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FRIED RICE
(CHOW FUN)

Makes: 4 Servings

3 cups rice, cooked
3 slices bacon
3 eggs, slightly beaten
1 1/4 cups meat, finely diced
2 green onions, finely chopped
½ lb fresh bean sprouts
6 mushrooms, diced
salt
1 dash black pepper
2 tbsp soy sauce

1. Cook bacon til lightly browned. Put aside.
2. Scramble eggs in bacon drippings.
3. Remove and finely chop.
4. Add cooked rice and fry for 5 minutes stirring constantly then add remaining ingredients.
5. Add your favourite precooked diced meat like pork, chicken or beef.
6. Stir constantly and cook for 10 minutes.
7. Serve.

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STEAMED GINGER RICE

Makes: 6 servings

2 cups long-grain rice
3 cups water, cold
1 tsp ginger, finely grated
1/4 lb snow peas, chopped

1. Wash rice in several of changes of water until the water runs clear.
2. Place rice in a 3 quart saucepan that has a tight fitting lid.
3. Add water and grated ginger.
4. Bring to a boil, uncovered.
5. Reduce heat slightly but continue to cook uncovered until surface water disappears and holes appear in the surface of the rice.
6. Cover tightly, turn heat very low and cook 20 minutes.
7. Add snow peas and cover.
8. Cook 2 minutes longer then remove from heat and let stand 2 to 5 minutes before serving.
9. Stir gently to combine rice with snow peas.

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BOILED DUMPLINGS
(JIAOZI)

Makes: 100 Servings

4 ½ cups (500 g) flour, sifted
1 tsp salt, or to taste
2 tsp ginger, chopped
½ tsp MSG
10 ½ oz (300 g) lean boneless pork or mutton, minced
6 ½ tbsp (100 g) scallions, chopped
1/8 tsp five-spice powder

1. Mix the flour 3 ½ oz (100 ml) of water to make dough, knead until smooth and let stand for 30 minutes.
2. To prepare the filling, mix the pork or mutton with 7oz (200 ml) of water and the salt.
3. Stir in one direction until it becomes a paste.
4. Add the scallions and blend well, divide filling into 100 portions.
5. Divide the dough into 4 portions and roll into long rolls.
6. Cut each into 25 pieces.
7. Flatten each piece and roll into 2 inches (5 cm) circles.
8. Place 1 portion of filling in the centre of each wrapper and fold the dough over it, making a bonnet shaped pouch.
9. Pinch the edges together to seal the dumpling.
10. Repeat until all the dough and filling are used.
11. Bring 8 cups (2 litres) of water to a boil over high heat.
12. Add the dumplings. Stir them around gently with a ladle, and let the water return to a boil.
13. Add enough cold water to stop the boiling, then bring back to a boil.
14. When the water boils again, add more cold water and bring to a boil a third time.
15. The dumplings will be done when they float to the surface.
16. Remove, drain well, and serve.

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SWEET AND SOUR PORK

½ kg (1lb) pork, cubed 1" pieces

(A)
1 spring onion, cleaned and cut into strips
2 tomatoes, cut in halves
1 onion, peeled and cut into 8 sections
red chillies to taste, seeds removed and cut into fine slices
1 fresh pepper, cut into bit-sized pieces
(B)
½ tsp salt
½ tsp Chinese wine
½ tbsp light soya sauce
pepper to taste
1 egg yolk, beaten
2 tbsps water
1 tbsp cornflour
* Above three to be blended well
(C)
3 tbsps tomato sauce
3 tbsps sugar
3 tbsps vinegar
1tsp chilli sauce
½ tsp salt
3/4 cup water or stock
½ tsp sesame oil
1 ½ tbsps light soya sauce
½ tbsp cornflour blended with 2 tbsps water

1. Marinade pork with ingredients (B) for at least ½ hour.
2. Heat oil for deep frying.
3. Coat seasoned pork pieces with cornflour.
4. Fry pork until browned (about 2 minutes) and then take out.
5. Reheat oil, then fry again until crispy.
6. Remove pork and drain off oil.
7. Heat 2 tbsps oil, fry the ingredients (A).
8. Add the ingredients (C) to make seasoning sauce, continuing to stir-fry until the sauce thickens.
9. Add in the pork, mix well, serve hot.

