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CHOP SUEY

~Submitted by Pam H., OH

This is Pam's adaptation of the way her mother, Martha, made Chop Suey for years. When we were newlyweds, she fixed it this way and Hube (her dad) said it was better than her mother's! Boy, did he ever hear about that!!

Regular amount - Lots of people are coming:

2# to 3# chop suey meat - 5# to 6# chop suey meat
2 cans bean sprouts - 1 #10 can bean sprouts
1 can Chinese vegetables - 1 #10 can Chinese vegetables
1 can bamboo shoots - 2 15 oz. cans bamboo shoots
1 can water chestnuts - 3 15 oz. cans water chestnuts
2 bunches celery (no leaves or centers) - 4 to 5 bunches of celery
3 Tablespoons sugar - 6 Tblsp. sugar
4 Tablespoons corn starch - 8 Tblsp. corn starch
3 large onions same onions (see below)
soy sauce to taste - soy sauce to taste

Set onion aside for later. Save liquid from cans. Brown cut chop suey meat in a pan (we use a Dutch oven) with a little oil (Canola). Not crispy brown, just till the pink leaves. Add chopped celery and liquid from 1 large can. Cover and cook until celery is tender. Don't overcook! Use low heat and take about 45 minutes. Add everything else and heat. When it's good and hot, add the thickening which is 1 1/2 cups of liquid from the cans blended with the sugar, cornstarch, and 2 Tablespoons soy sauce (low sodium style). Stir until evenly thickened. Serve with rice, hard noodles, and egg noodles cooked on the side. Carefully wrap the onion and place it in the fridge. It was only there to keep Martha happy while she watched you; we don't use it. If she catches you, you'll have to dice it in with the celery and cook it.

Pam often triples this recipe because it stores quite well and the warmed up leftovers are good. When tripling this, only triple the solid ingredients. doubling the liquids provides plenty. If you triple the liquid as well, it will be quite thin and watery


CHICKEN CHOW MEIN

~Submitted by Anita, Battle Ground, WA

This is a recipe I have been using for over 30 years. It was one of Good Housekeeping best of 1972 recipes.

1 cup thinly sliced celery
2 onions, sliced thinly lengthwise
1 cup shredded Chinese cabbage
2 T vegetable oil
1/4 cup soy sauce
2 t. sugar
1/2 t salt
2 t instant chicken broth
1 cup water
1 can (1 Lb.) bean sprouts, drained
2 cups cooked chicken, cut in thin strips
2 T cornstarch
Fried Noodles

1. Saute celery, onions and cabbage in oil in large skillet (or wok) about 2 min; add soy sauce sugar, salt instant chicken broth and water; bring to
boiling, stirring constantly.

2. Mix cornstarch with 2 T water in cup. Add bean sprouts and chicken to skillet. Stir in cornstarch, bring to boil, stirring constantly. Cook 1 minute
longer or until mixture is thickened.

Serve over fried noodles.


PINEAPPLE FRIED RICE

~Submitted by Nancy F., Sacramento, CA

Ingredients:

4 teaspoons vegetable oil
1 egg, lightly beaten
2 strips lean bacon, coarsely chopped
1/2 medium onion, finely chopped
1/2 cup small cooked shrimp
1/4 cup diced ham
4 green onions (including tops), finely chopped
4 cups cooked long-grain rice
2 tablespoons each chicken broth and soy sauce
2 teaspoons sesame oil
1/2 teaspoon salt
2 slices canned pineapple, drained and diced
1/4 cup chopped unsalted roasted cashews or almonds, optional

Instructions:

Place a wide frying pan with a nonstick finish over medium-high heat until hot. Add 1 teaspoon of the vegetable oil, swirling to coat side. Pour in the egg; tilting pan to coat bottom evenly. Cook just until egg is set and feels dry on top. Remove egg from pan and let cool slightly, then cut into thin 1-inch long strips. Set aside.

Place a wok or wide frying pan over high heat until hot. Add remaining 3 teaspoons vegetable oil, swirling to coat sides.

Add bacon and onion; cook, stirring constantly, for about 1 minuet or until onion is lim and translucent.

