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When is the start of Chinese New Year's Day in the Year 2010? February 14th, sharing the spotlight with Valentine's Day,and begins the first day in the Year of the Tiger. Food is one of the most important aspects of the Spring Festival, and huge amounts are bought, prepared and eaten in Chinese households. Many of the foods served at New Year have symbolic meanings. Dumplings are for good luck; lettuce, prosperity; noodles represent long life and lotus seed is a symbol or wish of having many male offspring.

Some foods have a name which sounds the same as a character with a lucky meaning and for some foods their shape and color are emblems of words special to the Spring Festival such as happiness, prosperity fortune or luck.

The Chinese New Year has a great history. In other traditions, by this time in the year, most resolutions - made on December 31 - have been subtly forgotten and placed in a cupboard marked "maybe next year." However, all hope is not lost, as there's a second chance to start afresh with the celebration of Chinese New Year on February 14th.

The origin of the Chinese New Year is itself centuries old - in fact, too old to actually be traced. It is popularly recognized as the Spring Festival and celebrations last 15 days.

Preparations tend to begin a month from the date of the Chinese New Year (similar to a Western Christmas), when people start buying presents, decoration materials, food and clothing. A huge clean-up gets underway days before the New Year, when Chinese houses are cleaned from top to bottom, to sweep away any traces of bad luck, and doors and windowpanes are given a new coat of paint, usually red. The doors and windows are then decorated with paper cuts and couplets with themes such as happiness, wealth and longevity printed on them.

The eve of the New Year is perhaps the most exciting part of the event, as anticipation creeps in. Here, traditions and rituals are very carefully observed in everything from food to clothing. Dinner is usually a feast of seafood and dumplings, signifying different good wishes. Delicacies include prawns, for liveliness and happiness, dried oysters (or ho xi), for all things good, raw fish salad or yu sheng to bring good luck and prosperity, Fai-hai (Angel Hair), an edible hair-like seaweed to bring prosperity, and dumplings boiled in water (Jiaozi) signifying a long-lost good wish for a family. It's usual to wear something red as this color is meant to ward off evil spirits - but black and white are out, as these are associated with mourning. After dinner, the family sit up for the night playing cards, board games or watching TV programs dedicated to the occasion. At midnight, the sky is lit up by fireworks.

On the day itself, an ancient custom called Hong Bao, meaning Red Packet, takes place. This involves married couples giving children and unmarried adults money in red envelopes. Then the family begins to say greetings from door to door, first to their relatives and then their neighbors. Like the Western saying "let bygones be bygones," at Chinese New Year, grudges are very easily cast aside.

The end of the New Year is marked by the Festival of Lanterns, which is a celebration with singing, dancing and lantern shows.

Although celebrations of the Chinese New Year vary, the underlying message is one of peace and happiness for family members and friends.

The Chinese Calendar

Unlike western calendars, the Chinese calendar has names that are repeated every 60 years. Within the 'Stem-Branch' system is shorter cycle of 12 years denoted by animals:

The Chinese Lunar Calendar is a yearly one, with the start of the lunar year being based on the cycles of the moon. Therefore, because of this cyclical dating, the beginning of the year can fall anywhere between late January and the middle of February. This year, the year of the tiger, it falls on February 14th. A complete cycle takes 60 years and is made up of five cycles of 12 years each.

Fortune Cookie Fun

He who walk on eggs should find out the price per dozen.

People who live in glass houses should pull down the blinds.

You cannot prevent the birds of sadness from flying over your head, but you can prevent them from nesting in your hair.

Advice is like kissing. It costs nothing and is a pleasant thing to do.

I am a fortune. You just broke my little house. Where will i live now?

Opportunity will soon knock. When it does, answer the door!



Jokes and Pokes

My friend Ann and I were eating at a Chinese restaurant. When an elderly waiter set chopsticks at our places, Ann made a point of reaching into her purse and pulling out her own pair.

"As an environmentalist," she declared, "I do not approve of destroying bamboo forests for throwaway utensils."

The waiter inspected her chopsticks. "Very beautiful," he said politely. "Ivory."



A Chinese scholar was preparing to take the civil examinations. His wife was very puzzled by his constant worrying.

“Look at you, you worthless wretch,” she said. “You probably think that it’s more difficult for a man to write an essay than for a woman to give birth to a child.”

“It is easy for you women to give birth to children,” the scholar sighed.

“How’s that?” she asked.

“You women can bear children easily because you carry the child in your stomach,” the scholar said. “But I have nothing in my head, so how do you expect me to think of something to write?”



I thought about how mothers feed their babies with tiny little spoons and forks, so I wondered what do Chinese mothers use? Toothpicks?



Heard on Paul Harvey

When Coca-Cola was first introduced to China a short time ago, the company had some difficulty spelling the product's name in Chinese, while keeping the same pronunciation ("ko-ka ko-la") ... the first attempt translated to "bite the wax tadpole." Finally they arrived at something which translated to "may your mouth rejoice," and now Coke is selling quite a bit better.

CRAB RAGOON
thank you Sunie
 
8 ounces crab meat - fresh or canned
8 ounces cream cheese
1 teaspoon red onion, minced
1/2 teaspoon soy sauce
1 garlic clove, minced
Black pepper to taste
Wonton wrappers
1 egg
 
Drain and flake crab and combine with cream cheese. Mix in the remaining filling ingredients one at a time.
 
In a separate bowl beat 1 egg. Lay out a wanton wrapper so it forms a diamond shape and place 1 teaspoon of filling just below the center of each wrapper. Brush the opposite corners of the wanton wrapper with the egg mixture. Fold over the edges of the wrapper to form a triangle and seal tightly.
 
Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes until golden brown, turning once. Remove with a slotted spoon and drain on paper towels.
 
Note: Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.


SHRIMP EGG FOO YOUNG

2 tablespoons oil
1/2 cup shrimp meat
2 tablespoons minced onion
4 beaten eggs

Sauce:
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoon soy sauce
1 teaspoon minced green onion
1/4 teaspoon garlic powder
1 pinch ginger
2 teaspoons brown sugar
1 tablespoon water

Heat oil in wok. Saute shrimp until pink. Remove. Saute onion until tender. Return shrimp to wok & stir in eggs. Fry. To prepare sauce combine all ingredients & whisk.


EGG ROLL

1 whole large chicken breast, skinned, halved and boned
1 tablespoon cooking oil
1 clove garlic, minced
1 can (16 ounce) bean sprouts, drained, (or fresh, rinsed and patted dry)
1/2 cup chopped celery in small pieces
2 tablespoons soy sauce
2 teaspoons cornstarch
1/2 teaspoon five spice powder
8 egg roll skins
Cooking oil for deep-frying

PLUM SAUCE:
1/2 cup plum preserves
1 tablespoon vinegar
1 tablespoon soy sauce
1/8 teaspoon garlic powder
1/8 teaspoon ground ginger
Dash ground red pepper

For filling, chop chicken. Preheat a large skillet or wok over high heat; add cooking oil. Stir-fry chopped chicken and garlic in the oil for 2 minutes. Add the bean sprouts and celery. Stir-fry 2 more minutes. Mix the cornstarch in with the soy sauce, add the five spice powder. Add to the chicken mixture and cook until thickened. Cool to room temperature.

