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Paper Wrapped Chicken
Peach and Plum Sauce
Peking Chicken Wings
Pork Egg Rolls
Pork Shao Mai
Pork Spring Rolls
Pot Stickers
Prawns with Glazed Walnuts
Puff Crisp Batter
Quick Hot and Sour Soup with Shrimp
Quick Plum Sauce
Quick Sweet and Sour Sauce
Quick Wonton Soup
Red Cooked Beef
Red Cooked Chicken
Red Cooked Duck
Red Cooked Pork
Scallion Cake Appetizers
Scallion Pancakes
Scallops with Vegetables
Sesame Batter
Sesame Chicken
Sesame Crackers
Sesame Duck Sauce
Sesame Fried Prawns
Sesame Roasted Chicken Breasts
Sesame Roasted Chicken Wings
Sesame Wings
Sesame-Plum Duck Sauce
Shanghai Onion Cakes
Shanghai Potstickers
Shanghai Prawns
Shanghai Shrimp Toast
Shanghai Wonton Soup
Shellfish Firepot
Shrimp Curry
Shrimp Goldfish
Shrimp Toast
Simple Frying Batter
Spicy Dipping Sauce
Spicy Wings
Spring Rolls
Steamed Bbq Chicken Buns
Steamed Bbq Pork Buns
Steamed Clams in Black Bean Sauce
Stuffed Crab Claws
Sugar Smoked Chicken
Sweet Almond Cookies
Sweet and Hot Dipping Sauce
Sweet and Sour Duck Sauce
Sweet and Sour Orange Sauce with Garnishes
Sweet and Sour Pineapple Sauce
Sweet and Sour Plum Sauce
Sweet and Sour Pork
Sweet and Sour Wings
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| 1 | pound small dice boneless chicken |
| 1 | tablespoon soy sauce |
| 1 | tablespoon white wine |
| 1 | tablespoon finely minced ginger |
| 1 | teaspoon sesame oil |
| parchment paper, cut two 4x4-inch squares for each serving | |
| peanut oil, for frying |
COMBINE CHICKEN, GINGER, SESAME OIL, SOY SAUCE, AND WINE-MIX WELL
COVER AND CHILL FOR 4-24 HOURS
PLACE 2 CUBES OF CHICKEN ONTO EACH PARCHMENT SQUARE
FOLD AND SEAL INTO ENVELOPES
HEAT OIL TO 375 DEGREES
ADD PACKAGES IN SMALL BATCHES AND FRY FOR 90 SECONDS
OR, BAKE @ 400 DEGREES FOR 25-30 MINUTES
SERVE PACKAGES HOT, FOR GUESTS TO UNWRA
Nutrition Facts
Amount Per Serving:
Calories 127 - Calories from Fat 86
Percent Total Calories From: Fat 67%, Protein 30%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 2g, Cholesterol 45mg, Sodium 150mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 390 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 2 | pounds ripe plums |
| 2 | pounds ripe peaches |
| 2 | cups minced red bell peppers |
| 2 | cups vinegar |
| 2 | cups water |
| 1/3 | cup dark corn syrup |
| 2 | tablespoons minced garlic |
| 1/4 | cup minced ginger |
| 1 | tablespoon kosher salt |
| 2 | tablespoons crushed red chiles |
COMBINE PLUMS, PEACHES, AND HALF THE WATER IN A SAUCEPAN, OVER A MODERATE FLAME
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 20 MINUTES
ADD SUGAR, CORN SYRUP, AND REMAINING WATER
HEAT AND STIR TO DISSOLVE SUGAR AND CORN SYRUP
ADD GARLIC, GINGER, SALT, AND CHILES
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 45-60 MINUTES, STIRRING OFTEN
TRANSFER TO A FOOD PROCESSOR
PROCESS TO A FINE PUREE
STRAIN THROUGH A CHINOIS OR CHEESECLOTH, DISCARDING SOLIDS RETURN STRAINED PUREE TO A SAUCEPAN, OVER A MEDIUM FLAME BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES REMVOE FROM HEAT
POUR INTO STERILE JARS
WIPE OFF RIMS, SECURE LIDS
PROCESS 10 MINUTES FOR 1/2 PINT JARS
ALLOW TO COOL COMPLETELY BEFORE STORING IN A COOL, DRY, DARK PLACE
SERVE AT ROOM TEMPERATURE OR USE AS A GLAZ
Nutrition Facts
Amount Per Serving:
Calories 52 - Calories from Fat 3
Percent Total Calories From: Fat 5%, Protein 5%, Carbohydrate 90%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 224mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 842 units, Vitamin C 17 units, Calcium 0 units, Iron 0 units
| 1/2 | cup soy sauce |
| 1/2 | cup sherry |
| 1/3 | cup hoisin sauce |
| 2/3 | cup scallions |
| 2 | tablespoons very finely minced garlic |
| 1/4 | cup apple cider vinegar |
| 1/2 | cup honey |
| 1/4 | cup orange marmalade |
| 1 | teaspoon very finely grated orange zest |
| 1 | teaspoon very finely grated lemon zest |
| 2 | tablespoons very finely minced green bell peppers |
| 1/8 | teaspoon tabasco sauce, to taste |
| 4 | pounds chicken wings, disjointed |
COMBINE ALL INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-48 HOURS
DRAIN WINGS, RESERVING THE MARINADE
PLACE WINGS ONTO A ROASTING RACK
PLACE INTO A FOIL-LINED ROASTING PAN
ROAST @ 375 DEGREES FOR 60 MINUTES, TURNING AND BASTING EVERY 10-15 MINUTES
SERVE HOT, WARM, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 323 - Calories from Fat 164
Percent Total Calories From: Fat 51%, Protein 27%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 5g, Cholesterol 87mg, Sodium 725mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 22g, Vitamin A 195 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units
| 2 | tablespoons peanut oil |
| 1/2 | pound slivered cooked pork |
| 1/2 | pound shredded napa cabbage |
| 1/4 | cup shredded scallions |
| 3 | cups fresh bean sprouts |
| 4 | each tree ears, soaked in water and slivered |
| 1/2 | cup slivered sliced bamboo shoots |
| 1/8 | pound minced raw tiger prawn |
| 1 1/2 | teaspoons soy sauce |
| 1 1/2 | teaspoons white wine |
| 1/3 | cup unsalted chicken stock |
| 1 | tablespoon cornstarch |
| 16 | each egg roll skins |
| 2 | beaten eggs |
| peanut oil, for frying |
HEAT THE OIL IN A WOK, OVER A MODERATE FLAME
ADD THE PORK, 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 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 40
Percent Total Calories From: Fat 46%, Protein 28%, Carbohydrate 26%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 44mg, Sodium 116mg, Total Carbohydrate 6g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 82 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units
| 24 | each circular-cut har gow wrappers |
| 1/3 | pound semi-fat ground pork |
| 1/4 | pound tiger prawn, shelled, deveined, and finely minced |
| 3 | each dried mushrooms, soaked in water and slivered |
| 1 | teaspoon sugar |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon msg |
| 2 | teaspoons soy sauce |
| 1 | tablespoon cornstarch |
| 1/4 | teaspoon sesame oil |
| 1/4 | teaspoon white pepper |
COMBINE PORK, SHRIMP, AND MUSHROOMS-MIX WELL
ADD SUGAR, SALT, MSG, SOY, CORNSTARCH, SESAME OIL, AND WHITE PEPPER-MIX WELL
COVER AND CHILL FOR 1 TO 24 HOURS
DIVIDE INTO EQUAL PORTIONS
PLACE ONE PORTION ONTO EACH WRAPPER
BRING EDGES OF WRAPPER UP TO FORM A CUP AROUND THE FILLING FLATTEN BOTTOMS SLIGHTLY TO STAND UPRIGHT
PLACE ONTO A PLATE IN A BAMBOO STEAMER
STEAM FOR 10 MINUTES OR DEEP FRY UNTIL GOLDEN
SERVE HOT, WITH DIPPING SAUCE TO THE SIDE AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 64 - Calories from Fat 13
Percent Total Calories From: Fat 21%, Protein 36%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 29mg, Sodium 317mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 23 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 2 | tablespoons peanut oil |
| 1/2 | pound slivered cooked pork |
| 2 | cups shredded napa cabbage |
| 1/4 | cup shredded scallions |
| 3 | cups fresh bean sprouts |
| 4 | each tree ears, soaked in water and slivered |
| 1/2 | cup slivered 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 spring-roll wrappers |
| 2 | beaten eggs |
| peanut oil, for frying |
HEAT THE OIL IN A WOK, OVER A MODERATE FLAME
ADD THE PORK, 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 COOLING RACK AND BLOT WITH PAPER TOWELS SERVE HOT, WITH ASSORTED DIPPING SAUCES TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 87 - Calories from Fat 40
Percent Total Calories From: Fat 46%, Protein 28%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 44mg, Sodium 126mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 75 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units
