Chinese Peanut Chicken


    * 2 cups roasted peanuts (if peanuts are not roasted, see * below.)
    * 5 garlic cloves, minced
    * 1 1/2 inches gingerroot, minced
    * 3 scallions, chopped
    * 4 -5 boneless skinless chicken breast halves, cubed
    * 3/4 cup soybean paste, sweetened (found in Asian markets)
    * 1/3 cup sugar


   1.  Fry garlic and ginger on medium-high heat until beginning to brown. Add green onion and let fry for half a minute.
   2.  Add chicken cubes and turn up the heat to high, stir-frying until opaque.
   3.  Turn heat back down to medium. Toss in peanuts and soybean paste, stirring to coat.
   4.  Sprinkle sugar over the mixture and stir for a minute or two longer.
   5.  Serve with rice.
   6.  *If your peanuts are not roasted, put them in an oven preheated at 350 for 15-20 minutes. Stir once before done. Take them out before completely roasted because they continue to cook once out of the oven
Chinese BBQ Pork Stir Fry


    * 1 tablespoon olive oil
    * 3/4 lb pork loin, sliced
    * 1/4 cup hoisin sauce
    * 3/4 cup cranberry juice
    * 1 teaspoon garlic, minced
    * 1/4 lb cabbage, sliced
    * 2 tablespoons soy sauce


   1.  Heat oil in large fry pan or wok.
   2.  Slice pork into bite sized strips.
   3.  Salt and pepper pork and toss with Hoisin Sauce.
   4.  Add to oil. Saute 2-3 minutes.
   5.  Add garlic and cranberry juice. Bring to a boil.
   6.  Remove pork mixture to a baking dish and keep in a 350 degree oven.
   7.  Wipe out pan and add 1 T. of oil to it.
   8.  Add sliced cabbage and soy sauce.
   9.  Stir fry until wilted but still crunchy.
  10.  Add pork back to cabbage mix and combine.
  11.  Serve over rice.
Chinese Citrus Chicken Thighs



    * 8 skinless chicken thighs
    * 1/2 cup dry white wine
    * 1/4 cup red wine vinegar
    * 1/4 cup fresh orange juice
    * 2 tablespoons fresh lime juice
    * 3 tablespoons soy sauce
    * 2 tablespoons fresh thyme leaves, minced
    * 1 garlic clove, minced
    * 1 tablespoon honey
    * 1 teaspoon fresh ginger, minced
    * 1 teaspoon ground cumin
    * 1 jalapeno, chopped and seeded


   1.  Remove the surface layer of fat from the thighs. Rinse and towel dry.
   2.  In a large non-stick skillet, combine all remaining ingredients.
   3.  Over medium-high heat, bring the mixture up to a boil, then add the chicken (bones up).
   4.  Reduce heat to low; cover and simmer for 15 minutes.
   5.  Remove the cover, turn the chicken pieces over, raise the heat to medium, and cook until the liquid is evaporated and the chicken is glazed, about 10 to 15 minutes.
Chinese Eggplants With Bean Sauce


    * 1 tablespoon canola oil
    * 4 tablespoons gingerroot (peeled and minced)
    * 2 garlic cloves (minced)
    * 3 green onions (separate whites and green, and slice thinly)
    * salt and pepper (to taste)
    * 2 tablespoons fermented black beans (these are not black beans, they're fermented soy beans available at Asian markets)
    * 1 small onion (chopped)
    * 2 tablespoons oyster sauce
    * 1 tablespoon rice vinegar, seasoned (or regular vinegar with 1/2 teaspoon of sugar)
    * 2 small Japanese eggplants (cut 1/2-inch thick on the bias)
    * 1/2 teaspoon red pepper flakes (optional)
    * soy sauce (to taste)


   1.  Heat saucepan on medium high. Add oil, hot but not smoky.
   2.  Add minced ginger root, garlic, white part of green onion and salt and pepper. Cook to soften.
   3.  Add fermented black beans, smash with spoon and mix into ginger, garlic, onion mixture.
   4.  Add chopped onion, cook to soften 2 minutes.
   5.  Add oyster sauce and rice vinegar, mix well.
   6.  Add eggplants and mix well.
   7.  Add red pepper flakes, if using.
   8.  Cook until eggplants and onion are well done.
   9.  Taste and add soy sauce, if needed.
  10.  Garnish with green part of onions.
  11.  Serve with sauce over white rice.
Asparagus Salad With Mushrooms



