@L}5 _$% l0$)$$Hȱ$ UhL" `e$$%`$%`  R@W!( L(1   Y I`  d  Ld M * @  $ % CC$$)%1 Udߥ$9%: !0 S$% DD˙`  }J)Lr CHICKEN WITH LEMON GRASS  4 **** 10 MIN HOT @1 Chicken }A4 stalks Lemon Grass B4 Green Onions 1/4 C cooking Oil } Salt  Pepper 1/4 tsp dry Red Pepper flakes }1 tbsp Sugar 3 tbsps Water 1/2 C Walnut Meats (chopped) }1 tsp Soy Sauce  @ }ASkin chicken & cut meat away from the Bbones & into bite-size pieces. Chop wing portions into 4 pieces. (Be sure }to remove all tendons from the leg portions.) Remove tough outer leaves from Lemon Grass stalks. Cut tender }inner stalks into 1 inch sections.  Heat oil in Wok & add chicken pieces, }green onions, & lemon grass. Add Salt & pepper, if desired. Cook until the @chicken loses color or about 4 minutes }A& add red pepper flakes, sugar, and Bwater. Stir 1 minute. Add walnut meats& soy sauce & mix thoroughly. Serve }over rice. COLD CHICKEN WITH OYSTER SAUCE  4 **** 1 HR HOT }1 Chicken 3 tbsps Honey 2 tbsps Oyster Sauce }1 1/2 tbsps Soy Sauce  Salt @ Pepper }A1/4 tsp 5 Spice Powder B3 stalks Celery (chopped fine) 2 Carrots (chopped) }1 Cucumber (chopped & peeled) 3 tbsps toasted Almonds  (blanched & chopped) }  Skin chicken, cut into sections, and }simmer in water to cover until tender or about 45 minutes. Drain, chill, & @reserve stock for other uses. Cut meat}Afrom bones & into bite-size pieces. BPlace on bed of lettuce on a serving platter. Combine honey, oyster sauce, }soy sauce, salt, pepper, & 5 Spice Powder. Mix thoroughly & pour over chicken. Arrange celery, carrots, & }cucumber pieces around chicken mixturethen sprinkle blanched Almonds over chicken & chill until ready to serve. }CHICKEN/ALMONDS/WATER CHESTNUTS  4 **** 1 HR HOT @1 Chicken }A1/2 C Sesame Oil B1 C Almonds (blanched) 3 Green Onions (minced) }1 can Water Chestnuts (drained) 1/2 lb Mushrooms (sliced) 1 tsp Sugar }1 tbsp Soy Sauce 1 1/2 tbsps Cornstarch 1 C Chicken Stock }  @Place chicken in heavy skillet and }Acover with water. Simmer until tender Bor about 45 to 60 minutes. Remove, reserving stock. Remove skin from the }chicken & cut meat away from bones. Cut meat into bite-size pieces. Heat oil in Wok. Saute almonds until golden}brown. Remove & reserve. Saute green onions, water chestnuts, & mushrooms, cooking them for 2 minutes. Add the }chicken pieces & stir fry until hot. Combine sugar with soy sauce, the @cornstarch, & chicken stock. Pour over!}Achicken. Cook until liquid becomes thick. Serve over rice. CHICKEN/PEANUTS & RED PEPPERS "} 4 **** 45 MIN HOT 2 Chicken Breasts 1 tbsp Cornstarch #}2 tbsps Water 2 Egg Whites 4 tbsps Soy Sauce $} 2 tbsps Dry Vermouth  1 tbsp Sugar @ 6 tbsps Oil %}A 6 Chili Peppers B 2 Green Onions (minced) 2 tbsps Ginger (minced) &} 1 large Clove Garlic (minced) 1 C Peanuts (unsalted) '} Skin chicken & cut into bite-size pieces. Combine cornstarch with water (} & egg whites. Marinate chicken pieces  for 30 minutes. Combine soy sauce with@ vermouth & sugar & reserve. Heat oil )}A in Wok & stir fry chili peppers until B they are charred. Remove and discard. Add chicken & saute for 3 or 4 minutes*} or until cooked. Add green onions, ginger, & garlic & stir fry 1 minute. Stir in soy sauce mixture & mix well. +}Serve immediately over rice. CHICKEN WITH RED CHILLIES 4 **** 45 MIN HOT ,} 1 Chicken  4 tbsps Cooking Oil @ 4 Red Chillies (dried) -}A 1 C Water Chestnuts (sliced) B 2-3 Green Onions (minced) 2 tbsps fresh Ginger (minced) .} 2 tbsps Vinegar 1 tbsp Soy Sauce 1 tbsp Cornstarch /} 1/2 tsp Szechwan Pepper 0} Place chicken in deep kettle & cover  with boiling water. Simmer for 30 @ minutes or until tender. Remove and 1}A allow to cool. Skin chicken and cut B meat into bite-size pieces. Heat oil in Wok & add chillies, water chestnuts2} & onions, & ginger. Saute for 1 minute then add chicken & cook for 2 minutes, coating pieces well with the hot 3} mixture. Combine vinegar, soy sauce, & cornstarch. (You may need 1 tbsp water as well.) Pour mixture over chicken. 4} Sprinkle Szechwan Pepper over all & stir fry for 1 more minute. Serve hot.@ CHICKEN WITH SNOW PEAS 5}A 6 EXCELLENT 45 MIN HOT B 1 Chicken 2 tbsps Cornstarch 6} 3 tbsps Dry Vermouth 2 tbsps Soy Sauce 1 tbsp Sugar 7} 1/4 C Cooking Oil 1 tbsp Water 30 Snow Peas 8}  @Cut chicken into pieces & remove the 9}Askin. Cut meat away from bones. Cut Bwings into 4 sections. Cut meat into bite-size pieces, cutting away tendons:}in leg portions. Mix 1 tbsp cornstarchwith 1 tbsp vermouth. Marinate chickenfor at least 30 minutes in mixture. ;}  Blend soy sauce with 2 tbsps vermouth,<}1 tbsp cornstarch, & sugar. Reserve. Wash & snap ends off snow peas. Saute @in Wok for 2 minutes using a few tbsps=}Aoil. Reserve. Heat oil in Wok & add Bchicken pieces. Stir fry until pieces are white & thoroughly cooked. Add soy>}sauce mixture & stir until chicken is coated. Add snow peas & cook for 1 minute longer. Serve. ?}EGG FOO YUNG  6 ***** 10 MIN HOT 2 C Bean Sprouts @}1/4 C Sesame Oil 4 Green Onions (chopped) @1 tbsp fresh Ginger (minced) A}A1 C Celery (finely diced) B2 C cooked Chicken (diced) 5 Eggs (slightly beaten) B} Salt  Pepper 1 tbsp Soy Sauce C}  Drain bean sprouts & place on paper D}towels to dry. Heat oil in Wok. Add onions & saute for 2 minutes. add the @ginger, celery, & chicken. Saute one E}Aminute longer. Stir in eggs & cook Buntil firm. Sprinkle with the salt & pepper to taste. Add soy sauce, mixingF}carefully.  (NOTE:- Shrimp, turkey, ham or other G}leftovers can be substituted for the chicken in this recipe.) COLD CHICKEN SZECHWAN H} 4 **** COUPLE HRS COLD 1 Chicken @3 Green Onions (minced) I}A2-3 tbsps fresh Ginger (minced) B2 tbsps Soy Sauce 1 1/2 tbsps Vinegar J}2 tbsps Sesame Oil 1 1/2 tbsps Sesame Paste 1 tbsp Sugar K}1/4-1/2 tsp ground Szechwan Pepper  Cherry Tomatoes  Cucumbers L} Green Peppers  @ M}ACut chicken into pieces & place in a Bkettle. Cover with water & simmer the chicken until tender or about 30 min. N}then remove & allow to cool. When the chicken is cool, remove skin & cut meat from the bones. Cut into bite O}size pieces. Combine the remaining ingredients & mix well. Pour over the chicken & allow to marinate for a few P}hours. Garnish with cherry tomatoes, cucumbers, & green peppers, then servecold. Q}ASZECHWAN CHICKEN B 4 **** 1 1/2 HRS HOT 1 Chicken R}2 tbsps + 1 tsp Cornstarch 3 tbsps Dry Sherry or Vermouth 2 Egg Whites S}3 Green Onions (minced) 4 tbsps fresh Ginger (minced) 3 tbsps Garlic (minced) T}1 1/2 tbsps Hot Bean Sauce 3 tbsps Water @2 tbsps Soy Sauce U}A1 tbsp Sugar B1 tbsp Vinegar 1 tbsp + 3/4 C Sesame Oil V}1 tsp ground Szechwan Pepper   W}Remove skin from chicken. Remove meat from bones. Cut into bite-size pieces except for wings. Cut wing sections X}into 4 pieces each. Combine 2 tbsps Cornstarch with sherry & egg whites. @Marinate chicken in mixture for at Y}Aleast 30 minutes. Combine onions, Bginger, garlic, & bean sauce in a bowl& reserve. Combine 1 tsp cornstarch Z}with water, soy sauce, sugar, vinegar,1 tbsp sesame oil, & szechwan pepper. Reserve. In large frying pan, heat 1/2[}C oil & saute chicken until golden brown. (Chicken wings will need a little more time.) Remove & drain on \}paper towels. Heat remaining oil in Wok & add bean sauce mixture. Cook for@1 minute. Add chicken pieces and then ]}Acontinue cooking until chicken is hot B& thoroughly coated with bean sauce mixture. Pour soy sauce mixture over ^}chicken & continue cooking 2 minutes longer or until sauce is thick and smooth. Remove from Wok & serve with _}hot rice. CHICKEN CHOW MEIN  6 ***** 20 MIN HOT `}1 tbsp Sesame Oil 3 Green Onions (minced) @4 C cooked Chiken (diced) a}A1 C Bean Sprouts B1 1/2 C Mushrooms (sliced) 3 C Chicken Stock b}2 1/2 tbsps Soy Sauce 1 tbsp Cornstarch 1 tbsp Water c}1 can Fried Noodles   d}Heat oil in Wok & saute Green Onions for 1 minute. Add chicken, the bean @sprouts, & mushrooms. Saute for 1 e}Aminute more. Add chicken stock. SimmerBuntil hot. Combine soy sauce with the cornstarch & water. When blended, pourf}over chicken mixture. Cook until thick& hot. Serve with fried noodles & somehot rice. g}CHICKEN WITH PINEAPPLE  6 ***** 1 HR HOT 1 Chicken o}i}j}k}l}m}; CHINESE BEEF2 CHINESE Bn}EEF9 CHINESE BEEFD CHINESE BEEF4 CHINESE BEEF6 CHINESE BEEF= CHINESE BEEF CHINESE BEEFF CHINESE BEEFB}1 tbsp Cornstarch 1 tbsp Water 1 1/2 tbsps Soy Sauce p}1/4 C Oil 3 Green Onions (cut in 1" pieces) @2 Green Peppers (cut into pieces) q}A8 slices canned Pineapple BPineapple Juice from canned Pineapple  r} Remove skin from chicken & cut meat from bones. Cut into bite-size pieces.s}Combine cornstarch with water & soy sauce. Pour over chicken pieces. Let marinate for at least 30 minutes. t} Heat oil in a Wok & stir fry green @onions & peppers for 2 minutes. Removeu}Afrom Wok. Add chicken pieces & stir Bfry for 3 or 4 minutes or until the chicken is cooked. Add vegetables, thev}canned pineapple, & pineapple juice. Stir fry until thoroughly heated. Thenserve hot with rice. w}CHICKEN WITH OYSTER SAUCE  6 **** 45 MIN HOT 2 Chicken Breasts x}2 Green Onions 1 1/2 tbsps Cornstarch @3 tbsps Soy Sauce y}A2 tbsps Dry Vermouth B4 tbsps + 1/2 C Water 3 tbsps Oil z}3 tbsps Oyster Sauce 2 tsps Sugar  {} Skin chicken breasts & cut meat into bite-size pieces. Cut green onions |}into 1" pieces. Combine cornstarch, soy sauce, vermouth, & 4 tbsps water. @Stir to blend. Pour over chicken & let}}Astand 30 minutes. Heat oil in Wok & Badd chicken. Stir fry until chicken iscooked or about 3 minutes. Add oyster ~}sauce. Stir well. Sprinkle with sugar.Add 1/2 C water & cook, stirring untilmixture is hot & thick. Serve at once }over rice. TWICE-COOKED PORK 4 ***** 15 MIN HOT } 6 C cooked Pork  (may be left over from roast) @ 3 tbsps Szechwan Paste }A 2 tbsps Sweet Bean SAuce B 1 tbsp Sugar 1 tsp Soy Sauce } 1 tbsp Dry Vermouth 1/4 C Oil 3 Green Onions (chopped) } 4 large cloves Garlic (chopped) ! }!Slice cooked pork into thin strips. !Combine Szechwan paste, sweet bean @!sauce, sugar, soy sauce, & vermouth. }A!Reserve. Heat oil in Wok. Stir fry B!green onions & garlic. Cook for 1 !minute. Add pork slices & stir fry }!until pork is thoroughly heated. Pour !sauce over pork. Continue to cook 2 !minutes longer or until sauce is hot &}!has been absorbed into pork pieces. Serve hot with cooked rice. "SZECHWAN PORK }" 4 **** 1 1/2 HRS HOT "1 Egg White @"1 tbsp Cornstarch }A"1 lb Pork (cut in very thin slices) B"1/4 C Cloud Ear Mushrooms "3 Garlic Cloves (chopped) }"1 tbsp fresh Ginger (minced) "3 Green Onions (chopped) "1/4 tsp Szechwan Pepper (ground) }"4 