PORK AND BAMBOO SHOOTS

PORK AND BAMBOO SHOOTS

ngredients:
------------
2 lb lean pork
1/4 cup soy sauce
1 tblsp sherry
1 tsp brown sugar
1 tsp ground ginger
1 litre water
4 oz bamboo shoots

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

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

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

Kung Pao Beef

Kung Pao Beef


1 1/2 lbs. flank steak, sliced diagonally into bite-size pieces
1/2 tsp. salt
1 egg white
1 T. cornstarch
4 T. peanut oil, divided
1/2 c. skinless roasted peanuts
10 whole dried red chili peppers
2 green onions, cut into 1/2" lengths
2 cloves garlic, minced
1/2 c. water chestnuts, diced

Sauce

1 tsp. chili paste with garlic
2 T. soy sauce
1 T. Sherry
1 tsp. rice vinegar
1 tsp. sugar
1/4 c. chicken broth
1 tsp. cornstarch
1 tsp. sesame oil

Combine beef, salt, egg white, and cornstarch.

Mix well by hand, and set aside.

In a small bowl, blend all sauce ingredients. Set aside.

Add 2 T. oil to heated wok, and stir fry beef, until it
loses its pink color. Remove to serving bowl.

Add 2 more T. oil to same wok.

Toss peanuts and chili peppers in the wok, and stir fry
until peppers turn dark red. Remove from wok, and
add to beef. Lower heat.

If necessary, add more oil. Stir fry green onions and
garlic for several secs. (Do not let garlic burn.)

Return beef, peanuts, and peppers to wok, and stir
fry a few secs, to combine.

Add water chestnuts, and combined sauce ingredients,
and stir fry until heated through, and thickened.

Makes 4-6 servings

Beef With Broccoli

Beef With Broccoli

1/2 lb. broccoli
15 oz. of beef, cut length wise
1 egg white
1 T. cornstarch
1 1/2 T. soy sauce
1/2 tsp. salt
1 T. dry sherry
1/3 c. oil
1 clove of garlic smashed and minced
green onions to garnish, chopped

Sauce:

1/4 c. oyster sauce
1 T. seasme seed oil
1-1 1/2 T. soy sauce
1 T. Dry Sherry
pinch of sugar
corn starch solution 1/3 cornstarch to 2/3 water
1/2 tsp MSG if wanted. You can add a little chinese style
chicken stock too.

Marinate the beef in egg white, cornstarch, soy sauce,
salt, and Sherry. Set aside for 10 mins.

Blanch the broccoli for 3 mins., then set aside.

Heat 1/4 c. of oil in your wok or pan, and stir fry
the beef, about 25 secs., no longer! Remove, and drain.

Heat 3 T. of freash oil, and heat through the broccoli,
and coat completely with oil.

Return the beef, and then add the sauce ingredients. Heat through.

Thicken with cornstarch solution, and serve.

Some Variations;

Instead of broccoli use:

tomato
snap peas
string beans
Napa
onions
cauliflower
peas and slivers of carrots

Intead of beef use:

Chicken
Pork
Lamb

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

Use beer, wine or stock instead of sherry.

Use a combination of Sherry and shrimp stock.

Broccoli With Garlic Sauce

Broccoli With Garlic Sauce

1 c. beef broth
1 bay leaf
1 onion, minced
1/4 tsp.salt
1/4 c. heavy cream
1 c. water
1 clove garlic, peeled
2 T. celery leaves, minced
1/8 tsp. pepper
3 thin slices lemon

Simmer all ingredients but the cream and lemon slices,
covered for 20 mins. Strain into another saucepan.

Add cream, and heat over lowest heat, for 3-5 mins.

Add salt and pepper, to taste.

Serve hot with lemon slices on top of your cooked broccoli.

Hot and Sour Shrimp

Hot and Sour Shrimp

Chinese hot and sour shrimp cooks quickly so need
to have all ingredients ready before heating up
the wok.

Marinating time in not included in prep time (8-24 hours).


