10184007801840078018400060066018500080006CHICKEN SALAD CHICKEN FRIED CHINESE MADAME WU'S GARDEN POULTRY 34 4 2 200:30\ WILSHIRE BLVD.,LOS ANGELES BEVERAGE: CHINESE TEA 4 2 CHICKEN BREASTS OR 2 DRUMSTICK-THIGHS 2 QTS. VEGETABLE OIL 8 SQUARES WANTON DOUGH, CUT IN 1/8 INCH. STRIPS 1/3 PAKAGE RICE NOODLES 1 TSP. LIQUID MUSTARD 1 TSP. CHINESE FIVE-SPICE POWDERED 1 TSP. SESAME OIL 2 TBS. TOASTED ALMONDS, FINELY CHOPPED 1/2 CUP THINLY SLICED GREEN ONIONS (WHITE PART ONLY) 1/2 TSP. SALT 1/2 HEAD LETTUCE, SHREDDED 10003000000030075000301250003012500030000WHOLE WINTER MELON SOUP1 STEAMED BOILED CHINESE MADAME WU'S GARDEN FRUIT 34 6 1 202:30\ WILSHIRE BOULEVARD, LOS ANGELES WINE: DRY WHITE 4 1 (10-INCH LONG)WINTER MELON 1 CAN CHICKEN BROTH 1 CUP DICED RAW CHICKEN BREAST 1/4 CUP CANNED LOTUS SEEDS 1/4 CUP DICED VIRGINIA HAM 1/4 CUP CANNED BAMBOO SHOOTS, DICED 1/4 CUP CANNED ABALONE, DICED \ \ \ \ \ \ \ \ 10145000201760002014500020145000200060002WHOLE WINTER MELON SOUP2 STEAMED BOILED CHINESE MADAME WU'S GARDEN FRUIT 34 6 1 202:30\ WILSHIRE BOULEVARD, LOS ANGELES \ 4 SEE PART 1 \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ 10005017200050135000500000005017900050008PEKING DUCK1 DUCK ROASTED CHINESE MADAME WU'S GARDEN POULTRY 4 3 1 224:00\ WILSHIRE BOULEVARD, LOS ANGELES WINE: DRY, WHITE 4 1 (4-1/2 TO 5 LB.) DUCK 1 TSP. SALT 8 GREEN ONIONS 2 (1/4 IN.) SLICED GINGEROOT 3 TBS. HONEY 2 TBS. CORNSTARCH 1 CAN OVEN-READY BISCUITS 1 SMALL CAN PLUM SAUCE \ \ \ \ \ \ \ \ 10000000400210004000000040033000400110004PEKING DUCK2 DUCK ROASTED CHINESE MADAME WU'S GARDEN POULTRY 4 3 1 224:00\ WILSHIRE BOULEVARD, LOS ANGELES WINE: DRY, WHITE 4 SEE PART 1 \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ 10000000000000055000101390012005100010003WU'S BEEF BEEF FRIED CHINESE MADAME WU'S GARDEN MEAT 34 3 1 200:40\ WILSHIRE BOULEVARD, LOS ANGELES WINE: DRY WHITE 4 1 LB. FILET MIGNON, GRISTLE REMOVED 1 TBS. PLUS 1 TSP. CORNSTARCH VEGETABLE OIL 1 TBS. PLUS 1 TSP. DARK SOY SAUCE 2-1/2 TSP. LIGHT SOY SAUCE 1 TSP. HOISIN SAUCE 1/2 TSP. RED COOKING WINE 1/2 TSP. SUGAR 1 PINCH OF SALT 1 PINCH OF PEPPER 1/3 PAKAGES CHINESE RICE NOODLES 1/2 CUP COARSELY CHOPPED ONIONS 1 TSP. OYSTER SAUCE 10000013801470000006201630040016300100011CASHEW CHICKEN CHICKEN WOK CHINESE MADAME WU'S GARDEN POULTRY 34 3 1 200:15\ WILSHIRE BLVD.,LOS ANGELES \ 4 2 TBS. VEGETABLE OIL 1/2 TSP. SALT 1 CUP SLICED CHICKEN BREAST 1/2 CUP PEA PODS 1/2 CUP WHOLE BUTTON MUSHROOMS 1/2 CUP BAMBOO SHOOTS 1 CUP CANNED CHICKEN BROTH 1/2 CUP COOKED CASHEW NUTS 1/2 TSP. MONOSODIUM GLUTAMATE (OPTIONAL) 1/4 TSP. SUGAR 1/2 TSP. CORNSTARCH \ \ \ \ 10000011001260083017900650064008500040001SWEET AND SOUR WHOLE FISH SEA BASS FRIED CHINESE MADAME WU'S GARDEN SEAFOOD 34 3 1 200:30\ WILSHIRE BLVD., LOS ANGELES WINE: DRY, WHITE 4 1 (1-1/2 TO 2 LB) WHOLE SEA BASS OR RED SNAPPER SALT 1 EGG, BEATEN 1 CUP FLOUR VEGETABLE OIL SWEET AND SOUR SAUCE: 1/2 CUP KETCHUP 1 TBS. OIL 2 TBS. WHITE VINEGAR 3 TBS. SUGAR 3 DROPS RED FOOD COLORING 1 CUP GREEN PEPPER, IN CHUNKS 1/2 CUP WHITE ONION, IN CHUNKS 1/2 CUP CANNED DICED PINEAPPLE 1 TSP. CORNSTARCH 10043011900230000015601760068017600950010CHINESE MIXED VEGETABLES VEGETABLES WOK CHINESE MADAME WU'S GARDEN VEGETABLE34 5 1 100:15\ WILSHIRE BLVD, LOS ANGELES WINE: DRY WHITE 4 1 TSP VEGETABLE OIL 1 THIN SLICEW GINGEROOT 1 CLOVE GARLIC, CRUSHED 2 CUPS CHINESE CABBAGE CHOPPED 1 TSP SALT 1/2 TSP SUGAR 1/4 TSP MONOSODIUM GLUTAMATE (OPTIONAL) 1/4 CUP CANNED CHICKEN BROTH 1/2 CUP PEA PODS 1/2 CUP SLICED BAMBOO SHOOTS 1/2 CUP THINLY SLICED MUSHROOMS \ \ \ 10025000000250093004401830044018300090007YANG CHOW FRIED RICE RICE WOK CHINESE MADAME WU'S GARDEN GRAIN 34 5 1 200:10\ WILSHIRE BLVD, LOS ANGELES WINE: WHITE DRY 4 2 TBS VEGETABLE OIL 1/4 CUP GREEN ONIONS, CHOPPED 2 EGGS, SLIGHTLY BEATEN 1/4 CUP GREEN PEAS, UNCOOKED 1/4 CUP COOKED SHRIMP, DICED 3 CUPS COLD COOKED RICE 1/4 CUP BARBECUED PORK OR HAM, DICED 1/2 TSP LIGHT SOY SAUCE 1 TBS DARK SOY SAUCE \ \ \ \ \ \ 10000000000000000003901360039013600070005EXOTIC CHINESE FRUIT BOWL FRUIT UNCOOKED CHINESE MADAME WU'S GARDEN FRUIT 34 752 100:15\ WILSHIRE BOULEVARD, LOS ANGELES BEVERAGE: CHINESE TEA 6 4 KUMQUATS 4 LICHEES 4 LOQUATS 4 MANDARINE ORANGE SLICES 4 PINEAPPLE CHUNKS 4 CANDIED CHERRIES 2 QUARTS FINELY CRUSHED ICE \ \ \ \ \ \ \ \ \ 10019001701160168011601530116000600190190CHA PAO TSU BEEF FRIED CHINESE ANNA KAO'S MEAT 34 2 1 201:00\ PITTSBURGH ASPINWALL \ 6 1/2 CUP PLUM SAUCE (SEE RECIPE) 2 LARGE DRIED CHINESE MUSHROOMS 1/2 LB. GROUND CHUCK OIL FOR DEEP-FRYING 1/4 LB. UNCOOKED SHRIMP, MINCED 1/4 CUP MINCED WATER CHESTNUTS 3 SCALLIONS, MINCED 2 TBS. SOY SAUCE 1 TBS. DRY SHERRY 1 TSP. SALT 1/2 TSP. SUGAR 1 TSP. SESAME SEED OIL 2 TSP. CORNSTARCH,DISSOLVED IN 1/4 CUP COLD WATER 30 WONTON WRAPPERS, 3'' BY 3'' 10000000000370129006101470147003201900000YU MI GEE YUNG TANG CHICKEN BOILED CHINESE ANNA KAO'S POULTRY 34 6 1 201:00\ PITTSBURGH, ASPINWALL \ 6 1 WHOLE UNCOOKED CHICKEN BREAST 2 EGG WHITES 3/4 TSP. SALT 1 TSP. SESAME SEED OIL 1-1/2 QTS. CHICKEN BROTH 1 11 OZ. CAN CREAM CORN 1-1/2 TSP. SALT 1/2 TSP. SUGAR 1/4 CUP CORNSTARCH, DISSOLVED IN 1/2 CUP COLD WATER 1 SCALLION, FINELY CHOPPED \ \ \ \ 10000010201800141001801190118018600180015KUO FAN GEE CHIU CHICKEN STIR-FRIED CHINESE ANNA KAO'S POULTRY 34 3 1 200:45\ PITTSBURGH, ASPINWALL \ 6 2 WHOLE UNCOOKED CHICKEN BREASTS MARINADE -- SEE PART 2 1 CUP PLUS 2 TBS. PEANUT OIL 2 DRY CHILIS, CUT IN HALF AND SOAKED IN WARM WATER FOR 10 MINUTES 3 CLOVES GARLIC, CHOPPED 1 SCALLION, CUT IN 1'' PIECES 2/3 CUP DICED BAMBOO SHOOTS 1/2 CUP STRAW MUSHROOMS, DRAINED SEASONING SAUCE (SEE PART 2) \ \ \ \ 10000000001730116007301860024006000140019FAN CHIEH NIUS RUH BEEF STIR-FRIED CHINESE ANNA KAO'S MEAT 34 3 1 201:30\ PITTSBURGH, ASPINWALL \ 6 1 LB. SIRLOIN STEAK MARINADE (SEE KUO FAN GEE) 1 GREEN PEPPER 1 LARGE ONION 1/2 LB. TOMATOES, PEELED 4 TBS. PEANUT OIL 2 TBS. SOY SAUCE 1/2 TBS. DRY SHERRY 1/2 TSP. SALT 1/3 CUP WATER OR CHICKEN BROTH 1 TBS. CORNSTARCH, DISSOLVED IN 2 TBS. COLD WATER \ \ \ \ 10017000000170191007501090075010901910017CH'AO MING HSIA P'IEN1 SHRIMP STIR-FRY CHINESE ANNA KAO'S SEAFOOD 34 3 1 201:15\ PITTSBURGH, ASP[NWALL \ 6 1 LB. PRAWNS OR LARGE SHRIMP, UNCOOKED 6 DRIED CHINESE MUSHROOMS 1 (15-OZ.)CAN BABY SWEET CORN 1 CUP PLUS 1 TBS. PEANUT OR OTHER SALAD OIL 1 SCALLION,CHOPPED 1/2 CUP SLICED WATER CHESTNUTS 1/4 LB. SNOW PEAS(CHINESE PEAS) MARINADE: 1 TBS. CORNSTARCH 1 TSP. SALT 1 TBS. DRY SHERRY 1 DASH WHITE PEPPER (SEE PART 2 FOR SAUCE) 10012001601790016007201540072015400160018CH'AO MING HSIA P'IEN2 SHRIMP STIR-FRIED CHINESE ANNA KAO'S SEAFOOD 34 3 1 210:15\ PITTSBURGH, ASPINWALL \ 6 SEASONING SAUCE: 1/4 CUP CHICKEN BROTH 1/4 CUP MUSHROOM JUICE (FROM SOAKED MUSHROOMS) 3/4 TSP. SALT 1-1/4 TSP. CORNSTARCH 1 TBS. DRY SHERRY \ \ \ \ \ \ \ \ \ 10000000000000181014200140142018700170014HAU TOEI CHAO FAN EGGS STIR-FRIED CHINESE ANNA KAO'S GRAIN 34 5 1 200:20\ PITTSBURGH, ASPINWALL \ 6 1/4 CUP PEANUT OR OTHER SALAD OIL 4 EGGS,WELL-BEATEN 1 CUP CHOPPED ONION 1 (10-OZ.)BOX FROZEN PEAS & CARROTS,THAWED 2 TSP. SALT 4 CUPS COLD COOKED RICE 3 TBS. SOY SAUCE 1/2 CUP DICED COOKED HAM 2 SCALLIONS,FINELY CHOPPED \ \ \ \ \ 10147001200430124009300740093007400150012CHEN TAN KAO FLOUR STEAMED CHINESE ANNA KAO'S GRAIN 34 7 12 201:00\ PITTSBURGH, ASPINWALL \ 6 1 CUP SIFTED ALL-PURPOSE FLOUR 1/2 TSP. BAKING POWDER 1/4 TSP. SALT 4 EGGS,SEPARATED 1 CUP SUGAR 1 TSP. LEMON,VANILLA OR ALMOND EXTRACT \ \ \ \ \ \ \ \ \ 10000000001450000010301740103017400210026DICED WINTER MELON SOUP WINTER MELON SIMMERED CHINESE KAN'S FRUIT 34 6 1 100:15\ GRAND ST., SAN FRANCISCO WINE: WAN FU WHITE WINE 4 5 CUPS SOUP STOCK OR CHICKEN BROTH 1/2 LB. WINTER MELON,DICED 1/4 CUP CHICKEN, DICED 4 WATER CHESTNUTS,DICED SALT MSG \ \ \ \ \ \ \ \ \ 10022000000220005002200000022010400220020SAI WO DUCK1 DUCK STEAMED CHINESE KAN'S POULTRY 4 3 1 304:00\ GRAND ST., SAN FRANCISCO WINE:WAN FU WHITE WINE 4 1 DUCKLING, MED.