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5-Spice Peanuts
5-spice Powder
Abalone with Asparagus
Abalone with Bok Choy
Almond Eye Cookies
Apple Duck Sauce
Apricot-Pineapple-Plum Sauce
Asian Lemon Chicken
Asian Shrimp Dumplings
Assorted Stir-Fried Vegetables
Baked Tiger Prawns
Basic Candied Ginger
Basic Fried Rice
Bbq Pork Fried Rice
Beef Egg Rolls
Beef Spring Rolls
Beef with Asparagus
Beef with Bok Choy
Beef with Broccoli
Beef with Celery
Beef with Green Beans
Beef with Green Peppers
Beef with Mushrooms
Beef with Snow Peas
Beijing Shrimp
Cantonese Chicken Curry
Cantonese Pickles
Cashew Chicken
Cashew Chicken for a Crowd
Chicken Concubines
Chicken Egg Rolls
Chicken Long Rice
Chicken Salad Dressing
Chicken Spring Rolls
Chicken with Vegetables
Chicken-Shrimp Rolls
Chile Fried Squid
Chili Oil
Chinese 5 Spice Salt
Chinese Batter
Chinese Bbq Spareribs
Chinese Chicken Drumette
Chinese Fragrant Bbq Pork
Chinese Fragrant Dipping Sauce
Chinese Mustard Sauce
Chinese Pepper Chicken
Chinese Pork Balls
Chinese Red-Cooked Bbq Pork
Chinese Scallion Cakes
Chinese Stewing Sauce
Chinese Sweet and Pungent Spareribs
Chinese Walnuts
Chop Suey
Citrus Grilled Chicken
Clams in Black Bean Sauce
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| 3 | tablespoons melted unsalted butter |
| 1 | teaspoon five-spice powder |
| 1/2 | teaspoon salt |
| 3 | cups shelled peanuts |
COMBINE INGREDIENTS IN A BAKING PAN-MIX WELL
BAKE @ 300 DEGREES FOR 20-30 MINUTES, UNTIL GOLDEN
REMOVE FROM OVEN, COOL
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 252 - Calories from Fat 186
Percent Total Calories From: Fat 74%, Protein 15%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 4g, Cholesterol 8mg, Sodium 254mg, Total Carbohydrate 7g, Dietary Fiber 2g, Sugars 0g, Protein 10g, Vitamin A 109 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| cinnamon stick | |
| star anise | |
| fennel seed | |
| Szechuan peppercorn | |
| whole cloves |
COMBINE INGREDIENTS IN A SPICE GRINDER
GRIND TO A FINE POWDER
STORE AWAY FROM SUNLIGHT IN AN AIRTIGHT CONTAINER
USE AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 22 - Calories from Fat 10
Percent Total Calories From: Fat 45%, Protein 15%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 7mg, Total Carbohydrate 2g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 17 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units
| 1/2 | pound bias-cut thin asparagus tips |
| 4 | ounces clam juice |
| 1/4 | teaspoon white pepper |
| 2 | teaspoons Mirin, or white wine |
| 1 | teaspoon soy sauce |
| 1 | tablespoon cornstarch |
| 1 | teaspoon sesame oil |
| 1 | tablespoon walnut oil |
| 1/2 | teaspoon very finely minced ginger |
| 1/2 | cup chicken broth |
| 1 | cup fine julienne of abalone trimmings |
COMBINE CLAM JUICE, WHITE PEPPER, MIRIN OR WINE, SOY SAUCE, CORNSTARCH, AND SESAME OIL-MIX WELL
HEAT OIL IN A WOK, OVER A MODERATELY-HIGH FLAME
ADD GINGER AND ASPARAGUS TIPS, STIR-FRY FOR 30 SECONDS
ADD CHICKEN BROTH, COVER, AND STEAM FOR 60 SECONDS
REMOVE COVER
ADD SOY MIXTURE, HEAT AND STIR FOR 30 SECONDS
ADD ABALONE, HEAT AND STIR UNTIL ABALONE IS TENDER AND MIXTURE THICKENS
SERVE HOT, WITH RIC
Nutrition Facts
Amount Per Serving:
Calories 48 - Calories from Fat 29
Percent Total Calories From: Fat 60%, Protein 12%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 1mg, Sodium 221mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 349 units, Vitamin C 13 units, Calcium 0 units, Iron 0 units
| 1 | pound julienne of abalone trimmings |
| 1 | teaspoon very finely minced ginger |
| 1 | tablespoon soy sauce |
| 1 | teaspoon white pepper |
| 1 | teaspoon cornstarch |
| 1/4 | cup white wine |
| 1 | teaspoon sesame oil |
| 3 | tablespoons peanut oil |
| 3 | pieces thinly sliced ginger |
| 3 | cups julienned bok choy |
| 1 | teaspoon finely minced garlic |
| 1 | tablespoon sake, or white wine |
COMBINE ABALONE AND MINCED GINGER-TOSS TO MIX WELL
IN ANOTHER BOWL, COMBINE SOY SAUCE, PEPPER, CORNSTARCH, WINE, AND SESAME OIL-MIX WELL, SET ASIDE
HEAT WOK OVER A MODERATELY-HIGH FLAME
COAT HOT WOK WITH 1 TABLESPOON OIL
ADD GINGER SLICES AND BOK CHOY, STIR-FRY FOR 60 SECONDS
REMOVE BOK CHOY TO BOWL
WIPE DOWN WOK
RETURN WOK TO FLAME
ADD REMAINING OIL
ADD GARLIC AND ABALONE, STIR-FRY FOR 60 SECONDS
ADD SAKE, HEAT AND STIR FOR 15 SECONDS
ADD SOY MIXTURE, HEAT AND STIR FOR 30 SECONDS
ADD BOK CHOY, HEAT AND STIR UNTIL THICKENED
SERVE HOT, WITH RIC
Nutrition Facts
Amount Per Serving:
Calories 249 - Calories from Fat 111
Percent Total Calories From: Fat 44%, Protein 33%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 2g, Cholesterol 97mg, Sodium 635mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 1585 units, Vitamin C 26 units, Calcium 0 units, Iron 4 units
| 1 | cup cake flour |
| 3/4 | cup powdered sugar |
| 1/4 | teaspoon salt |
| 1/2 | cup finely ground blanched almonds |
| 1/3 | cup peanut oil |
| 1 | each egg, beaten |
| 1 | teaspoon almond extract |
| 24 | whole blanched almonds |
SIFT TOGETHER FLOUR, SUGAR, SALT, AND GROUND ALMONDS
ADD OIL, EGGS, AND EXTRACT-MIX WELL
ROLLOUT TO A THICKNESS OF 1/4-INCH
CUT INTO 1-1/2 INCH ROUNDS
PRESS A WHOLE ALMOND INTO THE CENTER OF EACH
PLACE ONTO A PARCHMENT-LINED BAKING SHEET
BAKE @ 375 DEGREES FOR 15 MINUTES
REMOVE TO COOL ON A WIRE RACK
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 86 - Calories from Fat 48
Percent Total Calories From: Fat 56%, Protein 7%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 9mg, Sodium 28mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 13 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 1/2 | cup apple butter |
| 3 | tablespoons soy sauce |
| 1 | teaspoon distilled white vinegar |
| 1/4 | tablespoon very finely minced ginger |
| 1/4 | teaspoon garlic powder |
| 1/8 | teaspoon cayenne |
COMBINE INGREDIENTS IN A SMALL SAUCEPAN, OVER A MEDIUM FLAME HEAT AND STIR FOR 10-12 MINUTES, UNTIL THICKENED
COOL TO ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 83 - Calories from Fat 3
Percent Total Calories From: Fat 4%, Protein 4%, Carbohydrate 92%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 772mg, Total Carbohydrate 19g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 24 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 2 | pounds plums, peeled and pitted |
| 1 | pound apricot, peeled and pitted |
| 1 | cup crushed pineapple |
| 1 | cup distilled white vinegar |
| 1 | cup sugar |
| 1 | teaspoon very finely minced ginger |
COMBINE INGREDIENTS IN A FOOD PROCESSOR
PROCESS TO A SMOOTH PUREE
TRANSFER PUREE TO A SAUCEPAN, OVER A MEDIUM FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 2-3 HOURS, UNTIL THICKENED
SEASON TO TASTE WITH ADDITIONAL VINEGAR OR SUGAR AS NECESSARY
REMOVE FROM HEAT, COOL COVER AND CHILL FOR 2-48 HOURS
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 113 - Calories from Fat 4
Percent Total Calories From: Fat 4%, Protein 3%, Carbohydrate 93%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1mg, Total Carbohydrate 26g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 931 units, Vitamin C 10 units, Calcium 0 units, Iron 0 units
| 1 | whole broiler-fryer chicken, about 3# |
| 1 | teaspoon kosher salt |
| 2 | tablespoons soy sauce |
| 2 | tablespoons brandy |
| 1/4 | cup peanut oil |
| 1/2 | teaspoon ground ginger |
| 1 | cup chicken stock |
| 1/4 | cup lemon juice |
| 1/2 | teaspoon sugar |
| 1/2 | teaspoon salt |
| 1 | thinly sliced lemon |
| 1 | tablespoon cornstarch |
| 3 | tablespoons water |
RUB CHICKEN INSIDE AND OUT WITH KOSHER SALT
RUB OUTSIDE OF CHICKEN WITH SOY SAUCE AND BRANDY
POUR REMAINING SOY SAUCE AND BRANDY OVER CHICKEN
COVER AND CHILL FOR 4-12 HOURS, TURNING OFTEN
REMOVE CHICKEN TO DRAIN, RESERVING MARINADE
HEAT OIL IN A WOK, OVER A HIGH FLAME
ADD GINGER, STIR
ADD CHICKEN AND BROWN WELL ON ALL SIDES
ADD RESERVED MARINADE AND REMAINING INGREDIENTS, EXCEPT CORNSTARCH AND WATER
BRING TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 20-25 MINUTES, UNTIL TENDER
