In a bowl, blend chicken broth, cornstarch, vinegar, the 1 tsp soy, sugar, and white pepper; set aside. Toss hot noodles with the sesame oil and the 1 T soy sauce. Heat a wok over high heat. When pan is hot, add the 1 T oil. When oil is hot, add bok choy. Stir fry for one m

*About 1 1/2 lbs. romaine rinsed and cut up or broken with fingers as for salad. **Loosely packed (also known as Chinese parsley and cilantro). ***top round, sirloin or club steak may be used. Prepare a charcoal or other grill for cooking the meat. This should

Place fish in single layer shallow baking pan. Measure the lite soy sauce, onion, ginger, sesame seeds and sugar into blender container; process on low speed 30 seconds, scraping down sides once. Pour sauce over fish; turn over to coat both sides. Marinate 30 minutes, turning b

In a wide shallow pan or large deep skillet, combine all ingredients except the duck. Bring to a boil, then reduce heat to low and simmer five minutes. Meanwhile, rinse the duck; remove giblets and neck, reserving for soup. Truss the duck, making a handle of the string. Plac

For marinade,place soy sauce,sesame seeds,wine,chopped onions, garlic and ginger in blender jar;blend well.Place meat in a large glass or enamel bowl and pour marinade over.Marinate several hours or overnight,stirring occasionally.Just before cooking,remove meat from marina

If you have bought uncleaned squid, clean it as follows: Remove the head with the tentacles from the body. Peel the thin outer membraned from the body. Pull the inner cartilage from the body (This is a single piece that looks like plastic). Discard but save the body. Cu

A beautifully compose plate with many flavors and colors. Each component is placed on the plate separately, making three little groupings of bright and exciting tastes. The noodles and tofu can be made ahead, held at room temperature for an hour or so, leaving only the veget

10 1/2 TB Lite soy sauce 3/4 c Chicken broth condensed 10 1/2 ts Cornstarch 4 TB Oil lite 1 1/2 c Snow peas fresh or : defros 2 c Mushrooms sliced fresh 1 c Celery sliced 1/4" wide 1 md Onion cut into 6 8 wedg 1/2 c Green pepper

DIRECTIONS This recipe is for 4 but can be cut in half for 2. I usually make the whole thing up so I can enjoy it the next day for lunch or as a side dish when completely mixed into the rice. I holds well in the fridge if covered tightly. Cut chicken into strips. Toss with 1

Bring 4 cups of vegetable broth to a boil. Turn off heat and add dried mushrooms. Cover and allow to soak about 20 minutes. Drain mushroom soaking water into a large pot and add 4 cups of water. Turn on heat to bring liquid to a boil. As liquid is heating, cut stems off mush

Bring 4 cups of vegetable broth to a boil. Turn off heat and add dried mushrooms. Cover and allow to soak about 20 minutes. Drain mushroom soaking water into a large pot and add 4 cups of water. Turn on heat to bring liquid to a boil. As liquid is heating, cut stems off mush

Soak mushrooms in hot water to cover until soft, about 20 minutes. Drain; cut off tough stems and discard. Cut caps into thin strips; set aside. Pour oil into a 4 to 5 quart pan. Place over medium heat and add garlic and ginger; stir until garlic is light gold

PREPARE IN ADVANCE: Cut onions in half lengthwise, the cut into 4" pieces. Place the steak between sheets of greasproof paper and pound into 1/8" thickness. Cut the steaks in half crosswise. Arrange the strip of onions down the length of each piece of meat. Starting wi

Place all filling ingredients in a bowl and mix well, by hand until the ingredients form a smooth and rather firm stuffing. This will take about 2 minutes. Dough: Measure both starches and salt into a small mixing bowl. Quickly pour the boiling water into the starches while

BRING WATER TO A BOIL. SIFT FLOUR INTO A BOWL, AND STIR IN THE BOILING WATER, AND MAKE A PLIABLE DOUGH. SHAPE INTO A ROLL 1 1/4 INCH THICK AND LEAVE TO REST COVERED BY A CLOTH FOR AN HOUR. DRAIN THE WATER CHESTNUTS AND CUT INTO VERY SMALL PIECES, WASH AND PAT DRY THE PARSLEY

SAUCE: Combine all the ingredients for the sauce in measuring bowl. Stir well to blend; set aside. HAM AND JADE: Lightly precook the broccoli by placing the damp florets in a microwave safe container. Cook on high (100%) power for 3 minutes, stiring after one minute. Remove

This is an article from the San Francisco Chronicle by Bruce Cost about the Chinese philosophy of cooking duck. Cooking a duck can be intimidating to home cooks. Unlike chicken, there s a layer of fat that can cause problems. When duck is simply roasted, it often cooks

Ran across this in the SF paper the other day and, on reading the ingredients, knew immediately that this is one for you. In the article that accompanied the recipe the author talks about a Chinese BBQ oven that the chef who originated this recipe uses. It s made out of stai

Heat 2 tbs. oil in wok or large skillet over high heat until very hot. Add eggs, stir fry 1/2 munite until firm (same as scrambled eggs). Remove, cut into small pieces and set aside set aside. Heat remaining oil over high heat; lightly brown onion. Add peas and carrots and s

Heat 2 tbs. oil in wok or large skillet over high heat until very hot. Add eggs, stir fry 1/2 munite until firm (same as scrambled eggs). Remove, cut into small pieces and set aside set aside. Heat remaining oil over high heat; lightly brown onion. Add peas and carrots and s