-SIZE,DRESSED SOY SAUCE (FOR DUCKLING) 2 STALKS CELERY 1 WHOLE GREEN ONION 4 THIN SLICES GINGER ROOT 5 CHINESE BLACK MUSHROOMS, PRESOAKED 2 PIECES DRIED MANDARIN ORANGE PEEL(SIZE OF A HALF-DOLLAR), PRESOAKED 5 THINLY SLICED PIECES BAMBOO SHOOTS 10 STAR ANISE SEEDS 1-1/4 TSP. SALT 1/4 TSP. SUGAR (SEE PART 2 FOR MORE) 10175002100740021007400210074002100240021SAI WO DUCK2 DUCK STEAMED CHINESE KAN'S POULTRY 4 3 1 304:00\ GRAND ST., SAN FRANCISCO WINE:WAN FU WHITE WINE 4 1 DASH OF PEPPER 1 TSP. MSG(OPTIONAL) 1 TBS. CORNSTARCH 1 TBS. SOY SAUCE CHINESE PARSLEY VEGETABLE OIL (FOR FRYING) LOOSE LETTUCE LEAVES,GARNISH \ \ \ \ \ \ \ \ \ 10000012101560009010901170109015200000025GOURMET VEGETABLES VEGETABLES STIR-FRIED CHINESE KAN'S VEGETABLE34 5 1 200:15\ GRAND ST., SAN FRANCISCO WINE: WAN FU WHITE 4 1/2 CUP RAW BEEF,FINELY SLICED 1-1/2 C. BAMBOO SHOOTS,SLICED 1/2 TSP. SUGAR 1/2 CUP CHINESE DRIED MUSHROOMS (PRESOAKED),FINELY SLICED 1 CUP CELERY,FINELY SLICED 1/3 C. DRIED ONION,FINELY SLICED 1-1/2 CUP RICE STICKS(MAI FUN) 2 TBS. VEGETABLE OIL & OIL FOR DEEP FRYING 1 TSP. SALT 1/2 CUP CHICKEN STOCK 1/2 TSP. MSG(OPTIONAL) 1/2 TSP. SOY SAUCE 2 TSP. CORNSTARCH AND WATER MADE INTO A PASTE 10000000001390073018700730073001500250022OYSTER BEEF BEEF STIR-FRIED CHINESE KAN'S MEAT 34 3 1 200:20\ GRAND ST., SAN FRANCISCO WINE: WAN FU WHITE WINE 4 1 LB. BEEF,SLICED 1/4-IN. THICK (2X1 IN. PIECES) 1/2 CUP SCALLIONS,WHITE SECTIONS ONLY,CUT TO 1 IN. LENGTHS 1/4 TSP. SALT 1/2 TSP. SOY SAUCE 1 TSP. CORNSTARCH 1 DASH SUGAR 2 TBS. VEGETABLE OIL 2 TBS. OYSTER SAUCE 1/4 CUP CHICKEN STOCK 1/4 TSP. MSG (OPTIONAL) 1 TBS. EACH CORNSTARCH & WATER MADE INTO A PASTE \ \ 10000001000000010015401150115014300230024YEONG JO FRIED RICE RICE STIR-FRIED CHINESE KAN'S GRAIN 34 5 1 200:15\ GRAND ST., SAN FRANCISCO WINE: WAN FU WHITE WINE 4 1/4 CUP RAW PRAWNS OR SHRIMP, DICED 1/4 CUP BARBECUED PORK OR COOKED HAM,DICED 1/4 CUP GREEN ONIONS, CUT 1/8 IN. THICK 1/4 CUP GREEN PEAS 1 CUP LETTUCE,SHREDDED 3 CUPS COLD COOKED RICE 2 TBS. VEGETABLE OIL 1/2 TSP. SALT 2 TBS. SOY SAUCE \ \ \ \ 10000000001480000000000780069007800200000BUTTON MUSHROOMS & LOBSTER LOBSTER SAUTEED CHINESE KAN'S SEAFOOD 34 3 1 200:15\ GRAND ST., SAN FRANCISCO WINE: WAN FU WHITE WINE 4 2 LOBSTER TAILS' MEAT,SLICED INTO 1/2 IN. PIECES 1 SMALL CAN BUTTON MUSHROOMS, DRAINED 1/2 CUP CANNED BAMBOO SHOOTS, SLICED 1/4 IN. THICK & 3/4 IN. LONG 1/2 CUP CELERY,THINLY SLICED 2 TBS. VEGETABLE OIL 1/2 TSP. SALT 1/3 TSP. SUGAR 1 TSP. SOY SAUCE 1/2 TSP. MSG(OPTIONAL) 1 CUP CHICKEN STOCK 1 TBS. EACH,CORNSTARCH & WATER MADE INTO PASTE 10082000001000119014001850140015300330032DRUMS OF HEAVEN CHICKEN FRIED CHINESE CHINA ROW POULTRY 345121 205:00\ CANNERY ROW,MONTEREY WINE:CHATEAU ST. JEAN FUME BLANC6 18 CHICKEN WINGS 3 OZ. GINGER ROOT,GRATED 1 OZ. GRANULATED GARLIC 1 TSP. SESAME OIL 1 TSP. SALT 4 DASHES TABASCO 1 OZ. BRANDY 1 EGG SHRIMP BATTER: 1 CUP FLOUR 2 EGGS 1/2 CUP CORNSTARCH 1 TBS. BAKING POWDER WATER \ \ 10149011401490114008600970086009700290033BARBECUED PORK CREAM SOUP PORK SIMMERED CHINESE CHINA ROW MEAT 34 6 1 200:30\ CANNERY ROW; MONTEREY CHATEAU ST. JEAN FUME BLANC 6 1/2 CUP BUTTER 1/2 CUP FLOUR 1/2 LB. GROUND BARBECUED PORK 1/4 TSP. MSG (OPTIONAL) 2 TSP. WORCESTERSHIRE SAUCE 1 TSP. TABASCO SAUCE 2 TSP. SALT 1 TSP. WHITE PEPPER 2 CUPS CHICKEN BROTH OR CONSOMME 1 QT. WHOLE MILK 4 TBS. MADEIRA BARBECUED PORK STRIPS GREEN ONIONS,CHOPPED \ \ 10000000001880175016101910161019100300028EMPRESS SPINACH SALAD SPINACH UNCOOKED CHINESE CHINA ROW VEGETABLE34 4 2 100:20\ CANNERY ROW; MONTEREY ROBERT MONDAVI NAPA GAMAY 6 1-1/2 LB. FRESH SPINACH,UNCOOKED 2 PIMIENTOS DRAINED & DICED 2 SLICES BACON,CRISP-COOKED, FINELY CHOPPED-RESERVE BACON FAT FOR DRESSING 2 EGGS,HARD-COOKED & CHOPPED 1/4 CUP OLIVE OIL 3 TBS. WINE VINEGAR 1 PINCH SALT 1 PINCH PEPPER, FRESH GROUND 1 CLOVE GARLIC,MASHED 3 ANCHOVY FILETS,MINCED OR MASHED 1/2 LEMON,JUICE OF \ \ 10031013300310099003100990031016100310029SZECHWAN SPICED BEEF SHRED1 BEEF WOK CHINESE CHINA ROW MEAT 4 3 1 204:00\ CANNERY ROW;MONTEREY WINE:ROBERT MONDAV NAPA GAMAY 6 1 LB. FLANK STEAK MARINADE (SEE PART 2 ) 1/4 CUP OIL 1 TSP. MINCED GINGER ROOT 2 TSP. MINCED GARLIC 3 SCALLIONS,CUT 1 IN.LONG-USE STEMS 2 DRY RED CHILI PEPPERS,FINELY GROUND-USE SEEDS 1 TBS. PALE DRY SHERRY 1 TBS. CHINESE RED WINE VINE- GAR OR CIDER VINEGAR 1 TSP. MSG-OPTIONAL 6 WATER CHESTNUTS,COARSELY CHOPPED (SEE PART 2) 10000003000540030005300300035003001800030SZECHWAN SPICED BEEF SHRED2 BEEF WOK CHINESE CHINA ROW MEAT 4 3 1 204:00\ CANNERY ROW;MONTEREY WINE:ROBERT MONDAV NAPA GAMAY 6 1 CUP SHREDDED BAMBOO SHOOTS 1/2 GREEN BELL PEPPER,THINLY SLICED 1/2 CUP WATER OR CLEAR CHICKEN BROTH 2 TBS. CORNSTARCH MIXED W/ 1 TBS. WATER TO MAKE PASTE 1 TSP. SESAME OIL MARINADE: 1/4 TSP. SALT 1/2 TSP. SUGAR 1 TBS. CORNSTARCH \ \ \ \ 10000000000000000014701200013012000270000ASPARAGUS ASPARAGUS BOILED CHINESE CHINA ROW VEGETABLE34 5 2 100:15\ CANNERY ROW; MONTEREY WINE:MONDAV NAPA GAMAY 6 1-1/2 LB. ASPARAGUS 3/4 TSP. SALT 1/2 TSP. SUGAR 1/4 TSP. SOY SAUCE 3 DROPS SESAME OIL \ \ \ \ \ \ \ \ \ \ \ 10144000000580076007800000078000500280027BANANAS FLAMBE BANANAS SAUTEED CHINESE CHINA ROW FRUIT 4367 1 200:15\ CANNERY ROW; MONTEREY BEVERAGE: CHINESE TEA 6 6 TBS. BUTTER 3/4 CUP BROWN SUGAR 6 BANANAS,PEELED & SLICED LENGTHWISE 1 TBS. CINNAMON 3 OZ. BANANA LIQUEUR 6 OZ. WHITE RUM VANILLA ICE CREAM \ \ \ \ \ \ \ \ 10151007501510125015101710151006500370043SHRIMP TOAST SHRIMP FRIED CHINESE MING'S SEAFOOD 46 211 200:30\ YORK ROAD; BALTIMORE BEVERAGE:TSING-TAO BEER 6 1/2 LB. MED.-SIZE SHRIMP,WASHED, PEELED & DEVEINED 1 SLICE GINGER,PEELED,CHOPPED 1 CLOVE GARLIC,PEELED,CHOPPED 1/2 CUP CHOPPED WATER CHESTNUTS SALT & PEPPER TO TASTE 2 TBS. DRY SHERRY 1 EGG WHITE 1/4 TSP. BAKING SODA 3 SLICES WHITE BREAD SESAME SEEDS OIL MUSTARD SAUCE SWEET & SOUR SAUCE \ \ 10036015300360153003601120036003100360039BEEF IMPERIAL1 BEEF WOK CHINESE MING'S MEAT 34 3 1 201:40\ YORK ROAD; BALTIMORE WINE:WAN-FU 6 1-1/4 LB. SEMI-FROZEN FLANK STEAK 1 TBS. SOY SAUCE 1 TBS. DRY SHERRY 1 EGG SALT & PEPPER TO TASTE 1 TSP. CORNSTARCH 2 CUPS OIL IMPERIAL SAUCE 5 TO 6 DRIED BLACK CHINESE MUSH- ROOMS, SOAKED IN WARM WATER 20 MIN.,DRAINED,REMOVE STEMS AND SLICE 1 CUP BAMBOO SHOOTS, SLICED 3 SLICES GINGER 2 CLOVES GARLIC,SLICED.(SEE 2) 10186003501860035016800350089003500400035BEEF IMPERIAL2 BEEF WOK CHINESE MING'S MEAT 34 3 1 201:40\ YORK ROAD; BALTIMORE WINE: WAN FU 6 (FROM PART 1) HANDFUL OF FRESH SNOW PEAS, STRINGED ORIENTAL SESAME OIL-OPTIONAL \ \ \ \ \ \ \ \ \ \ \ \ 10000000000000013013600000136005700390034IMPERIAL SAUCE CHICKEN BROTH UNCOOKED CHINESE MING'S POULTRY 34 5 3 100:05\ YORK ROAD; BALTIMORE TO BE USED IN BEEF IMPERIAL 6 3 TBS. SOY SAUCE 1 TBS. DRY SHERRY 1/2 CUP CHICKEN BROTH SALT & PEPPER TO TASTE GARLIC POWDER TO TASTE 1 SLICE GINGER,FINELY CHOPPED 1/2 TSP. SUGAR 1 PINCH OF MSG-OPTIONAL 1 ROUNDED TSP. CORNSTARCH \ \ \ \ \ \ \ 10156018900590102010501020070012700000045MING SHRIMP W/ HOT SAUCE SHRIMP WOK CHINESE MING'S SEAFOOD 34 3 1 100:35\ YORK ROAD; BALTIMORE WINE: WAN FU 6 18 LARGE SHRIMP,PEELED & DEVEINED SALT & PEPPER TO TASTE 1 EGG WHITE 1/2 TSP. CORNSTARCH 2 CUPS OIL 1 CLOVE GARLIC,CHOPPED 1/2 CUP DICED ONION 1-1/2 CUPS SLICED WATER CHESTNUTS 1/2 CUP SLICED MUSHROOMS CHOPPED SCALLIONS HOT SAUCE \ \ \ \ 10089007200000000012100110121001100350037HOT SAUCE KETCHUP UNCOOKED CHINESE MING'S VEGETABLE34 3 1 100:05\ YORK ROAD; BALTIMORE TO BE USED IN MING SHRIMP 6 3/4 CUP KETCHUP 1/2 TSP. BEAN SAUCE (FOUND IN CHINESE GROCERIES) 1 OR 2 DROPS OF HOT OIL 3 DROPS OF SESAME OIL 1 ROUNDED TSP. SUGAR CHOPPED GARLIC TO TASTE CHOPPED GINGER TO TASTE DRY SHERRY TO TASTE SALT & PEPPER TO TASTE \ \ \ \ \ 10107006301070063010700630062000700410036CHICKEN W/ CASHEWS CHICKEN WOK CHINESE MING'S POULTRY 34 3 1 200:50\ YORK ROAD; BALTIMORE WINE: WAN-FU 6 1-1/4 TO 1-1/2 LB. BONED,SKINNED CHICKEN BREASTS,CUT INTO 1-IN.PIECES SALT & PEPPER TO TASTE 1/4 TSP. CORNSTARCH 1 TBS. DRY SHERRY 1 EGG 2 CUPS OIL 1 SMALL GREEN PEPPER,CUBED 1/2 CUP SLICED WATER CHESTNUTS IMPERIAL SAUCE: 1 TSP. HOISIN SAUCE 1/2 TO 1 CUP RAW CASHEWS \ \ 10042008800420159004201770042017700420040MOU SOU PORK1 PORK WOK CHINESE MING'S MEAT 34 3 1 201:00\ YORK ROAD; BALTIMORE WINE: WAN-FU 6 CHINESE PANCAKES 1/4 LB. LEAN PORK,SHREDDED 1 TSP. CORNSTARCH SALT & PEPPER TO TASTE 1 TBS. DRY SHERRY 1 EGG,BEATEN 2 EGGS,SLIGHTLY BEATEN 2 CUPS OIL 1 CLOVE GARLIC,CHOPPED 1/4 SMALL CABBAGE,FINE SHREDDED 2 SCALLIONS,CUT IN 1-IN.PIECES 1/2 CUP SHREDDED BAMBOO SHOOTS 1/2 CUP SLICED FRESH MUSHROOMS (SEE PART 2 FOR MORE VEGETABLES & OTHER INGREDIENTS) 10000004100950041009200410052004100440041MOU SOU PORK2 PORK WOK CHINESE MING'S MEAT 34 3 1 201:00\ YORK ROAD; BALTIMORE WINE: WAN-FU 6 5 TO 10 TREE EARS,SOAKED IN LUKEWARM WATER 20 MIN.,DRAINED & LEFT WHOLE 1/4 CUP TIGER LILLY BUDS,SOAKED IN LUKEWARM WATER 20 MIN., DRAINED & CUT INTO 1-IN. PIECES 1 CUP HOISIN SAUCE 2 TSP. SOY SAUCE 1 TSP. DRY SHERRY 1/2 TSP. SUGAR MSG-OPTIONAL \ \ \ 10000000901580019011401380114014400340000CHINESE PANCAKES FLOUR BAKED CHINESE MING'S GRAIN 34 5 1 200:50\ YORK ROAD; BALTIMORE TO BE USED W/ MOU SOU PORK 6 2 CUPS FLOUR (APPROXIMATELY) 3/4 CUP BOILING WATER SESAME OIL \ \ \ \ \ \ \ \ \ \ \ \ \ 10045000000450085004500100045001000450042JADE SCALLOPS1 SCALLOPS WOK CHINESE MING'S SEAFOOD 34 5 1 201:30\ YORK ROAD; BALTIMORE WINE: WAN-FU 6 1 LB. SCALLOPS,SOAKED IN WATER & CUT IN 1/2(IF LARGE),DRIED 1 EGG WHITE SALT & PEPPER TO TASTE 1 TSP. CORNSTARCH 3 CUPS PLUS 1 TO 2 TSP. OIL 1/2 TO 1 CUP CANNED BABY CORN 1/2 CUP STRINGED SNOW PEAS 1/2 CUP SLICED WATER CHESTNUTS 1 CUP CHUNKED BOK CHOY 1 CARROT,VERY THINLY SLICED- OPTIONAL (SEE PART 2 FOR MORE) 10000004401540044008200440082004400380044JADE SCALLOPS2 SCALLOPS WOK CHINESE MING'S SEAFOOD 34 5 1 201:30\ YORK ROAD; BALTIMORE \ 6 2 CLOVES GARLIC,CHOPPED 1 SLICE GINGER,CHOPPED 1 CUP CHICKEN BROTH 1 TBS. DRY SHERRY 2 TSP. CORNSTARCH DISSOLVED IN 1 TBS. WATER \ \ \ \ \ \ \ \ \ \ 10000005700000000019101210191012100530057UNCLE TAI'S SPECIAL DRINK RUM UNCOOKED CHINESE UNCLE TAI'S BEVERAGE 46 5 2 100:05\ SOUTH POST OAK; HOUSTON \ 1 1 JIGGER DARK RUM 1 JIGGER LIGHT RUM 1 JIGGER APRICOT BRANDY 1 TSP. ORGEAT ALMOND SYRUP 2 DASHES TRIPLE SEC ORANGE JUICE PINEAPLE JUICE \ \ \ \ \ \ \ \ \ 10000011600000000000001660000016600000052CRISPY WALNUTS WALNUTS WOK CHINESE UNCLE TAI'S NUT 46 2 3 124:00\ SOUTH POST OAK; HOUSTON \ 6 1 LB. WALNUTS,SHELLED,PEELED,& HALVED 1/4 TSP. SALT 3 CUPS SUGAR 1/2 CUP HONEY 5 CUPS OIL \ \ \ \ \ \ \ \ \ \ 10049007300500084005000840050008400500058HUNAN VEGETABLE PIE1 BEAN CURD FRIED CHINESE UNCLE TAI'S VEGETABLE34 321 301:35\ SOUTH POST OAK, HOUSTON. WINE| WAN-FU 6 3 PIECES BEAN CURD SKIN SHEETS (DRIED BEAN CURD) 10 SMALL DRIED SHRIMP 2 LARGE, DRIED, BLACK CHINESE MUSHROOMS 1 (1-IN.) PIECE GINGER ROOT 2 SCALLIONS OIL 1 WINTER BAMBOO SHOOT 1-1/2 TBS. SOY SAUCE 1 TBS. DRY SHERRY 1 TSP. SUGAR 1 TSP. FLAVOR ENHANCER (OPT.) BLACK PEPPER 2 CUPS CHICKEN STOCK (SEE PART 2 FOR MORE) 10050004800000000000000000094014500580143HUNAN VEGETABLE PIE2 DRIED BEAN CURD DEEP-FRIED CHINESE UNCLE TAI'S VEGETABLE34 321 301:35\ SOUTH POST OAK, HOUSTON. \ 6 PIE (CONT'D): 1 CUP ALL-PURPOSE FLOUR 1 RECIPE PANCAKES 1 RECIPE SAUCE SCALLION BRUSHES PARSLEY AND DECORATIVELY CUT RADISHES FOR GARNISH \ PANCAKES: \ 2 CUPS ALL-PURPOSE FLOUR SIFT. 3/4 CUP BOILING WATER 2 TBS. SESAME OR COOKING OIL \ (SEE PAGE 3 FOR REMAINDER.) \ 10051004900510048005100480051004800510048HUNAN VEGETABLE PIE3 BEAN CURD FRIED CHINESE UNCLE TAI'S VEGETABLE34 321 301:35\ SOUTH POST OAK, HOUSTON. WINE: WAN-FU 6 SAUCE: 1/2 CUP HOISIN SAUCE 1 TBS. SESAME OIL 1 TBS. SUGAR 1 TSP. SHERRY \ SCALLION BRUSHES: 1 BUNCH SCALLIONS ICE WATER \ \ \ \ (SEE PARTS 1 & 2 FOR THE MAIN INGREDIENTS.) \ 10000005001110050015300500006005000540050HUNAN VEGETABLE PIE4 BEAN CURD FRIED CHINESE UNCLE TAI'S VEGETABLE34 321 301:35\ SOUTH POST OAK, HOUSTON. WINE:WAN-FU 6 \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ 10053009201420092013200920092004200470053PORK AND VEGETABLE SOUP1 PORK WOK CHINESE UNCLE TAI'S LEAT 34 6 1 300:40\ SOUTH POST OAK, HOUSTON BEER: TSINGTAS CHINESE BEER 6 4 OZ. BONELESS FRESH PORK, CUT FROM HAM OR FILETED FROM THE RIB SECTION OF LOIN, IN THE SHAPE OF BLOCK 2 IN. LONG 1 PIECE SZECHUAN PICKLED VEGE- TABLE, SIZE OF AN EGG 1/2 BAMBOO SHOOT 4 SNOW PEAS 1 QT. WATER Γ2KEY W'D┼ε2CUISINE▀·2EF'T3TIME
3SOURCE 3TU1.R0. 3The Instruction file is missing from the disk.$R3INSTRUCTIONS AND PRODUCT INFORMATIONz3TU1.R0ê3PROGRAM DISK Ü3in the default drive ▓3and press <Return> to try again,!╓3any other key for the Main Menu: ⁿ3Sectionm4Subject 4Select a number between 1 and 64: <4(P)rint, (F)orward, (M)enu: -\4This data disk does not contain this feature.Ä4SUPPLEMENTARY INFORMATIONqg"Name:",31,3,"Key Ingred:",20,4,"Key Word:",15,5,"Cuisine:",12,6,"Source:",30,7,"Food Group:",9,9,"Meal(s):",3,10,"Course(s):",2,11,"Temperature(s):",4,12,"Effort:",1,13,"Time:",5,13,"Occasion:",22,15,"Comments:",32,16,"Comments:",32,17 ║ì
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Enter new drive letter: $BASRUN EXE bowl. Drain well. Return wok to high heat and add about 1 table- spoon of fresh oil. Heat until nearly smoking. Add the pork, shallots, and the remaining ingredients. Stir-fry constantly for about five minutes. Remove wok. Serve at once. Note: If using very small shallots, add for last frying only, as not to overcook them. Directions for Marinade: Mix all ingredients together until thoroughly combined. Refrigerate until ready to use. (See Part 1 for instructions) \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Add the peanut oil to a heated wok and heat until nearly smoking. Add the duck, vegetables and lichees. Stir-fry for about 1 minute. Add the wine, Basic Stock, and six seasonings. Stir-fry 3 minutes longer. Mix in basic sweet and sour sauce thoroughly for 4 or 5 seconds. Add the dissolved corn- starch and stir over high heat until sauce thickens and all ingredients are well coated. Serve at once. Directions for Basic Sweet and Sour Sauce: Bring the stock to a boil. Add the lemon peel, orange peel, and onion. Return to a boil and add all the remaining ingredients except the cornstarch. Dissolve the cornstarch in 1/3 cup cold water and add to the mixture. Bring to a boil over medium-high heat, stirringconstantly 2 to 3 minutes until the sauce thickens. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Pour 4 cups cold water into a saucepan. With a sharp pair of kitchen shears, snip the strips of agar-agar to fit into the pan. Place over medium heat and bring to a full boil, stirring from time to time. The agar-agar will dissolve.Add the sugar and mix until it dissolves. Add the milk and coconut milk. Blend well and remove. Oil a 6-cup mold or rinse it out with cold water. Pour in the pudding and refrigerate about two hours until set. Cut, peel and slice fruit into bite-size sections. Cover and refrigerate. Remove 30 minutes before serving. Add the liqueur to the fruit mix well and cover. Unmold the pudding into the center of a large platter. Garnish with the fruits. Serve with fortune and almond cookies. \ Heat pan and stir-fry salt over medium heat until lightly brown. Add peppercorns,anise and saltpeter; stir-fry until fragrant. Remove and set aside until coolenough to handle. Rub interior and exterior of duckling thorough-ly with salt mixture, allow to sit 6 hours or overnight. Rinse duckling lightly and drain. Place on a rack in heatproof pan with water in bottom; steam 40 minutes over high heat. Preheat oven to 450 F. Place wood scraps and tea leaves in pan on low-er shelf of oven. Place duckling on rack direct-ly above & bake 5 min. or until outside is golden brown. Remove. Heat oil for deep-frying to 380 F. Fry duckling8 min. or until skin is crispy. Remove and drain. Cut into bite-size pieces and serve withDipping Sauce & green onions. (See Part 2) \ (Cont. from Part 1) \ Directions for Dipping Sauce- \ Heat oil. Stir-fry all ingredients until boiling. \ \ \ \ \ \ \ \ \ \ \ \ Cut beef into slices 1/3'' thick. Heat oil for deep-frying. Fry beef slices about 8 minutes; drain. Pour off all but 3 cups oil. Stir-fry pepper, peppercorns and anise. Add remaining ingredients with beef and cook about 8 minutes over medium heat until thickened. \ TIP: This dish may also be made with chicken. \ \ \ \ \ \ \ \ \ \ \ Remove skin from chicken legs. Cut in 1-1/4'' pieces through the bone. Combine egg, corn- starch, 1 cup oil, salt and pepper. Marinate chicken in this mixture 30 minutes. Heat re- maining 6 cups oil to 375 degrees. Deep-fry chicken 5 minutes and drain. Heat a little of the oil and stir-fry red peppers, green onions and garlic with the chicken and Sauce 1 minute.Serve. (See Part 2 for Sauce) \ \ \ \ \ \ \ \ \ Sauce: Combine all ingredients. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Remove any fat or tough membrane from pork loin. Cut pork into slices 2/3'' thick. Using blunt edge of cleaver, lightly pound to tenderize. Cut slices into bite-size pieces. Mix pork with mixture of soy sauce, egg yolk, and 1 tsp. cornstarch and let marinate 20 minutes. Mix with 6 tsp. cornstarch. Remove seeds from green pepper and cut into bite-size pieces. Heat oil for deep-frying to about 375 degrees. Fry pork pieces 3 minutes. Remove and reheat oil to 400 degrees. Refry pork pieces another 30 seconds. Remove and drain. Reheat pan with 3 tsp. oil. Stir-fry chopped garlic until fragrant. Add green pepper and Pickled Vegetable Salad. Stir-fry briefly. Add vinegar, sugar, 3 tsp. water, ketchup and salt. Combine 1-1/2 tsp. each water and corn- starch and add when mixture has come to a boil,(See Part 2 for more) 1. Peel vegetables and cut in small cubes or injulienne strips. 2. Heat wine vinegar to a boil and stir in sugar to dissolve. 3. Pour over vegetables and refrigerate, covered, overnight. Drain to use. \ \ \ \ \ \ \ \ \ \ \ \ \ Twelve hours before roasting the duck, place a large wok on the stove and fill with 1 gallon water. Add the honey and vinegar and bring to a full boil. Holding the duck by one wing, ladle the hot liquid over the duck, coating well. Continue to ladle for 3 mins. Tie the legs of the duck together with string and suspend over a container. Let the duck drip dry for 12 hours. Preheat oven to 400 F. Combine the bean paste, garlic, salt, wine, and sugar. Place the whole green onions in the duck cavity followed by the bean paste mixture. Sew the opening together and bake in preheated oven for 45 mins. \ \ \ \ \ Heat the chicken stock to boiling; add the black mushrooms and cook 5 minutes. Add the chicken and pork; cook an additional 5 minutes.Add the melon and shrimp. Cook until the melon is tender. Add salt and pepper to taste and serve while hot. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ WOK CHINESE MR. CHOW SEAFOOD 34 231 200:15\ EAST 57TH STREET, MANHATTAN. \ 4 (CON'T FROM PART 1) 1/4 TSP. MALT VINEGAR 1-1/2 CUPS SOYA BEAN OIL 3 DROPS OF SESAME SEED OIL \ \ \ \ \ \ \ \ \ \ \ \ 10140000001340067013401230110012300820078GAMBLER'S DUCK DUCK WOK CHINESE MR. CHOW POULTRY 4 3 1 203:30\ EAST 57TH STREET, MANHATTAN. WINE: PINOT GRIGIO. 4 1 (5-POUND) DUCK 2 OUNCES GINGER, MINCED 1/2 CUP MINCED SPRING ONION 4 CUPS VEGETABLE OIL 12 CHINESE PANCAKES 1 CUCUMBER, THINLY SLICED 2 BUNCHES SPRING ONIONS 1 CUP PLUM SAUCE \ \ (CHINESE PANCAKES AND PLUM SAUCE MAY BE OBTAINED AT AN ORIENTAL GROCER.) \ \ \ 10083002700830065008300450083004500830081DRUNKEN FISH1 SEA BASS WOK CHINESE MR. CHOW SEAFOOD 43 3 1 200:20\ EAST 57TH STREET, MANHATTAN. \ 4 1/2 OUNCE BLACK FUNGI 1 (2-LB.) SEA BASS OR 1/2 LB. SOLE FILLET 2 TBS. CORNSTARCH 1 EGG WHITE (1/2 EGG WHITE IF SOLE FILLET IS USED) 1-1/2 CUPS CHICKEN STOCK 1/4 TSP. SALT 2 TBS. SUGAR 3 TBS. PALE DRY SHERRY 1-1/2 CUPS SOYA BEAN OIL \ \ \ \ \ 10000008200080082012600820126008200790082DRUNKEN FISH2 SEA BASS WOK CHINESE MR. CHOW SEAFOOD 43 3 1 200:20\ EAST 57TH STREET, MANHATTAN. \ 4 (SEE PART 1) \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ 10000000000480058004800580048005800770000TOFFEE APPLES/BANANAS W/SESAME BANANAS FRIED CHINESE MR. CHOW FRUIT 34 7 1 200:15\ EAST 57TH STREET, MANHATTAN. \ 4 2 EGGS 4 TBS. FLOUR 4 CUPS PEANUT OIL 6 RIPE BUT FIRM BANANAS, EACH CUT INTO 4 OR 5 CHUNKS 3 MEDIUM-SIZE FIRM APPLES, CORED, PEELED, AND CUT INTO 6 TO 8 PIECES. 5 TBS. SUGAR 5 TBS. WATER 3 TBS. VEGETABLE OIL 1 TBS. SESAME SEEDS \ \ \ \ 10154017500440000006400770008007700860094SCALLION PANCAKES SCALLIONS FRIED CHINESE DRAGON PALACE VEGETABLE34 2 1 102:00\ SOUTH SYRACUSE, DENVER. WINE: WAN-FU 6 2/3 CUP FLOUR 1/4 CUP WARM WATER 3 SCALLIONS, MINCED VEGETABLE OIL SALT \ \ \ \ \ \ \ !ƒƒƒÿ@HG<ÇÇÇ£~a ⁿ▄┬∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙≡9∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙≡9∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙≡9∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙°╚°╚H°°H°╚H°°╚°╚╚ê°°ÿx°╚╚ê°°ÿx°°Hê°°xr9≤┬9≡éÖ≡é∙∙∙∙∙∙∙∙∙∙∙∙∙∙≡≥Æ ∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙≡éBô9∙∙∙∙∙∙≤érBâ ∙∙∙∙≤0ô├≡≤┬3├â ∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙≥└9∙∙∙∙°ê9°°╔∙∙°ÿ°°ÿ≡9∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙≡é2y≡Ç@ô├Çâ9≤3Ö∙∙∙∙∙∙∙∙∙≡B≡┬ ∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙∙°∙°╚9≥3ÿ≥3┬ WILSHIRE BLVD.,LOS ANGELES \ 4 2 TBS. VEGETABLE OIL 1/2 TSP. SALT 1 CUP SLICED CHICKEN BREAST 1/2 CUP PEA PODS 1/2 CUP WHOLE BUTTON MUSHROOMS 1/2 CUP BAMBOO SHOOTS 1 CUP CANNED CHICKEN BROTH 1/2 CUP COOKED CASHEW NUTS 1/2 TSP. MONOSODIUM GLUTAMATE (OPTIONAL) 1/4 TSP. SUGAR 1/2 TSP. CORNSTARCH \ \ \ \ 10000011001260083017900650064008500040001SWEET AND SOUR WHOLE FISH SEA BASS FRIED CHINESE MADAME WU'S GARDEN SEAFOOD 34 3 1 200:30\ WILSHIRE BLVD., LOS ANGELES WINE: DRY, WHITE 4 1 (1-1/2 TO 2 LB) WHOLE SEA BASS OR RED SNAPPER SALT 1 EGG, BEATEN 1 CUP FLOUR VEGETABLE OIL SWEET AND SOUR SAUCE: 1/2 CUP KETCHUP 1 TBS. OIL 2 TBS. WHITE VINEGAR 3 TBS. SUGAR 3 DROPS RED FOOD COLORING 1 CUP GREEN PEPPER, IN CHUNKS 1/2 CUP WHITE ONION, IN CHUNKS 1/2 CUP CANNED DICED PINEAPPLE 1 TSP. CORNSTARCH 10043011900230000015601760068017600950010CHINESE MIXED VEGETABLES VEGETABLES WOK CHINESE MADAME WU'S GARDEN VEGETABLE34 5 1 100:15\ WILSHIRE BLVD, LOS ANGELES WINE: DRY WHITE 4 1 TSP VEGETABLE OIL 1 THIN SLICEW GINGEROOT 1 CLOVE GARLIC, CRUSHED 2 CUPS CHINESE CABBAGE CHOPPED 1 TSP SALT 1/2 TSP SUGAR 1/4 TSP MONOSODIUM GLUTAMATE (OPTIONAL) 1/4 CUP CANNED CHICKEN BROTH 1/2 CUP PEA PODS 1/2 CUP SLICED BAMBOO SHOOTS 1/2 CUP THINLY SLICED MUSHROOMS \ \ \ 10025000000250093004401830044018300090007YANG CHOW FRIED RICE RICE WOK CHINESE MADAME WU'S GARDEN GRAIN 34 5 1 200:10\ WILSHIRE BLVD, LOS ANGELES WINE: WHITE DRY 4 2 TBS VEGETABLE OIL 1/4 CUP GREEN ONIONS, CHOPPED 2 EGGS, SLIGHTLY BEATEN 1/4 CUP GREEN PEAS, UNCOOKED 1/4 CUP COOKED SHRIMP, DICED 3 CUPS COLD COOKED RICE 1/4 CUP BARBECUED PORK OR HAM, DICED 1/2 TSP LIGHT SOY SAUCE 1 TBS DARK SOY SAUCE \ \ \ \ \ \ 10000000000000000003901360039013600070005EXOTIC CHINESE FRUIT BOWL FRUIT UNCOOKED CHINESE MADAME WU'S GARDEN FRUIT 34 752 100:15\ WILSHIRE BOULEVARD, LOS ANGELES BEVERAGE: CHINESE TEA 6 4 KUMQUATS 4 LICHEES 4 LOQUATS 4 MANDARINE ORANGE SLICES 4 PINEAPPLE CHUNKS 4 CANDIED CHERRIES 2 QUARTS FINELY CRUSHED ICE \ \ \ \ \ \ \ \ \ 10019001701160168011601530116000600190190CHA PAO TSU BEEF FRIED CHINESE ANNA KAO'S MEAT 34 2 1 201:00\ PITTSBURGH ASPINWALL \ 6 1/2 CUP PLUM SAUCE (SEE RECIPE) 2 LARGE DRIED CHINESE MUSHROOMS 1/2 LB. GROUND CHUCK OIL FOR DEEP-FRYING 1/4 LB. UNCOOKED SHRIMP, MINCED 1/4 CUP MINCED WATER CHESTNUTS 3 SCALLIONS, MINCED 2 TBS. SOY SAUCE 1 TBS. DRY SHERRY 1 TSP. SALT 1/2 TSP. SUGAR 1 TSP. SESAME SEED OIL 2 TSP. CORNSTARCH,DISSOLVED IN 1/4 CUP COLD WATER 30 WONTON WRAPPERS, 3'' BY 3'' 10000000000370129006101470147003201900000YU MI GEE YUNG TANG CHICKEN BOILED CHINESE ANNA KAO'S POULTRY 34 6 1 201:00\ PITTSBURGH, ASPINWALL \ 6 1 WHOLE UNCOOKED CHICKEN BREAST 2 EGG WHITES 3/4 TSP. SALT 1 TSP. SESAME SEED OIL 1-1/2 QTS. CHICKEN BROTH 1 11 OZ. CAN CREAM CORN 1-1/2 TSP. SALT 1/2 TSP. SUGAR 1/4 CUP CORNSTARCH, DISSOLVED IN 1/2 CUP COLD WATER 1 SCALLION, FINELY CHOPPED \ \ \ \ 10000010201800141001801190118018600180015KUO FAN GEE CHIU CHICKEN STIR-FRIED CHINESE ANNA KAO'S POULTRY 34 3 1 200:45\ PITTSBURGH, ASPINWALL \ 6 2 WHOLE UNCOOKED CHICKEN BREASTS MARINADE -- SEE PART 2 1 CUP PLUS 2 TBS. PEANUT OIL 2 DRY CHILIS, CUT IN HALF AND SOAKED IN WARM WATER FOR 10 MINUTES 3 CLOVES GARLIC, CHOPPED 1 SCALLION, CUT IN 1'' PIECES 2/3 CUP DICED BAMBOO SHOOTS 1/2 CUP STRAW MUSHROOMS, DRAINED SEASONING SAUCE (SEE PART 2) \ \ \ \ 10000000001730116007301860024006000140019FAN CHIEH NIUS RUH BEEF STIR-FRIED CHINESE ANNA KAO'S MEAT 34 3 1 201:30\ PITTSBURGH, ASPINWALL \ 6 1 LB. SIRLOIN STEAK MARINADE (SEE KUO FAN GEE) 1 GREEN PEPPER 1 LARGE ONION 1/2 LB. TOMATOES, PEELED 4 TBS. PEANUT OIL 2 TBS. SOY SAUCE 1/2 TBS. DRY SHERRY 1/2 TSP. SALT 1/3 CUP WATER OR CHICKEN BROTH 1 TBS. CORNSTARCH, DISSOLVED IN 2 TBS. COLD WATER \ \ \ \ 10017000000170191007501090075010901910017CH'AO MING HSIA P'IEN1 SHRIMP STIR-FRY CHINESE ANNA KAO'S SEAFOOD 34 3 1 201:15\ PITTSBURGH, ASP[NWALL \ 6 1 LB. PRAWNS OR LARGE SHRIMP, UNCOOKED 6 DRIED CHINESE MUSHROOMS 1 (15-OZ.)CAN BABY SWEET CORN 1 CUP PLUS 1 TBS. PEANUT OR OTHER SALAD OIL 1 SCALLION,CHOPPED 1/2 CUP SLICED WATER CHESTNUTS 1/4 LB. SNOW PEAS(CHINESE PEAS) MARINADE: 1 TBS. CORNSTARCH 1 TSP. SALT 1 TBS. DRY SHERRY 1 DASH WHITE PEPPER (SEE PART 2 FOR SAUCE) 10012001601790016007201540072015400160018CH'AO MING HSIA P'IEN2 SHRIMP STIR-FRIED CHINESE ANNA KAO'S SEAFOOD 34 3 1 210:15\ PITTSBURGH, ASPINWALL \ 6 SEASONING SAUCE: 1/4 CUP CHICKEN BROTH 1/4 CUP MUSHROOM JUICE (FROM SOAKED MUSHROOMS) 3/4 TSP. SALT 1-1/4 TSP. CORNSTARCH 1 TBS. DRY SHERRY \ \ \ \ \ \ \ \ \ 10000000000000181014200140142018700170014HAU TOEI CHAO FAN EGGS STIR-FRIED CHINESE ANNA KAO'S GRAIN 34 5 1 200:20\ PITTSBURGH, ASPINWALL \ 6 1/4 CUP PEANUT OR OTHER SALAD OIL 4 EGGS,WELL-BEATEN 1 CUP CHOPPED ONION 1 (10-OZ.)BOX FROZEN PEAS & CARROTS,THAWED 2 TSP. SALT 4 CUPS COLD COOKED RICE 3 TBS. SOY SAUCE 1/2 CUP DICED COOKED HAM 2 SCALLIONS,FINELY CHOPPED \ \ \ \ \ 10147001200430124009300740093007400150012CHEN TAN KAO FLOUR STEAMED CHINESE ANNA KAO'S GRAIN 34 7 12 201:00\ PITTSBURGH, ASPINWALL \ 6 1 CUP SIFTED ALL-PURPOSE FLOUR 1/2 TSP. BAKING POWDER 1/4 TSP. SALT 4 EGGS,SEPARATED 1 CUP SUGAR 1 TSP. LEMON,VANILLA OR ALMOND EXTRACT \ \ \ \ \ \ \ \ \ 10000000001450000010301740103017400210026DICED WINTER MELON SOUP WINTER MELON SIMMERED CHINESE KAN'S FRUIT 34 6 1 100:15\ GRAND ST., SAN FRANCISCO WINE: WAN FU WHITE WINE 4 5 CUPS SOUP STOCK OR CHICKEN BROTH 1/2 LB. WINTER MELON,DICED 1/4 CUP CHICKEN, DICED 4 WATER CHESTNUTS,DICED SALT MSG \ \ \ \ \ \ \ \ \ 10022000000220005002200000022010400220020SAI WO DUCK1 DUCK STEAMED CHINESE KAN'S POULTRY 4 3 1 304:00\ GRAND ST., SAN FRANCISCO WINE:WAN FU WHITE WINE 4 1 DUCKLING, MED.