How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

ASPARAGUS, PEKING STYLE
ASPARAGUS WITH WALNUTS
BEEF IN FOIL
BEEF JUK
BEEF WITH ASPARAGUS
BEEF WITH BROCCOLI
BEEF WITH BROWN BEAN SAUCE
BEEF WITH CELERY AND MUSHROOMS
BEEF WITH GREEN PEPPERS
BEEF WITH TOMATO AND GREEN PEPPERS
BENIHANA JAPANESE FRIED RICE
BOILED NOODLES WITH CRABMEAT SAUCE
BUTTERFLY SHRIMP
CABBAGE AND HAM
CAULIFLOWER WITH GROUND BEEF
CHICKEN ALMOND GUY DIN
CHICKEN CHOW MEIN
CHICKEN FRIED RICE
CHICKEN IN FOIL
CHICKEN SATAY I & II
CHICKEN WITH ZUCCHINI
CHINESE CHICKEN
CHINESE FRIED RICE
CHINESE ROUND STEAK
CHUCK STEAK TERIYAKI
COMBINATION CHOP SUEY
GREEN BEANS WITH SESAME
GRILLED MARINATED BEEF
GROUND BEEF WITH ZUCCHINI AND TOMATO
HONEY CHILI CHICKEN
LION’S HEAD PORK
LONG SOUP
MARINATED CHICKEN WINGS
ORIENTAL SPARERIBS
PINEAPPLE CHICKEN
PLANET HOLLYWOOD POT STICKERS
PLUM SAUCE DIP
PORK AND CUCUMBERS
PORK CHOP SUEY DELUXE
PORK, EGGPLANT, AND TOMATO
PORK FRIED RICE
PORK SPARERIBS
PORK WITH CABBAGE
PORK WITH GREEN BEANS AND MUSHROOMS
RICE COOKED IN GREEN TEA
RICE PATTIES
ROAST PORK
SATAY BEEF
SEASONAL STIR-FRIED VEGGIES
SHREDDED PORK DELIGHT
SHRIMP FRIED RICE
SHRIMPS WITH BEAN SPROUTS
SNOW PEAS AND CARROTS
SPICY STEAMED SPARE RIBS
STEAMED CHINESE CAKE DELUXE
STEAMED FRUIT & NUT MIX
STEAMED SHRIMP WITH PORK
STRING BEANS AND BEEF
SUKIYAKI
SWEET AND SOUR BEEF
SWEET AND SOUR MEATBALLS
SWEET AND SOUR PORK
SWEET AND SOUR RIBS
TENDER CHICKEN WITH WINE
THAI-STYLE GRILLED PEANUT CHICKEN
WALNUT CHICKEN WITH HAM
WINED CHICKEN IN DELUXE GRAVY
YAKATORI
ZUCCHINI AND YELLOW SUMMER SQUASH




ASPARAGUS, PEKING STYLE

2 Tbsp oil
1/4 cup chicken stock
1/4 cup water
1 Tbsp sherry
2 Tbsp soy
1 Tbsp cornstarch
1 can (14 1/2 oz) asparagus, drained

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


ASPARAGUS WITH WALNUTS
(from Japan)

1 lb fresh asparagus
10 walnuts
5 Tbsp sugar
3 Tbsp shoyu
3 Tbsp vinegar

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

BEEF IN FOIL

1 lb. lean beef
1 clove garlic
4 Tbsp soy sauce
2 Tbsp sherry
1/2 tsp sugar
1/2 tsp salt
1 tsp prepared mustard
1 dash pepper
few drops oil
foil

Cut beef thinly. Mix marinade, toss in the beef, let stand 1 hour, turning occasionally. Wrap in foil (refer to Chicken in Foil, supra). Drain, discard marinade, heat oil to 375deg.F. Fry about 5 minutes.

BEEF JUK

1/4 cup sesame seed
1/4 cup soy sauce
2 Tbsp sugar
oil
2 cloves garlic, minced
1/4 tsp pepper
1 lb flank steak, cut into strips
2 bunches green onions, cut in 2-inch pieces
2 eggs, beaten
flour

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

BEEF WITH ASPARAGUS

1/4 lb round steak, sliced
1 Tbsp soy sauce
1 Tbsp wine
salt
1 small onion, sliced
1/2 lb asparagus, sliced on the diagonal
1 stalk celery, sliced on the diagonal
3 Tbsp water
3 Tbsp oil

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

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

Variations:
Use chicken or pork instead of beef.

Make cornstarch sauce, using one bouillon cube to 1/2 cup water; 1 Tbsp cornstarch mixed with 1 Tbsp cold water; add to bouillon before pouring over meat and veggies; stir until thickened.

BEEF WITH BROCCOLI

1/4 lb beef, sliced thin
salt
2 Tbsp soy sauce
1 Tbsp wine
1/2 lb broccoli, shredded in 3” lengths
2 Tbsp sugar
3 Tbsp oil
1/2 cup water

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

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

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

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

BEEF WITH BROWN BEAN SAUCE

1 lb tenderloin
1.5 Tbsp light soy sauce
1 Tbsp brown bean sauce
1 tsp sugar
1 Tbsp sherry
1 tsp sesame oil
1 tsp chopped ginger
1/2 tsp salt
2 Tbsp water
1/3 cup rice flour

Slice beef tenderloin against the grain into thin pieces. Mix together soy, brown bean sauce, sugar, sherry, sesame oil, ginger, salt, and water. Marinate mixture with sliced beef for 30 minutes. Mix mixture with rice flour in a dish. Steam in bamboo steamer over boiling water for 30 to 45 minutes or until beef is tender and soft. Serve hot.

