| China |
| Almond Cookies Ingredients: 1 cup butter, softened 1 cup sugar 1 tsp. Almond extract 2 � cups flour 1 tsp. Baking soda 1/8 tsp. Salt red food coloring or Spanish peanuts Directions: cream butter with sugar until light and fluffy add egg and mix well. Add almond extract sift dry ingredients together. Add to creamed mixture and mix well shape into 1 inch balls. Place on ungreased cookie sheet. Flatten slightly by pressing center of cookie with thumb. Dip end of toothpick into food coloring and touch top of coke or place Spanish peanut in center of each cookie. Bake in preheated oven at 350 degrees for 10 minutes Makes 4 � dozen Flank Steak or Pork (with asparagus or broccoli) Ingredients: � to 1 lb. Pork or flank steak cut in strips and marinated in: 1 T. Soy 1 T. Wine � tsp. Cornstarch � T. Sugar � tsp. Salt � tsp. Baking soda 2 T. Oil 1 lb asparagus, cut thin on a diagonal 5 large shitake mushrooms soaked in 1 C. hot water, and then sliced thin � chopped onions or 2 scallions Directions: heat wok to high. Drizzle 4 T. Oil around the sides so it slips down the wok surface stir fry meat until it just changed color (this will be very fast... do not overcook) remove meat add 1 T. Oil if needed, then throw in asparagus, onions, and sliced shitakes. Stirfy about two minutes add: 2 T. Oyster sauce 2 T. Soy sauce Return the meat to the wok. Turn off the heat. Stirfry 30 seconds or so. Serves 4 Chinese Dumplings �Sui Mi� Ingredients: 1 package wonton wrappers (think and round shaped are preferred) � lb. Shrimp, clean, dried, and chopped � lb. Ground pork (sweet Italian sausage will do) � can water chestnuts, chopped 5 shitake (black) mushrooms placed in a bowl of hot water (to cover) soak until soft 1 scallion 2 T. Soy sauce 4 T. Cornstarch � c. chicken broth 1 T. Rice wine 1 tsp. Sesame oil Directions: Mix all together and fill dumplings Oil wok�s steaming rack and place dumplings on top Bring water to a boil, enough to fill 1/3 of wok Put rack over boiling water, cover Steam 18 minutes Serve with dip as desired, Dip: 1 T. Soy sauce 1 T. Vinegar 1 tsp. Sesame oil chili paste to taste Pork Dumpling Variation: Marinate � lb. Ground pork in: 1 T. Rice wine, 2 T soy sauce, 1 T sesame oil, and 2 T vegetable oil. For 10 minutes 1 C. chinese cabbage, shredded 4 shitake mushrooms, soaked and chopped 2 scallions 1 T. Mushroom water mix together and fill dumplings Sesame Snow Peas Ingredients: 1 tablespoon olive or sesame oil � pound fresh snow pea pods, trimmed 2 large red bell peppers, cut into thin strips 1 small onion, chopped 1 tablespoon minced garlic 1 tablespoon sesame seeds toasted 1/8 teaspoon crushed red pepper � teaspoon salt � teaspoon black pepper Directions: in large nonstick skillet or wok, heat the oil over medium-high heat; add the snow peas, bell pepper strips, onion, and garlic, and stir fry for 3 to 4 minutes, or until tender stir in the remaining ingredients, and serve Fried Rice Ingredients: 2 cups rice 4 cups water 2 tbsp. Oil 2 eggs, slightly beaten � cup shrimp � tsp. Salt 1/8 tsp. Pepper � cup finely chopped green onion 3 tbsp. Soy sauce Directions: bring water to boil add rice. Stir and cover tightly. Do not peek. Simmer for 20 to 25 minutes. Let stand for 10 minutes. Chill overnight. Heat 2 tbsp. Oil. Add eggs and cook for 1 to 2 minutes, breaking into small pieces as they cook Add shrimp, salt, pepper, rice, and soy sauce in order listed Blend and cook over moderate heat for about 5 to 7 minutes until heated through Add green onions and stir gently. Serve in heated bowl Serves 6 Cashew Chicken Preparation: Begin making rice Marinate: � lb cubed or chopped chicken breast for 10 � 15 minutes in: 1 T. Cornstarch � T. Soy 1 T. Rice wine Cut vegetables: 1 carrot, parboiled and cut lengthwise or on a diagonal for cutouts � can bamboo shoots, drained and chopped � onion, chopped � can water chestnuts, drained and chopped � lb cashews Seasoning Sauce: 2 T. Soy sauce � T. Rice wine vinegar � T. Cornstarch 1 tsp. Sugar � tsp sesame oil 1 T. Rice wine Cooking: Heat wok on high. Pour � c. oil near rim and let it run down the sides to the bottom. Heat 1 minute. Toss in chicken and stir fry 1 minute. Remove chicken and set aside in bowl. Add vegetables to wok and stir fry 1-2 min. Turn down the heat to medium high. Add chicken again with the seasoning sauce. Stir fry 3 minutes. You may add 1-2 tsp of �hot chili sauce� at this point if you want it spicy. Serve with rice Chinese Tacos Soften 6 shitake mushrooms in hot water Chop 1/3 lb. Of ham that has been sliced �� thick Chop 8-10oz. Chicken the same size as the ham and then marinate the chicken in: � T. Chinese rice wine 1 T. Cornstarch � tsp. Salt 1 T. Water beat 2 eggs with a dash of salt and fry like an omelette. Cut this in a size like chicken prepare seasoning sauce: 1 tsp. Salt 2 T. Light soy 2 tsp. Cornstarch 1 tsp. Sesame oil 2 T. Water heat 2 cups oil to high and drop thick rice sticks in. They will puff. Take them out immediately and pat on a paper towel. Break them up heat the wok. Add 2 T. Oil around the rim and let it slide down fry chicken for 15 seconds, remove immediately add to work 2 T. Of new oil and: mushrooms (sliced) ham � can bamboo shoots � cup peas chicken stir fry for 2 minutes add seasoning sauce and egg pieces. Stir fry 30 seconds. Wrap a leaf of curly endive around some rice noodles and the wok mixture. Eat. Sweet and Sour Pork Marinate: 1 lb. Pork (tenderloin or royale... not butt) 1 egg yolk (for crunch, white is for tender) 1 T. Cornstarch � T. Dark soy sauce � tsp. Salt Set Aside: 10 oz. Pineapple chunks 1 green pepper, cut in chunks 1 carrot, cut on a diagonal or cut into shapes Seasoning Sauce: 2 tsp. Cornstarch 4 T. Ketchup 4 T. Sugar 4 T. Rice wine 4 T. Water � tsp. Sesame oil dash of salt Cooking Directions: dip pork in some cornstarch and squash it in your hand to make it adhere heat 2 cups of oil to medium hot add pork and fry for 3 minutes remove pork and turn oil up to high. When it foams, replace the pork and cook for 1 minute remove all oil. Replace with 2 T. Fresh oil add vegetables and stirfry add sauce and bring to a boil add pork and bring to a boil again... now you are ready to serve it over rice Won Ton Soup Filling for wonton ingredients 4 oz. (1/4 C.) ground pork � scallion, chopped 1 T. Soy sauce � tsp. Rice wine � tsp. Sesame oil � tsp. Cornstarch filling for wonton directions stir the above in a small bowl place 1 tsp. In the middle of a wonton wrapper lift the corners to meet and press firmly to seal you may use an egg brushed on the corners to seal if the won tons are tough (gather the wonton up like a little bag) plan on two won tons per person Broth: 3 cups water 1 chicken bouillon cube or 1 tsp. Dry chicken stock 2 tsp. Soy sauce bring to a boil, reduce to a simmer add wontons, stirring gently so they don�t stick simmer 5 minutes. Add snow peas, shredded carrots, spinach leaves or whatever you want for color. Continue to simmer 1 minute ladle won tons onto individual bowls. Ladle soup on top add chopped scallions on top before serving |
| Almond Cookies Flank Steak or Pork (with asparagus or broccoli) Chinese Dumplings �Sui Mi� Sesame Snow Peas Fried Rice: Cashew Chicken Chinese Tacos Sweet and Sour Pork Won Ton Soup |
| The following recipes are in the order that follows |
 |
 |
|
 |
|
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |