                    *  Exported from  MasterCook II  *

                              Almond Chicken

Recipe By     : Elizabeth Powell
Serving Size  : 4    Preparation Time :2:00
Categories    : Poultry                          Chinese
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      whole         skinless boneless chicken breasts
   2      tablespoons   soy sauce
   1      tablespoon    rice wine
     1/2  teaspoon      sugar
   1      teaspoon      cornstarch
   2      tablespoons   chicken stock
   1      1/2"          ginger root slice -- minced
   1                    garlic cloves -- minced
   1                    egg
   1      cup           almonds -- ground
   6      cups          peanut oil

     Pat chicken dry with paper towels. Cut into strips 1/2" wide by 3" 
long. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger, 
and garlic together. Place chicken in marinade, turning to coat. Marinate 
at least one hour, turning chicken after half an hour.
     Remove chicken from marinade and drain on paper towels. Beat egg 
slightly with 1/2 teaspoon water. One by one, dip chicken pieces in egg 
and roll in almonds to coat. Let almond coated pieces set 15 minutes. Heat 
oil to 350. Fry chicken pieces in batches one layer deep until crisp, 
golden brown. Be sure to let oil come back up to 350 between batches. 
Drain on paper towels and serve at once.


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Serving Ideas : Garnish with chopped green onion.


                    *  Exported from  MasterCook II  *

                ASPARAGUS AND CHICKEN IN BLACK BEAN SAUCE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chinese                          Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Chicken thighs
  12      medium        Asparagus spears
   3      tablespoons   Peanut or corn oil
                        -----MARINADE-----
   1      tablespoon    Dry sherry
   1      teaspoon      Cornstarch
   2      teaspoons     Thin soy sauce
   1      pinch         Sugar
                        -----SAUCE-----
   2      teaspoons     Fermented black beans
   3                    Cloves garlic -- minced
     1/2  teaspoon      Brown sugar
   2      teaspoons     Black soy sauce
     3/4  cup           Chicken stock
                        Cornstarch paste

Marinating:  With sharp paring knife, scrape chicken meat from thigh; 
slice into thin strips across the grain. (Breast meat is not preferred for 
this dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarch 
and sugar in bowl; massage liquid into meat with your fingers. Marinate 
for 15 to 30 minutes.

 Preparation:  Wash asparagus; peel tough white outer skin off ends; slice 
on diagonal in 2 1/2" sections. Rinse fermented black beans. In bowl, 
combine and mash black beans and garlic, brown sugar, black soy sauce and 
chicken stock; stir; reserve for 15 minutes.

 Stir Frying:  Add 2/3 of oil to hot wok; when oil is very hot, add 
chicken.
Stir-fry for about 3 minutes on high heat - or until chicken begins to 
shrink and firm up. Remove chicken to holding bowl.

 Reheat wok to high, add remaining oil.  When oil is hot, add black bean 
sauce.  Stir-fry for 1 minute. Add asparagus; mix with sauce. Stir sauce 
with asparagus. When sauce boils, add cooked chicken; toss to combine.
Dribble in a little cornstarch paste if needed; cornstarch in chicken 
marinade might be enough. Toss ingredients until very little liquid 
remains and is reduced to glaze. Dish is ready when asparagus brightens. 
If you still have too much liquid, remove ingredients, continue to reduce 
sauce, then return ingredients to coat them with sauce. Serve in 
individual portions.


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                    *  Exported from  MasterCook II  *

                       BBQ PORK LO MEIN *** dxdg05a

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Chinese
                Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Sesame oil
   2      tablespoons   Vegtable oil
   1      teaspoon      Ginger -- finely chopped
   2      cups          Bok choy -- cut into 1/2" pie
   1 1/2  cups          Bean sprout
   8      ounces        Chinese  bbq pork
     1/2  cup           Chicken broth
   2      tablespoons   Oyster sauce
   1      tablespoon    Soy -- dark
     1/2  teaspoon      Sugar
                        Pepper -- dash

1. Cook noodles in plenty of boiling water, when al dente, drain and toss 
with sesame oil, set aside 2.
Combine sauce ingredients, set aside 3. Heat wok, add oil, Add ginger stir 
fry until fragrant (about 10 sec) add bok choy, bean sprouts and pork, 
Stir fry 2 min 4.
Add broth then when broth is hot add noodles, cover and cook 2 min 5. Add 
sauce, stir well and serve Varriations, instead of pork, use left over 
cooked, roast beef, lamb, shrimp or chicken,  other fresh vegtables in 
season can be used in place of the sprouts and bok choy From "Dim Sum" by 
Ruth Laws 8 oz lo mein noodles    JANE HARRIS   (DXDG05A)


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                    *  Exported from  MasterCook II  *

                              BEEF CHOW FUN

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chinese                          Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      each          Chow Fun Noodles
   1      pound         Beef flank steak -- sliced
                        across the grain
                        -----MARINADE-----
   1      tablespoon    Dark soy sauce
   1      tablespoon    Cornstarch
   1      each          Egg white
   1      tablespoon    Peanut oil
                        -----ADDITIONAL-----
   7      tablespoons   Peanut oil for pan-frying
   2      each          Cloves garlic -- chopped fine
   1      each          Slice ginger -- cut julienne
   1      tablespoon    Fermented black beans (dow -- see), rinsed
   1      tablespoon    Dry sherry
     1/2  medium        Yellow onion -- peeled and
					
     1/2  each          Green sweet bell pepper -- cored & cut julienne
                        -----SAUCE-----
     1/4  teaspoon      MSG (opt)
   1      tablespoon    Dark soy sauce
     1/4  teaspoon      Sugar
   1      tablespoon    Dry sherry
   1      pinch         White pepper
   1      tablespoon    Oyster sauce
                        -----FINAL-----
   1      cup           Fresh bean sprouts
                        Chinese parsley (garnish)

Slice the chow fun into noodles about 1/2 inch wide.  Slice the meat and 
mix the marinade.  Marinate the meat for 15 minutes.  Heat the wok and add 
2 T of the peanut oil.  Toss the noodles about in the oil until they are 
very hot and begin to color just a bit on the edges.  Remove to the 
serving platter and set aside.  Heat the wok again and add 3 T of the 
peanut oil along with the garlic and ginger.  Chow for a moment and add 
the rinsed black beans and the sherry.  In this chow the onion and green 
pepper, just until very hot.  Remove to the serving platter.  Heat the wok 
a third time and add 2 T of the peanut oil and the meat.  Chow on one side 
only until it begins to brown.  Return the vegetables, the noodles, and 
the sauce to the wok and toss with the meat until hot.  Add the bean 
sprouts, toss just a minute or so and serve.  Garnish with Chinese 
parsley.


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                    *  Exported from  MasterCook II  *

                        BLACK BEANS WITH BEAN CURD

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chinese                          Main Dish
                Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           Dried red beans
   1      tablespoon    Soy sauce
   1      teaspoon      Brown sugar
   1      cup           Stock
   2      each          Cakes tofu
   2      tablespoons   Oil
   1      each          Green onion -- chopped
   1      teaspoon      Garlic -- chopped
   1      each          Green chili -- sliced
   1      tablespoon    Salted black beans
   1      pinch         Black pepper

Soak dried beans.  Boil until tender.  Drain & mash.

 Stir sugar & soy sauce into the sock & mix with mashed beans.  Cut tofu 
into small cubes.  Heat oil & stir fry gren onions, garlic & chili for 30 
seconds.  Add black beans, tofu & mashed red beans.  Cook gently for 5 
minutes.  Sprinkle with pepper & serve.

 Jack Santa Maria, "Chinese Vegetarian Cooking"


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                    *  Exported from  MasterCook II  *

                        CASHEW CHICKEN ***pxsm22a

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Chicken ; breasts -- cubed
   1      teaspoon      Salt
   1      teaspoon      Cornstarch
   3                    Green peppers -- cut into 1/
                        Set above ingredients aside
                        Sauce
   2      tablespoons   Soy sauce
   1      tablespoon    Soybean paste
   1      tablespoon    Sugar
   2      tablespoons   Rice wine vinegar
     1/2  teaspoon      Salt

Mix the above ingredients well and set aside. Cook chicken  in a little 
oil and minced garlic.   When the chicken  is  no longer pink, add the 
bamboo shoots and the green pepper to the wok (or  fry pan if you don't 
have a wok).  Cook for a minute or two. Sprinkle a little of the rice wine 
vinegar over the chicken/veggie mixture and cook another minute.  Add nuts 
and cook another minute.  Pour sauce over the contents of wok and cook 
until heated through. Serve over  hot cooked rice with a nice side dish 
liked my Szechuan  Green Beans (see Green Beans R? under this same BB) 
Hope you enjoy! DAN GRUBER   (PXSM21A)


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                    *  Exported from  MasterCook II  *

                       CASHEW CHICKEN 2 *** ctch95b

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Chinese                          Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Marinade
   2                    Chicken; breasts -- boneless
   3      tablespoons   Rice wine -- or dry sherry
   2      teaspoons     Soy sauce
   2      teaspoons     Ginger -- shredded
   2                    Onion -- peeled and diced.
   2                    Sm Green peppers -- cut 1/2 in
     1/3  cup           Straw mushrooms -- drained
     1/3  cup           Cashew
                        Sauce:
   4      tablespoons   Oyster sauce
                        Sherry -- or sake (rice wine)
   1      tablespoon    Hoisin sauce
                        Ketchup ;(yes -- this is a c
   1      pinch         5 spice powder
                        Sugar -- (just a pinch)
                        Pepper flakes

Stir-fry essentials: 1 tbl crushed garlic 1 tbl shredded ginger peanut oil 
as needed (appx 4 tbl) With  following  ingredients marinate >> for at 
least 30  minutes.   Drain marinade and discard. To prepare: 1) Marinate 
meat 2) heat wok to high 3) add oil,  garlic,  and ginger. stir 4) add 
chicken, brown momentarily 5) add all veggies 6) add cashew and heat for a 
short time 7) add sauce ingredients,  stir till bubbly.  If you like,  you 
may add a some cornstarch solution to thicken (1/2 starch,  1/2 water) 8) 
serve immediatly Cooking time: 5-7 mins CHRISTOPHER NEILL (CTCH95C)


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                    *  Exported from  MasterCook II  *

                    CHICKEN AND SWEET PEPPER STIR-FRY

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Low-Cal                          Oriental
                Main Dish                        Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  18      ounces        Boned Chicken Breast halves
   3      tablespoons   Soy Sauce
   1      tablespoon    Dry Sherry
                        Med Onion -- cut into wedges
                        Med green/sweet red peppers*
   1 1/2  cups          Sliced fresh Mushrooms
   1      tablespoon    Cooking Oil
   1      teaspoon      Grated Ginger root
   8      ounces        Can Bamboo Shoots -- drained
     1/4  cup           Chicken Broth
   1      teaspoon      Cornstarch

* thinly sliced Cut skinless chicken into 1/2" pieces. place in a bowl; 
stir in soy sauce and sherry. Let stand 30 minutes. Spray a cold wok or 
large skillet with Pam; preheat over medium-high heat. Add onion, stir-fry 
2 minutes. Add peppers, stir-fry 1 minute. Add mushrooms, stir-fry about 1 
minute more or till veggies are crisp-tender. Remove veggies from wok; set 
aside.
Drain chicken, reserving the marinade. Add oil to wok. Add ginger root; 
stir-fry 15 seconds. Add half the chicken, stir fry 3-4 minutes till no 
longer pink. Remove. Stir-fry remaining chicken 3-4 minutes till no longer 
pink. Return all chicken, veggies, and bamboo shoots to wok; push from 
center of wok.
Stir broth, cornstarch, and 1/4 t pepper into reserved marinade; add to 
wok. Cook and stir till slightly thickened; toss gently to coat chicken 
mixture. Serve while hot.
********************************************************************* Per 
serving: 204 calories, 30 g protein, 7 g carbohydrates, 6 g fat, 73 mg 
cholesterol, 613 mg sodium, 621 mg potassium.


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                    *  Exported from  MasterCook II  *

                     CHICKEN CHOWED WITH BLACK BEANS

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Chicken -- hacked into
   2                    pieces
                        -----MARINADE-----
   2      tablespoons   Light soy sauce
   2      tablespoons   Cornstarch
   1      each          Egg white
   1      teaspoon      Salt
   2      tablespoons   Peanut oil
                        -----ADDITIONAL-----
   4      tablespoons   Peanut oil
   3      each          Cloves garlic -- chopped fine
   1      each          Yellow onion -- peeled and
                        into 1" pieces
   3      tablespoons   Fermented black beans (dow -- see) rinsed in plain
                        mashed with
   2      tablespoons   Dry sherry
   2      each          Green sweet bell peppers -- cored and cut julien
                        -----FINAL SAUCE-----
   1      tablespoon    Light soy sauce
   2      tablespoons   Dry sherry
   1      cup           Chicken stock
   1      teaspoon      Brown sugar

Cut the chicken and soak in the marinade for 15 minutes.  Heat a wok and 
add 2 T of the oil.  Drain the marinade from the chicken and reserve. 
Brown the chicken pieces well in the wok, then remove and set aside. Drain 
the oil from the wok and discard.  Heat the wok again and add the 
remaining 2 T oil.  Chow the garlic for a moment and add the onions and 
the dow see mashed with the sherry.  Chow for a moment and add the green 
peppers.
Return the chicken to the wok along with the reserved marinade. Add the 
ingredients for the final sauce.  Stir well and cover.  Simmer the dish 
until the chicken is tender but not overcooked, about 20 minutes.


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                    *  Exported from  MasterCook II  *

          CHICKEN CHUNKS WITH PEANUTS IN SPICY SAUCE (KUNG PAO)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chinese                          Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Raw peanuts
   3      cups          Peanut oil
   2                    Whole chicken breasts at -- room temp.
   1      large         Egg white
   1 1/2  tablespoons   Water chestnut flour
                        SAUCE:
   4                    Green onions
   2      large         Cloves garlic
   1      tablespoon    Minced ginger root
     1/2  cup           Chicken stock
     1/2  tablespoon    Sesame oil
     1/2  tablespoon    Chinese red vingear
     1/2  tablespoon    Dark soy sauce
   1 1/2  teaspoons     (level) chili paste with -- garlic
   1      tablespoon    Dry sherry
   1      pinch         Sugar
                        Cornstarch paste

Preparation:  Trim ends off green onions and cut light green and white 
part into 1" sections.  Mix all other sauce ingredients in 2-quart 
saucepan.
Reserve.
Pull skin off breasts, then pull chicken meat from bones.  Slice meat into 
1" strips, then crosswise to make 1" chunks.  In bowl large enough to hold 
chicken, add egg white to water chestnut flour.  Beat mixture with a 
single chopstick (not an egg beater or whisk).  Stir chicken pieces into 
egg mixture to coat thoroughly.  Marinate 5 minutes.  Note: water chestnut 
flour gives a lighter crust than cornstarch, though the latter may be 
substituted.
Deep-frying:  Heat cooking oil in wok or deep-fryer to medium heat (you'll 
need more oil for deep-fryer).  Fry peanuts until they are a light tan 
color; if a test peanut browns quickly, turn down heat.  Remove peanuts 
with strainer or slotted spoon; drain on paper towel or paper bag. 
Reserve.
Turn up heat slightly for chicken.  Test a chunk first:  chicken should 
raise to surface immediately & brown in about 2 minutes.  Deep-fry coated 
chicken chunks until golden brown.  Deep-fry no more than 8 chunks at a 
time.  Use long chopsticks or spatula to keep pieces separate while they 
are frying.  Remove with long chopsticks or slotted spoon.  Reserve.
Sauce:  While deep-frying chicken, heat sauce to simmer.  Add green onions 
& peanuts about a minute before serving.  At the last minute, add chicken 
pieces to sauce, mix quickly & serve.


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                    *  Exported from  MasterCook II  *

                       CHICKEN CURRY KABOBS ON RICE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chicken                          Bar-B-Q
                Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Yogurt -- plain
     1/4  teaspoon      Curry powder
     1/4  teaspoon      Ginger
   1 1/2  pounds        Chicken breast
   3      cups          Rice -- cooked
   2                    Green onions -- sliced
   1      teaspoon      Garlic -- minced
     1/4  teaspoon      Chili powder
     1/4  teaspoon      Salt
   6                    Skewers
   1                    Tomato, large -- chopped
                        Parsley

Mix yogurt, garlic and spices. Marinate in refrigerator at least 6 hours, 
turning occasionally.
Soak bamboo skewers for 1 hours. Drain and discard marinade. Thread 
chicken on skewers. Cook 8 to 10 minutes on grill, turning twice. Toss 
rice with tomato and green onions. Serve skewers over rice.


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                    *  Exported from  MasterCook II  *

                       Chicken Wings in Five Spice

Recipe By     : 
Serving Size  : 24   Preparation Time :0:00
Categories    : Chinese                          Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    Chicken wings -- whole
   1      cup           Water-chestnut flour
   4      cups          Peanut oil for deep-frying
                        Marinade:
     1/2  teaspoon      Freshly grated ginger
     1/8  cup           Light soy sauce
     1/8  cup           Dry sherry or Chinese rice -- wine
     1/2  teaspoon      Five-spice powder

Cut each wing into 3 logical pieces.  Save the tips for soup and use only 
the 2 meatier parts for this recipe. Prepare the marinade and marinate the 
wing pieces for 1/2 hour. Drain and toss in the water-chestnut flour.  
Deep-fry at 360 F until golden brown, about 5 minutes.


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                    *  Exported from  MasterCook II  *

                         Chicken-Shrimp Egg Rolls

Recipe By     : Jo Anne Merrill
Serving Size  : 20   Preparation Time :1:15
Categories    : Appetizers                       Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         chicken breasts -- minced
     1/2  pound         shrimp -- minced
   8                    green onions -- minced
   1      tablespoon    vegetable oil
   1      cup           bean sprouts -- chopped
     1/2  cup           Chinese waterchestnuts -- chopped
   1      tablespoon    fresh ginger root -- grated
   1 1/2  tablespoons   soy sauce
   1      pound         eggroll skins -- *see note
                        --- Sweet-Sour Sauce: ---
     1/2  cup           brown sugar
   2      tablespoons   cornstarch
     1/2  cup           cider vinegar
   2      tablespoons   soy sauce
   1 1/2  cups          pineapple juice

* Use eggroll skins of about 6-1/2 by 7 inches

     1. Saute chicken, shrimp and onion in hot oil. Stir-fry for 3 
minutes. Add bean sprouts, waterchestnuts, ginger root and soy sauce. (Use 
low-sodium soy sauce if you wish.)
     2. To make rolls, spread 1 tablespoon filling along one side of each 
eggroll skin. Fold over ends of skin and roll up like jelly roll, folding 
in the ends. Seal with a little water.
     3. Fry in hot fat (about 375 degrees) for about 6 minutes or until 
skin is crisp, bubbly and browned. Cut each roll in half or leave whole. 
Serve as an appetizer with sweet-sour sauce.

Sweet-sour sauce: Combine all sauce ingredients in small saucepan. Cook 
over medium heat for about 10 minutes or until sauce is thick and clear.

Yield: about 20 rolls


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Nutr. Assoc. : 0 0 0 0 0 0 0 0 3227 0 0 0 0 0 0

                    *  Exported from  MasterCook II  *

                       CHINESE CHICKEN ...FOURNIER

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Main Dish                        Chinese
                Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  18                    Chicken wings -- drumsticks
   3                    Garlic cloves -- minced
                        Ground ginger -- minced ging
   1 1/2  teaspoons     Five spice powder
     1/2  cup           Soy sauce
     1/2  cup           White wine
     1/4  cup           Vegetable oil

DIRECTIONS --   MIX TOGETHER AND PLACE CHICKEN IN MARINAT FOR 1 OR MORE 
HOURS. BAKE AT   350 RFOR 30-40 MIN KEEP BASTING.   COOK IN GRILL AND 
BRUSH MARINATE TO   CRISPEN.


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                    *  Exported from  MasterCook II  *

                           Chinese Dry Marinade

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chinese                          Marinades
                Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   Brown sugar
   1 1/2  teaspoons     Paprika
   1      teaspoon      Salt
     3/4  teaspoon      Monosodium glutamate
     3/4  teaspoon      Ground tumeric
     1/4  teaspoon      Celery seed
     1/4  teaspoon      Dry mustard

Combine ingredients and use for marinade for spare ribs and pork.


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                    *  Exported from  MasterCook II  *

                               Chinese Eggs

Recipe By     : Elizabeth Powell
Serving Size  : 6    Preparation Time :0:10
Categories    : Chinese                          Eggs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    hard-boiled eggs -- shelled
   2      tablespoons   butter
   3      tablespoons   soy sauce
   2      teaspoons     green onions -- chopped
   1      teaspoon      sesame oil

      Melt butter with soy sauce in a skillet. Add eggs and cook gently 
for 5 minutes, basting and turning all the time until the eggs become dark 
brown.
      Slice eggs on serving plate. Drizzle with sesame oil and sprinkle 
with chopped green onion.


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Serving Ideas : Serve warm or cold


Nutr. Assoc. : 541 0 0 0 0

                    *  Exported from  MasterCook II  *

                             CHINESE FIRE POT

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Boneless beef sirloin -- =OR=- beef round
   1      pound         Boned chicken breasts
   1      pound         Fish fillets
   1      pound         Medium shrimp
   1      pound         Chinese cabbage
     1/2  pound         Fresh forest mushrooms -- =OR=- Cultivated mus
                        Lemon juice
   2      packages      Enoki mushrooms -- (3 1/2-oz packages)
     3/4  pound         Chinese pea pods
   2      bn            Green onions
   2      bn            Spinach
   8      ounces        Canned water chestnuts -- drained and sliced
   8      ounces        Canned bamboo shoots -- drained and sliced
   4      cans          Chicken broth -- (13 3/4-oz cans)
                        Sweet-and-sour sauce
                        Soy sauce
                        Prepared hot Chinese mustard
     1/4  pound         Fine egg noodles -- cooked
                        Cilantro or chives -- chopped
                        (optional)

It is not necessary to use all ingredients listed here as long as you 
offer an interesting blend of meats, fish and vegetables. Other meats and 
vegetables can be substituted, if desired.