Place an egg roll skin with one point toward you. Spoon 1/4 cup filling diagonally across and just below center of skin. Fold the bottom point of skin over the filling; tuck point under filling. Fold side corners over, forming an envelope shape. Roll up toward remaining corner; moisten point and press firmly to seal. Repeat with the remaining skins and filling. Fry egg rolls, 2 or 3 at a time, in hot oil (365F) for 2-3 minutes or till golden brown. Drain on paper toweling. Serve warm with plum Sauce.

Plum Sauce: In a small saucepan, combine plum preserves, vinegar, soy sauce, garlic powder, ground ginger, and a dash of ground red pepper. Bring mixture to boiling, stirring constantly. Remove from heat; cool.

Refrigerate in covered container overnight to blend seasonings


BEEF LO MEIN
thank you Mary

4 tablespoons peanut oil
1 1/2 pound flank steak, shrimp, or chicken
2 stalks of celery, shredded
2 slices ginger, minced
1 cup cabbage
1 green onion, minced
2 teaspoons cornstarch
1/2 pound spaghetti
1/2 teaspoon sugar
1 tablespoon light soy sauce
1/2 teaspoon Salt, optional

Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold water, add a few drops oil and mix to keep from sticking. Set aside. Slice steak VERY THIN, across the grain, 2" pieces. Mix together, steak, ginger, scallion, cornstarch, sugar, light soy, set aside to marinate. Heat wok to smoking, add 2 tbs oil. Stir fry meat mixture two minutes, do not overcook, Reserve. Add 2 tbs oil, heat, stir fry carrots and cabbage two minutes, add spaghetti, stir well and cook a few minutes, add meat mixture, 1 tbs soy and salt. Stir a minute to heat and serve.


GINGERED FRUIT

15 ounces canned pineapple pieces
11 ounces canned lychees
1 tablespoon chopped glace' cherries
2 tablespoons chopped crystallized ginger
1 cup flaked toasted almonds

Drain the syrup from the canned fruits. Lightly combine the pineapple, lychees, glace' cherries and ginger in a serving bowl. Chill well. Sprinkle the almonds on top and serve immediately.


SHREDDED PORK WITH FERMENTED BEAN CURD
from Eastern China

2 tablespoons lard
ј cup fermented bean curd
1 pound pork tenderloin, cut into small cubes
2 tablespoons dry sherry
1 tablespoon soy sauce
1 tablespoon brown sugar
1 ј cups stock

Melt the lard in a saucepan. Add the fermented bean curd and stir fry for 30 seconds. Add the pork, sherry, soy sauce, sugar and stock. Bring to the boil, then simmer for at least 2 hours, stirring occasionally to break up the meat into small pieces.

Transfer to a large frying pan or wok. Cook over a very low heat, stirring constantly with a wooden spoon to separate the meat fiber. This process will take 1 Ѕ to 2 hours, by which time all the juice will have evaporated, and the meat fibers will be fluffy and wooly. Place the meat on a sheet of greaseproof paper or non-stick parchment to cool. Serve as part of an horsd'oeuvre.


HOISIN BEEF AND SCALLION ROLLS

1 whole flank steak
1/2 cup hoisin sauce
A bunch scallions

Marinade:
1/2 cup soy sauce
1 teaspoon oil
3 cloves garlic
1/2 cup ginger,chopped
Dash black pepper

In a plate, mix together the soy sauce, oil, garlic, ginger, and some pepper. Add the beef and marinate overnight in the refrigerator, turning once.

Heat the broiler. Pat the marinated meat dry and broil the steak, about 4 inches from the heat, until rare, 5 to 6 minutes per side. Cool completely and then slice very thin on the bias, across the grain of the meat. Trim the slices to form approximately 2 x 4 inch strips. Brush a thin layer of hoisin sauce on each strip of beef.

Lay a small bundle of scallion julienne at one end and roll up securely. Arrange on trays, seam side down, cover tightly with plastic wrap (make sure the plastic is in close contact with the beef), and refrigerate until time to serve.



FRIED WON TONS

1 pound won ton skins
1/2 pound fresh ground pork
1/2 pound fresh prawns, shelled, deveined and finely minced
4 dried mushrooms,soaked for 2 hours, remove stems and mince caps
8 water chestnuts,finely chopped
2 stalks green onions,finely chopped
2 small eggs,beaten
1/4 teaspoon pepper
1 1/2 teaspoon salt

Mix pork, prawns, mushrooms, water chestnuts, green onions, half of the beaten eggs and all of the seasonings.

Place won ton squares on working surface so corners face up, down, left and right. Place 1 teaspoon filling in the center of each skin.

Dip a little of the beaten egg onto the bottom corner, bring top corner to meet bottom corner. Press to seal. Moisten left corner and bring right corner to meet it. Press to seal.

Heat 4 cups oil in wok until 350°F. Fry wrapped won ton until golden (about 2 minutes). Turn over once. Drain and serve hot.


SIMPLE FRIED SPINACH

1 pound spinach
3 tablespoons oil
1 teaspoon salt

Wash spinach and drain. Cut into 2 or 3 sections. Heat oil and fry spinach, adding salt. Stir over strong flame for 5 minutes. Serve hot.


DEEP FRIED SWEET POTATO BALLS
from Southern China

1 pound sweet potatoes
1 cup glutinous or sweet rice flour
1/3 cup of brown sugar
Ѕ cup sesame seeds
Oil for deep frying

Put the potatoes in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 15 to 20 minutes or until the potatoes are tender. Drain and peel. Mash the potatoes, then beat in the glutinous rice flour and sugar. With dampened hands, form the mixture into walnut-sized balls. Roll each ball in sesame seeds until well coated. Heat the oil to 160°C/325°F. Deep fry the potato balls until golden brown. Drain on absorbent kitchen paper. Serve hot as dessert.


CRAB WON TONS

1/2 cup blackberry puree
1/2 cup dry sherry
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon grated ginger
1 teaspoon lime juice
2 cloves garlic, minced
1 1/2 tablespoons honey

For Filling:
2 ounces fresh spinach,trimmed & washed
1 tablespoon butter
4 tablespoons onion,finely chopped
3 ounces cream cheese, cut into small chunks
2 tablespoons lemon juice
2 tablespoons dry bread crumbs
1/2 pound flaked,cooked crab meat
Dash salt, pepper, Tabasco (optional)

For Won Tons:
3 dozen won ton wrappers
Vegetable oil to cover bottom of wok to 1/4 inch

For sauce: Mix all ingredients in saucepan. Bring to a boil over medium-high heat and cook until clear and thickened. (The flavor of this sauce improves after standing overnight.)

For filling: Wash spinach. With water still clinging to leaves, place in large pan over medium-high heat. Cook until spinach just begins to wilt and most of water has evaporated. Empty onto cutting board and chop finely. Set aside.

Melt butter in saute pan. Add onion and saute until transparent. Reduce heat to low; add cream cheese. When the cheese begins to soften, add lemon juice to blend. Remove from heat and stir in crab, breadcrumbs, and spinach.

For won tons: Place 1-2 teaspoons filling in each wrapper and seal according to package directions. Place single layer of won tons in hot oil and fry 2-3 minutes until golden brown. Drain on paper bags or paper towels, and serve immediately with Blackberry Szechuan Sauce.


BATTERED SHRIMP

1 pound shrimp
2 egg whites
4 tablespoons flour
Enough oil for deep frying

Shell the shrimp but leave the tails. De-vein and split the shrimp, being careful not to cut all the way through. Make a batter of the egg whites and flour. Heat the oil in a deep fryer with a wire basket. When it boils, dip the shrimp in the batter and drop one by one into the oil. When they brown and float to the top they are ready, serve very hot. May be served as an appetizer with cocktails.