| 1 | tablespoon cornstarch |
| 2 | tablespoons white wine |
| 1/2 | pound bulk pork sausage |
| 1/4 | cup minced scallions |
| 1 | cup finely shredded cabbage |
| 1 | tablespoon soy sauce |
| 1 | tablespoon brown sugar |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon pepper |
| 36 | each har gow wrappers, or wonton skins |
| 2 | tablespoons peanut oil |
| 1/2 | cup unsalted chicken stock |
| 1/4 | cup chile oil, as a dipping sauce |
COMBINE CORNSTARCH AND WINE, STIR TO DISSOLVE, AND SET ASIDE HEAT 1 TABLESPOON OIL IN A LARGE SKILLET, OVER A MEDIUM FLAME ADD PORK, HEAT AND STIR UNTIL NO LONGER PINK
ADD SCALLIONS, CABBAGE, SOY, BROWN SUGAR, SALT, AND PEPPER ADD CORNSTARCH MIXTURE
HEAT AND STIR UNTIL SLIGHTLY THICKENED
REMOVE FROM HEAT, COOL
LAYOUT HAR GOW WRAPPERS OR CUT WONTON SKINS INTO 3-INCH ROUNDS
PLACE 2 TEASPOONS FILLING ONTO EACH WRAPPER
MOISTEN EDGES WITH WATER, FOLD OVER, AND PRESS TO SEAL FLATTEN ONE SIDE SLIGHTLY, SET ASIDE
REPEAT WITH REMAINING WRAPPERS AND FILLING
HEAT 2 TABLESPOONS OIL IN A WOK, OVER A HIGH FLAME
ADD POTSTICKERS 6 AT A TIME, UNTIL BROWNED ON FLAT SIDE REMOVE TO THE SIDE
REPEAT WITH REMAINING POT STICKERS
PLACE ALL BROWNED POT STICKERS IN WOK
ADD BROTH, COVER, AND HEAT FOR 5-10 MINUTES UNTIL ALL LIQUID HAS EVAPORATED
GENTLY REMOVE POT STICKERS WITH A SPATULA
SERVE, HOT WITH CHILE OIL TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 115 - Calories from Fat 70
Percent Total Calories From: Fat 61%, Protein 6%, Carbohydrate 32%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 10mg, Sodium 275mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 24 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
| 1/2 | pound tiger prawn, peeled+deveined |
| 1 | tablespoon peanut oil |
| 1 | teaspoon sweetened condensed milk |
| 1 | teaspoon distilled white vinegar |
| 2 | tablespoons granulated sugar |
| 1/2 | cup mayonnaise |
| 2 | tablespoons sugar glazed walnut halves |
| 1 | cup shredded lettuce |
PAT PRAWNS DRY WITH A PAPER TOWEL
HEAT PEANUT OIL IN A WOK, OVER A HIGH FLAME
ADD PRAWNS AND STIR-FRY FOR 1-2 MINUTES
REMOVE FROM HEAT, SET ASIDE
COMBINE CONDENSED MILK, VINEGAR, SUGAR, AND MAYONNAISE-MIX WELL
ADD ADDITIONAL MILK, VINEGAR, AND/OR SUGAR TO TASTE
PLACE SHREDDED LETTUCE ONTO A SERVING PLATTER
COMBINE SHRIMP AND SAUCE-MIX WELL
ARRANGE ON TOP OF SHREDDED LETTUCE
GARNISH WITH SUGAR-GLAZED WALNUTS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 689 - Calories from Fat 521
Percent Total Calories From: Fat 76%, Protein 14%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 58g, Saturated Fat 10g, Cholesterol 194mg, Sodium 497mg, Total Carbohydrate 17g, Dietary Fiber 0g, Sugars 0g, Protein 25g, Vitamin A 518 units, Vitamin C 4 units, Calcium 0 units, Iron 3 units
| 1 | cup flour |
| 1 | tablespoon baking powder |
| 1/4 | teaspoon salt |
| 5 | tablespoons peanut oil |
| 2/3 | cup cold water |
| 1/3 | cup finely minced scallions |
| 1 | tablespoon sesame seeds |
COMBINE DRY INGREDIENTS
STIR IN OIL-MIX WELL
FORM INTO A BALL
GRADUALLY STIR IN WATER-MIX INTO A SMOOTH BATTER
STIR IN SCALLIONS
ADD SESAME SEEDS IF USED
ADJUST CONSISTENCY SO THAT BATTER DRIPS SLOWLY FROM A SPOON
COAT FOOD AS DESIRED, ALLOWING EXCESS TO DRIP OFF
DEEP FRY UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 134 - Calories from Fat 77
Percent Total Calories From: Fat 58%, Protein 5%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 1g, Cholesterol 0mg, Sodium 206mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 16 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 4 | cups unsalted chicken broth |
| 1 | tablespoon cornstarch |
| 1 | teaspoon pepper |
| 1/4 | cup rice vinegar |
| 2 to 1 | teaspoon soy sauce |
| 1 | teaspoon sesame oil |
| 1/4 | cup slivered carrot |
| 1/4 | cup bias-cut scallions |
| 1/2 | pound cooked bay shrimp |
HEAT BROTH TO A BOIL IN A SAUCEPAN, OVER A MEDIUM FLAME COMBINE CORNSTARCH, PEPPER, VINEGAR, SOY SAUCE, AND SESAME OIL-MIX WELL
ADD TO BROTH, HEAT, AND STIR FOR 1 MINUTE
ADD CARROTS, HEAT, AND STIR FOR 3 MINUTES
STIR IN SCALLIONS AND SHRIMP, HEAT THROUGH
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 106 - Calories from Fat 29
Percent Total Calories From: Fat 27%, Protein 50%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 86mg, Sodium 1633mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 2100 units, Vitamin C 3 units, Calcium 0 units, Iron 2 units
| 1 | cup plum jam |
| 1 | tablespoon superfine sugar |
| 1 | tablespoon cider vinegar |
COMBINE INGREDIENTS-MIX WELL
SERVE AT ROOM TEMPERATURE OR USE AS A GLAZE FOR GRILLIN
Nutrition Facts
Amount Per Serving:
Calories 110 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 1%, Carbohydrate 99%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 5mg, Total Carbohydrate 27g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 4 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 1/4 | cup light brown sugar |
| 1/4 | cup distilled white vinegar |
| 1/4 | cup fresh orange juice, or grapefruit juice |
| 3 | tablespoons catsup |
| 2 | tablespoons strained fresh lemon juice |
| 1 | tablespoon strained fresh lime juice |
| 1 | tablespoon soy sauce |
| 1/2 | teaspoon finely grated ginger |
| 1/4 | teaspoon chile oil |
| 1/4 | teaspoon chile paste |
| 1 | tablespoon cornstarch |
| 1/3 | cup water |
COMBINE INGREDIENTS IN A SAUCEPAN, OVER A MEDIUM FLAME]
HEAT AND STIR UNTIL THICKENED
SERVE HOT OR WAR
Nutrition Facts
Amount Per Serving:
Calories 70 - Calories from Fat 4
Percent Total Calories From: Fat 5%, Protein 3%, Carbohydrate 91%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 397mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 147 units, Vitamin C 14 units, Calcium 0 units, Iron 0 units
| 36 | each uncooked wontons |
| 6 | cups chicken broth |
| 2 | cups thickly sliced bok choy |
| 3/4 | cup minced scallions |
| 1 | cup slivered BBQ pork |
| 1 | teaspoon soy sauce |
| 1/2 | teaspoon sesame oil |
HEAT BROTH TO A BOIL, OVER A MODERATE FLAME
ADD WON TON AND SIMMER FOR 4-6 MINUTES
REMOVE TO A SERVING BOWL WITH A SLOTTED SPOON
ADD CABBAGE AND SCALLIONS, SIMMER FOR 3 MINUTES
ADD PORK, SOY, AND SESAME OIL, SIMMER FOR 2 MINUTES
LADLE INTO SERVING BOWL, OVER WON TON
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 519 - Calories from Fat 419
Percent Total Calories From: Fat 81%, Protein 15%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 47g, Saturated Fat 17g, Cholesterol 78mg, Sodium 2683mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 19g, Vitamin A 788 units, Vitamin C 13 units, Calcium 0 units, Iron 3 units
| 1 | cup soy sauce |
| 4 | cups unsalted beef stock |
| 1/4 | cup white wine |
| 2 | tablespoons sugar |
| 2 | whole star anise, tied in cheesecloth as for a sachet |
| 3 | slices fresh ginger root, tied in cheesecloth as for a sachet |
| 1 | tablespoon Szechuan peppercorn, tied in cheesecloth as for a sachet |
| 2 | whole scallions, tied in cheesecloth as for a sacheet |
| 6 | pounds lean boneless beef |
COMBINE SOY, STOCK, WINE, SUGAR, AND SACHET IN A SAUCEPOT, OVER A MODERATE FLAME
HEAT TO A BOIL
ADD THE BEEF
RETURN TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL BEEF IS TENDER
SERVE HOT OR ALLOW TO COOL IN THE COOKIN LIQUID AND SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 297 - Calories from Fat 59
Percent Total Calories From: Fat 20%, Protein 75%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 143mg, Sodium 1329mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 56g, Vitamin A 1 units, Vitamin C 0 units, Calcium 0 units, Iron 6 units
| 4 | cups unsalted chicken stock |
| 1 | cup soy sauce |