-SIZE,DRESSED SOY SAUCE (FOR DUCKLING) 2 STALKS CELERY 1 WHOLE GREEN ONION 4 THIN SLICES GINGER ROOT 5 CHINESE BLACK MUSHROOMS, PRESOAKED 2 PIECES DRIED MANDARIN ORANGE PEEL(SIZE OF A HALF-DOLLAR), PRESOAKED 5 THINLY SLICED PIECES BAMBOO SHOOTS 10 STAR ANISE SEEDS 1-1/4 TSP. SALT 1/4 TSP. SUGAR (SEE PART 2 FOR MORE) 10175002100740021007400210074002100240021SAI WO DUCK2 DUCK STEAMED CHINESE KAN'S POULTRY 4 3 1 304:00\ GRAND ST., SAN FRANCISCO WINE:WAN FU WHITE WINE 4 1 DASH OF PEPPER 1 TSP. MSG(OPTIONAL) 1 TBS. CORNSTARCH 1 TBS. SOY SAUCE CHINESE PARSLEY VEGETABLE OIL (FOR FRYING) LOOSE LETTUCE LEAVES,GARNISH \ \ \ \ \ \ \ \ \ 10000012101560009010901170109015200000025GOURMET VEGETABLES VEGETABLES STIR-FRIED CHINESE KAN'S VEGETABLE34 5 1 200:15\ GRAND ST., SAN FRANCISCO WINE: WAN FU WHITE 4 1/2 CUP RAW BEEF,FINELY SLICED 1-1/2 C. BAMBOO SHOOTS,SLICED 1/2 TSP. SUGAR 1/2 CUP CHINESE DRIED MUSHROOMS (PRESOAKED),FINELY SLICED 1 CUP CELERY,FINELY SLICED 1/3 C. DRIED ONION,FINELY SLICED 1-1/2 CUP RICE STICKS(MAI FUN) 2 TBS. VEGETABLE OIL & OIL FOR DEEP FRYING 1 TSP. SALT 1/2 CUP CHICKEN STOCK 1/2 TSP. MSG(OPTIONAL) 1/2 TSP. SOY SAUCE 2 TSP. CORNSTARCH AND WATER MADE INTO A PASTE 10000000001390073018700730073001500250022OYSTER BEEF BEEF STIR-FRIED CHINESE KAN'S MEAT 34 3 1 200:20\ GRAND ST., SAN FRANCISCO WINE: WAN FU WHITE WINE 4 1 LB. BEEF,SLICED 1/4-IN. THICK (2X1 IN. PIECES) 1/2 CUP SCALLIONS,WHITE SECTIONS ONLY,CUT TO 1 IN. LENGTHS 1/4 TSP. SALT 1/2 TSP. SOY SAUCE 1 TSP. CORNSTARCH 1 DASH SUGAR 2 TBS. VEGETABLE OIL 2 TBS. OYSTER SAUCE 1/4 CUP CHICKEN STOCK 1/4 TSP. MSG (OPTIONAL) 1 TBS. EACH CORNSTARCH & WATER MADE INTO A PASTE \ \ 10000001000000010015401150115014300230024YEONG JO FRIED RICE RICE STIR-FRIED CHINESE KAN'S GRAIN 34 5 1 200:15\ GRAND ST., SAN FRANCISCO WINE: WAN FU WHITE WINE 4 1/4 CUP RAW PRAWNS OR SHRIMP, DICED 1/4 CUP BARBECUED PORK OR COOKED HAM,DICED 1/4 CUP GREEN ONIONS, CUT 1/8 IN. THICK 1/4 CUP GREEN PEAS 1 CUP LETTUCE,SHREDDED 3 CUPS COLD COOKED RICE 2 TBS. VEGETABLE OIL 1/2 TSP. SALT 2 TBS. SOY SAUCE \ \ \ \ 10000000001480000000000780069007800200000BUTTON MUSHROOMS & LOBSTER LOBSTER SAUTEED CHINESE KAN'S SEAFOOD 34 3 1 200:15\ GRAND ST., SAN FRANCISCO WINE: WAN FU WHITE WINE 4 2 LOBSTER TAILS' MEAT,SLICED INTO 1/2 IN. PIECES 1 SMALL CAN BUTTON MUSHROOMS, DRAINED 1/2 CUP CANNED BAMBOO SHOOTS, SLICED 1/4 IN. THICK & 3/4 IN. LONG 1/2 CUP CELERY,THINLY SLICED 2 TBS. VEGETABLE OIL 1/2 TSP. SALT 1/3 TSP. SUGAR 1 TSP. SOY SAUCE 1/2 TSP. MSG(OPTIONAL) 1 CUP CHICKEN STOCK 1 TBS. EACH,CORNSTARCH & WATER MADE INTO PASTE 10082000001000119014001850140015300330032DRUMS OF HEAVEN CHICKEN FRIED CHINESE CHINA ROW POULTRY 345121 205:00\ CANNERY ROW,MONTEREY WINE:CHATEAU ST. JEAN FUME BLANC6 18 CHICKEN WINGS 3 OZ. GINGER ROOT,GRATED 1 OZ. GRANULATED GARLIC 1 TSP. SESAME OIL 1 TSP. SALT 4 DASHES TABASCO 1 OZ. BRANDY 1 EGG SHRIMP BATTER: 1 CUP FLOUR 2 EGGS 1/2 CUP CORNSTARCH 1 TBS. BAKING POWDER WATER \ \ 10149011401490114008600970086009700290033BARBECUED PORK CREAM SOUP PORK SIMMERED CHINESE CHINA ROW MEAT 34 6 1 200:30\ CANNERY ROW; MONTEREY CHATEAU ST. JEAN FUME BLANC 6 1/2 CUP BUTTER 1/2 CUP FLOUR 1/2 LB. GROUND BARBECUED PORK 1/4 TSP. MSG (OPTIONAL) 2 TSP. WORCESTERSHIRE SAUCE 1 TSP. TABASCO SAUCE 2 TSP. SALT 1 TSP. WHITE PEPPER 2 CUPS CHICKEN BROTH OR CONSOMME 1 QT. WHOLE MILK 4 TBS. MADEIRA BARBECUED PORK STRIPS GREEN ONIONS,CHOPPED \ \ 10000000001880175016101910161019100300028EMPRESS SPINACH SALAD SPINACH UNCOOKED CHINESE CHINA ROW VEGETABLE34 4 2 100:20\ CANNERY ROW; MONTEREY ROBERT MONDAVI NAPA GAMAY 6 1-1/2 LB. FRESH SPINACH,UNCOOKED 2 PIMIENTOS DRAINED & DICED 2 SLICES BACON,CRISP-COOKED, FINELY CHOPPED-RESERVE BACON FAT FOR DRESSING 2 EGGS,HARD-COOKED & CHOPPED 1/4 CUP OLIVE OIL 3 TBS. WINE VINEGAR 1 PINCH SALT 1 PINCH PEPPER, FRESH GROUND 1 CLOVE GARLIC,MASHED 3 ANCHOVY FILETS,MINCED OR MASHED 1/2 LEMON,JUICE OF \ \ 10031013300310099003100990031016100310029SZECHWAN SPICED BEEF SHRED1 BEEF WOK CHINESE CHINA ROW MEAT 4 3 1 204:00\ CANNERY ROW;MONTEREY WINE:ROBERT MONDAV NAPA GAMAY 6 1 LB. FLANK STEAK MARINADE (SEE PART 2 ) 1/4 CUP OIL 1 TSP. MINCED GINGER ROOT 2 TSP. MINCED GARLIC 3 SCALLIONS,CUT 1 IN.LONG-USE STEMS 2 DRY RED CHILI PEPPERS,FINELY GROUND-USE SEEDS 1 TBS. PALE DRY SHERRY 1 TBS. CHINESE RED WINE VINE- GAR OR CIDER VINEGAR 1 TSP. MSG-OPTIONAL 6 WATER CHESTNUTS,COARSELY CHOPPED (SEE PART 2) 10000003000540030005300300035003001800030SZECHWAN SPICED BEEF SHRED2 BEEF WOK CHINESE CHINA ROW MEAT 4 3 1 204:00\ CANNERY ROW;MONTEREY WINE:ROBERT MONDAV NAPA GAMAY 6 1 CUP SHREDDED BAMBOO SHOOTS 1/2 GREEN BELL PEPPER,THINLY SLICED 1/2 CUP WATER OR CLEAR CHICKEN BROTH 2 TBS. CORNSTARCH MIXED W/ 1 TBS. WATER TO MAKE PASTE 1 TSP. SESAME OIL MARINADE: 1/4 TSP. SALT 1/2 TSP. SUGAR 1 TBS. CORNSTARCH \ \ \ \ 10000000000000000014701200013012000270000ASPARAGUS ASPARAGUS BOILED CHINESE CHINA ROW VEGETABLE34 5 2 100:15\ CANNERY ROW; MONTEREY WINE:MONDAV NAPA GAMAY 6 1-1/2 LB. ASPARAGUS 3/4 TSP. SALT 1/2 TSP. SUGAR 1/4 TSP. SOY SAUCE 3 DROPS SESAME OIL \ \ \ \ \ \ \ \ \ \ \ 10144000000580076007800000078000500280027BANANAS FLAMBE BANANAS SAUTEED CHINESE CHINA ROW FRUIT 4367 1 200:15\ CANNERY ROW; MONTEREY BEVERAGE: CHINESE TEA 6 6 TBS. BUTTER 3/4 CUP BROWN SUGAR 6 BANANAS,PEELED & SLICED LENGTHWISE 1 TBS. CINNAMON 3 OZ. BANANA LIQUEUR 6 OZ. WHITE RUM VANILLA ICE CREAM \ \ \ \ \ \ \ \ 10151007501510125015101710151006500370043SHRIMP TOAST SHRIMP FRIED CHINESE MING'S SEAFOOD 46 211 200:30\ YORK ROAD; BALTIMORE BEVERAGE:TSING-TAO BEER 6 1/2 LB. MED.-SIZE SHRIMP,WASHED, PEELED & DEVEINED 1 SLICE GINGER,PEELED,CHOPPED 1 CLOVE GARLIC,PEELED,CHOPPED 1/2 CUP CHOPPED WATER CHESTNUTS SALT & PEPPER TO TASTE 2 TBS. DRY SHERRY 1 EGG WHITE 1/4 TSP. BAKING SODA 3 SLICES WHITE BREAD SESAME SEEDS OIL MUSTARD SAUCE SWEET & SOUR SAUCE \ \ 10036015300360153003601120036003100360039BEEF IMPERIAL1 BEEF WOK CHINESE MING'S MEAT 34 3 1 201:40\ YORK ROAD; BALTIMORE WINE:WAN-FU 6 1-1/4 LB. SEMI-FROZEN FLANK STEAK 1 TBS. SOY SAUCE 1 TBS. DRY SHERRY 1 EGG SALT & PEPPER TO TASTE 1 TSP. CORNSTARCH 2 CUPS OIL IMPERIAL SAUCE 5 TO 6 DRIED BLACK CHINESE MUSH- ROOMS, SOAKED IN WARM WATER 20 MIN.,DRAINED,REMOVE STEMS AND SLICE 1 CUP BAMBOO SHOOTS, SLICED 3 SLICES GINGER 2 CLOVES GARLIC,SLICED.