Add shrimp, ham, green onions, and rice; stir-fry until well blended. Stir in broth, soy sauce, sesame oil, and salt. Cook and toss for 2 more minutes or until rice is heated through. Remove from heat.

Add pineapple, egg strips, and nuts; toss to mix. Place in a serving bowl.

Serves 4.


CHINESE CASSEROLE

~Submitted by Angelique, TX

1 lb sliced beef
1/4 cup cooking oil
3/4 cup diced celery
4 oz. can mushrooms
1 large onions, chopped
2 cans cream of mushroom soup
1/2 cup sliced water chestnuts
Salt and pepper, to taste

Saute the meat until lightly browned. Remove from the pan and set aside.

Saute celery, mushrooms, and onion until soft. Return the meat and mix in the remaining ingredients. Simmer until heated through. Salt and pepper to taste. Serve over rice or Chinese noodles.


GREEN PEAS-EGG DROP SOUP

~Submitted by Pat, Auburn, WA

1/2 tsp salt
1/2 tsp Accent*
2 eggs beaten
3 cups soup stock or chicken broth
2 sprigs (stalks) green onions, diced
1 tsp peanut oil or salad oil or sesame oil
1 cup fresh green peas or frozen peas or canned peas

Pour soup stock into sauce pan, heat to boiling point. Add beaten eggs and salt. Add peas, bring to boil and finally add Accent. Serve hot; add green onions to garnish.

* Monosodium Glutamate (can be omitted)

Source: "Chinese Recipes", Fortune Publishing Co, Hong Kong, 1964


WALNUT CHICKEN

~Submitted by Lillian, FL

1 Tbsp. cornstarch
3 Tbsp. soy sauce
1 Tbsp. dry sherry
½ tsp. ground ginger
1 lb. boneless chicken breasts, cut into 1-inch pieces
4 Tbsp. vegetable oil
1/3 cup sliced green onions (1- inch long)
1 clove garlic, minced
½ lb. fresh snow peas, tips and strings removed
OR: 1 package frozen snow peas, partially thawed
1 cup walnut pieces

Combine cornstarch, soy sauce, sherry and ginger in a medium-size bowl; add chicken pieces; let stand 15 minutes.

Meanwhile, heat wok or large skillet; add 3 Tbsp. of the oil; heat until hot and smoking; add green onions, garlic and snow peas. Cook 3 minutes, stirring. Remove to a bowl. Add remaining oil to the wok; heat; add chicken pieces and soy sauce mixture. Stir-fry chicken pieces until done and soy mixture begins to coat chicken, about,5 minutes. Add walnuts and vegetable mixture. Toss until mixed. Serve with hot cooked rice.


HOT AND SOUR SOUP

~Submitted by Nancy, NM

2 oz. pork
2 dried Chinese mushrooms, soaked in boiling water for 5 minutes.
1/2 cup peeled, uncooked shrimp
6 cups chicken stock
1 oz bamboo shoots, sliced
3 scallions, shredded
salt and pepper to taste
1 TB sugar
1 tsp dark soy sauce
1/2 tsp light soy sauce
1-2 tsps chili sauce
1 and 1/2 TB vinegar
dash sesame seed oil and rice wine or sherry
1 egg, well beaten
2 TB water mixed with 1 TB cornstarch

1. Trim any fat from the pork and slice it into threads about 2" long and less than 1/2" thick.

2. Soak the mushrooms in boiling water until softened. Place the pork in a large pot with the shrimp. Bring to a boil and then reduce heat to allow to simmer gently for 4-5 minutes. Add all the remaining ingredients except for the egg, and cornstarch and water mixture. Cook a further 1-2 minutes over low heat.

3. Remove the pan from heat and add the egg gradually, stirring gently until it forms threads in the soup. Mix a spoonful of the hot soup in the
cornstarch and water mixture and add it to the soup, stirring constantly.

4. Bring the soup back to simmering point for one minute to thicken the cornstarch. Serve immediately.

Serves 4-6.