 Place beef, chicken and fish in freezer and chill until firm to touch but 
not frozen. Slice beef and chicken in strips 1/4-inch thick and about 2 
inches long. Cut fish into 3/4-inch cubes. Shell and devein shrimp. Chop 
cabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms, 
remove and discard stems. Slice mushrooms and sprinkle with lemon juice.
Cut off and discard root portion of enoki mushrooms and separate clusters 
as much as possible. Wash, trim ends and string pea pods. Clean green 
onions and cut in halves lengthwise, including green portion. Cut into 
2-inch lengths. Clean spinach and discard thick stems. To serve, arrange 
beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms, 
snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots 
in individual rows on large platters or serving plates. Bring broth to 
boil. Place heating unit under Chinese hot pot and pour boiling broth into 
hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks, 
each person places whatever ingredients are desired into hot broth to 
poach.
When cooked (this will take only a few moments), ingredients are then 
dipped into sweet-and-sour sauce, soy sauce or hot mustard as desired, and 
eaten with noodles, adding cilantro, if desired.

 Note: The special pot needed can be purchased at Chinese shops.

 (C) 1992 The Los Angeles Times


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                    *  Exported from  MasterCook II  *

                            Chinese Fried Rice

Recipe By     : Elizabeth Powell
Serving Size  : 6    Preparation Time :0:30
Categories    : Chinese                          Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      slices        bacon slices -- chopped
   2 1/2  cups          cooked rice -- cold
   2      tablespoons   soy sauce
   2                    eggs -- slightly beaten
     3/4  cup           chopped onions
     1/2  cup           green peppers -- chopped
     1/2  cup           celery -- chopped
     1/2  cup           small shrimp -- cooked

      In a skillet, cook bacon until brown, but not overly crisp. Remove 
bacon, pour off all but 4 tablespoons of fat. In fat, saute onions, 
peppers, and celery until limp. Add cooked rice and saute the rice until 
it browns. Add eggs, soy sauce, and shrimp, if desired. Saute for 5 
minutes more. Add more soy sauce to taste.


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Nutr. Assoc. : 0 1258 0 541 345 685 1075 0

                    *  Exported from  MasterCook II  *

                       Chinese Garlic Ginger Sauce

Recipe By     : olxezeh@lafayette.unocal.com (Zeh Account)
Serving Size  : 1    Preparation Time :0:00
Categories    : Chinese                          Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  C             Cold Water
   2      Tbsp          Oyster Sauce
   1      Tbsp          Cornstarch

This is the sauce I use on broccoli chicken.  If you want more of a ginger 
and garlic taste I would add garlic and ginger in with the chicken (or 
whatever meat you are using for the dish).

Wisk the above ingredients together and pour over stir fried chicken and 
broccoli.  Pull vegetables up on sides of wok and let sauce thicken in 
well of wok (appox. 3 min.).  Stir sauce, chicken, and broccoli together 
to coat.

Serve.


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                    *  Exported from  MasterCook II  *

                            CHINESE MAPO TOFU

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Oil -- for sauteing
   1      tablespoon    Black Bean Garlic Sauce -- (see notes)
   1      teaspoon      Red Chili Paste with Garlic
     1/4  pound         Ground pork
   1      package       Fresh tofu (any firmness) -- cut into cubes
     1/4  cup           Chopped green onions
                        Salt -- to taste

Cooks notes:  Black Bean Garlic Sauce and Red Chili Paste with Garlic are 
available at Asian markets and some supermarkets with large Asian 
specialty sections.

 Procedure:  In a wok or deep skillet, place oil, Black Bean Sauce, Red 
Chili Sauce with Garlic and ground pork. Turn heat on high; gradually 
combine the sauces and meat as the heat increases. When meat is browned 
and cooked through, turn heat to medium and add cubed tofu. Mix gently and 
continue to simmer for 5-8 minutes, stirring occasionally, until well 
blended and tofu is heated through. Add green onion and toss. Add salt to 
taste.

 Presentation:  Serve hot accompanied with cooked white rice.

 Yield:  Makes 4 servings 
 This recipe was sent in to the paper by Janet Eng of Buena Park, CA.
(Orange Country Register) 
 Shared by Ed Pallan


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                    *  Exported from  MasterCook II  *

                          Chinese Pepper Chicken

Recipe By     : Elizabeth Powell
Serving Size  : 6    Preparation Time :0:35
Categories    : Chinese                          Main Dish
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   vegetable oil
   1      tablespoon    soy sauce
   1      clove         garlic -- minced
   1      1/2"          ginger root slice -- chopped
   1      teaspoon      cornstarch
   3                    boneless skinless chicken breasts -- cut in 1/2" strips
   2                    bell peppers -- sliced
   3                    celery stalks -- sliced
     1/3  cup           green onions -- chopped
     3/4  cup           water
     1/2  teaspoon      sugar
   2      tablespoons   soy sauce
   2      teaspoons     cornstarch
   1      teaspoon      sesame oil
   1      tablespoon    rice wine

     In medium bowl, combine 1 tablespoon vegetable oil, soy sauce, 
garlic, ginger root and cornstarch. Toss chicken in sauce to coat and 
marinate 30 minutes. In a wok, heat remaining 2 tablespoons oil and cook 
peppers and celery over high heat, stirring frequently  until softened. 
Add green onions and cook 2 minutes more. Remove vegetables from wok. 
Drain chicken and pat dry with paper towels. Add chicken to wok and stir 
fry until chicken is done, about 3 minutes. Mix remaining ingredients 
together in a small bowl. Add to chicken with vegetables; simmer 3 
minutes.


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Serving Ideas : Serve over rice.


Nutr. Assoc. : 0 0 620 0 993 0 149 274 0 0 0 0 0 0 0

                    *  Exported from  MasterCook II  *

                     CHINESE PEPPER STEAK - WITH COKE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Top round steak -- OR
                        boneless sirloin -- (1 to 1-1/2 lbs)
   2      tablespoons   Oil
   1      medium        Clove garlic -- minced
   1      teaspoon      Salt
   1      cup           Beef broth, or bouillon -- canned and undiluted
   1      cup           Green pepper, cored -- seeded, cut in
                        thin strips
   1      cup           Celery -- thinly sliced
     1/4  cup           Onions -- thinly sliced
     1/2  cup           COCA-COLA
   2      medium        Tomatoes -- ripe
   2 1/2  tablespoons   Cornstarch
     1/4  cup           COCA-COLA
   1      tablespoon    Soy sauce
                        Rice -- cooked and hot

Trim all fat from the meat and cut into pencil-thin strips.  In a deep 
skillet or Dutch oven, heat oil, garlic, and salt.  Add the meat and brown 
over high heat, about 10 minutes, stirring occasionally with a fork. Add 
the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat 
is fork-tender.
Stir in the green pepper strips, celery, onions, and 1/2 cup of Coca-Cola.
Cover and simmer for 5 minutes. Do not overcooked, the vegetables should 
be tender-crisp. Peel the tomatoes, cut into wedges, gently stir into 
meat.
Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir 
mixture into the meat and cook until sauce is thickens, about 1 minute, 
stirring lightly with a fork.  Serve over hot rice.
Makes 6 (3/4 cup) servings.


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                    *  Exported from  MasterCook II  *

                      CHINESE PEPPER STEAK COCA-COLA

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Beef                             Chinese
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Top round or sirloin steak
                        Boneless
   2      tablespoons   Oil
   1                    Clove garlic -- minced
   1      teaspoon      Salt
   1      cup           Beef broth
   1      cup           Green bell pepper -- cut in 1/2" strips
   1      cup           Celery -- thinly sliced
     1/4  cup           Onions -- thinly sliced
     1/2  cup           COCA-COLA
   2      medium        Tomatoes -- ripe
   2 1/2  tablespoons   Cornstarch
     1/4  cup           COCA-COLA
   1      tablespoon    Soy sauce
                        Rice -- cooked and hot

Trim all fat from the meat and cut into pencil-thin strips. In a deep 
skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown 
over high heat, about 10 minutes, stirring occasionally with a fork. Add 
the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat 
is fork-tender.

 Stir in the green pepper strips, celery, onions, and 1/2 cup of 
Coca-Cola. Cover and simmer for 5 minutes.  Do not overcooked; the 
vegetables should be tender-crisp.  Peel the tomatoes, cut into wedges, 
gently stir into meat.

 Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir 
mixture into the meat and cook until sauce is thickens, about 1 minute, 
stirring lightly with a fork.  Serve over hot rice. Makes 6 (3/4 cup) 
servings. Recipe: "International Cooking with Coca-Cola", a give-away 
pamphlet from The Coca-Cola Company, 1981


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                    *  Exported from  MasterCook II  *

                        Chinese Pork-Lettuce Rolls

Recipe By     : Jo Anne Merrill
Serving Size  : 4    Preparation Time :0:40
Categories    : Chinese                          Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      heads         Boston lettuce
                        dried Chinese mushrooms -- 6-8 mushrooms
   8      ounces        waterchestnuts -- canned
     1/2  cup           bamboo shoots
   1      pound         ground pork
   1                    egg
   1 1/2  tablespoons   soy sauce
   4      teaspoons     cornstarch
   2      tablespoons   dry sherry
     3/4  cup           chicken broth
     1/2  teaspoon      salt -- to taste
     1/4  cup           corn oil
   1      cup           celery -- minced

     1. Black mushrooms are optional. If using, soak in boiling water for 
30 minutes, drain, cut off stems, and chop.
     2. Wash lettuce, dry, and arrange 16-20 of the largest leaves on a 
serving plate, then refrigerate. Use head lettuce if Boston lettuce is not 
available.
     3. Mince the waterchestnuts and bamboo shoots; add to drained 
mushrooms. Set aside.
     4. Mix together the pork, slightly beaten egg, soy sauce and 3 
teaspoons (1 tablespoon) of the cornstarch. Set aside.
     5. Combine sherry, 1/2 cup broth and salt. Add remaining 1 teaspoon 
cornstarch to the remaining 1/3 cup broth, blend well.
     6. Heat a wok or heavy skillet; add oil to the hot skillet. Add pork 
mixture and cook, stirring constantly, about 5 minutes.
     8. Add mushroom mixture; cook, stirring constantly, 2 minutes.
     9. Stir in wine mixture and the cornstarch mixture.
     10. Add celery and stir until celery is heated through. If celery is 
minced fine enough, it won't need any further cooking time.
     11. Place meat on a serving dish. To serve, let each guest fill a 
lettuce leaf with pork and roll the leaf. This is to be eaten with the 
fingers.


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Serving Ideas : A delicious and unique Chinese entree.


                    *  Exported from  MasterCook II  *

                            Chinese Pot Roast

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Pot Roast                        Beef
                Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Chuck roast -- 1 1/2 in thick
     1/2  cup           Bottled stir-fry sauce
     1/2  pound         Fresh mushrooms -- sliced
   1      tablespoon    Vegetable oil
     1/2  cup           Burgundy wine
   1      tablespoon    Cornstarch

eat Oil in dutch oven.  Add meat and brown on both sides.  Combine tir-fry 
Sauce with Wine and pour over meat.  Cover, reduce heat and immer for 1 
hour 40 minutes.  Add mushrooms and simmer, covered, nother 15 minutes or 
until Beef is tender.  Combine cornstarch and /4 cup Water. Remove meat to 
platter and keep warm.  Add cornstarch ixture to pan juices; cook and stir 
until mixture bOils and thickens lightly. To serve, cut meat across grain 
into thin slices and serve ith the mushroom gravy.


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                    *  Exported from  MasterCook II  *

                              Chinese Sauce

Recipe By     : srf@world.std.com (Stephanie R Faulkner)
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces                           Vegetables
                Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Soy sauce
                        rice wine vinegar
                        ginger  -- chopped fine
                        garlic  -- small amt. chopped f
   1                    scallion  -- chop crosswise, not
                        hot chili oil  -- or chili/garlic sauc

The sauce that my Chinese friend showed me to  make contained these 
ingredients. You can play with the ingredients to get the taste and 
consistency you want.  Use more soysauce than vinegar.  You can also put 
in a bit of sesame oil if you like. Ming told me she never makes it the 
same way twice, and from experience, I see what she means.  But it always 
tasts good!


                   


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                    *  Exported from  MasterCook II  *

                        Chinese Stuffed Mushrooms

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chinese                          Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    Fresh mushrooms (about 1 lb)
   6      Ounces        Uncooked -- boneless lean pork
     1/4  Cup           Drained whole water
                        Chestnuts
   3                    Green onions
     1/2                Small red or green pepper
                        - seeded
   1      sm            Stalk celery
   1      Teaspoon      Cornstarch
   1      Teaspoon      Grated -- pared fresh ginger
                        - root
   2      Teaspoons     Rice wine or dry sherry
   1      Teaspoon      Soy sauce
     1/2  Teaspoon      Hoi sin sauce
   1                    Egg white
   3      Cups          Vegetable oil
     1/2  Cup           All-purpose flour




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                    *  Exported from  MasterCook II  *

                CHINESE: BARBECUED PORK BUN (CHA SIU BOW)

Recipe By     : 
Serving Size  : 16   Preparation Time :0:00
Categories    : Bar-B-Q                          Chinese
                Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           Warm water
     1/2  teaspoon      Sugar
   1      package       Dry yeast
   2 1/2  cups          Flour
   2 1/2  cups          Cake flour
   4      tablespoons   Sugar
     1/2  teaspoon      Salt
   2      tablespoons   Shortening
   1 1/4  cups          Low fat milk
  16                    Pieces white paper 2 inches -- square
                        -----FILLING-----
   6      ounces        Chinese BBQ pork -- diced
   1      tablespoon    Oil
   2      teaspoons     Water
     1/2  teaspoon      Salt
     1/2  teaspoon      Sugar
     1/2  teaspoon      Thin soy sauce
   1      teaspoon      Oyster sauce
   1      teaspoon      Hoisin sauce
   2      teaspoons     Cornstarch
   4      teaspoons     Cold water (For thickening)

Mix together the warm water, 1/2 tsp. sugar and yeast in an 8 oz. 
measuring cup.  Let stand until it rises to the 8 oz. level (about 20 
minutes).

 Sift flour, cake flour, sugar and salt into a large mixing bowl.

 Add shortening, yeast mixture and mil,.

 Knead mixture 5 minutes to form a dough.  Cover with a damp cloth and set 
dough in a warm place.  Allow the dough to rise for 3 hours.

 Heat wok, add oil and stir-fry pork for 2 minutes.

 Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin 
sauce.  Bring it to a boil.

 Prepare thickening by mixing the cornstarch and 4 tablespoons cold water. 
Stir into the mixture and cook for 1 minute. Let cool before using.

 After 3 hours, when the dough has risen, shape into rolls about 2 inches 
in diameter.  Cut each roll into 1-1/2 inch pieces.

 Shape each piece into a shallow bowl shape.

 Put 1 tablespoon filling in the center, close ans twist dough to form a 
bun.  Put the bun on a 2 inch square of white paper. (This prevents the 
bun from becoming soggy while steaming.) Place 8 buns in a pie pan and 
allow them to set and rist for 15 minutes in a warm place.

 Steam for 25 minutes.

 SOURCE: Chopstick, Cleaver and Wok.


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                    *  Exported from  MasterCook II  *

            CHINESE: BEEF WITH GREEN PEPPER (LOT TZU NGOW ROH)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chinese                          Beef
                Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Steak -- thinly sliced
   1      teaspoon      Corn starch
   1      teaspoon      Soy Sauce
   2      teaspoons     Rice Wine
     1/4  teaspoon      Oil
   2      large         Green peppers
   1      medium        Onion
   1                    Clove garlic
   1      slice         Ginger
   4      teaspoons     Cornstarch
   1      cup           Chicken broth
   2      tablespoons   Soy sauce
     1/4  teaspoon      Sugar
   1      tablespoon    Chinese black beans
                        (Fermented black beans)
   2      tablespoons   Oil
     1/2  teaspoon      Salt

PREPARATION: Cut steak on the diagonal into 1/4-inch slices each 2 inches 
long.  Mix 1 teaspoon cornstarch, 1 teaspoon soy sauce, 2 teaspoons rice 
wine, 1/4 teaspoon sugar and 1/4 tsp oil.  Pour this mixture over beef, 
mix well, and let stand for 15 minutes.

 Cut peppers in half, remove seeds.  Cut into 1/4-inch long strips.  
Smash, peel, and mince garlic.  Peel and mince ginger root.  In a cup, mix 
together 4 teaspoon cornstarch, 1 cup chicken broth, 2 tablespoon soy 
sauce, and 1/4 teaspoon sugar.  Wash black beans and drain.  Mash.

 COOKING: Heat 1 tablespoon of the oil with 1/2 teaspoon salt over high 
heat.  Add beef and stir-fry 1 minute.  Remove beef from pan and set 
aside.
Clean the pan.  Heat the other tablespoon of oil over high heat. Add the 
mashed black beans, garlic, and ginger root; stir-fry for about 1 minute.
Add green pepper and onion.  Stir-fry for 2 minutes.  (The pepper slices 
should remain crisp.)  Return beef to skillet and add the cornstarch 
mixture.  Cook and stir until thickened, about 1 minute. Serve.


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                    *  Exported from  MasterCook II  *

                        CHINESE: CASHEW CHICKEN 1

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Chinese
                Poultry                          Ethnic
                Nuts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Chicken breasts *
     1/2  pound         Chinese pea pods
     1/2  pound         Mushrooms
                        Green onions
   2      cups          Bamboo shoots -- drained
   1      cup           Chicken broth **
     1/4  cup           Soy sauce
   2      tablespoons   Corn starch
     1/2  teaspoon      Sugar
     1/2  teaspoon      Salt
   4      tablespoons   Salad oil
   1      package       Cashew nuts (about 4-oz)

* Boned and skinned ** Or bouillon cube dissolved in water 
 Slice breasts horizontally into very thin slices and cut into inch 
squares.
Place on tray. Prepare vegetables, removing ends and strings from pea 
pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add 
to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in 
skillet over moderate heat, add all the nuts, and cook 1 min shaking the 
pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in 
pan, fry chicken quickly, turning often until it looks opaque. Lower heat 
to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 
mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until 
thickened, stirring constantly. Simmer uncovered a bit more and add green 
onions and nuts and serve immediately.


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                    *  Exported from  MasterCook II  *

              CHINESE: CHICKEN CHUNKS WITH PEANUTS IN SPICY

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dish                        Nuts
                Chinese                          Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Raw peanuts
   3      cups          Peanut oil
   2                    Whole chicken breasts at -- room temp.
   1      large         Egg white
   1 1/2  tablespoons   Water chestnut flour
                        SAUCE:
   4                    Green onions
   2      large         Cloves garlic
   1      tablespoon    Minced ginger root
     1/2  cup           Chicken stock
     1/2  tablespoon    Sesame oil
     1/2  tablespoon    Chinese red vingear
     1/2  tablespoon    Dark soy sauce
   1 1/2  teaspoons     (level) chili paste with -- garlic
   1      tablespoon    Dry sherry
   1      pinch         Sugar

cornstarch paste 
 Preparation:  Trim ends off green onions and cut light green and white 
part into 1" sections.  Mix all other sauce ingredients in 2-quart 
saucepan.
Reserve.

 Pull skin off breasts, then pull chicken meat from bones. Slice meat into 
1" strips, then crosswise to make 1" chunks. In bowl large enough to hold 
chicken, add egg white to water chestnut flour. Beat mixture with a single 
chopstick (not an egg beater or whisk). Stir chicken pieces into egg 
mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour 
gives a lighter crust than cornstarch, though the latter may be 
substituted.

 Deep-frying:  Heat cooking oil in wok or deep-fryer to medium heat 
(you'll need more oil for deep-fryer). Fry peanuts until they are a light 
tan color; if a test peanut browns quickly, turn down heat. Remove peanuts 
with strainer or slotted spoon; drain on paper towel or paper bag. 
Reserve.

 Turn up heat slightly for chicken.  Test a chunk first: chicken should 
raise to surface immediately & brown in about 2 minutes. Deep-fry coated 
chicken chunks until golden brown. Deep-fry no more than 8 chunks at a 
time. Use long chopsticks or spatula to keep pieces separate while they 
are frying.  Remove with long chopsticks or slotted spoon. Reserve.

 Sauce:  While deep-frying chicken, heat sauce to simmer. Add green onions 
& peanuts about a minute before serving. At the last minute, add chicken 
pieces to sauce, mix quickly & serve.


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                    *  Exported from  MasterCook II  *

           CHINESE: CHICKEN CHUNKS WITH PEANUTS IN SPICY SAUCE

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dish                        Chicken
                Nuts                             Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Raw peanuts
   3      cups          Peanut oil
   2                    Whole chicken breasts at -- room temp.
   1      large         Egg white
   1 1/2  tablespoons   Water chestnut flour
                        -----SAUCE-----
   4                    Green onions
   2      large         Cloves garlic
   1      tablespoon    Minced ginger root
     1/2  cup           Chicken stock
     1/2  tablespoon    Sesame oil
     1/2  tablespoon    Chinese red vingear
     1/2  tablespoon    Dark soy sauce
   1 1/2  teaspoons     (level) chili paste with -- garlic
   1      tablespoon    Dry sherry
   1      pinch         Sugar

CORNSTARCH PASTE Preparation:  Trim ends off green onions and cut light 
green and white part into 1" sections.  Mix all other sauce ingredients in 
2-quart saucepan.
Reserve.
Pull skin off breasts, then pull chicken meat from bones.  Slice meat into 
1" strips, then crosswise to make 1" chunks.  In bowl large enough to hold 
chicken, add egg white to water chestnut flour.  Beat mixture with a 
single chopstick (not an egg beater or whisk).  Stir chicken pieces into 
egg mixture to coat thoroughly.  Marinate 5 minutes.  Note: water chestnut 
flour gives a lighter crust than cornstarch, though the latter may be 
substituted.
Deep-frying:  Heat cooking oil in wok or deep-fryer to medium heat (you'll 
need more oil for deep-fryer).  Fry peanuts until they are a light tan 
color; if a test peanut browns quickly, turn down heat.  Remove peanuts 
with strainer or slotted spoon; drain on paper towel or paper bag.
Reserve.
Turn up heat slightly for chicken.  Test a chunk first:  chicken should 
raise to surface immediately & brown in about 2 minutes.  Deep-fry coated 
chicken chunks until golden brown.  Deep-fry no more than 8 chunks at a 
time. Use long chopsticks or spatula to keep pieces separate while they 
are frying.  Remove with long chopsticks or slotted spoon. Reserve.
Sauce:  While deep-frying chicken, heat sauce to simmer.  Add green onions 
& peanuts about a minute before serving.  At the last minute, add chicken 
pieces to sauce, mix quickly & serve.


