to high temperature and add scallions and rice.

When well heated, add cabbage and fry, stirring for 5 minutes. Add ginger, diced pork, and seasonings. Stir well and make hole in center of mixture. Add eggs. Fry

3 minutes, and mix into rice. Sprinkle with parsley and serve.

LONG SOUP 

8 green onions

1/4 small head cabbage

8 oz uncooked boneless lean pork

1.5 T vegetable oil

6 c chicken stock or broth

2 T soy

1/2 t grated pared fresh ginger root

4 oz thin Chinese egg noodles 

Cut onions into thin diagonal slices. Shred cabbage. Slice pork into thin strips. Heat oil in wok over medium-high heat. Stir-fry until pork is no longer pink, about 5 minutes. Add stock, soy, and ginger to pork mixture. Cook until mixture boils. Reduce heat and simmer 10 minutes. Stir in noodles and onions. Cook just until noodles are tender, 1 to 4 minutes. 

SATAY BEEF 

1 lb beef tenderloin

5 T water

1 t cornstarch

3.5 t soy

2 t sesame oil

2 T vegetable oil

1 medium onion, chopped coarsely

1 clove garlic, crushed

1 T dry sherry

1 T satay sauce

1 t curry powder

1/2 t sugar

green onions, if desired 

Remove and discard fat from meat. Cut meat across the grain into thin slices. Flatten each slice slightly by pressing with fingers. Combine 3 T of the water, the cornstarch, 1 1/2 t of the soy, and the sesame oil in a medium bowl. Mix in meat. Let stand 20 minutes. Heat vegetable oil in wok over high heat. Add half of the meat to wok, spreading out slices so they do not overlap. Cook slices on each side just until light brown - 2 to 3 minutes. Remove meat from wok. Repeat with remaining meat, then remove it from wok. Add onion and garlic to wok. Stir-fry until onion is soft, about 3 minutes. Combine remaining 2 T water, 2 t soy sauce, the sherry, satay sauce, curry powder, and sugar. Add mixture to onions. Cook and stir until liquid boils. Mix in meat. Garnish with thinly sliced green onions. 

CELERY AND GREEN PEPPERS 

Shred celery stalks 1/4 thick across the diagonal. Shred green peppers into 1.5" strips. Stir-fry celery for 1/2 minutes, add peppers in the ratio of 1 part pepper to 2 parts celery, and continue to cook over high heat for an additional 2.5 minutes, stirring constantly.

FRIED NOODLES 

Cook Chinese-style thin egg noodles in boiling salted water, according to package directions, just until tender.

Drain noodles in colander. Arrange several layers of paper toweling over jelly roll pan or cookie sheet. Sprread noodles evenly over paper toweling. Let dry 2 to 3 hours. Heat oil in wok over medium-high heat until it reaches 3750 Using long-handled tongs or slotted spoon, cook small amount of noodles at a time in oil until golden, about 30 seconds. Remove noodles from oil. Drain on absorbent paper. Repeat to cook remaining noodles. 

MARINATED CHICKEN WINGS 

3 T soy

3 T dry sherry

2 T light brown sugar

1 t grated pared fresh ginger root

2 cloves garlic, crushed

6 green onions

1.5 lb chicken wings

2 T veggie oil

1 can sliced bamboo shoots

4 t cornstarch

3/4 c water

1 t instant chicken bouillon granules (or a cube) 

Combine soy, sherry, sugar, ginger, and garlic in large glass bowl. Cut onions into thin diagonal slices. Add onions and chicken to soy mixture. Toss to coat completely. Cover and let stand 1 hour, stirring occasionally. Heat oil in wok over high heat. Drain bamboo shoots and stir-fry in oil 2 minutes. Remove from wok. Drain chicken and onions, reserving soy sauce mixture. Place chicken and onions in wok. Cook over medium high heat until chicken is brown on both sides, about 5 minutes. Reduce heat to low. Cook until chicken is tender, 15 to 20 minutes. Measure cornstarch into small bowl. Blend in a few T of the water until smooth. Add remaining water, the bouillon, and reserved soy mixture. Pour mixture over chicken. Cook over high heat until liquid boils and thickens. Stir in bamboo shoots. Cook and stir for 2 minutes. 

HONEY CHILI CHICKEN 

1 broiler-fryer chicken (about 3 lbs)

1/2 c flour

1/2 t salt

3 c veggie oil

1/3 c water

1/3 c lemon juice

2 t cornstarch

4 t Chinese chili sauce

2 t soy

1.5 t grated, pared fresh ginger root

3 T honey

6 green onions, cut into thin lengthwise slices 

Remove giblets from chicken. Rinse chicken and cut into small serving-size pieces. Combine flour and salt. Coat chicken pieces with flour mixture. 

Heat oil in wok over high heat until it reaches 3750. Add chicken pieces, one at a time, to hot oil (cook only 1/3 of

the pieces at a time). Cook until golden, about 5 minutes.

Drain on absorbent paper. Repeat with remaining chicken. 

Pour all but 1 T of the oil out of the wok. Combine water, lemon juice, cornstarch, chili sauce, and soy sauce. Add ginger to oil in wok. Stir-fry 1 minute. Add honey to ginger. Cook and stir 1 minute. Add cornstarch-chili mixture to honey and ginger. Cook and stir until mixture boils, about 1 minute. Stir chicken pieces into chili mixture. Cook and stir until chicken is hot throughout, about 3 minutes. Stir in onions. Cook and stir 1 minute.  

COMBINATION CHOP SUEY 

2 whole chicken breasts, cooked

1/2 head Chinese cabbage

4 oz fresh green beans

3 stalks celery

2 medium yellow onions

1 large carrot

8 oz uncooked medium or small shrimp

8 oz uncooked boneless lean pork

3 T veggie oil

1 c water

2 t cornstarch

1 bouillon cube (chicken)

4 t soy

1 can (8 oz) sliced bamboo shoots, drained 

Remove skin and bones from cooked chicken. Coarsely chop chicken meat. Shred cabbage. Trim beans and cut into 1/2 inch diagonal slices. Cut celery into 1/2 inch diagonal slices. Chop onions. Pare carrot and chop finely. Remove shells and back veins from shrimp. Chop pork finely. 

Heat oil in wok over high heat. Stir-fry pork in oil until brown, 5 minutes. Remove pork from wok. 

Add cabbage, beans, celery, onions, and carrot to wok. Stir-fry until veggies are crisp-tender, about 3 minutes. Combine water, cornstarch, bouillon, and soy. Pour mixture over veggies. Cook and stir until liquid boils and thickens, about 3 minutes. Add chicken, shrimp, and bamboo

shoots. Cook and stir until shrimp is done, 3 minutes longer. 

STEAMED FRUIT & NUT MIX 

5 cooking apples

1/4 t salt

1/4 c sugar

1/4 c canned sliced peaches

3 T raisins

2 T shelled walnuts

2 T sugared winter melon

2 T blanched, shelled almonds 

Core and peel apples into large shallow bowl. Sprinkle salt on apples. Then sprinkle on half the sugar. Mix peaches, remaining sugar, raisins, walnuts, winter melon, and almonds. Pour all over apples. Cover bowl with foil. Steam dish in bamboo steamer for 30 minutes. 

DELUXE STEAMED CHINESE CAKE

7 eggs

1.5 c sugar

3/4 c peanut oil

3 c self-rising flour

1 c milk

1 t vanilla 

Separate eggs and beat the yolks, adding sugar gradually. Add peanut oil and mix well. Mix in flour alternately with milk; beat well. Add vanilla. Beat egg whites until very stiff peaks are formed. Slowly pour yolk and sugar mixture over whites, folding in gently with rubber spatula until yolk mixture is just blended. Line bottom of bamboo steamer tier with cheesecloth and pour cake mixture in. Steam over boiling water for 45 minutes. Cake may be served hot or cold, and may be frozen. 

SPICY STEAMED SPARE RIBS 

1 lb spareribs

3 T brown bean sauce

1 T water

1/2 t salt

1 c shredded pickled mustard greens

1/2 t sugar

1/2 c rice flour

1 or 2 red hot peppers 

Cut spareribs into 1-inch pieces. Mix spareribs, brown bean sauce, water, and salt together. Marinate mixture for 30 to 60 minutes. Chop pickled mustard greens, mix with sugar, and add 1 T rice flour. Add hot peppers. Place remaining rice flour in paper bag. Add marinated mixture

and shake, coating each piece with flour. Line soup dish with mustard greens and top with sparerib mixture. Steam spareribs over boiling water in bamboo steamer for on3 hour, or until meat is tender. 

BEEF WITH BROWN BEAN SAUCE 

1 lb tenderloin

1.5 T light soy sauce

1 T brown bean sauce

1 t sugar

1 T sherry

1 t sesame oil

1 t chopped ginger

1/2 t salt

2 T water

1/3 c rice flour

Slice beef tenderloin against the grain into thin pieces. Mix together soy, brown bean sauce, sugar, sherry, sesame

oil, ginger, salt, and water. Marinate mixture with sliced beef for 30 minutes. Mix mixture with rice flour in a dish. Steam in bamboo steamer over boiling water for 30 to 45 minutes or until beef is tender and soft. Serve hot. 

TENDER CHICKEN WITH WINE 

1.5 lb chicken

1.5 t salt

2 scallions (white part only)

4 slices ginger

1/2 c sherry

Clean and wash chicken and dry between paper towels. Rub with salt inside and out. Cut chicken into 1 1/2-inch pieces. Arrange in a bowl with breast side up. Spread scallions and ginger on top. Pour sherry over chicken. Steam over boiling water bamboo steamer for 35 to 45 minutes or until chicken is tender. Place chicken in a dish breast side up. Boil 1/2 c of soup from the chicken, pour over dish, and serve. 

STEAMED SHRIMP WITH PORK 

1/2 lb medium shrimp

1/8 c ground pork

4 water chestnuts, chopped fine

1 slice ginger, minced

1 t light soy sauce

1 T gin

1 t salt

1 scallion, sliced 

Shell and wash shrimp. Slice shrimp lengthwise, partway through back. Mix pork and water chestnuts and set aside. Mix ginger, soy sauce, gin, and salt, and pour over shrimp.

Marinate mixture and shrimp for 15 minutes. Arrange shrimp on serving platter. Distribute pork and chopped chestnuts evenly over shrimp. Pour marinade from shrimp over pork, chestnuts, and shrimp. Boil water in bamboo steamer. Place serving platter on steamer tier. Cover and steam for 25 minutes. Remove. Garnish with scallion and serve. 

BEEF WITH ASPARAGUS 

1/4 lb round steak, sliced

1 T soy sauce

1 T wine

salt

1 small onion, sliced

1/2 lb asparagus, sliced on the diagonal

1 stalk celery, slicedon the diagonal

3 T water

3 T oil 

Slice beef; marinate in soy sauce, wine, and salt. Slice

other stuff. 

Heat oil in wok to smoking point. Stir fry beef and onion for about 3 minutes. remove to platter. Add asparagus to wok plus 3 T water. Stir, cover wok. Cook three minutes, lifting cover once or twice to stir asparagus. Add celery. Cook two more minutes with wok covered. Lift cover once to stir ingredients. add beef back into wok. Mix everything together well. About 3 servings. 

VARIATIONS:  

1. Use chicken or pork instead of beef.

2. Make cornstarch sauce, using one bouillon cube to 1/2

c water; 1 T cornstarch mixed with 1 T cold water; add

to bouillon before pouring over meat and veggies; stir

until thickened. 

BEEF WITH BROCCOLI 

1/4 lb beef, sliced thin

salt

2 T soy sauce

1 T wine

1/2 lb broccoli, shredded in 3" lengths

2 T sugar

3 T oil

1/2 c water 

Carefully slice beef into thin, bite-size pieces, across the grain of the beef. Marinate beef in soy, wine, and salt. Shred broccoli. 

Place oil in wok and heat to smoking point. Quickly stir-fry beef in it, no more than 3 minutes. Remove beef to a platter and reserve. 

Add broccoli to wok, 1/2 c water, sugar. Turn burner to medium high heat, cover wok, cook 6 minutes. Lift the cover of the wok and stir the broccoli every so often so that it will cook on all sides. At the end of six minutes, the broccoli should just be cooked through. If not, cook a minute or two longer. Add beef back to broccoli, stir everything together. Place on platter. Serves 4 - 6. 

VARIATION: 

1. Use pork or chicken. Do not remove pork or chicken to a platter after initial stir-frying. Beef is removed because it toughens with prolonged cooking. 

SWEET AND SOUR MEATBALLS 

1 lb lean ground beef

1 small onion, minced

1 egg

2 T soy

salt and pepper

2 T oil

3 T brown sugar

3 T cider vinegar

1 c pineapple chunks

1 green pepper, sliced

1 tomato, cut into wedges

2 T cornstarch dissolved in 1/2 c water 

Mixd ground beef, minced onion, egg, soy sauce, salt, and pepper together. Form mixture into very small meatballs; no larger than 1" in diameter. Slice green pepper and tomato. Assemble other ingredients. 

Heat oil in wok to smoking point. Carefully place meatballs into wok. Brown them thoroughly on all sides about 12 minutes cooking time). Remove to serving platter. Pour meat juices over meatballs. 

Take a piece of paper toweling and wipe wok clean of any residue. Place 3 T brown sugar and 3 T cider vinegar in wok. Cook until sugar is dissolved. Add tomato, green pepper, and pineapple chunks to wok. Cook everything for three minutes, until corn starch solution is clear instead

of cloudy. Pour over meatballs. Serves 4 to 6. 

BEEF WITH TOMATO AND GREEN PEPPERS 

1 lb round stead

2 T soy

1 T wine

salt

1 onion, sliced thinly

1 clove garlic, minced

3 T oil

3 or 4 tomatoes, cut into wedges

1 green pepper, coarsely sliced

2 T sugar

2 T cornstarch dissolved in 1/2 c water 

Slice beef into thin, bite-size pieces about 1" x 1".

Marinate in soy, wine, and salt for a few minutes. Meanwhile, slice tomatoes, green peppers, and onion; mince garlic. Make up cornstarch solution. Have sugar on hand. 

Heat oil in wok to smoking point. Stir-fry beef quickly in it for no more than 3 minutes. Remove to a platter and reserve. 

Add green peppers and tomatoes to wok. Add sugar, cook tomatoes down until juice forms in bottom of wok (3 to 5 minutes cooking time). 

Add beef back into wok. Stir all ingredients together. Add cornstarch solution and cook 1 minute. Serve immediately; serves 4 to 5. 

BEEF WITH CELERY AND MUSHROOMS 

1/4 lb round steak sliced thin

2 T soy

1 T wine

salt

1 small onion, sliced

3 stalks celery, sliced diagonally

1 c fresh mushrooms, sliced

3 T water

3 T oil 

Slice beef. Marinate in soy, wine, and salt. Slice celery, onion, and mushrooms. Assemble other stuff. 

Heat oil in wok to smoking point. Stir-fry beef and onion for about 3 minutes. Remove beef and onion to platter. Add celery, mushrooms, and 3 T water to wok. Stir-fry until mushrooms are wilted. Cover wok for about 2 minutes. Add beef to wok; stir-fry all about one minute. Add cornstarch sauce, if desired. Serves 3 or 4 

BEEF WITH GREEN PEPPERS 

1/2 lb round steak, sliced thin

1 T soy

1 T wine

salt

2 green peppers (or 1 red, 1 green), shredded coarsely

2 T oil

1 T cornstarch dissolved in 1/3 c water

4 T water 

Slice beef; marinate in soy, wine, and salt. Prepare and shred green peppers. 

Place oil in wok and heat to smoking point. Quickly stir-fry beef no more than 3 minutes. Remove to platter and reserve. 

Add green peppers to wok, with 4 T water. Stir-fry green

peppers about 3 minutes, uncovered, in wok. 

Add beef and cornstarch solution, mixing thoroughly. Sauce

should be thin. Place in platter. Serves 4. 
 

CAULIFLOWER WITH GROUND BEEF 

1/2 lb ground beef

1/2 onion, minced

1/2 head cauliflower or 1 whole small one

salt

1 T soy

3/4 c water

3 T oil

1.5 T cornstarch dissolved in 1/2 c water 

Prepare ingredients. Slice cauliflower into 1/4" slices. 

Place oil in wok and heat to smoking point. Add ground beef and onion. Stir-fry meet until browned; about 3 minutes. Add cauliflower, salt, sly, and 3/4 c water. Cover and cook for ten minutes. Lift cover occasionally

to stir cauliflower so it will cook uniformly. 

Stir cornstarch solution; add to mixture. Stir thoroughly.

Serves 4 or 5. 

VARIATION:  

Pork or chicken may be substituted for ground beef. 

GROUND BEEF WITH ZUCCHINI AND TOMATO 

       1/4 lb ground beef

1/2 medium onion, sliced or minced

2 T soy

salt

2 small zucchini, peeled and sliced diagonally

2 tomatoes, cut into wedges

1/2 c water

1 t sugar

3 T oil

1.5 T cornstarch dissolved in 1/3 c water 

Mix ground beef, onion, soy, and salt. Peel and slice zucchini. Cut tomatoes. 