REMOVE CHICKEN TO CUTTING BOARD
CUT INTO QUARTERS
REMOVE TO SERVING PLATTER, SET ASIDE
COMBINE CORNSTARCH AND WATER-MIX WELL
ADD TO SAUCE MIXTURE
HEAT AND STIR OVER A MEDIUM-LOW FLAME, UNTIL THICKENED
POUR OVER CHICKEN
SERVE HOT, WITH RIC
Nutrition Facts
Amount Per Serving:
Calories 728 - Calories from Fat 482
Percent Total Calories From: Fat 66%, Protein 28%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 54g, Saturated Fat 14g, Cholesterol 241mg, Sodium 1948mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 50g, Vitamin A 2083 units, Vitamin C 22 units, Calcium 0 units, Iron 4 units
| 1/2 | pound minced bay shrimp |
| 1/2 | cup finely minced water chestnuts |
| 1/2 | cup finely minced mushroom |
| 1/4 | cup finely minced scallions |
| 1 | each beaten egg |
| 1 | tablespoon soy sauce |
| 1 | tablespoon honey |
| 1/4 | teaspoon salt |
| 2 | teaspoons sesame oil |
| 36 | each wonton skins, or har gow wrappers |
COMBINE SHRIMP, WATER CHESTNUTS, MUSHROOMS, SCALLIONS, EGG, SOY, HONEY, SALT, AND SESAME OIL-MIX WELL
PLACE 2 TEASPOONS MIXTURE ONTO THE CENTER OF EACH SKIN OR WRAPPER
PULL EGDES UP AROUND FILLING
PLEAT EDGES AND PRESS TO SEAL, LEAVING TOP OPEN
ARRANGE DUMPLINGS ONTO A PLATE
PLACE INTO A BAMBOO STEAMER
COVER AND STEAM FOR 15-20 MINUTES
REMOVE FROM STEAMER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 55 - Calories from Fat 12
Percent Total Calories From: Fat 21%, Protein 29%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 38mg, Sodium 165mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 51 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| peanut oil, for frying | |
| 1 | pound napa cabbage, cored and shredded |
| 16 | each tree ears, soaked and cut into julienne strips |
| 3/4 | cup sliced bamboo shoots |
| 1/2 | cup bias-sliced celery |
| 1/2 | cup julienned carrot |
| 16 | ounces canned baby corn, rinsed and drained |
| 1/2 | cup shredded scallions |
| 1 | tablespoon finely minced garlic |
| 1 | tablespoon finely minced ginger |
| 1 | teaspoon salt |
| 1 | cup unsalted chicken stock |
| 2 | tablespoons soy sauce |
| 3 | tablespoons cornstarch, mixed with water |
| 1 | teaspoon sesame oil |
HEAT THE OIL IN A WOK, OVER A MODERATELY-HIGH FLAME
ADD THE GARLIC AND STIR-FRY FOR 10 SECONDS
REMOVE AND DISCARD GARLIC
ADD THE GINGER AND SALT
STIR-FRY FOR 10 SECONDS
ADD THE CABBAGE AND STIR-FRY FOR 2 MINUTES
ADD THE REMAINING VEGETABLES AND STIR-FRY FOR 1-2 MINUTES ADD THE CHICKEN STOCK AND SOY SAUCE, STIR
COVER AND SIMMER FOR 2-4 MINUTES, UNTIL VEGETABLES ARE TENDER-CRISP
COMBINE THE CORNSTARCH AND WATER-MIX WELL
GRADUALLY STIR INTO THE WOK MIXTURE
HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
STIR IN SESAME OIL
SERVE HOT, WITH RIC
Nutrition Facts
Amount Per Serving:
Calories 65 - Calories from Fat 13
Percent Total Calories From: Fat 20%, Protein 11%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 380mg, Total Carbohydrate 11g, Dietary Fiber 2g, Sugars 0g, Protein 2g, Vitamin A 1098 units, Vitamin C 11 units, Calcium 0 units, Iron 1 units
| 5 | pounds Colossal (12-16/#) tiger prawns |
| 1/2 | cup olive oil |
| 4 | each lemons, sliced thinly |
| 3 | tablespoons minced garlic |
| 1/2 | cup minced parsley |
| 3 | each sweet red onions, sliced thinly |
PLACE SHRIMP ON A BAKING SHEET
BRUSH WITH OLIVE OIL
BAKE @ 400 DEGREES FOR 5-9 MINUTES, UNTIL PINK BUT MOIST COMBINE LEMON SLICES, REMAINING OLIVE OIL, GARLIC, PARSLEY, ONIONS, AND SALT TO TASTE
ADD SHRIMP AND TOSS TO COAT WELL
COVER AND CHILL 6-24 HOURS
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 189 - Calories from Fat 67
Percent Total Calories From: Fat 36%, Protein 51%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 173mg, Sodium 172mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 325 units, Vitamin C 12 units, Calcium 0 units, Iron 3 units
| 1 | pound fresh ginger root, peeled |
| 3 | cups sugar |
| 3 | tablespoons water |
PLACE GINGER ONTO AN UNGREASED BAKING SHEET
BAKE @ 140 DEGREES FOR 8-10 HOURS
REMOVE FROM OVEN, SLICE THINLY
COMBINE GINGER AND WATER TO COVER, OVER A MEDIUM FLAME BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 30 MINUTES
REMOVE FROM STOVE AND DRAIN WELL
ALLOW TO STAND UNTIL COMPLETELY COOLED
COMBINE GINGER, 2-1/2 CUPS SUGAR, AND 3 TABLESPOONS WATER IN A SAUCEPAN, OVER A LOW FLAME
HEAT AND STIR UNTIL GINGER IS TRANSPARENT AND PAN IS ALMOST DRY
REMOVE FROM HEAT COMBINE GINGER AND REMAINING 1/2 CUP SUGAR-TOSS TO COAT EVENLY
STORE IN A SEALED GLASS JA
Nutrition Facts
Amount Per Serving:
Calories 170 - Calories from Fat 2
Percent Total Calories From: Fat 1%, Protein 1%, Carbohydrate 98%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 4mg, Total Carbohydrate 42g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 8 | cups cooked rice |
| 3/4 | cup peanut oil |
| 1 | pound cooked meat or shellfish |
| 1/3 | clove minced scallions |
| 1 | pound very thinly sliced vegetables |
| 1/2 | cup soy sauce |
| 8 | each eggs, beaten |
STIR RICE WELL TO BREAKUP LUMPS AND SEPARATE WELL
PLAN TO PROCESS IN SMALL BATCHES (2 CUPS RICE AT A TIME)
HEAT 3 TABLESPOONS OIL IN A WOK, OVER A MODERATELY-HIGH FLAME
ADD THE MEAT OR SHELLFISH AND STIR FRY FOR 30 SECONDS
ADD THE SCALLIONS AND STIR FRY FOR 1 MINUTE
ADD THE VEGETABLES AND STIR FRY FOR 2-3 MINUTES, UNTIL ALMOST TENDER
ADD THE RICE AND STIR FRY UNTIL DRY TO THE TOUCH
ADD SOY TO TASTE-TOSS TO MIX WELL
STIR IN BEATEN EGGS, HEAT AND STIR UNTIL WELL SET
OR, SCRAMBLE EGGS SEPARATELY AND CUT INTO STRIPS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 309 - Calories from Fat 120
Percent Total Calories From: Fat 39%, Protein 16%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 3g, Cholesterol 149mg, Sodium 598mg, Total Carbohydrate 34g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 1425 units, Vitamin C 1 units, Calcium 0 units, Iron 3 units
| 1 | cup long grain rice, rinsed and drained |
| 1 | cup water |
| 1 | tablespoon salt |
| 2 | eggs |
| 1/4 | teaspoon salt |
| 1/4 | cup peanut oil |
| 1/4 | cup minced scallions |
| 1 | cup slivered bbq pork |
| 1/2 | cup frozen peas, thawed |
| 1/2 | cup roasted cashews |
| 2 | tablespoons soy sauce |
COMBINE RICE, WATER, AND 1 TABLESPOON SALT IN A SAUCEPAN ALLOW TO STAND FOR 15 MINUTES
HEAT TO A BOIL OVER A MODERATE FLAME
COVER, REDUCE HEAT, AND SIMMER FOR 17 MINUTES
REMOVE FROM HEAT, COOL
RUB COOLED RICE WITH YOUR HANDS TO SEPARATE INTO INDIVIDUAL GRAINS
BEAT TOGETHER EGGS AND 1/4 TEASPOON SALT
HEAT 1 TABLESPOON OIL IN A WOK, OVER A HIGH FLAME
ADD ONIONS AND STIR-FRY FOR 30 SECONDS
STIR IN EGGS AND COOK UNTIL SOFTLY SET
REMOVE AND SET ASIDE
HEAT 1 TABLESPOON OIL IN WOK, OVER A HIGH FLAME
ADD PORK, PEAS, AND CASHEWS
STIR-FRY FOR 2 MINUTES TO HEAT WELL
REMOVE FROM HEAT
HEAT REMAINING 2 TABLESPOONS OIL IN WOK, OVER A HIGH FLAME ADD RICE AND STIR-FRY FOR 2 MINUTES TO HEAT THROUGH
STIR IN SOY SAUCE AND PORK MIXTURE
ADD EGG MIXTURE AND STIR GENTLY UNTIL BROKEN INTO SMALL PIECES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 336 - Calories from Fat 166
Percent Total Calories From: Fat 49%, Protein 13%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 4g, Cholesterol 129mg, Sodium 2476mg, Total Carbohydrate 32g, Dietary Fiber 0g, Sugars 0g, Protein 11g, Vitamin A 185 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units
| 2 | tablespoons peanut oil |
| 1/2 | pound cooked beef, cut into julienne strips |
| 1/2 | pound napa cabbage, shredded |
| 1/4 | cup shredded scallions |
| 3 | cups fresh bean sprouts |
| 4 | each tree ears, soaked and slivered |
| 1/2 | cup julienne strips of bamboo shoots |
| 1/8 | pound finely minced raw tiger prawn |
| 2 | teaspoons soy sauce |
| 1 | teaspoon white wine |
| 1/3 | cup unsalted chicken stock |
| 1 | tablespoon cornstarch |
| 16 | each egg roll skins |
| 2 | each well beaten eggs |
| peanut oil, for frying |
HEAT THE OIL IN A WOK, OVER A MODERATE FLAME
ADD THE BEEF, CABBAGE, SCALLIONS, BEAN SPROUTS, MUSHROOMS, BAMBOO SHOOTS, AND SHRIMP
