Recipes

Almond Chicken

Servings: 4 Servings

Ingredients:

1 ½ cub Water
4 tablespoon Dry sherry; or rice wine
4 teaspoon Soy sauce
1 teaspoon Instant chicken bouillon
4 Whole chicken breasts
1 Egg white
½ teaspoon Salt
1 large Carrot
6 Green onions
3 Stalks celery
8 Fresh mushrooms; sliced
3 cub Vegetable oil
½ cub Blanched whole almonds
(about 3 ozs)
1 teaspoon Grated; fresh ginger root

Preparation:

1. Combine water, 2 tablespoons of the sherry, 1 ½ tablespoons of the cornstarch, the soy sauce and bouillon in small saucepan. Cook and stir over medium heat until mixture boils and thickens, about 5 minutes. Keep warm.

2. Remove skin and bones from chicken. Cut chicken into 1 inch pieces. Combine remaining 2 tablespoons sherry, 1 tablespoon cornstarch, egg white and salt. Mix in chicken pieces.

3. Pare carrot and dice. Cut onions into 1-inch pieces. Cut celery diagonally into ½-inch slices.

4. Heat oil in wok over high heat until it reaches 375 degrees F. Add chicken pieces, one at a time, to hot oil (cook only 1/3 of the pieces at a time). Cook until light brown, 3 to 5 minutes. Drain on absorbent paper. Repeat with remaining chicken.

5. Remove all but 2 tablespoons oil from wok. Stir-fry almonds in the oil until golden, about 2 minutes. Drain.

6. Add carrot and ginger to wok. Stir-fry 1 minute. Add all remaining vegetables. Stir-fry until crisp-tender, about 3 minutes.
Mix in chicken, almonds and sauce. Stir-fry until hot.

SOURCE: Chinese Cooking Class Cookbook by editors of Consumer Guide.

Americanized Chicken Chop Suey

Servings: 4 (to 6)

Ingredients:

2 Whole chicken breasts,
. skinned, halved & boned
1 teaspoon Salt
1 teaspoon Minced crystallized ginger
1 cub Sliced celery
1 can (5 oz.) water chestnuts,
. drained & sliced
1 Onion, sliced
2 cub Chicken bouillon
2 tablespoon Soy sauce
1 cub Sliced mushrooms
1 can (1-lb.) can bean sprouts,
. drained
Cooked rice
½ cub Slivered almonds

Preparation:

Cut chicken into strips about 2 inches long and ½ inch thick. Place in slow-cooking pot (crockpot) with salt, ginger, celery, water chestnuts, onion, bouillon, and soy sauce. Cover and cook on low 5 to 6 hours. Turn control to high. Add mushrooms and bean sprouts.
Cover and cook on high 15 minutes. Serve over hot rice. Sprinkle with almonds. Serve with extra soy sauce if desired. Makes 4 to 6 servings.

From "Crockery Cookery" by Mable Hoffman, (C) 1975, Bantam Books.

Ants on the Hill ( Chinese Style Beef )

Servings: 6 Servings

Ingredients:

BINDER:
2 teaspoon Cornstarch
¼ cub Chicken soup stock, or
Canned chicken broth

MARINADE:
1 teaspoon Sugar
¼ teaspoon Black pepper
¼ teaspoon Baking soda
2 tablespoon Soy sauce
1 tablespoon Oyster sauce
1 teaspoon Sesame seed oil
1 tablespoon Dry sherry, gin or vodka,
Optional

INGREDIENTS:
1 pound Ground chuck, sirloin or
Beef stew
3 cub Fried cellophane noodles
3 tablespoon Corn, vegetable or
Safflower oil
1 teaspoon Minced fresh garlic OR
2 large Cloves garlic, minced
2 tablespoon Fresh scallions OR
1 Scallion with green top,
Diced

NOODLES:
3 cub Oil
2 ounce Cellophane noodles

Preparation:

Before you start:Mix binder ingredients in cup or small bowl until smooth.Set aside.Mix marinade ingredients together in medium bowl until smooth. 1. Add beef to marinade in bowl and blend well.Set aside. 2. Spread fried cellophane noodles evenly on serving platter.
3. Heat skillet or wok on high for 30 seconds.Add oil and swirl to coat skillet for 30 seconds longer.Add garlic.Stir fry for 15 seconds. Add beef and marinade.Stir fry for 2 minutes,until beef loses its pink color. 4. Add binder to beef in skillet and blend well.Cook 1 minute. 5. Spoon cooked beef evenly over noodles.Garnish with scallions sprinkled on top. Serve hot with rice and salad or vegetable of your choice. Yields 4 to 6 servings.

Noodles: 1. Heat 3 cups of corn,vegetable or safflower oil almost to smoking, about 375 degrees. 2. Unwrap and drop in one package (2 oz.) cellophane noodles. 3. Within 3 seconds,the noodles will puff up and turn white and crunchy. 4. With slotted spoon or wire mesh strainer,turn noodles over and deep fry for several seconds. 5.
Remove from hot oil and drain on paper towels. May be stored in a tightly covered container for about a week. Makes 5 cups fried noodles.

Asparagus & Chicken in Black Bean Sauce

Servings: 6 Servings

Ingredients:

2 Chicken thighs
12 medium Asparagus spears
3 tablespoon Peanut or corn oil

MARINADE:
1 tablespoon Dry sherry
1 teaspoon Cornstarch
2 teaspoon Thin soy sauce
1 pinch Sugar

SAUCE:
2 teaspoon Fermented black beans
3 Cloves garlic, minced
½ teaspoon Brown sugar
2 teaspoon Black soy sauce
¾ cub Chicken stock
Cornstarch paste

Preparation:

Marinating: With sharp paring knife, scrape chicken meat from thigh; slice into thin strips across the grain. (Breast meat is not preferred for this dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarch and sugar in bowl; massage liquid into meat with your fingers. Marinate for 15 to 30 minutes.

Preparation: Wash asparagus; peel tough white outer skin off ends; slice on diagonal in 2 ½" sections. Rinse fermented black beans. In bowl, combine and mash black beans and garlic, brown sugar, black soy sauce and chicken stock; stir; reserve for 15 minutes.

Stir Frying: Add 2/3 of oil to hot wok; when oil is very hot, add chicken. Stir-fry for about 3 minutes on high heat - or until chicken begins to shrink and firm up. Remove chicken to holding bowl.

Reheat wok to high, add remaining oil. When oil is hot, add black bean sauce. Stir-fry for 1 minute. Add asparagus; mix with sauce.
Stir sauce with asparagus. When sauce boils, add cooked chicken; toss to combine. Dribble in a little cornstarch paste if needed; cornstarch in chicken marinade might be enough. Toss ingredients until very little liquid remains and is reduced to glaze. Dish is ready when asparagus brightens. If you still have too much liquid, remove ingredients, continue to reduce sauce, then return ingredients to coat them with sauce. Serve in individual portions.

Asparagus & Sesame Chicken Soup

Servings: 4 Servings

Ingredients:

2 pound Chicken
3 tablespoon Sesame oil
6 slice Ginger root
½ cub Medium sherry
½ teaspoon Salt
2 cub Warm water
1 teaspoon Sugar
½ cub Button mushrooms, canned
8 Fresh asparagus spears

Preparation:

This recipe was inspired by a memorable soup first tasted in Taipei.
It has its origins in Fujian, only 125 miles from the Straits of Taiwan.

Preparation: Rinse chicken, remove fat pockets, pat dry, and chop into bite-size pieces. NOTE: if tempted to use breast meat without bones, please don`t; bones add to body and flavor of soup. Peel and slice ginger root. Wash and cut asparagus into 2" sections.

Braising: Heat wok to medium hot. Add sesame oil. Start braising chicken a few pieces at a time when oil begins to smell. Sesame oil will burn at lower temperature than other cooking oils, so avoid hot wok. After browning lightly, return chicken pieces to wok; add ginger slices, sherry and salt. When sherry boils, add water and sugar. Turn up heat, bring to boil, then reduce heat to simmer, cover and simmer for 30 minutes. Add mushrooms and asparagus, simmer for another 15 minutes.

Transfer to covered soup tureen (or put plate on top of soup bowl), place in steamer on low, and hold until ready to serve.

You can make this soup in large sauce pan, if wok is needed for some- thing else.

Barbecue Sauce ( Chinese #1 )

Servings: 2 Pounds

Ingredients:

¼ cub Soy sauce
¼ cub Hoisin sauce
2 tablespoon Sake or DRY sherry
1 Small crushed garlic clove

Preparation:

This can be used for chicken wings or pork ribs. Cut wings at joints, as for buffalo wings. Have butcher cut ribs in half horizontally so they are about 3" long. Cut rack into pieces of 2 ribs each.

Mix marinade ingredients together. Marinate chicken wings and/or pork ribs and refrigerate for 2 hours in plastic bag, turning every so often.

To cook: Arrange in foil lined broiler pan, meaty side up. Brush with marinade. Cover with heavy duty foil and cook at 325 for 45 minutes. Remove foil, brush with marinade. Cook uncovered, brushing with marinade occasionally, until done. Wings will take about 20 minutes, ribs about 45 minutes. Do not over cook, the outside will get too dark and crunchy.

Barbecue Sauce for Pork

Servings: 2 Servings

Ingredients:

½ cub Soy sauce
½ cub Maple syrup
¼ cub Coleman's mustard

Preparation:

Half a cup of soy sauce, half a cup of maple syrup and about a quarter of cup of Coleman's mustard++maybe with a little vinegar.
Apply to racks of pork ribs. BBQ. Enjoy...

Posted by Stephen Ceideberg; April 19 1992.

Basic Stock for Soups

Servings: 7 Servings

Ingredients:

3 pound Stewing chicken
11 cub Water
5 Gingerroot slices
3 Green onions

Preparation:

It comes from Simple and Delicious Chinese Cooking Cookbook.

Place all ingredients in a large saucepan. Bring to a boil skimming off any foam from top. Reduce heat. Cover. Simmer for 2 to 2 ½ hours.

Strain stock when slightly cooled; refrigerate. Discard chicken; no flavor remains in it. Discard gingerroot and onions.

Lift fat from top of cold stock before using. Stock will keep in refrigerator for 3 or 4 days. Freeze if storing for a longer period.

Makes 7 to 8 cups.

Posted by Claire Carter. Courtesy of Fred Peters.

Basic Won Ton ( Chinese )

Servings: 1 Servings

Ingredients:

10 Chinese mushrooms, small
¼ pound Prawns
5 Fresh water chestnuts (OR 7 canned ones)
½ pound Ground pork
1 Green onion, finely chopped
1 package Wonton skins
1 teaspoon Salt
½ teaspoon Sugar
1 teaspoon Thin soy sauce
1 teaspoon Oyster sauce
Dash of pepper
1 ¼ tablespoon Cornstarch
1 small Egg

Preparation:

Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off, and discard stems; then, chop into very small pieces.

Shell, devein and wash prawns. Chop into very small pieces

Peel and crush water chestnuts with the flat side of the cleaver. If you don't have a cleaver, chop the water chestnuts into very fine pieces.

Combine mushrooms, prawns, water chestnuts, pork and green onion.

Add all other ingredients and mix well. 1 teaspoon of filling is used for each wonton.

With one corner of the skin toward you, place 1 teaspoon of filling about an inch from the corner.

Fold one corner to cover the filling.

Told once more...about ¾ inch.

Turn the won ton so that the triangle is toward you. Dampen the left corner with a little water.

Swing the right corner away from you and place it on top of the dampened left corner. As you make this fold, simultaneously pull the filling toward you with your middle finger. You should finish with a little "hat-like" effect.

Beef with Chinese Steak Sauce

Servings: 4 Servings

Ingredients:

1 pound Beef sirloin or flank steak

MARINADE:
1 tablespoon Soy sauce
1 tablespoon Water
1 tablespoon Dry sherry
2 teaspoon Sesame oil
1 teaspoon Cornstarch

SAUCE:
2 tablespoon Hot ketchup
1 tablespoon Hoisin sauce
1 tablespoon Steak sauce
2 teaspoon Worcestershire sauce
2 teaspoon Packed brown sugar
½ teaspoon Tabasco sauce

NOODLES:
2 ounce Bean thread noodles, brokenin half

GARNISH:
1 Green onion (including top)finely chopped

Preparation:

Preparation: Trim and discard fat from beef. Cut beef across the grain into 3- by 2- by ¼-inch slices. Combine marinade ingredients in a bowl and add beef; stir to coat. Cover and refrigerate for 2 hours.

Combine sauce ingredients in a bowl; mix well and set aside.

Cooking: Set wok in a ring stand and add oil to a depth of 1 ½ to 2 inches. Place over high heat until oil reaches about 375 degrees F.
Add half the bean thread noodles and deep-fry for about 5 seconds or until they puff and expand. Turn over and cook other side. Lift out and drain on paper towels. Cook remaining noodles. Place noodlen on a serving platter, pressing down on noodles to flatten slightly; set aside.

Remove all but 2 Tablespoons oil from wok. Add beef, 6 or 7 pieces at a time, and cook for about 1 to 1 ½ minutes on each side or until done to your liking. As beef is cooked, transfr it to a bowl; set aside while cooking remaining beef.

Return all beef to wok and place over medium heat. Pour sauce over beef and cook, stirring to coat well, for 2 minutes.

Spoon beef over noodles and srinkle with green onion. Serve hot.

Tips: Adjust the amount of Tabasco sauce to taste. For a spicier flavor, substitute sweet bean sause for hoisin sauce.

From: Martin Yan The Chinese Chef, Copy Right 1985, ISBN 0-385-23412-0

Braised Chicken Drumsticks

Servings: 8 Servings

Ingredients:

8 Chicken fryer drumsticks
Cornstarch for dredging
3 cub Oil for deep-frying
1 cub Dried chestnuts
1 Five-spice bouquet (OR
1 tablespoon Five-spice powder)
4 cub Cold water
½ cub Dark soy sauce
½ cub Rock sugar
½ cub Medium sherry
½ teaspoon Salt

Preparation:

This dish is a good example of the whole being greater than the parts.

Preparation:At least 12 hours before cooking this dish, rinse several times then soak dried chestnuts. After soaking, remove pieces of skin wedged in nutmeat.

Deep-frying: In wok or suitable pan, slowly heat deep-frying oil; oil is ready when bubbles quickly form around chopstick held vertically in oil. Meanwhile, dredge drumsticks in cornstarch; shake off excess starch. Deep fry drumsticks 2 at a time until brown, about 5 minutes.
Remove from oil; drain.

Red-cooking: Pour water in sandy pot or comparable casserole dish; add 5-spice bouquet, soy sauce, sherry & salt (5-spice powder can be substituted, though the final flavor will be less distinctive). Slowly bring to boil, reduce heat, cover pot & simmer 15 minutes. Remove cover; discard bouquet; add salt & rock sugar; dissolve rock sugar.
You can stop here until near serving time.

About 30 minutes before serving time, add drumsticks & soaked chest- nuts to hot red-cooked sauce. Simmer in covered pot for 15 minutes; remove cover; simmer for another 15 minutes. Sauce should have re- duced by about 1/3, and become bright & thick.

To serve, prop drumsticks up around sides of sandy pot; spear chest- nuts with sate sticks or long toothpicks.

Braised Chinese Cabbage

Servings: 4 Servings

Ingredients:

2 pound Napa (or celery) cabbage
1 teaspoon Salt
8 Chinese "jyo" blackmushrooms
1 tablespoon Dried shrimp
¼ cub Sichuan preserved mustardgreen
1 tablespoon Peanut oil
1 cub Chicken stock
¼ teaspoon Salt
1 tablespoon Sherry
½ teaspoon Sugar
1 teaspoon Thin soy sauce
Cornstarch paste
1 tablespoon Rendered chicken fat

Preparation:

Preparation: Wash & soak Chinese mushrooms & dried shrimp in warm water for 1 hour until soft. Mince shrimp. Remove hard stem from mushrooms. Wash & thinly slice mustard green. Separate cabbage leaves; blanch in salted boiling water for 30 seconds; drain; slice into 2" sections. In a bowl, combine stock, salt, sherry, sugar & soy sauce; reserve. Render chicken fat in small saucepan at medium heat; discard pieces of fat; keep oil hot.

Braising: Heat peanut oil in wok until hot but not smoking. Stir-fry mushrooms, shrimp & mustard green for 15 seconds. Add cabbage; stir- fry for 1 minute. Add stock mixture; bring to boil. Reduce heat, cover wok, & simmer for 10 minutes, reducing liquid by half; add more stock if needed. Turn up heat; add enough cornstarch paste to make light sauce. Swirl in hot chicken oil. Serve.

Note: Cabbage leaves should become transparent, but avoid overcooking; they should be soft but not wilted.

Canton Chicken & Chinese Sausages

Servings: 4 Servings

Ingredients:

2 tablespoon Each soy sauce and drysherry
½ pound Chinese sausages (lopcheong)
1 tablespoon Sugar
2 Cloves garlic, minced
2 tablespoon Salad oil
2 Quarter-size slices freshginger crushed
1 ¾ cub Water
1 cub Long grain rice
1 pound Chicken thighs, boned & cutin 1-½ inch pieces
2 Whole green onions, thinlysliced
4 Medium-size dried mushrooms

Preparation:

In a bowl, combine soy, sherry, sugar, garlic, and ginger. Add chicken and stir to coat. Cover and refrigerate for one hour. Cover mushrooms with warm water, let stand for 30 minutes, then drain. Cut off and discard stems; squeeze mushrooms dry and thinly slice. Cut sausages in ¼ inch thick diagonal slices. Drain chicken, reserving marinade; discard ginger. In a heavy 3-quart pan, heat oil over high heat. Add chicken and cook, turning, until lightly browned (about 2 minutes on each side). Remove chicken and set aside. To the pan, add reserved marinade and water; stir in rice. Bring to a boil over medium-high heat and cook, uncovered, until liquid is absorbed (about 8 to 10 minutes). Reduce heat to low and stir in chicken, sausages, and mushrooms. Cover and simmer, without stirring, until rice is tender (about 45 minutes). To serve, spoon mixture into a serving bowl and sprinkle with green onion.

Char Siu Sauce

Servings: 4 Servings

Ingredients:

¼ cub Reduced sodium soy sauce
2 tablespoon Honey
2 tablespoon Sugar
2 tablespoon Dry sherry
1 teaspoon Salt
1 teaspoon Chinese five-spice powder
3 Quarter-size slices freshginger, crushed

Preparation:

Extracted from a Char Siu Ding (Pork) recipe. Should be tested.

In a pan, combine soy, honey, sugar, sherry, salt, five-spice and ginger. Heat for one minute to dissolve sugar.

From the Sunset Chinese Cookbook.

Chicken with Lemon

Servings: 4 Servings

Ingredients:

3 pound Chicken
¼ cub Vermouth
1 tablespoon Butter
¼ cub Chicken broth
1 Onion; finely chopped
½ teaspoon Salt
1 Clove garlic; finely chopped
Freshly ground black pepper
2 Carrots; finely chopped
1 tablespoon Cornstarch dissolved in>>>>
2 tablespoon Cold water
2 Stalks celery; fine chop
Grated rind and juice of 1>>lemon.

Preparation:

A delicately flavored chicken served with rice.

Soak the pot in cold water for 10 minutes. Place the butter inside the cavity of the chicken. Truss the chicken. Place the onion, garlic, carrots and celery in the pot. Place the chicken on top of the vegetables, breast side up. Add the grated lemon rind and juice, vermouth, chicken broth, salt and pepper. Cover the pot and place in a cold oven. Heat the oven to 450 degrees F. and bake for 1 ½ hours. Pour the pan juices into a small sauce- pan. Bring to boiling point and stir in the cornstarch dissolved in cold water. Stir with a wire whisk until thickened into a sauce. Cut the chicken into serving pieces. Arrange chicken on a bed of rice. Cover with the sauce and garnish with parsley.

From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro N.C., 1974.

Chinese Beef & Tomatoes

Servings: 8 Servings

Ingredients:

4 medium Tomatoes
2 pound Flank steak
3 tablespoon Soy sauce
2 tablespoon Dry sherry
1 cl Garlic,minced
½ teaspoon Ground ginger
⅛ teaspoon Ground black pepper
2 tablespoon Oil
1 medium Green pepper,sliced
1 medium Onion,sliced
1 Beef bouillon cube
¾ cub Boiling water
2 tablespoon Cornstarch
2 tablespoon Cold water

Preparation:

Thinly slice beef on the diagonal (for easy slicing,place meat in the freezer until slightly frozen);place in a snug-fitting bowl.Combine soy sauce,sherry,garlic,and black pepper;pour over meat,tossing to coat completely.Cover and refrigerate 8 to 10 hours.
In a large skillet or wok,heat oil. Add green pepper and onion saute for 2 minutes.Dissolve bouillon cube in boiling water. Add beef and marinate.Bring to boiling point.Reduce heat and simmer,covered for 8 minutes.Blend cornstarch with cold water. Stir into mixture in skillet.Cook and stir until thickened.Cut tomatoes into wedges;add to skillet;stir gently.Cover and simmer, just until tomatoes are hot,about 3 minutes.Serve hot over rice with scallions,if desired.Serves 6 to 8.

Chinese Beef Stew

Servings: 6 Servings

Ingredients:

3 pound Brisket of beef or stew beef
4 tablespoon Peanut oil

SAUCE:
2 ml Fermented red bean cake *
3 tablespoon Hoisin sauce
4 tablespoon Shaoxing wine or dry sherry
4 tablespoon Thin soy sauce
1 tablespoon Minced garlic
1 Whole star anise
1 teaspoon Roasted and crushedSzechwan peppercorns
1 teaspoon Five spice powder
2 teaspoon Sugar
6 cub Water
1 large (about 1 ½ to 2 lbs)Chinese (icicle) radish,roll cut.

Preparation:

Tough beef is most flavorful, but you must simmer it gently for several hours to soften the sinewy muscle. Slow braising also encourages an exchange of flavors between the meat and the tangy sauce, enhancing both. Chinese radish adds just the right bite, much as turnips would in a Western stew. In effect, this is Chinese beef stew.