Heat oil in wok to smoking point. Stir-fry ground beef mixture until browned, about two to three minutes. Add zucchini and 1/2 c water, and stir ingredients. Cover wok; cook for five minutes, lifting lid two or three times to stir mixture. Add tomatoes and sugar; cover, cook two or three minutes longer. Uncover, stir corn starch solution and pour into wok; stir until sauce thickens. Serves 4-5. 

VATIATIONS: 

Use chicken, pork, or shrimp instead of ground beef. 

CHICKEN FRIED RICE 

1 T oil

1 egg, slightly beaten

2 T oil

1 c chicken, finely diced (cooked or uncooked)

1 med. onion, finely diced

1/2 c water chestnuts. finely diced

1/2 c bamboo shoots, finely diced

1/2 c celery, finely diced

1 c fresh bean sprouts

1/2 c frozen peas (optional)

1/2 c sliced mushrooms (optional)

4 c cooked rice

soy

salt and pepper 

Cut and prepare all ingredients. 

Heat wok with 1 T oil and fry egg into a thin sheet. Remove to plate and reserve. 

Add 2 T more oil to wok. Heat until smoking. Stir-fry chicken and onion together until cooked (if cooked chicken

is used, merely heat through). Add sprouts, peas, celery. Stir and cook two minutes with wok covered. Uncover and add all the rest of the veggies. Stir-fry and cook covered for two additional minutes. Add cooked rice, season with salt, pepper, and soy. Reduce heat to medium. Break up clumps of rice as finely as possible. Make sure rice takes up soy and does not remain white. Keep stir-frying until all rice is broken and heated through. Shut off heat. Cut up sheet of egg into small pieces and stir into reice, or remove rice to platter and garnish with egg slivers. Serves 4-6. 

VARIATIONS: 

Use pork, beef, or shrimp instead of chicken. 

CHICKEN CHOW MEIN 

1/2 lb egg noodles

1.5 c shredded chicken

1 medium onion, sliced

2 c celery, sliced diagonally

1 c fresh mushrooms

1/2 c sliced water chestnuts

1/2 c bamboo shoots, sliced

1 c fresh bean sprouts or 1.5 c shredded celery cabbage

3 T soy

salt and pepper

4 T oil 

Prepare and slice all ingredients. Cook noodles in salted boiling water. Drain in colander, run cold water over noodles to remove excess starch. Reserve. 

Place oil in wok; heat to smoking point. Add chicken, onions, and salt; stir-fry for three minutes, then add

celery and celery cabbage or bean sprouts; stir-fry briefly, cover wok, cook two minutes. Remove lid, add water chestnuts, bamboo shoots, mushrooms, and soy, and cook, covered, for three more minutes. Lift cover two or three times to stir. When ingredients are cooked, add pepper and more salt if desired. Mix drained noodles, stirring all together. 

VARIATIONS:

Shrimp or pork could be substituted for chicken, or for

super deluxe chow mein, 1/2 cup of each meat may be used.

PINEAPPLE CHICKEN 

1.5 whole chicken breasts

cornstarch

1/2 c flour

1 egg

1/2 c water

salt

oil for deep frying

1/2 c brown sugar

1/4 c cider vinegar

1 c pineapple chunks plus juice to fill 1 cup in all

1/4 c red maraschino cherries

1.5 T cornstarch dissolved in 1/2 c water 

Slice chicken into 1 x 2 x 1/4" pieces, dredge in cornstarch and lay aside to dry on waxed paper. Prepare a batter (in a small bowl) of 1 egg, 1/2 c water, 1/2 c flour, and salt. Mix until smooth. Assemble remaining stuff. 

Pour oil halfway up in your wok. turn on burner to high and allow oil to heat. Place a piece of bread crust to test readiness of oil. If bread crust is medium browned, then oil is ready. If bread crust is dark brown or black, turn off heat and allow to cool five minutes or more before turning on the heat. Test oil before cooking anything in it. If bread crust is very light brown, then oil is not quite ready yet. 
 

When oil is ready, place about 8 to 10 pieces of chicken into batter. (with a pair of chopsticks or fork, lift pieces out of batter and slide into the oil. Chicken pieces will sink to the bottom at first and will then rise. After chicken is risen, deep fry 2 1/2 minutes on each side. Drain on paper toweling to remove excess oil. Place

chicken on serving plate. Repeat procedure until all chicken is cooked. 

In a separate small pot, place 1/2 c brown sugar, 1/4 c cider vinegar and cook until dissolved. Add pineaple chunks and juice. Stir cornstarch in water, add to pot and stir. Cook over medium heat for 3 to 5 minutes until sauce is clear. Add cherries. Pour over chicken. 

VARIATION: Breaded, deep-fried shrimp is good also.

CHICKEN ALMOND GUY DIN 

1 c chicken, diced

1 large onion, diced

1 c celery, diced

1 c bamboo shoots, diced

1/2 c water chestnuts, diced

1 green pepper, diced

1/2 c fresh or canned mushrooms, diced

1/2 c almonds, toasted

3 T oil

salt and pepper

1 T soy

1.5 T cornstarch dissolved in 1/2 c water 

Prepare and dice all ingredients. Toast almonds in oven. 

Heat oil to smoking point; add chicken and onions; stir-fry for three minutes; add celery, stir-fry one minute, then add all the rest of the stuff, except the almonds and cornstarch solution. Mix well. Cover wok and cook for two minutes, lifting lid two times to stir. At end of cooking time, uncover, and add cornstarch solution, and cook until

sauce is thickened. Place all on platter, sprinkle with almonds. Serves 4 or 5. 

VARIATIONS: Substitute shrimp or pork for chicken. 

WALNUT CHICKEN WITH HAM 

2 c chicken or 1 whole breast, diagonally sliced

1 T soy sauce

1 T wine

salt

1 medium onion, sliced

1 c frozen peas

1/2 c sliced water chestnuts

2 slices of lunch ham, sliced in 2 x 1" pieces

3 T oil

1/2 c walnut meats, toasted 

Slice and prepare ingredients. Toast walnuts. Marinate meat in wine, soy, and salt for about 5 minutes. 

Heat oil in wok to smoking point. Stir-fry chicken and onions for 3 minutes; add peas and water chestnuts. Cover

and cook 3 more minutes. Mix in ham and nuts. Serves 4-6.

WINED CHICKEN IN DELUXE GRAVY 

1 fryer (3-4 lbs)

1 large onion, cut into wedges

1 c fresh mushrooms, sliced

1/2 c celery, sliced

1/2 c water chestnuts, sliced

4 T oil

1/4 c soy

1/4 c wine

1.5 T cornstarch dissolved in 1/3 c water 

Chop chicken (including bones) to make 2 x 2 " squares.

Marinate in wine, soy, and salt for at least 20 minutes.

Slice all other stuff and have ready for cooking. 

If your wok is large enough to hold all the chicken, then place 4 T oil in it, heating to the smoking point. Add all chicken and onions, stir-fry and brown chicken on all sices with wok uncovered. This will take about 10 minutes. At the end of this period, cover wok and cook a further 10 minutes. 

Uncover wok, add celery, mushrooms, water chestnuts, and mix well. Cover wok and cook for three minutes, uncovering wok once to stir. Mix cornstarch solution, add to wok; mix

thoroughly, stir until sauce thickens. Serves 5 or 6. 

CHICKEN WITH ZUCCHINI 

3 T oil

1.5 c chicken, sliced

2 T soy

1 T wine

1/2 c bamboo shoots, sliced

3/4 lb zucchini, shredded coarsely

2 t sugar

3/4 c water

salt 

Slice and prepare chicken, zucchini, and bamboo shoots. Marinate chicken in soy, wine, and salt. 

Place oil in wok, heat to smoking point, stir chicken in it for 3 minutes until all sides of chicken are seared white. 

Add zucchini, bamboo shoots, 3/4 c water, 2 t sugar. Cook on medium high for 7 1/2 minutes. Zucchini should be very tender, and liquid reduced to very litle. Pour into serving dish. Serves 4. 

VARIATION: Pork can be substituted for chicken, but it must be cooked longer. 

EASY SWEET AND SOUR PORK 

PART I: 

1.5 lean pork butt or fresh ham

1/6 c soy

1/6 c sherry

salt

2 T oil 

Cut pork into 1/2 x 1/2 x 1" pieces. Marinate in mixture of salt, soy, and sherry for at least a half hour. While meat is marinating, prepare Part II. 

Cut pork into 1/2 x 1/2 x 1" rectangles. Malrinate in mixture of salt, soy, and sherry for at least a half hour. While meat is marinating, prepare Part II. 

Add 2 T oil to wok and heat to smoking point. with a slotted spoon, lift pork pieces from marinade, place in wok and brown on all sides. Reduce heat slightly to medium high and continue to cook for a full fifteen minutes, turning occasionally. 

At end of cooking time, place meat in serving dish. Pour sauce from Part II over it. Serves 3 or 4. 

PART II: 

1/2 c white sugar

1/2 c white vinegar

1.5 T cornstarch dissolved in 1/4 c water

1/4 c pineapple juice

3 T tomato soup 

SUGGESTED EMBELLISHMENTS:

1/4 c pineapple chunks, pieces of raw carrot, sliced or shredded, 1/2 green pepper, shredded, 1 tomato, cut into wedges, 1/4 c mixed sweet pickles

Place sugar and vinegar in small 1-qt. pot. Boil together until sugar is dissolved. Mix cornstarch & water. Add to vinegar-sugar, and boil. Stir, reduce heat, add juice and soup. Boil 15 to 20 minutes, until it is clear red-yellow. 

Add embellishments, cook 2 minutes. Pour over Part I. 

LION'S HEAD PORK 

2 c pork

6 water chestnuts

2 thick slices of onion

salt and pepper

2 T soy

3 T oil

4 to 5 c coarsely shredded celery cabbage 

With Cinese cleaver, coarsely dice pork. Dice water chestnuts and slices of onion. Place all together on heavy duty cutting board. Mince with your cleaver until all three of the ingredients are blended together into a lump.

(It takes 10 to 15 minutes of solid mincing.) 

Place minced meat into a bowl. Add salt, pepper, and soy. Blend together and form into four large meatballs. 

Place oil in wok over medium heat for about one minute. Add pork balls to wok and brown slowly on all sides, about

15 minutes. Cover, reduce heat to low medium and cook pork balls 3o minutes longer, lifting cover to turn meatballs. 

Lift meatballs from wok and reserve on platter. Add celery cabbage to wok. There should be some meat juice in the wok, about 1/2 c or so. If not, add 1/4 c water. Stir fry about a minute, cover, and cook three minutes more, stirring occasionally. Place cooked cabbage on serving platter. Arrange meatballs over cabbage. Serves 4 or 5. 

Note: If celery cabbage is not available, regular cabbage can be used, by increasing the cooking time to 7 1/2 minutes. 

DELUXE PORK CHOP SUEY 

1 c shredded fresh lean pork

1 medium onion, sliced thin

1 T soy

3 c (1/2 lb) bean sprouts

1/2 c shredded bamboo shoots

1/2 c sliced water chestnuts

1 c sliced mushrooms

1/2 c sliced celery

salt and pepper

1 T cornstarch dissolved in 1/3 c water

2 T oil 

Shred pork into narrow strips, slice onion. Marinate both in soy for 20 minutes. Slice other ingredients and arrange on a platter, ready to cook. Assemble cornstarch solution. 

Place oil in wok, turn on heat. As oil is heating, turn wok so that oil will cook as much cooking surface as possible. When oil begins to smoke slightly, add marinated pork and onions. Stir-fry about 2 minutes until pork is browned. Cover wok and cook another three minutes, making sure meat is thoroughly cooked. Add bean sprouts and celery. Stir and cook two minutes. Add the remaining ingredients . Stir-fry thoroughly. Cover and cook three more minutes. Uncover wok, add corn starch solution. Shut of heat, stir well. Serve over rice. Serves 4 to 6. 

VARIATION: Chicken, beef, veal, or shrimp may be substituted for pork. 

PORK, EGGPLANT, AND TOMATO 

1 c shredded pork

1 medium onion, sliced

salt

1 t soy

3 T oil

2 c eggplant, sliced

2 c canned tomatoes

1 t sugar 

Prepare ingredients. Marinate pork in salt and soy for

five minutes. 

Heat oil to smoking point. Add pork and onions, stir-fry until pork is browned, about five minutes. Add eggplant, tomatoes, and sugar. Cover and cook for fifteen minutes, stirring occasionally. Serves 4-5 

SHREDDED PORK DELIGHT 

2 c lean pork, finely shredded (about 3/4 lb)

1 T soy

1 T wine

salt and pepper

6 T water

2 c frozen peas

1 c finely shredded bamboo shoots

1 c sliced mushrooms

3 T oil 

Shred pork into fine narrow strips. Marinate in soy, wine, salt and pepper. Shred bamboo shoots, slice mushrooms, assemble other stuff. 

Heat oil in wok until smoking slightly. Quickly stir-fry pork shreds. Cook five minutes, until all pork is browned.

Cover and cook over medium heat three more minutes. 

Add peas, bamboo shoots, 6 T water. Cover and cook 2 minutes. Add mushrooms, cook a further 3 minutes. Place on platter. Serves 5 or 6. 

VARIATION: Chicken can be substituted for pork. 

PORK WITH GREEN BEANS AND MUSHROOMS 

4 c green beans, fresh or frozen

1.5 c sliced fresh mushrooms

1 c shredded pork

1 medium onion, sliced

1 T soy

salt

3/4 c water

3 T oil

1.5 T cornstarch dissolved in 1/2 c water 

Slice and prepare all ingredients. 

Place oil in wok over moderate heat. Add pork and onions and stir-fry for two minutes. Add soy, beans, salt, and 3/4 c water. Cover wok and cook for six minutes over medium high heat, stirring several times. Add mushrooms.

Cover and cook three minutes more. Mix cornstarch in 1/2

c water. Add starch solution to other stuff and stir until

sauce has thickened. Serves 4-5. 

VARIATION: Ground beef or chicken may be substituted for pork. 

PORK WITH CABBAGE 

1/2 c pork, shredded

1 T soy

salt

1/2 medium cabbage, shredded

3 T oil

1/2 c water 

Shred pork and cabbage. Place oil in wok and heat to smoking point. Brown pork (about three minutes). Add cabbage, salt, and soy. Mix Well. Add 1/2 c water, cover and cook 8 to 10 minutes, stirring from time to time. Serves 4 - 5. 

BUTTERFLY SHRIMP 

1 lb shrimps with shells on

2/3 c flour

1 egg

2/3 c water

salt

cornstarch

1/2 c water 

Take shells off shrimps. For deveining and making butterfly shape, insert a knife into the back of a shrimp, and cut crosswise, but do not sever shrimp completely into half; leave some connection at head and tail ends. Remove

knife, open shrimp halves to form butterfly shape, remove vein. Prepare all other shrimps similarly.  

Place some cornstarch on a piece of waxed paper. Carefully dregde butterfly shrimps on both sides in cornstarch, place shrimps on another piece of waxed paper to dry slightly. 

Prepare a batter of 2/3 c water, 1 egg, 2/3 c flour, and salt. Mix thoroughly and reserve. Pour oil halfway up in your wok. Turn to highest heat setting. Test with bread. 

When oil is ready, take six to eight of the dredged shrimps and place them in the batter. Coat well, and lift each shrimp out of batter carefully, and slice each down the side of the wok into the oil. They will sink, then rise to the top. After they have risen, cook about 1 1/2 minutes, then flip over and deep fry 1 1/2 minutes more on the other side. Remove to a plate covered with paper towels to drain. Continue until all shrimps are cooked. Remove to serving platter; garnish with parsley or other raw veggies. Serves 4 to 6. 

SHRIMPS WITH BEAN SPROUTS 

1/2 lb shrimp, shelled and deveined

1 medium onion, sliced

4 c fresh bean sprouts

3 T oil

1 T soy

2 T water 

Prepare shrimps and onion. 

Heat oil in wok to smoking point. Stir fry shrimps and onion in it for 3 minutes. Add salt, bean sprouts, soy, and 2 T water. Stir well, cover, and cook five minutes, stirring two or three more times. Serve on platter. 

VARIATION: Use pork, chicken, or beef instead of shrimp. 

SAUTEED BROCCOLI 

1/2 bunch broccoli

3 T oil

1 T soy

salt

1/4 c water 

Wash, trim, and slice broccoli on the diagonal. 

Place oil in wok and heat to the smoking point. Place

broccoli in wok and stir fry. Add soy, sugar, and salt. Stir, add 1/4 c water. Cover and cook for 7 1/2 minutes, stirring two or three times. Serves 4 

SAUTEED SPINACH 

1 10-oz bag spinach, washed

1 medium onion, sliced

3 T oil

salt 

Wash spinach and slice onion. Put oil in wok, heat to smoking point. Add onion, and stir. Add spinach and stir

as though "folding". Cover briefly. Lift and stir fry until wilted. Cook the spinach five minutes, covering and

uncovering the wok as you are stir frying. 

SALAD GREENS ALA CHINOIS 

7 to 8 lettuce leaves, torn

1 cucumber, sliced thin

2 tomatoes, cut into wedges

1 green pepper, seeded and sliced

1 clove garlic, minced

3 T oil

salt

1 T vinegar

1 T sugar 

Prepare and assemble all ingredients. 