STIR-FRY QUICKLY FOR 1-2 MINUTES, UNTIL SHRIMP IS PINK
ADD THE SOY SAUCE, WINE, AND CHICKEN STOCK
HEAT AND STIR FOR 2 MINUTES
COMBINE CORNSTARCH AND WATER-MIX WELL
ADD TO WOK
HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT, SEASON TO TASTE
ALLOW TO COOL COMPLETELY
DIVIDE FILLING MIXTURE INTO EQUAL PORTIONS
PLACE ONE PORTION ONTO THE CORNER OF EACH SKIN
FOLD THE OPPOSITE CORNER OVER THE FILLING TO COVER
BRUSH FOLDED CORNERS LIGHTLY WITH BEATEN EGG
FOLD OVER FILLING AND PRESS GENTLY TO SEAL
BRUSH REMAINING CORNER LIGHTLY WITH EGG MIXTURE
ROLL TO REMAINING CORNER, PRESS LIGHTLY TO SEAL
REPEAT WITH REMAINING FILLING AND SKINS
HEAT OIL TO 360 DEGREES
ADD ROLLS 1-2 AT A TIME AND FRY UNTIL LIGHTLY BROWNED ON ALL SIDES
DRAIN WELL ON A COOLINR RACK AND BLOT WITH PAPER TOWELS SERVE HOT, WITH ASSORTED DIPPING SAUCES TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 89 - Calories from Fat 36
Percent Total Calories From: Fat 41%, Protein 34%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 47mg, Sodium 126mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 81 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units
| 2 | tablespoons peanut oil |
| 1/2 | pound cooked beef, cut into julienne strips |
| 2 | cups shredded napa cabbage |
| 1/4 | cup shredded scallions |
| 3 | cups fresh bean sprouts |
| 4 | each tree ears, soaked and slivered |
| 1/2 | cup julienned bamboo shoots |
| 1/8 | pound minced, raw tiger prawn |
| 2 | teaspoons soy sauce |
| 1 | teaspoon white wine |
| 1/3 | cup unsalted chicken stock |
| 1 | tablespoon cornstarch, mixed with water |
| 16 | each spring-roll wrappers |
| 2 | each eggs, beaten well |
| peanut oil, for frying |
HEAT THE OIL IN A WOK, OVER A MODERATE FLAME
ADD THE BEEF, CABBAGE, SCALLIONS, BEAN SPROUTS, MUSHROOMS, BAMBOO SHOOTS, AND SHRIMP
STIR-FRY QUICKLY FOR 1-2 MINUTES, UNTIL SHRIMP IS PINK
ADD THE SOY SAUCE, WINE, AND CHICKEN STOCK
HEAT AND STIR FOR 2 MINUTES
ADD CORNSTARCH MIXTURE TO WOK
HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT, SEASON TO TASTE
ALLOW TO COOL COMPLETELY
DIVIDE FILLING MIXTURE INTO EQUAL PORTIONS
PLACE ONE PORTION ONTO THE CORNER OF EACH SKIN
FOLD THE OPPOSITE CORNER OVER THE FILLING TO COVER
BRUSH FOLDED CORNERS LIGHTLY WITH BEATEN EGG
FOLD OVER FILLING AND PRESS GENTLY TO SEAL
BRUSH REMAINING CORNER LIGHTLY WITH EGG MIXTURE
ROLL TO REMAINING CORNER, PRESS LIGHTLY TO SEAL
REPEAT WITH REMAINING FILLING AND SKINS
HEAT OIL TO 360 DEGREES
ADD ROLLS 1-2 AT A TIME AND FRY UNTIL LIGHTLY BROWNED ON ALL SIDES
DRAIN WELL ON A COOLING RACK AND BLOT WITH PAPER TOWELS SERVE HOT, WITH ASSORTED DIPPING SAUCES TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 88 - Calories from Fat 36
Percent Total Calories From: Fat 41%, Protein 34%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 47mg, Sodium 125mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 74 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units
| 2 | pounds beef flank steak |
| 1/2 | cup soy sauce |
| 2 | tablespoons dry white wine |
| 2 | tablespoons cornstarch |
| 6 | cups bias-sliced asparagus tips |
| 1 | tablespoon minced ginger |
| 2 | tablespoons minced garlic |
| 2 | tablespoons minced scallions |
| 1/3 | cup peanut oil |
| 1/2 | teaspoon salt |
| 1/4 | cup unsalted chicken stock |
PLACE STEAK IN FREEZER, UNTIL FIRM
SLICE THINLY, ACROSS THE GRAIN
COMBINE WITH SOY, WINE, AND CORNSTARCH-MIX WELL
COVER AND CHILL FOR 60-90 MINUTES
HEAT 3 TABLESPOONS OIL IN A WOK, OVER A MODERATE FLAME
ADD BEEF IN SMALL BATCHES AND BROWN LIGHTLY ON ALL SIDES REMOVE FROM WOK, SET ASIDE
HEAT REMAINING OIL IN WOK, OVER A MODERATE FLAME
ADD THE GINGER, GARLIC, SCALLIONS, AND SALT
STIR-FRY FOR 10 SECONDS
ADD THE ASPARAGUS AND STIR-FRY FOR 1-2 MINUTES, UNTIL TENDER-CRISP
ADD THE STOCK AND BEEF-TOSS TO MIX WELL
SERVE HOT, WITH RIC
Nutrition Facts
Amount Per Serving:
Calories 170 - Calories from Fat 96
Percent Total Calories From: Fat 57%, Protein 32%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 3g, Cholesterol 30mg, Sodium 653mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 455 units, Vitamin C 17 units, Calcium 0 units, Iron 2 units
| 2 | pounds beef flank steak |
| 1/2 | cup soy sauce |
| 2 | tablespoons white wine |
| 2 | tablespoons cornstarch |
| 6 | cups shredded |
| 1 | tablespoon minced ginger |
| 2 | tablespoons minced garlic |
| 2 | tablespoons minced scallions |
| 1/3 | cup peanut oil |
| 1/2 | teaspoon salt |
| 1/4 | cup unsalted chicken stock |
PLACE STEAK IN FREEZER, UNTIL FIRM
SLICE THINLY, ACROSS THE GRAIN
COMBINE WITH SOY, WINE, AND CORNSTARCH-MIX WELL
COVER AND CHILL FOR 60-90 MINUTES
HEAT 3 TABLESPOONS OIL IN A WOK, OVER A MODERATE FLAME
ADD BEEF IN SMALL BATCHES AND BROWN LIGHTLY ON ALL SIDES REMOVE FROM WOK, SET ASIDE
HEAT REMAINING OIL IN WOK, OVER A MODERATE FLAME
ADD THE GINGER, GARLIC, SCALLIONS, AND SALT
STIR-FRY FOR 10 SECONDS
ADD THE BOK CHOY AND STIR-FRY FOR 1 MINUTE, UNTIL TENDER-CRISP
ADD THE STOCK AND MEAT-TOSS TO MIX WELL AND HEAT THOROUGHLY
SERVE HOT, WITH RIC
Nutrition Facts
Amount Per Serving:
Calories 306 - Calories from Fat 150
Percent Total Calories From: Fat 49%, Protein 21%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 3g, Cholesterol 30mg, Sodium 1015mg, Total Carbohydrate 22g, Dietary Fiber 8g, Sugars 0g, Protein 16g, Vitamin A 12578 units, Vitamin C 24 units, Calcium 0 units, Iron 7 units
| 2 | pounds beef flank steak |
| 1/2 | cup soy sauce |
| 2 | tablespoons white wine |
| 2 | tablespoons cornstarch |
| 6 | cups thinly sliced broccoli florets |
| 1 | tablespoon minced ginger |
| 2 | tablespoons minced garlic |
| 2 | tablespoons minced scallions |
| 1/3 | cup peanut oil |
| 1/2 | teaspoon salt |
| 1/4 | cup unsalted chicken stock |
PLACE STEAK IN FREEZER, UNTIL FIRM
SLICE THINLY, ACROSS THE GRAIN
COMBINE WITH SOY, WINE, AND CORNSTARCH-MIX WELL
COVER AND CHILL FOR 60-90 MINUTES
HEAT 3 TABLESPOONS OIL IN A WOK, OVER A MODERATE FLAME
ADD BEEF IN SMALL BATCHES AND BROWN LIGHTLY ON ALL SIDES REMOVE FROM WOK, SET ASIDE
HEAT REMAINING OIL IN WOK, OVER A MODERATE FLAME
ADD THE GINGER, GARLIC, SCALLIONS, AND SALT
STIR-FRY FOR 10 SECONDS
ADD THE BROCCOLI AND STIR-FRY FOR 2-3 MINUTES, UNTIL TENDER-CRISP
ADD THE STOCK AND MEAT-TOSS TO MIX WELL AND HEAT THOROUGHLY
SERVE HOT, WITH RIC
Nutrition Facts
Amount Per Serving:
Calories 167 - Calories from Fat 96
Percent Total Calories From: Fat 58%, Protein 31%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 3g, Cholesterol 30mg, Sodium 661mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 513 units, Vitamin C 32 units, Calcium 0 units, Iron 2 units
| 2 | pounds beef flank steak |
| 1/2 | cup soy sauce |
| 2 | tablespoons white wine |
| 2 | tablespoons cornstarch |
| 4 | cups bias-cut celery |
| 1 | tablespoon minced ginger |
| 2 | tablespoons minced garlic |
| 2 | tablespoons minced scallions |
| 1/3 | cup peanut oil |
| 1/2 | teaspoon salt |
| 1/4 | cup unsalted chicken stock |
PLACE STEAK IN FREEZER, UNTIL FIRM
SLICE THINLY, ACROSS THE GRAIN
COMBINE WITH SOY, WINE, AND CORNSTARCH-MIX WELL
COVER AND CHILL FOR 60-90 MINUTES
HEAT 3 TABLESPOONS OIL IN A WOK, OVER A MODERATE FLAME
ADD BEEF IN SMALL BATCHES AND BROWN LIGHTLY ON ALL SIDES REMOVE FROM WOK, SET ASIDE
HEAT REMAINING OIL IN WOK, OVER A MODERATE FLAME
ADD THE GINGER, GARLIC, SCALLIONS, AND SALT
STIR-FRY FOR 10 SECONDS
ADD THE CELERY AND STIR-FRY FOR 1-2 MINUTES, UNTIL TENDER-CRISP
ADD THE STOCK AND BEEF-TOSS TO MIX WELL AND HEAT THOROUGHLY
SERVE HOT, WITH RIC
Nutrition Facts
Amount Per Serving:
Calories 161 - Calories from Fat 96
Percent Total Calories From: Fat 60%, Protein 30%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 3g, Cholesterol 30mg, Sodium 678mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 44 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units
| 2 | pounds beef flank steak |
| 1/2 | cup soy sauce |
| 2 | tablespoons white wine |
| 2 | tablespoons cornstarch |
| 6 | cups trimmed, bias-cut green beans |
| 1 | tablespoon minced ginger |