Variation: This soup is very versatile. Substitute other ingredients such as chicken, crabmeat, bean sprouts, spinach, or cabbage.

Source: "The Complete Chinese Cookbook" by Jillian Stewart


CASHEW & PORK STIR-FRY

~Submitted by Margo, CO

Serve 8+
MY TNT - GREAT

1 c chicken broth
4 1/2 TBSP reduced-sodium soy sauce
3 TBSP cornstarch
4 1/2 TBSP vegetable oil - divided
1 1/2 lb. pork tenderloin, cut into 1/4-inch strips
1 1/2 - 2 medium yellow onion, cut into 8 wedges
2 cloves garlic, minced (used 1 1/2 tsp minced garlic)
4 oz fresh mushrooms, sliced
4 c broccoli flowerets - see below (used fresh & frozen combo)
2 medium red bell pepper, cut into squares (about 1 1/2 c)
1/2 c cashews or peanuts (optional) didn't use
3 c white rice, cooked (3 c before cooking)

I boiled broccoli flowerets for 3 minutes, drained and dried between paper towels before starting the actual cooking.

In a small bowl, combine broth, soy sauce, and cornstarch and 1 1/2 TBSP vegetable oil. Mix well. Set aside.

Heat a wok or large nonstick skillet over high heat. Add oil to wok; heat until hot but not smoking. Add 1/2 pork to wok; cook, stirring constantly, until no longer pink, about 5 minutes. Transfer pork to paper towel-lined plate. Repeat with other half of pork.

Drain oil. wipe out pan and refresh with another 1/2 TBSP oil. Add onion and garlic to wok; cook, stirring constantly, for 3-4 minutes. Add mushrooms, fry for additional 2 minutes or until mushrooms done. Add broccoli and bell pepper; cook, stirring constantly, until crisp-tender, about 2 minutes.

Add pork to wok.

Give the broth mixture a good stir and add to wok. Cook, stirring, until pork is heated through and sauce thickens, about 5 minutes. Stir in cashews.

Place rice on individual serving plates. Spoon pork mixture over rice. Serve immediately.

Originally From: Cookingvillage Recipes adapted by Margo


ORIENTAL SALAD

~Submitted by Cheryl, Chicago, IL

1 Head Napa Cabbage Sliced
1 Bunch Green Onions Sliced

2 Packages Ramen Noodles Crushed (* I discard the seasoning packet)
1 4oz Package Sliced Almonds
1/2 c Toasted Sesame Seeds
1 Stick Butter

1 Can Mandarin Oranges Rinsed and Drained

Dressing:
1/2 c Olive or Salad oil
1/4 c Sugar
1 T Soy Sauce
1/4 c Rice Wine or Cider Vinegar
1/4 tsp Freshly Grated Ginger

Method:
Combine Cabbage and Green Onions in seal tight bag.

Melt butter in large skillet over medium heat. Add uncooked noodles, almonds, sesame seeds and toast until golden brown. * Note: you may add the seasoning packet to the noodles at this point (I feel it is too salty, so play with the recipe to your preference.) Set aside to cool.

Combine ingredients for dressing in bowl with whisk or, I prefer a shaker bottle, combine until sugar dissolves.

Add dressing to bag, seal, shake till dressed, toss in bowl. Spread noodles and oranges over top. Delicious!


EGG ROLLS

~Submitted by Richard K., Bradenton, FL

Ingredients
1 package egg roll wrappers (4 1/2" by 5 1/2")

Filling:
1 pound fresh pork (or barbecued pork)
1 medium onion (sliced)
2 stalks celery, cut diagonally
1/2 pound fresh mushrooms, sliced
6 water chestnuts (fresh if possible), sliced
1/2 pound suey choy (Napa Cabbage), sliced thinly, 1 inch lengthwise
2 green onions, diced
1 pound fresh bean sprouts

Pork Seasonings:
1 teaspoon soy sauce
1 teaspoon oyster sauce
salt and pepper to taste
a bit (less than 1 teaspoon) cornstarch

Gravy Mixture:
4 tablespoons water
1 tablespoon cornstarch
1/2 teaspoon soy sauce
2 teaspoons oyster sauce
salt, pepper, accent (if desired) to taste

2 tablespoons cornstarch mixed with 2 teaspoons cold water*

2 to 4 cups oil for deep-frying

Directions:
Mix seasoning ingredients together. Cut the pork into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes.

