Place chicken in pot, cover w/ water. Bring to boil, simmer 20 min. Remove, drain on paper towels. Place vegetable oil in deep-fryer, heatto 350. Test for readiness by dropping a rice noodle into oil. If it sinks, oil isn't hot enough. When it pops up immediately, put in dough strips, fry to a light tan color. Remove and drain on paper towels. Divide noodles into 3 parts, deep-fry separately. Noodles should explode on contact w/ hot oil, should be removed instantly,before oil is absorbed. Drain on paper towels. Deep-fry chicken 5 min. Remove, drain on paper towels. Bone, cut into strips, including skin. Place chicken meat in large bowl. Add mustard, five-spice powder, sesame oil, soy sauce, almonds, green onions, & salt. Mix well. Add crisp-fried wonton strips & noodles; mix well. They'll break. Pile salad on bed of lettuce, don't toss. Wash melon, slice off lid 3 in. from stem. Scoop out seeds & pulp in center, then make tiger-teeth notches 3/4-in. deep around rim of melon. Pare off outer skin from teeth, cut fleshy part in small pieces, use in soup. Place melon in ovenproof bowl,set aside. Place broth,2 cans water,chicken breast,lotus seeds, ham, & bamboo shoots into melon. Pour 3 inches boiling water into bottom of deep kettle large enough to hold the melon. Place a kitchen towel in bottom of kettle, place bowl on it, bring up the 4 corners over melon. When done, you just lift out bowl w/ melon by the corners of the towel. Cover, steam melon over medium heat 2 hrs. After 1st hr., check water level. if not at 3 in. add boiling water. When melon is done, the white meat on its lining will be translucent. Just before serving, add abalone, steam 1 min. (see part 2) To serve soup, scoop flesh carefully from sides of melon and ladle w/ broth into soup bowls. Be careful when scooping flesh not to cut through the rind. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ A day in advance, clean duck inside & out, dry thoroughly. Season inside w/ salt. Tie to- gether stem ends of 2 green onions, place inside duck cavity w/ gingeroot. Bring edges of tail opening together, stitch w/ a length of fine wire. Attach another wire to neck as a handle. Mix 1 qt. water w/ honey in large wok or small turkey roasting pan,bring to boil. When boiling,stir in cornstarch dissolved in 1/4 cup cold water. Continue to stir to consistency of a thin stream. Lower heat. Holding duck by neck wire,dip into honey mixture 3-4 times to coat on all sides. Remove duck, suspend over container in cool place. Set an electric fan towards duck to help dry the skin. Let duck drip-dry over- night. Next day: preheat oven to 450. Place duck breast side up on flat rack in roasting pan. Roast 30 min. (see part 2) Reduce heat to 300, turn duck over. Roast 30 more min. Turn duck breast side up again, roast for final 30 min. Remove biscuits from can, divide each biscuit in 1/2. Bring 2 in. water to boil in bottom of steamer. Place biscuits in container above water,cover, & steam 5 min. Thinly slice stems of remaining 6 onions into 2-in. diagonal strips. Divide sliced onion between 4 butter plates, place 1 tsp. plum sauce on each plate. Prepare duck for serving by cutting off drumsticks & wings & placing on platter in position whole duck should be. Carefully slice off all skin pieces of about 1 and 2 inches, lay them aside. Slice same size pieces of meat from bone. Place all carved meat on platter, cover w/ skin pieces on outside to make presentation look like a whole duck. Eat by making sandwich of onion, plum sauce, duck, and skin. Thinly slice filet mignon across grain into strips 2x1/2x1/4 in. In mixing bowl, mix 1 tbs.oil,1 tbs. cornstarch,1 tbs. dark soy sauce,2 tsp. light soy sauce,Hoisin sauce,cooking wine,1/4 tsp. sugar, salt, pepper. Marinate sliced beef in this mixture 15 min. Pour 2 qt. oil in deep-fryer, heat to 400 on high heat. Test for readiness by dropping a rice noodle into oil. If it pops up, the oil is hot enough. Put in the skein of noodles.They should explode into alarger puff on contact w/ oil. Immediately drain on paper towels. Heat wok or skillet on high heat. Coat sides, bottom w/ 2 tbs. oil. Fry onions 1 min., then add beef; cook 2 more min. Stir very little. Combine 1 tsp.cornstarch1/4 tsp. sugar,1/2 tsp. light soy sauce,1 tsp. dark soy sauce, oyster sauce,& 3 tbs. water; stir until smooth. Add to beef & onion mix,stir1min.remove from heat.Spoon beef on noodles. Swirl oil around bottom & sides of heated wok. Add salt & chicken, stir-fry 2 min. over high heat. Add pea pods, mushrooms, bamboo shoots, & chicken broth. Cover & cook 2-3 min. Gently stir in cashew nuts, monosodium glutamate, and sugar. Mix cornstarch w/ 1/2 tsp. water to form a paste and add to thicken the sauce. Serve immediately. \ \ \ \ \ \ \ \ \ \ \ 1.Clean and scale the fish, leaving on the headand tail. Pat dry. Lightly season the inside and outside of fish with salt and make three slashes 1/4-inch deeo on each side for better cooking. 2. Brush the fish with the beaten egg then roll in the flour. Pour 3 inches of oil into a roasting pan and heat to 375F. Test the temperature by droppinbg in cube of bread. If it raises to the surface immediately and browns, the oil is ready. 3. Immerse the head in the oil very gently to avoid splattering; slide in the rest of the fish. Deep-fry 3 to 5 minutes on each side. Remove and drain on papper towels. Lay the fish on a serving platter and cover with the sweet and Sour Sauce. Serve immediately. \ \ \ Preheat a wok and swirl the vegetable oil around inside. Rub bottom and sides with the gingeroot and garlic and discard. Place cabbagein wok and stir. Add salt, sugar, monosoium glutamate, and chicken broth. Stir and cover; cook for 3 munites. Add the peas pods, bamboo shoots and mushrooms. Stir about 30 second and serve. \ \ \ \ \ \ \ \ \ \ \ Swirl vegetabl oil around bottom and sides of a heated wok. Add onions & eggs, quick-fry,then add peas and shrimp and blend together.Im-mediately add rice & press gently to sides & bottom to separate kernels. Add pork or ham, salt, & soy sauces. Mix together quickly & serve. \ \ \ \ \ \ \ \ \ \ \ \ Prepare the fruit for eating by cutting into bite-size pieces. Place the crushed ice in a shallow fruit bowl, pack and invert onto a colorful platter or silver tray. Carefully make indentations in the ice with your finger, put a toothpick in each piece of fruit and set in the indentations. Serve at once. \ \ \ \ \ \ \ \ \ \ \ \ Prepare Plum Sauce. Soak mushrooms in hot water 20 minutes, then discard stems and mince caps. Combine mushrooms, beef, shrimp, water chestnuts, scallions, soy sauce, dry sherry salt, sugar, sesame seed oil and dissolved cornstarch in mixing bowl and mix well. Cover wonton wrappers with damp cloth to keep moist. place 1 tsp. filling in center of each wrapper.Fold edges together to form a pouch and seal bygiving a slight pinch at top. Heat 4'' oil to 375F in wok or deep-fryer. Deep fry meat savories over high heat until golden brown. Drain. Serve with hot Plum Sauce. \ \ \ \ \ \ Skin, bone and mince chicken breasts. \ Combine chicken, egg whites, salt and oil. Mix well and set aside. \ Bring chicken broth to boil in a saucepan. Add cream corn, salt and sugar; cook for one minute. Stir in dissolved cornstarch and cook, stirring constantly until sauce thickens. \ Mix chicken mixture into soup and bring to boil again. Remove from heat. Add chopped scallions and serve immediately. \ \ \ \ \ Skin and bone chicken breasts and cut into 1/2 inch cubes. \ Place chicken in Marinade and toss to coat. Marinate for 15 minutes in the refrigerator. Before stir-frying, add 1 tablespoon oil to chicken mixture and mix well. \ Heat 1 cup oil to 375 F in wok or skillet over high heat. Add chicken and stir-fry for 2 minutes. Remove and drain well. \ Heat 1 tablespoon oil in wok or skillet over high heat. Ad chilis; fry until golden brown. Add garlic, scallion, bamboo shoots and straw mushrooms. Stir-fry for 2 minutes. Add chicken and stir in Seasoning Sauce. Cook, stirring constantly until sauce thickens. Serve hot. Slice meat against the grain 1/4'' thin, and cut into 1'' by 2'' strips. Add beef to Marinade and toss to coat. Cover and marinate for 1 hour in refrigerator. Cut green pepper and onion into 1'' chunks; cut tomatoes into wedges and remove seeds. Heat oil in wok or skillet over high heat until very hot. Add meat; stir-fry for 1 minute. Remove and set aside-don't over cook meat. Heat remaining oil in wok or skillet over high heat. Add green pepper and onion and stir-fry for 1 minute. Blend in soy sauce, sherry, salt, and broth or water; cook for 2 minutes. Add tomato wedges ,and meat and mix well. Stir in dissolved cornstarch; cook, stirring constantly until thickened. Serve at once. \ \ Shell & de-vein prawns. Wash & dry w/ paper towels. Slice each prawn into halves lengthwiseAdd prawns to Marinade,tossing to coat. Cover, marinate at least 1/2 hr. in refrigerator. Soakmushrooms in hot water 20 min. Reserve juice for sauce,discard stems & cut caps in halves. Cut baby sweet corn in halves lengthwise. Set aside. Heat 1 cup oil in wok or skillet on highheat. Add prawns;stir-fry 15 sec. Remove, drainoff oil.