tbsps Sweet Bean Sauce "1 tbsp Oil #2 tbsps Dry Vermouth }#1/2 tsp Sugar # Oil for cooking @#1/2 lb Mushrooms (fresh) }A#2 C Cabbage (shredded) B#1/2 C Water Chestnuts (sliced) # }# #Combine egg white with cornstarch & #add pork slices. Allow to stand for 60}#minutes. Place cloud ear mushrooms in #bowl & add boiling water. Let stand 15$minutes. Drain & shred mushrooms. Then}$combine garlic, ginger, green onions, $Szechwan pepper, sweet bean sauce, oil@$& vermouth & sugar. Reserve. }A$ B$Heat oil in Wok & add fresh mushrooms $& shredded cabbage. Stir fry for 2-3 }$minutes. Remove. Add more oil & stir $fry pork slices. Cook thoroughly & $brown well. Remove from Wok. Wipe Wok }$with paper towels & add 1 1/2 tsps of $oil. % }%Return pork to Wok. Add cooked cabbage%& mushrooms. Stir in the cloud ear @%mushrooms & water chestnuts. Add sauce}A%to pork mixture & continue to cook forB%1 or 2 minutes longer or until mixture%is hot. Serve with steamed rice. }% %(NOTE:- Either chinese cabbage, or %more ordinary American variety, can be}%used in this recipe. If you desire %after a really hot dish, pour boiling &water over 2 or 3 hot, dry red pepper }&& allow to sit for a few minutes. Then&split peppers & remove seeds. Saute @&them in the Wok before you cook the }pork mixture.) B&SWEET AND SOUR PORK & 4 ***** 45 MIN HOT }&1 lb Pork (cubed) &1/2 C Cornstarch & Oil }&2 Green Peppers (cut in 1" pieces) &2 Green Onions (chopped) '1/2 C Water Chestnuts (sliced) }'1 1/2 C Pineapple Chunks '1 tbsp Soy Sauce @'1 tbsp Dry Sherry }A'1 C Water B'1/4 C Ketchup '1/4 tsp Garlic Powder }' ' 'Dredge pork cubes in cornstarch. Heat }'oil in Wok. Cook pork until done, & 'nicely browned. Remove from Wok. Clean(out Wok & heat more oil. Add green }(peppers, onions, & water chestnuts. (Stir fry for 2 minutes. Add pork, the @(pineapple, soy sauce, & sherry. Then }A(add water, ketchup, & garlic powder. B(Cover Wok & simmer mixture for 30 (minutes over a low heat. Stir in the }(water chestnuts & cook one minute (longer. If mixture is too dry, add more water. }(ANTS CLIMBING A TREE ( 4 **** 1/2 HR HOT )1/2 lb Transparent Noodles })1/4 C Oil )1/2 lb Pork (ground) @)1 Green Onion (minced) }A)1 tbsp fresh Ginger (minced) B)1 Green Pepper (minced) )1 1/2 tbsps Hot Bean Sauce })1 tbsp Soy Sauce )1 tbsp Dry Vermouth )1 C Chicken Stock }) ) *Soak noodles in hot water for about 5 }*minutes. When they become transparent,*drain. Chop with sharp knife or a @*cleaver. Reserve. Heat oil in Wok & }A*add ground pork. Stir fry until cookedB*through. Add green onion, ginger, & *green pepper. Stir fry 2 more minutes.}*Add hot bean sauce, soy sauce, & the *vermouth. Stir in chicken stock & add *transparent noodles. Reduce heat under}*Wok & cook until all liquid has been *absorbed by noodles. Then serve immediately. }+MO-SHU-RU + 4 **** 1/2 HR HOT @+1/2 C Tiger Lily Stems }A+3 tbsps Cloud Ear Mushrooms B+2 tbsps Oil +1/2 lb Pork (cut into lean strips) }+6 Eggs (beaten) +1 tbsp fresh Ginger (minced) +1 tbsp Soy Sauce }+1 tsp Sugar +2 Green Onions (chopped) , }, ,Wash tiger lily stems & cloud ear @,mushrooms. Place in bowl & pour some }A,boiling water to cover them. Let standB,5 minutes or more. Drain & cut away ,hard section of each tiger lily stem. },Shred cloud ear mushrooms. , ,Heat 1 tbsp oil in Wok & stir fry Pork},strips until thoroughly cooked & also ,lightly browned. Remove, reserve, & -clean Wok. Heat remaining oil & add }-beaten eggs. Stir fry quickly. Add -pork, tiger lily stems, cloud ear @-mushrooms, green onions, & ginger & }A-stir fry quickly. Season with soy B-sauce & sugar. Remove from heat. - }-NOTE:- Serve with Mo-Shu-Ru pancakes, -wrapping pork/egg mixture into each -one, & spreading the inside of each }-pancake with Hoi Sin sauce, if desired-The pancakes are available at any Chinese market. }.PORK AND WATERCRESS . 4 **** 1/2 HR HOT @.1 lb Pork (cut into thin strips) }A.1/4 C Oil B.1/2 lb fresh Mushrooms (sliced) .2 cloves Garlic (minced) }.1 can Baby Corn .3 bunches Watercress (washed/chopped) .2 tbsps Soy Sauce }.1 tbsp Sherry . / }/Pat pork with paper towels to ensure /that it is dry. Heat oil in Wok & add @/pork, cooking thoroughly until it is }A/brown & crisp. Remove pork from Wok B/& add sliced mushrooms. Stir fry for 2/minutes. Return pork to Wok & add the }/watercress, corn, soy sauce, & sherry./Cover Wok, turn heat to low, & simmer /mixture for about 4 minutes. Serve }immediately over hot, steamed rice. /PORK WITH PEANUTS 0 4 **** 1 HR HOT }01 tbsp Cornstarch 01 tbsp Sherry @01 tbsp Soy Sauce }A01 lb Pork (thinly sliced) B01/4 C Oil 01 Green Pepper (thinly sliced) }01 large Carrot (thinly sliced) 01 Celery stalk (minced) 02 Garlic cloves (minced) }02 Green Onions (minced) 01 tbsp Hoi Sin Sauce 11/2 C salted Peanuts }1 1 @1Mix cornstarch with sherry & soy sauce}A1& dip pork slices into mixture & allowB1to stand for 30 minutes. Heat 1/4 C 1oil in Wok & add pork. Cook thoroughly}1& remove. Clean Wok & add more oil. 1Stir fry green pepper, carrot, celery,1garlic, & green onions. Cook 3 to 4 }1minutes. Return pork to Wok & add Hoi 1Sin sauce. Heat thoroughly & add the 2salted peanuts. Serve immediately with}steamed rice. 2BEEF WITH LOTUS ROOT @2 4 **** 1/2 HR HOT }A21 lb Beef (cut into thin