Ingredients :

• 2 eggs
• 1 teaspoon MSG (optional)
• 1/8 teaspoon groung white pepper
• 1/4 cup soy sauce
• 4 cups cooked rice
• 4 scallions, chopped, including green ends
• 2 cups diced cooked pork, ham, chicken, shrimp, or any meat
• 1 slice ginger, minced
• 1 clove garlic, minced
• 1/4 cup sliced mushrooms (optional)
• 1/4 cup vegetable oil

Instructions :

Put first four ingredients in a mixing bowl and stir slightly; the eggs should not be well beaten. Heat wok or pan hot and dry. Add the oil. Brown the garlic and ginger slightly, then add the rice. Cook for 2−3 minutes, stirring to break up lumps and coat with oil. Add the rest of the ingredients except the egg mixture. Fry and stir constantly until thoroughly mixed. Add the egg mixture while stirring the rice so it will cover as much of the ingredients in the pan as possible. Cook about 2 minutes, stirring constantly. Serve while hot.

Ingredients :

• 1/2 Lb. Top round steak
• 2 Tb Sherry
• 2 Tb Cornstarch
• 2 Egg whites
• 6 Tb Peanut oil

SAUCE:

• 1 1/2 cups Beef stock
• 2 Tb Light soy sauce
• 1 Ts Sugar
• 1 1/2 Tb Cornstarch
• 1 Ts Red wine vinegar

• 5 Dried red chile peppers, broken into pieces
• 8 Thin slices of orange rind (orange part only) or more
• Fresh ground black pepper to taste

Instructions :

Whisk together the sherry, cornstarch, and egg whites until the mixture is foamy. Add the beef and toss to coat the pieces well. Set aside. Cut meat into 2×2−inch pieces. Heat 4 tbs. Peanut oil in wok. Fry quickly, just until crispy and browned, remove to wok rack to drain. Add remaining 2 tbs. Peanut oil to wok. Add orange rind and red peppers to hot oil in wok. Stir−fry until orange rind begins to darken and aroma from oil becomes pleasant. Add remaining ingredients and stir until bubbly (add more beef stock if too thick). Add fried beef and toss to coat with sauce. Serve at once with steamed white rice.

Ingredients :

• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 1 teaspoon MSG (optional)
• 1/4 cup oyster sauce
• 1/2 cup chicken stock
• 2 cups sliced lean pork (about 1 pound)
• 1 bunch (about 2 pounds) fresh brocolli, sliced
• 2 slices ginger, shredded
• 1 clove garlic, minced
• 1/4 cup vegetable oil
• 1/8 teaspoon salt
• 1/4 cup water

Instructions :

Mix together first five ingredients and set aside. Heat wok or pan until hot and dry. Add the oil, then the salt. Turn heat to medium. Add the ginger and the garlic and fry until golden brown. Turn heat to high. Add the pork and fry until outside is lightly browned. Add the broccoli and stir−fry for 3 minutes.
Add the water, cover, and cook for 4 minutes. Pour in reserved sauce mixture; stir while cooking until gravy thickens. Turn heat down to low, cover, and cook for 2 minutes more. Place in covered serving dish until ready to serve.

Ingredients :

• 1 duck, about 5 pounds, fresh or frozen
• 1 tablespoon salt
• 1 scallion
• 3 slices fresh ginger

Glaze:

• 1 tablespoon light corn syrup
• 2 tablespoons water
• 1 tablespoon soy sauce
• Few sprigs fresh cilantro, for garnish

Instructions :

1. Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry with paper towels. Rub the entire surface of the duck, inside and out, with the salt. Cover and refrigerate for several hours, or, overnight.
2. Put the scallion in the cavity and lay the slices of ginger on top of the duck. Add at least 2 inches of water to a large flameproof roasting pan with a lid and put the pan on the stove. Place a large rack in the roasting pan and bring the water to a boil. Choose an oval casserole large enough to hold the duck and small enough to fit into the roasting pan. Place the duck in the casserole and then put the casserole on the rack.
3. Cover and steam for 1 hour, checking the water level from time to time and adding more boiling water if necessary. Save the duck broth to use in soups or stir fry dishes. When done, remove the duck from the casserole and place it on a rack to dry.
4. Combine the ingredients for the glaze in a small saucepan and bring to a boil. With a pastry brush, paint the hot glaze over the surface of the duck. Allow duck to dry for 1 hour.
5. Preheat the oven to 375F. Roast the duck, breast side down, for 20 minutes. Turn over and continue to roast for 40 more minutes.
6. Transfer duck to a chopping board and allow to cool slightly. Using a cleaver, disjoint and cut the duck through the bone into bite size pieces. Arrange the pieces on a serving platter, garnish with cilantro and serve.