Game meats or goat meat may be substituted for the beef for a delicious and unusual variation. Oxtails can also be braised in this manner, or even veal shanks. Almost any cut of meat or organ that requires extensive cooking does well if braised. The strong sauce keeps the meat flavorful throughout.

Turnips or carrots may be substituted for the Chinese radish, and chestnuts have a strong, sweet taste that holds up well to braising.
[Make a diagonal slice, roll daikon ¼ turn and slice again.
Continue rolling and cutting until done. S.C.]

* [This is nice if you have some laying around, but don't worry if you don't. The taste can be somewhat bizarre for a Westerner, but it won't overwhelm the dish S.C.]

1. The preferred cut is brisket of beef, a boneless piece of tough meat from the underside of the steer, because of its rich, gelatinous texture when cooked. It is sold in Chinese meat markets as Chinese stew beef. Any tough beef cut can be used, such as boneless chuck and bottom round.

2. Trim away the outer layers of fat.

3. Cut the meat into 1 ½ inch strips.

4. Cut the strips into cubes.

5. Brown the meat on all sides in a wok over a high flame in 3 tablespoons of the oil. Set it aside.

6. In the remaining 1 tablespoon of oil, over a high flame, break up the red bean curd with a spatula.

7. Add the remaining sauce ingredients. Bring them to a boil.

8. Add the beef to the sauce, reduce the heat to a simmer, cover the wok, and braise the beef for 2 hours. After 1 ½ hours, add the roll-cut radish. Cook for 30 minutes more, until both the beef and radish are tender.

9. Serve the stew immediately.

Makes 6 servings.

From "Chinese Technique" by Ken Hom with Harvey Steiman. Simon and Schuster, New York. 1981.

Posted by Stephen Ceideburg December 18 1990.

Chinese Cashew Chicken

Servings: 4 Servings

Ingredients:

3 Chicken breasts,
Boned and skinned
½ pound Chinese pea pods
½ pound Mushrooms
4 Green onions
2 cub Bamboo shoots, drained
1 cub Chicken broth,
Or bouillon cube dissolved
In water
¼ cub Soy sauce
2 tablespoon Corn starch
½ teaspoon Sugar
½ teaspoon Salt
4 tablespoon Salad oil
1 package Cashew nuts
(about 4-oz)

Preparation:

Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tablespoon of oil in skillet over moderate heat, add all the nuts, and cook 1 minute shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 minutes.
Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately.

MING'S DYNASTY - Glendale, CO.

Chinese Chicken & Mushroom Soup

Servings: 6 Servings

Ingredients:

110 g Chicken leg meat; skinned
1 tablespoon Sherry; or rice wine
1 tablespoon Light soy sauce; (1)
25 g Chinese dried mushrooms
1100 l Chicken stock
1 tablespoon Spring onions; chopped
25 g Raw ham; or lean bacon
1 tablespoon Light soy sauce; (2)
2 teaspoon Oil

Preparation:

Soak the mushrooms in warm water for 20 minutes. Meanwhile, cut the chicken into 1 cm. cubes. Put them in a bowl together with the sherry or rice wine and the soy sauce (1) and let the mixture stand 10 minutes or so. When the mushrooms have soaked, drain them and squeeze out excess liquid. Remove and discard the stems and finely shred the caps into thin strips. Finely shred the ham or bacon (should be smoked) into thin strips. : Bring the stock to a simmer in a large pot. Drain the marinade (but not the chicken cubes) into the stock.
Add the mushrooms, finely chopped spring onions, ham or bacon and remaining soy sauce (2). Continue to simmer the soup and meanwhile heat the oil in a wok or large frying pan. When really hot, stir fry the chicken over high heat until they are nicely brown - this should take about 5 minutes. Drain them on kitchen paper and then add them to the soup. Simmer together for 5 minutes and the soup is ready to serve.
Notes. This soup would also go well with French bread and butter for a non chinese meal. It also re-heats well, tasting even better when made one day and eaten the next.

Recipe Ken Hom's Chinese Cookery Mmed IMH Georges' Home BBS 2:32¾.4

From: Ian Hoare Date: 26 Jun 96

Chinese Chicken Casserole

Servings: 4 Servings

Ingredients:

10 ½ ounce Cream of mushroom soup
5 ounce Chinese noodles *
½ cub Water
8 ounce Water chestnuts
1 cub Parboiled celery; drained
2 tablespoon Chopped onion
1 ½ cub Cooked chicken meat

Preparation:

* Reserve some of the Chinese noodles for the top.

Mix all ingredients together and top with the extra noodles. Bake in a 350øF oven for 45 minutes, or until browned. From: Syd's Cookbook.

Chinese Chicken Cooked with Rice

Servings: 4 Servings

Ingredients:

1 ½ cub Long grain white rice
8 ounce Boneless chicken thighs with skin removed
1 tablespoon Light soy sauce
2 teaspoon Dark soy sauce
2 teaspoon Rice wine or dry sherry
1 teaspoon Salt
2 teaspoon Sesame oil
1 teaspoon Cornstarch
1 ½ tablespoon Peanut oil
2 teaspoon Minced peeled fresh ginger

GARNISH:
1 tablespoon Dark soy sauce
2 tablespoon Finely chopped scallions

Preparation:

PUT RICE IN CLAY POT or medium-sized pot with water to cover about 1-inch. Bring rice to boil; cook until most water evaporates. Reduce heat to low and cover tightly. Coarsely chop chicken; combine with soy sauces, wine, salt, sesame oil and cornstarch. Heat wok or large saute pan until hot. Add oil and ginger; stir-fry for 10 seconds. Add chicken, and stir-fry for 2 minutes. Pour the contents of wok on top of the rice, cover, and continue to cook for 10 minutes. Just before serving, drizzle the soy sauce on top of the rice and garnish with the scallions.

KEN HOM PRODIGY GUEST CHEFS COOKBOOK

Chinese Chicken Livers

Servings: 6 Servings

Ingredients:

1 pound Chicken livers
2 tablespoon Honey
1 tablespoon Soy sauce
1 tablespoon White wine
¼ cub Vegetable oil
1 Or 2 cloves minced garlic

Preparation:

Wash chicken livers and pat dry. Combine other ingredients, adding oil last. Marinate livers in the honey mixture. Bake at 375 degrees for 15 to 20 minutes. I usally turn the livers about half way.

Chinese Chicken Wings

Servings: 6 Servings

Ingredients:

12 Chicken Wings
¼ cub Soy Sauce
2 tablespoon Dry sherry
2 tablespoon Oil
2 Cloves garlic, minced
2 teaspoon Ginger, fresh grated
⅛ teaspoon Cayenne pepper
1 teaspoon Sesame oil
2 tablespoon Sesame seeds
¼ cub Chicken broth

Preparation:

Remove wing tips and save for the soup pot. Cut each wing in half at the joint. Place in a large baking pan. Combine soy sauce, sherry, oil, garlic, ginger, and pepper. Pour mixture onto the chicken wings.
Turn wings to coat, cover, and marinade several hours, turning occasionally. Preheat oven to 425 deg. Bake wings 30 min., basting and turning every 5 minutes. Reposition oven rack to 4 inches below broiler, and preheat broiler. Broil wings 3 to 5 minutes or until dark golden brown. Trans- fer to serving plate. Place baking pan on medium high heat on top of the stove. Add the chicken broth [or water] to deglaze the pan. Reduce the pan liquid in half, scraping the bottom to remove browned bits. Add the sesame oil, stir and pour over wings; sprinkle on sesame seeds.

Chinese Chili with Peppers

Servings: 1 Servings

Ingredients:

¾ pound Ground lamb
1 tablespoon Dark soy sauce
1 tablespoon Dry sherry
1 tablespoon Hoisin sauce
1 Green bell pepper
1 Red bell pepper
1 Yellow bell pepper
1 small Yellow on1on
2 tablespoon Cornstarch
2 tablespoon Peanut oil
1 tablespoon Finely minced fresh ginger
4 Cloves garlic, finely minced

SAUCE:
½ cub Chicken stock
2 tablespoon Dry sherry
2 tablespoon Hoisin sauce
2 tablespoon Oyster sauce
1 tablespoon Bean sauce
1 tablespoon Oriental sesame oil
1 tablespoon Distilled white vinegar
1 ½ teaspoon Chinese chili sauce

Preparation:

Stir-fried ground meat and diced vegetables in a spicy sauce produce an Oriental "chili" that can be mounded on steamed rice or buttered noodles to make a quick and satisfying dinner.

ADVANCE PREPARATION:

In a bowl, thoroughly combine lamb, soy sauce, sherry, and hoisin sauce. Set aside until ready to cook.

Seed and stem peppers, then cut into ½ inch cubes. Peel and coarsely chop onion. Set peppers and onion aside.

In a small bowl, combine sauce ingredients; set aside.

LAST-MINUTE COOKING:

Stir cornstarch with an equal amount of cold water, then set aside.
Place wok over highest heat. When wok becomes very hot, add 1 tablespoon peanut oil to center, then roll oil around sides of wok.
When oil just begins to smoke, add lamb and stir-fry, pressing meat against the sides of the wok, until it loses its raw color and separates into small pieces, about 3 minutes. Transfer to a work platter.

Immediately return wok to highest heat and add remaining tablespoon peanut oil to center. Add ginger and garlic and saute for a few seconds. Add vegetables and stir-fry until peppers brighten and onion becomes transparent, about 2 minutes.

Return lamb to wok and pour in sauce. Bring sauce to a low boil, then stir in a little cornstarch mixture to lightly thicken. Reduce heat to low and simmer for 2 minutes. Turn out onto a heated platter or individual plates. Serve at once with steamed rice, noodles, or bread.

Serves: 2 as an entree; 6 to 8 as part of an Oriental meal.

MENU IDEAS: Easy dinner for 4 - Chinese Chili with Peppers (double recipe); Onion Bread (double recipe; cook before guests arrive, and reheat in oven); Steamed Corn with Chinese Herb Sauce; ice cream and coffee.

Notes: This dish is excellent made with ground pork, beef, or lamb, but not with ground veal, chicken, or turkey.

To simplify any stir-fry dish, substitute ¾ pound ground meat (pork, beef, or lamb) for the cubed or sliced meat or seafood. This shortens the preparation time but results in an equally good dish.

From "Pacific Flavors, Oriental Recipes for a Contemporary Kitchen", Hugh Carpenter, Stuart, Tabori and Chang, N.Y., 1988. ISBN 1-55670-333-3.

Posted by Stephen Ceideberg; May 17 1993.

Chinese Crab Rice

Servings: 6 Servings

Ingredients:

Stephen Ceideburg
2 Green onions, chopped
1 Piece fresh ginger, 2-3 cm,grated
4 tablespoon Dry sherry
3 tablespoon Light soy sauce
3 Blue crabs
400 g Glutinous rice
1 tablespoon Soy sauce
1 tablespoon Oil
1 teaspoon Sugar

Preparation:

The Chinese have comfort food, too, and this dish qualifies. You will need a large steamer; if you don't yet have one, they can be bought cheaply in large Chinese or Vietnamese food stores where you can also pick up the glutinous rice. The dish takes considerably longer to cook than the previous recipes but little more of the cook's time. By the time the rice is cooked, it is saturated with crab flavour.

Finely chop 2 green (spring) onions and grate 2-3 cms of fresh ginger.
Combine them with 4 tablespoons dry sherry and 3 tablespoons light soy sauce. Prepare three green blue swimmers crabs. Chop two of them into several pieces with a large knife or cleaver and crack the hardest pieces of the shell with a hammer. Crack the third crab thoroughly all over but do not chop up. Pour the sherry-soy sauce mixture over the crabs and leave to marinate for an hour. Wash 400 grams glutinous rice in several changes of water until the water runs clear.

Put the rice into a saucepan and pour over it 1.5 L water. Bring to the boil and boil for 5 minutes. Drain.

In the bottom of a heatproof dish at least 12 cm deep and of a size to fit into your steamer, pack in the chopped crab pieces, reserving the marinade. Pour the rice over the top and pack it down. Press the intact crab into the top of the rice. To the marinade, add a further tablespoon soy sauce and a tablespoon oil, teaspoon salt and 1 teaspoon sugar. Pour over the crabs and rice.

Put the dish in the steamer over boiling water and steam for 35-40 minutes. Serve. Diners deal first with the top crab, now half buried in rice, then fish around, for the rest of the crab pieces in rice.

From an article by Meryl Constance in The Sydney Morning Herald, 5/18/93. Courtesy Mark Herron.

Chinese Dim Sum Dough

Servings: 1 Servings

Ingredients:

1 Info

Preparation:

I tread in this arena with trepidation since there must be a few traditional Chinese out in Cyber-Space who can speak with more experience than I on this subject. In the book "DIM SUM" by Rhoda Yee states the majority of dim sum specialties are wrapped in dough of some sort and there many more than the following five. She does give the receipes for the basic five. The dough or wrapper varies according to the filling.

1. Steamed or Baked Bun Dough
1 cake of yeast
1 ¾ cup of warm water
¾ cup sugar
6 ½ cups of Bread flour make like a bread dough

2. Egg Noodle Dough use purchased wonton or egg roll wrappers

3. Rice Noodle Dough (Fun)
2 cups Swansdown cake flour
¼ cup Cornstarch
1 t salt
1/3 cup oil
2 2/3 cups cold water Mix and use jelly roll style

4. Wheat Starch Dough
1 cup wheat starch
2/3 cup tapioca starch
½ t salt
2 t oil
1 cup + boiling water knead and roll for use

5. Glutinous Rice Dough
2 ¼ cups rice flour
¼ cup potato flour
¾ t salt
½ t Sugar
1 ½ cups boiling water knead and roll for use

I too share your love for this delicacy but it is so much fun to have an excuse to enjoy it in a correct atmosphere we try to get it in a good restaurant. I get to San Francisco fairly often and a trip to China Town is a requirement. Bon Apetit

john.gradijan@megasystem.com

From: John.Gradijan@megasystem. Date: 12-23-94 Email

Chinese Dry Marinade

Servings: 1 servings

Ingredients:

3 tablespoon Brown sugar
1 ½ teaspoon Paprika
1 teaspoon Salt
¾ teaspoon Monosodium glutamate
¾ teaspoon Ground tumeric
¼ teaspoon Celery seed
¼ teaspoon Dry mustard

Preparation:

Combine ingredients and use for marinade for spare ribs and pork.

Chinese Dumpling Soup

Servings: 6 Servings

Ingredients:

½ pound Ground turkey
1 tablespoon Minced green onion
2 teaspoon Soy sauce
2 teaspoon Rice vinegar
2 teaspoon Minced fresh ginger
1 teaspoon Cornstarch
½ teaspoon Salt
10 ounce Pkg round potsticker wraps
1 Egg, lightly beaten
4 14 ½ ounce cans fat-free
Chicken broth
1 small Bunch bok choy, cut cross-
Wise into 1" slices
4 Fresh shiitake mushrooms,
Sliced
2 ¼ Inch piece fresh ginger,
Peeled & sliced
¼ teaspoon Sesame oil
Chopped cilantro

Preparation:

Combine ground turkey, onion, soy sauce, rice vinegar, minced ginger, cornstarch and salt in bowl. Brush outer edge of potsticker wrapper with beaten egg. Spoon about 1 t turkey mixture onto center of wrapper. Fold wrapper in half. Press firmly to seal well. Pleat edge. Repeat until all filling is used. Combine chicken broth, bok choy, mushrooms and ginger in large sauce pot. Bring to boil. Reduce heat. Cover and simmer 5 minutes. Add filled dumplings and return to boil. Reduce heat. Cover and simmer until dumplings are cooked through, 5 to 10 minutes. Stir in sesame oil. Spoon into serving bowls and sprinkle with chopped cilantro.

From: Terri Woltmon Date: 09 Feb 96

Chinese Egg Rolls

Servings: 8 Servings

Ingredients:

1 pound Package egg roll skins
Egg beaten
Enough oil to deepfry
1 cub Diced roast pork
½ cub Cooked and diced shrimp
¼ cub Water chestnuts
¼ cub Shreded bamboo shoots canned
2 cub Chopped bean sprouts fresh
2 Green onion; finely chopped
4 Fresh mushroom chopped
½ teaspoon Sugar
2 tablespoon Soy sauce
1 tablespoon Seseme oil
Salt and pepper to taste

Preparation:

Heat the sesame oil in a large skillet. Quickly cook the bean sprouts over high heat stirring constantly. Add mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes. Add meat, shrimp, green onion, salt & pepper, soy sauce, sugar. Remove from heat and set aside to cool. Place 2 tablespoons of the mixture in center of egg roll skin. Take the 2 opposite ends and fold in.
Moisten other 2 edges with beaten egg. Roll into a log shape.
Pre-heat oil in a deep wide pot or skillet. Fry the egg rolls until golden brown turning often to get an even browning. Remove from oil and drain on absorbent paper. Serve very hot. Makes 16 egg rolls.

CHINESE FIRE POT

Servings: 8 servings

Ingredients:

1 pound Boneless beef sirloin=OR=- beef round
1 pound Boned chicken breasts
1 pound Fish fillets
1 pound Medium shrimp
1 pound Chinese cabbage
½ pound Fresh forest mushrooms=OR=- Cultivated mushrooms
Lemon juice
2 package Enoki mushrooms(3 ½-oz packages)
¾ pound Chinese pea pods
2 bunch Green onions
2 bunch Spinach
8 ounce Canned water chestnuts drained and sliced
8 ounce Canned bamboo shoots drained and sliced
4 can Chicken broth(13 ¾-oz cans)
Sweet-and-sour sauce
Soy sauce
Prepared hot Chinese mustard
¼ pound Fine egg noodles; cooked
Cilantro or chives; chopped (optional)

Preparation:

It is not necessary to use all ingredients listed here as long as you offer an interesting blend of meats, fish and vegetables. Other meats and vegetables can be substituted, if desired.

Place beef, chicken and fish in freezer and chill until firm to touch but not frozen. Slice beef and chicken in strips ¼-inch thick and about 2 inches long. Cut fish into ¾-inch cubes. Shell and devein shrimp. Chop cabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms, remove and discard stems. Slice mushrooms and sprinkle with lemon juice. Cut off and discard root portion of enoki mushrooms and separate clusters as much as possible. Wash, trim ends and string pea pods. Clean green onions and cut in halves lengthwise, including green portion. Cut into 2-inch lengths. Clean spinach and discard thick stems. To serve, arrange beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms, snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots in individual rows on large platters or serving plates. Bring broth to boil. Place heating unit under Chinese hot pot and pour boiling broth into hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks, each person places whatever ingredients are desired into hot broth to poach. When cooked (this will take only a few moments), ingredients are then dipped into sweet-and-sour sauce, soy sauce or hot mustard as desired, and eaten with noodles, adding cilantro, if desired.

Note: The special pot needed can be purchased at Chinese shops.

(C) 1992 The Los Angeles Times

Chinese Five-Spice Powder

Servings: 6 Servings

Ingredients:

2 tablespoon Whole, black peppercorns
36 Whole cloves
12 Inches of stick cinnamon
2 tablespoon Fennel seed
12 Whole star anise

Preparation:

Put spices together into a blender and pulverize into a powder. Store in a cool place in an air-tight container.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

Chinese Fried Prawns

Servings: 4 Servings

Ingredients:

24 large Prawns
1 cub Flour
3 teaspoon Baking powder
1 cub Cornstarch
½ teaspoon Salt
Egg;beaten
1 cub Ice water
2 teaspoon Vegetable oil
Peanut or vegetable oil

Preparation:

Shell and devein the prawns, leaving the tails on. Sift flour, cornstarch, baking powder, and salt into a mixing bowl. Beat in egg, water and 2 T. of oil. Make a stiff batter. Heat 2" of oil in a large electric skillet - (375 degrees). Dip the prawns in the batter and fry in hot oil until golden brown, turning occasionally. Drain on paper towels. Arrange on serving platter in a circle with the tails pointing outward.

SOURCE: Panda Restaurant LA, Ca.

Chinese Fried Rice

Servings: 4 Servings

Ingredients:

4 cub Rice, leftover; cold
6 slice Bacon; cooked,crumbledOR-
¼ cub BACOs
1 tablespoon Sugar, white
3 tablespoon Soy sauce dark
3 Eggs
4 Green onions; includinggreen, sliced
¼ cub Peas, frozen(optional)Bacon drippings or oil

Preparation:

Cut bacon into cubes and cook until crisp. Drain but keep drippings.
Set bacon aside.

Beat 3 eggs in bowl with a little water until well blended Heat wok over med high temp, pour 1 Tbl bacon fat drippings into wok. Pour eggs in wok, scramble until set and remove and set aside.

Place 2 Tbl bacon fat drippings into wok. Place cold rice into wok and stir fry for 2 - 3 mins. Add sugar and soy sauce, stir fry until uniform in color. Add green onions, (peas - optional), bacon and cooked eggs. Stir fry for another minute, serve hot.

You can add any other meats such as leftover cooked pork, chicken, ham, etc. Add with the green onions and peas.

MEATLESS VERSION

Follow above except use peanut oil instead of bacon drippings. Replace bacon with ¼ cup of BACOS or BACO chips.

== Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1.50 From: Dale Shipp Date: 12 Mar 95 From: Florence Thompson Date: 28 Jan 96

Chinese Hot & Sour Soup

Servings: 4 Servings

Ingredients:

3 Dried wood ears
20 Dried tiger lily buds
3 cub Hot water
¼ pound Pork butt
MARINADE:
½ teaspoon Rice wine or dry sherry
½ teaspoon Cornstarch
1 teaspoon Sesame oil
1 teaspoon Salt
2 ounce Fresh mushrooms, sliced
¼ cub Shredded bamboo shoots
1 3" square bean curd, sliced
2 tablespoon Worcestershire sauce
2 teaspoon White vinegar and adjust
5 tablespoon Cornstarch
5 tablespoon Water
1 Egg, beaten
½ teaspoon Black pepper
½ teaspoon White pepper
1 tablespoon Sesame oil
6 ½ cub Chicken broth or whitestock
¼ cub Water chestnuts

Preparation:

Soak wood ears and lily buds in 3 cups hot water 15 minutes to soften.
Remove stems from softened wood ears. Shred wood ears with a cleaver.
Slice pork into thin strips. Use a cleaver to chop strips into shreds. Combine marinade ingredients in a small bowl. Add pork shreds; mix well. Let stand 15 minutes. Combine chicken broth and salt in a medium saucepan. Bring to a boil over high heat; reduce heat to medium. Add mushrooms, water chestnuts, bamboo shoots, wood ears and lily buds to broth. Simmer 3 to 4 minutes. Add pork shreds with marinade and bean curd. Bring to a boil. Add worcestershire sauce and vinegar, if desired. Dissolve cornstarch in 5 tablespoons water to make a paste. Slowly stir into soup. Cook over medium heat until soup thickens slightly. Stir egg into soup. Add black pepper, white pepper and sesame oil.