slices) B21 tbsp Soy Sauce 21 large clove Garlic (minced) }21 tbsp fresh Ginger (minced) 21/4 tsp 5 Spice Poeder 23 tbsps Oil }21/2 C + 1 tbsp Water 21 tbsp Sugar 31 tbsp Vinegar }31 tbsp Cornstarch 31 C Lotus Root (sliced) @3 }A3 B3Combine sliced beef with soy sauce, 3garlic, ginger, & 5 spice powder & mix}3well. Heat oil in Wok, & when very hot3add beef & stir fry until beef loses 3color. Add 1/2 C water, sugar, & the }3vinegar. Combine cornstarch with 1 3tbsp water. Stir this into the beef 4mixture until sauce is thick & clear. }4Add Lotus root & heat thoroughly. Serve with rice. @4BEEF/MUSHROOMS AND BROCCOLI }A4 4 **** 1/2 HR HOT B41 lb Beef (thinly sliced) 41 tbsp Dry Vermouth }41 tbsp Cornstarch 46 tbsps Oil @53/4 lb Broccoli (cut small pieces) } CHINESE BEEF? CHINESE BEEF CHINESE CHICKEN CHINESE CHICKEN CHINESE CHICKEN CHINESE CHICKEN CHINESE C}HICKEN CHINESE CHICKEN CHINESE CHICKENB CHINESE CHICKEN CHINESE CHICKEN CHINESE CHICKEN@ CHINESE CHICKE }A51/2 lb Mushrooms (sliced) B52 Green Onions (sliced) 51/4 C Chicken Stock }51 tbsp Soy Sauce 51/2 tsp Garlic Powder 5 }5 5Place sliced beef in mixing bowl with 6wine & cornstarch & marinate at least }615 minutes. Heat 3 tbsps oil in Wok & 6stir fry broccoli for 3 or 4 minutes. @6Add mushrooms & stir fry for 1 minute }A6longer. Add green onions & toss well. B6Remove vegetables. Add remaining oil 6& stir fry beef for 3 minutes. Return }6vegetables to Wok & continue stirring.6Add chicken stock & soy sauce. Then 6sprinkle with garlic powder, tossing }6constantly. Heat thoroughly & serve over hot rice. 7BEEF/SNOW PEAS AND MUSHROOMS }7 4 **** 45 MIN HOT 71 lb Beef (good quality) @72 tbsps + 1/4 C Oil }A71 tbsp Cornstarch B74 tbsps Oyster Sauce 71 1/2 tbsps Soy Sauce }71 tbsp Sugar 71 tsp fresh Ginger (finely chopped) 71 tbsp Dry Vermouth }71/4 lb Mushrooms 720 Snow Peas 8 }8 8Cut beef into thin slices & place in @8bowl. Combine 2 tbsps oil with the }A8cornstarch, oyster sauce, soy sauce, &B8sugar in seperate bowl. Add ginger & 8dry vermouth & pour mixture over beef.}8Marinate for 30 minutes. Slice the 8mushrooms thin & snap ends off peas. 8 }8Heat 1/4 C oil in Wok & saute mushroom8and snow peas for about 3 minutes or 9until vegetables are crisp. Remove, & }9keep warm. Add more oil to Wok, if 9necessary, & saute beef. Stir fry @9quickly for about 3 minutes. Return }A9snow peas & mushrooms to Wok & add a B9little water, if necessary. Serve immediately. }9BEEF WITH NOODLES 9 4 **** 1 1/4 HRS HOT 91 lb Beef (cut into 1" pieces) }91 1/2 tbsps Soy Sauce 91/4 C Oil :1 tbsp Cornstarch }:3 oz Cellophane Noodles :1 tbsp Sugar @:1/2 C Chicken Broth }A:1/2 tsp Garlic Powder B: : }:Place beef in bowl & add soy sauce, 1 :tbsp oil, & cornstarch & allow to :marinate for 60 minutes. Place noodles}:in large bowl, & pour boiling water :over them. Allow to sit for at least ;60 minutes. Remove, drain, & cut into };sections. Heat oil in Wok & add the ;beef. Stir fry until beef loses its @;color or about 2 minutes. Add noodles }A;& stir for 1 minute. Sprinkle sugar B;over mixture. Add chicken broth & ;garlic powder. Cook for about 2 minute}& serve hot. ;BEEF AND TOMATOES ; 4 **** 1/2 HR HOT };3 tbsps Oil ;1 lb Beef <3 Green Onions (chopped) }<1 clove Garlic (minced) <1/2 C Beef Stock @<1 tbsp Cornstarch }A<1/4 tsp Soy Sauce B<1 tbsp Water <4 large Tomatoes (quartered) }< < 2 tbsps Oil }>1 large Onion (chopped) >1/4 tsp Garlic Powder @>2 large Green Peppers (chopped) }A>1 C Beef Bouillon B>1 tbsp Cornstarch >1 tbsp Soy Sauce }>1/4 C Water > > }> >Cut beef into thin slices, & season, ?if desired, with salt & pepper. Heat }?oil in Wok & stir fry beef until ?cooked or about 2 or 3 minutes. Add @?onion, garlic powder, & green peppers.}A?Pour beef bouillon over mixture and B?cover Wok. Simmer over low heat for 20?minutes or until peppers are tender. }?Combine cornstarch with soy sauce & ?water. Stir until smooth & add to beef?mixture. Stir until liquid is thick & }hot. Serve with rice. ?SZECHWAN BEEF @ 4 **** 1/2 HR HOT }@1/4 C Oil @3 large Carrots (cut in narrow strips)@@1 can Bamboo Shoots }A@3 Green Onions (minced) B@2 tbsps fresh Ginger (minced) @3 cloves Garlic (minced) }@1 lb Beef (cut in strips) @1 1/2 tbsps Hot Bean Sauce @1 tbsp Sweet Bean Sauce }@1 1/2 tbsps Dry Vermouth @3 dried Red Peppers (seeded/shredded) A1 tbsp Sugar }A1/4 tsp ground Szechwan Pepper A @A }AAHeat oil in Wok & stir fry carrots & BAbamboo shoots. Add green onion, gingerA& garlic & continue to stir fry for }Aabout 1 minute. Add beef & cook for 2 Aminutes longer. Add hot & sweet bean Asauces, vermouth, red peppers, sugar, }A& Szechwan pepper. Stir until mixture Athoroughly coats beef & vegetables. BRemove red peppers. Serve hot with }rice. BSTIR FRY BEEF LIVER @B 4 **** 15 MIN HOT  }AB1 tbsp Soy Sauce BB1 tsp Cornstarch B1 tbsp Rice Wine or Vermouth  }B1 tbsp Water B3 tbsps Oil B3 Carrots (peeled/cut to thin strips)  }B2 Green Onions (minced) B1 clove Garlic (minced) C1 lb Beef Liver  }C (sliced into thin slivers) C2 tbsps fresh Ginger (minced) @C  }AC BCCombine soy sauce, cornstarch, wine, &Cwater in a small bowl & set aside. }CHeat oil in Wok, & quickly stir fry Ccarrots, green onions, & garlic. Cook Cfor 2 minutes. Add liver & stir fry 2 }Cminutes longer. Sprinkle with ginger &Ccook 1 minute longer. Pour soy sauce Dmixture over liver & cook until heated}& serve at once with rice. DBEEF WITH OYSTER SAUCE @D 4 **** 3/4 HR HOT }AD6 tbsps Oyster Sauce BD2 tsps Cornstarch D3 tbsps Oil }D1 lb Beef (sliced in thin 1" pieces) D16 Snow Peas D2 Green Onions (diced in 1" pieces) }D1/2 lb Mushrooms (sliced) D E }EMix oyster sauce with cornstarch & 1 Etbsp oil. Pour over beef & allow to @Emarinate for at least 30 minutes. }AEPrepare the vegetables. BE EHeat 1 tbsp oil in Wok & saute Snow }EPeas, green onions, & mushrooms. Stir Efry for 2 minutes, remove, & reserve. EHeat 1 tbsp oil in Wok until very hot.