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                    *  Exported from  MasterCook II  *

                    CHINESE: CHINESE CASHEW CHICKEN 2

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Chinese
                Nuts                             Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    Chicken breasts
                        Boned and skinned
     1/2  pound         Chinese pea pods
     1/2  pound         Mushrooms
   4                    Green onions
   2      cups          Bamboo shoots -- drained
   1      cup           Chicken broth
                        Or bouillon cube dissolved
                        In water
     1/4  cup           Soy sauce
   2      tablespoons   Corn starch
     1/2  teaspoon      Sugar
     1/2  teaspoon      Salt
   4      tablespoons   Salad oil
   1      package       Cashew nuts
                        (about 4-oz)

Slice breasts horizontally into very thin slices and cut into inch 
squares.
Place on tray.  Prepare vegetables, removing ends and strings from pea 
pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add 
to tray.  Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tablespoon of 
oil in skillet over moderate heat, add all the nuts, and cook 1 minute 
shaking the pan, toasting the nuts lightly. Remove and reserve. Pour 
 remaining oil in pan, fry chicken quickly, turning often until it looks 
opaque.  Lower heat to low. Add pea pods, mushrooms, and broth. Cover and 
cook slowly for 2 minutes. Remove cover, add soy sauce mixture, bamboo 
shoots, and cook until thickened, stirring constantly. Simmer uncovered a 
bit more and add green onions and nuts and serve immediately. Serves 4.

 MING'S DYNASTY - Glendale, CO.


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                    *  Exported from  MasterCook II  *

                    CHINESE: GENERAL TSAO'S CHICKEN 1

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dish                        Meats
                Chinese                          Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Boneless chicken breasts cut -- into 1 in pieces
   3      tablespoons   Soy suace
   3      tablespoons   Cornstarch
   1                    Egg white beaten until -- frothy
   1      cup           Veg. oil
   3                    Hot dried chili peppers -- broken in half
   2                    Cloves garlic finely chopped
   1                    Piece ginger root (1 in) -- peeled and finely ch
   1      tablespoon    White wine vinegar
   1      tablespoon    White wine
   1      teaspoon      Cornstarch
   1      teaspoon      Sesame oil
     1/2  teaspoon      Salt
   1      teaspoon      Brown sugar

Wow, with over a dozen Chinese or Oriental cookbooks, I had a hard time 
finding this recipe! It is probably called something else (like spicy 
fried chicken) and I really do have a dozen recipes.
:)  This one is from _Elegant_ Entertaining_Cookbook_ by Myra Sable of 
Sable and Rosenfeld, Bantam books.

 General Tsao was a real person, general and poet who lived in China 
155-220 AD.

 rn e in the frig for 1 hour.

 Heat the oil in a wok. Deep fry the chicken, a few pieces at a time, 
about 1 minute or until golden brown. Remove and drain on paper towels. 
Pour all but 2 TB of the oil out of the wok.

 To the oil in the wok, add the chili peppers, garlic and ginger, stir-fry 
2 minutes.

 In a small bowl, combine the remaining soy sauce, vinegar, white wine and 
1 tea cornstarch, mix until smooth. Stir in sugar, sesame oil and salt. 
Pour into wok, cook, stirring for 2 minutes until thickened.

 Return  chicken pieces to wok, mix well and serve.


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                    *  Exported from  MasterCook II  *

                        CHINESE: MONGOLIAN BEEF 2

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Beef
                Chinese                          Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          Peanut oil
  15                    Green onion tops
   1      tablespoon    Minced ginger
   1      pound         Flank or sirloin steak
   1 1/2  tablespoons   Water chestnut flour
   2                    Egg whites
   1      pinch         Salt
                        Cornstarch paste
                        SAUCE:
   1      teaspoon      Chili paste with garlic
     1/4  cup           Chicken stock
   2      tablespoons   Dark soy sauce
   1      pinch         Sugar
   1 1/2  tablespoons   Dry sherry

Servings: 4 
 Preparation:  Cut tops of green onions into 2" long pieces. Combine sauce 
ingredients in small bowl & stir thoroughly. Cut steak across the grain 
into thin slices, about 1/2" deep by 2" long. In bowl big enough to hold 
meat, combine egg whites, salt & water chestnut flour. Beat with chopstick 
until frothy. Add steak, & use fingers to coat each slice.

 Deep-frying:  In wok, heat oil to moderately hot. When ready, piece of 
coated meat will rise to surface immediately. Fry meat in small batches; 
drop in 1 slice at a time to avoid sticking. Cook until lightly brown, 
about 1 minute. Drain on Chinese strainer or paper bag.

 Stir-frying:  Remove all but 2 T of oil from wok. With wok at medium 
heat, quickly stir-fry green onions & ginger for about 20 seconds. Add 
sauce; bring to boil on high heat while stirring. Add beef all at once, & 
toss with sauce until beef is hot & coated. Push beef out of sauce, 
dribble in cornstarch paste to lightly thicken. Recombine. Serve 
immediately.

 Serves 4


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                    *  Exported from  MasterCook II  *

                  CHINESE: NOODLES AND GRAVY (YEE MEIN)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dish                        Bar-B-Q
                Vegetables                       Ethnic
                Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20      small         Chinese mushrooms (or 1 can -- sliced mushrooms)
     1/4  pound         Chinese barbecued pork
     1/2  pound         Bok choy
   1      package       Pre-fried noodles (1/2 lb)
   1      quart         Chicken stock
   3      teaspoons     Oil
     1/2  pound         Bean sprouts
   2                    Green onions -- slivered
     1/2  teaspoon      Salt
     1/2  teaspoon      Sugar
   2      tablespoons   Oyster sauce
   1      teaspoon      Cornstarch
   2      teaspoons     Water

Cook Chinese Mushrooms by boiling in water for 10 minutes. Rinse, squeeze 
dry, remove and discard stems; cut mushrooms into strips, julienne style.

 Cut Barbecued pork into very thin slices.

 Break branches off center stock of bok choy.  Remove and discard any 
flowers.  Peel outer covering off of center stock. Cut bok choy diagonally 
into 2 inch lengths.

 Bring chicken stock to a boil, add noodles, and cook for 5 minutes. Drain 
and set aside.  Discard the stock, as it will be quite oily! 
 Heat wok, add 1 tablespoon oil and stir-fry bok choy, beansprouts, green 
onions, barbecued pork, and mushrooms for 3 minutes, adding 1/2 teaspoon 
salt and 1/2 teaspoon sugar. Remove and set aside.

 Heat wok, add 2 tablespoon oil and noodles.  Stir-fry for 2 minutes; 
then, add the oyster sauce.  Mix well.

 Add all other ingredients, EXCEPT cornstarch and 2 teaspoon water, and 
toss together water, and toss together until well mixed.

 Add thickening made by mixing the cornstarch with the cold water. Cook 
for 1 minute, and serve.

 SOURCE: Chopsticks, Cleaver and Wok.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                   CHINESE: ORIENTAL PISTACHIO CHICKEN

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Main Dish                        Chinese
                Ethnic                           Nuts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    Servings
   8                    Chicken breasts, halved -- boned and skinned
   1      teaspoon      Garlic powder
   1      teaspoon      Paprika
                        Salt and freshly ground -- black pepper to tast
   3      tablespoons   Safflower oil
   2      cups          Beef broth
   2      teaspoons     Cornstarch
     1/3  cup           Dry red wine
   2      tablespoons   Oyster sauce
   4                    Green onions -- including
                        chopped
     1/4  cup           Pistachio nuts -- shelled
                        Chinese rice noodles
                        Pistachio nuts (optional)

Season chicken breasts with garlic powder, paprika, salt and pepper. Saute 
chicken in oil over medium-high heat. In saucepan, combine beef broth, 
cornstarch, wine and oyster sauce. Heat to boiling and simmer for 10 
minutes.  Add green onions and 1/4 cup pistachios. Prepare rice noodles 
according to package directions. Place noodles on heated serving dish, top 
with chicken breasts and pour sauce over all. Garnish with additional 
pistachios.

 Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis


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                    *  Exported from  MasterCook II  *

                         CHINESE: SESAME CHICKEN

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Chicken                          Chinese
                Tomatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         Chicken Breasts
                        Skinless and
                        Boneless
   3      tablespoons   Flour
   2      tablespoons   Sesame Seeds
   1      tablespoon    Soy Sauce
     1/2  teaspoon      Peanut Oil
   1      tablespoon    Maple Syrup
                        Red Lettuce Leaves
   1      tablespoon    Dry Sherry
   1      large         Tomato -- ripe
   1      teaspoon      Fresh Ginger -- chopped
                        Pepper to taste
     1/2  teaspoon      Chinese Five spice -- powder

Preheat oven to 350 degrees.  Cut chicken into pieces about 1 by 2 inches.
Mix soy sauce, maple syrup, sherry, ginger and Chinese Five Spice 
together. Add chicken and marinate 20 minutes, turning once.
Meanwhile, place sesame seeds on a baking tray and toast in oven for 10 
minutes or until slightly brown.
Drain chicken, reserving marinade.
Dredge chicken in flour seasoned with a little salt and pepper.
Shake off any excess.
Heat oil in a non-stick skillet.  Add chicken and brown, about 1 minute 
per side.  Spoon marinade over chicken. j Reduce heat and saute another 
minute, or until chicken is cooked through.
Remove from heat and roll chicken in sesame seeds.
Wash and dry lettuce leaves.  Line a serving plate with leaves, and spoon 
chicken on top.  Cut tomato into wedges and use to garnish plate.


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                    *  Exported from  MasterCook II  *

                        CHINESE: SESAME CHICKEN 2

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Chinese                          Tomatoes
                Ethnic                           Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         Chicken Breasts
                        Skinless and
                        Boneless
   3      tablespoons   Flour
   2      tablespoons   Sesame Seeds
   1      tablespoon    Soy Sauce
     1/2  teaspoon      Peanut Oil
   1      tablespoon    Maple Syrup
                        Red Lettuce Leaves
   1      tablespoon    Dry Sherry
   1      large         Tomato -- ripe
   1      teaspoon      Fresh Ginger -- chopped
                        Pepper to taste
     1/2  teaspoon      Chinese Five spice -- powder

Preheat oven to 350 degrees.  Cut chicken into pieces about 1 by 2 inches.

 Mix soy sauce, maple syrup, sherry, ginger and Chinese Five Spice 
together.
Add chicken and marinate 20 minutes, turning once.

 Meanwhile, place sesame seeds on a baking tray and toast in oven for 10 
minutes or until slightly brown.

 Drain chicken, reserving marinade.

 Dredge chicken in flour seasoned with a little salt and pepper. Shake off 
any excess.

 Heat oil in a non-stick skillet.  Add chicken and brown, about 1 minute 
per side.  Spoon marinade over chicken. j Reduce heat and saute another 
minute, or until chicken is cooked through.

 Remove from heat and roll chicken in sesame seeds.

 Wash and dry lettuce leaves.  Line a serving plate with leaves, and spoon 
chicken on top.  Cut tomato into wedges and use to garnish plate.

 Serves 2 
 Per serving: 367 calories; 44 g protein; 23 g carbohydrate; 10 g fat; 108 
mg cholesterol; 389 mg sodium.

 Source: San Diego Union-Tribune (March 3-4, 1993) 
 Shared by: Norman R. Brown


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                    *  Exported from  MasterCook II  *

              CHINESE: SPICY CHICKEN (LE TZE GEE) - SHANGTU

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Main Dish                        Meats
                Chinese                          Ethnic
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Oil
   2                    Chicken breasts
   1      tablespoon    Sherry
   1      tablespoon    Light soy sauce
   1      tablespoon    Corn starch
   1      can           (8-oz.) bamboo shoots -- diced
   2      tablespoons   Hoison sauce
     1/2  teaspoon      Crushed red-hot pepper
   1      tablespoon    Chopped scallion
   1      teaspoon      Chopped ginger

Bone chicken and cube it.  Mix sherry, soy sauce and corn starch. Marinate 
chicken in cornstarch mixture for 15 minutes.

 Heat oil.  Add chicken cornstarch mixture and stir-fry for 2 minutes.
Remove chicken.  Add bamboo shoots, hoison sauce, scallion, ginger and 
crushed red peppers. Stir well, then add chicken and serve.


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                    *  Exported from  MasterCook II  *

                 CHINESE: SPICY COLD NOODLES WITH CHICKEN

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dish                        Chinese
                Ethnic                           Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Thin Chinese flour noodles
   1      medium        Chicken breast
   2                    Green onions -- slivered
   3                    Egg yolks
   2      tablespoons   Peanut oil
   1      teaspoon      Cool water
   1      tablespoon    Thin soy
   1      teaspoon      Chinkiang vinegar
   1      teaspoon      Hot chili pepper oil
     1/2  teaspoon      Ginger juice
   1                    Clove garlic -- minced
   1      pinch         Sugar
   2      tablespoons   Oil

Noodles:  In large pot of salted boiling water, cook noodles until chewy; 
rinse in cold water; drain.  Toss noodles with 1/2 t oil to prevent 
sticking. Cover & refrigerate until ready to use.

 Chicken:  Remove and discard skin from chicken breast. Steam breast for 
15 minutes; remove from steamer and cool uncovered. Shred chicken with 
fingers; slice into 3" strips.

 Egg Yolks:  Mix yolks with cool water. Brush skillet at medium heat with 
peanut oil.  Pour some egg yolk mixture in skillet; spread to make a thin 
sheet; remove when egg is set. Repeat until egg is used. Cool egg sheets.
Slice into thin strips to match chicken shreds.

 Onions:  Wash & remove roots. Slice the long way, then thinly slice on 
the bias.

 Dressing:  Mix soy, vinegar, chili oil, ginger juice, garlic & sugar. 
Heat oil until it begins to smoke; add to other ingredients. Cool. Using 
hot oil gives dressing distinctive & mellow flavor.

 Mixing:  Just before serving, mix dressing with cold noodles, chicken & 
onion.  Garnish with egg strips. Serve.


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                    *  Exported from  MasterCook II  *

                  CHINESE: SZECHWAN CHICKEN AND CASHEWS

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Chinese
                Poultry                          Ethnic
                Nuts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Servings
   2                    Whole chicken breasts -- boned, skinned and c
     3/4                Inch cubes
   1      tablespoon    Soy sauce
   1      tablespoon    Chinese rice wine or dry -- Sherry
   2      tablespoons   Soy sauce
   1      tablespoon    Cornstarch
   2      teaspoons     Sugar
   1      teaspoon      White vinegar
     1/4  cup           Vegetable oil
     1/2                To 1 tsp crushed red pepper -- flakes
   3                    Green onions -- sliced
					
   1      tablespoon    Minced fresh ginger
     1/2  cup           Unsalted cashews

Cooked rice 
 Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes.

 Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside. 
Heat oil in wok or skillet. Add red pepper to taste and cook until black. 
Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions 
and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2 
minutes.
Stirring constantly, add soy sauce mixture and any remaining chicken 
marinade.  Add cashews.  Serve over cooked rice.

 Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis


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                    *  Exported from  MasterCook II  *

                         CHIU CHOW LEMON CHICKEN

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----CHICKEN-----
   8                    Chicken breasts -- boned and
                        skinned
   1      cup           Slivered almonds
   1      bn            Chives
   4                    Garlic cloves -- finely minced
   1      tablespoon    Finely minced fresh ginger
                        -----SAUCE-----
   2      teaspoons     Grated lemon peel -- or:
                        finely minced lemon peel
     1/2  cup           Lemon juice
   6      tablespoons   Sugar
     1/4  cup           Chicken broth
   2      tablespoons   Light soy sauce
     1/2  teaspoon      Salt
                        -----TO FINISH-----
   2      tablespoons   Cornstarch
     1/4  cup           Cooking oil
                        Salt and pepper
   1      cup           All-purpose flour
   4      tablespoons   Unsalted butter

ADVANCE PREPARATION: Dip each chicken breast in water and then gently 
flatten with a meat pounder or rolling pin until the breast increases in 
size by about one-third.  Set aside.
Toast the almonds in a 325 F oven until light golden, then set aside.
Mince the chives and set aside.  Combine the garlic and ginger and set 
aside. In a small bowl combine the sauce ingredients and mix well.
LAST-MINUTE COOKING: Combine the cornstarch with an equal amount of cold 
water.  Preheat the oven to warm.
Place a small noncorrosive skillet or saucepan over medium heat.  Add 1 
tablespoon cooking oil and then garlic and ginger.  Saute briefly, then 
add the sauce.  Bring to a low boil and reduce the heat to simmer.
Sprinkle the chicken on both sides with a little salt and pepper.
Dust with flour, shaking off any excess.  Place a 12-inch skillet over 
high heat.  When hot, add the butter and remaining 3 tablespoons of oil. 
When the butter bubbles, pan-fry 3 or 4 chicken pieces at a time.  Cook 
for about 1 minute on each side.  The chicken is done when the meat turns 
color and feels firm to the touch (do not overcook).  Transfer the chicken 
to a heated platter or dinner plates and keep warm in the oven while you 
cook the remaining chicken.
Bring the sauce back to a low boil and stir in a little of the cornstarch 
mixture to lightly thicken it.  Spoon the sauce over the chicken. Sprinkle 
the almonds and chives on top.  Serve at once.


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                    *  Exported from  MasterCook II  *

                                 CHOW FAN

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Chicken breast halves -- boned
   1      teaspoon      Garlic salt -- divided
   2      teaspoons     Sherry -- divided
   2      teaspoons     Cornstarch -- divided
   1      pound         Shrimp -- cleaned and peeled
   3      tablespoons   Oil -- divided
   1      large         Onion -- finely chopped
   2                    Celery stalks -- finely
					
   1      tablespoon    Soy sauce
     1/2  pound         Mushrooms -- sliced
                        Ginger (1") -- peeled
                        minced
   3                    Garlic toes -- peeled
                        minced
   4      cups          Rice, cooked -- cold
   6      ounces        Ham -- diced
   8      ounces        Snow peas -- fresh or frozen
   2                    Eggs -- beaten

Note:  Chow Fan is best made the day before you plan to serve it.

 Cut boned chicken into 1/2 squares; place in a bowl and sprinkle with 
half the garlic salt, half the sherry and half the cornstarch. Cut the 
peeled shrimp into pieces 1" long.  Put them in a bowl with the rest of 
the garlic salt, sherry and cornstarch.

 Heat 2 T oil over high heat in a wok or large pan.  Add onions and celery 
and stir-fry for 2 minutes.  Add soy sauce; reduce heat to medium, cover 
and steam one minute.  Add mushrooms, cover and steam 2 more minutes.
Remove mixture to a large bowl.

 Add remaining oil to wok, reduce heat to low and add ginger and garlic.
Brown lightly, stirring constantly to avoid burning. Add chicken and 
shrimp.  Stir-fry two minutes, or until shrimp are pink and opaque.

 Add cooked rice, onion mixture and ham.  Stir until hot.  Remove from 
heat, put into a storage container and chill overnight. When ready to 
serve, reheat in a wok or large pot.  Stir in snow peas and cook two 
minutes. Make a well in the center of the wok and stir in the beaten eggs. 
Stir them as they cook, about 3 minutes, so they scramble and mix with the 
other ingredients. Cover and cook over medium heat another couple of 
minutes.
Serve at once.

 Serves 12 as part of a family style Chinese dinner, or 4 as a main dish.

 Vicki's notes:

 *  When Cathe originally gave me this recipe in the mid 70's it called 
for just 3/4 cup shrimp (1/2 pound), 1/2 cup each diced onion and celery, 
1/2 cup boiled ham (1/4 lb), 1/2 cup peas (cooked just tender), 3 eggs and 
sprouts. Also, just 1 clove garlic, which was heated with the ginger 
(discarded when brown) before cooking the chicken.
*  I like to add 1/2 c red bell pepper (diced) for color.


