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  1 pound Raw shrimp -- peeled and

2 Chicken breasts, skinned -- boned, and sliced ve
across grain
1/2 pound Beef sirloin sliced very -- thin, across grain
1/2 Head Chinese cabbage or 1 -- lettuce heart, coars

1 cup Cubed egg plant or 1 5-ounce -- can (2/3 cup) water

Drained and thinly sliced
1 1/2 cups Halved fresh mushrooms
4 cups Small spinach leaves (stems -- removed)
14 ounces Cans (5 1/4 cups) chicken -- broth
3 Chicken bouillon cubes
1 tablespoon Monosodium glutamate
1/2 tablespoon Grated gingerroot or 1/2 -- teaspoon ground ging
  Oriental Hot Pot
Chinese Mustard Ginger Soy Peanut Sauce Red Sauce Hot cooked rice
Shortly before cooking time arrange the meats and vegetables on large
tray or platter; use a bowl for spinach. Set out dunking sauces. Provide
Bamboo tongs, chopsticks or long-handled forks as cooking tools for

Heat chicken broth in electric skillet or chafing dish (or use Mongolian
cooker-- directions follow). Add bouillon cubes to hot broth and stir to
dissolve; add monosodium glutamate and ginger. Heat to simmering. For
cooking have broth barely bubbling. Each Guest picks up desired foods with
chopsticks or whatever, drops them into the bubbling broth. When his
tidbits are cooked, he lifts them out and dips into the sauces on his
plate. Serve with rice. Makes 4 servings.

To use Mongolian cooker, fill chimney of cooker with charcoal and add
charcoal starter. Pour cold chicken broth into cooker. Cover cooker, then
light charcoal. When broth is hot, continue as above.


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1.) After removing the chicken skin, cut into 1 - 1/2 inch-wide 2 inch-long thin slices. Marinate with the salt, wine, soy sauce, cornstarch, water, egg yolk and pepper. Soak about 10 minutes. 2.) Mix seasoning sauce in a small bowl. 3.) Mix 6 Tb. of cornstarch and 3 Tb of (Upload by user)

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In wok, combine ground beef and pork, carrots and onions. Cook over medium heat. As meat begins to brown, add remaining vegetables, soy sauce, and sugar. Continue cooking until vegetables are tender and liquid has mostly evaporated. Combine cornstarch with rice, wine and 2 tab (Upload by user)

Hoisin Chicken Stir Fry
1. Cut skinned and boneless chicken breasts into bite-sized pieces. Mix slightly beaten egg white, 1 teaspoon cornstarch, soy sauce and fresh ground pepper in a plastic bag. Add chicken, tie bag and refrigerate for up to 1 hour, turning bag occasionally. 2. Cut both pep (Upload by user)

Brown chicken, skin side down, in an ungreased non-stick skillet or chicken fryer. Drain and discard chicken fat. Blot chicken with paper towel, remove skin, and return to the pan, skin side up. Add remaining ingredients except the low calorie sweetener. Cover and simmer, stirr (Upload by user)

Microwave Char Siu
Slice pork into pieces about 2" x 6". Combine all the ingredients and marinate overnight. Arrange five or six pieces of pork in a single layer, fat side down on a microwave roasting rack in a flat glass baking dish. Microwave on HIGH for 10 minutes; turn pork, fat side up, and (Upload by user)

Fried Rice with Eggs
1 small can, sizes vary ** Add cooked chicken or beef instead of pork if preferred. Use up to 2 cups. Heat the oil in skillet; add onions, green peppers and mushrooms. Saute until tender. Stir in the cooked rice, sliced waterchestnuts and soy sauce. Lower heat (Upload by user)

Deep fry peanuts until golden and crunchy. Cut chicken meat into cubes. Toss with egg and cornstarch; add salt and white pepper to taste. Set aside to marinate for 30 minutes. Add oil to wok and tilt pan to distribute. When temperature reaches 350, add chicken (Upload by user)
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Cut green onions into 3/4" pieces. Cut boned breast into small pieces. Mix cornstarch, soy, wine, and slightly beaten egg white. Add remaining marinade ingredients and blend well. Add chicken and marinate overnight in refrigerator. Heat oil in wok. Add chicken (Upload by user)
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Sesame Chicken
Melt margarine with oil in baking pan. Allow to cool slightly but not harden. In a paper bag, shake chicken in seasoned flour until coated. Then roll pieces in oil in baking pan and arrange do that pieces do not touch. Sprinkle with lemon juice and sesame seeds. Bake at 3 (Upload by user)
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Sesame Chicken
Cut the chicken thighs in half across the bone. Marinate them in the soy sauce, sherry, ginger & enough cornstarch to make a thick sauce for 1 Hr. Add the sesame seeds. Deep fry pieces in peanut oil at 375 until lightly browned. You can try substituting beef for the chicke (Upload by user)
TAG: chicken, sesame, ,

Sesame chicken Thighs
Cut the chicken thighs in half across the bone. Marinate them in the soy sauce, sherry, ginger & enough cornstarch to make a thick sauce for 1 Hr. Add the sesame seeds. Deep fry peices in peanut oil at 375 until lightly browned. You can try substituting beef for the chicke (Upload by user)
TAG: chicken, thighs, sesame, ,

Preparation: Wash and soak mushrooms in warm water for 45 minutes; remove stems; slice caps in thin strips. Wash bell pepper; slice in half lengthwise; slice in long, thin strips. Remove chicken meat from bone; pick meat apart into shreds. Wash green onions; cut off roots and d (Upload by user)
TAG: vegetables, slice, sprouts, remove, chicken, water, sauce, shrimp, ,

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 chichen. drain. 3. slice the peppers in half vertically. remove the seeds , stems and pith. cut into (Upload by user)
TAG: cashew, chicken, peppers, ,

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