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FOR BEGINNERS
WEI-CHUAN COOKING SCHOOL was founded in 1961 as a subsidiary of
Wei-Chuan Food Corporation, the largest food manufacturer in Taiwan. The
school soon became the largest and most respected institution of its kind ,
along the Asia-Pacific rim. Graduates include world-class chefs, institutional
teachers, professional caterers, connoisseurs of Chinese cuisine as well as
many homemakers.
As Wei-Chuan's reputation grew, requests came from all over the world for
guidance and information relative to the recipes used in the cooking classes.
In an effort to meet this demand, CHIIVESE CUISINE was written and
published in 1972. The book was very successful and became the first in a
series of Wei-Chuan Cookbooks. Wei-Chuan Publishing was founded later
that same year in Taipei with a branch subsequently established in the
U.S.A. in 1978.
Wei-Chuan Cookbooks are now recognized as the most comprehensive
books in the Chinese cuisine field. Wei-Chuan's current plans include new
books covering cuisines from all over the world.
Wei-Chuan's success can be attributed to its commitment to provide the
best quality product possible. Almost all recipes are complemented by full
color photographs. Each recipe is written simply with easy-to-follow
instructions and precisely measured ingredients. Wei-Chuan stands behind
its name, reputation, and commitment to remain true to the authenticity of
its recipes.
Contents
Special Ingredients and Sauces ... ... ..... .......... .. ....................... ...... ...... ... ....... ... ... 4
Culinary Idioms .. ........... .. ....... .... ........ ..... ........... ... .... .................. .. ........ ... .. .... .. ..... 5
Appetizers ..... ....... ... ............... .. ..... .. ................. .. .. .. ..... .... ......... ....... .... ............... .. . 8
Soups .......... ........ ....... ........... ..... ... ....... .. ..... ... ..... ..... ....... ....... ...... ...... ........ ..... .. .... 21
Pork, Beef and Chicken .............. .. ..... .................. .. ...... ............ .... .. ... ...... .. .... .. .... 27
Seafood ...................... ..... ........ .... ...... ..... ....... ....... .... .... ............ .. ... ....... ... ... .. ...... ... . 49
Eggs, Vegetables and Tofu ........................................... ....... ........ ......... ... .... .. .... 61
Rice and Noodles ........ ... ............ .. .. .... ....... ....... ..... ............. ... ... .. .. ........ ......... ... ... 73
Snacks and Desserts ...... ....... .... ....... .. ...... ... .. .. .... ....... .. ... ... .... .......... ........ ...... .... 77
Index ..... .. .................. ........... .... ................ ......... .. ... .. .. ......... .. .... ... ......... .... ........... 94
1!!1 •
.. ..... .... ................................................................... 4
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4
Special Ingredients and Sauces
[!] Hoisin Sauce is made from flour, soy bean, sugar and other fragrant spices.
It is sweet and dark.
Black Beans are made by cooking, fermenting and then
marinating black beans in salt water. The beans are black and taste salty.
@]Star Anise (left side) is a fragrant spice used often in Chinese cooking.
Szechuan Peppercorn (right side) is a spice often used in preparing
Szechuan-style dishes.
1!1 Oyster Sauce is made by mixing fermented oysters with water and salt. It
has a special seafood flavor.
Oil (large bottle) is made by baking or steaming white or black
sesame seeds and then extracting the oil. High quality sesame oil has a light
color and strong aroma.
liD Barbecue (Sa Tsa) Sauce is made by grinding several different kinds of
hot and fragrant spices and mixing them together. Ready-made Sa Tsa sauce
is also available in markets.
III Chinese Black Mushrooms (right side) are edible fungi that grow on dead
tree trunks. Soak them in warm water until soft; cut off stem before using
them. ·
Dried Wood Ears (lower left) are edible fungi that grow on dead tree trunks.
The shape resembles a human ear. Soak wood ears in water until soft before
using them. Small hard stem should be removed from large wood ears.
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Culinary Idioms
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Measurements

1 cup (1c.)=236 c.c.
1 *t ( 1 t&i1i! )
Cutting
Roast
In selecting a menu, consider diversity and quantity of ingredients (balance
meat or seafood and vegetables), a combination of color, taste and texture;
one dish/person, two dishes/two people, three dishes/three people. Below
are recommended techniques which will make your Chinese cooking easier.
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1 lb. = 16 oz. = 450 g 1 oz. = 28 g
1 Tablespoon(1T.)=15 c.c. 1 teaspoon (1t.)=5 c.c.
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All ingredients must be cut into the same size and shape so that the cooked
food will look uniform and have the same tenderness.
Preheat oven then put in food to bake.
· o 5
Deep-frying
Stir-frying
6
1 Marinate then coat the food with batter.
· o
2 Immerse food in heated oil. For foods which take longer to cook, first fry
in high heat until the surface is slightly cripsy, then use medium heat and
gently stir food to maintainan even temperature. When food is nearly
tender, turn heat to high to release oil in food. Remove when done.

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1 Marinate chicken, pork, beef, or fish before stir-frying. Add in cornstarch
(and egg white if desired) to tenderize meat. Stir-frying is a quick process.
Seasoning sauces and ingredients may be mi xed in advance to save
cooking time.

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2 When several ingredients are used, the difference in tenderness will
sometimes require some ingredients to be cooked in oil, boiled, or fried
before mixing. When boiling green vegetables, add a little salt and oil.
Remove and rinse immediately to keep the color green.

• • •
3 Stir-frying requires high heat. Heat wok then add oil. Stir-fry green
onions, ginger root and garlic until fragrant. Add all other ingredients and
seasoning sauce, mix well. Non-stick pan or flat pan may be used for stir-
frying.
· · :S

Mix-boil
Steaming
Boi l seasoning sauce or liquid in pan. Add in stir-fried, fried, or cooked food.
Thicken with mixture of cornstarch and water.

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1 Bring water to boil. Place food in a steamer and steam.
• • • • • • • •
2 ALTERNATE METHOD: Place a bowl, upside down on bottom of wok or
large pot; add water (do not cover bowl). Put food on a heatproof plate
then put plate on the bowl, cover and steam.
(
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Stewing
Put water in a large pot. Put ingredients and water or stock, to cover, in a
smaller pot and set it inside the large pot. Cook over low heat until food is
tender. Soup prepared this way is very light and clear.
· · • • • (
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Stock
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Put water in pot; add pork, beef, or chicken meat or bones. Bring to boil and
remove scum. Add cooking wine and cook over medium heat for one hour.
Remove meat or bones. Stock is ready for use.
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1 lb (450g) chick
4 c. shredded 1ett1
1
1
/2 c. shredded
pepper, onion a
tomato
1 T. ea: soy
3
/4 t. ea: sugar,
[!]
1
/a t. salt
dash of pepper
2T. olive oil
8 won ton skins
oil for
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21bs(900gl
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11b (450gl chicken legs
4 c. shredded lettuce
1
1
/z c. shredded green
pepper, onion and sliced
tomato
1 T. ea: soy sauce, vinegar
3
/4 tea: sugar, sesame oil
lil
1
/at salt
dash of pepper
2 T. olive oil
8 won ton skins
oil for deep-frying
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2 lbs (900g)shoulder pork
1
3 T. sugar, 1
1
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III 1 ,z T. cooking wine
1 ,z T. hoisin sauce, 2 t. salt
1
2 T. soy sauce
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1
bean paste, coriander,
garlic .. desired
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Crispy Salad with Chicken
serves 2 • 2 Ail!
a Boil chicken; when cooked, let cool, bone and shred. Mix 11J, put aside. Cut
won ton skins in 1/4" (.5cm) strips, and deep-fry until crispy. Mix all ingredi-
ents; serve. May add roasted ground peanuts, sesame seeds and coriander.
0 TO DEEP-FRY WON TON SKINS: Heat oil for deep-frying. Put a strip of won
ton in oi l. If it stays at the bottom, oil is not hot enough. Allow more time to
heat oil. Repeat test. The strip will quickly surface if oil is hot enough. Deep-
fry all won ton strips; stir and remove. If oil is too hot, strips will burn.
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Chinese Roast Pork serves 4 • 4 Ail!
a FIRST METHOD: Cut pork into strips 1 1/2" (4cm) wide; add I1J and marinate
overnight. Preheat oven to 400"F (205"C) . Put meat on a roasting pan and
roast on oven's middle rack 40 minutes; remove, slice and serve
EJ SECOND METHOD: Preheat oven to 400"F (205"C). Cut meat into slices 1/3"
(1 em) thick (Fig. 1 ). Add (1J , marinate as above. Begin at the long edge, roll
the meat (Fig. 2) and tie with string (Fig. 3) . Roast for 1 hour; remove. Slice
and serve with
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1 green onion
2 ... ginger root
fil Vz T. •: salt. cooking wine
1
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pepper.
1
1
/z T. honey

Iii' hollln sauce or.,... plum
sauce • desired*
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Crispy-Skin Duck
serves 4 • 4
D Clean duck, drain water from cavity and pat dry. Rub cavity with [!] ; cl ose
cavity (Fig. 1 ).
fJ Bring boil and ladle over entire surface of duck several times (Fig. 2) .
Spread honey on surface of duck (Fig. 3) . Place (hang) duck in a well
ventilated place or in refrigerator at least 24 hours. The drier the skin, the
crispier it will be after roast ing.
0 Pre-heat oven to 400' F (205"C) . Place duck on baki ng pan then roast on
oven's middle rack until color is golden; reduce heat to 350' F (178' C) and
roast 1 more hour. Serve with 00.
* Sour plum sauce: Cook 4 T. ea sugar and water, 2 crushed sour plums
(seeds removed) and 1/2 T. ketchup for 5 minutes or until thick. Hot chil i
paste may be added as desired.
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Jellyfish Salad
serves 2 • 2
D Use thick, golden jellyfish (Fig. 1). Shred jellyfish into thin strips, wash and
drain. Bring 2 C. water to boil ; turn off heat. Plunge jellyfish into the water
and stir quickly, until curled, immediately remove (Fig. 2) . Plunge jellyfish
into cold water and rinse several t imes until cold. Soak jellyfish 8 hours,
changing water frequently, until slightly larger and crunchy (Fig. 3). Drain
jellyfish, mix with [] . May be served as an appetizer.
0 Marinate 1/3 lb (150g) shredded cucumber or white radish in 1/2 t. salt for 1
hour; rinse and squeeze to dry. Mix cucumber with 1 t. each, vinegar and
sugar. The prepared cucumber may be tossed with jellyfish and served .
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Sliced Pork & Garlic Topping
serves 2 • 2
D Cover pork with [] . Bring to boil ; cook for 30 minutes over medium heat
Remove pork, retain liquid. Slice pork after it cools. Pour over sliced pork.
0 Retained liquid may be used as stock. Hot chili may be purchased .at most
Chinese markets.
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2T .• ....,,toyuuce
T. oooldng wine, 1 t. vinegar
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Crispy Fried Walnuts serves 2 • 2 Affl
a Put nuts in[!] and heat for 5 minutes over medium heat; remove and drain.
El Heat oil. Deep-fry nuts over low heat 5 minutes. Stir continuously to prevent
burning. Remove, place on paper towel. Nuts should be crispy when cool.
D Shell walnuts (Figs. 1 & 2) . If walnuts with skin are used, they become very
dark during frying. To remove the skin, blanch in boiling water then pick off
with a toothpick (Fig. 3) .
D CRISPY FRIED CASHEWS: follow above directions, except deep-f ry cashews
for 15 minutes .
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Five Spice Fish
serves 2 • 2 Affl
a Clean fish and pat dry. Cut into 1 " (2cm) slices. Marinate with [!] 2 hours.
Remove. pat dry to rid excess marinade.
fJ Heat oil. Deep-fry 2 or 3 fish slices per batch 8 minutes; remove .
E1 Bring 00. fried fish, green onions and ginger (from marinade) to boil. Turn
heat to medium and cook 15 minutes. Drizzle with sesame oil. Turn fish over
and continue to cook until liquid completely evaporates. Let cool; serve .
D Carp, small yellow fish, or pomfret may be used.
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2 .. (900g) beef shanks,
(Fig.1)
1
5 c. water,
1
/z c. soy sauce
1 T. cooking wine
1
/z star anile (see Fig. 3, P. 4)
3 T. IUpl"
1T.18181n8oil
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1 chlcUn, 3
1
/3 .. (1500g)
1t. lllt
1 T. oooldng wine
1T. IOJIMIC8
1 T. minced garlic
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Beef Shanks
serves 4 • 4 Affl
D Cook shanks in[!] ; bring to boil. Reduce heat to medium and cook 2 hours,
or until tender (turn over during cooking) . Use a chopstick to test for
doneness. Add .sugar and increase heat; turn meat until liquid thickens
slightly. Add sesame oil; remove and allow to cool (Fig. 2) . To serve, slice
the desired portion into thin slices. Add chopped green onions, coriander,
sesame oil and hot bean paste as desired. Refrigerate unused portion for
later use.
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• • •
Salty Chicken
serves 4 • 4 .A.ffl
D Put whole chicken in boiling water (water must cover chicken). bring to
another boil over high heat. Remove scum. Cook 40 minutes over low heat.
remove from pot. Spread salt and cooking wine over chicken while hot.
When cooled, cut into pieces, serve with!Il .
0 May save broth for other uses.
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2 sheets seaweed
4eggs
1
6c. stock
1
1
/2 t. salt
2 T. chopped green onion

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1
/21b (225g) ground beef
1
1
/2 T. soy sauce
1
/2 T. cooking wine
1 T. cornstarch
1
/2 T. minced ginger root
I 6 c. stock or water, 1
1
/2 t. salt
I 4 T. cornstarch, 5 T. water
1
3T.water
3 egg whites or 2 whole eggs
1
1 c. chopped green onions &
coriander

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Seaweed & Egg Flower Soup
serves 4 • 4 A ill
D Tear seaweed into 2" (5cm) squares. Lightly beat eggs.
E1 Boil[!]. Slowly add eggs in a thin stream; stir lightly and turn off heat
immediately when eggs float to the top. Add seaweed. Pepper, sesame oil
and chopped green onions may be added as desired.
D CANNED CHICKEN BROTH: 1 can (2 c.) contains 1 t. salt. You may substitute
for[!] by adding 4 c. water and 1/2 t. salt to 1 can of chicken broth.
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Beef Soup
serves 4 • 4 A ill
D Marinate meat with [!] . Adding 1 T. oil to meat before stir-frying helps to
separate pieces.
E1 Heat 2 T. oil , stir-fry ginger and meat slices, add bring to boil. Add
mixture @l to thicken; stir (Fig. 1 ). When boiling, slowly add mixture [!] in a
thin stream while stirring gently (Fig. 2); add . Add 1/2 t. each of pepper
sesame oil.
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&leaves of nappa cabbage
6bokchoy
1 chicken leg
6 Chinese black mushrooms
3 dried scallops
[!] 1
1
/z oz (51 g) package bean
threads
2 c. tofu, cut into pieces
10 ea: shrimp, fish balls
1 c. asparagus
1 c. mushrooms
00 I 6 c. stock, 1
1
/2 t. salt
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total of 4 c.: crab meat, tofu
asparagus, button
mushrooms, (all diced)
and peas
00 I 6 c. stock, 1
1
/2 t. salt
00 I 4 T. cornstarch, 5 T. water
I 2 T. water, 2 egg whites
[!] I
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Casserole Soup
serves 4 • 4
0 Cut cabbage into 2" (5cm) pieces (Fig. 1 ). Use only the heart and tender
leaves of bok choy; trim the thick stem (Fig. 2). Cut chicken leg into pieces.
Separately blanch cabbage, bok choy and chicken. Soak IIl in water to
soften (Fig. 3) .
fJ Place cabbage in a heatproof dish; add all remaining ingredients. Stock in
cover the ingredients. Bring to boil; turn heat to low and cook 20
minutes. Serve.
0 Meat balls, abalone, squid, sea cucumber, other vegetables may be added.
Fish balls may be purchased at most Chinese markets.
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Crab Meat with Asparagus Soup
serves 4 • 4
0 Bring 00 to boil. Add [!] and bring to boil again. Add mixture @] to thicken; stir.
When boiling, slowly add [!] in a thin stream; stir lightly and turn off heat
immediately. Pepper and sesame oil may be added as desired.
0 Canned crab meat. canned or fresh button mushrooms and asparagus may
be used. Use cooking wine and pepper to remove the seafood odor.
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23
1
1
/llbs (600gl chicken legs
mJ
3
/4 t. salt, dash of pepper
1 egg
4 T. cornstarch
oil for deep-frying
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1
/2 lb (225gl chicken breasts
[!] 1
1
/2 T. ea: water, wine
1
/• t. salt
4 egg whites, beaten
1 T. cornstarch
4 radishes, sliced
!il J 1 c. stock,
1
/2 t . salt
1
/2 T. ea: cornstarch, wine
12molds

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Fried Chicken
serves 2 • 2 Ail!
D Cut chicken legs into large pieces and marinate in[!] for at least 1 hour. Coat
with cornstarch before deep-frying.
fJ Heat wok then add oil. Deep-fry chicken until outside is crisp. Reduce heat
to medium and continue to fry 7 minutes until done: remove and drain. If
skin is not crispy, reheat oil and fry again.
D If chicken legs are marinated in refrigerator, increase deep-frying time to 12
minutes. Small chicken legs or chicken wings may be used to eliminate the
procedure of cutting pieces.
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Chicken Croquettes
serves 2 • 2 Ail!
D Remove chicken tendons (Fig. 1 ). Finely chop chicken, then add[!].
Gradually pour egg whites and mix into chicken (Fig. 2) . Add cornstarch and mix.
fJ Oil molds then put 1 portion of chicken mixture into each mold. Arrange
radish slices as shown (Fig. 3) . Steam 6 minutes over low heat; remove
mixture from molds. Boil stir then pour over croquettes and serve.
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27
z ,, lb (300g) chicken breast
1
1
/• T. soy sauce
1
/• T. cooking wine
1 T. cornstarch
111vedded onion
1
2 T. water,
1
/z t. cornstarch
1
1
/z T. N: soy sauce, ketchup
1
/z T. N: sugar, vinegar
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2
/a lb (300g) chicken breast
1
/z T. cooldng wine
'Jzt.•.....-,ult
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2 T. cornst.'ch
1
1
/z c.llced almonds or
_. ....
al for deep-frying
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Chicken Breasts With Ketchup
serves 2 • 2
a Laterally cut chicken breasts into large pieces. Use a meat mallet to
tenderi ze meat; add[!] and mix together.
f1 Heat 2 T. oil. Briefly st ir-fry onion; place on plate. Wipe wok dry. Heat 2 T.
oil. Fry chicken until both sides are golden. Add and stir to mi x well.
Remove and put on top of the onion or on the side.
0 TO BONE CHICKEN BREASTS: Cut meat along outside of rib cage to the
spine (Fig. 1 ). Spread meat away from bone (Fig. 2). Repeat for other side.
Turn breast over and remove bone.
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Almond Chicken
serves 2 • 2
a Remove ski n from chicken. Cut chicken breast into 1/4" (.5cm) sl ices; add
[] and mix. Coat each slice wi t h almonds.
f1 Heat oil for deep-frying; fry chicken 1 1/2 minutes until crispy. Remove and
serve.
a · W [!] · o
fJ l:tF5ffiJ mAA · · € o
29
1
/z ., (225g) boneless chicken
legs
1
1
/z T. soy sauce
Iii Vz T. cooking wine
1 T. cornstarch
6 slices green onion
6 slices ginger root
I
Total of 2 c. (sliced):
Iii mushrooms, cooked carrot.
green pepper, red hot chili
1
3 T. water, 1 t. cornstarch
Iii
1
/3 t. ea: salt, sugar
1 t. cooking wine
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1 ll (450g) chicken wings
total of 2 c. (cut in pieces):
Chinese black mushrooms
(softened in water), bamboo
shoots, green onions
1
2 c. water, 4 T. soy sauce
1
h T. ea: cooking wine, sugar
a .... .. ... ... ... .. .. .... .. .... . 12PR
I

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Stir-Fried Chicken
serves 2 • 2 Affl
D Dice chicken and mix with [!] . Add 1 T. oil before stir-frying to separate meat.
fJ Heat 1 T. oil. Brief ly and 1 T. water; remove. Wipe wok dry. Heat
2 T. oil, stir-fry green onions and ginger root, then add chicken and fry until
cooked. Add and mixture @] ; stir-fry unti l mixed well.
0 TO BONE CHICKEN LEGS: Make vertical cut from bottom of leg to top (Fig. 1 ).
Cut through joint. Remove meat from bone. Cut off both bones (Figs. 2 & 3).
D [!] H.
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. Chicken Wings
serves 2 • 2 Affl
D Cut chicken wings at joints into 3 pieces. Sprinkle on 1/2 T. of flour or
cornstarch to avoid splattering during deep-frying.
· fJ Heat 2T oil, then fry chicken until both sides are golden. Put to side of wok
and stir-fry[!] _ Set asi de. · ·
El Bring boi l, add chicken wi ngs and ffl . cook in high heat 15 minutes unti l
sauce thickens. Sesame oil may be added as desired.
a : · J:..Z!Je.5mt.l o
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31
2
/3 lbs (1200g) whole
chicken lor legs)
tea: salt. cooking wine
egg yolks,
1
/2 c. cornstarch
'I for deep-frying
T.wysauce
T. chopped garlc, green
onions, ginger root
T. ea: sugar, vinegar, water
thofliped coriander, .... me
oil, ret hot chili .. desired
................................. 211
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2
/31b 1300g)lean beef
,/• T. soy I8UC8
3
/• T. cooking wine
1 T. cornstarch
6 dried chili peppers
1
/z c. green onion sections or
chopped onion
2 T. ea: soy SMJCe, water
1tea:vinegar, ....
1 t cornst81ch
.. .......... ... .......... ... .. 8iti
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Spicy Chicken
serves 4 • 4 Af5l
a Mix ffJ then rub on skin and in chicken cavity. Marinate 2 hours. Place
chicken in pot and half cover with water. Bring to boil over high heat. Turn
heat to low; cover and cook 40 minutes. Turn chicken during cooking; re-
move and let cool. Spread egg yolks on chicken and coat with cornstarch.
El Heat oil. Deep-fry chicken over high heat 12 minutes, until skin is crispy;
drain. Cut chicken into bite-size pieces; pour mixture 00 on chicken; serve.
D TO CUT CHICKEN: Remove wings and legs (Fig. 1 ). Separate breast and back
(Fig. 2) . Cut large pieces into bite-size pieces (Fig. 3).
a . M2,Niil o ( l · · ex
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Kung-Pao Beef
serves 2 • 2 Af5l
a Slice meat; and mix with ff] . Add 1 T. oil, mix so meat separates during frying.
E1 Heat 3 T. oil. Stir-fry chi li peppers until almost burnt. Add green onions and
meat; stir-fry until medium rare. Add stir to mix well and serve.
D For authenticity and to enhance the meat flavor, use sufficient oil (3 T.) to
stir-fry chili peppers and green onions.
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fig . 1 33
1
1
/J .,. (600g) fresh bacon
slab (2·, 5cm wide)
5 T. soy sauce
ol for deep-frying
1
1 T. cooking wine, 2 t. sugar
2.,....onions
2 llices ginger root
< • > .. ... .... 1"

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(225g) beef tenderloin
I
T. soy sauce
,2 T. cooking wine
1 T. cornstarch
2 c. shredded bell pepper
1 T. chopped fermented
black beans
1 ,2 T. chopped green onion,
ginger root. garlic
1
2T. water, 1 T. soy sauce
,2 t. sugar, 1 t. cooking wine
1 t. cornstarch
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..................

Steamed Bacon In Soy Sauce
serves 2 • 2
D Cover bacon in 6 c. water and cook over medium heat 30 minutes. Re-
move; pat dry. Lightly pierce skin of bacon to prevent forming bubbles while
deep-frying. Rub soy sauce on skin while hot. Pat dry before deep-frying.
Retain soy sauce.
lEI Heat oil. Deep-fry bacon, skin side down, over medium heat until golden
(cover to avoid splashing oil) . Remove; let cool. Slice (Fig. 1 ), then pack
bacon securely, skin side down, in bowl. Add [!] and retained soy sauce
(Figs. 2 & 3) . Steam over high heat 1 hour. Pour out and retain liquid. Invert
bowl on serving plate; remove bowl. .Pour retained liquid on bacon. Serve.
Can be served with rice or bread.
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Stir-Fried Beef & Green Peppers
serves 2 • 2
D Finely shred beef across grain and mix with[!] . Add 1 T. oil and mix so meat
separates easily during frying.
lEI Heat 1 T. oil. Briefly stir-fry bell pepper and 1 T. water; remove. Pat wok dry,
then heat 2 T. oil. Stir-fry 00 then beef until medium rare. Add mixture 00 and
bell pepper. Quickly stir over high heat; serve.
D Ready-made black bean garlic sauce may be used for 00 .
D [!] f.t.
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35
2
/3 I) (300g) lean beef
dash of salt, pepper
1
3T.water
6 T. (4
1
b. oz., 125gl sa tsa chang
6 skewers (8 .. , 20cm long)
.... ..... ... .. .... ... .. ......
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t'JB ( ··········· ·· ·· stt
,b. ., (225g) pork
I 1 egg yolk,
1
/2 T. soy sauce
6 T. cornstarch
oil for deep-frying
1
/2 t. chopped garlic
I
total of 2 c. (cut into pieces):
onion, tomato, green pepper
1
3 T. ea: sugar, water, vinegar
2T. ketchup
1
/2 t. salt, 1
1
/2 t. cornstarch
(fl 'tF=lil )
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Skewered Beef with Sa Tsa Chang
',J .. 4- do cb
iY-"' I IAJ
serves 2 • 2 Ail)
D Cut beef in 1 "x 4" (3cm x 1 Ocm) slices. Skewer beef. sprinkle salt and
pepper on both si des and place on baking pan.
f1 Pre-heat oven to 450' F (235' C). bake beef 8 minutes. Remove and place on
plates. Boil [!] and pour over beef; serve.
0 Sa tsa chang may be purchased at most Chinese markets.
a ( 3071-x 10071 J • · o
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Sweet & Sour Pork serves 2 • 2 A ill
D Cut meat into 2/3" (2cm) slices; tenderize (Fig. 1 ). Cut meat into bite-size
pieces (Fig. 2). Mix in [] . Dredge meat in cornstarch before deep-frying (Fig. 3) .
f1 Heat oi l; deep-fry meat 6 minutes or until cooked and surface is crispy.
Remove and drain. Remove oil from wok.
El Heat 1 T. oil. Stir-fry garlic until fragrant. stir-fry briefly, add mixture
and bring to boil. Add fried meat and toss lightly; remove and serve.
0 Pineapple or carrot may be used for tomato in [!] .
D · t!U-.1 (il l l · tl.J±t ( 1112 l · [] · :t'FM5ti::.t: 8 ffl ( 1113 l o
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37
2 .. (900gt brisket of beef
2 C. water, 6 T. soy uuce
Iii 3 T. cooldng wine
2 green onions
2 ... of gina- root
1T.q.-
1.5 oz (51gt paclrage been
threads
............... ........ 11T*
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total of
1
/2 lb (225gt shelled
*imp and lean meat
Iii I
1
/4 t ult. 1 T. cooldng wine
1 T. cornstarc:h
1 T.lhredded ginger root
Iii 1 T. lhredded green onion
2 black mushrooms, pre-
softened in water, shredded
ill total of 3 c.: bean sprouts,
lhredded carrots
1
3 T. water, 1 t. cooking wine
il 1 t cornstarch
1
h t ea: salt.sugar
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Beef Cooked In Soy Sauce I
serves 4 • 4 Ailt
a Cover beef in[!] and bring to boil . Reduce heat to low, cook 1 hour. Test
tenderness with a chopstick. Add sugar; cook 1 0 minutes. Remove meat,
let cool then slice. Retain liquid.
fJ Blanch bean threads in boiling water.
II Line medium-size heatproof bowl with sliced beef. Put bean threads and
1/2 c. retained beef stock in center of bowl (Fig. 1 ). Steam over high heat 20
minutes; remove. Drain liquid (Fig. 2). Invert bowl on a serving plate (Fig. 3) .
Remove bowl and pour retained liquid over beef; serve.
a • •
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Chop Suey
serves 2 • 2 Affi
a Prepare shrimp (Step 1. p.55) . Shred meat; marinate with shrimp and l!l .
fJ Heat 1 1/2 T. oil. Add 00 and 2 T. water; stir lightly, remove, then discard
liquid. Wipe wok dry. Add 2 T. oil ; stir-fry 00 until fragrant. Add shri mp and
meat; stir-fry until color changes. Add 00 and l!l . stir to mix well.
0 Deep-fried bean threads may be arranged on plate, then pour "chop suey"
over them. To deep-fry bean threads, see "to deep-f ry won ton skin" , p.11.
a ( ; o [] H o
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39
1
/2 ., (225g) sliced beef
2 c. shredded onions
1
2 T. shredded ginger root
Ill shredded red hot chili as
desired
1
3 T. soy sauce
li] 1 T. ea: sugar, water
1 T. cooking wine
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•·il•*
2
/a ll (300g) ground pork,
beef or chicken
2T.water
1 T. cooking wine
1 T. cornstarch
,2t. salt
dash of pepper
1
/z c. glutinous rice
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Stir-Fried Beef with Onions serves 2 • 2 Ail}
a Heat 3 T. oil. Stir-fry(!] briefly. Add onion, saute. Then and beef; stir-
fry until color changes. Remove and seNe.
0 Pre-cut, paper-thin slices of beef may be purchased at most Chinese or
Japanese markets.
a · (!] · · A t..J.m5!11l · o
0 · o
Pearl Balls serves 2 • 2 Ail}
a Rinse, then soak rice 1 hour; remove and drain. Stir meat and(!] until
thoroughly mixed.
EJ Divide and roll meat into 15 balls. Roll each ball in rice to completely coat
them (Figs. 1, 2 & 3) . Steam the balls in a steamer over high heat 30
minutes; remove.
0 Chopped onions, ginger root, green onions, water chestnuts, or dried
shrimp may be added to mixture. Use food coloring of preference.
a m*55t5ii5"E!¥-J I!j\ll;'f .
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41
V2 lb (225g) flank steak
I
V2 T. soy Nuce
lil
1
/2 T. cooking wine
1 T. cornstarch
2
/a lb (300g) broccoli
6 pieces green onion,
1'"(2cm)long
6 slices ginger root
2 T. water,
3
/4 T. soy Nuce
3
/4 T. oyster Nuce
Iii
1
/2 t. sugar, 1 t. cornstarch
1 t. cooking wine
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6 pork chops, 1
1
/3 lbs (600g)
1 egg
l11 V2 t. ea: Nit, minced garlic
1 T. soy Nuce,
1
/2 T. sugar
dash of pepper
4 T. cornstarch
2 T. ea: soy sauce, water
1!1 1 T. ea: vinegar, sugar
Total of 2 T.: minced green
onion, ginger root end garlic
oil for deep-frying
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Beef with Broccoli In Oyster Sauceserves 2. 2 Affi