BEEF WITH CELERY AND MUSHROOMS

1/4 lb round steak sliced thin
2 Tbsp soy
1 Tbsp wine
salt
1 small onion, sliced
3 stalks celery, sliced diagonally
1 cup fresh mushrooms, sliced
3 Tbsp water
3 Tbsp oil

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

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

BEEF WITH GREEN PEPPERS

1/2 lb round steak, sliced thin
1 Tbsp soy
1 Tbsp wine
salt
2 green peppers (or 1 red, 1 green), shredded coarsely
2 Tbsp oil
1 Tbsp cornstarch dissolved in 1/3 c water
4 Tbsp water

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

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

Add green peppers to wok, with 4 Tbsp water. Stir-fry green peppers about 3 minutes, uncovered, in wok.

Add beef and cornstarch solution, mixing thoroughly. Sauce should be thin. Place in platter. Serves 4.

BEEF WITH TOMATO AND GREEN PEPPERS

1 lb round stead
2 Tbsp soy
1 Tbsp wine
salt
1 onion, sliced thinly
1 clove garlic, minced
3 Tbsp oil
3 or 4 tomatoes, cut into wedges
1 green pepper, coarsely sliced
2 Tbsp sugar
2 Tbsp cornstarch dissolved in 1/2 cup water

Slice beef into thin, bite-size pieces about 1” x 1”. Marinate in soy, wine, and salt for a few minutes. Meanwhile, slice tomatoes, green peppers, and onion; mince garlic. Make up cornstarch solution. Have sugar on hand.

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

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

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

BENIHANA JAPANESE FRIED RICE
Probably from www.topsecretrecipes.com

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

4 cups rice (2 cups uncooked)
1 cup frozen peas, thawed
2 tablespoons finely grated carrot
2 eggs, beaten
1/2 cup diced onion (1/2 small onion)
1 1/2 tablespoons butter
2 tablespoons soy sauce
salt
pepper

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

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

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

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

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

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

BOILED NOODLES WITH CRABMEAT SAUCE

5 oz fine Chinese egg noodles
salt
1 can crabmeat
1 onion, chopped
1/2 cup watercress
1/2 cup Chinese cabbage
2 Tbsp oil
1/2 tsp MSG
1 cup chicken stock
1 tsp cornstarch
1/4 cup water
1 tsp soy

Boil noodles in salted water 5 minutes. Drain and keep warm. Heat oil, brown the onion, and add Chinese cabbage. Add crabmeat, stock, seasoning, and simmer for 5 minutes. Add cornstarch dissolved in cold water. Stir until thickened. Add chopped watercress, soy, and serve over hot noodles.

BUTTERFLY SHRIMP

1 lb shrimps with shells on
2/3 cup flour
1 egg
2/3 cup water
salt
cornstarch
1/2 cup water

Take shells off shrimps. For deveining and making butterfly shape, insert a knife into the back of a shrimp, and cut crosswise, but do not sever shrimp completely into half; leave some connection at head and tail ends. Remove knife, open shrimp halves to form butterfly shape, remove vein. Prepare all other shrimps similarly.

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

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

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

CABBAGE AND HAM

1 1/2 lb Shantung cabbage, baak choy, spinach, or celery cabbage, cut into 1-
inch pieces
2 oz minced ham
2 scallions, chopped

1 Tbsp cornstarch and 1 Tbsp sherry for binder

1 1/2 Tbsp oil
1 tsp salt
1/4 tsp pepper

Heat wok, add oil and scallions, cook 15 seconds. Add cabbage stems, cook 2 minutes. Add cabbage leaves, cook 1 minute. Season with salt and pepper. Add the ham, then the binder.

CAULIFLOWER WITH GROUND BEEF

1/2 lb ground beef
1/2 onion, minced
1/2 head cauliflower or 1 whole small one
salt
1 Tbsp soy
3/4 cup water
3 Tbsp oil
1.5 Tbsp cornstarch dissolved in 1/2 cup water

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

Place oil in wok and heat to smoking point. Add ground beef and onion. Stir-fry meat until browned; about 3 minutes. Add cauliflower, salt, soy, and 3/4 cup water. Cover and cook for ten minutes. Lift cover occasionally to stir cauliflower so it will cook uniformly. Stir cornstarch solution; add to mixture. Stir thoroughly.
Serves 4 or 5.
Variation: Pork or chicken may be substituted for ground beef.

CHICKEN ALMOND GUY DIN

1 cup chicken, diced
1 large onion, diced
1 cup celery, diced
1 cup bamboo shoots, diced
1/2 cup water chestnuts, diced
1 green pepper, diced
1/2 cup fresh or canned mushrooms, diced
1/2 cup almonds, toasted
3 Tbsp oil
salt and pepper
1 Tbsp soy
1.5 Tbsp cornstarch dissolved in 1/2 cup water

Prepare and dice all ingredients. Toast almonds in oven.

Heat oil to smoking point; add chicken and onions; stir-fry for three minutes; add celery, stir-fry one minute, then add all the rest of the stuff, except the almonds and cornstarch solution. Mix well. Cover wok and cook for two minutes, lifting lid two times to stir. At end of cooking time, uncover, and add cornstarch solution, and cook until sauce is thickened. Place all on platter, sprinkle with almonds. Serves 4 or 5. Variations: Substitute shrimp or pork for chicken.