1 tablespoon sherry wine (or rice wine)
1 tablespoon peanut oil (or corn oil)
1 egg white
1 teaspoon kosher salt
1 1/2 tablespoons cornstarch
1 lb medium shrimp, peeled and de-veined
1/4 lb snow peas, ends cut off and strings removed
1/2 lb carrots, peeled and sliced (1/8-inch rounds)
2 tablespoons chinese fermented black beans (with salt--do not
use ones seasoned with 5-spice powder)
2 tablespoons chopped green onions
2 teaspoons minced fresh ginger
3/4 teaspoon dried red pepper flakes
2/3 cup chicken broth
2 tablespoons sherry wine
2 tablespoons rice vinegar
4 teaspoons sugar
1 tablespoon soy sauce
4 cups water
4 tablespoons peanut oil (or corn oil)
1 tablespoon cornstarch, disolved in
1 1/2 tablespoons chicken broth


To make marinade:

Combine 1 tablespoon sherry (or rice wine), 1
tablespoon oil, egg white and 1 1/2 tablespoons
cornstarch in processor and mix until smooth and
thick (under 1 minute).

Transfer to medium bowl or mariniating dish.
Add shrimp and toss.

Cover and chill overnight or at least 8 hours.

Cook snow peas in boiling water 5 seconds.
Drain and rinse.

Add snow peas to carrots and set aside. In a
small bowl combine black beans, chopped green
onion,ginger, garlic and red pepper flakes
and set aside.

Combine sauce ingredients (chicken broth-soy sauce)
and set aside.

In a small saucepan combine 4 cups water and 1
tablespoon oil and bring to simmer over medium-high
heat.

Add shrimp mixture to saucepan, cook 1 minute or
until shrimp is partially cooked. Drain.

Heat wok over high heat and add 3 tablespoons oil,
swirling wok to coat pan with oil.

Reduce heat to medium high. Heat until garlic foams
when dropped in pan.

Add black bean/ginger mixture to wok and stir for
10-15 seconds. Add carrots to wok, cooking for
15 seconds before adding snow peas.

Toss gently and cook another 10 seconds.

Add sauce to wok. Bring mixture to a simmer,
stirring well. Cover wok and simmer 20 seconds.

Add shrimp to wok, swirling and stirring to
combine with other ingredients. Reduce heat to low.

Add cornstarch mixture and cook for another 10-15
seconds or until mixture is thickened.

Mandarin Shrimp Stir Fry

Mandarin Shrimp Stir Fry

20 peeled medium raw shrimp
3 tablespoons sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon red pepper flakes
1 tablespoon orange zest
1 cup bok choy
1 cup pea pods
1/2 cup shitake mushrooms
1/4 cup red bell peppers
1/4 cup red onion
1/4 cup carrots
2 cups store bought stir fry sauce
4 cups cooked jasmine rice
Sesame seeds to garnish

Slice or chop all of the vegetables for the stir fry,
reserve.

Heat a large sauté pan or wok over a high flame adding
two tablespoons of sesame oil to the wok or pan. Add
the ginger, garlic, pepper flakes and orange zest and
sauté for 15 seconds.

Add the shrimp and continue to sauté for another 3
or 4 minutes. Add all remaining vegetables to the sauté
pan or wok and continue to sauté for another 3 or
4 minutes.

Add the shrimp stir fry sauce and the last tablespoon
of sesame oil. Serve the shrimp stir fry over the
jasmine rice and garnish with sesame seeds.

Serves 4

Chinese Cola Pepper Steak

Chinese Cola Pepper Steak

Prep: 15 min, Cook: 30 min.

1 Tbs. plus 1 tsp. oil
1 clove garlic, minced
1 lb. boneless sirloin steak, or boneless top round, cut into thin
strips
2/3 cup beef stock
2/3 cup green bell pepper, seeded and cut into thin strips
2/3 cup celery, thinly sliced
2 Tbs. plus 2 tsp. onions, thinly sliced
1/2 cup cola type soda pop
1-1/4 ripe tomatoes, peeled, cut into wedges
1 Tbs. plus 2 tsp. cornstarch
2 tsp. soy sauce
4 cups hot cooked rice

Heat oil in a heavy nonstick skillet or
Dutch oven over medium high heat.