D Cut meat across grain, into thin, bite-size pieces. Mix with [!] . Before frying
add 1 T. oil and mix so meat separates easily during frying.
fJ Separate and cut off broccoli flowerets from stem. Cook in boil ing water
with a dash of salt and cooking wine. Upon boiling, remove immediately and
drain. Arrange flowerets around serving dish.
lEI Heat 2 T. oil. Stir-fry onions, ginger root and beef until beef is cooked
medium rare. Add mixture 00 ; stir to mix well and place on serving dish.
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Fried Pork Chops
6 pork chops • 6 Affi
D Tenderi ze pork chops (Fig. 1 ), add [!] (Fig. 2). Marinate 1 hour. Coat with
cornstarch before deep-frying (Fig. 3) .
B Heat oil. Deep-fry pork chops 4 minutes or until golden and thoroughly
cooked. Remove and dip in 00. Add chopped red chili pepper if desired.
a · [!] *4 ( 1111 , 2 l · ( lll 3 l o
El r :.l"F583 J mAA · ( l · • · • 00*4 · 9tm

Fog. 2 43
1
/alb (150g) pork loin
1
1 t soy sauce,
1
/2 T. cornstarch
1 t cooking wine
3 eggs, ,beaten
total of
2
/alb (300g):
iplnec:h (cut in 4 sections),
lhredded bamboo shoots
total of 2 T.: slvedded green
onion, ginger root
total of 1 c.: black wood ear
• muslvooms (pre-softened
in water. slvedded)
I
1
/2 T. cooking wine
1 T. soy sauce,
1
/2 t. salt
•IJI < • • ············4iiti
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•• .....................
2 .. (900g) brisket of beef
1
/z c. soy sauce
2 T. cooking wine
2 green onions
2 slices ginger root
1 star anise (optional)
1
1T.Migar
2 c. peeled white radish, cut
in pieces, cooked in water
11 T. water, 2 t. cornstarch
........................ 1"*
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Moo-Shu Pork
serves 2 • 2 A iS!
a Shred pork and mix with [!]Add 1/2 T. oil to separate meat before stir-frying.
fJ Heat 1 T. oil. Stir-fry eggs until sol idified; remove. Add 1 T. oil. Stir-fry
spinach and bamboo shoots; add 1 T. water, stir-fry until cooked. Remove
and drain.
E1 Wipe wok dry. Heat 1 T. oil. ?tir-fry 00 until fragrant. Add meat and stir-fry
until color changes. Put in 00 and all other ingredients; toss lightly over high
heat to mix; remove.
0 Moo-shu pork may be served with rice or Moo-shu pork shells (or flour
tortillas) by spreading hoi sin sauce in the center (Fig. 1). topped with pork
(Fig. 2), then wrapped into a roll (Fig. 3) .
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Beef Cooked In Soy Sauce II
serves 4 • 4 A iS!
a Cut· beef into pieces. Cook beef and 1IJ, turning occasionally, until all sides
are seared. Add 2 c. water; bring to boil. Cover, turn heat to low and cook 50
minutes or until tender . Add 00 and cook 10 minutes, or until liquid is
reduced to 2(3 cup. Add mixture 00 to thicken; stir and serve.
0 Potatoes or carrots may be used instead of white radish.
a . . t.Ja [!] . . .
· · .A 00 ·
@] *41;J?ZJ'!0/1t 0
0 UD'Il o
47
2
/3 lb (300g) fresh oysters
1
1 T. cooking wine
1
/4 t salt.
1
/2 T. flour
1
/2 c.flour
1 egg. beaten
1 c. breed crumbs
olfordeep-frying
. .... ... ....... ... .. .. ............ s;w
......... .................. .. ..... 1*1!;
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- ........................... t*&
- ..............................
• (fl'M:) ........ .. ........ ...... 1.
ft5 ..............................
........................ . .
11b (4&0gl fresh scallops
1 T. cooldng wine, 3 T. flour
1
1 c. flour,
3
/• c. ice water
1
h t baking powder, 1 T. oil
ol for deep-frying
1
1 t hot chi& paste
2 T. (chopped): garlic, green
onion, ginger root
IT. water
1
1
h tea: sugar, vinegar
1
1
/2 t cooking wine
1 t-ult. cornstarch
HTJl .............. .... .... .. 12Jti
II ......... 1 *& • BfA ...... 3*&
1
.......... .fA ...... t,J•&
.......... 1*&'
......................... .
a•a •8* ............... A2*&
.............................. 1,J•I!;
* .......... .................. .... . 6*1!;
II•. • ................ *1 t'J•IIi
• · :tea .................. *1 ,J•&
Deep-Fried Oysters
serves 2 • 2 Ai)l
D Mix oysters with dash of salt; rinse and drain. Mix oysters with l!l .
fJ Coat oysters with flour, then dip in egg. Coat oysters with bread crumbs
(Figs. 1, 2 & 3) .
D Heat oil for deep-frying. Fry oysters until outside is crispy. Remove and
drain. Serve with Szechuan peppercorn salt (see P. 4) or ketchup.
0 If small oysters are used, place on skewers before coating.
D · · [!] t.t o
fJ ' &!f®'§ffl ( 1111 ' 2 . 3)
D 1 :.tF511l J mM · ; ;,5mu ( J • o
o o
Spicy Scallops
serves 2 • 2 Ai)l
D Wash scallops and mix with cooking wine to reduce sea odor. Pat dry
before frying. Mix l!l .
fJ Heat oil for deep-frying. Coat scallops in flour then dip in mixture l!l . Deep-
fry scallops over medium heat 3 minutes; remove.
D Heat 2 T. oil; stir-fry until fragrant. Add 00 ; bring to boil then pour over
scallops. Serve.
D ° [!]
0
fJ I :.t'F5113 J mAA • · • o
EJ 5113 2:7\:!!;mAA • · Ill! .A OO t.tmlffl · o
49
2
/3 lb (300g) fish meat: fillet or
steak
1111
1
/2 T. cooking wine,
1
/3 t. salt
li)11 egg, 3 T. wet.
4 T. ea: cornst.ch, flour
oil for deep-frying
lill3 T: ea: chopped green onion,
ginger root. garlic '
1
1 T. ea: cooking wine, sugar
1!1 3 T. ketchup
3
/4 t. ea: hot chili paste, salt
ill
3
/4 c. water,
1
/2 T. cornstarch
All!loooooooo oo oooooooo ooooooo oooooooo8JW
1111 • . ..... ... t 1l•l&i • .... . t*l&i
Iii I *af9 , .t9 ...............
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lf$$111J ... .................... .••
Iii I•'.' • ..
•li•••••••••••oooo ooo ooo ooo••••3*1i
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••••• ·· ·············:&!,J•I&i
ill * ······ !*" · *af9······
1 whole fish 1 lb (460g)
11111 T. cooking wine, 1 t. salt
total of 1 c.: shredded green
onions, coriander
Iii shredded baby ginger roots
a desired
Iii I ,2 c. water or stock
2 T. soy sauce,
1
/4 t. salt
A1 ......... ...... ............. 12JI
1111 .............. .. ..... ..... ........ 1 *IIi
.................. ...... .......... 1,1•&
fi), .....
{11liiJ"111•••> ............
•il•* ........................ t*"
Iii •:a· .... ... .. ....................
............ ................... *'J•IIr
Spicy Fish Fillet
serves 2 • 2
a Sl ice fish (Fig. 1) then marinate with [!) . Mix 00 for coating.
fJ Heat oil for deep-frying. Dredge fish meat in coating (Fig. 2) . Then fry until
fish is thoroughly cooked and outside is crispy (Fig. 3). Remove to serving .
platter. Drain oil from wok.
lEI Heat 2 T. oil. Stir-fry l!l, until fragrant; add stir-fry. Add mixture Ill.
bring to boil then pour over fish. Serve.
a ( 1111 ) [!) ti o 00 o
o r :tFim J · . • < 1112 , 3 l o
El · :tl> !!J r.+· lll!.A. ·
!:!;" J:!!PI7X 0
Steamed Fish serves 2 • 2
a Clean fish then drain; apply mixture [!) . Steam fish over boiling water 10
minutes, or cook 5 to 8 minutes in microwave until done.
fJ Remove fish to serving platter; discard liquid. Sprinkle l!l and drizzle 2 T. hot
oil over fish. Bring l!l to boil then pour over fish. Dash of pepper as desired.
a · w.A. oo • . <
;ktj\ ) 0
fJ ' ...t• [!J r.+ ; [!] f-1-J:'
0
OJ

Fig. 3 53
2
/31b (300g) shrimp, shelled
1111 1 egg white, 1 T. cornstarch

1
/2 c. chopped onion
1
/2 T. minced garlic
1
3 T. ketchup
Iii 1 T. ea: cooking wine, sugar
1 t. ea: hot chili paste, salt
5 T. water, 1 t. cornstarch
•c·· ······· ······· ········· ·· ···· ··aiiJi
oo 1•a ·· ·· ············ ················· 111
:taf$) · · · · · · · · · · · · · · · · · · · · · · · · .. · 1 *I!;
:¥. ( .... .. ............ *t
"* ...........................
1=1lli8 ······ ·········· ······ ·· ···3*1!;
Iii ill' . ........................ :&1 *I!;
• , ._ .............. .. .... :&11!'1!;
* ...... s*l!; • :taf$) ...... 11!,1!;
1
/21b (225g) shrimp, shelled
I
1
/• t. salt, 1 egg white
111 1 T. cooking wine
1 T. cornstarch
total of 2 c: green onion
pieces, tomato slices,
broccoli stem slices
(or Chinese pea pods)
r.112 T. water,
1
/4 t. comstarch
,, t. salt
•c······· ·· ·············· ········ ·· siiJi
. .............................. t +l!;
111 •a ........ .. .. .. ................ .. · 1111
ill· :taf$) .................. :&1 *I!;
u •1=1lliJ:t
Sl.C.·Jt ( ......
I
* ................ .. .......... .. ... 2*1!;
. .. .. .. .. ...... .. .............. t /J\1!;
........................ l-+1!;
Shrimp with Ketchup
serves 2 • 2
D TO PREPARE SHRIMP: Put 1 t. salt and 1 T. water on shrimp and gently mix
(Fig. 1 ). Rinse shrimp until water is clear; drain and pat dry (Fig. 2). If large
shrimp are used, cut shrimp in half. Devein shrimp (Fig. 3) .
lEI Mix shrimp with [!] . Add 1 T. oil to separate shrimp before sti r-f rying.
EJ Heat 2 T. oil. Stir-fry shrimp unti l color changes then remove. Use remaining
oil to stir-fry until fragrant. Add @] . Continue to stir-fry; add mixture @
and shrimp. Stir-fry to mix well. Green peas may be added.
D : ( iii J • ( lil2 J •
· · ( lil3 J o
a ffl *-4 · · o
EJ · · t.t · @] t-l-U · N

Shrimp with Vegetables
serves 2 • 2
D Prepare shrimp (see step 1 above) . Mix shrimp with [!] . Add 1 T. oil to
separate shrimp before stir-frying.
a Heat 2 T. oi l. Stir-fry shrimp until color changes then remove. Use remaining
oil t o stir-fry and 1 T. water. Add shrimp and mi xture @l ; stir-fry to mix
well.
D ( . N . .
0
a · · ·
• o
55
2
/31b (300g) shrimp, shelled
1 egg white (small)
6 T. cornstarch
oil for deep-frying
1
1
/2 T. ea: water, soy sauce
1 T. ea: vinegar, sugar
1 t minced garlic
1 t minced red hot chili
•c ............... ...... ............ aiifi
•a ............ .... .. ...... 1.
:tat» .............. .... .... .... . s*1t
......................... .
I
* ' .illl .... .... .......... :&1 t *lt
• ' ......................... :&1*11;
1 • ' •• "" """""' 11]\11;
1
/3 lb (150g) shrimp shelled
I
1
/1 t salt,
1
/2 egg white
1
/2 T. cooking wine
1
/2 T. cornstarch
I
total 1 c. (sliced): button
mushrooms, ham, broccoli
stem (or Chinese pea pods)
1
4T.water
1
/• t salt,
1
/2 t. cornstarch
6 egg whites or 3 eggs
•c ................................. 4iifi
......... .... .................. t/J\1!;
•a .......... .. .. .. .............. till
:taM ...............
l
i$&•*11
• ...
* ................................. 4*1!;
. .............................. t /J\1!;
:tat» .................... .. .. ,J•I!;
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Sour & Hot Shrimp
serves 2 • 2 Ajj)
a To prepare shrimp, see p.55. Mix with egg white, then cornstarch.
fJ Heat oil for deep-frying. Fry shrimp 1 1/2 minutes until crispy, then move to
side of wok. Bring l!lto boil then mix in shrimp. Remove, drain and serve.
a ( • o
B r fF5m J · }\tfjfFf-:ll t?ta¥Mll1Bmt±J o l!l o
Shrimp Foo Vung
serves 2 • 2 A jj)
a To prepare shrimp, see p.55. Mix shrimp with[!] (Figs. 1 & 2) . To help
separate shrimp, add 1/2 T. oil before stir-frying (Fig. 3) .
fJ Heat 1 T. oi l. Stir-fry shrimp until color changes; remove and set aside.
Heat 1 T. oil. Stir-fry and 1/2 T. water. Add shrimp and
and stir-fry. If shrimp sticks to wok, add a little more oil. Stir-fry until liquid
thickens; serve.
a ( ; (!] l:.f ( 1111 • 2) · ::*:£!; ·
( 1113 ) o
fJ · · lliWJ\ • ¥}
t4 ( · o
57
8 jumbo llwlmp, ... (300g)
m I =. t.llllt
I
z ,. c. powdered glutlnou8 rice
Iii 7 T. water
,,z t. baking powder
oil for deep-frying
1
1
/z T. -a-, Vz t. llllt
Iii 1 T. cooking wine
3 T. ee: ketchup, WlltW
1 t. cornatarch. 1 T. vlnepr
*"•e• ........................ .
I
............................... tiJ\1;
lil xatA • • ·················· &1*&
lill : ..
rt$'l!IJ ·········· ·· ······· ·····••
•••·*··· ···············&3*1i
• ........ ·1 i *& ' •· ..... ltJ\It
Iii xatA ···· ··· ···· ············· ···1'J'Ii
ill' •························&1*&
z ,. lb (300g) shrimp, shelled
!ill
1
/4 t. ult. 1 T. cooldng wine
1 egg white, 1 T. cornst8rch
Iii I 2 T. water,
1
/• t. cornst8rch
8 flowerets of broccol
£ ········ ·························•
• ·· ················:··········· !tJ\Ii
lil •a ··················· ·············· 1•
ill·
I
*·································2:*1i
Iii xatA · · · · · · · · · · · · · · · · · · · · · · · · !'J'Ii
<•?E•> ····· ·· ········•
Jumbo Shrimp with Ketchup
serves 2 • 2
D Shell shrimp, leave tail intact (Fig. 1 ). Wash shrimp in salt water and rinse in
clear water; drain and pat dry. Cut back of shrimp in half lengthwise (Fig. 2)
but do not break apart. Remove dark vein. Open shrimp, then prick inside
several times (Fig. 3) so it will not curl while frying. Mix shrimp with ffl . Mix
00 to form a paste.
fJ Heat oil for deep-frying. Hold each shrimp by the tail and dip in 00 then put in
wok. Deep-fry until shrimp is slightly dry and crispy on the outside. Turn
heat to medium. Deep-fry 5 minutes or until shrimp is crispy. Remove and
drain. Remove all but 1 T. oil from wok. Add mixture Ill; bring to boil and add
shrimp; stir-fry until ingredients are completely mixed. Serve.
a ( !Ill l • ( 1112 l fJMIIit-:kft · i!.*M51E • tEPI!ilifiJ
IW ( 1113 . °C!II!IA. ffl f4 .
0
fJ l:.t'F)!IlJ • · o ri/)!lll:k!!; · A.J!I
00 · o
Stir-Fried Shrimp
serves 2 • 2
a To prepare shrimp, see p.55. Devein shrimp then mix with ffl . To help sepa-
rate shrimp, add 1 T. oil before stir-frying.
f1 Blanch broccoli in boiling water; remove and arrange around a platter.
II Heat 2 T. oil. Stir-fry shrimp until color changes. Add mixture 00; stir to mix
well. Remove to platter.
D Wi.llt!J$ • 1ti-"III!IA. ffl*4 • *P'AA't-i!)!lll:klt • o
rl • "'llilllll o
II )!ll2:kUM . . . §A.M!flllPiit
0
59
3 cabbage leaves
1
/z lb (225g) stvedded white
radish
3 oz (75g) shredded carrot
1 T. ee: sugar, vinegar
1t. .... meoil
dash of P8PI*'
1 T. shredded baby ginger
root
24 slveds of red hot chii
tl.t·• ··········· ···· ·· ··· ···· ····· · 3J:t
a••• ··· ··· ····· ······ ··········sM
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•· •
ti ···· ····· ······ ·· ·· ····· ···· ·· 1/J\1!;


... ............. ...... ... .....••
2
/1 lb (300g) rnecfiUm shrimp,
with shell
1
/2 T. cornstarch or flour
2 T. soy sauce
1
1
/2 T. sugar
1 t. cooking wine
1 t. minced garlic
............ .... .. .. .. .. .. .. .. ..... S;ti
:tats)!llMts) .. .. ...... .. ...
l
.illl ............ ...... ...... ......
..... .... .......... .. .. ........ 1
ill ' •* ........ .. .... ....... :& 1/J\1!;
Vegetable Rolls
12 rolls•12 11!
a Soften radish and carrot wit h 1 t . salt ; marinate 20 minut es. Drain
and lightly squeeze out water. Mix with l!l and set aside.
fJ Parboil cabbage until soft, remove and drain. Cut off stems from leaves (Fig. 1 ).
lEI Place 2 shreds of chil i, a portion of radish and carrot in each cabbage leaf,
fold each end over, then roll li ke an egg roll. Cut each roll in half. Chopped
wood ear may be sprinkled on the open ends as desired.
D For large quantities: Rinse cabbage. Use sharp knife to cut into and around
cabbage core (Fig. 2) . Place whole cabbage in boil ing water. Separate leaves
from core (Fig. 3) .
a tt · BJII.iJ,:J. II liHt!W2071jf · · tf.A. [!] *41.illl ffl o
fJ ' mt±J 5E2*7l<.ffl5Ji\ ( Ill )
0
El · • BJII.i · ·

D · ( ll2. 3 l o
Shrimp with Soy Sauce
serves 2 • 2
a Rinse shrimp then pat dry. Use scissors to cut the back of the shrimp
lengthwise; do not cut through. Devein the shrimp. Sprinkle on cornstarch
to eliminate excess water.
fJ Heat 2 T. oil. Fry both sides of shrimp until color changes. Add l!l . Quickly
sti r-fry until ingredients are thoroughly mixed. Remove and serve.
a
fJ · f...l.f* SJE!nJJt o
61
2
/3 lb (300g) spinach
1
/3 c. water,
1
/• t. sah
1
/2 T. minced garlic
... ...... ..... ..... ..... .. ...... . 8;Ji
* ································· Hf
Ill ....... .... ... .. .... ... ... ... . t +lt
.... .......... ..... ..... ...
I
1
/2 medium-size tomato
1 T. chopped green onion
1
2
/3 lb (300g) cabbage
3T.water
1
/3 t. ea: sah, sugar
I
lf.1Jii ..... .... .. ... .... .. ... .. .. } ill
:1?1: ........................ ... ... 1


• ' . ..... ... ... .. ... ... ..
1
2/3 lb (300g) bean sprouts
1 T. chopped green onion
1
3T.water
1/4t. sah
l
liJf ····················· ··········· ·BM
:1?1: .. .. ...... ....... : .. ... .... .. · 1
I
* .. .. .. ... .. .. .. .. .... ............
. ...... ........................ t /J\1!;
Stir-Fried Spinach
serves 2 • 2
D Wash spinach and cut into 4 sections.
f) Heat 1 1/2 T. oil. Add spinach and [i] . Cover and cook until steamy. Stir
briefly then remove.
D . 0
fl · o
Stir-Fried Cabbage
serves 2 • 2
D Cut cabbage and tomato into bite-size pieces.
f1 Heat 1 1/2 T. oil. Add ill ; stir briefly. Add 00 ; cover and cook until steamy.
Serve.
D • 1lfw:t"'JtJJ±>t 0
fl · llli.A. · ¥}1JO o
Stir-Fried Bean Sprouts
serves 2 • 2
D Wash bean sprouts.
EJ Heat 1 1/2 T. oil. Add l!l and Cover and cook until steamy. Stir-fry briefly
then remove.
D
0
f) · l!l!A. [!] N& o
63
2 boaetofu (8 ..--.32-
(IOOg)
olfar....,....
,21b (221g) ..,...... parll or
...,
3T.wm.
1 T. • cooldng wine, lOY
..... COIIIIIarch
.... or..,..
,,. c. .............. pert)

1 T . .....,, ,2 T. COIIIIIarch
<•> ............ 1JT$
························••
.... 1111························•
11
................................ ..
aa .............................. *_
* ................................. 1ttf
.illl .............................. 4*1t
• ...... 1*1i · xa ....... t*lli
5eggs
1 I
1
/2 t. .....,, 1 t. 1111t
1
/2 c. lhelled slwimp
1 llcelhredded t.n
1 c.llndded brown onion
1
2/ac.wat.r
, t. COI1Wt8n:h
..................................... 511
I
............................... i 1J'IIi
1
• .... , ............... : ............ 1,J'IIi
£ .............................. ttf
(fJM) ..................... 1tf
*II (fJM) ..................... Ht
I
* .................................. _
;ti!II)···························11J\IIi
Stuffed Tofu
makes 8 • 8 ill
a Add 11J to meat and mix thoroughly (filling). Pat tofu dry.
fJ Heat oil. Deep-fry tofu until golden; remove. Let cool. (Ready-made fried
tofu may be purchased at Chinese markets). Laterally cut tofu to 1/4
thickness; do not cut through (Fig. 1 ). Scoop out tofu to form pocket (Fig. 2)
and stuff with meat filling (Fig. 3).
El Heat 1 T. oil. Stir-fry onions until fragrant. Add mixture 00 and tofu; cover.
Cook over medium high heat 10 minutes until liquid thickens. (Turn tofu
over during cooking to avoid sticking to pot). Serve .
a 11J o
a l:t:F51ll J mAA · • · •
o
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0
Egg Foo Vung
serves 2 • 2 A ill
a Lightly beat eggs with[!] . Devein and wash shrimp; drain.
f1 Heat 2 T. oil. Stir-fry shrimp until color changes. Add onion, stir lightly;
remove. Combine eggs, shrimp, onions and ham in large bowl.
E1 Heat 2 T. oil. Swirl to spread oil over wok. Pour egg combination into wok
and quickly stir until mixture slightly solidifies. Lightly flatten to form big
pancake. If necessary, add a little more oil to prevent burning. Hold wok and
move in a circular motion; cook until both sides are golden brown. Add
bring to boil. Remove and serve.
a I1J o • o
fJ · , · o
El · · •
· · • · 00
E!DI7X o
Fig. 2 Fig. 3 65
1 box tofu. 18 oz (4&0g)
lill2 T. chopped..,_, onion,
ginger root. ....
I
,. c. any ground meet
Iii 1 "'z T • ........_. blllck t..n8
ill1c.WIDr,3T.toyi8UCe
1 T. cooking wine, "'z t. ult
Iii I 1 T. •: CCII'IWWch, WIDr
01* ························12JI
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lill • .................. &1*&
2 ..... tofu. 8 oz (22Sg)