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ORIENTAL SHRIMP SALAD

Makes: 4 Servings

4 ½ cups water
1 ½ lb unpeeled medium-size fresh shrimp
1 cup fresh bean sprouts
1 can sliced water chestnuts, drained
1/4 cup green onions
1/4 cup celery
3/4 cup mayonnaise or salad dressing
1 tbsp lemon juice
1 tbsp soy sauce
1/4 tsp ground ginger
1 cup Chow Mein noodles, divided
lettuce leaves

1. Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink.
2. Drain well; rinse with cold water. Chill.
3. Peel, de-vein, and chop shrimp.
4. Combine shrimp, bean sprouts, water chestnuts, green onions, and celery in a bowl.
5. Combine mayonnaise and next 3 ingredients; stir well.
6. Add mayonnaise mixture to shrimp mixture, tossing gently.
7. Cover and chill.
8. Just before serving, stir in 3/4 cup noodles.
9. Spoon onto individual lettuce-lined plates, and sprinkle with remaining 1/4 cup noodles.

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YOGURT RICE

1 cup long-grain rice
2 cups water
1 tsp brown mustard seeds
2 tsp mung dal nonstick cooking spray
½ tsp oil
1 serrano chili, minced
1 tbsp gingerroot, minced
1/4 cucumbers, peel, seed and mince
2 cups plain nonfat yogurt
½ cup nonfat milk
1 tsp salt
1/4 cup cilantro, minced

1. Bring water to boil in saucepan and add rice. Return to boil, then reduce heat, cover and simmer until tender and water is absorbed, 20 to 25 minutes.
2. While rice is cooking, toast mustard seeds and dal in skillet sprayed with nonstick cooking spray and oil until mustard seeds begin to pop, 2 to 3 minutes.
3. Fluff rice with fork and stir in mustard seeds, dal, chilli, ginger and cucumber.
4. Combine yogurt, milk and salt. Lightly stir into rice with fork.
5. Sprinkle with cilantro.

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SWEET AND SOUR
(PORK, CHICKEN, ETC)

1 lb pork, chicken, shrimp, etc.

1.
½ tsp salt
½ tsp soy sauce
1 tbsp corn starch
1 tbsp cold water
1 egg yolk
2.
1 green pepper
2 carrots
2 onions
1 can chunk pineapple or fresh
3.
4 tbsps vinegar
4 tbsps catsup
4 tbsps sugar
5 tbsps cold water
5 tbsps pineapple juice
3 tsps corn starch
1 tsp salt
1 tsp toasted sesame oil
4.
½ cup or more corn starch
4 cups oil

1. Pound pork or chicken with back of clever to tenderize, then cut it into 1" cubes.
2. Mix it with 1. and marinate at least 30 minutes or overnight.
3. Cut peppers (remove seeds and membranes) cut into 1" squares.
4. Peel carrot and slice diagonally into 1/8"thick slices.
5. Peel onion and cut into 1" squares. Drain pineapple. Set each aside separately.
6. Mix 3. together in a bowl and set aside.
7. Heat 4 to 6 cups of oil to deep frying temperature in a deep skillet or wok.
8. While oil is heating, individually coat each piece of meat, removing excess marinade, with the ½ cup corn starch.
9. When oil is hot, add meat and cook until golden brown, about 4 minutes.
10. Remove meat from skillet and drain well.
11. Put 2 tbsps of oil in a clean wok and heat it up good and hot.
12. Add carrots and cook 1 minute, then add onions for 2 minutes, green peppers for 1 minute and pineapple for 1 minute– 5 minutes total.
13. Pour 3. and cook until thickened.
14. Turn off heat.
15. Add meat and stir well.
16. Serve immediately.