Chinese Mapo Tofu

Servings: 4 servings

Ingredients:

2 tablespoon Oil; for sauteing
1 tablespoon Black Bean Garlic Sauce (see notes)
1 teaspoon Red Chili Paste with Garlic
¼ pound Ground pork
1 package Fresh tofu (any firmness) cut into cubes
¼ cub Chopped green onions
Salt; to taste

Preparation:

Cooks notes: Black Bean Garlic Sauce and Red Chili Paste with Garlic are available at Asian markets and some supermarkets with large Asian specialty sections.

Procedure: In a wok or deep skillet, place oil, Black Bean Sauce, Red Chili Sauce with Garlic and ground pork. Turn heat on high; gradually combine the sauces and meat as the heat increases. When meat is browned and cooked through, turn heat to medium and add cubed tofu. Mix gently and continue to simmer for 5-8 minutes, stirring occasionally, until well blended and tofu is heated through. Add green onion and toss. Add salt to taste.

Presentation: Serve hot accompanied with cooked white rice.

Yield: Makes 4 servings

This recipe was sent in to the paper by Janet Eng of Buena Park, CA. (Orange Country Register)

Shared by Ed Pallan

Chinese Mixed Pickles

Servings: 1 Servings

Ingredients:

PICKLING SOLUTION:
3 cub Sugar
3 cub White Vinegar
1 ½ cub Water
1 ½ teaspoon Salt

PICKLES:
3 large Carrots
1 large Chinese White Radish
1 large Cucumber
4 Stalks Celery
8 Green Onions
4 ounce Fresh Ginger Root
1 large Red Pepper
1 large Green Pepper

Preparation:

For Pickling Liquid: Combine all ingredients in a 3 quart saucepan.
Cook and stir over medium heat until liquid boils. Remove from heat.
Cool. For Pickles: Wash all vegetables. Pare carrots and radish. Cut cucumber lengthwise into quarters and remove seeds. Cut carrots, radish and cucumber into "match stick" thin strips about 2 inches long. Cut celery into ¼ inch diagonal slices. Remove seeds from peppers and cut peppers into ½ inch cubes.

Fill a 5 quart Dutch oven half full of water. Cover and cook over heat until water boils. Uncover and add all vegetables. Remove from heat immediately. Let vegetables stand uncovered for 2 minutes.

Drain vegetables in a large colander. Spread vegetables out on clean towels and allow to dry for 2 to 3 hours.

Pack the vegetables firmly into clean jars with lids. Pour the pickling solution into the jars until the vegetables are completely covered. Cover jars tightly. Store in refrigerator for at least 1 week before using.

Makes 1-½ to 2 quarts.

From: "Chinese Cooking Class Cookbook" by the editors of Consumer Guide, Publications International Ltd, 1980. ISBN 0-517-322455.

Chinese Pepper Steak

Servings: 6 servings

Ingredients:

1 ½ pound Top Round Steak
2 tablespoon Vegetable Oil
1 Clove Garlic, Minced
1 teaspoon Salt
1 cub Beef Broth
1 cub Julienned Bell Pepper
1 cub Thinly Sliced Celery
¼ cub Thinly Sliced Onion
½ cub Coca-Cola
2 medium Ripe Tomatoes
2 ½ tablespoon Cornstarch
¼ cub Coca-Cola
1 tablespoon Soy Sauce
Hot Cooked Rice

Preparation:

Trim all fat from the meat and cut into pencil thin strips. In a deep skillet or Dutch oven, heat oil, garlic and salt. Add the meat and brown over high heat, about 10 minutes, stirring occasionally with a fork. Add the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat is fork-tender. Stir in the green pepper strips, celery, onions and ½ cup Coca-Cola. Cover and simmer for 5 minutes. Do not overcook; the vegetables should be crisp-tender.
Peel the tomatoes; cut into wedges and gently stir into meat mixture.
Blend cornstarch with ¼ cup of Coca-Cola and the soy sauce. Stir into the meat mixture until the sauce thickens, about 1 minute, stirring lightly with a fork. Serve over hot rice. From:
"International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981.

Chinese Pineapple Chicken (Bow Luo Gai)

Servings: 4 Servings

Ingredients:

1 pound Chicken parts
1 Stalk celery
1 can 8-oz. chunk style pineapple
½ cub Water
½ tablespoon Catsup
1 tablespoon Rice vinegar
1 ¼ tablespoon Sugar
Dash of salt
1 teaspoon Cornstarch for thickening
2 teaspoon Cold water for thickening
2 cub Oil for deep frying

MARINADE:
½ teaspoon Salt
½ teaspoon Sugar
1 teaspoon Thin soy sauce
Dash of pepper
1 Thin slice ginger, chopped

BATTER:
1 large Egg
1 tablespoon Water
2 ½ tablespoon Flour
3 tablespoon Cornstarch

Preparation:

1. Skin and bone chicken. Cut intl 1 ½" cubes.

2. Sprinkle chicken with each of the ingredients listed under "marinade," mix well and marinate for ½ hour.

3. Cut celery into 1 ½" pieces; then, cut each piece lengthwise into strips, juilenne style.

4. Drain pineapple, saving the juice.

5. Prepare batter by beating the egg, adding the water, flour and cornstarch. Mix thoroughly.

6. Heat oil to 350 degrees in a small saucepan.

7. Dip chicken in batter and drop into the hot oil. Deep-fry for 10 minutes. Remove and drain off excess oil.

8. In wok, combine pineapple juice, water, catsup, vinegar, sugar and dash of salt. Bring to a boil.

9. Add celery, chicken and pineapple. Cook for 1 minute over high heat.

10. Add thickening made by combining cornstarch and cold water. Cook for 1 minute and serve.

SOURCE: Chopsticks, Clever, and Wok.

Chinese Plum Sauce ( Duck Sauce )

Servings: 4 Pints

Ingredients:

3 medium Bell pepper, red
2 ½ pound Apricots; stoned &quartered *
2 ½ pound Plum, red; stoned &quartered *
5 ½ cub Cider vinegar
2 ½ cub ;Water
1 ½ cub Sugar, white
2 cub Sugar, light brown
1/3 cub Corn syrup, light
½ cub Ginger, fresh; peeled &chopped
2 tablespoon Salt, kosher
¼ cub Mustard seeds; toasted
1 medium Onion; quartered
2 Chile serrano; seeded &diced
5 Garlic clove; minced
1 Cinnamon stick

Preparation:

* weight before preparation

Roast the peppers to remove skin; quarter lengthwise and devein. Set aside.

Combine the apricots, plums, three cups of vinegar and water in a large non-reactive kettle and simmer until soft; about 25 minutes.
Remove from heat and set aside.

In another non-reactive kettle, this one very large, combine the remaining vinegar, sugars, and Karo and bring to a boil, stirring.
Add the fruit mixture, ginger, salt, mustard seeds, onion, chiles, garlic, cinnamon, and the skinned bell peppers. Simmer, covered, for five minutes then simmer uncovered for one hour, stirring every so often. Remove the cinnamon stick.

With a food processor, pulse the mixture for a couple of seconds (this has to be done in batches; process a little longer if you like a less- textured sauce). Return to the kettle and boil gently, stirring, until the sauce has thickened, about 15 minutes (the sauce will thicken some more as it cools).

Ladle into sterilized jars, either half-pint or pint. Process in a boiling water bath for 10 minutes (for half-pint jars) or 15 minutes (for pint jars). Allow to age in the jar for 2 to 4 weeks before using.

Better than Store-Bought
Witty & Colchie

Chinese Pork Roast

Servings: 8 Servings

Ingredients:

4 pound Boneless pork roast
4 teaspoon Sugar
1 teaspoon Salt
1 tablespoon Soy sauce
1 ½ tablespoon Honey
1 cub Chicken broth
3 tablespoon Vinegar
¼ cub Water

Preparation:

Combine sugar, salt, honey, soy sauce and broth, pour over roast and let marinate for at least one hour, turning occasionally. Place roast in shallow pan, pour sauce over and bake at 350 degrees for 2 ½ to 3 hours (170 on meat thermometer). Baste as often as you can with a mixture of the vinegar and water to prevent sugar from scorching, and to add a slight sweet-sour flavor. From: Stewart Hopper Date: 01-01-95

Chinese Salsa with Mushrooms

Servings: 3 Servings

Ingredients:

1 tablespoon Sweet butter
2 Cloves garlic, minced
2 cub Fresh shiitake mushrooms,sliced
½ cub Teriyaki sauce
1 cub Tomatoes, diced
½ cub Scallions, sliced thinly
½ teaspoon Chile and garlic paste
¼ cub Rice wine vinegar
2 tablespoon Sesame oil
¼ teaspoon Freshly ground black pepper
1 bunch Cilantro, chopped

Preparation:

Melt butter in a saute pan, add garlic and cook gently for 1 minutes.
Add the sliced shiitake mushrooms and continue cooking over low heat until mushrooms are tender. Add the teriyaki sauce, bring to a boil quickly, and remove from heat. Allow mushrooms to cool to room temperature.

In a separate bowl, combine all remaining ingredients and mix well.
When mushrooms have cooled, combine with the tomato mixture. Serve at room temperature. Refrigerated, mixture will keep for several days.
makes 3 cups.

From: Asbury Park Press 09/23/92 Shared By: Pat Stockett

Chinese Smokey Ribs

Servings: 6 servings

Ingredients:

6 pound Pork spareribs
1 Chinese dry marinade

Preparation:

Rub ribs thoroughly with the Chinese Dry Marinade. Let stand at room temperature for 1 to 2 hours. Arrange ribs ends down on cooking grill or place bones upright in rib rack. Smoke-cook until done. Brush ribs with Chinese Barbecue sauce during the last few minutes of cooking, then serve with remaining sauce.

Chinese Spicy Broccoli Beef

Servings: 6 Servings

Ingredients:

1 can Beef broth
½ cub Water
2 tablespoon Cornstarch
1 tablespoon Soya sauce
½ teaspoon Crushed red peppers
2 tablespoon Oil ( peanut if possible)
4 cub Broccoli, peeled, cut intodiagonal
1 pound Boneless steak sliced thin

Preparation:

In bowl , combine broth, water, cornstarch , soya sauce, cornstarch and pepper. Set aside. Heat oil in wok at med. heat, add broccoli and onions stir fry 5 minutes. Set aside. Add oil to wok add beef and stir fry until color just changes. Set aside. Stir broth mix into wok, cook on high until mixture begins to boil. Add broccoli and beef, heat through, serve over rice noodles.

Chinese Steamed Fish

Servings: 4 Servings

Ingredients:

1 1/3 pound Rockfish fillets or otherthick firm flesh fishApproximately
¾ Inch thick
1 ½ cub Sliced mushrooms
4 Green onions, cut into 1inch lengths
1 ½ cub 1 inch pieces asparagus (orgreen beans or snow peas)
1 ½ cub Sliced carrots
Sauce:
2 tablespoon Low-salt soy sauce
1 tablespoon Oriental sesame oil
¾ teaspoon Grated fresh ginger
3 tablespoon Unseasoned rice vinegar
6 tablespoon Orange juice
¾ teaspoon Grated fresh orange rind

Preparation:

Combine all sauce ingredients and let sit for 30 minutes to blend flavors. Rinse fish with cold water. Arrange on a vegetable steamer tray. Place tray over 1 ½ inch boiling water; cover and steam for 1-2 minutes. Top with vegetables and steam additional 5 minutes, or until fish flakes easily and vegetables are crisp tender. Pour sauce over individual portions just before serving.

NOTE: Cod, Sea Bass, Tilapia, or Bay Scallops may be substituted for Rockfish.

Per serving: 266 Calories, 39 g Protein, 14 g Carbohydrates, 1 g Saturated Fat, 2 g Monounsaturated Fat, 2 g Polyunsaturated Fat, .9 g Omega-3 Fat, 63 mg Cholesterol, 315 mg Sodium.

SOURCE: * Simply Seafood, Spring 1992

SHARED BY: Jim Bodle 4/92

Chinese Steamed Pork Buns

Servings: 12 Servings

Ingredients:

2 tablespoon Hoi sin sauce
1 ½ tablespoon Oyster sauce
1 ½ tablespoon Soy sauce
½ teaspoon Sesame oil
8 ounce Barbecued Pork
4 Green onions
2 tablespoon Vegetable oil
2 teaspoon Grated pared fresh ginger
1 Clove garlic, crushed
1 ¼ cub Water
1 tablespoon Cornstarch
3 cub All-purpose flour
1 tablespoon Baking powder
½ teaspoon Salt
¼ cub Vegetable Shortening or lard
1 teaspoon White vinegar
Water
2 Whole pork tenderloins,
About 12 ounces
¼ cub Soy sauce
2 tablespoon Dry red wine
1 tablespoon Brown sugar
1 tablespoon Honey
2 teaspoon Red food coloring,
If desired
½ teaspoon Ground cinnamon
1 Clove garlic, crushed
1 Green onion

Preparation:

NOTE: these buns are cooked in bamboo steamers which are available in Chinese and specialty gourmet cookware stores. The round steamers can be pruchased in various sizes separately or in sets of two of three tiers. For cooking, the covered steamer(s) is (are) placed over boiling water in a wok or large saucepan. The above is quoted directly from a section connected to the recipe. This is my own note. I do not like the flavor that a bamboo steamer imparts to recipes; therefore, I bought an aluminum Chinese steamer.
1. Combine hoi sin sauce, oyster sauce, soy sauce and sesame oil.
Chop pork and onions finely.
2. Heat vegetable oil in wok or fry pan over high heat. Stir-fry ginger and garlic in the oil 1 minute. Stir in hoi sin mixture. Cook and stir two minutes. Combine ½ cup of the water and the constarch.
Blend into hoi sin mixture. Cook and stir until liquid boils. Reduce heat to medium and simmer 2 minutes. Stir in pork and onions. Remove from heat. Cool completely.
3. Combine flour, baking powder and salt in large bowl. Cut or rub in shortenilng until mixture resembles bread crumbs. Combine remaining ¾ cup of the water and the vinegar. Mix water-vinegar into flour until dough sticks together. Shape dough into ball. Knead on lightly floured surface 6 or 8 times. Cover with plastic wrap and let stand 20 minutes.
Uncover and knead 4 or 5 more times. Divide dough into 12 equal portions.
Shape each portions into a smooth ball.
4. Roll each ball of dough on lightly floured surface into a circle 5 to 6 inches in diameter. Brush around edges lightly with water.
Spoon a heaping tablespoon of pork mixture onto center of each circle. Carefully pinch edges together to seal dough around filling.
Bring the two ends of dough over the seam and pinch together.
5. Cut waxed paper into twelve 5-inch squares. Brush one side of paper lightly with oil. Place a bun, seam side down, on each square.
6.Place buns with paper in single layer on steamer rack over boiling water. Cover and steam buns until done about 20 minutes. Yield: 1 dozen BARBECUED PORK: 1. Remove and discard fat from meat.
2. Combine soy sauce, wine, sugar, honey, food coloring, cinnamon, garlic and onion in large bowl. Add pork, turning tenderloins to coat completely. Cover and let stand at room temperature 1 hour or refrigerate overnight, turning occasionaly.
3. Drain pork, reserve marinade. Place pork on wire rack over baking pan.
4. Bake in preheated 350 degree F. oven until done, about 45 minutes.
Turn and baste frequently during baking.
5. Remove pork from oven. Cool. Cut into diagonal slices.
SOURCE: CHINESE COOKING CLASS COOKBOOK by the editors of COMSUMER GUIDE

Chinese Stuffed Mushrooms

Servings: 1 Servings

Ingredients:

24 Fresh mushrooms (about 1 lb)
6 ounce Uncooked, boneless lean pork
¼ cub Drained whole water
Chestnuts
3 Green onions
½ Small red or green pepper, seeded
1 small Stalk celery
1 teaspoon Cornstarch
1 teaspoon Grated, pared fresh ginger root
2 teaspoon Rice wine or dry sherry
1 teaspoon Soy sauce
½ teaspoon Hoi sin sauce
1 Egg white
3 cub Vegetable oil
½ cub All-purpose flour

BATTER:
½ cub Cornstarch
½ cub All-purpose flour
1 ½ teaspoon Baking powder
¾ teaspoon Salt
½ cub Milk
1/3 cub Water

Preparation:

FOR MUSHROOMS:

1. Clean mushrooms by wiping with a damp cloth. Remove stems, chop stems finely and transfer to large bowl.

2. Finely chop pork, water chestnuts, onions, pepper and celery with sharp knife or in food processor. Add to chopped mushroom stems. Add cornstarch, ginger, wine, soy and hoi sin sauces and egg white. Mix well.

3. Spoon pork mixture into cavities of mushroom caps, mounding mixture in center.

4. Heat oil in wok over high heat until it reaches 375 degrees F.

5. Prepare batter. Carefully dip mushrooms in flour then in batter, coating completely. Fry 6 or 8 mushrooms at a time in hot oil until golden, about 5 minutes. Drain on absorbent paper. FOR BATTER:

6. Combine cornstarch flour, baking powder and salt in bowl. Blend in milk and water.

Yield: 2 dozen

SOURCE: Chinese Cooking Class Cookbook. Submitted By BARRY WEINSTEIN On 12-13-94 0535

Chinese Style Bean Sauce with Tofu

Servings: 3 servings

Ingredients:

2 tablespoon Oil
1 teaspoon Grated ginger
1 teaspoon Minced garlic
2 small Minced red peppers
5 Mushrooms, thinly sliced
3 Green onions, sliced
16 ounce Tofu, cubed
2 tablespoon Red miso, mixed with ½ c water
1 tablespoon Soy sauce
1 tablespoon Honey
1 tablespoon Tahini
½ teaspoon Vinegar
1 teaspoon Cornstarch dissolved in 2 tb water

Preparation:

Heat oil in wok. Add ginger, garlic & red peppers. Saute for 3 minutes. Add mushrooms & onion whites. Saute for 3 minutes. Add onion greens & tofu & saute for 1 minute. Combine miso, soy sauce, honey, tahini & vinegar. Mix well. Stir into saute mixture & simmer for 1 minute. Stir in dissolved cornstarch & simmer 30 seconds or till thick. Serve over rice.

Shurtleff & Aoyagi, "The Book of Tofu"

Chinese Style Beef & Vegetable Wrap Ups

Servings: 4 Servings

Ingredients:

4 Crepes
¼ cub Chopped onion
¼ cub Hot water
2 tablespoon Vegetable oil
1 pound Ground beef, browned and
Drained
2 cub Chopped cabbage
1 ounce Pkg. fried rice seasoning
Mix

Preparation:

Prepare crepes.Pour oil into rectangular baking dish,13 x 9 x 2". Mix remaining ingredients in 10" skillet.Heat over medium heat until hot.Spoon down center of crepes.Fold ends of crepes over brown mixture. Place folded sides down in dish.bake until crepes are crisp,10 to 15 minutes;drain.Serve with sweet and sour sauce,if desired.6 Servings.

Chinese Style Pork Balls with Ginger

Servings: 4 Servings

Ingredients:

1 pound Ground pork
1 cub Water chestnuts; coarselychopped
¼ cub Crystallized ginger; finelychopped
1 Egg; lightly beaten
½ teaspoon Salt
Cornstarch
Peanut oil; for frying

Preparation:

Mix lightly all the ingredients except the cornstarch and oil. Shape the mixture into 12 small balls and dust lightly with cornstarch.
Heat the oil to 375; deep-fry the pork balls until they are cooked through and nicely browned. Serve hot on toothpicks with a hot Chinese chile paste sauce or over steamed rice.

From the New York Times Cook Book by Craig Claiborne.

Posted by Jim Weller.

Chinese Style Sauteed Firm Tofu

Servings: 4 Servings

Ingredients:

24 ounce Firm tofu
2 tablespoon Oil
½ teaspoon Salt
1 small Onion, thinly sliced
6 medium Mushrooms, sliced
1 small Carrot, cut into matchsticks
2 medium Green bell peppers, thinly sliced
1 tablespoon Sake or white wine
1 ½ tablespoon Soy sauce
1 teaspoon Grated ginger
1 tablespoon Sugar
1 tablespoon Water
1 teaspoon Cornstarch dissolved in 3 tb water

Preparation:

Cut tofu crosswise into pieces the shape of French-fried potatoes.
Heat a wok, coat with oil & sprinkle on the salt. Add onion, then the mushrooms, stir frying each over high heat for about 30 seconds.
Reduce heat to medium-low. Add carrot, green pepper & tofu in that order, sauteeing each for about 1 minute. Reduce heat to low & add sake, soy sauce, ginger, sugar & water. Simmer for 3 to 4 minutes.
Stir in dissolved cornstarch & simmer 30 seconds for another 30 seconds.

Shurtleff & Aoyagi, "The Book of Tofu"

From: Mark Satterly Date: 21 May 96

Chinese Style Spicy Broccoli Beef

Servings: 6 Servings

Ingredients:

1 cub Beef broth
½ cub Water
2 tablespoon Cornstarch
1 tablespoon Soy sauce
½ teaspoon Crushed red peppers or
1 teaspoon Chinese chile sauce
2 tablespoon Peanut oil; divided
4 cub Broccoli, cut into floretsand the stem intodiagonal slices
1 medium Onion; sliced
1 pound Boneless steak; sliced thin

Preparation:

In a bowl, combine broth, water, cornstarch, soy sauce, and peppers.
Set aside. Heat 1 tb oil in a wok over med. heat, add broccoli and onions; stir fry 2-3 minutes. Set aside. Add more oil to wok. Add beef and stir fry until color just changes. Set aside. Stir broth mix into wok, cook on high until mixture begins to boil and thicken. Add broccoli and beef, re-heat briefly.

