Makes about 1/2 cup. Chill well and serve over greens or sliced cukes and tomatoes. FROM: JEANETTE MURCH (PNNN10B)     strongServings: 4/strong  

NOTES: Thanks to reader Alice Ho, here s a ginger beef recipe that s stir fried not deep fried. If you partially freeze the beef, it can be cut into thin shreds making it quick work in a wok or wide skillet. Marinating the meat and cooking it, still partially frozen, keeps m

In a small bowl, combine the water and cornstarch. Whisk in the lemon juice, honey, ginger and miso. Set aside. Heat the oil over medium heat in a wok or heavy skillet and add the onion. Cook 2 min., then add the broccoli and tempeh. Continue to cook 5 min. Stir in the mushr

Heat oil in large skillet over medium high heat. Brown pork cubes, stirring until lightly browned, about 4 to 5 minutes. Stir in onion, garlic and ginger; stir and cook for 2 3 minutes. Mix together soy sauce, sherry, vinegar and cornstarch. Add to skillet. Cook and sti

Combine all ingredients into a small jar and shake well. Makes 1/4 cup 6 calories per tablespoon From Microwave Diet Cookery by Marcia Cone & Thelma Snyder Posted by Sheila Exner 3/93     strongServings: 14/strong &n

Now that it s crab season, try this Eastern Chinese dipping sauce, loaded with fresh ginger and vinegar. Put the live crab in a steamer over rapidly boiling water; cover and steam for 15 minutes. Meanwhile, mix the remaining ingredients thoroughly until the sugar

Heat the oils in a wok or heavy skillet until hot but not smoking. Add shrimp and stir fry for 2 minutes. Transfer to plate and set aside. Add garlic to wok; stir for 15 to 20 seconds. Add snow peas, water chestnuts, broth and soy sauce; stir fry for 2 minutes. Combine the c

A refreshing addition to any Chinese dinner. Steep fresh ginger slices in boiling hot water for 10 minutes. Add approximately one teaspoon of sugar per cup of water.     strongServings: 1/strong  

About 6 cups raw vegetables such as cucumber slices, carrot sticks, red or green bell peppers strips, small celery stalks, sugar snap peas, and cherry tomatoes. Rinse tofu under cool running water, let drain, then drop into a blender or food processor. Whirl smoothly wi

* or crystallized ginger, each about 3/4 inch in diameter Preheat oven to 375 . Rinse the rhubarb and pat dry. Trim off all the leaves and roots (they contain oxalic acid, which is toxic). Cut stalks into 1 inch pieces and place in a large bowl. Coarsely c

Rinse rice in strainer and drain. In a saucepan, heat the oil and fry the ginger over medium heat until fragrant, 1 2 minutes. Stir in the rice. Add the water and salt. Bring to a boil. Reduce heat to a simmer. Cook covered until water is absorbed, about 12 15 minutes. Stir

Wipe sole fillets and place on foil lined broiler pan. Preheat broiler. Place next 6 ingredients in a food processor, blender and process 20 seconds. Gradually pour in olive oil, processing all the time. Process 30 seconds until well combined and slightly thickened. Spr

Steam and simmer rice. Use 1 heaping tablespoon vegetable oil and stir rice in a skillet over a big fire for 1 or 2 minutes. Take out the rice. Heat the remaining vegetable oil over a big fire until hot. Put in finely chopped Ginseng, onions, peppers, celery and salt a

Peel potatoes. Dice in 1 inch squares. Preheat wok. Pour in oil, reserving 2 tbs. Heat to 350 F. Dip potatoes in batter. Deep fry 3 minutes. Preheat second wok or frying pan. Heat remaining 2 tb oil. Stir in sugar, continuously whipping until sugar turns to light brown syrup

Prepare vegetables for cooking; set aside. Grate lemon peel before squeezing juice. In a small bowl combine sugar, lemon peel, lemon juice, soy sauce, and cornstarch. Stir in 1/2 cup water; set aside. Heat oil in a large non stick skillet. Add broccoli and pepper and stir fr

Slice bacon in pieces long enough to wrap around chestnut and secure with toothpick. Bake at 450 degrees until bacon is crisp. Drain. Combine remaining ingredients and pour over chestnuts. Bake at 375 degrees for 15 minutes or until sauce has turned into a glaze.  