WALNUT TEA

2 cups shelled walnuts
Ѕ cup uncooked rice, soaked in water overnight
6 Chinese red dates, boiled, skinned and seeded
2 cups sugar
7 cups water

Blanch walnuts in boiling water for 10 minutes and remove skins. Grind walnuts, rice and dates together in a mortar or mixer, adding 1 cup water a little at a time while grinding, so that result will be a paste.

Add 3 cups water to paste, mix well, and squeeze out liquid through a muslin bag. Add remaining 3 cups water and 2 cups sugar to this liquid and cook in deep saucepan for 10 minutes, stirring constantly. Serve hot in tea cups.


FRIED MEAT CAKES

Ѕ pound finely ground pork
ј pound round or Chinese cabbage
1 stalk leek, chopped
1 teaspoon minced ginger
3 tablespoons soy sauce
Ѕ teaspoon salt
1 tablespoon wine
6 tablespoons oil
2 eggs,beaten with Ѕ tsp salt
3 cups flour
1 Ѕ cups boiling water (vary according to quality of flour)
Oil for deep frying

Heat 3 tablespoons oil in frying pan and fry leek, ginger and ground pork. Add soy sauce, salt, and wine. Remove to a bowl. Heat 3 more tablespoons oil and fry beaten eggs. Break eggs into small pieces and add to meat mixture.

Wash cabbage and chop it fine. Sprinkle with salt and squeeze out water. Add cabbage to meat and egg mixture and mix thoroughly to make filling for meat cakes. Mix flour with boiling water and knead into a soft dough. Cover with damp cloth and allow to stand for 10 minutes before using.

Roll dough on board into a long sausage and cut into pieces about the size of a gold ball. Sprinkle board with flour and roll each ball into a thin “pancake”.Place 2 tablespoons of filling mixture between 2 pancakes and pinch edges together. Heat deep oil and fry meat cakes until light brown. Serve with soy sauce and ginger.


STIR FRIED BEEF WITH ONION

1 pound flank steak
1 tablespoon dry sherry
Ѕ teaspoon salt
Freshly ground black pepper
2 tablespoons soy sauce
1 teaspoon sugar
ј cup oil
2-3 slices ginger root, shredded
1 large onion, thinly sliced
3 garlic cloves, minced
1 Ѕ teaspoons cornstarch, dissolved in 3 tablespoons stock

Cut the steak, against the grain, into thin shred. Mix together the sherry, salt, pepper, soy sauce, sugar and 1 Ѕ teaspoons of the oil in a shallow dish. Add the steak shreds and leave to marinate for 15 minutes.

Heat the 2 Ѕ tablespoons of the remaining oil in a wok or pan over high heat. Add the ginger and onion and stir fry for 1 Ѕ minutes. Push them to one side and add the remaining oil to the other side of the pan. When it is very hot, add the steak and garlic.

Stir fry the steak shred and garlic in the oil for a few seconds until brown. Mix in the onion and ginger and stir fry for a further 1 minute. Stir in the cornstarch mixture and cook, stirring for about 30 seconds or until thickened.


SWEET AND SOUR BEEF

1 pound top round steak, 1/2-3/4" thick
5 tablespoons vegetable oil
1 large onion, cut in wedges
1 can (8 1/2 oz.) water chestnuts, drained & sliced
1 green pepper, cut in squares
1 can (13 1/4 oz.) pineapple chunks, undrained
2 tablespoons ketchup
1 tablespoon wine vinegar
2 tablespoons soy sauce
1/2 teaspoon sugar
1 tablespoon cornstarch
3 tablespoons cold water

Partially freeze steak. With sharp knife, cut beef into thin slices. In wok heat 3 tbsp. oil until hot but not smoking, quickly brown beef over heat, stirring rapidly 3-4 minutes. Remove meat and pan drippings to platter. Heat remaining 2 teaspoons oil in same wok.

Add onion, water chestnuts and green pepper. Stir fry until tender crisp, about 3 minutes. Add undrained pineapple, ketchup, vinegar, soy sauce and sugar. Heat to boiling. Mix cornstarch smoothly with cold water. Add to sauce in skillet and heat, stirring, until sauce clears and thickens. Return meat and drippings to skillet; heat through. Serve over hot cooked rice.


MU SHU BEEF

1 pound beef flank steak or boneless top sirloin or top round steak, cut 3/4" thick
2 cups white cabbage
3/4 cups bamboo shoots,julienned (may use canned that have been rinsed well in cold water)
3/4 cup wood ear mushrooms, julienned
2/3 cups scallions, sliced
1 tablespoon cornstarch dissolved in 1/4 cup water
8 medium Mu Shu pancakes, warmed
1/3 cup hoisin sauce

Marinade:
2 tablespoons each reduced-sodium soy sauce and water
1 tablespoon dark sesame oil
2 teaspoon sugar
2 cloves garlic, minced

Soak mushrooms in 1 cup hot water for 20 minutes, or until softened. Drain well. Remove and discard stems. Cut caps into thin strips, to julienne. Cut beef steak lengthwise in 1/2, then crosswise into thin strips. Stack 3-4 strips at a time, then cut lengthwise in 1/2.

Combine marinade ingredients in a large bowl. Add beef and toss. Refrigerate for 20 minutes. Drain beef, discarding marinade.

Heat a large non-stick skillet over med-high heat until hot. Add 1/2 of beef. Stir-fry 1-2 minutes, or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining. Combine beef, white cabbage, bamboo shoots, mushrooms, scallions, and cornstarch mixture in skillet. Cook, and stir until sauce is thickened and bubbly.

Spread hoisin sauce on pancakes, and spoon beef mixture down center. Fold bottom edge over filling. Fold right and left sides to center, overlapping.


MU SHU PANCAKES

1 1/2 cups flour
1 pinch salt
1/2 cup boiling water
2 tablespoons cold water
2 tablespoons Sesame oil
Flour for rolling

In a bowl, stir together flour, pinch of salt, and boiling water. Add the cold water, and stir until dough forms. Turn out dough onto a lightly floured surface, and knead until smooth, about 10 minutes. Cover, and let rest for 30 minutes.

Divide dough in half cut each half into 5 pieces, and roll each piece into a small ball. On a lightly floured surface using a rolling pin, roll each ball into a 3" pancake. Brush 5 of the pancakes with sesame oil, and top each with another pancake. Roll each pancake into an 8" pancake. Heat a dry heavy skillet. Cook each pancake on both sides without browning, until blistered with several air pockets.


KUNG PAO CHICKEN

1 egg white
2 teaspoons cornstarch
Pinch of salt
1 pound skinless boneless chicken breasts, washed, patted dry, cut into 3/4-inch cubes
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
2 teaspoons reduced-sodium soy sauce
1 teaspoon sugar
1/2 teaspoon hot chili paste
1 garlic clove, peeled, ends removed, minced
3 tablespoons water
2 teaspoons peanut oil
4 dried Sichuan chili peppers, seeds removed and discarded
3 cups steamed broccoli florets
1/4 cup unsalted dry-roasted peanuts, coarsely chopped

In a medium bowl, whisk the egg white, cornstarch and salt until smooth; add the chicken and stir to coat. Refrigerate, covered, about 30 minutes. In a small bowl, combine the hoisin sauce, vinegar, soy sauce, sugar, chili paste and garlic with 3 tablespoons water; set aside. In a large nonstick skillet or wok, heat the oil. Add the peppers and cook, stirring as needed, until blackened, about 1 minute. With a slotted spoon, transfer the peppers to a plate, reserving the oil in the skillet (there will be just a small amount).

