Beef Broccoli

2 lb. flank steak 2 lg. bunches broccoli MARINADE: 1/2 c. dry sherry 1/2 c. sesame oil 8 thin slices ginger 1/2 c. soy sauce 1/2 tsp. sugar 2 cloves garlic, fresh, minced SEASONINGS: 2 tbsp. soy sauce 2 tbsp. dry sherry 2 tbsp. cornstarch 2 tbsp. sesame oil 1 tsp. sugar

Instructions
Blanch broccoli in boiling water, then dip into cold water; drain. Cut steak into thin strips, or small pieces. Marinate for about 20 minutes, drain. Brown steak in hot oil, add the ginger and garlic, finish cooking. Add the broccoli (add onion and any other vegetables, as desired) to meat. Add the seasonings, which have been mixed in a small bowl. Cook for an additional 5 minutes, or so. Serve hot, over warm rice. Makes 4 servings, more if additional vegetables are added.

Shrimp Egg Foo Young

4 tablespoons canola oil 1/4 cup onion (chopped) 2 cups cabbage (shredded) 6 egg 1 tablespoon soy sauce 2 tablespoons sesame oil 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/8 teaspoon fresh ground black pepper 1 cup bean sprout (pressed down firmly in cup) 1 cup cooked small shrimp (or large dice medium)

Instructions
until tender.

1. Place 2 tablespoons oil in large skillet, and cook onions and cabbage over medium-high heat

2. Remove from heat and drain off excess liquid and set the onions and cabbage to the side. 3. Whisk eggs in a bowl and mix in soy sauce, sesame oil, spices, onion and cabbage mixture, and

sprouts. 4. Using a non-stick pan over medium-high heat, heat the remaining 2 tablespoons of oil. 5. Ladle about 4 ounces of the mixture into the hot pan, as you would for pancakes, and sprinkle the shrimp evenly on top of each. 6. Cook for about 3 minutes, or until edges begin to brown, and when jiggled, they slide in the pan. 7. Flip them over and cook another 2 to 3 minutes until cooked through. 8. NOTE: If the Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degree oven for a few minutes.

Steamed Shrimp Dumplings

For the Mix: 1 lb freshshrimp, peeled and dried 1 tablespoon cilantro, chopped 2 tablespoons carrots, grated 2 tablespoons green onions, chopped 2 teaspoons ginger, minced 2 tablespoons oyster sauce 1/2 teaspoon sesame oil 1 (8 ounce) package wonton wrappers 8 ounces wine For the Dipping Sauce: 1 cup soy sauce 1 ounce white vinegar 1/2 teaspoon chili paste, to taste (or more, I like Sambal Oelek) 1 ounce granulated sugar 1/4 teaspoon sesame oil 1/2 teaspoon fresh minced ginger 1 cup water 1 tablespoon cilantro leaves

Instructions

1. The wine is for drinking and not to be included in the mix. Take a sip of wine. Set remaining 7 oz to the side and repeat as often as necessary. 2. Whisk all ingredients for the dipping sauce well and set aside. 3. Take 1/2 pound of the shrimp which has been peeled, washed,and dried,and the chopped cilantro,green onion,carrot and ginger(NOT THE WRAPPERS THOUGH)and puree in a food processor on low for about 20 seconds until somewhat smooth in consistency.