Sauté meat 5-7 minutes, stirring occasionally until brown.

Stir in stock. Cover, reduce heat to low and
simmer 15 minutes, or until meat is tender.

Stir in next 3 ingredients and 1/2 cup soda.

Cover and simmer 5 minutes. Do not overcook.

Gently stir tomato wedges into meat.

Combine cornstarch, remaining soda and soy sauce
in a jar with a tight fitting lid.

Shake vigorously. Stir mixture into meat and
cook about 1 minute, or until thickened.

Serve over hot rice.

Lion's Head

Lion's Head

1 1/2 lbs. ground pork
2 T. soy sauce
2 tsp. Sherry
2 tsp. sugar
1/2 tsp fresh ginger, peeled and minced
4 T. peanut oil
2 c. bok choy, roughly chopped
1 c. water
1 T. water, mixed with 1/2 T. cornstarch

Mix together the pork, soy sauce, Sherry, sugar, and ginger.

Form into 6 lg. meatballs. Flatten them slightly.

Heat 1/2 the oil in a heavy skillet or wok. Add the
meatballs, and brown well on both sides. Remove,
and set aside.

Add the remaining oil. Add the bok choy, and stir-fry lightly.

Add the water, and bring to a boil.

Place the bok choy in a casserole dish that has a lid.

Top with meatballs, cover, and bake at 350, for
45-50 mins., or until meatballs are fully cooked.

Drain the liquid into a sauce pan, and whisk in
the cornstarch mixture.

Heat until thickened.

Serve the sauce over the meatballs and bok choy.

Cabbage With Chinese Sausage

Cabbage With Chinese Sausage

1 lb. Chinese cabbage
1-2 Chinese sausages*
3-4 dried mushrooms
2 green onions
2 cloves garlic

Sauce

1/3 c. water
1 T. soy sauce
1 T. rice wine
2 tsp. chili paste
1 tsp. sugar
1/2 tsp. salt

Mixture
2 T. water
1 tsp. cornstarch

Reconstitute mushrooms:
Soak in warm water for 15-20 mins. Cut into slices.

While the mushrooms are soaking, mix the sauce
ingredients in a bowl,and set aside.

Also, prepare the other vegetables:
Cut the Chinese cabbage into bite-sized pieces.

Cut Chinese sausage into 1/4" diagonal slices.

Cut the green onions into 2" pieces.

Mince the garlic.

Heat wok, and add 2 T. of oil. When oil is ready,
add the white part of the green onion and the sausage.

Stir-fry for approximately 2 mins.

Give the sauce a quick restir.

Add the cabbage and the sauce to the wok.

Simmer on low heat, until the cabbage is tender.

Add the cornstarch mixture to thicken.

Add the tops of the green onion, mix thoroughly,
remove, and serve hot.

*Chinese sausages are smaller than regular sausages.
They can be purchased at Asian markets.

Makes 4-6 servings

Shrimp Toast

Shrimp Toast

Ingredients:

1 pound shrimp
4 ounces pork fat
2 egg white
1 teaspoon rice wine -- or dry sherry
1 teaspoon salt
1 teaspoon ginger -- minced
2 tablespoons cornstarch
10 slices white bread
2 teaspoons sesame seeds
2 tablespoons ham -- minced (optional)
3 quarts oil -- for deep-frying
-----Peppersalt (Optional)-----
1/4 cup Szechuan Peppercorns
1/4 cup Salt


Instructions:

Shell and devein shrimp. Rinse and pat dry with a
paper towel.Flatten each shrimp with the broad
side of a cleaver to make chopping easier.

Use cleaver to finely chop shrimp and pork fat.

Combine chopped pork fat and shrimp; chop to
a fine paste. Place shrimp paste in a medium bowl.