Return the skillet to the heat; add the chicken mixture. Cook, tossing lightly, until the chicken becomes translucent (do not brown), 1-2 minutes. Transfer the chicken and pan juices, if any, to a plate and keep warm.

Return the skillet to the heat; add the Hoisin sauce mixture and cook, stirring constantly, about 30 seconds. Stir in the chicken, broccoli and peppers; cook, stirring gently, until heated through, 2-3 minutes. Sprinkle with the peanuts; serve immediately. Serve with hot cooked rice if desired.

Makes 4 servings.


ASIAN-STYLE FISH WRAPPED IN PARCHMENT

Parchment paper
4 firm, white fish fillets (sea bass, halibut or red snapper), about 1 1/2 pounds, rinsed, patted dry
3 tablespoons low-sodium soy sauce
1/2 teaspoon orange peel, finely grated
2 tablespoons orange juice
1 teaspoon sesame oil
1/2 teaspoon fresh ginger root, grated
1 large green onion and top, julienned

Cut the parchment paper into four 14-inch squares; fold each square in half. Unfold; place 1 fillet next to the crease of each square.

In a small bowl, combine the soy sauce, orange peel, orange juice, sesame oil and grated ginger and stir well. Spoon the mixture evenly over each fillet and sprinkle with green onion. Fold the parchment over the fish; roll and crimp the edges together lightly. Place the packages on a large baking sheet; let stand 15 minutes while preheating oven to 450 degrees. Bake until the fish flakes easily with a fork, about 10 minutes. Transfer packages to individual plates; unroll and pull back the edges to serve.

Makes 4 servings.


YAU GWOK
(Deep Fried Puffs)

5 ounces plain flour
1 tablespoon grated coconut
1 1/2 tablespoons roasted pounded peanuts
1 tablespoon fried white sesame seeds
1 tablespoon sugar
4 tablespoons vegetable oil
4 tablespoons water

Sift the flour and separate it into two portions. Add the water into one portion and knead till it is a dough. Add the oil to the remaining portion of flour and knead till it is a soft dough. Mix the two doughs together and knead the dough mixture till it is soft. Roll into a thin sheet. Make into round shapes using a pastry cutter. Mix together the coconut, peanuts, sesame seeds and sugar with a little oil and water, place portions on the individual round sheets of dough mixture, fold over to make a crescent shape and seal the sides. Deep fry on a medium heat till golden brown. Drain and serve.


JIN DUI
(Chinese Sesame Cookies)

6 ounces sweet potatoes
10 ounces red bean paste
1 1/2 cups glutinous rice flour
1/3 cup plain flour
2/3 cup white sesame seeds
2 tablespoons sugar
1/2 cup hot water

Peel the sweet potatoes and boil them till tender, then mash them. Sift the glutinous rice flour and flour together then blend together with the sugar and mashed sweet potato. Knead the mixture well and sprinkle in the hot water. Knead the dough into small balls and then roll each ball into a flat round shape. Spoon on some red bean paste onto each as stuffing and knead back into balls. Coat the balls with cold water, then coat thoroughly with sesame seeds. Deep fry on a low heat until the balls are golden and swollen. Drain and serve



NOODLES IN VEGETABLE SAUCE

8 ounces wheat noodles or thin spaghetti
Nonstick cooking spray
1 tablespoon minced fresh garlic
1 medium cucumber, thinly sliced
3 green onions, cut into 2-inch lengths and thinly sliced lengthwise
1/2 teaspoon chili pepper flakes or to taste
2 tablespoons cornstarch
2 cups low-sodium, fat-free beef broth
1/2 teaspoon ground black pepper
1/4 teaspoon five-spice powder or to taste
Sesame oil
2 sprigs fresh cilantro, chopped

Cook the noodles according to package directions or until tender. Drain the noodles in a colander and rinse with cold water. Set aside. Lightly coat a nonstick wok or frying pan with cooking spray and place it over medium heat. Add the garlic, cucumber, green onions and pepper flakes. Cook until the garlic begins to brown, 2-3 minutes.

Dissolve the cornstarch in the broth and add it to the pan with the black pepper and five-spice powder. Stir occasionally until the sauce thickens. Add the noodles to the vegetable mixture; toss. Sprinkle with sesame oil, garnish with cilantro and serve hot.

Makes 6 servings.

188 calories (14% from fat), 3 grams fat (trace of saturated fat), 33 grams carbohydrate, 6 grams protein, 31 mg sodium, 0 mg cholesterol, 22 mg calcium, 2 grams fiber.


LEMON CHICKEN

2 tablespoons dry sherry
4 green onions, chopped
1 piece of root ginger, shredded
1 pound boned chicken, cut into 1 inch strips
2 celery sticks, sliced
4 oz button mushrooms, quartered
1 green pepper, cored, seeded, and sliced
2 tablespoons light soy sauce
Shredded rind of 2 lemons
A few lemon slices to garnish
2 tablespoons oil

Put the sherry, onions and ginger in a bowl. Add the chicken, toss well to coat, then leave to marinate in the bowl for 15 minutes. Heat the oil in a wok or frying pan. Add the celery, mushrooms, and the green pepper. Stir-fry for one minute. Add the chicken and marinade, then cook for 3 minutes. Stir in the Soy Sauce and lemon rind then cook for a further minute. Pile into a warmed serving dish and garnish with lemon slices.


CRISPY FISH WITH SAUCE

4 large Chinese dried black mushrooms
1 tablespoon peeled, minced fresh ginger
2 teaspoon minced garlic
1/3 cup thinly sliced carrots
1/3 cup thinly sliced bamboo shoots
1/3 cup snow peas, cut in half lengthwise
1 tablespoon rice wine
2 cups chicken broth
1/3 cup oyster sauce
3/4 teaspoon salt
1 teaspoon sugar
1/3 cup soy sauce
2 teaspoon rice vinegar
3 tablespoon cornstarch mixed with 3 tablespoons water
2 tablespoons peanut oil
1 tablespoon sesame oil
Shake of white pepper

Soak the dried mushrooms in water to cover, and set aside. Mince ginger and garlic and put into a small dish. Cut carrots, bamboo shoots, and snow peas and combine in a small bowl. Combine rice wine, chicken broth, oyster sauce, salt, sugar, soy sauce, and vinegar in a small bowl. Combine cornstarch with water in a small dish.

Remove dried mushrooms from bowl and squeeze out excess liquid. They should be fully hydrated, if not, let them soak longer. Trim and discard stems. Cut into 1/2" wide strips and place in dish with carrots.

Heat wok over high heat for 2 to 3 minutes. Add vegetable oil and heat 30 seconds. Move the wok around so the oil coats the sides. Add ginger mixture and stir 15 seconds. Add vegetables and stir quickly. Add chicken broth mixture and simmer briefly then add cornstarch. Bring to a boil. Add sesame oil, a little white pepper (black can be substituted) and pour over hot fried fish.

Fish: Buy firm fillets and cut into serving sizes. Soak in salt water for 30 minutes. Drain and rinse. Pat dry. Dip in beaten egg and coat well with cornstarch. Fry in hot oil to cover until golden brown. Remove with a slotted spoon. Drain briefly and transfer to serving platter. Ladle sauce over fish.