(Reserve oil for stir-frying other sea-foods). Heat 1 cup oil in wok or skillet on high heat. Add scallion, mushrooms,water chest-nuts,snow peas & baby sweet corn. Stir-fry 1 min. Stir in Seasoning Sauce. Cook, stirring constantly until sauce thickens. Add prawns,mixwell. Serve immediately. Marinade: Combine ingredients in mixing bowl & mix well. Seasoning Sauce: Combine ingredients in a small bowl. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Heat 2 tbs. oil in wok or large skillet over high heat until very hot. Add eggs, stir-fry 1/2 munite until firm (same as scrambled eggs).Remove, cut into small pieces and set aside set aside. Heat remaining oil over high heat; lightly brown onion. Add peas and carrots and salt; stir-fry 1 minute. Add cold rice, stir constandly for 2 minutes. Add soy sauce, ham, scallions and egg; mix well and serve hot. \ \ \ \ \ \ \ \ \ \ Sift flour, baking powder & salt together. Beategg whites until stiff. Gradually beat in sugar(1 tbs. at a time) and continue to beat until meringue is stiff. Beat in egg yolks one at a time, & add extract. Fold in dry ingredients. Pour into well-greased 10-in. cake pan or 8-in.square cake pan. Place 10-in. cake rack in wok & fill wok w/ 1 qt. water, or to 1-in. below rack, whichever is less. Cover & bring to boil.Place cake on rack. Cover & steam 20 min. or until toothpick inserted near center comes out clean. Do not lift lid or allow water to fall below boiling while steaming cake. Remove cake pan. Cool 15 min.; cut into 2-in. diagonal pieces. Serve hot or cold. Cake may be later re-steamed 5 min. to serve hot. \ \ Place stock or broth in a pot. Cover & bring toa boil. Add winter melon, chicken & water chestnuts. Simmer 10 min. Season to taste w/ salt and MSG. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ **This dish will require a good deal of time toprepare but will turn out well.** Rub soy sauce over duckling. Boil enough oil tocover the bird in large deep-fry pan. Add duck,fry until entire bird is well-browned. Remove, drain on absorbent toweling. Use sharp cleaver to slash duck from breast to lower belly. Don'tcut through bone. Place duck in pan, stuff cav-ity w/celery,onion,ginger root,black mushrooms,orange peel, bamboo shotts, anise, 1 tsp. salt,sugar,pepper,& MSG. Distribute evenly. Place onplatter,elevate in a steamer. Cover, steam for 2-1/2 hrs. Make sure water is replenished as itevaporates. Remove platter, allow duck to cool.Discard all ingredients except bamboo shoots & mushrooms. Save all juices for gravy. Carefullyremove wings & legs. Gently separate flesh fromcarcass w/hands.,starting from slash & keeping skin intact. (see part 2) Be sure not to make any more holes in skin,& tokeep bird in its natural shape.(Carcass will make good soup.) Spread duck,meat side up, on adeep platter. De-bone the legs, place w/wings. Spread mushrooms & bamboo shoots on duck meat. Replace in steaming utensil & steam again 20 min. Remove. Line large serving platter w/ let-tuce leaves. Turn platter w/ duck upside-down so that duck rests on leaves,skin side up. Pourcooking juices into saucepan. There should be 2cups liquid. Bring to boil,on high heat. Add cornstarch, 1 tbs. soy sauce, 1/4 tsp. salt. Stir continuously until gravy thickens. Pour gravy over whole duck. Garnish w/ Chinese pars-ley & serve immediately. Chopsticks are recommended. \ \ \ In deep-fat fryer, heat oil to 350. Add rice sticks, cook until light & crisp. Put 2 tbs. vegetable oil into preheated wok or skillet,usehigh heat to bring oil to a sizzle. Add beef & toss & turn rapidly for 1-2 min. Remove from pan when half-cooked. Into same utensil add salt & all sliced ingredients. Bring to med.- high heat & toss & turn all ingredients for 2 min. Add chicken stock combined w/ MSG. Cover & cook over medium heat 3 min. Add soy sauce, sugar & the half-cooked beef. Increase to high heat, continue to toss-cook. When all ingredi- ents are thoroughly blended, immediately add cornstarch/water paste. Toss-cook just until sauce thickens, about 1 min. no longer. Place on serving dish & top w/ crisp rice sticks. \ \ In mixing bowl, combine salt,soy sauce,1 tsp. cornstarch & sugar. Blend thoroughly & add sliced beef. Marinate 5 min. Add oil to pre- heated wok or skillet. Add beef,scallions,& oyster sauce. Toss-cook at high heat 3 min. Addchicken stock,MSG, and cornstarch/water paste. Mix & toss until gravy thickens & has coated the beef & scallions. Serve very hot. \ \ \ \ \ \ \ \ \ \ \ Place oil in preheated wok or skillet. Bring oil to sizzling point, add prawns or shrimp & salt. Toss & turn 2-3 min. or until cooked. Addpork or ham,green onions,peas,lettuce,rice and soy sauce. Press rice gently into pan and fry for a few seconds, repeating the process until all rice is hot completely through. Turn & mix rapidly 5-7 min. Add a few drops of oil if nec-essary to prevent burning. \ \ \ \ \ \ \ \ \ \ Add oil & salt to preheated skillet or wok. Bring oil to sizzling point over high heat. Addlobster meat. Toss & turn rapidly for 2 min. Add vegetables,sugar,soy sauce,chicken stock & MSG. Turn ingredients lightly until thoroughly mixed. Cover & cook over high for 7 min. Un- cover & gradually add cornstarch/water paste. Cook until sauce has thickened. Serve. \ \ \ \ \ \ \ \ \ \ \ Wash chicken wings & cut away each tip section.Hold each end of a remaining,jointed wing, & disjoint by bending elbow;don't separate. Hold-ing fingers tightly around smaller bone, press upward, pushing meat from smaller section rightinto larger section, giving wing a drumstick appearance. Repeat process w/ all wings. Com- bine ginger root,garlic,oil,salt,Tabasco,brandyand egg in bowl & mix well. Marinate wings in mixture approximately 2-4 hrs. at room temper- ature. Fold wings into Shrimp Batter; deep fry at 360 until golden brown. BATTER: Combine all ingredients. Thin w/ water until the consistency is that of pancake batterFor fluffier batter, add 1 tsp. oil & 4 oz. beer. \ \ \ Melt butter in a large saucepan over low heat. Add ground barbecued pork & mix together. Add flour & stir constantly for 4-5 min., but don'tallow to burn. Add all seasonings to broth & then slowly add to first mixture. Slowly add milk & stir until blended. Let simmer 7-10 min.and stir constantly. Just before serving, stir in Madeira. Serve garnished w/ barbecued pork strips, fresh green onion bits & a splash of Madeira. \ \ \ \ \ \ \ \ \ Wash spinach carefully several times to get ridof all sand. Or buy pre-washed & trimmed fresh spinach, give it a quick wash, and dry well. place spinach in a bowl, add pimientos,bacons &eggs. Combine oil & vinegar in second bowl. Addsalt,pepper,garlic,anchovies & lemon juice. Mixwell. When ready to serve, discard bits of gar-lic; pour dressing & warm bacon grease togetherand stir until blended. Pour over spinach, tosswell and serve. \ \ \ \ \ \ \ \ \ Thinly slice steak against grain, and cut into matchstick size strips. Marinate for 2 to 4 hours. Heat 4 tsp. oil in wok to 350F. Add beef mixture and stir to separate pieces. Blanch briskly until beef just loses its redness. Remove to a bowl. Heat 2 tsp. oil in wok. Add ginger, garlic, scallions and chili peppers. Stir-fry about 10 seconds. 4. Stir in sherry, vinegar and -if desired- MSG. Cook untill it bubles gently. Add water chestnuts, bamboo shoots and green bell pepper. Return beef mixture to wok and blend all together. Pour in water or chicken broth. When it begins to boil, stir in cornstarch mixture and continue stirring until sauce thickens. Add sesame oil, mix well and serve. \ \ Mix with sliced fank steak, marinate 2 to 4 hours. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Snap off tender tips of asparagus & discard therest. Stems will naturally break where tender part begins. Cut tips diagonally into pieces about 2-1/2 in. long. Boil tips in large sauce-pan 2-3 min. Drain,rinse in cold water & drain again. Sprinkle w/ salt, sugar, soy sauce & sesame oil. Stir to blend seasonings. Refriger-ate in covered container. When chilled, taste again & adjust seasoning if necessary. Serve cold. \ \ \ \ \ \ \ \ \ Melt butter in chafing dish. Add brown sugar & blend well. Add bananas & saute lightly. Sprin-kle w/ cinnamon & lower flame. Pour rum & ba- nana liqueur over bananas. Ignite carefully, basting bananas w/ flaming liquid. Serve over ice cream when flame dies out. \ **Caution is the rule whenever liquors are ig- nited. Flames beneath pan must be low-or the pan removed from flame entirely-to protect against accidents.