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HERB RICE

1 ½ cups raw rice
1 cup margarine or butter
1 cup sliced onions
1 teaspoon thyme
1 teaspoon sage
1 teaspoon marjoram
½ teaspoons salt
3/4 teaspoon pepper
1/3 cup chopped parsley
3/4 cup celery and leaves

1. Cook rice and let it cool.
2. Melt butter in saucepan and add the rest of the ingredients.
3. Cook together for 5 minutes.
4. Add rice and mix well.

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MU SHU PORK

1/3 cup dried tiger lily buds
4 dried black mushrooms
6 dried cloud ears
2 ½ tbsps cooking oil
2 eggs, lightly beaten
1 tsp minced garlic
½ lb boneless pork, julienned
4 cups finely shredded cabbage
1 small carrot, cut into 1-inch slivers
2 green onions, cut into 1-inch slivers
½ cup chicken broth
2 tbsps soy sauce
1 tbsp Chinese rice wine or dry sherry
1 tsp sesame oil
1 ½ tsps cornstarch dissolved in 1 tbsp water
about 16 Mandarin pancakes, heated
Hoisin sauce

1. In separate bowls, soak lily buds, mushrooms and cloud ears in warm water covered until softened, about 20 minutes; drain.
2. Cut hard knobby ends off lily buds; tie each bud into a knot. Discard mushroom stems.
3. Thinly slice mushroom caps and cloud ears.
4. Place a non-stick frying pan over medium heat until hot.
5. Brush with ½ tsp cooking oil.
6. Add half of eggs and cook until lightly browned on bottom and set on top, about 1 minute.
7. Turn over and cook for 5 seconds; remove from pan.
8. Repeat with ½ tsp oil and remaining egg. Cut into 1/4-inch-wide strips.
9. Place a wok over high heat until hot.
10. Add remaining cooking oil, swirling to coat sides.
11. Add garlic and ginger and cook, stirring, until fragrant, about 10 seconds.
12. Add pork; stir-fry until lightly browned, about 2 minutes.
13. Add lily buds, mushrooms, cloud ears, cabbage, carrot, green onions and broth.
14. Stir-fry until vegetables are tender-crisp, about 2 minutes.
15. Stir in soy sauce, wine and sesame oil.
16. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
17. Toss in egg strips and mix well.
18. Place meat-vegetable mixture on a serving plate.
19. Place Mandarin pancakes and a small bowl of hoisin sauce along side.
20. To eat, spread a small amount of hoisin sauce and about 3 tbsps of meat-vegetable mixture on pancake.
21. Wrap like a burrito.

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SEAFOOD CHOP SALAD

Makes: 4 Servings

1 large head romaine lettuce, leaves separated
1/3 cup salad dressing (your favourite)
1 lb of cooked shrimp, flaked crabmeat, lobster meat, crawfish meat, flaked smoked salmon, trout,
bluefish or mackerel
2 hard boiled eggs, chopped
¼ cup sliced black olives
7 mushrooms, sliced
2 green onions, thinly sliced
1/4 cup chopped walnuts
1/4 cup sunflower seeds

1. Place the lettuce leaves in a large bowl and toss with dressing.
2. Place seafood and all ingredients except eggs in bowl and toss gently leaving lettuce leaves at the bottom of the bowl.
3. Place chopped eggs on top of salad.
4. Serve.

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BAKED STUFFED SQUID

Makes: 5 servings

1 lb squid
salt
6 tbsp olive oil
1 onion, chopped
1/3 cup raw long-grain white rice
½ cup fresh parsley, chopped
1/4 cup fresh mint leaves, chopped
2 tbsp white wine
1/4 cup pine nuts
1/4 cup black raisins
freshly ground pepper
4 tomatoes, drained and peeled
1/3 cup white wine

1. Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the translucent cartilage, and small sand bag and ink.
2. Rub salt on the outer sacs and rinse them inside and out with cold water.
3. Heads and tentacles should be rinsed thoroughly and cooked along with the sacs after you stuff the latter.
4. Drain and set aside.
5. Heat 1/4 cup of the oil in a heavy frying pan, then add the onion and cook, without browning, until transparent.
6. Stir in rice and saute a few minutes, until golden brown.
7. Blend in the parsley, mint, 2 tbsp wine, pine nuts, and raisins, and season with salt and pepper to taste.
8. Add enough water to half cover and cook for a few minutes, then stuff the squid sacs with the mixture using a very small spoon and allowing enough liquid in each for the rice to cook.
9. Seal opening with skewers or toothpicks.
10. Place the stuffed sacs with the heads and tentacles in a baking- serving dish.
11. Sprinkle with salt and pepper and set aside.
12. Meanwhile, combine the tomatoes, 1/3 cup wine, and a little salt and pepper in a small saucepan and simmer for 5 minutes.
13. Pour the sauce over the squid and dribble the remaining 2 tbsp olive oil over the top.
14. Bake in a medium-slow oven (300F) for 1½ hours or until squid and rice are tender and the sauce has thickened.
15. Serve warm or cold.

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CURRIED LAMB & NOODLES

Makes: 6 Servings

12 oz Wide Egg Noodles, uncooked
3 tbsps all-purpose flour
1 tbsp curry powder
½ tsp salt
1/4 tsp cayenne pepper
1/8 tsp cinnamon
1 ½ lbs well trimmed boneless leg of lamb, cut into ½-inch pieces
1 ½ tbsps olive or vegetable oil, divided
2 medium carrots, thinly sliced
1 small sweet or yellow onion, chopped
4 cloves garlic, minced
1 14.5oz can low-sodium chicken broth
½ cup golden raisins
1/4 cup fresh mint or parsley, chopped

1. Cook noodles according to package directions.
2. Meanwhile. Combine flour, curry powder, salt, cayenne pepper and cinnamon in a plastic bag.
3. Add lamb, shake to coat.
4. Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat until hot.
5. Add lamb, reserving any remaining flour mixture in bag.
6. Cook 5 to 6 minutes, or until lamb is well browned. Transfer lamb to plate or bowl; set aside.
7. Heat remaining ½ teaspoon oil in same skillet over medium-low heat.
8. Add carrots and onion; cook 5 minutes, stirring occasionally.
9. Add garlic and reserved flour mixture; cook 1 minute, stirring occasionally.
10. Add broth and raisins; bring to a simmer.
11. Simmer uncovered 8 to10 minutes or until carrots are tender.
12. Stir in lamb; simmer 4 to 5 minutes or until lamb is heated through and sauce thickens.
13. Drain noodles; top with lamb mixture and sprinkle with mint or parsley.

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FRIED RICE

Makes: 4 Servings

2 cups rice, cooked
1/4 cup red peppers, finely diced
1 tbsp cooking oil
½ cup bean sprouts
2 tbsp sesame oil
½ cup broccoli florets
1/4 cup peas
3 tbsp soy sauce

1. Prepare rice according to directions and set overnight in the refrigerator, covered.
2. Place a large skillet over medium heat on the stove, add the oils, peas, pepper, sprouts and broccoli.
3. Cook, stirring, for 1 minute.
4. Add the rice and soy sauce and cook, stirring for another 5 mins.
5. Place cooked rice in a serving dish. Serve.

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CHICKEN & MUSHROOM RICE

4 chicken breasts (skinned)
1 can cream of chicken soup, low-fat
1 can mushrooms
1 tsp Greek seasoning
salt
1 ½ cups quick rice
1 can cream of mushroom soup, low-fat
2 cups water
½ tsp garlic powder
pepper

1. Combine rice, mushrooms, soup and water.
2. Add salt, pepper, garlic powder and Greek seasoning.
3. Place in 9 x 13 baking dish.
4. Place chicken breasts on top of rice mixture. Sprinkle top of chicken breasts with additional Greek seasoning and garlic powder.
5. Bake at 375 degrees for 45 minutes or until chicken is done. (Should be golden brown)