Place oil in wok and heat to smoking point. Stir-fry garlic in it one minute. Add cucumber and pepper, stir-

fry one minute. Add tomatoes and lettuce, stir-fry another

minute. Add salt, vinegar, and sugar. Stir-fry for another three minutes, until lettuce leaves are wilted.

Serve instead of tossed salad. 

STUFFED CUCUMBERS 

2 cucumbers, peeled

3 T oil

3 large, cleaned, deveined shrimp

1 pc pork or chicken, 2" x 4"

1 or 2 water chestnuts

1 thick slice onion

salt and pepper

1 small egg

1 t cornstarch

3 T water 

Clean and prepare ingredients. Mince all but the cucumber, finely. Place mixture in small bowl; add salt, pepper, egg, and cornstarch. Slice cucumber into 1/2" slices. Remove seeds, leaving a slight bit in the bottom of cavity to form a hollow for holding filling. Fill them. 

Place oil in wok, heat to smoking point. Reduce to medium. Place stuffed cucumber slices in wok with filling side up. Add 3 T water, cover wok and steam for 25 minutes. Check periodically to see if there is enough moisture left in wok for steaming. There should be, if heat is medium. After 25 minutes, check to make sure pork is done. serve with soy.

DELUXE VEGGIE BRAISE 

1.5 c cauliflower, broken into flowerettes

1.5 c broccoli, sliced into 3" shreds

1.5 c fresh green beans, snapped

1.5 c zucchini, sliced diagonally]

3 T oil

1/2 c water

salt

1/2 c cashews (optional) 

Slice and prepare all veggies.  

Place oil in wok, heat to smoking point. Add cauliflower and stir fry until oil coats most of it. Add 1/2 c water, cover and cook for four minutes, stirring two-three times.

Add beans, stir, cover and cook four more minutes stirring 2-3 times. Add broccoli, zucchini, and salt. Stir. Cover and cook all for 7 1/2 minutes, stirring occasionally. Place on platter. sprinkle cashews over it. 

ASPARAGUS BRAISE 

1/2 lb asparagus, thinly sliced on the diagonal

1/2 c bamboo shoots, sliced

1/2 c water chestnuts, sliced

1 c celery, sliced diagonally

1 c fresh mushrooms

1/2 c cashews (optional)

3 T oil

salt 

Clean and prepare veggies. 

Heat oil in wok to smoking point. Stir-fry asparagus for

about 2 minutes. Reduce heat to low medium, cover wok and cook for 5 more minutes, stirring 3-4 times. Add all other ingredients except cashews, raise heat a bit, cover and cook for three minutes, stirring occasionally. Place in platter, sprinkle cashews over it, if desired.

EGG FOO YUNG 

1/4 cooked or raw meat, sliced fine

1 small onion, minced

2 c bean sprouts, cooked, cooled, and drained

salt and pepper

oil

3 eggs 

Cook bean sprouts in water about 7 minutes. Pour into a sieve and drain thoroughly. 

Stir-fry meat and onions in wok until meat is cooked. Put meat into a dish and allow to cool 

When ingredients are cooled, mix all together in a small bowl, along with 3 eggs, salt, and pepper. Do not overmix the ingredients once the eggs have been added, as a heavy

hand will cause eggs to become too liquid. 

Add oil to wok so that it will be to a depth of 1" in the center. Turn heat to medium and heat oil for 5 or 6 minutes. 

Ladle in 1/3 of omelet mixture into the wok. Use a timer and set it for five minutes. Cook the omelet the full five minutes. Flip over and cook the other side a full five minutes. At the end of the cooking time, take a turner and press down on your omelet while it is still in the wok. If raw egg oozes out, then cook some more. Remove cooked patties to serving platter. Repeat cooking procedure for other two patties.  

Note: Oil for the 2nd and 3rd omelet will become foamy, so lower the heat slightly. Additional oil should not be required for the last two patties. Arrange on platter.  

CHICKEN VELVET 

1/2 c raw chicken breast, minced

1 t cornstarch

salt

1/4 c water

4 egg whites

2 T oil 

Mince chicken very finely. Add cornstarch and salt to minced chicken, and mix. Carefully add water a few drops

at a time until it is absorbed. 

Beat egg whites until very stiff. Carefully fold chicken mixture into the egg whites. 

Place 2 T oil into wok, and heat over low medium for about two minutes. Carefully pat egg white mixture into the wok. Reduce heat to low. Cook uncovered, for about 15 minutes until omelet is set. Carefully loosen omelet, flip to reverse side and cook a further 10 minutes. Remove to serving platter. 

SAUCE FOR EGG FOO YUNG AND CHICKEN VELVET 

1 c meat stock

salt

2 T cornstarch dissolved in 1/4 c water

soy sauce 

Heat meat stock in small pot. Add salt and soy until desired

flavor and color is achieved. (Usually medium brown.)

Thoroughly mix cornstarch in water, add to meat stock, stir vigorously and cook until thickened. Serve over egg foo yung or chicken velvet. 

AGITATED PRAWNS 

1/2 lb (225 g) uncooked prawns

1/2 tsp salt

2 tbsp Chinese rice wine or dry sherry

a few thin slices fresh ginger root, peeled

2 tsp sesame seed oil  

Method 

If the prawns are frozen, make sure they are thoroughly thawed. Wash, shell and de-vein them, pat dry with kitchen paper or towel, then cut each prawn in half lengthways. 

Bring about 2 pints (1 litre) of water to the boil in a saucepan, then add the prawns, stir and, as soon as they turn white, quickly scoop them out with a strainer and plunge them into a bowl of cold water for a few seconds. Drain well before placing them on a small serving dish.

Sprinkle the salt and wine evenly over the prawns, let it stand for a few minutes, then garnish with thinly shredded ginger root and sesame seed oil. Mix and toss just before serving.  

ASPARAGUS AND PORK 

This is a dish my mom made at home when I was growing up. She didn't really give me a recipe, I just figured it out one day. This is terrific with fresh, tender spears of asparagus. 

25 thin stalks asparagus, sliced into 2-inch strips 1/2 lb pork, cut into strips (2 in long, 1/4 x 1/4"

2 T soy

1 T sesame oil

1 t cornstarch

3 cloves garlic, chopped in two

2 tsp vegetable oil  

In a bowl, mix the pork strips with soy sauce,

sesame oil and corn starch.  

Heat oil in pan. Toss in garlic and stir fry for

thirty seconds.  

Add asparagus and stir fry until bright green in

color. Remove from pan and set aside.  

Stir fry pork until brown and then add

asparagus. Stir fry for another minute or so

and serve.

FRIED BEEF AND TOMATOES 

Pork is definitely the most popular meat in China, but we have about four million Muslims plus about twice that number of other smaller ethnic groups who eat beef and mutton to the exclusion of pork. 

As a child, I was told not to eat beef for humanitarian reasons: for centuries oxen and water buffalo were traditionally the symbol of cultivation and it would be too crude to eat the flesh of the animal which helped to feed us. My grandfather, who was a classical scholar of his time, always refused on principle to touch a beef dish. Once I watched him enjoying one at a banquet, but he insisted afterwards that he didn't know what he was eating at the time. My nanny, who was an excellent cook herself, maintained that she could tell the difference between beef and any other meat from a mile off, and consequently she had a strong dislike of cooking beef in her kitchen, let alone eating it.  

Years later, I discovered that beef was fairly widely eaten by the Cantonese and Sechuanese, though they tend to treat it as rather inferior to pork and chicken - which is not hard to understand since by the time the poor beast had done a long life's work, its meat would be too tough and tasteless, and great efforts would be required to render it palatable. This is why most Chinese recipes for beef call for the use of bicarbonate of soda in the marinade to tenderize the meat. This is quite unnecessary in the West, as the quality of the beef is much superior, and the meat is usually well hung which is never the case in China. 

Again this is a very simple dish to make. If you have done all the preparation beforehand, then the actual cooking time should be no more than 3 minutes at the very most. 

3/4 lb (340 g) frying beef

1 tsp sugar

1 tbsp soy sauce

2 tbsp dry sherry

1 tsp cornflour

3/4 lb (340 g) tomatoes

1-2 Spring onions

1-2 thin slices fresh ginger root

4 tbsp oil

1 tsp salt

Freshly ground pepper  

Trim all the excess fat off the meat with a sharp knife, then cut it into as thin slices as possible across the grain. Mix it with sugar, soy sauce, sherry and cornflour and leave it to marinate for at least 30 minutes. 

Cut the tomatoes into ¼ in (6 mm) thick slices - do not peel off the skin, which has all the goodness in it. Cut the spring onions and ginger root into small pieces. Then all is ready for the final operation. 

Heat a wok or frying pan over a high heat until very hot, add the oil, wait for it to smoke then add the beef and stir vigorously to prevent it from sticking to the pan and to make sure the pieces are not stuck together. As soon as the colour of the meat changes from dark to pale - this will take only about 30 seconds if you keep the heat high - quickly scoop it out with a perforated spoon. There should still be enough oil left in the pan (if not, add a little more) to fry the tomatoes with spring onions and ginger root; stir for a few seconds before adding the partly cooked beef to the pan. Cook together for about 20-30 seconds, stirring constantly. Now add salt and pepper, stir a few times more, and it is ready. 

Serve it while it is sizzling hot. The beef should taste so tender that it melts in the mouth, and the tomato, if you have managed to get some half-ripe hard ones, should be crisp and crunchy. 

BLUE DRAGON CHOW MEIN 

250 g BD Egg noodles

200 g Shredded chicken

200 g Shelled prawns

125 g Mushrooms, sliced

1 Medium onion, chopped

1 Red pepper, sliced

1 tsp Chopped ginger

50 g Frozen peas or sweet corn

100 g BD Bean sprouts

4 tbsp BD Soya sauce

2 tbsp Dry sherry

2 Garlic cloves, crushed

3 tbsp Groundnut oil

60 g BD Crispy Noodles  

Cook the egg noodles as directed on the packet, refresh in cold water, drain thoroughly and dry.  

Heat the oil in a wok and fry together with the onion, ginger and garlic for one minute. Remove and put aside.  

Stir fry the chicken over a high heat for 3 minutes. Add the noodles and vegetables and stir fry for another 2 minutes. Add the prawns, together with the onion, ginger and garlic previously put aside and the sherry and soya

sauce and stir fry for a further minute.  

Serve topped with BD Crispy noodles.

BLUE DRAGON FRIED RICE 

4 cups cooked rice (for four people) 2-3 eggs

1-2 spring onions, finely chopped

some leftover cooked meat and/or veggies (optional)

2-3 tbsp oil

1 tsp salt 

To use up any leftover cooked rice (allow 1 cup at least for each person), the best way is to stir-fry it in a little hot oil with scrambled eggs over a moderate heat. When all the grains are separated, add salt and finely chopped spring onions. If you happen to have any leftover cooked meat such as chicken, pork or ham, or vegetables such as peas, carrots or green pepper, dice them into small cubes the size of peas and add to the rice to improve not only its flavour and texture but also its appearance.  

DICED CHICKEN BREAST WITH CELERY

Stir-fried diced chicken is one of the most popular dishes in China. This recipe was passed on to me by my mother, who in turn learnt it from her mother, so you might say it is a truly traditional family recipe.  

Chicken breast meat

1 tsp salt

1/2 egg white, lightly beaten

2 tsp cornflour mixed with

1 tbsp cold water

1 small head celery

1-2 spring onions

3-4 tbsp oil

1 tbsp light soy sauce

1 tbsp Chinese rice wine or sherry

Separate the meat from the white tendon and membrane of the chicken breast, dice it into cubes the size of sugar lumps. Mix it with a pinch of salt, then egg white and finally the cornflour and water solution - in that order, not all together - this is very important. 

Cut the celery diagonally into small cubes roughly the same size as the chicken cubes. Cut the spring onions into small pieces, also diagonally. 

To cook, warm the oil in a pre-heated wok or frying pan, stir-fry the chicken cubes over moderate heat for a short time or until it is half done, then scoop out with a perforated spoon. 

Next bring up the fire to heat the remaining oil (if there is not enough, add some more), throw in the spring onions first to flavour the oil, and immediately following with the celery. Stir-fry for 1/2 minute or so with the remaining salt, then add the chicken and cook together for about another 1/2 minute. Now add the soy sauce and wine and continue stirring for about 1 minute (at the very most). Serve hot. The chicken should be tender and the celery should be crisp and crunchy. 

Of course it goes without saying that you can easily substitute almost any kind of vegetable for the celery, according to the season and your taste. I have come across

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at least half a dozen variations on this dish, all of them highly recommended. You will find them all basically very similar, and the cooking methods are the same, but it is in the varying use of supplementary ingredients and condiments that the subtle differences lie. 

After you have tried some or all of them, you can then decide which is your favourite. Who knows, you might even make up your variation, borrowing some ideas from these recipes, and that is the true spirit of Chinese cooking. 

       STIR-FRIED PORK AND PASTA  

PREP: 15 min; CHILL: 20 min; COOK: 11 min

Makes 6 servings, about 1 cup each  

Vermicelli is very thin spaghetti. If you have leftover spaghetti, it would work equally well in this recipe.

1 1/4 pounds pork boneless loin or leg

1 teaspoon cornstarch

1 teaspoon soy sauce

1/4 teaspoon salt

1/8 teaspoon pepper

2 tablespoons vegetable oil

2 large cloves garlic, finely chopped

1/4 to 1/2 teaspoon crushed red pepper

2 med. stalks celery, in 1/4-inch diagonal slices (1c)

1 small green bell pepper, cut into 1-inch pieces

2 cups bean sprouts (about 4 ounces)

4 ounces mushrooms, sliced (about 1 1/4 cups)

2 cups cooked vermicelli (about 4 ounces uncooked)

3 green onions, sliced

1 tablespoon soy sauce  

1. Trim excess fat from pork. Cut pork into strips, 1x1x1/8 inch. Toss pork, cornstarch, 1 teaspoon soy sauce, the salt and pepper. Cover and refrigerate 20 minutes. 

2. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add pork, garlic and red pepper; stir-fry about 5 minutes or until pork is no longer pink. 

3. Add celery and bell pepper; stir-fry 2 minutes. Add bean sprouts and mushrooms; stir-fry 2 minutes. 

4. Add vermicelli, green onions and 1 tablespoon soy sauce; toss about 2 minutes or until thoroughly mixed. 

TEMPURA

(Japanese)

Source: Noriko's Kitchen 

A long time ago (about 400+ years back), when Japan was trading with Portuguese and Dutch merchants, tempura was introduced to the country as the style in which these merchants cooked vegetables and fish. Tempura was not popular among Japanese people until the late Edo era. A tempura street vendor started to serve tempura-fried fish caught fresh from Tokyo Bay, and it became popular with the common people. Sesame seed oil was mainly used then. 

It seems very hard to learn the knack of tempura frying. With a little help, though, tempura deep frying can be so simple that you will want to show off to your friends. The main ingredients are vegetables and fish of your choosing. There are a few points that you have to remember: 1) slice the vegetables thinly so they can be fried in a short time; 2) you will need a deep, thick-walled pan (a wok is OK) filled about 1 inch deep with peanut oil (try other types of oil if you like, but never add lard or shortening); 3)

deep-fry in small batches so you can maintain the temperature of the oil; and finally 4) tempura-fry vegetables at 340F and fish at 360F. 

[Koromo (batter)] 

Using cold water (about 40F) is a must. This keeps the batter from becoming sticky. When you add the flour, whisk quickly just to mix it in evenly. Sticky batter results in oily tempura.  

1 egg, beaten

1 cup COLD water

2 tablespoons dry white wine

1 cup flour  

Beat the egg and mix with water. Add flour and whisk quickly. 

[Tentsuyu (tempura dip)]  

1 tablespoon dashi no moto in 1 cup of water, boiled for two to three minutes

2 tablespoons mirin. You can replace this with 1 tablespoon sugar

2 tablespoons sake or dry white wine

1/4 cup soy sauce

ginger root to taste, freshly grated (optional)  

After you boil the dashi, turn off the heat and add the rest of the ingredients. 

[Vegetables & Fish] (ingredients and preparation suggestions)  

Carrots, cut into thin sticks (i.e. 1 1/2 inches long)

Onions, sliced

Green pepper, cut into rings or any way you want

Eggplant, thinly sliced

Broccoli, prepared as for a for salad

Green onions, (see mixed vegetable tempura -- kakiage)

Zucchini, thinly sliced

Mushrooms, halved, or whole if small

Green beans, halved lengthwise, or whole

Asparagus, bite-sized (deep-fry 3 or 4 sticks together)

Butternut squash, bite-sized thin slices

Okra, halved lengthwise

Snow pea pods, whole

Cod, bite-sized

Shrimp, peeled, whole. Dip shrimp in the batter by holding the tail fin, and fry two or three at a time.

Scallops, whole if small

Crab, break shell and expose meat before dipping in batter

Squid, sliced into rings or strips  

Dredge fish in flour before dipping in batter.  

Directions: 

Heat the oil to 340F or 360F. Dip the vegetables or fish in the batter and place them in the oil. If it is difficult to handle the vegetable chunks, you may use a tablespoon to drop them in. Do not fry too much at a time, in order to maintain the temperature. Take the tempura out of the oil just when the batter gets SLIGHTLY brown. Vegetables usually take less than two to three minutes. Remember: the thinner the vegetable, the faster it cooks. For fish, the time to pull it out is when the batter turns very slightly brown. It is good idea to do trial frying in the beginning. Taste it and decide how long it will have to be fried. Once

you get the timing right, the rest is simple. 