(SEE 2) 10186003501860035016800350089003500400035BEEF IMPERIAL2 BEEF WOK CHINESE MING'S MEAT 34 3 1 201:40\ YORK ROAD; BALTIMORE WINE: WAN FU 6 (FROM PART 1) HANDFUL OF FRESH SNOW PEAS, STRINGED ORIENTAL SESAME OIL-OPTIONAL \ \ \ \ \ \ \ \ \ \ \ \ 10000000000000013013600000136005700390034IMPERIAL SAUCE CHICKEN BROTH UNCOOKED CHINESE MING'S POULTRY 34 5 3 100:05\ YORK ROAD; BALTIMORE TO BE USED IN BEEF IMPERIAL 6 3 TBS. SOY SAUCE 1 TBS. DRY SHERRY 1/2 CUP CHICKEN BROTH SALT & PEPPER TO TASTE GARLIC POWDER TO TASTE 1 SLICE GINGER,FINELY CHOPPED 1/2 TSP. SUGAR 1 PINCH OF MSG-OPTIONAL 1 ROUNDED TSP. CORNSTARCH \ \ \ \ \ \ \ 10156018900590102010501020070012700000045MING SHRIMP W/ HOT SAUCE SHRIMP WOK CHINESE MING'S SEAFOOD 34 3 1 100:35\ YORK ROAD; BALTIMORE WINE: WAN FU 6 18 LARGE SHRIMP,PEELED & DEVEINED SALT & PEPPER TO TASTE 1 EGG WHITE 1/2 TSP. CORNSTARCH 2 CUPS OIL 1 CLOVE GARLIC,CHOPPED 1/2 CUP DICED ONION 1-1/2 CUPS SLICED WATER CHESTNUTS 1/2 CUP SLICED MUSHROOMS CHOPPED SCALLIONS HOT SAUCE \ \ \ \ 10089007200000000012100110121001100350037HOT SAUCE KETCHUP UNCOOKED CHINESE MING'S VEGETABLE34 3 1 100:05\ YORK ROAD; BALTIMORE TO BE USED IN MING SHRIMP 6 3/4 CUP KETCHUP 1/2 TSP. BEAN SAUCE (FOUND IN CHINESE GROCERIES) 1 OR 2 DROPS OF HOT OIL 3 DROPS OF SESAME OIL 1 ROUNDED TSP. SUGAR CHOPPED GARLIC TO TASTE CHOPPED GINGER TO TASTE DRY SHERRY TO TASTE SALT & PEPPER TO TASTE \ \ \ \ \ 10107006301070063010700630062000700410036CHICKEN W/ CASHEWS CHICKEN WOK CHINESE MING'S POULTRY 34 3 1 200:50\ YORK ROAD; BALTIMORE WINE: WAN-FU 6 1-1/4 TO 1-1/2 LB. BONED,SKINNED CHICKEN BREASTS,CUT INTO 1-IN.PIECES SALT & PEPPER TO TASTE 1/4 TSP. CORNSTARCH 1 TBS. DRY SHERRY 1 EGG 2 CUPS OIL 1 SMALL GREEN PEPPER,CUBED 1/2 CUP SLICED WATER CHESTNUTS IMPERIAL SAUCE: 1 TSP. HOISIN SAUCE 1/2 TO 1 CUP RAW CASHEWS \ \ 10042008800420159004201770042017700420040MOU SOU PORK1 PORK WOK CHINESE MING'S MEAT 34 3 1 201:00\ YORK ROAD; BALTIMORE WINE: WAN-FU 6 CHINESE PANCAKES 1/4 LB. LEAN PORK,SHREDDED 1 TSP. CORNSTARCH SALT & PEPPER TO TASTE 1 TBS. DRY SHERRY 1 EGG,BEATEN 2 EGGS,SLIGHTLY BEATEN 2 CUPS OIL 1 CLOVE GARLIC,CHOPPED 1/4 SMALL CABBAGE,FINE SHREDDED 2 SCALLIONS,CUT IN 1-IN.PIECES 1/2 CUP SHREDDED BAMBOO SHOOTS 1/2 CUP SLICED FRESH MUSHROOMS (SEE PART 2 FOR MORE VEGETABLES & OTHER INGREDIENTS) 10000004100950041009200410052004100440041MOU SOU PORK2 PORK WOK CHINESE MING'S MEAT 34 3 1 201:00\ YORK ROAD; BALTIMORE WINE: WAN-FU 6 5 TO 10 TREE EARS,SOAKED IN LUKEWARM WATER 20 MIN.,DRAINED & LEFT WHOLE 1/4 CUP TIGER LILLY BUDS,SOAKED IN LUKEWARM WATER 20 MIN., DRAINED & CUT INTO 1-IN. PIECES 1 CUP HOISIN SAUCE 2 TSP. SOY SAUCE 1 TSP. DRY SHERRY 1/2 TSP. SUGAR MSG-OPTIONAL \ \ \ 10000000901580019011401380114014400340000CHINESE PANCAKES FLOUR BAKED CHINESE MING'S GRAIN 34 5 1 200:50\ YORK ROAD; BALTIMORE TO BE USED W/ MOU SOU PORK 6 2 CUPS FLOUR (APPROXIMATELY) 3/4 CUP BOILING WATER SESAME OIL \ \ \ \ \ \ \ \ \ \ \ \ \ 10045000000450085004500100045001000450042JADE SCALLOPS1 SCALLOPS WOK CHINESE MING'S SEAFOOD 34 5 1 201:30\ YORK ROAD; BALTIMORE WINE: WAN-FU 6 1 LB. SCALLOPS,SOAKED IN WATER & CUT IN 1/2(IF LARGE),DRIED 1 EGG WHITE SALT & PEPPER TO TASTE 1 TSP. CORNSTARCH 3 CUPS PLUS 1 TO 2 TSP. OIL 1/2 TO 1 CUP CANNED BABY CORN 1/2 CUP STRINGED SNOW PEAS 1/2 CUP SLICED WATER CHESTNUTS 1 CUP CHUNKED BOK CHOY 1 CARROT,VERY THINLY SLICED- OPTIONAL (SEE PART 2 FOR MORE) 10000004401540044008200440082004400380044JADE SCALLOPS2 SCALLOPS WOK CHINESE MING'S SEAFOOD 34 5 1 201:30\ YORK ROAD; BALTIMORE \ 6 2 CLOVES GARLIC,CHOPPED 1 SLICE GINGER,CHOPPED 1 CUP CHICKEN BROTH 1 TBS. DRY SHERRY 2 TSP. CORNSTARCH DISSOLVED IN 1 TBS. WATER \ \ \ \ \ \ \ \ \ \ 10000005700000000019101210191012100530057UNCLE TAI'S SPECIAL DRINK RUM UNCOOKED CHINESE UNCLE TAI'S BEVERAGE 46 5 2 100:05\ SOUTH POST OAK; HOUSTON \ 1 1 JIGGER DARK RUM 1 JIGGER LIGHT RUM 1 JIGGER APRICOT BRANDY 1 TSP. ORGEAT ALMOND SYRUP 2 DASHES TRIPLE SEC ORANGE JUICE PINEAPLE JUICE \ \ \ \ \ \ \ \ \ 10000011600000000000001660000016600000052CRISPY WALNUTS WALNUTS WOK CHINESE UNCLE TAI'S NUT 46 2 3 124:00\ SOUTH POST OAK; HOUSTON \ 6 1 LB. WALNUTS,SHELLED,PEELED,& HALVED 1/4 TSP. SALT 3 CUPS SUGAR 1/2 CUP HONEY 5 CUPS OIL \ \ \ \ \ \ \ \ \ \ 10049007300500084005000840050008400500058HUNAN VEGETABLE PIE1 BEAN CURD FRIED CHINESE UNCLE TAI'S VEGETABLE34 321 301:35\ SOUTH POST OAK, HOUSTON. WINE| WAN-FU 6 3 PIECES BEAN CURD SKIN SHEETS (DRIED BEAN CURD) 10 SMALL DRIED SHRIMP 2 LARGE, DRIED, BLACK CHINESE MUSHROOMS 1 (1-IN.) PIECE GINGER ROOT 2 SCALLIONS OIL 1 WINTER BAMBOO SHOOT 1-1/2 TBS. SOY SAUCE 1 TBS. DRY SHERRY 1 TSP. SUGAR 1 TSP. FLAVOR ENHANCER (OPT.) BLACK PEPPER 2 CUPS CHICKEN STOCK (SEE PART 2 FOR MORE) 10050004800000000000000000094014500580143HUNAN VEGETABLE PIE2 DRIED BEAN CURD DEEP-FRIED CHINESE UNCLE TAI'S VEGETABLE34 321 301:35\ SOUTH POST OAK, HOUSTON. \ 6 PIE (CONT'D): 1 CUP ALL-PURPOSE FLOUR 1 RECIPE PANCAKES 1 RECIPE SAUCE SCALLION BRUSHES PARSLEY AND DECORATIVELY CUT RADISHES FOR GARNISH \ PANCAKES: \ 2 CUPS ALL-PURPOSE FLOUR SIFT. 3/4 CUP BOILING WATER 2 TBS. SESAME OR COOKING OIL \ (SEE PAGE 3 FOR REMAINDER.) \ 10051004900510048005100480051004800510048HUNAN VEGETABLE PIE3 BEAN CURD FRIED CHINESE UNCLE TAI'S VEGETABLE34 321 301:35\ SOUTH POST OAK, HOUSTON. WINE: WAN-FU 6 SAUCE: 1/2 CUP HOISIN SAUCE 1 TBS. SESAME OIL 1 TBS. SUGAR 1 TSP. SHERRY \ SCALLION BRUSHES: 1 BUNCH SCALLIONS ICE WATER \ \ \ \ (SEE PARTS 1 & 2 FOR THE MAIN INGREDIENTS.) \ 10000005001110050015300500006005000540050HUNAN VEGETABLE PIE4 BEAN CURD FRIED CHINESE UNCLE TAI'S VEGETABLE34 321 301:35\ SOUTH POST OAK, HOUSTON. WINE:WAN-FU 6 \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ 10053009201420092013200920092004200470053PORK AND VEGETABLE SOUP1 PORK WOK CHINESE UNCLE TAI'S LEAT 34 6 1 300:40\ SOUTH POST OAK, HOUSTON BEER: TSINGTAS CHINESE BEER 6 4 OZ. BONELESS FRESH PORK, CUT FROM HAM OR FILETED FROM THE RIB SECTION OF LOIN, IN THE SHAPE OF BLOCK 2 IN. LONG 1 PIECE SZECHUAN PICKLED VEGE- TABLE, SIZE OF AN EGG 1/2 BAMBOO SHOOT 4 SNOW PEAS 1 QT. WATER Γ2KEY W'D┼ε2CUISINE▀·2EF'T3TIME
3SOURCE 3TU1.R0. 3The Instruction file is missing from the disk.$R3INSTRUCTIONS AND PRODUCT INFORMATIONz3TU1.R0ê3PROGRAM DISK Ü3in the default drive ▓3and press <Return> to try again,!╓3any other key for the Main Menu: ⁿ3Sectionm4Subject 4Select a number between 1 and 64: <4(P)rint, (F)orward, (M)enu: -\4This data disk does not contain this feature.Ä4SUPPLEMENTARY INFORMATIONqg"Name:",31,3,"Key Ingred:",20,4,"Key Word:",15,5,"Cuisine:",12,6,"Source:",30,7,"Food Group:",9,9,"Meal(s):",3,10,"Course(s):",2,11,"Temperature(s):",4,12,"Effort:",1,13,"Time:",5,13,"Occasion:",22,15,"Comments:",32,16,"Comments:",32,17 ║ì
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Enter new drive letter: $BASRUN EXE bowl. Drain well. Return wok to high heat and add about 1 table- spoon of fresh oil. Heat until nearly smoking. Add the pork, shallots, and the remaining ingredients. Stir-fry constantly for about five minutes. Remove wok. Serve at once. Note: If using very small shallots, add for last frying only, as not to overcook them. Directions for Marinade: Mix all ingredients together until thoroughly combined. Refrigerate until ready to use. (See Part 1 for instructions) \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Add the peanut oil to a heated wok and heat until nearly smoking. Add the duck, vegetables and lichees. Stir-fry for about 1 minute. Add the wine, Basic Stock, and six seasonings. Stir-fry 3 minutes longer. Mix in basic sweet and sour sauce thoroughly for 4 or 5 seconds. Add the dissolved corn- starch and stir over high heat until sauce thickens and all ingredients are well coated. Serve at once. Directions for Basic Sweet and Sour Sauce: Bring the stock to a boil. Add the lemon peel, orange peel, and onion. Return to a boil and add all the remaining ingredients except the cornstarch. Dissolve the cornstarch in 1/3 cup cold water and add to the mixture. Bring to a boil over medium-high heat, stirringconstantly 2 to 3 minutes until the sauce thickens. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Pour 4 cups cold water into a saucepan. With a sharp pair of kitchen shears, snip the strips of agar-agar to fit into the pan. Place over medium heat and bring to a full boil, stirring from time to time. The agar-agar will dissolve.Add the sugar and mix until it dissolves. Add the milk and coconut milk. Blend well and remove. Oil a 6-cup mold or rinse it out with cold water. Pour in the pudding and refrigerate about two hours until set. Cut, peel and slice fruit into bite-size sections. Cover and refrigerate. Remove 30 minutes before serving. Add the liqueur to the fruit mix well and cover. Unmold the pudding into the center of a large platter. Garnish with the fruits. Serve with fortune and almond cookies. \ Heat pan and stir-fry salt over medium heat until lightly brown. Add peppercorns,anise and saltpeter; stir-fry until fragrant. Remove and set aside until coolenough to handle. Rub interior and exterior of duckling thorough-ly with salt mixture, allow to sit 6 hours or overnight. Rinse duckling lightly and drain. Place on a rack in heatproof pan with water in bottom; steam 40 minutes over high heat. Preheat oven to 450 F. Place wood scraps and tea leaves in pan on low-er shelf of oven. Place duckling on rack direct-ly above & bake 5 min. or until outside is golden brown. Remove. Heat oil for deep-frying to 380 F. Fry duckling8 min. or until skin is crispy. Remove and drain. Cut into bite-size pieces and serve withDipping Sauce & green onions. (See Part 2) \ (Cont. from Part 1) \ Directions for Dipping Sauce- \ Heat oil. Stir-fry all ingredients until boiling. \ \ \ \ \ \ \ \ \ \ \ \ Cut beef into slices 1/3'' thick. Heat oil for deep-frying. Fry beef slices about 8 minutes; drain. Pour off all but 3 cups oil. Stir-fry pepper, peppercorns and anise. Add remaining ingredients with beef and cook about 8 minutes over medium heat until thickened. \ TIP: This dish may also be made with chicken. \ \ \ \ \ \ \ \ \ \ \ Remove skin from chicken legs. Cut in 1-1/4'' pieces through the bone. Combine egg, corn- starch, 1 cup oil, salt and pepper. Marinate chicken in this mixture 30 minutes. Heat re- maining 6 cups oil to 375 degrees. Deep-fry chicken 5 minutes and drain. Heat a little of the oil and stir-fry red peppers, green onions and garlic with the chicken and Sauce 1 minute.Serve. (See Part 2 for Sauce) \ \ \ \ \ \ \ \ \ Sauce: Combine all ingredients. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Remove any fat or tough membrane from pork loin. Cut pork into slices 2/3'' thick. Using blunt edge of cleaver, lightly pound to tenderize. Cut slices into bite-size pieces. Mix pork with mixture of soy sauce, egg yolk, and 1 tsp. cornstarch and let marinate 20 minutes. Mix with 6 tsp. cornstarch. Remove seeds from green pepper and cut into bite-size pieces. Heat oil for deep-frying to about 375 degrees. Fry pork pieces 3 minutes. Remove and reheat oil to 400 degrees. Refry pork pieces another 30 seconds. Remove and drain. Reheat pan with 3 tsp. oil. Stir-fry chopped garlic until fragrant. Add green pepper and Pickled Vegetable Salad. Stir-fry briefly. Add vinegar, sugar, 3 tsp. water, ketchup and salt. Combine 1-1/2 tsp. each water and corn- starch and add when mixture has come to a boil,(See Part 2 for more) 1. Peel vegetables and cut in small cubes or injulienne strips. 2. Heat wine vinegar to a boil and stir in sugar to dissolve. 3. Pour over vegetables and refrigerate, covered, overnight. Drain to use. \ \ \ \ \ \ \ \ \ \ \ \ \ Twelve hours before roasting the duck, place a large wok on the stove and fill with 1 gallon water. Add the honey and vinegar and bring to a full boil. Holding the duck by one wing, ladle the hot liquid over the duck, coating well. Continue to ladle for 3 mins. Tie the legs of the duck together with string and suspend over a container. Let the duck drip dry for 12 hours. Preheat oven to 400 F. Combine the bean paste, garlic, salt, wine, and sugar. Place the whole green onions in the duck cavity followed by the bean paste mixture. Sew the opening together and bake in preheated oven for 45 mins. \ \ \ \ \ Heat the chicken stock to boiling; add the black mushrooms and cook 5 minutes. Add the chicken and pork; cook an additional 5 minutes.Add the melon and shrimp. Cook until the melon is tender. Add salt and pepper to taste and serve while hot. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ 0\ MINNEAPOLIS, MINNETONKA WINE: WAN FU 6 6 MEDIUM BLACK MUSHROOMS 1/4 LB. BONELESS PORK LOIN 2-1/2 TSP. CORNSTARCH 1-1/2 TSP. SALT 1 TBS. PLUS 1/2 TSP. SOY SAUCE 6 OZ. BEAN CURD 4 CUPS CANNED CHICKEN BROTH 3 TBS. WHITE VINEGAR 1/2 CUP CANNED BAMBOO SHOOTS 1/4 TSP. WHITE PEPPER 2 EGGS, SLIGHTLY BEATEN 2 TBS. CHOPPED GREEN ONIONS (WITH TOPS) 2 TSP. RED PEPPER SAUCE 1/2 TSP SESAME OIL 10072015900770133012501590125016901610159HOT AND SOUR SOUP2 PORK LOIN BOILED CHINESE LEEANN CHIN MEAT 34 6 1 201:00\ MINNEAPOLIS, MINNETONKA WINE: WAN-FU 6 \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ 10000015200000000000000290030002901620160RED SWEET AND SOUR SAUCE VINEGAR UNCOOKED CHINESE LEEANN CHIN SAUCE 4 5 3 100:05\ MINNEAPOLIS, MINNETONKA WINE: WAN FU 6 1/2 CUP RED WINE VINEGAR 1/2 CUP CATSUP 1/3 CUP SUGAR 15 DROPS RED PEPPER SAUCE \ \ \ \ \ \ \ \ \ \ \ \ 10163000001630000016300530163005301630161EGG ROLLS1 CABBAGE WOK CHINESE LEEANN CHIN VEGETABLE346121 201:30\ MINNEAPOLIS, MINNETONICA WINE: WAN FU 6 5 MEDIUM-SIZE DRIED BLACK MUSHROOMS 1/2 LB. GROUND PORK 1-1/2 TSP. SALT 1/2 TSP. CORNSTARCH 1/2 TSP. SOY SAUCE 1 DASH OF WHITE PEPPER 1 (2-1/2 LB.) GREEN CABBAGE, FINELY SHREDDED 2 CUPS VEGETABLE OIL 1/4 CUP SHREDDED CANNED BAMBOO SHOOTS 1/2 LB. COOKED SHRIMP, CHOPPED 1/3 CUP FINELY CHOPPED GREEN ONIONS (WITH TOPS) (SEE PART 2 FOR MORE) 10181016200000162000701620007016201640162EGG ROLLS2 CABBAGE WOK CHINESE LEEANN CHIN VEGETABLE346121 201:30\ MINNEAPOLIS, MINNETONKA WINE: WAN FU 6 (CON'T FROM PART 1) 1 TSP. FIVE-SPICE POWDER 1 (1 LB.) PACKAGE EGG ROLL SKINS 1 EGG, BEATEN 1/4 CUP HOT DRY MUSTARD RED SWEET AND SOUR SAUCE (SEE RECIPE) RED SWEET & SOUR SAUCE: 1/2 CUP RED WINE VINEGAR 1/2 CUP CATSUP 1/3 CUP SUGAR 15 DROPS RED PEPPER SAUCE \ \ \ 10165009801650098016500980165012901650163LEMON CHICKEN1 CHICKEN WOK CHINESE LEEANN CHIN POULTRY 34 3 1 300:45\ MINNEAPOLIS, MINNETONICA WINE: WAN FU 6 2 WHOLE CHICKEN BREASTS (2 LB) OIL 1 EGG 3 TBS. CORNSTARCH PLUS 2 TSP. CORNSTARCH 1-3/4 TSP. SALT 1 TSP. SOY SAUCE WHITE PEPPER 1/4 CUP FLOUR 1/4 TSP. BAKING SODA 1/2 CUP CANNED CHICKEN BROTH 1/4 CUP HONEY 3 TBS. LEMON JUICE 2 TBS. LIGHT CORN SYRUP 2 TBS. VINEGAR (SEE PART 2 FOR MORE) 10000016401720164017201640167016401660164LEMON CHICKEN2 CHICKEN WOK CHINESE LEEANN CHIN POULTRY 34 3 1 300:45\ MINNEAPOLIS, MINNETONICA WINE: WAN FU 6 (CON'T FROM PART 1) 1 TBS. CATSUP 1 CLOVE GARLIC, MINCED 1/2 PEEL OF A LEMON 1/2 LEMON, THINLY SLICED \ \ \ \ \ \ \ \ \ \ \ 10000006800000068004700680047015700000165MIXED VEGETABLES STIR-FRY VEGETABLES WOK CHINESE LEEANN CHIN VEGETABLE34 5 1 200:20\ MINNEAPOLIS, MINNETONICA WINE: WAN FU 6 1 LB. BOK CHOY OR 4 LARGE CELERY STALKS 1/2 LB. PEA PODS 1/2 LB. MUSHROOMS 4 GREEN ONIONS (WITH TOPS) 2 TBS. CORNSTARCH 1/2 CUP VEGETABLE OIL 4 THIN SLICES GINGER ROOT, FINELY CHOPPED 2 CLOVES GARLIC, FINELY CHOPPED 1 CUP SLICED, CANNED BAMBOO SHOOTS 1 CUP CANNED CHICKEN BROTH 2 TSP. SALT 1/4 CUP OYSTER SAUCE 10118018701180187010001080172016501550168CHICKEN WITH PEANUTS CHICKEN WOK CHINESE PEKING GARDEN EAST POULTRY 34 3 1 200:30\ MILWAUKEE, MEQUON WINE: TAI-SHAN 4 1/2 LB. BONELESS CHICKEN BREAST, SKINNED & CUBED SALT 1 EGG WHITE, LIGHTLY BEATEN 3-1/2 TSP. CORNSTARCH 1/2 CUP VEGETABLE OIL 1/2 TSP. EACH CRUSHED FRESH GIN- GER ROOT & CRUSHED GARLIC 6 PIECES DRIED RED PEPPER 3 SCALLIONS, CHOPPED 1/2 TSP. SUGAR 2 TBS. DARK SOY SAUCE 1 TBS. COOKING SHERRY 1 TSP. VINEGAR GROUND BLACK PEPPER TO TASTE 1/2 CUP PEANUTS 10000018600120186017300360173011201670169BEEF WITH BLACK MUSHROOMS BEEF WOK CHINESE PEKING GARDEN EAST MEAT 34 3 1 200:15\ MILWAUKEE, MEQUON WINE: TAI-SHAN 4 10 CHINESE BLACK MUSHROOMS 1/2 LB. FLANK STEAK 4 TSP. CORNSTARCH 1 EGG WHITE, LIGHTLY BEATEN 1/2 CUP VEGETABLE OIL PLUS 2 TBS. VEGETABLE OIL 1 TSP. CRUSHED GINGER ROOT 1 TSP. CRUSHED FRESH GARLIC 1 CUP BAMBOO SHOOTS, DRAINED, RINSED IN COLD WATER & CUBED 1 TSP. COOKING WINE 1 TSP. DARK SOY SAUCE 1/2 CUP CHICKEN STOCK (SEE WONTON SOUP RECIPE) SALT & PEPPER TO TASTE 1 SCALLION, SHREDDED 10146017301460150014601900160015901680146HOT & SOUR SOUP1 PORK BOILED CHINESE PEKING GARDEN EAST MEAT 34 6 1 300:30\ MILWAUKEE, MEQUON WINE: TAI-SHAN 4 7 CLOUD EAR MUSHROOMS 7 TIGER LILY BUDS 1 QT. CHICKEN STOCK 1 TSP. SALT 1 TBS. SOY SAUCE 1/2 CUP BAMBOO SHOOTS, DRAINED, RINSED, & SHREDDED 1/4 LB. BONELESS PORK, TRIMMED OF FAT, SLICED 1-1/2 X 2 IN. 2 SQUARES (3 X 3 X 1-1/2 IN.) FRESH CHINESE BEAN CURD, DRAINED, RINSED, & SHREDDED 1/4 TSP. GROUND WHITE PEPPER 2 TBS. WHITE VINEGAR 1 EGG, LIGHTLY BEATEN (SEE PART 2 FOR MORE) 10000017800000000014800670148006701480153ALMOND FRIED ICE CREAM ICE-CREAM FRIED CHINESE PLUM BLOSSOM DAIRY 34 7 1 100:10\ STEMMONS FREEWAY NORTH, DALLAS WINE: WANG FU 8 8 SCOOPS VANILLA ICE CREAM OIL FOR DEEP FRYING 1 CUP TANGERINE SAUCE 2 CUPS SLICED ALMONDS \ \ \ \ \ \ \ \ \ \ \ \ 10102000001020072003401790179015101740000KUN PAO SHRIMP SHRIMP FRIED CHINESE YEN CHING SEAFOOD 34 3 1 200:30HOLIDAY SOUTH BRENTWOOD,ST. LOUIS BEVERAGE: GREEN TEA 6 12 JUMBO SHRIMP BATTER 1 QUART CORN OIL, APPROX. 