    * 1 lb green asparagus, trimmed (500g)
    * oil (for frying)
    * 10 g dried Chinese mushrooms, soaked in water, drained (mu err mushrooms)
    * 1 -2 tablespoon finely chopped fresh ginger
    * 1 1/2 dl vegetable stock (a little bit less than a cup)


    * 2 tablespoons rice vinegar or 2 tablespoons apple cider vinegar
    * 1 tablespoon soy sauce
    * 1 teaspoon sesame oil
    * 2 tablespoons neutral oil (such as sunflower)
    * salt
    * pepper, freshly ground


    * 2 tablespoons sesame seeds, roasted in a frying pan without fat
    * 2 tablespoons chopped chives


   1.  Cut trimmed asparagus into 1 inch pieces.
   2.  Heat oil in wok or frying pan and stir-fry asparagus for 5 minutes.
   3.  Reduce heat. Add mushrooms and ginger. Stir-fry for 1-2 minutes.
   4.  Add vegetable stock. Cover. Cook until done.
   5.  DRESSING: Mix all ingredients. Pour over warm asparagus. Marinate for at least 30 minutes.
   6.  Mix in sesame seeds and chives. Eat either at room temperature or while still slightly warm.

Mala Green Beans

    * 3/4 lb string bean, trimmed and cleaned
    * 1 tablespoon cooking oil
    * 3/4 lb string bean, trimmed and cleaned
    * 1 tablespoon minced garlic
    * 2 tablespoons soy sauce
    * 1/2 tablespoon sherry wine
    * 1 tablespoon sugar
    * 4 tablespoons chicken broth
    * 1/2 tablespoon sesame oil
    * 1 tablespoon minced scallion
    * crushed red pepper flakes


   1.  Cook green beans until almost tender.
   2.  In a saute pan, heat the 1 T. oil and add the garlic. Cook till soft.
   3.  Add the soy sauce, sherry, sugar and broth. Cook for two minutes on med-high heat.
   4.  Add the sesame oil and scallions, swirling to heat through.
   5.  Add beans, heat through.
   6.  Serve.
Bourbon Chicken



    * 2 lbs boneless chicken breasts, cut into bite-size pieces
    * 1 -2 tablespoon olive oil
    * 1 garlic clove, crushed
    * 1/4 teaspoon ginger
    * 3/4 teaspoon crushed red pepper flakes
    * 1/4 cup apple juice
    * 1/3 cup light brown sugar
    * 2 tablespoons ketchup
    * 1 tablespoon cider vinegar
    * 1/2 cup water
    * 1/3 cup soy sauce


   1.  Heat oil in a large skillet.
   2.  Add chicken pieces and cook until lightly browned.
   3.  Remove chicken.
   4.  Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
   5.  Add chicken and bring to a hard boil.
   6.  Reduce heat and simmer for 20 minutes.
   7.  Serve over hot rice and ENJOY.

The Best Easy Beef and Broccoli

    * 3 tablespoons cornstarch, divided
    * 1/2 cup water, plus
    * 2 tablespoons water, divided
    * 1/2 teaspoon garlic powder
    * 1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
    * 2 tablespoons vegetable oil, divided
    * 4 cups broccoli florets
    * 1 small onion, cut into wedges
    * 1/3 cup soy sauce
    * 2 tablespoons brown sugar
    * 1 teaspoon ground ginger
    * hot cooked rice


   1.  In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
   2.  Add beef and toss.
   3.  In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
   4.  Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
   5.  Return beef to pan.
   6.  Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
   7.  Cook and stir for 2 minutes.
   8.  Serve over rice.
Sesame Chicken


    * 6 boneless skinless chicken breast halves, pat dry with paper towels
    * 1/2 cup honey
    * 1/2 cup soy sauce
    * 1 cup water
    * 2 tablespoons cornstarch
    * 1/2-1 teaspoon ground ginger (fresh is better)
    * 1/2-1 teaspoon red pepper flakes (optional)
    * 1 tablespoon toasted sesame seeds