While the pork is marinating, prepare the vegetables, and the gravy mixture. Heat wok and add oil. When oil is ready, add the celery and onion and stir-fry. Taste and add salt and sugar if desired. Remove from wok. Add the pork to the wok and cook until well done (place cover on wok). Remove. Clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts. Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired. Stir-fry the suey choy, covering and cooking for approximately 1 minute, again adding salt and/or sugar if desired. Combine all the ingredients in the wok. If necessary, drain some of the juice from the vegetables out. Add the gravy, pushing the vegetables up against the sides of the wok to form a "well" in the middle for the gravy, and stir to thicken. Mix thoroughly. Add green onion. Set the filling aside to allow to cool before wrapping.

Wrapping: Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a "glue" which will be used to seal the wrappers.

To wrap, lay the egg roll wrapper out with the short (4 1/2") side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.**

Deep-frying: When oil is ready, add the egg rolls, sliding them carefully in the wok one at a time. Deep-fry until they are golden brown, drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. Do not stack the egg rolls or reheat them in the oven.

*If desired, instead of cornstarch and water you can substitute beaten egg or egg white.

**Most recipes use the "envelope" method for wrapping. I prefer this method: not only is it easier to learn, but you can put more filling in each egg roll, and the rolls tend to be crispier.

Source - Chinese food.about.com


CHINESE ALL-PURPOSE SAUCE

~Submitted by Jessica, Corfu, Greece

¾ c of canned dark-red kidney beans
¼ c of the bean liquid
3 T molasses (treacle)
3 T teriyaki sauce
2 T red wine vinegar
1 T garlic powder
2 t five-spice powder
2 t yeast extract

Use a blender or food processor to mix all of the ingredients into a puree.

Place a strainer (sieve) over a mixing bowl. Pour the pureed ingredients into the strainer, and use the back of a wooden spoon to press them through into the bowl. Discard any bean skins left in the strainer.

Pour the sauce into a jar with a tight fitting lid and refrigerate. (Will keep for about seven days). Although milder, this sauce can be used as a substitute for Hoisin sauce in marinades and dips.

Yield: 1 1/2 cups


SPINACH, CHINESE STYLE

~Submitted by Maxine, PA

4 bunches fresh spinach (about 2 3/4 pounds)
3 tablespoons vegetable oil
1 clove garlic, crushed
1/2 teaspoon soy sauce
1/4 teaspoon sugar

Remove stems from spinach; wash leaves thoroughly and pat dry. Tear spinach into bite-sized pieces.

Heat oil in a large Dutch oven or wok over high heat. Add garlic; saute 1 minute. Add spinach; stir until coated with oil. Add soy sauce and sugar; saute 2 minutes.

Serve immediately.
Yield: 6 servings.

Source: 1992 Hometown Collection, America's Best Recipes


STEAMED DUMPLINGS

~Submitted by Louanne, FL

One of my favorite things to fix and eat.

1/2 lb. ground pork
2 scallions, minced
2 tablespoons fresh ginger, minced
1 tablespoon light soy sauce
1 teaspoon sesame oil
2 tablespoons cornstarch
20 wonton wrappers

If wonton wrappers are square, fold them into triangles or cut them into 3" rounds with a cookie cutter. Combine pork, scallions, ginger, soy sauce, oil, and cornstarch. Place a tsp of mixture on each wonton wrapper. Brush edge of wrapper with water. Seal into a semi-circle. Keep filled wontons under damp cloth. Then heat 1 1/2 cups of water with a tablespoon of oil and add dumpling. Cover and simmer for about 20 minutes. Take off lid and let them brown a little in the skillet. I use a large non stick skillet for this. Serve hot with your favorite oriental dip.