}EAdd beef & stir fry until meat loses Eits color or about 2 minutes. Add the Fvegetables. Stir fry until all are }Fheated through. Serve immediately withrice. @FCHINESE SPICED BEEF }AF 6 **** 2 1/2 HRS HOT BF2 lbs Chuck Roast F1 Qt Water }F5 Star Anise F1/4 C Soy Sauce F4 tbsps Sugar }F1/2 tsp Garlic Powder F1/4 C Rice Wine or Vermouth G }G GTrim fat off beef & cut into 1" cubes.@GBring water to a boil in Wok or deep }AGkettle & add beef, all of star anise, BGsoy sauce, sugar, & garlic powder. GCover & simmer over very low heat for }G2 hours. Add rice wine & continue to Gcook for additional 30 minutes. Serve with Chinese noodles or rice. }GSHRIMP BALLS/SPINACH AND MUSHROOMS G 8 **** 1 HR HOT H1 lb Shrimp  }H1/2 lb Pork H1 1/2 tbsps Dry Vermouth @H1 tbsp Soy Sauce !}AH1 tsp Sugar BH1/4 tsp Salt Hdash Cayenne Pepper "}H1 1/4 tbsps Cornstarch H2 1/2 tsps + about scant 1/4 C Water H1 lb Spinach #}H1/4 lb Mushrooms H1/4 C Oil I $}I IClean & devein shrimp & chop into @Ipieces. Grind shrimp with pork in meat%}AIgrinder or a heavy duty kitchen BIblender. Place in large bowl & add Ivermouth, soy sauce, sugar, salt and &}Ipepper. Mix well. Combine cornstarch Iwith 2 1/2 tbsps water & mix with the Ishrimp/pork mixture. Shape into small '}Iballs. Meanwhile, wash spinach, cut Iinto pieces & steam until tender or Jabout 20 minutes. Drain & reserve. (}JChop mushrooms into sections. Saute inJoil until golden brown. Reserve. @J )}AJHeat oil in Wok. Add a few shrimp ballBJat a time, cooking until they each areJgolden brown. Drain & continue cooking*}Jshrimp balls until all have been Jbrowned. (Add more oil if necessary). JReturn all shrimp balls to Wok & pour +}Jscant 1/4 C water over balls. Cover & Jsimmer over low heat for about 10 Kminutes, adding more water if needed. ,}KThen add spinach & mushrooms. Heat Kthoroughly until vegetables are piping@Khot. If desired, sprinkle with more -}AKsugar & soy sauce. Serve with rice or Chinese noodles. KSWEET AND SOUR SHRIMP .}K 4 **** 20 MIN HOT K1 lb Shrimp K1 Egg White /}K1 tsp Dry Sherry K1 tbsp Cornstarch L3 tbsps Oil 0}L2 Green Onions (minced) L1 large Carrot (thinly sliced) @L1 tsp fresh Ginger (chopped) 1}AL2 tbsps Vinegar BL2 tbsps Sugar L 2}L L LPeel & devein shrimp. Place in large 3}Lbowl. Mix egg white with sherry & the Lcornstarch & add to shrimp, coating Mwell. Let stand for 15 minutes. 4}M MHeat oil in Wok & add green onions & @Mcarrot. Stir fry for 1 minute. Remove.5}AMDrain shrimp & add to Wok. cook BMquickly until shrimp are golden brown Min color. Return onion & carrot to Wok6}M& add ginger. Sprinkle with vinegar & Msugar, mixing well so that shrimp are coated with mixture. Serve over rice. 7}MSHRIMP WITH SNOW PEAS M 6 **** 10 MIN HOT N18 Snow Peas 8}N1 tbsp Cornstarch N1 tsp Sugar @N2 tbsps Soy Sauce 9}AN1 1/2 tbsps Rice Wine or Vermouth BN3 tbsps Oil N1 clove Garlic (minced) :}N1 lb Shrimp (shelled/deveined) N1 can Water Chestnuts (sliced) N ;}N NSnip ends from snow peas & set aside. OCombine cornstarch with sugar, soy <}Osauce, & wine. Heat oil in Wok & add Osnow peas. Stir fry for 2 minutes. Add@Ogarlic & shrimp. Stir fry until shrimp=}AOloses its color or about 1 minute. AddBOwater chestnuts & soy sauce mixture. OStir until thoroughly heated. Serve >}with rice. OSHRIMP WITH BEAN CURD CAKES O 6 **** 20 MIN HOT ?}O1 lb Shrimp OOil for frying P2 C Bean Curd (cut in small pieces) @}P2 Green Onions P2 cloves Garlic @P1/2 C Water Chestnuts (sliced) A}AP Salt BP Pepper P1 1/2 tbsps Soy Sauce B}P1/2 tsp Sugar P P C}PShell & devein shrimp & set aside. PHeat oil in Wok & add bean curd. SauteQa few at a time until each is golden. D}QDrain & reserve. Add green onions & Qgarlic. Saute 1 minute. Add shrimps & @Qsaute until they lose their pink colorE}AQthen add water chestnuts & sprinkle BQwith salt & pepperto taste. Return theQbean curd to Wok & pour soy sauce & F}Qsugar over all. Heat contents of Wok Qthoroughly. Be careful not to crumble Qthe bean curd cubes. Serve hot with G}rice or noodles. QSTIR FRY SHRIMP WITH CORN R 4 **** 20 MIN HOT H}R1 lb Shrimp R1 Egg White @R1 tsp + 2 tbsps Dry Sherry I}AR1 tbsp Cornstarch BR1 tbsp Tree Ear Mushrooms R3 tbsps Oil J}R2 Green Onions (chopped) R1 tbsp fresh Ginger (minced) R1 can Sweet Young Corn K}R1 tsp Sugar R S L}SClean & devein shrimp. Mix egg white Swith 1 tsp sherry & cornstarch & add @Sshrimp, coating well. Allow to stand M}ASfor about 15 minutes. Soak Tree Ear BSmushrooms in boiling water for about S10 minutes. Drain & reserve, discard N}Sthe liquid. S S O}SHeat oil in Wok. Add green onions & Ssaute 1 minute. Add ginger. Drain the Tshrimp & add to