CHICKEN CHOW MEIN

1/2 lb egg noodles
1.5 cup shredded chicken
1 medium onion, sliced
2 cup celery, sliced diagonally
1 cup fresh mushrooms
1/2 cup sliced water chestnuts
1/2 cup bamboo shoots, sliced
1 cup fresh bean sprouts or 1.5 c shredded celery cabbage
3 Tbsp soy
salt and pepper
4 Tbsp oil

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

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

Variations: Shrimp or pork could be substituted for chicken, or for super deluxe chow mein, 1/2 cup of each meat may be used.

CHICKEN IN FOIL

1 large chicken breast
1 Tbsp soy sauce
1 Tbsp sherry
foil
deep fryer

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

Combine soy and sherry. Toss with chicken. Let stand 30 minutes, stirring occasionally. Drain, discard marinade.

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

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

CHICKEN SATAY I
Satay (or sate) is definitely not Thai in origin, but still it is one of America's favorite dishes at Thai restaurants. Originating in Indonesia, this hawker fare (street food) has been adapted in many Asian countries.

Satay is simply marinated meat, skewered, and charcoal-grilled and served with peanut sauce. What makes this recipe for Satay marinade particularly delicious is the use of whole dried spices. Dry-roasted and ground in a mortar and pestle, the flavor is taster, fresher, and bolder than ground spices.

1 1/2 lb. boneless chicken breast

Marinade:
1 tsp. whole coriander seeds
1 tsp. whole cumin seeds
1 tsp. ground turmeric
3-4 shallots, peeled and sliced thin crosswise
1 stalk fresh lemon grass, sliced thin crosswise
1/4 inch piece of fresh galangal
1 clove garlic, peeled and smashed
1/2 tsp. sea salt
2 tsp. sugar
20 bamboo skewers
2 Tbsp. cooking oil, canola or peanut

Slice chicken into long thin slices, approximately 1/4 inch thick and 2 inches in length. Pat dry with paper towels.

Dry roast coriander seeds for a minute or two in a wok over medium heat to roast lightly, stirring often. Grind in a mortar and pestle or electric coffee grinder reserved for spices (you don’t want your coffee to taste of coriander). Combine all the spices with the shallot, lemon grass, galangal and garlic together in a bowl.
Add chicken pieces to the marinade and mix well to cover meat. Allow to marinate for at least an hour or up to overnight.

Before cooking, soak bamboo skewers in water for at least 10 minutes, so that they will not burn. Skewer 2 to 3 pieces of chicken onto each stick. Grill over a hot fire until cooked through. Baste with cooking oil after turning.

Notes: Serve with Mae Sri brand peanut sauce, sticky rice, and a simple Thai cucumber salad. Instead of chicken you may also use pork, beef, or tempeh in this recipe.

CHICKEN SATAY II
Satay of course is originally an Indonesian/Malay dish, but it has been in Southern Thailand for a very long time. This is a Thai version. You can of course also make the same recipe with chunks of beef or pork, or large prawns (if you can get the very large ones [3-4 per pound] then they are usually beheaded and the skewer threaded lengthwise down the body).

1 teaspoon coriander seed
1 teaspoon cumin seed
1 tablespoon chopped garlic
1 tablespoon fresh grated ginger
1 pound chicken breasts, skinned, boned, and cut into bite sized pieces.
2 tablespoons fish sauce
1 tablespoon curry powder
pinch turmeric powder (as only a colorant, so very little!)
8 tablespoons coconut milk
3 tablespoons palm sugar

The chicken is beaten flat, using the flat of the blade of a heavy cleaver or using a meat tenderizing mallet. You can also use a rolling pin.

The coriander and cumin are toasted and then crushed in a mortar and pestle. The ingredients are then combined to form a marinade, and the chicken is marinated overnight. The pieces of chicken are then threaded on the 12" satay sticks, loosely folding them in half and piercing through the folded meat to form a loose gather.

The completed sticks are then grilled, broiled or barbequed on fairly high heat (they taste best done over charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade. Cooking should take between 5 and 10 minutes depending on the heat of your cooker.

Nam Jim Satay (Peanut Sauce). A peanut dressing accompanies these snacks. A quick and delicious substitute to the recipe below is Satay Seasoning Mix (Peanut Sauce Mix).

If you wish, use peanut butter rather than fresh peanuts.

4 ounces of roasted (unsalted) peanuts
3-4 cloves garlic, chopped
1 ounce chopped onion
1-2 tablespoon red or massaman curry paste
1 teaspoon fish sauce
8 tablespoons coconut milk
4-6 teaspoons lime juice (to taste).
2-3 teaspoons palm sugar.

First grind or crush the peanuts to a fairly fine powder. Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a little chicken stock. Now add the lime juice, tasting as you progress to check the balance of flavors is correct.

Note use red curry paste with beef or pork satay, massaman (as above) with chicken. If you are doing shrimp satay then use half the quantity of massaman paste.

A jad (cucumber sauce)

4 tablespoons rice vinegar
1 teaspoon sugar
2-3 tablespoons cucumber, very coarsely chopped or sliced
2 shallots (or any variety of purple onion) chopped
3-4 Thai chili peppers, thinly sliced.

Combine the ingredients, and leave to stand overnight.

Each diner should have a small bowl of nam jim and a small bowl of a jad. However the satay themselves are normally served "communally".

CHICKEN SATAY III
Makes: 4 servings

1/4 cup Barbecue Sauce
1/4 cup creamy peanut butter
1/4 cup fresh lime juice
2 Tbsp. chopped cilantro
1 lb. boneless skinless chicken breasts, cut into strips
12 wooden skewers

Mix barbecue sauce, peanut butter, lime juice and cilantro in resealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with the barbecue sauce mixture. Refrigerate at least 1 hour or overnight to marinate.