CRISPY ORANGE BEEF

1 pound flank steak, partially frozen
1/4 to 1/2 cup cornstarch
2 to 3 cups peanut oil
6 to 8 pieces of dry orange peel, about 1/2" square
1 dozen dry hot pepper pods, about two inches long, or to taste
1/4 small onion, cut in 1/2" squares
1/4 cup water chestnut slices
1 teaspoon minced garlic
1 tablespoon minced green onion
1 tablespoon rice wine
1/4 cup sugar
3 tablespoon soy sauce
1/2 cup chicken broth
1 tablespoon oyster sauce
1 teaspoon sesame oil

The flank steak should be slightly frozen, but still pliable for easier slicing. Cut it into 3 lengthwise pieces, then cut across the horizontal to make small pieces, about 1/2" by 2" (sizes will vary, but those are ballpark figures). Coat the meat completely with cornstarch and set aside.

Cut up dry orange peel into small pieces and combine in a small dish with hot pepper pods. Cut onion and combine in another small dish with water chestnuts. Mince garlic and green onion. Combine rice wine, sugar, soy sauce, chicken broth, and oyster sauce in a small bowl. Set a metal strainer over a large receptacle (not plastic) in kitchen sink.

Heat wok for two minutes over highest heat. Add oil and heat until it is very hot. Add beef and stir to break it up. Fry for 2 to 3 minutes, until beef gets a yellowish cast to it and the outside is crispy. Transfer to strainer in sink and pour oil and beef into it.

Place empty wok back on high heat and add garlic and green onion. Add hot pepper and orange peel. Stir briefly. Add onion and water chestnuts and stir 30 seconds. Add sauce and stir well to coat. Let Mixture boil until it thickens slightly. Add hot beef and then sesame oil. Stir once or twice and place on a warm plate. Serve immediately.

Serves 4 to 8 as part of a larger meal. Serve with steamed rice.


DELICIOUS SOUP
thank you Mary

1/2 pound boneless pork loin, coarsely chopped
2 ounces peeled shrimp, finely chopped
1 teaspoon brown sugar
1 tablespoon Chinese rice wine
1 tablespoon light soy sauce
1 teaspoon finely chopped green onion
1 teaspoon chopped fresh ginger root
24 (3.5 inch square) wonton wrappers
3 cups chicken stock
1/8 cup finely chopped green onion

In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.

Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.

FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.


VELVET CHICKEN

2 chicken breasts
2 tablespoons water
4 egg whites
1 tablespoon cornstarch
1/2 teaspoon salt
1 tablespoon sherry
Pepper to taste
1 1/2 cups chicken stock
2 tablespoons cooked ham, minced

Mixture:
1 tablespoon cornstarch
2 tablespoons water
2 cups oil for deep-frying
2 tablespoons oil for stir-frying

Bone and skin the chicken breasts. Then mince the chicken meat very finely (if you like use a blender at low speed). While you are mincing the chicken add 2 tablespoons of water to the chicken a few drops at a time until the water is absorbed and the chicken is like a paste.

Beat the egg whites until they are slightly stiff. Carefully fold the beaten egg whites into the chicken mixture. Stir in 1 tablespoon cornstarch to the chicken/egg white mixture. Add seasonings - 1/2 teaspoon salt, pepper to taste if desired, 1 tablespoon sherry if desired.

Heat wok and add oil for deep-frying. When oil is ready, add the chicken and deep-fry, using chopsticks to separate the chicken pieces. Turn over and cook the other side (total cooking time should be about 2 - 3 minutes).

Remove the chicken from the wok and drain. Clean out the wok. Reheat the wok and add 2 tablespoons oil for stir-frying. When oil is ready, add the stock. Add the chicken and bring to a boil. Add the cornstarch/water mixture, stirring to thicken. Serve hot and garnish with minced ham.


JIAOZI
(Boiled Dumplings) New Year Special

36 Jiaozi Dumpling dough
3 cups flour
up to 1 1/4 cups cold water
1/4 teaspoon salt

Filling:
3/4 pound fresh Chinese (Napa) cabbage
1/2 pound ground meat (pork or beef)
1 teaspoon salt
1 tablespoon soy sauce
1/4 teaspoon fresh ground white pepper, or to taste*
1/2 green onion, minced
2 slices fresh ginger, minced
3 tablespoons sesame oil

In a large bowl, dissolve the salt into the cold water. Slowly add the water to the flour, stirring to mix, until it forms a dough, adjusting the amount of water or flour as necessary. Knead the dough into a smooth ball. Cover and let rest for 20 minutes.

While the dough is resting, prepare the filling ingredients. Add the salt, soy sauce, and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well.

To make the dumpling dough: knead the dough until it forms a smooth ball. Separate into three equal sections. Shape each section into a cylinder approximately 1-inch in diameter. Cut each section into 20 equal pieces, scoring the dough if necessary. Roll out each piece into a 3 - 3 1/2 inch circle.

To make the dumplings, place a small portion of the filling into the middle of each wrapper. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings. The recipe should make approximately 60 dumplings.

To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don't stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, the boiled dumplings can be pan-fried at this point.

Serve with your favorite soy dipping sauce. Jiaozi dumplings can be frozen in a sealed plastic bag.


NEW YEAR'S CAKE

3 Chinese dried red dates
5 slabs brown candy (peen tong), about 11 ounces
3 teaspoons vegetable oil
7 cups glutinous rice flour
1 tablespoon white sesame seeds
1 large egg
vegetable oil, for pan-frying

In a small bowl, soak the red dates in 1/4 cup cold water for 30 minutes, or until softened. When softened, remove and discard the pits. Cut each brown candy slab into 8 pieces. Place sugar in a heatproof bowl, pour 2 cups boiling water over the sugar, and set aside until dissolved and completely cooled.

Grease a heatproof 8-inch round, 3- to 4-inch-deep, straight-sided bowl, such as souffle dish, with 2 teaspoons vegetable oil. In a large bowl, place rice flour. Make a well and stir in cold sugar water. Knead dough in the bowl, adding an additional 1/3 cup cold water until dough is smooth, slightly moist, and shiny, 5 to 10 minutes.

Place the dough in the prepared dish and pat until it fills the dish evenly.

Cut the red dates into halves and place cut-side down in a ring around the outside of the dough, leaving a few to decorate the center. Sprinkle the top with sesame seeds. Coat with the remaining 1 teaspoon oil, using your fingers and lightly pressing down on the dates and sesame seeds.

Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer. Carefully place the dish into the steamer, cover, and steam 35 to 40 minutes on high heat. Check the water level and replenish, if necessary, with boiling water. The cake is done when it begins to pull away from the sides of the pan.

Carefully remove the dish from the steamer and pour off any excess liquid on the surface. Place on a rack to cool. Loosely cover and set at room temperature in a cool room until the next day, when it will be ready to eat.

Run a knife along the edge of the cake to loosen sides. Place a cake rack over the bowl and invert to unmold. Flip the cake right-side up onto the cutting board. Wrap the cake in plastic and refrigerate until ready to use. When ready to eat, cut the cake into quarters. Cut each quarter crosswise, not into wedges, but into two 2-inch wide strips. Cut each strip crosswise into scant 1/4-inch-thick slices. This is the typical way of slicing a cake Chinese style. Beat an egg in a small bowl, until frothy. Dip the slices in egg.

