–€ €@LƒĢ}Ė¬š5 _­¬¦$Ž¦%Ž l0¬±$)ŖČ$š±$Hȱ$ Uh؊L"©Ą Ø`©€e$…$ę%`­…$­…%` Œ ©R @©W €¦!ąŠ( L¹(©Œ©1© ©€  ­ YäĪ š¦I˜` ­ d  LĒd M  ¼* €@ ’­ …$­ …%­ …C¢©C ‘$„$)„%1© U©dŹß„$9„%:¬ ¢ˆ˜!0 S蹊ń„$ē„%č©Ø™ČśØ¹š ÉDšČČČĄŠš©D™©Ė™©™` ­ }½J‚)šLr ģ½‚ÉSTIR-FRIED BEEF WITH ASPARAGUS ›5 GOOD 1 HR HOT ›@10 med. dried black mushrooms ›}A1 lb beef flank ›B1 tbsp vegetable oil ›€1 tsp cornstarch ›}1 tsp sugar ›‚1/2 tsp salt ›Ądash of white pepper ›}Į1 tsp soy sauce ›Ā1 lb asparagus ›4 oz pea pods ›}2 green onions (with tops) ›1/4 C chicken broth or cold water ›@2 tbsps cornstarch › }A2 tbsps oyster sauce ›B1 tsp sugar ›€3 tbsps vegetable oil › }1 tsp finely chopped gingerroot ›‚1 tsp finely chopped garlic ›Ą2 tbsps vegetable oil › }Į1/2 tsp salt ›Ā2 tbsps white wine ›1/2 C chicken broth › } ›Soak mushrooms in warm water until ›@soft, about 30 min.;drain. Rinse in › }Awarm water;drain.Remove & discard the ›Bstems; cut caps into 1/2 inch pieces. ›€Trim fat from beef; cut beef with the ›}grain into 2 inch strips. Cut strips ›‚across grain into 1/8 inch slices. ›ĄToss beef, 1 tbsp vegetable oil, 1 tsp›}Į cornstarch, 1 tsp sugar, 1/2 tsp of ›Āsalt,the white pepper & soy sauce in ›glass or plastic bowl. Cover & refri- ›}gerate 20 minutes. › ›@Break off tough ends of asparagus as ›}Afar down as stalks snap easily. Cut ›Basparagus into 2 inch pieces. Remove ›€strings from pea pods. Place pea pods ›}in boiling water. Cover & cook 1 min. ›‚& drain. Immediately rinse under the ›Ąrunning cold water;drain. Cut green ›}Įonions into 2 inch pieces;cut pieces ›Ālengthwise into thin strips. Mix 1/4 ›cup chicken broth, 2 tbsps cornstarch,›}the oyster sauce & 1 tsp sugar. › ›@Heat WOK until 1 or 2 drops of water ›}Abubble & skitter when sprinkled in WOK›B& add 3 tbsps vegetable oil; rotate ›€wok to coat side. Add beef, gingerroot›}& garlic; stir-fry until beef is brown›‚about 3 minutes. Remove beef from WOK.›Ą ›}ĮAdd 2 tbsps vegetable oil to WOK; and ›Ārotate to coat side. Add mushrooms, ›asparagus & 1/2 tsp salt; stir-fry 1 ›}minute. Add wine; cook & stir for 30 ›seconds. Stir in 1/2 C chicken broth; ›@heat to boiling. Stir in beef; heat to›}Aboiling. Stir in cornstarch mixture; ›Bcook & stir until thickened, about 20 ›€seconds. Add pea pods; cook & stir 30 ›}’’seconds. Garnish with green onions. ›‚MANDARIN BEEF ›Ą3 GOOD 40 MIN HOT ›}Į1 lb beef steak ›Ā1 tbsp vegetable oil ›2 tsps cornstarch ›}1/2 tsp salt ›1/2 tsp sugar ›@1/4 tsp white pepper ›}A1 tsp soy sauce ›B2 green onions (with tops) ›€1 large green pepper ›}1/4 C vegetable oil ›‚1 tsp finely chopped gingerroot ›Ą1 tsp finely chopped garlic ›}Į3/4 C shredded carrot ›Ā1 to 2 tsps chili paste * ›1 tbsp soy sauce › } ›Trim fat from beef; shred beef. Toss ›@beef, 1 tbsp vegetable oil, cornstarch›!}Asalt, sugar, white pepper & 1 tsp of ›Bsoy sauce in glass or plastic bowl. ›€Cover & refrigerate 30 minutes. Cut ›"}green onions into 2 inch pieces. Cut ›‚green pepper into 1/8 inch strips. ›Ą ›#}ĮHeat WOK until 1 or 2 drops of water ›Ābubble & skitter when sprinkled in the› WOK. Add 1/4 C vegetable oil; rotate ›$} WOK to coat side. Add beef, gingerroot› & garlic; stir-fry until beef is brown›@ about 3 minutes. Add green pepper, ›%}A carrot & chili paste; stir-fry 1 min. ›B Stir in green onions & 1 tbsp of soy ›€ sauce; cook & stir 30 seconds. ›&} ›‚ CHILI SAUCE:- 1 tsp finely chopped ›Ą dried chili pepper & 1 tbsp soy sauce ›'}’’can be substituded for the chili sauce›Ā BEEF TERIYAKI › 4 GOOD 70 MIN 550 ›(} 1 lb beef boneless steak in 3/4" cubes› 1/4 C soy sauce ›@ 1/4 C sake or dry sherry ›)}A 1 tbsp vegetable oil ›B 2tsps chopped gingerroot -OR- ›€ 1/2 tsp ground ginger ›*} 1 tsp sugar ›‚ 1 clove garlic, chopped ›Ą ›+}Į Place beef in a bowl. Mix soy sauce, ›Ā sake, vegetable oil, gingerroot,sugar › & garlic; pour over beef. Cover and ›,} refrigerate stirring occasionally, at › least 1 hour. ›@ ›-}A Thread 6 beef cubes on each of 5 ›B skewers; brush with marinade. Set oven›€ control to BROIL &/or 550 degrees. ›.