| 2 | tablespoons sugar |
| 1/4 | cup white wine |
| 2 | whole star anise, tied in cheesecloth as for a sachet |
| 3 | slices fresh ginger root, tied in cheesecloth as for a sachet |
| 1 | tablespoon Szechuan peppercorn, tied in cheesecloth as for a sachet |
| 2 | whole scallions, tied in cheesecloth as for a sachet |
| 8 | pounds chicken leg quarters |
COMBINE SOY, STOCK, SUGAR, WINE, AND THE SACHET IN A SAUCEPOT, OVER A MODERATE FLAME
HEAT TO A BOIL
ADD THE CHICKEN
RETURN TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL CHICKEN IS TENDER
SERVE HOT OR ALLOW TO COOL IN THE COOKING LIQUID AND SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 496 - Calories from Fat 307
Percent Total Calories From: Fat 62%, Protein 35%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 10g, Cholesterol 204mg, Sodium 1553mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 43g, Vitamin A 1763 units, Vitamin C 6 units, Calcium 0 units, Iron 4 units
| 4 | cups unsalted duck stock or chicken stock |
| 1 | cup soy sauce |
| 2 | tablespoons sugar |
| 1/4 | cup white wine |
| 2 | whole star anise, tied in cheesecloth as for a sachet |
| 3 | slices fresh ginger root, tied in cheesecloth as for a sachet |
| 1 | tablespoon Szechuan peppercorn, tied in cheesecloth as for a sachet |
| 2 | whole scallions, tied in cheesecloth as for a sachet |
| 8 | pounds breasts of ducks |
COMBINE SOY, STOCK, SUGAR, WINE, AND THE SACHET IN A SAUCEPOT, OVER A MODERATE FLAME
HEAT TO A BOIL
ADD THE DUCK
RETURN TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL DUCK IS TENDER
SERVE HOT OR ALLOW TO COOL IN THE COOKING LIQUID AND SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 934 - Calories from Fat 808
Percent Total Calories From: Fat 86%, Protein 12%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 90g, Saturated Fat 30g, Cholesterol 173mg, Sodium 1537mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 27g, Vitamin A 393 units, Vitamin C 6 units, Calcium 0 units, Iron 6 units
| 4 | cups pork stock or water |
| 1 | cup soy sauce |
| 2 | tablespoons sugar |
| 1/4 | cup white wine |
| 2 | whole star anise, tied in cheesecloth as for a sachet |
| 3 | slices fresh ginger root, tied in cheesecloth as for a sachet |
| 1 | tablespoon Szechuan peppercorn, tied in cheesecloth as for a sachet |
| 2 | whole scallions, tied in cheesecloth as for a sachet |
| 6 | pounds boneless pork loin |
COMBINE SOY, STOCK OR WATER, SUGAR, WINE, AND SACHET IN A SAUCEPOT, OVER A MODERATE FLAME
HEAT TO A BOIL
ADD THE PORK
RETURN TO A BOIL, REDUCE HEAT, AND SIMMER UNTIL PORK IS TENDER
SERVE HOT OR ALLOW TO COOL IN THE COOKING LIQUID AND SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 321 - Calories from Fat 170
Percent Total Calories From: Fat 53%, Protein 42%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 7g, Cholesterol 109mg, Sodium 1140mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 34g, Vitamin A 13 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units
| 2 | cups flour |
| 3/4 | cup boiling water |
| 1 | tablespoon sesame oil |
| 1 | teaspoon salt |
| 2 | teaspoons very finely minced scallions |
| 1 | teaspoon minced cilantro |
| 3 | tablespoons toasted sesame seeds |
| 1/4 | cup peanut oil |
PLACE FLOUR INTO A BOWL AND MAKE A WELL IN THE CENTER
POUR IN THE WATER-MIX WELL AND KNEAD FOR 7-8 MINUTES
COVER WITH A TOWEL AND ALLOW TO REST FOR 15 MINUTES
KNEAD FOR 3-4 MINUTES
ROLL INTO A ROPE AND CUT INTO 12 EQUAL PORTIONS
ROLL EACH PORTION INTO AN 4-INCH PANCAKE
BRUSH WITH SESAME OIL SPRINKLE WITH SALT, SCALLIONS, CILANTRO (IF USED), AND SESAME SEEDS
ROLLUP TIGHTLY INTO A THIN ROPE
SHAPE INTO A SPIRAL AND FLATTEN SLIGHTLY
HEAT PEANUT OIL IN A LARGE SKILLET, OVER A MEDIUM FLAME
ADD SCALLION CAKES AND FRY FOR 2-1/2 TO 3 MINUTES PER SIDE, UNTIL LIGHTLY BROWNED ON BOTH SIDES
SERVE HOT, WARM, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 140 - Calories from Fat 64
Percent Total Calories From: Fat 46%, Protein 8%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 197mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 3 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 2 | cups sifted flour |
| 2/3 | cup cold water |
| 1 | tablespoon melted lard |
| 2 | tablespoons finely minced scallions |
| 1 | teaspoon salt |
| 2 | teaspoons sesame oil |
| peanut oil, for frying |
COMBINE FLOUR AND WATER-MIX WELL
MIX IN ADDITIONAL WATER, JUST UNTIL SOFT AND BARELY WORKABLE TURNOUT ONTO A LIGHTLY FLOURED BOARD AND KNEAD FOR 3 MINUTES
COVER AND ALLOW TO REST FOR 15-20 MINUTES
CUT INTO EQUAL PORTIONS
ROLLOUT EACH PORTION TO A THICKNESS OF 1/4-INCH
BRUSH WITH MELTED LARD
SPRINKLE EACH WITH MINCED SCALLIONS, SALT, AND SESAME OIL ROLLUP AS FOR A JELLY ROLL AND TWIST INTO A SPIRAL
(LIKE A CINNAMON ROLL)
FLATTEN SLIGHTLY WITH A ROLLING PIN
POUR OIL TO A DEPTH OF 3/4-INCH AND HEAT IN A WOK OR SKILLET TO 370 DEGREES
ADD PANCAKES 1 OR 2 AT A TIME, COVER, AND HEAT FOR 2 MINUTES REMOVE COVER, TURN, AND COOK FOR ANOTHER 1-2 MINUTES REMOVE FROM PAN, DRAIN ON A COOLING RACK, BLOT WITH PAPER TOWELS, AND KEEP WARM
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 102 - Calories from Fat 29
Percent Total Calories From: Fat 29%, Protein 9%, Carbohydrate 63%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 1mg, Sodium 196mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 4 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1/2 | cup unsalted chicken stock |
| 1 | teaspoon sugar |
| 1/2 | teaspoon minced ginger |
| 2 | teaspoons white wine |
| 1/2 | teaspoon sesame oil |
| 2 | cups medium dice celery |
| 1 | cup medium dice carrot |
| 1/2 | cup medium dice bamboo shoots |
| 1/2 | cup medium dice onion |
| 6 | cups boiling water |
| 1 | teaspoon almond oil or walnut oil |
| 2 | cups tiny bay scallops |
| 1 | tablespoon cornstarch, mixed with water |
COMBINE CHICKEN BROTH, SUGAR, GINGER, WINE, AND SESAME OIL-MIX WELL, SET ASIDE
PLACE CARROTS IN BOILING WATER FOR 15 SECONDS
ADD CELERY, AND SIMMER FOR 15 SECONDS
QUICKLY DRAIN, RINSE IN COLD WATER, AND DRAIN WELL
HEAT A WOK OVER A MODERATELY-HIGH FLAME, UNTIL IT SMOKES COAT WITH WALNUT OR ALMOND OIL
ADD ONIONS AND STIR-FRY FOR 15 SECONDS
ADD CELERY, CARROTS, AND BAMBOO SHOOTS
STIR-FRY FOR 60 SECONDS
SLOWLY ADD BROTH MIXTURE AND BRING TO A BOIL
ADD SCALLOPS AND CORNSTARCH MIXTURE
HEAT AND STIR UNTIL THICKENED SLIGHTLY AND SCALLOPS ARE JUST OPAQUE IN CENTER
SERVE HOT, WITH RIC
Nutrition Facts
Amount Per Serving:
Calories 126 - Calories from Fat 24
Percent Total Calories From: Fat 19%, Protein 42%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 23mg, Sodium 359mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 13g, Vitamin A 7857 units, Vitamin C 10 units, Calcium 0 units, Iron 1 units
| 1 | cup flour |
| 1 | cup cornstarch |
| 1 | each beaten 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 WELL
COVER AND CHILL
THIN WITH ADDITIONAL WATER AS NEEDE
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
| 12 | each chicken thighs |
| 1/4 | cup soy sauce |
| 2 | tablespoons white wine |
| 1 | teaspoon minced ginger |
| 2 | tablespoons cornstarch |
| 2 | tablespoons water |
| 1/4 | cup toasted sesame seeds |
| peanut oil, for frying |
COMBINE CHICKEN, SOY, WINE, AND GINGER-MIX WELL
COVER AND CHILL FOR 2-4 HOURS
REMOVE CHICKEN TO DRAIN BRIEFLY, RESERVING MARINADE
HEAT OIL TO 360 DEGREES
ADD CHICKEN TO HOT OIL AND FRY FOR 20-35 MINUTES, UNTIL WELL BROWNED ON ALL SIDES AND JUICES RUN CLEAR WHEN PRICKED WITH A FORK
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
HEAT MARINADE IN A SAUCEPAN, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES
STIR TOGETHER CORNSTARCH AND WATER-MIX WELL
ADD SESAME SEEDS AND CORNSTARCH MIXTURE TO SAUCE
HEAT AND STIR UNTIL THICKENED
ADD CHICKEN AND TURN TO COAT
SERVE HOT, WITH HOT COOKED RIC
Nutrition Facts
Amount Per Serving:
Calories 238 - Calories from Fat 100
Percent Total Calories From: Fat 42%, Protein 49%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 115mg, Sodium 808mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 29g, Vitamin A 94 units, Vitamin C 4 units, Calcium 0 units, Iron 2 units
| 1 | cup whole wheat flour |
| 1 | cup all-purpose flour |
| 1/4 | cup sesame seeds |
| 1/2 | teaspoon salt |
| 1/4 | cup oil |
| 1/2 | cup water |
COMBINE WHEAT AND ALL PURPOSE FLOURS WITH SESAME SEEDS AND SALT IN A BOWL-MIX WELL
MAKE A WELL IN THE CENTER
POUR IN WATER AND OIL-MIX WELL
SHAPE INTO A BALL
COVER AND CHILL FOR 30 MINUTES
ROLLOUT TO A THICKNESS OF 1/8-INCH
CUT INTO 1x2-INCH STRIPS
PLACE ON AN UNGREASED COOKIE SHEET
BAKE @ 350 DEGREES FOR 12-18 MINUTES, UNTIL GOLDEN
SERVE WARM OR AT ROOM TEMPERATURE
STORE IN AN AIRTIGHT JA
Nutrition Facts
Amount Per Serving:
Calories 67 - Calories from Fat 29
Percent Total Calories From: Fat 44%, Protein 10%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 50mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 1 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1/4 | cup hoisin sauce |
| 1/2 | teaspoon soy sauce |
| 1/2 | teaspoon sesame oil |
| 1/4 | teaspoon sugar |
COMBINE INGREDIENTS-MIX WEL
Nutrition Facts
Amount Per Serving:
Calories 29 - Calories from Fat 5
Percent Total Calories From: Fat 17%, Protein 5%, Carbohydrate 78%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 418mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 19 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 2 | cups flour |
| 1/2 | teaspoon salt |
| 1/3 | cup oil |
| 1 | cup cold water |
| 2/3 | cup finely minced scallions |
| 2 | tablespoons sesame seeds |
| 1/2 | cup sweet and sour sauce |
| 1/4 | cup catsup |
| 2 | tablespoons chinese powdered mustard |
| 2 | tablespoons water |
| peanut oil, for frying |
PEEL AND DEVEIN SHRIMP
COMBINE FLOUR, BAKING POWDER, AND SALT
STIR IN OIL-MIX TO FORM A BALL
GRADUALLY STIR IN WATER
MIX TO A SMOOTH BATTER
STIR IN SCALLIONS AND SESAME SEEDS-MIX WELL
ADJUST CONSISTENCY SO THAT BATTER DRIPS SLOWLY FROM FOODS HEAT OIL TO 360-375 DEGREES
DIP SHRIMP INTO BATTER, ALLOW EXCESS TO DRIP OFF
FRY 4-6 AT A TIME, UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE IMMEDIATELY, WITH SWEET AND SOUR SAUCE, CATSUP, AND MUSTARD TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 527 - Calories from Fat 235
Percent Total Calories From: Fat 45%, Protein 7%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 2g, Cholesterol 0mg, Sodium 577mg, Total Carbohydrate 64g, Dietary Fiber 1g, Sugars 0g, Protein 9g, Vitamin A 227 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units
| 50 | each boneless skinless chicken breast halves |
| 1 | cup soy sauce |
| 1 | cup minced scallions |
| 1/4 | cup very finely minced ginger |
| 2 | tablespoons sesame oil |
| 1 | tablespoon strained fresh lemon juice |
| 2 | tablespoons crushed red chiles |
| 1 | teaspoon freshly ground white pepper |
| 3/4 | cup dry white wine |
| 3/4 | cup rice wine vinegar |
| 6 | cups white sesame seeds |
COMBINE CHICKEN, SOY, SCALLIONS, GINGER, SESAME OIL, LEMON JUICE, RED PEPPER FLAKES, PEPPER, WINE, AND VINEGAR-MIX WELL COVER AND CHILL FOR 2-48 HOURS
REMOVE CHICKEN TO DRAIN, DISCARDING MARINADE
COAT BREASTS EVENLY WITH SESAME SEEDS
PLACE ONTO A SHALLOW BAKING PAN
ROAST @ 400 DEGREES FOR 20-25 MINUTES, UNTIL JUICES RUN CLEAR WHEN PIERCED WITH A FORK
REMOVE FROM OVEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 251 - Calories from Fat 107
Percent Total Calories From: Fat 43%, Protein 52%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 2g, Cholesterol 68mg, Sodium 415mg, Total Carbohydrate 3g, Dietary Fiber 1g, Sugars 0g, Protein 32g, Vitamin A 199 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units
| 100 | whole chicken wings |
| 1 | cup soy sauce |
| 1 | cup minced |
| 1/4 | cup very finely minced ginger |
| 2 | tablespoons sesame oil |
| 1 | tablespoon strained fresh lemon juice |
| 2 | tablespoons crushed red chiles |
| 1 | teaspoon pepper |
| 3/4 | cup dry white wine |
| 3/4 | cup rice wine vinegar |
| 4 | cups white sesame seeds |
REMOVE TIPS AND RESERVE FOR ANOTHER USE
COMBINE CHICKEN, SOY, SCALLIONS, GINGER, SESAME OIL, LEMON JUICE, RED PEPPER FLAKES, PEPPER, WINE, AND VINEGAR-MIX WELL COVER AND CHILL FOR 2-48 HOURS
REMOVE CHICKEN TO DRAIN, DISCARDING MARINADE
COAT WINGS EVENLY WITH SESAME SEEDS
PLACE ONTO A SHALLOW BAKING PAN
ROAST @ 400 DEGREES FOR 15-20 MINUTES, UNTIL DONE
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 311 - Calories from Fat 208
Percent Total Calories From: Fat 67%, Protein 28%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 5g, Cholesterol 75mg, Sodium 426mg, Total Carbohydrate 3g, Dietary Fiber 1g, Sugars 0g, Protein 22g, Vitamin A 977 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units
| 12 | * EA WINGS, TIPS REMOVED CHICKEN |
| 1 | * tablespoon SALTED black beans |
| 1 | * tablespoon water |
| 1 | * tablespoon peanut oil |
| 2 | * tablespoon MINCED garlic |
| 2 | * teaspoon FINELY MINCED ginger |
| 3 | * tablespoon soy sauce |
| 2 | * tablespoon white wine |
| 1/2 | * teaspoon MSG MONOSODIUM GLUTAMATE |
| 1/4 | * teaspoon GROUND black pepper |
| 1 | * tablespoon TOASTED sesame seeds |
| 2 | * tablespoon MINCED scallions |
SEPARATE JOINTS OF CHICKEN WINGS, SET ASIDE COMBINE BLACK BEANS AND 1 TABLESPOON WATER, MASH TO A PASTE, AND SET ASIDE HEAT OIL IN A WOK, OVER A MODERATE FLAME ADD GINGER AND GARLIC AND STIR ONCE ADD WINGS, HEAT AND STIR FOR 3 MINUTES, UNTIL LIGHTLY BROWNED ADD SOY SAUCE AND WINE, HEAT AND STIR FOR 3 MINUTES ADD BLACK BEANS, STIR ONCE REDUCE HEAT, COVER, AND SIMMER FOR 8-10 MINUTES REMOVE COVER HEAT AND STIR OVER A MODERATELY-HIGH FLAME UNTIL LIQUID HAD REDUCED TO NEARLY NOTHING AND CHICKEN IS GLOSSY REMOVE FROM HEAT SPRINKLE WITH MSG AND PEPPER COMBINE WINGS WITH SESAME SEEDS AND SCALLIONS-TOSS TO COAT WELL SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 61 - Calories from Fat 25
Percent Total Calories From: Fat 40%, Protein 5%, Carbohydrate 18%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 424mg, Total Carbohydrate 3g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 730 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 1/4 | cup plum sauce |
| 1 | tablespoon soy sauce |
| 1/2 | teaspoon sesame oil |
COMBINE INGREDIENTS-MIX WEL
Nutrition Facts
Amount Per Serving:
Calories 28 - Calories from Fat 5
Percent Total Calories From: Fat 18%, Protein 4%, Carbohydrate 78%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 261mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 18 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units
| 2 | cups flour |
| 3/4 | cup boiling hot water |
| 1 | tablespoon sesame oil |
| 1 | teaspoon salt |
| 2 | tablespoons minced scallions |
| 2 | tablespoons minced cilantro |
| 3 | tablespoons toasted sesame seeds |
| peanut oil, for frying |
COMBINE FLOUR AND WATER-MIX WELL
KNEAD FOR 8-10 MINUTES
WRAP IN PLASTIC AND ALLOW TO REST FOR 15-30 MINUTES
REMOVE PLASTIC AND KNEAD FOR ANOTHER 3 MINUTES
ROLL INTO LOGS
CUT EACH LOG INTO SIX PIECES
ROLL EACH PIECE INTO AN 8-INCH PANCAKE
BRUSH EACH PANCAKE WITH SESAME OIL
SPRINKLE WITH SALT, SCALLIONS, CILANTRO, AND SESAME SEEDS
ROLLUP INTO A CYLINDER
ROLL THE CYLINDER BETWEEN YOUR HANDS INTO A LONG ROPE
THIGHTLY COIL THE ROPE INTO A FLAT SPIRAL
FLATTEN SLIGHTLY INTO A CAKE
HEAT OIL TO 370 DEGREES
