Shell, devein, wash, and drain prawns. Dice into bits. Boil mushrooms in water for 10 minutes, rinse, squeeze dry, cut off and discard stems; then chop into very small pieces. Combine the pork, mushrooms, prawns, and onion. Put mixture on chopping board and chop 10

Prepare the prawns by cutting off whiskers, cutting along the top of the shell, and deveining them. Leave the shells on the prawns because this keeps the prawns more tender, tasty and plumlp. Wash, drain and put prawns in a pie pan so as to be ready for steaming. Wash b

Prepare the prawns by cutting off whiskers, cutting along the top of the shell, and deveining them. Leave the shells on the prawns because this keeps the prawns more tender, tasty and plumlp. Wash, drain and put prawns in a pie pan so as to be ready for steaming. Wash b

In a bowl, combine Five Spice Powder, sherry, soy sauce, garlic and ginger. Add pork, stir well and let stand 30 minutes. Cut onions in eighths and separate in layers. Heat 2 tablespoons of oil in a skillet or wok. Drain pork, reserve marinade. Add pork to oil and stir fry 5

Cooked rice Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes. Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside. Heat oil in wok or skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minute

Put all 5 ingredients through a spice grinder till a fine powder     strongServings: 1/strong  

These dumplings make great finger food for a cocktail party. They can be prepared entirely in advance and reheated a few minutes before serving. The wheat starch wrappers have an interesting chewy texture, a unique translucent appearance and are absorbent of flavors. Roll ou

Bring a generous amount of unsalted water to a boil. Add the noodles (all at once) for approximately 2 minutes, or until al dente (toothy but firm). Use chopsticks or two wooden spoons to separate noodles as they cook. Do not overcook. Empty noodles into a large colande

3 lb Chicken* 1/3 c Fresh mushrooms** 3 TB Soy sauce 1/2 c Bamboo shoots cut diag 3/4 ts Salt 1/2 c Celery cur diag cut 1 TB Cornstarch 1/4 c Onion cut in thin strips 2 TB Sherry 10 Water chestnuts thin : sliced 1 c Blanched almonds or

Sift flour, sugar, soda and salt together into bowl. Cut in butter till mixt resembles cornmeal. Add egg and almond extract; mix well. Shape dough into 1 inch balls and place 2 inches apart on ungreased cookie sheet. Place an almond atop each cookie and press down to flatten

In a large saucepan bring 2 quarts water to a boil. Add won ton and boil for 5 minutes; then, remove with a Chinese strainer or colander. Put the cooked won ton in a deep serving bowl, and add all other ingredients except the green onion, and mix carefully. b

Slice pork into strips approximately 1 1/2 in. thick, 5 6 in. long, and 1/2 in. wide. Combine all the ingredients for the sauce and mix well. Marinate pork strips in sauce for a minimum of 2 hours. Bake in pre heated oven 375 deg for 25 minutes. Turn meat over and bake for a

Slice pork into strips approximately 1 1/2 in. thick, 5 6 in. long, and 1/2 in. wide. Combine all the ingredients for the sauce and mix well. Marinate pork strips in sauce for a minimum of 2 hours. Bake in pre heated 375øF oven for 25 minutes. Turn meat over and bake for

Combine all ingredients and heat until sugar is dissolved and bubbly.     strongServings: 1/strong  

Combine all ingredients and heat until sugar is dissolved and bubbly.     strongServings: 1/strong  

Combine all ingredients and heat until sugar is dissolved and bubbly.     strongServings: 1/strong  

Place ribs in nonreactive, plastic, bowl with a lid. In a separate bowl, combine marinade ingredients; sugar, sherry, hoisin sauce, garlic, salt (if desired) and ketchup. Mix well and spoon over ribs. Place cover on bowl and shake to coat ribs thoroughly with marinade. Place

* 5 Spice powder may be obtained in a health food store or a Chinese grocery store.VERY hot! OR may be made by combining 1 t ground fennel, 1 t cinnamon, 1/2 t ground star anise, 1/2 t ground cloves and 1/4 t Szechuan or cayenne pepper. Take first three ingredients, mix

Mix all the marinade ingredients together and pour over pork chops. Marinate for 3 4 hours in refrigerator or for 1/2 hour unrefrigerated. Barbecue pork chops for 15 minutes on each side, basting with leftover marinade every few minutes. Serve 4 6. Can substitute chicken.