} Broil kabobs with tops about 4" from ›‚ heat 5 to 6 minutes; turn. Brush with ›Ą marinade; broil 5 to 6 minutes. Place ›/}Į on heated platter; brush with marinade›Ā and serve with hot cooked rice. (If ›’’desired). ›0} KOREAN BARBECUED BEEF › 4 GOOD 40 MIN HOT ›@ 1 lb beef boneless sirloin steak ›1}A 1/4 C soy sauce ›B 3 tbsps sugar ›€ 2 tbsps vegetable oil ›2} 1/4 tsp pepper ›‚ 3 green onions, finely chopped ›Ą 2 cloves garlic, chopped ›3}Į ›Ā Trim fat from beef; cut the beef › diagonally across grain into 1/8 inch ›4} slices. Mix remaining ingredients; › stir in beef until well coated. Cover ›@ & refrigerate 30 minutes. ›5}A ›B Drain beef; stir-fry in WOK or 10 inch›€ skillet over medium heat until light ›6} brown, 2 to 3 minutes. Serve beef with›’’hot cooked rice (if desired). ›Ą SUKIYAKI ›7}Į 4 VERY GOOD 20 MIN HOT ›Ā 1 tsp instant beef bouillon ›1/2 C hot water ›8}1/3 C soy sauce ›2 tbsps sugar ›@1 lb beef tenderloin, 1 inch thick ›9}A2 tbsps vegetable oil ›B3 stalks celery, cut diagonally, 1/4" ›€2 medium carrots, cut diagonally, 1/8"›:}8 green onions, cut diagonally, 2" ›‚8 oz mushrooms, thinly sliced ›Ą8 1/2 oz bamboo shoots, drained ›;}Į4 oz spinach, stems removed ›Āhot cooked rice › ›<}Dissolve bouillon (dry) in hot water; ›stir in soy sauce & sugar; reserve. ›@Cut beef into 1/8" slices. Heat the ›=}Avegetable oil in 12" skillet until ›Bhot. Place half each of the celery, ›€carrots,green onions, mushrooms and ›>}bamboo shoots in seperate areas in ›‚skillet. Pour half of the reserved ›Ąsoy sauce mixture into skillet. ›?}Į ›ĀSimmer uncovered until vegetables are ›crisp-tender, turning vegetables ›@}carefully, 8-10 minutes. Push the ›vegetables to side of skillet; add ›@half each of the beef and spinach. ›A}ACook beef to desired doneness, about 3›Bminutes. Repeat with the remaining ›€vegetables & beef. Serve with rice & ›B}additional soy sauce. ›‚ ›Ą1 large whole chicken breast (1 lb), ›C}Įboned & skinned, can be substituted ›’’for the beef. ***** ›SWEET AND SOUR BEEF ›D}6 VERY GOOD 30 MIN HOT ›3/4 lb beef flank steak ›@1 egg, slightly beaten ›E}A1 tbsp cornstarch ›B1 tbsp vegetable oil ›€1/2 tsp salt ›F}1/4 tsp white pepper ›‚1 tsp soy sauce ›Ą1 medium carrot ›G}Į1 small green pepper ›Ā vegetable oil ›1/4 C all-purpose flour ›H}1/4 C water ›1 tbsp cornstarch ›@2 tsps vegetable oil ›I}A1/4 tsp baking soda ›B1 C sugar ›€3/4 C chicken broth ›J}3/4 C white vinegar ›‚1 tbsp vegetable oil ›Ą2 tsps soy sauce ›K}Į1 clove garlic, finely chopped ›Ā1/4 C cold water ›3 tbsps cornstarch ›L}8 oz pineapple chunks, drained › ›@Trim fat from beef;cut beef with grain›M}Ainto 2" strips. Cut strips across the ›Bgrain into 1/8" slices. Mix egg, 1 ›€tbsp cornstarch, 1 tbsp vegetable oil,›N}1/2 tsp salt, white pepper & 1 tsp soy›‚sauce in bowl;stir in beef. Cover & ›Ąrefrigerate 20 minutes. Cut carrot ›O}Įdiagonally into thin slices. Place ›Ācarrot slices in boiling water. Cover ›& cook 1 minute;drain. Immediately ›P}rinse under cold water;drain. Cut the ›green pepper into 1" pieces. ›@ ›Q}AHeat vegetable oil (1 1/2") in WOK to ›B350 degrees. Mix flour, 1/4 C water, 1›€tbsp cornstarch, 2 tsps vegetable oil,›R}& the baking soda. Stir beef slices ›‚into batter until well coated. Fry 1/4›Ąof the slices at a time until light ›S}Įbrown, turning 2 or 3 times, about 2 ›Āminutes;drain. Increase the oil ›temperature to 375 degrees. Fry beef ›T}all at one time until golden brown, ›about 1 minute;drain. Place beef on a ›@heated platter. ›U}A ›BHeat sugar, chicken broth, vinegar, 1 ›€tbsp vegetable oil, 2 tsps soy sauce, ›V}1/2 tsp salt & the garlic to boiling ›‚in 3-quart saucepan. mix 1/4 c water &›Ą3 tbsps cornstarch;stir into sauce. ›W}ĮCook & stir until thickened, about 15 ›Āseconds. Stir in carrot, green pepper,›& pineapple. Heat to boiling;pour over›X}’’beef. ›CANTONESE CHOW MEIN ›@6 VERY GOOD 45 MIN HOT ›Y}A6 medium dried black mushrooms ›B1 lb beef boneless round steak ›€1 tbsp vegetable oil ›Z}1 tsp cornstarch ›‚1/2 tsp salt ›Ą dash white pepper ›[}Į1 tsp soy sauce ›Ā16 oz bean sprouts ›4 oz pea pods ›\}2 green onions (with tops) ›2 tbsps cornstarch ›@1/2 tsp sugar ›]}A2 tbsps cold water ›B2 qts water ›€1 pkg (10 oz) chinese egg noodles ›^}1/4 C vegetable oil ›‚3 tbsps vegetable oil ›Ą1 tsp finely chopped gingerroot ›_}Į1 tsp finely chopped garlic ›Ā3 tbsps vegetable oil ›1/2 C sliced canned bamboo shoots ›`}1/2 tsp salt ›1 C chicken broth ›@2 tbsps oyster sauce ›a}A ›BSoak mushrooms in warm water until ›€soft, about 30 minutes;drain. Rinse in›b}warm water;drain. Remove & discard the›‚stems;cut caps into thin slices. Trim ›Ąexcess fat from beef;shred beef. Toss ›c}Įbeef, 1 tbsp vegetable oil, 1 tsp of ›Ācornstarch, 1/2 tsp salt, white pepper›& soy sauce in bowl. Cover and then ›d}refrigerate 20 minutes. › ›@Rinse bean sprouts in cold water;drain›e}ARemove strings from pea pods. Place ›Bpea pods in boiling water. Cover and ›€cook 1 minute;drain. Immediately rinse›f}under running cold water;drain. Cut ›‚green onions into 2" pieces. Mix 2 ›Ątbsps cornstarch, the sugar, & 2 tbsps›g}Įwater. ›Ā ›ĄHeat 2 qts water to boiling in Dutch ›o}‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡i}‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡j}‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡k}‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡ƒ€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€l}€€€€€€€€€€€€€€€€€€€€€€m}Į7CANTONESE›CHICKEN›CHINESE›n}BEEF›ĀhCHINESE›BEEF›CHINESE›BEEF›CHINESE›BEEF›ĀCHINESE›BEEF›HCHINESE›BREAD›A`CHINESE›CHICKEN›ĀBCHINESE›DUCK›BKCHINESE›F¤}ĮOven. Stir