1
/a c. any deed meet
lill
1
/z T.toy 18UC8, 1 t. cornst.ch
3 .,......,... .... niUIIwoonw.
lllced
fil
1
/4C.dcedbamboolhoot
..... -= .... onion,
ginger root
1
1c.WIDr,2T.toyi8UCe
II 2 T. oyster .....
"'z T. cornst:arcll, "'z T. IUpr
...............................
r&li!J ........................ ..
IIIIJt <• • •a> ......... ttl'
lill *a ....... 1,J•& • •lll· .. i*&
••• Jt ........................ 4HlJt
Iii H <•HJt> ............... a
• (fJJt) ..................... .,. ....
ill
•·*a• ............... &!*&
Tofu with Black Bean Sauce
HrvN2•2Aijt
a Cut tofu into pieces.
B1 Heat 2 T. oil. Stir-fry 111 until fragrant. Add Ill, stir-fry lightly; add Iii and tofu.
Bring to boil ; reduce heat to medium. Cook 3 minutes. Add Chinese pea
pods if desired. Add mixture 1!1 to thicken. Pepper and sesame oil may be
aJded as desired.
a
El • K 111*4 • lilA 11]*413'kP • *4 • •
• ( l · J:..t 1!1 o -M5!1lll.lt o
Family-Style Tofu
serves 2 • 2 Aijt
a Cut tofu into 24 triangles. Pat slices dry (Figs. 1 & 2). Mix 111 with meat.
Bl Heat oil for deep-frying. Deep-fry tofu pieces 2-3 minutes until golden.
Remove and drain (Fig. 3) . Remove oil from wok. Ready-made deep-fried
tofu may be used.
El Heat 2 T. oil and briefly stir-fry meat slices; move to side of wok. Add 1!1; stir
slightly. Add 00 , meat and tofu; stir 2 minutes. Pepper, sesame oil and chili
pepper may be added as desired.
a • ( 1111 - 2)
0
f-t 0
fJ f :t'F5mJ · ( 113) o o
EJ • · *lA l!) f.fllltt:kP ·
2?HI · , Mim , o
Fig. 3 67
3egp
1
2 c. water, 1 T.soy 1M1Ce
Iii
1
/z t. -•me oil or lhortel•11
,,, t. ·= ult. cooking wine
•····································•
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Iii ·lll· ........................... : ·t*lli
Ullltlll ·················· t,J•IIi
• ' ill ..................... :&f-,J•IIi
2
/a ., (300gt nappe cabbage,
cut Into pieces
1 c. tafu, cut Into pieces
total of
1
/z c.: ham (lllcecQ,
dried lhrlmp (..ucl and
IOftenedt, ..,_.onion
pieces
I
1
/z c. stock or water
Iii
1
/zt. ult.
1
/4 T. conwtan:h
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u cwa> ·····················1tf
lill •*• (f)Jt)
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1
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Steamed Egg Pudding
serves 2 • 2 Ail)
a Beat eggs and mix with ffl . Boil water and steam egg mixture 2 minutes
over high heat. Lower heat and steam 15 more minutes. If microwave is
used, cook at high for 7 minutes.
D Test for doneness by inserting fork in center of pudding. If clean when
removed, pudding is cooked . Maintain low heat and do not cover
completely during steaming to prevent overcooking. Steaming and baking
time may vary due to size of steaming dish. Check for doneness continually.
D Shrimp, clams, celery, Chinese black mushrooms, chopped green onion or
garl ic may be added as desired. 2 c. (1 can) chicken broth may be used for [!] .
a . m . .
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Nappa Cabbage with Tofu
serves 2 • 2 Ail)
a Heat 2 T. oil. Stir-fry[!] until fragrant. Add cabbage (Fig. 1 ), tofu and mixture
(Fig. 2) . Bring to boil, stir, cover and cook over medium heat 5 minutes
(Fig. 3) . Remove and serve.
D Scallops may be substituted for dried shrimp. Clean then soak scallops in
hot water for at least 1 hr. Shred scallops by hand. Retain liquid to substitute
water in if desired.
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z,, c. sheled llvimp.
chicken br..t llices
Iii I ,4 t. .... 1 t. c:ornstarch
total of 4 c. or 1 I» (460g) Cal
cut in pieces): pre-softened
Iii chinese black mushrooms,
carrots. nappe cabbage.
broccol, cauliflower
1 c. stock or water
1 T. cooking wine
Iii 1 t. •= .. .._., ult
pepper, ._.me oil• deeired
1 T. cornstarch
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••,
121eeves of nappe cabbage
2
/a I» (300g) ground meat
lill3 T. water, 1 T. cooking wine
1 T. c:omstarch,
1
/z t. ult
1 c. stock
Iii 1
1
/z T. softened dry shrimps
"'z T. soy uuc:e
1
/z T. cornstarch,
1
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Chicken, Shrimp & Vegetable Dishserv.:s 2. 2 AiSt

a To prepare shrimp, see p.55. Mix shrimp and chicken breast with 00.
B Heat 3 T. oil. Stir-fry shrimp and chicken; remove. Stir-fry 1!1&00 with remain-
ing oil. Cover and cook 3 minutes. Stir occasionally. Add shrimp and chicken;
stir to mix well.
0 Any kind of vegetables may be used as desired.
a OO f'..J.
0
B . ' 00 ( cfl



Cabbage Rolls
makes 12 • 121t
a Parboil cabbage until soft; remove and drain. If stem is thick, cut lengthwise
to make it pliable to roll (Fig. 1). Make lengthwise cuts every 1/2" (1cm)
(Figs. 2 & 3) .
B Add[!) to meat and mix thoroughly (filling) . Divide into 12 portions.
IEJ Sprinkle cornstarch on cabbage leaf; crosswise place 1 portion of filling at
one end. Roll up leaf to enclose filling. Follow same procedure for all leaves.
Place the rolls on heatproof dish and steam over medium heat 12 minutes;
remove. Stir and boill!l (pepper and sesame oil may be added); pour over
cabbage rolls; seNe.
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'Ia Ia (1&0g) ...,.clbMf,
chicken or pork
1 c. chopped brown onion
li112 'Ia c. ......_. rice, 'Ia t. •It
3 T. Utchup, 1 t. .......
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'Ia It (1&0g) llndded Min or
groundn..t
'h c.llnclded brown onion
lill 'h T. cury powder, 'Ia t. A1t
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......... caTOt
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2 T. chopped.,._.. onion
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Fried Rice with Ground Beef
serves 2 • 2 .A.iSl
a Heat 2 T. oil. Saute onions until fragrant (may add chopped garlic and chili) .
Add ground beef and stir until cooked. Add [!] ; mix well. May add black
pepper.
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Curried Fried Rice serves 2 • 2 .A.iSl
a Heat 1 T. oil. Stir-fry 00 and 1 T. water, stir lightly and remove. Dry wok, add
2T. oil. When oil is hot, stir-fry meat then put on side of wok. Stir-fry onion
and l!l until fragrant. Add 00 , rice and meat. Mix well ; serve.
a • • • •
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Fried Rice with Eggs
serves 2 • 2
a Heat 2 T. oil. Stir-fry shrimp, when cooked add eggs and stir-fry until solidi-
fied; remove. Add 1 T. oil , stir-fry l!l . then add shrimp, eggs and 00; mix well.
D TO COOK STEAMED RICE: If rice cooker is unavailable, rinse 1 1/4 c. rice;
drain. Soak rice in 1 1/4 c. water 30 minutes. Bring to boil over high heat.
Boil 1 minute. Stir, then cover; lower heat and cook 20 minutes. Turn off
heat; let stand 10 minutes.
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73
,J lb (160g) dried
I
totlll of z /J c.: lheled lhrlmp,
lil llced ...,. porte. belf, or
chlcUn
!ill, t. ·=lOY ..... wine
1
/z T. COI'MW'ch
2 black mulhroorna, lllced,
prHOftened In water
Iii 6 green onion MCtlons, 1•
(2cm) long
6 ... ginger root
1
/z lb (226g) deed nappe
abbege
1
1
1
/zc.water
1!1 1 T. M: lOY IMICe, COI'MW'ch
1 t. ...,.,
1
/z t. ult
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1
/J lb (160g) dried noodles
'h c.: llndded lean
porte. bell, or chicken
1il tatlll of
1
/a c.: green onions
1
/z•
(1cm) long, black mlllhrooma
(prHofa.ned alhredded)
1
1 c.llndded bM1boo lhoot
il llld ....
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Meat, Shrimp & Noodle Platter
serves 2 • 2
a Marinate ffJ Add 1 T. oil to help separate meat during stir-frying.
fJ Heat 3 T. oil. Stir-fry ffl until color changes; remove. With remaining oil , stir-
fry 00 then cabbage; add mixture stir and bring to boil. Add meat and
shrimp; bring to boil again. Tum off heat. .Add pepper and sesame oil as desired.
II Cook noodles then place on plate. Pour meat mixture over noodles.
0 TO COOK NOODLES: Boil a half pot of water. Put in noodles; bring to boil
again, stirring gently. Depending on the type of noodles, cook in medium
heat 3 to 6 minutes. 1/31b dried noodles equal1 lb cooked noodles.
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Stir-Fried Noodles serves 2 • 2
a Cook noodles (see above recipe) .
E1 Heat 3 T. oil. Stir-fry [!] until meat changes color (Fig. 1 ), add 00 and stir-fry
lightly(Fig. 2) . Add [i] and bring to boil ; add noodles. Lightly toss to mix (Fig. 3).
Add vinegar and pepper as desired.
0 TO TENDERIZE MEAT: Marinate in 1/2 T. each; soy sauce, cooking wine and
cornstarch.
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1 'IJa .. (800g) ground pork.
beef, or c:lllcUn
2 T. soy IMICe, 8 T. Wlll8r
1 T. cooldng wine
lil "12 T. -•me ol, 1 t...,....
delholpepper
1
1 "12 T. cornstarch
iJ 3 T. chopped ...... onion
1
1
/2 T. chopped ginger root
1
1
1
/4 c. warm Wlll8r
Iii
1
/4C.1Ug81'
1
/2 T. powdered ve-t
5c. flour
2 T. oil or shortening
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Tasty Meat Buns
makes 24 • 24 1111
a FILUNG: Mix meat with[!] , then 00; mix thoroughly.
El DOUGH: Put sugar of 00 in warm water and stir to dissolve. Sprinkle in yeast
and let stand 10 minutes. The yeast will form a head and rise to top. Add
flour and oil. Knead dough until smooth and elastic then cover with damp
cloth. Let rise in a warm place 1-4 hours, or until doubled in bulk. Dough
may also be placed in a warm oven for 1 hour to rise.
IEJ Knead dough on lightly floured surface until smooth and elastic. Roll dough
into a long baton-like shape, then divide into 24 pieces. Roll each piece to
form a thin circle, then place a portion of filling in each circle. Wrap dough to
enclose filling (Fig. 1) . Shape dough circle by pleating and pinching edges
to form bun (Fig. 2, 3 & 4). Line steamer with damp cloth or small pieces of
paper on which to set buns. Let buns stand 10 minutes then steam over
high heat 12 minutes.
D Weather conditions may make flour damp, the quantity of water and flour
when kneading must be adjusted to get a smooth, soft dough.
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1
/3 lb (150g) ground pork. beef
or chicken
1
1
1
/z T. water, 1 t. cornstan:h
1!1 1 t. cooking wine,
1
/z t. salt
pepper,-- ol• desired
30 won ton lldns
oil for deep-frying
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20wontons
1
1
/•t.salt
1
/z lb (225g) spinach
1 t.-... oil. 1 T. -v MUCe
Ill 1 T. shredded ginger root or
chopped green onions
dash of pepper
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Fried Won Tons
makes 30 • 30 11
a Add 1!J to meat. Mix thoroughly then divide into 30 portions.
D Place one portion of mix in center of a won ton skin. Diagonally fold skin in
half to form a triangle (Fig. 1); fold edge containing filling over about 1/2"
(1cm) (Fig. 2). Bring the two points together; moisten one inner edge and
pinch the ends together to hold (Fig. 3) .
E1 Heat oil for deep-frying. Fry won tons over medium heat until golden.
Maintain mMium heat. If oil is too hot, meat will not cook and won ton
skins may burn .
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Won Ton Soup
serves 4 • 4 Affl
. a Bring 1IJ to boil. Add won tons; bring to boil again and cook 4 more minutes.
Add spinach and bring to boil. Add 00 ; serve.
0 FOR CLEAR SOUP: Cook won tons separately in another pot, then put in
soup. Different brands of won ton skins have different thicknesses; select
as desired.
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1
/z c.llnclded pork. bMf or
chlclcen
1
1 t. cooking wine
111 1 t. cornsarch
1
/• t.llllt
1
4 c. llnclded CllbiNige
00 "::! 2 c. (lhreddld): ellery,
1
1T ......
lil 1 t. •llllt. ... me oil
dllhof......,
18eggrollldns
I 2 T. ·= tlcu, water
olfardllp4rying
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Fried Egg Rolls
makes16 • 16 !1
a Mix ffJ with shredded meat. Heat 1 T. oil ; stir-fry meat. Remove and set
aside.
El Blanch 00 in boil ing water; remove and drain. Add meat and 00; mix well
(fill ing). Drain again when ready to use. Divide mixture into 16 portions.
D Place a portion of filling in egg roll skin. Roll skin over fill ing to form a baton.
Seal with mixture l!l (Figs. 1, 2, 3 & 4) . Continue this process.
19 Heat oil for deep-frying. Fry egg rolls over medium heat 4 minutes, or until
golden brown; remove and drain.
0 Bean sprouts, yellow Chinese chives, bamboo shoots and string beans may
be used for 00 .
0 Most chinese markets sell egg roll skins. If frozen, allow to thaw to room
t emperature then separate each skin as it is used.
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1 c. dried fruits
1 T. '-d or butter
2 c. glutinous rice
1!113 T.
2 T. '-d or butter
1
/z c. red been paRe
I
1 c.wat.-
lil 3 T.
2 t. cornstan:h
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Rice Pudding
serves 6 • 6 A iS}
i\Jitli
a Grease 7" (16cm) heatproof bowl with 1 T. lard. \Arrange dried fruit in
circular fashion as shown (Fig. 1 ).
B Cook rice as directed below. While rice is hot, mix With[!] ; place rice and
red bean paste into greased bowl (Figs. 2, 3 & 4) . Pack firmly. Steam over
high heat 1 hour; remove. Place a serving dish on the bowl and invert to
remove the rice.
EJ Stir and bring 00 to boil , then pour over the rice pudding and serve.
0 TO PREPARE RED BEAN PASTE: see p.91 , or purchase paste from a Chinese
market. If bean paste is not sweetened, add sugar to taste and mix.
0 TO COOK GLUTINOUS RICE: Rinse 2 c. glutinous rice then soak in 1 1/2 cups
water and let stand for 30 minutes, (glutinous rice requires less water than
regular rice) . Bring to boil over high heat. Allow to boil 1 minute; stir briefly.
Cover and cook 20 minutes over low heat. Turn off heat, let stand 10
minutes with cover. Rice cooker may be used.
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1 T. lllmond atl"'lct
1 can of mixed fruit (8
1
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Chinese Almond Jello serves 6 • 6 A ill
a Mix 11J (Fig. 2) and let stand 30 minutes. Bring 11J to boil. Reduce heat to low
and continue to cook until agar-agar dissolves. Add sugar and bring to boi l.
Add 1!1 (Fig. 3). Stir, then turn off heat. Pour into serving bowls (Fig. 4) .
Refrigerate until mixture sets. Add fruit before serving.
D The amount of agar-agar may be increased to set the jello harder. Dice jello
and serve with fruit and crushed ice.
D Agar-agar may be purchased at most Chinese markets. If unavailable, use
gelati n and follow directions on package.
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11b (460g) ground pork. beef
or chicken
4T.water
1
1
/2 T. soy sauce
1
1
/2 T. cornstarch
[!]
3
/• T. cooking wine
1
/2t.sugar
3
/•T.sesameoil
dash of pepper
2c. flour
,2 c. boiling water
clash of salt
Iii
1
/4 c. cold water
1 T. oil or shortening
·-- (. ' 0 0 00 0 0 12;R
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Shau Mai I
makes 30 • 30 ill
a RWNG: Add I!J to meat; stir 5 minutes to mix thoroughly.
B DOUGH: Add boiling water and salt of 00 to flour; mix. Add cold water and
oi l. Mix and knead smooth. Roll dough into long baton-like shape, then cut
into 30 pieces. Use rolling pin to roll each portion into thin 2" (6cm) circle.
Ready-made won ton skins may be used in lieu of dough.
II Place 1 portion of f ill ing in middle of dough circle. Bring up opposite edges
(Fig. 1) and pinch together to hold (Fig. 2) . Shape loops (Fig. 3) for
decoration. Loops may be filled with grated carrots, chopped black
mushroom, cooked egg or green onion (Fig. 4) . Line steamer with damp
cloth or oil lightly. Set shau mai about 1 inch apart. Steam over high heat 5
minutes; remove and serve.
0 Won ton skins may be folded in various ways.
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Shau Mai II makes 30 • 30 ill
a AWNG: Add I!J to meat and shrimp; stir 5 minutes to mix thoroughly.
lEI SKINS: Cut off edges of won ton skins to form circles.
D Place 1 portion of filling in center of won ton skin (Fig. 1 ). Gather won ton
skin edges around filling. Dip a knife in water and use it to smooth meat
surface (water will prevent meat from sticking to knife). Shau mai may be
garnished by placing a green pea or shrimp on top (Figs. 2, 3 & 4) . Line
steamer with damp cloth or oil lightly. Steam over high heat 5 minutes;
remove and serve.
D Won ton skins may be folded in various ways (see pictures on pp. 86 & 88).
Ready-made won ton skins are available in Chinese markets. The thinner
the skin, the better the result.
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/a .. (12GOg) red .....
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1
/z t.llllt
lil l4 c. flcuo, 1 T. bilking powder
,,z c. powdered ...
1eggyoll
1 mold
1 ,, . .. , ... ,red .....
1
2c. ...
1!1
1
/• c. ol or lhoiUIIIng
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lill .. ·::::::::::::·::
Cantonese-Style Moon Cakes
makes 20 • 20 11
D FIWNG: Preheat oven to 350'F (178' C) . Place egg yolks on cookie sheet and
bake 15 minutes; remove. Divide bean paste into 20 portions. Put 1 egg
yolk into 1 portion of bean paste; roll to enclose .
D DOUGH: Beat[!] until sugar melts. Add 1!1 then Ill ; lightly mix well .
Divide into 20 portions.
IJ Preheat oven to 400' F (205' C) .Fiatten each dough portion to 4" (10cm)
circle. Place 1 portion of f illing in center of circle and wrap to enclose. Lightly
flour mold and place filled dough into mold (Fig. 1 ); press dough to f ill mold.
Gently tap to release (Fig. 2) . Place on cookie sheet and brush egg yolk over
dough. Bake on middle rack 30 minutes or until golden.
METHOD FOR MAKING RED BEAN PASTE:
D Rinse and soak beans in water overnight (or, immerse in cold water, bring to
boil , turn off heat and soak for 1 hour). Drain and discard water. Add 7 cups
of water to the beans; cover and bring to boil. Reduce heat to medium and
cook 1 1/2 hours until beans soften.
D Stir the beans continuosly over high heat until liquid has almost evaporated.
Add l!l , stir continuously for 10-15 minutes (makes 4 lbs. {1350g} of bean
paste) . After refrigerating, bean paste consistency should be thick enough
to make into balls. (Seep. 83, Fig. 3).
D · o o
fJ JJl. : [!] • · !*A. 1!1 *4 · Ill · o
El • • •
( 1111 ) · ( 1112) · • ·
400'F · o

D ( ' ' '

0
D • · no l!l M ( l M*llfl:*:*-il
· o · ( Ji83Jlt
1113 )
0
Fig. 1 Fig. 2 91
1
1
/3 lbs (600g) red bean paste
(seep. 91)
1
2 c. flour,
2
/3 c. water
(!] 4 T. shortening or butter
1
/2 T. sugar,
1
/3 t. salt
00 I 1 c. flour, 5 T. oil or shortening
damp towel or doth
red food coloring
stamp design of choice
1
/2 c. lard, shortening or butter
3
/4 c. sugar
1 T. water,
1
/2 t. baking soda
1 t . baking powder
1!1 1 1 egg,
1
/2 t. almond extract
2 c. flour
24 whole almonds, peanuts
or sesame seeds
( UA91.) ····· ····1.1T
....................................
* ................................. it:t'
lil .. llllltm-lll· .................... 4*1i
............................... !*&
• .............................. !tJ•&
• • • • • • • • • • • • • • • • • • • • • • • • • • • •
.. lll ••• •••oooo••••••••••••••••••••S*Ii
l
•mnt!* ...................... .
Iii • .., ................... : .......... 1,!••
I'IJ:te••············ .. ·············1·
m-ll!llt .. lll ..................... t t:t'
• ................................. -it:t'
*""""""""""""""""'1*1i
liJ 1J•Mfr ........................ t 'J•Ii
H···· ······· ··········· ········1tJ•Ii
I
•ctt .......... .......... .... t tJ•IIi
Iii ..................................... 1.
....................................
K (:ft:UDI) ......... 24C
Short Moon Cakes
makes 20 • 20111
D RWNG: Divide bean paste into 20 portions and shape into balls. Dough A:
Mix ffl; make dough and knead until smooth .Divide into 20 pieces. Dough B:
Repeat same procedure with mixture 00 .
fl Flatten pieces of dough A to circles. Put a piece of dough B in the center of
dough A (Fig. 1); flatten lightly with palm of hand. Use rolling pin to roll each
piece into a rectangle. Roll each piece into baton-like shape (Fig. 2) . Place
dough vertically then roll out again to a rectangle. Roll dough into baton-like
shape. Lightly flatten a portion of dough with palm of hand, using rolling pin
to form 3" (8 em) circle. Place filling in center; gather edges of dough to
completely enclose. Place on cookie sheet.
D Add a few drops of food coloring to damp towel. Press stamp design on
towel, then lightly stamp dough (Fig. 3) or brush 1 egg on dough (P.93,
bottom). Place cakes on cookie sheet; bake cakes 25 minutes on middle
rack at 350' F (178' C) in preheated oven. Remove and serve.
a t6 = :£uP7tttnt2o@IIJI:j( o r-t& oo · r 7)<.5mBi. J w r ;m
•L' J · o
a r 7)<. 5mBi. J "El r ;m.c., J < 111 1 l < 1112 l · ·
· · o
EJ [!] H O!.HIJJ't5ti7.1<. · · · 1:EIIIflt..t1.Jo};i1Hlli ( 1113)
< l : · o
Chinese Almond Cookies makes 24 • 241111
D Preheat oven to 350' F (178' C) . Melt butter then add sugar and beat. Add
mixtures ff) and 00; beat 2 minutes. Add flour and mix to form dough .
fJI Divide dough into 24 balls and place on greased cookie sheet. Place almond
in center of each ball then lightly flatten. Bake on lower rack of oven 15
minutes; remove when golden. Serve.
D • · ffJ H& 00 · J!l!.ADfflfl!W

fJI · · · · : :tofj
· o
93
94
INDEX
APPETIZERS
Beef Shanks .................................... 19
Chinese Roast Pork ........................ 11
Cri spy Fried Walnuts ..................... 17
Crispy Salad with Chicken ............ 11
Crispy-Skin Duck ....... ..... ........ .... .. .. 13
Five-Spice Fish ............................... 17
Jellyfish Salad ... ......... ..... ....... .. .... .. 15
Salty Chicken .............. .. .... .. .. .. .. ...... 19
Sliced Pork & Garlic Topping ....... 15
BEEF
Beef Cooked in Soy Sauce 1. ......... 39
Beef Cooked in Soy Sauce 11. ........ 47
Beef Shanks ........... ......................... 19
Beef with Broccol i in Oyster Sauce ... 43
Chop Suey ...................................... 39
Kung-Pao Beef ............................... 33
Pearl Balls ....................................... 41
Skewered Beef with Sa T sa Chang 37
Stir-Fried Beef with Onions .......... 41
Stir-Fried Beef & Green Peppers .. 35
CHICKEN
Almond Chicken ............................. 29
Chicken Breasts with Ketchup ...... 29
Chicken Croquettes ........ ............... 27
Chicken Legs Cooked in Soy Sauce 45
Chicken Wings ............................... 31
Crispy Salad with Chicken ........ .... 11
F.ried Chicken ... ........ .. .. ................... 27
Salty Chicken ... ... ............. .... ........... 19
Spicy Chicken ................................. 33
Stir-Fried Chicken .......................... 31
Stir-Fried Chicken & Vegetables .. 45
DUCK
Crispy-Skin Duck ............................ 13
EGGS
Egg Foo Yung ...... .. ........ ............ .... . 65
Steamed Egg Pudding ....................... 69 Shrimp with Vegetables ............ .. . 55
Shrimp with Soy Sauce ...... .... .... .. 61
FISH Sour & Hot Shrimp .............. ........ .. 57
Fish Cooked in Soy Sauce ... ... ..... . 51 Sti r-Fried Shrimp ...... ..................... 59
Fish with Black Bean Sauce .............. 51
Five-Spice Fish .... .. ......................... 17 SNACKS
Spicy Fish Fillet .................. .. .. ........ 53 Cantonese-Style Moon Cakes ...... 91
Steamed Fish .................................. 53 Chinese Almond Jello ................... 85
Chinese Almond Cookies .. .. ...... .... 93
INGREDIENTS & SAUCES ......................... 4 Fried Egg Rolls ............................... 81
MEASUREMENTS ...................................... 5 Fried Won Tons .............................. 79
Method for Making Red Bean Paste 91
NOODLES Rice pudding .... .... ........................ .. 83
Meat, Shrimp, & Noodle Platter .. . 75 Shau Mai 1. .............. .. .. .......... ........ .. 87
Stir-Fried Noodles .. .......... .. ............ 75 Shau Mai 11 .. .. .................................. 89
Short Moon Cakes .. ................ ....... 93
PORK Tasty Meat Buns ............................ 77
Chinese Roast Pork .................. ...... 11 Won Ton Soup ........ .... ...... ............. 79
Chop Suey .................. ............ ........ 39
Fried Pork Chops ............................ 43 SOUP
Moo-Shu Pork .......................... .... .. 47 Beef Soup ................ .. .. ................... 21
Pear! Balls ...... ..................... ........ .... 41 Casserole Soup .................. .... .. .... .. 23
Sliced Pork & Garlic Topping .. ..... 15 Crab Meat with Asparagus Soup 23
Steamed Bacon in Soy Sauce ...... 35 Hot & Sour Soup ............................ 25
Sweet and sour pork ..................... 37 Seaweed & Flower Soup .............. 21
Tomato & Egg Flower Soup .... ..... 25
RICE Won Ton Soup ............................... 79
Curried Fried Rice ........ .................. 73
Fried Rice with Eggs .... .................. 73 TOFU
Fried Rice with Ground Beef ........ 73 Family-Style Tofu .................... ....... 67
Nappa Cabbage with Tofu .......... .. 69
SEAFOOD Stuffed Tofu ...................... .... ...... .... 65
Crab with Vinegar .......................... 51 Tofu with Black Bean Sauce ..... .... 67
Deep-Fried Oysters .. .. ........ ............ 49
Spicy Scallops .............. .. ... .. .. ..... .. .. 49 VEGETABLES
Cabbage Rolls ................................ 71
SHRIMP Chicken, Shrimp, & Vegetable Dish 71
Chop Suey ...................................... 39 Nappa Cabbage with Tofu ............ 69
Jumbo Shrimp with Ketchup ....... 59 Stir-Fried Bean Sprouts ................. 63
Shrimp Foo Yung .................... ....... 57 Stir-Fried Cabbage ... .. .................... 63
Shrimp with Ketchup .................... 55 Stir-Fried Spinach .......................... 63
Vegetable Rolls .............................. 61
.. · .. · · · .. · · · · .. · · · · · .. · · · · ...... II

....................... .... ......... 13
tftff&: ..... ... ......... ... ... ...... ....... 15
.................................... 15
l!!I!M¥<tjt · ·· ····· · · · ··· ·· · ··· ·· · · · ··· · ·· · · 17
..... ... .. .... ...... ........ ..... 17
················· ·· ·············· 19
···································· I9
iiB

······· ······· ·· ······· ··· ·······!!
......... ........................... 27
................................. 27
....................... .. ...... .. 29
............ .. ................... 29
...................... .... .......... 31
.............................. 31
.................................... 33
................................. 45
...... .. ............ .. .............. 45
............ .... .................... 63
.................... .. ...... .... . 63
......................... ........ 53
........ .. .......... .. ........... 59
.................. .................. 71
........ ........................ . 71
:H:aa
................................. 55
................................. 67
............................ ..... 57
.. ...... .. ....................... 59
...

· · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · 23
······ ························ 23
........ ... ..... .. ............. ..... 25
· ···················· ·· ······· 25


····································11
·· ··············· ····· · ···· ··· ·· ··· · I5
······························ · ··35
········· · ···· ·· · · · · · ··· · ···········37
·· ··· ··· ·· ······· ·· ···· ······ ·· ·····39
m*n=r ···· ····· ························41
:lt=*: •..•......••••.•.....•...•.•.•...•. . 43
·· ························ ·· ········47
....................................... 17
fill
.................... .. .... ...... .... 51 .. ............................... 73
................................. 5! .. ........................ · ...... 7 3
...... .. .. ....... .. ....... .. .... . 53 ......................... .... ....... 73
... .. .............. .. ................ 53
••
:ltD .. .. ...... .. .......................... · 75
.................................... 39 .. .......... .. ......................... 75
.... .... ................ .. ....... 55
-= tsrx .................................... 55
M¥U'j ...................... .. ............ 57 §T- .... ................. .. ................ 77
.................................... 57 ...... .. ............................ 79
................................. 59 .................................... 79
................................. 59 .................................... 81
5m5@rx······ ·········· ···· ················6I J\Ktii················ ·· ··· ············ ·· ·83
................................. 85

.... ...... .......................... 87
.................. .. ................ 49
.................................... 89
................................ . 19 ................................. 49
................................. 33 .. ...... .. .......... ...... .......... 51
.............................. 35
.............................. 37
.............................. 39
........ .. .......... ............. 41
m*n=r ................................. 41
................................. 43
.............................. 47
................................. 65
....................................... 69


ll:A:Flilt ................................. 91
................................. 91
fi:A: ,Ej !It ... ..... ......................... 93
.................................... 93
95
MORE FROM WEI·CHUAN PUBLISHING
...........
AU. COOKBOOKS ARE ..-JAl. UIILESS FOOTNOTED OT1tERWIIIE
Chinese Appetizers & Garnishes Great Garnishes
Chinese Favorite Home Dishes Healthful Cooking
Chinese Cooking For Beginners (Rev.)
1
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4
Chinese C1,1isine-Shanghai Style Noodles, Chinese Home-Cooking
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Chinese Cuisine-Taiwanese Style
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Chinese One Dish Meals (Revl
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2
Chinese Snacks (Rev.)
Favorite Chinese Dishes
Noodles, Classical Chinese Cooking
One Dish Meals; From Popular Cuisines
3
Rice, Chinese Home-Cooking
Rice, Traditional Chinese Cooking
Thai Cooking Made Easy
Vegetarian Cooking
1 Also available in EnglisiVSpanish, FrenctVChinese, and German/Chinese
2 English and Chinese are in separate eations
3 Trilingual Englist1IChirle edtion



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• •


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itiAW
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Tofu! Tofu! Tofu!
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OTROS LIBROS DE WEI·CHUAN
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1 Disponille en lngl6siEspaiiol, lngiBs/Chino, Franc8&0lino, y AJernarVChino
2 Edici6n triingOe lngi8&'Chirn'Espai\ol
3 Disponille en ediciooos bilingOes e lngi{I&'Chino

WEI-CHUAN COOKING SCHOOL was founded in 1961 as a subsidiary of Wei-Chuan Food Corporation, the largest food manufacturer in Taiwan. The school soon became the largest and most respected institution of its kind , along the Asia-Pacific rim . Graduates include world-class chefs, institutional teachers, professional caterers, connoisseurs of Chinese cuisine as well as many homemakers.

As Wei-Chuan's reputation grew, requests came from all over the world for guidance and information relative to the recipes used in the cooking classes . In an effort to meet this demand, CHIIVESE CUISINE was written and published in 1972. The book was very successful and became the first in a series of Wei-Chuan Cookbooks. Wei-Chuan Publishing was founded later that same year in Taipei with a branch subsequently established in the U.S.A. in 1978. Wei-Chuan Cookbooks are now recognized as the most comprehensive books in the Chinese cuisine field . Wei-Chuan's current plans include new books covering cuisines from all over the world . Wei-Chuan's success can be attributed to its commitment to provide the best quality product possible. Almost all recipes are complemented by full color photographs. Each recipe is written simply with easy-to-follow instructions and precisely measured ingredients. Wei-Chuan stands behind its name, reputation, and commitment to remain true to the authenticity of its recipes.

.............................. ..... .................. .. . ...... . ........ .......................... .............t... . .. ....... ....... 4 m•• ...... .. ....... ..... ........ 27 Seafood ... ........... ....................... ... . .................49 Eggs............ ..... .................... .... .. ............. .....ffi.... ........... ........ ..... ' .......................... .... 73 Snacks and Desserts .............tf' ..... ..................... .... .. ..... . ....... ...........Contents Special Ingredients and Sauces .............. ....... ............ ................... ...... ..... ........ ... ....tit• • !':If~~ ····················································································5 a jltl ··························································································21 • '.. ............ ... .. Vegetables and Tofu ...... ........... ............. .. ...... .. . ....... .. .... ..................... ......... ...................... ........... Beef and Chicken . .......... .. ....... .......... ..... . ..... ........... ....... 94 .RIIIIII ......... ............ ....... .......... ........... ........ ........... ... .. 73 l!i't•tl . ................................................ .. ... . ....... .. .............................................. ..... .... 21 Pork......................Jilll'l • . ....... ................. ....... .. 61 11i' liB . ... ... 94 1!!1 ~JJI:.... ..... .. ........ ........ . ................. 4 Culinary Idioms .. .. .............. . 61 Rice and Noodles ..... .............. 77 Index .. ......... ...... ...................... .. ....... ... ... .......... .................. .................. ....... ....... .. .. . · .............. . .................... ....................... ....... ........................................ .. ......... ................. ............i31 ... . .......... ..............n ·······················································································49 .... 27 • 'Jf~.......... ........ ................................ .............. ......... 8 Soups ..................................... ...... ................... ...... ............ ......................... 5 Appetizers ..... ..... ............. ........ .... ....

Special Ingredients and Sauces [!] Hoisin Sauce is made from flour.o ~flj~flj~7)(~-~ ~o (~T)~~~~*~Er-J~M·~K~AA·~~~~-*~·~ffl~ ffl?l<. soy bean. Soak them in warm water until soft.))t~ 0 4 1 . @]Star Anise (left side) is a fragrant spice used often in Chinese cooking .~li~1.ftt¥11 ~ :H: ~m .m :&Jt11M~~H!WtJJX:Er-Ji!i1Jot5~g. D*~BfM* liD 1. Small hard stem should be removed from large wood ears. It ~Sesame Oil (large bottle) is made by baking or steaming white or black sesame seeds and then extracting the oil. Ready-made Sa Tsa sauce is also available in markets. Soak wood ears in water until soft before using them.a o !& ~~ . m .JoUl. 1fl (~~)~~ ~. The shape resembles a human ear. It is sweet and dark. cut off stem before using them . III Chinese Black Mushrooms (right side) are edible fungi that grow on dead tree trunks.k~!Wt~JJX: · ~~9*iijfi'$~Dt o 0 5dl (~~)flj~~J\lil~-~~~~ ~~~-JJX···£~ ~ot~• o ·tH~$~~4~~~!Wt~JJX:. sugar and other fragrant spices. Szechuan Peppercorn (right side) is a spice often used in preparing Szechuan-style dishes.A~~~~~Z·X-*@~ o iE • ( ~b') X~Ll. The beans are black and taste salty.J#X~JII#~ o WJ\~~~cp~5R'*ffl~¥-t o !!lit 5dl ~a ~-~Mt. ~Fermented Black Beans are made by cooking.)'§. 1!1 Oyster Sauce is made by mixing fermented has a special seafood flavor.J!i:IT . High quality sesame oil has a light color and strong aroma.~:fiH~~Mt. fermenting and then marinating black beans in salt water.P?RR III~ ii * lj: (~~)·~~*D~Er-J ~. oysters with water and salt.Jog7)(9!Wt · ~J\lilotMtl o @] )\. · Dried Wood Ears (lower left) are edible fungi that grow on dead tree trunks. liD Barbecue (Sa Tsa) Sauce is made by grinding several different kinds of hot and fragrant spices and mixing them together.

~£!. =A. two dishes/two people.1_f.)=15 c. = 16 oz.c. Below are recommended techniques which will make your Chinese cooking easier.c.tt'f4:fl~:f'L~Er-:li*~IJ3R1~~E · J:Ff Er-:l~'-!liCJ ~M m:it~~~~~P) o Measurements -~~_m~BJJ 1 lb.A.-* . 11]\£!. = 28 g 1~ =1 6Aiil=450~5/: 1Aiil=28~5/: 1 cup (1c. taste and texture. one dish/person.)=5 c. consider diversity and quantity of ingredients (balance meat or seafood and vegetables). 1 *t ( 1 t&i1i! ) 1 Tablespoon(1T. a combination of color.) . three dishes/three people.Culinary Idioms -a.5~3'l Cutting All ingredients must be cut into the same size and shape so that the cooked food will look uniform and have the same tenderness .)=236 c.=* . 1 ~£!.: l!L~1d~. Roast Preheat oven then put in food to bake .t.) 1JT=600~3'l 1 teaspoon (1t. = *3R~/1: • *:it Er-:l ~m~IJJ:. Jt~~'WH§:t~U~ · {'l'H~~~7J. ( 1 . * ¥Er-:l~J'ECJ].5.J(.~:c ~i!i tLn ~UI/.) 1~=37. =A.R~ In selecting a menu. = 450 g 1 oz.c. ( 1 ~£!.J!RJdi1 o 5 .

Heat wok then add oil. turn heat to high to release oil in food .fki& !:J $ )<~ · jtFFJUMltftltifJJ*• · f*¥-f )Nr. Remove and rinse immediately to keep the color green.~ M~**~--~~~ffi~~·-~~~~~~ 0 Stir-frying 1 Marinate chicken. or fish before stir-frying. the difference in tenderness will sometimes require some ingredients to be cooked in oil. *~~.5ffim~M~ ·~~~~ ·~fie.· ffl*•·I.R. or fried before mixing.J3t~. first fry in high heat until the surface is slightly cripsy.Deep-frying 1 Marinate then coat the food with batter. Add all other ingredients and seasoning sauce.H4~_tot jtff!l'/Jttt~ .t[f47J'~IJ~1H9il~ • ~~~~j)~ 2 When several ingredients are used. Add in cornstarch (and egg white if desired) to tenderize meat. Stir-fry green onions. 71J~f. For foods which take longer to cook. Remove when done. ~*~~ 1't~ MMtt~~~· ~ ~~-·M·~~ifl o :S~~·M•*· ~~*~~P~u&~·m~•n~~~~'~*~~•• o 3 Stir-frying requires high heat. :S 6 . Seasoning sauces and ingredients may be mixed in advance to save cooking time. then use medium heat and gently stir food to maintainan even temperature . o o~*~3.~1. pork. Stir-frying is a quick process. beef. mix well. ~* ~ff!ffl* *~m~~~(~@~~~l~•m~o · §~~~~-~~ · J. ~~·R· ~ · A · ~~~-~~ot·jt~~~ ffl(~~~-~ ) ·~· :IJD1't~m ~rs. ~~~M~MM·~ffii~~~·-·*·~·M·~Mft~~~ft·M f. ginger root and garlic until fragrant. add a little salt and oil.. When food is nearly tender. Non-stick pan or flat pan may be used for stirfrying.S. boiled._t~WJ o · 2 Immerse food in heated oil.!/Jtz* • ~M:S~~~{. When boiling green vegetables.

or chicken meat or bones. cover and steam. 1.RWil:IJD~*~*lll .~ (51~~--) mt~. Soup prepared this way is very light and clear. beef. ffl~ · 4 · ~~~-~HJi:IJD~*·~*~5'lJ 5-*&5ffi 5l~:IJD 1-"~1f)~ • J:). Bring to boil and remove scum. add pork. in a smaller pot and set it inside the large pot. Put ingredients and water or stock. Add cooking wine and cook over medium heat for one hour. Add in stir-fried. to cover. Put food on a heatproof plate then put plate on the bowl.*1 l'J'Bil · *~~-~mi!lnnx~ 5~ o 7 .. Thicken with mixture of cornstarch and water. Sie. or cooked food .!'t~ ·9l-M~~7.eAA ~~~*~~-$-~·~M~~@~~·~--AA~···~m ~~ffl& o Steaming 1 Bring water to boil. ?JT~~W-IBSfi5J ~~~~Bilra9~~--~..*.K AJ ~JX .Mix-boil Boil seasoning sauce or liquid in pan. · ~xt±BR~~5NF1it 515~ o Stock "1!!!1: B ra:Jim Put water in pot.-~~•n~•*••~-~~•••AAo 2 ALTERNATE METHOD: Place a bowl... Place food in a steamer and steam. add water (do not cover bowl). upside down on bottom of wok or large pot. fried.§:~ft. Cook over low heat until food is tender.K · ~-~~ ••&*•.~Bil~ Stewing Put water in a large pot. Stock is ready for use. Remove meat or bones.$ -*.J:). Mil~5! : 1:EMI!!1ntD-.tt~•~:§M!lnor• o &••) · ( *:i:/f'. ~*•~· ~~.

.

.

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0 TO DEEP-FRY WON TON SKINS: Heat oil for deep-frying. remove.....5Eil5M:t:1~ : .51}7J'Jl1tff M·· ~~~MMMW~·~~-~~W~~·~· · ·MWo ~~ r 1:'F5Eil J mAA · J~CifJttk11tflm&:~&A 5Eil ~ • ~o... sugar.... Cut won ton skins in 1/4" (. a ~~~:\!H-!\ffl>% · ~~ · 1Jili!7U*~t7J*.... hoisin sauce.. 2 t. 2) and tie w ith string (Fig ...... add serves 4 • 4 Ail! ft'FiiiJ . roll the meat (Fig . salt 11 1 ..... cooking wine T. If it stays at the bottom. when cooked.•• fig . remove .. sesame seeds and coriander.:t ~. Preheat oven to 400"F (205"C) . slice and serve with~ . 3) . onion and sliced tomato serves 2 • 2 A il! a Boil chicken ..§11t : ~ (1J tHJ!J ~®ffi 0 :t"Ftlflli&: = o i!U4&'.. Begin at the long edge.. o ~ollil!fli£ ~HM6iilii ··-~·<~•> ... Deepfry all won ton strips.. 12iilii ...... soy sauce III 1 ......5cm) strips. Allow more time to heat oil. ........../T* •········ ······ ···· ··'·· ··· ····· ·· 3:*1t a ftlAA~ : ~t7J41}71JIZ~~~ ·~A 11J *4 ~ 1k 'J'~~~ ~W:: :tijfl'imAA · ~~ ~~B'-J~ A:tij~i'l:t~m cfl ll · ~:. 0 0 0 •• 0 •• 0 • • 0 •• 0 . 0 0.. Add (1J .. AH· ~ ~J:t) ....... May add roasted ground peanuts. t 1l•lt •a ( "*" •• ····· · ······· ·· ···· ··········· ~~!\' i:llttii1···························2:*1.. at~.. Repeat test. Cut meat into slices 1/3" 3 T. let cool.... • • • ······ :&H:*It •·············· ·· ······· ·· ········21l•lt ·iii· . desired ··1111···························1. stir and remove..z (1 em) th ick (Fig . Roast for 1 hour. . sesame oil 1 /at salt dash of pepper 2 T. 1i\U!!l..... Mix all ingredients.. strips will burn..T. 1)....... 1 /z T............ ..... 2 . The strip will quickly surface if oil is hot enough. Put a strip of won lil 1 T. .. · l'ln ~ ~~••u4&:1&A:t'F · ~llil!~fJJt~m · 1!U4&'.~Jt:t:~ ~~Jff :±l 3R B'-J oil for deep-frying . . coriander.. Put meat on a roasting pan and roast on oven's middle rack 40 minutes. Mix 11J. and deep-fry until crispy.. • '·iii····················· :&1:*& • '8iil ...... 2 lbs (900g)shoulder pork EJ SECOND METHOD: Preheat oven to 400"F (205"C).:..4oo "F :tij407Hi · IfJt:±ltJ.. 0 ..tmo • l'ln~. ea: soy sauce.. . 2:*1t 0. If oil is too hot. soy sauce hot 1 bean paste.. oil is not hot enough.....•• I1J and marinate overnight. olive oil 8 won ton skins ton in oil.. put aside.. 0 0 •• -·-•*·•• ..t7J0.... serve .... :&i 1l•lt •.lt········ ··· · · · · · ······ · ····· · · s• Chinese Roast Pork a FIRST METHOD: Cut pork into strips 1 1/2" (4cm) wide. shredded green pepper. shredded lettuce 1 1/z c. vinegar 3 /4 tea: sugar.. . 1 garlic .Jrt io ~ M•z o t~J7Xfgj~ (Ill lil Iii I ill' •iii...z T.Crispy Salad with Chicken 11b (450gl chicken legs 4 c. il 2 T.Jrt io ~ *4•z o fJ lf~~ : ~~~t7J I 1}7J'ZIJI't ( Ill ! ) ·~A [1H4~1k!J'~~~ ~W:f~: 2 l · ffi m:tL~ ( lll3 l · :t~~1607til · IfJt:±l tJ..... bone and shred....... 1 fig. marinate as above.. Slice and serve with ~..

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.: · )f!it*.t~ I•-•••.spice powder or pepper.~tit~R±I~Pl<..... ... ....1 . •: salt. Place (hang) duck in a well ventilated place or in refrigerator at least 24 hours. . Sour plum sauce: Cook 4 T.. 2)......:flj~~ .. .!l. flve. . .:~24!J. o (§X.!I...~r. Place duck on ba ki ng pan then roast on oven 's middle rack until color is golden. ketchup for 5 minutes or until thick...... .... Rub cavity w ith [!] ...... · ~m3so"F~'•:t45 o 10~ . drain water from cavity and pat dry..... o * :t~mmAA~4oo"F 607NI~J. ginger root Vz T. .~ ( 1113 > • !'B1£3jJU ml7'l > DJ.. .. • Mm2m ( ~ff~W > • t~:wa 2 :kill. ... fJ 0 • Iii' 1 1/z T.. . .. ....· i...j$\. Serve with 00. . Iii .~ ~m:t45~.~. ........... . 2Jt il' ....* ill* . the crispier it w ill be after roasting..... ........l~~ · CJI!l!~:t. ....JoA¥t#X§IlPI1! o m:~s?Ht~. 2 crushed sour plums (seeds removed) and 1/2 T. ....... .... 1.t o '·"'~OJ..1$1 ..~~~~m... 3*1!< Mm§ : ~ll§ • 7l<.. . . Hot chili paste may be added as desired. .... Spread honey on surface of duck (Fig ..•••a~~• (Ill) 0 ~ oo nm. . ~ ! *11< t 'J•I!...!\ · io @J N~ffl · '~§A. ...... . ... ..... Bring ~to boil and ladle over entire surface of duck several times (Fig. . The drier the skin..... .. 3JT Iii .. plum sauce • desired* .....R±I7'J1*~. .. honey * D fJ hollln sauce or. 3) .. . . .e. 1).... ea sugar and water... ..... ... . . . ~W~B'-J !!l *41H.....t ( 1112 > • ~mt~~..tt4:kl!!..lt!tt~ fil 2 . ... ~ D .:t~~ · •~m c:p JW · ~... Pre-heat oven to 400' F (205"C) ....... close cavity (Fig... .... . 41bs (1800g) 1 green onion serves 4 • 4 A~ D Clean duck.tg.....~J:J.....R~ . . .. cooking wine 1 /z t. . . ... 1 13 . ..rn~r. .... ..li.Crispy-Skin Duck 1 duc:lc... 1! *11< Fig... :t~t±JB'-J .... reduce heat to 350' F (178' C) and roast 1 more hour. .....

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l~ · f*..t'i!*. Plunge jellyfish into the water and stir quickly. wash and drain.~t.. .A. . mix with [] ..:~i.~MliJ.~1 l 1J\IIi ··················1*& Fig . golden jellyfish (Fig. Ili¥5JI..5f5'§8iJ' lli¥ · ~lli¥8i¥~7]<:. each. 0 a ~t~nx.f~~!!P:.· i** ~JT~~~CJii!tlt 0 ~AA~~ 1fu ffl ~ 0 · ~Mcr~..Jo7]<:.~1i ( 1111l · -tm.~~I7'1JI I ~mtl:l · ¥J:i*. 1). Marinate 1/3 lb (150g) shredded cucumber or white radish in 1/2 t....A. Slice pork after it cools.A.. Pour ~ over sliced pork. vinegar and sugar. · i!li. May be served as an appetizer.. Retained liquid may be used as stock. retain liquid. . D /1 T.. Soak jellyfish 8 hours..lllglr . ························6JI .ij'fH&m~ . rinse and squeeze to dry... The prepared cucumber may be tossed with jellyfish and served .... Drain jellyfish.. 7]<:..s~7Htz!Ht · 5JI. 3).A.. Mix cucumber with 1 t. ····· · ···~ i 1dli • . 2). •lOY IMIC8.. .!H!5H* · ffi~f*~ ~~~!!Pmtl:l ( 1112) · ffl 7)<:. salt for 1 hour... 1 15 .2~..Jellyfish Salad 'Ia . cook for 30 minutes over medium heat Remove pork.. Plunge jellyfish into cold water and rinse several times until cold ..... immediately remove (Fig. vinepr /I T .. until slightly larger and crunchy (Fig ... Shred jellyfish into thin strips..-!iX.o l 'lat. changing water frequently... t /J\IIi Use thick. 111 ¥417'1 ( 7K\Wiitl¥~®~:R l . Hot chili may be purchased . ~~ l iJ'~ • CJW!H St**"*~ 0 Sliced Pork & Garlic Topping D serves 2 • 2 A~ Cover pork with [] . [] Hf*~~ m o Jtt~ ~®~~M~o 0 a 0 ~)til\§X8Dii*Miilii · ffl DtiJ. :l. Bring to boil .t 00 *4!!P!7X o · ~~Cll: '*"-*~3o?Tit · mt±:J%5 Ji\VJltt.f.t 00 H!!P!7X o ························12JI ························· ··10ft: ···················· 1*& ·• · •············2Jt ··················3*& • .. until curled. turn off heat...A.. 1 1 serves 2 • 2 A~ llllted. water to boil . ~)t@........ .at most Chinese markets.:l{(~~~/%~ · ¥J:1.~5J\.M. Bring 2 C. · 5'§~fHSt~&~1E!l @: !!P CJ ( 1113) · ll~!l:ti~.· · ··.:~ll~.

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Shell walnuts (Figs........k#. Turn heat to medium and cook 15 minutes ._.......... . 1*& o . lllllltole or honey Heat oil... &2:*& 17 .... Remove..~ ~l!1Jifl~ 7........... onlorw... cut Into 2 ... 1/• t.t.... Remove..t~~~ o El ..$ ' • ..... ~)gAA · A...... 1 1/1 .J:: :t'F!'(.. remove . remove and drain.k~......... IIJice powder or pepper ...... pat dry to rid excess marinade..K171 fJ I :t'F5 J 11l ~ffil m l±l o rHJ .... Nuts should be crispy when cool.1 :!* · i*f. fJ Heat oil.......... Carp. hot chll..!......K151 fJ l:t'F5 J 1B ~AA · ~ll1J...... 2 ....... Drizzle with sesame oil. Marinate with [!] 2 hours........ To remove the skin..........' ll• .. 1• ......3T... root 1T. vinegar a ~t:itf""v.:!4t 00 f'. of ....... Turn fish over and continue to cook until liquid completely evaporates ....... ...... Wlll8r 2T....li£:t'FIY-Jffi't ra.. oooldng wine..J::~m · CJiliUli ~§....... 1 57Jil~5t~5. Deep-fry nuts over low heat 5 minutes.J•IIi (llfJ) .....+ • :t'F~IY-J~ft&M ~Ifl ...Efl:~ il#E ~ ijl fl ~ ~ lfl ( lll3) o o M IY-J~#~ • 7t~91-f( ( 111 · 112 l ~o *9Hm1i'f-flijl · l!IJ:t'FI±l ?RM~~~ · ~o w~ ........~#~i:)JJ............J87Jil!:J .....l±lffl~7J ........ 2 c.K 5<1' 5~Hl D •••• : 11iX $ W•M~#~fflliil · ffi.... they become very dark during frying.Lt ~ftf61f:-Jt£ · CJ7J JX...J1 571il o Five Spice Fish 1 whole ............... Deep-fry 2 or 3 fish slices per batch 8 minutes. serves 2 • 2 Affl a Clean fish and pat dry. <P *i~t•571ilml±l • ~fu.......... 1$F .t ~ · !!~. 3..........& .. 1*& a ~#~t:m l!l *4tL. ' • ..... If walnuts with skin are used.. .. 1.....tJi51ll · f..J57J'JI ( :t'Fffi¥~1it'i¥. place on paper towel..· !. small yellow fish..ii:I-IiiJlWfPo!P'I · ~MHlat<P :k!...... 3) .... D D .ti!~o.......llllt ......:!4t5t~e~ · l{Jl.J) M ~ ~ 5~ * ... Stir continuously to prevent burning... 1 t..~ ti...... ....... except deep-f ry cashews for 15 minutes ...... or pomfret may be used.. •~m.... serve ...J•IIi . ..:t*4 . tt .. 2Jt .tlli .... green onions and ginger (from marinade) to boil..K171 • -m2~?1~ft · mJ [!] H·M2!J' ffil · :t'Fffilt:it~7...H!Ull im~. CRISPY FRIED CASHEWS: follow above directions..... E1 Bring 00.. 1 & 2). o D 1 .. 1 T.. ~~!'(..toyuuce T.tif'l' ~ D iJ'•~....IOJ .. blanch in boiling water then pick off with a toothpick (Fig . • ...t.. fried fish. :1-.Crispy Fried Walnuts serves 2 • 2 Affl a Put nuts in[!] and heat for 5 minutes over medium heat.. Let cool........ · ~-~CJ11ixa~~Y-J.. .......~#~:t'FM !'(..... Cut into 1" (2cm) slices.....m · 5iMi!lnM~~m o • . . El 1c...

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. serve with!Il .. t ~ ..i. .t.. . Add chopped green onions.... . coriander.... .m .... bring to another boil over high heat... .. 1/T* Cook shanks in[!] ....... 1*& Salty Chicken 1 chlcUn..... remove and allow to cool (Fig.. IUpl" 1T. water......A.... .t~ · f.J!......... *I!...... P..nxA.t.1•1!.......... <•1) . . Refrigerate unused portion for later use... .......... ...... oooldng wine 1T..... Reduce heat to medium and cook 2 hours.. remove from pot.~~~ili.:)(if:ltil lllim:~t~5t~l&~~ . Add sesame oil. IOJIMIC8 1T....... cooking wine 1 1 /z star anile (see Fig..... 4) 3 T..A:....407Tit~ J. . (1500g) serves 4 • 4 ...... .:i ...... 1/z c..g*~ <*~i!~. Add . ..ii::rr: M·*~&•~~G•m.. or until tender (turn over during cooking) ..'Jttfiil. minced garlic Put whole chicken in boiling water (water must cover chicken).....* .~&2......ffl D 1t... .it-m~ · cx<P)c\t~2!J 'II\'f <~lllim l ~~-f-CJ#t~~~ · :IJot~l:..... ~~~!n..... 3 1/3 ..4• ••3) ... .•~~ · :jij:IJoiltimmtl:l < lll2 J • ~~%tJJFt • :itt:i!i!~mt....sugar and increase heat..... 2/T* .Utftl!ffi~ o 0 • .. sesame oil and hot bean paste as desired....J»tt.........o!ll-mi:...1) serves 4 • 4 Affl D 5 c. .. bring to boil... turn meat until liquid thickens slightly. .... . S*t' .... ... Use a chopstick to test for doneness... .mJ · ~~a ... Cook 40 minutes over low heat.~.... slice the desired portion into thin slices.....18181n8oil . . 1*1!....... 1.t. lllt 1T...... 2)..... (Fig.....~CJ•~~~·i!i!ll\'fnm o a *.~o!ll.f. ... soy sauce 1 T...... i!~cx'J '* ...:)(.-1\!lnmtl::l · ~~IF(H...[!]*.Il5~ [] H*m o CJ~~. (900g) beef shanks.. When cooled.. ~1 19 .. ..... .Beef Shanks 2 ...i.tj:.....tj:. . cut into pieces..U · i-t.t....... 3. Spread salt and cooking wine over chicken while hot. To serve........ .... Remove scum.. May save broth for other uses. ..... ....J :. .. t *F •~ .. ........ 1*& J\JI ( 1. 3*& ...... a 0 \"* ... .!I.....