| 2 | tablespoons minced garlic |
| 2 | tablespoons minced scallions |
| 1/3 | cup peanut oil |
| 1/2 | teaspoon salt |
| 1/4 | cup unsalted chicken stock |
PLACE STEAK IN FREEZER, UNTIL FIRM
SLICE THINLY, ACROSS THE GRAIN
COMBINE WITH SOY, WINE, AND CORNSTARCH-MIX WELL
COVER AND CHILL FOR 60-90 MINUTES
HEAT 3 TABLESPOONS OIL IN A WOK, OVER A MODERATE FLAME
ADD BEEF IN SMALL BATCHES AND BROWN LIGHTLY ON ALL SIDES REMOVE FROM WOK, SET ASIDE
HEAT REMAINING OIL IN WOK, OVER A MODERATE FLAME
ADD THE GINGER, GARLIC, SCALLIONS, AND SALT
STIR-FRY FOR 10 SECONDS
ADD THE GREEN BEANS AND STIR-FRY FOR 1-2 MINUTES, UNTIL TENDER-CRISP
ADD THE STOCK AND BEEF-TOSS TO MIX WELL AND HEAT THOROUGHLY
SERVE HOT, WITH RIC
Nutrition Facts
Amount Per Serving:
Calories 170 - Calories from Fat 96
Percent Total Calories From: Fat 56%, Protein 30%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 3g, Cholesterol 30mg, Sodium 654mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 13g, Vitamin A 280 units, Vitamin C 8 units, Calcium 0 units, Iron 2 units
| 2 | pounds beef flank steak |
| 1/2 | cup soy sauce |
| 2 | tablespoons white wine |
| 2 | tablespoons cornstarch |
| 6 | each green bell peppers, seeded and cut to large dice |
| 1 | tablespoon minced ginger |
| 2 | tablespoons minced garlic |
| 2 | tablespoons minced scallions |
| 1/3 | cup peanut oil |
| 1/2 | teaspoon salt |
| 1/4 | cup unsalted chicken stock |
PLACE STEAK IN FREEZER, UNTIL FIRM
SLICE THINLY, ACROSS THE GRAIN
COMBINE WITH SOY, WINE, AND CORNSTARCH-MIX WELL
COVER AND CHILL FOR 60-90 MINUTES
HEAT 3 TABLESPOONS OIL IN A WOK, OVER A MODERATE FLAME
ADD BEEF IN SMALL BATCHES AND BROWN LIGHTLY ON ALL SIDES REMOVE FROM WOK, SET ASIDE
HEAT REMAINING OIL IN WOK, OVER A MODERATE FLAME
ADD THE GINGER, GARLIC, SCALLIONS, AND SALT
STIR-FRY FOR 10 SECONDS
ADD THE GREEN PEPPERS AND STIR-FRY FOR 1-2 MINUTES, UNTIL TENDER-CRISP
ADD THE STOCK AND BEEF-TOSS TO MIX WELL AND HEAT THOROUGHLY
SERVE HOT, WITH RIC
Nutrition Facts
Amount Per Serving:
Calories 164 - Calories from Fat 96
Percent Total Calories From: Fat 59%, Protein 30%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 3g, Cholesterol 30mg, Sodium 652mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 179 units, Vitamin C 26 units, Calcium 0 units, Iron 2 units
| 2 | pounds beef flank steak |
| 1/2 | cup soy sauce |
| 2 | tablespoons white wine |
| 2 | tablespoons cornstarch |
| 6 | cups sliced mushrooms |
| 1 | tablespoon minced ginger |
| 2 | tablespoons minced garlic |
| 2 | tablespoons minced scallions |
| 1/3 | cup peanut oil |
| 1/2 | teaspoon salt |
| 1/4 | cup unsalted chicken stock |
PLACE STEAK IN FREEZER, UNTIL FIRM
SLICE THINLY, ACROSS THE GRAIN
COMBINE WITH SOY, WINE, AND CORNSTARCH-MIX WELL
COVER AND CHILL FOR 60-90 MINUTES
HEAT 3 TABLESPOONS OIL IN A WOK, OVER A MODERATE FLAME
ADD BEEF IN SMALL BATCHES AND BROWN LIGHTLY ON ALL SIDES REMOVE FROM WOK, SET ASIDE
HEAT REMAINING OIL IN WOK, OVER A MODERATE FLAME
ADD THE GINGER, GARLIC, SCALLIONS, AND SALT
STIR-FRY FOR 10 SECONDS
ADD THE MUSHROOMS AND STIR-FRY FOR 1 MINUTE, UNTIL TENDER-CRISP
ADD THE STOCK AND BEEF-TOSS TO MIX WELL AND HEAT THOROUGHLY
SERVE HOT, WITH RIC
Nutrition Facts
Amount Per Serving:
Calories 163 - Calories from Fat 96
Percent Total Calories From: Fat 59%, Protein 30%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 3g, Cholesterol 30mg, Sodium 653mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 4 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units
| 2 | pounds beef flank steak |
| 1/2 | cup soy sauce |
| 2 | tablespoons white wine |
| 2 | tablespoons cornstarch |
| 4 | cups trimmed snow peas |
| 1 | tablespoon minced ginger |
| 2 | tablespoons minced garlic |
| 2 | tablespoons minced scallions |
| 1/3 | cup peanut oil |
| 1/2 | teaspoon salt |
| 1/4 | cup unsalted chicken stock |
PLACE STEAK IN FREEZER, UNTIL FIRM
SLICE THINLY, ACROSS THE GRAIN
COMBINE WITH SOY, WINE, AND CORNSTARCH-MIX WELL
COVER AND CHILL FOR 60-90 MINUTES
HEAT 3 TABLESPOONS OIL IN A WOK, OVER A MODERATE FLAME
ADD BEEF IN SMALL BATCHES AND BROWN LIGHTLY ON ALL SIDES REMOVE FROM WOK, SET ASIDE
HEAT REMAINING OIL IN WOK, OVER A MODERATE FLAME
ADD THE GINGER, GARLIC, SCALLIONS, AND SALT
STIR-FRY FOR 10 SECONDS
ADD THE SNOW PEAS AND STIR-FRY FOR 1-2 MINUTES, UNTIL TENDER-CRISP
ADD THE STOCK AND BEEF-TOSS TO MIX WELL AND HEAT THOROUGHLY
SERVE HOT, WITH RIC
Nutrition Facts
Amount Per Serving:
Calories 171 - Calories from Fat 96
Percent Total Calories From: Fat 56%, Protein 30%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 3g, Cholesterol 30mg, Sodium 653mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 13g, Vitamin A 57 units, Vitamin C 23 units, Calcium 0 units, Iron 2 units
| 1 | pound jumbo tiger prawns, shelled and deveined |
| 1/2 | teaspoon salt |
| 1 | each egg, beaten |
| 2 | tablespoons cornstarch |
| 3 | tablespoons peanut oil |
| 3 | tablespoons minced scallions |
| 1 | teaspoon grated ginger |
| 2 | tablespoons minced garlic |
| 2 | tablespoons soy sauce |
| 2 | tablespoons unsalted chicken broth |
| 1 | tablespoon white wine |
| 1 | tablespoon seeded, minced red bell pepper |
| 1 | tablespoon vinegar |
| 2 | tablespoons sugar |
| 1/4 | cup sliced water chestnuts |
SPRINKLE SHRIMP WITH SALT
STIR TOGETHER EGGS AND CORNSTARCH TO MAKE A BATTER
ADD SHRIMP AND COAT EVENLY
HEAT OIL IN A WOK, OVER A MODERATE FLAME
ADD SHRIMP IN SMALL BATCHES AND STIR-FRY FOR 3 MINUTES
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
ADD GINGER AND SCALLIONS, STIR-FRY FOR 1 MINUTE
ADD REMAINING INGREDIENTS AND STIR FRY FOR 2 MINUTES
ADD SHRIMP, STIR ONCE, AND REMOVE FROM HEAT
SERVE HOT, WITH RIC
Nutrition Facts
Amount Per Serving:
Calories 295 - Calories from Fat 121
Percent Total Calories From: Fat 41%, Protein 35%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 2g, Cholesterol 226mg, Sodium 1041mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 26g, Vitamin A 393 units, Vitamin C 9 units, Calcium 0 units, Iron 3 units
| 12 | cups milk |
| 3/4 | cup white wine |
| 1 | pound flaked, fresh coconut |
| 2 | cups peanut oil |
| 3 | cups bias-sliced celery |
| 6 | cups slivered onions |
| 2 | tablespoons finely minced garlic |
| 1/3 | cup very finely minced ginger |
| 1 | cup sliced mushroom |
| 1/2 | cup curry powder |
| 3/4 | teaspoon turmeric |
| 6 | quarts unsalted chicken broth |
| 1/3 | cup salt |
| 36 | pounds cut-up chicken |
| 3/4 | cup cornstarch |
COMBINE MILK, WINE, AND COCONUT FLAKES IN A SAUCEPAN, OVER A MEDIUM FLAME
BRING TO A LIGHT BOIL, REDUCE HEAT, AND SIMMER FOR 30 MINUTES REMOVE FROM HEAT AND STRAIN THROUGH A CHINOIS, DISCARDING SOLIDS AND RESERVING LIQUID
HEAT PEANUT OIL IN A LARGE WOK, OVER A MODERATE FLAME
ADD CELERY, ONIONS, GARLIC, GINGER, AND MUSHROOMS
STIR-FRY FOR 1 MINUTE
ADD CURRY POWDER AND TURMERIC
STIR-FRY FOR ANOTHER 2 MINUTES
ADD CHICKEN BROTH AND SALT (OMIT SALT IF USING SALTED BROTH) BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 5 MINUTES
REMOVE FROM HEAT AND STRAIN WELL
SET VEGETABLES ASIDE AND RETURN LIQUID TO THE WOK
ADD CHICKEN, RETURN TO THE BOIL, REDUCE HEAT, AND SIMMER FOR 25-30 MINUTES
COMBINE RESERVED COCONUT MILK AND CORNSTARCH-MIX WELL
ADD TO CHICKEN MIXTURE, ALONG WITH THE VEGETABLES
HEAT AND STIR UNTIL THICKENED
SERVE HOT, WITH STEAMED RICE AND ASSORTED CONDIMENTS TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 863 - Calories from Fat 566
Percent Total Calories From: Fat 66%, Protein 29%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 63g, Saturated Fat 19g, Cholesterol 302mg, Sodium 1717mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 63g, Vitamin A 2635 units, Vitamin C 11 units, Calcium 0 units, Iron 5 units
| 3 | cups bias-cut carrots |
| 1 | cup large dice green bell pepper |
| 1 | cup large dice red bell pepper |
| 2 | cups large dice onions |
| 2 | cups large dice, peeled cucumbers |
| 1/2 | cup thinly sliced, peeled fresh ginger root |
| 4 | whole dried red chiles |