Preheat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken onto skewers. Grill chicken 4 to 5 minutes on each side or until chicken is cooked through.

Soak skewers in water for 1 hour before using to prevent them from burning.
Serve with coleslaw.

CHICKEN WITH ZUCCHINI

3 Tbsp oil
1.5 cups chicken, sliced
2 Tbsp soy
1 Tbsp wine
1/2 cup bamboo shoots, sliced
3/4 lb zucchini, shredded coarsely
2 tsp sugar
3/4 cup water
salt

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

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

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

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

CHINESE CHICKEN

1 can (5 oz) bamboo shoots
1 can (5 oz) water chestnuts
1 medium onion, thinly sliced
2 Tbsp butter
1 cup sliced celery
1 green pepper, sliced
2 tsp chicken stock base (or 2 bouillon cubes + 1 Tbsp water)
3 Tbsp soy sauce
1/8 tsp ajinomoto (MSG) (Accent)
1/4 tsp garlic powder
1/2 tsp ginger
1/2 tsp bon appetit`
2 cups cooked, cubed chicken
2 tsp (arrowroot) cornstarch

Drain shoots and chestnuts, saving liquid. Slice chestnuts. Sauté onion in butter until onion is translucent. Add celery, 1 green pepper, shoots, and chestnuts. Cover and cook 5 minutes. Add seasonings and chicken. Mix cornstarch and reserved liquid. Add enough hot water to make 1 1/2 cups. Stir into chicken mixture, mixing well. Cook, covered, until chicken is heated through. Serve hot, over steamed or fried rice or chow mein noodles. Serves 4 to 6

CHINESE FRIED RICE

2 Tbsp oil
2 cups onions, coarsely chopped
2 cups cooked rice (cold)
2 eggs, slightly beaten
1 Tbsp soy
1/2 tsp salt

2 cups chopped meat (bacon, ham, shrimp, chicken)
1/2 cup chopped green pepper (optional)
1/2 cup peanuts (optional)

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

CHINESE ROUND STEAK

3 cups hot cooked rice
1 Tbsp paprika
2 cloves garlic, crushed
1 cup sliced green onions (including tops)
2 large fresh tomatoes, in 8ths
1 lb round steak, 1/2 inch thick
2 Tbsp butter
1 1/2 cup beef broth
2 green peppers, cut into strips

2 Tbsp cornstarch
1/4 cup soy sauce
1/4 cup water

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

CHUCK STEAK TERIYAKI
(not Chinese, but Japan ain’t far)

1 chuck steak, 4 1/2 – 5 lbs, 2 inches thick
1 pkg instant meat marinade (4/5 oz)
2/3 cup cold water
1/2 tsp ginger
1/2 tsp dry mustard
2 Tbsp soy sauce
2 Tbsp light molasses
1 clove garlic, minced

2 pkg frozen French fries (9 oz)
1 Tbsp instant minced onion
2 pkg frozen Italian beans (9 oz)

7 cups coarsely shredded cabbage
1/2 cup butter (1 cube)

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

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

Cook beans

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

COMBINATION CHOP SUEY

2 whole chicken breasts, cooked
1/2 head Chinese cabbage
4 oz fresh green beans
3 stalks celery
2 medium yellow onions
1 large carrot
8 oz uncooked medium or small shrimp
8 oz uncooked boneless lean pork
3 Tbsp veggie oil
1 cups water
2 tsp cornstarch
1 bouillon cube (chicken)
4 tsp soy
1 can (8 oz) sliced bamboo shoots, drained

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

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

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

GREEN BEANS WITH SESAME
(from Japan)

1/2 lb young green beans (or a couple cans)
2 Tbsp sesame seed
2 Tbsp shoyu
2 Tbsp sugar

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

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

GRILLED MARINATED BEEF
(Japan)

1 lb beef, sliced 1/4 inch thick
1 Tbsp sherry
1 Tbsp oil
1 Tbsp sugar
2 Tbsp sesame seed
1 clove garlic (or a bit of powder)
2 Tbsp finely chopped scallions
2 Tbsp grated ginger root
1/2 tsp cayenne
shoyu (soy sauce)

Combine grated ginger, cayenne, and 1/2 cup shoyu. Pour into individual sauce dishes.

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

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

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

GROUND BEEF WITH ZUCCHINI AND TOMATO

1/4 lb ground beef
1/2 medium onion, sliced or minced
2 Tbsp soy
salt
2 small zucchini, peeled and sliced diagonally
2 tomatoes, cut into wedges
1/2 cup water
1 tsp sugar
3 Tbsp oil
1.5 Tbsp cornstarch dissolved in 1/3 cup water

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

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

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

HONEY CHILI CHICKEN

1 broiler-fryer chicken (about 3 lbs)
1/2 cup flour
1/2 tsp salt
3 cups veggie oil
1/3 cup water
1/3 cup lemon juice
2 tsp cornstarch
4 tsp Chinese chili sauce
2 tsp soy
1.5 tsp grated, pared fresh ginger root
3 Tbsp honey
6 green onions, cut into thin lengthwise slices

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

Heat oil in wok over high heat until it reaches 3750. Add chicken pieces, one at a time, to hot oil (cook only 1/3 of
the pieces at a time). Cook until golden, about 5 minutes.
Drain on absorbent paper. Repeat with remaining chicken.