Serve over noodles or rice as a main dish for 3 or as one of several dishes in a Chinese meal for 6.

From: Jim Weller

Chinese Sweet & Sour Soup

Servings: 6 Servings

Ingredients:

1 Raw chicken breast (½ lb)
¼ teaspoon Salt
1 teaspoon Cornstarch
3 tablespoon Water
1 teaspoon Soy sauce
2 can (10 ½ oz ea) condensed beef broth
1 Soup can water
1 can (4 oz) sliced mushrooms and liquid
2 tablespoon Vinegar
1 tablespoon Sugar
Lemon slices

Preparation:

Skin chicken with sharp knife; cut in thin 2-inch long slices.
Sprinkle with salt. Mix cornstarch with 3 tbsp. water and soy sauce.
Combine with beef broth and water. Bring to boil; stir often; add chicken, mushrooms and liquid, vinegar and sugar. Heat. Simmer 5 minutes. Serve with a slice of lemon in each bowl, a cruet of vinegar on the table. Makes 4 to 6 servings. From: Terri Woltmon Date: 04-15-94 (20:09) Number: 208 From

Chinese Szechuan Soup

Servings: 6 Servings

Ingredients:

1 ounce Dried mushrooms
Boiling water
6 ounce Uncooked boneless lean pork
4 ounce Cooked ham
1 small Red pepper
8 Green onions
½ cub Water chestnuts
8 ounce Bean curd
2 quart Chicken stock
½ cub Rice wine
4 teaspoon Soy sauce
½ teaspoon Chinese chili sauce
2 ½ tablespoon Cornstarch
5 tablespoon Water
2 teaspoon Vinegar
2 teaspoon Sesame oil
1 Egg
8 ounce Uncooked shrimp, shelled and
Deveined

Preparation:

1. Place mushrooms in bowl and cover with boiling water. Let stand 30 minutes. Drain. Remove and discard stems. Cut caps into thin slices.

2. Cut pork and ham into "match-stick" thin strips. Remove seeds from pepper and cut pepper into thin strips. Chop onions finely. Cut water chestnuts into slices. Cut bean curd into ½- cubes.

3. Combine chicken stock, wine, soy sauce and chili sauce in 5-quart pan. Cook over medium heat until soup boils. Reduce heat and simmer uncovered 5 minutes.

4. Blend cornstarch and 4 tablespoons of the water. Slowly stir mixture into soup. Cook and stir until soup boils. Add mushrooms, pork, ham, pepper and water chestnuts. Simmer uncovered 5 minutes.

5. Stir vinegar and oil into soup. Beat egg and remaining 1 tablespoon water together with for, Gradually drizzle egg into soup while stirring soup vigorously. Add onions, bean curd and shrimp.
Cook until shrimp is done, 1 to 2 minutes.

: Yield: 6 to 8 servings.

Recipe courtesy of: Catherine Vanicek, 08 Feb 93 23:20:00

Chinese Thousand Year Eggs

Servings: 1 Batch

Ingredients:

12 Eggs
2 Star anise
¼ cub Black tea
2 teaspoon Salt
2 tablespoon Dark soy sauce

Preparation:

Cover eggs with cold water. Boil 20 minutes. Cool in cold water. Crack shells but do not remove them. Boil eggs again in water to cover. Add star anise, black tea, salt, and soy sauce. Simmer 2 hours. Keep eggs in juice before serving. The longer the eggs remain in the juice, the better the flavor. Serve hot or cold. May be frozen.

From: colt@usr1.primenet.com (Colt) in rec.food. preserving, who wrote: "Another variation [of pickled eggs] is the Chinese Thousand Year Egg, also called the Tea Egg. These eggs are served during the Chinese New Year celebration and symbolize wealth, prosperity, and fertility." Formatted by Cathy Harned.

Chinese Tuna Steaks on the Grill

Servings: 4 Servings

Ingredients:

1 Tuna steak
1 teaspoon Salt
1 teaspoon Finely chopped ginger root
¼ teaspoon White pepper
1 teaspoon Cornstarch
2 tablespoon Salted black beans
4 Green onions with tops
2 teaspoon Green chilies
1 tablespoon Cornstarch
1 tablespoon Water
1 teaspoon Sugar
2 tablespoon Peanut oil
1 tablespoon Peanut oil
2 teaspoon Finely minced garlic
1 cub Chicken broth (or fish
Stock)
Spinach or red-leaf lettuce
Leaves

Preparation:

Contributed to the echo by: Bill Birner

Pat fish dry w. paper towels. Mix salt, ginger & pepper. Coat both sides of fish with mixture and rub 1 tsp. cornstarch on both sides of fish. Cover & refrigerate 30 minutes.

Place black beans in bowl and cover with warm water. Stir about 2 minutes. Remove and drain. Discard water. Partially pulverize beans.
Chinese cooks use the back end of their cleaver handle.

Cut 3 of green onions on diagonal into 1 inch pieces, remaining one into thin slices (strings).

Remove seeds and membranes from chilies. Cut chilies into very thin slices.

Mix 1 Tbs cornstarch, water and sugar.

[If grilled fish is preferred, grill on charcoal about 4-5 minutes each side or 10 minutes per inch of thickness, not too close to coals ~ otherwise fry in wok]

Heat wok until hot & add 2 Tbs oil, tilting to coat sides. Fry fish 2 minutes or until brown, turning once. Reduce heat to low, cover and simmer 10 minutes turning after 3 minutes. Uncover & remove from wok.

Bring wok back up to very hot over high heat. Add 1 Tbs oil, tilt & coat. Add black beans, chilies, garlic & green onion pieces & stir fry all for 1 minute. Add broth/stock and heat to boiling. Stir in cornstarch/sugar water mixture, stir cooking until thickened. Add fish steaks turning to coat with sauce. Heat 2 minutes.

Line platter with spinach/lettuce leaves, place fish on bed and garnish top with green onion slivers.

Chinese Vegetable Miso Soup

Servings: 6 Servings

Ingredients:

1 tablespoon Sesame oil
2 Celery stalks, sliced
1 medium Carrot, sliced
2 Garlic cloves, minced
1 cub Vermicelli
1 medium Turnip, diced
2 bunch Scallions, chopped
1 ½ cub Mushrooms, chopped
¾ cub Snow peas
1 cub Mung bean sprouts
2 tablespoon Dry sherry
1 tablespoon Rice or white vinegar
2 Tofu cakes, diced
4 tablespoon Miso

Preparation:

Bring 5 c of vegetable stock to a boil. Lower heat & add sesame oil, celery, carrot & garlic. Cover & simmer over low heat for 10 minutes. In the meantime, cook the noodles separately til lal dente.
Drain & set aside.

Add turnip & white parts of scallions to the stock pot. Simmer for 5 minutes. Add rest of the ingredients except tofu, miso & noodles & simmer, covered, till cooked. Add the noodles & tofu. Remove from heat.

Dissolve miso thoroughly in ½ c warm water. Stir into soup. Serve immediately.

Nava Atlas, "Vegetariana" From: Mark Satterly Date: 10 Feb 96

Chinese: Basic Won Ton

Servings: 1 servings

Ingredients:

10 Chinese mushrooms, small
¼ pound Prawns
5 Fresh water chestnuts (OR 7 canned ones)
½ pound Ground pork
1 Green onion, finely chopped
1 package Wonton skins
1 teaspoon Salt
½ teaspoon Sugar
1 teaspoon Thin soy sauce
1 teaspoon Oyster sauce
Dash of pepper
1 ¼ tablespoon Cornstarch
1 small Egg

Preparation:

Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off, and discard stems; then, chop into very small pieces.

Shell, devein and wash prawns. Chop into very small pieces

Peel and crush water chestnuts with the flat side of the cleaver. If you don't have a cleaver, chop the water chestnuts into very fine pieces.

Combine mushrooms, prawns, water chestnuts, pork and green onion.

Add all other ingredients and mix well. 1 teaspoon of filling is used for each wonton.

* * *

With one corner of the skin toward you, place 1 teaspoon of filling about an inch from the corner.

Fold one corner to cover the filling.

Told once more...about ¾ inch.

Turn the won ton so that the triangel is toward you. Dampen the left corner with a little water.

Swing the right corner away from you and place it on top of the dampened left corner. As you make this fold, simultaneously pull the filling toward you with your middle finger. You should finish with a little "hat-like" effect.

SOURCE: Chopstick, Cleaver and Wok.

Chinese: Cashew Nut Prawns (Yiu Gwoh Ha)

Servings: 4 servings

Ingredients:

½ pound Fresh prawns
½ can Mini sweet corn
2 Stalks celery
2 Green onions
2 ounce Raw cashew nuts (½ cup)
2 cub Water
1 teaspoon Salt
1 tablespoon Oil
1 cub Oil for deep-frying

THICKENING MIXTURE:
2 tablespoon Water
1 teaspoon Thin soy sauce
½ teaspoon Dark soy sauce
Dash of pepper
1 ½ teaspoon Cornstarch

Preparation:

Shell, devein and wash prawns; then, put 1 teaspoon salt into 2 cups water. Add the prawns and soak for 1 hour.

Cut each mini corn diagonally into 2 parts.

Cut celery into 1-½ inch pieces; then cut each piece lengthwise into strips, julienne style.

Cut green onions into ¾ inch lengths.

Drain and dry prawns with a paper towel.

In a small saucepan heat 1 cup oil to 325 degrees. Then, deep-fry the cashew nuts for 3 minutes or until golden brown. Drain off excess oil and set aside.

Using the same oil as used for the cashew nuts, deep-fry the prawns for 3 minutes. Remove and set aside.

Heat wok, add 1 tablespoon oil and stir-fry celery, sweet corn and green onion for 1 minute, sprinkling lightly with salt and sugar.

Add prawns.

Combine thickening ingredients in a cup; then stir into prawn mixture. Cook for 1 minute.

Turn off heat, and cashew nuts, mix thoroughly, and serve.

SOURCE: Chosticks, Cleaver and Wok.

Chinese: Egg Foo Yung (Foo Yung Don)

Servings: 10 servings

Ingredients:

½ pound Fresh bean sprouts
½ Yellow onion, medium size
¼ pound Chinese BBQ Pork
10 tablespoon Oil, approximately
1 Bamboo shoot tip (canned) or
½ C. sliced
1 Green onion, finely chopped
1 tablespoon Sesame seeds
½ teaspoon Salt
½ teaspoon Sugar
6 large Eggs
1 teaspoon Oyster sauce
½ teaspoon Thin soy sauce

GRAVY:
1 can (2 cups) chicken broth
1/3 cub Sliced mushrooms, optional
½ teaspoon Salt
½ teaspoon Sugar
Dash of pepper
1 teaspoon Dark soy sauce
3 tablespoon Cornstarch
6 tablespoon Cold water

Preparation:

1. Wash and drain bean sprouts.

2. Cut onion into thin slices.

3. Cut pork into thin strips, juilenne style.

4. Heat wok, adding 1 tablespoon oil. Stir-fry bean sprouts, onion, BBW pork, and bamboo shoots for 2 minutes with ½ teaspoon salt and ½ teaspoon sugar. (Do not overcook.) Let cool before using.

5. In a separate bowl beat the eggs, add oyster sauce and soy sauce; mix well.

6. Add the stir-fried ingredients and mix thoroughly.

7. Heat wok, add 1 tablespoon oil and drop ½ C. of the mixture in the wok. Fry about 2 minutes on each side. Place on serving dish and set aside.

8. Repeat procedure with remaining oil and mixture.

9. Pour gravy, over patties and garnish with the chopped green onion and toasted sesame seeds.

: Yield: Serves 10.

----Toast sesame seeds in a dry frying pan, without oil for 3 min.----

GRAVY:

1. Bring broth to a boil.

2. Add mushrooms, salt, sugar, pepper and dark soy sauce.

3. Prepare thickening made with the cornstarch and cold water; add the seasoned broth and cook for 1 minute.

SOURCE: Chopsticks, Clever, and Wok.

Chinese: Oriental Pistachio Chicken

Servings: 8 Servings

Ingredients:

8 Servings
8 Chicken breasts, halved,boned and skinned
1 teaspoon Garlic powder
1 teaspoon Paprika
Salt and freshly groundblack pepper to taste
3 tablespoon Safflower oil
2 cub Beef broth
2 teaspoon Cornstarch
1/3 cub Dry red wine
2 tablespoon Oyster sauce
4 Green onions, includingtops, chopped
¼ cub Pistachio nuts, shelled
Chinese rice noodles
Pistachio nuts (optional)

Preparation:

Season chicken breasts with garlic powder, paprika, salt and pepper.
Saute chicken in oil over medium-high heat. In saucepan, combine beef broth, cornstarch, wine and oyster sauce. Heat to boiling and simmer for 10 minutes. Add green onions and ¼ cup pistachios. Prepare rice noodles according to package directions. Place noodles on heated serving dish, top with chicken breasts and pour sauce over all.
Garnish with additional pistachios.

Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

Chinese: Shrimp in Chinese Lobster Sauce

Servings: 6 servings

Ingredients:

1 pound Jumbo shrimp (21-25 perpound)
1 tablespoon Fermented black beans
2 Garlic cloves, minced
1 Quarter-sized slice freshginger, peeled, minced
1 tablespoon Shao Hsing rice wine, or drysherry
2 tablespoon Peanut or corn oil
½ teaspoon Salt
6 ounce Ground pork butt
1 small Onion, cut into 1-inch cubes
1 Bell pepper, cut into 1-inchcubes
½ teaspoon Sugar
Big pinch white pepper
½ tablespoon Light soy sauce
¾ cub Chicken stock
2 teaspoon Cornstarch, blended with Itablespoon water
1 large Egg, lightly beaten
1 Green onion, chopped
1 teaspoon Asian sesame oil

Preparation:

Serves

SHRIMP IN CHINESE LOBSTER SAUCE

INSTRUCTIONS:

Shell and de-vein the shrimp. Butterfly shrimp by slicing them down the length of the back, stopping just above the tail. Rinse with cold water and blot dry.

Cover the black beans with lukewarm water; let soak for 5 minutes.
Drain. Combine with the minced garlic and ginger; gently crush into a paste. Mix in the wine; set aside.

Place a wok over medium-high heat. When hot, drizzle in half of the oil. Add the shrimp and stir-fry until they begin to curl and turn bright orange, about 1 minute. Remove to a dish and keep warm.

Reheat wok over medium heat; add remaining tablespoon of oil and the salt. Add the black bean paste and saute a few seconds until it becomes aromatic. Increase heat to medium-high. Add the pork and stir-fry until the morsels are no longer pink, about 3 minutes.

Add onions, peppers, sugar, white pepper and soy sauce; toss together until the vegetables begin to soften, about 1 minute. Add the stock and keep tossing until it comes to a boil.

Stir the cornstarch mixture to recombine, then drizzle into the center of the work, stirring constantly, until mixt--- TBBS v2.1/NM !
Origin: G.A.D.M. 4-lines TBBS Hayward,CA.(510) 581-3019 (1:215/208)

Chinese: Steamed Prawns with Black Beans (See Jup Jing Ha

Servings: 4 Servings

Ingredients:

¾ pound Raw prawns
1 ¼ tablespoon Black beans
1 Clove garlic, chopped
1 Green onion, chopped
1 tablespoon Oil
½ teaspoon Salt
1 teaspoon Oil
1 ½ teaspoon Thin soy sauce
1 teaspoon White wine
1 teaspoon Oyster sauce

Preparation:

Prepare the prawns by cutting off whiskers, cutting along the top of the shell, and deveining them. Leave the shells on the prawns because this keeps the prawns more tender, tasty and plumlp. Wash, drain and put prawns in a pie pan so as to be ready for steaming.

Wash black beans two times and mash into a paste; then add the chopped garlic.

Combine remaining ingredients, EXCEPT the oil.

Pour mixture over prawns; then, pour oil on top.

Cover and steam 10 minutes. Serve over rice.

SOURCE: Chopstick, Cleaver and Wok.

Chinese: Szechwan Noodles with Green Onions

Servings: 8 servings

Ingredients:

1 pound Chinese noodles (not canned)
3 ½ tablespoon Dark brown sesame oil
3 ½ tablespoon Soy sauce
2 tablespoon Rice vinegar
2 tablespoon Granulated sugar (or to taste)
1 teaspoon Hot chili oil (or to taste)
6 Green onions, sliced finely on the bias, divided
Black sesame seeds, optional
Fresh cilantro, oprional
¼ cub BBQ pork, optional

Preparation:

Bring a generous amount of unsalted water to a boil. Add the noodles (all at once) for approximately 2 minutes, or until al dente (toothy but firm). Use chopsticks or two wooden spoons to separate noodles as they cook. Do not overcook.

Empty noodles into a large colander, then immediately flush with cold running water until cool. Shake off excess water and drain for 15 to 30 minutes.

Combine sesame oil, soy sauce, vinegar, sugar and chili oil; mix well. Pour over noodles and use your hands to evenly distribute seasoned sauce. Work carefully so noodles don[t break. Gently spread sauce over each strand and allow the noodles to fully absorb sauce before eating.

Add all onions except 2 tablespoons. Toss and mix to evenly distribute the onions. Garnish with remaining onions, sesame seeds and cilantro, if desired.

Noodles taste best if they are allowed to sit and the flavors meld for a few hours before serving.

Serve refrigerated and cold, or at room temperature.

219 calories based on ten servings.

Chinese: Won Ton in Oyster Sauce (Ho Yau Gon

Servings: 1 Servings

Ingredients:

40 Won ton
2 quart Water
1 ½ tablespoon Sesame oil
1 tablespoon Thin soy sauce
2 tablespoon Oyster sauce
1 Green onion, chopped

Preparation:

In a large saucepan bring 2 quarts water to a boil.

Add won ton and boil for 5 minutes; then, remove with a Chinese strainer or colander.

Put the cooked won ton in a deep serving bowl, and add all other ingredients except the green onion, and mix carefully.

Garnish with the chopped green onion.

VARIATION: Heat sauce in wok; stir fry won ton briefly.

SOURCE: Chopstick, Cleaver, and wok.

Chinese: Won Ton in Oyster Sauce (Ho Yau Gon Lo Won Ton)

Servings: 1 servings

Ingredients:

40 Won ton
2 quart Water
1 ½ tablespoon Sesame oil
1 tablespoon Thin soy sauce
2 tablespoon Oyster sauce
1 Green onion, chopped

Preparation:

In a large saucepan bring 2 quarts water to a boil.

Add won ton and boil for 5 minutes; then, remove with a Chinese strainer or colander.

Put the cooked won ton in a deep serving bowl, and add all other ingredients except the green onion, and mix carefully.

Garnish with the chopped green onion.

VARIATION: Heat sauce in wok; stir fry won ton briefly.

SOURCE: Chopstick, Cleaver, and wok.

Ch'un Chuan ( Chinese Egg Rolls )

Servings: 1 Servings

Ingredients:

FILLING:
1 cub Cooked or rinsed cannedShrimp, chopped
1 cub Canned Bean Sprouts, drainedand chopped
1 cub Finely chopped Celery
½ cub Drained canned Mushrooms,chopped
1 ½ teaspoon Salt
½ teaspoon Sugar
1 teaspoon MSG (not optional)

WRAPPER:
1 cub Sifted Flour
3 Eggs; beaten
1 teaspoon SaltCold Water

FOR FRYING:
2 quart Salad Oil

MUSTARD SAUCE:
3 tablespoon Dry mustardwater

Preparation:

About 3 hours before serving*:

1. Make Shrimp Filling as follows: Mix shrimp, bean sprouts, celery, mushrooms, 1 ½ t salt, MSG and sugar, then refrigerate.

2. Now make batter for Egg-Roll Wrappers by thoroughly combining flour, 1 t salt, 3 eggs, beaten. Then stir in 1 C water, a little at a time, until a smooth, thin batter.

3. Now cook the Egg Roll Wrappers as follows: Heat 1 t salad oil in a skillet 7" across the bottom, over medium heat. Then pour in 3 T batter (full ¼ cup). Rotate skillet until batter covers bottom, then let it cook until surface is set; do not turn. When set, carefully slide it onto paper toweling. (If wrapper sticks roll one edge of it over and loosen bottom with a spatula.)

4. Wipe any particles from bottom of skillet, then repeat step 3 until all batter is used up, letting each wrapper cool on its own piece of paper toweling.

5. Now fill each Egg Roll Wrapper as follows: Drain Shrimp Filling well, then place 1 heaping Tablespoon of it, off center, on one of the wrappers. Fold 2 sides of wrapper over filling, then brush exposed part of wrapper with some of remaining egg, beaten. Next, starting from filling end, roll up filling in wrapper. When all egg rolls are filled, refrigerate them, uncovered, for 1 hour.

6. Then to fry egg rolls: Heat 1" of salad oil in skillet to 375øF, or until a 1" square of day-old bread browns in 40 seconds. Fry egg rolls, two at a time, until well browned on both sides, draining them on paper toweling.

7. When all the egg rolls have been fried, reheat them, uncovered, on a cookie sheet in a 400ø oven about 10 minutes.

8. Meanwhile, for the Hot Mustard Sauce, stir enough water into dry mustard to make it the consistency of mayonnaise.

9. These Egg Rolls, with the Mustard Sauce are delicious before a main dish of frozen or canned Chicken Chow Mein. Fruit and hot tea make nice top-offs.

*If preferred, Egg Rolls can be made 1 week ahead, then wrap and freeze. Or make 1 day ahead, then refrigerate.