Serve with tentsuyu. Tempura is also served with rice. This is called ten-don. Put warm rice in a bowl or on a plate and place tempura on top of the rice. Pour on two or three tablespoons of tentsuyu. Another popular way of serving tempura is over a bowl of noodles. This is called tempura-udon or tempura-soba, and it is traditional Japanese fast food. 

There are many variations in tempura frying. You can mix two or three vegetables and fry them together. This is called kakiage style. So be creative and invent your own style.  

CHINESE POTATO SALAD 

5-6 medium potatoes (about 2 1/2 pounds)

4 slices bacon, well-cooked and crumbled

3/4 cup chopped bok choy

1 red pepper, diced

1/2 cup chopped green onion

1/4 cup chopped cilantro

Sauce

1 1/3 cup mayonnaise

1 tsp sugar

1 tbs soy sauce

1-2 tsp sesame oil

1/8-1/4 tsp hot mustard powder

1/8 tsp salt 

Boil the potatoes until cooked but still firm. Cut into potato salad-sized chunks. Mix the ingredients for the sauce together, using more or less sesame oil and hot mustard according to taste (the more the better, up to a point...). Put all solid ingredients together in a large bowl, then add the sauce and mix well. Chill. 

COLD CHINESE NOODLES IN PEANUT-SESAME SAUCE 

The hardest part of the recipe is amassing the ingredients. Most can be purchased in an Oriental Food Store. Once you make the dressing, you will have "instant" company fare on hand for a long, long time. The recipe makes 1 quart. I store mine in a mayonnaise-type jar in the refrigerator.

Dressing will keep well indefinitely in the refrigerator. Use about 2-4 heaping Tbsp. of dressing per pound of noodles.  

Recipe may be prepared up to 1 day ahead of time through Step 3 and kept refrigerated.  

1 lb. chinese-style noodles (or any spaghetti/fettucini-type pasta)

2 Tbsp. dark sesame oil

DRESSING:

6 Tbsp. peanut butter

1/4 cup water

3 Tbsp. light soy sauce

6 Tbsp. dark soy sauce

6 Tbsp. tahini (sesame paste)

1/2 cup dark sesame oil

2 Tbsp. sherry

4 tsp. rice wine vinegar

1/4 cup honey

4 medium cloves garlic, minced

2 tsp. minced fresh ginger

1-2 Tbsp. hot pepper oil (see instructions below)*

1/2 cup hot water

GARNISH: (all are optional, depending on your taste)

1 carrot, peeled

1/2 firm medium cucumber, peeled, seeded, and julienned

1/2 cup roasted peanuts, coarsely chopped

2 green onions, thinly sliced 

1. Cook noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm.

2. Drain immediately and rinse with cold water until cold. Drain well and toss noodles with (2 Tbsp) dark sesame oil so they don't stick together.

3. FOR DRESSING: combine all ingredients except hot water in a blender or food processor fitted with steel blade and blend until smooth. Thin with hot water to consistency of whipping cream.

4. For garnish, peel flesh of carrot in short shavings about 4" long. Place in ice water for 30 minutes to curl.

5. Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot curls. Serve at room temperature.  

* HOT PEPPER OIL: Amount you use depends on how hot you like it. 2 Tbsp. will give it a nice "bite." If your tastes run to the very hot, you might want to use 3 Tbsp.

If you don't want to buy the oil "ready made" in the market, here's a recipe:

1/4 cup hot red pepper flakes, 1 cup oil. Combine in a saucepan over medium heat. Bring to boil, and immediately turn off heat. Let cool. Strain in small glass container that can be sealed. Refrigerate. Lasts indefinitely. 

GENERAL TSO'S CHICKEN 

Sauce:

1/2 cup cornstarch

1/4 cup water

1+1/2 tsp minced garlic

1+1/2 tsp minced ginger root

3/4 cup sugar

1/2 cup soy sauce

1/4 cup white vinegar

1/4 cup cooking wine

1+1/2 cup hot chicken broth

1 tsp monosodium glutamate (optional) 

Meat:

3 lbs deboned dark chicken meat, cut into large chunks

1/4 cup soy sauce

1 tsp white pepper

1 egg

1 cup cornstarch

Vegetable oil for deep-frying

2 cups sliced green onions

16 small dried hot peppers 
 

1) Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. 

2) In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels. 

3) Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens. 

LO MEIN I 

Although this is for beef lo mein, just substitute chicken or shrimp. This is from the Chinese Village Cookbook by Rhoda Yee. It is great, and kids love it! 

1/2 lb egg noodles (I use the 12 oz package)

1/2 lb flank steak 

1 tsp. cornstarch

1 tbsp light soy sauce

1 tsp. sherry 

1 clove garlic, crushed 

sauce mixture -

1 tbsp cornstarch

1 c. chicken stock

1 tbsp soy sauce

2 tbsp oyster sauce 

1 tsp sesame oil

1 stalk green onion,diced

2 tbsp. oil 

Par boil fresh egg noodles for 3 minutes. Rinse with cold water and drain. Slice beef into 1/8-inch strips across the grain. Marinate for 15 minutes. Prepare sauce mixture. Have a pot of hot water ready. 

Heat wok. Add 2 tbsp oil and reheat. Add garlic; brown.

Discard. Add beef and salt stir until 3/4 done. Add sauce mixture and stir until thickened. Add green onions and sesame oil. Mix well and keep warm. Drop noodles into hot water. Stir for a minute to heat. Drain well. Pour meat and sauce over noodles. 

MANDARIN FRIED RICE 

2 Tablespoons cooking oil

2 beaten eggs

4 Tablespoons green onion

1/2 cup diced ham (approx. 2 oz., or shelled shrimp or sausage

1/2 cup fresh or frozen green peas

1/2 cup diced fresh or frozen carrots

1 Tablespoon soy sauce

3 cups cold cooked rice

salt and pepper (to taste) 

1) Heat oil in the non stick stir fry pan.

2) When oil is hot, add the beaten eggs and stir fry until cooked. Break cooked egg into small pieces. Add the green onion and stir until fragrant.

3) Add ham, green peas, carrots. Stir, then add soy sauce and rice. Stir until all the ingredients are hot and well mixed. Make sure to break up any clumpy rice. Takes about

3-5 minutes.

4) Add salt and pepper to taste.

5) Serve hot for 2-4 people.  

HOT AND SOUR SOUP 

1/4 cup sliced pork (1 1/2" X 1/4")

(a) 1/4 Tablespoon soy sauce

1/4 Tablespoon corn starch

1/4 teaspoon cooking wine 

(b) 2 Tablespoons corn starch

1/2 cup water

4 cups chicken stock or water

1/2 cup green peas

1 beaten egg

white vinegar (~ 2 tps), white ground pepper (~ 1 tps), soy sauce (~ 2 tps), salt (~ a pinch) 

1) To marinate pork, add ingredients in (a). Make sure the meat is well coated. In a small bowl, mix ingredients in (b) and set aside.

2) Bring the chicken stock to boil, add pork and make sure it is separated.

3) Add green peas and carrots and bring the soup to another boil. Gradually pour the beaten egg into the soup and stir it continuously until egg is cooked and formed thin strands.

4) Add (b) slowly to thicken the soup. Stir it to prevent the corn starch from clumping.

5) Add soy sauce, salt, pepper and white vinegar to your taste. Serve hot for 4-6 people.  

NOTES FROM MADAME WU'S COOKBOOK 

By Hsiang Ju Lin and Tsuifeng Lin 

Madame Wu's cookbook, probably dated Sung (10th-13th centuries), may be the earliest Chinese cookbook giving proportions in the recipes.  

Grilled Fish: Clean fresh fish and grill them over ashes until dry, then store them. Or remove the head and tails and grill them, dripping oil over them. Pack them in an earthenware jar and seal them with mud.  

Preserved Meat: Slice freshly roasted pork or lamb and pound each slice two or three times with the back of the knife. Cut it into smaller pieces and drop them into boiling water. Immediately fish them out and dry the meat well with a towel. For each pound use 1 dish of good vinegar, 4 mace salt, pepper, oil and finely pounded cardamom. Also may be used for sacrifices.  

How to Preserve Meat in Summer: Rub pan-dried salt into the meat. Place it in the bottom of a crock, weight it with a large stone, and leave it overnight. Hang it up to dry in a cool airy place and it will not spoil.

Pressed Knuckles and Head: Cook a pig's head and knuckles until very soft, bone them and wrap them in a clean cloth, and weight the parcel with a large stone. The moisture will run out overnight. The residue is very tasty.  

Pickled Prawns (Shrimps): Do not wash the prawns. Use large prawns. Trim off the tail and feelers. For each pound use 5 mace salt and let them stand for half a day. Drain them and place them in an earthenware jar and on top of each layer place 30 grains wild pepper to make the flavour interesting. Then add 3 oz. salt for each pound, dissolved in good wine, and pour it over the prawns. Seal the jar with mud. In spring and autumn it will become tasty in 5 to 7 days. In winter it takes 10 days.  

Shortbread: Mix 4 oz. butter, 1 to 2 oz. honey and 1 lb. flour. Make these into cakes and bake them on top of the stove.  

Miscellaneous: If wine turns sour, place a little bag of charred peas within the jar.

Rub a drop or two of oil into the fish while washing it. The fish will not spatter when you cook it, and does not have an unpleasant smell.  

When cooking various preserved meats, cover the pot closely and add one or two mulberry stones, which make the meat tender and fragrant.  

In the summer, meat cooked with only vinegar will keep for 10 days.

SZECHUAN-STYLE STIR FRY 

1 lb. tofu, cubed

1/2 lb. snow peas

1/3 c. teriyaki sauce

3 T. Szechuan spicy stir-fry sauce

2 tsp. cornstarch

1 onion, chopped

3 c. chopped bok choy

2-3 T. cooking oil

1 c. broccoli florets

1 red bell pepper

1 7-oz. can straw mushrooms

1 14-oz. can baby corn 

Combine teriyaki, stir-fry sauce and cornstarch; set aside. Cut bell pepper in strips. Cut snow peas and baby corn in half. In wok stir-fry onion & bok choy in 1 T. oil for 2 minutes. Add broccoli & bell pepper; stir-fry 2 minutes. Remove from w Stir-fry cubed tofu in 1 T. oil for 2 minutes; add more oil if necessary. Stir sauce mixture and add to tofu; cook until bubbly. Add all vegetables; heat through. Serve over hot rice. 

BROCCOLI AND TOFU IN SPICY ALMOND SAUCE 

Source: The Enchanted Broccoli Forest 

Sauce: 1/2 c. hot water

1/2 c. almond butter (original recipe was for peanut butter

I use almond 'cause I'm allergic to peanut)

1/4 c. cider vinegar

2 T. tamari sauce

2 T. blackstrap molasses

1/4 t cayenne  

Saute: 1 lb. broccoli

2 tsp. ginger

4 cloves garlic

1 lb. tofu, cubed

2 c. onion, thinly sliced

1 c. chopped cashews

2-3 T. tamari sauce

2 minced scallions 

Sauce: In small saucepan, whisk together almond butter and hot water until you have a uniform mixture. Whisk in remaining sauce ingredients and set aside.  

Saute: Stir-fry half the ginger and half the garlic in

1 T. oil. Add tofu chunks, stir-fry for 5-8 minutes. Mix with sauce. Wipe wok clean, saute remaining ginger & garlic in 2 T. oil. Add onions and fresh pepper, saute for about 5 min. Add chopped broccoli, cashews and tamari; stir-fry until broccoli is bright green. Toss saute with

sauce, mixing in the minced scallions as you toss. Serve over rice.  

SWEET AND SOUR TOFU 

Source: The Enchanted Broccoli Forest 

1 lb. tofu

1/4 c. lemon juice

1/4 c. tamari sauce

6 T. water

1/4 c. tomato paste

2 T. honey

1 tsp. ginger

4 cloves of garlic

8 scallions, minced

1 green & 1 red bell pepper, sliced in strips

1 lb. mushrooms

1 c. toasted cashews 
 

Cut tofu into small cubes; set aside. Combine lemon juice, tamari, water, tomato paste, honey, ginger, and garlic; mix until well blended. Add tofu to this marinade, stir gently, and let marinate for several hours (or overnight). Stir-fry scallions, bell peppers, and mushrooms in 2 tsp. of oil. After several minutes, add tofu with all the

marinade. Lower heat, continue to stir-fry until everything is hot and bubbly. Remove from heat and stir in cashews. Serve over rice.  

CRISP-FRIED TOFU AND GREENS 

2 cakes of tofu, frozen overnight and thawed

1/2 c. water or vegetable stock

1 tsp. cornstarch

1/2 c. cornmeal or cornstarch 

Marinade: 1/3 c. soy sauce

1/4 c. rice vinegar

1 T. finely grated gingerroot

2 cloves garlic, minced or pressed

dash cayenne 

Sauce: 3 T. soy sauce

1/4 c. dry sherry

2 tsp. rice vinegar

2 tsp. honey or brown sugar 

Vegetables: 3 T. oil

3 cloves garlic, minced or pressed

1 c. thinly sliced onion

6 c. mix of coarsely chopped pak choi, chard, kale,

nappa cabbage or 9 c. chopped spinach 

Gently squeeze as much liquid out of thawed tofu as possible. Cut tofu crosswise into 1/2-inch thick slices, then diagonally, to make 4 triangles. Combine marinade ingredients and mix well. Arrange tofu triangles in one layer in a dish and cover with marinade. Allow to sit for at least 10 minutes to absorb the flavors. Prepare sauce mix by combining all ingredients in a small bowl. In a separate bowl mix the water or stock and the 1 tsp. cornstarch. Dredge marinated tofu pieces in cornmeal or

cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil, for 3-4 minutes on each side. Drain and keep warm in 200F oven.  

Add leftover marinade to sauce mix. Heat 3 T. oil in a wok. Stir-fry garlic and onion until onion is tender. Add greens and continue stir-frying until just wilted but not mushy. Add sauce mix and cornstarch mix and stir-fry just until sauce is thickened.  

Add reserved fried tofu. Serve with rice. 

* I cut the tofu into many more smaller triangles. 

STEAMED DUMPLINGS

Read entire recipe before starting. 

Chinese Silver Loaves: (dough for outside of dumpling)

1 3/4 cups hot water

3 T. sugar

2 T. vegetable shortening or oil

6 cups all-purpose (plain) flour

2 T. baking powder

1/2 tsp. salt 

Add sugar and shortening to hot water, stir until sugar is dissolved, and allow to cool until barely warm. 

Sift remaining dry ingredients into a large mixing bowl, and gradually stir in sugar mixture. Mix well and gradually draw dough together with your hands. It should be soft, but not sticky. 

On a floured board, knead dough about 5-8 minutes, or until smooth and elastic. Return to bowl, cover with damp cloth and let rise at least 1 hour.  

Roast Pork Filling

fills 24 buns 

1 T. sugar

1 1/2 T. soy sauce

1 T. oyster sauce

1/2 cup chicken stock

1 tsp. sesame oil

1/4 tsp. ground black pepper

1 drop red food colouring (optional)

1 T. vegetable oil 

Meat:

3/4 lb. diced roast pork (or 3 lbs. pork sirloin cut into 2 inch strips, marinated in: 2 T. sherry, 2 T. sugar, 1/4 cup soy sauce, 3 T. hoisin sauce, 1/4 tsp. red food colouring; marinate 4-5 hrs in fridge; bake 1 hour at 325, brushing with honey three times; let cool 20 min. then dice for dumpling recipe) 

1/2 inch piece fresh ginger, minced

1 large or 2 small spring onions, chopped

1 T. cornstarch

2 T. water

1 recipe Silver Loaves 

Mix together sugar, soy sauce, oyster sauce, chicken stock, sesame oil, black pepper and red food colouring. Set aside.

Stir-fry the pork, ginger, and spring onions in the vegetable oil for 2 min. Pour in the seasoning mixture and stir for another minute. Stir the cornstarch into the water and pour into wok. Continue to cook, stirring, until the sauce is like thick custard. Remove from heat. 

Knead the Silver Loaves dough for 3 minutes. Cover and let sit 10 minutes. Divide into 24 pieces and cover again with the cloth. Pat each piece of dough into a 4 inch diameter circle. Place a teaspoon of pork filling in centre and pleat edges of circle all the way around. Bring edges up over filling, finally pinching the pleats together firmly at the centre top. Set aside for 10 minutes. 

Place each bun on a piece of wax (greaseproof) paper, and steam with 1/2 inch of space between them, for 12 minutes. Do not open the steamer while cooking or else the characteristic splitting of the top of the bun will not take place. 

Shrimp and Vegetable Filling 

1 T. vegetable oil

2 cloves garlic, minced

1 spring onion, finely chopped

3/4 lb. chinese cabbage, chopped, blanched in boiling water

for 1 min, drained and squeezed dry in paper towels

1/4 cup cooked baby shrimp, minced

1 tsp. sugar

1 tsp. soy sauce

1/2 tsp. ground black pepper

1 tsp. sesame oil

1 tsp. cornstarch

1 T. water 

Heat the oil in a wok, fry garlic and spring onion til garlic is a light golden colour. Stir in cabbage and shrimp, and cook one more minute. Add sugar, soy sauce, pepper and sesame oil, stir; then add cornstarch mixed

with water. Stir again. The mixture should thicken immediately. Fill buns as with above recipe. 

