Wonton noodles

Ingredients :

Shrimp Won-Ton

1/3 lb raw, shelled shrimp
1/4 t rice wine
1/4 t salt
1/2 t cornstarch
1/4 t MSG (optional)

1/4 cup bamboo shoot, diced
1 t chopped ginger root

30 won ton skins

Instructions :

• Rince and de-vein shrimp, drain and cut each into 3 pieces; mix with rice win, salt, cornstarch and MSG. 
• Add bamboo shoot and chopped ginger root. mixing thoroughly. 
• Taking one won-ton skin, put a teaspoon of filling in the center. 
• Trace water with fingertips along edge and fold over to form triangle with filling in the center. 
• Bring the two outside corners together and using another drop of water, pinch the 2 edges together to seal.

• Boil 6 cups of water; add won ton and green vegetable; cover. When won tons rise to the surface of the water remove, won-ton with green vegetables drain and portion into serving bowls with soup and seasoning.

Soup for Wonton

6 C stock
1 t rice wine
1 1/2 t salt
1 T shredded gingger root

Heat all above ingredients to boiling. 

Seasoning in each bowl

1/4 t black pepper
1/2 t sesame oil
1/2 T soy sauce
1 T chopped green onion

Put these into each individual serving bowl.

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WATERMELON SOUP

Ingredients:

1 oz dried mushrooms
4 oz bamboo shoots
4 oz green peas
4 oz lean ham
2 cups chicken stock (1 cup = 250 ml)
6 oz chicken
6 oz pork
4 lb watermelon

Instructions:

• Cut the mushrooms into small pieces and soak in boiling water for 1 hour.

• Cut the bamboo shoots into thin slices; shredd or mince (grind) the ham.

• Bring the stock to the boil. Mince the chicken and pork, add to the stock and simmer for 10 minutes. Add drained mushrooms, bamboo shoots and ham, mix well and add peas.

• Cut the top from the melon and scoop out the seeds and some of the pulp. Pour the soup into the melon and replace the top. Stand the melon in a basin and steam for about 1 1/2 hours or until the melon is cooked.

• The correct way to serve this soup is to place the melon on the table and scoop out soup and flesh, cutting the peel down as the level of soup is lowered

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TOMATO SOUP WITH EGG FLOWER

Ingredients:

4 tomatoes
1 onion
1 tblsp oil
3 cups chicken stock (1 cup = 250 ml)
pinch of MSG (monosodium glutamate)
1 egg, beaten
salt and pepper

Instructions:

• Skin and cut the tomatoes and cut the onion into eighths. 
• Heat the oil in a large saucepan. Add the tomatoes and onion and fry for 5 minutes or until softened but not browned. 
• Pour off excess oil and add the stock, salt, pepper. Bring to the boil and simmer for 30 minutes.

• Add the egg slowly, stirring constantly, until it separates into shreds.

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SZECHUAN-STYLE STIR FRY

Ingredients

1 lb. tofu, cubed
1/2 lb. snow peas
1/3 c. teriyaki sauce
3 T. Szechuan spicy stir-fry sauce
2 tsp. cornstarch
1 onion, chopped
3 c. chopped bok choy
2-3 T. cooking oil
1 c. broccoli florets
1 red bell pepper
1 7-oz. can straw mushrooms
1 14-oz. can baby corn

Instructions

• Combine teriyaki, stir-fry sauce and cornstarch; set aside. Cut bell pepper in strips. Cut snow peas and baby corn in half. In wok stir-fry onion & bok choy in 1 T. 
• oil for 2 minutes. Add broccoli & bell pepper; stir-fry 2 minutes. 
• Remove from w Stir-fry cubed tofu in 1 T. oil for 2 minutes; add more oil if necessary. 
• Stir sauce mixture and add to tofu; cook until bubbly. 
• Add all vegetables; heat through. Serve over hot rice.

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SWEET & SOUR TOFU

Ingredients

1 lb. tofu
1/4 c. lemon juice
1/4 c. tamari sauce
6 T. water
1/4 c. tomato paste
2 T. honey
1 tsp. ginger
4 cloves of garlic
8 scallions, minced
1 green & 1 red bell pepper, sliced in strips
1 lb. mushrooms
1 c. toasted cashews

Instructions

• Cut tofu into small cube; set aside. Combine lemon juice, tamari, water, tomato paste, honey, ginger, and garlic; mix until well blended.