FOR SALTY DOUGH: To make wrapper: Bring a pot of water to a rolling boil for several minutes. Meanwhile, combine the first 4 ingredients. Now, measure the amount of water needed and return that to a boil and immediately pour the boiling water over the dry ingredients. Mix well

Put the fish in an open pan, add salt and vinegar. Cook the saffron, peppercorns and mustard in the heated ghee or oil until well mixed. Pour this spice mixture over the fish in vinegar and cook gently for 15 minutes. Add the onion, garlic and chilies with about 60 dl of wat

Bring soup stock to a boil. Add all other ingredients except potstickers. Boil for 2 minutes. Add potstickers and boil another 2 minutes.     strongServings: 1/strong  

In deep fat fryer, heat oil to 350 F. Add rice sticks, cook until light & crisp. Put 2 tbs. vegetable oil into preheated wok or skillet, use high heat to bring oil to a sizzle. Add beef & toss & turn rapidly for 1 2 minutes. Remove from pan when half cooked. Into b

Boil chow mein noodles according to package directions. Drain. Heat 2 tablespoons oil in wok or very large frying pan. Stir fry noodles for 3 to 5 minutes, or until crisp and light brown. Remove from wok and set aside. Add remaining 2 tablespoons oil and garlic. Add bean spr

Mix all ingredients. Let sit for 30 minutes. Serve.     strongServings: 1/strong  

Mix sauce ingredients in a closed container, refrigerate at least overnight. Marinate chicken in sauce 1 hour before roasting. Cover chicken with foil and roast for 1/2 hour at 400 degrees F. Remove foil, add 1/2 C. water and reduce heat to 375 degrees F. Baste chicken ever

Here s a Chinese appetizer that looks great crescents of deep fried wonton skins stuffed with pork, shrimp and other goodies. For Sauce: 1. Combine water, vinegar, sugar, tomato paste and cornstarch in small saucepan. Cook over medium heat, stirring constantly, un

Mix all ingredients except stock, meat, vegetables and cornflour together in a measuring jug. Cook onion and steak or chicken until done in wok on high heat. Remove from heat and add sauce. Blend cornlfour in 1T water (cold) and add to mix. Return to heat and add vegetables.

Cut chicken into 1" cubes and place in a 3 quart casserole. Add 1 Tb oil. Cover with lid or vented plastic wrap. Stirring midway through cooking, microwave on high 5 to 6 minutes, or until no longer pink. Stir in sauerkraut and 2 Tb soy sauce; set aside. Slice gree

NOTE: Buy 11 ounces of greens (if stems of garland chysanthemum are thick, buy 14 ounces) in order to have 10 ounces after trimming. Include stems of both vegetables; however, if garland chysanthemum stems exceed 1/4 inch in thickness, do not use them for this recipe since t

Heat the oil in a large skillet. Add the onion and garlic, and toss briefly Add the green beans, mushrooms, basil, soy sauce, salt, pepper, dry sherry and stock. Cover and cook until the beans are heated through, about 8 minutes stirring occassionally. Add the dissolved corn

Makes about 1 1/2 cups. Process the chilis and garlic in a food processor until nearly smooth. With the machine running add the ginger juice and vinegar, then add the oil in a thin stream and process until emulsified. If using the sauce at once, add the cilantro and process

Green curry paste is used to make the hottest of all Thai curries.     strongServings: 1/strong  

Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 This is easy to make. Make lots and freeze it for future use. If you re not a fan of pounding you can use a food b

Trim the beans and cut them into 1 1/2 inch lengths. Make sure that the beans are quite dry. If necessary, rub them with a dish towel. Heat the oil in a wok over a medium high flame. When smoking hot, put in all the beans and turn the heat to high. Fry the beans, stirr

Yield: 1 Cup (8 Fluid Ounces) Don t let the colour fool you, a green curry can be devastatingly hot if prepared the traditional way. For less heat, discard the chilli seeds. Remove the stems and roughly chop the chillies. Put into an electric blender with all o

Place the cumin and coriander seeds in a pan, without adding any oil. Dry fry them, stirring, for 1 to 2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste. From "Discover Thai Cooking" by Ch

Yield: 1/2 Cup In a blender grind all of the ingredients into a paste. When using dried galangal or fresh Lemon Grass, add both ingredients directly while cooking the curry paste. When using the dried Galangal, soak it in 4 Tbls of hot water and use the soaking water wi

Place the cumin and coriander seeds in a pan, without adding any oil. Dry fry them, stirring, for 1 2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste.     strongServings: 1

Recipe by: [email protected] Essentially, this is just a peanutty vinagrette dressing that I made in the food processor. I added the liquid ingredients first, until it looked like the right mix of oil to acidic liquids (rice vinegar and lime juice). Then I added the res

Cut flank steak against grain 1/5 in. thick, 2 in. long. Mix all ingredients except corn oil. Marinate meat 1 hour to let flavor penetrate. Preheat wok. Heat corn oil. Put in marinade and beef. Stir until desired doneness is achieved. Temperature(s): HOT Effort: AVERAGE

Preparation: Separate, wash & dry cabbage leaves. Stack them up and cut them crosswise into 1" wide pieces. Finely mince or grind Szechuan peppercorns. Crush rock sugar with cleaver handle; mix with soy sauce; reserve. Stir frying: Heat wok to moderate; add oil. Wait 30

and caps cut into fine 1 egg, lightly beaten strips 2 tsps Oriental sesame oil, 1/2 cup bamboo shoots, cut in or to 2 inch strips, 1/4 1/4 tsp hot chili oil inch wide scallions, finely 1/4 lb pork, raw, lean, cut chopped for garnish into narrow strips Combine the broth, so