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. ..... 6~ • ··········· ··· ··· ······ · ······ 1 ~ 1]-1!.. :::::::::.. water 3T.. .. Slowly add eggs in a thin stream... Add seaweed ...lll..~* · l'!ltJo~~E!nJJt o crlll!~ll!u.. ... E1 D CANNED CHICKEN BROTH: D ~~l!ViJJt5'i}7f ll!l 1J o 1 can (2 c. Heat 2 T.. ~ ~ j..i#J.. .. 1 ~ /J\1!......). D ~... . ... 2). I :~..~~: I J......t:....3R!fJt1-t [!] *4 Beef Soup 1 serves 4 • 4 A ill /21b (225g) ground beef D E1 1 /2 T. ~ 1 ~a~ ·-········· · ··············· 1j.... oil .iE. j..A. Lightly beat eggs. .) contains 1 t. salt 2 T..H~A1~5t · ~Jt~tmn:E!n:t..... add ~ . 6~ • . salt to 1 can of chicken broth .J!!t* . ' il .~~~71~ 0 soy sauce cooking wine 1 T.......Seaweed & Egg Flower Soup 2 sheets seaweed 4eggs 6c. 4j....l2~f l · DA1<3:-:IJ1~ld. 1 /2 T...J..water 1 3 egg whites or 2 whole eggs 1 c.. ..JJJt.. slowly add mixture [!] in a thin stream while stirring gently (Fig . . . .:l!. . chopped green onion -~ ·-························· · ····· 2~ serves 4 • 4 A ill D Tear seaweed into 2" (5cm) squares . stir lightly and turn off heat immediately when eggs float to the top. 1 Marinate meat with [!] .... salt I 4 T..IJ. · .E!nJJt 0 · 1 •:. Boil[!]... •~ <II~) .. 2j.....!M (ill) :f. ii::rE · M#~ · 1«5ffi o :liE . You may substitute for[!] by adding 4 c... Pepper.. chopped green onions & coriander *~~ ---·· · ······ · ··· · ······· · ····· 6iiFi D El 5ffi2~~~:t.:l!.. . Jll.A.:l!.. • *"'" ·Sj..'fjf{{~tj.. ' J:!IJ:t.tj..:l!.....ff. •* . . minced ginger root I 6 c.ili'I* · i!ii... ~ nm~ .:l!. .J ..tj. ~~~ [!) *4~M ' :t. El ~ [!] *4m~ · tj.... .. water and 1/2 t... . 1 1/2 t... add ~ .. stock or water.. Adding 1 T...... ~1~ 21 . .. ~~IHT~ili m o · · ···· ···· ·· ··· ····· ··············· 4111 jlj. stir-fry ginger and meat slices.. .....~:t.... 5 T.ti ( lffii¥-.J...]VJW)ffil ~lll... <-~-~-~-~ -..:l!.~~A"l @l *41.W~A"l @ *4 ( 1112) · ~:l't~~ · J'!l1Jo ~ *4:!1Eli!U. . bring to boil. When boiling .j......... ..... I ~B~ . .. cornstarch 1 /2 T. ..... salt.~ · l'll. stir (Fig. Add mixture @l to thicken . I jlj.M#~ · 1«5ffi~ ~ 'J' lll. sesame oil and chopped green onions may be added as desired.. Add 1/2 t...I.A. 1 ). cornstarch...: 0 lio~m~~Mlll1ilMlCJJ'!l1Jol](Atf&D ~ d. each of pepper sesame oil... oil to meat before stir-frying helps to separate pieces . stock 1 1 1 /2 t..J.

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tofu. tofu asparagus.i\ 00 H~jRi~*N4 · ntmlf~C:luJ .~S:Jil"J @J *4-t:l11x5!M · ~.H.M&·B~W~ o 0 0 00 I 6 c. 2~ • '~. bok choy and chicken. 1 1/2 t.. ( ························HE t}Ji)l ) . Use only the heart and tender leaves of bok choy.T · -Ji.l (Ill!) ...Kp... 1 =EM· m~ffl~liJI~~ITf#l$ o 47. 0 D Meat balls. sea cucumber.....C ············ ~4~ OO I ili.. cornstarch...... Bring to boil....k*l~2071ii F!'l~B~fOJ~~li'ji~-11\':Uili\t±l o · 6Jt -)I~························ ······ 6~ URI ··········· ····· ··· ············· ·HI l'ii ·· ···· · ···· ··· · · ····· · ·· ···· · ···· 6~ O~~MH~.. 7k ················· ················ ~ I * ································· 27. stir.t.... cut into pieces 10 ea: shrimp..... 1 ~ +I!.: crab meat. ·········· li'.. stock. squid.. ~~~J!Jl7J]j1J.. canned or fresh button mushrooms and asparagus may be used .. Separately blanch cabbage.. add all remaining ingredients.. Add mixture @] to thicken..R~~i. water ~ I 2 T. ····················· ~1000 . water. ~8 ··· ···· ···· ·········· ···· ·· ·· ····200 23 . button mushrooms. abalone.. Use cooking wine and pepper to remove the seafood odor. slowly add [!] in a thin stream... Soak IIl in water to soften (Fig... Place cabbage in a heatproof dish. stir lightly and turn off heat immediately. i'lf5I?Rl{J(~~ ( 1112) ..M ································· 6~ z I • · · .j~~~~&M&~~~~~. asparagus 1 c. ··· · ·· . 2).. stock..j7'C1i:ti\B?R · .. ::tt. ..ii' ~ii . turn heat to low and cook 20 fJ minutes. Pepper and sesame oil may be added as desired...... salt 1 ( 11]3 ) 7J' ]j1J j§fj\ fJ ~8~ ·········· .H. 00 :tsfsl ·········· ······· ········· · 57. Cut chicken leg into pieces. ~~ 00 W~ml · !lili\ [!] m~:mmJ · t:J.:1!. 1)...J!~p.t~n·~~ffl~~·RM·Ma·~a · ~·~Jt~R?R o [!] T J!t · · · ·· · · · · · · ·· · · · · · · · · · · · · · · · · · · · · 300 fsl** ( + ) H..]JII~.. Canned crab meat...tii'JtitM..!l4ittfflJ.!..t. Serve.f£ jRJ.... Add [!] and bring to boil again . ~1~ Crab Meat with Asparagus Soup total of 4 c. 2 egg whites 1 [!] I ~~··fiiT_:_::iiT O M ~ ~fflA~~M~-·~~fflX~~-l{J(rt·~·p. other vegetables may be added.fi\t-I!S:Jil"J [!] H · ~XBmJnW~!. Fish balls may be purchased at most Chinese markets......k·~llii-W. (all diced) and peas serves 4 • 4 A~ 0 Bring 00 to boil..:1!. ~ [] :M 0 00 I 6 c. 3) .. Stock in ~ should cover the ingredients....Casserole Soup &leaves of nappa cabbage 6bokchoy 1 chicken leg 6 Chinese black mushrooms 3 dried scallops [!] 1 1/z oz (51 g) package bean threads 2 c. salt 00 I 4 T. trim the thick stem (Fig. fish balls 1 c. 1 /2 t..:1!. When boiling. ::kB W. mushrooms serves 4 • 4 A~ 0 Cut cabbage into 2" (5cm) pieces (Fig. 5 T.....

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*{Jii!#J271li o f1Jffl'J'~~§.... .·· 1111 j... 12111 27 . 'H!...g~JXJi5tit ...... Small chicken legs or chicken wings may be used to eliminate the procedure of cutting pieces. ~~ ~ 'f4lit-t~....s~& :fM · M~S1 ~t>t£~EI3 .... ~ . *~ 1)-....... ······························l /J\~ NUl ·························· ···· p t-f I J: .fi .t · rFMiti::t:Eiffl ••~m~·~... . . ....i\~•·rF~~&MR~mg o o rrFilll J ~~ · .. salt 1 /2 1 T.. to medium and continue to fry 7 minutes until done: remove and drain.1&~1!\*Jt · ffl~li..:. /2 t . ~ .. increase deep-frying time to 12 minutes..t*. . . 2)..t~@CJ~~!t11Ji>tS1 Lff<~Ji: 0 r~i!ll J ···· · ········ · ·········· ~• D Chicken Croquettes 1 /2 serves 2 • 2 Ail! lb (225gl chicken breasts D [!] 1 1/2 T.~&...... Deep-fry chicken until outside is crisp..Fried Chicken 1 /llbs (600gl chicken legs 1 serves 2 • 2 Ail! D mJ 3/4 t... j.ll3 · . If skin is not crispy.. ..)(i'l}r!'*{]??T~t~J.A.fj U ~ 8Wii!Jil ·· · ··· ·· ··· · ··· ·· · ·· · 6~ .mrF~~imlll?t~ · ex'*' ........ ( 1113) W . Coat with cornstarch before deep-frying .It) ········ ····· ·· 4@ 1iJ !I ················· ······ ···· ···........ radish slices as shown (Fig . fJ Heat wok then add oil..... D fJ ~~~J!>l · ~i\ [!] *'. cornstarch oil for deep-frying Cut chicken legs into large pieces and marinate in[!] for at least 1 hour. dash of pepper 1 egg 4 T...ti!OIJX o 7Kmml · ffl tJ.. ... Finely chop chicken. Boil ~ . Gradually pour egg whites and mix into chicken (Fig.. Reduce heat D 8fl31l ····· ····· · ················ 1/T [!] • If chicken legs are marinated in refrigerator.. 4111 j.. ....8~ ·························· ·1*~ HIIIIi ( tJ. .U{J671~illO~ mj *.....*~~w · rFS1!filra. cornstarch 4 radishes.. salt. stock.I.~t.8~ ············ · ········ · ····· 4*1!. 1:8 ( fT~) .f · !!'fiil6071lll-:... *~ ~ +~ !I .fj~ 1 · ~································· 1~ .-!EliiJXTt: 70 ... sliced D fJ :iM9P~~ijti ( 1111) · ii\IJIJXiFt.... t....... Add cornstarch and mix.L... 3) . · ~i\ [!] Hfi1Jo~a t-t~I!O~ ~~~~~JtJ o · JA1Jo!AJW'l* ( 1112) · ~1Jo::t:Eif71 o !il J 1 c.. .... salt fJ Oil molds then put 1 portion of chicken mixture into each mold. stir then pour over croquettes and serve..8~ ....... remove mixture from molds.. wine 12molds lfi7'l~ . wine 1 /• Remove chicken tendons (Fig ....1..... 1). Steam 6 minutes over low heat.. . . ....... ... then add[!]..F.k. Arrange 4 egg whites. ea: water........ reheat oil and fry again . ea: cornstarch. .-!\mw · . beaten 1 T.. ..

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.. 1ttf' . soy sauce cooking wine cornstarch f1 Heat 2 T.......... oil...ult 11811white 2 T. ..... ......... 1/z t. ~1!1 .... 1:*& ~-!-:*& 5ffi2~ru..•.. Remove and serve ... place on plate........ Heat oil for deep-frying. 1 /• T...... Repeat fo r other side........... ...mAA · ~5$~~:tPi&~ · ~fl:~iiD . 2)......J•IIi . Remove and put on top of the onion or on the side. .......... W ipe wok dry...t-1!~ · ~iiD5~!H!fCft o o l:tF5ffiJ mAA · ~~ft:t'F~I7J'*jl¥.... Coat each slice with almonds... il . serves 2 • 2 A~ a Laterally cut ch icken breasts into large pieces .1J!I~~ ~ H~t-I! · §M5$~~-5$~§o $t• <wa > ..... t*& • • • ............... TO BONE CHICKEN BREASTS: Cut meat along outside of rib cage to the spine (Fig........ ....... ~t.... Add ~ and stir to mix well...... 29 . 5~71'~ltft _... .5cm) slices.... add[!] and mix together. ......... al for deep-frying -~~~ ..llced almonds or 1 Remove skin from chicken . ..... ..mAA • ~~fi-ii1C¥:JiliiiiD~~ ·~~-·~. cornst. Heat 2 T............Chicken Breasts With Ketchup z..JIIJTMi ~ij®J~~~!fJ<tJ:jo (Ill ! ) trrfffl ( lll2) · ~~iiix~-~trrlm · MCJT....J~ft · ffi7J~M~ · 1J!I...ti a fJ ~n®J~il. r~li!J .. cooldng wine 'Jzt.... oil.A....J•& ...... Briefly stir-fry onion . a fJ · W [!] t-J........ N: soy sauce........ Use a meat mallet to tenderi ze meat....... ~1 t:*& *.. 2:*& ~ 1..... t.... ·illl·· .. 1 1 T...91-iU~IIfe · I'!PCJm€§~ (Mlt) .. add [] and mix..... lb (300g) chicken breast 1 /• T.... Spread meat away from bone (Fig. Fry chicken until both sides are golden ........JIJX0.. .... ... vinegar 0 Turn breast over and remove bone.. cornstarch 1 1/z T..... 2:*& ·1• 0 UN'iis:ilt : El3~~frl~T7Jil. N: sugar........... ketchup 1 1 /z T......... [!] Ht-1!~ o .............-.. l ~1!1~ -~~~(Mil) ··················S... ~:I.. ~~il. 1).lll ' .........A...... . ~t:*& ~a~ .......... Cut chicken breast into 1/4" (........1!1 .... water.OE Almond Chicken 2 serves 2 • 2 A~ /a lb (300g) chicken breast a f1 /z T........... ...'ch 1 1/z c... fry chicken 1 1/2 minutes until crispy. 111vedded onion 2 T.Jo 5ffi 2~!!t...........

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Put to side of wok 1 ll (450g) chicken wings total of 2 c....... ... then add chicken and fry until cooked . .....t~. :& ~ *I!....=in : ~iilWd· :k~~:.. water. 1). ea: salt....tam~Dffl · a El J:.Z!Je..... • ' • ... sugar 1 1 t..... 6. · orllli~t. :tPWJt*5ffii :k~........ Brief ly /z T...... 31 .... ....Jo AlfL h T. stir-fry green onions and ginger root.l o fJ 5ffi2:k~AA · ~l~iiif!l~~Jmj!_J%Ji~ · illn~JA · A [!] *4~:tP1imffl o ~ I~H4mtm · !i1(Aif!l~~~•a t!l H • :k*~~ I 57Tiff5t¥5A~. oil..... . Wipe wok dry...n•• . .kl:k~~:tPmt!:l ·~~~liD . green pepper..... water. 1 t. . cook in high heat 15 minutes until sauce thickens. · :&111..Jjjt) W ...... .. 1*11. ~Jt~2*l .. fJ Heat 1 T.@:IIJ7J (Ill!) ... ..:& t *l!... ~2*l H <~em. Sesame oil may be added as desired. (cut in pieces): Chinese black mushrooms (softened in water)... cooked carrot.Stir-Fried Chicken 1 serves 2 • 2 Affl /z .... .... oil......... green onions 2 c.. and stir-fry[!] _Set aside.... oil before stir-frying to separate meat..... m li ( ~-) ' li. .. water. sugar a . . . ......ft. Remove meat from bone .1!.. ... l ::t:ati .. 5ffi2:k~AA · :tP~~· · IIliA ~T:tP~~~~· A~:tP~~ OO MR~~~ @J H:tPt*~~W&o U~ilt 3 T... Sprinkle on 1/2 T. remove... add chicken wings and ffl . . ill · ~ati ..:ttli~i1l~'teli1ii/Jii · te=~cpra....... Add 1T.. ~A [!] H. ... ..... Heat 2 T.illl '~ .12PR 5 !lo& o m I*. A11· il ' • .. .. Chicken Wings D serves 2 • 2 Affl 3*1!.. ...... ...........1i!'Vlll* ( lll2 · 3) o .... .... .....~~~ ······ · ·· · ······ · ·· .... soy sauce Iii Vz T.. Cut chicken wings at joints into 3 pieces. 4*11... ... . l!IJ:tPB.. .. Add ~ and mixture @] .!f~jj\7J'fm 0 Iii Total of 2 c... . :& •• ..JD7..... . . .... ... ... soy sauce 1 1 El Bring ~ to boil. of flour or cornstarch to avoid splattering during deep-frying. cornstarch 6 slices green onion 6 slices ginger root 1 0 D fJ TO BONE CHICKEN LEGS: M ake vertical cut from bottom of leg to top (Fig. . .. . cooking wine 1 1 T... ...5m t..Jt .. . Cut through joint. cooking wine . • ' . . ea: cooking wine..... stir-fry~ and 1 T.... .... ~~-1/JT ......:ttcpra. .. cornstarch Iii 1/3 t.. · · · fJ Heat 2T oil. ...... (sliced): I mushrooms. :&6Jt l ~li·llna• I *. .R D : . then fry chicken until both sides are golden. (225g) boneless chicken legs D Dice chicken and mix w ith [!] ... .. Cut off both bones (Figs... stir-fry until mixed well.. ~ /J\1!..... 4 T.. red hot chili 5ffii :k~AA · ~~ 00 t... 2 & 3). . ~JiEl31S~in~~Jtm&.. bamboo shoots. ...

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./• T.... Pla ce chicken in pot and half cover with water.. .. ffl *4 · ~Mt.. Cut chicken into bite-size pieces... ginger root T....... ... Cut large pieces into bite-size pieces (Fig ..-!\ · fl}t... • ~!ie_~jt.~&.wysauce T. green onions. . .. serve...... *l!i *. . 211 85 .... 3)...... . ) .Niil o V-JI7<:J..... · l!ii. Separate breast and back T... . pour mixture 00 on chicken. drain.A. t *F r~iiiiJ . cooking wine egg yolks... . ill ... until skin is crispy....:11 · ~fZJ*#X~¥:~~!t..... 1 33 ..ttf*tr-:l OO r. &1 Kung-Pao Beef /31b 1300g)lean beef serves 2 • 2 Af5l a E1 Slice meat..)ll o •·••*·•ill! . Add mixture ~ . o 2 T.~ · **ff~l27t}t¥:9l-&MIW:I*tf · ~Jt.....::xmrmfi · ex o !J'*. Heat 3 T......... 2 '. Add 1T. """'""""" ""&2*1t ...A..~E')fflU~ l · :. 8iti Iii . 1 t cornst81ch -~~~~ )1133:*:~9. TO CUT CHICKEN: Remove wings and legs (Fig. and mix with ff] . .... ... Bring to boil over high heat.. & l ::tatt ·········· ········ ·· ·······1*& *l!i ...... . ....) to stir-fry chili peppers and green onions ...JD )IIll:*:J!l.. """""""'A4*1!i '.Spicy Chicken 2 /3 lbs (1200g) whole chicken lor legs) serves 4 • 4 Af5l a M ix ffJ then rub on skin and in chicken cavity. ..... stir-fry until medium rare. For authenticity and to enhance the meat flavor... cornstarch 6 dried chili peppers 1 /z c.t!:lfi~~~Jifl} 5 ~1lt~: 8ffl /JX. stir to mix well and serve . water 1tea:vinegar... .A. illl""""""""" '""""" '3*1!..=~~~·~-~T(~l) ·~~W~M~* ( ~2 ) ·fi}~!J~W~ ( ~ 3) ~D~ffllj'~~ 0 . M2...... Marinate 2 hours. ..k. oil.. green onion sections or chopped onion D a !l=~~l't~. a ~ !Il r-H~~u~I7<:J9l- . ~fiJ ffl :!t )lll ~ t!:l*tr-:!~~* ~ K Z ~~ 0 ....... ..... ....~.me oil.... desired D (Fig . vinegar....... ret hot chili . Add green onions and meat.. ... .~&... ~·T ~ *F . &1..l..'·•*... .A... mix so meat separates during frying . .. .::J!l....f. 1). . tea: salt.. 2)... remove and let cool... Deep-fry chicken over high heat 12 minutes.. ea: soy SMJCe. Stir-fry chi li peppers until almost burnt. ea: sugar.... cornstarch 'I for deep-frying El Heat oil. soy I8UC8 3 /• T. o fJ r:.........ttilll J mAA · .. chopped garlc.... 1/2 c. Turn heat to low... •.......U&JK ( l.+!:!n D ~ .ii:&~l't~¥:/\711. oil..Jo~ SJ ~ H~tft~ ~~¥*#X&....mfi~. water thofliped coriander. *••illl •..:I:407Hi ( cp~11U11lm) · I{Jl. cooking wine 1T.. cover and cook 40 minutes....1. Spread egg yolks on chicken and coat w ith cornstarch.. use sufficient oil (3 T....... · ~~J~Bil~~7100 fJ SJI:!PJJX....J•& ~a• fig ..ii:Bil)ll3~~19- D ( 3:.... o ...... Turn chicken during cooking.

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chopped green onion. Rub soy sauce on skin while hot..Jft ( !III ) • tMiJ.~~ · · ··· · · ····· ··· · ···· · · ········5*11. serve ... 1 t. pat dry.Ji$) . .~m tl::l · ~~~ im · 583 2 ~lf.f~ 00 H o 1 1 t.tl::lttt~ · lfl?fii~J~J~5fii.. Serve. Deep-fry bacon. Retain soy sauce .tj::...mM · ~~ilHt~:IJo l)( I ~lf.mM · ~~ 00 *4 · lll1 ~.ff~pg · :1Jo ~ M~~583&1!J *4 ( 1112 .J*'1i .:. 5cm wide) 5 T... 0 1 T. Quickly stir over high heat. 1). ~ 1 ... Add mixture 00 and bell pepper. 'J•I!..l. r:l*i*J ························•• i1·································1*11r • ···················· ············· 2/J\11. Add 1 T. soy sauce t. water and cook over medium heat 30 minutes..m:ll ) · lflcp )(~:¥:~Ji@. ginger root........2 D IEJ !j=. remove.... cooking wine black beans T.JS~~• > .. . Remove. Briefly stir-fry bell pepper and 1 T... skin side down. ~.2 D rn im ~~ ~ :m~li~~ · ~ lfl ?li:I{Jl.l. in bowl. Lightly pierce skin of bacon to prevent forming bubbles while deep-frying.. water. . Heat oil. Remove. 1 T.~~~tl.. oil and mix so meat separates easily during frying . .. ~:IJolKMf lEI <f. Steam over high heat 1 hour. Stir-fry 00 then beef until medium rare .. Ready-made black bean garlic sauce may be used for 2 c..~~~ ~ 7J'M ·~ ~~ ~ ~ 00 M&~&~W~ ~ W~ o .l... soy sauce serves 2 • 2 A~ D ol for deep-frying 1 T. sugar 2. ~~ [!] f.. J.. 8i111 ········· ····· ···· ········ · . shredded bell pepper D 00 .l. ~iiiH*583 I~lf.onions 1 2 llices ginger root n~lll Cover bacon in 6 c. '•* • •• (i1.. Heat 1 T.IJ:J ~j'F ~ ~ §g ~ ~· ·· ~ ~~ ~M ~~ §·~~-tit ~ o •····································$ •································ ·· ··2Jt o r~. skin side down. cornstarch tFIII ···· .. Slice (Fig .a.2 T. sugar.m£ · ~5. Pat dry before deep-frying. over medium heat until golden (cover to avoid splashing oil) .Pour retained liquid on bacon.1 . cooking wine 583I ~lf.m J · ~ ~Til% ( ~§imlc:Ji%!lU~i% · ~:. cornstarch . ·1*11r 00 0 0000 000000 0000 00000 000 000 00 ~ . remove bowl. let cool... soy sauce Finely shred beef across grain and mix with[!] .. D ( 7K~5rtli'fi ~) mrm · J:J cp )(:JJ03o~Hii{Jl.. 1" •.~~. 2 & 3). Add [!] and retained soy sauce (Figs. chopped fermented 1 .. 3) lfl~)(m607til · fiiJ tl::l D*·& m •~ ~ · ~·~·*· ~~~-~~~B pg t lfl o m• Stir-Fried Beef & Green Peppers ~zlb (225g) beef tenderloin serves 2 • 2 A ~ D lEI I1T.Steamed Bacon In Soy Sauce 1 1/J . oil. then pack bacon securely. Pour out and retain liquid. water. ::ta 5 . 2 t. cooking wine. Pat wok dry. garlic ~2 T.t. 35 .. ···························6iilii 8illl '~ ~t*llr 0 0000 0 0 000 0000000 0 I :ta5····· ······················1*11r I • '.. Can be served with rice or bread.JM) ····· ···· ·· ····· ·· ···2*l Ri: ( i1... 1*llr 000000000000 ~1 !*llr * •••··················· ······ ····· 2*11. Invert bowl on serving plate..!lj~~ ~~7tml 2T. oil.. then heat 2 T..!?-tl... (600g) fresh bacon slab (2·.

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. 2). oz.... · 2jcl!..""I'!nm w El 5ffil:kiD.. ..lft ~~ffimAA 1 0 a fl ( 3071-x 10071 J • ffl*'Bttm~tt:~1fljf£. .. 1).b..:B$$) . . .. remove and serve ... soy sauce 1 Cut meat into 2/3" (2cm) slices. (4 1b. .cl!.. • • . • . serve . 11m~ · !:). .... Add fried meat and toss lightly.1-t ~ *4J7.. Add ~ ..J±t ( 1112 l · ~ [] ¥>+1*~ · :t'FM5ti::.ff. cornstarch oil for deep-frying 1 /2 t... r~i!IIJ 0 CJ~ffl~''"J~~J]ffil3R!fJI.. 3) ..t: 8 ffl ( 1113 l o o /2 t.:B$$) ·· ·· ··· · · · · · · · · · · · · · · · · · · ·· s... ea: sugar. H. ketchup 1 D · t!U-.. ... 125gl sa tsa chang 6 skewers (8... 37 ... )11• • ··························· 6jcl!.. .c11.. cornstarch 'tF=lil ) ···· ·· ···· · · 6i~Ji fl r :tt5rn J mAA · A~±t:tt:¥:~ liDM~ 01671-ii l ~J.450'FmB71ii · I'!P!fJI. pepper 3T.ff1:Em9TB1tt:~1fl .. deep-fry meat 6 minutes or until cooked and surface is crispy.J. ~ 4. Cut meat into bite-size pieces (Fig.water 6 T. tomato.. Remove and place on plates . · · · · · · · · · · · · · · · · · · · · · · 1 ~ . (cut into pieces): onion.. Stir-fry garlic until fragrant.. vinegar 2T. I ~• . bake beef 8 minutes..J2071~ft 6 T. /2 T. Remove oil from wok. .. green pepper 0 3 T. Mix in [] .!~ > ~2*t ~ ···· ··· ···· ·· ···· ··· ·· ··a• • . water. Pre-heat oven to 450' F (235'C).. 1 1/2 t... stir-fry briefly.. sprinkle salt and pepper on both sides and place on baking pan .c~~. ~ *················· ~3.. chopped garlic El I 1 total of 2 c.. Pineapple or carrot may be used for tomato in [!] . add mixture ~ .. • ••·· ····1111 j. stir and bring to boil..J~±JlW:IY ±:SJ~I'!PCJ o · ~ (fl 1 ailll ·· ····· ·· ~ ..* · A ~ H~:IY · ¥}1.... ~ [] l>+m~J. ···················· ·.. oil.I!.W~~ o •-a~~• ············ ············ a• ... (225g) pork serves 2 • 2 A ill D f1 I 1 egg yolk.. . tt:~tl..Jo 1*~81 ~ Hnt~ · ~A:t'F~(f... Skewer beef... Boil [!] and pour over beef.Skewered Beef with Sa Tsa Chang '..1ili. •1ili <i7... salt... . Bi~Ji D f1 Cut beef in 1 "x 4" (3cm x 1O cm) slices . Heat oi l.. HP!it o I * ••• ········ ······················ 3jcl!. tenderize (Fig ... ~ liD~mxD · t~JJ#~ ... 20cm long) -~~ ..do cb iY-"' I IAJ q::~ 2 serves 2 • 2 Ail) /3 I) (300g) lean beef dash of salt.JZ:m:fiii o ll* ..mAA · :IY=ili'if. lj\1!. Dredge meat in cornstarch before deep-frying (Fig. Heat 1 T. .. ···· lj\1!. j... ~tl.. . Remove and drain..J.1 (il l l · tl. t'JB ( 201):~) ··········· ·· ·· stt Sweet & Sour Pork . Sa tsa chang may be purchased at most Chinese ma rkets ..