From: Sandra May Date: 05 Apr 94

Cold Sichuan Noodles

Servings: 2 servings

Ingredients:

1 pound Chinese egg noodles
2 tablespoon Peanut oil
2 tablespoon Finely chopped scallions
1 tablespoon Finely chopped garlic
1 tablespoon Yellow bean sauce
2 teaspoon Chili bean sauce
2 teaspoon Finely chopped ginger
1 tablespoon Rice wine or dry sherry
2 tablespoon Dark soy sauce
2 tablespoon Sesame oil

GARNISH:
Fresh corinader leaves

Preparation:

If using the dried noodles, cook them according to package instructions or else boil them for 4 to 5 minutes. Cool in cold water until required. If using the fresh noodles, boil them for 3 to 5 minutes, then immerse in cold water.

Heat a wok or large frying-pan and add the oil. When hot, add the scallions, garlic, yellow bean sauce, chili bean sauce, and ginger and stir-fry for 2 minutes. Allow the mixture to cool thoroughly.

Drain the noodles and combine them with the cool seasonings, soy sauce, and sesame oil. Garnish with the coriander and serve within 3 hours.

Source: Asian Vegetarian Feast - by Ken Hom William Morrow and Company - New York ISBN: 0-688-07753-6 Typed for you by Karen Mintzias

Crackling Rice Soup

Servings: 6 Servings

Ingredients:

½ cub Rice -- raw
1 cub Water
½ teaspoon Salt
2 tablespoon Peanut Oil
1 ½ quart Chicken Broth
2/3 cub Baked Ham -- slivered
1/3 cub Green Onions -- chopped
Soy Sauce

Preparation:

Recipe By : California Cooks! by McDermott and Marks Serving Size : 6 Preparation Time :0:00 Categories
: Chinese Soups

Combine rice, water and salt in a small saucepan. Heat to boiling; cover and simmer 25 mins. Cool. Toss cooled rice with peanut oil in a large skillet until rice turns golden brown. Keep hot until ready to serve. Meanwhile heat together chicken broth, ham and green onions.
turn into large soup tureen. Serve soup at the table topping each bowl with a spoonful or two of hot rice which crackles as it goes into the soup. Pass soy sauce, adding individually to taste. Makes 6 servings.

NOTES : According to legend; once, when a beginning Chinese cook once over cooked a pot of rice, he tasted the scorched crust and found it good. A rice crust, deep fat fried, is dropped crackling hot into this novel soup in restaurants. This is a home-grown version.

Deep-Fried Bean Curd Stir-Fried with Mushrooms and Brocco

Servings: 4 servings

Ingredients:

1 ½ each Cakes bean curd
Vegetable oil for deep-frying
6 medium Chinese dried mushrooms
1 medium Onion
8 ounce Broccoli
3 tablespoon Vegetable oil
3 slice Ginger root
4 tablespoon Vegetarian stock

SAUCE:
2 tablespoon Light soy sauce
1 tablespoon Hoisin sauce
2 teaspoon Chili sauce
1 teaspoon Sugar

Preparation:

Cut the bean curd into 1- x 1-½-inch flat pieces. Deep-fry them in hot oil for 2 to 2-½ minutes, until the surfaces are somewhat firm and yellow. Drain thoroughly. Soak the mushrooms in boiling water for half an hour. Drain. Discard the stems and cut the caps into halves. Cut the onion into thin slices. Break the broccoli into individual florets and cut the stem into 1-inch wedges.

Heat the vegetable oil in a large frying pan or wok. When hot, add the onion, ginger, broccoli stems, and mushrooms and stir-fry in the hot oil for 2 mintues, to season the oil. Add the broccoli and stock and continue to stir-fry for 1-½ minutes, and then cook, covered, for 1-½ minutes. Uncover the pan or wok, pour the sauce ingredients over the contents, and continue to turn and stir-fry all ingredients together for a further 1-½ minutes. Serve with rice and other dishes.

Kenneth Lo, "New Chinese Vegetarian Cooking" Typed by Karen Mintzias

Dim Sum ( Steamed Chinese Appetizers )

Servings: 1 Servings

Ingredients:

1 ¾ Ground meat (beef , pork ormix of two)

BASIC MIX:
2 Eggs
3 tablespoon Soy sauce (lightpreferred)
3 tablespoon Sherry
1 teaspoon Grated fresh ginger
½ teaspoon White pepper
2 tablespoon Sesame oil
3 Chopped little greenonions
2 tablespoon Corn starch
4 tablespoon Chopped water chestnut
3 Clove garlic, minced

EXTRA CONDIMENTS:
1 ½ teaspoon Red chili sauce withgarlic
2 teaspoon Spicy brown bean sauce
3 teaspoon Hosin sauce
1 teaspoon Grated orange peel

WRAPPER:
1 package Wonton skins

Preparation:

in a large bowl, mix meat well with remaining BASIC ingredients. mix until smooth.

Separate mix into four equal parts. For each part, add one of the EXTRA condiments -- mix well.

To stuff the dumplings, put about one overflowing teaspoon or pecan sized ball into a wonton skin. Fold into shape. Possible shapes are purse , fish , chocolate kiss, nurses cap, or whatever. Parts of the wonton skin that are sticking out may get tough, so keep this to a minimum. Use a different shape for each condiment so that you will know what is what.

To cook, place on top of lettuce leaf on steam rack ( the leaf helps prevent sticking). Be very careful not to let them touch each other or else they will stick. Steam for 20 minutes. Eat hot. Can be frozen and reheated in microwave.

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

Converted by MMCONV vers. 1.50

Dipping Sauces for Chinese Dumplings

Servings: 14 Servings

Ingredients:

3 tablespoon Soy sauce
1 ½ teaspoon Minced garlic
2 ½ tablespoon Water

Preparation:

Combine the ingredients in a small serving bowl. Makes about ¼ cup.

SOY DIPPING SAUCE:

Per Tablespoon: 10 Calories, 1 g Protein, 1 g Carbohydrates, 0 g Fat, 0 g Saturated Fat, 0 mg Cholesterol, 772 mg Sodium.

VINEGAR DIPPING SAUCE: 1 ½ tsp Chinese black vinegar (or Worcestershire sauce) 1 tsp finely shredded fresh ginger 2 Tablespoons water

Combine the ingredients in a small serving bowl.

Makes about ¼ cup.

Per Tablespoon: 10 Calories, 1 g Protein, 2 g Carbohydrates, 0 g Fat, 0 g Saturated Fat, 0 mg Cholesterol, 790 mg Sodium.

[Nina Simonds, The Washington Post, Jan 29 1992]

From: ELLEN CLEARY

Egg Drop Chicken Soup

Servings: 4 Servings

Ingredients:

5 cub Chicken stock
2 tablespoon Soy sauce
2 Eggs, well beaten
1 Garnish, see below

Preparation:

Add soy sauce to the chicken stock and bring to a boil. Reduce heat to medium and pour beaten eggs in a slow, thin stream from a height of at least 10" above the pot while stirring briskly with the other hand.
The egg noodles are done in 30 sec. Add a garnish and serve immediately. Good garnishes include parsley, sauteed mushrooms (prepared in advance) and fr ozen green peas which will de-frost in the heat of the bowl but stay fresh - not overcooked.

Egg Drop Soup (Don Tong)

Servings: 1 servings

Ingredients:

4 cub Chicken broth
½ teaspoon Salt
½ teaspoon Sugar
1 Egg
1 teaspoon Cornstarch
1 tablespoon Water
* Water chestnuts (optional)
* Green Onions (optional)

Preparation:

PREPARATION: Add the salt and sugar to the broth. In a separate bowl, beat the egg until frothy. In a small cup, mix the cornstarch and water.

COOKING: Bring the broth to a boil over medium heat in a soup pot.
Add the cornstarch mixture, and stir until slightly thickened.
Remove from stove. add egg very, very slowly, frop by drop, stirring constantly.

OPTIONAL: If you wish add 2 minced water chestnuts, and/or one sliced green onion, including the white and green parts.

Egg Foo Yung (Chinese Omelet)

Servings: 2 Servings

Ingredients:

Egg Mixture:
4 ounce Shelled and deveined cookedshrimp
2 large Eggs, beaten with 2teaspoons water
1 cub Bean sprouts
¼ cub Chopped scallions (greenonions)
⅛ teaspoon Salt
Dash each garlic powder andwhite pepper
2 teaspoon Peanut or vegetable oil
Sauce:
1 ½ teaspoon Soy sauce
1 teaspoon Each cornstarch and ricevinegar
Dash ground ginger
½ cub Water

Preparation:

To prepare Egg mixture: In bowl combine shrimp, beaten eggs, bean sprouts, scallions, and seasonings, mixing well. In 9 inch nonstick skillet heat oil; drop a scant ¼ cup of egg mixture into hot oil and cook until set and lightly browned on bottom. Turn patty over and brown other side; remove to a warmed platter and keep warm. Repeat procedure with remaining egg mixture, using scant ¼ cup mixture for each patty.

To prepare Sauce: In small saucepan combine soy sauce, cornstarch, vinegar, and ginger, stirring to dissolve cornstarch; gradually stir in water. Stirring constantly, bring mixture to a boil and cook until sauce thickens.

TO SERVE: Transfer patties to 2 warmed plates and top each portion with half of the sauce.

Egg Fried Rice

Servings: 4 servings

Ingredients:

4 Eggs, large
2 ½ teaspoon Salt
6 tablespoon Peanut oil
3 ½ cub Rice, cooked (1 c uncooked
2 Scallions, large, chopped

Preparation:

Beat eggs well with ½ t salt. Have rice and scallions ready.
Heat wok over high heat until hot; add 3 T oil, coat, and heat for 30 seconds ( don't let oil smoke). Pour in eggs and as they puff at the edges, push mass with spatula across to back of pan as you tilt it towards you; this allows the liquid eggs to slide down in to the hot pan. Repeat this pushing and tilting quickly until the eggs are no longer runny but soft and fluffy. Slide into a dish and set aside.
Stir rice a little with wet hands. Add remaining 3 T oil to hot pan and scatter in the rice; stir, poke and flip with spatula to coat each grain with oil. Add rest of salt and stir briskly for 1 minute, until rice is heated through. Add eggs and stir to mingle; eggs should remain in decent size pieces. Add chopped scallions, give a few quick turns and por into hot serving dish.

EGGPLANT WITH SPICY MEAT

Servings: 6 servings

Ingredients:

4 each Oriental eggplants *
1 Oil
1 tablespoon Chile oil
1 tablespoon Mashed garlic
1 cub Ground pork **
1 Soy sauce
¾ cub Chicken broth
2 tablespoon Bottled hoisin sauce
1 tablespoon Chinese vinegar
2 teaspoon Cornstarch
1 teaspoon Water
1 tablespoon Minced green onion ***

Preparation:

*Note: 4 oriental eggplants should equal about 1 lb.
** ½ ground beef and ½ ground pork may be used instead of pork if desired.
***Use green part of green onion only.
Trim blossom ends of eggplants. Cut in halves lengthwise. Cut each half in ½-inch-thick diagonal slices. Steam eggplants until tender or cook in 1 inch hot oil in large skillet or wok until golden brown.
Drain well on paper towels. Drain all oil from skillet and add chile oil. Cook over high heat 30 seconds. Add garlic and cook, stirring, 10 seconds. Add ground pork, 1 tablespoon soy sauce, broth and hoisin sauce and stir-fry until pork is browned. Add vinegar and eggplants, toss lightly to blend flavors and heat through. Season to taste with more soy sauce. Mix cornstarch with water and stir into pork mixture.
Cook and stir until ingredients glisten. Add green onion and stir-fry 5 seconds. Serve at once. Created by: Chang Sha, Chinatown, Los Angeles (C) 1992 The Los Angeles Times

Five Spice Baked Chicken

Servings: 1 Servings

Ingredients:

3 tablespoon Rice
2 Green onion, chopped
1/3 cub Water
¼ teaspoon Five spice
½ Chicken breast
1 Carrot, chopped
1 Garlic clove, minced
1 tablespoon Soy sauce
Pepper, dash

Preparation:

Place first four ingredients on foil with dull side down. Place chicken breast on top. Mix together remaining ingredients and pour over breast. Bake at 375 degrees for 45 to 50 minutes.

Fred's Hottest Shrimp ****

Servings: 1 servings

Ingredients:

1 pound Medium Shrimp, Shelled And Deveined, Shells Reserved
½ cub Water
2 teaspoon Tabasco Pepper Sauce
1 tablespoon Catsup
1 teaspoon Salt
1 ½ teaspoon Sugar
pinch White Pepper
4 tablespoon Olive Oil
1 small Green Pepper, Cut Into ½-Inch Cubes
1 small Red Pepper, Cut Into ½-Inch Cubes
4 Minced Garlic Cloves
½ cub Diced Onion
1 tablespoon White Wine

Preparation:

Fred Ferretti, who writes a regular column in Gourmet magazine, is rumored to carry a flask of Tabasco sauce on his hip. He insists this is an exaggeration, but he has been known to shake droplets of the pepper sauce even on dim sum. Here's his recipe for shrimp with a real kick.
~--------------------------------------------------------------------- ~-- In a small saucepan, combine the shrimp shells with the water and boil for 10 minutes. Remove the shells and reserve the stock. In a small bowl, combine 1 tablespoon of the shrimp stock with the Tabasco sauce, catsup, salt and sugar; set aside. Heat 1-½ tablespoons of oil, add the bell peppers and saute for 1 minute, then remove the peppers and set aside. Wipe the pan clean and add the remaining 2-½ tablespoons oil and the garlic and onion. Cook over high heat for about 4 minutes, or until the onion is softened and translucent.
Stir in the shrimp and cook for 1 minute. Add the wine and mix well.
The shrimp should begin to curl. Add the reserved peppers and stir, cooking for about 30 seconds. Stir the Tabasco sauce mixture and pour it into the skillet, mixing all ingredients thoroughly. Remove the pan from the heat and transfer the shrimp with the sauce to a warmed serving dish. Serve immediately with cooked rice.

From: The Tabasco Cookbook.

Fried Bean Curd with a Sweet & Sour Sauce

Servings: 5 servings

Ingredients:

1 ½ teaspoon Cornstarch
3 tablespoon Stock
¾ cub Stock
3 tablespoon White vinegar
3 tablespoon Sugar
1 tablespoon Tomato ketchup
2 tablespoon Soy sauce
½ teaspoon Salt
¼ teaspoon Cayenne
Freshly ground black pepper
1 tablespoon Oil
1 Garlic clove, peeled
1 slice Ginger root
1 Carrot, sliced
½ small Red bell pepper, cut into strips
½ small Green bell pepper, cut into strips
2 Scallions, sliced
¾ pound Tofu, cubed
2 ½ teaspoon Salt
2 tablespoon Vegetable oil

Preparation:

Mix cornstarch with 3 tb stock. Combine ¾ c stock, vinegar, sugar, ketchup, soy sauce, ½ ts salt, cayenne & black pepper in a bowl.

Heat 1 tb oil in a small pot over a medium flame. When hot, toss in garlic & ginger. Stir. As soon as the garlic browns, remove pot from the heat & pour vinegar mixture from the bowl into it. Put pot back onto the heat & bring to a boil. Reduce heat & simmer for 4 minutes.
Add cornstarch mixture. Stir till sauce thickens. Add more salt if required. Remove garlic & ginger.

Put tofu cubes into a bowl. Add 2 ts salt to 6 cups water & bring to a boil. Pour boiling water over tofu. Let them sit for a while.

Heat 2 tb oil in a wok. Put in ½ ts salt & carrot, peppers & scallions. Stir fry for 30 seconds. Turn off heat.

Heat prepared sauce over a low heat. Take tofu out of the hot water.
Squeeze gently to get rid of excess water & place on a serving platter. Spread vegetables over the tofu. Pour sauce over vegetables.

FRIED RICE

Servings: 4 servings

Ingredients:

2 cub Cooked rice
1 tablespoon Cooking oil
2 tablespoon Sesame oil
¼ cub Peas
¼ cub Finely diced red pepper
½ cub Bean sprouts
½ cub Broccoli florets
3 tablespoon Soy sauce

Preparation:

PREPARE RICE ACCORDING to directions and set overnight in the refrigerator, covered. Place a large skillet over medium heat on the stove, add the oils, peas, pepper, sprouts and broccoli. Cook, stirring, for 1 minute. Add the rice and soy sauce and cook, stirring for another 5 minutes. (Cover the skillet and add additional time if using frozen rice.) Scoop rice into a serving dish and serve immediately.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

General Tso's Chicken

Servings: 6 Servings

Ingredients:

4 large Chicken legs including
Thighs, boned, cut into
½-inch pieces
1 Egg, slightly beaten
½ tablespoon Vegetable oil
½ tablespoon Cornstarch
Vegetable oil

SAUCE 1:
2 Green onions, trimmed to
4 inches
1 ½ tablespoon Light soy sauce
1 ½ tablespoon Mushroom soy sauce
1 ½ tablespoon Rice wine or dry sherry
2 ½-inch thick pieces fresh
Ginger, peeled
Fresh pepper
3 tablespoon Chicken bouillon
1 teaspoon Brown sugar
1 tablespoon Cornstarch

SAUCE 2:
1 teaspoon Rice or cider vinegar
½ tablespoon Chili paste (more, if you
Like hot food)
1 teaspoon Sesame oil (optional)

Preparation:

In a medium bowl, combine the chicken with the egg, oil, and cornstarch. In a blender or food processor, or by hand, combine the ingredients for Sauce 1. In a small bowl, combine the ingredients for Sauce 2. Place the measured ingredients beside the wok in the order in which they are to be placed in the wok. Warm 2 serving dishes, one lined with paper towel, in a 250¡ oven.

Fill the wok to a depth of 1 ½ to 2 inches with vegetable oil. Heat the oil to high (400ø), or until a day-old cube of bread browns in just under 1 minute. Heat another 4 minutes to stabilize the temperature. Put the chicken pieces into the oil one at a time until all are in. Stir-fry 3 minutes. Remove the pieces from the oil, draining well over the wok, and keep warm in the oven on the paper-lined dish. Empty the oil from the wok. Reduce the heat to medium (350¡) and stir in Sauce 1. As soon as it bubbles, stir in the chicken. Sprinkle Sauce 2 over the chicken, stir-fry 1 minute more, then turn into the serving dish. Scrape the sauce over the chicken and serve at once.

From: "Fast and Easy Oriental Wok Cooking" by Jacqueline Heriteau

Golden Tiger Dumpling Soup

Servings: 1 servings

Ingredients:

4 cub Soup stock (or chicken
Broth)
1 cub Chinese greens (Bak Choy or
Other cabbage, sliced
½ cub Sliced water chestnuts
½ cub Sliced mushrooms
2 Stalks green onions, sliced
2 tablespoon Soy sauce
1 tablespoon Sesame seed oil
Salt and pepper to taste
12 Potstickers

Preparation:

Bring soup stock to a boil. Add all other ingredients except potstickers. Boil for 2 minutes. Add potstickers and boil another 2 minutes.

Serves 4

GOLDEN TIGER Pot Sticker Dipping Sauce

Servings: 1 servings

Ingredients:

¼ cub Soy sauce
2 tablespoon Rice Wine Vinegar
1 teaspoon Sugar
1 Clove garlic, chopped
Slivers of ginger and green
Onion
¼ teaspoon Of crushed chili peppers
*OR*
¼ cup oriental hot chili
Oil

Preparation:

Mix all ingredients. Let sit for 30 minutes. Serve.

GUIZHOU LIANAI DOUFU

Servings: 2 servings

Ingredients:

1 pound Firm bean curd (tofu)

FILLING:
1 tablespoon Peanut oil
3 tablespoon Minced fresh cilantro
2 tablespoon Finely chopped garlic
2 tablespoon Finely chopped scallions
1 ½ tablespoon Minced peeled fresh ginger
2 teaspoon Red chile flakes or powder
1 tablespoon Dark soy sauce
1 teaspoon Sugar
½ teaspoon Salt
½ teaspoon Sesame oil
2 cub Peanut oil; for frying

SAUCE:
1 tablespoon Peanut oil
1 tablespoon Finely chopped garlic
1 tablespoon Minced peeled fresh ginger
1 tablespoon Dark soy sauce
1 tablespoon Rice wine
2 teaspoon Light soy sauce
1 teaspoon Sugar
1 cub Vegetable stock
1 teaspoon Cornstarch; mixed with
1 teaspoon Water
2 teaspoon Sesame oil

Preparation:

DRAIN THE BEAN CURD AND CUT IT into 2-inch squares. Set to drain further on paper towels. Heat a wok or large saute pan until is is hot. Add the oil and all the filling ingredients and stir-fry for 1 minute. Put the cooked ingredients in a bowl and allow them to cool thoroughly. Heat a wok or large saute pan until it is hot. Add the 2 cups oil and, when it is hot, deep-fry the bean curd on both sides until it is golden brown. Remove the bean curd squares from the wok, drain them well on paper towels, and allow them to cool thoroughly.
Drain and discard the oil. Take each of the bean curd squares and, with a knife, split it slightly open on one side so a pocket is formed. Place a spoonful of cooked filling in each of the pockets.
Continue to fill the squares until you have used all the bean curd.
Wipe the wok clean, reheat, and add 1 tablespoon oil. Then add the garlic and ginger, and stir-fry for 30 seconds. Then add the rest of the ingredients except the cornstarch mixture and sesame oil. Bring the mixture to a boil, return the fried bean curd pieces and cook over medium heat for 3 minutes. Now add the cornstarch mixture, stir gently to combine, and then add the sesame oil. Give the mixture a final turn and serve at once. Serves 4 as part of Chinese meal, or 2 as a single dish.

KEN HOM

PRODIGY GUEST CHEFS COOKBOOK

Hot & Sour Mandarin Soup

Servings: 6 Servings

Ingredients:

8 cub Soup stock
¼ pound Lean pork, shredded
2 Dried black mushrooms,soaked and shredded
2 slice To 3 sl of ginger
2 To 3 dried wood ears, soakedand shredded (opional)
½ Square bean curd, cut into¼ x 2 in strips (opional)
¼ cub Shredded bamboo shoots
2 tablespoon Mushrooms, sliced
1 slice Cooked ham, shredded(opional)
½ cub Vinegar
1 teaspoon White pepper
¾ teaspoon Salt
1 teaspoon Sesame oil
¾ teaspoon Sugar
1 tablespoon Dark soy sauce
1 teaspoon Chili oil (opional)
2 Eggs, lighty beaten
1 Stalk green onion, shredded
4 tablespoon Cornstarch in 3 tbs water

Preparation:

1. Bring soup stock to a boil in a large pot and add shredded pork, black mushrooms, ginger and wood ears. Cook for 2-3 minutes; discard ginger. 2. Add remaining ingredients, excekpt cornstarch, eggs and green onion. Reduce heat and simmer 2 minutes. Add cornstarch solution and cook until thickened and clear. 3. Remove from heat and slowly stir in beaten eggs. Garnish with green onion. Serve immediately.