Wok, cooking for aboutP}T3 minutes. Add sweet young corn, the Tmushrooms, & 2 tbsps sherry. Sprinkle @Tsugar over all. Cook until thoroughly Q}heated. Serve with rice. BTSHRIMP WITH BLACK BEAN SAUCE T 3 **** 20 MIN HOT R}T1 tbsp fermented Black Beans T1 lb Shrimp T2 tbsps Oil S}T2 large cloves Garlic (finely chopped)T2 tbsps fresh Ginger (minced) U2 Green Onions (minced) T}U1 tbsp Dry Vermouth U1/2 tsp Soy Sauce @U1 tsp Sugar U}AU1/2 C + 3 tbsps Water BU Salt U Pepper V}U1 tbsp Cornstarch U U W}USoak fermented black beans in water. UClean, shell & devein shrimp. Heat oilVin Wok & add garlic. Saute 1 minute & X}Vthen add shrimp, stirring frequently Vfor 2 minutes. Add ginger, onions, @Vvermouth, & soy sauce. Mix. Add sugar Y}AV& black beans. Stir 1 minute longer. BVAdd 1/2 C water, salt & pepper to yourVtaste. Mix cornstarch with 3 tbsps of Z}Vwater. Add this to mixture. Stir untilthick. Serve. VSHRIMP WITH BACON AND BAMBOO [}V 4 **** 20 MIN HOT V4 slices Canadian Bacon W1 lb Shrimp \}W3 tbsps Sherry W1 tsp Sugar @W1 tbsp Soy Sauce ]}AW1/2 C Oil BW1 C Bamboo Shoots (sliced) W1/4 C Chicken Stock ^}Wdash Cayenne Pepper W W _}WFry bacon & break into bite-size Wpieces. Shell & devein shrimp & set Xaside. Combine sherry, sugar, & soy `}Xsauce & reserve. X @XHeat oil in Wok & add shrimp. Stir a}AXfry for 2 to 3 minutes. Drain & removeBXfrom Wok. Add bamboo shoots & stir fryXfor 1 minute more. Add soy sauce/sugarb}Xmixture & blend. Return shrimp to Wok X& stir to mix well. Add bacon & the Xchicken stock. Cook for 2 minutes. c}XSprinkle with cayenne pepper & serve over rice. YSZECHWAN SHRIMP d}Y 4 **** 40 MIN HOT Y1 tbsp + 2 tbsps Cornstarch @Y3 tbsps Water e}AY1 Egg White BY1 lb Shrimp (shelled/deveined) Y2 tbsps Soy Sauce f}Y1 tbsp Vinegar Y1 tbsp Dry Vermouth Y1 tbsp Sugar g}Y1/4 C Oil Y6 dried Red Peppers @\2 Green Onions (chopped) q}\BXRECIPE DATBhRECIPE IDXA\2 cloves Garlic (minced) B\1 tbsp fresh Ginger (minced) \ r}\ \Mix 1 tbsp cornstarch with 1 tbsp of \water & egg white. Marinate shrimp in s}\this mixture for at least 30 minutes. \Combine 2 tsps cornstarch with 2 tbsps]water, soy sauce, vinegar, wine, & t}]sugar. Reserve. ] @]Heat oil in Wok & add peppers. Cook u}A]until peppers begin to turn black. B]Remove & discard peppers. Add shrimp &]stir fry for about 20 seconds. Add thev}]green onions, garlic, & ginger. Stir ]fry until hot. Remove & serve over hotrice. w}]SCALLOPS WITH GREEN BEANS ] 4 **** 15 MIN HOT ^1 lb Scallops x}^1 tbsp Cornstarch ^1 tbsp Soy Sauce @^4 tbsps Water y}A^4 tbsps Oil B^1/2 C canned button Mushrooms ^2 Green Onions (chopped) z}^1/2 lb Green Beans (cut in 1" pieces) ^1/2 C Bamboo Shoots ^1/2 C Chicken Bouillon {}^1 tsp Sugar ^ _ |}_Slice each scallop into 3 sections. _Blend cornstarch with soy sauce & the @_water. Reserve. Heat oil in Wok & add }}A_scallops. Stir fry for 1 minute. Add B_mushrooms, green onion, green beans, &_bamboo shoots & stir fry for 2 minutes~}_more. Add chicken bouillon & sprinkle _with sugar. Stir in soy sauce mixture._Cook until liquid is thick & smooth. }Serve with rice. _SWEET AND SOUR FISH ` 4 **** 1/2 HR HOT }`1/2 C + 1 tbsp Cornstarch `1/2 C + 1 1/2 tbsps Water @`2 Eggs (beaten) }A`2 lbs Fish Fillets (cod, bass, etc.) B`3 1/2 tbsps Sugar `5 tbsps Vinegar }`3 tbsps Soy Sauce `4 tbsps Dry Sherry or Vermouth `1/4 C Ketchup }`1 tbsp + 1 C Oil `3 Green Onions (minced) a4 large cloves Garlic (minced) }a4 tbsps fresh Ginger (minced) a1 C canned Pineapple @a }Aa BaMix 1/2 C cornstarch with 1/2 C water.aAdd eggs & blend. Dip fish fillets }ainto cornstarch/egg mixture & reserve.aMix sugar, vinegar, soy sauce, & the asherry. Add ketchup & 1 tbsp oil. Set }aaside. Combine cornstarch & 1 1/2 tbspawater & set aside. b }bHeat 1 C Oil in Wok & heat until very bhot. Carefully deep fry fish fillets, @bone at a time, & reserve in serving }Abdish. Keep warm. When all fish have Bbbeen fried, drain most of the oil frombWok, leaving about 1 tbsp. Add green }bonion, garlic, & ginger. Saute for 1 bminute. Add sugar/vinegar mixture & bheat thoroughly. Return fish to Wok & }bpour canned pineapple over all. If bnecessary, thicken with cornstarch & water mixture. Serve. }cCRAB WITH CABBAGE c 6 **** 1/2 HR HOT @c1 lb Chinese Cabbage }AcOil for cooking Bc1/2 lb Ground Pork c3 Green Onions }c1 tbsp fresh Ginger (minced) c1 lb Crabmeat c2 tbsps Soy Sauce }c3 tbsps Vermouth c1/4 tsp Sugar d Salt }d Pepper d @d }AdChop cabbage into bite-size pieces & Bdcook in boiling water until tender. dDrain & keep warm in large serving }ddish. Heat oil in Wok & add pork. Cookdthoroughly, until pork loses its colord& is brown. Drain & reserve pork. Add }dgreen onions & ginger & saute 1 minutedthen add crabmeat & stir fry for aboute2 minutes more over medium heat. Stir }ein soy sauce & vermouth. Add few tbspsewater if mixture seems to dry. Return @epork to Wok, add sugar & sprinkle with}Aesalt & pepper to taste. Remove & serveover Chinese Cabbage. eLOBSTERS/MUSHROOMS AND ALMONDS }e 4 **** 20 MIN HOT e1 tbsp Cornstarch e4 tbsps Water }e1 lb Lobster Meat e1/2 lb Mushrooms f2 Green Onions }f1/2 C Oil f1 clove Garlic (minced) @f1/2 C Bamboo Shoots }Af2 tbsps Soy Sauce Bf1 tbsp Dry Vermouth f1/2 C blanched Almonds }f f fCombine cornstarch with water. Cut