Use a spooon or your hands to mix shirmp paste
with egg white, wine, salt, ginger root and
cornstarch; set aside.

Remove crusts from bread. Cut each slice into
4 squares. Mound 1 rounded teaspoon shrimp paste
on each square of bread and press gently.

Garnish with sesame seeds and minced ham, if desired.
Heat 6 cups oil in a wok over high to 350 degrees F
(175 degrees C).

Reduce heat to medium. Carefully lower bread squares
shrimp-side down into hot oil with a slotted metal spoon.

Deep-fry 4 or 5 at a time until edges of bread turn
golden, about 1 min. Turn each bread and cook
other side 30 secs.

Remove from oil with slotted spoon; drain on paper
towels.

Repeat with remaining bread squares. Serve hot.

Sprinkle with Peppersalt, if desired.


Peppersalt Instructions:

Heat a medium saucepan over medium-low heat 1 min.
Add peppercorns and stir-fry 5 mins.Remove saucepan
from heat and let cool. Grind peppercorns into a
fine powder with a mortar and pestle or pepper grinder.

Add salt; mix well. Store in a tightly convered container.

Makes about 1/4 cup.

Notes: Makes 20 pieces. To serve 20 with 2 pieces
each I've scaled this to 40

Dim Sum: Siew Mai

~Dem Sem~
The Encyclopedia of Chinese Cooking

Ingredients
1/2 pound ground pork
1/2 cup minced raw shrimp
3/4 cup Chinese celery cabbage stalk
3 water chestnuts
3 scallions
1 teaspoon light soy sauce
1 teaspoon salt
1 pound won ton skins (from Chinese grocery)
1 egg white

Preparation:

1) Boil water in steamer
2) Chop Chinese celery cabbage stalk fine
3) Chop water chestnuts fine.
4) Mix pork, shrimp, Chinese celery cabbage stalk,
water chestnuts, scallions, soy sauce and salt.
5) Beat egg whites until stiff.

Cooking:

1) Place 2 tablespoons of mixture in center of won ton skins.

2) Raise the sided of the skins until they meet
at the top.

3) Seal by brushing with egg white and pressing together.

4) Place dem sem on small square of aluminum foil and put in steamer.

5) Steam 35 minutes.

6) Serve with duck sauce, dumpling sauce or soy sauce and vinegar.

Chinese Tea Eggs - Cha Yip Darn

Chinese Tea Eggs - Cha Yip Darn

This will soon become a favorite snacks. They're pretty
to look at with a pattern on the whites that will remind
you of the crackle glaze found on some Japanese tableware.

All you need is a few simple ingredients readily
available from the Asian isle of the supermarket
or your local Asian food grocer.

12 eggs

Mixture

4 c. cold water
2 star anise, crushed
2 tsp. tea leaves, Oolong
2 T. Five-Spice powder
2 T. soy sauce
2 T. dark soy sauce
1 T. salt

Cover eggs with water in a pot, and bring to boil. Next,
reduce the heat to med., and cook for 10 mins. then
remove from heat.

Place eggs into ice water and cool enough to touch.
Lightly crack with a spoon, making sure not to
remove the shell.

In a saucepan combine together the mixture of water,
star anise, tea leaves, Five Spice, soy sauce,
dark soy sauce, and salt, and bring to a simmer.

Place eggs gently into the saucepan, and simmer for
2 hrs., if liquid does not cover eggs, add water.

Leave to cool in saucepan, then place in fridge
overnight.

Peel and dry with paper towel, these are great
served whole, sliced in half or quarters.

Pork With Mushrooms

Pork With Mushrooms

Ingredients:

1 lb lean pork
1 tbsp soy sauce
1 tbsp sherry
2 tbsp oil
4 oz fresh mushrooms
1 tsp cornstarch
1/4 cup stock or water

Instructions:

Cut the pork in paper thin slices, add the soy sauce and
sherry. Toss well.

Heat the oil and fry the meat over fierce heat,
stirring all the time, for 2 minutes. Remove from
the pan and keep hot. Wash and dry the mushrooms.
Slice them thinly and fry quickly in the remaining
fat. Add the meat again and mix well.