6 DRY RED PEPPERS 1 TSP.FINELY CHOPPED GARLIC 2 TBS. CHOPPED GREEN ONIONS 2 TBS. SOY SAUCE 1-1/2 TBS. VINEGAR 2 LEVEL TBS.SUGAR 1 TSP. SESAME OIL \ BATTER 1 CUP FLOUR 1/2 CUP CORNSTARCH 1 EGG 1/2 TSP. BAKING POWDER 10004015801280165012801650155016701750173PEANUT CHICKEN CHICKEN WOK CHINESE YEN CHING POULTRY 34 3 1 200:20HOLIDAY SOUTH BRENTWOOD, ST. LOUIS BEVERAGE: WARM SAKI 6 3 BONED CHICKEN BREASTS 1/2 CUP CELERY CHUNKS 1/2 CUP ONION CHUNKS 2 TBS. SOY SAUCE 1 EGG WHITE 2 HEAPING TBS. CORNSTARCH 1/2 CUP CHICKEN BROTH 2 CUPS CORN OIL 3 TBS. WATER 2 TBS. ROASTED PEANUTS \ \ \ \ \ \ 10169009400890015008901680053016801720174HOO LA BEEF BEEF WOK CHINESE YEN CHING MEAT 34 3 1 201:20HOLIDAY SOUTH BRENTWOOD,ST. LOUIS BEVERAGE: WARM SAKI 6 1 LB. FLANK STEAK 1 MEDIUM ONION, THINLY SLICED 3 TBS. SOY SAUCE 3 TBS. SUGAR 1 TBS. SESAME OIL 1 LEVEL TSP. BLACK PEPPER 2 TBS. CORN OIL \ \ \ \ \ \ \ \ \ 10093000000930113002001130020011301730171STEAMED RICE RICE SIMMERED CHINESE YEN CHING GRAIN 34 5 1 200:40\ SOUTH BRENTWOOD, ST. LOUIS \ 6 1 CUP LONG GRAIN RICE WATER TO COVER BY 1-1/2 INCH \ \ \ \ \ \ \ \ \ \ \ \ \ \ 10085002200290000018800800188010601760172SAUTEED SNOW PEAS SNOW PEAS WOK CHINESE YEN CHING VEGETABLE34 5 1 200:15\ SOUTH BRENTWOOD, ST. LOUIS WINE: WARM SAKI 6 1 LB. SNOW PEAS 1 TBS. CORN OIL 2 GREEN ONIONS, SPLIT AND CUT IN 2 IN. STRIPS 1 TSP. WHITE WINE 1/2 CUP CHICKEN BROTH 1 LEVEL TSP. SALT 1 TBS. CORNSTARCH 3 TBS. WATER 1 TSP. SESAME OIL \ \ \ \ \ \ 10000006900000003000901890009018900000175GLACEED SWEET POTATOES SWEET POTATOES WOK CHINESE YEN CHING VEGETABLE34 5 1 200:15\ SOUTH BRENTWOOD, ST. LOUIS WINE: WARM SAKI 6 2 MEDIUM SWEET POTATOES 1 PINT CORN OIL 1/2 CUP SUGAR BOWL OF ICE WATER \ BATTER: 1 CUP FLOUR 1/2 CUP CORNSTARCH 1 EGG 1/2 TSP. BAKING POWDER 1 TBS. CORN OIL WATER \ \ \ \ 10191000000000097004100880041008801560158MANDARIN EGG ROLL MUSHROOMS WOK CHINESE PEKING GARDEN EAST MEAT 34 211 300:40\ MILWAUKEE, MEQUON WINE: TAI-SHAN 4 1-1/2 CUPS DRIED BLACK MUSHROOMS 5-1/4 CUPS VEGETABLE OIL 1/2 TSP. CRUSHED FRESH GARLIC 1/2 TSP. CRUSHED GINGER ROOT 1/2 CUP COOKED GROUND PORK 1 TBS. COOKING WINE 1/2 CUP COOKED SHRIMP 1 CUP SHREDDED BAMBOO SHOOTS 1 CUP BEAN SPROUTS 1 CUP SHREDDED CELERY 1 SCALLION, SHREDDED 1 TSP. SESAME SEED OIL SALT AND WHITE PEPPER 8 RICE-FLOUR EGG ROLL WRAPPERS 1 EGG WHITE, LIGHTLY BEATEN \ 10170000000000000014400000137000001590000ALMOND COOKIES ALMONDS BAKED CHINESE LEEANN CHIN NUT 3467 3 200:30\ MINNEAPOLIS, MINNETONICA WINE: WAN FU 6 1 CUP LARD 1 CUP SUGAR 2 EGGS 2 CUPS FLOUR 1/2 TSP. BAKING SODA 5 DROPS YELLOW FOOD COLORING 1 TSP. ALMOND EXTRACT 5 DOZEN WHOLE BLANCED ALMONDS \ \ \ \ \ \ \ \ 10122013600700017017100080004017101810180COCONUT SHRIMP SHRIMP FRIED CHINESE CHRISTINE LEE'S SEAFOOD 4 2 1 100:20\ THUNDER BIRD MOTEL, COLLINS AVE.MIAMI BEVERAGE: TEA 6 1 LB. SHRIMP, SHELLED AND DEVEINED 2 4-OZ. PACKAGES SHREDDED COCONUT 1 EGG 3/4 CUP MILK 1/4 CUP FIRMLY PACKED LIGHT BROWN SUGAR 1-1/4 CUPS ALL-PURPOSE FLOUR 2 TO 3 CUPS VEGETABLE OIL FOR FRYING \ \ \ \ 10098013100980014006601410184014101790031LEMON CHICKEN CHICKEN FRIED CHINESE CHRISTINE LEE'S POULTRY 4 3 1 200:25\ THUNDERBIRD HOTEL COLLINS AVE, MIAMI BEVERAGE: TEA 6 6 BONELESS, SKINLESS CHICKEN BREASTS SALT PEPPER 2 TO 3 CUPS OIL, FOR FRYING 1 CUP SELF-RISING FLOUR 1/2 CUP CHESTNUT FLOUR (OR CORN- STARCH 1/2 TSP. BAKING POWDER 1 EGG 1-1/3 CUPS WATER 1/2 CUP SWEET ORANGE MARMALADE 1/2 CUP LEMONADE CONCENTRATE \ \ 10100016300180000015801100158013501820179EGGPLANT IMPERIAL EGGPLANT WOK CHINESE CHRISTINE LEE'S VEGETABLE4 5 1 200:30\ THUNDERBIRD MOTEL, COLLINS AVE, MIAMI BEVERAGE: TEA 6 4 CHINESE EGGPLANTS, OR 2 REGULAR EGGPLANTS INSTEAD 1 LARGE GREEN BELL PEPPER 1 LARGE RED PEPPER 6 OZ. PORK TENDERLOIN (OR OTH- ER LEAN CUT) 2 SCALLIONS 1 TBS. DARK SOY SAUCE 2 TBS. LIGHT SOY SAUCE 1/2 CUP CHICKEN BROTH 1 TBS. VINEGAR 1-1/2 TSP. SUGAR 1 TSP. FINELY CHOPPED GARLIC 2 TSP. CORNSTARCH 1 TSP. SHERRY 1-1/2 CUPS PEANUT OIL, FOR FRYING 10183009901830000018301330183013301830181SZECHUAN-STYLE SLICED FISH1 RED SNAPPER WOK CHINESE CHRISTINE LEE'S SEAFOOD 4 3 1 201:00\ THUNDERBIRD MOTEL, COLLINS AVE, MIAMI BEVERAGE: TEA 6 1 LB. FRESH RED SNAPPER OR GROUPER 1 TSP. CORNSTARCH 1 EGG WHITE 1 TSP. PEANUT OIL 1 OZ. TREE EARS 1 LARGE RED BELL PEPPER 2 0Z. SNOW PEAS 2 OZ. WATER CHESTNUTS 1 IN. PEELED GINGER ROOT 1 SCALLION 1 TSP. MINCED GARLIC 2 TBS. SOY SAUCE 1/2 CUP CHICKEN BROTH 1/2 TBS. SUGAR (SEE PART 2 FOR MORE.) 10132018200000182001001820010018200000182SZECHUAN-STYLE SLICED FISH2 RED SNAPPER WOK CHINESE CHRISTINE LEE'S SEAFOOD 4 3 1 201:00\ THUNDERBIRD MOTEL, COLLINS AVE, MIAMI BEVERAGE: TEA 6 (CON'T FROM PART 1) 1/2 TBS. VINEGAR 1 TBS. CORNSTARCH 1 TBS. SHERRY 2 CUPS PEANUT OIL, FOR FRYING \ \ \ \ \ \ \ \ \ \ \ 10185000101850001018500010185018001850000CHICKEN SALAD IMPERIAL1 CHICKEN FRIED CHINESE IMPERIAL PALACE POULTRY 34 342 201:00\ CHINATOWN, SAN FRANCISCO. WINE: GRGICH HILLS CHARDON. '81.4 6 CUPS CHICKEN BROTH OR 3 LB. CAN OF CHICKEN STOCK 1 (4-LB.) CHICKEN 6 CUPS PEANUT OIL 5 GREEN ONIONS, TOPS & BOTTOMS 1 HEAD ICEBERG LETTUCE, CUT INTO STRIPS 1/4 IN. BY 2 IN. 3/4 LB. CARROTS, CUT INTO STRIPS 2-1/4 OZ. PICKED SCALLIONS TOPS & BOTTOMS CUT INTO STRIPS 2-1/2 OZ. PICKED RED GINGER, CUT INTO LONG, THIN STRIPS 1-1/2 OZ. CHINESE PICKLES, CUT INTO THIN STRIPS \ (SEE PART 2 FOR MORE.) 10062018400620184002701840001018401860184CHICKEN SALAD IMPERIAL2 CHICKEN FRIED CHINESE IMPERIAL PALACE POULTRY 34 342 201:00\ TIME DOES NOT INCLUDE OVERNIGHT DRYING OF CHICKEN 4 2-1/2 TBS. EACH PEANUTS AND COCO- NUT, ROASTED AND GROUND 1-1/4 TBS. SESAME SEEDS 1/4 TSP. EACH SALT & SUGAR 1/8 TSP. BLACK PEPPER 1/2 TSP. POWDERED HOT MUSTARD, MIXED WITH 1/2 TSP. WATER 1-1/4 TBS. EACH HOISIN SAUCE , CHINESE BARCECUE SAUCE & OYSTER SAUCE 1/2 TSP. SOY SAUCE 1/2 TSP. SESAME OIL 1/2 CUP PARSLEY, CHOPPED FINE 1/4 LB. WON TON PASTRY, CUT IN LONG STRIPS & DEEP FRIED 10168003601680036001500600014007301870185BEEF KWANGTON BEEF STIR-FRIED CHINESE IMPERIAL PALACE MEAT 4 3 1 200:30\ CHINATOWN, SAN FRANCISCO WINE: GRGICH HILLS CHARDONNAY 814 1-1/2 TBS. PEANUT OIL 1/2 INCH SLICE GINGER ROOT 1 LB. BEEF, SLICED IN THIN STRIPS 4 OZ. SLICED BAMBOO SHOOTS 4 OZ. SLICED BUTTON MUSHROOMS 3 OZ. SNOW PEAS 1/2 CUP CHICKEN BROTH 1/2 TSP. SOY SAUCE 1/4 TSP. SESAME OIL 1/4 TSP. SUGAR 2 TBS. OYSTER SAUCE 1/2 TSP. CORNSTARCH 1/2 TSP. WATER \ \ 10167010801670108011800240018011901880186CHICKEN WALNUT CHICKEN STIR-FRIED CHINESE IMPERIAL PALACE POULTRY 4 3 1 200:30\ CHINATOWN, SAN FRANCISCO WINE: GRGICH HILLS CHARDONNAY 814 2 TBS. PEANUT OIL 1 LB. BONED CHICKEN BREAST, CUT INTO THIN STRIPS 1/2 TSP. SALT 1/4 CUP SNOW PEAS 1/4 LB. SMALL MUSHROOMS 2 OZ. BAMBOO SHOOTS 2 CUPS CHICKEN BROTH 1 TBS. SOY SAUCE 1/2 TSP. SUGAR 1-1/4 CUPS ROASTED WALNUTS, COARSLEY CHOPPED 1-1/2 TSP. CORNSTARCH 1 TSP. WATER \ \ 10189000001890029018901750189017501890187MINCED SQUAB1 SQUAB WOK CHINESE IMPERIAL PALACE POULTRY 4 1213 300:45\ CHINATOWN, SAN FRANCISCO WINE: GRGICH HILLS CHARDONNAY 812 2 TBS. PEANUT OIL 2 SQUABS, SKINNED, BONED, AND FINELY CHOPPED 2 CLOVES GARLIC, MINCED 2 GINGER SLICES, MINCED 8 FRESH CHINESE MUSHROOMS, WASHED, SOAKED, CHOPPED FINE 8 WATER CHESTNUTS, SKINNED, WASHED, CHOPPED FINE. 1/4 CUP VIRGINIA HAM, CHOPPED FINE 1 TBS. DARK SOY SAUCE 1 TBS. OYSTER SAUCE 1/2 TSP. SUGAR 1/2 TSP. SALT 1 TSP. SESAME OIL 10038018800000188017601880176018800000188MINCED SQUAB2 SQUAB WOK CHINESE IMPERIAL PALACE POULTRY 4 1213 300:45\ CHINATOWN, SAN FRANCISCO WINE: GRGICH HILLS CHARDONNAY 814 (CON'T FROM PART 1) 1/2 CUP CHICKEN STOCK (HOMEMADE OR CANNED) 2 STALKS SCALLIONS, MINCED 2 TSP. CORNSTARCH, MIXED WITH 2 TSP. WATER 1/4 CUP BAMBOO SHOOTS, CHOPPED FINE 8 LEAVES OF ICEBURG LETTUCE HOISON SAUCE, FOR INDIVIDUAL GARNISH \ \ \ \ \ 10000006000000000016901240071012400120013PLUM SAUCE PLUM PRESERVES BOILED CHINESE ANNA KAO'S FRUIT 34 531 11:15 \ SERVE WITH ANY RECIPE CALLING PLUM SAUCE. 6 1 CUP RED PLUM PRESERVES 1/2 CUP APRICOT PRESERVES 1/2 CUP APPLESAUCE 2 TABLESPOONS HONEY 1/3 CUP CIDER VINEGAR A FEW DROPS GARLIC JUICE \ \ \ \ \ \ \ \ \ \ 10000017700160000002900460029004600000016MARINADE & SEASONING SAUCE SHERRY UNCOOKED CHINESE ANNA KAO'S \ 3463513 1:05 \ SERVE WITH ANNA KAO'S KUO FAN GEE CHIU OR OTHER CHICKEN DISH. 6 MARINADE: 1 TBS. CORNSTARCH 1 TBS. DRY SHERRY 1/2 TSP. SALT SAUCE: 2 TBS. SOY SAUCE 1 TBS. DRY SHERRY 1 TBS. HOISIN SAUCE 1/2 TBS. CIDER VINEGAR 1/2 TSP. SALT 1 TSP. SUGAR 2 TSP. CORNSTARCH 1/8 TSP. BLACK PEPPER 1/3 CUP CHICKEN BROTH OR COLD WATER \