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                    *  Exported from  MasterCook II  *

                          Chow Mein *** pnnn10b

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Pork -- cut in thin strips /
   3      cups          Celery -- thin sliced
   1      cup           Onion -- sliced
   6      ounces        Can mushrooms -- drained
   3      tablespoons   Cornstarch
     1/4  cup           Water
  10      ounces        Chicken broth
     1/4  cup           Soy sauce -- light
   5      cups          Water chestnuts -- drained

In hot deep skillet or wok, brown meat in 1 tsp. oil.
Remove from pan. Add 1 tsp. oil to pan and cook celery and onion until 
crisp tender. Add mushrooms.  Blend cornstarch  into  water and when 
smooth add chicken broth  and  soy sauce.  Put meat back into pan with 
veggies and add bean sprouts  and  water chestnuts.
Pour sauce over all and heat through.  Serve over chow mein noodles with 
steamed rice on the side.  Note: to cut down on sodium I rinse all canned 
vegetables well.
If you like you  can add chopped green peppers, fresh mushrooms and thin 
sliced  cabbage when  stir frying the vegetables.   You can also use 
chicken or beef if you prefer  not to use pork.  I like pork because 
that's the way my  mom  always made this recipe.FROM:
JEANETTE MURCH   (PNNN10B)


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                    *  Exported from  MasterCook II  *

                Chow Mein with Shrimp and Pork ***nnbb89a

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Noodles -- chinese fresh wat
   9      tablespoons   Oil
   4      ounces        Shrimp; shelled, deveined
   1 1/4  teaspoons     Salt
     1/2  teaspoon      Cornstarch
     1/2  pound         Lean pork -- shredded
   1      tablespoon    Sherry
   2      tablespoons   Soy sauce -- light
     1/2  teaspoon      Sugar
     1/2  pound         Bok choy
     1/4  pound         Mushrooms -- sliced
   2      tablespoons   Chicken stock
   1      teaspoon      Cornstarch  -- dissolved in
   2      teaspoons     Water

Drop noodles into boiling water and boil for five minutes. Rinse under 
cold water. Drain. mix with 1 T oil. Set aside. Mix shrimp with 1/4 t salt 
and cornstarch. Heat 1 T oil to 400 in wok and stir fry shrimp until they 
turn pink, about 1 minute. Remove.
Heat 2 T oil to 400. Stir fry pork until color changes. Add sherry,  1 T 
soy sauce and sugar.  Stir fry 1 minute.  Remove. Heat 2 T oil to 400.  
Stir fry bok choy 1 minute.  Add pork, mushrooms, 1 t salt, and 1 T soy 
sauce. Add stock. Cook 3 minutes. Thicken with dissolved cornstarch. Pour 
in shrimp and bring to boil. Remove. Heat 3 T oil to 400. Turn down to 350 
and stir fry noodles until outside is golden brown but inside is soft. 
(They will form a cake). cook 5 minutes on each side. Remove to platter. 
Place cooked mixture on top of noodles. MIKE CROUCH (NNBB09A)


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                    *  Exported from  MasterCook II  *

                       COOK UP AN ORIENTAL HOT POT

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Appetizers                       Beef
                Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Raw shrimp -- peeled and
					
   2                    Chicken breasts, skinned -- boned, and sliced ve
                        across grain
     1/2  pound         Beef sirloin sliced very -- thin, across grain
     1/2                Head Chinese cabbage or 1 -- lettuce heart, coars
					
   1      cup           Cubed egg plant or 1 5-ounce -- can (2/3 cup) water
					
                        Drained and thinly sliced
   1 1/2  cups          Halved fresh mushrooms
   4      cups          Small spinach leaves (stems -- removed)
  14      ounces        Cans (5 1/4 cups) chicken -- broth
   3                    Chicken bouillon cubes
   1      tablespoon    Monosodium glutamate
     1/2  tablespoon    Grated gingerroot or 1/2 -- teaspoon ground ging

Midnight supper, perhaps for New Year's Eve or after the show, can be 
exotic in a hurry. The foods are sliced ahead, the sauces made, then all 
stowed in the refrigerator. When guests are hungry, the hostess simply 
heats the broth and sets out the makings.

 Genghis Khan hot pot is another name for this Chinese specialty. Or maybe 
you've seen it on restaurant menus as volcano soup. We show an 
honest-to-goodness Mongolian cooker with a charcoal chimney in the center, 
but any chafing dish or electric skillet will do as well.

 What's cooking. Everything on the tray is raw, of course--chunks of 
eggplant, crosscut strips of sirloin, halved mushrooms, thin slices of 
chicken breast, squares of Chinese cabbage, shucked shrimp. Fresh spinach 
to simmer along with the other foods is ready in the big red bowl. The 
broth is chicken bouillon that boasts a faint overtone of ginger.
Individual bowls of fluffy rice are served at the same time as Hot Pot.

 The how-to. You pick out a few choice tidbits at a time and drop them 
from chopsticks, bamboo tongs, or fork into the lazily bubbling broth. In 
a few minutes, fish them out to dip into zesty sauces on your plate, like 
Peanut or Red Sauce, Chinese Mustard or Ginger Soy.

 Traditionalists poach eggs in the broth when it has taken on subtle 
flavor from the foods that have simmered in it. At the very last, the 
hostess may ladle the broth as a soup. It's delicious! Dessert? Skip it, 
or serve a fruit bowl and candied ginger with coffee or tea.

 Etiquette: Use one set of chopsticks for cooking and fishing out morsels 
from Hot Pot, use a second set for eating. If only one set is provided for 
each guest, simply reverse your chopsticks (large ends down) when you cook 
or help yourself to food.

 Oriental Hot Pot 
 Chinese Mustard Ginger Soy Peanut Sauce Red Sauce Hot cooked rice 
 Shortly before cooking time arrange the meats and vegetables on large 
tray or platter; use a bowl for spinach. Set out dunking sauces. Provide 
Bamboo tongs, chopsticks or long-handled forks as cooking tools for 
guests.

 Heat chicken broth in electric skillet or chafing dish (or use Mongolian 
cooker-- directions follow). Add bouillon cubes to hot broth and stir to 
dissolve; add monosodium glutamate and ginger. Heat to simmering. For 
cooking have broth barely bubbling. Each Guest picks up desired foods with 
chopsticks or whatever, drops them into the bubbling broth. When his 
tidbits are cooked, he lifts them out and dips into the sauces on his 
plate. Serve with rice. Makes 4 servings.

 To use Mongolian cooker, fill chimney of cooker with charcoal and add 
charcoal starter. Pour cold chicken broth into cooker. Cover cooker, then 
light charcoal. When broth is hot, continue as above.


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                    *  Exported from  MasterCook II  *

                  Curried Chicken Wings (Ga Lei Gai Yik)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    Chicken wings
   2      medium        Russet potatoes
   1      medium        Yellow onion
   1                    Garlic clove -- crushed
   1                    Ginger chunk -- crushed
          of            a quarter)
   2      tablespoons   Oil
   1      teaspoon      Salt
   1      tablespoon    Curry
   1      tablespoon    Sugar
   2      tablespoons   Sherry
     1/2  cup           Chicken broth
   2      tablespoons   Oyster sauce
   1      tablespoon    Catsup
   2                    Green onions stalks -- cut into 1 inch leng

PREPARATION: Cut off chicken wing tips and save for stock. Cut wings at 
joint. Peel and cut potatoes into chunks and slice onion into small 
wedges. COOKING: In a heavy bottomed 3 quart sauce pot, heat 2 tbsp. oil 
and brown ginger, garlic and chicken wings for 4 minutes. Add rest of 
ingredients except green onions.
Bring to a boil and simmer for 1/2 hour on low heat.
Add the green onions the last 5 minutes. DO AHEAD NOTES: Cook early in the 
day. Chicken and potatoes taste better after several hours in the sauce. 
It's great the next day. COMMENTS: Some people are quite surprised that 
the Chinese use potatoes in their cooking. It is quite a common vegetable 
in southern China, although not served the same way as the westerners do. 
Curry is the most popular seasoning for potatoes. Another is 5 spice 
powder.


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                    *  Exported from  MasterCook II  *

                     EIGHT JEWEL CHICKEN *** ctch95c

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Chinese                          Main Dish
                Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Chicken ; breasts -- butter
                        Marinade:
   3      teaspoons     Soy sauce
   3      teaspoons     Rice wine  -- or dry sherry
   4      teaspoons     Corn starch
                        Marinate for a half an hour.
   2                    Med Green peppers -- cut into
   2                    Med Yellow onions -- diced
     1/2  cup           Straw mushrooms
   2                    Bok choy -- diced
     1/3  cup           Water chestnuts -- sliced
     1/3  cup           Raw peanuts
                        Sauce
   2      tablespoons   Ketchup
   1      tablespoon    Oyster sauce  -- (or light soy
   2      tablespoons   Wine
   1      pinch         Hot pepper flakes
                        Cornstarch solution to thick
                        Essentials
                        Peanut oil  -- (appx 3-4 tbls)
   2      cups          Garlic  -- fresh crushed
   1      tablespoon    Ginger -- fresh shredded

Method: Heat wok/pan high Add peanuts,  stir for 30 seconds,  remove Add 
some oil,  garlic and ginger, stir Add chicken, stir momentarily Add the 8 
jewels (onions first, bok choy  leaves last) Add sauce, let it begin to 
bubble,  thicken Serve, PRONTO! CHRISTOPHER NEILL (CTCH95C)


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                    *  Exported from  MasterCook II  *

                          Empress Chicken Wings

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Chicken
                Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Chicken Wings
   3      tablespoons   Soy Sauce
   1      tablespoon    Dry Sherry
   1      tablespoon    Minced Fresh Ginger Root
   1                    Clove Garlic -- Minced
   2      tablespoons   Vegetable Oil
     1/3  cup           Cornstarch
     2/3  cup           Water
   2                    Green Onions And Tops -- Cut
                        Into Thin Slices
   1      teaspoon      Slivered Fresh Ginger Root

Disjoint the chicken wings; discard tips (or save for stock).  Combine soy 
sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken. 
Cover and refrigerate for 1 hour, stirring occasionally.  Remove chicken; 
reserve marinade.  Heat oil in large skillet over medium heat.  Lightly 
coat chicken pieces with cornstarch; add to skillet and brown slowly on 
all sides.  Remove chicken; drain off fat.  Stir water and reserved 
marinade into same skillet.  Add chicken; sprinkle green onions and 
slivered ginger evenly over chicken.  Cover and simmer for 5 minutes, or 
until chicken is tender.


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                    *  Exported from  MasterCook II  *

                  FRIED CHICKEN SLICES WITH LEMON SAUCE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         Chicken breast
                        -----FOR MARINADE-----
     1/2  teaspoon      Salt
     1/2  tablespoon    Wine
     1/2  tablespoon    Light soy sauce
   1      tablespoon    Cornstarch
   1      tablespoon    Cold water
   1                    Egg yolk
     1/8  teaspoon      Pepper
   8      cups          Oil
                        -----FOR COATING-----
   6      tablespoons   Cornstarch
   3      tablespoons   Flour
                        -----FOR SEASONING SAUCE-----
   3      tablespoons   Lemon juice (fresh)
   3      tablespoons   Soup stock
     1/2  teaspoon      Salt
   2      teaspoons     Cornstarch
   1      teaspoon      Sesame oil
   3                    Drops yellow food coloring

1.) After removing the chicken skin, cut into 1 - 1/2 inch-wide 2 
inch-long thin slices. Marinate with the salt, wine, soy sauce, 
cornstarch, water, egg yolk and pepper. Soak about 10 minutes.
2.) Mix seasoning sauce in a small bowl.
3.) Mix 6 Tb. of cornstarch and 3 Tb of flour on a plate.  Use it to coat 
each piece of the chicken.  Deep fry the chicken slices over low heat 
about 1/2 minute until golden. Reheat oil very hot. Deep fry the chicken 
again for 10 more seconds. Drain and remove to a platter.
4.) Heat another 1 Tbs of oil.  Stir fry the seasoning sauce, when it 
boils and thickens, splash 1 Tbs of hot oil to make the sauce shine. Pour 
the sauce onto the fried chicken slices. Serve hot. (Garnish the platter 
with some sliced lemon and parsley).
Note:  If you like a more sour taste, squeeze the juice from the lemon on 
the  chicken slices.


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                    *  Exported from  MasterCook II  *

                           Fried Rice with Eggs

Recipe By     : Jo Anne Merrill
Serving Size  : 4    Preparation Time :0:20
Categories    : Brunch                           Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          cooked rice
   4                    green onions -- chopped with tops
   2      tablespoons   bell peppers
   2      tablespoons   peanut oil
   1      cup           sliced mushrooms
   2      tablespoons   low sodium soy sauce
   5      ounces        waterchestnuts, canned -- * see note
   1      cup           pork -- cooked & cubed
   3                    eggs

* 1 small can, sizes vary
** Add cooked chicken or beef instead of pork if preferred. Use up to 2 
cups.

     Heat the oil in skillet; add onions, green peppers and mushrooms. 
Saute until tender. Stir in the cooked rice, sliced waterchestnuts and soy 
sauce. Lower heat and cook 7-10 minutes, stirring frequently.
     Mix in 3 eggs, slightly beaten, and stir constantly for about 3-4 
minutes. Add the cubed pork or other meat; heat for about 1 minute more. 
Serve while warm.


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Serving Ideas : An excellent dish for brunch.


                    *  Exported from  MasterCook II  *

                       FRIED SPARE RIBS WITH HONEY

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  pounds        Pork ribs -- trimmed
     3/4  cup           Sugar
     1/2  cup           Vinegar
   5      tablespoons   Soy sauce
   3      tablespoons   Sherry
   4      cups          Cooking oil

1.  Cut the ribs between the bones into single pieces. Heat the sugar, 
vinegar, soy sauce, and sherry to a boil. Pour over the ribs and marinate 
for at least one hour. 2. Heat the oil in a large wok. Add the ribs and 
fry for 5 minutes or until golden brown. Turn off heat and allow to 
continue cooking an additional 4 minutes. Remove, drain, and serve. The 
sweet sauce, what we call honey, is our special touch.
The ribs, if prepared perfectly, will be crisp on the outside, sweet and 
tender on the inside.


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                    *  Exported from  MasterCook II  *

                              Fried Won-Tons

Recipe By     : Elizabeth Powell
Serving Size  : 8    Preparation Time :0:45
Categories    : Appetizers                       Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      ounces        won-ton wrappers
   1      pound         ground beef
     1/2  pound         ground pork
     1/2  cup           carrots -- peeled and grated
   1      head          bok choy -- chopped
   1      whole         onion -- chopped
   2      cups          bean sprouts -- chopped
     1/2  cup           soy sauce
   3      tablespoons   brown sugar
   3      tablespoons   cornstarch
   1      tablespoon    rice wine
     1/4  cup           green onions -- chopped
                        black pepper -- to taste

     In wok, combine ground beef and pork, carrots and onions. Cook over 
medium heat. As meat begins to brown, add remaining vegetables, soy sauce, 
and sugar. Continue cooking until vegetables are tender and liquid has 
mostly evaporated. Combine cornstarch with rice, wine and 2 tablespoons 
cold water. Season meat with pepper and green onions. Stir in cornstarch 
mixture and cook 1-2 minutes.
      Place one teaspoon of filling into center of a won-ton wrapper. 
Moisten edges with water, fold four corners into center and seal. Place 
each won-ton as it is finished on a plate covered with damp towel to 
prevent drying. Continue filling until all wrappers are used. Fry in hot 
oil on each side until lightly browned. Drain and serve.


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Nutr. Assoc. : 0 692 999 0 237 0 96 0 0 0 0 0 0

                    *  Exported from  MasterCook II  *

                          GENERAL CHUA'S CHICKEN

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chicken                          Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      each          Chicken Breast -- MARINADE
   1      tablespoon    Soy Sauce
   1      teaspoon      Cornstarch -- SAUCE
   1      tablespoon    White Vinegar
   1      tablespoon    Soy Sauce
   1      tablespoon    Dry Sherry
     1/2  teaspoon      Sugar
     1/2  teaspoon      Salt
   1      teaspoon      Cornstarch
                        -Vegetable Oil for -- blanching
   3      each          Dried Red Chili Pods -- SEASONINGS
   1      each          Green Onion (white part)
     1/2  teaspoon      Ginger, fresh -- minced
   1      each          Garlic Clove -- minced
   2      teaspoons     Sesame Oil

Pound chicken slightly with a mallet to tenderize; then cut into 3/4 by 
3/4 inch pieces. Combine marinade ingredients with chicken in the order 
listed; set aside.  Combine sauce ingredients thoroughly; set aside. To 
oil-blanch, set wok over high heat for about 1 minute. Add 2 cups oil and 
heat to 350 degrees. Add chicken and blanch for 3 or 4 minutes until 
golden brown.
Remove and drain, reserving oil. To stir-fry, remove all but 2 tablespoons 
oil from wok. Reheat, swirling pan to coat sides. Add chili pods and 
seeds; stir-fry for about 30 seconds until browned. Return chicken and add 
seasonings, stir- frying for another 30 seconds. Pour in sauce and cook 
until thickened. To serve, stir in sesame oil. Note: Chili pods are 
browned to produce the aroma while the seeds are used to make the dish 
spicy and hot. Take care not to burn the seeds or let them get too dark. 
Converted by MMCONV vers. 1.50


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                    *  Exported from  MasterCook II  *

                          General Tso's Chicken

Recipe By     : Lauren Roberts
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Chinese
                Main Dish                        Peppers
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  lbs           chicken 3/4" cubes
   1                    egg
   1      c             flour
   5      stalks        bok choy        slice across grain
   1                    green pepper    seeded, in strips
   1                    red pepper      seeded, in strips
     3/4  c             water
   3      tbsps         dark soy sauce
   3      tbsps         cornstarch
                        oil for deep frying
   1      tbsp          oil for veggie stir fry
   2      cloves        garlic  minced
   1      tsp           fresh ginger root       shredded
  10                    black peppercorns
   3      tbsps         white vinegar
   3      tbsps         chinese cooking wine
   2      tbsps         chinese chili paste with garlic
   3      tbsps         sugar
   1      tsp           hoisin sauce

Beat egg, dip chicken and coat with flour.  Deep fry until light brown; 
set
aside.
In bowl, combine water, soy sauce, cornstarch, vinegar, wine, sugar, 
hoisin,
chili paste, peppercorns (if you desire a saucier GTC, increase sauce
ingredients by half).  Heat the 1 T. of oil in wok and add garlic and 
ginger.

Stir fry for a few seconds, and then add peppers and bok choy.  Stir fry 
for
about 1 min., being sure to undercook.

Add sauce and meat; stir until sauce thickens and coats.  Remove from heat
and serve on rice.


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NOTES : If you use a Chinese imported chili paste, beware!  You may want 
       to
       half the amount, as an exquisite burn can result!  American brands 
       of Chinese
       chili paste are tamer and that's what the recipe amounts are 
       geared toward.
       *************************************************
       #4-

                    *  Exported from  MasterCook II  *

                         GENERAL TSO'S CHICKEN #4

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Chinese                          Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Whole Chicken Breasts
   2                    Hot Peppers (Or More) -- Crushed
     1/2  cup           Cornstarch
   1                    Orange Rind -- Minced
   1      tablespoon    Ginger -- Minced
     1/3  cup           Fried Peanuts -- Chopped
                        -----BATTER-----
   1                    Egg
     1/4  cup           Beer
   2      tablespoons   Soy Sauce
     1/2  teaspoon      Salt
     1/4  cup           Flour
     1/4  cup           Cornstarch
     1/2  teaspoon      Baking Powder
   1      dash          Pepper
                        -----SEASONING SAUCE-----
   6      tablespoons   Sugar
   3      tablespoons   Cider Vinegar
   5      tablespoons   Soy Sauce
   1      teaspoon      Cornstarch

Skin and bone the chicken.  Cut into 1-1/2" x 2" strips. Mix batter.
Add chicken, tossing lightly to coat.  Cover and chill for 1/2 hour.
Mix seasoning sauce.  Coat each piece of chicken well with cornstarch. 
Arrange chicken on well-floured wax paper.  Heat 2-3" of oil in a pan 
until very hot.  Fry chicken for 30 seconds. Drain well on a cookie sheet 
covered with paper towels.  Reheat oil over high heat until very hot. 
Refry chicken until crispy and golden brown.
Drain again and keep hot in oven. Heat 2 tablespoons oil in wok over 
medium heat. Fry orange rind until golden brown.  Add chili and ginger, 
stir-frying 20 seconds. Mix in seasoning sauce and heat to boil, stirring 
constantly until foam subsides and the sauce thickens slightly and turns 
to glaze (about 2 minutes or more). Add fried chicken, tossing to coat 
well. Sprinkle chopped peanuts on top.


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                    *  Exported from  MasterCook II  *

                         GENERAL TSO'S CHICKEN #6

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         Boneless chicken breast
   2      teaspoons     Dark soy sauce
   2      teaspoons     Rice wine or dry sherry
   1      teaspoon      Finely chopped ginger root
   1      teaspoon      Cornstarch
   1      teaspoon      Sesame oil
     1/3  cup           Oil -- preferably peanut
   2                    Dried red chiles -- cut in half lengthwi
   1      tablespoon    Chopped fresh orange peel OR
   2      teaspoons     Dried citrus peel -- (soaked & coarsely c
     1/2  teaspoon      Roasted Sichuan peppercorns -- (finely ground), opt
   2      teaspoons     Dark soy sauce
     1/4  teaspoon      Salt
   1      teaspoon      Sugar
     1/2  teaspoon      Sesame oil

CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put 
it into a bowl together with the soy sauce, rice wine or sherry, ginger, 
cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture 
marinate for about 20 minutes. Heat the oil in a wok or large skillet 
until it is very hot. Remove the chicken from the marinade with a slotted 
spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. 
Remove it and leave to drain in a colander or sieve. Pour off most of the 
oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then 
add the dried chiles. Stir-fry them for 10 seconds, and then return the 
chicken to the pan. Add the rest of the ingredients and stir-fry for 4 
minutes, mixing well. Serve the dish at once.


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                    *  Exported from  MasterCook II  *

                         GENERAL TSO'S CHICKEN #7

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Chinese                          Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----MYRA SABLE HNKV12A-----
   1      pound         Chicken breasts -- boneless, skinless,
                        cut into 1" pieces
   3      tablespoons   Soy sauce
   1      tablespoon    Cornstarch
   1                    Egg white -- beaten frothy
   1      cup           Vegetable oil
   3                    Dried hot chili peppers -- broken in half
   2                    Garlic cloves -- chopped fine
   1                    1" piece ginger root -- peeled
                        finely chopped
   1      tablespoon    White wine vinegar
   1      tablespoon    White wine
   1      teaspoon      Cornstarch
   1      tablespoon    Brown sugar
   1      teaspoon      Sesame oil
     1/4  teaspoon      Salt

In a glass bowl, place chicken pieces. Combine 1 tb. soy sauce and 1 tb. 
cornstarch. Blend in beaten egg white. Pour over chicken and toss to coat 
well. Marinate in refrigerator for 1 hour.
In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1 
tsp. cornstarch; mix until smooth. Stir in sugar, sesame oil and salt.
In a wok heat oil. Deep-fry chicken, a few pieces at a time, about 1 
minute, or until golden brown. Remove and drain on paper towel. Pour all 
but 2 tb. oil out of wok. To the wok, add chili peppers, garlic and 
ginger; stir-fry 1 minute.
Pour sauce mixture into wok and cook, stirring, about 1 minute, until 
thickened. Return chicken pieces to wok. Mix well and serve immediately.