Pour all but 1 T of the oil out of the wok. Combine water, lemon juice, cornstarch, chili sauce, and soy sauce. Add ginger to oil in wok. Stir-fry 1 minute. Add honey to ginger. Cook and stir 1 minute. Add cornstarch-chili mixture to honey and ginger. Cook and stir until mixture boils, about 1 minute. Stir chicken pieces into chili mixture. Cook and stir until chicken is hot throughout, about 3 minutes. Stir in onions. Cook and stir 1 minute.
LION’S HEAD PORK

2 cups pork
6 water chestnuts
2 thick slices of onion
salt and pepper
2 Tbsp soy
3 Tbsp oil
4 to 5 cups coarsely shredded celery cabbage

With Chinese cleaver, coarsely dice pork. Dice water chestnuts and slices of onion. Place all together on heavy duty cutting board. Mince with your cleaver until all three of the ingredients are blended together into a lump. (It takes 10 to 15 minutes of solid mincing.)

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

Place oil in wok over medium heat for about one minute. Add pork balls to wok and brown slowly on all sides, about 15 minutes. Cover, reduce heat to low medium and cook pork balls 30 minutes longer, lifting cover to turn meatballs.

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

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

LONG SOUP

8 green onions
1/4 small head cabbage
8 oz uncooked boneless lean pork
1.5 Tbsp vegetable oil
6 cups chicken stock or broth
2 Tbsp soy
1/2 tsp grated pared fresh ginger root
4 oz thin Chinese egg noodles

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

MARINATED CHICKEN WINGS

3 Tbsp soy
3 Tbsp dry sherry
2 Tbsp light brown sugar
1 tsp grated pared fresh ginger root
2 cloves garlic, crushed
6 green onions
1.5 lb chicken wings
2 Tbsp veggie oil
1 can sliced bamboo shoots
4 tsp cornstarch
3/4 cup water
1 tsp instant chicken bouillon granules (or a cube)

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

ORIENTAL SPARERIBS

3 lbs spareribs
2 Tbsp salad oil
1/4 cup lemon juice
1/2 cup pineapple juice
3 Tbsp vinegar
2 Tbsp Worcestershire sauce
1/4 cup water
1 bottle (11 1/2 oz) chili sauce
1 lb brown sugar
2 medium size chopped onions
salt and pepper

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

Combine other ingredients in saucepan and cook for about 20 minutes. When ribs finish baking, pour sauce over ribs and bake at 250 deg F. for about 3 hours, basting often. Pour off all the sauce and continue cooking ribs until just sticky.

PINEAPPLE CHICKEN

1.5 whole chicken breasts
cornstarch
1/2 cup flour
1 egg
1/2 cup water
salt
oil for deep frying
1/2 cup brown sugar
1/4 cup cider vinegar
1 cup pineapple chunks plus juice to fill 1 cup in all
1/4 cup red maraschino cherries
1.5 Tbsp cornstarch dissolved in 1/2 cup water

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

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

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

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

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

PLANET HOLLYWOOD POT STICKERS
Six pot stickers filled with fresh ground turkey meat seasoned with ginger, water chestnuts, red pepper and green onions. They are fried and served in a basket with spicy hoisin. Here's a special recipe from one of the most popular theme restaurant chains. Pot stickers are a popular Asian dumpling that can be fried, steamed, or simmered in a broth. Planet Hollywood has customized its version to make them crunchier than the traditional dish, and it's a tasty twist that I'm sure you'll love. Since hoisin sauce would be very difficult to make from scratch, you can use a commercial brand found in most stores.

1/4 pound ground turkey
1/2 teaspoon minced fresh ginger
1 teaspoon minced green onion
1 teaspoon minced water chestnuts
1/2 teaspoon soy sauce
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes (no seeds)
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 egg, beaten
Vegetable oil for frying
12 wonton wrappers (3 x 3-inch size)

On the side Hoisin sauce

In a small bowl, combine all the ingredients except the egg, wrappers and oil. Add 1 tablespoon of the beaten egg. Save the rest of the egg for later. Preheat oil in a deep fryer or a deep saucepan to 375 degrees. Use enough oil to cover the pot stickers -- 1 to 2 inches should be enough.
Invert a small bowl or glass with a 3-inch diameter on the center of a wonton wrapper and cut around it to make a circle. Repeat for the remaining wrappers.

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

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

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

10 oz plum sauce
10 oz peach preserves
10 oz apricot preserves
10 oz applesauce
4 Tbsp hoisin sauce
2 cloves garlic, minced (or a bit of powder)

1 Tbsp prepared mustard sauce:
1/2 cup dry mustard, add boiling water until like thick pancake batter. Add
sherry, wine, or vermouth until correct consistency. Store in fridge.

Mix first six ingredients, add the 1 Tbsp mustard sauce, and mix well. This is a good dip for egg rolls or prawns.

PORK AND CUCUMBERS

1/2 lb lean pork
1/2 cucumber, large (or one small whole cucumber)
1 t cornstarch
1 T soy sauce
1 oz peanut oil (or Wesson)
water

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

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

PORK CHOP SUEY DELUXE

1 cup shredded fresh lean pork
1 medium onion, sliced thin
1 Tbsp soy
3 cups (1/2 lb) bean sprouts
1/2 cup shredded bamboo shoots
1/2 cup sliced water chestnuts
1 cup sliced mushrooms
1/2 cup sliced celery
salt and pepper
1 Tbsp cornstarch dissolved in 1/3 cup water
2 Tbsp oil

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

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

PORK, EGGPLANT, AND TOMATO

1 cup shredded pork
1 medium onion, sliced
salt
1 tsp soy
3 Tbsp oil
2 cups eggplant, sliced
2 cups canned tomatoes
1 tsp sugar

Prepare ingredients. Marinate pork in salt and soy for five minutes.