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

Roast Pork Buns

Roast Pork Buns


Filling
1 T. granulated sugar
1 1/2 T. soy sauce
2 T. rice wine vinegar
1 T. oyster sauce
1/2 c. chicken stock
1 tsp. sesame oil
pepper, to taste
1 T. vegetable oil
3/4 lb. roast pork, cut into strips
honey

Buns

3 T. granulated sugar
2 T. vegetable shortening
1 3/4 c. hot water
6 c. flour
2 T. baking powder
pinch of salt

Make the filling. Start with making a marinade with the
sugar, soy sauce, rice wine vinegar, oyster sauce,
chicken stock, sesame oil, pepper, and vegetable oil.

Add pork, toss to coat, and marinate several hrs. in
the refrigerator.

Preheat oven to 325.

Drain pork, and bake pork until done, 45-60 mins.,
brush several times with honey while baking.

Let cool then dice pork.

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

Sift remaining dry ingredients into a lg. mixing bowl,
and gradually stir in sugar mixture.

Mix well and gradually draw dough together with your
hands. It should be soft, but not sticky.

On a floured board, knead dough about 5-8 mins.,
or until smooth, and elastic.

Return to bowl, cover with damp cloth, and let rise at
least 1 hr.

Knead dough 3 mins.

Divide into 24 pieces, and cover with a cloth let
rest 10 mis.

Pat each piece of dough into a 4" circle.

Place 1 tsp. of pork filling in the center.

Pleat edges of circle all the way around.

Bring edges up over filling, then pinch the pleats
together firmly at the top.

Set aside, and again let rest 10 mins.

Place each bun on a piece of wax paper, and steam with
1/2" of space between them, for 12 mins.

Do not open the steamer while cooking.

Makes 24 buns

Pork Cabbage Stir-Fry

Pork Cabbage Stir-Fry

1 pound boneless pork loin, cut into 2-inch strips
1 cup thinly sliced carrots
1-1/2 pounds Chinese or napa cabbage, thinly sliced
2 cups of Hot cooked rice

4 teaspoons cornstarch
1-1/2 teaspoons sugar
1/4 cup white wine or chicken broth
3 tablespoons reduced-sodium soy sauce
4 teaspoons canola oil
2 garlic cloves, minced
1 teaspoon ground ginger

In a bowl, combine the cornstarch and sugar. Stir in
wine or broth and soy sauce until smooth; set aside.

In a large nonstick skillet or wok, stir-fry pork
in oil until lightly browned. Add carrots, garlic
and ginger; stir-fry for 2 minutes. Add cabbage;
stir-fry until cabbage is wilted. Stir soy sauce
mixture; add to the skillet.

Bring to a boil; cook and stir for 2 minutes or
until thickened. Serve with rice.

Yield: 4 servings.

Chinese Cola Pepper Steak

Chinese Cola Pepper Steak

1 Tbs. plus 1 tsp. oil
1 clove garlic, minced
1 lb. boneless sirloin steak, or boneless top round,
cut into thin strips
2/3 cup beef stock
2/3 cup green bell pepper, seeded and cut into thin strips
2/3 cup celery, thinly sliced
2 Tbs. plus 2 tsp. onions, thinly sliced
1/2 cup cola type soda pop
1-1/4 ripe tomatoes, peeled, cut into wedges
1 Tbs. plus 2 tsp. cornstarch
2 tsp. soy sauce
4 cups hot cooked rice


Heat oil in a heavy nonstick skillet or Dutch oven over
medium high heat.

Sauté meat 5-7 minutes, stirring occasionally until brown.

Stir in stock. Cover, reduce heat to low and simmer
15 min, or until meat is tender. Stir in next 3
ingredients and 1/2 cup soda.

Cover and simmer 5 minutes. Do not overcook.

Gently stir tomato wedges into meat. Combine
cornstarch, remaining soda and soy sauce in a jar
with a tight fitting lid.