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                    *  Exported from  MasterCook II  *

                         GENERAL TSO'S CHICKEN 2

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Main Dish                        Chicken
                Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----MYRA SABLE HNKV12A-----
   1      pound         Chicken breasts -- boneless, skinless,
                        cut into 1" pieces
   3      tablespoons   Soy sauce
   1      tablespoon    Cornstarch
   1                    Egg white -- beaten frothy
   1      cup           Vegetable oil
   3                    Dried hot chili peppers -- broken in half
   2                    Garlic cloves -- chopped fine
   1                    1" piece gingerroot -- peeled
                        finely chopped
   1      tablespoon    White wine vinegar
   1      tablespoon    White wine
   1      teaspoon      Cornstarch
   1      tablespoon    Brown sugar
   1      teaspoon      Sesame oil
     1/4  teaspoon      Salt

In a glass bowl, place chicken pieces. Combine 1 tbls. soy sauce and 1 
tbls. cornstarch. Blend in beaten egg white. Pour over chicken and toss to 
coat well. Marinate in refrigerator for 1 hour.

 In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1 
tsp. cornstarch; mix until smooth. Stir in sugar, sesame oil and salt.

 In a wok heat oil. Deep-fry chicken, a few pieces at a time, about 1 
minute, or until golden brown. Remove and drain on paper towel. Pour all 
but 2 tbls. oil out of wok. To the wok, add chili peppers, garlic and 
ginger; stir-fry 1 minute.

 Pour sauce mixture into wok and cook, stirring, about 1 minute, until 
thickened. Return chicken pieces to wok. Mix well and serve immediately.

 I like to serve this with rice and Sauteed Snow Peas and Red Peppers. The 
chicken is spicy hot with the dried chili peppers, so adjust to your 
taste.
Enjoy! 
 Posted by Margie Auslander (HNKV12A) From The Elegant Entertaining 
Cookbook by Myra Sable. MM:MK VMXV03A.


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                    *  Exported from  MasterCook II  *

                    GENERAL TSO'S CHICKEN WITH ORANGE

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         Boneless chicken breast
   2      teaspoons     Dark soy sauce
   2      teaspoons     Rice wine -- or dry sherry
   1      teaspoon      Ginger root -- minced
   1      teaspoon      Cornstarch
   1      teaspoon      Sesame oil
     1/3  cup           Peanut oil
   2                    Dried red chiles -- halve lengthwise
   1      tablespoon    Orange peel -- coarse chop
     1/2  teaspoon      Fine ground roasted sichuan -- peppercorns (optiona
   2      teaspoons     Dark soy sauce
     1/4  teaspoon      Salt
   1      teaspoon      Sugar
     1/2  teaspoon      Sesame oil

This popular dish gets a lift from the addition of orange peel, hence its 
other name, Orange Peel Chicken.

 CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. 
Put it into a bowl together with the soy sauce, rice wine or sherry, 
ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the 
mixture marinate for about 20 minutes. Heat the oil in a wok or large 
skillet until it is very hot. Remove the chicken from the marinade with a 
slotted spoon.
Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it 
and leave to drain in a colander or sieve. Pour off most of the oil, 
leaving about 2 teaspoons. Reheat the pan over a high heat and then add 
the dried chiles. Stir-fry them for 10 seconds, and then return the 
chicken to the pan. Add the rest of the ingredients and stir-fry for 4 
minutes, mixing well. Serve the dish at once.


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                    *  Exported from  MasterCook II  *

                    GUY'S CHINESE CHICKEN***(NFWF89A)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Chinese
                Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Chicken--breasts -- skinned a
  10 1/2  tablespoons   Lite soy sauce
     3/4  cup           Chicken broth -- -condensed
  10 1/2  teaspoons     Cornstarch
   4      tablespoons   Oil -- lite
   1 1/2  cups          Snow peas -- -fresh or defros
   2      cups          Mushrooms -- sliced fresh
   1      cup           Celery -- -sliced 1/4" wide o
   1                    Med Onion -- -cut into 6-8 wedg
     1/2  cup           Green pepper -- strips
     1/2  cup           Walnuts -- (broken) or peanu

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 TBS soy and set aside.  Mix together remaining soy, chicken 
broth and cornstarch.  Set aside. Heat 1 1/2 TBS oil in wok or large fry 
pan and quickly stir fry the drained chicken strips until browned.  Be 
sure wok is hot.Remove from wok and keep warm. Add remaining oil to wok 
and stir fry all veggies over medium heat for 4-5 minutes. Add the broth 
mix, bring to a boil--stirring constantly.
Return chicken to the wok, add the nuts and heat about one minute.  Serve 
immediately over white rice. Please try the sticky rice, folks. Once you d 
you will probably never go back to the minute again. The oil can be cut 
back if you desire without affecting the final results. BTW, is anyone out 
there reading the posts of those who are taking their time? How about 
joining in for some variety. I know would like some new ones such as from  
Kathleen and Rita and Frank and Bev etc., etc., etc.. GUY  FROM:       GUY 
ATTWOOD (NFWF89A)


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                    *  Exported from  MasterCook II  *

                         Hoisin Chicken Stir Fry

Recipe By     : Jo Anne Merrill
Serving Size  : 4    Preparation Time :0:45
Categories    : Poultry                          Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         chicken breast halves -- about 4
   1                    egg white
   4      teaspoons     cornstarch
   1      teaspoon      soy sauce, low sodium
     1/4  teaspoon      black pepper -- fresh ground
     1/2                green pepper
     1/2                red pepper
   1                    yellow onion
   2      tablespoons   water
     1/2  teaspoon      sugar
     1/2  teaspoon      sesame oil
   2      tablespoons   peanut oil
   1                    garlic clove -- minced
   1      teaspoon      fresh ginger root -- minced
   2      tablespoons   Hoisin sauce
   2      teaspoons     chili sauce
     3/4  cup           chicken broth
                        peanuts -- optional

     1. Cut skinned and boneless chicken breasts into bite-sized pieces. 
Mix slightly beaten egg white, 1 teaspoon cornstarch, soy sauce and fresh 
ground pepper in a plastic bag. Add chicken, tie bag and refrigerate for 
up to 1 hour, turning bag occasionally.
     2. Cut both peppers into thin strips. Slice onion very thin and 
separate into rings. Mix 1 tablespoon cornstarch, water, sugar and sesame 
oil.
     3. Heat wok until very hot, pour oil down sides of wok and rotate to 
oil all sides. Add the onion, garlic and ginger. Stir-fry 1-2 minutes 
until onion is light brown and softened. Add chicken and stir-fry until 
chicken pieces turn white. Add Hoisin sauce and chili paste; stir for 
about 30-45 seconds. Stir in broth and heat to boiling. Add the green and 
red pepper strips; stir-fry for about 1 minute more. Add the cornstarch 
mixture and stir until thickened. If desired, sprinkle with roasted 
peanuts.


                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : Serve with bowls of steamed rice.

NOTES : Delicious, not as hot as traditional Kung Pao chicken.

                    *  Exported from  MasterCook II  *

                               HUNAN BLEND

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chinese                          Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Toasted sesame seeds
   1      tablespoon    Ground Szechwan peppercorns
   1      tablespoon    Garlic
   1      tablespoon    Ginger
   1      tablespoon    Dried cilantro
     1/2  tablespoon    Red pepper
     1/2  tablespoon    Mustard seed
                        Plum Delicious Chinese -- Chicken
   2      pounds        Chicken breasts, split -- with
					
   6                    Ripe purple plums -- pitted
                        thinly sliced
   1                    Onion -- halved and thinly
					
   1                    Clove garlic -- minced
   3      tablespoons   Water
   2      tablespoons   Lemon juice
   2      tablespoons   Light soy sauce
     1/2  teaspoon      Liquid sugar substitute
   1      teaspoon      Hunan Blend

Brown chicken, skin side down, in an ungreased non-stick skillet or 
chicken fryer.  Drain and discard chicken fat.  Blot chicken with paper 
towel, remove skin, and return to the pan, skin side up.  Add remaining 
ingredients except the low calorie sweetener.  Cover and simmer, stirring 
occasionally, until chicken is tender 40-45 minutes.
Uncover and continue simmering until sauce is thick.  Add low calorie 
sweetener only after cooking is complete and skillet has been removed from 
heat.   Serves: 4


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                    *  Exported from  MasterCook II  *

                             KANG BOA CHICKEN

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Chinese                          Poultry
                Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         Chicken breasts -- boneless
   1                    Eggs
   1      teaspoon      Cornstarch
   2      tablespoons   Peanut oil
   3                    Onions -- green
   1      tablespoon    Peanut oil
   1      tablespoon    Ginger -- chopped
   2      each          Garlic cloves -- crushed
   1      tablespoon    Sherry
   3      tablespoons   Soy sauce
     1/2  tablespoon    Sugar
     1/4  cup           Stock -- chicken
     1/2  tablespoon    Vinegar -- white
   1 1/2  tablespoons   Water
   1      cup           Peanuts

Deep fry peanuts until golden and crunchy.

 Cut chicken meat into cubes.  Toss with egg and cornstarch; add salt and 
white pepper to taste.  Set aside to marinate for 30 minutes.

 Add oil to wok and tilt pan to distribute.  When temperature reaches 350, 
add chicken and stir fry until 80% tender. Drain.
Cut green onions into 1/2" pieces.  Dry wok, add green onions, oil, 
ginger, and garlic.  Stir fry for 1 minute, then add chicken and stir 
together.  Add sherry, soy sauce, sugar, chicken broth, white vinegar, and 
cornstarch dissolved in water.  Stir in fried peanuts and stir fry until 
chicken is fully cooked.

 Serve immediately with rice.

 This recipe was developed by Executive Chef Wei Zhong Xin. Nine Dragons 
at Epcot Center Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992 MM by 
Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo 
moderator, net/node 004/005


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                                 KUNG PAO

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Chinese                          Poultry
                Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Chicken breasts -- boneless
   4      tablespoons   Oil
                        -----MARINADE-----
   2      teaspoons     Cornstarch
   2      teaspoons     Soy sauce
   1      teaspoon      Sherry
   1                    Egg whites
     1/2  teaspoon      Salt
   2      teaspoons     Ginger -- chopped
   2                    Onions -- green
     1/4  cup           Nuts
                        -----SEASONING-----
   2      teaspoons     Cornstarch
   2      teaspoons     Sherry
     1/2  tablespoon    Soy sauce
   1      teaspoon      Vinegar
     1/2  teaspoon      Salt
     1/2  teaspoon      Sugar
   2      teaspoons     Sesame oil
   4      tablespoons   Peanut oil

Cut green onions into 3/4" pieces.

 Cut boned breast into small pieces.  Mix cornstarch, soy, wine, and 
slightly beaten egg white.  Add remaining marinade ingredients and blend 
well.  Add chicken and marinate overnight in refrigerator.

 Heat oil in wok.  Add chicken.  Stir fry until chicken is white, then add 
ginger and scallion.  Cook a few more seconds, add peanuts, add 
seasonings.  When sauce is slightly thickened and coats food, remove and 
serve hot.

 Posted on GEnie by C.NORBERG [Kit], Feb 18, 1992 MM by Sylvia Steiger, 
GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 
004/005


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

              LO MEIN   SHRIMP-CHICKEN-PORK-BEEF ****bgnj11a

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Pasta
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   Peanut oil
     1/2  pound         Flank steak ;or shrimp -- por
   2                    Celery -- shredded
   2                    Sl Ginger -- minced
   1      cup           Cabbage
   1                    Green onion;scallion -- minc
   2      teaspoons     Cornstarch
     1/2  pound         Spaghetti  -- or chinese noodl
     1/2  teaspoon      Sugar
   1      tablespoon    Soy sauce -- light soy
     1/2  teaspoon      Salt -- optional

Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold 
water, add a few drops oil and mix to keep from  sticking.  Set aside. 
Slice steak VERY THIN,  across  the  grain,  2" pieces. Mix together, 
steak, ginger, scallion, cornstarch, sugar, light soy, set aside to 
marinate. Heat wok to smoking, add 2 tbs oil. Stir fry meat mixture two 
minutes, do not overcook, Reserve. Add 2 tbs oil, heat, stir fry carrots 
and cabbage two minutes, add spaghetti, stir well and cook a few minutes, 
add meat mixture, 1 tbs soy and salt. stir a minute to heat and serve. 
Nice thing about stir fry cooking, just about anything goes.  So, 
substitute, add other veggies, you just can't go wrong.. MARTY FEINS   
(BGNJ11A)


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                    *  Exported from  MasterCook II  *

                        Mah Ho (Galloping Horses)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           pineapple rings in juice
                        -or slice fresh
   4      tablespoons   peanut oil
   1      pound         ground pork
     1/2  cup           roasted peanuts -- chopped
   4      tablespoons   onions -- finely chop
   1      tablespoon    salt
   1      teaspoon      black pepper
     1/4  cup           sugar
   1                    red chili peppers -- shredded
                        chopped mint leaves
                        -or coriander leaves -- garnish

  Thai food is usually very hot so you might want to tune this
down by using less chili pepper.  Heat the peanut oil, saute the onion for 
one minute and add
the pork, salt , sugar and pepper. Cook over medium heat, stirring 
frequently, for 10-15 minutes and add the peanuts. Spoon a layer of the 
mixture on top of each pineapple slice.
Garnish with chili and mint leaves or chopped coriander leaves. The 
pineapple slices can be cut into smaller cubes and the coated pieces then 
served as an hors d'oeuvre.  "Joys and Subtleties-South East Asian 
Cooking" by Rosemay Brissenden. Published by Pantheon Books 1970 & 1971.


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                    *  Exported from  MasterCook II  *

                           Mary's Char Siu Bao

Recipe By     : Mary Spero
Serving Size  : 18   Preparation Time :0:00
Categories    : Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        CHAR SIU FILLING
     3/4  pound         char siu
   1      teaspoon      sesame oil
   1      tablespoon    chung choi -- finely chopped *
   4      tablespoons   green onion -- chopped
   1      teaspoon      oyster sauce
     1/2  teaspoon      soy sauce
   1      teaspoon      sugar
                        salt and pepper -- to taste
                        BUNS
   1      package       active dry yeast
     1/4  cup           sugar
   1      cup           warm water
     1/2  teaspoon      salt
   1      tablespoon    shortening
   3 1/2  cups          flour

FILLING    *chung choi is salty, preserved turnips.  It's optional.
   Mix the char siu filling ingredients together and let stand 5-10 
minutes.
BUNS     Dissolve yeast in warm water; add shortening; sugar, salt and 
flour.
Knead lightly until smooth. Dough should be stiff. Cut dough into 18 
pieces.  Flatten each piece in the palms of your hands and fill them with 
1/18th of the pork filling.  Place each one (sealed side down) on an 
individual  wax paper square and let rise for about 1-1/2 to 2 hours. 
Steam 20 minutes.
NOTE   These buns may also be baked.  If baking, don't place on wax paper; 
place directly on greased cookie sheet.  Preheat oven at 350 degrees. 
Brush buns with a mixture of beaten egg white and a teaspoon of water. 
Bake about 20 minutes or until buns are golden brown.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                            Microwave Char Siu

Recipe By     : Mary Spero
Serving Size  : 8    Preparation Time :0:00
Categories    : Chinese                          Microwave
                Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      4 pound       pork butt
     1/2  cup           honey
   1      tablespoon    red coloring
   1      teaspoon      Chinese five spice
     1/4  cup           thick soy sauce
   1      teaspoon      salt
   1      tablespoon    oyster sauce
   2      tablespoons   red bean curd
     1/4  cup           sherry
   3      cloves        garlic -- minced
   2      cups          brown sugar

   Slice pork into pieces about 2" x 6".  Combine all the ingredients and 
marinate overnight.  Arrange five or six pieces of pork in a single layer, 
fat side down on a microwave roasting rack in a flat glass baking dish.
Microwave on HIGH for 10 minutes; turn pork, fat side up, and baste.
Microwave on ROAST (low) for 12 to 15 minutes.  Let stand 5 minutes before 
slicing.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                      MODIFIED GENERAL TAO'S CHICKEN

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Chinese
                Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      ounces        Chicken Legs, deboned -- or
                        deboned -- or
                        chicken breasts
   2      cups          Soya Oil
                        Water chestnut flour(Powder) -- to coat chicken piec
                        -----SEASONINGS (MIX IN BOWL-----
   1      tablespoon    Ginger Root -- minced
   2                    Scallions -- chopped
   1      tablespoon    Garlic -- minced
   2                    Thai finger peppers -- crushed
                        more or less to taste
   1      tablespoon    Orange or lemon peel -- minced
                        -----SAUCE (MIX IN BOWL-----
   2      tablespoons   Sugar
   2      tablespoons   Soy Sauce
   1 1/2  teaspoons     Vinegar
   2      tablespoons   Cornstarch
     1/4  cup           Chicken Stock
   1      teaspoon      Sesame Oil
                        -----MARINADE-----
   1      each          Egg White
   1      tablespoon    Cornstarch
   1      tablespoon    Soy Sauce

Cut the chicken into pieces no larger than 1" square.
Prepare marinade by combining egg white, cornstarch, and 1 tablespoon soy 
sauce in a large bowl. Add chicken pieces and set aside for two hours. In 
a deep pot, heat the oil until it reaches 350 degrees. Dredge marinated 
chicken pieces in water chestnut powder to coat. In a basket, or with a 
slotted spoon, lower several marinated chicken pieces into the fat. Fry 
about one or two minutes or until the chicken becomes crisp; test for 
doneness before completing the batch. Continue until all pieces have been 
fried. Set oil and cooked chicken pieces aside. In a wok, on high heat, 
reheat two tablespoons of the reserved oil. Add prepared ginger, 
scallions, garlic, chili peppers, and orange or lemon peel. Stir to 
prevent burning. Add the fried chicken and stir quickly.Add sugar, soy 
sauce, vinegar and cornstarch mixed with chicken stock. Remove from the 
heat and stir sesame oil into the sauce. Spoon the mixture on to a hot 
platter and serve immediately with steamed rice. Serves 4.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                      MODIFIED GENERAL TSO'S CHICKEN

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Chinese
                Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      ounces        Chicken Legs, deboned -- or
                        deboned -- or
                        chicken breasts
   2      cups          Soya Oil
   1      teaspoon      Sesame oil
                        Water chestnut flour(Powder) -- to coat chicken piec
                        -----SEASONINGS (MIX IN BOWL-----
   1      tablespoon    Ginger Root -- minced
   2                    Scallions -- chopped
   1      tablespoon    Garlic -- minced
   2                    Thai finger peppers -- crushed
                        more or less to taste
   1      tablespoon    Orange or lemon peel -- minced
                        -----SAUCE (MIX IN BOWL-----
   2      tablespoons   Sugar
   2      tablespoons   Soy Sauce
   1 1/2  teaspoons     Vinegar
   2      tablespoons   Cornstarch
     1/4  cup           Chicken Stock
                        -----MARINADE-----
   1      each          Egg White
   1      tablespoon    Cornstarch
   1      tablespoon    Soy Sauce

This recipe is a combination of the best parts of many other General Tso's 
Chicken recipes I have seen. I use this recipe on a regular basis.
I have used de-boned chicken thighs with good success. Have made it using 
orange or lemon peel and liked it with either. Have used small Vidalia 
onion in place of scallions also.
Be careful when using the water chestnut flour, it doesn't brown as much 
as regular flour, so don't overcook. The sauce will make the dish darker. 
I tried using a deep fryer for cooking the chicken without success. The 
chicken kept sticking to the fryer basket. Have found that using a wok and 
cooking about 5 pieces of chicken at a time works better for me.
Cut the chicken into pieces no larger than 1" square. Prepare marinade by 
combining egg white, cornstarch, and 1 tablespoon soy sauce in a large 
bowl. Add chicken pieces and set aside for two hours. In a deep pot, heat 
the oil until it reaches 350 degrees.
Dredge marinated chicken pieces in water chestnut powder to coat. In a 
basket, or with a slotted spoon, lower several marinated chicken pieces 
into the fat. Fry about one or two minutes or until the chicken becomes 
crisp; test for doneness before completing the batch.
Continue until all pieces have been fried. Set oil and cooked chicken 
pieces aside. In a wok, on high heat, reheat two tablespoons of the 
reserved oil. Add prepared ginger, scallions, garlic, chili peppers, and 
orange or lemon peel. Stir to prevent burning. Add the fried chicken and 
stir quickly.Add sugar, soy sauce, vinegar and cornstarch mixed with 
chicken stock. Remove from the heat and stir sesame oil into the sauce. 
Spoon the mixture on to a hot platter and serve immediately with steamed 
rice. Serves 4.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                          Nancy's Sesame Chicken

Recipe By     : Pat Pate <patpate@tenet.edu> rec.food.recipes
Serving Size  : 2    Preparation Time :0:00
Categories    : Chinese                          Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Chicken cutlets
   2      teaspoons     Sugar
                        Flour
   2      tablespoons   Sesame Oil
   2      teaspoons     Tabasco sauce (to taste)

Marinate chicken cutlets in sesame oil, sugar, and Tabasco sauce.
Dredge in flour.

 Spray medium skillet with Pam. Place chicken cutlets in hot pan, and 
brown slightly on both sides.


                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : Delicious served with Nancy's Sesame Noodles!


                    *  Exported from  MasterCook II  *

                      Nancy's Sesame Noodles (cold)

Recipe By     : Pat Pate <patpate@tenet.edu> rec.food.recipes
Serving Size  : 2    Preparation Time :0:00
Categories    : Pasta                            Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   Peanut Butter
   2      teaspoons     Sesame oil
     1/2  teaspoon      Sugar
   3      cups          Cooked Spaghetti noodles
   3      teaspoons     Water (see directions)
   1      dash          Soy sauce
   1      dash          Tabasco -- to taste

Cook spaghetti, drain and rinse with cold water (adjust how much spaghetti 
you make depending upon how hungry you are!) Mix peanut butter with a few 
teaspoons of warm water until creamy and light in color. Add sesame oil, 
dash soy sauce, dash Tabasco to taste.

 Pour over spaghetti.


                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : Serve with Nancy's Sesame Chicken.


                    *  Exported from  MasterCook II  *

             One, Two, Three, Four, Five (Chinese Pork Stew)

Recipe By     : jih@acpub.duke.edu (Joy Hogley)
Serving Size  : 1    Preparation Time :0:00
Categories    : Stews                            Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         pork spareribs  -- cut in half
   3      tablespoons   sugar
   8                    green onions  -- 4 to 5 inches long
     1/4  cup           soy sauce
   1      tablespoon    rice wine  -- or dry sherry
   5      tablespoons   water
   2      tablespoons   rice vinegar  -- or white vinegar

Use a sharp knife to cut between the spareribs.  Put the green onions in 
the bottom of a large saucepan.  Place the spareribs on top of the green 
onions.  Add the wine, vinegar, sugar, soy sauce, and water.  Cover and 
bring to a boil over high heat then reduce heat to low.  Cook about 2 
hours, then serve hot.  Makes about 4 servings. Note: ----- This recipe is 

really nice, and good for weekends.  I suggest you serve it with white 
rice to soak up all the liquid.  I think the name is supposed to indicate 
how simple it is - it's from an old chinese cookbook.


                   


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                    *  Exported from  MasterCook II  *

                          ORANGE/TANGERINE BEEF

Recipe By     : 
Serving Size  : 3    Preparation Time :0:00
Categories    : Chinese                          Main Dish
                Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         Flank steak  -- sliced
   2      teaspoons     Soy sauce  -- dark
   2      teaspoons     Rice wine
   1      teaspoon      Ginger ; chopped fine
   1      teaspoon      Cornstarch
   1      teaspoon      Sesame oil
     1/3  cup           Peanut oil
   2      each          Red chilies  -- dried  halved
   5      pinches       Orange peel  -- dried  soaked
                        Seasoning:
     1/2  teaspoon      Szechuan peppercorns  -- roas
   2      teaspoons     Soy sauce -- dark
     1/4  teaspoon      Salt
   1      teaspoon      Sugar
     1/2  teaspoon      Sesame oil

Combine beef with marinade; let stand 20 min. Heat oil in a wok or large 
skillet until very hot. Remove bbef from marinade and add to oil; stir-fry 
until brown (abt. 2 min). Remove and drain. Remove all but 1 Tbs oil, 
reheat il and add chili peppers; stir-fry 10 sec.
Add beef, orange peel and seasonings. Stir-fry 4 min, mixing well.
Serve at once.


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                    *  Exported from  MasterCook II  *

                          Oriental Chicken Wings

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chinese                          Poultry
                Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  24                    Chicken wings -- sectioned
   2                    Cloves garlic -- minced
   1      tablespoon    Ketchup
     1/2  cup           Honey
     1/2  cup           Soy sauce
     1/2  cup           Dijon mustard
   1      tablespoon    Veg oil

Marinade Arrange in pan & bake 1/2 hour - turn and bake until brown.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                   Oriental Chicken, Peppers, and Rice

Recipe By     : Jo Anne Merrill
Serving Size  : 4    Preparation Time :0:30
Categories    : Chinese                          Poultry
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    chicken breast halves
   2                    garlic cloves -- minced
   1                    onion -- minced
   1                    red pepper -- julienned
   1                    green bell pepper -- julienned
   1      tablespoon    cornstarch
   4      tablespoons   soy sauce, low sodium
   8      ounces        pineapple chunks in juice -- 1 can
   2      tablespoons   vinegar
   3      tablespoons   packed brown sugar
     1/2  teaspoon      ginger
   2      cups          cooked rice

* Use 3 chicken breast halves to yield about 4 servings. Use more chicken 
for larger portions.

     1. To prepare chicken: skin, debone and chop into cubes.
     2. Mince the garlic cloves.
     3. Wash, seed and julienne the red and green peppers.
     4. Do not drain the pineapple.
     5. Heat a heavy skillet; add 1 tablespoon oil. Saute the peppers, 
garlic and onion until onion is limp. Remove from skillet and keep warm.
     6. Add 1 tablespoon oil to skillet and cook chicken cubes until all 
turn white and are cooked through. This step doesn't take long -- don't 
overcook.
     7. Mix cornstarch with soy sauce and some of the pineapple juice in a 
small bowl.
     8. Combine the chicken with the onion mixture. Add the pineapple 
chunks and juice along with the brown sugar, vinegar and ground or freshly 
grated ginger. Heat to boiling, then add the cornstarch mixture. Stir 
constantly until sauce is thickened and heated through.
     9. Serve immediately over hot cooked white rice.


                   - - - - - - - - - - - - - - - - - - 

NOTES : A quick, delicious and healthy chicken entree.

                    *  Exported from  MasterCook II  *

                        Oriental Meatballs Crunch

Recipe By     : Jo Anne Merrill
Serving Size  : 8    Preparation Time :0:35
Categories    : Chinese                          Meats
                Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      ounces        waterchestnuts, canned
   2                    eggs
     1/4  cup           milk
   1      pound         ground beef
     1/2  cup           chopped onions
   2      tablespoons   chili sauce
   2      tablespoons   soy sauce, low sodium -- to taste
     1/4  teaspoon      pepper
   3      ounces        Chow mein noodles -- crushed

     Drain waterchestnuts; chop.
     Beat 1 egg and milk in bowl. Add ground beef, onion, sauces, pepper 
and waterchestnuts; mix well. Form into balls. Beat remaining egg with 2 
tablespoons water. Dip meatballs in egg mixture; roll in crushed noodles. 
Fry in deep, hot fat until golden brown.

Recipe can be doubled.


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                    *  Exported from  MasterCook II  *

               PAD PUK GAI (Chicken W/ Bok Choy)***hkrt62b

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Chinese                          Chicken
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          Bok choy -- fresh (cut into b
   1      cup           Chicken; breast -- sliced
   4      tablespoons   Vegetable oil
   1      teaspoon      Garlic -- fresh minced
     1/4  teaspoon      Fish sauce -- (or to taste)
   1      cup           Mushrooms -- fresh (cut up)
   1                    Med Onion -- (sliced)
   1                    Red bell pepper
   2                    Green onion -- 1"
     1/2  cup           Celery -- sliced
     1/4  teaspoon      Msg

Fat grams    per serving:              Approx. Cook Time: :12 Directions: 
In wok, cook garlic and chicken in hot oil and med. heat for 8-10 minutes. 
Add onions and fish sauce. Cook for 5 minutes. Add all remaining 
ingredients. Stirring constantly, cook for 7-8 minutes longer. Serve hot 
with rice.    SOPIT MERRELL (HKRT62B)


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                    *  Exported from  MasterCook II  *

                 PEKING BEEF (Mongolian Beef) *** Crouch

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Main Dish
                Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Flank steak -- shredded
   1                    Egg white
     1/2  teaspoon      Salt
   1      teaspoon      Cornstarch
   2      cups          Oil -- for deep frying
     1/2  cup           Bamboo shoots -- shredded
   1      cup           Green onion -- green part onl
                        Sauce
   1      tablespoon    Sherry
   2      tablespoons   Hoisin sauce
   2      tablespoons   Dark soy sauce
   2      tablespoons   Chicken stock
     1/2  teaspoon      Sugar
   1      teaspoon      Cornstarch
     1/2  teaspoon      Chili paste -- w/ garlic (opt

Combine beef, egg white, salt and 1 T cornstarch. Mix well with hand. Heat 
oil to 400 and deep fry beef 30 seconds, drain. Reheat 2 T oil to 375 in 
wok. Stir fry bamboo shoots and scallions 1 minute. Combine sauce 
ingredients in bowl, add to vegetables. Bring to boil.
Add beef. Stir fry quickly until heated through. Also known as Mongolian 
Beef--Mike FROM:    MIKE CROUCH (NNBB09A)


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                          Pepper Steak W/Onions

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Beef
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cornstarch
   3      tablespoons   Soy sauce
                        Sugar
                        Pepper
   1      pound         Sirloin tip -- sliced 1/8 in.
                        Oil (Peanut)
   1      each          Onion -- sliced
   2      each          Green peppers -- sliced
   2      each          Stalks celery -- sliced
     1/4  cup           Cold water
     1/2  teaspoon      MSG
  34                    ea tomatoes -- cut into wedge
   4      each          green onions -- 2" strips

Mix 2 teaspoons cornstarch, soy sauce, 1 teaspoon sugar, pinch of salt and 
pepper; add sirloin.
Marinate for 10 to 15 minutes.  Drain sirloin; fry in small amount of hot 
oil over high heat until meat loses red color. Push to outer edge of pan. 
Add small amount of oil; cook onion, green peppers and celery for 5 
minutes.  Make paste of 2 tablespoons cornstarch and water; stir in 1 
teaspoon sugar, msg and salt and pepper to taste.
Add to sirloin mixture; cook stirring, until sauce is clear.  Add tomatoes 
and green onions, remove from heat.  Serve.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                         PON PON SHREDDED CHICKEN

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Chinese                          Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----PON PON SHREDDED CHICKEN-----
   3      cups          Stock (or water)
   3                    Or 4 chicken breasts *
   2                    Bean paste sheets (or wide -- carrot or cucumber s
                        -----SEASONING-----
   2      tablespoons   Peanut butter
   1      teaspoon      Sesame oil
     1/2  teaspoon      Light soy sauce
     1/2  teaspoon      Red pepper oil
                        -----SAUCE-----
     1/2  teaspoon      Sugar
     1/2  teaspoon      Sesame oil
     1/4  teaspoon      Salt

* (to produce approximately 1 1/2 cups of shredded chicken) 
 1.  Mix well, separately, seasoning and sauce ingredients.

 2.  Bring stock (or salted water) to the boil, immerse chicken breasts 
and turn off flame.  Soak until cooled, then shred into strips. 
(Alternatively, for authentic and finer texture, cover breasts with a 
clean cloth and shred by hitting them with a mallet++hence the sound of 
ponpon.) 
 3.  Lay bean paste sheets in a suitable flat container, and blanch in hot 
water for 1 to 2 minutes.  Remove and rinse under cold running water. 
Drain and cut into finger-sized strips and mix with sauce mixture.

 4.  Spoon into serving dish, pile shredded chicken on top and pour 
seasoning mixture over.

 From "Champion Recipes of the 1986 Hong Kong Food Festival".  Hong Kong 
Tourist Association, 1986.

 Posted by Stephen Ceideberg; October 26 1992.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                               Potstickers

Recipe By     : Connie Halliday
Serving Size  : 40   Preparation Time :0:00
Categories    : Appetizers                       Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  pound         Ground Pork
   1      cup           Chinese cabbage -- Minced
   2      each          Green Onions -- Minced
   1      each          Egg
   1      tablespoon    Light Soy Sauce
     1/2  teaspoon      Salt
     1/2  teaspoon      Orange Peel -- Grated
     1/2  teaspoon      Hot Chili Oil
                        Cornstarch
  40      each          Won-ton wrappers -- Cut into circles
     1/2  cup           Peanut Oil
   1      cup           Water

Combine port, cabbage, onion, egg, soy sauce, salt, orange peel and hot 
chili oil in large bowl and mix well. To assemble:  Dust waxed or 
parchment paper with cornstarch.
 Set 1 rounded teaspoon filling in center of won tom skin, pressinglightly 
so filling forms narrow band across middle. Moisten rim of skin.  Bring 
opposite sides together to form semicircle.  Pinch together around outer 
edge.  Transfer to cornstarch dusted paper.  Cover with dry kitchen towel. 
Repeat with remaining won ton and filling.  Place two heavy 12" skillets 
over low heat.  Add 1/4 cup oil to each. Arrange dumplings in skillets in 
rows, fitting closely together.  Increase heat to medium-high and cook 
uncovered until bottoms are deeply golden, about 2 minutes, checking 
occasionally.  Add 1/2 cup water to each pan and cover immediately.  Let 
steam until skins are translucent, about 3
minutes.  Remove cover and continue cooking over medium to medium-high 
heat until bottoms are very crisp and well browned.  Drain off excess oil 
if necessary.  Loosen dumplings with spatula and transfer to serving dish. 
 Serve immediately.


                   - - - - - - - - - - - - - - - - - - 

NOTES : Mix hot chili oil, rice vinegar and soy sauce to taste for 
       dipping. 
       
       ===============   Reply    8 of Note    1 =================
       
       Board:      FOOD BB Topic:      FOOD SOFTWARE Subject:    Z-MCII 
       APPETIZERS 
       To:     XTPT50B    CONNIE HALLIDAY       Date:    10/21
       From:   XTPT50B    CONNIE HALLIDAY       Time:     4:54 PM

                    *  Exported from  MasterCook II  *

               ROAST PORK AND MUSHROOMS (CHAR SHU MOO GOO)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chinese                          Bar-B-Q
                Mushrooms                        Pork
                Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Chinese roast pork
     1/2  pound         Fresh mushrooms (or sliced
                        Canned mushrooms)
   2                    Thin slices ginger root
   2                    Scallions
     1/2  cup           Chicken broth
   2      teaspoons     Cornstarch
     1/2  teaspoon      Sugar
     1/8  teaspoon      White pepper
   1      teaspoon      Soy sauce
   1      teaspoon      Sherry
     1/2  teaspoon      Salt
   1      tablespoon    Oil

PREPARATION: Cut roast pork on the diagonal into 1/4-inch slices, 1-1/2 to 
2 inches long.  Without removing stems, cut mushrooms into 1/4-inch 
slices.
(If canned mushrooms are used, drain.)  Cut scallions into 1-1/2-inch 
lengths.  Combine cornstarch, sugar, pepper, soy sauce, and sherry.

 COOKING: Heat the oil and salt in a skillet over medium heat.  Add ginger 
root and scallions.  Stir-fry for 2 minutes and discard ginger root.  Add 
roast pork strips, and stir-fry for one minute add sliced mushrooms and 
chicken broth.  Bring to a boil.  Reduce heat to low, cover and cook for 2 
minutes.  Return heat to medium and add cornstarch mixture.  Cook and stir 
until thickened, about 1 minute.

 SOURCE: ORIENTAL COOKING by Schryvner


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                    *  Exported from  MasterCook II  *

                      ROASTED SPARE RIBS (PEI QUOT)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chinese                          Meats
                On The Grill

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    To 2-1/2 lbs. spare ribs
   1      tablespoon    Black beans
   2                    Thin slices ginger root
   1                    Scallion
  10      milliliters   Garlic
   4      tablespoons   Soy sauce
   4      tablespoons   Honey
   3      tablespoons   Hoisin sauce
   1      tablespoon    Rice Wine
   1      cup           Chicken broth
   2      tablespoons   Oil

PREPARATION:

 Remove as much fat and gristle as you can from the meat and cut apart 
into individual ribs.  Wash black beans and mash.  Mince ginger root and 
the scallion.  Smash, peel, and mince garlic.  Mix black beans, ginger 
root, garlic.  Mix soy sauce, honey, hoisin sauce, and rice wine.

 COOKING:

 Heat oil in a large deep skillet or wok, and add ginger root and the 
scallion.  Stir-fry for 1 minute.  Add the ribs and stir-fry for 5 
minutes.
Add soy sauce mixture; stir-fry for 2 minutes.  Add the chicken broth. 
Stir ribs to coat them with the sauce and bring to a boil.  Reduce heat to 
low.
Cover, and simmer for 30 minutes, stirring the ribs every 5 or 6 minutes 
to coat them with the sauce.  Remove the ribs from the skillet and spread 
in a large shallow roasting pan, in one layer if possible. Roast in a 
350-degree oven for 10 minutes.  If ribs are not dry in 10 minutes, roast 
a little longer.  They may also be barbecued on an outdoor grill instead 
of roasted in the oven.

 NOTE: This sauce is quite spicy.  If you prefer a milder dish, omit the 
hoisin sauce.

 SOURCE: ORIENTAL COOKING by Schryver


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                    *  Exported from  MasterCook II  *

             SAVORY CHICKEN AND RICE IN A LOTUS LEAF (CHINA)

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Chinese                          Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      large         Dried lotus leaves
   1      cup           Long-grain rice
     3/4  cup           Sweet glutinous rice (see -- Note)
   2      cups          Chicken stock
   3                    Chinese sausages lop -- cheong) *
   8                    Chinese dried black -- mushrooms **
   2      tablespoons   Small dried shrimp ***
   1                    Whole chicken breast -- boned
                        skinned
   2      tablespoons   Soy sauce -- plus more for
					
   1      teaspoon      Sugar
     1/4  teaspoon      White pepper
   1      teaspoon      Asian sesame oil
                        -----CHICKEN MARINADE-----
     1/2  teaspoon      Grated ginger
   2      teaspoons     Soy sauce
   2      teaspoons     Dry vermouth or Shao Hsing -- wine
     1/2  teaspoon      Sugar
     1/4  teaspoon      White pepper
   1      teaspoon      Asian sesame oil

* cut diagonally into 1-inch slices ** soaked in warm water until soft and 
pliable (about 30 minutes) *** soaked in warm water for 30 minutes 
 Foods wrapped in dried lotus leaves become infused with an exotic earthy 
flavor.  If lotus leaves are not available, you can wrap the rice filling 
in oiled parchment.  Besides being an unusual appetizer, this dish can be 
served as a snack, for lunch, or as a light meal.
Note that the first step must be done the night before.  Because lotus 
leaves vary so much in size, eight packets may require anywhere from four 
to ten leaves. (Larger leaves can be split in half, smaller leaves may 
need to be overlapped.) 
 1.  The night before, pour boiling water over the lotus leaves and let 
them soak for 1 hour.  Rinse and squeeze them dry.  Mix the long- grain 
and glutinous rice together in a large bowl.  Wash the rice under running 
cold water; gently stir and rub the grains between your fingers to loosen 
all the excess starch.  Continue until the water runs clear. Drain 
thoroughly. Mix the rice with the chicken stock in a 2-quart saucepan; 
soak overnight in the refrigerator.

 2.  The next day, set the saucepan of rice uncovered over high heat; 
bring to a boil.  Stir just enough to loosen the rice grains.  Reduce the 
heat to medium-high and boil until the liquid is absorbed, about 8 to 10 
minutes. Put the sausages on top of the rice and cover the pan.  Reduce 
the heat to low and cook for 20 minutes.  Turn off the heat but do not 
remove the cover.  Let the rice stand for 10 minutes, then, with a wet 
wooden spoon, transfer it to a large bowl; set aside.

 3.  Squeeze the mushrooms dry.  Cut off the stems at the base and discard 
them; cut the caps in half.  Combine the marinade ingredients in a medium 
bowl.  Cut the chicken breast into 3/4-inch chunks and toss it with the 
marinade.  Add the mushrooms and marinate for 20 minutes.  Drain and 
coarsely chop the shrimp.

 4.  In a small bowl combine the soy sauce, sugar, white pepper, and 
sesame oil; mix into the cooked rice.  Add the chicken-mushroom mixture 
and the shrimp.

 5.  Fold a lotus leaf in half and put it on a cutting board.  If the 
middle stem or edges are tough and hard, trim and discard them.  (If the 
leaves are small, you may need to over- lap halves.) Divide the rice 
mixture into 8 portions; place one portion in the center of a leaf half. 
Fold the edges over the rice to make a 4-inch square packet.  Tie it with 
twine. Repeat with the remaining leaves and rice.  Arrange the packets in 
a single layer in a bamboo steaming basket.

 6.  Prepare a wok for steaming.  Steam the packets over medium-high heat 
for 20 minutes.  Remove them from the steamer and cut each packet across 
the top to expose its contents.  Serve with small dishes of soy sauce for 
dipping.

 NOTE:  Sweet glutinous rice is also known as "sticky rice" because when 
it is cooked it becomes sticky.  It is used to make poultry stuffing and 
leaf-wrapped rice packages; it is called sweet rice because it is often 
used to make sweet dishes.  Soak it overnight before cooking for the best 
results.

 Makes 8 packets.

 From "Asian Appetizers" by Joyce Jue, Harlow and Ratner, 1991. ISBN 
0-9627345-1-9.

 Posted by Stephen Ceideberg; December 6 1992.


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                    *  Exported from  MasterCook II  *

                        SESAME BEEF *** (NNBB09A)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Chinese
                Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Beef -- julienne
   1      tablespoon    Soy sauce
   1                    Egg white
   1      tablespoon    Cornstarch
   2      cups          Oil  -- for deep frying
                        Sauce:
   2      tablespoons   Sesame seed paste -- - or
   2      tablespoons   Peanut butter  -- diluted in
   2      tablespoons   Water
     1/2  teaspoon      Salt
   2      teaspoons     Sugar
   2      tablespoons   Soy sauce
   1      tablespoon    Red wine vinegar
   2      tablespoons   Sesame seed oil
   1      teaspoon      Pepper oil  -- -*check recipe

Combine beef, salt, soy sauce, and cornstarch. Mix well with hand. Bring 
oil in wok to 400. Deep fry beef 1 minute. Drain. Remove beef. Bring oil 
to temperature again and deep fry 1 minute more. Drain and remove to 
platter mix ingredients into a smooth, thin sauce.
Heat in saucepan and pour over beef. I like to add chopped carrot, or 
peanuts or whatever when I'm feeling creative. FROM:    MIKE CROUCH 
(NNBB09A)


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                    *  Exported from  MasterCook II  *

                              Sesame Chicken

Recipe By     : Pat Pate <patpate@tenet.edu> rec.food.recipes
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry                          Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Margarine
   2      tablespoons   Oil
   1                    Chicken -- cut up
     1/3  cup           Flour -- season with pepper
     1/4  cup           Sesame seeds
     1/2  lg            Lemon -- use juice
   3      tablespoons   Green onions -- minced
     1/2  cup           Wine -- dry white

Melt margarine with oil in baking pan. Allow to cool slightly but not 
harden. In a paper bag, shake chicken in seasoned flour until coated. Then 
roll pieces in oil in baking pan and arrange do that pieces do not touch.

 Sprinkle with lemon juice and sesame seeds. Bake at 375 degrees for 30 
minutes, or until lightly browned. Turn chicken; sprinkle with sesame 
seeds and minced onion. Pour wine into bottom of pan and cook for 30-45 
minutes, basting occasionally, until done.