• Add tofu to this marinade, stir gently, and let marinate for several hours (or overnight). Stir-fry scallions, bell peppers, and mushrooms in 2 tsp. of oil. 
• After several minutes, add tofu with all the marinade. Lower heat, continue to stir-fry until everything is hot and bubbly.
• Remove from heat and stir in cashews. Serve over rice. 

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SWEET AND SOUR PRAWNS (SHRIMP)

Ingredients:

1 lb fresh peeled prawns
2 tblsp tomato ketchup
1 tblsp sambal oelek (meshed hot chilies)
pinch of MSG (monosodium glutamate)
1 tblsp sugar
1 1/2 rice wine
1 tblsp cornstarch stirred in 2 tblsp water
1 clove garlic
1 1/2 tblsp fresh ginger
3 oz scallions

Marinade:
 
1 egg white
3 tblsp cornstarch
1/2 tsp salt
3 tblsp water
5 tblsp oil

Instructions:

• Marinate prawns for 20 minutes in egg white, cornstarch, salt, water and oil.

• Mix together the tomato ketchup, sambal oelek, MSG, sugar, rice wine and cornstarch. 
• Peel garlic and ingwer and chop finely. Also chop scallions finely.

• Heat 3/4 litres oil in a pan or wok and fry half of the prawns. Take them out of the pan after 45 seconds and drain them. In another pan or wok put 5 tablespoons of oil and fry garly and ginger for 30 seconds. Add prawns and fry while stirring constantly.

• Add prepared sauce and fry for 1 minute. Add chopped scallions and 2 tablespoons oil. 

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STEWED LAMB WITH ORANGE

Ingredients:

2 lb lean lamb or mutton
1 tblsp soy sauce
1 tblsp sherry
1 tsp ground ginger
2 tblsp finely grated orange rind
1 tsp salt
1 litre stock or water
1 tblsp cornstarch

Instructions:

• Wipe the meat, then cut into 1/2 inch cubes. 
• Mix the soy sauce, sherry, ginger, orange rind and salt together, add the lamb and mix well. 
• Put the lamb into a pan with the flavourings and water. 
• Bring to the boil, remove the scum, cover and simmer for 2 hours. 
• Mix the cornstarch to a smooth paste with a little cold water and add to the pan. 
• Bring back to the boil, stirring until slightly thickened. 

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STEAMED RICE

Ingredients:

2/3 cups long grain rice
3 - 4 cups water

Instructions:

• Was and drain the rice Cook in boiling water for 3 minutes. 
• Drain. Put the rice in a steaming tier and cook for 30 minutes. (If no steaming tier is available, use a nylon or hair sieve in a wooden ban.)

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SPICED WHOLE LAMB

Ingredients:

3 lb leg or shoulder of lamb
1 tsp salt
1 tblsp sherry
2 cloves garlic, crushed
1 oz fresh ginger, shredded or 1 tsp ground ginger
1/3 cup oil
1 litre stock
1 tblsp cornstarch

Instructions:

• Wipe the meat and rup salt into the skin. Put in a pan with cold water to cover, bring to the boil, remove the scum, cover and simmer for 20 minutes. 
• Drain off the liquid. Mix the soy sauce and the sherry with the garlic and ginger and rub into the lamb, leave for 10 minutes. 
• Heat the oil and fry the lamb for about 15 minutes, turning it to brown all over. 
• Add the stock, bring to the boil and simmer for 2 1/2 hours. 
• Mix the cornstarch to a smooth paste with a little cold water. 
• Lift the lamb on to a hot dish; keep hot. 
• Add cornstarch mixture to the liquid in the pan and bring to the boil, stirring, until slightly thickened. 
• Pour over the lamb.

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SCALLOPS WITH PEPPERS

Ingredients:
 
1 lb scallops
3 red peppers
1 tblsp oil
1 tsp salt
1 oz fresh ginger
2 tblsp oil
pinch of brown sugar
2 tsp sherry
1 tsp cornstarch
2 tsp soy sauce

Instructions:

• Core the peppers and cut into thin rings. Fry in the oil and salt for 1 minute. 
• Add 2 tablespoons water, bring to the boil, cover and simmer for 2 minutes. Drain. 
• Chop the ginger finely, fry both scallops and ginger in oil for 1 minute. 
• Add the sugar and sherry. 
• Mix the cornstarch to a smooth paste with the soy sauce and add to the pan. 
• Heat gently, stirring until slightly thickend. 
• Add the peppers and cook for 1 minute.

