Rince bok choy in cold water. Cut stalks diagonally in 1" pieces and leaves into thin shreds. In a large non stick skillet, heat oil. Add the stems first and saute, tossing, about 2 minutes. Then add garlic, leaves, fructose, soy sauce and sesame oil, and continue cooking o

4 c water 1 1/4 lb Chicken; skinned boned 1 Cucumber peeled and : thinly sliced 1/2 ts Salt 4 Bean sheets or 2 oz : noodles 3 c hot water 1/2 ts Peppersalt see below 1/2 ts Garlic minced 2 ts Fresh ginger root minced : SEAS

Preparation: Wash & soak Chinese mushrooms & dried shrimp in warm water for 1 hour until soft. Mince shrimp. Remove hard stem from mushrooms. Wash & thinly slice mustard green. Separate cabbage leaves; blanch in salted boiling water for 30 seconds; drain; slice i

"Koreans are not essentially tea drinkers like the Chinese or Japanese. Upon being seated in a Korean restaurant or home you are more than likely to be served a very pale colored tea prepared from barley. This brew, which has a light earthy flavor, is considered to be a

Enter (?), (N)ext Pg, (P)revious Pg, or (M)enu: Page 2 of 3 2 Tbls. all purpose flour 1 cup hot water 2 Tbls. vinegar 2 Tbls. brown sugar 1/4 tsp. salt 1/8 tsp. pepper Put sausage links into a large, cold skillet. Add water. If skillet will not hold entire amount of

In wok over medium high heat or electric skillet set at 350 degrees, heat oil. Add gingerroot, shallots and garlic. Cook 2 to 3 minutes, or until gingerroot and shallots are tender crisp, stirring constantly. Add peppers; stir fry 1 minute. Add broccoflower florets; stir fry

1. Slice broccoli on the diagonal for stir frying flowers, stalks and all. 2. Using a small amount of broccoli at a time, stir fry in a little oil, along with scallions, ginger and garlic. 3. Serve as a topping for Japanese soba (buckwheat noodles).  

Wash broccoli and cut off broccoli flowerets. Slice stems 1/4 inch thick. In large skillet or wok, heat oil; stir fry broccoli 5 minutes until crisp tender. In small bowl, mix soy sauce and cornstarch. Add honey, ginger and hot pepper sauce. Pour over broccoli. Cook until sa

Combine lemon juice, soy sauce, olive oil, ginger and garlic in a bowl. MArinate swordfish in the mixture for 1 hour in refrigerator, turning occasionally. Remove from marinade and scrape off any ginger or garlic that may cling. Strain marinade, reserving liquid. Preheat bro

Simmer brussel sprouts, covered, in a small amount of salted water for about 8 to 10 minutes or until tender; drain. Add other ingredients and heat. Serve hot. Food Exchange per serving: 1 VEGETABLE EXCHANGE SOURCE: Southern Living Magazine, sometime in 1973. Typed for you by b

In a glass or plastic bowl, mix everything together. Cover and refrigerate for 1 2 days. (You can cook immediately, but of course, it won t taste as good. : ) ) In a skillet, heat a tablespoon of vegetable oil over medium high to high heat. Cook the beef slices, tur

Place short ribs in bowl. Add garlic, sesame seeds, green onions, pepper, sesame oil, soy sauce, sugar and oil and toss to coat meat well. Cover and let stand at room temperature 2 hours. Barbecue over coals or run under broiler, turning and basting often with marinade until

"This recipe came from Hawaii, but Los Angeles has many Korean restaurants where zesty barbecued meat dishes are served. Created by: Wailea Steak House, Hawaii". Place short ribs in bowl. Add garlic, sesame seeds, green onions, pepper, sesame oil, soy sauce, s

In a saucepan, combine bulger and water; cover and bring to a boil. Lower heat and simmer for 5 minutes. Remove from heat; stir in olive oil, lemon juice, and soy sauce. Place in a bowl and let cool. Add tomato, cucumber, green onions, and parsley. Refrigerate until ready to

Mix all marinade. Marinate meat at least 4 hours. Grill. PACIFIC STARS & STRIPES, 930725     strongServings: 4/strong  

"Luscious and spicy, serve this simple Burmese curry with steamed rice and stir fried vegetables to make a complete meal." Preheat the oven to 400 degrees F. In a large, nonstick skillet, heat the peanut oil over moderate heat. Add the chicken in batches

Preparation: Soak snowpeas in cold water for 2 hours to make crisp. Soak shrimp in salted cold water for 1 hour. Drain straw mushrooms. Break off ends of snowpeas. Peel & rinse water chestnuts. Shell shrimp, keeping tail intact. Deeply slit shrimp around upper curve (don

Tightly roll the basil leaves lengthwise and with a sharp knife, slice thinly to create long, thin strips. In a saute pan, melt the butter with the olive oil over medium heat. Combine cabbage and bok choy and saute until just soft. Season with salt and pepper to taste. Stir in

1. Shred the cabbage into thin strips and steam until just tender. After cooking, there should be 2 cups of cabbage remaining. 2. Crush the garlic, then add it, the sesame oil, sesame seeds, the cayenne and black pepper to the cabbage. Add the meat sauce. Cook over a h

If you are using a small, whole cabbage, cut it in half lengthwise, and then cut it across at 2 inch intervals. If you are using half of a large cabbage, cut it in half again lengthwise, and then crosswise at 2 inch intervals. Peel the white radish, cut it in half lengt