ADD CAKES, ONE AT A TIME, AND FRY UNTIL LIGHTLY BROWNED ON BOTH SIDES
REMOVE TO DRAIN ON A COOLING RACK, BLOT WITH PAPER TOWELS
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 110 - Calories from Fat 34
Percent Total Calories From: Fat 31%, Protein 10%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 197mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 23 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | tablespoon cornstarch |
| 2 | tablespoons dry white wine |
| 1 | tablespoon peanut oil |
| 1/2 | pound bulk pork sausage |
| 1/2 | cup finely minced scallions |
| 1 | cup very finely shredded cabbage |
| 1 | tablespoon soy sauce |
| 1 | tablespoon brown sugar |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon white pepper |
| 36 | each har gow wrappers |
| 2 | tablespoons peanut oil |
| 1/2 | cup unsalted chicken stock |
COMBINE CORNSTARCH AND WINE-MIX WELL
HEAT 1 TABLESPOON OIL IN A SKILLET, OVER A MODERATE FLAME
ADD PORK AND STIR-FRY FOR 3-4 MINUTES
ADD SCALLIONS, CABBAGE, SOY, BROWN SUGAR, SALT, AND PEPPER-MIX WELL
ADD CORNSTARCH MIXTURE
HEAT AND STIR UNTIL SLIGHTLY THICKENED
REMOVE FROM HEAT AND ALLOW TO COOL SLIGHTLY
PLACE 2 TEASPOONS MIXTURE ONTO EACH WRAPPER
FOLD EDGE OF WRAPPER OVER FILLING
FOLD 3-4 PLEATS INTO EGDE OF WRAPPER AND PRESS TO SEAL REPEAT WITH REMAINING FILLING AND WRAPPERS
HEAT 2 TABLESPOON OIL IN A WOK, OVER A MODERATELY-HIGH FLAME PLACE 6 POTSTICKERS INTO THE PAN AND BROWN WELL ON THE BOTTOM
REMOVE WITH A SLOTTED SPOON OR SPATULA AND SET ASIDE
BROWN REMAINING POTSTICKERS, 6 AT A TIME, UNTIL ALL HAVE BEEN BROWNED
PLACE ALL OF THE POTSTICKERS INTO THE WOK OR SKILLET
POUR IN BROTH, REDUCE HEAT, COVER, AND SIMMER UNTIL THE BROTH EVAPORATES (ABOUT 10 MINUTES)
REMOVE FROM HEAT
SERVE HOT, WITH CHILE OIL TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 81 - Calories from Fat 35
Percent Total Calories From: Fat 43%, Protein 8%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 10mg, Sodium 276mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 32 units, Vitamin C 4 units, Calcium 0 units, Iron 1 units
| 12 | pounds jumbo tiger prawns, shells intact |
| 2 | cups peanut oil |
| 4 | cups dry white wine |
| 1 | cup honey |
| 1 | tablespoon sesame oil |
| 1 | cup soy sauce |
| 1 1/2 | cups bias-sliced scallions |
| 1/3 | cup very finely minced ginger |
| 1/2 | cup very finely minced garlic |
| 1/3 | cup minced parsley |
| 3/4 | cup finely minced scallions |
REMOVE ANY LEGS FROM SHRIMP, LEAVING SHELLS INTACT
CUT THROUGH BACK OF SHRIMP WITH SCISSORS AND REMOVE SAND VEIN, WITHOUT REMOVING SHELLS
HEAT 1/2 CUP OIL IN A WOK, OVER A HIGH FLAME
ADD SHRIMP IN SMALL BATCHES AND STIR-FRY FOR 30 SECONDS REMOVE FROM WOK TO DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
REPEAT WITH REMAINING SHRIMP
DRAIN OFF OIL
HEAT 2 TABLESPOONS OIL IN A WOK, OVER A MODERATELY-HIGH FLAME
RETURN SHRIMP TO THE WOK
ADD WINE, HONEY, SESAME OIL, SOY SAUCE, BIAS-SLICED SCALLIONS, GINGER, AND GARLIC
HEAT AND STIR FOR 4-5 MINUTES, JUST UNTIL SHRIMP ARE FIRM (DON'T OVERCOOK)
REMOVE FROM HEAT
ADD MINCED PARSLEY AND MINCED SCALLIONS-TOSS TO MIX WELL SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 237 - Calories from Fat 98
Percent Total Calories From: Fat 41%, Protein 39%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 166mg, Sodium 494mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 23g, Vitamin A 246 units, Vitamin C 4 units, Calcium 0 units, Iron 3 units
| 1/4 | tablespoon sesame oil |
| 1/4 | teaspoon soy sauce |
| 1/4 | teaspoon white pepper |
| 1/8 | teaspoon salt |
| 1/2 | pound tiger prawn, shelled, deveined, and finely minced |
| 8 | slices bread, air dried for 1-2 days |
| peanut oil, for frying |
COMBINE SESAME OIL, SOY, SALT, PEPPER, AND SHRIMP-MIX WELL COVER AND LET STAND FOR 30-60 MINUTES
CUT 4 ROUNDS FROM EACH BREAD SLICE
SPREAD SHRIMP MIXTURE ONTO HALF OF BREAD ROUNDS
COVER WITH REMAINING BREAD ROUNDS
PRESS EDGES TOGETHER TO SEAL
HEAT OIL TO 375-400 DEGREES
ADD ROUNDS IN SMALL BATCHES AND FRY FOR 1 MINUTE ON EACH SIDE, UNTIL GOLDEN
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 60 - Calories from Fat 15
Percent Total Calories From: Fat 25%, Protein 27%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 22mg, Sodium 117mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 26 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 4 | quarts water |
| 36 | each uncooked wontons |
| 6 | cups unsalted chicken stock |
| 2 | cups large dice bok choy |
| 1/2 | cup minced scallions |
| 1 | cup slivered, bbq cooked pork |
| 1 | teaspoon soy sauce |
| 1/2 | teaspoon sesame oil |
HEAT WATER TO A BOIL IN A LARGE KETTLE, OVER A HIGH FLAME
ADD WON TON, REDUCE HEAT, AND SIMMER FOR 4 MINUTES
REMOVE TO SERVING BOWLS WITH A SLOTTED SPOON
POUR STOCK INTO A LARGE SAUCEPOT, OVER A MODERATE FLAME
HEAT TO A BOIL
ADD BOK CHOY AND SCALLIONS
SIMMER FOR 3 MINUTES
ADD PORK, SOY, AND SESAME OIL
SIMMER FOR 3 MINUTES
LADLE INTO INTO SERVING BOWLS, OVER WON TON
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 557 - Calories from Fat 437
Percent Total Calories From: Fat 78%, Protein 17%, Carbohydrate 4%
Totals and Percent Daily Values (2000 calories): Fat 49g, Saturated Fat 17g, Cholesterol 93mg, Sodium 2755mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 24g, Vitamin A 773 units, Vitamin C 12 units, Calcium 0 units, Iron 4 units
| 2/3 | cup strained fresh lime juice |
| 3 | quarts unsalted chicken stock |
| 3 | cups water |
| 2 | tablespoons grated lemon zest |
| 1 | teaspoon grated lime zest |
| 1/2 | cup minced hot chile |
| 18 | each manilla clams, well scrubbed |
| 1 | pound jumbo tiger prawns, shelled and deveined |
| 2 | pounds cracked, cooked crabs |
| 1/4 | cup bias-sliced to 1-inch scallions |
COMBINE BROTH AND WATER IN A STOCKPOT
COMBINE LEMON ZEST, LIME ZEST, AND CHILES
TIE INTO A PIECE OF CHEESECLOTH AND PLACE INTO STOCKPOT
BRING BROTH MIXTURE TO A BOIL, REDUCE HEAT, AND SIMMER FOR 45 MINUTES
REMOVE AND DISCARD SACHET
ADD CLAMS, SHRIMP, AND CRAB
SIMMER, OVER A MEDIUM-LOW FLAME, FOR 10-15 MINUTES, UNTIL CLAMS ARE OPEN AND SHRIMP ARE PINK (discard any clams that do not open)
STIR IN LIME JUICE
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 300 - Calories from Fat 51
Percent Total Calories From: Fat 17%, Protein 70%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 225mg, Sodium 3695mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 52g, Vitamin A 762 units, Vitamin C 28 units, Calcium 0 units, Iron 11 units
| 1 | pound tiger prawn, shelled and deveined |
| 1/4 | cup strained fresh lemon juice |
| 1 | beaten egg white |
| 1 | tablespoon cornstarch |
| 1 3/4 | cups peanut oil |
| 1/4 | cup sesame oil |
| 1/2 | cup sliced bamboo shoots |
| 1 | cup finely slivered onion |
| 1/2 | teaspoon very finely minced ginger |
| 1/2 | cup unsalted chicken stock |
| 1 | cup slivered green bell pepper |
| 2 | teaspoons hot curry powder |
| 1 | teaspoon sugar |
| 2 | tablespoons soy sauce |
| 8 | ounces cooked tiny peas |
| 8 | ounces cooked tiny peas |
COMBINE SHRIMP AND LEMON JUICE-TOSS TO MIX WELL
COMBINE EGG WHITE AND CORNSTARCH-MIX WELL
ADD SHRIMP AND STIR TO COAT EVENLY
COMBINE PEANUT AND SESAME OILS IN A WOK
PLACE OVER A MODERATE FLAME AND HEAT TO 375 DEGREES
ADD SHRIMP AND FRY FOR 2-3 MINUTES, UNTIL GOLDEN
REMOVE WITH A SLOTTED SPOON
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
HEAT 2 TABLESPOONS OIL IN ANOTHER WOK, OVER A MODERATE FLAME
ADD BAMBOO SHOOTS AND ONIONS
STIR-FRY FOR 1 MINUTE
ADD GINGER AND STIR-FRY FOR 30 SECONDS
ADD CHICKEN STOCK, BELL PEPPERS, CURRY POWDER, SUGAR, AND SOY SAUCE
HEAT AND STIR FOR 5 MINUTES
FOLD IN PEAS AND SHRIMP