My Favorite Dips:

Sweet and Sour Sauce

Ingredients
1/3 cup white vinegar
4 TB brown sugar
1 TB ketchup
1 tsp soy sauce

Mixture:
2 teaspoons cornstarch mixed with 4 teaspoons water

Directions:
Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to
the other ingredients and stir to thicken.

(If desired, you can add 1 green pepper, cut into chunks, small sweet gherkins and pineapple chunks as desired after adding the cornstarch. For a thicker sauce increase the cornstarch to 4 teaspoons while keeping the water very hot.

Apricot Dip:
3 tablespoons apricot preserves
1 tablespoon of Dijon mustard
2 tablespoon of honey
2 tablespoons of soy sauce

Mix until well blended. May change amounts to suit your preference.

Makes 4 dozen dumplings.


SHRIMP IN PINK SAUCE

~Submitted by Brenda, AL

2 green onions, chopped
2 garlic cloves, crushed
1 1/2 teaspoons fresh ginger root, minced
1/2 teaspoon salt
3 Tablespoons catsup
2 Tablespoons dry sherry
6 Tablespoons water
1 Tablespoon cornstarch
1 teaspoon sugar
Dash cayenne pepper
3 Tablespoons oil
1 1/2 pounds shelled and deveined shrimp
6 water chestnuts, cut into thirds horizontally

Place green onions, garlic, ginger and salt on a plate. Set aside. In small bowl, mix catsup, sherry and 3 Tablespoons water, set aside. In another small bowl, mix the remaining 3 Tablespoons water, cornstarch, sugar and pepper, set aside.

Heat 2 Tablespoons oil until very hot but not smoking, in a heavy skillet or wok. Add shrimp and cook over high about 3 minutes, quickly stir fry until turns pink. Remove from pan, add remaining Tablespoon oil, add green onion, garlic mixture, stir fry until garlic browns. Add catsup mixture, add shrimp then add cornstarch mixture and water chestnuts continue to stir fry until thickens.

Serves 8 along with other Chinese entrees. About 145 calories each serving.


ABALONE SOUP WITH CHINESE CABBAGE

~Submitted by Ginger, New Meadows, ID

Ingredients:

1/4 lb. pork
5 c. water
16 oz. can abalone, sliced
4 - 6 oyster mushrooms, sliced
1 tsp. shoyu
1 lb. Chinese cabbage, chopped into 1 1/2 inch pieces

Method:

Boil pork, including bones, in water for about 20 minutes. Remove bones. Add abalone liquid, oyster mushrooms, and shoyu. Bring to boil. Add Chinese cabbage stems and abalone to soup, simmer for 5 minutes. Add tops and continue cooking until tender. Serve hot.

Makes 4 to 6 servings.


MOM AND DAD'S TILE PIECE FISH
WITH SWEET AND SOUR SAUCE

~Submitted by Vicki, Sarasota, FL

Just had to send this one... I don't know where my parents got this one, but its been in the family for as long as I can remember..... My parents always cooked together, and got all the kids into the kitchen as well......

3 - 4 lb. thick, firm fish fillets, cut into into pieces, and floured

Deep fry in about 1" of oil. Use a big fire at first, fry 2 minutes on each side, (2 sides only). Reduce to medium fire and fry 4 more minutes on each side, (again 2 sides only). Then, turn it to a big fire and cook 1 minute more on each side..... 14 minutes total.

Remove fish from pan, placing on oven proof plate, covered with 2 layers of paper towels, and put into oven to keep warm.

Drain off all oil but 1 - 2 tbsp. Sauté 1 scallion cut into 1" lengths, and 5 slices fresh ginger (or about ¾ tsp. powdered ginger). Then add the sauce, and cook until translucent. Pour over the fish and serve with rice.