Shake vigorously. Stir mixture into meat and
cook about 1 min, or until thickened.

Serve over hot rice.

Szechuan Style Stir Fry Vegetables

Szechuan Style Stir Fry

1 lb. tofu, cubed
1/2 lb. snow peas
1/3 c. teriyaki sauce
3 T. Szechuan spicy stir-fry sauce
2 tsp. cornstarch
1 onion, chopped
3 c. chopped bok choy
2-3 T. cooking oil
1 c. broccoli florets
1 red bell pepper
1 7 oz. can straw mushrooms
1 14 oz. can baby corn

Combine teriyaki, stir-fry sauce,
and cornstarch, and set aside.

Cut bell pepper in strips.
Cut snow peas and baby corn in half.

In wok stir-fry onion, and
bok choy in 1 T. oil for 2 mins.

Add broccoli and bell pepper.
Stir-fry 2 mins. Remove from wok.

Stir-fry cubed tofu in 1 T. oil for 2 mins.
Add more oil if necessary.

Stir sauce mixture, and add to tofu.

Cook until bubbly.

Add all vegetables, and heat through.

Serve over hot rice.

Roasted Pork Tenderloin

Roasted Pork Tenderloin

Marinate the pork tenderloin briefly, and then roast it
with a honey glaze. The tender meat is served with the
asian-style marinade which is cooked down to a dipping sauce.

4 cloves garlic
1 1" piece ginger, fresh
1/4 c. soy sauce, low sodium tamari
2 T. Dry Sherry
2 T. hoisin sauce
3 T. sugar, dark brown, divided
1/2 T. mustard, yellow seeds
1/8 tsp. cinnamon, ground
1/8 tsp. pepper, coarse ground black
1/8 tsp. cloves, ground
1/4 tsp. fennel, seeds
1 point star anise, whole
12 oz. pork, tenderloin
1/4 c. honey

Peel and mince the garlic, yielding 2 T.

Next, peel and mince the ginger, yielding 1 1/2 T.
Put these in a lg. measuring cup.

Add the soy sauce, Sherry, hoisin, and 1 T. of
brown sugar.

Combine the mustard seeds, cinnamon, pepper, cloves,
fennel, and star anise in our mortar and pestle. Smash
for about 5 mins., grinding up the spices as best we can.

Add these to the marinade, and stir.

Rinse the pork tenderloin, dry it, and place it on a
flexible plastic cutting board.

Remove a little fat, and some of the tough silverskin.
You want the tenderloin to be nicely trimmed.

Using tongs, add the pork to a resealable plastic bag.
Cover with the marinade, and seal.

Place it on a dinner plate on the counter for 30 mins.
or refrigerate overnight to marinate.

Meanwhile, combine the honey and the rest
of the brown sugar in a small bowl.

Preheat the oven to 450.

Remove the pork with tongs to a glass pie pan, and pat
it dry with paper towels.

Pour the marinade into a small pot. You will cook it,
to be used as a dipping sauce.

Spoon about 1/4 of the glaze over the top of the pork,
and place in the oven.

Bring the marinade pot to a boil over med. heat, and
boil for about 5 mins.

Lower the heat, and continue cooking while the pork
is roasting. When the pork is done, divide it in small
dipping bowls.

Meanwhile, roast the pork for 5 mins., and then glaze
with more of the honey mixture.

Continue cooking for another 5 mins.

Turn the tenderloin over with tongs, and brush with
the rest of the glaze. Return to the oven, and cook
for another 5-10 mins.

Check with our thermometer, and the pork is done
after a total of 15-20 mins. in the oven, at
160 degrees on a thermometer.

Remove the cooked pork from the pan to a clean
cutting board with clean tongs. Let rest for 5 mins.,
and then slice.

Serve with the cooked marinade.