HEAT WINE IN A SAUCEPAN, OVER A MEDIUM FLAME
POUR OVER SHRIMP-STIR ONCE
SERVE HOT, WITH RIC
Nutrition Facts
Amount Per Serving:
Calories 1242 - Calories from Fat 998
Percent Total Calories From: Fat 80%, Protein 10%, Carbohydrate 9%
Totals and Percent Daily Values (2000 calories): Fat 111g, Saturated Fat 18g, Cholesterol 173mg, Sodium 888mg, Total Carbohydrate 29g, Dietary Fiber 3g, Sugars 0g, Protein 32g, Vitamin A 1109 units, Vitamin C 80 units, Calcium 0 units, Iron 5 units
| 1/2 | pound tiger prawn, shelled, deveined, and finely minced |
| 1/2 | pound tiger prawn, shelled, deveined, and finely minced |
| 1/2 | cup very finely minced bamboo shoots |
| 2 | tablespoons finely minced scallions, white part only |
| 2 | tablespoons finely minced cilantro |
| 2 | tablespoons bulk pork sausage |
| 1/2 | teaspoon finely minced ginger |
| 2 | teaspoons soy sauce |
| 1 | teaspoon sugar |
| 1/8 | teaspoon salt |
| 1 | teaspoon sesame oil |
| 1/4 | teaspoon white pepper |
| 2 | teaspoons cornstarch, or tapioca |
| 1 | tablespoon dry white wine |
| 30 | each har gow wrappers |
| 2 to 1 | tablespoon peanut oil |
COMBINE SHRIMP, BAMBOO SHOOTS, SCALLIONS, CILANTRO, PORK SAUSAGE, GINGER, SOY SAUCE, SUGAR, SALT, SESAME OIL, PEPPER, CORNSTARCH, WINE, AND PEANUT OIL-MIX WELL
COVER AND CHILL FOR 2-24 HOURS
PLACE A TEASPOON OF FILLING MIXTURE ONTO THE EDGE OF A HAR GOW WRAPPER
FOLD EDGE OVER FILLING TOWARD CENTER
FOLD SIDES IN TOWARD CENTER
PINCH SIDES INTO CENTER
FOLD IN TOP AND PINCH IN TO FORM TAIL
PRESS GENTLY AROUND FILLING TO FORM HEAD
DIP CHOPSTICK INTO RED FOOD COLORING AND DOT EYES
PLACE INTO A BAMBOO STEAMER AND STEAM FOR 15 MINUTES
SERVE HOT OR WARM, WITH CHILE OIL TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 36 - Calories from Fat 9
Percent Total Calories From: Fat 25%, Protein 40%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 26mg, Sodium 81mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 38 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 6 | slices bread, crusts removed |
| 48 | each small shrimp, shelled and deveined |
| 1/3 | teaspoon salt |
| 1 | tablespoon sherry |
| 2 | slightly beaten egg whites |
| 4 | cups peanut oil |
| 1/4 | cup minced scallions, white part only |
| 1/3 | cup finely minced water chestnuts |
| 1 | teaspoon ginger juice |
| 1 | teaspoon sugar |
| 1 | teaspoon sesame oil |
| 1 | teaspoon oyster sauce |
| 1/8 | teaspoon white pepper |
| 1/2 | teaspoon soy sauce |
| 4 | teaspoons cornstarch |
HEAT OVEN TO 140 DEGREES
CUT EACH BREAD SLICE INTO (4) 1-1/4x2-INCH PIECES
PLACE BREAD FINGERS AND TRIMMED CRUSTS ONTO AN UNGREASED BAKING SHEET
BAKE @ 140 DEGREES FOR 30 MINUTES
TURN AND BAKE @ 140 DEGREES FOR ANOTHER 30 MINTUES, UNTIL DRY
REMOVE FROM OVEN AND SET ASIDE
CUT HALF THE SHRIMP LENGTHWISE, NEARLY THROUGH TO THE BACK, TO BUTTERFLY AND LAY FLAT
MARINATE SHRIMP IN ONE-THIRD THE SALT, TWO-THIRDS THE SHERRY, AND 1/2 EGG WHITE FOR 60 MINUTES
MEANWHILE, MINCE REMAINING SHRIMP
COMBINE MINCED SHRIMP WITH WATER CHESTNUTS, GINGER JUICE, REMAINING SALT, REMAINING SHERRY, SUGAR, SESAME OIL, OYSTER SAUCE, WHITE PEPPER, SOY SAUCE, REMAINING EGG WHITES, 1 TEASPOON OIL, AND CORNSTARCH-MIX WELL
COVER AND CHILL THOROUGHLY
CRUSH DRIED CRUSTS INTO CRUMBS, SET ASIDE
DRY MARINATED SHRIMP ON A KITCHEN TOWEL OR PAPER TOWELS SPREAD EACH BREAD FINGER WITH 1 TEASPOON SHRIMP PASTE
PRESS 1 SHRIMP, CUT-SIDE DOWN, ON TOP OF EACH
SPREAD ANOTHER TEASPOON PASTE ON TOP OF SHRIMP
SPRINKLE WITH BREADCRUMBS
HEAT REMAINING OIL TO 325-350 DEGREES
PLACE PIECES INTO OIL, SHRIMP-SIDE DOWN
FRY FOR 3-5 MINUTES, UNTIL GOLDEN
REMOVE TO DRAIN BRIEFLY ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM IN A 200-250 DEGREE OVEN
ARRANGE ONTO A HEATED PLATTER
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 725 - Calories from Fat 658
Percent Total Calories From: Fat 91%, Protein 4%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 73g, Saturated Fat 12g, Cholesterol 55mg, Sodium 225mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 69 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 3/4 | cup flour |
| 1 | teaspoon baking powder |
| 1/2 | teaspoon sugar |
| 2/3 | cup water |
| 1/2 | teaspoon peanut oil |
COMBINE DRY INGREDIENTS-MIX WELL
WHISK IN WATER, THEN OIL-MIX WELL
COVER AND CHILL
BEFORE USING, THIN WITH ADDITIONAL WATER AS NECESSAR
Nutrition Facts
Amount Per Serving:
Calories 46 - Calories from Fat 4
Percent Total Calories From: Fat 8%, Protein 11%, Carbohydrate 82%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 44mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 2 | tablespoons minced garlic |
| 1 | tablespoon rice wine |
| 1 | teaspoon chile paste |
| 1/4 | teaspoon crushed red chiles |
| 1 | tablespoon chili sauce |
| 2 | tablespoons sesame oil |
| 1 | teaspoon sugar |
| 1 | tablespoon minced scallions |
| 2 | tablespoons unsalted chicken stock |
| 1 | teaspoon minced ginger |
| 2 | tablespoons soy sauce, to taste |
COMBINE INGREDIENTS IN A SMALL SAUCEPAN, OVER A MEDIUM FLAME HEAT TO A LIGHT BOIL, REDUCE HEAT, AND SIMMER FOR 2 MINUTES COOL AND CHILL FOR UP TO 4 DAYS
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 91 - Calories from Fat 62
Percent Total Calories From: Fat 68%, Protein 5%, Carbohydrate 24%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 563mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 375 units, Vitamin C 4 units, Calcium 0 units, Iron 0 units
| 24 | each chicken wings, tips removed and reserved for another use |
| 1/4 | cup soy sauce |
| 1/4 | teaspoon cayenne |
PLACE WINGS IN A CASSEROLE
BAKE, COVERED, @ 350 DEGREES FOR 30 MINUTES
REMOVE FROM CASSEROLE
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
ARRANGE WINGS ONTO A RACK IN A FOIL-LINED ROASTING PAN
BRUSH WITH SOY AND SPRINKLE WITH CAYENNE
BAKE @ 350 DEGREES FOR 10 MINUTES, TURN
BRUSH WITH SOY AND SPRINKLE WITH CAYENNE
BAKE @ 350 DEGREES FOR 10 MINUTES
REMOVE FROM OVEN AND ARRANGE ONTO A SERVING PLATTER
SERVE HOT OR COL
Nutrition Facts
Amount Per Serving:
Calories 216 - Calories from Fat 141
Percent Total Calories From: Fat 65%, Protein 34%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 4g, Cholesterol 75mg, Sodium 414mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 18g, Vitamin A 159 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units
| 1/2 | * pound LEAN ground pork |
| 1/4 | * pound COOKED, BAY shrimp |
| 1 | * tablespoon peanut oil |
| 1/4 | * cup MINCED scallions |
| 1/2 | * pound RINSED, DRAINED bean sprouts |
| 1 | * tablespoon soy sauce |
| 1 | * teaspoon salt |
| 1 | * teaspoon brown sugar |
| 2 | * cup flour |
| 2 | * cup water |
| 1 | * EA BEATEN egg |
| FOR FRYING peanut oil |
HEAT 1 TABLESPOON OIL IN A WOK, OVER A MODERATELY-HIGH FLAME ADD PORK AND SHRIMP, HEAT AND STIR FOR 2 MINUTES ADD SCALLIONS AND BEAN SPROUTS, HEAT AND STIR FOR 2 MINUTES STIR IN SOY SAUCE, SALT, AND SUGAR REMOVE FROM HEAT, COOL COMBINE FLOUR, WATER, AND EGG TO MAKE A SMOOTH BATTER LIGHTLY GREASE A HEAVY SKILLET AND HEAT OVER A MEDIUM FLAME LADLE BATTER INTO SKILLET, TURN TO COAT EVENLY, AND HEAT UNTIL FIRM REMOVE TO A WORKSURFACE REPEAT WITH REMAINING BATTER PLACE ONE HEAPING TABLESPOON PORK MIXTURE ONTO A PANCAKE FOLD NEAR EGDE OVER FILLING TO CENTER FOLD BOTH SIDES INTO THE CENTER ROLLUP AND SEAL LAST EDGE WITH WATER, SET ASIDE REPEAT WITH REMAINING FILLING AND PANCAKES HEAT OIL TO 375 DEGREES ADD ROLLS IN SMALL BATCHES AND FRY UNTIL GOLDEN ON ALL SIDES DRAIN BRIEFLY ON PAPER TOWELS SERVE HOT, ACCOMPANIED BY CATSUP AND CHINESE HOT MUSTAR
Nutrition Facts
Amount Per Serving:
Calories 21 - Calories from Fat 18
Percent Total Calories From: Fat 86%, Protein 9%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 14mg, Sodium 127mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 20 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | package active dry yeast |
| 3 | cups flour |
| 2 | tablespoons sugar |
| 3 | tablespoons peanut oil |
| 2 | tablespoons soy sauce |
| 2 | tablespoons white wine |
| 2 | tablespoons plum sauce or hoisin sauce |
| 2 | tablespoons catsup |
| 2 | tablespoons honey |
| 1 | teaspoon finely minced garlic |
| 1 | tablespoon finely minced ginger |
| 1/4 | teaspoon ground allspice, or 5 spice powder |
| 2 | pounds skinless boneless chicken |
| 1/2 | cup unsalted chicken stock |
| 1 | tablespoon cornstarch |
COMBINE YEAST, SUGAR, AND 1 CUP WARM WATER
ALLOW TO STAND FOR 5 MINUTES, UNTIL BUBBLY
STIR TO DISSOLVE SUGAR
POUR FLOUR ONTO A WORKSURFACE
MAKE A WELL IN THE CENTER
POUR YEAST MIXTURE AND 1 TABLESPOON OIL INTO THE WELL
STIR UNTIL MIXTURE MAKES A SOFT DOUGH
KNEAD FOR 5-6 MINUTES, UNTIL SMOOTH AND ELASTIC
PLACE INTO A GREASED BOWL, TURNING TO COAT ON ALL SIDES COVER WITH A TOWEL
SET IN A WARM PLACE AND ALLOW TO RISE FOR 60-90 MINUTES, UNTIL DOUBLED
MEANWHILE, COMBINE SOY SAUCE, WINE, HOISIN, CATSUP, HONEY, GARLIC, GINGER, AND ALLSPICE-MIX WELL
FINELY DICE CHICKEN OR RUN THROUGH A GRINDER
ADD TO THE SOY MIXTURE-MIX WELL
COVER AND CHILL FOR 4-96 HOURS
HEAT 2 TABLESPOON OIL IN A LARGE WOK OR SKILLET, OVER A MODERATELY-HIGH FLAME
ADD CHICKEN MIXTURE
HEAT AND STIR FOR 2-3 MINUTES
COMBINE BROTH AND CORNSTARCH-MIX WELL
ADD TO CHICKEN MIXTURE
HEAT AND STIR UNTIL THICKENED FAIRLY WELL
REMOVE FROM HEAT, SET ASIDE
CUT ONE 4x4-INCH PIECE OF PARCHMENT OR WAXED PAPER FOR EACH PORTION
REMOVE DOUGH FROM BOWL, PUNCH DOWN, AND ALLOW TO REST FOR 5 MINUTES
DIVIDE INTO INDIVIDUAL PORTIONS, ROLLING EACH INTO A BALL
ROLL EACH BALL INTO A 4-INCH DIAMETER CIRCLE
PRESS EDGES TO FLATTEN SLIGHTLY
PLACE A TABLESPOON OF THE CHICKEN MIXTURE INTO THE CENTER OF EACH
BRING EDGES OF DOUGH UP AROUND FILLING AND PRESS TOGETHER TO COMPLETELY SEAL
PLACE SEALED EDGE DOWN UPON A SQUARE OF PARCHMENT OR WAXED PAPER
REPEAT WITH REMAINING DOUGH AND FILLING
PLACE A FEW INTO A BAMBOO STEAMER, LEAVING A 2-INCH SPACE BETWEEN EACH
COVER AND STEAM FOR 15-20 MINUTES
REMOVE FROM STEAMER AND REPEAT WITH REMAINING BUNS
SERVE HOT, WARM, OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 252 - Calories from Fat 101
Percent Total Calories From: Fat 40%, Protein 21%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 3g, Cholesterol 51mg, Sodium 284mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 13g, Vitamin A 461 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 1 | package yeast |
| 1 | cup 105-110 degree water |
| 2 | tablespoons peanut oil |
| 1 | teaspoon salt |
| 3 | cups flour |
| 1 | pound lean boneless pork |
| 2 | tablespoons finely minced garlic |
| 1/2 | teaspoon very finely minced ginger |
| 1 | tablespoon sugar |
| 2 | tablespoons soy sauce |
| 1 | tablespoon cornstarch |
| 2 | tablespoons soy sauce |
| 1 | tablespoon dry sherry |
| 1 | tablespoon peanut oil |
| 1 | cup very finely minced onion |
DISSOLVE YEAST IN WATER, ADD SUGAR, OIL, AND SALT-MIX WELL ALLOW TO REST FOR 15-20 MINUTES, UNTIL BUBBLY
ADD FLOUR AND MIX, UNTIL DOUGH HOLDS IT'S SHAPE
TURNOUT ONTO A LIGHTLY FLOURED BOARD
KNEAD FOR 8-10 MINUTES, OR UNTIL SMOOTH AND ELASTIC
PLACE INTO A GREASED BOWL, COVER WITH A TOWEL, AND ALLOW TO RISE, UNTIL DOUBLED (APPROX 75-90 MINUTES)
MEANWHILE, COMBINE PORK, GARLIC, GINGER, 2 TEASPOONS SUGAR, AND 2 TABLESPOONS SOY SAUCE, MIX WELL
IN ANOTHER BOWL, COMBINE CORNSTARCH, SOY SAUCE, SHERRY, AND 1/4 CUP WATER FOR COOKING SAUCE
HEAT OIL IN A WOK, OVER HIGH HEAT
ADD PORK AND STIR FRY FOR 5 MINUTES, UNTIL BROWNED
ADD ONIONS AND COOK, UNTIL SOFTENED
ADD COOKING SAUCE, HEAT AND STIR, UNTIL THICKENED
REMOVE FROM HEAT, COOL
TURNOUT DOUGH ONTO A LIGHTLY FLOURED BOARD
KNEAD FOR 1 MINUTE
CUT INTO 1 PIECE PER PORTION FOR LARGE BUNS OR 2 PIECES PER PORTION FOR MINI BUNS
ROLLOUT EACH PIECE INTO A CIRCLE, PRESS EDGES TO FLATTEN SLIGHTLY
PLACE 2 TABLESPOONS FILLING FOR LARGE BUNS OR 1 TABLESPOON FILLING FOR MINI BUNS IN CENTER OF DOUGH
PULL EDGES OF DOUGH UP AROUND FILLING, TWIST TO SEAL
PLACE EACH BUN, SEALED SIDE DOWN, ONTO A SMALL SQUARE OF FOIL OR PARCHMENT
COVER WITH A TOWEL AND LET RISE FOR 30 MINUTES, UNTIL PUFFY PLACE IN A BAMBOO STEAMER, COVER, AND STEAM FOR 12-15 MINUTES, UNTIL GLAZED AND SMOOTH
SERVE WARM OR AT ROOM TEMPERATURE
TO STORE-WRAP AIRTIGHT AND FREEZE FOR UP TO 4 WEEKS
TO REHEAT-STEAM UNTIL HEATED THROUGH (ABOUT 8-10 MINUTES
Nutrition Facts
Amount Per Serving:
Calories 218 - Calories from Fat 57
Percent Total Calories From: Fat 26%, Protein 22%, Carbohydrate 52%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 25mg, Sodium 565mg, Total Carbohydrate 28g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 2 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 24 | each manilla clams |
| 1/4 | cup cornmeal |
| 1/2 | cup fermented black beans |
| 2 | tablespoons minced ginger |
| 2 | tablespoons minced garlic |
| 12 | ounces clam juice |
| 1/2 | cup dry white wine |
| 2 | tablespoons peanut oil |
| 2 | teaspoons crushed red chiles |
| 1 | tablespoon cornstarch |
| 1/4 | cup water |
SCRUB CLAMS WELL AND RINSE IN SEVERAL CHANGES OF WATER COMBINE CLAMS AND BLACK BEANS IN WATER TO COVER
ALLOW TO SOAK FOR 2 HOURS, DRAIN
SOAK BLACK BEANS IN WATER FOR 15 MINUTES, DRAIN WELL, AND SET ASIDE
HEAT OIL IN A WOK, OVER A MODERATE FLAME
ADD GINGER AND STIR-FRY FOR 15 SECONDS
ADD GARLIC AND STIR-FRY FOR 15 SECONDS
ADD BLACK BEANS AND STIR-FRY FOR 2-3 MINUTES
ADD CLAMS, CLAM BROTH, AND WINE
STEAM FOR 5-7 MINUTES, UNTIL SHELLS POP OPEN
DISCARD ANY CLAMS THAT DO NOT OPEN
REMOVE CLAMS TO SERVING BOWLS WITH A SLOTTED SPOON
ADD CRUSHED CHILES TO WOK AND SIMMER FOR 2-3 MINUTES COMBINE CORNSTARCH AND WATER AND ADD TO WOK
HEAT AND STIR UNTIL THICKENED SLIGHTLY
POUR THICKENED LIQUID OVER CLAMS
GARNISH WITH MINCED SCALLIONS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 280 - Calories from Fat 91
Percent Total Calories From: Fat 32%, Protein 29%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 1g, Cholesterol 43mg, Sodium 830mg, Total Carbohydrate 22g, Dietary Fiber 2g, Sugars 0g, Protein 20g, Vitamin A 1069 units, Vitamin C 19 units, Calcium 0 units, Iron 18 units
| 12 | each crab claws, with shelll |
| 1 | pound tiger prawn, shelled, deveined, and minced to a paste |
| 2 | tablespoons cornstarch |
| peanut oil, for frying | |
| 1 | teaspoon salt |
| 1/4 | teaspoon msg |
| 1/4 | teaspoon sesame oil |
| 1/4 | teaspoon white pepper |
REMOVE MOST OF SHELL FROM CLAWS, LEAVING CLAWS AND MEAT INTACT
COMBINE SHRIMP PUREE, SALT, MSG, 2 TEASPOONS CORNSTARCH, SESAME OIL, AND WHITE PEPPER-MIX WELL
DIVIDE MIXTURE INTO EQUAL PORTIONS
DUST LIGHTLY WITH CORNSTARCH
COAT HANDS LIGHTLY WITH CORNSTARCH
MOLD A PORTION AROUND EACH PIECE OF CRAB, LEAVING CLAWS PROTRUDING
HEAT OIL IN A WOK, TO 370 DEGREES
ADD CLAWS, A FEW AT A TIME, AND DEEP FRY FOR 5 MINUTES, UNTIL GOLDEN ON ALL SIDES
REMOVE TO DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
ARRANGE ONTO A SERVING PLATTER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 187 - Calories from Fat 31
Percent Total Calories From: Fat 17%, Protein 77%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 154mg, Sodium 821mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 36g, Vitamin A 215 units, Vitamin C 6 units, Calcium 0 units, Iron 2 units
| 1 | whole chicken, about 3-4# |
| 2 | tablespoons salt |
| 1 | cup dark brown sugar |
RINSE CHICKEN WELL, DRAIN
MOISTEN CHICKEN WITH WATER
RUB WITH SALT INSIDE AND OUT