in noodles. Cook uncovered ›Āover medium heat until noodles are ›soft & can be seperated, about 5 min.;›p}drain. Heat WOK until 1 or 2 drops of ›water bubble & skitter when sprinkled ›@in WOK. Add 1/4 C vegetable oil;and ›q}Arotate WOK to coat side. Cook & stir ›Bnoodles over medium heat until light ›€brown. Keep noodles warm in 300 degree›r}oven. ›‚ ›ĄAdd 3 tbsps vegetable oil to WOK;and ›s}Įrotate to coat side. Add beef, garlic ›Ā& gingerroot;stir-fry until beef is ›brown, about 3 minutes. Remove beef ›t}from WOK. › ›@Add 3 tbsps vegetable oil to WOK;and ›u}Arotate to coat side. Add mushrooms, ›Bbean sprouts, bamboo shoots & 1/2 tsp ›€salt;stir-fry 1 minute. Stir in the ›v}chicken broth & oyster sauce;heat to ›‚boiling. Stir in cornstarch mixture; ›Ącook & stir until thickened, about 10 ›w}Įseconds. Stir in beef & pea pods. Heat›Āuntil beef is hot, about 1 minute. ›Serve over noodles;garnish with green ›x}’’onions. ›STIR-FRIED PORK WITH CABBAGE ›@4 VERY GOOD 1/2 HR HOT ›y}A1 lb pork boneless loin or leg ›B1 tsp cornstarch ›€1 tsp soy sauce ›z}1/2 tsp salt ›‚1/8 tsp white pepper ›Ą8 oz cabbage (about 1/4 head) ›{}Į2 green onions (with tops) ›Ā1 small green pepper ›2 tsps cornstarch ›|}2 tsps cold water ›1/4 C vegetable oil ›@1 clove garlic, finely chopped ›}}A2 tsp chili paste (see below) ›B1/4 C chicken broth ›€ ›~}Trim fat from pork;cut into thin ›‚slices, 2X1X1/8". Toss pork, 1 tsp ›Ącornstarch, soy sauce, salt & white ›}Įpepper in bowl. Cover & refrigerate 20›Āminutes. › ›€} Cut cabbage into 1" pieces. Cut green › onions into 2" pieces. Cut the green ›@ pepper into 1" pieces. Mix 2 tsps of ›}A cornstarch & the water. ›B ›€ Heat WOK until 1 or 2 drops of water ›‚} bubble & skitter when sprinkled in the›‚ WOK. Add vegetable oil;rotate the WOK ›Ą to coat side. Add pork & garlic;stir- ›ƒ}Į fry until pork is no longer pink. Add ›Ā cabbage & green pepper;stir-fry for 2 ›!minutes. Stir in chili paste. Stir in ›„}!chicken broth;heat to boiling. Stir in›!cornstarch mixture;cook & stir until ›@!thickened, about 10 seconds. Stir in ›…}A!green onions. ›B! ›€!** Chili Sauce ** ›†}! ›‚!1 tsp finely chopped dried chili ›Ą!pepper & 1 tbsp soy sauce can be ›‡}’’substituded for the chili sauce. ›Ā!STIR-FRIED PORK WITH CAULIFLOWER ›"4 VERY GOOD 1/2 HR HOT ›ˆ}"1 lb pork boneless loin or leg ›"1 tsp cornstarch ›@"1/2 tsp salt ›‰}A"1/2 tsp sugar ›B" dash of white pepper ›€"1 tsp soy sauce ›Š}"1 small cauliflower (about 1 lb) ›‚"3 green onions (with tops) ›Ą"2 tbsps cornstarch ›‹}Į"2 tbsps cold water ›Ā"3 tbsps vegetable oil ›#1 small onion, thinly sliced ›Œ}#1 tsp finely chopped garlic ›#1 tbsp soy sauce ›@#1/2 C chicken broth ›}A#2 tbsps oyster sauce ›B# ›€#Trim fat from pork;cut into slices, ›Ž}#2X1X1/8". Toss pork, 1 tsp cornstarch ›‚#the salt, sugar, pepper & 1 tsp ›Ą#soysauce in a bowl. Cover & then ›}Į#refrigerate 20 minutes. ›Ā# ›$Remove outer leaves & stalk from the ›}$cauliflower. Seperate cauliflower into›$bite-size flowerets. Place cauliflower›@$in boiling water. Cover & cook for 2 ›‘}A$minutes;drain. Immediately rinse under›B$running cold water;drain. Cut green ›€$onions into 2" pieces. Mix 2 tbsps ›’}$cornstarch & the water. ›‚$ ›Ą$Heat WOK until 1 or 2 drops of water ›“}Į$bubble & skitter when sprinkled in ›Ā$WOK. Add vegetable oil;rotate the WOK ›%to coat side. Add onion slices;stir- ›”}%fry until light brown. Add pork and ›%garlic;stir-fry until pork is no ›@%longer pink. Stir in cauliflowerets & ›•}A%1 tbsp soy sauce. Stir in the chicken ›B%broth;heat to boiling. Cover & cook 1 ›€%minute. Stir in cornstarch mixture; ›–}%cook & stir until thickened, about 10 ›‚%seconds. Stir in green onions and the ›’’oyster sauce. ›—}Į%MANDARIN PORK ›Ā%5 VERY GOOD 3/4 HR HOT ›&1 1/4 lb pork boneless loin or leg ›˜}&1 tbsp vegetable oil ›&2 tsps cornstarch ›@&1/2 tsp salt ›™}A&1/2 tsp sugar ›B&1/4 tsp white pepper ›€&1 tsp soy sauce ›š}&2 green onions (with tops) ›‚&1 large green pepper ›Ą&1/4 C vegetable oil ››}Į&1 tsp finely chopped gingerroot ›Ā&1 tsp finely chopped garlic ›'1 can (81/2 oz)sliced bamboo shoots ›œ}' drained & shredded ›'3/4 C shredded carrots ›@'1 tbsp soy sauce ›}A'2 tsps chili paste (see below) ›B' ›€'Trim fat from pork;shred pork (see ›ž}'below). Toss pork, 1 tbsp vegetable ›‚'oil, the cornstarch, salt, sugar, the ›Ą'white pepper & 1 tsp soy sauce in a ›Ÿ}Į'bowl. Cover & refrigerate 30 minutes. ›Ā'Cut green onions into 2" pieces. Cut ›(green pepper into 