4. Take the other 1/2 pound and small dice and then fold into the mixture. 5. Place a scant tablespoon of filling in the center of a wrapper. (I usually do 6 at a time)Moisten the edges liberally with water with your fingers and fold wrapper corner to corner to form a triangle. Or fold in half if using round wontons (have a fingerbowl of water and a clean dry towel handy). Be sure edges are sealed and no filling is seeping out or dumpling may come apart. (At this stage I lightly press the very outer edges with the end of a fork to ensure a seal and because the crease marks make a decorative touch but it is not necessary). 6. Spray both sides of dumplings with Pam to prevent sticking and transfer to a plate while making the other dumplings. 7. If you have a Chinese steamer- fine. (I don't)A metal vegetable steamer works fine.Have a 10 inch stock pot or skillet that has a tight fitting lid with about 2 inches boiling water going. (You want a wide skillet or pot so that the basket has room to open as wide as possible for a larger steaming area). Spray basket well with Pam and then stack about 1/3 of the dumplings on the steamer. Spray dumplings again. They may touch or overlap as long as they are sprayed well. Place steamer in pot and steam for 10 minutes (water level should be just below steamer basket). Transfer to a covered dish and toss with a few TB of water to prevent sticking. Repeat with the other batches. Serve with the dipping sauce. If you want potstickers- saut towel dried dumplings in a few tablespoons of oil until lightly brown on one or both sides. 8. This seems very complicated- it's not- just tedious. If you have a helper in the kitchen it can go much quicker. Make enough dumplings to fill a basket and cook those. Meanwhile- you and your helper should have enough time to make the next batch before those are done. 9. After some experience you can cook in two batches instead of three but do smaller batches at first until you are sure they are not going to stick. 10. The more you make these the easier it gets after you get the hang of it and you figure out what works for you. Soon you will be making them monthly like I do. 11. Edited 6-1-05: I have been told that if you use Gyoza wrappers instead of wonton wrappers (which are a little thinner) you can boil the dumpling softly instead of steaming. I have not tried this yet but I will try a few next time I make these. It would save so much time! 12. Edited 7-28-05: I used Goyza wrappers and it did save a lot of time because they could be boiled. However. I didn't like the heavier, thicker texture of the wrapper as well. If you are short on time, use the Goyza wrappers. But if you were short on time, you wouldn't be making dumplings, would you?

Kung Pao Chicken

1 lb boneless skinless chicken breasts, cut into 1 inch pieces 1 tablespoon cornstarch 2 teaspoons light sesame oil or vegetable oil 3 tablespoons green onions, chopped with tops 2 garlic cloves, minced 1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste) 1/2 teaspoon powdered ginger (can use fresh grated if preferred) 2 tablespoons rice wine vinegar 2 tablespoons soy sauce 2 teaspoons sugar 1/3 cup dry roasted peanuts 4 cups cooked rice, hot

Instructions
2. Toss to coat.

1. Combine chicken and cornstarch in small bowl. 3. Heat oil in large non-stick skillet or wok on medium heat. 4. Add chicken. 5. Stir fry 5- 7 minutes or until no longer pink in center. 6. Remove from heat. 7. Add onions, garlic, red pepper and ginger to skillet. 8. Stir fry 15 seconds. 9. Remove from heat. 10. Combine vinegar, soy sauce and sugar in small bowl. 11. Stir well. 12. Add to skillet. 13. Return chicken to skillet. 14. Stir until chicken is well coated. 15. Stir in nuts. 16. Heat thoroughly, stirring occasionally. 17. Serve over hot rice.

Zesty Lemon Chicken

3/4 pound chicken breast, cut into 1-inch cubes 1 tablespoon vegetable oil 1 teaspoon butter 2 cloves garlic, thinly sliced 1 stalk lemongrass, bottom 4-inches minced (about 1 tablespoon) 2 walnut-sized shallots, thinly sliced 1 lemon, zested Marinade: 1 teaspoon cornstarch 2 teaspoons fish sauce

Sauce: 1/4 cup fresh lemon juice 1/4 cup chicken broth 1 tablespoon black pepper 1 tablespoon sugar 2 teaspoons cornstarch

Instructions

Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in a small bowl; stir until sugar is dissolved. Place a stir-fry pan over high heat until hot. Add oil and butter; stir until butter melts. Add garlic, lemongrass, and cook; stirring, until fragrant, about 30 seconds. Add chicken and stir-fry, until it is cooked through, about 4 minutes. Add sauce and bring to a boil while stirring, until sauce thickens slightly. Add lemon zest and toss to evenly coat meat. Serve.

Chinese Braised Eggplants

4 eggplants 1/4 c. of ground pork 1 onion, halved and thinly sliced 1 tbsp. of finely minced garlic 1 tbsp. of light soy sauce 1 tbsp. of oyster sauce 1 tsp. of cornstarch 1/4 tsp. of ground pepper 1/2 tsp. of sugar 1/4 tsp. of sesame seed oil 1/8 c. of water 1/2 to 3/4 c. of cooking oil

Instructions

Cut off the tip of the eggplants. Slice into halves lengthwise and cut each half into 3 pieces. Mix together the water, soy and oyster sauces, sugar, pepper, cornstarch and sesame seed oil. Heat the oil in a wok or skillet. Fry the eggplants over high heat until tender and golden. Drain on paper towels. Drain but 1 tbsp. of cooking oil from the wok or skillet. Reheat. Lightly brown the ground pork. Add the onion and garlic and cook until onion slices are soft. Return the eggplants to the skillet or wok. Pour in the sauce. Cook, stirring over high heat until the sauce is thick and clear. Serve hot.