Sweet and Sour Sauce

8 tbsp. sugar
8 tbsp. vinegar
3 tbsp. sherry
4 tbsp. cornstarch
4 tbsp. soy sauce
1 tsp. salt
2 cups water
4 - 5 slices fresh ginger, chopped small
1 scallion cut in 1" lengths


SHRIMP IN LOBSTER SAUCE

~Submitted by Al, FL

1.5 lbs Jumbo Shrimp
1 Tbs Fermented black beans, if available
2 Garlic cloves, minced
1 Quarter sized sliced fresh ginger, peeled and minced
1 Tbs Shao Hsing rice wine, or dry sherry
2 Tbs Peanut or corn oil
1/2 tsp Salt
6 oz Ground pork butt
1 Small onion, cut into 1-inch cubes
1 Bell pepper, cut into 1-inch cubes
1/2 tsp Sugar
Pinch white pepper
1/2 Tbs Soy sauce
3/4 cup Chicken stock
2 tsp Cornstarch, blended with 1 Tbs water
1 Egg, lightly beaten
1 Green onion, chopped
1 tsp Sesame oil

1. Peel, devein, and butterfly the shrimp. Rinse with cold water and blot dry.

2. Cover the black beans with lukewarm water, letting soak for 5 minutes. Drain. Take the minced garlic, ginger, and black beans and gently crush into a paste. Mix in the wine and set aside.

3. Place a wok over medium-high heat. When hot, drizzle in half of the oil. Add the Shrimp and stir-fry until they begin to curl and turn bright orange (about 1 minute). Remove to a dish and keep warm.

4. Reheat wok over medium heat and add remaining Tbs of oil. Add the salt. Add the black bean paste and saute' a few seconds until it becomes aromatic. Increase heat to medium-high. Add the pork and stir-fry until the morsels are no longer pink (about 3 minutes).

5. Add onions, peppers, sugar, white pepper, and soy sauce. Toss together until the vegetables begin to soften (about 1 minute). Add the stock and keep tossing until it comes to a boil.

6. Stir the cornstarch mixture to recombine, then drizzle into the center of the work, stirring constantly, until mixed.


ALMOND FLOAT

~Submitted by Pat, Auburn, WA

A traditional dessert your family will love

1 envelope unflavored gelatin
2 cups cold water
3 tbsp. sugar
1 small can (5-1/3 oz.) evaporated milk
1 tbsp. almond extract
1 can lychee nuts
12 maraschino cherries

Dissolve gelatin in water in saucepan and bring to a boil. Add sugar. Cool for 5 minutes then add evaporated milk and almond extract. Stir well. Pour into 8x8x2" cake pan and chill in the refrigerator until set. Cut into 1/2-inch cubes or diamond shapes and put in serving bowl. Add syrup from canned fruit. Garnish with lychee nuts and maraschino cherries. (Canned mandarin oranges, pineapple chunks or fruit cocktail may be used for variations.)

Source: "The Wok Way", by Winnie Tuan


CHICKEN STIR-FRY

~Submitted by Joy B, Saint Francisville, LA

INGREDIENTS
6 cups cooked rice
2 teaspoon sesame oil
16oz boneless chicken breasts, cut into 1/2-inch cubes
1 tablespoon ginger root, grated
1 1/2 cups red bell pepper, chopped
2 cups broccoli, chopped
1 1/2 cups yellow squash, sliced
1 cup green onion, chopped

SAUCE
1 1/2 cup boiling water
2 teaspoon chicken bouillon granules
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon cornstarch
3 or 4 dashes of Habanero Tabasco (optional)

DIRECTIONS
Cook rice according to package directions.

Combine sauce ingredients in a small bowl. Set aside.

In a large non-stick skillet or wok, pour in sesame oil and heat. Add chicken cubes and grated ginger root, stir over high heat until chicken is opaque.

Add red pepper, cook 1 minute. Add broccoli and squash, cook another few minutes, or until desired doneness is reached. Add green onions, cook 1 minute. Add sauce. Cook 1 or 2 minutes longer allowing sauce to thicken.

Serve with hot rice.

Any combination of vegetables is wonderful in this dish. My favorite is cabbage, red bell pepper, mushrooms, yellow squash, and broccoli. Remember to increase the amount of sauce used if you increase the amount of vegetables.


CHINESE PEPPER CHICKEN

~Submitted by Callie, Prescott, AZ

I got this from a lady I worked with. It is very flavorful, but not hot. I serve this with rice, steamed vegetables and Egg Flower Soup.