1/8" strips. › }( ›(Heat WOK until 1 or 2 drops of water ›@(bubble & skitter when sprinkled in the›”}A(WOK. Add 1/4 C vegetable oil;rotate ›B(WOK to coat side. Add pork, gingerroot›€(& garlic;stir-fry until pork is no ›¢}(longer pink. Add green pepper, bamboo ›‚(shoots & carrots;stir-fry 1 minute. ›Ą(Stir in green onions, 1 tbsp of soy ›£}Į(sauce & the chili paste. ›Ā( ›)** CHILI PASTE ** ›¤}) ›)1 tsp finely chopped dried chili ›@)pepper & 1 tbsp soy sauce can be ›„}A)substituted for the chili paste. ›B) ›€)** TO SHRED MEAT ** ›¦}) ›‚)Cut meat, with the grain, into long ›Ą)strips, about 2" wide. Cut each strip ›§}Į)across the grain into 1/8" slices. ›’’Stack slices & cut into thin slices. ›*COCONUT-CURRIED PORK ›Ø}*8 VERY GOOD 1 HR 350 ›*1 C flaked coconut ›@*1 1/2 C boiling water ›©}A*3 lbs pork boneless shoulder ›B*1 medium onion, chopped (about 1/2 C) ›€*1 large clove garlic, finely chopped ›Ŗ}*1 tbsp chili powder ›‚*2 tsps curry powder ›Ą*1 tsp ground ginger ›«}Į*1/2 tsp salt ›Ā*1/8 tsp cayenne pepper ›+2 tbsps vegetable oil ›¬}+1 medium green pepper, cut 3/4" pieces›+2 tbsps cornstarch ›@+3 tbsps cold water ›­}A+2 medium tomatoes, cut into wedges ›B+ hot cooked rice ›€+ ›®}+Line bowl with double thickness of ›‚+cheesecloth. Place coconut in cheese ›Ą+cloth;pour 1 1/2 C boiling water over ›Æ}Į+coconut. Let stand 30 minutes. Gather ›Ā+ends of cheesecloth together and then ›,squeeze liquid into bowl. Reserve the ›°},coconut & liquid seperately. ›, ›@,Trim excess fat from pork;cut pork ›±}A,into 1" pieces. Cook & stir onion, ›B,garlic, chili powder, curry powder, ›€,ginger, salt & cayenne pepper in the ›²},vegetable oil in 10" skillet until ›‚,onion is tender, about 5 minutes. Add ›Ą,pork & reserved coconut liquid. Heat ›³}Į,to boiling;reduce heat. Cover & simmer›Ā,stirring occasionally, until the pork ›-is tender, about 1 hour. ›“}- ›-Toast reserved coconut in 350 degree ›@-oven, stirring occasionally, until dry›µ}A-& golden brown, 10 to 15 minutes. Stir›B-green pepper into pork mixture. Cover ›€-& simmer until green pepper is crisp- ›¶}-tender, about 5 minutes. Mix the ›‚-cornstarch & 3 tbsps cold water;then ›Ą-gradually stir into pork mixture. Heat›·}Į-to boiling, stirring constantly. Boil ›Ā-& stir 1 minute. Add tomato wedges; ›.heat just until tomtoes are hot. Serve›ø}’’over rice;sprinkle with coconut. ›.PORK AND CHICKEN ›@.8 VERY GOOD 1 HR HOT ›¹}A.1 1/2 lbs pork boneless shoulder ›B.1 1/2 lbs chicken legs or thighs ›€.3/4 C water ›ŗ}.1/3 C white wine vinegar ›‚.3 cloves garlic, chopped ›Ą.2 tbsps soy sauce ›»}Į.1/2 tsp salt ›Ā.1/4 tsp pepper ›/2 tbsps vegetable oil ›¼}/ hot cooked rice ›/ ›@/Trim fat from pork;cut pork into 1" ›½}A/cubes. Heat pork, chicken, water, the ›B/vinegar, garlic, soy sauce, salt and ›€/pepper to boiling in Dutch Oven;reduce›¾}/heat. Cover & simmer until pork & the ›‚/chicken are done, 45 to 55 minutes. ›Ą/ ›æ}Į/Remove pork & chicken from Dutch Oven.›Ā/Skim fat from broth if necessary. Cook›0broth uncovered until reduced to about›Ą}01 cup. Heat vegetable oil in a 10 inch›0skillet until hot. Cook chicken in oil›@0over medium heat until brown on all ›Į}A0sides. Add pork;cook & stir until ›B0brown. Serve pork, chicken and broth ›€0over rice. Garnish with some snipped ›Ā}’’parsley & tomato wedges if desired. ›‚0PORK FRIED RICE ›Ą04 EXCELLENT 15 MIN HOT ›Ć}Į01 C bean sprouts ›Ā01 tbsp vegetable oil ›11 C sliced mushrooms ›Ä}13 C cold cooked regular rice ›11 C cut-up cooked pork ›@12 green onions (with tops) sliced ›Å}A11 tbsp vegetable oil ›B12 eggs, slightly beaten ›€13 tbsps soy sauce ›Ę}1 dash of white pepper ›‚1 ›Ą1Rinse bean sprouts under running cold ›Ē}Į1water;drain. Heat 1 tbsp vegetable oil›Ā1in 10" skillet until hot;rotate the ›2skillet until oil covers bottom. Cook ›Č}2& stir mushrooms in oil over medium ›2heat until coated, about 1 minute. Add›@2bean sprouts, rice, pork & onions;cook›É}A2& stir over medium heat, breaking up ›B2rice, until hot, about 5 minutes. ›€2 ›Ź}2Push rice mixture to side of skillet; ›‚2add 1 tbsp vegetable oil to skillet. ›Ą2Add eggs;cook & stir over medium heat ›Ė}Į2until eggs are thickened throughout ›Ā2but still moist. Stir eggs into rice ›3mixture. Stir in soy sauce & the white›Ģ}3pepper. ›3 ›@3**CHICKEN FRIED RICE ** ›Ķ}A3 ›B3Substitute 1 C cut-up cooked chicken ›’’for the pork. ›Ī}3PORK EGG FOO YUNG ›‚32 EXCELLENT 10 MINUTES HOT ›Ą32 tbsps veetable oil ›Ļ}Į33 eggs ›Ā31 C bean sprouts, drained ›41/2 C chopped cooked pork ›Š}42 tbsps chopped onion (finely chopped)›43/4 tsp salt ›@4 brown sauce (below) ›Ń}A4 ›B4Heat vegetable oil in 10" skillet ›€4until hot. Beat eggs until thick & ›Ņ}4lemon colored, about 5 minutes. Stir ›‚4in bean