| 1 | cup rice vinegar |
| 1 | cup sugar |
| 1/2 | teaspoon salt |
| 1 | cup water |
PREPARE VEGETABLES AND SET ASIDE
COMBINE REMAINING INGREDIENTS IN A SAUCEPAN
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 5 MINUTES
REMOVE FROM HEAT AND COOL TO LUKEWARM
ADD CARROTS AND STIR OFTEN, UNTIL COMPLETELY COOLED
ADD REMAINING VEGETABLES-MIX WELL
LADLE INTO STERILE JARS
COVER AND CHILL FOR 4 HOURS
STORE UP TO 1 WEEK IN REFRIGERATOR
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 52 - Calories from Fat 1
Percent Total Calories From: Fat 2%, Protein 3%, Carbohydrate 95%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 55mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 4264 units, Vitamin C 14 units, Calcium 0 units, Iron 0 units
| 2 | tablespoons peanut oil |
| 1/2 | teaspoon salt |
| 1 | cup small dice, skinless boneless chicken |
| 3/4 | cup snow peas, strings and tips removed |
| 1/2 | cup sliced bamboo shoots |
| 1/2 | cup sliced mushroom |
| 1 | cup unsalted chicken stock |
| 1/2 | cup toasted cashews |
| 1/4 | teaspoon sugar |
| 1/2 | teaspoon cornstarch |
| 1 | teaspoon water |
HEAT OIL TO 375 DEGREES, OVER A MODERATE FLAME
ADD SALT, STIR
ADD CHICKEN, HEAT AND STIR FOR 2 MINUTES
ADD SNOW PEAS, BAMBOO SHOOTS, MUSHROOMS, AND BROTH
COVER AND SIMMER FOR 2 MINUTES
STIR IN CASHEWS AND SUGAR
COMBINE CORNSTARCH AND WATER-MIX WELL
ADD TO CHICKEN MIXTURE
HEAT AND STIR UNTIL THICKENED
SERVE HOT, WITH RIC
Nutrition Facts
Amount Per Serving:
Calories 259 - Calories from Fat 182
Percent Total Calories From: Fat 70%, Protein 16%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 4g, Cholesterol 32mg, Sodium 688mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 320 units, Vitamin C 18 units, Calcium 0 units, Iron 2 units
| 18 | pounds medium dice, skinless boneless chicken |
| 12 | each slightly beaten egg whites |
| 1 | tablespoon very finely minced garlic |
| 2 | tablespoons very finely minced ginger |
| 1/3 | cup soy sauce |
| 1/3 | cup white wine |
| 2 | tablespoons rice wine vinegar |
| 2 | tablespoons sugar |
| 2 | tablespoons sesame oil |
| 1/3 | cup minced scallions |
| 1/3 | cup cornstarch |
| 2 | cups peanut oil |
| 2 to 1 | cup peanut oil |
| 4 | pounds whole blanched cashews |
COMBINE CHICKEN, EGG WHITES, GARLIC, GINGER, SOY SAUCE, WINE, VINEGAR, SUGAR, SESAME OIL, SCALLIONS, AND CORNSTARCH
COVER AND CHILL FOR 1-24 HOURS
HEAT 1/2 CUP PEANUT OIL IN A WOK, OVER A MODERATELY-HIGH FLAME
ADD ONE-FOURTH OF THE CHICKEN MIXTURE
STIR-FRY FOR 3 MINUTES
REMOVE TO A HEATED SERVING PLATTER, KEEP WARM
REPEAT UNTIL ALL OF THE CHICKEN MIXTURE HAS BEEN STIR-FRIED HEAT REMAINING OIL TO 370-375 DEGREES
ADD CASHEWS AND FRY FOR 2 MINUTES, UNTIL JUST LIGHTLY COLORED
DRAIN ON PAPER TOWELS
ARRANGE ON TOP OF CHICKEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 696 - Calories from Fat 498
Percent Total Calories From: Fat 72%, Protein 21%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 55g, Saturated Fat 13g, Cholesterol 147mg, Sodium 244mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 37g, Vitamin A 1264 units, Vitamin C 4 units, Calcium 0 units, Iron 4 units
| 12 | chicken wings |
| 1/2 | cup soy sauce |
| 1 | tablespoon minced garlic |
| 1 | tablespoon minced ginger |
| 1/4 | cup minced scallions |
| 1/4 | teaspoon white pepper |
| 1 | each egg, beaten |
| 1/2 | cup water chestnut flour |
| peanut oil, for frying |
BEND FIRST JOINT BACK TO SEPARATE, PULL FLESH DOWN AND INSIDE-OUT THEN CUT TO SEPARATE FROM REST OF WING
CUT AROUND SECTION ATTACHED TO TIP, NEAR JOINT
BEND JOINT BACK TO SEPARATE, PULL FLESH DOWN AND INSIDE-OUT CUT TO SEPARATE TIP, RESERVE TIP FOR ANOTHER USE
PULL BEND SMALLER BONE BACK AND PUSH THROUGH TO SEPARATE REMOVE AND DISCARD SMALLER BONE
COMBINE CHICKEN, SOY SAUCE, GARLIC, GINGER, SCALLIONS, AND PEPPER-MIX WELL
COVER AND CHILL FOR 2-24 HOURS
REMOVE FROM MARINADE, DRAIN WELL, AND DISCARD MARINADE
ADD BEATEN EGG AND TOSS TO MIX WELL
COMBINE WATER CHESTNUT FLOUR AND CHICKEN IN A PAPER BAG SHAKE TO COAT WELL
REMOVE TO A WAXED-PAPER LINED BAKING SHEET
CHILL FOR 30 MINUTES
MEANWHILE, HEAT OIL TO 370 DEGREES
ADD CHICKEN IN SMALL BATCHES AND FRY UNTIL CRISP AND LIGHTLY BROWNED ON ALL SIDES
DRAIN ON PAPER TOWELS
SERVE HOT OR AT ROOM TEMPERATURE, WITH SWEET-HOT MUSTARD TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 137 - Calories from Fat 85
Percent Total Calories From: Fat 62%, Protein 30%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 3g, Cholesterol 55mg, Sodium 728mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 10g, Vitamin A 107 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 2 | tablespoons peanut oil |
| 1/2 | pound cooked chicken, cut into julienne strips |
| 1/2 | pound napa cabbage, cored and shredded |
| 1/4 | cup shredded scallions |
| 3 | cups fresh bean sprouts |
| 4 | each tree ears, soaked and slivered |
| 1/2 | cup julienned bamboo shoots |
| 1/8 | pound minced, raw tiger prawn |
| 2 | teaspoons soy sauce |
| 1 | teaspoon white wine |
| 1/3 | cup unsalted chicken stock |
| 1 | tablespoon cornstarch |
| 16 | each egg roll skins |
| 2 | each well beaten eggs |
| peanut oil, for frying |
HEAT THE OIL IN A WOK, OVER A MODERATE FLAME
ADD THE CHICKEN, CABBAGE, SCALLIONS, BEAN SPROUTS, MUSHROOMS, BAMBOO SHOOTS, AND SHRIMP
STIR-FRY QUICKLY FOR 1-2 MINUTES, UNTIL SHRIMP IS PINK
ADD THE SOY SAUCE, WINE, AND CHICKEN BROTH
HEAT AND STIR FOR 2 MINUTES
COMBINE CORNSTARCH AND WATER, MIX WELL, AND ADD TO WOK
HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT
SEASON TO TASTE
ALLOW TO COOL COMPLETELY
DIVIDE FILLING MIXTURE INTO EQUAL PORTIONS
PLACE ONE PORTION ONTO THE CORNER OF EACH SKIN
FOLD THE OPPOSITE CORNER OVER THE FILLING TO COVER
BRUSH FOLDED CORNERS LIGHTLY WITH BEATEN EGG
FOLD OVER FILLING AND PRESS GENTLY TO SEAL
BRUSH REMAINING CORNER LIGHTLY WITH EGG MIXTURE
ROLL TO REMAINING CORNER, PRESS LIGHTLY TO SEAL
REPEAT WITH REMAINING FILLING AND SKINS
HEAT OIL TO 360 DEGREES
ADD ROLLS 1-2 AT A TIME AND FRY UNTIL LIGHTLY BROWNED ON ALL SIDES
DRAIN WELL ON A COOLING RACK AND BLOT WITH PAPER TOWELS SERVE HOT, WITH ASSORTED DIPPING SAUCES TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 96 - Calories from Fat 48
Percent Total Calories From: Fat 50%, Protein 27%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 49mg, Sodium 128mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 166 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units
| 1 | bunch long rice |
| 2 | tablespoons peanut oil |
| 1/2 | teaspoon minced ginger |
| 1 | tablespoon minced garlic |
| 3 | pounds chicken thighs |
| 1 | quart water |
| 1/4 | pound sliced mushroom |
| 1/4 | teaspoon salt, to taste |
| 1/2 | teaspoon pepper |
| 1/2 | teaspoon msg |
| 1/2 | teaspoon curry powder |
| 3 | each scallions, bias-cut to 2-inch lengths |
SOAK LONG RICE IN WATER, UNTIL SOFTENED
CUT INTO 3-INCH PIECES, SET ASIDE
HEAT OIL IN A LARGE SKILLET, OVER A MODERATELY-HIGH FLAME
ADD CHICKEN, GINGER, AND GARLIC
QUICKLY STIR-FRY UNTIL LIGHTLY BROWNED
ADD WATER AND MUSHROOMS
SIMMER FOR 45 MINUTES, UNTIL CHICKEN IS TENDER
ADD SALT, PEPPER, MSG, AND CURRY POWDER
SIMMER FOR 15 MINUTES
STIR IN LONG RICE AND SCALLIONS
SIMMER FOR 10 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 312 - Calories from Fat 122
Percent Total Calories From: Fat 39%, Protein 58%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 3g, Cholesterol 189mg, Sodium 296mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 45g, Vitamin A 152 units, Vitamin C 9 units, Calcium 0 units, Iron 3 units
| 6 | cups seasoned rice vinegar |
| 4 | cups water |
| 6 | cups sugar |
| 2 | cups plum sauce, or hoisin sauce |
| 3/4 | cup soy sauce |
| 2 | tablespoons very finely minced fresh ginger root |
| 1 | clove garlic |
| 1 | tablespoon sesame oil |
HEAT VINEGAR IN A SAUCEPAN, OVER A MODERATE FLAME
ADD SUGAR AND WATER, HEAT AND STIR TO DISSOLVE SUGAR REMOVE FROM HEAT
STIR IN REMAINING INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-48 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 63 - Calories from Fat 1