the}flobster meat into bite-size cubes. Mixfwith cornstarch & coat well. Slice thegmushrooms & green onions into thin }gstrips. g @g }AgHeat oil in Wok & add garlic. Cook forBg30 seconds. Add mushrooms, green gonions, & bamboo shoots. Stir fry for }g2 mnutes & remove. Add lobster cubes. g(Add more oil if necessary). Stir fry g4 or 5 minutes. Stir in soy sauce & }gdry vermouth. Add cooked mushrooms & gonions. Stir in almonds & then heat thoroughly. }hLOBSTER CANTONESE h 4 **** 20 MIN HOT @h4 tbsps Oil }Ah1/2 lb Ground Pork Bh2 Green Onions (chopped) h2 cloves Garlic (chopped) }h1 tbsp fresh Ginger (minced) h2 tsps Soy Sauce h1/2 C Chicken Stock }h1-1 1/2 lbs Lobster Meat h (cut into bite-size pieces) i2 Eggs }i1 tbsp Cornstarch i1/4 C Water @i }Ai BiHeat oil in Wok. Add pork. Saute untiliit is thoroughly cooked. Remove. Wipe }iout Wok, add more oil, & saute green ionions & garlic. Stir for 1 minute & iadd ginger. Add soy sauce, chicken }istock, lobster meat, & pork & cover iWok. Cook over low heat for about 4-5 jminutes. Meanwhile, beat 2 eggs until }jlight. Mix cornstarch with water & jblend until smooth. Add cornstarch to @jlobster & stir until thick. Add beaten}Ajeggs & stir until they are cooked & the mixture is smooth & creamy. jBAMBOO SHOOTS/GREEN ONIONS/MUSHROOMS }j 4 **** 10 MIN HOT j3 tbsps Oil j3 C Bamboo Shoots }j1/2 lb Mushrooms (sliced) j3 Green Onions (minced) k1 tbsp Soy Sauce }k1 tsp Sugar k1 tbsp Cornstarch @k1/2 C Water }Ak Bk kHeat oil in Wok & add bamboo shoots, }kmushrooms, & onion. Stir fry until kmushrooms are cooked, but not limp or kabout 3 minutes. Add soy sauce & sugar}k& mix well. Blend cornstarch with the kwater & add to vegetable mixture, ltossing until liquid is smooth & thick}then serve. lEGGPLANT WITH HOT BEAN SAUCE @l 4 **** 1/2 HR HOT }Al1 lb Eggplant Bl3 tbsps Oil l2 Green Onions (minced) }l1 clove Garlic (minced) l2 tbsps fresh Ginger (minced) l1 tbsp Hot Bean Sauce }l2 tbsps Soy Sauce l2 tsps Sugar m1/2 C + 2 tbsps Water }m1 tbsp Cornstarch m @m }AmPeel eggplant & chop into cubes. Heat Bmoil in skillet & quickly stir fry the monions & garlic for 1 minute. Add the }mginger & heat. Add eggplant cubes & msaute until they are all coated with moil or about 2 minutes. Stir in bean }msauce & mix well. Add soy sauce, sugarm& 1/2 C water & mix. Cover Wok & then nsimmer mixture over low heat for about}n15 minutes. Blend cornstarch with 2 ntbsps water & add to eggplant. Blend until liquid is thick & hot. Serve. }AnBEAN CURD WITH OYSTER SAUCE Bn 4 **** 5 MIN HOT n6 C Bean Curd }n2 tbsps Oil n1 tbsp Cornstarch n1/2 C Water }n1 tbsp Soy Sauce n2 tbsps Oyster Sauce o1 Green Onion (finely minced) }o o @oDrain bean curd on paper towel. Heat }Aooil in Wok & carefully place bean curdBoin oil. Saute gently, turning once, ountil hot & golden. (This will take }o4 or 5 minutes.) Meanwhile, blend the ocornstarch with water. Add soy sauce &ooyster sauce to mixture. Add to bean }ocurd & sprinkle with green onion. Cookofor 1 minute or until sauce has blended with bean curd. Serve. }pSWEET AND SOUR CABBAGE p 6 **** 15 MIN HOT @p1 medium head Cabbage }Ap4 tbsps Oil Bp1/2 tsp Salt p1 1/2 C Water }p1 tbsp Cornstarch p1 tsp Soy Sauce p3 tbsps Sugar }p3 tbsps Vinegar p q }qCut cabbage into 6 serving wedges. qHeat oil in Wok & stir fry cabbage @qcarefully for about 1 minute. Sprinkle}Aqsalt on cabbage & add 1 C water. CoverBq& cook over low heat for several qminutes or until cabbage is tender. }qMeanwhile, blend cornstarch with 1/2 Cqwater, soy sauce, sugar, & vinegar. qMix well. Stir soy sauce mixture into }qcooked cabbage. Stir until all liquid is blended & thick. Serve. rSNOW PEAS/MUSHROOMS/GREEN ONIONS }r 4 **** 15 MIN HOT r3 tbsps Oil @r1 lb Snow Peas }Ar1/2 lb fresh Mushrooms (sliced) Br3 Green Onions (minced) r1 tbsp fresh Ginger (minced) }r1 tsp Sugar r1 tsp Soy Sauce r1 C + 1 tbsp Water }r1 1/2 tsps Cornstarch r s }sHeat oil in Wok & add snow peas. Sautesfor 3 or 4 minutes, turning frequently@sto avoid scorching. Add mushrooms & }Asonion. Cook for 1 minute. Add ginger. BsSprinkle sugar over mixture. Add soy ssauce & 1 C water, reduce heat, and }splace cover on Wok. Steam mixture 5 sminutes. Blend cornstarch with 1 tbsp swater & stir into vegetables. Blend }swell & cook until liquids are slightlythick. Remove from heat & serve. tCHINESE CABBAGE AND SHRIMP }t 8 **** 45 MIN HOT t1 lb Chinese Cabbage @t12 Shrimp (dried) }At6 Black Mushrooms (dried) Bt3 tbsps Oil t1/2 C Water Chestnuts (sliced) }t1/2 C + 1 tbsp Water t1 tsp Soy Sauce t1 tsp Cornstarch }t t uWash cabbage & cut into small bite }usize sections. Soak shrimp & mushroomsuseperately in water that has been @uheated to the boiling point. Soak each}Aufor 15 minutes. Drain & reserve. Bu u }uHeat oil in Wok & add cabbage. Stir ufry for about 1 minute. Add the water uchestnuts & stir fry for another }uminute. Add shrimp, mushrooms, & 1/2 Cuwater. Cook until water comes to a vboil. Add soy sauce & stir. Blend the }vcornstarch with 1 tbsp water & add to mixture. Mix Well. Serve. @vCHINESE VEGETABLE MIX }Av 4 **** 15 MIN HOT Bv2 tbsps Oil v1/2 C Mushrooms (sliced) }v1 Green Onion (minced) v1 clove Garlic (minced) v1 tbsp Ginger (minced) }v1/2 C cooked Broccoli v1/2 C cooked Green Beans (1" pieces) w1/2 C