Combine liquids in a small zipper baggie. Add meat, close and mix well. Add remaining ingredients and mix again. If using meat tenderizer, marinate 15 minutes. If not, marinate 1 hour. Broil close to the flame about 4 minutes. Turn and broil 2 minutes, or until edges are cri

Butterfly chuck steak to less than 1/2 inch thick. Pound very thin. Grate, or very finely mince onion. Mix with garlic, ginger, juice and chile powder. Place mixture in non reactive pan or dish large enough to hold meat in one layer. Place meat in mixture and turn to coat. S

Nothing fancy about this soup++it s just simple, delicious and refreshing. Cut the pork into thin slices and combine with the sugar, soy sauce, wine, cornstarch and oil. Set aside. Peel, halve and seed the cucumber. Cut crosswise into 1/4 inch thin slices. Brin

Have your butcher cut ribs in half lengthwise so that each piece is 2 to 3 inches long. Cut between bones to make 6 inch pieces. Trim excess fat. Place ribs in heavy plastic bag. Fro marinade, combine l/4 cup of soy sauce, hoisin sauce, 2 tbls sherry, sugar, ginger, garlic a

In bowl, sift flour, baking powder and salt; set aside. In another bowl, beat egg whites until stiff. With electric mixer, beat egg yolks; gradually blend in sugar and almond powder. Cream mixture until smooth, about 5 minutes. Add honey (and almond extract). Mix toget

Here s a goody. I normally shy away from Western influenced Chinese recipes and would never have fixed this one on my own. It calls for such non Chinese things as milk and mayonnaise. My room mate fixed it the other night though, and it was excellent. He was trying to duplic

In a large saucepan bring 2 quarts water to a boil. Add won ton and boil for 5 minutes; then, remove with a Chinese strainer or colander. Put the cooked won ton in a deep serving bowl, and add all other ingredients except the green onion, and mix carefully. b

Cut ribs between the bones into 1 inch pieces. Trim off excess fat. Put ribs into a mixing bowl. Soak the optional tangerine peel in hot water for 10 minutes. Drain, finely mince and set aside. Rinse the black beans with warm water; drain. Gently mash the beans, b

1. Bring soup stock to a boil in a large pot and add shredded pork, black mushrooms, ginger and wood ears. Cook for 2 3 minutes; discard ginger. 2. Add remaining ingredients, excekpt cornstarch, eggs and green onion. Reduce heat and simmer 2 minutes. Add cornstarch solution

Combine shrimp shells with stock, chilies, salt, lime, zest, lime leaves and lemongrass stalks in heavy non aluminum pot. Bring to a boil, reduce heat, cover and simmer for 20 to 20 minutes. Strain. Return liquid to pot and place over medium high heat and bring to a boil. Ad

* shredded in to match stick pieces **(soak 20 30 minutes in warm water and bring broth to a boil in a wok,add pork,mushrooms,and bean curd.Simmer for 8 minutes until pork is done.Add soy sauce,salt,sherry,pepper,and vinegar.Continue to heat until mixute thickens.Serve hot a

Here s a classic Chinese version. Put the mushrooms, tree ears and lily buds into a bowl and cover with boiling water. Let stand for 30 minutes. Meanwhile, slice the bean curd into strips and set aside. Combine the pork shreds with the dark soy sauce in a small bow

Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1 tablespoon soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch oven until tender about 3 min. Remove the chicken, add the remaining soy sauce to pan with next seven ingredients, and heat to boiling, s

Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1 tablespoon soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch oven until tender about 3 min. Remove the chicken, add the remaining soy sauce to pan with next seven ingredients, and heat to boiling, s

Work the pork with a marinade of half of the light soy, half of the sesame oil and both tablespoons cornstarch, and let stand for 30 minutes. Bring chicken broth to a boil, then add the pork and marinate mixture. Add fungus, mushrooms, bamboo shoots, wine, both soys,

Cut chicken into bite sized pieces, marinate 15 20 minutes in ginger, sherry, soy sauce mixture. Cut scallion and hot peppers diagonally into 1 inch pieces. Grind anise pepper to powder. Mix chicken broth, soy sauce, wine vinegar, sugar, salt and pepper. Heat oil. Add scall

Cut chicken into bite sized pieces, marinate 15 20 minutes in ginger, sherry, soy sauce mixture. Cut scallion and hot peppers diagonally into 1 inch pieces. Grind anise pepper to powder. Mix chicken broth, soy sauce, wine vinegar, sugar, salt and pepper. Heat

Cut chicken into bite sized pieces, marinate 15 20 minutes in ginger, sherry, soy sauce mixture. Cut scallion and hot peppers diagonally into 1 inch pieces. Grind anise pepper to powder. Mix chicken broth, soy sauce, wine vinegar, sugar, salt and pepper. Heat o

: lettuce bite size pcs=2 3 TB Oil 1/2 lb Spinach bite size pcs 1 1/4 lb Chick br,bonls,skinls 1 "cube 11 oz Mandarin oranges drained 3 TB Scallions chpd 3 TB Soy sauce : Garlic clove minced 1 TB Honey 1/4 c Cashews 1/4

1. In a large salad bowl, combine lettuce, spinach & oranges. 2. In a small bowl, combine soy sauce, honey, ginger & 3 tbsp. water. Set sauce aside. 3. In a wok or large frying pan, heat oil over medium high heat. Add chicken & stir fry until barely opa