Hot & Sour Tofu Soup

Servings: 1 Servings

Ingredients:

8 medium Dry shiitake mushrooms(about ¾ oz. total)
1 tablespoon Salad oil
1 Clove garlic, minced orpressed
1 tablespoon Minced fresh ginger
1 ½ quart Regular-strength chickenbroth
1 pound Soft or regular tofu,rinsed, cut into ½-inchcubes, and
Drained well
3 tablespoon Rice vinegar or cidervinegar
1 ½ tablespoon Soy sauce
3 tablespoon Cornstarch
¾ To 1 teaspoon white pepper
½ To 1 teaspoon chili oil(optional)
4 Green onions (endstrimmed), thinly sliced
Crisp noodles (recipefollows)
Crisp-creamy peas (recipefollows)

Preparation:

Soak mushrooms in hot water to cover until soft, about 20 minutes.

Drain; cut off tough stems and discard. Cut caps into thin strips; set aside.

Pour oil into a 4- to 5-quart pan. Place over medium heat and add garlic and ginger; stir until garlic is light gold. Add broth and mushrooms; bring to a boil on high heat. Add tofu; cover and simmer until tofu is hot, 3 to 5 minutes. Mix rice vinegar, soy sauce, and cornstarch until smooth; stir into soup. Cook, stirring, until soup boils. Add white pepper and chili oil to taste. Stir in onions. Pour into a tureen. offer noodles and peas to add to taste.

Makes 6 servings.

CRISP NOODLES:

Pour about 1 inch salad oil into a 2 ½- to 3-quart pan. Heat oil to 350F. Add a handful of fresh Chinese noodles or fresh taglierini (you'll need 3 oz. total) to oil; fry, turning, until crisp and golden, about 1 minute. Lift out; drain on paper towels. Repeat to fry remaining noodles. Serve, or let cool and store airtight for up to 5 days. Makes 3 cups. Or omit this step and use 1 can (5 oz.) chow mein noodles.

CRISP-CREAMY PEAS:

Rinse and drain 1 can (16 oz.) black-eyed peas. Spread out on a double layer of paper towels and pat dry. Place beans in a 10- by 15- inch baking pan. Add 1 tablespoon salad oil and mix to coat beans. Bake in a 400F oven until beans are lightly browned and crisp on outside, about 15 minutes; stir occasionally. Serve hot or warm. Makes 1 cup.

Sunset Magazine, 4/89.

Posted by Stephen Ceideberg; February 10 1992.

Ken's Hot & Sour Soup

Servings: 4 Servings

Ingredients:

3 ounce Lean boneless pork
1 ounce Dried Chinese mushrooms
1 ounce Bean thread noodles
10 ounce Fresh bean curd
2 small Eggs
1 teaspoon Sesame oil
1 quart Chicken stock
2 teaspoon Sugar
3 tablespoon Chinese red vinegar=OR=- Cider Vinegar
½ teaspoon White pepper
2 tablespoon Dark soy sauce
1 tablespoon Cornstarch; blended with
1 tablespoon Water
2 tablespoon Finely chopped scallions
2 tablespoon Finely chopped cilantro
1 teaspoon Sesame oil
1 teaspoon Chili oil (optional)

Preparation:

CUT THE PORK INTO THIN SHREDS. Bring some water to a boil in a pot and blanch the pork in it for 2 minutes. Drain the meat and set it aside.
Soak the mushrooms in warm water for 20 minutes, then drain them and squeeze out any excess liquid. Discard the stems and finely shred the caps. Soak the noodles for 5 minutes in warm water, then drain them.
Cut them into 5-inch lengths and set them aside. Drain the bean curd and shred it into thin strips. Beat the eggs and sesame oil together in a small bowl. Bring the chicken stock to a simmer in a large pot.
Add the prepared pork, mushrooms, noodles and bean curd together with the sugar, vinegar, white pepper and dark soy sauce. Simmer for 3 minutes, then thicken it with the cornstarch mixture. Simmer for 2 minutes with the heat as low as possible. Next, pour the beaten egg mixture into the soup in a steady stream, and pull the egg into strands with a fork or chopsticks. Stir in the scallions, fresh cilantro, sesame oil and chili oil. Pour the soup into a large tureen or individual bowls and serve at once.

Makes 4 to 6 servings

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK From: Karen Mintzias Date: 28 Mar 94

From: Dale Shipp Date: 09 Feb 96

Ken's Tomato Egg Drop Soup

Servings: 4 Servings

Ingredients:

1 quart Chicken stock
2 medium Fresh tomatoes -=OR=-
1 cub -drained, canned tomatoes
2 small Eggs
½ teaspoon Sesame oil
2 teaspoon Light soy sauce
1 teaspoon Salt
1 tablespoon Finely chopped scallions white part only (reserve tops for garnish)

Preparation:

Egg Drop Soup is traditionally Chinese. Tomatoes are not. They were introduced less than 100 years ago, but nevertheless, they work wonderfully in this soup.

PUT THE CHICKEN STOCK into a pot and bring to a simmer. If using fresh tomatoes, peel, seed and cut into 1-inch cubes. If using canned tomatoes, chop them into small chunks. Lightly beat the eggs, then combine them with sesame oil in a small bowl. Add the light soy sauce and salt to the simmering stock, and stir to mix them in well. Add the tomatoes and simmer for 5 minutes. Next, stir in the scallions, and then add the egg mixture in a very slow, thin stream. Using a chopstick or fork, pull the egg slowly into strands. (Stirring the egg in a "figure 8" works well.) Garnish with the finely chopped scallion tops.

Makes 4 to 6 Servings

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

From: Gail Shipp Date: 19 Feb 96

Korean Vinegar Chicken Crockpot

Servings: 4 Servings

Ingredients:

8 Boneless, skinless chicken
Breasts
½ cub Apple cider vinegar
4 Bay leaves
2 each Garlic cloves, minced
Dash of pepper
1 tablespoon Worchestershire sauce

Preparation:

Simmer all ingredients in medium sized non- aluminum pan over medium heat for 1 hour. Do not boil vinegar out.

This is also a great recipe to put into the crockpot on low and let cook all day (around 8 hours). Great served over rice for a fast dinner. To keep the liquid from boiling out, we double the amount of vinegar (dilute with a little water or chicken broth).

Posted by Loren Martin on ILink Cuisine

Kung Pao Chicken

Servings: 4 Servings

Ingredients:

CHICKEN:
1 tablespoon Dry Sherry
1 tablespoon Cornstarch
⅛ teaspoon Ground White Pepper
1 ½ pound Boneless Chicken Breasts, Skinned And Cut Into Bite Sized Pieces
¼ cub Salad Oil (maybe less)
5 Dried Hot Red Chiles (small)
½ cub Salted Roasted Peanuts
1 teaspoon Minced Garlic
1 teaspoon Grated Fresh Ginger
2 Green Onions, Incl. Tops, Cut Into 1 ½ in. Lengths

COOKING SAUCE:
2 tablespoon Soy sauce
1 tablespoon White wine vinegar
1 tablespoon Dry sherry,
3 tablespoon Chicken Broth or water
2 tablespoon Sugar
2 tablespoon Cornstarch.

Preparation:

Preparation Time: 15 To 20 Minutes Marinating Time: 15 Minutes Cooking Time: 7 To 10 Minutes Hot red chiles, garlic, and fresh ginger give this Chinese-classic its spicy bite. Serve over Rice, for dessert, offer chilled pineapple spears or a fruit compote.

In a large bowl, stir the sherry, cornstarch, and white pepper together. Add the chicken and stir to coat, then stir in 1 Tbls of the oil and let marinate for 15 minutes. Prepare the Cooking Sauce and set aside.

Heat 1 Tbls of the oil in a wok or wide frying pan, over medium heat.
Add the chiles and peanuts and cook, stirring, until the chiles just begin to char. If the chiles become completely black, discard them, and repeat with new oil and chiles. Remove the peanuts and chiles from the pan and discard the chiles. Set the peanuts aside.

Add 2 more Tbls of oil to the pan and increase the heat to high. When the oil begins to heat, add the garlic and ginger, stirring once.
Then add the chicken mixture, a portion at a time, (DO NOT crowd the pan), cook, stirring, until the chicken is lightly browned, (about 3 minutes), adding more oil as needed. Return all of the chicken to the pan, then add the peanuts and onions. Stir the Cooking Sauce and pour into the pan, stir until the sauce boils and thickens.

Per Serving: 505 Calories, 34 Grams Protein, 12 Grams Carbohydrates, 35 Grams Total Fat, 87 Mg. Cholesterol, 726 Grams Sodium

From Sunset's Quick And Easy Cookbook Copyright 1991 Posted by Bud Cloyd on the Cooking echo Submitted By BUD CLOYD On 12-15-94 1853

Kung Pao Stir-Fry

Servings: 6 Servings

Ingredients:

1 Whole chicken breast,skinned and boned
2 tablespoon Cornstarch, divided
3 tablespoon Kikkoman teriyaki sauce,divided
¼ teaspoon Ground red pepper (cayenne)
¾ cub Water
4 tablespoon Distilled white vinegar
¾ pound Romaine lettuce
2 tablespoon Oil, divided
1/3 cub Roasted peanuts

Preparation:

Cut chicken into thin strips. Combine 1 Tb. each cornstarch and teriyaki sauce with red pepper in small bowl; stir in chicken. Let stand 15 minutes. Meanwhile, combine water, remaining 1 Tb.
cornstarch and 2 Tb. teriyaki sauce with vinegar; set aside. Separate and rinse lettuce; pat dry. Cut leaves crosswise into 2" strips. Heat 1 Tb. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 2 minutes; remove. Heat remaining 1 Tb. oil in same pan.
Add lettuce; stir-fry 1 minute. Stir in chicken and teriyaki sauce mixture. Cook and stir until mixture boils and thickens. Remove from heat; stir in peanuts. Serve immediately.

Note: I think I would substitute onion pieces for the lettuce, perhaps 1 lg. onion, cut into ¼" pieces. Serves: 4

From: Kikkoman recipe booklet Posted by: Debbie Carlson 7/92

Lamb Soup Pot

Servings: 4 Servings

Ingredients:

4 pound Lamb bones, cracked
1 pound Lamb meat (shoulder or leg)
4 quart Cold water
1 tablespoon Fresh ginger, sliced
1 large Onion, quartered
½ teaspoon Salt
1 teaspoon Sugar
½ cub Light sherry
½ pound Canned salted mustard green
1 pound Bean sprouts
½ cub Unsoaked "cloud ear"
Dried black fungus
4 Scallions
½ pound Dried bean thread noodles
8 Charcoal briquettes

Preparation:

Make stock: Put lamb bones, ginger, onions & water in stock pot.
Bring to boil, reduce heat & simmer for 2 hours, reducing liquid by half. Skim froth. Shred lamb meat. Add meat, salt, sugar & light sherry to stock. Simmer for another 20 minutes.

Finish soup: Wash & soak "cloud ears." Soak noodles for a few minutes until soft. Drain & rinse mustard green; slice into shreds.
Rinse bean sprouts. Wash & remove roots from scallions; shred on bias, greens & all.

Prepare Fire Pot: Heat charcoal briquettes. When they start to turn white, transfer to bottom of Fire Pot; place pot on heat-proof tile on your table. Add half the broth & half the other ingredients, reserving the rest for later in dinner. Serve after broth has boiled briefly.

From: Ron Curtis Date: 13 Feb 96

Lemon Cashew Chicken ( Chile Pepper Magazine )

Servings: 4 Servings

Ingredients:

1/3 cub Rice Wine or Dry Sherry
2 tablespoon Light Soy Sauce
1 Egg White
2 tablespoon Cornstarch
¼ teaspoon Ground White Pepper
1 pound Skinless Chicken, Cut IntoOne-Inch Cubes
2 tablespoon Lemon Zest
1 tablespoon Minced Garlic
2 teaspoon Minced Ginger
1 Fresh Habanero Chile, Stemand Seeds Removed, Minced *
3 tablespoon Sugar
¼ cub Lemon Juice
1 cub Chicken Stock or Broth
Peanut Oil
1 tablespoon Cornstarch mixed with
2 tablespoon Water
1 cub Roasted Cashew Nuts

Preparation:

* Substitute ¼ ts ground Habanero chile.

Combine ½ of the rice wine or sherry, ½ of the soy sauce, egg white, cornstarch and white pepper. Toss the chicken in the mixture and marinate for 10 minutes.

Combine the remaining white wine, remaining soy sauce, ½ of the lemon zest, the garlic, ginger and Habanero chile in a bowl. Then mix in the sugar, lemon juice and broth to make a sauce.

Heat the oil to 350 degrees and fry the chicken for a couple of minutes or until lightly browned. Remove and drain.

Pour off all but 1 tablespoon of the oil. Add the lemon zest garlic mix and stir fry for 10 seconds.

Add the sauce and bring to a boil. Slowly stir in just enough cornstarch to thicken. Return the chicken to the sauce, add the cashews, and heat.

Garnish with the remaining lemon zest and serve.

Heat Scale: Hot

From: Chile Pepper Magazine, April, 1994.

Mabo Dhofu

Servings: 2 servings

Ingredients:

1 tablespoon Vegetable oil
1 ½ teaspoon Sesame oil
1 Garlic clove, crushed
¼ cub Minced leeks*
½ teaspoon Minced red peppers
4 medium Mushrooms, sliced
½ cub Water
1 ½ teaspoon Sake (optional)#
2 ½ teaspoon Soy sauce
½ teaspoon Salt
1 dash 7-spice red pepper+
1 ½ teaspoon Tomato ketchup
1 package Extra firm silken tofu
2 teaspoon Cornstarch
2 tablespoon Water
1 tablespoon Minced scallions

Preparation:

Heat a wok & coat with the oils. Add garlic, leeks & red peppers.
Stir fry over high heat for 15 seconds. Reduce heat to medium, add mushrooms & saute for 1 minute. Add water, sake, soy sauce, salt, 7-spice pepper & ketchup. Bring to a boil & cook for 30 seconds.
Add tofu & return to a boil. Dissolve cornstarch in water & stir into the wok. Simmer until thick. Garnish with scallions.

* Or use minced scallions or onions

# I substituted a sherry

+ I used ¼ ts of crushed chilies

Shurtleff & Aoyagi, "The Book of Tofu"

Mandarin Hot & Sour Soup

Servings: 4 Servings

Ingredients:

8 cub Soup Stock
¼ pound Pork, Lean
½ Square Bean Curd (Optional)
¼ cub Shredded Bamboo Shoots
3 Dried Black Mushrooms 2-3 *
2 tablespoon Sliced Button Mushrooms
4 Dried Wood Ears (Optional) *
2 Stalks Green Onion, Chopped
1 Slice Cooked Ham, Shredded**
4 tablespoon Vinegar
1 teaspoon Chili Oil (Optional)
¼ Hot Pepper
¾ teaspoon Salt
½ teaspoon Sesame Oil
½ teaspoon Sugar
1 tablespoon Soy Sauce
2 Eggs Lightly Beaten
3 tablespoon Cornstarch In 3 t Water

Preparation:

* Soaked and shredded. ** Optional.

Bring soup stock to a boil, add shredded pork, black mushrooms and wood ears. Cook 2-3 minutes. Add remainder of ingredients and seasonings (except cornstarch, eggs, and green onion) reduce heat and simmer for 2 minutes. Thicken with cornstarch and turn off heat.
Slowly pour in beaten eggs in a thin stream while stirring. Serve immediately. Garnish with green onion. If soup is to be prepared ahead of time, do not add cornstarch and eggs until serving time.
Otherwise the egg will be overcooked and spoil the appearance. Soup should be quite hot and sour. Adjust the hotness with varying amount of white pepper and the sourness with different amounts of vinegar.
From: Kaz Langridge Date: 10 Feb 96

Mixed Mushroom & Chinese Cabbage Spring Rolls

Servings: 4 Servings

Ingredients:

¼ pound Regular mushrooms
¼ pound Shiitake mushrooms
¼ pound Portobello mushrooms
¼ pound Oyster mushrooms
1 tablespoon Sesame oil
1 teaspoon Chopped shallots
1 teaspoon Chopped garlic
1 tablespoon Chopped parsley
1 tablespoon Chopped ginger
Salt and pepper to taste
8 large Napa cabbage leaves

Preparation:

Clean and slice all mushrooms into ½-inch pieces. Saute the mushrooms in a large saute pan in the sesame oil for about 5 minutes, stirring occasionally. Add shallots, garlic, parsley and ginger. Cook for another 6 to 8 minutes. Season to taste with salt and pepper.
Chill. Blanch the cabbage leaves in 1 quart of boiling water and immediately chill in ice water. Dry the cabbage leaves on paper towels. Place ⅛ of the mushroom mixture in the center of each cabbage leaf, fold the side of the leaf and roll. Serve with light soy sauce for dipping. Yield: 4 servings

Recipe By : CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9346 Categories : Chef Du Jour

Moo Goo Gai Pan ( Chinese Dish )

Servings: 1 Servings

Ingredients:

2 Whole chicken breasts
½ teaspoon Salt
1 teaspoon Cornstarch
2 tablespoon Oil
1 cub Sliced celery
1 can mushrooms
1 Green pepper, sliced
1 can Water chestnuts
1 tablespoon Soy sauce
1 can Baby corn
¼ cub Blanched almonds
20 Pea pods

Preparation:

Preparation : Bone and skin chicken, cut into 1 inch slices. Shake pieces with salt and cornstarch. Stir-fry in hot oil until chicken turns white; approximately 2 minutes. Add mushrooms with liquid, green pepper, water chestnuts, baby corn and soy sauce. Cook 4 minutes longer. Add almonds. Good with hot rice.

From: Art Misero Date: 05 Oct 96

Mu Shu Vegetables with Chinese Pancakes

Servings: 1 Servings

Ingredients:

4 Eggs, beaten
4 teaspoon Sesame oil
1 teaspoon Salt
1 tablespoon Peanut oil
½ ounce Chinese dried wood ears(black fungus)
½ ounce Chinese lily buds
¼ pound Red peppers
4 Whole scallions
3 tablespoon Rice wine or dry sherry
1 tablespoon Finely chopped garlic
1 tablespoon Finely chopped fresh ginger
2 tablespoon Dark soy sauce
6 ounce Bean sproutsChinese pancakeshoisin sauce, for dipping

Preparation:

This is a vegetarian version of a traditional Chinese favorite, Mu-Shu Pork. Here, I rely on an unusually flavorful combination of spices, vegetables, and condiments which together make one forget that pork or any other meat was ever a part of the dish. Particularly important to this recipe are the Chinese dried wood ears and lily buds. Their textures and the flavors they absorb in the stir frying are the basis for the success of the dish. When the combined ingredients are eaten with Chinese pancakes and hoisin sauce, what might be an ordinary dish is transformed into a festive affair. Most of the preparation may be done ahead of time and, once the pancakes are made, the rest is easily accomplished, making this a perfect dish for a dinner party.

Combine the beaten eggs with 2 teaspoons of the sesame oil and salt in a small bowl. Heat a frying pan or wok over moderate heat and add 1 Tablespoon of the oil. Pour in the egg mixture and spread it quickly over the surface of the pan until it forms a thin crepe like pancake. There is no need to turn it over. Remove from the heat and when cool, shred the egg pancake and set aside.

Soak the dried wood ears and lily buds in warm water for about 20 minutes until soft. Meanwhile, finely shred the peppers and scallions. Squeeze the excess liquid from the black fungus and lily buds. Finely shred the wood ears, discarding the stem, and snap off the hard ends of the lily buds.

Heat a wok or large frying-pan over heat heat and add the remaining peanut oil. when almost smoking, add the wood ears, lily buds, and rice wine and stir fry for 1 minute. Add the garlic, ginger, and dark soy sauce, and stir fry for another minute. Then put in the shredded egg, red peppers, scallions and bean sprouts and continue to stir fry for 3 minutes until the ingredients are thoroughly mixed.
Stir in the remaining sesame oil, and turn onto a large platter.
Serve with the Chinese pancakes and hoisin sauce.

From: Eastman@solstice.Jpl.Nasa Date: 05-04-94

Mushroom Foo Yung

Servings: 6 Servings

Ingredients:

4 Eggs, lightly beaten
¼ teaspoon Salt
¼ teaspoon Ginger, ground
½ cub Chicken, cooked, finely chopped
1 cub Mushrooms, sliced
1 cub Bean sprouts, fresh
2 Green onions, finely chopped
1 Celery stalk, finely chopped
Cooking oil
Soya sauce

Preparation:

In a medium-sized bowl beat together all ingredients except oil and soya sauce. Heat a small amount of oil in a large skillet (or Wok) at medium heat. Drop large spoonfuls (about 2 tb or 25 ml) into skillet. Cook, turning once, until lightly browned. Repeat until all egg mixture is used. Serve with soya sauce.

Source: Money's Mushroom Bag

Mushroom Soup

Servings: 4 Servings

Ingredients:

2 ounce Dried mushrooms
2 tablespoon Cooking oil
1 Green onion, chopped
1 teaspoon Garlic, chopped
1 teaspoon Ginger, chopped
1 tablespoon Soy sauce
1 teaspoon Brown sugar
½ teaspoon Salt
1 l Stock

Preparation:

Soak mushrooms in water for 20 minutes. Separate stem from caps & discard stems. Heat oil in a soup pot & fry onion, garlic & ginger for 2 minutes. Add soy sauce, sugar & salt. Mix together well. Pour in stock & simmer gently with the lid on for 30 minutes.