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RAINDROP SOUP

Ingredients:

6 water chestnuts
2 scallions
1 tblsp sherry
3 cups chicken stock (1 cup = 250 ml)
6 oz diced cooked chicken
salt and pepper

Instructions:

• Slice the water chestnuts and slice the spring onions (scallions) finely.
• Put these in a sauce pan with the chicken stock and the chicken. 
• Bring to the boil and simmer, covered, for 15 minutes.Add the sherry and season to taste.

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MIXED VEGETABLE SOUP

Ingredients:

2 carrots
1 small turnip
3 oz bamboo shoots
4 oz white cabbage
3 tsp salt
2 large tomatoes
4 cups water (1 cup = 250 ml)
3 oz noodles
3 oz Chinese pickles (cha tsai)
2 scallions
3 oz pea sprouts
2 tblsp Vesop (this is a substitute for soy sauce)
pinch of pepper

Instructions:

• Peel the carrots and turnip, shred or grate the flesh finely; grate the bamboo shoots; wash and shred the cabbage; mix 1 tsp of the salt with these vegetables. 
• Slice the tomatoes. Fry the vegetables in a little oil for 5 minutes, stirring well. 
• Add the water, mix well, then stir in the noodles. 
• Simmer for 30 minutes.Slice the pickles; chop the scallions; add with pea sprouts to the pan and cook for 5 minutes. 
• Add remaining ingredients and simmer for 10 minutes.

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GINGERED FRUIT

Ingredients:

15 oz canned pineapple pieces
11 oz canned lychees
1 tblsp chopped glace' cherries
2 tblsp chopped crystallized ginger
1 cup flaked toasted almonds

Instructions:

Drain the syrup from the canned fruits. Lightly combine the pineapple, lychees, glace' cherries and ginger in a serving bowl. Chill well. Sprinkle the almonds on top and serve immediately

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FRIED SHELLFISH

Ingredients:
 
ca. 1 lb shellfish

Dough:

12 oz flour
1 egg
2 tblsp baking powder
3 1/2 tblsp cornstarch
1 tsp salt
1 cup water
flour to dust
oil to fry and for the dough

Instructions:

• Mix together flour, egg, baking powder, cornstarch and 1 cup water. 
• Let stand 10 minutes. Add 10 tblsp oil and let stand another 20 minutes. 
• Cut fish to pieces and dust with cornstarch. 
• Then dip fish into dough and fry in hot oil. 
• Turn fish very cautiously when the color starts to change. 
• Remove fish pieces when slightly brown. Let cool 5 minutes.Now fry again in hot oil until the pieces are golden brown.

Further Ingredients:

5 oz soaked chinese mushrooms
7 oz bamboo shoots
4 oz scallions
4 cloves garlic
oil for frying
4 tblsp soy sauce
3 tblsp sugar
2 tsp pepper
3 tsp salt
4 tblsp rice wine (or white wine)
pinch of MSG
1/2 litre chicken broth or water
2 tblsp + 2 tsp cornstarch, stirred in 180 ml water
4 tsp sesame oil

Instructions:

• Cut mushrooms and bamboo shoot in equally thick slices. Cut scallion in 1 inch long slices. Peel and chop garlic finely. 
• Heat pan, put a little oil in it and stir-fry vegetables. 
• Take out of the pan. Heat 6 tablespoons oil in the pan and fry garlic for 15 seconds. 
• Add soy sauce, sugar, pepper, salt rice wine, MSG and chicken broth. 
• Add cornstarch water mixture. Add vegetables and fish and boil shortly. Season to taste with sesame oil.
  

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FRIED RICE

Ingredients:
 
2 lb cooked, cold rice
2 tblsp oil
2 eggs
salt and black pepper

Instructions:

• Season the rice well with salt and black pepper. Heat the oil and fry the rice gently over medium heat for about ten minutes, or until all fat has been absorbed. 
• Beat the eggs until smooth and pour on to the rice in a thin stream, stirring all the time. 
• Heat gently, stirring, until the egg is evenly distributed and set.