   1.  Cut chicken breast into 1 inch strips or bite size pieces.
   2.  Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.
   3.  Cook chicken for about 6 minutes or until no longer pink.
   4.  Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.
   5.  Whisk until no corn starch lumps appear.
   6.  Pour sauce mixture into skillet with chicken.
   7.  Cook until sauce thickens slightly.
   8.  You can add more water if sauce is too thick.
   9.  Sprinkle with sesame seeds.
  10.  Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.
  11.  Note: Since originally posting this recipe, I have tried some of the suggestions others have made. I do like it with a bit of sesame oil (be careful not to get too much, just a few drops at the end of cooking is good enough for me, but you might like more), fresh ginger is also good if you have it on hand. I have tried it with garlic and it isgood that way also. I have also found that it is good with shrimp and pork. Basically what I am trying to say is, the original recipe is just a simple, quick and healthy meal I came up with when I was craving Chinese food. I thought it turned out really great and wanted to share it. I'm happy that so many of you have enjoyed it. For those of you that didn't care for it, I hope you can find one that suits your fancy some where else.
Chinese Fried Rice

    * 3/4 cup finely chopped onion
    * 2 1/2 tablespoons oil
    * 1 egg, lightly beaten (or more eggs if you like)
    * 3 drops soy sauce
    * 3 drops sesame oil
    * 8 ounces cookedlean boneless pork or 8 ounces chicken, chopped
    * 1/2 cup finely chopped carrot (very small)
    * 1/2 cup frozen peas, thawed
    * 4 cups cold cooked rice, grains separated (preferably medium grain)
    * 4 green onions, chopped
    * 2 cups bean sprouts
    * 2 tablespoons light soy sauce (add more if you like)

   1.  Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
   2.  Allow wok to cool slightly.
   3.  Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
   4.  Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
   5.  Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
   6.  Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
   7.  Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
   8.  Set out additional soy sauce on the table, if desired.
Kung Pao Chicken

    * 1 lb boneless skinless chicken breast, cut into 1 inch pieces
    * 1 tablespoon cornstarch
    * 2 teaspoons light sesame oil or 2 teaspoons vegetable oil
    * 3 tablespoons green onions, chopped with tops
    * 2 garlic cloves, minced
    * 1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)
    * 1/2 teaspoon powdered ginger (can use fresh grated if preferred)
    * 2 tablespoons rice wine vinegar
    * 2 tablespoons soy sauce
    * 2 teaspoons sugar
    * 1/3 cup dry roasted peanuts
    * 4 cups cooked rice, hot

   1.  Combine chicken and cornstarch in small bowl.
   2.  Toss to coat.
   3.  Heat oil in large non-stick skillet or wok on medium heat.
   4.  Add chicken.
   5.  Stir fry 5- 7 minutes or until no longer pink in center.
   6.  Remove from heat.
   7.  Add onions, garlic, red pepper and ginger to skillet.
   8.  Stir fry 15 seconds.
   9.  Remove from heat.
  10.  Combine vinegar, soy sauce and sugar in small bowl.
  11.  Stir well.
  12.  Add to skillet.
  13.  Return chicken to skillet.
  14.  Stir until chicken is well coated.
  15.  Stir in nuts.
  16.  Heat thoroughly, stirring occasionally.

  17.  Serve over hot rice.
P. F. Chang's Chicken

    * 3 tablespoons oil
    * 2 boneless skinless chicken breasts
    * 1 cup water chestnut
    * 2/3 cup mushroom
    * 3 tablespoons chopped onions
    * 1 teaspoon minced garlic
    * 4 -5 leaves iceberg lettuce

Special Sauce

    * 1/4 cup sugar
    * 1/2 cup water
    * 2 tablespoons soy sauce
    * 2 tablespoons rice wine vinegar
    * 2 tablespoons ketchup
    * 1 tablespoon lemon juice
    * 1/8 teaspoon sesame oil
    * 1 tablespoon hot mustard
    * 2 teaspoons water
    * 1 -2 teaspoon garlic and red chile paste

Stir Fry Sauce

    * 2 tablespoons soy sauce
    * 2 tablespoons brown sugar
    * 1/2 teaspoon rice wine vinegar

      Change Measurements: US | Metric


   1.  Make the special sauce by dissolving the sugar in water in a small bowl.
   2.  Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.