** \ Tip: Bananas must be ripe for this recipe. \ \ \ \ \ \ Grind the shrimp,ginger,garlic & water chest- nuts in meat grinder or food processor. Season w/ salt & pepper. The mixture should be paste- like. Add sherry,egg white & baking soda to theshrimp mixture. Spread it generously over breadslices. Trim edges. Cut each piece of bread di-agonally into quarters, so that individual tri-angles are formed. Form a mound in center of each triangle w/ spread & sprinkle w/ sesame seeds. Heat oil to 300 to 325. Deep-fry shrimp toasts until golden brown on both sides. Drain on paper towels & serve w/ mustard sauce & sweet & sour sauce. These may be purchased at Chinese groceries. \ \ \ \ \ Remove fat,muscle & any gristle from meat. Cut in 1/2 lengthwise. Slice each piece crosswise, against the grain & on a slight slant, so you have 1/4-in. slices. Place in bowl & marinate for 1 hr. in soy sauce,sherry,egg,salt,pepper &cornstarch. Heat a wok hot & dry. Add oil. Whenit's just beginning to smoke,add meat mixture, stirring it quickly so the pieces separate. After 1 min.,drain through a colander or sieve,reserving 2-3 tbs. oil. Prepare the Imperial Sauce. Return reserved oil to the wok. Add mushrooms,bamboo shoots,ginger,garlic,snow peas& meat. Move wok back & forth rapidly in the air so the vegetables are flipped into the air continuously. Add Imperial Sauce & continue flipping vegetables & meat 3 min. or until the sauce thickens. If desired,sprinkle a few dropsof sesame oil on mixture. Serve. Don't mistake Oriental for American sesame oil.(See part 2) They are totally different. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Combine all ingredients & mix well. MSG is controversial & should not be. It's usedas a flavor enhancer for foods that have littleinherent flavor. The trick is not to use too much, only a dash. \ \ \ \ \ \ \ \ \ \ \ \ \ \ Marinate the shrimp in salt, pepper,egg white, & cornstarch for 30 min. Heat wok hot & dry. Add oil. When just beginning to smoke, add shrimp, stirring quickly so that pieces separate. After 2 min.,drain through colander or sieve, reserving 2-3 tbs. oil. Prepare the Hot Sauce. Return reserved oil to wok. Add garlic & onion, letting them brown slightly. Add water chestnuts,mushrooms & shrimp. Blend in Hot Sauce & flip contents of wok for 1-2 min. or until everything is hot. Place on serving platter & sprinkle w/ chopped scallions. Note: Flipping wok is better than stir-frying since the food is not touched in any way. \ (See recipe for Hot Sauce) \ \ Combine all ingredients and mix well. Note: To make hot oil, place a handful of dried red peppers in a bowl. Pour hot oil over & let sit. This will keep for several weeks. When needed, use the oil & not the peppers. Garlic,ginger & dry sherry are,to Chinese, what salt & pepper are to Americans. Add them, whenever! \ \ \ \ \ \ \ \ \ \ \ Marinate chicken breasts 30 min. in salt, pep- per,cornstarch,sherry & egg. Heat wok hot & dry. Add oil. When it's just beginning to smoke, add chicken,green pepper & water chest- nuts, stirring 1-2 min. Drain through colander or sieve, reserving 2-3 tbs. oil. Return the reserved oil to wok & add Imperial Sauce & hoisin sauce. Cook 1-2 min. or until thickened slightly. Add nuts,chicken & vegetables, stirring everything together until well coated w/ sauce. Serve. Note: Hoisin sauce is pre-packaged, found in Chinese specialty stores. Made from soybeans, flour,sugar,garlic & chili peppers, it is reddish-brown in color & is creamy & sweet. If it's too thick to spread, thin w/ some sesame oil. \ \ Prepare Chinese Pancakes. Marinate pork 30 min. in cornstarch,salt,pepper,sherry & enough beaten egg to moisten it. Heat wok hot & dry. Add oil. When it's just beginning to smoke, add pork & slightly beaten eggs,stirring so pieces separate. Once eggs form themselves into curds,drain through a colander, reserving 2-3 tbs. oil. Return reserved oil to wok & lightly brown the garlic. Add all vegetables. stir-frying or flipping until just cooked, about 3-4 min. Return meat & eggs to vegetables in wok. Add 2 tsp. hoisin sauce,soy sauce,sherry,sugar,salt,pepper & MSG. Combine well. Remove from heat. Spread each Chinese Pancake w/ hoisin sauce. Add a good 2 tbs. of filling to bottom 1/2 of each pancake & roll up, like crepes. Serve. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Place flour in mixing bowl & make a well in thecenter.Add water,stirring quickly w/ fork untila rough dough has formed. It shouldn't be too sticky & you may not need all the water. Turn dough onto lightly floured board,knead until smooth (10 min.),adding more flour if necessaryPlace dough in mixing bowl & cover. Allow to rest 30 min. Moisten hands w/ sesame oil. Pull off golf ball-sized pieces of dough & flatten them. Brush top of each ball w/sesame oil,placeanother flattened ball on top. With rolling pinroll pair of pancakes out together to form a 6-8 in. circle. Repeat w/ all dough. Place eachset of pancakes on baking pan,bake in moderate oven(325-350) for 1-2 min.,until 1 side puffs up. Repeat on other side. Pull pancakes apart while still warm. Let cool. Fold each in 1/4's,place on aluminum foil. Wrap each like package,place on rack over water. Steam 5-10 min. marinate scallops for 1 hr. in egg white, salt,pepper,cornstarch & 1-2 tsp. oil. Heat wok hot & dry. When hot, add 3 cups oil. When it's just beginning to smoke, add scallops,stirring so they separate. After 1-2 min., drain them through colander, reserving 2-3 tbs. oil. Re- turn reserved oil to wok, add all vegetables, stir-frying or flipping the wok 2-3 min. Drain again, reserving 1 tbs. oil. Again, return reserved oil to wok. Stir-fry garlic & ginger several seconds & add chicken broth,dry sherry, salt,pepper & cornstarch mixture. When it thickens, return scallops & vegetables to wok & allow them to become hot. Serve. Note: Make sure all sand is removed from scallops so they are not gritty. Make certain cooking oil is fresh so scallops remain white. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Combine rums,apricot brandy,almond syrup & Triple Sec. Fill glass w/ equal portions orange juice & pineapple juice. Orgeat almond syrup is a flavored sugar syrup which is available at liquor stores. This may be decorated w/ miniature paper parasols. \ \ \ \ \ \ \ \ \ \ \ \ \ Wash walnuts thoroughly. Fill a wok w/ water about half way & put walnuts in. Bring to boil & let them boil about 3 min. Drain & wash them again. Pour 4 cups water into wok. Add salt, sugar & honey. Return walnuts to wok & cook about 15 min. or until liquid begins to thicken. When thickened, pour contents into large bowl & let them soak 24 hrs. Remove walnuts from sugar water & drain in strainer. Heat oil in wok to 350 & add walnuts. Stir occasionally until walnuts turn golden brown. Remove from wok & spread out to cool. When cold, store in airtight container or jar to maintain crispness. Delicious served as an appetizer w/ drinks. \ \ \ \ Using wet, hot towels, moisten the bean curd skin sheets and set aside until ready to use. Cover with hot towels to retain the moisture. In separate small bowls, cover the dried shrimp and mushrooms with a little boiling water. When soft, drain and mince finely with a knife or cleaver. Mince the ginger. Finely chop scallions. In 1 tablespoon oil, stir-fry the minced shrimp, mushrooms and bamboo shoot, adding 1 tablespoon of the soy sauce, the sherry, sugar, flavor enhancer and black pep- per to taste. After a minute, when most of the liquid has evaporated, stir in the scallions and remove the filling to a container to cool. In a large, flat, rectangular pan, combine chicken stock and remaining soy sauce. Dip a softened bean curd sheet into stock mixture and lay out flat on a work surface. Sprinkle lightly with filling. (See part 3 for more.) Repeat dipping process with a second bean curd sheet, laying it on top of the first and sprinkling it with a little filling. Cover with a third sheet which has been dipped in the stock but do not sprinkle with filling. Make sure all the corners of the bean curd skinpackage are thoroughly moistened and gently fold into a 7x5-inch shape. Set aside. Make a batter by combining the eggs with a little water and beating. Stirring vigorously, pour the egg mixture into the flour. The resulting batter should have the consistency of heavy cream. Add more water if necessary. Heat oil for deep-frying in a wok to 300 F. Moisten the whole pie with the egg batter and gently slip into the hot oil. Increase the heat and cook, turning occasionally and gently, until the pie is golden brown on both sides. (See page 3 for more instructions.) The pie may form pockets of air in the center and puff up. If this happens while you are cooking it, prick them with the point of a sharp pin. Drain well and cut in 8 to 10 rect- angular pieces. Serve