Note:
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This is the simplest form of fried rice, which, although very popular in the West, is not served in restaurant in China, and rarely in the home. You can add some vegetable or shrimp or anything you like.

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FRIED CELERY CABBAGE

Ingredients:

1 lb white, or Chinese cabbage
2 tblsp oil or melted lard
1 tsp salt
2 sticks celery

Instructions:

• Wash the cabbage and shred finely. 
• Heat the oil and fry the cabbage for 3 minutes, stirring all the time. 
• Add the salt, mixing well. 
• Wash the celery and cut into thin slices, add to the cabbage with 2 tblsp water; cook over a fierce heat, stirring all the time, for 2 minutes.

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DUCK WITH ALMONDS

Ingredients:

1 lb duck meat
2 tblsp oil
1 tsp salt
2 tblsp soy sauce
2 sticks celery
2 oz fresh mushrooms
4 oz frozen peas
1 cups stock
2 tsp cornstarch
3 oz split, toasted almonds

Instructions:

• Cut the duck meat into paper thin slices. 
• Heat the oil, add the salt and duck and fry for about 5 minutes or until the meat is tender. 
• Add the soy sauce and mix well.Wash and chop the celery; wash and thinly slice the mushrooms; add both to the pan with the peas, mix well and cook for 1 minute. 
• Add the stock, bring to the boil and simmer for 5 minutes. 
• Mix the cornstarch to a smooth paste with a little cold water, stir into the pan, bring to the boil, stirring all the time until slightly thickened.Add the almonds and serve.

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Artichoke Salad

Ingredients :

 

• 4 Each Fresh artichoke heart 
• 1 Tablespoon Wine vinegar 
• 2 Cups Artichoke hearts, quartered 
• 1 Teaspoon Louisiana hot sauce 
• 1 Each Small garlic clove 
• 2 Teaspoons Salt 
• 1 Teaspoon Lea & Perrins 
• 3 Tablespoons Olive oil 
• 1 Tablespoon Lemon juice

 

Instructions :

• In a wooden salad bowl, mash garlic and salt with a strong fork.
• Add fresh artichoke hearts, and mash with the garlic and salt. 
• Add oliveoil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add hotsauce, stir, add Lea & Perrins Worcestershire sauce, 
• Mix well.Putcanned artichoke hearts in dressing and let marinate for 1 hour, theneat as is or serve on a bed of greens.

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Apricot Salad

STEP 1:
2 small or 1 large box of apricot jello
1 large jar apricot baby food (8-10 oz)
1 can crushed pineapple -- (16 oz) drained
(retain juice!)

STEP 2:
1 pkg cream cheese -- (8 oz)
1 pkg dreamwhip (1 envelope)

STEP 3:
3/4 c sugar
1 Tbsp flour (heaping)
1 egg
1 Tbsp butter
1 c pineapple juice (add water to juice
retained to make a full cup)

Step 1: Mix jello with only 3 1/2 cups of water. Add baby food and
pineapple. Chill until FIRM in an 11x14 inch pan.
Step 2: Prepare dream whip as directed. Beat in cream cheese. Spread
on jello and chill until FIRM.
Step 3: Combine and cook until thick. Cool. Spread on top and chill.

***pineapple in own juice works the best!

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Apple Cider Salad

Ingredients :

2 packages gelatin powder -- unflavored
2 cups apple cider
1/4 teaspoon salt
2 cups apples -- diced
1/4 cup black walnuts -- chopped
1 tablespoon chopped parsley cooking oil
lettuce leaves -- for decoration

Instructions :

1. Put 1/2 cup cold water into a small bowl. Sprinkle two
envelopes (2 tablespoons) of unflavored gelatin on water. Let stand 5-
10 minutes to soften.

2. Heat 2 cups apple cider until very hot; add salt. Remove from
heat and immediately add softened gelatin. Stir until gelatin is
completely dissolved. Have a 1 quart mold lightly greased with cooking
oil. Do not use olive oil. Spoon about 1/2 cup of gelatin mixture into
mold and place in refrigerator.

3. Chill remaining mixture until slightly thicker than consistency
of unbeaten egg white. Just before large bowl of gelatin is desired
consistency, dice apples and chop walnuts and parsley. Add this to the
gelatin and place into the mold which already has thin bottom layer of
gelatin. Chill until set.

4. Unmold onto serving plate which has been decorated with lettuce
leaves; curly endive is a good choice.

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