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FIVE-SPICE MEATBALLS

Makes: 48 meatballs

1 egg white, slightly beaten
3/4 cup soft breadcrumbs
1/4 tsp five-spice powder
1 lb lean beef, ground
1 ½ cups orange juice
3 tbsp honey
2 tsp cornstarch
4 tsp soy sauce
1/4 tsp ginger, ground
1 medium red pepper or green peppers sliced

1. In a large bowl combine egg white, bread crumbs, five-spice powder, and ½ tsp salt. Add beef; mix well.
2. Shape into 48 1" meatballs.
3. Place in a 15 ” x 10"x 1" baking pan.
4. Bake in a 350 oven for 15 to 20 minutes or until no pink remains in centre of meatballs.
5. Drain.
6. Meanwhile, in a large saucepan stir together orange juice, honey, cornstarch, soy sauce, and ginger.
7. Cook and stir until thickened and bubbly.
8. Cook and stir for 2 minutes more. Add sweet pepper and meatballs in saucepan; cook and stir until heated through.
9. Keep warm in a fondue pot or chafing dish.
10. Serve with toothpicks.

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RICE PAPER WRAPPED CHICKEN

2lbs chicken breasts or chicken thighs
1 piece ginger, pounded for juice
1 tsp light soy sauce
3 tbsp oyster sauce
2 tbsp Chinese wine or sherry wine
2 tsp sugar
2 stalks scallions, chopped
1 package rice paper
oil for frying

1. Marinate chicken in seasonings for 30 minutes.
2. Place one piece of chicken on one sheet of paper, wrap firmly, deep fry. Continue process with remaining chicken.
3. Serve.

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ASIAN CHICKEN PASTA SALAD

Makes: 4 Servings

8 oz Ozro, Small Shells or other small pasta shape, uncooked
2 cups poached chicken, cut into chunks
4 oz spinach leaves, stems removed and sliced into strips
½ cup bean sprouts
½ red bell pepper, seeded and cut into strips
2 scallions, sliced
3 tbsp red wine vinegar
1 tbsp reduced-sodium soy sauce
1 tbsp sesame or vegetable oil
2 tsp Teriyaki sauce
1 ½ tbsp prepared chilli sauce
1 tbsp fresh grated ginger
3 tbsp slivered almonds, toasted

1. Prepare pasta according to package directions; drain.
2. In a large mixing bowl, combine pasta, chicken, spinach, sprouts, pepper and scallions.
3. In a small mixing bowl, mix together remaining ingredients except almonds; whisk well.
4. Toss dressing with pasta mixture and refrigerate until ready to serve.
5. Sprinkle almonds over top just before serving.

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WONTONS

Makes: 50 Servings

2 tbsps peanut oil
1 ½ tbsps grated fresh ginger
2 garlic cloves, pressed
2 tofu cakes, crumbled
½ cup scallions, finely chopped
2 tsps dark sesame oil
2 tbsps Tamari soy sauce
50 wonton wrappers
bowl of lukewarm water
cornstarch for dusting

1. Heat peanut oil in a wok.
2. Sizzle the ginger and garlic briefly then add tofu and stir-fry for a few minutes.
3. Add scallions, sesame oil, tamari soy sauce and stir well. Set aside and cool.
4. Set up work area with wonton wrappers, water and cornstarch.
5. Place a wrapper in front of you in a diamond position.
6. Drop a heaping teaspoonful of filling in the centre of the wrapper.
7. Moisten all 4 edges with water and pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle.
8. Press edges firmly to make a seal.
9. Bring left and right corners together above the filling.
10. Overlap the tips of these corners, moisten with water and press together.
11. Place completed wrapper on the corn-starch platter and continue till all wrappers are used.
12. Heat 2 to 3 cups of oil in a wok. Deep fry wontons 2 to 3 minutes on each side until golden brown. Drain.
13. Serve with dipping sauce.