sprouts, pork, onion & salt. ›Ą4 ›Ó}Į4Pour 1/4 C egg mixture at a time into ›Ā4skillet. Push cooked egg up over pork ›5with broad spatula to form a patty. ›Ō}5Cook until patty is set;turn. Cook ›5over medium heat until other side is ›@5brown. Serve with bron sauce. ›Õ}A5 ›B5**BROWN SAUCE ** ›€5 ›Ö}51/2 C water ›‚51 tsp cornstarch ›Ą51 tsp sugar ›×}Į51 tsp vinegar ›Ā52 tbsps + 1 1/2 tsps soy sauce ›6 ›Ų}6Cook all ingredients stirring ›6constantly, until mixture thickens & ›’’boils. Boil & stir 1 minute. ›Ł}A6INDONESIAN FRIED RICE ›B64 VERY GOOD 20 MIN HOT ›€62 medium onions, chopped ›Ś}63 tbsps vegetable oil ›‚64 C cold cooked rice ›Ą61 C fully cooked ham (finely chopped) ›Ū}Į62 tsps curry powder ›Ā61/4 tsp ground coriander ›71/4 tsp ground cumin ›Ü}71/4 tsp salt ›71 can tiny shrimp, drained (4.25 oz) ›@72 tbsps snipped parsley ›Ż}A7 ›B7Cook & stir onions in vegetable oil in›€712" skillet until tender. Add rice, ›Ž}7ham, curry, coriander, cumin & salt. ›‚7Cook &stir until rice is golden brown,›Ą710 to 15 minutes. Stir in shrimp and ›ß}’’parsley. Cover and cook 1 minute. ›Ā7CHICKEN ALMOND DING ›86 VERY GOOD 40 MIN HOT ›ą}82 whole chicken breasts (about 2 lbs) ›81 egg white ›@81 tsp cornstarch ›į}A81/2 tsp salt ›B8 dash white pepper ›€81 tsp soy sauce ›ā}82 medium carrots ›‚82 tbsps oyster sauce ›Ą8 (or 1 tbsp soy sauce) ›ć}Į81 tbsp + 1 tsp cornstarch ›Ā81/4 tsp water ›9 vegetable oil ›ä}92 tbsps vegetable oil ›91/4 C diced onion ›@91 tsp finely chopped garlic ›å}A91 tsp finely chopped gingerroot ›B91 C diced celery ›€91/2 C diced canned water chestnuts ›ę}91/2 tsp salt ›‚91/2 C diced bamboo shoots ›Ą91 can button mushrooms, drained (4 oz)›ē}Į91/2 C chicken broth ›Ā91 C frozen peas ›:1/2 C roasted whole almonds ›č}:2 tbsps chopped green onions-with tops›: ›@:Remove bones & skin from chicken;cut ›é}A:chicken into 1/2" pieces. mix the egg ›B:white, 1 tsp cornstarch, 1/2 tsp salt,›€:the white pepper & soy sauce in bowl; ›ź}:stir in chicken. Cover & refrigerate ›‚:30 minutes. ›Ą: ›ė}Į:Cut carrots into 1/2" pieces. Place ›Ā:carrots in boiling water. Cover and ›;cook 1 minute. Immediately rinse under›ģ};running cold water;drain. Mix oyster ›;sauce, 1 tbsp plus 1 tsp cornstarch & ›@;the water. ›ķ}A; ›B;Heatvegetable oil (1") in WOK to 325 ›€;degrees. Add chicken;fry, turning ›ī};frequently, until chicken turns white.›‚;Remove from WOK to strainer. Wash and ›Ą;dry WOK thoroughly. ›ļ}Į; ›Ā;Heat WOK until 1 or 2 drops of water › (cut-up) ›ų}>1/3 C margarine or butter (melted) ›> ›@>Place almonds, garlic & gingerroot in ›ł}A>blender container;cover & blend until ›B>finely ground. Mix almond mixture, ›€>paprika, salt, cumin & pepper. Dip ›ś}>chicken into margarine;roll in the ›‚>almond mixture. Place chicken, skin ›Ą>side up, in ungreased rectangular pan,›ū}Į>13X9X2". Bake uncovered in 375 degree ›Ā>oven until thickest pieces are done, ›’’about 55 to 60 minutes. ›ü}?CHICKEN CURRY ›?6 VERY GOOD 1 HR HOT ›@?2 tbsps vegetable oil ›ż}A?2 1/2 to 3 lb broiler-fryer chicken ›B? (cut-up) ›€?1/2 tsp salt ›ž}?1 medium onion, chopped ›‚?2 tbsps water ›Ą?1 C dairy sour cream (optional) ›’}Į?2 tsps curry powder ›Ā?1/8 tsp ground ginger ›@1/8 tsp ground cumin ›}@ mango chutney (** below **) ›@ hot cooked rice ›@@ ›}A@Heat vegetable oil in 12" skillet or ›B@Duth Oven until hot. Cook chicken over›€@medium heat until brown on all sides, ›}@about 15 minutes. Drain fat from the ›‚@skillet. Sprinkle chicken with salt, ›Ą@onion & water. Cover & simmer until ›}Į@thickest pieces of chicken are done, ›Ā@30 to 40 minutes. ›A ›}ARemove chicken from skillet;keep warm.›APour liquid from skillet into bowl; ›@Askim fat. Return 1/4 C liquid to the ›}AAskillet;stir in sour cream, curry, ›BAginger, and cumin. Heat, stirring ›€Aconstantly, just until hot. Pour sauce›}Aover chicken. Serve chicken with the ›‚AMango Chutney and rice. ›ĄA ›}ĮA** MANGO CHUTNEY ** ›ĀA ›B1 mango (1 lb), coarsely chopped ›}B1 C golden raisins ›B1 C packed brown sugar ›@B3/4 C vinegar › }AB1 jar (2.7 oz)crystallized ginger ›BB (finely chopped) ›€B1 clove garlic, chopped › }B1 tsp salt ›‚B ›ĄBHeat all ingredients to boiling;reduce› }ĮBheat. Simmer uncovered until slightly ›’’thickened, about 45 minutes. ›CPEKING DUCK › }C8 EXCELLENT 13 1/2 HRS 400 ›C4 1/2 to 5lb duckling ›@C2 cloves garlic, crushed › }AC1 tbsp dry white wine ›BC1 tbsp soy sauce ›€C1 tsp sugar ›}C1/2 tsp salt ›‚C2 green onions (with tops) ›ĄC6 C water ›}ĮC1/2 C honey ›ĀC1/4 C vinegar ›D4 green onion tops ›}D1/2 C hoisin Sauce ›D ›@DFasten neck skin of duckling securely ›}ADto back with skewers. Mix garlic, wine›BDand soy sauce, sugar, and salt. Place ›€Dmixture and grren onions in the body ›}Dcavity of duckling. Bring edges of the›‚Dtail opening together with skewers;tie›ĄDtightly with heavy string. Insert the ›}ĮDneedle of bicycle pump between skin & ›ĀDfat;pump air under skin until duckling›Eis 1 1/2 times larger. (Do not let air›}Eescape. For crisp skin, it is very ›Enecessary to separate skin from fat to›@Erelease grease.) ›}AE ›BEHeat water & honey to boiling in WOK; ›€Eadd vinegar. Tie 40" piece of heavy ›}Estring to duckling legs. Hold duckling›‚Eover WOK. Pour water mixture over the ›ĄEduckling for about 3 minutes. Hang the›}ĮEduckling in refrigerator to dry for at›ĀEleast 12 hours. Place pan under the ›Fduckling to catch juices. ›}F ›FPlace duckling, breast side up, on a ›@Frack in shallow roasting pan. Roast ›}AFuncovered in 400 degree oven for 30 ›BFminutes. Turn duckling;roast for 30 ›€Fminutes longer. Reduce the oven ›}Ftemperature to 375 degrees. Turn the ›‚Fduckling;roast until drumstick meat ›ĄFfeels very soft, about 20 minutes. Let›}ĮFstand 15 minutes. ›ĀF ›GCut green onion tops into 3" piece; ›}Gcut 3/4" slits in each end. Chill in ›Giced water until ends curl, about 10 ›@Gminutes. ›}AG ›BGRemove skin & meat from bones;cut skin›€G& meat into pieces, about 1 1/2". ›}GArrange skin & meat on platter. Serve ›‚Gwith Mandarin Pancakes (recipe on this›ĄGdisk). Brush Hoisin Sauce on opened ›}ĮGpancake with green onion brush. Place ›ĀGgreen onion brush, skin and meat on ›’’pancake;roll up. › }HMANDARIN PANCAKES ›H16 VERY GOOD 20 MIN HOT ›@H2 1/4 C all-purpose flour ›!}AH1 C boiling water ›BH sesame oil ›€H ›"}HMix flour & water with fork until ›‚Hdough holds together. Turn dough onto ›ĄHlightly floured surface;knead until ›#}ĮHsmooth, about 8 minutes. Shape dough ›ĀHinto 8" roll;cut roll into eight 1" ›Islices. Cut each slice into halves. ›$}I(Cover pieces of dough with plastic ›Iwrap to keep them from drying out.) ›@I ›%}AIShape each of 2 pieces of dough into ›BIa ball;flatten slightly. Roll each ›€Iball of dough into a 4" circle on a ›&}Ilightly floured surface. Brush top of ›‚Ione circle. Roll each double circle ›ĄIinto a 7" circle on lightly floured ›'}ĮIsurface. Repeat with remaining pieces ›ĀIof dough. (Cover circles with plastic ›Jwrap to keep them from drying out). ›(}J ›JHeat 8" or 9" ungreased skillet over ›@Jmedium heat until warm. Cook one ›)}AJcircle at a time, turning frequently, ›BJuntil pancake is blistered with air ›€Jpockets, turns slightly translucent & ›*}Jfeels dry. (Do not overcook or pancake›‚Jwill become brittle.) Carefully ›ĄJseperate into 2 pancakes;fold each ›+}ĮJpancake into fourths. Repeat each step›ĀJwith remaining circles. ›K ›,}KHeat pancakes before serving. Place ›Kfolded pancakes on heatproof plate or ›@Krack in steamer;cover and steam over ›-}AKboiling water 10 minutes. (Add boiling›’’water if necessary). ›€KSWEET AND SOUR FISH ›.}K6 GOOD 1/2 HR HOT ›‚K2 carrots, cut diagonally into ›ĄK thin slices ›/}ĮK1/2 C water ›ĀK1 1/2 lbs fish fillets, cut 1" pieces ›L1/2 C packed brown sugar ›0}L1/3 C vinegar ›L2 tbsps cornstarch ›@L2 tbsps soy sauce ›1}AL1 can pineapple chunks (15 1/4 oz) ›BL1 green pepper, cut into 1" pieces ›€L vegetable oil ›2}L batter (see below) ›‚L ›ĄLHeat carrots & water to boiling. Cover›3}ĮL& cook until crisp-tender, 8 to 10 ›ĀLminutes. Pat fish dry with paper ›Mtowels. Mix brown sugar, vinegar, ›4}Mcornstarch & soy sauce in 2-quart ›Msaucepan. Stir in carrots (with the ›@Mliquid),pineapple (with syrup) and ›5}AMgreen pepper. Heat to boiling, and ›BMstirring constantly. Boil & stir for 1›€Mminute. Keep warm. ›6}M ›‚MHeat vegetable oil (1" to 1 1/2") to ›ĄM360 degrees. Prepare batter. (** See ›7}ĮMbelow **). Dip fish into batter with ›ĀMtongs. Allow excess batter to drip ›Ninto bowl. Fry 7 or 8 pieces at a ›8}Ntime until golden brown, about 1 ›Nminute on each side;drain. Arrange on ›@Nplatter;pour sauce over fish. ›9}AN ›BN** BATTER ** ›€N ›:}N3/4 C water ›‚N2/3 C all purpose-flour ›ĄN1 tsp salt ›;}ĮN1/2 tsp baking powder ›ĀN ›’’Mix all the ingredients. ›<}OCHILLED CHICKEN AND BEAN SPROUTS ›O4 VERY GOOD 1/2 HR HOT ›@O1 whole chicken breast ›=}AO1/2 tsp salt ›BO8 oz bean sprouts (1 can, drained) ›€O1 tbsp soy sauce ›>}O2 tsps vinegar ›‚O1 tsp sesame oil ›ĄO1/2 tsp sugar ›?}ĮO1/2 tsp salt ›ĀO ›PHeat chicken, salt & just enough water›@}Pto cover to boiling;reduce heat. Cover›P& simmer until chicken is done, 25 to ›@P30 minutes;cool. Remove bones & skin ›A}APfrom chicken. Cut chicken into strips.