wrapped in a PANCAKE with SAUCE and a SCALLION BRUSH and garnish with parsley and decorative radishes. PANCAKES: Pour the boiling water into the flour and mix well with chopsticks. Gather the dough into a ball and on a well-floured surface, knead about 10 minutes until dough is smooth and satiny. Set aside, cover with a damp cloth and let rest about 15 minutes. After resting, roll dough into a cylandrical shape about 1-1/2 inches in diameter. Cut crosswise into 12 rounds. Lightly brush some oil on one side of each piece. (See part 4 for more instructions.) Place two pieces together with the oiled sides together, resembling a little sandwich. Roll each sandwich into a 6 to 7-inch circle. Cook the dough circles one at a time on an ungreasedskillet over low heat 1 minute, then turn over.When very lightly browned, remove from heat andcarefully separate into individual pancakes. Serve immediately or reheat by heating them over a small quantity of water. SAUCE: Combine all ingredients and serve as a sauce for the vegetable pie or for Peking Duck.SCALLION BRUSHES: Trim off root ends of scal- lions. Cut 2-3-inch pieces off lower white end.Using the point of a small, thin, sharp knife, score the white ends in 1-inch cuts, cutting away from the greens. Evenly space 5-8 cuts a- round the circumference of each stalk, so that the ends may open out. When cut, drop in ice water until the ends curl.(See part 2 for more)Slice semi-frozen pork with the grain into pieces 1/6-in. thick & 2 in. long. Neatly stack the slices in an overlapping row, making sure that the grain of each slice is parallel to the grain of its adjacent slices. Still cutting with the grain, cut pork into shreds 1/6-in. wide. Wash the pickled vegetable under cold running water, taking care to remove all of the pickling material. Cut it into thin slices 1/6-in. wide. Rinse bamboo shoot under cold running water. Cut it into thin lengthwise slices 1/2-in. thick. Cut slices into shreds 1/6-in. thick. Rinse and pull strings from ends of snow peas. Cut lengthwise into fine shreds. Heat 1 qt. water in a wok or heavy saucepan until it is at a full rolling boil. Add all the pork shreds at once and stir with chopsticks until they separate from each other and change color from pink to gray. As soon as water returns to the boil, drain immediately. Do not overcook or meat will toughen. Discard water. Return the same wok to highest heat and add chicken stock. When it boils, add the pickled vegetable and bamboo shoot, salt and (opt.) flavor enhancer. Return soup to boil and cook 1 minute. Taste for seasoning (you may need more salt), then add the pork shreds and snow peas. Cook 15 to 30 seconds longer, just until the soup returns to boil. Spoon away any scum which may have floated to surface,discard & serve immediately.\ \ \ \ \ \ \ Place steak on a flat surface. Holding a sharp knife parallel to the beef, slice it in half width-wise. Cut each half into very thin strips, about 1/4-inch. There should be about 4 cups loosely packed strips. Place beef in a mixing bowl and add 2/3 cup water blended with the soda. Refrigerate at least 1 hr., preferably overnight. When ready to cook, rinse beef thoroughly under cold running water. Drain thoroughly and pat dry. Add salt, 1 tbs. sherry and egg white and stir until bubbly. Add 1-1/2 tbs. cornstarch and 2 tbs. oil. Stir to blend. Combine the scallions, dried orange peel, fresh ginger and fresh red pepper. Set aside. Combine the remaining 2 tbs. wine, soy sauce, (opt.)flavor enhancer, sugar, remaining 2 tbs. cornstarch blended with remaining 3 tbs. water, sesame oil and chicken broth. Stir to blend. (see part 2) Heat remaining 4 cups oil in a wok or skillet and when it is almost smoking, add the beef. Cook about 45 seconds, stirring constantly. Scoop it out. Drain meat well, leaving oil in the wok continuously heating. Return meat to wok and cook over high heat 15 seconds, stirring. Drain again. Return meat a third time to the hot oil and cook, stirring. Drain the meat. Drain wok completely. Return 2 tbs. of the oil to the wok and add hot pepper pods. Stir peppers over high heat until brown and almost blackened, about 30 seconds. Remove. Add scallion mixture and stir. Add beef and cook, stirring constantly, about 10 seconds. Add sherry mixture, stirring, and cook about 15 seconds until hot and meat is well coated. \ \ Peel shrimp, split in half and rinse to devein. Pat dry. Place shrimp in bowl and add 1-1/2 tbs. sherry, egg whites and 1-1/2 tbs. oil. Stir until whites become bubbly. Add half the salt and 1-1/2 tbs. cornstarch. Stir to blend. Prepare scallions and ginger and set aside. Combine remaining 3 tbs. sherry, remaining tbs. cornstarch blended with water, soy sauce, vinegar, sugar, remaining salt, sesame oil and broth. Heat remaining 4 cups oil in a wok or skillet and add shrimp, one at a time. Cook about 1 minute, then scoop out, leaving the oil in the wok continuously heating. Return shrimp to oil and cook about 30 seconds. Drain wok completely. Return about 1 tbs. oil to wok & add scallions & ginger, stirring constandly. Cook about 5 sec. Add shrimp & vinegar mixture. Toss & stir-fry untilhot& shrimp is coated evenly.Garnish w/cilantro (See part one) \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Saute sesame seeds (dry w/ no oil) to a golden color. Put in blender & process to a powder-like texture. Mix with sugar. (This makes sesame sugar.) Mix flour with enough water to make a batter-like consistency; it should not be too thin. Add baking powder and mix again. Remove banana peels and slice bananas diagonally about 1-1/2 in. apart. Roll in cornstarch. Heat oil to about 300 degrees. Dip banana pieces into batter, then into hot oil. Remove when they turn a light golden brown. Put on a plate and sprinkle with Sesame Sugar. Serve. \ \ \ \ \ \ Beat the 5 eggs until well-blended. Brush a teflon-lined skillet with half the salad oil. Heat the pan and pour in half the eggs, swirling the pan to let the eggs cover the bottom of the pan. Cook egg crepe until set. Remove from pan and allow to cool. Repeat. Rub the shrimp with 1 tsp. salt and wash thoroughly under cold running water. Drain shrimp & pat dry. Mince the shrimp with on/off turns of the food processor & transfer to a large mixing bowl.Stir in remaining salt, the bread crumbs;ginger,egg white,pepper,vermouth chicken or fish stock & scallions.Stir vigo- rously until mixture is blended.Add diced snow pease & sweet red pepper or pimiento.Spread 1/2shrimp mixture on one egg crepe,top w/ half of the shredded carrots,&roll up.Repeat with the other crepe.Place shrimps rolls on plate in a steamer & steam 10min.Serve w/ Oyster Sauce. Oyster Sauce: Mix together, heat in saucepan, and serve warm with Shrimp Rolls. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Using a sharp knife, slice the kernels of fresh corn from their cobs into a bowl, being careful not to cut too deeply into the cob. Put in a food processor and grind fine. Place the chicken stock in a saucepan and bring to a boil. Add the corn, salt, white pepper, and fresh ginger, stirring constantly. Bring to a boil again. Turn to a low heat and cook for 5 minutes. Pour in the cornstarch mixture. Stir constantly until the soup has thickened and become clear. Immediately pour in the egg whites, still stirring. Add crabmeat. Turn off the heat and quickly pour the hot soup into a tureen and sprinkle with chopped scallions. \ \ \ \ \ Break off & wash whole lettuce leaves, arranging as cups on platter. Marinate shredded chicken w/ salt, cornstarch, & 1 tsp. cooking oil for 15 min. Heat 4 tbs. of oil in a wok to 350-375. Add the chicken & stir-fry for 2 min. until the chicken turns firm & white. Remove the chicken from the wok and put in a dish. Add ginger & garlic to the wok. Then add water chestnuts, Chinese mushrooms, & carrots & stir-fry for a couple of min. Pour chicken & pine nuts into wok. Add soy sauce, rice wine, & vinegar. Stir-fry quickly over high heat. To serve, place 1 lettuce leaf on a plate & add a rounded tbs. of the chicken mixture. Top w/ 1 tsp. of hoisin sauce. Fold the lettuce over & eat w/ fingers. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Wash the bass. With a sharp knife, remove the head. Lay the fish on its side & split in 1/2, cutting along the backbone w/out removing tail. Score flesh side of each fillet & sprinkle w/ salt & pepper mixed together. Roll in flour. Coat the head w/ flour, too. Combine chicken stock, vinegar, sugar, vermouth, garlic, hot pepper flakes, & soy sauce in separate bowl & set aside. Heat cooking oil deep enough to cover fish in deep fryer to 350. Holding the fish by the tail, lower it into the hot oil. Then put in the head & fry both for 7-10 min. Lift the fish out, drain the oil, & place the fish on a heated platter with the head in its original position. Decorate w/ scallions, fresh hot pepper, & ginger. Pour chicken stock mixture into skillet & bring to a boil. Add the cornstarch mixture (see part 2 for more) (con't from part 1) & cook until it thickens. Pour sauce over fish and serve immediately. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Combine water, five spice, ginger, garlic, salt, soy sauce, scallions, & vermouth into large pot. Bring to vigorous boil & slowly insert duck. Bring liquid & duck to a boil again & immediately turn heat to low. Simmer, covered, for 1-1/2 hrs. Remove duck from liquid & let cool, reserving stock for use in Sauce. Cut the duck in 1/2 & remove bones. Brush Batter over duck halves & allow to dry. Heat enough oil to cover duck to 350-375. Carefully slip the duck halves into the oil. Fry for 3-5 min. or until golden brown & crisp. Remove from oil & drain on absorbent paper. Cut duck into manageable strips & arrange on platter. Serve with Sauce. Batter: Mix all ingredients together. (see part 2 for more) \ \ (con't from part 1) SAUCE: Pour duck & chicken stocks into heated saucepan. Bring to a boil and add cornstarch mixture. Cook, stirring constantly, until sauce thickens. Turn off heat and add Grand Marnier and scallion. \ \ \ \ \ \ \ \ \ \ \ \ \ Heat the oil in a wok to 350 and add the garlic and black mushrooms. Stir-fry for a few seconds. Add bok choy, water chestnuts, baby corn, red pepper, bamboo shoots, and snow peas and stir-fry for 2 minutes. Add salt, soy sauce, and chicken stock. Cook until mixture starts to boil. Add cornstarch mixture and stir until thickened. Transfer to a plate and serve. \ \ \ \ \ \ \ \ \ \ Pour the half and half into a saucepan & sprinkle the gelatin over the top. Let sit for a few minutes to soften. Add ginger, sugar, and salt. Stir in the egg yolks. Heat the custard, stirring constantly over medium heat for about 5 mins. or until it thickens enough to coat the back of the spoon. Strain the custard into a bowl. Chill until it begins to harden, approximately one hour. Stir the diced ginger into the custard and fold in the whipped cream. Pour into 6 serving dishes. Chill until set for approximately 2 hours. Serve with mandarin oranges or lychee. \ \ \ \ \ \ Rinse & drain shrimp & dry w/ a clean tea towel or paper towels. Place in a medium mixing bowl. Add the lard & salt. W/ a knife or sharp pastry cutter or in a blender or food processor, mash the 3 ingredients until a smooth paste is produced. Add the remaining ingredients except the oil & chili paste. Blendthoroughly. Heat the oil to 375 in a wok. With your hands, make 1-inch balls out of the shrimp mixture. Fry the shrimp balls in the hot oil until golden brown, approximately 3 minutes. Drain & serve with chili paste. \ \ \ \ \ \ \ Heat oil until almost smoking in a wok. Toss shredded pork w/ 1 tsp. cornstarch & deep-fry for 10 sec. Remove from oil & drain on paper towels. Heat 3 cups water to boiling in med. saucepan. Dissolve remaining 2 tbs. cornstarch in small amount of water; keep at hand. Add the vinegar, sugar, MSG, salt, white wine, black pepper, bamboo shoots, soaked wood ears, mushrooms, & tofu to boiling water. As soon as the mixture returns to a boil, remove from heat & add the cornstarch mixture. While stirring, pour in beaten egg & sesame oil; the egg will break into shreds. Add the pork. Taste for seasoning. If you wish the soup to taste more sweet or sour, add more sugar or vinegar to taste. \ \ \ Shell, devein, and rinse the prawns. Dry on pa-per towels. Mix 1 tbs. cornstarch & the egg white together. Put prawns in a medium bowl & pour the cornstarch/egg white mixture over them. Toss thoroughly. Marinate overnight or for several hours. When ready to serve, heat oil in wok or heavy-bottomed skillet until veryhot. Add prawns & stir-fry, tossing constantly,until shrimp just begin to turn pink. Add onion& water chestnuts & continue to stir-fry. Con- tinue cooking only until onion is soft & shrimpare bright pink. Remove from wok w/ a slotted spoon & drain on paper towels. Mix together in a small bowl salt, MSG, sugar, white wine,vine-gar, ketchup, & red pepper to taste. Pour into hot wok & bring to boil. Dissolve remaining cornstarch in 2 tbs. water. Add to sauce & mix well. Return shrimp to wok; toss well to coat w/mix. Serve immediately on a heated platter. Dissolve 1 tbs. cornstarch in 3 tbs. cold water. Combine with the egg in a medium bowl; add the sliced flank steak and marinate in the refrigerator several hours or overnight. Heat the oil in a wok or heavy-bottomed skillet over high heat. Remove the beef from the egg mixture with a slotted spoon; add to the wok and stir-fry until light brown. Add the broccoli and stir-fry until bright green. Remove the broccoli and beef; drain. Remove all but 2 tbs. of the oil from the wok. Add the green onions and stir-fry 1 minute. Whisk together the sugar, wine, remaining 1-1/2 tsp. cornstarch, chicken stock, soy sauce, sesame oil, MSG, and pepper. Add the mixture to the green onions and stir briskly. Return the beef and broccoli to the wok. Toss lightly to coat with the sauce and turn out onto a heated platter or bowl. Serve immediately. Spread 1/3 cup soy sauce on the duck. Heat 6 cups oil in a wok or heavy-bottomed dutch oven & deep-fry the duck over high heat, turning occasionally to have equal browning all around.When duck is golden brown all around, remove from oil & drain. Strain & reserve oil for fu- ture use. Mix together chopped green onions, sliced ginger, remaining soy sauce, hoisin sauce, and anise. Spread this all over the in- side and outside of the duck. Steam duck for 1-1/2 hours. Remove the duck from the steamer and set it aside on a plate, covered with foil to keep it warm. Reserve the steaming liquid. In a medium bowl, mix together the salt, MSG, sugar, cornstarch, and sesame oil. Toss the broccoli, snow peas, bamboo shoots, and carrot in the cornstarch mixture. Heat the remaining 1 cup vegetable oil in the wok. (see part 2 for more) (con't from part 1) When the oil has heated, quickly stir-fry the coated vegetables in the oil over high heat until the broccoli turns bright green. Remove from the oil, drain briefly, and pour over the duck. Serve im- meadiatly, carving the duck at the table and being sure to give each person a portion of thevegetables. \ \ \ \ \ \ \ \ \ \ \ In a small bowl, mix the egg, flour, corn- starch, and 1 tablespoon water until a smooth paste is formed. Thoroughly coat each banana piece with the paste. Heat 1-1/2 cups oil in a wok or heavy-bottomed pan and deep-fry the coated banana pieces until golden brown. Removeand drain. In a separate saucepan, heat the re-maining 1 tablespoon oil. Add the sugar and stir over moderately high heat until the sugar melts and becomes golden colored. Add the deep-fried banana pieces and toss lightly. Sprinkle the sesame seeds over all. Before serving, briefly dip the hot banana pieces, coated with the syrup, into ice water. The water will harden the sugar and make it crisp. Serve immediately. \ \ \ In a bowl, mix the prawns with the salt, sesame oil, egg, oyster sauce, and corn- starch. Cut the rice paper into 3-inch square pieces. Put the prawn mixture on the rice paper pieces and fold into a blanket. Heat the oil to medium heat. Place the wrapped prawns in oil and fry for 3 to 4 minutes. Remove and drain on paper towels. Allow to cool slightly before serving. \ \ \ \ \ \ \ \ \ \ Mix the salt and 1/2 teaspoon of sesame oil together. Smear the chicken pieces with this mixture and allow to marinate for 10 minutes. Dip chicken pieces into lightly beaten egg. Dust them with flour. Heat the vegetable oil in a pan and lay the chicken pieces into it. Keep swirling the pan so that the pieces won't stick. Saute for 5 minutes on each side. Remove chicken and set on plate. Mix onion, garlic, vinegar, 1 teaspoon sesame oil, and chicken broth. Heat and pour over the chicken pieces. \ \ \ \ \ \ \ The day before, soak the black fungi in boiling water. (It will become soft as it expands.) Rub gently with your fingers to re- move dirt. Drain and add fresh boiling water. Repeat this four times, or until dirt seems to be cleaned away. Add more boiling water and allow to soak for 6 to 10 hours. Blot dry be- fore cooking. Mix the cornstarch and egg white in a bowl. Add the shrimp, pork, and scallops. Toss lightly until each piece is coated. In an-other bowl, combine the black fungi, garlic, spring onion, salt, chicken stock, and malt vinegar. Heat the soya bean oil to 325 F. Drop the lightly coated shrimp, pork, and scallops into the wok and stir-fry for one minute. Re- move and drain. Remove all but one tablespoon of cooking oil from the wok. Add black fungi mixture to wok. Bring to a boil. (see part 2 for more) When mixture has come to a boil, drop in drained shrimp, pork, and scallops and stir-fry for 30 seconds. Pour onto a serving dish. Add sesame oil and serve. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Remove the duck's innards and clean it. Smear the duck with ginger and minced onion. Steam in a large pot for 3 hours. Remove the duck. Heat the cooking oil in a wok until it is very hot and carefully insert duck. Fry for 10 minutes or until golden brown and crisp to the touch. Carve the duck into bite-size pieces and place onto steamed pancakes with spring onion, cucumber slices, and plum sauce. \ \ \ \ \ \ \ \ \ \ The day before, soak black fungi as in With Three recipe (see index). Skin the sea bass fillets under cold running water and pat dry with absorbent paper towels. Using a cleaver or sharp knife, cut the fillets into pieces 2 inches square by 1/2-inch thick. Place 1 table-spoon of cornstarch and the egg white in a bowl and add the sea bass pieces. Toss lightly until each piece is coated. Combine chicken stock, salt, sugar, and sherry in another bowl.Heat the soya bean oil in a wok to 315 F to 320 F. Lay the coated sea bass pieces carefullyin the hot oil. Fry for 2 minutes, making sure that the pieces do not stick together. Remove pieces and rest on a dish to drain. Pour out remaining oil, leaving only enough to lightly coat the wok's surface. Add chicken stock mix- ture to wok along with the drained sea bass pieces. (See part 2 for final instructions.) Bring to a boil and add 1 tablespoon corn- starch mixed with 1 tablespoon of water. Re- turn to a boil and pour over the black fungi bed previously prepared. Serve. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Beat the eggs and flour, blending into a smooth batter. Dip apples and bananas into batter. Heat oil until it is very hot. Add fruit six to eight pieces at a time. Fry for 2 to 3 minutes, or until golden brown. Drain on absorbent paper. Continue process until all thefruit is cooked. Place sugar, water, and vegetable oil in a large saucepan over moderateheat. Stir with a wooden spoon until the mix- ture has thickened and begins to turn golden brown. Stir in the sesame seeds. Add fruit pieces to coat, remove and serve. \ \ \ \ \ \ \ Mix flour with water and knead for 5 minutes. Cover dough with a damp towel and let rest for 1 hour. Separate into 6 portions and roll each into a 4-inch round piece. Spread a thin coat- ing of oil on the dough and sprinkle with scallions and salt. Roll up jelly roll style and pull lightly on both ends to form strands. Coil strands around rolls and tuck ends under. Place in oil for 30 minutes. (May be stored in refrigerator up to 3 days.) Drain on paper toweling. Roll into flattened pan- cakes. Cook in a skillet, browning slowly on both sides, adding oil as needed. Cut into wedges to serve. \ \ \ \ \ Slice pork and bean curd. Blend cornstarch and water to a paste. Bring stock to a boil. Add pork and simmer, covered, 10 minutes. Add beancurd and simmer, covered, 3 minutes more. Add bamboo shoots. Stir in vinegar, soy sauce and pepper. Thicken with cornstarch paste. Slowlyadd beaten egg, stirring gently once or twice. Remove from heat. Sprinkle with sesame oil andminced scallion. \ \ \ \ \ \ \ \ \ \ Heat 2 tsp. oil. Add eggs and scramble quickly.Remove while still moist and reserve. Soak tree ear mushrooms in warm water. Combine egg white, cornstarch and water. Mix with shreddedpork. Drain mushrooms and shred. In a wok, heat 2 cups oil until smoking. Add mushrooms, pork, bamboo shoots and scallions. Stir quick-ly through oil for 15 secs. Immediately pour contents of wok through a strainer set over a heat-proof bowl. (You will be draining all the oil from the food and into a bowl.) Return 2 tsp. oil to the wok. Add the pork mixture, su-gar, salt, and soy sauce. Stir-fry for 30 sec-onds. Add the scrambled eggs to heat through. Sprinkle with sesame oil and serve at once withPeking pancakes. To eat, place some of the mixture on the pan- cake, roll it up to enclose the filling and eat with finger. Peking pancakes (see part 2) (con't from part 1) are available at oriental markets. The technique of immersing the food in hot oil is a standard procedure at the Dragon Palace. Use caution in home preparation as the oil is extremely hot. In this process the food is partially cooked while sealing in the flavor and color. The cooking time should not be in- creased or the food will begin to fry. \ \ \ \ \ \ \ \ \ \ Combine soy sauce, sherry, cornstarch & water. Add beef. In a wok, heat oil until smoking. Add beef and scallions and quickly stir the mixture through the oil for 15 seconds. Im- meadiately pour the contents of the wok througha strainer set over a heat-proof bowl. (You will be draining all the oil from the food intothe bowl.) Return 2 tbs. oil to the wok. Add beef mixture and ginger and stir-fry 30 secs. Add oyster sauce, sugar and pepper flakes and stir-fry 30 secs. Sprinkle with sesame oil andserve immediately. \ \ \ \ \ \ \ Combine egg white, cornstarch and water. Mix with shrimp. Separtely combine soy sauce, gin-ger, sugar, ketchup, and salt. In a wok, heat oil until smoking. Add shrimp mixture, bell pepper and carrot and quickly stir the mixture through the hot oil for 15 seconds. Immediatelypour the contents of the wok through a strainerset over a heat-proof bowl. (You will be drain-ing all the oil from the food into the bowl.) Return 2 tsp. oil to the wok. Add the shrimp and soy sauce mixtures and stir-fry for 30 sec-onds. Sprinkle with pepper flakes and stir-fry30 seconds. Add sesame oil and serve im- meditely. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Combine 1 teaspoon cornstarch, egg, and pork. Mix to coat pork thoroughly. In a wok, heat vegetable oil until smoking. Add pork, mush- rooms, and water chestnuts and quickly stir themixture through the oil for 15 seconds. Immed- iately pour the contents of the wok through a strainer set over a heat-proof bowl. (You will be draining all the oil from the food into the bowl.) Return 2 teaspoons oil to the wok. Add the pork mixture and stir-fry for 30 seconds. Add remaining ingredients except sesame oil andstir-fry for another 30 seconds. Sprinkle with the sesame oil and serve immediately. \ \ \ \ \ \ Rinse rice under cold running water, rubbing the grains together between the palms of the hands or in a colander set in a bowl. Rinse andrinse again until the water runs clear. Place the rice in a large pan with about 6 cups of water. Bring to a boil and boil for 5 minutes, stirring a few times. Drain. Place rice in a steamer lined with cheesecloth. Pierce rice several times with a fork or chopsticks to makesmall holes to let the steam pass through. Co- ver and steam over medium heat for 20 minutes. \ \ \ \ \ \ \ \ Beat together egg, water and flour to make a smooth batter. Peel and core apples; cut each in 1/2-inch slices. Dip in batter to coat. Heatoil. Deep-fry apples until golden. Drain on paper toweling. Add apples to hot SYRUP and cook, stirring gently, to coat. Place apples ona platter coated with vegetable oil. Serve ac- companied by a large bowl of water containing ice cubes. To eat: the diner picks up each apple slice with a fork or chopsticks and dips it briefly in the ice water to harden the SYRUP. The fruitinside will remain warm. SYRUP: Combine sugar and enough vegetable oil to moisten. Cook, stirring over low heat until the sugar dissolves and becomes syrupy. (You may also add 1/4 cup light corn syrup.) \ \ Core the cabbage. Blanch in boiling water 2 minutes; squeeze dry and chop finely. Combine with the pork and green onions. Mix together the soy sauce, salt, sesame oil, and black pep-per. Add to the cabbage mixture and combine thoroughly. Set aside. Place 2-1/2 cups flour in a bowl. Add 2/3 cup boiling water a little at a time, stirring in with chopsticks. Add 1/3cup cold water and combine. Dust a bread board with some of the remaining 1/2 cup flour; turn the dough out onto it. Flour your hands and knead until smooth, using more flour as necess-ary to prevent sticking. Let rest for 10 min- utes. Roll out as thin as possible in a 24-inchby 12-inch rectangle. Cut into 36(4in. by 2in) sections. Divide the reserved cabbage and pork mixture into 36 portions. Place one portion on each section of dough; fold in half and pinch the edges to seal. (See part 2 for more.) (con't from part 1) Heat 1/4 cup oil in large saute pan. Place the dumplings in the pan, flatside down. Reduce heat and cook 1 min. or untilgolden brown on the flat side. Add 1/2 cup hot water. Cover & steam 5 mins. or til almost all the water has evaporated. Add the remaining 1 tablespoon oil. Place fried side up on a serv- ing platter, with Dipping Sauce on the side. \ DIPPING SAUCE: Combine ingredients at least 20 minutes before serving. \ \ \ \ \ \ \ \ Soak the wood ears and black mushrooms in hot water for 30 minutes or until softened. Cut