Vegetarian Chow Mien With Tofu

1 cup pancit canton 1 onion, sliced 1-l/2 cups water 2 tablespoons soy sauce 4 squares tokwa, sliced thin, and fried Garlic 1/2 cup mushrooms 1 cup gluten 2 tablespoons cornstarch in 1/2 cup water Salt

Instructions
1) Braise garlic and onion. Add gluten, tokwa, water and soy sauce. 2) Let simmer until sauce is a little thick. 3) Add mushrooms. Cook a few minutes. 4) Add salt, if needed, and thickening. 5) Bring to a boil, stirring constantly. 6) Mix in canton and remove from fire.

Thai Spring Rolls

Thai Spring Rolls Makes about 20 large rolls, or 40 small ones

4 cups bean sprouts, washed and drained 6 large dried mushrooms 3.5 oz (2 bundles) bean thread noodles 20 stalks cilantro 2 green onions 1/2 cup crab meat 1 cup shrimp 1/2 cup ground pork or beef 1/2 teaspoon ground white pepper 1/2 tablespoon fish sauce (nam pla) 2-4 teaspoons fructose or sugar

20 square (6 1/2 inch) Chinese wonton wrappers, or 40 square (4 1/2 inch )wrappers 2-3 cups vegetable oil (for deep frying)

Chinese Squidballs
Lb squid - cut into rings 1/4 Lb cooked shrimp 2 tsp chopped garlic 1 X egg yolk 1/4 cup water chestnuts, chopped 1 tsp ginger, grated 3 tbsp cooking oil

Instructions
1.Cook squid rings and tentacles in boiling water for 30 seconds. Drain and set aside to cool. 2.Saute garlic in frying pan over low heat in 1 tb of oil until lightly browned. 3.Combine squid, garlic, the egg yolk and the rest of the dry ingredients in a food processor. 4.Add 1 or 2 tablespoons of oil, then start food processor. 5.Stop when the mixture forms a large ball. 6.Remove and form into a dozen or so squid balls. 7.Heat 3 tbs of oil in a heavy frying pan, fry squid balls until golden and crispy. 8.Serve on toothpicks with hot sauce or soy sauce. 9. Serves 4.

Prawns in Garlic sauce

Prawns 500-700 gms. Ginger, ground tsp. Egg white 1 no. Cornflour 1 tsp. Oil 5 tbsp. Salt 1 tsp. For Sauce Chili Sauce 2 tbsps. Tomato Puree 3 tbsps. Soya Sauce 1 tbsp. Cornflour, blended with water 2 tbsp. Garlic 4 cloves Chicken stock 2 tbsp. Dry sherry 2 tbsp. Vinegar 2 tsp.

Instructions
1. Clean and cut the prawns into half. Rub the prawns with salt and ginger and keep aside for 1520 minutes. 2. Make a batter out of egg white and cornflour and coat the prawns with it. 3. Prepare the sauce by heating together the chili sauce, puree, soya sauce, sherry, vinegar and chicken stock.

4. When the mixture boils add the cornflour mixture and stir till sauce thickens. 5. Heat the oil and fry the prawns. Heat the sauce and stir in the prawns. 6. Let the sauce come to a boil before serving.

Chili Chicken
Chicken boneless 800 gms. Ajinomoto A pinch White pepper powder tsp. Sugar 1 tsp. Soya Sauce 2 tbsps. Cornflour 2 tbsps. Egg 1 no. Chopped green chilies 8 nos. Chopped Garlic 6-8 cloves Oil 1 tbsp. Oil to fry Salt As per taste

Instructions
1.Marinate the boneless chicken pieces (one inch cubes) in 1 tablespoon. Soya sauce, salt, egg and 1 tablespoon cornflour for ten minutes. 2.Deep fry chicken in hot oil till light brown. 3.Heat 1 tablespoon oil in a wok. Add chopped garlic and chopped green chilies and toss for 15 seconds. 4.Add 2 teacups of chicken stock or water. Bring it to a boil. Add ajinomoto, sugar, white pepper powder, salt and rest of the Soya sauce. 5.Add fried chicken pieces and cook for 3 minutes. 6.Add rest of cornflour, after dissolving it in water. Stir constantly. 7.Garnish with chopped spring onions and green chilies julienne.