Place flour in a bowl, add boiling water and blend. Knead for 5 min. then mold dumplings into any form you wish (about 1/2" thick). Set aside. Saute the cabbage. Add enough stock to cover it and bring to a boil. Cover pot and simmer til cabbage is tender. Add remai

Salt and red pepper the chops. Brown them slowly in a skillet. Add wine, bell pepper, onion, and garlic, Cover and simmer for 25 to 30 minutes. Remove pork chops, being sure to keep them warm. Add the soy sauce and syrup from the pineapple. Stir and simmer until more or less

2/3 lb Chicken breasts; skinned : boned : MARINADE 1 ts Dry sherry 1 TB Soy sauce 1 Egg white : SEASONING SAUCE 1 ts Dry sherry 1 TB Soy sauce 1 1/2 ts Sugar 1 ts White vinegar 2 TB Chicken stock 2 ts Oyster sauce 1 ts Cornsta

Here is a genuine Fake Chinese Recipe. Powdered Sugar Or Cinnamon Sugar To assemble wontons, place approximately 1 1/2 Tsp Cherry Pie Filling (2 cherries plus sauce) in the center of each wonton wrapper. Mositen the edges of each wrapper, bring one corner up over t

Preparation: Halve chicken breast; lay one half flat and slice through it horizontally. Repeat with other half. Use rolling pin to roll breast meat pieces into very thin slices. Brush lightly with sesame oil. Peel and cut bananas in half to yield two round sections about len

1. dice the chicken breasts into 1/2 inch pieces. dip in the egg white and then in the cornstarch mixed with a pinch of salt. 2. heat some oil until fairly hot and fry the diced chicken. drain. 3. slice the peppers in half vertically. remove the seeds , stems and pith. cut i

1. Rinse rice until water is almost clear; drain in colander 1 hour. 2.Meanwhile, peel ginger and cut into paper thin slicesSoak in boiling water for few seconds, drain. Combine 1 tb sugar, 4 tb vinegar and 1/4 ts salt; add ginger and let stand 30 minutes. Blend wasabi with

Heat oil in a wok and add the pine nuts. Cook over low heat stirring continuously until lightly browned. Remove with a draining spoon and drain on paper towels. Add the shrimp and scallops to the oil remaining in the wok and stir over moderate heat until shellfish is beginni

In a bowl, combine soy, sherry, sugar, garlic, and ginger. Add chicken and stir to coat. Cover and refrigerate for one hour. Cover mushrooms with warm water, let stand for 30 minutes, then drain. Cut off and discard stems; squeeze mushrooms dry and thinly slice. Cut sausages

Soak the mushrooms in water for 30 minutes or until soft. Discard the tough stems and drain. Dice the water chestnuts and finely shred the other solid ingredients into pieces the size of a matchstick. Beat the eggs. Heat a wok or skillet over high heat, add 1 T of the oil an

Servings: 24 1. Heat 1/2 ts sesame oil in wok over low heat. 2. Add flounder cubes and garlic and simmer for 5 minutes. Remove. 3. To wok add rest of oil and cabbage and scallions. Stir fry three minutes. 4. Push veggies to side of wok. In center well add mushrooms and

In skillet, heat oil; saute chicken until golden. Remove chicken; set aside and keep warm. In clean skillet, combine broth, honey, and soy sauce; whisk in peanut butter, corn starch and ginger. Add green onions and garlic; cook stirring constantly, over low heat until blende

Radish greens are good cooked as a pot herb and have a flavor similar to Chinese parsley or Cilantro. Combine all ingredients and shape by hand into a loaf. Place in a bread pan and cook in a preheated oven for 50 60 min til browned and juices bubbling.  b

Cut meat against the grain into 1/2 inch strips. Pound to tenderize. Make a marinade for the meat by combining soy sauce, bouillon, ginger, garlic and sherry. Marinate steak over night in the refrigerator. Dry meat on paper towels. In a wok, heat peanut oil and saute choppe

Steam carrots, ginger & green onions until the the carrots are tender, about 10 minutes. Transfer to a food processor & blend until smooth along with the remaining ingredients. Spoon into a dish & serve. "Vegetarian Gourmet, Special Low Fat Issue" 1995

1 lb Chicken ; breasts cubed 1 ts Salt 1 ts Cornstarch 3 Green peppers cut into : 1" : Sauce 2 TB Soy sauce 1 TB Soybean paste 1 TB Sugar 2 TB Rice wine vinegar 1/2 ts Salt Mix the above ingredients well and set aside. Cook chicken

Lightly brown nuts in vegetable oil in large non stick skillet over medium heat, about 3 minutes. Remove with slotted spoon. Saute onion and garlic in skillet for 2 minutes. Add chicken; saute until golden, about 8 minutes. Add broccoli, 3/4 cup broth and soy. Simmer, covere

* Boned and skinned ** Or bouillon cube dissolved in water Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo sho

Mix the salt and flour. Cut chicken into small pieces; dredge in well in flour mixture. Let stand for 15 minutes in flour mixture. Mix the milk and eggs. Remove chicken from the flour mixture and place in the egg mixture; let stand for 10 minutes. Remove chicken from the e

Swirl oil around bottom & sides of heated wok. Add salt & chicken, stir fry 2 minutes over high heat. Add pea pods, mushrooms, bamboo shoots, & chicken broth. Cover & cook 2 3 minutes. Gently stir in cashew nuts, monosodium glutamate, and sugar. Mix cornstarch wi