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STEAMED CRYSTAL-FILLED DUMPLINGS

Makes: 10 Servings

4 ½ cups (500 g) flour
2 oz (50 g) pork fat, diced
7/8 cup (200 g) sugar
1 tsp (5 g) red preserved plum, shredded (optional)
4 ½ tsp baking powder
2 oz (50 g) stir-fried flour
1/3 oz (10 g) walnuts, chopped
1 tsp (5 g) green preserved plum, shredded (optional)

1. Mix the flour, baking powder, and 9oz (250 ml) of water into a dough. Let rise, then knead roll the dough until smooth and elastic.
2. Cut in 10 pieces.
3. Mash the pork fat in bowl.
4. Mix in the stir-fried flour, sugar, walnuts, preserved plums, and enough water to make a filling.
5. Divide the filling into 10 portions.
6. Roll out the dough balls into 3 inch (7 cm) circles.
7. Place 1 portion of filling in each wrapper and pinch gather the edges.
8. Steam in a steamer for 7 minutes, or until cooked.
9. Remove and serve.

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SAUTEED CHICKEN WONTONS

Makes: 4 Servings

9 scallions
5 oz boneless chicken thighs
2 tsps Tamari or other soy sauce, plus more for serving
2 tsps Oriental sesame oil (optional)
salt and pepper
½ lb wonton skins
6 tbsps peanut oil
½ tsp minced fresh ginger
1 tbsp Sesame seeds
salt and pepper

1. For the filling, cut the scallions into thin slices.
2. In a meat grinder or food processor, grind the meat to a coarse texture, being careful not to over process.
3. Stir in 1/4 of the scallions, 2 teaspoons tamari, the sesame oil, 1/4 tsp salt and 1/8 tsp pepper.
4. Bring a large pot of salted water to a boil.
5. Put about 1 tbsp of the filling in the centre of the wonton skin.
6. Brush the edges of the skin with warm water, top with another skin, and press gently around the filling to seal the edges.
7. Repeat until all the filling is used.
8. Slide wontons into boiling water, stirring gently, and cook for 2 minutes.
9. Drain carefully and plunge into cold water to stop cooking. Drain again.
10. Toss with 1 tbsp of the peanut oil. Mince the ginger.
11. In a large frying pan, heat 1 tbsp of the peanut oil over medium heat.
12. Add the sesame seeds; cook, stirring frequently, until just golden, about 1 minute. Stir in the ginger.
13. Add the remaining scallions and cook until soft, about 2 minutes.
14. Season to taste with salt and pepper.
15. Heat 2 more tbsps of the peanut oil over medium heat.
16. Brown the wontons in batches, adding the remaining peanut oil between additions, or use 2 pans.
17. Cook until both sides are golden, about 4 minutes total.
18. Top wontons with the scallion-sesame mixture.
19. Serve with favourite dipping sauce.

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THAI CURRIED FISH CAKES
(THOT MAN PLA)

½ kg boneless fish steak, minced
1/4 kg winged beans or French beans, finely chopped
1 egg, beaten
1/4 cup shallots, chopped
1/4 cup garlic, chopped
1/4 cup lemon grass, chopped
½ tbsp coriander roots, chopped
½ tbsp galanga root, chopped
1 tbsp krachai root, chopped
½ tsp peppercorns
½ tsp kaffir-lime rind, grated
1 tbsp shrimp paste
5 - 10 dried chillies, seeded, soaked and shredded
½ tbsp salt
1 cup vegetable oil

1. Pound or grind together the shallots, garlic, lemon grass, coriander root, galanga root, krachai root, peppercorns, grated kaffir-lime rind, shredded dried chillies, salt and shrimp paste to a fine paste.
2. Put the minced fish in an electric blender and blend in the curry mixture into a large bowl.
3. Mix in the chopped beans.
4. Make flat, round fish cakes. Use about 1 spoonful of the fish mixture at a time.
5. Heat the oil in a frying pan, and deep-fry the fish-cakes until golden brown.

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