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

PORK FRIED RICE

4 cups boiled rice, cold
4 scallions, chopped
1/4 head Chinese cabbage
1 Tbsp fresh ginger, chopped
3 Tbsp oil
3 eggs, beaten
1/2 lb Chinese pork roast
salt and pepper
1/2 tsp msg
2 Tbsp soy
1/2 tsp sugar
1/2 cup parsley, chopped

Heat oil to high temperature and add scallions and rice. When well heated, add cabbage and fry, stirring for 5 minutes. Add ginger, diced pork, and seasonings. Stir well and make hole in center of mixture. Add eggs. Fry 3 minutes, and mix into rice. Sprinkle with parsley and serve.

PORK SPARERIBS

Prepare more marinade for pork (refer to Roast Pork, supra). Leave ribs in whole racks, or cut into half-racks. Score between ribs, shallow cuts, 4 inches on thick side. Marinate 6 to 8 hours in the fridge, turning and basting occasionally. Drizzle honey over the ribs.

Set the oven at 350o. Hang with hook on less meaty end. Put a pan with 4 to 6 cups water in the bottom of the oven (or place meat on racks in pan of water). Roast at 350 deg. F. for 50 minutes and at 450 deg. F. for 10 minutes. Cool
5 to 10 minutes, cut apart, and serve with plum sauce dip and mustard sauce.

PORK WITH CABBAGE

1/2 cup pork, shredded
1 Tbsp soy
salt
1/2 medium cabbage, shredded
3 Tbsp oil
1/2 cup water

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

PORK WITH GREEN BEANS AND MUSHROOMS

4 cups green beans, fresh or frozen
1.5 cups sliced fresh mushrooms
1 cup shredded pork
1 medium onion, sliced
1 Tbsp soy
salt
3/4 cup water
3 Tbsp oil
1.5 Tbsp cornstarch dissolved in 1/2 cup water

Slice and prepare all ingredients.

Place oil in wok over moderate heat. Add pork and onions and stir-fry for two minutes. Add soy, beans, salt, and 3/4 c water. Cover wok and cook for six minutes over medium high heat, stirring several times. Add mushrooms.
Cover and cook three minutes more. Mix cornstarch in 1/2 cup water. Add starch solution to other stuff and stir until sauce has thickened. Serves 4-5.

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

RICE COOKED IN GREEN TEA
A Japanese dish

2 cups rice
2 Tbsp green tea
2 Tbsp sherry
1/2 tsp salt

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

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

RICE PATTIES

1 cup sweet rice
1 1/4 cup cold water
oil

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

ROAST PORK

2 - 3 lbs pork, cut into strips about 3 x 6 inches, and no more than 3/4 inch thick.
3 cloves garlic, minced (or a bit of powder)
3 Tbsp sugar
1/2 cup sweet bean sauce (hoi sin dueng)
1/2 cup light soy sauce
1 Tbsp red vegetable coloring (optional)
1/2 cup sherry

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

(This recipe makes about a pint of marinade, which is enough for 4 or 5 lbs pork. If you are using less pork, store the extra marinade in a jar in the fridge. It will keep several weeks. Discard any marinade once it has been used, as it would contain some juices from the raw pork.)

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

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

SATAY BEEF

1 lb beef tenderloin
5 Tbsp water
1 tsp cornstarch
3.5 tsp soy
2 tsp sesame oil
2 Tbsp vegetable oil
1 medium onion, chopped coarsely
1 clove garlic, crushed
1 Tbsp dry sherry
1 Tbsp Satay sauce
1 tsp curry powder
1/2 tsp sugar
green onions, if desired

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

SEASONAL STIR-FRIED VEGGIES

4 carrots, slant cut (blanch one minute)
2 cups asparagus, broccoli, string beans, peas, or zucchini (slant cut) (blanch
one minute)
1 medium sweet red pepper, triangle cut
8 to 10 water chestnuts in 3 slices each
1/2 cup scallions, chopped
mushrooms
16 roasted almonds

1/3 cup chicken stock
3 Tbsp bean sauce
1 Tbsp soy sauce

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

2 1/2 Tbsp oil, 1 tsp salt, 1/4 tsp pepper for cooking

Heat wok, add oil, carrots and scallions, and cook 2 minutes. Add salt and pepper. Add asparagus (and/or other veggies) and cook for 2 minutes. Add stock mixture, and cook 2 minutes more. Add mushrooms, red pepper, and water chestnuts, and cook 2 minutes. Add binder.

SHREDDED PORK DELIGHT

2 cups lean pork, finely shredded (about 3/4 lb)
1 Tbsp soy
1 Tbsp wine
salt and pepper
6 Tbsp water
2 cups frozen peas
1 cup finely shredded bamboo shoots
1 cup sliced mushrooms
3 Tbsp oil

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

Heat oil in wok until smoking slightly. Quickly stir-fry pork shreds. Cook five minutes, until all pork is browned. Cover and cook over medium heat three more minutes.

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

Variation: Chicken can be substituted for pork.

SHRIMP FRIED RICE
Serves 6

4 cups boiled rice, cold
1 onion, chopped
3 Tbsp oil
3 eggs, beaten
1 lb raw shrimp
1/2 cup sliced mushrooms
1/4 cup sliced water chestnuts
1/2 cup watercress
2 Tbsp soy sauce
1/2 tsp sugar

Heat 1 Tbsp oil and fry eggs on both sides. Remove egg and shred. Heat rest of oil and brown onion and rice. Add shrimp, stirring while cooking until they turn pink. Add rest of ingredients and stir well until thoroughly heated (about 5 to 8 minutes). Serve topped with shredded egg.