Makes 2 servings

Barbecued Pork Bun

Barbecued Pork Bun

1/3 c. warm water
1/2 T. sugar
1 pack dry yeast
2 1/2 c. fFlour
2 1/2 c. cake flour
4 T. sugar
1/2 T. salt
2 T. shortening
1 1/4 c. low fat milk
16 pieces white porchman paper 2" square


Filling:

6 oz. Chinese BBQ pork, diced
1 T. oil
1 T. water
1/2 T. salt
1/2 T. sugar
1/2 T. Thin soy sauce
1 T. oyster sauce
1 T. hoisin sauce
2 T. cornstarch
4 T. cold water (for thickening)

Mix together the warm water, 1/2 tsp. sugar and yeast
in an 8 oz.measuring cup. Let stand until it rises to
the 8 oz. level (about 20 minutes).

Sift flour, cake flour, sugar and salt into a large
mixing bowl. Add shortening, yeast mixture and milk.

Knead mixture 5 minutes to form a dough. Cover
with a damp cloth, and set dough in a warm place.
Allow the dough to rise for 3 hours.

Heat wok, add oil and stir-fry pork for 2 minutes.
Add 2 tablespoons water, salt, sugar, soy sauce,
oyster sauce and hoisin sauce.

Bring it to a boil.

Prepare thickening by mixing the cornstarch and
4 tbps cold water. Stir into the mixture and cook for
1 minute. Let cool before using. After 3 hours, when the
dough has risen, shape into rolls about 2 inches in diameter.

Cut each roll into 1 1/2" pieces.

Shape each piece into a shallow bowl shape.
Put 1 tablespoon filling in the center, close
and twist dough to form a bun.

Put the bun on a 2 inch square of white paper.
(This prevents the bun from becoming soggy
while steaming.)

Place 8 buns in a pie pan, and allow them to set
and rist for 15 mins in a warm place.

Steam for 25 minutes.

SWEET AND SOUR PRAWNS (SHRIMP)

SWEET AND SOUR PRAWNS (SHRIMP)

Ingredients:
------------
1 lb fresh peeled prawns
2 tblsp tomato ketchup
1 tblsp sambal oelek (meshed hot chilies)
pinch of MSG (monosodium glutamate)
1 tblsp sugar
1 1/2 rice wine
1 tblsp cornstarch stirred in 2 tbsp water
1 clove garlic
1 1/2 tblsp fresh ginger
3 oz scallions

Marinade:
---------
1 egg white
3 tblsp cornstarch
1/2 tsp salt
3 tblsp water
5 tblsp oil

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

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

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

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

Sukiyaki

Sukiyaki

1 (1 pound) sirloin steak
2 tablespoons vegetable oil
2 tablespoons granulated sugar
1/2 cup beef broth
1/3 cup soy sauce
2 cups diagonally sliced green onion
2 cups diagonally sliced celery
1 cup chopped fresh spinach
16 ounces fresh bean sprouts
1 cup sliced mushrooms
1 (8-ounce) can sliced water chestnuts, drained

Slice steak very thinly across the grain. In a wok or
deep skillet heat oil until hot. Add steak and stir-fry
for 1 to 2 minutes, or until brown. Sprinkle with sugar.

Add beef broth and soy sauce; mix well. Push beef to
one side. Add green onion and celery; stir-fry for
1 minute. Push aside.

One at a time, add spinach, bean sprouts, mushrooms
and water chestnuts, stir-frying each for 1 minute
before adding the next.

When vegetables are tender, combine with steak and green
onion/celery mixture. Cook 30 seconds to blend.

Serve over rice.

Makes 6 servings

Chinese Vegetables

Chinese Vegetables

Prep: 15 min, Cook: 5 min.

1 Tbs. oil
1 onion, chopped
1 large carrot, grated
7 ounces snow peas, with ends trimmed
1 piece of cucumber, 2 inch, chopped
2 Tbs. soy sauce
2 tsp. lemon juice
1/2 tsp. sugar
salt and pepper
1/4 lb. bean sprouts

Heat oil in a large shallow pan.
Add the onion, carrot, and snow peas and fry for 1-2 minutes.

Add the cucumber and cook for an additional minute.

Stir in the soy sauce, lemon juice, sugar, and
salt and pepper to taste, and bean sprouts.