Percent Total Calories From: Fat 2%, Protein 1%, Carbohydrate 97%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 266mg, Total Carbohydrate 15g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 6 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 2 | tablespoons peanut oil |
| 1/2 | pound cooked chicken, slivered |
| 1/2 | pound nappa cabbage, shredded |
| 1/4 | cup shredded scallions |
| 3 | cups fresh bean sprouts |
| 4 | each tree ears, soaked, drained, slivered |
| 1/2 | cup slivered, sliced bamboo shoots |
| 1/8 | pound minced, raw |
| 2 | teaspoons soy sauce |
| 1 | teaspoon white wine |
| 1/3 | cup chicken broth |
| 1 | tablespoon cornstarch |
| 16 | each spring-roll wrappers |
| 2 | each eggs, beaten well |
| peanut oil, for frying |
HEAT THE OIL IN A WOK, OVER A MODERATE FLAME
ADD THE CHICKEN, CABBAGE, SCALLIONS, BEAN SPROUTS, MUSHROOMS, BAMBOO SHOOTS, AND SHRIMP
STIR-FRY QUICKLY FOR 1-2 MINUTES, UNTIL SHRIMP IS PINK
ADD THE SOY SAUCE, WINE, AND CHICKEN BROTH
HEAT AND STIR FOR 2 MINUTES
COMBINE CORNSTARCH AND WATER-MIX WELL
ADD TO WOK; HEAT AND STIR UNTIL THICKENED
REMOVE FROM HEAT, SEASON TO TASTE
ALLOW TO COOL COMPLETELY
DIVIDE FILLING MIXTURE INTO 32 EQUAL PORTIONS
CUT SPRING ROLL WRAPPERS IN HALF
PLACE ONE PORTION ONTO THE CORNER OF EACH SKIN
FOLD THE OPPOSITE CORNER OVER THE FILLING TO COVER
BRUSH FOLDED CORNERS LIGHTLY WITH BEATEN EGG
FOLD OVER FILLING AND PRESS GENTLY TO SEAL
BRUSH REMAINING CORNER LIGHTLY WITH EGG MIXTURE
ROLL TO REMAINING CORNER, PRESS LIGHTLY TO SEAL
REPEAT WITH REMAINING FILLING AND SKINS
HEAT OIL TO 360 DEGREES
ADD ROLLS 1-2 AT A TIME AND FRY UNTIL LIGHTLY BROWNED ON ALL SIDES
DRAIN WELL ON PAPER TOWELS
SERVE HOT, WITH ASSORTED DIPPING SAUCE
Nutrition Facts
Amount Per Serving:
Calories 108 - Calories from Fat 53
Percent Total Calories From: Fat 49%, Protein 23%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 43mg, Sodium 158mg, Total Carbohydrate 8g, Dietary Fiber 2g, Sugars 0g, Protein 6g, Vitamin A 1399 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units
| 4 | each dried shiitake mushrooms |
| 3 | tablespoons soy sauce |
| 2 | tablespoons cornstarch |
| 2 | tablespoons white wine |
| 1 | tablespoon water |
| 1/4 | teaspoon white pepper |
| 1 | pound large dice boneless chicken |
| 1/4 | cup peanut oil |
| 1 | tablespoon minced garlic |
| 1/2 | cup sliced bamboo shoots |
| 2 | cups snow peas, strings removed |
| 1/2 | cup water |
| 2 | tablespoons soy sauce |
| 1/2 | teaspoon sugar |
| 1 | teaspoon sesame oil |
SOAK MUSHROOMS IN WARM WATER FOR 60 MINUTES
DRAIN WELL AND CUT INTO JULIENNE STRIPS
COMBINE CHICKEN AND WHITE PEPPER WITH ONE-THIRD THE SOY SAUCE, HALF THE CORNSTARCH, HALF THE WINE, AND WATER-MIX WELL
STIR IN ONE-FOURTH THE PEANUT OIL
COVER AND CHILL FOR 60 MINUTES
COMBINE 1/2 CUP WATER, SUGAR, AND SESAME OIL WITH REMAINING
WINE, CORNSTARCH, AND SOY SAUCE-MIX WELL, SET ASIDE
HEAT A WOK OVER A MODERATELY-HIGH FLAME
ADD HALF THE REMAINING PEANUT OIL
ADD GARLIC, STIR
ADD CHICKEN MIXTURE AND STIR-FRY FOR 3-4 MINUTES
REMOVE WITH A SLOTTED SPOON
HEAT REMAINING PEANUT OIL, OVER A MODERATE FLAME
ADD MUSHROOMS AND BAMBOO SHOOTS
STIR-FRY FOR 2 MINUTES
ADD CHICKEN MIXTURE AND SAUCE MIXTURE
HEAT AND STIR, UNTIL THICKENED
SERVE HOT, WITH RIC
Nutrition Facts
Amount Per Serving:
Calories 455 - Calories from Fat 286
Percent Total Calories From: Fat 63%, Protein 22%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 7g, Cholesterol 102mg, Sodium 1371mg, Total Carbohydrate 16g, Dietary Fiber 2g, Sugars 0g, Protein 25g, Vitamin A 983 units, Vitamin C 48 units, Calcium 0 units, Iron 4 units
| 6 | each boneless chicken breast halveves |
| 1/2 | pound cooked bay shrimp |
| 3/4 | cup room temperature unsalted butter |
| 2 | teaspoons salt |
| 1/4 | cup minced scallions |
| 1/4 | teaspoon finely minced ginger |
| peanut oil, for frying | |
| 1 | cup flour |
| 1 | teaspoon double acting baking powder |
| 3/4 | cup water |
PLACE BREAST HALVES BETWEEN MOISTENED SHEETS OF PLASTIC WRAP
CAREFULLY POUND TO A THICKNESS OF 1/4-INCH, WITHOUT TEARING COMBINE SHRIMP, BUTTER, THREE-FOURTHS THE SALT, SCALLIONS, AND GINGER-MIX WELL
DIVIDE MIXTURE INTO EQAUL PORTIONS
SPOON ONE PORTION ONTO THE CENTER OF EACH BREAST
SPREAD MIXTURE EVENLY, LEAVING A 1/2-INCH BORDER
ROLLUP AND SECURE WITH TOOTHPICKS
COVER AND CHILL UNTIL FIRM, UP TO 2 DAYS
HEAT OIL TO 365 DEGREES
COMBINE FLOUR, BAKING POWDER, REMAINING SALT, AND WATER-MIX WELL
ADD CHICKEN ROLLS TO COAT EVENLY, ALLOWING EXCESS TO DRIP OFF
ADD TO HOT OIL AND FRY FOR 15 MINUTES, UNTIL WELL BROWNED ON ALL SIDES
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
REMOVE TOOTHPICKS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 587 - Calories from Fat 262
Percent Total Calories From: Fat 45%, Protein 44%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 16g, Cholesterol 257mg, Sodium 1055mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 65g, Vitamin A 1002 units, Vitamin C 4 units, Calcium 0 units, Iron 3 units
| 1/2 | pound squid, cleaned and skinned |
| 1/2 | cup minced onion |
| 2 | tablespoons minced garlic |
| 1 | tablespoon crushed red chiles, or sambal ulek |
| 1/2 | teaspoon kosher salt |
| 2 | tablespoons peanut oil |
| 2 | tablespoons strained fresh lemon juice |
| 1/2 | teaspoon paprika |
CUT SQUID INTO 1/2-INCH RINGS
COMBINE ONIONS, GARLIC, RED PEPPER FLAKES, AND SALT-MIX WELL
HEAT OIL IN A WOK, OVER A LOW FLAME
ADD CHILE PASTE, HEAT AND STIR UNTIL FRAGRANT AND OIL TURNS RED
ADD PAPRIKA AS NEEDED TO ENHANCE COLOR
RAISE FLAME TO MODERATE
ADD SQUID AND LEMON JUICE
HEAT AND STIR FOR 2-3 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 141 - Calories from Fat 70
Percent Total Calories From: Fat 49%, Protein 28%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 132mg, Sodium 326mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 10g, Vitamin A 1158 units, Vitamin C 11 units, Calcium 0 units, Iron 1 units
| 3/4 | cup peanut oil |
| 1 | tablespoon crushed red chiles |
| 1/2 | teaspoon sesame oil |
HEAT OIL TO 375 DEGREES
ADD CRUSHED RED CHILES AND SESAME OIL
REMOVE FROM HEAT, COOL
COVER AND ALLOW TO REST FOR 2-3 DAYS
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 125 - Calories from Fat 124
Percent Total Calories From: Fat 99%, Protein 0%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 2g, Cholesterol 0mg, Sodium 2mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 321 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1/4 | cup kosher salt |
| 3/4 | teaspoon 5 spice powder |
COMBINE INGREDIENTS IN AN UNGREASED SKILLET, OVER A MEDIUM FLAME
HEAT AND SHAKE PAN FOR 2-3 MINUTES, UNTIL FRAGRANT
REMOVE FROM HEAT, COOL
USE AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 5 - Calories from Fat 1
Percent Total Calories From: Fat 14%, Protein 10%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 28100mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 2 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | cup flour |
| 1 | cup cornstarch |
| 1 | egg |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon sugar |
| 2 | tablespoons sesame oil |
| 1 | tablespoon vinegar |
| 1 | teaspoon baking powder |
| 1 | cup cold water |
COMBINE INGREDIENTS-MIX WEL
Nutrition Facts
Amount Per Serving:
Calories 155 - Calories from Fat 37
Percent Total Calories From: Fat 24%, Protein 6%, Carbohydrate 70%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 27mg, Sodium 200mg, Total Carbohydrate 27g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 40 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 4 to 3 | pounds spareribs, cut crosswise into riblets |
| 1/2 | cup soy sauce |
| 1 | tablespoon minced garlic |
| 1/2 | cup hoisin sauce |
| 1/2 | cup white wine |
| 1/2 | teaspoon minced ginger |
| 1/2 | teaspoon 5 spice powder |
| 4 | drops red food coloring |
CUT MEAT INTO INDIVIDUAL RIBLETS
SIMMER IN WATER FOR 30 MINUTES, DRAIN