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. presoftened in water. lhredded green onion 2 black mushrooms..111 .. ... . Retain liquid. 2).~WH~) · t~~ifolliD~t... ..J•IIi *. ...... water... cooking wine 1 t cornstarch 1 1 h t ea: salt.. .....root 1T. let cool then slice.. retained beef stock in center of bowl (Fig.. ..... 1*& M (1J•) .. Add 00 and l!l . Add 00 and 2 T...: bean sprouts.. 2~ ~ 39 .JD~*I :I:lO~ - ... M..J•& • ' • .5 oz (51gt paclrage been fJ Blanch bean threads in boiling water...... Test tenderness with a chopstick....Eflt'Fm**-fl'ilHH~ 3 T.... oil .. lhredded ~and carrots 0 Deep-fried bean threads may be arranged on plate. II threads Line medium-size heatproof bowl with sliced beef... cooldng wine 1 T.. :tFm**-Wi'F~lU4~tl"Ji!X 5~f15J ( ~l!W) o I 1 ...sugar . of gina..... . cornstarc:h ill il 1 T... stir-fry until color changes.. ....... [] a 0 o Ho 0 fJ iflll ~ *~AA · A.... shredded total of 3 c.....tilffl**-!tki**A.. see " to deep-fry won ton skin" ..... He Chop Suey total of 1/2 lb (225gt shelled *imp and lean meat serves 2 • 2 Affi a Prepare shrimp (Step 1..55) .J**~~~K&~**~A. 1 t.. .. stir lightly... Add sugar.. 1 T.............lhredded ginger root 1 T... ~~!>l~~A....... Add 2 T.. ~at$) ... Remove meat.....• •• (~lt' 1 il.R .... Reduce heat to low....J•I!. [] f' 1-~~ml • AiF. .. ~ ! . ... then pour "chop suey " over them.. remove.. ult. 6*& m**'.. Put bean threads and 1/2 c. soy uuce 3 T. 3*& • ..... Iii I1/4 t Iii fJ Heat 1 1/2 T......~~mm o a ~4'~~ n~~li§il@ · .. t............1..:tl>~tt-1 00 *4& l!l *4W:tl>~~!!nCJ CJ. . ... 6 T....ifK&~:tl>~~§' MA.. remove...... 3*& I•·"•-n••• . cook 10 minutes. p... ... ~tl.. water.. @] *4&7K2*fl.............. To deep-fry bean threads.. ..Beef Cooked In Soy Sauce I 2 ...11.JM) . .q. ........ Wipe wok dry.. Steam over high heat 20 minutes.... .t~ * ~d ( !l 3) o ( 111 l · ~2o~~~ : J~cll! lli ~5t ( 111 . ...~:tl>mlli ( .. .. p........ Iii 2 C.... Shred meat.. ~ II\¥ • Mf.... .... ~1*& t... ........... .. Drain liquid (Fig... .. ~jWEI! 5~ ( ~55W) ... marinate with shrimp and l!l. (900gt brisket of beef serves 4 • 4 Ailt a Cover beef in[!] and bring to boil .JD5832*~AA · :Jj>~ OO H ' A. . 3). ~at$) •c· .~~ .. . .. water. ....:........ il. ~1.. ..J¥-fftn~ · ~5t'ellm o Iii .... ~1*& •.... 1).. 2J:t .. cook 1 hour. Remove bowl and pour retained liquid over beef.. then discard liquid.. .. Invert bowl on a serving plate (Fig .. stir to mix well. ........ cooldng wine 2 green onions 2 ... oil... . serve.. stir-fry 00 until fragrant............ .. . 2 ~ftt-J~5t 2) · OOWa~~·M i** . 2.........JM) ... (t.J&'J ')(:J:60~it3~Jf~T-~~A.. 11T* *""""""""' ' '"""""""" ' $ a g 11mtB · m.. Add shrimp and meat.. ...

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Stir-Fried Beef with Onions 1 ........ jJH~ ~~~ffi:m!JJZ I 51[§)1L 'f Ffl ~if. Then add~ and beef... ea: sugar. water 1 1 T....... . shredded onions 0 2 T.2 .~ · m::*::Y<*.. (225g) /2 serves 2 • 2 Ail} sliced beef a Heat 3 T....... Stir meat and(!] until thoroughly mixed. remove .... cornstarch .....5!Fii:- o *'. remove and drain..... glutinous rice a EJ m*55t5ii5"E!¥-J I!j\ll. .zo1l: · l!1Hl'itt9tif.l ~ffij7qDJt...... Steam the balls in a steamer over high heat 30 minutes. 5ffi3::*::~AA · ~~ (!] ~4Hift~ · l!liJSF:<i:~:¥:~ · A ~ t. ......Joii:- 0 ~~~ m ~41*~ 0 il .'f . .. paper-thin slices of beef may be purchased at most Chinese or Japanese markets. Chopped onions ...... ltiJI (..... :tafJ) ··········· ·· ····· ~1 *l!i • •• •••••••• ••• •• ••••• ••••• . water chestnuts .. oil.. ~· (WJ) · ··· ····· · ·· · ····· ·· · ~ ...... cooking wine Pre-cut. Roll each ball in rice to completely coat them (Figs... Use food coloring of preference....water 1 T.... Stir-fry(!] briefly.... . · · ····· · ··· · · · ·· ··~1*1!.2*1!. 2 c.tii · *. 2*1!. saute. or dried shrimp may be added to mixture . then soak rice 1 hour...... stirfry until color changes...... 2T. • • · · ·········· · ·· · · · · ········· ··~ff *.. - ······· ···· ····· ········ ······ 3*1!.... t *l 41 . 1........ cooking wine 1 T.......2t. .....-!\!lnJJX: 1l:m rnliD..... ...... salt dash of pepper 1 0 /z c.. 2 & 3) ..iii'.~u.. 1 •·il•* Pearl Balls 2 serves 2 • 2 Ail} /a ll (300g) ground pork. 6PJi Ill I .J.. shredded ginger root Ill shredded red hot chili as 1 desired 3 T.. ....3 l · Im-m....¥-:1307tii ....zo ~::*:: l! IJ~-tnfiM1l:m o *AA .. Divide and roll meat into 15 balls. green onions...~x*~ o cr1l:m~ m §~~~mi*1L'f~JJX:~tUil§ o ft .* (1111 .. Remove and seNe..m5!11l · t~~ ~ ~ !*~:¥:.' *~8 ) ···· ········ B. • -!-IJ\1!..... beef or chicken a EJ Rinse. ginger root. Add onion...t-tmra-tJ~~~~/J~ o a 0 · .s......lli!(Hf7K o 11....... soy sauce li] 1 T..

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.K~iUBi~ · tJo ~'~ifD ..~AA ' *P'!=Ji'. Add chopped red chili pepper if desired.. ' *. 2 l ~6o7tit · :.n•tA ········ ····· .. Upon boiling.. 6 pork chops. ea: vinegar... into thin.... 3/4 T. 1 t..i\ 31M ~~m~ · !lnmtf:l ° Iii t.....i\~17'1 1111 ·~ '~ . fJ Separate and cut off broccoli flowerets from stem...i\ [!] *4 ' *Pi!trtf583 17\. Stir-fry onions. t •J•IIi ~.... t•J•IIi '•* . ~ff ·~ ····· · · . ea: Nit.. stir to mix well and place on serving dish... soy Nuce T..... 1ill ~atA · ····· ····· ······· ·· ·· .... .tj::~~*... remove immediately and drain.. cornstarch 1 t... ... oyster Nuce 1 /2 lEI D Heat 2 T..... • '........ ~atA······ .. cooking wine ...~~ ~ :.. ....... ' ...... 2 Affi ~iii~~ V2 lb (225g) flank steak D lil V2 T.... .. sugar Total of 2 T......i\~*P~:i'\?tJ... 2).. cornstarch a m~ts t~ · ~. .. ( ~471'~1 l · m~•~ · • ~CJ 5c5 00* · 9tm 4 2 T.. soy Nuce......... ..: minced green onion.. 6iilli .. Arrange flowerets around serving dish. . 1*11i '•· · · · ······ ··· ··········· · · · ~J:t 3i8•· ····· ··· ·····················8iilli • *•······· ·· ·· ······ ·········· ··· ·· 2*11i ·~' -~ ···············~!*IIi Iii • . cornstarch 1 /2 2 Cut meat across grain. ...... sugar /2 dash of pepper 4 T. soy Nuce 3/4 T..-!'...m~ ( 7. Heat oil.. 1 T. . ....!! IJ*P~ ~~?tml 0 El · l.. . ginger root and beef until beef is cooked medium rare.. cooking wine I 1 T. t *lli 1!1 • M••.. . '•* r~~J ························•• 43 .~l% Jtg...Beef with Broccoli In Oyster Sauceserves 2.l"FJ.. sugar....i\:::*: a ffl ( lll3 l El r :...... Before frying add 1 T...-!'. ....... oil.. with a dash of salt and cooking w ine.... . Cook in boiling water /a lb (300g) broccoli 1'"(2cm)long 6 pieces green onion. add [!] (Fig ............. ..l"FM 5c5~tl!. ~1*11i ···· ·· ········· ~2*11i Fo 2 g. ea: soy sauce. ~t*lli ..... Coat with cornstarch before deep-frying (Fig . .. minced garlic 1 T.... oil and mix so meat separates easily during frying ..I ' llil.. water 1!1 1 T.K.. Add mixture 00 .... Remove and dip in 00. 6 slices ginger root 2 T.. 1JT ~ ·········"''""''"1*11i • ...l"F5 J 83 *l!iW~ o o mAA · ~....tFII!I·················· ·· ·... ..!l...t~llf\" 3l~SR7ttJJ!J'~ [Jjjl o ' ~.... ginger root end garlic oil for deep-frying ••s~t ...... 3) ......... .. 5 ) · 83 ... Mix with [!] .. Marinate 1 hour. ' ~tJD~ ~ IY-J OOM*Ptf~~' ~. Deep-fry pork chops 4 minutes or until golden and thoroughly cooked. ·4*11i ~2*11i ·~ 1!1 M' H .. .i\ [!] *4 ( 1111 ......... 1)... ~atA ········ · ····· · · ··~1•J•IIi Fried Pork Chops D 6 pork chops • 6 Affi Tenderize pork chops (Fig.. EJ 58327\.. water.... 1 1/3 lbs (600g) B l11 1 egg V2 t. bite-size pieces. .. .

.

... <•~·n .*..........J.......*.....r.... t.k ~5073'ii · ~4'-~ J... a Shred pork and mix with [!]Add 1/2 T...J02lflJ(mmJ ..... 1"* .. ..... 3 ) • ~wa& ~e• I ::~~:. Wipe wok dry.M~ · ... t:M' il ...J ~ I:!O ... . !!1J :.......... 2 .!Im lli · ~ .~ ~·. topped with pork (Fig ...~V>~~ ~ • ~1. then wrapped into a roll (Fig.. water...J?ZJ '!0/1t 0 0 ~ 8 1i'IJ9l-OJ1.. 1 t cooking wine cornstarch 3 eggs. soy sauce..... ·..~~ Ixat» ... Add 2 c...........*.......:ID.. 2Jt ......l**- 1 1 t soy sauce......: black wood ear • muslvooms (pre-softened in slvedded) water.:~AA JS.. remove .. Cover...:ID..t :..... ~iiti o OJ1flfl 1:ffoJ~m · ~1*jjij~iJ · ~t~'l' cfl -eJ~ii'ii• ( 1111 .... ... V>Mmm t:.. 1*1!... 3) ..IJt 0 · V>wOO *4 · l!i!.............A 00 *4ti~ I 07tii~~)HIJ~ ·Hf · l-)...... 2)..... ... • ... ~ff Beef Cooked In Soy Sauce II serves 4 • 4 A iS! a Cut· beef into pieces.. .. /2 t... •• -·~ ...... !*1!: ............ Cook beef and 1IJ...tJ.··2•J'I!r *.....*. <~~·:·~·. t•J\1!..... cut 1 in pieces...~~8'-J U D 'Il o @] *41..... Moo-shu pork may be served with rice or Moo-shu pork shells (or flour tortillas) by spreading hoi sin sauce in the center (Fig . add 1 T....... or until liquid is reduced to 2(3 cup. soy sauce 2 T.. .. stir-fry until cooked . Remove and drain. H~B'-Jili )~ · V>~~ ~ tl lli ... cornstarch ~. t*l!r . (900g) brisket of beef 0 /z c.A. Add mixture 00 to thicken . ?tir-fry 00 until fragrant...*. 2~ ..Ja [!] t... Stir-fry eggs until sol idified.Ja)liJl:.... • ~ li~&i6**1la 7J(l:... §St.... cooked in water 11 T. turn heat to low and cook 50 minutes or until tender .......Ja .: slvedded green onion. until all sides are seared. 2 t. remove. ginger root E1 0 total of 1 c. l!~ c!lUJ '... cooking wine )liJl :.. salt 1 1 /2 T.. 2*1!.. 47 .... ::::: :..~... ~1•H!i l xat» ... Add 1 T.. 1)... 2 c...... cooking wine 2 green onions 2 slices ginger root 1 star anise (optional) 1T. .illl ... m:~t~~~tiJ~!j= ~JS)~~g.. toss lightly over high heat to mix. oil to separate meat before stir-frying. water.......>~ ~ ~7tmJ o I1T...A.......... @!n~F'l ..Migar 1 a 4'. l'l~tl.J!J! . peeled white radish. V>J... Potatoes or carrots may be used instead of white radish .......... !Il t-t ... a fJ · ~..:~n. ~ o EJ ~~~liD · t..... bring to boil.tF~ta> ············4iiti ·illl·ii ....m~ .. water..... Add 00 and cook 10 minutes.... . • ...... turning occasionally. oil. 1*1!......JD:i:fl!ift*4& @1 *4WV> o •IJI <• • .... fJ Heat 1 T.. ~1...... oil. 1~ I :.beaten total of 2/alb (300g): iplnec:h (cut in 4 sections)...:~AA · ....A....JD )!iJI :..~tl. Add meat and stir-fry until color changes.. lhredded bamboo shoots total of 2 T........ 3ill • • (tnJI) .... stir and serve... 2.........·<·~-~~~~: ill ... oil.... ..... Stir-fry spinach and bamboo shoots.lll ....... Put in 00 and all other ingredients...Moo-Shu Pork 1 serves 2 • 2 A iS! /alb (150g) pork loin 1 /2 T.... Heat 1 T...

.

Deep-Fried Oysters
2 /3

serves 2 • 2 Ai)l

lb (300g) fresh oysters

1 T. cooking wine 1 1 1 /4 t salt. /2 T. flour
1 /2 c.flour

D fJ

Mix oysters with dash of salt; rinse and drain . Mix oysters with l!l. Coat oysters with flour, then dip in egg. Coat oysters with bread crumbs (Figs. 1, 2 & 3). Heat oil for deep-frying. Fry oysters until outside is crispy. Remove and drain. Serve with Szechuan peppercorn salt (see P. 4) or ketchup. If small oysters are used, place on skewers before coating .
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Spicy Scallops
D
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serves 2 • 2 Ai)l

11b (4&0gl fresh scallops 1T. cooldng wine, 3 T. flour
1 c. flour, 3 /• c. ice water 1 h t baking powder, 1 T. oil
1

Wash scallops and mix with cooking wine to reduce sea odor. Pat dry before frying. Mix l!l . Heat oil for deep-frying. Coat scallops in flour then dip in mixture l!l . Deepfry scallops over medium heat 3 minutes; remove . Heat 2 T. oil; stir-fry ~ until fragrant. Add scallops. Serve.

ol for deep-frying
1t hot chi& paste 2 T. (chopped): garlic, green 1 onion, ginger root

D

00 ; bring

to boil then pour over

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49

Spicy Fish Fillet
2 /3

serves 2 • 2

A~

lb (300g) fish meat: fillet or steak
cooking wine,
1 /3

a Slice fish (Fig. 1) then marinate with [!) . Mix 00 for coating.
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Heat oil for deep-frying. Dredge fish meat in coating (Fig . 2). Then fry until fish is thoroughly cooked and outside is crispy (Fig. 3). Remove to serving . platter. Drain oil from wok. Heat 2 T. oil. Stir-fry l!l, until fragrant; add ~and stir-fry. Add mixture bring to boil then pour over fish . Serve.
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1111

1 /2 T.

t. salt

li)11 egg, 3 T. wet.

4 T. ea: cornst.ch, flour

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lill3 T: ea: chopped green onion,
ginger root. garlic '

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1 T. ea: cooking wine, sugar 1!1 3 T. ketchup 3 1 /4 t. ea: hot chili paste, salt

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3 /4 c.

water, 1/2 T. cornstarch

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Steamed Fish

serves 2 • 2

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1 whole fish 1 lb (460g)

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Clean fish then drain; apply mixture [!) . Steam fish over boiling water 10 minutes, or cook 5 to 8 minutes in microwave until done. Remove fish to serving platter; discard liquid. Sprinkle l!l and drizzle 2 T. hot oil over fish . Bring l!l to boil then pour over fish. Dash of pepper as desired .
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11111 T. cooking wine, 1 t. salt
total of 1 c.: shredded green onions, coriander shredded baby ginger roots

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a desired
c. water or stock 2 T. soy sauce, 1/4 t. salt
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53

.

( ~i$) ...·Jt ( ~illi!li~) .... 1 t. Use remaining oil to stir-fry ~ and 1 T.. If large shrimp are used. ~Z*t 2*1!. Continue to stir-fry. chopped onion T. t /J\1!.. *.. •1=1lliJ:t Sl.. Add 1 T. shelled t.JD7)<. ~ *t "* .J~E!D• o •c ······· ·· ·············· ········ ·· siiJi .... Add @] ..:mt±J ( lil2 J • 1it~7.... 111 ill· :taf$) .U~tll\tt> ( iii J • ~.... ea: cooking wine..112 T.....£t&7. ea: hot chili paste. Devein shrimp (Fig... oil to separate shrimp before stir-frying..!'!IJtJ>~~LIJl7Tml o EJ 5832~~AA · ~~jCtJ>~~§mt£ · ~83:J1Jiw ~ t. . .. ......_.. oil. .... ~il l •a .Shrimp with Ketchup 2 serves 2 • 2 A~ /31b (300g) shrimp..l*~m ( lil3 J o •c ·· ······· ······· ········· ·· ···· ··aiiJi a ~jW!J!fftt~~A ffl *-4 · tJ>Mtt'583I ~£t · . M ix shrimp with [!] . ( ~_t ) .KI~~lJ. drain and pat dry (Fig. Add 1 T. tomato slices. comstarch @H4i*t!>±S.. . ........... • . ~A [!] N .... .......o oo 1•a ·· ·· ············ ················· 111 ~il l :taf$) ························.... ... broccoli stem slices (or Chinese pea pods) a 5832~~AA · A~KtJ>~~§E!Dmt±J · ~583~ ~ *41.. ~ .. .... :&1 *I!.. :&11!'1!. .... ~il l 1 /2 1 /2 c.... water....... water.. M ix shrimp w ith [!] . Iii ill' . I :ta~ ..t!>W... • :taf$) . .. .. Shrimp with Vegetables 1 serves 2 • 2 A~ /21b (225g) shrimp.... 2).J~tl!(.. . 1 egg white D 1 /• Prepare shrimp (see step 1 above) .. stir-fry to mix well..K · ~il*lm iJE · ~a<J~OJil.1~£t·tJ> · ~A~&~~a<J r. cornstarch T..... oil... Green peas may be added. ... .. cooking wine I 1 T.. ... cut shrimp in half..... . ~~ 1=1lli8 ······ ·········· ······ ·· ···3*1!... water on shrimp and gently mix (Fig ... .. sugar 1 t...... minced garlic lEI EJ Iii 1 3 T... . ·1*I!... ... J'!IJtJ>~~LIJl7Tml 0 111 1 T... ..t · ~A @] t-l-U · ~t......JoD I!J.. Use remaining oil to stir-fry ~ until fragrant. :¥..... . ..1!.. ~ *I!........... ..... Rinse sh rimp until water is clear....... .. . .... . cornstarch D 1~ !lfl~l1f* : ~t...... ..C. 11!.. t +l!. . shelled D TO PREPARE SHRIMP: Put 1 t......... t.. . s*l!.. water. salt 1 /4 t. u 55 . salt. tJ>Mtt'583I~£t ... Stir-fry shrimp until color changes then remove . add mixture @ and shrimp.Jo~~a<J @ N &~CN'~·OJ~-~A~§C... 1).. · 1111 *...... salt Heat 2 T... 1 T..... ketchup 1 T.. .. Stir-fry to mix well. l-+1!. :&1 *I!. cornstarch a D total of 2 c: green onion pieces.... .. Heat 2 T.. .... . Add shrimp and mixture @l .. ~jW!JJjZ...... salt and 1 1111 1 egg white.. Stir-fry shrimp until color changes then remove. ~ I 5 T.. 3) .. oil to separate shrimp before sti r-f rying..

.

... (sliced): button mushrooms...... sill 57 . cornstarch oil for deep-frying 1 1/2 T... water. Shrimp Foo Vung 1 /3 1 /1 serves 2 • 2 A jj) lb (150g) shrimp shelled t salt.. =~· <•lUi~) . I ~i$:& 11]\11... ........... soy sauce 1 T...... oil before stir-frying (Fig............... ~ .........illl ......~~w fF~8{Jtfjt-\!~ lln~tt m o :tat» . ~........ •a ... .....tfjCit/1'!/lJJ\ (!] l:... drain and serve........... see p.. s*1t f~iiiiJ ..... c~J·> 1.... till :taM ....... serve...... shelled 1 egg white (small) a To prepare shrimp............. :&1 t *lt • ' .... see p......~~ • ¥} ( llD ~~ · jf.. then move to side of wok.. 1 & 2) . 1 • ' • • "" "" """ ' *'...55.....J•I!. Bring l!lto boil then mix in shrimp.water 1 1 /• t salt.....J... broccoli I stem (or Chinese pea pods) 4T. .... add a little more oil.JD 1-'~f 583 ) t-t~ :¥~.............. t. ham.j1~ 1lDIJX o I 1 /2 T.Sour & Hot Shrimp 2 serves 2 • 2 Ajj) /31b (300g) shrimp.... Heat 1 T.... remove and set aside....f ( 1111 • 2) · ~Mt-¥583 ~ ::*:£!..t:m~8!*~ilt1 5t!:ill~8ffltlffi o 6 T...... Heat 1 T....Jo~~8{J~K&!lll~8{] ~ t4 •c ... oi l. •a . i$&•*11 l *.......... fJ Heat oil for deep-frying. .. t /J\1!.... aiifi •a ...........! it ( ~55Jlf ) B r fF5 J ~~m · }\tfjfFf-:ll t?ta¥Mll1Bmt±J o ~ l!l t................... :&1*11.. ... ea: water..... i§ t...55...... ~J:t~1*l 4*1!....... Stir-fry until liquid thickens. Mix with egg white.. :tat» .......... Stir-fry shrimp until color changes ...~~cn·¥ ~ ~1lDmt±l...... Fry shrimp 1 1/2 minutes until crispy.... cornstarch 1 6 egg whites or 3 eggs a ~~~I! it ( ~ 55Jl{) C ~ ?t lm ( 1113 ) o fJ 5831 ::*:~AA · ~...... If shrimp sticks to wok.......... Remove. sugar 1 t minced garlic 1 t minced red hot chili a ~~~!....... Mix shrimp with[!] (Figs. To help separate shrimp..... Stir-fry mixture~ and 1/2 T.......... :& ~ *I!...... add 1/2 T.... ea: vinegar....... • . ........ · !!IJ~Il\jtfj 583I ::*:~AA · lliWJ\ ~ *-'l· &l](t::*:£1........ then cornstarch.. cooking wine cornstarch total 1 c..... •c ........ 1/2 egg white a fJ To prepare shrimp....... 1 /2 T.... 3) . /2 t........~. t/J\1!.. .... Add shrimp and mixture~ and stir-fry..... oil.... 4iifi ...................

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.t'F)!IlJ ~~ • f!Wi~Bfl5c5.... baking powder oil for deep-frying fJ Iii 1 1/z T... Remove and drain.. ~WiC~¥W~ ... To help separate shrimp. 1/• t. 1 T. I!JIA.. tiJ\1.·:i. drain and pat dry. Remove dark vein.z t. cooking wine 3 T. Wash shrimp in salt water and rinse in clear water. Heat oil for deep-frying. Hold each shrimp by the tail and dip in 00 then put in wok..M!flllPiit 0 *·································2:*1i Iii I xatA ························ !'J'Ii <•?E•> ···············• 59 ... oil. ... . Mix 00 to form a paste. . Cut back of shrimp in half lengthwise (Fig. shelled serves 2 • 2 A~ !ill 1 eggult.. Remove to platter. c.... Open shrimp. Vz t. . o Iii I 2 T. Deep-fry until shrimp is slightly dry and crispy on the outside. 3) so it will not curl while frying.8fNJ · :.. bring to boil and add shrimp. . cornst8rch 1 /4 t.t-l!~litBfNJ .t'I=Ct-l!~llPiit o lill : . §A.t'F~57HI¥~iliM~IlPmlli o ri/)!lll:k!!. 1). . Turn heat to medium.. (300g) serves 2 • 2 A~ m ~ ~: I =..III!I~e'-] 00*44*~ . Add mixture Ill..t'F~::f~FU1) ° C!II!IA... ·1 i *& ' •· ... OO *' .j:~·:·*::::::~!: rt$'l!IJ ························•• •••·* ··················&3*1i • .fl • "'llilllll o II )!ll2:kUM . -a-.llt!J$ (~55)() • 1ti-"III!IA... a To prepare shrimp. · A. Deep-fry 5 minutes or until shrimp is crispy. ltJ\It Iii xatA ···························1'J'Ii ill' •························&1*& Stir-Fried Shrimp z. Stir-fry shrimp until color changes. Devein shrimp then mix with ffl . ffl*4 • *P'AA't-i!)!lll:klt • ~IJ*P~CC"'-'7tMI rl ~.. Remove all but 1 T.. . WlltW 1 t.. llllt 1 T. oil before stir-frying.. 2) but do not break apart. cornst8rch 8 flowerets of broccol II £ ·································• • ··················:··········· !tJ\Ii lil ill· xatA· ···· ·· ···· ···· ·· ·~1*1i •a ·································1• ~·· D Wi. Serve.. ee: ketchup. see p. add 1 T... ·.. leave tail intact (Fig....1cooldng wine white. f1 Blanch broccoli in boiling water. ~IJ:....3illl~tEMI7KPIIJII. water I. T..Jumbo Shrimp with Ketchup 8 jumbo llwlmp. ~ D t.J. water. ~.*M51E • tEPI!ilifiJ IW ( 1113 . .·. stir-fry until ingredients are completely mixed.. ffl f4 . lb (300g) shrimp. vlnepr a ( !Ill l 5~~tlt~ • EElfBfl~JMI ( 1112 l fJMIIit-:kft · i!. Add mixture 00.. Mix shrimp with ffl . Heat 2 T. . cornatarch..·.llllt z. . lil I xatA • • ·················· &1*& *"•e• . oil from wok. . fJ l:. . powdered glutlnou8 rice Shell shrimp. remove and arrange around a platter. then prick inside several times (Fig. 1 T.55. stir to mix well. 0 .J!I ~9'-J 00 f4~Mifl · ~1Jc:. Wi~~rii~ Iii 7 T..