Heat a 14-inch flat-bottomed wok or skillet, over medium heat until hot but not smoking. Add just enough vegetable oil to barely coat the wok, add the egg-dipped slices in batches and cook 2 to 3 minutes per side, until golden brown. Serve immediately.


STEAMED DUMPLINGS
thank you Lyn

Chinese cabbage - 3 stalks.
Scallions - 2
Soy sauce - 1 tablespoon
Salt - 1 teaspoon
Cornstarch - 1 tablespoon
Pork - 1 pound, lean and ground
Dumpling wrappers

Finely chop the Chinese cabbage and scallions. Put them in a mixing bowl. Add the soy sauce, salt, cornstarch, and pork. Mix well with a spoon. Drop 1 teaspoon filling on each wrapper. Fold the wrappers into half circles. Moisten the inner edges with water. Press the wrappers together to seal.

Pour 2 quarts of water in a large pot and bring to a boil. Drop in the dumplings and cover. Pour in a cup of cold water when the water starts boiling again. Repeat this step two more times. When the water boils for the third time, the dumplings will be done. Mix 1/4 cup soy sauce with 2 tablespoons white vinegar. Serve your steamed dumplings with this gravy.


SESAME CHICKEN

Chicken breasts - 3 whole, boneless
Sesame seeds - 2 tablespoons, toasted.
Peanut oil - 4 cups, for deep-frying.

For Marinade:
Light Soy sauce - 2 tablespoons.
Cooking wine/dry sherry - 1 tablespoon
Sesame oil - A few drops.
Flour - 2 tablespoons
Cornstarch - 2 tablespoons
Water - 2 tablespoons
Baking powder - 1/4 teaspoon
Baking soda - 1/4 teaspoon
Vegetable oil - 1 teaspoon

For Sauce:
Water - 1/2 cup.
Chicken broth - 1 cup.
Sugar - 1 cup.
Cornstarch - 1/4 cup.
Dark soy sauce - 2 tablespoons
Sesame oil - 2 tablespoons
Chili paste - 1 teaspoon or more if desired.
Garlic - 1 clove, minced.
Vinegar - 1/8 cup.

Toast the sesame seeds set aside. Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes. Mix all the sauce ingredients together and pour them into a small pot. Boil the items, stirring constantly with an wooden spoon. Turn down the heat to LOW to keep the temperature just warm while you deep-fry the chicken.

Toss in the marinated chicken pieces, a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat the process with the rest of the chicken bits.

Just before you finish deep-frying, boil the sauce again. Place the fried chicken bits on a large platter. Pour the sauce over the pieces and also sprinkle the sesame seeds. Serve with rice.


SPICY PORK

Ѕ pound pork tenderloin, cut in bite size pieces.
1 tablespoon oil
1 tablespoon ginger, grated or minced.
1 large clove garlic, minced.
1/2 teaspoon ground coriander seed
1/4 teaspoon turmeric
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes
Ѕ cup beef stock or broth
Pepper
Lime juice
Rice

Cook the rice first. Heat oil in a non-stick pan. When the oil gets very hot, toss in garlic and ginger. Fry for 30 seconds. Add pork and fry till it turns brown on all sides. Throw in the spices and stir. Cook for 30 seconds. Add the broth. Go on cooking till broth is reduced a bit and pork is done.

Season with freshly ground pepper and lime juice. Serve over rice.


CHINESE SALAD

1 head, chopped cabbage
2 cooked and chopped chicken breasts
2 packages chicken-flavored ramen noodles
10 ounce package frozen peas and carrots
1 package almonds, sliced.

For Dressing:
1/3 cup sugar
1/2 cup oil
7 tablespoons rice vinegar
1/4 tablespoon pepper
Ramen seasoning - 1 or 2 envelopes (from ramen noodles package).

In a large bowl, mix all ingredients except ramen noodles. Combine the items well. Toss in the dressing. Add Ramen noodles (uncooked) about 20 minutes before serving. Serve the Chinese Salad on a platter.


CHICKEN LO MEIN
thank you Michelle

4 skinless, boneless chicken breast halves - cut into thin strips
5 teaspoons white sugar, divided
3 tablespoons rice wine vinegar
1/2 cup soy sauce, divided
1 1/4 cups chicken broth
1 cup water
1 tablespoon sesame oil
1/2 teaspoon ground black pepper
2 tablespoons cornstarch
1 (12 ounce) package uncooked linguine pasta
2 tablespoons vegetable oil, divided
2 tablespoons minced fresh ginger root
1 tablespoon minced garlic
1/2 pound fresh shiitake mushrooms, stemmed and sliced
6 green onions, sliced diagonally into 1/2 inch pieces

In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.

In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.

Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.

Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.


CHINESE NEW YEAR TURNIP CAKE
thank you Carol

2 tablespoons vegetable oil
8 ounces Chinese dried mushrooms, soaked overnight in water
1/3 cup dried shrimp, soaked in water overnight and drained
1 pound pork sausage, sliced
1 tablespoon vegetable oil
2 slices fresh ginger root
3 turnips, shredded
1 1/2 teaspoons Chinese five-spice powder
2 teaspoons salt
1/2 teaspoon chicken bouillon granules
1 tablespoon ground white pepper
2/3 pound white rice flour

Heat 2 tablespoons oil in a wok or large skillet over high heat. Add mushrooms, shrimp and sausages and saute for 1/2 minute. Remove from skillet and set aside. Heat 1 more tablespoon oil in wok/skillet. Add ginger and saute a bit. Add shredded turnips and stir fry for about 3 minutes (do NOT remove turnip water). Add 5-spice powder, salt, chicken bouillon and white pepper and toss all together until evenly distributed. Extract ginger slices from mixture.

Turn off heat. Top turnip mixture with rice flour and use chopsticks to toss and mix flour in evenly. Add reserved sausage mixture and toss to mix in. Remove mixture from wok/skillet and place into a 9x2 inch deep round cake pan.

Clean wok/skillet, fill with water and bring to a boil. Place cake pan on a round wire rack over boiling water. Reduce heat to low and let simmer, steaming cake 'batter', for 45 minutes. (Note: you can also use a large bamboo steamer if you have one). When 'cake' is steamed through, slice into pieces and serve hot OR cool on wire rack before covering tightly with plastic wrap and placing in refrigerator to chill.


PORK DUMPLINGS
thank you Lorna

100 (3.5 inch square) wonton wrappers
1-3/4 pounds ground pork
1 tablespoon minced fresh ginger root
4 cloves garlic, minced
2 tablespoons thinly sliced green onion
4 tablespoons soy sauce
3 tablespoons sesame oil
1 egg, beaten
5 cups finely shredded Chinese cabbage

Original recipe yield: 100 dumplings

In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.

Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.

To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.


ASIAN ORANGE CHICKEN
thank you Henry

Sauce:
1-1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2-1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic
2 tablespoons chopped green onion
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Chicken:
2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

Pour into saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, and chopped onion. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.

Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.

In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat. Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil.

Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.


TERIYAKI STEAK
thank you Irene

4 pounds sirloin, cut in strips
1/4 cup sugar
1 garlic clove, crushed
1/2 cup chopped green onions
1/2 cup oil
1 cup soy sauce
1/2 teaspoon pepper
1 marble size piece of ginger root, crushed

Mix all ingredients and marinate meat overnight. Broil over charcoal or in oven.