SHRIMPS WITH BEAN SPROUTS

1/2 lb shrimp, shelled and deveined
1 medium onion, sliced
4 cup fresh bean sprouts
3 Tbsp oil
1 Tbsp soy
2 Tbsp water

Prepare shrimps and onion.

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

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

SNOW PEAS AND CARROTS

3/4 lb peas, slant cut
1/2 lb carrots, slant cut
1/2 cup scallions, chopped
2 slices ginger root
1 clove garlic

1 Tbsp cornstarch
1 Tbsp sherry

oil and salt

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

Substitutions: zucchini and carrots, peas, asparagus, broccoli (blanch), string beans (blanch).

SPICY STEAMED SPARE RIBS

1 lb spareribs
3 Tbsp brown bean sauce
1 Tbsp water
1/2 tsp salt
1 cup shredded pickled mustard greens
1/2 tsp sugar
1/2 cup rice flour
1 or 2 red hot peppers

Cut spareribs into 1-inch pieces. Mix spareribs, brown bean sauce, water, and salt together. Marinate mixture for 30 to 60 minutes. Chop pickled mustard greens, mix with sugar, and add 1 T rice flour. Add hot peppers. Place remaining rice flour in paper bag. Add marinated mixture and shake, coating each piece with flour. Line soup dish with mustard greens and top with sparerib mixture. Steam spareribs over boiling water in bamboo steamer for on3 hour, or until meat is tender.

STEAMED CHINESE CAKE DELUXE

7 eggs
1.5 cups sugar
3/4 cup peanut oil
3 cups self-rising flour
1 cup milk
1 tsp vanilla

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

STEAMED FRUIT & NUT MIX

5 cooking apples
1/4 tsp salt
1/4 cup sugar
1/4 cup canned sliced peaches
3 Tbsp raisins
2 Tbsp shelled walnuts
2 Tbsp sugared winter melon
2 Tbsp blanched, shelled almonds

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

STEAMED SHRIMP WITH PORK

1/2 lb medium shrimp
1/8 cup ground pork
4 water chestnuts, chopped fine
1 slice ginger, minced
1 tsp light soy sauce
1 Tbsp gin
1 tsp salt
1 scallion, sliced

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

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

STRING BEANS AND BEEF

1/2 lb beef (top round) thinly sliced
2 Tbsp soy
1 tsp sugar
1 Tbsp cornstarch
1/2 tsp salt
1 Tbsp sherry
2 tsp oil
1 pkg frozen string beans

Prepare marinade of soy sauce, sugar, cornstarch, salt, and sherry. Marinate meat. Heat pan, add 2 Tbsp oil and sauté beef a few seconds. Prepare beans as indicated on package. Add beans to meat with water they were cooked in. Simmer a few seconds. Serve hot. 4 servings.

SUKIYAKI
(Shizouye Hamaoka)

1 lb beef, sliced thinly
3 tsp sugar (heaping)
1/2 cup shoyu (soy sauce)
1 cup sliced onions
1 cup sliced celery
1 cup takinoka, diced (bamboo sprouts)
1/2 cup green pepper, sliced
1/2 lb bean sprouts

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

SWEET AND SOUR BEEF

1 lb lean beef
1 egg
1 clove garlic (or a bit of powder)
cornstarch
sweet & sour sauce

Cut beef into 1/2-inch cubes. Beat egg, mince garlic, add. Dip beef in egg mixture, dredge lightly in cornstarch. Heat oil to 375 deg. F. and cook beef - fry until golden. Drain on paper towel, heat sauce, add beef only to heat through.

SWEET AND SOUR MEATBALLS

1 lb lean ground beef
1 small onion, minced
1 egg
2 Tbsp soy
salt and pepper
2 Tbsp oil
3 Tbsp brown sugar
3 Tbsp cider vinegar
1 cup pineapple chunks
1 green pepper, sliced
1 tomato, cut into wedges
2 Tbsp cornstarch dissolved in 1/2 cup water

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

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

With a piece of paper toweling, wipe wok clean of any residue. Place 3 Tbsp brown sugar and 3 Tbsp cider vinegar in wok. Cook until sugar is dissolved. Add tomato, green pepper, and pineapple chunks to wok. Cook everything for three minutes, until corn starch solution is clear instead of cloudy. Pour over meatballs. Serves 4 to 6.

SWEET AND SOUR PORK

1 lb boneless pork, cut into 3/4 inch cubes
(Marinate 1 to 12 hours in ...
1 1/2 Tbsp light soy sauce
1 Tbsp sherry

1/4 lb snow peas, cut
1 medium sweet red pepper, triangle cut
2 scallions in 1 inch pieces
1/2 cup water chestnuts, sliced
1/4 cup bamboo shoots
1/2 cup mango or pineapple chunks

Sauce:

3/4 cup chicken stock
3 Tbsp honey
3 Tbsp wine vinegar
2 Tbsp salad vinegar
1 Tbsp dark soy sauce
1 Tbsp Heinz chili sauce
1 clove garlic (or a bit of powder)

1/4 cup pineapple juice (these ingredients are for the binder)
1 1/2 Tbsp cornstarch
1 1/4 cup nuts

cornstarch for dredging
oil

Heat oil to 325o; fry pork pieces for 5 minutes. Drain and cool at least 20 minutes, in one layer. Don't refrigerate. Re-heat oil to 375o. Bring sauce to boil. Stir binder, add to the boiling sauce, stir until thick. Refry pork and drain. Boil sauce again and add veggies. Put sauce and veggies into a bowl, then the pork, then the nuts on top.
SWEET AND SOUR PORK II

Part 1:

1.5 lbs lean pork butt or fresh ham
1/6 cup soy
1/6 cup sherry
salt
2 Tbsp oil

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

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

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

At end of cooking time, place meat in serving dish. Pour sauce from Part 2 over it. Serves 3 or 4.