Sweet Red Bean Paste Filling 

(sweet red bean paste can be bought in the store, and used straight from the can for filling, but this is how to make it from scratch)  

1 1/2 cups red beans, washed well

4 cups water

1/2 cup vegetable shortening

1 cup sugar 

Place the beans and water in a saucepan, cover, bring to boil over medium high heat. Reduce heat to medium-low and cook for 1 1/2 hours, or until beans are very soft.  

Strain the water from the beans, and blend them into a puree in a blender or food processor. 

Press the puree through a sieve, discarding the skins, which will be left in the sieve. 

Place the puree in several layers of cheesecloth, and gently squeeze to remove excess moisture. 

Place the thickened puree back into the saucepan, together with the sugar and vegetable shortening, and heat over low heat, stirring until it becomes a thick paste. Stir and scrape vigourously so that it does not stick to the bottom. 

Remove from heat and let cool before filling buns. 

NOW IT IS OKAY TO START !!!!! 

WONTON NOODLES

Shrimp Won-Ton 

1/3 lb raw, shelled shrimp

1/4 t rice wine

1/4 t salt

1/2 t cornstarch

1/4 t MSG (optional) 

1/4 cup bamboo shoots, diced

1 t chopped ginger root 

30 won ton skins 

Rinse and de-vein shrimp, drain and cut each into 3 pieces; mix with rice wine, salt, cornstarch and MSG. Add bamboo shoots and chopped ginger root, mixing thoroughly. Taking one won-ton skin, put a teaspoon of filling in the center. Trace water with fingertips along edge and fold over to form triangle with filling in the center. Bring the two outside corners together and using another drop of water, pinch the 2 edges together to seal. 

Boil 6 cups of water; add won ton and green vegetable; cover. When won tons rise to the surface of the water remove won-ton with green vegetables drain and portion into serving bowls with soup and seasoning.

Soup for Wonton 

6 C stock

1 t rice wine

1 1/2 t salt

1 T shredded ginger root 

Heat all above ingredients to boiling.

Seasoning in each bowl:

1/4 t black pepper

1/2 t sesame oil

1/2 T soy sauce

1 T chopped green onion 

Put these into each individual serving bowl. 

POT STICKERS 

Dumpling Skins jiao zi pi 

The texture of these fresh pasta products is positively Silky in comparison to the commercially prepared kind. Making them by hand is a very time-consuming process, but the result is certainly worth the effort. Commercial dumpling skins (gyoza) will work just fine. 

Fifty skins:

2.5 cups all-purpose flour

1.25 cups boiling water 

1. Place the flour in a mixing bowl and add the boiling water. With a wooden spoon, mix the ingredients to a rough ball. If the dough is too hot to handle, let it cool a bit; then turn it out onto a lightly floured surface and knead for about 5 minutes, until it is smooth and elastic. If the dough is too sticky, knead a few tablespoons of flour into it. Cover the dough and let it rest for 25 minutes. 

2. Cut the dough in two and form each half into a long snakelike roll about 1 inch in diameter. Cut each half into 25 pieces. With a cut edge down, press each into a circle. Using a small rolling pin or a tortilla press that has been lightly floured, roll out each piece into a 3-inch circle. Cover the circles with a cloth or towel to prevent drying. 

Fifty Dumplings Jiao Zi 

Meat dumplings typify the hearty, wholesome qualities of northern home-style cooking. Traditionally, they are filled with pork, cabbage, and flavored with a generous amount of Chinese garlic chives. For a nice variation is to substitute lamb for pork. 

1.5 cups finely minced Chinese cabbage (Napa)

1 tsp salt

.75 pounds ground pork

1 cup finely minced Chinese garlic chives, leeks, or scallion greens

Dumpling Seasoning

2 Tbs soy sauce

1 Tbs rice wine (shaohsing)

2 Tbs sesame oil

1.5 tsp minced ginger

1.5 tsp minced garlic 

1. Place the minced cabbage in a large mixing bowl, add the salt, toss lightly to mix evenly, and let sit for 30 min. (this is done to remove the water from the cabbage, so the filling will not soak through the dumpling skin.) Take

a handful of minced cabbage and squeeze out as much water

as possible. Place the cabbage in a mixing bowl. Squeeze

out all the cabbage and discard water. Add the pork, minced chives, and "dumpling seasoning". Stir vigorously in to combine the ingredients evenly. (If the mixture seems loose, add 2 Tbs cornstarch to bind it together.) 

2. Place a heaping tablespoon of filling in the center of

each dumpling skin, and fold the skin over to make a half-moon shape. Spread a little water along the edge of the skin. Use the thumb and index finger of one hand to form small pleats along the outside edge of the skin; with the other hand, press the two opposite edges of the skin together to seal. The inside edge of the dumpling should curve in a semi-circular fashion to conform to the shape of the pleated edge. Place the sealed edge dumplings on a baking sheet that has been lightly dusted with cornstarch or flour. 

3. In a large wok or pot, bring about 3qts of water to a boil. Add half the dumplings, stirring immediately to prevent them from sticking together, and heat until the water begins to boil. Add 1/2 cup cold water and continue to cook over high heat until the water boils. Add another 1/2 cup cold water and cook until the water boils again. Remove and drain. Cook the remaining dumplings in the same manner. (This is the traditional method of cooking dumplings; for a simpler method, boil for about 8 minutes, uncovered, on high heat.) 

Serve the cooked dumplings with one (or both) of the following dipping sauces: 

Dipping Sauce I

1/2 cup soy sauce

3 Tbs Chinese Black vinegar or Worcestershire sauce 

Dipping Sauce II

1/2 cup soy sauce

2 Tbs Chinese Black vinegar or Worcestershire sauce

1 Tbs chili oil or chili paste with garlic 

Variation 

add 1 Tbs shredded gingerroot or minced garlic to either

of the sauces. 

Pan Fried Dumplings Guo Tie 

Literally translated, guo tie means "pot stickers," and anyone who has not used a well-seasoned pan to cook these dumplings will understand the appropriateness of this title; the dumplings often refuse to dislogde themselves from the pan. 

25 dumplings 

3.5 Tbs peanut oil

5 meat dumpling from above

1 cup boiling water 

Heat a large wok or well-seasoned skillet until very hot.

Add three tablespoons of oil and and heat until hot. Place

the dumplings in the pan, pleated side up. Fry the dumplings over medium heat until their bottoms are a deep golden brown. Add the boiling water to the pan and cover. Reduce the heat to low and cook for about 10 minutes. Uncover, and pour out the water. Lightly rinse the dumplings for 5 seconds under hot running water to remove excess starch*. Drain. Place the pan containing the dumplings over medium-high heat. Drizzle 1/2 Tbs of oil around the dumplings and fry until the bottoms are again crisp (about 2 minutes). Loosen any dumplings that seem to be stuck to the bottom. 

* I have only had to rinse when I have made the skins myself. 
 

Most of this came from the book Nina Simonds, "Classic Chinese Cuisine", Houghton Mifflin Company, Boston, 1982.

It is an excellent Chinese cookbook. The recipes are

straight forward and typically pretty easy. It contains nice (often wordy and sometimes slightly dated)descriptions and historical notes. 

Another spicy dipping sauce that actually comes from another recipe in the book, spicy steamed eggplant. The sauce is supposed to be poured over the steamed eggplant. We like it but love the sauce for just about everything. 

Spicy dipping sauce:

1/4 cup soy sauce

1T rice wine

1T rice wine vinegar

2t sugar

1T minced scallion

1.5T minced garlic

2T sesame oil

2t chili oil or chili paste 

BEEF WITH BROCCOLI II 

1/2 lb broccoli

15 oz of beef, cut lengthwise.

1 egg white

1 tbsp cornstarch

1 1/2 tbsp of soy sauce

1/2 tsp salt

1 tbsp of dry sherry

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 sesame 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. You can add a little Chinese style chicken stock too. 

Marinate the beef in egg white, cornstarch, soy sauce, salt, and sherry; set aside for 10 minutes. 

Blanch the broccoli for 3 minutes; set aside. 

Heat 1/4 cup of oil in your wok or pan and stir fry the beef, about 25 sec, no longer! Remove and drain. Heat 3 tbsp of fresh oil and heat through the broccoli, coat completely with oil. Return the beef and then add the sauce ingredients. Heat through. Thicken with cornstarch

solution. Serve. 

Some Variations: 

Instead of broccoli use: 

Tomato, Snap peas, String beans, Napa Onions, Cauliflower,

Peas and slivers of carrots 

Intead of beef use: 

Chicken, Pork, Lamb 

Use a combination of beef and pork, Beef and shrimp(adding shrimp last), beef and chicken, beef and lamb. 

Use Beer, wine or stock instead of sherry. 

Use a combination of sherry and shrimp stock. This is fantastic ! 

SAI MAI LOU

(Chinese dessert) 

(serves around 10) 

1 cup of Tapioca

1 tin of coconut milk

1 tin of evaporated milk

some sugar

water 

Let Tapioca pearls soak in a big pot with water for a couple of hours. Boil the expanded pearls until they change the color from white to transparent (about 10-20 minutes). Put pulpy pearls in a sieve and rinse thoroughly. Add

some new water and boil. (The consistency should be very liquid.) Add sugar for taste. Add both tins of milk and boil shortly. The dessert tastes [good] cold or hot. 

If you don't have any coconut milk (from the Chinese Supermarket e.g.) try a Westernized approach: Put the rinsed pearls into very liquid custard, made from evaporated milk and water. 

ALMOND CHICKEN 

1 lb skinned chicken breast.

1 cup vegtable oil

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

1/3 Slivered almonds 

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 

Dice chicken into 1 inch 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

vegetables are crisp-tender. Combine ingredients 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 
 
 

Variation:

Deep fry slivered almonds in vegtable oil for 2 to 3 minutes to crisp them up. drain well on paper towel. Let stand for 5 minutes before using. 

BEEF WITH BROCCOLI, STUART 

1/2 lb broccoli

15 oz of beef, cut lengthwise.

1 egg white

1 tbsp cornstarch

1 1/2 tbsp of soy sauce

1/2 tsp salt

1 tbsp of dry sherry

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 sesame 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. You can add a little Chinese style chicken stock too. 

Marinate the beef in egg white, cornstarch, soy sauce, salt, and sherry, set aside for 10 minutes. 

Blanch the broccoli until 3 minutes; set aside. 

Heat 1/4 cup of oil in your wok or pan and stir fry the beef, about 25 sec, no longer! Remove and drain. Heat 3 tbsp of fresh oil and heat through the broccoli, coat completely with oil. Return the beef and then add the sauce ingredients. Heat through. Thicken with cornstarch

solution. Serve. 

Some Variations:

Instead of broccoli use: Tomato, Snap peas, String beans, Napa, Onions, Cauliflower, Peas and slivers of carrots 

Intead of beef use: Chicken, Pork, Lamb, 

Use a combination of beef and pork, Beef and shrimp (adding shrimp last), beef and chicken, beef and lamb. Use Beer, wine or stock instead of sherry. Use a combination of sherry and shrimp stock. This is fantastic ! 

CAMEL HOOF PASTE  

250g camel hoof,

40g dried scallops,

40g dried mushrooms,

30g done ham slices,

green soybeans, corianders, salt, chives, ginger, gourmet powder, rice wine, vinegar, pepper, soy, delicious soup  

1.Clean the hoof and pull its hair up, braise it for 30 minutes, remove the bone and put it in a bowl, then steam it together with knotted chives and sliced ginger for about 1 hour, knife it into dices, then stew them with knotted chives and sliced ginger for 45-60 minutes to make them into a thick paste.  

2.Steam the dried scallops with chives, ginger, wine to be done, put them with the done dried mushroom dices, ham slices, green soybeans in the camel hoof paste, then add salt, gourmet powder, rice wine, vinegar, pepper, soy, braise them for 20 minutes, place them in a bowl, put in corianders.  

CHICKEN CASHEW STIR FRY 

1 whole chicken breast skinned, de-boned, diced

2 chicken thighs, skinned, d-boned, diced

6 oz. cashews

1/4 pound broccoli

1/4 pound snow pea pods

1/4 pound mushrooms cut into small pieces

1 green bell pepper cut into thin strips

  1. red bell pepper cut into thin strips

1 small onion cut into small pieces

1 clove garlic crushed

3 Tbs. hoisin sauce

2 Tbs. corn starch to be mixed with 3 Tbs. water

3 Tbs. peanut oil to cook cashews & chicken

  1. Tbs. peanut oil to cook veggies in & to add to oil

after cooking chicken

Heat wok med. high heat. Pour oil around sides. Drop nuts into wok stir fry till golden brown, then remove and place.

on plate. Salt & pepper chicken to taste. 

Set heat on high. Put garlic into wok, stir fry 5 sec., then place chicken into wok. Stir fry tell chicken is done about 6 mins. Then remove. Place on plate with nuts. Set aside. 

Add remaining oil to wok.

Add veggies. Stir fry till crisp & tender.

Add hoisin sauce.

Put chicken and nuts back into wok.

Add corn starch and water mixture. Stir till thick

Serve over rice.

You may want to tweak some of the ingredients to suit your taste.

FOIL WRAPPED CHICKEN

(appetizer) 

2 scallions

1 oz. fresh ginger

2 Tablespoons soy sauce

1 Tablespoon sherry

pinch of brown sugar

pinch of salt

pinch of black pepper

1 lb. chicken meat

deep fat 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 little 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. The correct way to serve the chicken is in its wrapper, since the wrapping holds in the flavour and juices.  

CHINESE FRIED RICE II

3 to 4 servings. 

2 tbsp sunflower or vegetable oil

225g (8oz) Cooked long grain rice

75g (3oz) Smoked lean bacon, finely diced

75g (3oz) Peeled prawns

2 size 3 eggs, beaten

100g (4oz) Fresh or frozen peas, blanched

6 Spring Onions

Salt and freshly ground black pepper

Spring onion tassels for garnish 

1) 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. 

2) 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. 

Note: For best results, slightly undercook the rice.

This will stop the whole thing from becoming a slodgy mess. 

TENDERLOIN, CHINESE STYLE 

1 lb. beef tenderloin

3 T dry sherry

1 1/2 T soy sauce

2 t oyster sauce

1 t sugar

1 t cornstarch

1/2 t baking soda

1/4 t salt

1 clove garlic, crushed

1 1/2 T 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. Makes 4 servings 

COLD CHINESE NOODLES IN PEANUT-SESAME SAUCE II 

The hardest part of the recipe is amassing the ingredients. Most can be purchased in an Oriental Food Store. Once you make the dressing, you will have "instant" company fare on hand for a long, long time. The recipe makes 1 quart. I store mine in a mayonnaise-type jar in the refrigerator.

Dressing will keep well indefinitely in the refrigerator. Use about 2-4 heaping Tbsp. of dressing per pound of noodles.  

Recipe may be prepared up to 1 day ahead of time through Step 3 and kept refrigerated.  

1 lb. chinese-style noodles (or any spaghetti/fettucini-type pasta)

2 Tbsp. dark sesame oil 

DRESSING:

6 Tbsp. peanut butter

1/4 cup water

3 Tbsp. light soy sauce

6 Tbsp. dark soy sauce

6 Tbsp. tahini (sesame paste)

1/2 cup dark sesame oil

2 Tbsp. sherry

4 tsp. rice wine vinegar

1/4 cup honey

4 medium cloves garlic, minced

2 tsp. minced fresh ginger

1-2 Tbsp. hot pepper oil (see instructions below)*

1/2 cup hot water

GARNISH: (all are optional, depending on your taste)

1 carrot, peeled

1/2 firm medium cucumber, peeled, seeded, and

julienned

1/2 cup roasted peanuts, coarsely chopped

2 green onions, thinly sliced 

1. Cook noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm.

2. Drain immediately and rinse with cold water until cold. Drain well and toss noodles with (2 Tbsp) dark sesame oil so they don't stick together. 

3. FOR DRESSING: combine all ingredients except hot water in a blender or food processor fitted with steel blade and blend until smooth. Thin with hot water to consistency of whipping cream.

4. For garnish, peel flesh of carrot in short shavings about 4" long. Place in ice water for 30 minutes to curl.

5. Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion, and carrot curls. Serve at room temperature. 

* HOT PEPPER OIL: Amount you use depends on how hot you like it. 2 Tbsp. will give it a nice "bite." If your tastes run to the very hot, you might want to use 3 Tbsp.

If you don't want to buy the oil "ready made" in the market, here's a recipe:  

1/4 cup hot red pepper flakes, 1 cup oil. Combine in a saucepan over medium heat. Bring to boil, and immediately turn off heat. Let cool. Strain into a small glass container that can be sealed. Refrigerate. Lasts indefinitely. 

LEMON CHICKEN # 2 

4 Whole chicken breasts

1/2 c Cornstarch

1/2 ts Salt

1/8 ts Pepper

1/4 c Water

4 Egg yolks, slightly beaten

3 c Vegetable oil

4 Green onions, sliced 

1 1/2 c Water

1/2 c Lemon juice

3 1/2 tb Packed light brown sugar

3 tb Cornstarch

3 tb Honey

2 ts Instant chicken bouillon Granules

1 ts Grated pared fresh ginger Root

FOR CHICKEN:

1. Remove skin from chicken and discard. Cut breasts

in half. Remove and discard bones. Pound chicken

breasts lightly with mallet or rolling pin.