Ingredients:
2 tablespoon soy sauce
2 tablespoon rice vinegar
1 teaspoon sugar
2 tsp vegetable oil
1/2 teaspoon Tabasco Sauce or favorite brand
1 broiler-fryer chicken, cut up (about 3 pounds)
2 tablespoons cooking oil
1 teaspoon gingerroot, finely chopped (I sub 1/2 teaspoon ground ginger)
2 cloves garlic, finely chopped
3 medium green onions, sliced
3 medium bell peppers, cut into 1-inch pieces

Mix soy sauce, vinegar, sugar, sesame oil, and pepper sauce in shallow glass or plastic dish, or heavy resealable plastic food-storage bag. Add chicken; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning chicken occasionally, at least 1 hour but no longer than 24 hours. Remove chicken from marinade; reserve marinade.

Heat cooking oil in 12-inch nonstick skillet or Dutch oven over medium heat. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet, using tongs; keep warm.

Drain all but 1 tsp drippings from skillet. Heat 1 tsp drippings and the marinade in skillet over medium high heat. Stir in gingerroot, garlic and onions. Cook and stir about 30 seconds or until garlic is light golden brown. Stir in bell peppers. Cook about 5 minutes, stirring occasionally, until bell peppers are crisp-tender. Serve with chicken.

Serves 4 – 6.


SWEET AND SOUR MEATBALLS

~Submitted by Stoney, Mount Hope, WV

MEATBALLS

1 ½ lbs ground beef
½ cup cracker crumbs
1/3 cup finely chopped onion
1 egg, slightly beaten
1 ½ tsp salt (eliminate salt if using salted sunflower kernels)
¼ tsp ginger
¼ cup milk
2 cups roasted sunflower kernels (an 8- to 10-oz package should do)

SAUCE
2 tbs cornstarch
½ cup brown sugar
1/3 cup vinegar
1 tbs soy sauce
1/3 cup chopped green pepper
1 13-oz can pineapple tidbits

In bowl combine meatball ingredients and mix well. Form into 1 ½ “ balls. Brown meatballs under broiler, turning as needed. Transfer meatballs to 2-qt saucepan. Discard drippings.

Prepare sauce by combining cornstarch, brown sugar, vinegar, soy sauce and juice from pineapple in a saucepan. Heat to boiling over medium-high heat, stirring constantly. Let boil 1 min. Remove from heat, add green pepper and pineapple tidbits.

Pour sauce over meatballs and simmer 20 mins.

Serve piping hot with, or over rice.

Makes 6 average servings.


BEEF WITH PEPPERS

~Submitted by Barbara, Chula Vista, CA

1 ounce dried mushrooms
1 pound beef tenderloin, trimmed (I use sirloin steak)
2 1/2 tablespoons vegetable oil
1 clove garlic, crushed
1/4 teaspoon Chinese five-spice powder
2 small yellow onions, cut into wedges
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1/4 cup water
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon instant beef bouillon granules
1 teaspoon sesame oil

Place mushrooms in bowl and cover with hot water. Let stand 30 minutes. Drain and squeeze out excess water. Remove and discard stems; slice caps into thin strips.

Cut beef into thin slices 1 inch long.

Heat vegetable oil in wok or large skillet over high heat. Add garlic and five-spice powder; stir-fry 15 seconds. Add beef and stir-fry until brown, about 5 minutes. Add onion, stir-fry 2 minutes. Add mushrooms and peppers; stir-fry until peppers are crisp tender, about 2 minutes.

Combine remaining ingredients in small bowl. Stir into wok Cook and stir until liquid boils and thickens.

I serve it on rice.

Makes 4 servings.


CHOW MEIN

~Submitted by Joyce, KC

1 lb meat (diced lean pork, diced chicken or hamburger made into small balls)
2 cups water
2 cups diced celery
1 onion diced
2 Tbs. corn starch
2 cups canned bean sprouts
3 1/2 Tbs. soy sauce (or to your taste)

Brown meat in olive oil, add 2 cups water and simmer until meat is tender. Add celery and onion. Cook about ten minutes. Thicken with 2 Tbs. corn starch mixed in a small amount of water. Cook until thick. Add bean sprouts and soy sauce. Serve over chow mein noodles.