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~~~-~ ·E13Mf!llffl ~ n ~ ~·mt±J~~·~L~ B ffl~-~ ~~7J<.. For large quantities: Rinse cabbage.illlffl o "@_... Devein the shrimp. remove and drain. .~Pl~iiD""fC~~ ~ ·~. 1 T. Use scissors to cut the back of the shrimp lengthwise. t ~l!. •*... shredded baby ginger root lEI Place 2 shreds of chili. . . S.L·~@tl¥t#X ' mt±J 5 E2*7l<. . 2 T.A. Use sharp knife to cut into and around cabbage core (Fig.lliX ~ ~ · ii.t:.~ 1i:l(.fflo 5ill2:klMU~ · ~~tiFP:1i:l(. .. .v~a · ······ · ········· · · ·· · ·· · · ·· ··~"' a fJ tt · BJII. lb (300g) rnecfiUm shrimp. D 24 slveds of red hot chii tl. fJ Parboil cabbage until soft.J:!i J:!i ti~ ( ll2... . 61 .. 5tll...A..•• Shrimp with Soy Sauce 2 /1 serves 2 • 2 A~ UM · ··········· · · · · · ······ · · · ·1~1!...J D ~L. cornstarch or flour a Rinse shrimp then pat dry. .. oil.. ~~ ~~ L* ~ ~ o {l. ... sugar 1 t......A... fold each end over.111 ...f*SJE!nJJt o :tats)!llMts) . Remove and serve.II liHt!W2071jf · ~~Jgl§~7!<. then roll like an egg roll..~~ ( Ill ) 0 El D · ~1i:l( ...... .. .~ ~t lli'f -El. . ... l ill ' . .iJ. . minced garlic .. 3 l o ~~ ·ffi cpM ~il.. 2)..meoil dash of P8PI*' 1 T. a portion of radish and carrot in each cabbage leaf. t:.ti fJ Heat 2 T.. marinate 20 m inu t es ..... .... do not cut through . [!] f..... .... . ..Pl~t): mJ:!i"El. Fry both sides of shrimp until color changes.... M ix w ith l!l and set aside. ee: sugar. soy sauce 1 1/2 T. cooking wine 1 t.i · ~~~"El..Vegetable Rolls 3 cabbage leaves 1 /z lb (225g) stvedded white radish 3 oz (75g) shredded carrot 12 rolls•1 2 11! a Soften rad ish and carrot w ith 1 t .ffl5 Ji\ ' ii.KPl ~ . · ~ EI3j5-~*!it · 1i:l(. . :&1/J\1!.l. 3). .illl .. 1).. Add l!l . .t·• ··········· ······ ··· ········· · 3J:t a••• ······ ····· ················sM n • a ··· ················· ·······2M • · • ··· · ·· · ···· · · ·· · · · ····· · :&1~1!.A.. . . Cut off stems from leaves (Fig..A... . stir-fry until ingredients are thoroughly mixed.. Quickly a fJ 2~1!...n • BJII. Dra in and lightly squeeze out water.. .·~ . .. ... ... . ti ···· ····· ······ ·· ·· ····· ···· ·· 1/J\1!.A....... Separate leaves from core (Fig.L·~ttf!tiT.... . Cut each roll in half.. Place whole cabbage in boiling water.... . .... .1~ · tf. vinegar 1t.J~ cpra.. .... Sprinkle on cornstarch to eliminate excess water... .. .ff@ f!ll fiJ. salt . [!] *41. 1 t ~l!........ with shell 1 /2 T..:J.. . Chopped wood ear may be sprinkled on the open ends as desired. . 5~7l<.. .

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. 8. Stir-fry briefly 1/4t. t /J\1!.... oil. .. 3~1!........... . . .~1:J.....an-t::k~mAA · fll!A.. . oil... Add then remove ..ii~& [!m·E:~ ~7J<Ji~iJia~ t±:l~WllDI7X o Stir-Fried Cabbage 1 serves 2 • 2 A~ I 1 T.....water 1 serves 2 • 2 A~ D Wash bean sprouts. ... [!] N& ~ HE:~~7.. oil. .... . .Jt. briefly then remove .... water......... .Ji f) Heat 1 1/2 T... ....... ..... sugar 2 /2 medium-size tomato D f1 D fl Cut cabbage and tomato into bite-size pieces... . Cover and cook until steamy.. . . D fl . ... t +lt ~* * ································ Hf ... . .. .. Add Serve. .. ... . . .... r@i~~ • ill ...... iEillt::k~:tffAA · llli...... 1lfw:t"'JtJJ±>t 0 lf.. ..... [!] t.... .. . .. ...~ . . ../<.i~ Ill . ... 1 1 /2 /3 c..... ....i~ ... Heat 1 1/2 T......J... · ¥}1JO 00 HE:~~7)(1t\Jia~t±:l~f*llDI7t o • ' .. ..... . .. cover and cook until steamy. .... f) iEili-t::k~AA · l!l!A.. chopped green onion /3 lb (300g) cabbage 3T.. minced garlic .1Jii .. ..... 1/• t..?tiJia§'t±:l~f*llDI7t o I * .. ... Heat 1 1/2 T.. Add spinach and [i] . ...... Cover and cook until steamy.... } ill I :1?1: .......~ 1 EJ D l!l and ~ . Stir . Add 00 ... ~ ~I!.. ea: sah.. chopped green onion 3T......... stir briefly..... 1~I!.. R~. tJJ~ 0 ..water 1 1 /3 t... :..... ··~ ····· · ···· ·· ····· · · · ·········· BM * ···· · · · ···· · ·· · ········ · ········ ·3~1!.. ... 63 ... ........ ~ t /J\1!..A. ...Stir-Fried Spinach 2 serves 2 • 2 A~ /3 lb (300g) spinach D Wash spinach and cut into 4 sections. sah 0 liJf ····················· ··········· ·BM l :1?1: . ...... ... Stir-Fried Bean Sprouts 2/3 lb (300g) bean sprouts 1 T.. sah T.......Jt...... .. . · 1~I!..

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... Stir-fry onions until fragrant.... fJ Heat oil.... . or... .....i~inUt o l:t:F5 J 1ll mAA · .... t...W~ B"J~ ~ 51132:*:~AA · fll"'~51ll :t5J~llffll~lm · ffl :*::k~W9tB"JHt-tW*Pffi~~~ • t.................................~ ~ B"J ~ M2iF!'11...illl .. *_ Egg Foo Vung serves 2 • 2 A ill a Lightly beat eggs with[!] . Devein and wash shrimp.... Serve ............. ~~ ( ~ 3l o <•> .. 1111t 1 /2 E1 c. Heat 1 T..A.... 1 T.32(IOOg) a Add 11J to meat and mix thoroughly (filling)... oil....... : ....A.:::::::::·-:: ~ aa ...... ~~tJD I1J *4H~ 5113 2:t:~mAA o 1 I 1/2 t...... cook until both sides are golden brown...1<.... Let cool.. li~titfi7.... Lightly flatten to form big pancake. 1tf E!DI7X o I........wm............. Remove and serve .... 3 65 .. oil..A..IOJ~M~Ce a a EJ 11J t-tW~17U6 . 511 · ~ ifjC*P~!@ ~ ..... .....2 T... Swirl to spread oil over wok. COIIIIIarch El ..... .... Hold wok and move in a circular motion...~·.1111························• r~:.............. parll or .. lOY .............. f1 Heat 2 T..ii~I7XIII m~ · ~o ~~ EI3 ~jA tJo 1-'~9'illl · "' JJJ~-=t-iffi~lifi tm~ ~•~ · fl}tJo ~~B"J 00 Mm~ £ ~· .... 1JT$ 5113I :*:~AA · *P~l9J9: · lli!...i~ o o 1 . pert) 1 1T............ Heat 2 T. 1 t... Add mixture 00 and tofu..... c....... (Turn tofu over during cooking to avoid sticking to pot)...89tB"JB:~m~ · all:c:fl:*:)(:I:I071 ~17X~~~( c:p·~~lm · ~ ~~~~~) 0 .....n 1 c... onions and ham in large bowl. 1 ......--. i$:ii ~*Pm te · ~ 15J )(~ tJD ..... remove. Pour egg combination into wok and quickly stir until mixture slightly solidifies. i1. 2 Fig. stir lightly. Add onion ....... 1ttf 5eggs ..... COI1Wt8n:h a fJ El 'lf'jC~Jm)JE • 55t~tit~7.. . .................. Cook over medium high heat 10 minutes until liquid thickens ... ttf (fJM) .21b (221g) .... 1).. • cooldng wine.......... Stir-fry shrimp until color changes .... ...... 1*1i · xa ...... do not cut through (Fig..f7X5m:t:F:a~ • 1£Jt:Nt~J:t~ · m ~ ~~·1:E~tmmi7X~ ~( ~ 2l · a .....waar...:a~:t:F~~tm~ ~•~m~ · CJJf!Jl. Scoop out tofu to form pocket (Fig... (Ready-made fried tofu may be purchased at Chinese markets)...... Laterally cut tofu to 1/4 thickness.......A.. 4*1t • ....._ *II (fJM) ... ...... Deep-fry tofu until golden..... Pat tofu dry...... ..t~J ························•• 11 .... t*lli *...Stuffed Tofu makes 8 • 8 ill 2boaetofu (8 ... 3T....... remove.. COIIIIIarch D~ 1 hc. ~~~ ( ~I l olfar........ bring to boil...1<......... drain.4T. Ht Fig .. Add ~...ti!II)···························11J\IIi * ....r ........ add a little more oil to prevent burning..... 3). oil.... ..... ....llndded brown onion 1 2/ac. shrimp. cover.. lhelled slwimp 1 llcelhredded t. If necessary.....A.J'IIi J'IIi 1 I • .. ... :·:··~·~·.. 2) and stuff with meat filling (Fig.. Combine eggs..........wat..

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... Add 00 .......Tofu with Black Bean Sauce 1 box tofu......... ~~·:·...2T.fRli~lllttU:kP:I:f.. 4HlJt • (fJJt) .......... 3*& lll . 1*& *.toyi8UCe "'z T........ blllck t.......... •a> . ............. Stir-fry 111 until fragrant...... Mix 111 with meat..........dcedbamboolhoot lllced . Deep-fry tofu pieces 2-3 minutes until golden... t'J•& ... Cook 3 minutes......... Remove oil from wok... Add 1!1... oil. stir 2 minutes.·........... Pepper and sesame oil may be aJded as desired... i*& •••Jt ...... ..._...n8 ill1c. niUIIwoonw.............. Heat 2 T..JDii) *4 • &R~fl • ~tfl~-~ • ( crt.... a El Iii I 1T...WIDr. sesame oil and chili pepper may be added as desired..... 3).................... 1!*& 1# II ...... ult ....... .... add Iii and tofu . any ground meet Iii 1 "'z T•. 9f#X~ o r&li!J . <• ••a> ....J2-3?HI~ii:Ji~ ( 113) m ~ CJ Jif lJI......... Pat slices dry (Figs.. 18 oz (4&0g) HrvN2•2Aijt a B1 Cut tofu into pieces.... oyster .. tofu... Add Chinese pea pods if desired...... move to side of wok. H' .. Add mixture 1!1 to thicken. IUpr fJ f :t'F5mJ ~AA · ~li ~ :t'Ff...... Iii H <•HJt> . fil 1/4C.. ..JoifR:a~ l · J:. cornst........... any deed meet lill 1/z T. 8 oz (22Sg) 1 olfor~ a Bl El Cut tofu into 24 triangles.... Bring to boil....·::::::::::::::::::·-~: &!*& Fig. ....toyi8UCe 1 T............. ginger root a :a~ ~~24~ • tit~?K1~ ( 1111 . cornst:arcll... Mim .... 1t.. IIIIJt ttl' lill *a...........J~Jt5t!!n~ o ~m ....................1.. •: CCII'IWWch._... -= . c...... Heat oil for deep-frying ... onion..J•& • •lll· .... 1 & 2)...... /a c...~:t'Fli~ lfJtft EJ 5Ell2*~AA • ~A~~~:kPtltn~iA · *lA l!) f... ~~& Iii~-~~~~ <•..J o o ......... Add Ill. cooking wine.... "'z t..fllltt:kP · ~t:m[i] f... 3 67 ....2) 0 ~ ~1Jil111 f-t 0 II 2 T....WIDr.t 1!1 *41.M5!1lll.... meat and tofu. 2?HI · lll~t:m~#X ........ "'z T.... :aQ~il lill2 T... Ready-made deep-fried tofu may be used.. oil and briefly stir-fry meat slices.... WIDr )!B2~ • K 111*4 • lilA 11]*413'kP • ~t... chopped. *a•~* lill . Heat 2 T.. a il •·*a• ............ 1 1c..lt o 01* ························12JI lill•·•·a ...... Remove and drain (Fig.. onion.... stir-fry lightly.. I ginger root.... reduce heat to medium..... &1*& Family-Style Tofu serves 2 • 2 Aijt 2 .... stir slightly.............. Pepper..........toy 18UC8.ch 3 ....3T...

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~if!J . Add cabbage (Fig.. Boil water and steam egg mixture 2 minutes over high heat... ult.J•IIi • ' ill ..... -•me oil or lhortel•11 1 ..·· Test for doneness by inserting fork in center of pudding ... Retain liquid to substitute water in ~ if desired...... clams.. cut Into pieces Heat 2 T. Steaming and baking time may vary due to size of steaming dish .JojjC . pudding is cooked . . ·= D Iii ·lll· ..l •*• .. !?~ .... Chinese black mushrooms.. 0 D a ~rr~ .JD A B ~~~. Remove and serve . ~Jj'**'~ l 57TJI r. oil._ttf i ••<••> (f)Jt) u cwa> *a• <tma>·····················1tf ··················• •.. . Sca llops may be substituted for dried shrimp.1'~DL · 1i:ffl 'l ':k~ o D ~-H4~iiJ~t......&:Ili\Wi D ~~~iiJrTMJ3R~ • ~-TftfiA!!D~~.... ~~~~5*ii1'flil · 7EJt~raH:AE · !!D ~~?-. stir.. 2).. celery. . 1).. Check for doneness continually. (1 can) chicken broth may be used for [!] . stock or water Iii /zt... total of 1/z c.. t 1J•IIi *a• ······················ ··f-*lli 69 . ult. *~ml~27tli . Clean then soak scallops in hot water for at least 1 hr...... :·t*lli Ullltlll ·················· t....... chopped green onion or garlic may be added as desired. tofu and mixture ~ (Fig.... 5~T~BkJ7K........ mt-t~~~-m .....J. li~&W~BkJ ~ *4~ml ( 1112) · ~ W~c:fl:k:IH/~~~573-iif:!D/JX 1 ( 1113) o D ~iiJ Ffl "f~I{J(-Ii..Steamed Egg Pudding 3egp 2 c......... ~..l 0 l.. ~* ...all* .. (300gt nappe cabbage. dried lhrlmp (. cook at high for 7 minutes. 1 T... iiJ1... ff-¥*~~~~ o Nappa Cabbage with Tofu 2/a serves 2 • 2 Ail) .. conwtan:h I 1 a 5832X!&m~ · :tP~ [!] t.....J•IIi •····································• *•·································.. water..... cooking wine serves 2 • 2 Ail) a Beat eggs and mix with ffl ...onion pieces /z c. Maintain low heat and do not cover completely during steaming to prevent overcooking.ucl and IOftenedt.. :&f-.. · i!J!AX B ~ ( !Ill ) .. ·ttf Iii • .<IW-1<: ._.. cover and cook over medium heat 5 minutes (Fig. Stir-fry[!] until fragrant. If clean when removed ... t. tafu.J... Bring to boil.tttH!DiiJ .w. a D cut Into pieces 1 c. If microwave is used. Shred scallops by hand..soy 1M1Ce Iii 1/z t.: ham (lllcecQ.J77til 0 !!om ll'IX. Lower heat and steam 15 more minutes... 3) . 1/4 T.. 2 c.. . Shrimp...

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.. stir to mix well..12f~ 0 &!till <•e•111 > ·· ·· ······· ·· ··• *··························· ..:s 2... 3:*:1.~~ ~-) ···············1 ~t:*:lli 71 .. stock 1 1/z T.. -~ll!Wl . cauliflower 1 c... remove...... ult :*aS~ a B · ~D!i!$7... crosswise place 1 portion of filling at one end .. seNe. /z t. c:omstarch.. ult B IEJ Iii 1 c..a <ilasw•rr-> Iii •* ( t:*:li .. ·· . remove and drain. ~ftw!fjt~. 2 & 3) .. ~1 tJ\1......If~m~•m~ · J.......11 <~e> • :*:BSI • .. Cover and cook 3 minutes. nappe cabbage. cornstarch..~ftrufit~1...1 > *•······ ·· · ···· ······················1~ ill • ~a5 ·················· ~1 :*:& Iii • ' •. remove... 2 AiSt i\ 11 ~ z... B 0 Heat 3 T... Divide into 12 portions. Sprinkle cornstarch on cabbage leaf.J7JJ9:j... cornstarch •111 <~x-> • •c ···At~ ~afj) ········ ··················· 1'J'& •= ... c:ornstarch total of 4 c.. Shrimp & Vegetable Dishserv. 71.... f!~:I:*937Til ( cfl Iii pepper. El :ka~_tJMt:?... c..4 chicken br. Iii I a To prepare shrimp. broccol. carrots. Jij(J.. 1).. t J'Ii a.. 1 T. Add shrimp and chicken..J..A.. stock or water 1 T..l'fHIII2 · 3) o ···························12)t ~~~A [!) *4W~-ta ..... .\am · Jij(J. pour over cabbage rolls. ult a B OO f'. :k8~~"'mt:!:l1.... Add[!) to meat and mix thoroughly (filling) ... Stir and boill!l (pepper and sesame oil may be added).~ t:!:l . Stir-fry shrimp and chicken. *'J'& Iii 1 sw ... (tfl~JJ)!Ji55Jl) 0 )IB3:k~AA. • *B5 ············ 1 Iii ill • ~afj) ····· ······ ·· ···· · ~1 :*II ············1~ . cut lengthwise to make it pliable to roll (Fig ..... .Chicken. Roll up leaf to enclose filling.. 1/z t.... cooking wine 1 T. n••· ··~iJIA:4~ ..0 o ~FJ~J~~ ~ fl I•..J. soy uuc:e 1 1 /z T... sheled llvimp._.. Stir occasionally. Follow same procedure for all leaves...Ill~ . Make lengthwise cuts every 1/2" (1cm) (Figs ... ttJ\1..... cooking wine 1 t...?AI27tjf!fJ(t±J m~ ·~~ ~~... Cabbage Rolls a makes 12 • 121t ••.t llices t. water... ..... Stir-fry 1!1&00 with remaining oil.. • a?E <12. see p... Mix shrimp and chicken breast with 00.Kmlfi~ctJ*.me oil• deeired 1 T....MM·M~·MMB~~~.A.. f*)IB~ ~ ' ·~~~~~~ft&tfltW ~ ~0 00 f'....UL lill3 T. .. If stem is thick. oil.. aid~ ·· · · ······ · ··········~l'f 2 121eeves of nappe cabbage /a I» (300g) ground meat Parboil cabbage until soft..55._. softened dry shrimps "'z T.. o ~~~~~m~~~~~~~~~*~~ ~ ~~o Iii I• . Place the rolls on heatproof dish and steam over medium heat 12 minutes.. or 1 I» (460g) Cal cut in pieces): pre-softened Iii chinese black mushrooms.\JJ: · ftll (!III) · iij/!MI07t@:tl. Any kind of vegetables may be used as desired. 1 t..........

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.: llnclded . water 30 minutes.... rice.. Boil 1 minute. Stir-fry shrimp. 2::._...1:/7X..... Bring to boil over high heat....X ( CJ 1b.. mix well.... . ...... chicken or pork 1 c.... .... ................ Dry wok......J: l ?tJI~!:I ~.... Soak rice in 1 1/4 c... ..... .... drain..... rice and meat. li112 'Ia c....'J>flt:l::l • ~~~iiD .... oil.....J ~:l:'J>:¥:~ ~flt:l::l ..i5J o il dllhofPIPI* D «11i5! : 1Hf*iJIE~lffuK • 11}:1JD H f if )§ 3D?til 7Kl 2thc........ Mix well...$~ :& [!] if..:Il!.. . • ~00fl:IJD7](l :J.li:& 2 ........ • ... a )ffi2:J.. . D TO COOK STEAMED RICE: If rice cooker is unavailable....... 'Ia t.......... stir lightly and remove . ~:IJD)ffi2:J. chopped brown onion serves 2 • 2 ....:j(~~... llvtmp ••• ···························itf Fried Rice with Eggs serves 2 • 2 A~ •·································2itf a Heat 2 T. . caTOt lill 'h T.. ....t....M & I!PI7t o ·····················1tf •·································2itf li1 •....A.'J> • flln~l! • 1ti. mix well.:UAA · ~5$~:l:'J>....l:20?3'il · I!P:t..-!1 • 11} ...J'& ······························31(& Curried Fried Rice serves 2 • 2 .._.J 00 fl · ~:&~t-l!:l:'J>~~I!PI7t o ill .Fried Rice with Ground Beef 'Ia Ia (1&0g) .. Saute onions until fragrant (may add chopped garlic and chili) .-!1 • 11}.. lil I I tol8l of 1 c.~ lillitiiT • .. when cooked add eggs and stir-fry until solidified...... Add 1 T. oil. then cover. .. •It •• <•·••> . oil..Efl ~ . Add ground beef and stir until cooked.... diced button I1IUihroome 2 T.~j(11}~ 10?3'il1f i5J o ~ ..... Stir-fry 00 and 1 T.. let stand 10 minutes..... When oil is hot.tm l!lNW:l:'J>~~ · i!il~lti:.: .. remove........... 1 t. stir-fry meat then put on side of wok.. .llnclded brown onion a a Heat 1 T.... oil......... a )fll2:J... rlce ( ~D:I: t:l::l ~W:~~CJ ~·:1Jo7K) • · :li ~ :li i!lUJ'j( *f ...... rinse 1 1/4 c... i..A.. i.... .. ••e ...... .iSl 'Ia It (1&0g) llndded Min or groundn.. chopped. of 1 c.. . 'Ia t....... lower heat and cook 20 minutes.. rice.. . ~1tf il ..A.. then add shrimp..:~AA · Jlc~tfjf=:l:'J>J....i¥ .. serve.. rlce *1101111························• lil • . H ~ IY-..EfJ :J..... onion 'lat... .:.... Turn off heat...... . ~:IJD)ffil :J.. A1t 2 1hc..........:l:'J>'i!f • 1l}:IJD:l:'J>l!TIY-...............J'& . . 2itf 73 • .J:~~:l:'J>J. Utchup.?J.:~'-1'.:~AA • ~~~:l. oil.. · A [!] *4~ :l:'J> • i!ii.. (1&0g) .... ~.A.. ... Stir..:~~:l. . water.....tijC • ~ :& 00 flt-l!:l:'J>~~I!PI7t o .fi...t 'h c..t. Add [!] .. ..A....j. cury powder..... ..... 1/3 ... add 2T...... .. • • (f)i$) 3 T. . ······························ i'J'Ii liJIH•·•••············~1tf I-· ························i::. Stir-fry onion and l!l until fragrant......... )ffil :J... stir-fry l!l ... May add black pepper.. .. ... .IJD~:&$t#X ) • i!i! J..iSl a Heat 2 T........... Add 00 ... £ .clbMf...... eggs and 00...

.

...tJ>WJJ*5ffii *lli!IJ:tJ.. ... 1 2. 1• (2cm) long Heat 3 T.t:J:~B'-J)I*4!lPCJ O •a~:*~*~M~·~"-••~~l*·* *~M~o~BB'-J~~·~~ *•~?ta~ lill . ....... wine t......... Shrimp & Noodle Platter serves 2 • 2 A~ !ill... i*li .ned alhredded) ( 113) o .. 11/J lb (110g) .......: lheled lhrlmp..... 3)....tzii•:J:P... E1 Heat 3 T. :.. TO COOK NOODLES: Boil a half pot of water..§~ • ......J.. CJI!:i!:«tJoA.... ..: green onions 1/z• (1cm) long.... or chlcUn a Marinate ffJ with~ .. cook in medium heat 3 to 6 minutes. add mixture ~ ....~~Ml • CJI!:i!~l*:... bring to boil again.lfl' • J.J lb (160g) dried lil ~ Meat.... .......1T.J!lP!iX (prHofa. P. 1/31b dried noodles equal1 lb cooked noodles.. ••-u•• .... il l .. l!:i!"..... . With remaining oil......... <•·t~)t) *•• *....·=lOY .......... ginger root 1 /z lb (226g) deed nappe abbege 1 1/zc....l•li 75 ...~~ ~7t~ a .. add 00 and stir-fry lightly(Fig... 1!~ a Cook noodles (see above recipe) . stirfry 00 then cabbage......tl>~s... ffl •4W 00 *4J*SJ • :. ' .....M ....... ... ult a Ji.water 1!1 1 T...... porte.. each ..-11 • tzll•4~ • •J.1•& ' .. tt<5ml!.... or chicken 0 D 'h c...... belf.tP ( 112) • ~no oo~~M~. ~i~ El B..oo~:. 6 .... . Add [i] and bring to boil.. • .lfl ....... COI'MW'ch 1 1 1 t.... . "1 *It * ..n...Add pepper and sesame oil as desired..:...... !ill !It'..... ~no ~ *41:11*~Ml · *lA..~ .. Cook noodles then place on plate . Depending on the type of noodles.... Pour meat mixture over noodles......... 1).... .. o o .. '/lc........ stirring gently.. . Add 1 T....... add noodles..... ·:&1 *IIi • .. ..........: llndded or~ lean l o 1il tatlll of 1/a c..tl>~B'-J I!J :r. Stir-Fried Noodles serves 2 • 2 A~ ( 9 ) ..II5m ..llndded bM1boo lhoot o aiimll:lz:t• : cr1£~**-~1*A. oil.ult ) lill·-··- ..eoy~M~Ce 1 ill ht.:.. ... llced ........J...J*:......... OO :r. Add vinegar and pepper as desired.. Lightly toss to mix (Fig.water..tP~!I!tst~l±l . oil.... (01111) ..J......Mlij~I 2 ~ o :ta• ....... fJ II 0 2 black mulhroorna. 1.. i 11•11i ..JI. $l#X o o il 1 c. Add meat and shrimp. :&1...~-lf:m llld .. :ta• .6}t 1!1 •• . J~. ..... cooking wine and cornstarch.... stir and bring to boil..... ....tJ>w l!l *4~~!1!ts ( 111) A.... bring to boil again. ............ Tum off heat... /z t.... Stir-fry ffl until color changes.....m3*~AA. COI'MW'ch 1 I totlll of z/J c. l!j!J. Stir-fry [!] until meat changes color (Fig............. 2) .... ..... black mlllhrooma o )ffi3*~AA....tJ>w ........*s ~a'M1>..... lllced. l.... prHOftened In water Iii 6 green onion MCtlons.t /J lb (160g) dried noodles porte.........i!li~B'-J ffl M:... oil to help separate meat during stir-frying.. .. bell.. Ji. Put in noodles.tM#X ·~)IE .... remove..' •••lll)t ... . M: lOY IMICe.....1•& Iii 1 ... ..... ( fiil....... soy sauce.../z T.~sffl~t*f!... t~ u-••<••·t~•>~!~ ~1~ t~ Iii .... TO TENDERIZE MEAT: Marinate in 1/2 T...