2. Combine cornstarch, salt and pepper in small bowl.

Gradually blend in water and egg yolks.

3. Pour oil into wok. Heat over high heat until oil

reaches 375 degrees F. Dip chicken breasts, one at a

time, into cornstarch-egg yolk mixture. Fry breasts

two or three at a time, in hot oil until golden, about

5 minutes. Drain breasts on absorbent paper. Keep

warm while cooking remaining chicken.

4. Cut each breast into three or four pieces and

arrange on serving plate. Sprinkle with onions.

FOR SAUCE:

5. Combine all ingredients in medium saucepan. Stir

until blended. Cook over medium heat, stirring

constantly, until sauce boils and thickens, about 5

minutes. Pour over chicken.

LEMON CHICKEN # 3 

2 Whole chicken breasts

1/3 c Water chestnut powder

1/3 c Lemon sauce

5 c Vegetable oil

1 tb Water

1/2 tb Sugar

Cornstarch paste

This is one of the most appealing and unique recipes in Chinese cooking that goes by this name.

Preparation: Pull chicken skin from breasts, then carefully pull meat from breast bone, keeping meat intact. Thin inner filet will come off separately. Cut meat across the grain into strips about 3/4" wide by 1 1/2" long. Put water chestnut powder in bowl large enough to hold chicken, and deep enough to keep powder from flying around. Add chicken pieces a few at a time, tossing gently to coat thoroughly each piece; they should be entirely white. Leave them in bowl while you prepare sauce.

Sauce: In small saucepan, mix prepared lemon sauce

(we suggest Mee Chun brand from Hong Kong), water, and sugar. Bring to boil; reduce heat, and simmer for 2 minutes. Just before serving, thicken with cornstarch paste to consistency of a fudge sauce.

Deep-frying: In deep-fryer or wok, slowly heat oil to

deep-frying temperature. (Don't let oil smoke.) Test

with piece of chicken: it should reach a medium brown

in about 35 seconds. Fry chicken in batches of 5-6

pieces at a time; drain. Place on serving plate, keeping warm until ready to serve. Pour lemon sauce over chicken at last minute.

LEMON CHICKEN # 4 

3 Whole skinned/boned chicken breasts

1 tb Vodka

1/2 ts Sesame oil

1 Egg white

3/4 c Sugar

1 tb Cornstarch

1/2 c White vinegar

Grated lemon rind

1 Whole juiced lemon

1/4 c Chicken stock

1 Cleaned carrot

1 Trimmed scallion

1/4 c Thin cut green pepper

1/4 c Drained pineapple

3/4 c Water chestnut powder

Peanut oil for frying

1/2 ts Lemon extract

Combine the vodka, sesame oil and lightly beaten egg white in a bowl. Add the chicken breasts and set aside. Combine the sugar, cornstarch, vinegar, lemon rind and lemon juice in a saucepan. Bring to a boil, stirring. Add the chicken broth and return to a boil. 

Cut the carrot into 2-inch lengths. Cut the pieces into thin slices. Cut the scallion into thin slices. Add the carrot, scallion, green pepper and pineapple chunks to the sauce. Bring to a boil and set aside. 

Heat the oil for deep frying. Dip the chicken pieces into the water chestnut powder and shake off any excess. Cook the chicken pieces in the oil for about 10 minutes, or until the coating is crisp and the chicken is cooked through.

Place each piece of chicken on a flat surface. Using a sharp knife, cut it crosswise into 1-2 inch lengths. Arrange the pieces on a platter. Heat the sauce, add the lemon extract, and pour it over the chicken. Serve immediately.

LEMON CHICKEN # 5 

6 Chicken breasts (boneless, skinless)

Salt

Pepper

3 c Oil; for frying

1 c Self-rising flour

1/2 c Chestnut flour OR cornstarch

1/2 ts Baking powder

1 Egg

1 1/3 c Water

1/2 c Sweet orange marmalade

1/2 c Lemonade concentrate

Trim the chicken breasts of any fat and sinew. Season

each piece with salt and pepper. Prepare the batter.

Combine the flours and baking powder in a bowl. Beat

the egg with the water, and quickly beat these liquid

ingredients into the dry ones. In a double boiler,

combine the marmalade and lemonade concentrate to make

a sauce. Mix until smooth. Heat. Heat the oil to 375 F

in a shallow frying pan. Dip chicken breasts in the

batter and place them in the oil. Reduce the heat to

325 F and fry the breasts, turning frequently, for 2-3

minutes, or until golden brown. Pour the heated sauce

over the chicken breasts and serve at once.

LEMON CHICKEN # 6 

2 Whole chicken breasts (1 lb each)

Oil

1 Egg

3 tb Cornstarch; plus

2 ts Cornstarch

1 3/4 ts Salt

1 ts Soy sauce

White pepper

1/4 c Flour

1/4 ts Baking soda

1/2 c Canned chicken broth

1/4 c Honey

3 tb Lemon juice

2 tb Light corn syrup

2 tb Vinegar

1 tb Catsup

1 Garlic clove; minced

1/2 Peel of a lemon

1/2 Lemon; thinly sliced

Remove bones and skin from chicken breasts and discard.

Cut each breast into fourths. Place in a shallow glass

or plastic dish. Mix 1 tbs. oil, the egg, 2 tsp.

cornstarch, 1 tsp. of the salt, the soy sauce, and 1/4

tsp. white pepper; pour over the chicken. Turn chicken

to coat both sides. Cover and refrigerate 30 mins.

Remove chicken from marinade and reserve marinade. Pour

oil into wok to a depth of 1-1/2 in. and heat to 350 F.

Mix the reserved marinade, flour, 1/4 cup water, 2 tbs. of the cornstarch, 2 tbs. oil, the baking soda, and 1/4 tsp. of the salt. Dip chicken pieces, one at a time, into this batter. Fry 2 pieces at a time for 3 mins. or until light brown. Drain on paper towel. Increase oil temp. to 375. Return chicken to wok and fry together approx. 2 mins, until golden brown, turning once.

Drain on paper towel. Cut each piece crosswise into

5-6 pieces. Place in single layer on a heated platter

and keep warm. To make sauce, heat the chicken broth,

honey, lemon juice, corn syrup, vinegar, 1 tbs. oil,

catsup, garlic, the remaining 1/2 tsp. salt, dash of

white pepper, and the lemon peel to boiling. Mix the

remaining 1 tbs. cornstarch with 1 tbs. cold water and

stir into sauce. Cook and stir until thickened, approx.

10 sec. Remove lemon peel. Pour the sauce over the

chicken and garnish with the lemon slices. Serve at once. 

LEMON CHICKEN # 7 

1 tb Vegetable oil

1 ts Cornstarch dissolved in

2 ts Soy sauce

1/2 ts Sherry

1 ts Vegetable oil

4 Boned chicken breasts halves

Flattened 1/2" thick

Vegetable oil

2/3 c Bean sprouts

Cornstarch

2/3 c Snow peas sliced thinly

3/4 c Water

1/2 c Water chestnuts sliced

3 tb Sugar

Tomato wedges, lemon

2 tb Catsup

Slices, green onion slices

1 Lemon juiced

And crushed almonds

1 pn Salt

MARINADE: Combine first 4 ingredients in small bowl. Rub over chicken, allowing excess to drain off. Coat lightly with cornstarch. Refrigerate at least 30 minutes.

LEMON SAUCE: Combine first 6 ingredients in a small sauce pan and bring to boil over medium high heat, stirring occasionally. Add dissolved cornstarch and stir until slightly thickened. Keep warm. 

Heat 1/2 in of vegetable oil in large skillet over medium high heat. Fry chicken until golden brown on both sides. Drain, then cut into 3/4 inch wide strips. Set aside and keep warm.  

Wipe out skillet, add small amount of vegetable oil and heat over medium high heat. Add bean sprouts, snow peas, bamboo shoots, and water chestnuts and stir fry until crisp-tender. Transfer to heated platter. Top with chicken and spoon lemon sauce over. Garnish with tomato wedges, lemon slices, green onions and almonds. 

LEMON CHICKEN # 8 

2 tbsp Dry sherry

4 Spring onions, chopped

1 Piece of root ginger, shredded

500g (l 1b) Boned chicken, cut into 1 inch strips

2 tbsp oil

2 Celery sticks, sliced

125g (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

PREPARATION: 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 minutes. 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. 

LEMON SWEET AND SOUR SAUCE 

1 ts Lemon peel, grated

1 tb Oil

2 tb Sugar

2 Lemon (juice from 2 lemons)

6 tb Water

1 ts Cornstarch

Saute peel in oil; add sugar and juice of 2 lemons.

Mix cornstarch with water and add to mixture. Cook over

medium heat until smooth and thick. This is excellent

with chicken.

ORANGE CHICKEN # 1 

1 1/4 lb Skinned and boned chicken, 1

-1/2-inch pieces

6 tb Dry sherry, divided

1/4 ts Salt

4 ts Peanut oil

1/2 c Julienne-cut red bell pepper

1/4 c Diagonally sliced scallions

Zest of 1/2 small orange,

-cut into 2 x 1/8-inch

-strips

And blanched (use lemon

-zest)

1 Garlic clove, minced

1 tb Each reduced-sodium soy

-sauce and water

1 ts Each cornstarch, sugar, and

-rice vinegar

4 Trimmed scallions, 4 inches

-long for garnish

In glass or stainless-steel bowl combine chicken, 3

tablespoons of the sherry, and the salt, and let stand

at room temperature for 30 minutes. In 9-inch skillet

or a wok, heat oil over medium-high heat; add bell

pepper, scallions, orange zest and garlic and cook,

stirring quickly and frequently, until vegetables are

tender-crisp, about 3 minutes. Drain chicken,

reserving marinade. Add chicken to skillet (or wok),

increase heat, and stir-fry until chicken is browned,

about 5 minutes. To reserved marinade add remaining 3

tablespoons sherry, and the soy sauce, water,

cornstarch, sugar, and vinegar and stir to dissolve

cornstarch. Pour over chicken mixture and cook,

stirring constantly, until mixture thickens. Serve

garnished with scallions.

ORANGE GINGER CHICKEN 

1 lg Lemon

3 lg Oranges

2 tb Olive oil

2 Whole chicken breasts,

-boned, skinned and pounded

-flat

1 Inch piece ginger, minced

3 Garlic cloves, minced

1 lg Onion, sliced

1 lg Red pepper, julienned

1 c Trimmed snow peas

3 tb Soy sauce

1 1/2 tb Hoisin sauce

1 tb Cornstarch, mixed with 2

-tb water

Grate 2 oranges and lemon; set peel aside. Squeeze

juice from 2 oranges and lemon. Set aside. Section

third orange; set sections aside. Heat olive oil in a

large skillet; add chicken pieces, ginger and garlic.

Saute` until chicken pieces are brown on both sides.

Reduce heat; add onion, red pepper strips and snow

peas. Heat gently while combining juices, soy sauce,

hoisin sauce and cornstarch. Mix well and add to

skillet. Stir over medium heat until sauce thickens

and coats chicken and vegetables. Add orange segments.

Serve at once on hot plates. Makes 4 servings.

ORIENTAL HONEY-GLAZED CHICKEN

3 tb Rice vinegar

2 tb Vegetable oil

1 1/2 tb Honey

1 tb Hoisin sauce,

1 tb undiluted orange juice concentrate

2 ts Soy sauce

1 ts Chili paste, or more or less, to taste

1/2 ts Dry mustard

2 sm Green onions, minced

3 To 4 pounds chicken parts

Mix all ingredients, except chicken, in a small dish; whisk to combine. Transfer to a large plastic food bag and add chicken. Seal bag tightly and turn it over several times so the chicken is well coated. Refrigerate at least 4 hours or overnight.

Prepare charcoal grill or preheat broiler.

Remove chicken from marinade and pat dry. Grill or broil chicken 6 inches from heat source, brushing several times with remaining marinade, until cooked, 20 to 30 minutes. Serve hot or at room temperature. Serves 6.

PEANUT CHICKEN 

3 Boned chicken breasts

1/2 c Celery chunks

1/2 c Onion chunks

2 tb Soy sauce

1 Egg white

2 tb (heaping) cornstarch

1/2 c Chicken broth

2 c Corn oil

3 tb Water

2 tb Roasted peanuts

Cut chicken in 3/4 inch chunks. Mix 1 tbs. cornstarch and egg white with chicken. Preheat wok. Add oil and heat to 250 F. Put in coated chicken. Stir to separate chicken chunks. Cook 3 minutes. Drain chicken. Pour off oil. Stir fry onions in greased wok 1 minute. Pour in soy sauce. Stir. Now add celery, chicken and broth. Boil. Mix remaining tbs. of cornstarch with water. Stir into broth mixture until thickened. Add peanuts and serve at once.

PINEAPPLE CHICKEN II 

1 1/2 Whole chicken breasts

Corn starch

1/2 c Flour

1 Egg

1/2 c Water

Salt

Oil for deep frying

1/2 c Brown sugar

1/4 c Cider vinegar

1 c Pineapple chunks plus juice

-(enough to make 1 cup)

1/4 c Red maraschino cherries

1 1/2 tb Corn starch, dissolved in

1/2 c Water

1. Slice chicken into 1x2x1/4" pieces, dredge in corn starch and lay aside to dry slightly on wax paper. Prepare a batter in a small bowl of 1 egg, 1/2 cup water, 1/2 cup flour, and salt. Mix batter very thoroughly until smooth. Assemble rest of ingredients.

2. Pour oil halfway up in your wok. Turn on burner to high and allow oil to heat up. Place a piece of bread crust to test readiness of oil. If bread crust is medium browned, then oil is ready. If bread crust is dark brown or black, shut heat off of oil and allow to cool 5 minutes or more before turning heat back on. Retest oil before cooking anything in it. If bread crust is a very light brown, then oil is not quite ready yet.

3. When oil is ready, place about 8-10 pieces of chicken into batter, take a pair of chop sticks or fork and lift pieces out of batter and slide into oil in wok. Chicken pieces will slide to bottom of oil at first and will then rise. After chicken has risen, deep fry 2 1/2 minutes on each side. Drain chicken on paper toweling to remove excess oil. Place chicken in serving plate. Repeat procedure until all chicken is cooked.

4. In a separate small pot, place 1/2 cup brown sugar, 1/4 cup cider vinegar, cook until dissolved. Add pineapple chunks and juice. Stir up corn starch thoroughly in 1/2 cup water, add to pot and stir thoroughly. Cook over medium heat 3-5 minutes until sauce is clear. Add maraschino cherries. Pour over chicken.

NOTE: Breaded, deep fried shrimps lend well to this recipe.

PINEAPPLE LEMON CHICKEN 

2 whole chicken brests, split,

1 skinned and boned

1/4 ts salt

1 dash of black peper

1 tb dry sherry 

LEMON SAUCE

2 sl canned pineapple, cut into

1 quarters

1/4 c fresh lemon juice

1/4 c water

3 tb packed brown sugar

2 tb rice vinegar

1 tb butter

2 ts vegetable oil

1 1/4 ts cornstarch

1 ts grated lemon peel

1 ts minced fresh ginger

1 c bread crumbs

1/4 c sesame seeds

1 egg, lightly beaten 

Pound each chicken breast half to flatten. Place chicken in a bowl and add salt, pepper, and sherry; stir to coat. Set aside for 30 minutes.

To make lemon sauce, whirl pineapple slices in a blender until smooth. Then combine with remaining sauce ingredients in a small saucepan; set aside.  

In a shallow bowl, combine bread crumbs and sesame seeds. Dip chicken into egg, then roll in bread crumbs, shaking off excess. Set aside for 5 minutes.

Set wok in a ring stand and add oil to a depth of 2 inches.

Place over medium-high heat until oil reaches 350 - 360 degrees F. Add chicken, 2 pieces at a time, and deep fry for 3 to 4 minutes or until golden brown and meat is no longer pink when slashed, turning occasionally. Lift out and drain on paper towels. Place on a heatproof dish and keep warm in a 200 degree F oven while deep-frying remaining chicken.  

Meanwhile, cook sauce over medium-high heat, stirring, until sauce boils and thickens slightly.

Cut chicken into strips and arrange on a serving platter. Pour sauce over chicken and garnish edge of platter with additional pineapple slices. Serve hot.

Tip: For a crispier crust, fry the chicken a second time before serving.  

SKEWERED CICADAS 

250g cicadas, anises, mashed garlic, celery, turnip, salt, gourmet powder, rice wine  

1.Boil the cicadas, anises, salt, gourmet powder, rice wine for 5 minutes, then take the cicadas out of the pot.

2.Saute the mashed garlic, then put in water, rice wine, gourmet powder to braise them.

3.Deep-fry the cicadas until they look golden, then take them out and skewer them with bamboo picks, fry them in the pot for another minute, shape them with turnip and celery, like cicadas getting out of mud. Finally put them on a heated iron plate and pour the mashed garlic juice on them.  