Cut the racks of ribs in half. Cook the ribs in simmering water for 45 minutes. Drain and cool. Combine the remaining ingredients. Marinate the ribs in the refrigerator for 1 hour or overnight. Barbecue for 10 to 15 minutes per side (or bake for 10 ~ 15 minutes br

PREHEAT THE OVEN TO 250F. Salt and pepper the pork ribs evenly and place in a baking dish and cook for 2 hours to render the fat and tenderize the meat. Remove the ribs from the dish, drain the fat and set aside. Heat a wok or large frying pan and add the oil. Quickly add th

Preparation: Chop ribs into 2" sections. Mix remaining ingredients and marinate ribs in mixture for 4 6 hours, turning several times. If you marinate overnight, keep refrigerated, and allow to warm up before baking. Baking: Preheat oven to 350 degrees. Drain ribs,

Mix together well. Heat in double boiler add cornstarch for thickening.     strongServings: 13/strong  

Combine all ingredients and heat until sugar is dissolved and bubbly.     strongServings: 1/strong  

Combine all ingredients and heat until sugar is dissolved and bubbly.     strongServings: 1/strong  

VARIATIONS: Thai Barbeque Pork: Substitute fish sauce for soy sauce, and lime juice for sherry. Increase gingeroot to 1 T. Substitute 1 T chopped fresh coriander for five spice powder. Szechuan Barbequed Pork: Substitute 1 t Chinese chili paste for five spice powder. Add 1 g

Mix dressing ingredients (sugar, Accent, oils, pepper and vinegar) and let stand. Boil and shred chicken breast. Slice bok choy and cabbage and dice green onions. Break noodles into small pieces. Combine bok choy, cabbage, chicken, noodles, onions and peanuts. Pour dressing

VARIATIONS: Thai Barbeque Pork: Substitute fish sauce for soy sauce, and lime juice for sherry. Increase gingeroot to 1 T. Substitute 1 T chopped fresh coriander for five spice powder. Szechuan Barbequed Pork: Substitute 1 t Chinese chili paste for five spice powder. Add 1 g

Marinate pork for 2 4 hours, or overnight if you wish. Preheat oven to 375F and place marinated pork on a rack over a roasting pan filled with 1 cup of water. Bake for 20 minutes, basting occasionally with remaining marinade. Turn and bake another 20 minutes. Take pan o

Drain the green beans and chow mein vegetables. Mix all ingredients into casserole dish and cover, saving some French fried onions, then bake at 350 degrees for 20 minutes. Remove cover, add onions and bake 10 minutes more.     strongServings:

Slice steak diagonally into thin strips. Combine contents of gravy mix, soy sauce, sugar and ginger. Pour over meat; toss to cover; Heat 1/2 of the oil in a large skillet. Add green beans and cook, stirring, 5 minutes until tender and crisp. Remove from pan. Heat remaining o

Thinly slice flank steak diagonally across the grain. Combine strips in slow cooker with consomme, soy sauce, ginger and onions. Cover and cook on low for 5 to 7 hours. Turn control to high. Stir in cornstarch that has been dissolved in cold water. Cook on high for 10 15 mnu

Thinly slice beef on the diagonal (for easy slicing,place meat in the freezer until slightly frozen);place in a snug fitting bowl.Combine soy sauce,sherry,garlic,and black pepper;pour over meat,tossing to coat completely.Cover and refrigerate 8 to 10 hours. In a large skill

Cut meat in half, lengthwise and slice diagonally crosswise into paper thin strips 1 1/2 to 2 inches wide and 4 inches long. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly into meat. Arrange meat on racks and let dry at cool room temperature overni

Tough beef is most flavorful, but you must simmer it gently for several hours to soften the sinewy muscle. Slow braising also encourages an exchange of flavors between the meat and the tangy sauce, enhancing both. Chinese radish adds just the right bite, much as turnips woul

Marinate the sirloin at room temp in a mixture of the sherry, soy sauce, half the cornstarch, sugar, 1/2 teaspoon of the oil, pepper, and garlic for one hour. Heat a tablespoon of the remaining oil in a wok over high heat. Stir fry beef quickly, until the meat is medium ra

Marinate the sirloin at room temp in a mixture of the sherry, soy sauce, half the cornstarch, sugar, 1/2 teaspoon of the oil, pepper, and garlic for one hour. Heat a tablespoon of the remaining oil in a wok over high heat. Stir fry beef quickly, until the meat is medium rare

1. Remove and discard fat from meat. Cut meat across the grain into thin slices about 2 inches long. Heat 2 tablespoons of the vegetable oil in wok over high heat. Stir fry half of the meat in oil until brown, 3 to 5 minutes. Remove from wok. Cook remaining meat and remove

1 medium Onion chopped 1/4 teaspoon Ground ginger 2 cups Broccoli chopped Carrots sliced 1 cup Beef stock 1 cup Snow peas 1/2 cup : Water chestnuts drained sliced 1/2 cup Bean sprouts 1 tablespoon Soy sauce 1 tablespoon Cornstarch PER SERVING *cals

Drain beets, saving 1 1/2 cups of the beet liquid. Place the beets in a medium saucepan along with the reserved liquid and the rest of the ingredients. Mix well, then cook over medium heat for 3 minutes or until the mixture thickens. Let it cool, then store in the refrigerat