SHRIMP TEMPURA BATTER

2 cups flour
2 tablespoons baking powder
1/4 cup cornstarch
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups ice cold water
2 eggs, slightly beaten
Shrimp

Combine flour, cornstarch, baking powder and baking soda in a bowl. Add salt, egg and water; stir until flour is moistened. Batter should be slightly lumpy. Dip shrimp in batter and deep fry.

Note: Batter may also be used with broccoli and sweet potatoes


FIREPOT
than you Pauline

1 pound large raw shrimp, peeled and cleaned
2 uncooked chicken breasts, skinned, boned and sliced very thin across grain
3/4 pound uncooked beef sirloin sliced thin across grain
1 can (5 ounce) water chestnuts, drained and sliced
1/2 head Chinese cabbage, cubed
4 cups spinach leaves with stems removed
2 celery ribs, sliced Chinese style
6 cans (14 ounce) chicken broth
1 teaspoon ground ginger
2 cups rice, cooked according to package
Peanut Sauce (recipe follows)
Ginger soy sauce (recipe follows)
Red sauce (recipe follows)
Egg Drop soup (recipe follows)

Arrange raw meats and vegetables on large platter and fill bowl with spinach leaves and Chinese cabbage. Provide fondue forks. In fondue pot, heat chicken broth and ginger to a gentle boil. Set out small bowls of the dunking sauces. Guests pick up desired food with fork and drops it into the bubbling broth. When cooked, dip food into sauce on plate. (Add more broth if needed.) Serve individual bowls of hot rice. Finish course with egg drop soup, using the broth as the soup base.

Peanut Sauce:
1/4 cup chunk style peanut butter
2 teaspoons soy sauce
1 1/2 teaspoons water
1/4 teaspoon sugar
1 drop bottled hot pepper sauce
1/2 clove garlic, minced
1/4 cup water

In bowl, thoroughly combine peanut butter, soy sauce, 1 1/2 tsp water, sugar, hot sauce and garlic. Slowly stir in 1/4 cup water, mixing until smooth. Makes about 1/2 cup

Ginger Soy Sauce:
1/2 cup soy sauce
1 1/2 teaspoon ground ginger

Combine in a saucepan and bring to a boil. Serve hot or cold. Makes 1/2 cup

Red Sauce:
3 tablespoons catsup
3 tablespoons chili sauce
1 1/2 teaspoon horseradish
1 teaspoon lemon juice
Dash bottled hot pepper sauce

Mix all ingredients. Makes 1/2 cup

Egg Drop Soup:
Broth from firepot
3 tablespoons cornstarch
2 eggs, beaten
1/2 teaspoon sugar
1 cup chopped green onions, tops too
1/4 teaspoon pepper

Make a smooth paste of cornstarch and 1/4 cup cold water. Slow stir into hot broth along with sugar and pepper. Heat to boiling, stirring constantly. Reduce heat. Add eggs, holding them high, dropping them and stirring to separate into shreds. Add onions and serve.

Note: Water may be added as broth reduces during cooking process.

CHINESE CORN AND CRAB SOUP

3 cans (14 1/2 ounces each) low-sodium chicken broth
2 cans (14 3/4 ounces each) no-salt-added, cream-style corn
1 can (6 ounces) crab meat
1 teaspoon grated ginger root or 1/2 teaspoon powdered ginger
1/8 teaspoon white pepper
4 large egg whites, lightly beaten
1/3 cup finely-chopped green onions

Put the chicken broth, corn, crab meat, ginger, and pepper in a large saucepan and bring to a gentle boil. Fold in the egg whites, and remove from the heat. Continue to stir gently until the egg white sets. Garnish with the green onions.

Nutritional Information Per Serving: calories 110; total fat 1.5g (saturated fat 0g); cholesterol 15mg; sodium 120mg; carbohydrate 17g (fiber 1g); protein 9g


STIR-FRIED GINGER BEEF & BROCCOLI

12 ounces beef sirloin strip steak, cut in 1/4-inch strips
1 tablespoon soy sauce
1 tablespoon vodka or water
2 teaspoons dark molasses
2 teaspoons cornstarch
Pinch crushed red pepper flakes
1 tablespoon vegetable oil (divided)
1/2 large red onion, cut in 1/2-inch chunks
1/2 cup canned corn kernels
1 can (4 ounces) sliced mushrooms, drained
1 large garlic clove, minced
1 tablespoon minced ginger root
1 cup canned, diced tomatoes, drained
4 cups (12 ounces) broccoli florets, cut in bite-size pieces
1 scallion, roots trimmed, thinly sliced

Toss the beef, soy sauce, vodka, molasses, cornstarch and crushed red pepper in a mixing bowl until the beef is uniformly coated; set aside for 15 minutes.

Heat the wok over high heat until smoking hot. Add 1 teaspoon oil. Add onion and stir-fry until translucent, about 1 minute. Add corn and mushrooms and stir-fry until heated through, about 1 minute. Add the garlic and ginger and stir-fry another 30 seconds. Transfer to a clean mixing bowl.

Add another teaspoon of oil to the wok and heat until smoking. Add the beef and stir fry until browned, about 3 minutes. Add the diced tomatoes and continue cooking until the beef is cooked through, scraping any brown bits clinging to the surface of the wok into the mixture. Transfer to the bowl with the vegetables.

Add the remaining oil to the wok. Add broccoli florets and stir-fry until bright green, about 1 minute. Add 1/2 cup water, toss with broccoli, cover and steam until broccoli is tender, about 2 minutes.

Uncover return the vegetables and beef to the broccoli, and toss until everything is combined. Scrape onto a large serving platter. Garnish with sliced scallion.

Servings: 4

Nutritional Information Per Serving:
Calories 362; Total fat 18g; Saturated fat 5g; Cholesterol 70mg; Sodium 900mg; Carbohydrate 23g; Fiber 4g; Protein 30g; Vitamin A 15%DV*; Vitamin C 94%DV; Folate 39%DV; Calcium 4%DV; Iron 16%DV; Potassium 30%DV


CHINESE VEGETABLES AND CHICKEN

1/4 cup peanut oil
3/4 pound minced or coarsely ground chicken thigh meat
1/2 cup diced canned bamboo shoots, drained
1/2 cup diced canned water chestnuts, drained
1/2 cup canned baby corn cut in 1/2-inch lengths, drained
1/2 cup canned straw mushrooms, drained
1/2 cup diced celery
1/3 cup diced onion
1 cup canned fermented black bean sauce
2 tablespoons cornstarch
2 tablespoons water
3 cups steamed short-grained rice
24 butter or iceberg lettuce leaves
1/2 cup toasted pine nuts
1/2 cup thinly sliced green onions

Heat the oil in a wok or non-stick skillet over high heat. Add the chicken and stir fry until cooked through. Remove the chicken with a slotted spoon; reserve.

Stir fry the bamboo shoots, water chestnuts, corn, mushrooms, celery and onion in the same wok over high heat about 3 minutes.

Return the chicken to the wok; reduce heat to medium. Add the black bean sauce, stirring to coat the chicken and vegetables.

Mix the cornstarch with 2 tablespoons water; stir into the chicken mixture. Simmer about 1 minute or until the sauce thickens.

Mound 2 tablespoons rice on each lettuce leaf; top with about 3 tablespoons of the chicken mixture. Garnish with 1 teaspoon pine nuts and 1 teaspoon green onions. Repeat with the remaining ingredients to make 24 lettuce cups.