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                    *  Exported from  MasterCook II  *

                       Sesame Chicken *** (FHND96B)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Chicken
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    chicken thighs
   3      tablespoons   light soy sauce
   2      tablespoons   dry Sherry
     1/2  teaspoon      fresh ginger -- grated
   3      tablespoons   cornstarch
   4      tablespoons   raw sesame seeds
                        peanut oil -- deep frying

Cut the chicken thighs in half across the bone.
Marinate them in the soy sauce, sherry, ginger & enough cornstarch to make 
a thick sauce for 1 Hr.  Add the sesame seeds.  Deep fry pieces in peanut 
oil at 375 until lightly browned. You can try substituting beef for the 
chicken. FROM:    DIMAS LIZARDO (FHND96B)


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                    *  Exported from  MasterCook II  *

                             SESAME CHICKEN 2

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Poultry                          Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         Chicken Breasts
   3      tablespoons   Flour
   2      tablespoons   Sesame Seeds
   1      tablespoon    Soy Sauce
     1/2  teaspoon      Peanut Oil
   1      tablespoon    Maple Syrup
                        Red Lettuce Leaves
   1      tablespoon    Dry Sherry
   1      large         Tomato -- ripe
   1      teaspoon      ginger root -- chopped
                        Pepper to taste
     1/2  teaspoon      Chinese Five spice -- powder

Preheat oven to 350 degrees.  Cut chicken into pieces about 1 by 2 inches.

 Mix soy sauce, maple syrup, sherry, ginger and Chinese Five Spice 
together.
Add chicken and marinate 20 minutes, turning once.

 Meanwhile, place sesame seeds on a baking tray and toast in oven for 10 
minutes or until slightly brown.

 Drain chicken, reserving marinade.

 Dredge chicken in flour seasoned with a little salt and pepper. Shake off 
any excess.

 Heat oil in a non-stick skillet.  Add chicken and brown, about 1 minute 
per side.  Spoon marinade over chicken. j Reduce heat and saute another 
minute, or until chicken is cooked through.

 Remove from heat and roll chicken in sesame seeds.

 Wash and dry lettuce leaves.  Line a serving plate with leaves, and spoon 
chicken on top.  Cut tomato into wedges and use to garnish plate.

 Serves 2 
 Per serving: 367 calories; 44 g protein; 23 g carbohydrate; 10 g fat; 108 
mg cholesterol; 389 mg sodium.

 Source: San Diego Union-Tribune (March 3-4, 1993) 
 Shared by: Norman R. Brown


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                    *  Exported from  MasterCook II  *

                          Sesame chicken Thighs

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Main Dish                        Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      each          Chicken thighs
   3      tablespoons   Light soy sauce
   2      tablespoons   Dry Sherry
     1/8  teaspoon      Grated fresh ginger
   3      tablespoons   Cornstarch
   4      tablespoons   Raw sesame seeds
                        Peanut oil for deep frying

Cut the chicken thighs in half across the bone.
Marinate them in the soy sauce, sherry, ginger & enough cornstarch to make 
a thick sauce for 1 Hr.  Add the sesame seeds. Deep fry peices in peanut 
oil at 375 until lightly browned. You can try substituting beef for the 
chicken.


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                    *  Exported from  MasterCook II  *

            SHRIMP SAUCE MIXED VEGETABLES AND SHREDDED CHICKEN

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Mung bean sprouts
   8                    Nami dried black mushrooms
   1      large         Green bell pepper
     1/2                Stewed chicken breast
   8                    Green onions
   1      teaspoon      Fresh ginger root
   2      tablespoons   Peanut oil
     3/4  cup           Rich chicken stock
   1      tablespoon    Medium sherry
     1/2  teaspoon      Sugar
     1/2  teaspoon      Shrimp sauce
   1      teaspoon      Thick cornstarch paste

Preparation:  Wash and soak mushrooms in warm water for 45 minutes; remove 
stems; slice caps in thin strips. Wash bell pepper; slice in half 
lengthwise; slice in long, thin strips. Remove chicken meat from bone; 
pick meat apart into shreds. Wash green onions; cut off roots and discard; 
shred green tops and whites. Peel and slice fresh ginger root into thin 
matchsticks.  Rinse bean sprouts to remove any loose pieces.

 Place bean sprouts and sliced pepper in colander in a larger bowl. Pour 
boiling water over vegetables to cover. Steep for 2 minutes. Remove 
colander from hot water; flush vegetables with cold water.

 Stir-frying:  Heat oil in wok until it just begins to smoke. Stir-fry 
mushrooms for 30 seconds.  Add chicken and ginger sticks; stir-fry another 
30 seconds. Push ingredients up side of wok. Add stock, sherry and sugar; 
bring to boil; then add shrimp sauce and cornstarch paste; stir liquids 
until fairly thick. Return vegetables, plus bean sprouts and peppers.
Stir-fry for another minute until everything is hot. Add green onions.
Serve.  Gravy will tend to thin as sprouts give off liquid, so be sure it 
is thick to start.


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                    *  Exported from  MasterCook II  *

                          SICHUAN CASHEW CHICKEN

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Poultry                          Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        Chicken breasts
     1/2                Egg white
   1      teaspoon      Cornstarch
   1      pinch         Salt
                        Oil for fying
   3                    Green peppers
   3 1/2  ounces        Bamboo shoots (parboiled)
   2      ounces        Cashew nuts
   1      teaspoon      Garlic -- chopped
   1      tablespoon    Rice wine
   1      pinch         Msg (optional)
                        -----SAUCE-----
   1      tablespoon    Soybean paste
   1      tablespoon    Soy sauce
   2      teaspoons     Sugar
     1/2  tablespoon    Vinegar
     1/4  teaspoon      Salt

1. dice the chicken breasts into 1/2 inch pieces. dip in the egg white and 
then in the cornstarch mixed with a pinch of salt. 2. heat some oil until 
fairly hot and fry the diced chichen. drain. 3. slice the peppers in half 
vertically. remove the seeds , stems and pith. cut into 1/2 inch squares.
4. cut the parboiled bamboo shoots to the same size as the peppers. mix 
the sauce ingredients together in a bowl. 5. fry the cashew nuts in 
moderately hot oil until they are lightly browned and crunchy. 6. heat 2 
tb of oil in the wok and stir fry the garlic, bamboo shoots and the 
peppers and stir fry. 7. add the chicken and cashew nuts, sprinkle with 
rice wine, and pour in the sauce. stir fry all the ingredients briefly 
over a high heat and add a pinch of msg (optional) to heighten the flavor.

 /\/\ara Kent


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                    *  Exported from  MasterCook II  *

                         SLOW SIMMERED PORK ROAST

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Meats                            Crockpot
                Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  pounds        Pork (boneless pork butt)
   3                    Green onions -- cut in slivers
   1      teaspoon      Ginger; fresh -- cut julienne
   2                    Star anise -- whole
   2      tablespoons   Soybean condiment (mein see)
   2      tablespoons   Soy sauce -- light
   2      teaspoons     Brown sugar
   1      cup           Rice wine -- Chinese
                        use dry sherry)
   2                    Garlic cloves -- sliced thin
     1/2  teaspoon      White pepper -- ground
   2      cups          Water (more may be needed)

Mix together all the ingredients except the pork.
Place the meat in an ovenproof casserole just large enough to hold it. A 
crockpot may be used.

 Pour the sauce over the top, cover the dish and bake at 275 degrees from 
5 to 8 hours, depending on your taste.

 By Jeff Smith The Frugal Gourmet From the 06/04/1991 issue of The 
Springfield Union-News 
 Posted by: Susan Brumer


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                    *  Exported from  MasterCook II  *

                        Spareribs With Black Beans

Recipe By     : The Frugal Gourmet Cooks Three Ancient Cuisines
Serving Size  : 6    Preparation Time :1:15
Categories    : Chinese                          Oriental
                Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Lb            Pork Spareribs -- 1" lengths
   3      Tbsp          Soy Sauce, Light
   2      Tbsp          Dry Sherry
   3      Cloves        Garlic -- chopped fine
   1      Tbsp          Fermented Black Beans -- rinsed and mashed
          Pinch         Brown Sugar
     1/2  Tsp           Monosodium Glutamate
   1      Tsp           Sesame Oil
   1      tsp           Garlic And Red Chili Paste -- or to taste
   2      tbsp          Cornstarch
   2                    Green Onions -- chopped
     1/2                Green Bell Pepper -- julienned

   Place the spareribs pieces in a colander and pour 2 qts. boiling water 
over them, (do this over the sink). Drain well and stir-fry until lightly 
browned. Drain fat and place them in a boil.  Add all other ingredients 
except the onions and green pepper.  Mix well and then add the onions and 
green pepper. Place in a steaming dish and steam for 1 hour and fifteen 
minutes. They will be very tender and delicious.


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Nutr. Assoc. : 0 0 0 0 2255 0 4173 0 0 0 0 0

                    *  Exported from  MasterCook II  *

                              SPICY CHICKEN

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Meats                            Chinese
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Oil
   2                    Chicken breasts
   1      tablespoon    Sherry
   1      tablespoon    Light soy sauce
   1      tablespoon    Corn starch
   1      can           (8-oz.) bamboo shoots -- diced
   2      tablespoons   Hoison sauce
     1/2  teaspoon      Crushed red-hot pepper
   1      tablespoon    Chopped scallion
   1      teaspoon      Chopped ginger

Bone chicken and cube it.  Mix sherry, soy sauce and corn starch. Marinate 
chicken in cornstarch mixture for 15 minutes.

 Heat oil.  Add chicken cornstarch mixture and stir-fry for 2 minutes.
Remove chicken.  Add bamboo shoots, hoison sauce, scallion, ginger and 
crushed red peppers. Stir well, then add chicken and serve.


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                    *  Exported from  MasterCook II  *

                     SPICY COLD NOODLES WITH CHICKEN

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Pasta                            Poultry
                Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         Thin Chinese flour noodles
   1      medium        Chicken breast
   2                    Green onions -- slivered
   3                    Egg yolks
   2      tablespoons   Peanut oil
   1      teaspoon      Cool water
   1      tablespoon    Thin soy
   1      teaspoon      Chinkiang vinegar
   1      teaspoon      Hot chili pepper oil
     1/2  teaspoon      Ginger juice
   1                    Clove garlic -- minced
   1      pinch         Sugar
   2      tablespoons   Oil

Noodles:  In large pot of salted boiling water, cook noodles until chewy; 
rinse in cold water; drain.  Toss noodles with 1/2 t oil to prevent 
sticking. Cover & refrigerate until ready to use.

 Chicken:  Remove and discard skin from chicken breast. Steam breast for 
15 minutes; remove from steamer and cool uncovered. Shred chicken with 
fingers; slice into 3" strips.

 Egg Yolks:  Mix yolks with cool water. Brush skillet at medium heat with 
peanut oil.  Pour some egg yolk mixture in skillet; spread to make a thin 
sheet; remove when egg is set. Repeat until egg is used. Cool egg sheets.
Slice into thin strips to match chicken shreds.

 Onions:  Wash & remove roots. Slice the long way, then thinly slice on 
the bias.

 Dressing:  Mix soy, vinegar, chili oil, ginger juice, garlic & sugar. 
Heat oil until it begins to smoke; add to other ingredients. Cool. Using 
hot oil gives dressing distinctive & mellow flavor.

 Mixing:  Just before serving, mix dressing with cold noodles, chicken & 
onion.  Garnish with egg strips. Serve.


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                    *  Exported from  MasterCook II  *

              STEAMED BREAST OF CHICKEN WITH BLACK MUSHROOM

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         Chicken breast
   8                    Dried Nami black mushrooms
   2                    Green onions
   8                    Water chestnuts
   1                    Chinese sausage (opt)
                        -----MARINADE-----
   2      tablespoons   Dry sherry
   1      tablespoon    Cornstarch
   2                    Slices ginger root/minced
   1      teaspoon      Sesame oil
   2      tablespoons   Thin soy sauce
   2                    Cloves garlic -- minced
     1/2  teaspoon      Sugar

Preparation:  Soak dried mushrooms in hot water for 1/2 hour or until 
soft.
Remove stems; thinly slice caps. Debone chicken; slice into 1/2" thick, 
quarter-size coins; place pieces in shallow, heat-proof dish. Add marinade 
ingredients to chicken; marinate for at least 30 minutes. Slice water 
chestnuts in thin circles.  Cut green onions on bias into 1" sections.

 There are 2 varieties of "Cantonese-style" Chinese semi-dried sausage 
available in Chinese markets: duck liver & sweet pork meat. Either will do 
for this dish. Cut sausage on bias into 1/8" thick slices. Marinade is not 
used with sausage.

 Steaming:  Mix sliced mushrooms & water chestnuts with chicken. If 
desired, add sausage. Steam for 20 minutes. If using deep bowl, stir 
chicken after 10 minutes to make certain bottom pieces get cooked. Just 
before serving, add green onions. Serve immediately, since cornstarch will 
become gummy if dish is allowed to cool.

 HINT: If using metal steamer, stretch dish towel under steamer cover, to 
prevent build-up of condensed steam in dish.


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                    *  Exported from  MasterCook II  *

        STEAMED SPARERIBS WITH BLACK BEAN SAUCE (DOW SEE JING PIE

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Chinese                          Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Spareribs
   1                    Clove garlic -- minced fine
   2      tablespoons   Salted black beans
   1      tablespoon    Fresh ginger -- minced
   1      teaspoon      Dark soy sauce
   1      tablespoon    Cornstarch
   1      tablespoon    Sherry

Here's a couple of simple, good recipes that use black bean sauce.
Just in case you don't know, these black beans are the Chinese fermented 
black beans.  They're extremely salty++and should be rinsed before use++ 
and have a very nice, savory taste that blends well with many foods. Very 
common in Chinese markets and I've seen bottles of ready prepared black 
bean sauce in supermarkets in the Oriental food sections.  Just substitute 
the deep fried tofu cubes for the meat in these recipes. One of these 
recipes is for pork spareribs and one for prawns. They'll give you an idea 
of how the beans are combined with the other ingredients to come up with 
the sauce.

 Yield: 4 servings 
 Preparation:  Have butcher cut spareribs into 1-inch pieces.  Trim off 
fat. Place spareribs in a heat proof dish.  Wash and rinse black beans 2 
or 3 times, then mash them with garlic, ginger, soy sauce, cornstarch and 
sherry.  Mix with spareribs.

 Cooking:  Place heat proof dish on steaming rack in wok.  Add water to 
bottom of wok.  Cover.  Steam for 30 minutes.

 Do-ahead notes: Do through preparation.

 Comments:  Spareribs can be left in the steamer for 2 hours if dinner is 
late.  Substitute bean sauce for salted black beans++and abracadabra! Mein 
See Jing Pie Quat!  (Steamed Spareribs in Bean Sauce.) 
 From "The Chinese Village Cookbook." A practical guide to Cantonese 
country cooking.  Rhoda Yee, Yerba Bueana Press, San Francisco.  1975.

 Posted by Stephen Ceideberg; January 10 1991.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                       STEAMED STUFFED BITTER MELON

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Chinese                          Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----STUFFING-----
     1/2  pound         Pork -- ground [I minced it
                        cleavers. S.C.]
   4                    Fresh water chestnuts -- peeled and finely mi
   1      teaspoon      Minced fresh ginger root
   2      tablespoons   Minced scallion
   1 1/2  tablespoons   Shaoxing wine or dry sherry
     1/2  teaspoon      Salt
     1/2  teaspoon      Sugar
   1      tablespoon    Thin soy sauce
   1                    Egg -- lightly beaten
   1      teaspoon      Cornstarch
   2      large         Bitter melons -- about 3/4 to
  -1                    lb.
                        -----SAUCE-----
   2      tablespoons   Peanut oil
   2      teaspoons     Minced garlic
   1 1/2  tablespoons   Fermented black beans
   1      tablespoon    Shaoxing wine or dry sherry
     3/4  cup           Chicken broth
                        Salt to taste
     1/2  teaspoon      Cornstarch mixed with 1 -- teaspoon cold chicke
   1      tablespoon    Sesame oil
                        From Ken Hom's book -- Chinese Technique.

Combine the stuffing ingredients in a large bowl.  Mix them thoroughly. 
The hands are the best tool for this job.

 Cut the bitter melon into 1-inch slices; discard the end pieces. With a 
paring knife, trim out the insides.  Lift them out.  Stuff the cavity of 
each slice with a generous spoonful of stuffing.

 Arrange the stuffed pieces of vegetable on a plate and set the plate on a 
trivet in a wok over enough hot water to come within 1 inch of the plate. 
Cover the wok and steam the food for 20 minutes.  Remove the platter and 
trivet.

 In a separate wok or pan, prepare the sauce.  First heat 2 tablespoons 
peanut oil.  Add the garlic and fermented black beans, stir for a minute, 
then add the Shaoxing wine, chicken stock and salt.  Add the liquid that 
results from the steaming of the melon.  Bring the mixture to a boil. 
Thicken with the dissolved cornstarch and flavor with sesame oil.

 Pour the sauce over the bitter melons and serve.

 Serves 2 as a main course.

 NOTE:  Hom makes no mention of blanching although another bitter melon 
recipe in another book *does* say that it will cut the bitterness.

 Posted by Stephen Ceideburg; February 25 1991.


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                    *  Exported from  MasterCook II  *

                          STIR FRY *** (DXDG05A)

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Main Dish                        Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Garlic -- finely chopped
   1      tablespoon    Hot oil
   2      cups          Vegetable -- such as bok cho
   1      pinch         Sugar
   2      tablespoons   Water

Here is a generic version of stir fried vegetables 1.
Heat pan until it is very hot, add oil, then stir fry the garlic until you 
can smell it 2. Add the vegetables that have all been cut to a uniform 
size, Stir fry 1 min, 3. Sprinkle with a pinch of sugar then 2 T water, 
cover and steam 1 min. Spinach and bok chow will probable be tender crisp 
at this point, broccoli and pea pods will take another 30 to 60 sec.
Variations 1. Use ginger or green onion instead of garlic 2. Decrease 
water to 1 T and add 1/2 T each cooking wine and soy sauce 3. Mix 
vegetables (as long as they have about the same cooking time) Experiment 
and enjoy Jane FROM:    JANE HARRIS   (DXDG05A)


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                    *  Exported from  MasterCook II  *

                       Stir-Fried Chicken Teriyaki

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/3  cup           vegetable oil
     1/3  cup           soy sauce
   2      tablespoons   light Molasses
   2                    Garlic cloves
   2      teaspoons     ground ginger
   2      teaspoons     dry mustard
   5                    Chicken Breasts -- cut in strips
                        boneless/skinless
     1/2  cup           bamboo shoots, canned -- sliced
     1/2  cup           snow peas
   4                    Green Onions -- sliced
                        cooked rice

  Combine first 6 ingredients in bowl.  Add chicken to marinade and stir.  
Refrigerate at least 1 hour.  Drain Chicken, saving marinade.    Heat half 
of marinade in Wok over medium-high heat. Add chicken and stir-fry 4 
minutes. Add snow peas and bamboo shoots and stir-fry 1 minute.  Add green 
onion, stir fry until chicken is cooked through, about
1 minute.  Serve with rice.  Jeff Viets


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                             Stir-Fried Liver

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Meats                            Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Pound         Calves Liver
                        Small Onion
                        Mushrooms
                        Scallions
                        Clove Garlic
   1      Teaspoon      CornStarch
   2      Tablespoons   Peanut Oil
   1      Teaspoon      Soy Sauce

Slice liver thin and mix with corn starch and crushed garlic. Brown 
quickly in hot oil. Add finely-sliced onions and mushrooms. Stir-fry until 
meat is evenly browned, then add chopped scallions and soy sauce. Continue 
cooking with constant stirring for 6 to 9 minutes. A tablespoon of brandy 
may be added to the meat just before frying for that little touch of 
luxury the Chinese lavish on honored guests.


                   - - - - - - - - - - - - - - - - - - 


Nutr. Assoc. : 830 999 930 0 620 0 0 0

                    *  Exported from  MasterCook II  *

                       Stir-Fried Pineapple Chicken

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         chicken -- boned
                        cornstarch
   1      pound         pineapple tidbits -- drain
                        sesame oil -- optional
   1      teaspoon      brandy
                        peanut oil
   1      teaspoon      soy sauce
                        chicken broth or stock
   1      teaspoon      sugar

  Cut chicken into thin slices.  Heat several tablespoons of oil in bottom 
of wok  Add pineapple, several dashes of salt and enough broth to cover.  
Cook for 1 minute.  Add chicken and cornstarch (diluted in water to make a 
thick paste), sesame oil, brandy, soy sauce and sugar.  Cook for 2 to 3 
minutes, stirring constantly. Serve immediately.    Serves 4


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                           Sweet and Sour Pork

Recipe By     : Elizabeth Powell
Serving Size  : 4    Preparation Time :0:20
Categories    : Chinese                          Pork & Ham
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         lean pork -- cut in 3/4" cubes
   1                    egg -- well beaten
     1/2  cup           all-purpose flour
   6      cups          peanut oil
     1/4  cup           brown sugar
     1/3  cup           vinegar
     3/4  cup           pineapple juice
   1      tablespoon    soy sauce
   2      tablespoons   cornstarch
   1      can           pineapple chunks in juice -- drain, reserve juice
   3      tablespoons   pineapple juice -- from reserved juice
   1      whole         green pepper -- sliced
   1      whole         red pepper -- sliced

Dip pork cubes in beaten egg and then in flour, coating well. Fry pork in 
hot peanut oil (360°) until brown, about 8 minutes. Remove and drain on 
paper towel; keep warm. In a wok or deep skillet, combine sugar, vinegar, 
pineapple juice, and soy sauce; bring to boiling. Blend cornstarch into 
juice; gradually stir into sauce. Continue to simmer sauce, stirring 
constantly until it thickens.

Stir the warm deep fat-fried pork cubes, drained pineapple chunks and 
pepper slices into the thickened sauce. Heat mixture thoroughly, stirring 
constantly for about 5 minutes.


                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : Serve with steamed rice.