Tasty Meat Buns
1 'IJa . . (800g) ground pork. beef, or c:lllcUn

makes 24 • 24 1111

a FILUNG: Mix meat with[!] , then 00; mix thoroughly.
El
DOUGH: Put sugar of 00 in warm water and stir to dissolve. Sprinkle in yeast and let stand 10 minutes. The yeast will form a head and rise to top. Add flour and oil. Knead dough until smooth and elastic then cover w ith damp cloth . Let rise in a warm place 1-4 hours, or until doubled in bulk. Dough may also be placed in a warm oven for 1 hour to rise .

lil

2 T. soy IMICe, 8 T. Wlll8r 1 T. cooldng wine "12 T. ol, 1 delholpepper

-•me

t...,....
IEJ

1 "12 T. cornstarch iJ 3 T. chopped ...... onion 1 1 1 /2 T. chopped ginger root

Iii

1 /4C.1Ug81'
1 /2 T.
1

1 1/4 c. warm Wlll8r
powdered ve-t

Knead dough on lightly floured surface until smooth and elastic. Roll dough into a long baton-like shape, then divide into 24 pieces. Roll each piece to form a thin circle, then place a portion of filling in each circle. Wrap dough to enclose filling (Fig. 1). Shape dough circle by pleating and pinching edges to form bun (Fig. 2, 3 & 4). Line steamer with damp cloth or small pieces of paper on which to set buns. Let buns stand 10 minutes then steam over high heat 12 minutes. Weather conditions may make flour damp, the quantity of water and flour when kneading must be adjusted to get a smooth, soft dough.

5c. flour 2 T. oil or shortening
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77

<•' •••> ············4JII 1!1 •.. then put in /z lb (225g) spinach Ill 1 T.... moisten one inner edge and pinch the ends together to hold (Fig.JD00 *41'!Diit o .57](l0-fl ( 1113 ) 0 ··················-~ff U. beef or chicken a Add 1!J to meat..... a 0 ~ IIJ *4~ml · ~. cooking wine..A.. Add won tons.-.a 0 l!ll&c. 1/z t. cornstan:h 1!1 1 t. o · 11T!it.. If oil is too hot. Fry won tons over medium heat until golden ..~ 1 /•t. FOR CLEAR SOUP: Cook won tons separately in another pot. ... oil. shredded ginger root or chopped green onions dash of pepper 1 t .ol• desired 30 won ton lldns oil for deep-frying E1 .tt*~ · 73'/it30N fJ ~fBa:gz c:pra.A.gz E m~ o ························•• Won Ton Soup 20wontons serves 4 • 4 Affl .J•& *•·····························1!*& a ~~~ ~ A 1IJ t... ······························2011 1!1 • I U·································e*F ······························1 *'J•Ii ···································• ti······························11J•Ii Ill ·~······························1*1i .g.~~~JU~51i .. serve. 1 T.... meat will not cook and won ton skins may burn ..Jc~ :iU-!\ · M~.. select as desired. ... D Place one portion of mix in center of a won ton skin. ftf~~~Wll · DJit@A:ft:Hifl o . .J•& •••• r~~J ::ta• · • ..gz ~ii:Jitsm~ o 1:Fftjig1Ji¥5m 1' ~~ :t:AA · J:. 3). salt 1 pepper... 1). e-1 . Bring the two points together.-!'. Mix thoroughly then divide into 30 portions. 5e ~ il *'--!'.J..ll···························~ EJ r1:F5mJ ~AA · ~Mm..salt 1 1 Bring 1IJ to boil... 1 1/z T. -v MUCe soup. Different brands of won ton skins have different thicknesses. water. ... .J o1f~~lm · M:t. Diagonally fold skin in half to form a triangle (Fig. fold edge containing filling over about 1/2" (1cm) (Fig. Add spinach and bring to boil.. Add 00 .i!N71il · :t.. . Heat oil for deep-frying... bring to boil again and cook 4 more minutes.=:1il m ( 1111 ) · El31 071~ 1cl iWM1Mt ( 1112) · EI3 ~Difii5..5~ftfiett.?E ·····················1 • • ···················· · ·········~ff *IIi 79 .. Maintain mMium heat. 1 t.... t.. 2)....1:F~fil J...Fried Won Tons 1 makes 30 • 30 11 /3 lb (150g) ground pork...fifieM~!m*l...

.

k:... stir-fry meat. •·················· ~1·J'IIi •.. . B EJ ~ 00 *4JII~~fl: · W~~IY-J~*'1\& 00 *4tt'~!7t«i · 53'!7tl6i~ · §~~5t~ti1 o • il*l~tt'~ IY-J [!] *4 · m!7t~11!lHt.. 4) o ~m&: c:f:lra1/B(f€i a 0 0 r :. 3 .... Place a portion of filling in egg roll skin. Blanch 00 in boiling water..J. ....... 1T..... 1 t. remove and drain...lfH~mlllP iiJ~ ffl o o ~0 -~>Mi~m&: lil • ' .. m m o olfardllp4rying ......Fried Egg Rolls 1 makes16 • 16 !1 /z c. llnclded CllbiNige 2 c.. 2.. ....~- ...... Divide mixture into 16 portions.. Add meat and 00. or until golden brown.. Fry egg rolls over medium heat 4 minutes........ oil . ~*'1\mJ.ft*4 · ~DU.... ThJi . water a l!l l'... bMf or chlclcen a El D 19 Mix ffJ with shredded meat.... Remove and set aside .A 1 t. ~~**-~H!\ . 1..E3f ....tF5mJ mAA · c:p !.... cooking wine 111 1 t..... .E~ · ~MI.. .lln!7t o iiJif~jgffl 00 l'... yellow Chinese chives......tF45J'jj~&:JW:¥J%Ji g.. 1fi .. •llllt.P'l~. Roll skin over filling to form a baton. ~Z*:IIi rnJ ························•• *····················· \.. remove and drain... §•L'~ .. Continue this process. mix well (filling)..llllt 00 1 "::! 4 c..... ~1/J\Jij •·································1*11i ~ .. ·····························1· ~I a . 2 ... lm *. 81 ... allow to thaw to room t emperature then separate each skin as it is used.i.. 18eggrollldns ~ I 2 T. (lhreddld): ellery. lill-···························4$1' '··············~ ... Seal with mixture l!l (Figs. (Ill! . If frozen.. Bean sprouts..t · 5m l~~AA.....me oil 0 0 lil 1 dllhof...... Drain again when ready to use. Heat oil for deep-frying... cornsarch 1 1 /• t........ Heat 1 T.....llnclded pork.. Most chinese markets sell egg roll skins. 3 & 4). !$!' 1111 ~a•... bamboo shoots and string beans may be used for 00 .... ·= tlcu.

.

1 water and let stand for 30 minutes. OO t.. . 1*" b··················· ·········· · 1:*11i 2*11i ool•:. 2. . . ... . Cover and cook 20 m inutes over low heat. ][lj) . ~B5· · ··· · ···· · · · · · · ·· · ····· · · ·21J•IIi mt*57t~ • :J:JJtfR • ~P.L I!J ~ o ~317<:J ~J\fB. l. If bean paste is not sweetened. Pack firmly... lt......p < 1112 · 3 · 4) • :kx?J. . $ ..... ...K IY-J i~•tt-~* ~ 83 .....~X M~l 071'JIIlP CJ o 1l'CJifl tltial:I:IJXfR o :l:ll*=ti .... Allow to boil 1 minute....... dried fruits of~ a Grease 7" (16cm) heatproof bowl with 1 T... '-d or butter Cook rice as directed below...·.. ..2t1'fl:)f67t~~~7.. \Arrange dried fruit in circular fashion as shown (Fig. ..K • M:IJD l ·Hf7.tt:it-I!~Mm'U:E/\.. Place a serving dish on the bowl and invert to remove the rice. ..... ..&:a... . ~Ug~~r EJ 0 00 to boil..1'.... . . ....... glutinous rice then soak in 1 1/2 cups .Kif )~3071'JI • lfl :kX~IWI:J:l?tJI~ 0 11 · llfalc. cornstan:h .. .. lard. . . ~Ug~~r 1 2 T. . 3:*11. TO PREPARE RED BEAN PASTE: see p. or purchase paste from a Chinese I 2 t..... . 3 & 4)... . .. Bring to boil over high heat.. Rice cooker may be used. market.. glutinous rice B 1!113 T. Turn off heat.. then pour over the rice pudding and serve.flij. ..fB.....lUJ'X*I:I:2071'JI · llP:t. . ... Stir and bring /z c. '-d or butter 2 c. . remove . i\Jitli 1 T....W .iiiJt~ : ~ ~9 1W o 0 0 0 ftl*=ti:l:~ ~ : lt.... While rice is hot.Rice Pudding serves 6 • 6 A iS} 1 c... lli • fi!HD~ i7<:J o )f. add sugar to taste and mix. t *" a El El IRI~3 17<:J~t*~5m l:k!t... 0 TO COOK GLUTINOUS RICE: Rinse 2 c. .. .. (glutinous rice requires less water than regular rice) .... let stand 10 minutes with cover.t-:1 6071-ill{)l.. Steam over high heat 1 hour.... stir briefly.. ....i:ntwo~~3~llfl < 1111 ) 0 00 *•·························· ·········1*" • ················· ·············· ··3:*11.- lil 3 T.LilPIJX ... 1).... place rice and red bean paste into greased bowl (Figs.....91 .. .. .. red been paRe 1 c.....wat. .. . mix With[!] .

."''~ '' •I' • .. '' • =---""""·-- • .

2) and let stand 30 minutes..) D II] I~· <•1 > .WIII8r 1c..Chinese Almond Jello II] ' ..... use gelatin and follow directions on package.. serves 6 • 6 A ill a Mix 11J (Fig.JotA~Ml • M1JD I!] *4 ( Ill ... Reduce heat to low and continue to cook until agar-agar dissolves.. Refrigerate until mixture sets. ~ a D [1] Ma3071'il ( 1!2) fl1#e~ · r...* • ····································1$f: (11J~) ..... c... Stir.. Dice jello and serve w ith fruit and crushed ice... 1) 8c.¥ ~~m »Jffli()I.... Add 1!1 (Fig . (fig.......... 7~J!· t * •••·································• Iii 1 ~··························· 1*1t Agar-agar may be purchased at most Chinese markets.. .lflt§~....ft · -tnT ft~t. then turn off heat.j(:J::¥~~~1 ta.E-= ~•IY-J•*EHi!p/7)(-•• m o ~o1!lt~~a. Iii' .trnH~&$ · ~~~i~•~ttt.. (7g) .. /z oz... 1 can of mixed fruit (8 1 D The amount of agar-agar may be increased to set the jello harder. If unavailable.. Bring 11J to boil....Jo ~ittt**T · *• o · Jtt~ ...... Add sugar and bring to boil.¥ • t. Pour into serving bowls (Fig.JoiiiX!iX~lifiY-Ji!i'C. 4). 3)..... 1 T. t :A: (IJ\) ••••••• •••• •••• •• ••••1 • 3) ·~~~x·ffl~R~( III 4) ·M~~ ~·~~ **• m o ~Jflt.tmff-*ii>X o .lllmond atl"'lct ftiiPO'atH .luJ. Add fru it before serving. oz.

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>fl7l<. chopped black mushroom... Add cold water and oil.... Use rolling pin to roll each portion into thin 2 " (6cm) circle... cooked egg or green onion (Fig..* . t!~1\t!tl1 73'17t30@Jj\Jim81 ' 11}ffil7t@ ~ 6~7tlt& 0 ~fa-& c:!lra... Set shau mai about 1 inch apart. ailll . cooking wine 1 /2t.EU~)m~l7tfJ\lif® c:!J IY-JB81 . mix.sesameoil dash of pepper 2c. Place 1 portion of filling in middle of dough circle. Won ton skins may be folded in various ways .. 1) and pinch together to hold (Fig... cornstarch 3 [!] /• T. .. . Ready-made won ton skins may be used in lieu of dough.water 1 1/2 T. ~ ~ *& • . Bring up opposite edges (Fig . ~ 1 t *& I!J • .. t 1J•IIi • • ·· ······ ·· · · · · · · ···· ··· · · · ···· ~JIF * •······ ········ ····· ····· ··· ·· ··· 4*11.. ~~i'F!lUili m•~~crlll!~ 00 • . . Roll dough into long baton-like shape. . then cut into 30 pieces.... beef or chicken 4T.. •* ······························t*F t*F ·i111······ ·············· ····· ·····1*11i •M ··············· ···· ······ ·· ·· ···· 2*F ···· · ······ ··· · · ·· ··· · · · ······· · · ~JIF 87 .. Loops may be filled with grated carrots. cold water . B DOUGH: Add boiling water and salt of 00 to flour. 3) · 3A....~mg.( ... flour c...t•m•:k. boiling water clash of salt 1 /4 c. . . . ailll . remove and serve... stir 5 minutes to mix thoroughly. .. Shape loops (Fig ...Shau Mai I 11b (460g) ground pork... .. 3) for decoration . oil or shortening · ..~.:k?$..... ~:ii€ ( 1114) · ?. ~aM . Mix and knead smooth.. soy sauce 1 1/2 T... Line steamer with damp cloth or oil lightly.t~.....m .. . 4).Ui ~ii!i . : Bifflt..... 2) .. II /•T..m00 H~IY-J)~7MDDIW# · 11} A..R JJi.. Steam over high heat 5 minutes.. El 0 (Ill!) · ~t±J11!1Pliliil ( 1112 . ... ' a M : ~~it!l l!l *41W#57tiii!PI7tfa fl 0 0 00 0 0 o ~-·--) 12.. ~UI'IJ...57tit!!PI7t o o .sugar 3 makes 30 • 30 ill a RWNG: Add I!J to meat.2 0 Iii 1 T....

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fiXIII~ o E1 ~«1-~'l'cp ( 1111) · ~. The thinner the skin..Shau Mai II makes 30 • 30 ill a AWNG: Add I!J to meat and shrimp. 1).fiXttU4~ 89 . Shau mai may be garnished by placing a green pea or shrimp on top (Figs.fiX o o o ~•~AAcrll.. remove and serve. Dip a knife in water and use it to smooth meat surface (water will prevent meat from sticking to knife). 86 & 88).fiX«l 3 • 4) • ?iUfp.fiX~ · m!S.tS~B:~tt11'F~~ ( 1112 · • ..jjjfi).. Won ton skins may be folded in various ways (see pictures on pp.Mt:«!lm. Line steamer with damp cloth or oil lightly.ta~• · ~!k~5?1illlP. lEI D SKINS: Cut off edges of won ton skins to form circles. Place 1 portion of filling in center of won ton skin (Fig. the better the result.tW!S. Gather won ton skin edges around filling. o o D a M : ~~&tt1PJI.t~lflJt..aaJ!l > • rnoo. 3 & 4). stir 5 minutes to mix thoroughly..I[!] *4llt-1!55-HUP..l• <J!a6 .:ffi~~5&l El Il : &te~~.. Ready-made won ton skins are available in Chinese markets.· . Steam over high heat 5 minutes. 2.

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.... Put 1 egg yolk into 1 portion of bean paste..iltltt-310. 1 Fig..... ..1 .. ....{1:) ... ....t~1! 111 ( Ji83Jlt · CJ~li )J>3 1T o ~Wa'-J li )J>~t... ..too ~~. ...... DOUGH: Beat[!] until sugar melts . Place 1 portion of filling in center of circle and wrap to enclose.t..• ..~'~Ifllffl • ~~Hiti~17Xll~ 1 0~~~~~ mll& • ~li)J>I.Ji§W • ~...~~ ( . ...A..... .. f ff D ~ : -~--~~-~ · J:J.15~jj n l!l M ( ~m l M*llfl:*:*-il o · 17)(5~Hl:....... c...... ............. 1 T. lil .. 2)......... . ..... ..... .. . 1 ....Fiatten each dough portion to 4 " (10cm) circle... (Seep. Reduce heat to medium and cook 1 1/2 hours until beans soften. lightly m ix well .. ....red .. i!-~~:Jt§liXIII!iUI: o fJ JJl.. (12GOg) red .. Iii I. . 83...... 1eggyoll 1 mold 1 ... ... t 'J •& . immerse in cold water...7lf~IJfl [!l( cp )(J1~90~jJ ~ ttli~IJfl 0 ' D ~:t:Wa-t.. 1!1 then Ill .. .... ... 2 91 . .. ... cover and bring to boil.tl~ ~ ( 1111 ) ~~ · EDW:rE~~ fDfjJtf:l ( 1112) · -~.. lil M .... ......... roll to enclose .... . 1 .... . 1*& UJ[ .... ol or lhoiUIIIng ...llllt lil l4c. yolla 2 1/a ... Fig. ..Kf]}~~~~l&~ · ........ 1/z t.. 1JT lill ~-··a~ .................z powdered ......r..A... Divide bean paste into 20 portions ....... 21t .... Add l!l ...4C.. ..... makes 20 • 20 11 IIII 3egp. 1 .1<. remove. .. ... .. .. ... bring to boil.. : ~ [!] Mtt~•~it · !*A.:lil~ c:fl 1113 ) 0 Fig .. bean paste consistency should be thick enough to make into balls.... turn off heat and soak for 1 hour). lill ... Place on cookie sheet and brush egg yolk over dough........... bilking powder c....... .......~ 400'F · 1ilt c:fl iV~30~jj~~· t5 1lPI7X o ...Cantonese-Style Moon Cakes 20 llllty . . ·: : : : ·:: D li~:P-~: Uli )§?j(-~ ( ~~UR)~1:£)!{7j(~11Nii!f) ' ~R~H& ' fjJtf:l7..... .. ...flcuo. 1!1 1 1/• c. Place egg yolks on cookie sheet and bake 15 minutes... 1).. .... Lightly flour mold and place filled dough into mold (Fig.. melt....... press dough to fill mold.. 2011 ][~ D .... 1!1 *4 · ~.... D 2c. .. {1350g} of bean paste). ....... ...d bua..... stir continuously for 10-15 minutes (makes 4 lbs. Gently tap to release (Fig .... Add 7 cups of water to the beans...... i ff . After refrigerating....JD7...Btl o El ~-~~m:.Jtt:E:!Jfl:*:*-il • iltt~l.....3so r~ 1s~jJ o liiJ>~I7X20f7}.....· ~~~~'-~\.. METHOD FOR MAKING RED BEAN PASTE: Rinse and soak beans in water overnight (or...tm Ill M~W~ · ~!7X20!Jl!J......... .. Bake on middle rack 30 minutes or until golden .. .... Drain and discard water..... .. D D IJ FIWNG: Preheat oven to 350'F (178' C) .......... ~lll 1-1-fl: Stir the beans continuosly over high heat until liquid has almost evaporated...... Preheat oven to 400' F (205' C) .. 3)...... ......K~I*If1.......... Add Divide into 20 portions .. ...

baking powder 1!1 11 egg. 1/2 t. baking soda 1 t . 1/2 t. salt 00 I 1 c.1 1/3 lbs (600g) red bean paste (seep. 91) 2 c. sugar 1 T. water (!] 4 T. flour. water. almond extract 2 c. 5 T. 2/3 c. oil or shortening damp towel or doth red food coloring stamp design of choice 1 3 /2 c. lard. sugar. shortening or butter /4 c. peanuts or sesame seeds . flour. flour 24 whole almonds. shortening or butter 1 1 1 /2 T. /3 t.

Place on cookie sheet.... Remove and serve.. it:t' . using rolling pin to form 3" (8 em) circle... K (:ft:UDI) ....~fl o .....!•• I'IJ:te••············ ......... D a t6 a EJ oo r-t7tll1Jtf~IJUtM · !lD~ r7)<....... Add flour and mix to form dough ......... .x9tllkJDftl!~lit~llt ~ mAA~350'F · ~'171241]\!~ · ~±~tt/Jt!IJI:J(m · · li:TJi:tofjt-J I 573'ii~JiiJig.... flatten lightly with palm of hand....... Serve.. !*& lil~-·•••••oo • •• • oo•••••••••••••••••••1$t' .. 24C 1... beat 2 minutes........1T D fl RWNG: Divide bean paste into 20 portions and shape into balls.... gather edges of dough to completely enclose .. 4*1i • * .....1<............. J "El r...... !tJ•& Mix ffl....... 3) or brush 1 egg on dough (P........ bake cakes 25 minutes on middle rack at 350' F (178'C) in preheated oven ...93............ Lightly flatten a portion of dough with palm of hand.....lll .J511lJ't~it • t..5mBi......... remove when golden...Divide into 20 pieces........ !lD/it o · fl!~litiJt~ : :tofj 93 .. Flatten pieces of dough A to circles .. l : :tofj~mAA~3so'F · . -it:t' makes 24 • 241111 D fJI Preheat oven to 350' F (178'C) . PJ'..........:t:li~ r7)<..... Dough B: Repeat same procedure with mixture 00 ....... Place dough vertically then roll out again to a rectangle .Short Moon Cakes ll~ makes 20 • 20111 ( UA91.. Dough A: . Add a few drops of food coloring to damp towel............. lil .....Jo~m n~a~w · ~t.....E i)' I:J(§9tr. Place filling in center..............HIJJ't5 · ~~ · ~t... bottom)..........i1Hlli ( 1113) ti7.............Jolt9tllkJ lit~~j® 'fl llk)~fl o liJ J•Mfr ....... Roll dough into baton-like shape. 2).... t 'J•Ii 1 *""""""""""""""""'1*1i H······························1tJ•Ii •ctt ......m......... D fJI ffJ H& 00 ~4~Wt-J27tii · J!l!.... Roll each piece into baton-like shape (Fig.... t t:t' • .. :......... J wr... t tJ•IIi Iii I .. Divide dough into 24 balls and place on greased cookie sheet.. Melt butter then add sugar and beat..... then lightly stamp dough (Fig . Bake on lower ra ck of oven 15 minutes...... 1). ·············1· •mnt!* ......JoUg. 1.............ADfflfl!W 'fl9cli:~C {l.................. Press stamp design on towel............... Use rolling pin to roll each piece into a rectangle .m ~...5mBi... ... Add mixtures ff) and 00...c.....l)c) · 1:EIIIflt.....llllltm-lll· ............) ····· ····1. J Fc'i~ < 1111l ~~m~ffii!~ntfc'i~ < 1112 l · ffl -¥~~Wiit@:~8073'Z...Jo}. make dough and knead until smooth .............~& 'fl li:tofj257tii~IIW~!lDCJ o Chinese Almond Cookies m-ll!llt................IIIm · · J&@:~m~ · ~~nt o ~~ ED 1Hl~5ti n~z~lll <ti:~Tfil [!] H O!...... Place cakes on cookie sheet...... Place almond in center of each ball then lightly flatten .t1........ Put a piece of dough B in the center of dough A (Fig .... = : uP7tttnt2o@IIJI:j( o ~ III r-t& £ •L' J · 1h~73'/it20@!]. ••••••oooo••••••••••••••••••••S*Ii lll Iii l • ..

..........51 Deep-Fried Oysters ............. ..........39 Jumbo Shrimp w ith Ketchup ...................................................................................49 Spicy Scallops ................ . 11 Cri spy Fried Walnuts ... 55 Egg Foo Yung ................ 75 PORK Tasty Meat Buns ... . ............................................................87 Shau Mai 11 ......57 Shrimp with Ketchup ...................................................... ..ried Chicken ............. 23 Crab Meat with Asparagus Soup 23 Hot & Sour Soup ...................................53 Steamed Fish .......... Shrimp................. & Vegetable Dish 71 Nappa Cabbage with Tofu ...... 93 Fried Egg Rolls ............. 67 Nappa Cabbage with Tofu .................... ................. . 17 Crispy Salad with Chicken .............73 Fried Rice with Ground Beef ........... .... 63 Stir-Fried Cabbage .....63 Stir-Fried Spinach ...... 41 Sliced Pork & Garlic Topping .. ............... 67 Crab with Vinegar .......... 39 Beef Cooked in Soy Sauce 11.. 21 Tomato & Egg Flower Soup .................. 19 Sliced Pork & Garlic Topping ......................... ............................................... .................73 Fried Rice with Eggs ..........61 Crispy-Skin Duck ........................................................................................................ 11 Crispy-Skin Duck ....... 27 Chicken Legs Cooked in Soy Sauce 45 Chicken Wings ................ ............... & Noodle Platter............81 Fried Won Tons ....... ......... ................. 13 Chop Suey ...............................................55 Shrimp with Soy Sauce ...4 MEASUREMENTS.... 11 Chop Suey ........ 69 Stir-Fried Bean Sprouts ...... ...................... 57 Stir-Fried Shrimp ..39 Fried Pork Chops ........ 31 Crispy Salad w ith Chicken ..................... ....73 TOFU Family-Style Tofu .......................................................................................... 61 Beef Shanks ........ 49 VEGETABLES Cabbage Rolls ................................ ........................... 19 Spicy Chicken ................. .................. 47 Beef Shanks ...........43 Moo-Shu Pork .............. .....39 Kung-Pao Beef ......................... 59 EGGS Shrimp Foo Yung .............25 Seaweed & Flower Soup ....................... 85 Chinese Almond Cookies .......15 SOUP Beef Soup ........ .33 Pearl Balls .......31 Stir-Fried Chicken & Vegetables ...........................41 Stir-Fried Beef & Green Peppers .. ................................79 Method for Making Red Bean Paste 91 Beef Cooked in Soy Sauce 1.......... 59 Fish Cooked in Soy Sauce ................. 51 Five-Spice Fish ...... 17 Spicy Fish Fillet ..... ........... .............65 94 ......... 29 Chicken Croquettes . ............... 93 Meat.................... 69 SEAFOOD Stuffed Tofu ...........83 Shau Mai 1............ .. ..... 71 DUCK SHRIMP Chicken... 19 Ch inese Roast Pork ........... . ...... 13 Five-Spice Fish ..... .... 45 RICE Won Ton Soup ........................................ ..5 BEEF FISH Sour & Hot Shrimp .......33 Stir-Fried Ch icken .......... 21 Casserole Soup .....................................................35 Sweet and sour pork ......................... 65 Tofu with Black Bean Sauce .........17 Jellyfish Salad ......................................................... Shrimp............................. 19 Beef with Broccoli in Oyster Sauce ...............INDEX APPETIZERS Steamed Egg Pudding .............. 15 INGREDIENTS & SAUCES .......................41 Skewered Beef with Sa Tsa Chang 37 Stir-Fried Beef with Onions ....... .............29 Chicken Breasts w ith Ketchup ............................................75 Stir-Fried Noodles ....... .......43 Chop Suey ........................................... ............... ........... ..89 Short Moon Cakes ..................79 Chinese Roast Pork .................27 Salty Chicken .......... ..................51 Fish with Black Bean Sauce .............. ............ 91 Chinese Almond Jello .... 15 Salty Chicken ..............77 Won Ton Soup ........................ 47 Pear! Balls .................. 35 NOODLES Rice pudding .... 25 CHICKEN Steamed Bacon in Soy Sauce ..53 SNACKS Cantonese-Style Moon Cakes ..79 Curried Fried Rice ..................................... 69 Shrimp with Vegetables ...................... ...37 Almond Chicken ... 63 Vegetable Rolls . 11 F..................

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