Cook for 1-2 minutes and serve immediately.

Serve with curly endive leaves if desired.

Swedish Cabbage Rolls

Ingredient

12 large cabbage leaves
1 beaten egg
1/4 cup milk
1/4 cup finely chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef
1 cup cooked rice
1-8 oz can tomato sauce
1 tablespoon brown sugar
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce


Method

1. Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp, drain.

2. Combine egg, milk, onion, salt, pepper and cooked rice. Place about 1/4 cup meat mixture in center of each leaf, fold in sides and roll ends over meat. Place in crockpot.

3. Combine tomato sauce, brown sugar, lemon juice and Worcestershire sauce.

4. Pour over cabbage rolls. Cover and cook on Low for 7-9 hours.

Chicken Salad

Ingredient

2 pounds cut, grilled lemon chicken
4 cup freshly squeezed lemon juice
4 cup olive oil
2 red bell pepper
2 yellow bell pepper
1 lemon
4 teaspoon salt
4 freshly ground black pepper to taste


Method

1. After chicken is grilled, chill it in the refrigerator.

2. Slice the breasts diagonally into 3/8-inch-thick slices.

3. Toss them in a bowl with their juices plus the lemon juice, olive oil, sugar snap peas, red and yellow bell peppers, lemon slices, salt, and pepper.

4. Taste for seasoning and serve cold or at room temperature.

SOURCE: COLUMBIA UNIV SPECATATOR

Saffron rice

This beautiful and delicious rice dish gets its color from the tiny yellow-orange stigma of the crocus flower. If you can't find saffron, substitute with turmeric, a spice used in Indian and Middle Eastern dishes.


Ingredients (for 5~6 people)

• 1-1/2 teaspoons saffron or turmeric
• 4 -1/2 cups canned chicken broth(use the plastic measuring cup that comes with your rice cooker)

• 3 cups jasmine rice (use the plastic measuring cup that comes with your rice cooker)

• 1 teaspoon salt
• 1 tablespoon melted butter

* Measure the ingredients using the measuring cup (approx.180mL) provided.


1. In a heatproof glass bowl, combine the saffron or turmeric and chicken broth. Mix well. Heat the chicken broth mixture in a microwave oven on high for 30 seconds. Stir and set aside.


2. Put the rice in a bowl and wash the rice in cold water 3 or 4 times. Drain well.


3. Place the rice, salt and butter in the inner cooking pan of the rice cooker. Add the chicken broth mixture and stir.


4. Place the inner cooking pan in the Main Body of the rice cooker, close the lid, plug in the unit and press the "on" switch. The rice cooker will turn off
automatically when the rice is ready. Allow the rice to "rest" for 15 minutes before opening the cooker.

Open the lid, stir with the nonstick rice spatula that comes with every Zojirushi rice cooker and serve.

Fried Spinach

Fried Spinach

Ingredients:

2 lb fresh spinach or 3/4 lb frozen leaf spinach
1 tbsp oil
1 tsp salt
1 tbsp soy sauce


Wash the spinach thoroughly and drain off excess
water, or defrost the frozen spinach.

Heat the oil in a large sauce pan, add the leaf
spinach and fry over fierce heat for 1 minute,
stirring all the time, until the spinach softens.

Add the salt and soy sauce, mix well and cook gently
for another minute.

Curry Meat Balls

Curry Meat Balls

Ingredients:

1/2 pound groud beef
2 onions
3 teaspoon curry powder
1/2 tablespoon corn starch
chopped garlic
soy sauce
black pepper
seasoning
1 teaspoon salt
1/2 teaspoon sugar
2 teaspoon soy souce
2 cups water

Preparations:

1. Mix beef, soy sauce, corn starch and black pepper.
Slice Onion.

2. Heat oil, put in garlic, stir fly onion till soft. Put in
curry powder, seasoning and water. Cook till boil.

3. Make ground beef into small meat ball using
table spoons and put the meat balls into the curry
sauce. Cook till the beef is done.

Serve with rice