›BP ›€PPour boiling water over bean sprouts. ›B}PRinse in cold water;drain. Place the ›‚Pchicken & bean sprouts in shallow ›ĄPdish. Mix remaining ingredients;pour ›C}ĮPover chicken & bean sprouts. Cover & ›ĀPrefrigerate at least 1 hour. Garnish ›Qwith chopped green onions if desired. ›D}Q ›Q** NOTE ** ›@Q ›E}AQ1 can (16 oz) bean sprouts, drained, ›BQcan be substituted. Chill the bean ›’’sprouts in iced water 1 hour;drain. ›F}QOYSTER STEW NIPPON ›‚Q4 VERY GOOD 20 MIN HOT ›ĄQ1 can condensed chicken broth ›G}ĮQ (10 3/4 oz) ›ĀQ1 soup can water ›R2 tbsps soy sauce ›H}R1/4 tsp grated gingerroot ›R1 pint shucked select or large Oysters›@R2 C chinese cabbage (chopped) ›I}AR8 oz sliced mushrooms ›BR1/2 C bean sprouts ›€R4 green onions (with tops) ›J}R (cut in 1" pieces ›‚R ›ĄR ›K}ĮRHeat chicken broth, water, soy sauce &›ĀRgingerroot to boiling in 3-qt saucepan›SAdd oysters (with liquid), cabbage, ›L}Smushrooms & bean sprouts. Heat to ›Sboiling;reduce heat. Cover and simmer ›@Suntil cabbage is crisp-tender, about 2›M}ASminutes. Ladle soup into bowls;garnish›BSwith green onions. ›€S ›N}S** NOTE ** ›‚S ›ĄSPea Pods can be substituted for the ›O} › › ›P} › › ›Q} › › ›R} › › ›S} › › ›T} › › ›U} › › ›V}USAUTED GREEN BEANS WITH WALNUTS ›‚U5 GOOD 15 MIN HOT ›ĄU1 1/2 lbs fresh green beans ›W}ĮU4 tbsps sesame oil ›ĀU2 green onions, minced ›V1 clove garlic, minced ›X}V1 tbsp fresh ginger, minced ›V3 tbsps soy sauce ›@V3 tbsps dry sherry or vermouth ›Y}AV1 tbsp sugar ›BV3 tbsps water ›€V1/2 tsp cornstarch ›Z}V ›‚VWash green beans & string. Cut into 2"›ĄVlengths. Heat oil in WOK. Add green ›[}ĮVbeans-a cupful at a time-and saute ›ĀVquickly. They should be firm & crisp, ›Wnot limp. Reserve cooked beans on a ›\}Wseperate plate. Continue cooking until›Wall beans have been stir-fried. Then ›@Wreturn beans to WOK & add onions, ›]}AWgarlic, & ginger. Stir-fry until all ›BWvegetables are well heated. Add soy ›€Wsauce, sherry, & sugar. Mix well. ›^}WBlend water with cornstarch & stir ›’’into vegetables. Mix well & serve hot.›ĄWSWEET AND SOUR CABBAGE ›_}ĮW6 VERY GOOD 10 MIN HOT ›ĀW1 medium head cabbage ›X4 tbsps sesame oil ›`}X1/2 tsp salt ›X1 1/2 C water ›@X1 tbsp cornstarch ›a}AX1 tsp soy sauce ›BX3 tbsps sugar ›€X3 tbsps vinegar ›b}X ›‚XCut cabbage into 6 serving wedges. ›ĄXHeat oil in WOK & stir-fry cabbage ›c}ĮXcarefully for about 1 minute. Then ›ĀXsprinkle salt on cabbage & add 1 cup ›Ywater. Cover & cook over low heat for ›d}Yseveral minutes or until cabbage is ›Ytender. Meanwhile, blend cornstarch ›@Ywith 1/2 C water, soy sauce, sugar & ›e}AYvinegar. Mix well. Stir the soy sauce ›BYmixture into cooked cabbage. Stir ›’’until all liquid is blended & thick. ›f}YEGGPLANT WITH HOT BEAN SAUCE ›‚Y4 VERY GOOD 1/2 HR HOT ›ĄY1 lb eggplant ›g}ĮY3 tbsps sesame oil ›ĀY2 green onions, minced ›@\1 clove garlic, minced ›q}ņÄ’’’’’’’’’’’’’’’’’’’’’’’’BōRECIPE DATB hRECIPE IDXA\2 tbsps fresh ginger, minced ›B\1 tbsp hot bean sauce ›€\2 tbsps soy sauce ›r}\2 tsps sugar ›‚\1/2 C + 2 tbsps water ›Ą\1 tbsp cornstarch ›s}Į\ ›Ā\Peel eggplant & chop into cubes. Heat ›]oil in skillet & quickly stir-fry ›t}]onions & garlic for 1 minute. Add the ›]ginger & heat. Add eggplant cubes & ›@]saute until they are all coated with ›u}A]oil or about 2 minutes. Stir in bean ›B]sauce & mix well. Add soy sauce, sugar›€]and 1/2 C water & mix. Cover WOK and ›v}]simmer mixture over low heat for about›‚]15 minutes. Blend cornstarch with 2 ›Ą]tbsps water & add to eggplant. Blend ›w}’’until liquid is thick & hot. Serve. ›Ā]SZECHWAN SHRIMP ›^4 VERY GOOD 45 MIN HOT ›x}^1 tbsp + 2 tbsps cornstarch ›^3 tbsps water ›@^1 egg white ›y}A^1 lb shrimp, shelled & deveined ›B^2 tbsps soy sauce ›€^1 tbsp vinegar ›z}^1 tbsp dry vermouth ›‚^1 tbsp sugar ›Ą^1/4 C oil ›{}Į^6 dried red peppers ›Ā^2 green onions, chopped ›_2 cloves garlic, minced ›|}_1 tbsp fresh ginger, minced ›_ ›@_Mix 1 tbsp cornstarch with 1 tbsp of ›}}A_water & egg white. Marinate shrimp in ›B_this mixture for at least 30 minutes. ›€_Combine 2 tsps cornstarch with 2 tbsps›~}_water, soy sauce,vinegar, wine, and ›‚_sugar. Reserve. ›Ą_ ›}Į_Heat oil in WOK & add peppers. Cook ›Ā_until peppers begin to turn black. ›`Remove & discard peppers. Add shrimp ›€}`& stir-fry for about 20 seconds. Add ›`green onions, garlic, & ginger. Stir ›@`fry until hot. Remove & serve over ›}’’hot rice. ›B`CHICKEN WITH SNOW PEAS ›€`6 VERY GOOD 45 MIN HOT ›‚}`1 chicken ›‚`2 tbsps cornstarch ›Ą`3 tbsps dry vermouth ›ƒ}Į`2 tbsps soy sauce ›Ā`1 tbsp sugar ›a1/4 C cooking oil ›„}a1 tbsp water ›a30 snow peas ›@a ›…}AaCut chicken into pieces & remove skin.