   3.  Mix well and refrigerate this sauce until you're ready to serve.
   4.  Combine the hot water with the hot mustard and set this aside as well.
   5.  Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
   6.  Bring oil to high heat in a wok or large frying pan.
   7.  Saute chicken breasts for 4 to 5 minutes per side or done.
   8.  Remove chicken from the pan and cool.
   9.  Keep oil in the pan, keep hot.
  10.  As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
  11.  Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
  12.  When chicken is cool, mince it as the mushrooms and water chestnuts are.
  13.  With the pan still on high heat, add another Tbsp of vegetable oil.
  14.  Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
  15.  Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
  16.  Top with"Special Sauce"
Szechuan Noodles & Spicy Sauce

    * 1 lb ground beef
    * 1 1/2 cups chopped onions
    * 2 teaspoons minced garlic
    * 1 1/2 teaspoons minced fresh ginger
    * 1/2-1 1/2 teaspoon dry crushed red pepper (start off with just a little and work your way up)
    * 2 tablespoons sesame oil
    * 2 tablespoons cornstarch
    * 3/4 cup beef broth
    * 1/3 cup hoisin sauce
    * 2 tablespoons soy sauce
    * 8 ounces vermicelli, cooked
    * 1/2 cup sliced green onion


   1.  Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.
   2.  Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients hot sesame oil until tender.
   3.  Combine cornstarch and beef broth, whisking until smooth.
   4.  Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
   5.  Bring to a boil, stirring constantly; boil, stirring constantly, 1 min.
   6.  Stir in ground beef.
   7.  Toss with hot cooked pasta, and sprinkle with sliced green onions.
   8.  Yield: 4 servings
Mean Guy's General Tso's Chicken

    * 1 lb chicken thigh, boned and cubed
    * 3 eggs, beaten
    * 1/2 cup cornstarch, plus
    * 2 teaspoons cornstarch
    * 5 dried chili pods
    * 1 1/2 tablespoons rice vinegar
    * 2 tablespoons rice wine
    * 3 tablespoons sugar
    * 3 tablespoons soy sauce


   1.  In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat.
   2.  If the mixture is too thick, add some vegetable oil to separate the pieces.
   3.  In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the wine, vinegar, sugar and soy sauce.
   4.  First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400).
   5.  Fry the chicken in small batches, just long enough to cook the chicken through.
   6.  Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated).
   7.  Second-Stage Frying: Leave a tablespoon or two of the oil in the wok.
   8.  Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them.
   9.  Return the chicken to the wok and stir-fry until the pieces are crispy brown.
  10.  The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2minutes).
  11.  Serve immediately.
  12.  Serves 4, along with steamed broccoli and rice.
Crispy Ginger Beef

    * 1 lb flank steaks or 1 lb sirloin steak, sliced into narrow strips
    * 3/4 cup cornstarch
    * 1/2 cup water
    * 2 eggs
    * 1 large carrot, julienned
    * 3 green onions, chopped
    * 1/4 cup fresh ginger, minced
    * 5 garlic cloves, minced
    * canola oil
    * 3 tablespoons soy sauce
    * 4 tablespoons rice vinegar
    * 1 tablespoon sesame oil
    * 1/2 cup sugar
    * 3 teaspoons crushed red pepper flakes, to taste


   1.  Place cornstarch in a large bowl.
   2.  Add water gradually while whisking.
   3.  Beat eggs into cornstarch mixture.
   4.  Toss in beef and stir to coat.
   5.  Pour 1 inch of oil into wok, heat until boiling hot, but not smoking.
   6.  Add a quarter of the beef to the oil.
   7.  Seperate with a fork and cook, stirring frequently, until crispy, Remove, drain on paper towel and set aside.
   8.  Repeat until all the beef is cooked.
   9.  Drain off all oil except for about 1 tablespoons and add carrots, onion, ginger, and garlic in that order.
  10.  Stir fry briefly over high heat.
  11.  Combine last 5 ingredients and add to vegetable mixture.
  12.  Bring to a boil and then add beef.
  13.  Heat thorough and serve immediately.
General Tso's Chicken