DEEP FRIED WOO KOK/YAM PUFFS 

600 g yam, peel, steam & mash 

75 g Wheat Starch (Tang Mein flour) mixed with 75ml

boiling water and stir till mixed - texture like

thick glue, so control the hot water as you go along

70 g shortening

1 Tb sugar

1 tsp salt

1/4 tsp 5-spice powder

1 tsp sesame oil

1/4 tsp pepper

~~~~~~~~~~~~~~~~~~~~~~~~~

150 g chicken meat, diced

100 g prawns, diced

3 mushrooms, soaked & diced

1/2 C green peas

1 TB chopped garlic

1 TB chopped onion

2 TB oil 

Seasoning (mixed): 

1/2 TB chicken powder

1/2 TB oyster sauce

1/2 tsp soya sauce, black (thick)

1/2 tsp sesame oil

1/2 TB cornstarch

1/2 tsp sugar

pepper to taste

4 TB water

5 C oil for deep-frying 

1. To make pastry, mix and knead all ingredients together till smooth. Divide into 24 pieces. 

2. For the filling, heat up 2 Tb oil and saute chopped onion and garlic till fragrant. Add diced meat, prawns, and mushrooms and stir fry till aromatic. Add green peas and seasoning. Cook till thick and almost dry. Place on dish

and leave to cool. Divide into 24 parts. 

3 Wrap up 1 portion of pastry with 1 portion of filling. Shape into puffs. 

4 Heat up oil and deep fry puffs on the ladle to prevent sticking to the bottom of wok and cause tearing to the tender puffs. Fry till golden brown. Drain on paper towels and serve hot. 

SHRIMP WITH SNOW PEAS 

2/3 lb. tiger prawns 

Marinade for shrimp   Seasoning

------------------   ---------

1 1/2 tsp. sherry   1 T chicken broth

1/2 tsp. salt    3 T water

1/2 tsp. grated ginger 1/2 t cornstarch

1 1/2 tsp. cornstarch 3 T oyster sauce (important)

1 tsp. water    1 T hoisin sauce 

also needed: 

1/2 cup vegetable oil

1 clove garlic, pressed or minced

1/4 tsp. salt

1/2 lb. snow peas 

Shell and de-vein prawns. Rinse and pat dry with a paper towel. Combine marinade in medium bowl. Add prawns and mix well. Let stand 30 mins. Heat wok over medium heat, add oil, and stir fry garlic for 15 secs. Add prawns and stir fry until pink. Remove from wok, and place on plate.

Add salt and snow peas to oil in wok. Stir fry 30 secs. Add seasoning sauce and stir slightly until thick and bubbly. Add cooked prawns. Stir to coat everything with sauce. Serve hot with cooked rice.  

Variations: The sauce is good with chicken, too. You can substitute the snow peas with broccoli, red pepper, mushrooms or just about anything. However, cook the broccoli a little long. Eat well and stay healthy! 

CHINESE MENU #1

       MENU ITEMS: 

1. Raindrop Soup

2. Sweet And Sour Prawns (Shrimp)   5. Fried Lettuce

3. Chicken Dice With Fried Walnuts 6. Rice

4. Pork And Bamboo Shoots   7. Gingered Fruit  

1. RAINDROP SOUP 

6 water chestnuts

2 scallions

1 tblsp sherry

3 cups chicken stock (1 cup = 250 ml)

6 oz diced cooked chicken

salt and pepper 

Slice the water chestnuts and slice the spring onions (scallions) finely. Put these in a sauce pan with the chicken stock and the chicken. Bring to the boil and simmer, covered, for 15 minutes. 

Add the sherry and season to taste. 

2. SWEET AND SOUR PRAWNS (SHRIMP) 

1 lb fresh peeled prawns

2 tblsp tomato ketchup

1 tblsp sambal oelek (meshed hot chilies)

pinch of MSG (monosodium glutamate)

1 tblsp sugar

1 1/2 rice wine

1 tblsp cornstarch stirred in 2 tblsp water

1 clove garlic

1 1/2 tblsp fresh ginger

3 oz scallions 

Marinade:

---------

1 egg white   3 T water

3 tblsp cornstarch  5 T oil

1/2 tsp salt 

Marinate prawns for 20 minutes in egg white, cornstarch, salt, water and oil.  

Mix together the tomato ketchup, sambal oelek, MSG, sugar, rice wine and cornstarch. Peel garlic and ginger and chop finely. Also chop scallions finely.  

Heat 3/4 liters oil in a pan or wok and fry half of the prawns. Take them out of the pan after 45 seconds and drain them. In another pan or wok put 5 tablespoons of oil and fry garlic and ginger for 30 seconds. Add prawns and fry while stirring constantly.  

Add prepared sauce and fry for 1 minute. Add chopped scallions and 2 tablespoons oil.  

3. CHICKEN DICE WITH FRIED WALNUTS 

4 dried mushrooms

4 oz shelled walnuts

1/3 cup oil

3 lb chicken

1 tsp cornstarch

1 tblsp sherry

2 tblsp soy sauce

1 tsp salt

1 tsp brown sugar 

Soak the mushrooms in hot water for 10 minutes. Chop the walnuts and fry in 2 tablespoons of the oil for 2 minutes. Drain on absorbent kitchen paper to remove all traces of oil.  

Cut the chicken meat into small pieces, fry in remaining oil for 3 minutes over fierce heat, stirring all the time. Mix the cornstarch to a smooth paste with the sherry, soy sauce, salt and sugar. Add to the chicken and mix well. 

Drain the mushrooms and chop roughly, add to the pan and cook for 2 minutes. Add the walnuts. 

4. PORK AND BAMBOO SHOOTS 

2 lb lean pork

1/4 cup soy sauce

1 tblsp sherry

1 tsp brown sugar

1 tsp ground ginger

1 litre water

4 oz bamboo shoots

Cut the pork into small cubes. Mix the soy sauce, sherry, sugar and ginger together, add to the pork, toss well and leave for 10 minutes. 

Put pork and flavourings in a large pan, add the water and bring gently to the boil, cover and simmer for 1 hour. 

Drain bamboo shoots and shred finely, add to the pan and simmer for 10 minutes. If wished, liquid may be thickened with 1 tablespoon cornstarch mixed with a little cold water. 

5. FRIED LETTUCE 

1 large lettuce

1 tblsp oil

2 cloves garlic

pinch of salt

1 tsp Vesop (this is a substitute for soy sauce) 

Wash and trim the lettuce and shake off excess moisture. Cut into four. Heat the oil and fry the lettuce for 1 minute. Add the crushed garlic, salt and Vesop; mix well and cook for another minute. 

6a. BOILED RICE 

1 cup long grain rice

2 cups water 

Wash and drain the rice. Cook in boiling water for 5 minutes, stirring occasionally to prevent sticking.

Reduce the heat to simmering, cover the pan and cook for 20 minutes or until all the water has been absorbed and the grains are quite separate. 

6b. STEAMED RICE 

2/3 cups long grain rice

3 - 4 cups water 

Wash and drain the rice Cook in boiling water for 3 minutes. Drain. Put the rice in a steaming tier and cook for 30 minutes. (If no steaming tier is available, use a nylon or hair sieve in a wooden ban.) 

CHINESE MENU #2

MENU ITEMS:

-----------

1. Tomato Soup With Egg Flower 5. Fried Celery Cabbage

2. Fried Shellfish    6. Fried Rice 

3. Braised Chicken With Peppers 7. Almond Cream with Chow

4. Stewed Lamb With Orange 

1. TOMATO SOUP WITH EGG FLOWER 

4 tomatoes

1 onion

1 tblsp oil

3 cups chicken stock (1 cup = 250 ml)

pinch of MSG (monosodium glutamate)

1 egg, beaten

salt and pepper 

Skin and cut the tomatoes and cut the onion into eighths. Heat the oil in a large saucepan. Add the tomatoes and onion and fry for 5 minutes or until softened but not browned. Pour off excess oil and add the stock, salt, pepper and MSG. Bring to the boil and simmer for 30 minutes. 

Add the egg slowly, stirring constantly, until it separates into shreds. 

2. FRIED SHELLFISH 

1 lb shellfish

Dough: 

12 oz flour

1 egg

2 tblsp baking powder

3 1/2 tblsp cornstarch

1 tsp salt

1 cup water

flour to dust

oil to fry and for the dough 

Mix together flour, egg, baking powder, cornstarch and 1 cup water. Let stand 10 minutes. Add 10 tblsp oil and let stand another 20 minutes.

Cut fish to pieces and dust with cornstarch. Then dip fish into dough and fry in hot oil. Turn fish very cautiously when the color starts to change. Remove fish pieces when slightly brown. Let cool 5 minutes. 

Now fry again in hot oil until the pieces are golden brown.  

Further Ingredients: 

5 oz soaked chinese mushrooms

7 oz bamboo shoots

4 oz scallions

4 cloves garlic

oil for frying

4 tblsp soy sauce

3 tblsp sugar

2 tsp pepper

3 tsp salt

4 tblsp rice wine (or white wine)

pinch of MSG

1/2 litre chicken broth or water

2 tblsp + 2 tsp cornstarch, stirred in 180 ml water

4 tsp sesame oil 

Cut mushrooms and bamboo shoot in equally thick slices. Cut scallion in 1 inch long slices. Peel and chop garlic finely. 

Heat pan, put a little oil in it and stir-fry vegetables. Take out of the pan. Heat 6 tablespoons oil in the pan and fry garlic for 15 seconds. Add soy sauce, sugar, pepper, salt rice wine, MSG and chicken broth. Add cornstarch water mixture. Add vegetables and fish and boil shortly. Season to taste with sesame oil.  

3. BRAISED CHICKEN WITH PEPPERS 

3 red peppers

1 tblsp oil

1 tsp salt

1 lb chicken meat

1 oz fresh ginger

2 tblsp oil

pinch of brown sugar

2 tsp sherry

1 tsp cornstarch

2 tsp soy sauce

Core the peppers and cut into thin rings. Fry in the oil and salt for 1 minute. Add 2 tablespoons water, bring to the boil, cover and simmer for 2 minutes. Drain. 

Cut the chicken into 1 inch pieces. Chop the ginger finely, fry both chicken and ginger in oil for 1 minute. Add the sugar and sherry. 

Mix the cornstarch to a smooth paste with the soy sauce and add to the pan. Heat gently, stirring until slightly thickened. Add the peppers and cook for 1 minute. 

4. STEWED LAMB WITH ORANGE 

2 lb lean lamb or mutton

1 tblsp soy sauce

1 tblsp sherry

1 tsp ground ginger

2 tblsp finely grated orange rind

1 tsp salt

1 litre stock or water

1 tblsp cornstarch 

Wipe the meat, then cut into 1/2 inch cubes. Mix the soy sauce, sherry, ginger, orange rind and salt together, add the lamb and mix well. Put the lamb into a pan with the flavourings and water. Bring to the boil, remove the scum, cover and simmer for 2 hours. 

Mix the cornstarch to a smooth paste with a little cold water and add to the pan. Bring back to the boil, stirring until slightly thickened.

5. FRIED CELERY CABBAGE 

1 lb white, or Chinese cabbage

2 tblsp oil or melted lard

1 tsp salt

2 sticks celery 

Wash the cabbage and shred finely. Heat the oil and fry the cabbage for 3 minutes, stirring all the time. Add the salt, mixing well.  

Wash the celery and cut into thin slices, add to the cabbage with 2 tblsp water; cook over a fierce heat, stirring all the time, for 2 minutes.  

6. FRIED RICE 

2 lb cooked, cold rice

2 tblsp oil

2 eggs

salt and black pepper 

Season the rice well with salt and black pepper. Heat the oil and fry the rice gently over medium heat for about ten minutes, or until all fat has been absorbed.  

Beat the eggs until smooth and pour on to the rice in a thin stream, stirring all the time. Heat gently, stirring, until the egg is evenly distributed and set.  

Note: This is the simplest form of fried rice, which, although very popular in the West, is not served in restaurant in China, and rarely in the home.  

7. ALMOND CREAM WITH CHOW CHOW 

1 lb canned chow chow or mixed fruit salad

2 cups water

1 oz unflavored gelatin

2 cups milk

1 tsp almond essence

granulated sugar to taste 

Chop the larger pieces of chow chow in half or drain the mixed fruit salad.  

Place 4 tablespoons of the water in a cup and stand it in a sauce pan of hot water. Shower the gelatin into the cup and heat, stirring, until the gelatin has dissolved. Cool. 

Heat the remaining water with milk, sugar to taste, and almond essence. Stir until the sugar has dissolved. Stir in the gelatin. Pour into a shallow, lightly oiled cake tin and cool until set.  

Cut the almond cream into triangular bite-sized pieces. Place these in a serving bowl with the fruit and combine very gently. Serve very cold.  

Note: Chow Chow is Chinese preserved fruit which can be bought in shops specializing in Chinese groceries.  

7. GINGERED FRUIT 

15 oz canned pineapple pieces

11 oz canned lychees

1 tblsp chopped glace' cherries

2 tblsp chopped crystallized ginger

1 cup flaked toasted almonds 

Drain the syrup from the canned fruits. Lightly combine the pineapple, lychees, glace' cherries and ginger in a serving bowl. Chill well. Sprinkle the almonds on top and serve immediately.  

CHINESE MENU #4 

1. Mixed Vegetable Soup  4. Pork with Mushrooms

2. Scallops With Peppers  5. Fried Spinach

3. Crisp Skin Chicken  6. Boiled or Steamed Rice

7. Almond Lake With Mandarin Oranges 

1. MIXED VEGETABLE SOUP 

2 carrots

1 small turnip

3 oz bamboo shoots

4 oz white cabbage

3 tsp salt

2 large tomatoes

4 cups water (1 cup = 250 ml)

3 oz noodles

3 oz Chinese pickles (cha tsai)

2 scallions

3 oz pea sprouts

2 tblsp Vesop (this is a substitute for soy sauce)

1/2 tsp MSG (monosodium glutamate)

pinch of pepper 

Peel the carrots and turnip, shred or grate the flesh finely; grate the bamboo shoots; wash and shred the cabbage; mix 1 tsp of the salt with these vegetables. Slice the tomatoes. Fry the vegetables in a little oil for 5 minutes, stirring well. Add the water, mix well, then stir in the noodles. Simmer for 30 minutes.  

Slice the pickles; chop the scallions; add with pea sprouts to the pan and cook for 5 minutes. Add remaining ingredients and simmer for 10 minutes.  

2. SCALLOPS WITH PEPPERS 

1 lb scallops

3 red peppers

1 tblsp oil

1 tsp salt

1 oz fresh ginger

2 tblsp oil

pinch of brown sugar

2 tsp sherry

1 tsp cornstarch

2 tsp soy sauce 

Core the peppers and cut into thin rings. Fry in the oil and salt for 1 minute. Add 2 tablespoons water, bring to the boil, cover and simmer for 2 minutes. Drain. 

Chop the ginger finely, fry both scallops and ginger in oil for 1 minute. Add the sugar and sherry.  

Mix the cornstarch to a smooth paste with the soy sauce and add to the pan. Heat gently, stirring until slightly thickened. Add the peppers and cook for 1 minute. 

3. CRISP SKIN CHICKEN 

1 chicken (2 1/2 lb)

1 tblsp vinegar

2 tblsp soy sauce

2 tblsp honey

1 tblsp sherry

1 tsp molasses (treacle)

2 tblsp all-purpose flour

1 tsp salt

peanot oil for deep frying 

Put the chicken in a large saucepan and add boiling water to come halfway up the sides of the chicken. Cover tightly and simmer until just tender, about 45 minutes to 1 hour. Drain, rinse under cold water and dry with kitchen paper.  

Mix together the vinegar, soy sauce, honey, sherry and treacle (molasses). Brush this all over the chicken and then hang the chicken in an airy place to dry, for about 30 minutes. Brush over the remaining soy sauce mixture and hang again for 20-30 minutes. Mix the flour and salt

together and rub well into the chicken skin. Fry in deep hot peanut oil until golden and crisp. Drain well on absorbent kitchen paper. 

Chop the chicken into 8 pieces and serve warm with the following dips: 

Cinnamon Dip: 

1 tblsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp freshly ground black pepper

1/4 tsp salt 

Mix together, place in a small saucepan and heat until very hot, stirring constantly.  

Pepper and Salt Dip:

1 tblsp salt

1/2 tblsp freshly ground black pepper 

Mix together, place in a small saucepan and heat, stirring constantly, until the salt begins to brown.  

Hoi Sin Sauce

Guests dip the pieces of chicken into the dips which are served separately in small bowls.  

Note: As this dish is eaten with the fingers, place finger bowls of cold water on the table. 

4. PORK WITH MUSHROOMS 

1 lb lean pork

1 tblsp soy sauce

1 tblsp sherry

2 tblsp oil

4 oz fresh mushrooms

1 tsp cornstarch

1/4 cup stock or water 

Cut the pork in paper thin slices, addthe soy sauce and sherry. Toss well. Heat the oil and fry the meat over fierce heat, stirring all the time, for 2 minutes. Remove from the pan and keep hot. Wash and dry the mushrooms. Slice them thinly and fry quickly in the remaining fat. Add

the meat again and mix well. 

Mix the cornflour (cornstarch) to a smooth paste with the stock or water, add to the pan and heat gently, stirring all the time, until slightly thickened.  

5. FRIED SPINACH 

2 lb fresh spinach or 3/4 lb frozen leaf spinach

1 tblsp oil

1 tsp salt

1 tblsp soy sauce 

Wash the spinach thoroughly and drain off excess water, or defrost the frozen spinach. Heat the oil in a large sauce pan, add the leaf spinach and fry over fierce heat for 1 minute, stirring all the time, until the spinach softens. Add the salt and soy sauce, mix well and cook gently

for another minute.

6a. BOILED RICE or STEAMED RICE (see above) 

7. ALMOND LAKE WITH MANDARIN ORANGES 

2 cups milk

1/2 cup granulated sugar

1 tsp almond essence

1/3 cup ground rice