PLACE IN A NON-METAL BOWL, SET ASIDE
COMBINE REMAINING INGREDIENTS-MIX WELL
POUR OVER MEAT
COVER AND CHILL FOR 4-6 HOURS, TURNING OFTEN
DRAIN WELL AND RESERVE MARINADE
GRILL OR BROIL RIBS, UNTIL WELL DONE, BASTING OFTEN WITH RESERVED MARINADE
DIVIDE REMAINING MARINADE BETWEEN SAUCE CUPS
SERVE RIBS WARM, WITH INDIVIDUAL CUPS OR SAUCE TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 705 - Calories from Fat 480
Percent Total Calories From: Fat 68%, Protein 24%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 53g, Saturated Fat 19g, Cholesterol 145mg, Sodium 1960mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 42g, Vitamin A 42 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units
| 12 | whole chicken wings |
| 1/2 | cup soy sauce |
| 1 | tablespoon minced garlic |
| 1 | tablespoon minced ginger |
| 1 | tablespoon very finely minced scallions |
| 1 | tablespoon minced cilantro |
| 1/4 | teaspoon white pepper |
| 1 | each beaten egg |
| 1 | cup water chestnut flour |
| peanut oil, for frying | |
| 1/2 | cup Sweet-hot mustard |
BEND LARGEST JOINT OF WING BACKWARDS UNTIL TIP OF BONE STICKS OUT
PULL FLESH DOWN TO THE OTHER END OF BONE TO FORM A BALL
CUT THIS "LOLLIPOP" FROM REMAINDER OF WING WITH A KNIFE
WITH A KNIFE, CUT SKIN AROUND TIP, JUST NEXT TO JOINT
BEND JOINT BACKWARDS UNTIL TIPS OF JOINT STICK THROUGH REMOVE AND RESERVE TIP FOR STOCK
PULL FLESH DOWN TO THE OTHER END OF BONES TO FORM A BALL BEND THE SMALLER OF THE TWO BONES BACKWARDS
PUSH THROUGH THE BALL
THEN REMOVE AND DISCARD THE SMALL BONE
COMBINE DRUMETTES WITH SOY, GARLIC, CILANTRO, SCALLIONS, GARLIC, GINGER, AND WHITE PEPPER
COVER AND CHILL FOR 4-6 HOURS
REMOVE FROM MARINADE, DRAIN WELL
POUR BEATEN EGG OVER WINGS
TOSS TO COAT
DIP DRUMETTES IN WATER CHESTNUT FLOUR TO COAT SOMEWHAT EVENLY
HEAT OIL TO 365-370 DEGREES
ADD DRUMETTES IN SMALL BATCHES AND FRY UNTIL CRISP AND LIGHTLY BROWNED
DRAIN ON A COOLINR RACK AND BLOT WITH PAPER TOWELS
SERVE HOT, WARM, OR AT ROOM TEMPERATURE, WITH SWEET & HOT MUSTARD TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 229 - Calories from Fat 133
Percent Total Calories From: Fat 58%, Protein 28%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 4g, Cholesterol 83mg, Sodium 1280mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 16g, Vitamin A 165 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units
| 1/4 | cup cream sherry |
| 1/3 | cup soy sauce |
| 1 | teaspoon sugar |
| 1 | tablespoon minced ginger |
| 1 | tablespoon minced garlic |
| 2 | pounds boneless pork roast |
| 1/3 | cup catsup |
| 1 | tablespoon dry mustard |
| 3 to 2 | teaspoons water |
COMBINE WINE, SOY, SUGAR, GINGER, AND GARLIC-MIX WELL
POUR OVER PORK TO COAT WELL
COVER AND CHILL FOR 4-24 HOURS
REMOVE FROM MARINADE
PLACE ONTO A RACK, IN A DISPOSABLE PAN
PLACE PAN ONTO A GRILL OVER HOT COALS
COVER AND GRILL FOR 60 MINUTES, BASTING AND TURNING OFTEN COVER AND GRILL TO AN INTERNAL TEMPERATURE OF 155 DEGREES COMBINE CATSUP WITH REMAINING MARINADE-MIX WELL
BRUSH ONTO ROAST
COOK TO AN INTERNAL TEMPERATURE OF 160 DEGREES
REMOVE FROM GRILL
COMBINE DRY MUSTARD AND WATER-MIX WELL
SLICE PORK THINLY
SERVE HOT OR WARM, WITH CATSUP SAUCE AND MUSTARD MIXTURE TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 408 - Calories from Fat 298
Percent Total Calories From: Fat 73%, Protein 19%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 12g, Cholesterol 82mg, Sodium 864mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 19g, Vitamin A 115 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
| 1/3 | cup soy sauce |
| 1/3 | cup rice vinegar |
| 1 | teaspoon finely minced ginger |
| 2 | tablespoons minced garlic |
| 2 | teaspoons sesame oil |
| 1 | teaspoon chile oil |
| 1/2 | teaspoon sugar |
COMBINE INGREDIENTS-MIX WELL
COVER AND LET STAND FOR 2-48 HOURS
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 67 - Calories from Fat 32
Percent Total Calories From: Fat 48%, Protein 11%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 1372mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 1 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
| 3 | cups dry mustard |
| 4 | cups water |
| 3 | tablespoons rice wine vinegar |
COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 1-96 HOURS
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 57 - Calories from Fat 37
Percent Total Calories From: Fat 65%, Protein 23%, Carbohydrate 11%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 24 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 2 | pounds skinless boneless chicken |
| 3 | cups julienne strips of green bell peppers |
| 3 | bunches scallions, bias-cut to 1-inch pieces |
| 3 | tablespoons cornstarch |
| 1/2 | cup soy sauce |
| 1/4 | pound unsalted walnut pieces |
| 1/4 | teaspoon finely minced ginger |
| 1/4 | teaspoon cayenne |
| 1 | cup unsalted chicken broth |
| 1/4 | cup peanut oil |
CUT CHICKEN TO MEDIUM DICE, SET ASIDE
COMBINE GREEN PEPPERS AND SCALLIONS, SET ASIDE
COMBINE CORNSTARCH AND SOY SAUCE-MIX WELL, SET ASIDE
HEAT HALF OF THE OIL IN A WOK, OVER A MODERATELY-HIGH FLAME ADD THE SCALLION MIXTURE
STIR-FRY FOR 2 MINUTES, REMOVE FROM WOK
ADD THE REMAINING OIL, ALLOW TO HEAT UNTIL IT BEGINS TO SMOKE ADD THE CHICKEN AND STIR-FRY UNTIL NO LONGER PINK
ADD THE WALNUTS, GINGER, AND CAYENNE
STIR-FRY FOR 1 MINUTE
ADD THE CORNSTARCH MIXTURE
HEAT AND STIR UNTIL MIXTURE THICKENS SLIGHTLY
ADD THE SAUTEED VEGETABLES
HEAT AND STIR UNTIL HEATED THROUGH
SERVE HOT, WITH HOT COOKED RIC
Nutrition Facts
Amount Per Serving:
Calories 286 - Calories from Fat 196
Percent Total Calories From: Fat 68%, Protein 23%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 5g, Cholesterol 68mg, Sodium 862mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 16g, Vitamin A 773 units, Vitamin C 25 units, Calcium 0 units, Iron 2 units
| 2 | pounds ground pork butt |
| 2 | tablespoons minced garlic |
| 2 | tablespoons minced ginger |
| 1/3 | cup hoisin sauce |
| 1/3 | cup soy sauce |
| 1/4 | cup sugar |
| 1/4 | cup sweet rice wine |
| 1/4 | cup minced water chestnuts |
| 1/4 | cup minced bay shrimp |
| 1 | each beaten egg white |
| 2 | cups chicken broth |
| 12 | whole butter lettuce leaves |
| 1/4 | cup minced scallions |
| 1 | cup hoisin sauce, for dipping |
COMBINE PORK, GARLIC, GINGER, HOISIN SAUCE, SOY, SUGAR, RICE WINE, WATER CHESTNUTS, SHRIMP, AND EGG WHITE-MIX WELL
COVER AND CHILL FOR 4-24 HOURS
DIVIDE INTO PORTIONS AND ROLL EACH PORTION INTO A BALL
BRING CHICKEN BROTH TO A BOIL IN A LARGE SAUCEPOT
ADD PORK BALLS TO SAUCEPAN
ADD ADDITIONAL BROTH AS NEEDED TO BARELY COVER BALLS RETURN TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15-20 MINUTES ARRANGE LETTUCE LEAVES ONTO A SERVING PLATTER
PLACE TWO PORK BALLS ONTO EACH LEAF
DOT WITH HOISIN SAUCE AND SPRINKLE WITH MINCED SCALLIONS SERVE WARM OR AT ROOM TEMPERATURE, WITH REMAINING HOISIN SAUCE TO THE SIDE
Nutrition Facts
Amount Per Serving:
Calories 188 - Calories from Fat 45
Percent Total Calories From: Fat 24%, Protein 37%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 54mg, Sodium 1441mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 18g, Vitamin A 125 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units
| 3 | pounds boneless lean pork |
| 1/4 | cup hoisin sauce or plum sauce |
| 1/4 | cup soy sauce |
| 3 | tablespoons white wine |
| 2 | tablespoons catsup |
| 1 | tablespoon minced garlic |
| 1 | tablespoon grated orange zest |
| 1 | tablespoon sesame paste |
| 1 | teaspoon minced ginger |
| 1 | teaspoon sesame oil |
| 1/2 | teaspoon 5 spice powder |
| 4 | drops red food coloring |
COMBINE ALL INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-24 HOURS
REMOVE PORK TO A RACK IN A ROASTING PAN
BAKE @ 350 DEGREES FOR 30 MINUTES
TURN OVER AND BASTE WITH REMAINDER OF MARINADE
BAKE @ 350 DEGREES FOR 45 MINUTES
REMOVE FROM OVEN, COOL
USE AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 207 - Calories from Fat 86