Ingredients :

• 4 boneless, skinless chicken breast halves (about 1 lb.)
• 1 egg white
• 1 Tablespoon cornstarch
• 1 Tablespoon dry white wine or sherry
• 4 green onions
• 1 teaspoon minced gingerroot
• 3 teaspoons minced fresh garlic (about 6 medium cloves)
• 2 Tablespoons vegetable oil
• Hot cooked rice

SAUCE

• 1 teaspoon crushed chili paste (sambal oelek) or more to taste
• 2 teaspoons sugar
• 1 teaspoon cornstarch
• 2 teaspoons rice vinegar
• 1 Tablespoon water
• 2 Tablespoons dry white wine or sherry
• 2 Tablespoons soy sauce

Instructions :

Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid.  Slice crosswise into thin shreds.  In small bowl, lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved.  Add chicken and mix well to coat all pieces.  Let stand at room temperature 30 minutes.
Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir−fry chicken until no longer pink.
Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stir−fry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add
to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice.

Ingredients :

• 2 tablespoon Sesame seeds
• 1 pound Fresh bean sprouts thoroughly washed and drained
• 3 Garlic cloves, peeled and minced
• 2 md Scallions −− trimmed & minced
• 1 − 1″ cube ginger, peeled and minced
• 2 tablespoon Oriental sesame oil
• 1/3 cup Soy sauce
• 2 tablespoon Cider vinegar
• 1 tablespoon Mirin (sweet rice wine)
• 2 teaspoon Light brown sugar
• 1 teaspoon Spicy sesame oil

Instructions :

PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them over the bottom of a pie tin. Roast for 12−to−16 minutes, stirring often, until they are golden. The seeds can be toasted in advance and stored
in an airtight container.  Place the bean sprouts in a large heatproof bowl and set it aside. In a medium−size skillet set over moderately low heat, stir−fry the garlic, scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add all the remaining ingredients, increase the heat to moderate, then boil the mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the boiling dressing over the bean sprouts, toss well, then cover the bowl and chill the salad for several hours. Toss again before serving.

Ingredients :

• 2 banks of spareribs, uncut, about 2 pounds each
• 3 cloves garlic, minced
• 1/2 cup ketchup
• 1/2 cup sweet bean sauce (hoi sin deung) or hoi sin sauce
• 1/2 cup soy sauce
• 1/4 cup sherry

Instructions :

Trim off excess fat from the thick edges of spareribs. Place ribs in a shallow pan or platter. Mix remaining ingredients for a marinade and spread over both sides of the spareribs. Let stand for at least two hours.
Place one oven rack at the top of the oven and one at the bottom. Preheat to 375F. Hook each bank of spareribs with 3 or 4 S−hooks across its width, on the thick edges, and suspend under top rack. Place a large pan with 1/2″ water on bottom rack. This pan will catch the drippings and keep the meat from drying out. Cook spareribs for about 45 minutes.

Ingredients :

• 2 cups broccoli florets
• 2 tablespoons cooking oil
• 2 teaspoons minced garlic
• 4 small dried red chilies
• 1 teaspoon cornstarch dissolved in 2 teaspoons water

Marinade:

• 2 tablespoons soy sauce
• 2 teaspoons cornstarch
• 1 tablespoon Chinese rice wine or dry sherry
• 3/4 pound flank steak, thinly sliced across the grain

Sauce:

• 3 tablespoons Chinese black vinegar or balsamic vinegar
• 1 tablespoon soy sauce
• 1 tablespoon Chinese rice wine or dry sherry
• 2 teaspoons sugar
• 2 teaspoons chili garlic sauce
• 1 teaspoon sesame oil

Instructions :

1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place broccoli in a large pot with 1 inch of boiling water. Boil until tender−crisp, 2 to 3 minutes; drain.
4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add beef and stir−fry until no longer pink, 1 1/2 to 2 minutes.
5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Ingredients :

• 4 chicken breast halves, skinned, boned and sliced
• salt and pepper
• 4 cloves garlic, minced
• 2 cups water
• 1 tb cornstarch
• 5 tb corn oil
• 8 oz. fresh mushrooms, sliced
• 4 lb. bok choy or Chinese white cabbage, chopped
• 2 tb sugar
• 4 tb soy sauce
• 6 scallions, chopped

Instructions

1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.
2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes. Remove from wok.
3. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked.
4. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.

Ingredients :

• 8 oz. All−purpose flour
• 2 Tbl. Cornstarch
• 4 oz. Sugar
• 1/2 teas. Salt
• 4 oz. Vegetable oil
• 4 oz. Egg whites
• 1 Tbl. Water
• 2 teas. Vanilla extract.

Instructions :

1. In a deep bowl, mix the following ingredients: 8 oz. Flour, 2 tablespoons corn starch, 4 oz sugar and 1/2 teaspoon salt, blend in 4 oz. oil, 4 oz. Egg whites, 1 tablespoon water and 2 teaspoons vanilla extract, and beat until smooth consistency.
2. Write your own “Fortune” on a piece of paper 2 1/2″ by 1/2″. Prepared oven to 300F.
3. Scoop a tablespoon of cookie batter and spread evenly into a 4″ circle on a well greased baking sheet.
4. Bake cookie for about 14 minutes or until lightly golden brown. Remove one cookie at a time from the oven.
5. You have about 15 seconds working time before the cookie hardens. Place the “Fortune” in the middle of the cookie.
6. Shape the cookie by folding it in half and grasp both ends. Place the finished cookie in a muffin pan with the ends down to hold its unique shape.