11 oz canned mandarin oranges

1/4 cup flaked toasted almonds

Put the milk, sugar, essence and rice in a saucepan. Bring to the boil, stirring constantly, and simmer for 5 minutes. Pour into a dish, cover and cool. Drain the mandarin oranges well. Spoon the rice into individual dishes. Place the mandarin oranges on the rice and sprinkle with the almonds. 

CANTONESE BARBECUED PORK 

3 Pounds pork butt shoulder or tenderloin --

(3 to 3 1/2)

4 Tb. Soy sauce

5 Tb. Sugar

3 Tb. Honey

2 Tb. Hoisin sauce

1 Tablespoon Grated fresh ginger

1 Tablespoon Shao Hsing rice wine or dry-sherry

1 1/2 Tsp. Salt

Mustard Dip (recipe follows)

3 Tablespoons Toasted sesame seeds 

Think of these sweet, glazed strips of roast pork as the ham of Asia. Both Chinese and Southeast Asian cooks serve cha siu as a main dish, or as a meat addition or a delicious garnish in many stir-fry mixtures, soups,

noodle dishes and fried rice. Most Chinese cooks purchase their cha siu already prepared at a roasting shop (delicatessen). However, it is very easy to make at home, and the results are not as garishly red as some commercial versions made with food coloring.  

Remove and discard the excess fat from the pork. Cut pork length-wise (with the grain) into 2-inch wide strips 5 to 6 inches long. Put into a large bowl. Combine soy sauces, sugar, honey, hoisin, ginger, wine and salt. Pour over meat and rub it in well. Cover and marinate in the refrigerator at least overnight or for up to 3 days, turning several times.  

Preheat the oven to 350F. Place the pork strips on a broiler pan lined with foil. Roast for 30 minutes, turning once halfway through. Increase the heat to 425F and roast for 10 minutes longer. Let cool before slicing. To serve, cut across the grain into 1/4-inch thick slices. Serve with mustard and sesame seeds for dipping. 

MUSTARD DIP: Mix together 2 Tb. Coleman's mustard, 2 Tb. water, pinch of salt, pinch of sugar and a few drops of oil. 

EGG ROLLS

Wrappers: (either make or buy)

       1 large egg, beaten

       1 c lukewarm water

       1 c + 2 T flour

1/4 c cornstarch

1/2 t salt

1/2 t sugar 

Combine egg and water, gradually beat in the remaining ingredients until mixture is smooth. Heat a 10-inch skillet, brush lightly with oil and then pour into the skillet and spread enough of the batter to make a five-inch square, paper-thin pancake. Cook until set on one side.

Remove from the skillet. Repeat until all the batter is

Used. 

Filling: 

       1 c chopped cooked chicken or shrimp

1/2 c chopped bean sprouts

1/2 c chopped water chestnuts

1/2 c bamboo shoots

1/4 c chopped scallions, including green part

1/4 c chopped green pepper

1/4 c ground almonds

1 t chopped fresh gingerroot

       1 t sugar

       1 T soy sauce

       1 egg, lightly beaten

Fat or oil for deep-frying 

       To prepare filling, mix together the chicken or shrimp,

bean sprouts, water chestnuts, bamboo shoots, scallions,

green pepper, gingerroot, almonds, sugar and soy sauce. Place a small amount down the center of each pancake. Fold the edges in, then roll like a jelly roll. Seal the rolls

with the egg and set aside thirty minutes or longer. 

Heat a bath of deep fat or oil (oil is best) to 360 degrees F. Fry the rolls, a few at a time, in the fat until golden, about eight minutes. Drain on paper towels. Slice rolls and serve hot. Yields about 10 rolls or servings. 
 
 

LO MEIN II 

4 Tb Peanut oil

2 Celery stalks, shredded

1 cup Cabbage, shredded

2 tsp Cornstarch

1/2 tsp Sugar

1/2 tsp Salt, optional

1/2 lb Flank steak (or shrimp or chicken)

2 slices of Ginger, minced

1 Green onion, minced

1/2 lb Spaghetti or chinese noodles

1 Tb Soy sauce 

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, green onion, cornstarch, sugar, light soy, set aside to marinate. 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 tbs soy and salt. stir a minute to heat and serve.

Enjoy!

LO MEIN III 

Lo Mein with Chicken (or Pork) and Bean Sprouts 

1 c. Chinese cabbage, sliced

1 c. mushrooms, sliced

4 - 5 c. bean sprouts

1 lb. fresh noodles

1 lb chicken breast or pork tenderloin, thinly sliced

1/2 tsp. sugar

2 tbsp. wine

2 tbsp. oil

6 tbsp. soy sauce

3/4 c. chicken broth

1 c. scallions, sliced 

1/4 c. red wine vinegar

1/4 c. oil 

Cook noodles until tender. Do not overcook. If using pork, slice thinly against the grain, otherwise, thinly slice chicken breast. Mix sugar and wine and set aside. 

Heat oil in wok. Add chicken or pork and cook, stirring constantly, until it loses it's color. Add 1 tsp. soy sauce and cook another 30 seconds. Remove from pan. Add more oil if necessary. Add cabbage, mushrooms and

scallions. Cook, stirring constantly, for approximately 1 minute. Add wine mixture and chicken broth and cook, stirring, for 30 seconds. Add bean sprouts and remaining soy and toss together gently. Add pork or chicken and

noodles and cook for 1 minute. Serve with a sauce of vinegar and oil mixed together, or serve plain. Actually, the vinegar and oil mixture really sparks up the taste buds. Enjoy! 

PERFECT RICE 

The first thing to do is invest in a rice cooker. Its absolutely indispensable and makes the best no fail rice. The second thing is to get "sweet rice" - I buy it in the 20lb bag at an Asian grocery store, but it comes in smaller quantities. To make the rice, use the plastic "cup"

measure that comes with the cooker. It equals 3/4 cup if you ever lose it (been there, done that). Take the metal basket out of the steamer and measure out how many "cups" you want into it. Next, fill the same cup with water and add it into the steamer. Now take the metal basket to the sink and wash the rice - do this by filling the basket about 1/2 way with cool water, swirl the rice and water around with your fingers, then drain the milky water off the rice. Repeat this process until the water runs clear, usually about 3 or 4 times will do it, depending on how much rice you're washing. 

You'll notice the inside of the metal basket has numbers and measurement marks, which correspond to how much water you'll put in vs. how much rice you added. If you added 4 "cups" of rice, then fill the metal basket up with water to the line marked 4. Now, put the metal basket back into the

steamer, put the lid/s on, and turn it on. Forget about it until the steamer turns itself off (roughly 20 minutes, again depending how much rice you're making). When its done, stir the rice and let it "rest" for about 20 minutes. Stir again before serving. It may sound like a lengthy prep, but it really isn't - my four year old daughter loves to help wash the rice! A rice paddle is handy tool to have if you start cooking it alot. The rice doesn't stick to it like it does to a regular spoon and its easier to serve with it. 

I package up leftover sticky rice into sandwich size baggies with one generous serving, flatten them out, and store them in the freezer. They cook up in the microwave in 5 minutes from frozen solid to hot and ready to serve. If I'm know I'm going to use it the next night or two, I make a double amount and store it in a gallon sized ziploc baggie as its easier to break the cold rice up for cooking while its still inside the baggie - it microwaves easily to serve again - reheat til it has the same consistency as

it was when it was freshly cooked. 

If you want to make fried rice, leftover sticky rice makes the best. Its too soft to use for that purpose the same day its cooked. Fry 1/2 lb. bacon in a large skillet till crisp. Remove bacon and drain on paper towels. Shred a bit

of fresh ginger root and add it to the skillet with the bacon grease. Then stir fry in your choice of vegetables. I use a handful each of chopped green onions/scallions, carrots and celery, sliced mushrooms, and bean sprouts.

Just be sure to use all fresh veggies, not canned or frozen, as the taste and texture is not the same at all. Add the harder veggies first and mushrooms last. Bean sprouts go in the very last. Now add the leftover rice

(break it up first) and turn down the heat to low. Crumble up the bacon and add it back to the skillet. Add only a bit of soy sauce - perhaps a tablespoon or two at most because you will be getting a salty taste already from the bacon and people can always add more at the table to their taste.

Stir well to mix. Make sure the heat is low enough not to burn the rice, but still high enough to warm it through. Cover with a lid if you aren't serving right away to keep the rice from getting dry. Do *not* keep adding soy to

try to make the fried rice brown like it looks from a "Chinese" restaurant - they use a special kind of thick soy for that, so your end result will be a much whiter fried rice.  

I know the recipe isn't "fat" friendly using bacon grease, but I haven't found a substitute for it if you want it to taste good. I've tried making it "light" many different ways and while they all *looked* wonderful in the bowl, they didn't taste so great off the plate. Hope you enjoy! 
 

CHINESE NOODLES WITH CHICKEN 

1/2 boneless chicken cut into thin strips

Marinate chicken in:

1/4 tsp salt

1/4 tsp white pepper

1/4 tsp Chinese salt (optional)

1 tsp soy sauce

2 tbs cornstarch

1/2 egg, beaten 

Remaining Ingredients: 

1/4 cup oil

2 tbs finely sliced ginger

3-4 green onions, cut into 1" pieces

2 cups cabbage, thinly sliced

1 cup carrot, sliced lengthwise

1 cup bean sprouts (optional)

1 green bell pepper, sliced

1 tsp salt

1/2 tsp Chinese salt (optional) (MSG)

1/2 tsp white pepper

2 tbs soy sauce

1/4 cup chicken stock

Boiled egg noodles (1 t. oil in water while boiling) 

Heat oil; Add ginger and marinated chicken, fry;

add green onions and rest of vegetables and seasonings and stock; lastly add boiled noodles, mix all well, serve hot. 

EGG ROLLS 

Egg roll wrappers

1 cup shredded cabbage

1/2 cup carrots, julienned

1 green bell pepper, julienned

1/2 tsp salt

1/2 tsp black pepper

1 tbs soy sauce

1/2 tsp Chinese salt (optional)

1/4 chicken, boiled and shredded (optional)

1 tsp cornstarch (thinned with water)

1 tbs oil 

Put oil, add all vegetables and seasonings, cook for few minutes until vegetables are tender; mix in cornstarch, and remove from heat; in each wrapper, put some filling, seal edges and deep fry.  

TOP RAMEN MOCK FOO YOUNG 
      
Sauté celery, onions and shrimp in oil, adding the soy sauce and ginger. At the same time, begin preparing the Top Ramen noodles, but using only 1-1/4 cups of water. Cook noodles only 2-3 minutes. Beat eggs until pale yellow, set aside. Let sautéed mixture cool. Stir Top Ramen to break noodles. Drain excess liquid. Add sautéed mixture with liquid to noodles. Stir ingredients until well-coated. Add beaten egg. Spoon mixture into hot pan to make 4" omlettes. Fry until golden brown. Serve with brown gravy. Garnish with fresh parsley. Simply delicious! 
 
          1 package Shrimp Flavor Top Ramen 
          3 Tbsp. oil 
          1 cup celery, finely chopped 
          1 cup green onions, finely chopped 
          1 cup tiny shrimp or small shrimp, finely chopped 
          3 Tbsp. soy sauce 
          1/3 tsp. ginger 
          1-1/4 cups of boiling water 
          3 medium eggs 
          Hot frying pan with 1/16" of oil     Serves 4 

HOT AND SPICY NOODLES 

1 lb. Chinese Noodles, cooked and rinsed  
1 tsp. Sesame Seeds, lightly toasted  
2 Tbs. Rice Vinegar  
2 Tbs. Soy Sauce  
2 cloves Garlic, minced  
1 Tbs. Sesame Oil  
1 Tbs. Szechuan Chili Oil  
1 tsp. Granulated Sugar  
1/2 tsp. Ginger  
3 Tbs. Creamy Peanut Butter  
  
Cook the noodles as directed on the manufacturer's  
packaging and rinse while draining. Place noodles in a  
serving bowl and reserve.  
  
Toast the sesame seeds in a large skillet or wok for a few  
minutes over high heat, shifting the seeds constantly.  
  
Continue to prepare the sauce by adding the rice vinegar,  
soy sauce, garlic, sesame and Szechuan chili oils, sugar,  
ginger, and peanut butter to the same skillet or wok.  
 
Reduce the heat to low and blend the sauce by stirring  
almost constantly. When the peanut butter is thoroughly  
melted, pour the sauce over the noodles and toss  
thoroughly to blend the mixture throughout the dish.  
  
Refrigerate the spicy noodles for at least one hour prior  
to serving cold from the ice box.
 

   CHILLED MELON AND CRAB SOUP

 
   1 large ripe muskmelon or cantaloupe, trimmed of rind and seeds, cut into 2-inch pieces (about 1 quart)  
   1/4 cup preserved stem ginger with its juice (see note)  
   1/2 cup fresh lime juice  
   2 tablespoons mild Chinese chili-garlic paste, or to taste (see note)  
   Salt to taste  
   8 ounces cleaned lump crab meat  
   1 ripe avocado, peeled, seed removed and diced  
   1/4 cup finely diced red bell pepper  
   1/4 cup sliced tops of green onions, cut thinly at an angle  

   In a large blender or food processor fitted with the steel blade, combine the melon, ginger and lime juice, pureeing until smooth. Add the chili-garlic paste to taste, mixing well. (See cook's note.) Adjust the seasonings if necessary with a pinch of salt. Strain through a coarse sieve into a bowl. Cover and chill.  
   To serve: Divide the crab, avocado and bell pepper among four chilled rim soup plates. Place them in a small mound in the center of each plate. Top the mound with the green onion slices. Present the plates to your guests, then ladle the soup around the garnishes.  
   Cook's note: Preserved stem ginger and Chinese chili paste -- also called chili-garlic paste -- are available in the Asian section of large grocery stores and in specialty markets. Chili pastes vary greatly in strength; taste carefully before adding to the soup.  

CHINESE HOT AND SPICY CHICKEN

   
2 lb. Chicken Breasts, chopped into bite-size pieces   
1 Tbs. fresh Ginger, grated   
1 Tbs. Sherry   
3 Tbs. Soy Sauce, divided   
1 Scallion or Green Onion   
2 to 3 Hot Peppers, your choice   
1/4 cup Olive Oil   
2 Tbs. Rice Wine Vinegar   
2 tsp. Anise Pepper   
1 Tbs. Granulated Sugar   
1/2 tsp. Salt   
1/2 cup Chicken Broth   
1 Tbs. Cornstarch   
  
Marinate the prepared and cut chicken for 15 to 20 minutes in a mixture of fresh ginger, sherry, and two tablespoons of the soy sauce.  Meanwhile, cut the scallion and hot peppers diagonally  
into 1-inch pieces.  Grind the anise pepper to a powder with a mortar and pestle; reserve.  
  
In a large skillet over medium-high heat, sauté the prepared scallion and peppers in the olive oil for a few minutes to soften.   
  
Add the chicken with its marinade to the skillet and  
begin to brown it with the vegetables, stir-fry style. When  
partially cooked, add the rice wine vinegar, sugar, salt,  
and anise pepper. Continue to stir-fry a few minutes more.   
  
Add the chicken broth and mix well. Cover the skillet  
and continue to cook over a low heat setting until the  
chicken is tender, about 20 to 30 minutes.   
  
Blend the cornstarch with a bit of water and the rest of  
the soy sauce, and add to the skillet. Stir gently until  
thickened, about 10 minutes more. Serve warm. Great  
with plain rice or oriental noodles.   

CASHEW CHICKEN 

1 pound Chicken Breasts -- cut into 1" pieces

1 tablespoon Cornstarch

1 tablespoon Soy Sauce -- (Low Sodium)

1/2 teaspoon Garlic Powder

1 teaspoon Vegetable Oil

6 Green Onions -- cut in 1" pieces

2 cups Mushrooms -- sliced

1 medium Bell Pepper -- (red or green)

6 ounces Water Chestnuts -- drained

2 cups Rice -- (hot, cooked)

1/4 cup Cashews -- (roasted) 

Place chicken in large zip baggie. Combine cornstarch, soy sauce and garlic powder in small bowl, then whisk until well blended. Pour over chicken pieces. Seal bag and toss to coat. Marinate in refrigerator 1 hour or overnight. Drain chicken, then discard marinade. Heat oil in wok or large skillet until hot. Add onions and stir-fry 1 minute. Add chicken, then stir-fry 2 minutes or until browned. Add mushrooms, pepper and water chestnuts and stir-fry 3 minutes or until vegetables are crisp-tender and chicken is no longer pink in center. Serve chicken and vegetables over rice. Top each serving evenly with cashews. Serve hot. 
 

SHALOM FROM SPIKE & JAMIE