Jack Santa Maria, "Chinese Vegetarian Cookery"

Mushroom Soup - Chinese

Servings: 4 Servings

Ingredients:

2 ounce Dried mushrooms
2 tablespoon Cooking oil
1 Green onion, chopped
1 teaspoon Garlic, chopped
1 teaspoon Ginger, chopped
1 tablespoon Soy sauce
1 teaspoon Brown sugar
½ teaspoon Salt
1 l Stock

Preparation:

Soak mushrooms in water for 20 minutes. Separate stem from caps & discard stems. Heat oil in a soup pot & fry onion, garlic & ginger for 2 minutes. Add soy sauce, sugar & salt. Mix together well. Pour in stock & simmer gently with the lid on for 30 minutes.

Jack Santa Maria, "Chinese Vegetarian Cooking"

OLD-FASHIONED EGG FU YUNG

Servings: 4 servings

Ingredients:

5 large Eggs; slightly beaten
½ teaspoon Salt
4 tablespoon Peanut or corn oil (or more if needed)
3 Shallots; trimmed cut lengthwise, into thin slices
2 Garlic cloves; finely minced
2 ounce Fresh snow peas cut diagonally into thin slices
1 cub Bean sprouts; tails removed, blanched and drained
4 ounce Small bay shrimp
½ pound Barbecued pork; diced
1 tablespoon Chopped Coriander leaves=OR=- Green onions

EGG FU YUNG SAUCE:
¾ cub Chicken stock
1 ½ teaspoon Oyster sauce
¼ teaspoon Sugar
1 pinch White pepper
1 teaspoon Cornstarch; mixed with
1 tablespoon Water
3 drop Asian sesame oil

Preparation:

IN A MEDIUM BOWL, lightly beat eggs with salt. Over medium-high heat, preheat wok until hot. Add 2 table- spoons of oil; tilt wok to coat sides. When hot, add shallots and garlic, stir-fry for 30 seconds.
Increase to high heat, add snow peas, seconds later, bean sprouts; quickly stir-fry for almost 1 minute or until vegetables are tender but still crisp. Toss in the shrimp and barbecued pork; stir-fry for 30 seconds to heat through. Remove from the heat. Add coriander to beaten eggs; mix together. Reheat wok over medium-high heat until hot. Add remaining 2 tablespoons oil and when hot, pour in 1/3 cup of egg mixture. Fry until bottom is golden brown and the edges are crisp (about 1 minute). Turn patty over and brown other side (about 45 seconds to a minute). Remove and keep warm. Fry remaining egg mixture in same manner, adding more oil if needed. Arrange omelets on a serving platter. Prepare and spoon Egg Fu Yung Sauce over eggs or serve omelets plain sprinkled with soy sauce. Top with fresh coriander leaves. After frying omelets, pour off all the oil. Set wok over high heat, add chicken stock, oyster sauce, sugar and white pepper; bring to a boil. Stir in cornstarch mixture until sauce thickens (about 30 seconds). Add sesame oil. Makes about 1 cup.

JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

Oriental Noodles with Chilli and Cashews

Servings: 2 servings

Ingredients:

13/16 cub Plain flour
Pinch of salt
1 1/3 Eggs
1/3 Egg

SAUCE:
1/3 teaspoon Vegetable oil
1/3 small Red chilli
1/3 Spring onion
83 1/3 g Snow peas
3/16 teaspoon Sesame oil
1/16 cub Light soy sauce
3/16 cub Malt vinegar
1/16 cub Cashew paste
1/3 tablespoon Lime juice
1/3 teaspoon Lime rind
1/3 Red Chilli
3/16 cub Roasted Cashews

Preparation:

Preparation: Lightly beat the eggs (keep the 4 and the 1 separate)

Finely chop one of the chillis, and the spring onion. Thinly slice the snow peas. Finely shred the lime rind and the second red chilli.

As an alternative to making your own noodles, chinese thread noodles are a suitable (but not as nice!) substitute, as is tagliatelle.

1. To make the noodles sift the flour and salt into a bowl.
Make a well in the centre and add the 4 beaten eggs, gradually importing into the flour with a fork. Turn onto a lightly floured surface and knead until smooth and elastic (about 5 minutes). Cover and stand for 30 minutes.

2. Divide the dough into 4 portions. Cover with a tea towel. Roll one portion of the dough to 3mm thickness using a rolling pin or sharp knife. Roll up the sheet of pasta completely and cut into 5mm wide strips. Carefully unroll the strands.

Repeat the process with the remaining portions of dough. Spread onto
a dry tea towel and sprinkle with plain flour. Set aside.

3. Prepare the sauce whilst the pasta is standing. Heat the oil in a pan
and add the chilli, spring onion and snow peas. Cook over a low heat
for 2-3 minutes. Add the sesame oil , soy sauce, vinegar, cashew paste,
lime juice and rind. Stir to combine. Cook, stirring, over a gentle heat for 3-4 minutes.

4. Cook the pasta in a large pan of boiling water until just tender.
Drain, spoon over the sauce and toss to combine. Sprinkle over shredded chilli, cashews and serve.

Pan Fried Noodle Pillow with Stir Fried Chinese Greens

Servings: 4 Servings

Ingredients:

½ pound Noodles, egg, 1/16th-inch thin, Chinese
2 teaspoon Oil, sesame
1 teaspoon Salt, kosher
6 tablespoon Oil, corn OR
6 tablespoon Oil, peanut
Seeds, sesame, black (garnish)

STIR-FRIED GREENS:
1 tablespoon Chives, Chinese
⅛ cub Garlic, baby, finely sliced
6 medium Mushrooms, dried, black
1 ½ cub Mushrooms, chanterelle, sliced
1 ½ teaspoon Scallion, finely sliced rings
3 cub Bok choy, baby, sliced, with flower-like bases kept whole
2 cub Cabbage, Chinese, sliced
4 small Chilis, red
4 small Chilis, orange
3 tablespoon Oil, peanut OR
3 tablespoon Oil, corn

Preparation:

Boil noodles in unsalted water until "al dente." Drain, flush with cold water until chilled, then roll loosely in a lint-free towel to blot off excess water.

Toss noodles with sesame oil and salt, using your hands to coat and separate the strands.

Heat a 12-inch well-seasoned or Silverstone heavy skillet over high heat until hot enough to evaporate a bead of water on contact.
Add 5 tablespoons of oil, swirl to coat the bottom and sides of the pan, then reduce heat to medium-high.

When oil is hot enough to sizzle a single noodle, coil the noodles in a pan then use a spatula to pack them into an even pancake or "pillow." Cover and cook until the bottom is golden, about 5-7 minutes.

Uncover, flip the noodle pillow over with a jerk of your wrist, then cover and cook the second side. If the pan seems dry, dribble in the remaining tablespoon of oil around the side of the skillet before covering it.

Slide the noodle pillow out of the pan, cut it into quarters, then garnish with a sprinkling of black sesame seeds and vegetables.

Stir-Fried Greens: ==================

Soak the dried mushrooms for several hours or overnight in cold water.

Drain, rinse, remove any stems, then cut caps into slivers ⅛-inch wide.

Heat a wok or a large heavy skillet over high heat until hot enough to evaporate a bead of water on contact. Add 2 tablespoons of oil, swirl to glaze the pan, then reduce heat to medium-high.

Add the Chinese chive tops, garlic and black mushrooms, toss until fully fragrant, then add chanterelles, sliced scallions, and cabbage to the pan. Toss just until vegetables turn supple, about 2 minutes.

Add baby bok choy, toss until color deepens and the vegetables are heated through, about 20 seconds. If the pan becomes too dry, dribble in a bit more oil from the side.

Fold in the chilis, then turn contents out onto a serving plate, either alongside or on top of the noodle pillow.

Caution: Chilis are added for color and are not meant to be eaten whole! If a spicier dish is desired, finely sliver a single chili and stir-fry it with the shallots before stir-frying the remaining vegetables.

Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Barbara Tropp, China Moon, San Francisco, CA

Perfect Chinese Steamed Rice

Servings: 4 Servings

Ingredients:

2 cub Uncooked long-grain rice
3 ½ cub Water

Preparation:

PUT THE RICE INTO A LARGE BOWL and wash it in several changes of water until the water runs clear. Drain the rice and put in a heavy pot with the water and bring to a boil. Continue boiling until most of the surface liquid has evaporated. This should take about 15 to 20 minutes. The surface of the rice should have small indentations like a pitted crater. At this point, cover the pot with a very tight-fitting lid, turn the heat as low as possible and let the rice cook undisturbed for 15 to 20 minutes. There is no need to fluff the rice before serving it.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

Pot Stickers ( Chinese )

Servings: 30 Stickers
½ pound Chinese cabbage or
Other mild-flavored greens
¾ pound Ground pork (beef will do
If ground fine)
4 tablespoon Vegetable oil,
Preferably peanut
1 ½ cub Chicken broth
1 teaspoon Salt
¼ teaspoon Minced ginger
2 tablespoon Green onions
1 tablespoon Sesame oil
2 teaspoon Corn starch
1 teaspoon Dry sherry or rice wine
2 tablespoon Soy sauce
1 dash Ground pepper
1 package Wonton wrappers

Pot Stickers (Huo Tip)

Servings: 1 servings

Ingredients:

2 ½ cub Flour *
1 cub Water *
2 ounce Cabbage (½ cup cooked and chopped)
½ pound Lean ground pork
1 Green onion, chopped
1 teaspoon Chopped ginger
1 tablespoon Tientsin Preserved Vegetable rinsed and chopped
2 tablespoon Oil
1 cub Chicken stock

SEASONING:
¼ teaspoon Salt
¼ teaspoon Sugar
1 teaspoon Thin soy sauce
1 teaspoon Oyster sauce
1 teaspoon White wine
Dash of pepper
2 teaspoon Cornstarch

DIP:
2 teaspoon Thin soy sauce
1 teaspoon Hot spiced oil
1 teaspoon White Vinegar

Preparation:

Combine flour and cold water in large mixing bowl. Mix thoroughly to form dough. Cover with damp cloth; let stand for 20 minutes. *

Cook cabbage 2 minutes in boiling water. Rinse in cold water, and drain. Squeeze dry of all excess moisture. Chop fine; set aside.

Place the ground pork, chopped green onion, chopped ginger, and preserved vegetables together on chopping board. Mix and chop with the clever for approximately 15 strokes.

Add "seasoning" and the cabbage to the pork mixture and mix thoroughly.

After dough has set for 20 minutes, knead it for 1 minute and then form into 2 to 3 rolls, approximately 1-½ inch in diameter. Cut each roll of dough into slice 1-½ inch thick.

With a small rolling pin, or heel of hand, flatten each piece of dough into a thin patty, 3 inch in diameter. Place ¼ tablespoon of the pork mixture in the center of each patty. Fold in half, and seal the edges by pressing firmly together with your fingers. (Help ready-made skins to seal by applying egg white to the edges.)

Set each pot sticker with the straight edge on a platter, pressing firmly so as to form a flat base. Each pot sticker should be made to stand upright, rather than allowed to rest flat on its side.

Heat frying pan and add 2 tablespoon oil. On medium heat, pan-fry pot stickers. Cook on the base surface only. Pan-fry 2 minutes, until the base side is nicely browned.

Add 1 cup chicken stock to the pot stickers. Cover and cook over medium heat for approximately 7 minutes, until most of the chicken stock is absorbed. Remove to platter.

Mix thin soy sauce, hot spiced oil, and white vinegar to use as condiment for Pot Stickers.

* Pot sticker skins can be purchased at Chinese groceries.

SOURCE: Chopstick, Cleaver and Wok.

Pressed Bean Curd Soup

Servings: 4 Servings

Ingredients:

1 pound Pressed bean curd, slivered
Cooking oil
4 Green onions, sliced
1 cub Green peas
1 cub Chopped tomatoes
½ cub Sweet corn
2 tablespoon Soy sauce
2 tablespoon Dry sherry
1 teaspoon Brown sugar
2 teaspoon Salt
1 tablespoon Sesame oil
1 l Stock or water

Preparation:

Heat 4 tb cooking oil in a wok or pan & fry bean curd till golden.
Remove & drain. Fry green onion for 30 seconds, add the rest of the vegetables & fry for another 1 minute. Add remaining ingredients except stock & mix well. Transfer to a soup pot. Add stock, gently stir & heat. Serve hot.

Jack Santa Maria, "Chinese Vegetarian Cookery"

Red-Cooked Bean Curd, Family-Style

Servings: 2 servings

Ingredients:

1 pound Firm bean curd (tofu)
8 Whole scallions
½ cub Peanut oil
1 ½ tablespoon Peanut oil
2 tablespoon Coarsely chopped garlic
2 tablespoon Rice wine
2 tablespoon Hoisin sauce
1 tablespoon Light soy sauce
1 tablespoon Dark soy sauce
1 teaspoon Sugar
1 cub Chicken stock
1 tablespoon Sesame oil

Preparation:

CUT THE BEAN CURD cake into 1-by-3-by-1-inch pieces. Lay them on paper towels and drain for 10 minutes. At a slight diagonal, cut the scallions into 3-inch pieces. Heat a wok or large saute pan until it is hot. Add the ½ cup of peanut oil, and when it is hot, fry the bean curd on both sides until it is golden brown. Drain the bean curd well on paper towels. Drain and discard the oil. Wipe the wok clean, reheat, and add 1 ½ tablespoons of oil. Then add scallions and garlic, and stir-fry for 30 seconds. Put in the rest of the ingredients except the sesame oil. Bring the mixture to a boil, return the fried bean curd pieces and cook over high heat for 10 minutes or until the bean curd has absorbed most of the sauce. Add the sesame oil, and give the mixture a final turn. Serve at once.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

RICE STICKS WITH VEGETABLES

Servings: 6 servings

Ingredients:

3 quart Water
1 package Rice sticks (13 ¾ oz)
2 each Stalks celery
4 ounce Chinese pea pods
1 ounce Oriental dried mushrooms *
¼ cub Oil
1 pound Bean sprouts
1 tablespoon Curry powder
1 cub Chicken broth
1 Salt
1 Soy sauce

Preparation:

*Note: Mushrooms should be softened in water.
Bring water to boil and add rice sticks. Cook 2 minutes, then drain.
Rinse with cold water and drain. Cut celery, pea pods and mushrooms into thin slices. Heat oil until hot and add rice sticks. Cook, stirring, until brown. Remove rice sticks from pan and drain. Add celery, pea pods, mushrooms and bean sprouts and cook over high heat 2 minutes, stirring constantly. Combine curry powder and chicken broth and add to pan. Season to taste with salt. Pour over rice sticks and toss to serve. Serve with soy sauce.
Makes 6 to 8 servings
Created by: Golden Dragon, Chinatown, Los Angeles (C) 1992 The Los Angeles Times

Scotch Eggs Chinese Style

Servings: 8 Servings

Ingredients:

8 Hard-cooked eggs, unpeeled,
But shells cracked all over
3 tablespoon Soy sauce
2 Whole star anise
2 Bags Chinese black tea
2 Raw eggs
1 tablespoon Sesame mustard
2 cub Fresh bread crumbs
2 tablespoon Sesame seeds
1 pound Bulk country style sausage
2 teaspoon Chopped fresh ginger root
2 teaspoon Chopped garlic
Vegetable oil for frying

Preparation:

One day before serving,place first 4 ingredients and water to cover in medium size saucepan.Simmer,uncovered,25 minutes;let stand overnight.
Beat raw eggs and mustard together in shallow bowl.Combine bread crumbs and sesame seeds in another shallow bowl.Mix sausage, ginger and garlic.Peel hard-cooked eggs.Encase each egg completely in thin layer sausage,using both hands to mold sausage around egg. Dip one sausage encased egg,first in egg mixture.Coat with bread crumbs.Set aside on plate.Repeat with remaining eggs.Refrigerate covered at least 3 hours or overnight. Heat 3" oil in deep fat fryer to 375 degrees.Fry 2 or 3 eggs at a time,turning occasionally,until quite well browned,10 to 15 minutes You want to make sure the sausage meat is thoroughly cooked.Remove them from oil with slotted spoon.Drain on paper towel.Serve eggs, cut in ¼,at room temperature.Pass additional mustard,if desired. Makes 8 portions.

SHANGYI SHRIMP

Servings: 6 servings

Ingredients:

1 pound Shrimp; shelled & deveined
1 teaspoon Rice wine
1 each Egg white
2 ½ teaspoon Cornstarch
1 cub Oil
1 each Sm hot red dried chile *
¾ cub Diagonally sliced celery
3 each Wood ears (black fungus)
½ teaspoon Soy sauce
½ teaspoon Sugar
½ teaspoon Ground coriander
½ cub Chicken broth
1 tablespoon Grated orange peel

Preparation:

*Note: Dried chile should be seeded and sliced.
**Wood ears should be softened in hot water and cut into strips.
Butterfly shrimp and press as much liquid from shrimp as possible, using palms of hands to prevent breaking. Place shrimp in bowl. Mix wine with egg white and add to shrimp. Mix to coat well. Sprinkle with 1 ½ teaspoons cornstarch and toss to coat. Heat oil in wok or skillet to 350F and add shrimp. Cook until shrimp turns pink in color. Drain shrimp on paper towels. Remove all but 1 teaspoon oil from wok and heat. Add chile and stir-fry until dark, but not scorched. Add celery and wood ears and stir-fry until well-mixed and glistening. Combine soy sauce, sugar, coriander and chicken broth and add to wok. Cook until simmering. Mix remaining 1 teaspoon cornstarch with a few drops water to make paste and stir into liquid in pan. Add shrimp and orange peel and stir to heat through and coat well with sauce. Makes 6 to 8 servings
Created by: Mandarin Shanghai, Los Angeles
(C) 1992 The Los Angeles Times

Shrimp Fried Rice, Shanghai

Servings: 3 servings

Ingredients:

¼ pound Shrimp, shelled and deveined
5 tablespoon Oil
3 Eggs, beaten
¼ teaspoon Salt
3 ½ cub Rice, cold cooked
½ teaspoon Salt
2 Scallions, finely chopped

COATING:
¼ teaspoon Salt
1 teaspoon Cornstarch
2 teaspoon Water

Preparation:

1. If shrimp is large, cut crosswise into ½ " pieces. Dissolve cornstarch in water and add salt to make coating. Mix with shrimp and set aside. 2. Heat wok over high heat until hot. Add 2 T oil, coat and heat for a few seconds. Reduce heat to medium, add shrimp, and stir-fry briskly for 1-2 minutes until shrimp are pink and firm. Pour into dish and set aside. 3. Clean wok and heat over high heat. Beat eggs with ¼ t salt. Add 3 T oil to pan, coat, and heat until very hot. Pour in eggs and as they puff around edges, push the mass with spatula to far end of pan. tilting pan toward you so that the runny eggs slide onto the hot surface. Continue this process until the eggs are soft and fluffy. Give one big whirl and scrape into a dish. Set pan over medium heat (don't add oil). Add rice and stir-fry about 1 minute. Add salt to taste. Add scallions and stir in briefly. Add shrimp and eggs and stir rapidly, turning and folding, for about 1 minute. The eggs should be in small pieces and well mingled with the rice and shrimp. Pour into a hot serving dish.

Shrimp in Chinese Lobster Sauce

Servings: 2 Servings

Ingredients:

Stephen Ceideburg
1 pound Jumbo shrimp (21-25 perpound)
1 tablespoon Fermented black beans
2 Garlic cloves, minced
1 Quarter-sized slice freshginger, peeled, minced
1 tablespoon Shao Hsing rice wine, or drysherry
2 tablespoon Peanut or corn oil
½ teaspoon Salt
6 ounce Ground pork butt
1 small Onion, cut into 1-inch cubes
1 Bell pepper, cut into 1-inchcubes
½ teaspoon Sugar
Big pinch white pepper
½ tablespoon Light soy sauce
¾ cub Chicken stock
2 teaspoon Cornstarch, blended with:
1 tablespoon Water
1 large Egg, lightly beaten
1 Green onion, chopped
1 teaspoon Asian sesame oil

Preparation:

Shell and de-vein the shrimp. Butterfly shrimp by slicing them down the length of the back, stopping just above the tail. Rinse with cold water and blot dry.

Cover the black beans with lukewarm water; let soak for 5 minutes.
Drain. Combine with the minced garlic and ginger; gently crush into a paste. Mix in the wine; set aside.

Place a wok over medium-high heat. When hot, drizzle in half of the oil. Add the shrimp and stir-fry until they begin to curl and turn bright orange, about 1 minute. Remove to a dish and keep warm.

Reheat wok over medium heat; add remaining tablespoon of oil and the salt. Add the black bean paste and saute a few seconds until it becomes aromatic. Increase heat to medium-high. Add the pork and stir-fry until the morsels are no longer pink, about 3 minutes.

Add onions, peppers, sugar, white pepper and soy sauce; toss together until the vegetables begin to soften, about 1 minute. Add the stock and keep tossing until it comes to a boil.

Stir the cornstarch mixture to recombine, then drizzle into the center of the work, stirring constantly, until mixture thick- ens, about 20 seconds.

Turn off the heat and slowly stir in the beaten egg to combine the mixture into a creamy sauce. return the shrimp to sauce, add the green onions and swirl in the sesame oil.

Serves 2 as a complete meal, or up to 6 with other entrees.

PER SERVING (6servings): 225 calories, 19 g protein, 5 g carbohydrate, 14 g fat (4 g saturated), 149 mg cholesterol, 530 mg sodium, 0 g fiber.

From an article by Joyce Jue, San Francisco Chronicle, 1/6/93.

Shrimp Wonton Soup

Servings: 4 Servings

Ingredients:

FILLING:
¾ pound Raw Shrimp *
½ cub Water Chestnuts **
2 teaspoon Soy Sauce
1 tablespoon Rice Wine Or Sake
1 ½ teaspoon Sesame Oil
½ teaspoon Salt
¼ teaspoon Freshly Ground Pepper
1 ½ tablespoon Minced Fresh Ginger
1 ½ tablespoon Minced Scallions
1 Egg White Lightly Beaten
1 ½ tablespoon Cornstarch

TO ASSEMBLE:
48 Wonton Skins
Cornstarch For Dusting

TO FINISH:
4 cub Homemade Chicken Broth
1 teaspoon Salt
½ teaspoon Sesame Oil
10 ounce Fresh Spinach ***

Preparation:

* Shrimp should be shelled, deveined, rinsed and drained. ** Water Chestnuts should be plunged into boiling water and refreshed in cold water, drained and chopped. *** Fresh spinach should have stems removed, rinsed thoroughly and drained.

