Using a blender, process all ingredients until finely ground. Store in an airtight jar up to 3 months. From: Richard Davis Date: 03 19 93     strongServings: 1/strong  

Cut each cake of tofu in half horizontally. Combine marinade ingredients in a pot wide enough to accept the four tofu pieces in a single layer. Bring marinade to a boil & add tofu. Simmer, uncovered, on very low heat for 10 minutes. Remove from heat & marinate for 3

Heat gently for 5 minutes. Cool; transfer to a glass jar. Cover and refrigerate, do not store at room temperature. Use the oil for stir frying. From The Fresh Garlic Association in Sausalito, California. From The Gazette, 91/10/09. Posted by James Lor.  br

Cut fish into uniform 1 x 2 inch pieces. Dry fish pieces. Put cornstarch on a plate. Combine egg white, 1 tablespoon of the sherry, ginger and pepper in a small bowl. Dip fish first in cornstarch to coat thoroughly, then in egg white mixture. Heat oil in wok or large sk

Wash and drain bean sprouts. Cut onion into thin slices. Cut pork into thin strips, julienne style. Heat wok, adding 1 tablespoon oil. Stir fry bean sprouts, onion, BBW pork, and bamboo shoots for 2 minutes with 1/2 teaspoon salt and 1/2 teaspoon sugar. (Do not overcook.) Le

Shred crab meat or chicken if using. Heat 1 tablespoon of oil in pan and fry onion and bamboo shoots for 1 minute. Beat eggs, add onion, bamboo shoots, bean sprouts, 1/4 ts salt, 2 tb water and crab. Heat another tablespoon oil in the pan, add chicken stock, pinch salt, suga

Sift together flour, sugar, cornstarch, and salt. Add oil and egg white; stir till smooth. Add the water; mix well. Make one cookie at a time by pouring 1 T of the batter on lightly greased skillet or griddle; spread to 3 1/2 inch circle. Cook over low heat about 4 minutes o

Sift together flour, sugar, cornstarch and salt. Add oil and egg white and stir until smooth. Add water and mix well. Make 1 cookie at a time by pouring one Tbs of batter into lightly greased skillet, spreading batter to a 3 1/2 inch circle. cook on low heat for 4 minutes or

Mannate the pork with the light soy sauce, sherry and cornfiour, the sugar, a pinch of pepper, the water and oil for 20 minutes. Mix in the shrimps ginger, chopped spring onion, winter melon or courgettes, seasoning and monosodium glutaniate. Chill for 1 hour. DOUGH: Sift th

Mix together ingredients for the meatballs. Shape the mixture into 4 large meatballs. Wash and remove all the sandy particles from bok choy. Cut crosswise into 2 inch sections. Heat 3 Tb oil in a wok. Fry 2 meatballs at a time until both sides are brown (about

Preparation: Have water in steamer boiling. Dip tomatoes to loosen skins; remove skins; slice in half. Wash and trim bok choy stalks. Use slender end of stalk only (use leaves and thick stalk in other dish). Drain baby corn and straw mushrooms. Steaming: First steam bab

Mince Half Of The Water Chestnuts & Combine With Chicken, 2 t. Onions, Soy Sauce, Mustard & Flour. Reserve Remaining Water Chestnuts & Onions. in A Large Saucepan Mix Broth, Sherry & Garlic Powder; Boil. Drop Chicken Mixture By Teaspoonfuls Into Broth. Add Carrot

Heat the oil in a large casserole until moderately hot. Add the onion and stir fry for 2 minutes. Put in the rice, tumeric, and salt, and continue to cook for 2 minutes. Add the coconut milk and stock and bring the mixture to a boil. Stir in the whole cloves, cinnamon,

In a small bowl, dissolve 1 teaspoon cornstarch in a 1/2 teaspoon each of sherry and soy sauce. Add frank pieces; mix to coat evenly. Let stand for one hour. Heat 1 tablespoon oil in a large skillet, add franks and cook 3 minutes until evenly browned; reserve and set aside.

Frozen Cabbage, Celery and Chinese Cabbage can be used in cooked dishes only. CABBAGE 1. Choose fresh, solid heads with crisp leaves. 2. Trim the coarse outer leaves. 3. Cut medium coarse shreds, thin wedges, or separate into leaves. 4. Blanch 1 to 1 1/2 minutes for

If you haven t tried fresh lotus roots do yourselves a favor and pick up some from an Oriental market. They look like nothing so much as strings of vegetable sausages a few inches long and about three inches in diameter. The flavor is somewhat reminiscent of a water chestnu

If fresh spinach is unavailable in your area, experiment with thawed, frozen spinach. Preparation: Slice off root end and half stem of spinach; wash com pletely and drain leaves. Wash chili pepper. Incidentally, double amount of dried chili if using plain fermented bea

I. Scrape ashes from B with a knife, wash. Cover B with water, bring to a boil and cook 3 minutes (so that B is firmed). Drain, cover with cold water a few seconds. Shell; quarter each B. II. Break up yolk of C with fork and beat C until fluffy. III. Mix in D gradu

Remove the duck s innards and clean it. Smear the duck with ginger and minced onion. Steam in a large pot for 3 hours. Remove the duck. Heat the cooking oil in a wok until it is very hot and carefully insert duck. Fry for 10 minutes or until golden brown and crisp to the tou