›BaCut meat away from bones. Cut wings ›€ainto 4 sections. Cut meat into bite ›†}asize pieces, cutting away tendons in ›‚aleg portions. Mix 1 tbsp cornstarch ›Ąawith 1 tbsp vermouth. Marinate chicken›‡}Įafor at least 30 minutes in mixture. ›Āa ›bBlend soy sauce with 2 tbsps vermouth,›ˆ}b1 tbsp cornstarch, & sugar. Reserve. ›bWash & snap ends off snow peas. Saute ›@bin WOK for 2 minutes using a few tbsps›‰}Aboil. Reserve. Heat oil in WOK and add ›Bbchicken pieces. Stir-fry until pieces ›€bare white & thoroughly cooked. Add soy›Š}bsauce mixture & stir until chicken is ›‚bcoated. Add snow peas & cook for 1 ›’’minute longer. Serve. ›‹}ĮbTWICE-COOKED PORK ›Āb4 EXCELLENT 15 MIN HOT ›c6 C cooked pork (left-over roast,etc) ›Œ}c3 tbsps szechwan paste ›c2 tbsps sweet bean sauce ›@c1 tbsp sugar ›}Ac1 tsp soy sauce ›Bc1 tbsp dry vermouth ›€c1/4 C cooking oil ›Ž}c3 green onions, chopped ›‚c4 large cloves garlic, chopped ›Ąc ›}ĮcSlice cooked pork into thin strips. ›ĀcCombine szechwan paste, sweet bean ›dsauce, sugar, soy sauce & vermouth. ›}dReserve. Heat oil in WOK. Stir-fry ›dgreen onions & garlic. Cook for 1 ›@dminute. Add pork slices & stir-fry ›‘}Aduntil pork is thoroughly heated. Pour ›Bdsauce over pork. Continue to cook 2 ›€dminutes longer or until sauce is hot ›’}d& has been absorbed into pork pieces. ›’’Serve hot with cooked rice. ›ĄdANTS CLIMBING A TREE ›“}Įd4 VERY GOOD 1/2 HR HOT ›Ād1/2 lb transparent noodles ›e1/4 C oil ›”}e1/2 lb pork, ground ›e1 green onion, minced ›@e1 tbsp fresh ginger, minced ›•}Ae1 green pepper, minced ›Be1 1/2 tbsps hot bean sauce ›€e1 tbsp soy sauce ›–}e1 tbsp dry vermouth ›‚e1 C chicken stock ›Ąe ›—}ĮeSoak noodles in hot water for 5 ›Āeminutes. When they become transparent,›fdrain. Chop with sharp knife or a ›˜}fcleaver. Reserve. Heat oil in WOK & ›fadd ground pork. Stir-fry until cooked›@fthrough. Add green onion, ginger, and ›™}Afgreen pepper. Stir-fry 2 minutes. Add ›Bfhot bean sauce, soy sauce, & vermouth.›€fStir in chicken stock and add the ›š}ftransparent noodles. Reduce heat under›‚fWOK & cook until all liquid has been ›’’absorbed by noodles. Serve. ››}ĮfPORK WITH PEANUTS ›Āf4 VERY GOOD 45 MIN HOT ›g1 tbsp cornstarch ›œ}g1 tbsp sherry ›g1 tbsp soy sauce ›@g1 lb pork, thinly sliced ›}Ag1/4 C sesame oil ›Bg1 green pepper, thinly sliced ›€g1 large carrot, thinly sliced ›ž}g1 celery stalk, minced ›‚g2 garlic cloves, minced ›Ąg2 green onions, minced ›Ÿ}Įg1 tbsp hoi sin sauce ›Āg1/2 C salted peanuts ›h › }hMix cornstarch with sherry & soy sauce›hDip pork slices into mixture & allow ›@hto stand for 30 minutes. Heat 1/4 C ›”}Ahoil in WOK and add pork. Cook pork ›Bhthoroughly. Remove, clean WOK, & add ›€hmore oil. Stir-fry green pepper, ›¢}hcarrot, celery, garlic, & green onion.›‚hCook 3 to 4 minutes. Return pork to ›ĄhWOK & add hoi sin sauce. Heat mixture ›£}Įhthoroughly & add salted peanuts. Serve›’’immediately with steamed rice. ›€iCHINESE PEPPER STEAK ›¦}ISH›OCHINESE›LOW-CAL›ĮSCHINESE›MEATLESS›‚dCHINESE›PORK›Ā)CHINESE›PORK›Ą%CHINESE›PORK›€3CHINESE›PORK›ĄfCHINESE›PORK›CHINESE„}›PORK›Į!CHINESE›PORK›ĄbCHINESE›PORK›0CHINESE›RICE/PORK›Į]CHINESE›SEAFOOD›€YCHINESE›VEGETABLE›€UCHINESE›VEGETABLE›‚WCHINESE›V }i4 VERY GOOD 30 MIN HOT ›‚i1 lb round steak ›Ąisalt (optional) ›§}Įipepper (optional) ›Āi2 tbsps sesame oil ›j1 large onion, chopped ›Ø}j1/4 tsp garlic powder ›j2 large green peppers, chopped ›@j1 C beef bouillon ›©}Aj1 tbsp cornstarch ›Bj1 tbsp soy sauce ›€j1/4 C water ›Ŗ}j ›‚jCut beef into thin slices, & season, ›Ąjif desired, with salt & pepper. Heat ›«}Įjoil in WOK & stir-fry beef until ›Ājcooked or about 2 or 3 minutes. Add ›konion, garlic powder, & the green ›¬}kpeppers. Pour beef bouillon over the ›kmixture & cover WOK. Simmer over low ›@kheat for 20 minutes or until peppers ›­}Akare tender. Combine cornstarch with ›Bksoy sauce & water. Stir until smooth ›€k& add to beef mixture. Stir until the ›®}kliquid is thick & hot. Serve hot over ›’’steamed rice. › ›Æ} › › ›°} › › ›±} › › ›²} › › ›³} › › ›“} › › ›µ} › › ›¶} › › ›·} › › ›ø} › › ›¹} › › ›ŗ} › › ›»} › › ›¼} › › ›½} › › ›¾} › › ›æ} › › ›Ą} › › ›Į} › › ›Ā} › › ›Ć} › › ›Ä} › › ›Å} › › ›Ę} › › ›Ē} › › ›Č} › › ›É} › › ›Ź} › › ›Ė} › › ›Ģ} › › ›Ķ} › › ›Ī} › › ›Ļ} › › ›Š} › › ›Ń} › › ›Ņ} › › ›Ó} › › ›Ō} › › ›Õ} › › ›Ö} › › ›×} › › ›Ų} › › ›Ł} › › ›Ś} › › ›Ū} › › ›Ü} › › ›Ż} › › ›Ž} › › ›ß} › › ›ą} › › ›į} › › ›ā} › › ›ć} › › ›ä} › › ›å} › › ›ę} › › ›ē} › › ›č} › › ›é} › › ›ź} › › ›ė} › › ›ģ} › › ›ķ} › › ›ī} › › ›ļ} › › ›š} › › ›ń} › › ›ņ} › › ›ó} › › ›ō} › › ›õ} › › ›ö} › › ›÷} › › ›ų} › › ›ł} › › ›ś} › › ›ū} › › ›ü} › › ›ż} › › ›ž} › › ›’} › › ›} › › ›} › › ›} › › ›} › › ›} › › ›} › › ›} › › ›} › › ›} › › › } › › ›}EGETABLE›?INDIA›POULTRY›@6INDONESIA›HAM/SHRIMP›Į JAPANESE›BEEF›‚ JAPANESE›BEEF›€QJAPANESE›SEAFOOD› KOREAN›BEEF›=PAKISTAN›P }OULTRY›.PHILLIPINES›MEAT›6INDONESIA›HAM/SHRIMP›Į JAPANESE›BEEF›‚ JAPANESE›BEEF›€QJAPANESE›SEAFOOD› KOREAN›BEEF›=PAKISTAN›P’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’/