Place the shrimp in a linen dish towel or on paper towels and squeeze out as much moisture as possible. Chop the shrimp to a paste in a food processor fitted with a steel blade or by hand. Place the water chestnuts in a towel and squeeze out as much moisture as possible.
Place the shrimp paste, water chestnuts, soy sauce, rice wine, sesame oil, salt, pepper, ginger, scallions and egg white in a mixing bowl.
Using your hand or a spoon, stir vigorously in one direction to combine the ingredients evenly. Add the cornstarch and stir to blend.
The mixture should be stiff. Use a fork, teaspoon or two chopsticks to place a scant teaspoonful of the filling in the center of each wonton skin. Gather the edges of the skin together around the filling and squeeze to form a "waist" and the ends shut to enclose the filling. The finished dumpling should look like a drawstring purse.
Place the finished dumplings on a tray that has been lightly dusted with cornstarch. Heat 3 quarts of water to boiling in a large pot.
Add the wontons and cover. Once the water is boiling again, cook for about 4 minutes or until they rise to the surface. Remove with a long-handled strainer and drain. Discard the water. Heat the chicken stock, salt and sesame to boiling. Add the spinach and cooked wontons, portion into serving bowls. Serve immediately. From: Nina Simonds, The Washington Post; Jan. 29, 1992.

From: Jr Byers Date: 15 Mar 96

Silver Noodle Soup

Servings: 4 Servings

Ingredients:

3 tablespoon Peanut oil
1/3 pound Pork butt or shoulder,slivered
1 tablespoon Slivered fresh ginger root
2 teaspoon Thin soy sauce
2 teaspoon Dry sherry
¼ cub Slivered Szechuan mustardgreen
4 cub Water
2 ½ ounce (approx) bean thread noodles
1 tablespoon Minced fresh coriander
4 Sprigs of coriander forgarnish
2 teaspoon Sesame oil

Preparation:

Preparation: Marinate pork and ginger in thin soy and sherry for 30 minutes. Rinse chunk of Szechuan mustard green to remove all traces of chili coating; sliver like pork. The chili flavor will still be there, but in delicate balance with the mustard and pork. Soak noodles in warm water for 15 minutes, then rinse and drain.

Stir-fry: Add oil to hot wok; when it just begins to smoke, add pork and ginger mixture. Stir-fry 30 seconds. Add Szechuan mustard green; stir- fry 2 minutes.

Soup: In 2-quart saucepan, boil the water. Add hot pork stir-fry; simmer 3 minutes. Five minutes before serving, bring broth to boil, and add soaked noodles and minced coriander. Simmer 3 minutes or until noodles are soft, but not pasty. Pour into serving bowl, garnish with coriander sprigs and sesame oil, and serve.

Posted by Fred Peters.

Sizzling Rice Soup

Servings: 6 Servings

Ingredients:

6 cub Chicken broth
2 tablespoon Shredded Smithfield ham
4 small Cakes Chinese bean curdcubed, rinsed in cold water
6 large Chinese black mushrooms soaked, squeezed dry and shredded
4 cub Peanut oil for deep-frying

RICE CRUST:
Rice
Oil, peanut

GARNISH:
Chopped scallions
Sesame oil

Preparation:

BRING THE BROTH TO A SIMMER in a pot and add the ham, bean curd and mushrooms. Let it simmer 5 minutes. Heat the oil in a wok to very hot (about 380F). Test the oil by dropping a small piece of Rice Crust into it. It should float immediately. Slip the whole Rice Crust into the oil. As it begins to puff up like popcorn, break it up into large chunks with long chopsticks. Turn it to brown on all sides (about 1 minute). Remove the rice and drain it. At the table, add the rice to the serving bowl of soup. It will sizzle as the steam rises and provide quite a show. Add the scallions and sesame oil just before serving. (The oil used for deep-frying can be cooled, strained through a fine sieve and stored in a jar for future use.)

FOR RICE CRUST: Prepare rice as you normally would, but cook it in a wide, heavy pot at least 15 minutes after the rice is soft so that a crust forms on the bottom of the pot. Spoon off the top layer of loose rice and set aside for Fried Rice or freeze it for future use.
If left to stand overnight at room temperature, the crust will be easier to remove from the pot. To use the rice right away, keep the pot on low heat and dribble peanut oil around the edge. Heat for a few minutes, then loosen the crust with a spatula. It should come out in one whole piece. Invert the crust onto a plate. It can now be frozen for future use or used while still hot.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

Slow Simmered Pork Roast .. Jpmd44a

Servings: 8 Servings

Ingredients:

2 ¼ pound Pork; boneless pork butt
3 Green onions; cut in slivers
1 teaspoon Ginger; fresh, cut julienne
2 Star anise; whole
2 tablespoon Soybean condiment; mein see
2 tablespoon Soy sauce; light
2 teaspoon Brown sugar
1 cub Rice wine; Chinese (or use> dry sherry)
2 Garlic cloves; sliced thin
½ teaspoon White pepper; ground
Water; 2 cups, more may be> needed

Preparation:

Mix together all the ingredients except the pork. Place the meat in an ovenproof casserole just large enough to hold it. A crockpot may be used.
Pour the sauce over the top, cover the dish and bake at 275 degrees from 5 to 8 hours, depending on your taste. By Jeff Smith The Frugal Gourmet From the 06/04/1991 issue of The Springfield Union-News Meal-Mastered by Joe Comiskey 08/17/1992

Soba Noodles with Grilled Tuna & Soy Ginger Sauce

Servings: 8 Servings

Ingredients:

1 cub Chicken broth
1 tablespoon Olive oil
8 4 oz. tuna steaks
½ inch thick
3 tablespoon Minced garlic
2 ½ Inch piece of fresh ginger
Peeled and minced
1 cub Rice vinegar
2/3 cub Soy sauce
1 ½ tablespoon Finely grated lemon zest
1 teaspoon Minced serrano chile
Or
½ teaspoon Crushed red pepper
1 teaspoon Sugar
6 Scallions, thinly sliced
1 pound Dried soba noodles or
Rice noodles or linguine
¼ cub Minced fresh chives
1 tablespoon Minced fresh mint
Sprigs of mint for garnish

Preparation:

Rub tuna steaks with oil and season with salt and pepper. Set aside.
In a small saucepan, heat remaining 2 tsp. oil over moderately high heat. Add the garlic and ginger and cook, stirring until slightly colored, about 1 minute. Stir in the stock, vinegar, soy sauce and 1 tsp. of the lemon zest. Add the chile and sugar and bring to a boil.
Remove from the heat and stir in the scallions and keep warm.

Bring a pot of water to the boil for the noodles.

Grill the tuna for about 5 minutes, turning once, until charred on the outside and pink in the middle. Transfer to a plate and keep warm.
Cook the noodles and toss with half of the soy sauce mixture. Mound the noodles on 8 warm plates. Place the tuna on the noodles and spoon the remaining sauce over. In a small bowl, toss the remaining zest with the chives and minced mint and sprinkle over each serving.
Garnish with mint and serve immediately.

Source:Food and Wine November 1992.

Special Egg Foo Yung Sauce

Servings: 1 servings

Ingredients:

½ cub Soup stock, chicken
½ teaspoon Sugar
2 teaspoon Soy sauce
¼ teaspoon Sesame oil
1 ½ teaspoon Cornstarch olution

Preparation:

Mix cornstarch in about 3 ts of water. Mix all ingredients together.
Bring sauce to a boil to thicken.

Increase the cornstarch slighly for a thicker sauce.

From: _The Joy of Wokking_ , Martin Yan & the crazy kitchen of Bon and Dan Ceppa

Spicy Bean Curd

Servings: 2 servings

Ingredients:

½ pound Medium-firm tofu
1 teaspoon Soy sauce and dry sherry
1 teaspoon Sweet bean sauce or hoisinsauce
¼ pound Ground pork
3 tablespoon Salad oil
1 teaspoon Minced fresh ginger
2 teaspoon Minced garlic
2 teaspoon Hot bean sauce or 2 smalldried chiles
¾ cub Water
2 tablespoon Soy sauce
2 Green onions, thinly sliced
2 tablespoon Each water and cornstarch

Preparation:

A fiery sauce coats cubes of delicate tofu in this succulent stir-fry. To balance it's zestiness and soothe your palate, serve with hot cooked rice. Cut tofu into ½ inch cubes; place in a colander and let drain for 15 minutes. In a bowl, blend the 1 tsp soy, sherry, and sweet bean sauce; add pork and stir to coat. Stir in 1 tsp of the oil; let stand for 15 minutes. Heat a wok or wide frying pan over high heat. When pan is hot, add remaining oil. When oil begins to heat, add ginger and garlic. Stir once, then add pork and stir-fry until meat is no longer pink (about 2 minutes). Stir in hot bean sauce. Add tofu, the ¾ cup of water, and the 2 Tbs soy.
Cook for 3 minutes; then add onions. Stir together the water and cornstarch; pour into pan and cook, stirring, until sauce boils and thickens. Makes 2 to 3 servings.

STIR-FRIED OYSTERS WITH GARLIC AND GREEN ONIONS

Servings: 4 servings

Ingredients:

1 pound Oysters, shucked
1 teaspoon Cornstarch
1 teaspoon Oyster sauce
1 ½ teaspoon Soy sauce
⅛ teaspoon Salt
1 tablespoon Oil
½ teaspoon White wine
2 each Garlic cloves; minced
2 each Green onions; in 2" pieces
1 each ¼" slice gingerroot *

Preparation:

*Note: Gingerroot should be chopped.
Bring 4 cups water in large saucepan to boil. Plunge oysters into boiling water. Cook 10 to 15 seconds, until edges begin to curl.
Remove with slotted spoon to paper towels to drain. Blend cornstarch with 2 tablespoons water until smooth. Stir in oyster sauce, soy sauce and salt. Set aside. Heat oil in wok until hot. Add wine, oysters, garlic, green onions and ginger. Stir-fry 15 seconds. Drain off any excess liquid that accumulates. Stir in reserved sauce.
Stir-fry 1 minute, just until sauce bubbles and thickens.
Created by: Mon Kee, Los Angeles
(C) 1992 The Los Angeles Times

Sweet & Sour Chicken+++fggt98b

Servings: 8 Servings

Ingredients:

3 Med Potatoes, peeled and
Thinly sliced
4 Chicken breasts;whole*
1 cub Orange juice
2 tablespoon Brown sugar
1 teaspoon Leaf basil
¼ teaspoon Nutmeg
2 tablespoon Cider vinegar
Dried parsley flakes
1 can Peach slices; drained**
Chopped parsley

Preparation:

*About 3 pounds, skinned and halved; ** Water packed Place sliced potatoes in Crock-Pot. Arrange chicken breasts on potatoes. Combine orange juice, brown sugar, basil, nutmeg and vinegar. Pour over chicken.
Sprinkle chicken with dried parsley flakes. Cover and cook on LOW setting for 6 to 8 hours. Remove chicken breasts and potatoes from sauce and arrange on a warm platter. Turn Crock-Pot to HIGH setting. Add peach slices to sauce. Heat until serving temperature.
Pour sauce over chicken and potatoes.
Granish with chopped parsley. YIELD: 8 servings (162 calories per serving) SOURCE: Rival Crock-Pot Cooking POSTED BY: DEE PENROD

SZECHUAN NOODLES

Servings: 4 servings

Ingredients:

¼ cub Sesame oil
½ cub Soy sauce
Ginger; grated to taste
Garlic; minced
Hot bean paste ; to taste
¼ cub Creamy peanut butter
Pasta; hot cooked fresh hom
Scallions; garnish shaved

Preparation:

Mix all ingredients and add to pasta; toss to coat, garnish and serve immediately. Note: Only use enough sauce to coat the pasta. Store any remaining sauce in the refrigerator.

Szechwan Eggplant and Tofu

Servings: 4 servings

Ingredients:

3 tablespoon Soy sauce
¼ cub Dry sherry or Chinese ricewine
1 tablespoon White or brown sugar
1 tablespoon Cider vinegar
3 tablespoon Cornstarch
2 tablespoon Peanut oil
1 medium Onion, thinly sliced
1 large Eggplant, cut into strips,thinly
¾ teaspoon Salt
2 tablespoon Minced garlic
1 tablespoon Minced fresh ginger
¼ teaspoon Black pepper
Cayenne pepper to taste
3 Cakes firm tofu, cut intostrips
8 Scallions: greens minced,whites in strips, keepseparate
1 bunch Cilantro, minced (optional)

Preparation:

SZECHWAN EGGPLANT & TOFU

SAUCE:

Combine soy sauce, vinegar, sherry, sugar in a liquid-measuring cup.
Add enough water to make up to 1 cup. Place cornstarch in a small bowl, pour in the liquid, pour on the liquid & whisk till dissolved.
Set aside.

Heat a large wok over a high flame. Add oil & onion & stir fry for about a minute. Add eggplant & salt & stir fry for 8 to 10 minutes till the eggplant is soft. Add garlic, ginger & black pepper & cayenne. Cook a few minutes more.

Add tofu & scallion bottoms. Stir the bowl of liquid that has been set aside & add to the wok. Mix well & stir fry for another few minutes till the sauce is thickened.

Remove from the heat & serve over rice topped with scallion greens & cilantro.

Serves 4.

Szechwan Soup

Servings: 6 Servings

Ingredients:

1 ounce Dried mushrooms
Boiling water
6 ounce Uncooked boneless lean pork
4 ounce Cooked ham
1 small Red pepper
8 Green onions
½ cub Water chestnuts
8 ounce Bean curd
2 quart Chicken stock
½ cub Rice wine
4 teaspoon Soy sauce
½ teaspoon Chinese chili sauce
2 ½ tablespoon Cornstarch
5 tablespoon Water
2 teaspoon Vinegar
2 teaspoon Sesame oil
1 Egg
8 ounce Uncooked shrimp, shelled and
Deveined

Preparation:

1. Place mushrooms in bowl and cover with boiling water. Let stand 30 minutes. Drain. Remove and discard stems. Cut caps into thin slices.

2. Cut pork and ham into "match-stick" thin strips. Remove seeds from pepper and cut pepper into thin strips. Chop onions finely. Cut water chestnuts into slices. Cut bean curd into ½- cubes.

3. Combine chicken stock, wine, soy sauce and chili sauce in 5-quart pan. Cook over medium heat until soup boils. Reduce heat and simmer uncovered 5 minutes.

4. Blend cornstarch and 4 tablespoons of the water. Slowly stir mixture into soup. Cook and stir until soup boils. Add mushrooms, pork, ham, pepper and water chestnuts. Simmer uncovered 5 minutes.

5. Stir vinegar and oil into soup. Beat egg and remaining 1 tablespoon water together with for, Gradually drizzle egg into soup while stirring soup vigorously. Add onions, bean curd and shrimp.
Cook until shrimp is done, 1 to 2 minutes.

SOURCE: Chinese Cooking Class Cookbook

Tenderloin Chinese Style

Servings: 4 Servings

Ingredients:

Stephen Ceideburg
1 pound Beef tenderloin
3 tablespoon Dry sherry
1 ½ tablespoon Soy sauce
1 ½ teaspoon Oyster sauce
1 teaspoon Sugar
1 teaspoon Cornstarch
½ teaspoon Baking soda
¼ teaspoon Salt
1 Clove garlic, crushed
1 ½ tablespoon Vegetable oil
2 medium Yellow onions, cut into thinslices

Preparation:

1. Remove and discard fat from meat. Cut meat across the grain into thin slices.

2. Combine sherry, soy sauce, oyster sauce, sugar, cornstarch, baking soda, salt and garlic in medium glass bowl. Mix in meat. Cover and refrigerate at least 3 hours.

3. Heat oil in wok over high heat. Stir-fry onions in the oil until golden, 3 to 5 minutes. Transfer onions to serving plate. Keep warm.

4. 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.

From "Chinese Cooking Class Cookbook" by the Editors of Consumer Guide, Publications International LTD, 1980. ISBN 0-517-322455.

Three Beans in Lettuce Parcels

Servings: 2 servings

Ingredients:

2 ½ tablespoon Garlic and herb dressing
100 g Chickpeas
100 g Black eye beans
100 g Flageolet beans
1 Medium red chilli
½ tablespoon Chives
4 Chinese lettuce leaves
Salt and pepper to taste

Preparation:

1. Heat the dressing in a wok over a medium heat. Add the beans and chilli and stir fry for 2-3 minutes until the majority of the liquid has evaporated. Season to taste, and add chives.

Divide the mixture between the lettuce leaves and serve.

Three Flavors Soup

Servings: 4 Servings

Ingredients:

5 cub Light, clear chicken stock
10 Fresh medium shrimp (OR
¼ pound Cooked baby shrimp)
8 Water chestnuts
2 Green onions
1 teaspoon Salt

Preparation:

Simple soups play an important role in Chinese cuisine because they refresh the palate without neutralizing food flavors.

Preparation: Wash, shell & devein shrimp. Slice water chestnuts into thin circles. Mince entire green onions. Bring stock to boil with onions & water chestnuts. Add shrimp & salt. Taste & correct salt if necessary. Return soup to boil. Serve.

Tomato Egg Drop Soup

Servings: 4 Servings

Ingredients:

1 quart Chicken stock
2 medium Fresh tomatoes, or: drained
1 cub -canned tomatoes
2 small Eggs
½ teaspoon Sesame oil
2 teaspoon Light soy sauce
1 teaspoon Salt
1 tablespoon Finely chopped scallions white part only (reserve tops for garnish)

Preparation:

Egg Drop Soup is traditionally Chinese. Tomatoes are not. They were introduced less than 100 years ago, but nevertheless, they work wonderfully in this soup.

PUT THE CHICKEN STOCK into a pot and bring to a simmer. If using fresh tomatoes, peel, seed and cut into 1-inch cubes. If using canned tomatoes, chop them into small chunks. Lightly beat the eggs, then combine them with sesame oil in a small bowl. Add the light soy sauce and salt to the simmering stock, and stir to mix them in well. Add the tomatoes and simmer for 5 minutes. Next, stir in the scallions, and then add the egg mixture in a very slow, thin stream. Using a chopstick or fork, pull the egg slowly into strands. (Stirring the egg in a "figure 8" works well.) Garnish with the finely chopped scallion tops.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

From: Kaz Langridge Date: 18 Feb 96

Wonton Soup

Servings: 6 Servings

Ingredients:

1 ½ cub Bok choy
1 tablespoon Peanut oil
6 cub Vegetable stock
Salt & pepper
25 Wontons
3 Scallions, thinly sliced on the diagonal

Preparation:

In a soup pot, saute the bok choy in the oil for 1 minute. Add the stock & bring to a boil. Lower the heat & simmer till the bok choy is just tender, about 5 minutes. Season.

In a separate pot, bring about 2 quarts of water to a boil. Drop the wontons into the boiling water & cook till tender. Drain & add to the soup. Serve garnished with scallions.

"Sundays at Moosewood Restaurant Cookbook" From: Carl Berger Date: 19 May 94

Yu Sang ( Chinese New Year Salad )

Servings: 4 Servings

Ingredients:

½ pound Fresh sashimi-grade tuna orstriped bass fillet *
2 cub Peeled, finely shreddedChinese white radish(daikon)
2 cub Peeled, finely shreddedcarrot
6 Thin quarter-sized slicesof fresh young ginger,finely shredded
1/3 cub Finely shredded sweetpreserved pickled ginger(see note)
¼ cub Finely shredded pickledscallions (see note)
6 Fresh or frozen kaffir limeleaves, finely shredded(optional)
1 large Red jalapeno chile, seededand finely shredded
½ bunch Green onions, finelyshredded
½ bunch Cilantro, leaves only
¼ cub Chopped peanuts
Toasted sesame seeds, forgarnish
1 Lime or lemon, cut in halfand seeded
Crisp fried shrimp chipsor:
Fried rice stick noodles,for garnish
MARINADE:
½ tablespoon Vegetable oil
½ tablespoon Asian sesame oil
¼ teaspoon Sugar
¼ teaspoon Salt
⅛ teaspoon White pepper
⅛ teaspoon Five-spice powder
Juice of 1 lemon

Preparation:

* (about 6 x 2 x ½-inch piece)

The quality and freshness of the fish is crucial for the success of the dish. Purchase the fish from a Japanese fish shop that specializes in sashimi, or a reliable fishmonger. To facilitate the very fine shredding of the radish and carrot, use a mandolin or the fine shredding disc of a food processor.

Chill fish until firm. Cut into paper-thin, 2-inch-long slices against the grain; set aside.

In separate bowls, cover radishes and carrots with cold water; set aside until ready to assemble salad. Then rinse and squeeze out excess water.

To assemble: Toss fish slices with marinade ingredients. Place fish in center of a platter. Arrange daikon and carrot shreds around fish. Scatter fresh and pickled ginger, the pickled scallions, lime leaves, chiles, green onions and cilantro over fish. Sprinkle with peanuts and sesame seeds.

Just before serving, squeeze the lime or lemon juice over all. It is customary for everyone to join in and toss the salad. Using chopsticks, each diner digs from the bottom of the salad and lifts the ingredients to mix together.

When the salad is fully tossed, taste for seasoning. Adjust with more sesame oil, lime juice, salt and/or some of the juices from the pickled vegetables.

Garnish with shrimp chips or fried rice stick noodles.

Serves 4 to 6.

NOTE: Bottled pickled ginger and pickled scallions may be found in Chinese markets. Kaffir lime leaves may be found in Thai grocery stores. If kaffir leaves are not available, omit or substitute domestic lime leaves.

PER SERVING: 195 calories, 13 g protein, 15 g carbohydrate, 11g g fat (9 g saturated), 17 mg cholesterol, 205 mg sodium, 3 g fiber.

San Francisco Chronicle, 2/3/93.

Posted by Stephen Ceideberg; February 5 1993.