Serves 4 - 6


QUICK FRY OF THREE SEA FLAVORS

~Submitted by Larry Holmes, Ontario, Canada

4 - 6 large shrimp, fresh or frozen, shelled
6 medium-sized scallops
3 to 4 ounces squid
1 ½ teaspoon salt
pepper to taste
6 tablespoons vegetable oil
2 slices fresh gingerroot
1 medium-sized fresh green chili
2 green onions
2 garlic cloves
1 carrot
1 stalk celery
2 tablespoons chicken stock
1 tablespoon light soy sauce
2 tablespoons Chinese wine-lee paste*
1 teaspoon sesame oil

*If wine-lee paste is unavailable , use 1 ½ tablespoons dry sherry and ½ tablespoon brandy mixed with 1 teaspoon cornstarch

Cut each shrimp into 3 sections and scallops in half. Clean squid under cold running water and score it with crisscross cuts ½-inch apart, then cut it into similar sized pieces as the shrimp sections. Sprinkle on salt, pepper and 1 ½ teaspoons of vegetable oil. Finely shred ginger and chili, discarding seeds. Cut green onions into 1/3-inch shreds. Finely chop garlic. Thinly slice carrots and celery.

Heat 4 tablespoons of the oil in wok or skillet. When hot, stir-fry shrimp, scallops and squid over high heat for 1 ½ minutes. Removed with slotted spoon. Pour in remaining oil, reheat and add ginger, garlic, green onions, carrot, celery and chili. Stir-fry quickly over high heat for 30 seconds, then pour in stock, soy sauce and wine-lee paste. When boiling, return three sea flavors and stir together for about 1 minute. Sprinkle over sesame oil.

Serves 4 to 6.


CHICKEN THAI STIR-FRY

~Submitted by Patricia C., Hahnville, LA

2 tablespoons vegetable oil
4 boneless, skinless chicken breasts halves,
cut into 1/2 inch strips
2 teaspoons grated fresh ginger
1 cloves garlic, minced
2 cups broccoli flowerets
1 medium yellow squash, cut
into 1/3 inch slices
1 medium red bell pepper, cut into 2 inch strips
1/3 cup creamy peanut butter
1/3 cup soy sauce
2 tablespoons white vinegar
1/2 teaspoon crushed red pepper
1/3 cup chicken broth
8 ounces linguine, cooked according
to package directions
2 green onions, white and green parts,
thinly sliced

In a large skillet, heat oil over medium-high heat. Add chicken, ginger and garlic; cook and stir about 5 minutes or until chicken is lightly browned and fork-tender. Remove chicken mixture to bowl; set aside.

To drippings in same pan, add broccoli, squash and red bell pepper strips. Cook, stirring, about 5 minutes or until vegetables are crisp-tender.

Remove vegetables to bowl with chicken; set aside. To same pan, add peanut butter , soy sauce, vinegar, brown sugar and crushed red pepper; stir in chicken broth. Return chicken and vegetables to pan; heat through.

Serve over linguine. Sprinkle with green onions.


CHINESE STEAMED DUMPLINGS

~Submitted by Terry, TX

3 stalks Chinese cabbage
2 scallions (spring onions)
1 tbsp. soy sauce
1 tsp. salt
1 tbsp. cornstarch
1 lb. lean ground pork
1 10-oz. package prepared dumpling wrappers (available at Asian food stores)

Finely chop the Chinese cabbage and scallions, and put them in a mixing bowl. Add the soy sauce, salt, cornstarch and pork. Mix
well with a spoon.

Place 1 teaspoon of filling on each wrapper. Fold the wrappers into half circles. Moisten the inside edges with water, and press them together to seal.

In a large pot, bring 2 quarts of water to a boil. Drop in the dumplings and cover. When the water resumes boiling, add 1 cup of cold water. Repeat this step twice. When the water boils for the third time, the dumplings will be done. Serve with 1/4 cup soy sauce mixed with 2 tablespoons white vinegar.

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