COVER AND CHILL FOR 1-2 DAYS
PLACE INTO A STEAMER AND STEAM FOR 45 MINUTES
PREPARE COALS IN A KETTLE-TYPE BBQ
PLACE BROWN SUGAR INTO A FOIL PIE PAN
PLACE PAN DIRECTLY ON TOP OF COALS
PLACE CHICKEN ONTO A STAND-UP ROASTER
PLACE ONTO GRILL DIRECTLY ABOVE SUGAR
COVER AND CLOSE VENTS
SMOKE FOR 30-40 MINUTES
REMOVE FROM GRILL
WRAP IN FOIL
CHILL FOR 4-24 HOURS
SLICE THINLY
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 671 - Calories from Fat 358
Percent Total Calories From: Fat 53%, Protein 29%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 40g, Saturated Fat 11g, Cholesterol 241mg, Sodium 3709mg, Total Carbohydrate 29g, Dietary Fiber 0g, Sugars 0g, Protein 49g, Vitamin A 2066 units, Vitamin C 7 units, Calcium 0 units, Iron 5 units
| 1 | cup vegetable shortening |
| 1 | cup sugar |
| 1 | each egg, beaten |
| 3 | cups flour, sifted |
| 1 | teaspoon baking soda |
| 3 | tablespoons almond extract |
| 1/4 | cup light corn syrup |
| 1 | cup blanched almonds |
CREAM SHORTENING AND SUGAR TOGETHER, UNTIL FLUFFY
BEAT IN EGG
GRADUALLY MIX IN FLOUR, BAKING SODA, CORN SYRUP, AND ALMOND EXTRACT-MIX WELL
ROLL INTO 1-INCH BALLS
PRESS TO FLATTEN
TRANSFER TO A PARCHMENT-LINED COOKIE SHEET
PRESS 1 ALMOND INTO THE CENTER OF EACH
BAKE @ 375 DEGREES FOR 15-18 MINUTES, UNTIL BARELY GOLDEN
REMOVE TO COOL ON A WIRE RACK
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 218 - Calories from Fat 109
Percent Total Calories From: Fat 50%, Protein 6%, Carbohydrate 45%
Totals and Percent Daily Values (2000 calories): Fat 12g, Saturated Fat 2g, Cholesterol 9mg, Sodium 40mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 13 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 2 | cups distilled white vinegar |
| 2 | cups sugar |
| 2 | teaspoons salt |
| 1/3 | cup garlic puree |
| 3 | tablespoons crushed red chiles |
COMBINE INGREDIENTS IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO A BOIL, REMOVE FROM HEAT, AND COOL
COVER AND ALLOW FLAVORS TO MELD FOR 2-48 HOURS
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 119 - Calories from Fat 1
Percent Total Calories From: Fat 1%, Protein 2%, Carbohydrate 97%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 299mg, Total Carbohydrate 29g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 722 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units
| 1 | tablespoon brown bean sauce |
| 3 | tablespoons plum jam, or preserves |
| 1/2 | teaspoon seasoned rice vinegar |
| 1/2 | teaspoon water |
| 1/2 | teaspoon sesame oil |
COMBINE INGREDIENTS-MIX WEL
Nutrition Facts
Amount Per Serving:
Calories 50 - Calories from Fat 7
Percent Total Calories From: Fat 15%, Protein 4%, Carbohydrate 81%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 8mg, Total Carbohydrate 10g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 2 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | cup orange juice |
| 1/2 | cup distilled white vinegar |
| 1/2 | cup light corn syrup |
| 1/2 | cup light brown sugar |
| 2 | tablespoons cornstarch |
| 1 | cup large dice onion |
| 1 | cup bias-cut carrot |
| 8 | ounces pineapple chunks, in juice |
| 1 | cup large dice green bell pepper |
COMBINE ORANGE JUICE AND CORNSTARCH-MIX WELL
COMBINE INGREDIENTS IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT TO A BOIL AND REDUCE FLAME TO LOW
HEAT AND STIR UNTIL THICKENED
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 76 - Calories from Fat 1
Percent Total Calories From: Fat 1%, Protein 2%, Carbohydrate 97%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 11mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 1991 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units
| 1/2 | cup unsweetened pineapple juice |
| 1/2 | cup white wine vinegar |
| 2 | tablespoons peanut oil |
| 2 | tablespoons firmly packed brown sugar |
| 1 | tablespoon soy sauce |
| 1/2 | teaspoon freshly ground black pepper |
| 2 | teaspoons cornstarch |
| 1 1/2 | tablespoons water |
COMBINE PINEAPPLE JUICE, VINEGAR, OIL, SUGAR, SOY SAUCE, AND PEPPER IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT JUST TO A LOW BOIL
DISSOLVE CORNSTARCH IN WATER
ADD TO MIXTURE IN SAUCEPAN
HEAT AND STIR UNTIL SLIGHTLY THICKENED
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 71 - Calories from Fat 41
Percent Total Calories From: Fat 57%, Protein 1%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 173mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 1 units, Vitamin C 2 units, Calcium 0 units, Iron 0 units
| 1/2 | cup water |
| 1 | cup plum jelly |
| 2 | tablespoons catsup |
| 2 | tablespoons distilled white vinegar |
COMBINE INGREDIENTS IN A SAUCEPAN, OVER A MEDIUM FLAME
HEAT AND STIR TO A BOIL
REMOVE FROM HEAT
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 149 - Calories from Fat 1
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 99%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 68mg, Total Carbohydrate 37g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 56 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
| 2 | tablespoons soy sauce |
| 2 | tablespoons brown sugar |
| 1/4 | cup cider vinegar |
| 2 | tablespoons minced ginger |
| 1/2 | cup minced scallions |
| 1/2 | teaspoon crushed red chiles |
| 1/2 | teaspoon ground cumin |
| 1/2 | teaspoon ground anise seed |
| 1 | teaspoon salt |
| 1 | pound boneless lean pork, cut to medium dice |
| peanut oil, for frying | |
| 3 | each lemons, quartered |
COMBINE SOY, BROWN SUGAR, VINEGAR, GINGER, HALF THE SCALLIONS, RED PEPPER FLAKES, CUMIN, ANISE, AND SALT
ADD PORK AND TOSS TO COAT WELL
COVER AND CHILL FOR 4-24 HOURS
DRAIN MEAT AND RESERVE MARINADE
HEAT OIL TO 375 DEGREES
ADD PORK AND FRY FOR 3-5 MINUTES, UNTIL BROWNED
DRAIN ON PAPER A COOLING RACK AND BLOT WITH PAPER TOWELS ALTERNATE COOKING METHOD: TRANSFER PORK AND MARINADE TO A LARGE COVERED CASSEROLE
BAKE @ 350 DEGREES FOR 30-40 MINUTES, ADDING ADDITIONAL LIQUID AS NEEDED
SERVE HOT, WITH FRIED OR STEAMED RIC
Nutrition Facts
Amount Per Serving:
Calories 89 - Calories from Fat 37
Percent Total Calories From: Fat 42%, Protein 39%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 21mg, Sodium 386mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 79 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units
| 2 | pounds chicken wings |
| 1 | tablespoon garlic powder |
| 1/2 | teaspoon salt |
| 1 | teaspoon freshly ground white pepper |
| 2 | beaten eggs |
| 1 | tablespoon cornstarch |
| peanut oil, for frying | |
| 1 | tablespoon soy sauce |
| 3 | tablespoons catsup |
| 1/2 | cup sugar |
| 1/4 | cup cider vinegar |
| 3/4 | cup unsalted chicken stock |
SEPARATE WINGS AT JOINTS AND RESERVE TIPS FOR ANOTHER USE SEASON CHICKEN WITH GARLIC POWDER, SALT, AND PEPPER
DIP INTO EGG, ROLL IN CORNSTARCH TO COVER
PLACE ONTO A SHEET OF WAXED PAPER
COVER AND CHILL FOR 60 MINUTES TO SET COATING
HEAT OIL TO 360 DEGREES IN A DEEP FRYER OR LARGE SKILLET
ADD CHICKEN IN SMALL BATCHES AND FRY UNTIL BROWNED
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
ARRANGE BROWNED WINGS IN A FOIL-LINED PAN
COMBINE SOY SAUCE, CATSUP, SUGAR, VINEGAR, AND STOCK
POUR OVER CHICKEN
BAKE @ 350 DEGREES FOR 15 MINUTES, TURN
BAKE @ 350 DEGREES FOR 15 MINUTES, TURN
BAKE @ 350 DEGREES FOR 15 MINUTES
REMOVE FROM OVEN AND ARRANGE ONTO A SERVING PLATTER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 466 - Calories from Fat 255
Percent Total Calories From: Fat 55%, Protein 26%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 8g, Cholesterol 187mg, Sodium 771mg, Total Carbohydrate 22g, Dietary Fiber 0g, Sugars 0g, Protein 31g, Vitamin A 409 units, Vitamin C 2 units, Calcium 0 units, Iron 2 units