Nutritional Information Per Serving: 105 calories; 5g fat; 12mg cholesterol; 780mg sodium; 10.5g carbohydrate; 1g fiber; 5.5g protein. Garnish not included.

SICHUAN SHRIMP

1 pound raw shrimp (21-25 per pound), peeled and deveined
2 tablespoons canola oil, divided
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 large green bell pepper, cut into 1-inch dice
1/4 teaspoon salt
Sichuan Sauce (recipe follows)

Sichuan Sauce:
3 tablespoons reduced-sodium chicken broth
1 tablespoon tomato paste
2 teaspoons balsamic vinegar
1 teaspoon sugar
1 teaspoon lite soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon cornstarch
1/4 teaspoon crushed red pepper, or to taste

To prepare Sichuan Sauce: Whisk broth, tomato paste, vinegar, sugar, soy sauce, sesame oil, cornstarch and red pepper in a small bowl. Set aside.

Place shrimp in a colander and rinse under cold water. Drain and pat dry with paper towels.

Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil; add garlic and ginger and stir-fry for 10 seconds. Add the remaining 1 tablespoon oil and the shrimp and stir-fry until the shrimp just begin to turn color, 1 minute. Add bell pepper and salt and stir-fry for 30 seconds. Swirl in Sichuan Sauce and stir-fry until the shrimp is just cooked, 1 to 2 minutes. Serve immediately.

NUTRITION INFORMATION: Per serving: 175 calories; 9 g fat (1 g sat, 5 g mono); 168 mg cholesterol; 5 g carbohydrate; 19 g protein; 1 g fiber; 415 mg sodium; 299 mg potassium.


EGG DROP SOUP

2 cloves garlic, unpeeled
4 coin-sized slices fresh ginger, unpeeled
1/2 teaspoon Sichuan peppercorns or white peppercorns
2 scallions
1 46-ounce can or 3 14-ounce cans reduced-sodium chicken broth (about 5 1/2 cups)
1/3 cup plus 1 teaspoon rice wine or dry sherry, divided
1 large egg
1 large egg white
1 teaspoon sesame oil
Freshly ground white pepper to taste

Crush garlic cloves (do not peel) and ginger slices with the flat of a chef’s knife. Crush peppercorns with a heavy saucepan. Trim scallions and separate green and white portions; slice greens and reserve. Tuck the garlic, ginger, peppercorns and some scallion whites into a tea infuser (or cheesecloth bag) and place it in a large saucepan.

Pour chicken broth and 1/3 cup rice wine (or sherry) into the saucepan; bring to a boil. Boil, uncovered, until reduced to 4 cups, 15 to 20 minutes, skimming off any froth that rises to the surface. Remove the tea infuser and adjust heat to maintain a simmer.

Whisk egg, egg white and the remaining 1 teaspoon rice wine (or sherry) together in a small bowl. Slowly pour a steady stream of the egg mixture into the simmering broth as you stir the soup with a spoon. Remove from the heat, stir in sesame oil and season with ground pepper. Ladle into bowls and serve, garnished with scallion greens.

NUTRITION INFORMATION: Per serving: 96 calories; 3 g fat (1 g sat, 1 g mono); 60 mg cholesterol; 3 g carbohydrate; 8 g protein; 0 g fiber; 233 mg sodium; 36 mg potassium.
0 Carbohydrate Servings
Exchanges: 1 fat


ICED LYCHEES

1 20-ounce can lychees, drained

Place lychees on a sheet pan and freeze for at least 2 hours before serving.

4 servings.

Note: In China, the creamy lychee fruit is considered good luck. Freezing turns them into a sorbet-like treat.

NUTRITION INFORMATION: Per serving: 115 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 29 g carbohydrate; 1 g protein; 1 g fiber; 2 mg sodium; 126 mg potassium.

KUNG PAO CHICKEN

2 boneless chicken breasts, about 6 ounces each

Marinade:
1 tablespoon soy sauce
1 teaspoon Chinese rice wine
2 teaspoons cold water
2 teaspoons cornstarch

Sauce:
1 tablespoons soy sauce + 2 teaspoons soy sauce
1 tablespoon fresh ground black pepper
1 tablespoon red Wine vinegar
1 tablespoon Chicken broth
3 teaspoon White Sugar
1/2 teaspoon Sea Salt
Sesame Oil, to taste
1 teaspoon cornstarch
5 small dried red chili peppers, or as desired
2 garlic cloves,
1/2 Cup Unsalted Peanuts, skinless

4 cups vegetable Oil for deep-frying and Stir-frying

Cut chicken into 1-inch cubes. Mix in the soy sauce, rice wine, water and cornstarch. Marinate the chicken for 30 minutes. Mix together the sauce ingredients in a small bowl, whisking in the cornstarch last.

Remove the seeds from the chili peppers and chop in chunks. Peel and finely chop the garlic. Heat the oil for deep-frying to between 360 and 375 degrees.

Carefully slide the chicken into the wok, and deep-fry for about 1 minute, until the cubes turn white. Remove and drain the chicken on paper towels. Drain all but 2 tablespoons of oil from the wok. Add the chili peppers and stir-fry until the skins starts to and blister.

Add in the garlic. Stir-fry for 30 seconds. Add the chicken back into the pan. Stir-fry briefly, then push up to the sides of the wok and add the sauce in the middle, stirring quickly to thicken. Stir in the peanuts. Mix everything together and serve hot with rice or noodles.


SEITAN STIR FRY

1/4 cup sherry (not regular cooking sherry)
1/4 cup water
1 tablespoon Hoisin sauce (see Note)
1 teaspoon cornstarch
1 tablespoon brown sugar
1 tablespoon lime juice
1/8 teaspoon salt
4 teaspoons canola oil, divided
8 ounces water-packed seitan, preferably chicken-style, drained and patted dry
2 tablespoons chopped peanut
1 teaspoon chopped fresh ginger
2 carrots, peeled and thinly sliced
1 bell pepper, thinly sliced
2 tablespoons chopped fresh cilantro (optional)

Whisk sherry, water, hoisin, cornstarch, brown sugar, lime and salt in a small bowl. Heat 3 teaspoons oil in a large nonstick skillet over medium-high heat. Add seitan and cook, stirring occasionally, until crispy, 4 to 7 minutes. Add the remaining 1 teaspoon oil, peanuts and ginger and cook, stirring often, until fragrant, about 1 minute. Add carrots and red pepper; cook, stirring, about 1 minute.

Whisk the sauce again; add it to the pan and stir to coat. Reduce heat to medium, cover and cook until the vegetables are tender-crisp and the sauce is thickened, about 3 minutes. Stir in cilantro, if using.


ALMOND CREME
thank you Lori

3/4 cup cold water
1 envelope unflavored gelatin
1/2 cup sugar
3/4 cup boiling water
1 1/4 cups evaporated milk
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 kiwi fruits, if desired
4 fresh ripe strawberries, if desired

Measure cold water into small bowl. Sprinkle gelatin over cold water. Let stand one minute.

Add sugar to gelatin mixture. Stir until gelatin dissolves. Pour boiling water into medium bowl. Stir in gelatin mixture.

Combine milk, vanilla and almond extract. Stir milk mixture into gelatin mixture. Divide mixture between four serving dishes. Refrigerate until set about 3 hours. Pare and slice kiwis. Arrange kiwi slices and strawberries over each dessert.

Makes four servings.