Nutr. Assoc. : 4545 0 0 0 0 1573 1128 0 0 1129 0 0 0

                    *  Exported from  MasterCook II  *

                    SWEET AND SOUR PORK (XMXX58B) 1i27

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Main Dish                        Meats
                Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Pork; boneless -- fat-free
   2      cups          Water
     1/4  cup           Soy sauce
   2      tablespoons   Sugar
     1/4  cup           Oleo
   1                    Green pepper -- squares
   2                    Tomatoes. wedge cut
   1                    Onion -- squares
   1                    Carrot -- sliced diag.
     1/2  cup           Scallions
     2/3  cup           Pineapple chunks

Batter: Beat 1 egg with 2/3 C milk, 1 C sifted flour, 2 tsp baking powder, 
1/2 tsp salt Cut pork in 1 inch cubes and simmer in water and soy sauce; 
add sugar and cook 15 minutes. Drain. Remove  seeds from tomatoes.
Combine veggies and cook a few minutes in butter, Add pineapple and cook a 
 few seconds.  Dip drained pork in batter and fry in hot fat. Pork is 
already cooked, so just batter needs to be cooked.Fry until golden brown. 
Arrange pork on platter. Mix with vegetables.
Pour sweet and sour sauce over all: 1/2 C vinegar + 1/2 C water  + 1/4 C 
brown sugar + 1/4 sugar to a boil. Combine 1/4 C cornstarch with 1/2 C 
pineapple juice and add to hot mixture and cook until clear and thickened. 
Pour over pork and vegeatables.  Serve with rice.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                         SZECHUAN CASHEW CHICKEN

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Poultry                          Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Whole chicken breasts
                        (about 2 lbs) -- boned and
                        Skinned
   1                    Egg white
   1      teaspoon      Cornstarch
   1      teaspoon      Thin soy sauce
     1/4  teaspoon      White pepper
   1                    Green bell pepper
   1      can           (8 1/2 oz.) sliced bamboo
                        Shoots -- drained
   1      tablespoon    Cornstarch
   1      tablespoon    Cold water
   1      tablespoon    Thin soy sauce
   2      tablespoons   Peanut oil
   1      cup           Raw cashews
     1/4  teaspoon      Salt
   2      tablespoons   Peanut oil
   1      teaspoon      Ginger root chopped fine
   1      tablespoon    Hoisin sauce
   2      teaspoons     Chili paste
     1/4  cup           Chicken broth
   2      tablespoons   Green onion tops -- chopped
   1                    Egg

SZECHUAN CASHEW CHICKEN white, cornstarch, soy and white pepper in bowl 
and stir in chicken. Marinate in refrigerator for 20 minutes.

 Cut bell pepper into same sized pieces as chicken. Cut bamboo shoots into 
3/4 inch lengths. Mix cornstarch, water and soy, set aside.

 Heat wok very hot, add and swirl to coat 2 T. oil. Add cashews, stir fry 
1 minute or until light brown. Remove & drain on paper, sprinkle w. salt. 
Add chicken to wok, stir fry until white, remove.

 Add 2 T. oil and swirl to coat wok; add onion & ginger; stir fry until 
ginger is light brown. Return chicken to wok, stir; add bell pepper, stir, 
add bamboo shoots, stir. Add Hoisin sauce & chili paste; stir 1 minute. 
Add chicken broth and bring to boil. Add cornstarch, water, soy sauce 
mixture; cook stirring about 20 seconds or until thickened. Return 
cashews, stir and add green onions.

 Serves 4 as part of meal.


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                    *  Exported from  MasterCook II  *

                          Szechuan Peanut Sauce

Recipe By     : Jo Anne Merrill
Serving Size  : 1    Preparation Time :0:15
Categories    : Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      ounces        chunky peanut butter
   2      tablespoons   low sodium soy sauce
   1 1/2  tablespoons   water
   2      tablespoons   sugar
   6                    garlic cloves -- minced
   1      tablespoon    cilantro -- chopped
   4      teaspoons     hot chili oil

* Cilantro is usually sold in small bunches. You will need only about 1/3 
of an average bunch or 2-3 of the stems with leaves attached. It may also 
be sold as coriander or Chinese parsley.

     Place all ingredients in food processor EXCEPT cilantro. Process only 
long enough to thoroughly combine. Add finely chopped cilantro after 
processing is done. If added to the mixture first it will take on an 
unappealing color although it does not change the taste in any way.

Yield: 1 cup or enough for 14-16 servings. Use about 1 tablespoon of sauce 
per serving of chicken or fish.


                   - - - - - - - - - - - - - - - - - - 

Serving Ideas : Serve on fish or chicken, especially if broiled.


Nutr. Assoc. : 0 0 0 0 0 0 1563

                    *  Exported from  MasterCook II  *

                            Szechuan Stir-Fry

Recipe By     : Jo Merrill
Serving Size  : 4    Preparation Time :0:45
Categories    : Chinese                          Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    cornstarch
   3      tablespoons   dry sherry
     1/2  cup           oyster sauce
     1/4  cup           water
     1/2  teaspoon      red pepper flakes -- crushed
   2      tablespoons   oil -- * see note
   1      tablespoon    ginger root -- minced
   1                    garlic clove -- crushed
   1      pound         broccoli stalks -- sliced
                        and flowerettes
   2                    celery stalks -- diagonally cut
     1/4  cup           waterchestnuts, canned -- chopped
   6                    green onions -- diagonally cut
   1                    green bell pepper -- julienned
   1                    red bell pepper -- julienned
   2      cups          cooked beef -- cut in 1 x 3" slice

* Use your choice of oils, or use canola or peanut oil with dash of sesame 
oil added.

     Prepare all vegetables and meat before beginning to cook this recipe. 
In small bowl, combine sherry, oyster sauce, water, pepper flakes and the 
cornstarch. Mix well.

     1. Heat pan over medium heat and add the oil.
     2. Stir in ginger and garlic and stir-fry one minute.
     3. Add broccoli; stir-fry 3 minutes.
     4. Add red and green peppers, celery and green onions; stir-fry 3 
minutes.
     5. Add sherry-cornstarch mixture and the cooked beef; stir-fry 3 
minutes.
     6. Add the waterchestnuts and stir-fry one minute more.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                          Szechwan Beef Stir Fry

Recipe By     : Beef Industry Council
Serving Size  : 1    Preparation Time :0:00
Categories    : Beef                             Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Lb            Beef Flank Steak
   2      Tbsp          Soy Sauce, Low Sodium
   4      Tsp           Sesame Oil -- divided
   1 1/2  Tsp           Sugar
   1      Tsp           Cornstarch
   2      Cloves        Garlic -- crushed
   1      Tbsp          Ginger Root -- minced
     1/4  Tsp           Red Pepper Flakes
   1      sm            Red Bell Pepper -- cut into 1 inch
   8      oz            Frozen Baby Corn -- defrosted
     1/4  lb            Pea Pods -- julienned
                        Hot Rice

Cut beef lengthwise into 2 strips; slice across the grain into 1/8 inch 
thick strips.  Combine soy sauce, 2 tsp oil, sugar and cornstarch.; stir 
into meat.  Heat remaining 2 tsp oil in large skillet or wok over 
medium-high heat.  Add garlic, ginger, and red pepper; cook 30 seconds. 
Add bell pepper and corn; stir fry 1 1/2 minutes. Add pea pods; stir fry 
30 seconds.  Remove vegetables. Stir fry beef strips (1/2 at a time) 2 to 
3 minutes.  Return vegetables and beef to skillet and heat through.

Serve with hot rice

Yield: 4 servings.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                       SZECHWAN CHICKEN AND CASHEWS

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Servings
   2                    Whole chicken breasts -- boned, skinned and c
     3/4                Inch cubes
   1      tablespoon    Soy sauce
   1      tablespoon    Chinese rice wine or dry -- Sherry
   2      tablespoons   Soy sauce
   1      tablespoon    Cornstarch
   2      teaspoons     Sugar
   1      teaspoon      White vinegar
     1/4  cup           Vegetable oil
     1/2                To 1 tsp crushed red pepper -- flakes
   3                    Green onions -- sliced
					
   1      tablespoon    Minced fresh ginger
     1/2  cup           Unsalted cashews

Cooked rice 
 Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes.

 Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside. 
Heat oil in wok or skillet. Add red pepper to taste and cook until black. 
Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions 
and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2 
minutes.
Stirring constantly, add soy sauce mixture and any remaining chicken 
marinade.  Add cashews.  Serve over cooked rice.

 Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis


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                    *  Exported from  MasterCook II  *

                              TANGERINE BEEF

Recipe By     : 
Serving Size  : 3    Preparation Time :0:00
Categories    : Chinese                          Main Dish
                Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  pound         Flank steak  -- sliced
   2      teaspoons     Soy sauce  -- dark
   2      teaspoons     Rice wine
   1      teaspoon      Ginger ; chopped fine
   1      teaspoon      Cornstarch
   1      teaspoon      Sesame oil
     1/3  cup           Peanut oil
   2                    Red chilies  -- dried  halved
   5      pinches       Orange peel  -- dried  soaked
                        Seasoning:
     1/2  teaspoon      Szechuan peppercorns  -- roas
   2      teaspoons     Soy sauce -- dark
     1/4  teaspoon      Salt
   1      teaspoon      Sugar
     1/2  teaspoon      Sesame oil

Combine beef with marinade; let stand 20 min. Heat oil in a wok or large 
skillet until very hot. Remove bbef from marinade and add to oil; stir-fry 
until brown (abt. 2 min). Remove and drain. Remove all but 1 Tbs oil, 
reheat il and add chili peppers; stir-fry 10 sec.
Add beef, orange peel and seasonings. Stir-fry 4 min, mixing well.  Serve 
at once.


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                    *  Exported from  MasterCook II  *

                          Teriyaki Chicken Wings

Recipe By     : 
Serving Size  : 20   Preparation Time :0:00
Categories    : Appetizers                       Poultry
                Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10                    Chicken Wings
     1/2  cup           Teriyaki Marinade & Sauce *
     1/2  cup           Dry Sherry
     1/4  cup           Honey
   2      tablespoons   Vegetable Oil
   1      teaspoon      Dry Mustard
   1      teaspoon      Ground Ginger
     1/2  teaspoon      Garlic Powder

ingredients specify using La Choy.  Substitute as needed.


                   - - - - - - - - - - - - - - - - - - 


                    *  Exported from  MasterCook II  *

                          Thai Barbecued Chicken

Recipe By     : Everybody's Wokking by Martin Yan
Serving Size  : 6    Preparation Time :0:00
Categories    : Poultry                          Chinese
                On The Grill

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    Chicken thighs
                        -----MARINADE-----
   3      tbsp          Minced garlic
   1      tsp           Curry powder
   2      tbsp          Chopped cilantro
     1/2  tsp           Black pepper
   1      tbsp          Sugar
   3      tbsp          Fish sauce
   1      tsp           Tumeric -- ground

Place the marinade ingredients in a food processor and process to a paste. 
 Place the chicken in a sealable plastic bag with the marinade.  Turn the 
bag several times so the chicken is well coated.  Refrigerate for 4 hours 
or overnight, turning the bag ocassionally to distribute the marinade.

Lift the chicken from the marinade and arrange it on a lightly greased 
grill over low coals.  Cook, turning frequently, until the meat near the 
bone in not pink, about 45 minutes.  Can be cooked under the broiler 
indoors.


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NOTES : 
       
       
       
       
       From owner-mastercook@mind.org Thu Feb  9 14:13:18 1995
       Received: from sunshine.eushc.org by outreach.its.mcw.edu; 
       (5.65/1.1.8.2/20Jan95-8.2MAM)
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       Received: (root@localhost)
          by sunshine.eushc.org (8.6.9/EUSHC) with UUCP
          id PAA13624; Thu, 9 Feb 1995 15:10:34 -0500
       Received: by mind.org (8.6.9/mind.org)
          id PAA26821; Thu, 9 Feb 1995 15:05:42 -0500
       Date: Thu, 9 Feb 1995 11:52:55 -0800 (PST)
       From: Eric L Rose <erose@cymbal.aix.calpoly.edu>
       Subject: Salad Recipes MC Format
       To: LISTSERV MasterCook <mastercook@mind.org>
       Message-Id: 
       <Pine.3.89.9502091104.A41101-0100000@cymbal.aix.calpoly.edu>
       Mime-Version: 1.0
       Content-Type: TEXT/PLAIN; charset=US-ASCII
       Content-Transfer-Encoding: QUOTED-PRINTABLE
       Sender: owner-mastercook@mind.org
       Precedence: bulk
       Reply-To: Eric L Rose <erose@cymbal.aix.calpoly.edu>
       Status: O
       X-Status: I have used these on various catering functions and they 
       were well recieved=
       ,
       enjoy!

                    *  Exported from  MasterCook II  *

                          Three Immortals Sauce

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces                           Chinese
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cloves        garlic  -- smashed and minced
                        thin slice of fresh ginger  -- minced fine
   3      tablespoons   light soy sauce
     1/4  cup           cooking sherry  -- (or dry sherry)

Soy, ginger, and sherry are called 'the three immortals' in chineese 
tradition (okay, okay, in a couple of cookbooks I read once).  To season a 

veggie stir-fry you can use the following: When you have heated the wok, 
add your oil or water, then add the garlic; as it starts to brown, add the 

ginger; then start adding your veggies.  When most of the veggies have 
been added, pour in a healthy splash of sherry, which will steam the 
veggies and adds a nice flavor.  Add the soy near the end. Sake or sherry 
is generally good for the steam that does much of the cooking in a veggie 
stir-fry; a small splash at a time does the trick.


                   


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                    *  Exported from  MasterCook II  *

                      Traditional Veg Stir-fry sauce

Recipe By     : narad@nudibranch.asd.sgi.com (Chuck Narad)
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces                           Chinese
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           warm water
   1                    Vegetable Bullion cube  -- OR
   1      tablespoon    miso paste
   2      tablespoons   light soy sauce
     1/4  teaspoon      chineese 5-spice mix
   1      tablespoon    corn starch
                        couple of dashes of sesame oil (optional)

Dissolve the corn starch in a few tbs. of warm water, then mix all 
ingredients together.  Pour over the stir fry in the last minute or so, 
stir until the cornstarch thickens. *light soy sauce has much less salt 
than regular; some prefer the saltier flavor of standard soy.  I like to 
be able to get more of the soy flavor without getting overwhelmed with 
salt.


                   


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                    *  Exported from  MasterCook II  *

                              TREASURE HUNT

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chinese                          Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 480      grams         Chicken breast -- de-boned
                        skinned (4 x 120 g)
   5      cups          Chicken stock
  60      grams         Butter
                        Aluminum foil
                        Seasoning - salt and pepper
                        -----STUFFING-----
 120      grams         Wild rice
  20      grams         Chopped onions
     2/3  cup           Chicken stock
  20      grams         Grated Parmesan cheese
                        -----VEGETABLES-----
  40      grams         Each of pearled carrot -- potato, zucchini
  40      grams         Diced celery
  40      grams         Young peas or petits pois
  10      grams         Butter
                        Seasoning salt and pepper
                        -----SAUCE-----
   1      cup           Chicken stock
   1 1/3  cups          Fresh cream
                        Juice from 1 fresh lemon
  10      grams         Butter
   1      teaspoon      Chopped chervil
                        Seasoning - salt and pepper
                        -----CREPE BAGS-----
   4                    Green leek stems (each -- approx. 25 cms long)
   4                    Very thin crepes -- approximately. 20 cm
                        -----GARNISHES-----
  20                    Soaked and washed dry morel -- pieces
  10      grams         Butter
   4                    Sprigs chervil (or -- watercress or parsle

This looks like a nice dish++chicken breast stuffed with wild rice, some 
veggies and crepe strips to fill in for noodles.

 Establishment: Hotel Riverside Plaza Tai Chang Kiu Road, Shatin, New 
Territories. Western Cuisine Practical Class Gold Award - Hot entree Chef: 
Chan Chi-hung Philip (Hotel Riverside Plaza) 
 To prepare: 1. Precook wild rice as a pilaf with chopped onions, chicken 
stock, and appropriate amount of water. When cool, add grated Parmesan 
cheese and let mixture cool.

 2.  Cut chicken breast portions butterfly style (i.e. slice in half and 
spread open.  Flatten and slightly stretch them (by gently pounding them 
between two sheets of wax paper or inside a clean plastic bag. Season with 
salt and pepper.

 3.  Lay a cone-shaped portion of rice stuffing on one side of each 
flattened breast.  Roll chicken breast up in a cone shape.  Wrap each cone 
firmly in aluminum foil (to maintain shape during cooking:  the 
professional recipe calls for plastic foil wrapping, but aluminum foil is 
recommended for home cooking).

 4.  Blanch green leek stems, then refresh in cold water.

 5.  Make 4 very thin crepes about 20 cms wide (ingredients not included 
above).

 To cook: 1. Blanch pearled vegetables, celery and peas, then saute in 
approximately 10 g butter, adding salt and pepper according to taste.
Keep a quarter aside.

 2.  To make sauce, reduce chicken stock and add fresh cream.  Cook 
briefly, then strain.  Add fresh lemon juice and finish with butter as 
required. Adjust seasoning and add chopped chervil according to taste.

 3.  Saute morels in approximately 10 g butter.

 4.  Heat some chicken stock (5 cups should be sufficient to completely 
cover the four wrapped chicken portions).  Simmer breasts in hot stock for 
approximately 7 minutes.  Remove from pan, discard aluminum foil 
wrappings, and saute in approximately 60 g butter until lightly browned. 
Then slice each into six portions, cut at an angle (30 to 40 degrees).

 To present: Treasure Hunt takes the form of a chicken breast "boat", with 
morel oars being rowed towards crepe "treasure bag" of vegetable "precious 
stones" some of which have spilled on the shore.

 1.  Portion out 3/4 of vegetable pearls, celery and peas onto crepes 
lifting crepe edges upwards to form bag shapes.  Tie tops of bags with 
blanched green leek stems (with decorative knotted bows if stems are long 
enough).

 2.  Pour sauce onto plates.  Arrange chicken slices in a line on sauce, 
lay thick ends of morels between them.  Place a crepe bag on each plate, 
with reserved vegetable pearls laid beside bag.  Garnish with chervil 
sprigs (or watercress or parsley).

 From "Champion Recipes of the 1986 Hong Kong Food Festival".  Hong Kong 
Tourist Association, 1986.

 Posted by Stephen Ceideberg; October 29 1992.


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                    *  Exported from  MasterCook II  *

                            Twice Cooked Pork

Recipe By     : Sunset Stir-fry Cookbook
Serving Size  : 4    Preparation Time :1:00
Categories    : Chinese                          Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Lb            Pork Shoulder, Boneless & Lean -- whole piece
   1      Tbsp          Dry Sherry
   1      Slice         Ginger -- crushed
   3      Whole         Green Onions -- including tops
   2      Tsp           Hot Bean Sauce   <<<Or>>>
   2                    Red Chili Peppers -- dried, crushed
   4      Tsp           Hoisin Sauce
   1      Tbsp          Soy Sauce
   1      Tsp           Sugar
   1      Ea            Red And Green Bell Peppers
   3      Tbsp          Oil
     1/2  Tsp           Salt
   2      Cloves        Garlic -- minced
   1      Tsp           Ginger -- minced

  Place pork, sherry, and ginger slice in a 2-quart pan. Cut 1 of the 
green onions in half crosswise and add to pork, then add enough water to 
barely cover meat.  Bring to a simmer; cover and simmer until meat is 
tender when pierced (about 45 minutes).

  Lift meat from broth and refrigerate until cold.  Then cut into 1 
1/2-inch-square pieces about 1/8 inch thick. (The fatty parts are 
considered a delicacy, but remove them if you wish.)

  In a bowl, combine hot bean sauce, hoisin sauce, soy, and sugar.  Seed 
bell peppers and cut into 1-inch squares; cut remaining green onions into 
1-inch lengths.
  Place a wok over high heat; when wok is hot, add 2 tbs. of the oil. When 
oil is hot, add bell peppers and stir fry for 1 1/2 minutes, adding a few 
drops of water if wok appears dry.   Sprinkle with salt and stir once, 
then remove peppers from wok. Add remaining 1 tbs. oil to wok. When oil 
begins to heat, add garlic and minced ginger and stir once; then add pork 
and stir-fry for 1 minute.  Add bean sauce mixture and toss until pork is 
coated with sauce.  Return bell peppers to wok along with onion. Stir-fry 
for 30 seconds to heat through. EAT-L         Gary Watson      /\          
      Santa Cruz Mtns.  /  \/\ Nirvana, with an                  Los 
Gatos, CA  / /\/  \  ocean view...
                                      / /  \   \                         
~~~~~~~~~~~~~~~~


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Nutr. Assoc. : 4583 0 0 0 0 0 0 0 0 0 0 0 0 0

                    *  Exported from  MasterCook II  *

                      Wok-Fried Sweet and Sour Pork

Recipe By     : Jo Anne Merrill
Serving Size  : 4    Preparation Time :0:30
Categories    : Chinese                          Pork

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    egg yolk
   2      teaspoons     water
   1      tablespoon    all-purpose flour
   1      tablespoon    cornstarch
   1      pound         pork -- 1" cubes
   2      cups          peanut oil
   1                    garlic clove -- minced
   2                    green peppers
   1      cup           pineapple chunks in juice
   3      cups          glutinous rice
					
                        --- Sauce: ---
     3/4  cup           water
   1      tablespoon    cornstarch
   1      tablespoon    soy sauce
   1      tablespoon    catsup
   4      tablespoons   sugar
   4      tablespoons   wine vinegar
   1      dash          hot pepper sauce

SAUCE: Blend the water and cornstarch until smooth. Stir in the catsup, 
soy sauce, sugar, vinegar and, if desired, a few drops of hot pepper 
seasoning. Set aside.

PORK: Beat egg yolk with the water. Blend in 1 tablespoon flour and 1 
tablespoon cornstarch until smooth. Add the cubed pork and mix to coat 
well. Drain off the excess mixture from the pork cubes.
     Place the wok over heat and add oil to 1-1/2 inch depth. Heat to 340 
degrees. Use a thermometer if you can; it is more reliable than a wok with 
a temperature gauge.
     Add the drained meat and cook until golden brown, about 10-13 
minutes. Remove with a slotted spoon and keep meat warm. Pour off all the 
oil and wipe wok with a paper towel. Return 2 tablespoons of the oil to 
wok. Place over medium-high heat. When oil is hot, add the garlic and 
green peppers. Stir-fry for about 2 minutes, or until garlic is light 
brown.
     Add the pineapple, the sauce you prepared ahead of time and the pork. 
Stir this mixture until it boils and thickens (about 1-1/2 minutes). Serve 
over steamy hot rice.


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