frozen Peas }w1/2 C Water or Chicken Stock w1 tbsp Soy Sauce @w }Aw BwHeat oil in Wok & saute mushrooms, wonion, garlic, & ginger for about 2 }wminutes. Add broccoli, beans, & peas &wheat, stirring constantly. Pour water w(or chicken stock) & soy Sauce over }wvegetables. Heat to boiling point. wServe at once or reheat when ready to xuse. }x x(NOTE:-Almost any vegetables can be @xused in this recipe. They all taste }Axgreat cooked in the Wok. This is also Bxgood for leftovers you have been wondering what to do with.) }xSTIR FRIED FRESH SPINACH x 4 **** 5 MIN HOT x2 lbs fresh Spinach }x1 tbsp Dry Sherry or Vermouth x1 tsp Vinegar y1 tbsp Soy Sauce }y1 tbsp Sugar y1/2 C Oil @y }Ay ByWash spinach & discard any tough stemsy& shake well to eliminate excess water}y(this is best done before cooking timey& spinach can drain & wait in the ycolander.) Combine sherry (or vermout)}ythe vinegar, soy sauce, & sugar. Then yreserve. z }z zHeat oil in Wok & add spinach. Cook @zquickly for about 1 minute or until }Azspinach is just wilted. Pour sherry Bzmixture over spinach & stir well, zcoating all leaves with mixture. }Remove to serving dish & serve hot. zSAUTED GREEN BEANS WITH WALNUTS z 4 **** 1/2 HR HOT }z1 1/2 lbs fresh Green Beans z4 tbsps Oil {2 Green Onions (minced) }{1 clove Garlic (minced) {1 tbsp fresh Ginger (minced) @{3 tbsps Soy Sauce }A{3 tbsps Dry Sherry or Vermouth B{1 tbsp Sugar {3 tbsps Water }{1/2 tsp Cornstarch { { }{Wash green beans & string. Cut into {2" lengths. Heat oil in Wok. Add green|beans-a cupful at a time-& saute }|quickly. They should be firm & crisp, |not limp. Reserve cooked beans on a @|seperate plate. Continue cooking until}A|all beans have been stir fried. Then B|return beans to Wok & add onions, |garlic, & ginger. Stir fry until all }|vegetables are well heated. Add soy |sauce, sherry, & sugar. Mix well. |Blend water with cornstarch & stir }into vegetables. Mix well & serve hot.|FRIED RICE } 6 ***** 10 MIN HOT }}1/4 C Oil }3 Green Onions (chopped) @}2 C cooked Shrimp (chopped) }A}3/4 C cooked Ham (chopped) B}6 C cold, cooked Rice }3 Eggs (lightly beaten) }}2 tbsps Soy Sauce }1/2 C Sesame Seeds (toasted) } }} }Heat oil in Wok & add green onions. ~Saute until onions are golden or about}~2 minutes. Add shrimp & ham, & saute ~for 1 minute longer. Add cooked rice @~& mix well. Heat thoroughly. Make hole}A~in center of rice mixture, pour in theB~beaten eggs & mix quickly. Add the soy~sauce & sprinkle with sesame seeds, if}~desired. Serve. ~ ~ }~(NOTE:- Various other ingredients can ~be added to fried rice. It is a very excellent way to use leftover beef & }vegetables.) BASIC STEAMED RICE @ 6 ****** 45 MIN HOT }A2 1/2 C Water B1 C Brown Rice  } Bring water to boil, add rice, & cook until tender, about 40 minutes. (Rice }pot should be covered & heat set low.)CHINESE FRIED RICE 6 ***** 10 MIN HOT }2 slices Bacon (cut 1" pieces) Cooked Rice (see Basic Recipe) @4 Green Onions (minced) }A1/2 C Sesame Seeds (toasted) B1/4 tsp Garlic Powder 3 Eggs }2 tbsps Soy Sauce Salt Pepper } € Saute bacon in Wok until golden brown.}Add cooked rice, green onions, sesame seeds, & garlic powder. Mix well & @continue to cook until mixture is hot.}AMake hole in center of rice mixture & Badd eggs. Scramble quickly & stir intomixture. Add soy sauce, salt & pepper }to taste, if desired. Serve. FESTIVE FRIED RICE 8 ***** 10 MIN HOT }3 Eggs 1/4 C Oil 1 C Ground Pork (cooked) }1 C Shrimp (cooked) 1 C cooked Chicken (minced) @1 C Water Chestnuts (sliced)  }A3 Green Onions (chopped) B6 C hot Rice 1 1/2 tbsps Soy Sauce }N CHINESE OMELETTE( CHINESE PORK+ CHINESE PORK. CHINESE PORK/ CHINESE PORKA& CHINESE PORK! CHINESE PORK } CHINESE PORK CHINESE RICE CHINESE RICE CHINESE RICE| CHINESE RICE DISHs CHINESE SEAFOODc CHINESE SEA }FOODh CHINESE SEAFOODBe CHINESE SEAFOOD] CHINESE SEAFOODG CHINESE SEAFOODV CHINESE SEAFOODO CHINESE SEAFOOD }AT CHINESE SEAFOODM CHINESE SEAFOODQ CHINESE SEAFOOD_ CHINESE SEAFOODBK CHINESE SEAFOODX CHINESE SEAFOODBj CHr}1/4 C Sesame Seeds (toasted) }Beat eggs until light & fluffy. Heat ƒoil in Wok. Add cooked pork, shrimp, chicken, water chestnuts, & onions. }Cook until heated thoroughly or about 2 minutes. Add eggs & stir fry quickly@or until eggs are scrambled & blended }Awith meats. Stir in rice. Sprinkle Bwith soy sauce & sesame seeds. Heat thoroughly & serve at once. }CHINESE POT ROAST 6 **** 3 HRS HOT 3 to 4 lbs Blade Pot Roast }3 tbsps lard „1/4 tsp Pepper 1 tbsp Soy Sauce }3/4 C Water 2 Qts shredded Cabbage @ Flour (optional) }A B 1. Brown meat on all sides in lard; }pour off drippings. 2. Add pepper, soy sauce & water; }cover tightly & cook slowly, 3 hours …or until meat is tender. }3. Add cabbage, steam for 7 minutes.  @4. Thicken cooking liquid with flour }for gravy, if desired. } } } } } }  } !} "} #} $} %} &} '} (} )} *} +} ,} -} .} /} 0} 1} 2} 3} 4} 5} 6} 7} 8} 9} :} ;} <} =} >} ?} @} A} B} C} D} E} F} G} H} I} J} K} L} M} N} O} P} Q} R} S} T} U} V} W} X} Y} Z} [} \} ]} ^} _} `} a} b} c} d} e} f} g} h} i} j} k} l} m} n} o} p} q} }INESE VEGETABLE@n CHINESE VEGETABLEv CHINESE VEGETABLEl CHINESE VEGETABLEz CHINESE VEGETABLEq CHINESE VEGETABLs}Ex CHINESE VEGETABLEp CHINESE VEGETABLEESE VEGETABLEl CHINESE VEGETABLEz CHINESE VEGETABLEq CHINESE VEGETABL.