Percent Total Calories From: Fat 42%, Protein 49%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 3g, Cholesterol 62mg, Sodium 426mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 41 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 4 | cups flour |
| 2 | cups water |
| 6 | tablespoons salt |
| 6 | tablespoons lard |
| 1 | cup minced scallions |
| cup for frying peanut oil |
COMBINE FLOUR AND WATER-MIX WELL
TURNOUT ONTO A FLOURED BOARD, KNEAD UNTIL SMOOTH
DIVIDE INTO EQUAL PORTIONS, ROLL INTO BALLS, AND COVER
REMOVE 1 BALL AND ROLLOUT INTO A 12-INCH DIAMETER PANCAKE SPRINKLE WITH 1/2 TEASPOON SALT
SPREAD WITH 1 TABLESPOON LARD
TOP WITH 3 TABLESPOONS MINCED SCALLIONS
ROLLUP INTO A LOG, ROLL LOG TO MAKE A ROPE
COIL ROPE TO MAKE A FLAT SPIRAL AND PRESS TO FLATTEN
ROLLOUT TO A 10-INCHES CIRCLE
COVER WITH PLASTIC WRAP
REPEAT WITH REMAINING DOUGH
HEAT 2 TABLESPOONS PEANUT OIL IN A LARGE SKILLET, OVER A HIGH FLAME
ADD SCALLION CAKES, ONE AT A TIME, AND BROWN ON BOTH SIDES DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM IN A 200 DEGREE OVEN
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 753 - Calories from Fat 458
Percent Total Calories From: Fat 61%, Protein 5%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 51g, Saturated Fat 12g, Cholesterol 13mg, Sodium 7029mg, Total Carbohydrate 65g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 64 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
| 3 | cups water |
| 1 | cup soy sauce |
| 1/4 | cup white wine |
| 1/4 | cup minced garlic |
| 2 | whole star anise |
| 3 | tablespoons sugar |
| 2 | tablespoons peanut oil |
HEAT OIL IN A SKILLET, OVER A HIGH FLAME
ADD GARLIC AND SAUTE UNTIL LIGHTLY COLORED
STIR IN REMAINING INGREDIENTS
REDUCE FLAME TO MEDIUM
HEAT AND STIR FOR 15-20 MINUTES, UNTIL THICKENED
STRAIN THROUGH A CHINOIS OR CHEESECLOTH-DISCARDING SOLIDS
USE AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 243 - Calories from Fat 87
Percent Total Calories From: Fat 36%, Protein 11%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 0mg, Sodium 5494mg, Total Carbohydrate 29g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 5 units, Vitamin C 7 units, Calcium 0 units, Iron 4 units
| 3 | cups soy sauce |
| 1/4 | cup sweet bean paste |
| 3 | cups hoisin sauce |
| 3/4 | cup white wine |
| 1/4 | cup brown sugar |
| 1/3 | cup tomato sauce |
| 1/3 | cup strained fresh orange juice |
| 12 | ounces beer |
| 2 | tablespoons honey |
| 2 | tablespoons minced ginger |
| 2 | tablespoons minced garlic |
| 2 | tablespoons dry mustard |
| 1/2 | teaspoon white pepper, to taste |
| 1/4 | teaspoon anise pepper, to taste |
| 24 | pounds spareribs, cut crosswise into riblets |
COMBINE INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-48 HOURS
PLACE RIBS ONTO A RACK, IN A ROASTING PAN
POUR WATER INTO ROASTING PAN, TO A DEPTH OF 1/2-INCH
ROAST @ 375 DEGREES FOR 45 MINUTES
BROIL OR GRILL TO DESIRED DONENESS, BASTING OFTEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 665 - Calories from Fat 463
Percent Total Calories From: Fat 70%, Protein 24%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 51g, Saturated Fat 18g, Cholesterol 140mg, Sodium 1441mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 41g, Vitamin A 54 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units
| 3 | cups water |
| 2 | cups walnut halves |
| 1/4 | cup sugar |
| peanut oil, for frying | |
| 1 | teaspoon kosher salt |
BRING WATER TO BOIL IN A SAUCEPAN
STIR IN WALNUTS, SIMMER FOR 60 SECONDS
DRAIN, RINSE IN HOT WATER, AND DRAIN WELL
RETURN TO SAUCEPAN
SPRINKLE WITH SUGAR AND STIR TO DISSOLVE SUGAR
HEAT OIL TO 350 DEGREES
ADD WALNUTS IN SMALL BATCHES AND STIR-FRY FOR 2-3 MINUTES, UNTIL LIGHTLY BROWNED
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
REPEAT WITH REMAINING NUTS
SPRINKLE WITH SALT
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 328 - Calories from Fat 243
Percent Total Calories From: Fat 74%, Protein 7%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 3g, Cholesterol 0mg, Sodium 396mg, Total Carbohydrate 16g, Dietary Fiber 2g, Sugars 0g, Protein 6g, Vitamin A 50 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 1 | pound medium dice boneless pork |
| 1 | pound medium dice boneless beef |
| 3/4 | pound medium dice boneless veal |
| 3 | tablespoons peanut oil |
| 1 | cup water |
| 3 | cups 3/4-inch bias-sliced celery |
| 2 | cups medium dice onions |
| 3 | tablespoons cornstarch |
| 1/4 | cup water |
| 1/4 | cup soy sauce |
| 1/4 | cup molasses |
| 2 | cups bean sprouts |
| 2 | cups sliced water chestnuts |
HEAT OIL IN A WOK, OVER A VERY HIGH FLAME
ADD PORK, BEEF, AND VEAL
STIR-FRY UNTIL BROWNED ON ALL SIDES
REDUCE HEAT, COVER, AND SIMMER FOR 10 MINUTES
COMBINE CELERY, ONIONS, AND 1 CUP WATER IN A SAUCEPAN, OVER A HIGH FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 20 MINUTES DISSOLVE CORNSTARCH IN 1/4 CUP WATER
COMBINE ALL INGREDIENTS WITH MEAT IN WOK
HEAT AND STIR OVER A MEDIUM FLAME, UNTIL THICKENED
SERVE HOT, WITH RIC
Nutrition Facts
Amount Per Serving:
Calories 369 - Calories from Fat 152
Percent Total Calories From: Fat 41%, Protein 37%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 17g, Saturated Fat 5g, Cholesterol 108mg, Sodium 672mg, Total Carbohydrate 20g, Dietary Fiber 1g, Sugars 0g, Protein 34g, Vitamin A 71 units, Vitamin C 10 units, Calcium 0 units, Iron 5 units
| 3/4 | cup strained fresh lemon juice |
| 1 | tablespoon very finely grated lemon zest |
| 3/4 | cup strained fresh lime juice |
| 1 | tablespoon very finely grated lime zest |
| 1 | tablespoon sugar |
| 1 | teaspoon very finely minced garlic |
| 1/4 | teaspoon cayenne |
| 1/4 | cup peanut oil |
| 8 | each chicken leg quarters |
COMBINE LEMON JUICE, LEMON ZEST, LIME JUICE, LIME ZEST, SUGAR, GARLIC, AND CAYENNE IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR FOR 4-5 MINUTES, UNTIL SUGAR HAS DISSOLVED COMPLETELY
SEASON TO TASTE WITH SALT AND WHITE PEPPER
REMOVE FROM HEAT, WHISK IN OIL, AND SET ASIDE TO COOL
PIERCE CHICKEN PIECES ALL OVER WITH A FORK OR SKEWER ARRANGE IN A SINGLE LAYER IN A HOTEL PAN
POUR MARINADE OVER THE CHICKEN
COVER AND CHILL FOR 1-4 HOURS, TURNING ONCE OR TWICE
DRAIN CHICKEN, RESERVING MARINADE
GRILL OVER HOT COALS FOR 20 MINUTES, TURNING AND BASTING OFTEN
GRILL FOR ANOTHER 20 MINUTES, WITHOUT BASTING, UNTIL GLAZED AND COOKED THROUGH
SERVE HOT, WARM, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 2255 - Calories from Fat 1457
Percent Total Calories From: Fat 65%, Protein 34%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 162g, Saturated Fat 45g, Cholesterol 941mg, Sodium 733mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 192g, Vitamin A 8095 units, Vitamin C 47 units, Calcium 0 units, Iron 14 units
| 24 | each manilla clams |
| 2 | tablespoons cornmeal |
| 1/4 | cup salt |
| 1/4 | cup Chinese fermented black beans |
| 2 | tablespoons minced garlic |
| 2 | tablespoons minced ginger |
| 2 | cups clam juice |
| 3 | tablespoons peanut oil |
| 1 | teaspoon crushed red chiles |
| 2 | tablespoons minced cilantro |
| 3 | tablespoons minced scallions |
SCRUB CLAMS WELL (discard any that do not close tightly)
PLACE IN A LARGE POT AND COVER WITH WATER
SPRINKLE WITH CORNMEAL AND SALT
ALLOW TO SOAK FOR 60-90 MINUTES
DRAIN, RINSE WELL, AND DRAIN WELL
SOAK BLACK BEANS IN WATER FOR 15 MINUTES, DRAIN
HEAT OIL IN A LARGE SKILLET, OVER A MODERATE FLAME
ADD GINGER AND GARLIC
STIR-FRY FOR 1 MINUTE
ADD BLACK BEANS AND STIR-FRY FOR 2 MINUTES
STIR IN CLAMS AND BROTH
REDUCE HEAT, COVER, AND SIMMER FOR 5 MINUTES, UNTIL CLAMS POP OPEN (discard any that do not open)
UNCOVER AND STIR IN RED PEPPER FLAKES
LADLE INTO SHALLOW SOUP DISHES
GARNISH WITH CILANTRO AND SCALLIONS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 176 - Calories from Fat 76
Percent Total Calories From: Fat 43%, Protein 34%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 46mg, Sodium 6298mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 15g, Vitamin A 708 units, Vitamin C 19 units, Calcium 0 units, Iron 14 units