Part 2:

1/2 cup white sugar
1/2 cup white vinegar
1.5 Tbsp cornstarch dissolved in 1/4 c water
1/4 cup pineapple juice
3 Tbsp tomato soup

Suggested garnishes:
1/4 cup pineapple chunks, pieces of raw carrot, sliced or shredded, 1/2 green pepper, shredded, 1 tomato, cut into wedges, 1/4 cup mixed sweet pickles
Place sugar and vinegar in small 1-qt. pot. Boil together until sugar is dissolved. Mix cornstarch and water. Add to vinegar-sugar, and boil. Stir, reduce heat, add juice and soup. Boil 15 to 20 minutes, until it is clear red-yellow.

Add garnishes; cook 2 minutes. Pour over Part 1.

SWEET AND SOUR RIBS
(Shizouye Hamaoka)

2 lb pork ribs
1/2 tsp salt
1 small onion
1/2 cup sugar
1/4 cup vinegar
1/4 cup shoyu (soy sauce)
2 tsp cornstarch diluted in water and thickened with hot water
1 can pineapple chunks
1 green pepper, sliced

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

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TENDER CHICKEN WITH WINE

1.5 lb chicken
1.5 tsp salt
2 scallions (white part only)
4 slices ginger
1/2 cup sherry

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

THAI-STYLE GRILLED PEANUT CHICKEN

1/2 cup peanut butter (creamy or crunchy)
1/3 cup honey
1/4 cup soy sauce
2 tablespoons curry powder
2 cloves garlic minced
2 to 2 1/2 pounds cut up chicken

Blend peanut butter with honey and soy sauce until smooth. Stir in curry powder and garlic; mix well. Place chicken in a large plastic bag or a bowl. Pour peanut butter mixture over chicken and mix well. Close bag or cover bowl and chill at least 2 hours or up to 12 hours.

Remove chicken from marinade and broil or grill over medium heat 4 to 6-inches from heat. Turn chicken and brush with marinade occasionally while cooking.

(Do not brush with any more marinade less than 10 minutes before chicken is done.) Cook until chicken is no longer pink in thickest part (cut to test), 15 to 30 minutes depending on size and piece. Yield: 6 servings

WALNUT CHICKEN WITH HAM

2 cups chicken or 1 whole breast, diagonally sliced
1 Tbsp soy sauce
1 Tbsp wine
salt
1 medium onion, sliced
1 cup frozen peas
1/2 cup sliced water chestnuts
2 slices of lunch ham, sliced in 2 x 1” pieces
3 Tbsp oil
1/2 cup walnut meats, toasted

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

Heat oil in wok to smoking point. Stir-fry chicken and onions for 3 minutes; add peas and water chestnuts. Cover and cook 3 more minutes. Mix in ham and nuts. Serves 4-6.

WINED CHICKEN IN DELUXE GRAVY

1 fryer (3-4 lbs)
1 large onion, cut into wedges
1 cup fresh mushrooms, sliced
1/2 cup celery, sliced
1/2 cup water chestnuts, sliced
4 Tbsp oil
1/4 cup soy
1/4 cup wine
1.5 Tbsp cornstarch dissolved in 1/3 cup water

Chop chicken (including bones) to make 2 x 2 “ squares. Marinate in wine, soy, and salt for at least 20 minutes. Slice all other stuff and have ready for cooking.

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

Uncover wok, add celery, mushrooms, water chestnuts, and mix well. Cover wok and cook for three minutes, uncovering wok once to stir. Mix cornstarch solution, add to wok; mix thoroughly, stir until sauce thickens. Serves 5 or 6.

YAKATORI
Yields: 4 servings

This simple marinade can be made in minutes, and the skewered beef takes only minutes to grill. Whisk together the simple sauce - made with soy sauce, ginger, sesame seeds, and green onions - in the morning, marinate the beef while you are at work, and pop the skewers on the grill when you get home. What could be easier?

1/2 cup soy sauce
2 tablespoons vegetable oil
2 tablespoons lemon juice
1 tablespoon sesame seeds
2 tablespoons white sugar
2 green onions, thinly sliced
1 clove garlic, minced
1/2 teaspoon ground ginger
1 pound sirloin steak, cubed

In a glass or plastic bowl, whisk together the soy sauce, oil, lemon juice, sesame seeds, sugar, green onions, garlic, and ginger.

Thread the meat onto skewers. (If you are using wooden skewers, soak them 30 minutes first.) Place the skewers in a plastic or glass container just large enough to hold them, and pour the marinade over the meat, turning to coat well. Cover, and chill for a minimum of 4 hours.

Preheat grill for high heat, and position grate 5 inches from coals. Brush grate with oil, and place skewers on grill. Grill for 10 to 15 minutes, occasionally turning kabobs to ensure even cooking.

ZUCCHINI AND YELLOW SUMMER SQUASH

4 cups zucchini, slant cut
4 cups yellow squash, slant cut
4 scallions, chopped
2 Tbsp fresh dill, minced
1 Tbsp soy sauce
1 Tbsp cornstarch, 1 Tbsp sherry for binder
1 1/2 Tbsp oil, 1 tsp salt for cooking

Heat wok, add oil and scallions, cook 15 seconds. Add both squash and cook 2 minutes. Add salt and dill, cook one minute. Add soy and binder.