1 t kaffir lime rind or leaves (or ordinary lime) 2 t shrimp paste 1 t salt If you want to make it milder, de seed the chillies. Method: Chop up fresh herbs (quantities are for chopped amounts), then grind, starting with hard dry ingredients and moving on to leafy, soft ingr

Cut chicken into thin strips. Blend sherry, 1 Tablespoon cornstarch and garlic in small bowl; stir in chicken. Let stand 10 minutes. Combine broth, vinegar, red pepper and remaining 1 Tablespoon cornstarch; set aside. Cook vermicelli according to package directions, omitting

This one is kinda unusual as it calls for frying up joined legs and thighs then cutting them into one inch bone in slices after cooking. This is usually done with whole birds and I don t see why you couldn t use a whole chicken in this recipe. You ll need a Chinese cleaver

This recipe will introduce you to an inexpensive gourmet treat. Preparation: Flake crab meat into strands, removing any cartilage. Mix with sherry. Wash onions; remove roots and greens; finely mince white part. Wash and pat dry lettuce leaves; arrange on round serving p

Combine pork, onion, ginger, broth, soy sauce, Sherry, egg and 1 tablespoon cornstarch in bowl and mix well. Combine remaining 1 tablespoon cornstarch with water in small bowl. Moisten 1 bean curd sheet under running water. Place on work surface and spread with 1/4 of m

Mix the chicken with all of the seasonings and egg whites. Mix it very well. Form into balls about the size of large walnuts and set on waxed paper. When all are formed, mix the cornstarch with the water chestnut flour and roll each ball in this mixture. Deep fry in several

Using knife blade, coarsely chop pork and scallions in food processor, using short bursts. Add ginger, egg yolk, soy sauce, sesame oil, dry sherry and lemon pepper. Process a few short bursts to mix. Set this pork mixture on plate. Rinse and dry processor bowl and blade. b

PREPARE RICE ACCORDING to directions and set overnight in the refrigerator, covered. Place a large skillet over medium heat on the stove, add the oils, peas, pepper, sprouts and broccoli. Cook, stirring, for 1 minute. Add the rice and soy sauce and cook, stirring for another

First beat a 2 3 eggs and fry until just firm in 1 T. oil and remove from the wok. Use peanut oil for the best results in your wok. Cut eggs into tiny shreds. Take leftover pork roast, chicken, pork chops, etc. and cut it into bite size pieces. Usually have 1 2 cups of meat

In wok or large frying pan, saute meat in oil over medium high heat. Add shrimp, then onion, mushrooms and garlic powder, stirring after each addition. Sprinkle soy sauce to taste. If desired, add oysters and bean sprouts. Make a well in the center of the mixture and put in

Prepare white rice. (Simmer with salt and margarine in boiling water 20minutes until water is gone). Fry bacon till crisp. Remove from pan and cool on paper towel. Crumble when cool. Drain off 1/2 of the bacon grease. In remaining grease, slowly saute onion and carrot until

set wok over high heat. add 2 tb oil, swirling to coat sides. add eggs anad scramble. remove and set aside. add remaining oil and then stir in meat and onion. toss for 1 minute then add rice. stir fry until rice is soft and separates, then add eggs along with soy sauce, curr

Pour boiling water over nuts and let stand 2 to 3 minutes. Drain well. Transfer to baking sheet. Sprinkle with sugar and mix well. Spread in single layer and let stand overnight to dry. Heat oil in wok or skillet until very hot. Add nuts in small batches and fry until g

* GOLDEN EGG THREADS: To make golden egg threads, heat a small nonstick frying pan over medium heat until hot. Add 2 teaspoons cooking oil and 1 lightly beaten egg; tip the pan to spread the egg thinly over the bottom of the pan Cook the egg until barely set; turn once

Here are three won ton related recipes++fried won tons, won ton soup and a dip for the fried won tons. I have recipes for won ton dough too, if you want them. Personally, I find the won ton skins available in markets to be just fine and a lot less work! Yield: About 60

Heung Tao Yee Foo Won Ton is rarely seen on the English side of the Chinese menu. the dumplings are deep fried then covered with broth garnished with lacy shreds of egg white. The finished soup gets a sprinkling of chopped cilantro, green onions and Smithfield ham. To d

WONTONS: In medium bowl combine pork, shrimp, scallions, cabbage, soy sauce, cornstarch and ginger, mixing well. Spoon an equal amount of pork mixture (about 1 teaspoon) onto the center of each wonton wrapper; moisten edges of wrappers with water and fold wrappers in half, t

* pineapple should be crushed & drained.&20; &20; Combine all ingredients in top half of a double boiler over, not in, simmering water and cook, stirring frequently, until mixture thickens. It should be quite thick. Remove from heat and allow to cool, stirring oc

Place pork in a bowl. Combine soy sauce, dressing and 3 cornstarch and pour over meat. Allow to marinate 15 minutes. Heat 4 tablespoons oil in wok or large skillet. Drain pork, reserving marinade. Add pork to wok and cook over high heat, stirring about 4 5 minutes or until m

The Japanese Furo or wooden tub brings a touch of the Orient to enhance the moonlit spell as you play the perfect hostess in your terry kimono. Serve any or all of the following enchanted nibblers. Menu Wonton, Rangoon Petite Chicken Wings, Lomi Lomi Cherries, Banana,

can be prepared entirely in advance and reheated a few minutes before serving. The wheat starch wrappers have an interesting chewy texture, a unique translucent appearance and are absorbent of flavors. Roll out the wrappers as thin as possible; otherwise they come out rubber