    * 3/4 cup canned reduced-sodium chicken broth
    * 2 tablespoons cornstarch
    * 2 tablespoons sugar
    * 2 tablespoons low sodium soy sauce
    * 1 tablespoon white wine vinegar
    * 1/2 teaspoon ground ginger
    * 2 teaspoons peanut oil
    * 2 medium scallions, chopped
    * 2 medium garlic cloves, minced
    * 1/2 teaspoon red pepper flakes or 1 dried chili, minced
    * 1 lb uncooked boneless skinless chicken breast, cut into 2-inch pieces
    * 2 cups cooked white rice, kept hot

   1.  In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
   2.  Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
   3.  Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
   4.  Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.
Three-Cup Chicken

    * 1/3 cup sesame oil
    * 20 garlic cloves, minced (yes, twenty!)
    * 10 slices thin fresh ginger
    * 2 serrano peppers, thinly sliced with seeds
    * 2 lbs chicken breasts or 2 lbs chicken thigh pieces, cut up into bite-size pieces
    * 1/3 cup soy sauce
    * 1/3 cup rice wine
    * 3 tablespoons sugar
    * 2 cups Thai basil
    * 1 cup of 1-inch sections scallion


   1.  Heat up the sesame oil in a wok or a large skillet on high heat.
   2.  Add garlic, ginger and serrano peppers, stir fry until fragrant, about 2 minutes.
   3.  Add the chicken pieces and cook until it's white in color, about 5 minutes.
   4.  Stir together the soy sauce, rice wine and sugar in a bowl, pour over chicken.
   5.  Bring to a boil, then turn down the heat to low.
   6.  Let cook, uncovered, until sauce thickens, about 30 minutes.
   7.  Turn heat back up to high and add basil and scallions, cook for another 2 minutes.
   8.  Serve over steamed rice.
Sticky Pork Chops

    * 4 pork cutlets, of chops trimmed
    * 1/3 cup Chinese wine or 1/3 cup sherry wine
    * 1 tablespoon soya sauce
    * 1 tablespoon grated ginger
    * 2 tablespoons chili sauce or 2 tablespoons chili flakes
    * 2 tablespoons honey


   1.  Heat frying pan over medium heat.
   2.  Cook meat for 2 minutes each side, or until meat is well browned.
   3.  Remove meat, set aside - Keep warm -
   4.  Add cooking wine, soy sauce, ginger, chili sauce/flakes and honey to the same pan without washing the pan.
   5.  Cook for 3 minutes.
   6.  Return the meat to pan and cook on each side for 1 minute.
   7.  Simmer until the sauce thickens, and pork is cooked through.
   8.  Serve with rice and greens.
Egg Drop Soup


    * 3 cups chicken broth
    * 1/2 teaspoon salt
    * 2 tablespoons cold water
    * 1 tablespoon cornstarch
    * 1 egg (slightly beaten)
    * 1 scallion, with tops, finely chopped


   1.  Bring chicken broth to a boil in soup pot.
   2.  Add 1/2 teaspoon salt & mix.
   3.  Combine water and cornstarch; stir into boiling broth.
   4.  Stir a small amount of hot broth into slightly beaten egg. Add egg mixture into hot broth slowly, stirring all the time. Cook until clear and slightly thickened, stirring constantly.
   5.  Garnish with scallion.
Lucky Sweet and Sour Sauce

    * 1/4 cup ketchup
    * 1/4 cup sugar
    * 1/4 cup vinegar
    * 1 tablespoon soy sauce
    * 1 1/2 tablespoons cornstarch
    * 3/4 cup pineapple juice (I use pineapple juice) or 3/4 cup water (I use pineapple juice)
    * 2 teaspoons oil


   1.  Mix juice and cornstarch.
   2.  Heat oil in a small saucepan and add remaining ingredients and cornstarch mixture.
   3.  Cook over medium to medium high heat, stirring until sauce thickens.
Pan-Fried Tofu

    * 200 g firm tofu
    * 2 tablespoons cornstarch
    * salt and pepper, to taste
    * oil, for frying


    * 1 tablespoon peanut butter (i used crunchy)
    * 3 tablespoons skim milk or 3 tablespoons soymilk or 3 tablespoons coconut milk (will do)
    * 1 teaspoon garlic powder
    * 1 teaspoon soy sauce or 1 teaspoon oyster sauce
    * 1 tablespoon chili sauce or 1 tablespoon ketchup
    * 1 dash chili flakes
    * salt and pepper, to taste


   1.  Drain tofu (i pressed gently between paper towels).
   2.  Cut into bite-sized cubes.
   3.  Toss with cornstarch, coating the cubes.
   4.  Sprinkle a little salt and pepper.
   5.  Heat some oil (about 3-4 tablespoon, just ensure pan is coated).
   6.  Fry the tofu cubes in batches, making sure all sides are lightly browned.
   7.  Drain on paper towels, then sprinkle with salt and pepper if desired.
   8.  Sauce: Heat the milk in small saucepan (you can make sauce in microwave too).
   9.  Add peanut butter, stirring well.
  10.  Add other seasonings, according to personal taste (I love spicy food, so i added LOTS of chilli flakes!). If you use coconut milk, add 1/2 - 1 tsp of lime juice too - itwill be great!
  11.  Serve hot, as a snack or appetizer. Sometimes i serve them with a sweet Chinese dessert: Green Bean Soup.
Chinese Pot Stickers


    * 2 cups cabbage, finely chopped
    * 1 teaspoon salt
    * 1/2 lb shrimp, peeled, deveined and finely chopped
    * 1 lb lean pork, ground
    * 2 tablespoons light soy sauce
    * 2 tablespoons rice wine, sherry or 2 tablespoons white wine
    * 1 tablespoon green onion, chopped
    * 1 tablespoon sesame oil
    * 2 teaspoons fresh ginger, chopped
    * 2 garlic cloves, minced
    * 64 wonton wrappers (usually 1 pkg)
    * 1/4 cup vegetable oil
    * 1 cup chicken stock


    * 2 tablespoons light soy sauce
    * 1 tablespoon rice vinegar
    * 1 teaspoon fresh ginger, minced

   1.  Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze
out liquid.
   2.  Squeeze out any liquid from the shrimp.
   3.  Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance).
   4.  On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (At this point you can freeze them individually on a cookie sheet and them place in a plastic bag. They will keep for a month.Defrost in fridge before continuing).
   5.  In 2 large skillets heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add 1/4 cup of stock into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm.
   6.  Repeat for the remaining 32 dumplings.
   7.  Mix the dipping sauce and serve with warm or hot dumplings.
Perfect Basic White Rice

    * 1 cup long grain rice
    * 2 cups water
    * 1 teaspoon salt
    * 1 teaspoon butter (optional)


   1.  In a saucepan with a good fitting lid bring water, salt and butter if desired to a boil.
   2.  Add rice and stir.
   3.  Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
   4.  Cook for 20 minutes.
   6.  The steam that is trapped inside the pan is what allows the rice to cook properly.
   7.  Remove from heat and fluff with fork.
   8.  Serve!
Shanghai Noodles

    * 3 tablespoons oil
    * 1 -2 tablespoon sesame oil
    * 2 cups shredded cabbage (or Chinese cabbage)
    * 1/2 cup chopped green onion
    * 8 ounces angel hair pasta
    * 2 -4 tablespoons soy sauce (to taste)
    * 4 ounces sliced cooked chicken breasts (optional)
    * 1 can bean sprouts, drained (optional)

   1.  Cook pasta according to package directions;drain.
   2.  Heat oil and sesame oil in skillet.
   3.  Saute cabbage and green onion for about 5 minutes.
   4.  Add pasta and soy sauce (also chicken and/or bean sprouts if desired) and heat through.
Marinated Chicken Wings

    * 1 cup water
    * 1 cup soy sauce
    * 1 cup sugar
    * 1/2 cup pineapple juice (I use 1 small can, about 3/4 c.)
    * 1/4 cup vegetable oil
    * 1 teaspoon garlic powder
    * 1 teaspoon ginger
    * 3 -4 lbs cleaned/drained chicken wings


   1.  Mix all ingredients together.
   2.  Pour over wings.
   3.  Refrigerate overnight.
   4.  Arrange wings on foil-lined baking sheets.
   5.  Bake at 350 degrees for 1 to 1 1/2 hours.
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