offthe tough stems and shred (you want 1/3 cup of each, shredded). Bring 6 cups water to boil with the salt and sugar. Add the shredded mush-rooms, tofu, pork, soy sauce, vinegar, sesame oil, and black pepper. Stir well, reduce heat, cover, and simmer 5 minutes. Dissolve the corn-starch in 3 tablespoons cold water. Stir into the soup. Turn off the heat. Pour the eggs intothe soup in a thin stream, stirring lightly. Stir in the remaining ingredients. Serve. \ \ \ \ \ \ \ Combine 1/2 cup cornstarch and flour. Mix in the egg and 2 cups water until smooth and even.Heat the oil in a wok until almost smoking, or about 375 F. Dip the chicken breasts in the batter to coat completely. Deep-fry until gold-en brown. Remove with a slotted spoon. In a saucepan or another wok, heat the sugar, salt, remaining 1 tablespoon cornstarch, and lemon juice with 1 cup water. When thickened, add thelemon slices. Return the chicken breasts to thewok with the oil and deep-fry another 10 sec- onds. Drain again. Cut into short, 1-inch-wide strips. Place the chicken on a serving platter.Pour the lemon sauce over and serve. \ \ \ \ \ Cut the flank steak into thin stips across the grain. Cut the strips into thin slices, and shred the slices. Combine the soy sauce, wine, sugar, and ginger. Marinate the shredded beef in the mixture for 30 minutes. Heat 1 cup oil in a wok over high heat. Deep-fry the beef for 3 minutes; remove with a slotted spoon. Remove the oil from the wok. Reheat the wok. Add the remaining 2 tablespoons oil; when hot, add the hot peppers and stir-fry 1 minute. Add the car-rots and garlic; stir-fry until the carrots arecrisp-tender, about 1-1/2 minutes. Add the cel-ery and beef. Toss lightly to mix. Add the se- same oil and remove to a serving platter. \ \ \ \ \ Place the chicken meat between 2 sheets of wax-ed paper. Pound with a meat mallet or the flatof a cleaver to tenderize and flatten. Cut in-to bite-size pieces. Combine the salt, egg white, 1 tbs. cornstarch, and 1/4 cup water. Add the chicken pieces and marinate at least 20minutes. Heat the oil to almost smoking in a wok over high heat. Deep-fry chicken pieces for 30 seconds or until opaque. Remove with a slotted spoon. Remove all but about 2 tbs. oilfrom the wok. Return the chicken to the wok and add the remaining ingredients. Stir-fry just until the flavors blend, about 1-1/2 min- utes. Remove with the sauce to a serving plat-ter. SEASONING SAUCE: Combine all ingredients. (SeePart 2 for ingredients.) \ \ (See Part 1 for Instructions.) \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Shell, devein, and thoroughly rinse the shrimp.Combine the soy sauce, sherry, and cornstarch with 1-1/2 tbs. water. Marinate the shrimp 20 minutes in the mixture. Heat the oil to almostsmoking in a wok over high heat. Deep-fry the shrimp 1 minute and remove with a slotted spoon. Remove the oil from the wok. Heat 2 tbs. oil in the wok. Add the hot peppers and stir-fry about 1 minute. Add the shrimp and Seasoning Sauce and stir gently until the sauceis thickened. Add the peanuts; mix well and remove to a serving platter. SEASONING SAUCE: Combine all ingredients. \ \ \ \ \ \ Peel and chop the shrimp, 1 green onion, the water chestnuts, and bamboo shoots to the size of small beans. Blend with the pork, whole egg, a pinch of salt, a pinch of pepper, the sherry, and soy sauce. Place about 1 rounded tsp. of stuffing on each won ton skin. Fold the wrapper to close tightly. Seal with the egg white. Bring a pot of lightly salted waterto a boil. Add the won tons and cook until theskins are slightly transparent--about 10 to 15 minutes. Drain. Just before serving, place the chicken broth in a pot; add the ginger, splashes of sherry and soy sauce, and salt and pepper to taste. Bring to a simmer and add thewon tons to reheat. Chop the remaining green onion. Serve 4 won tons per person in bowls ofbroth, garnished with the chopped onion. (See Part 2 for CHICKEN BROTH.) \ CHICKEN BROTH: Coarsley chop the celery, onion, parsley, and cloves. Place with the re-maining ingredients in a stock pot over high heat. As the stock reaches the boiling point, a grey foam will form and rise to the surface. Skim this off with a slotted spoon; discard. Reduce the heat to medium and simmer slowly for2-1/2 to 3 hours without stirring. Remove fromheat and strain. Taste for seasoning and add more salt and pepper if necessary. \ \ \ \ \ \ \ \ \ Peel and devein the shrimp, leaving the tails on. Split each lengthwise through the back al-most to the front in order to butterfly. Spreadopen and lay cut side down; press to flatten. Set aside. Bring a pot of salted water to boiland cook the noodles until tender, about 15 minutes. Drain and cool. Heat a wok at high temperature with 2 tbs. oil. Add the noodles and cook without stirring until browned on one side. Turn the noodles over and cook the otherside until golden brown, then break up with chopsticks and stir-fry briefly. Remove the noodles, drain, and set aside. Reheat the wok with the remaining 2 tbs. oil. Add the onions,shrimp, and vegetables. Toss and stir-fry un- til the vegetables are crisp-tender, 2 to 3 minutes. Take care not to overcook the shrimp --they cook fast when butterflied. (See Part 2 for more.) Stir in the sugar, five-spice powder, soy sauceoyster sauce, and sesame oil. Add noodles & Chicken Broth. Combine cornstarch w/ cold waterto make smooth paste. Slowly add to stock,stir-ring constantly. Cook until sauce thickens & becomes clear. Serve immediately. Chinese five-spice is a curry-like mixture of spices. Sesameoil is strong & aromatic. Used sparingly, it isa great complement to many dishes. Both are available at oriental markets & most grocery stores. \ \ \ \ \ \ \ \ Combine 1 cup soy sauce, the ginger, baking soda, sesame oil, & a pinch each of salt & pep-per to make a marinade. Marinate the chicken for 2 hours, drain, & set aside. Preheat a wok over high heat w/ 2 tbs. cooking oil. Add onion& lightly stir-fry. Stir in chicken & then the remaining vegetables. Add sugar, five-spice powder, oyster sauce, & a splash of soy sauce. Add Chicken Broth & bring to boil. Mix corn- starch w/ water to make smooth paste. Slowly pour into Chicken Broth, stirring constantly until stock thickens & becomes clear. Serve. Note: Chinese black mushrooms are available fresh in some larger markets. Otherwise, you can buy them dried. With these, soak to recon- stitute,remove stems, & dice buttons. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Preheat oven to 350. Score duck all over w/ sharp knife. Brush w/ or dip in soy sauce. Place wire rack over roasting pan. Set duck on rack & cook in oven for 2 hrs. Remove & set a- side to cool. Remove rib cage & cut duck into 8pieces(2 each breasts,wings,thighs, & legs). Preheat wok over high heat w/ 2 tbs. oil. Add carrot & stir-fry 1 min. Add pepper & broccoli,stir-fry 1 min. Add onion & duck; stir-fry 1-2 min. Stir in Sweet & Sour Sauce & bring to fastboil. Combine cornstarch & water to make smoothpaste. Add to mixture, stirring constantly un- til thickened & translucent. Garnish w/ sliced green onions. SWEET & SOUR SAUCE: Combine sugar & vinegar in small saucepan over medium heat. Add juice & pineapple pieces,stirring well. Stir in ketchup& simmer 7 min. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Slice beef into thin 1 in. long strips. Marin- ate in Beef Marinade 1 hr.; drain well. Preheatwok over high heat w/ cooking oil. Add onion & marinated beef & stir-fry about 1 min. Add garlic,ginger, & black beans. Stir-fry 30 sec. Add remaining vegetables; stir-fry 2 min., or until vegetables are crisp-tender. Add sherry, soy sauce, sesame oil, & Chicken Broth. Bring to fast boil. Combine cornstarch w/ water to make smooth paste. Drizzle into wok, stirring constantly til sauce thickens & becomes clear. Serve immediately. Note: To use Chinese black beans, soak overnight in water,drain well,placein bowl, & mash w/ fork. BEEF MARINADE: Combine all ingredients. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Place rice in 2 cups lightly salted water. Bring to boil,cover,reduce heat,& simmer 30-40 min. or until water is absorbed. Preheat wok over high heat w/ oil. Add bacon & cook until crisp. Add eggs & stir-fry until cooked. Add remaining vegetables, pork, & shrimp. Stir-fry until warmed through. Add rice & mix well. Add soy sauce & salt to taste. \ \ \ \ \ \ \ \ \ \ \ Split pork loin in half lengthwise. Place in Barbecued Pork Marinade to cover & marinate overnight in refrigerator. Preheat oven to 400.Place wire rack above roasting pan. Place meat on rack & bake 40 min. in oven. Remove & let cool well. Slice pork thinly & arrange on plat-ter. Top w/ toasted sesame seeds & serve w/ prepared Colman's Mustard. MARINADE: Mix all ingredients together. \ \ \ \ \ \ \ \ \ \ Heat 2 tablespoons of the oil in a wok or heavy skillet. Stir-fry the eggs until cooked but still moist, breaking up clumps. Reserve. Heat the remaining oil in the wok and stir-fry the green onions until tender. Mix in the rice, soy sauce, pork and carrot, stirring well after each addition. Add the eggs, stir well, and remove to a serving dish. Sprinkle the peas over and serve. \ \ \ \ \ \ \ \ \ \ Slice the beef into thin strips across the grain of the meat. Mix the soy sauce, wine, sesame oil, and ginger. Marinate the beef in the mixture 10 mins. Combine the egg, corn- starch, flour, and baking powder in a small bowl. Allow to stand 15 mins. Heat the peanut oil to 375 F in a wok or heavy skillet. Remove the beef from the marinade and dip in the egg mixture to coat. Deep-fry 1/2 cup at a time un-til golden brown. Drain on paper toweling. Arrange on a serving plate. Sprinkle with sesame seeds; arrange the tomato wedges and parsley sprigs decoratively around the beef. \ \ \ \ \ \ Shell and devain the shrimp, leaving the tails on. Wash and drain. Combine the wine, egg white, and 1 tablespoon cornstarch. Add the shrimp and toss. Heat the oil to 375 F in a wok or heavy skillet. Fry the shrimp just until opaque; remove and drain on paper toweling. Remove all but the about 3 tablespoons oil from the wok. Add the ginger, garlic, and green onions and stir-fry until tender. Dis- solve the remaining cornstarch in the chicken stock. Add to the wok with the remaining in- gredients and the shrimp. Stir-fry until the sauce thickens slightly. Serve hot. (hot bean sauce is found in chinese groceries) \ \ \ \ Shred the chicken meat. Combine the salt, sugar, cornstarch, and soy sauce. Marinate the chicken meat in this mixture for 20 minutes. Soak the dried mushrooms in warm water for 15 minutes. Drain, trim off the tough ends and thinly slice the mushrooms. Place the walnuts in a small pan. Cover with cold water, bring to a boil, and continue boiling 3 minutes. Drain. Heat the oil to 375 F in a wok or heavy skillet. Deep-fry the walnuts until lightly browned. Drain on paper toweling. Remove all but 3 tablespoons of the oil. Add the garlic and stir-fry until lightly browned. Add the marinated chicken meat and stir-fry until opaque, about 1 minute. Add the celery, onion, bamboo shoots, and mushrooms. Stir-fry until tender-crisp, about 2 minutes. (see part 2 for more) Stir in the chicken stock. Cook until sauce thickens slightly. Remove to a large platter. Garnish with browned walnuts. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Bring the chicken stock to a boil. Add the ginger, onion, carrot and celery. Simmer for 15 to 20 minutes. Add the abalone and salt to taste. Allow to heat and ladle into individual soup bowls. \ \ \ \ \ \ \ \ \ \ \ \ \ \ Place the ice cubes in a cocktail shaker. Pour all the ingredients except the orange slice and cherry into the shaker and cover tightly. Shake vigorously. Remove top and pour into a tall, chilled glass. Garnish with the orange slice, maraschino cherry and an opened tiny oriental parasol. \ \ \ \ \ \ \ \ \ \ \ \ Thoroughly coat the crab halves in the cornstarch. Pour peanut oil in a wok to about 5 inches in depth and heat until almost smoking. Add the crab and deep-fry for 1-1/2 to 2 minutes, stirring often. Be sure to stir crab halves constantly in the hot oil, if they are to retain their juices and not become soggy. Deep-fry in two batches if necessary. Remove immediately and place in a strainer set over a metal bowl to drain. Pour off the hot oil from the wok. Reheat wok. Return about 2 tablespoons of the peanut oil to the hot wok and stir-fry the green onions with the garlic paste, sesame oil, black beans, and white pepper about 1 minute. Return the crabs to the wok and stir-fry 2 or 3 minuted longer. Add the wine and Basic Stock, place the cover on the wok, and cook until about 3/4 cup of (see part 2 for more) (con't from part 1) the liquid remains. Dissolve 1 teaspoon cornstarch in 1/4 cup cold water. Add the dissolved cornstarch to the wok and stir constantly until the sauce thickens. Remove from heat and serve at once. \ \ \ \ \ \ \ \ \ \ \ \ \ \ Bring stock to a full boil in a deep pot. Be sure to have all ingredients ready in order to proceed quickly. Add the remaining ingredientsexcept the dissolved cornstarch. Cook over med-ium heat until the shrimp turn pink. Stir in the dissolved cornstarch, swirling with a largespoon until the soup thickens evenly. Serve atonce. NOTE: When cooking seafood in a soup, always add a little more salt than sugar. \ To vary the flavor and texture, swirl one or two beaten egg whites into the broth after adding the dissolved corn starch. The egg white will congeal immediately. May serve with Chinese noodles. \ \ \ BASIC STOCK: Place the chicken and pork in a large kettle or stock pot. Cover with the hot water and bring to a boil. Skim all foam and solids that appear ont he surface of the liquid in the pot. When liquid is clear, re- duce heat and simmer at least 3 hours. Remove all fat that appears on the top of the liquid. \ \ \ \ \ \ \ \ \ \ \ \ In a small saucepan, bring 1 quart lightly salted water to a full boil. Add the seafood and cook until barely done, about 2 minutes. Remove and pour into a colander to drain. Pour the peanut oil into a very hot wok and heat until almost smoking. Add the vegetables and drained seafoods; stir-fry about 1 1/2 min.Add the wine, Basic Stock & spices. Stir-fry 30secs. longer. Add the cornstarch mix & stir tilthickened. Pour into the warm Taro Nest and serve at once. (see part 2 for more) \ \ \ \ \ \ \ \ TARO NEST: Peel the taro root and slice into thin slices. Using a razor-sharp knife or slicing cleaver, finely julienne. The shreds of taro should look like straw potatoes. Pour enough peanut oil into a large, heated wok to deep-fry the taro. Heat to 350 F, using a deep-fat thermometer. Dip a skimmer basket or bird's nest in the hot oil to prevent the shreds of taro from sticking to it when they deep-fry. Layer the inside of the basket with the julienned taro. If using the skimmer basket, place a metal bowl on top to hold taro in place. Gently lower the basket into the hot oil & deep-fry until the taro turns golden brown. Remove the basket and take off the metal bowl. Use a long-tined fork to loosen the taro nest. Carefully lift from basket & drain of paper towels. Sprinkle lightly w/salt and keep warm in low oven, if necessary. Wash the chicken breast, pat dry, and lay on cutting surface. Using a razor-sharp knife, slice into 3-inch by 1-1/2 inch strips. In a deep bowl, mix the beaten eggs thoroughly with the marinade. Add the chicken, coat well and marinate for one hour. Slice the onion, green pepper, celery and carrot in long strips. Julienne the bamboo shoots. Set aside. Prepare the sauce by combining the next eight ingredients in a small bowl. Set aside. Roll the strips of marinated chicken in corn- starch to coat evenly. Lay on waxed paper. Add 3 cups of the oil to a heated wok and heat until almost smoking. Add the chicken strips, one at a time, so they will crisp well. Stir with a large spatula until meat is nearly done, about 2 minutes. \ Add the vegetables and deep-fry, stirring constantly, for 2 minutes longer. Remove the wok from heat. Gently empty into a strainer placed over a deep metal bowl. Allow frying oil to drain. Return wok to high heat and add the remaining 2 teaspoons oil. When sizzling hot, carefully add the sauce and stir until sauce comes to a boil. Dissolve 1 teaspoon cornstarch in 1/2 cup cold water and add to sauce, continuing to stir until sauce thickens. Return the drained chicken and vegetables to wok. Stir to coat well with the sauce. Serve at once. Directions for Marinade: Mix all ingredients together until thoroughly combined. Refrigerate until ready to use. \ \ Cut the slices of lamb into strips and toss thoroughly in the Marinade. Marinate 1 to 2 hours. Pour the peanut oil into a heated wok to a depth of 4 inches. Heat until almost smoking. Add the lamb and deep-fry, stirring constantly,until meat is no longer pink, about 3 minutes. Immediately remove wok from heat. Gently empty into a strainer placed over a deep metal bowl. Allow frying oils to drain. Return wok to high heat and add about 1 table- spoon of fresh oil. When almost smoking, add the nearly cooked lamb, ginger, green onions and the following six seasonings. Stir-fry about 45 seconds. Add the rice wine and cook about 1 minute longer. Stir in the dissolved cornstarch until the sauce thickens. Remove from heat and serve at once. (See part 2 for more) ( continued from part one ) MARINADE: Mix all ingredients together until thoroughly combined. Refrigerate until ready to use. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Add the pork to the Marinade, mix well to coat evenly, cover, and marinate for 1 to 2 hours. Heat wok over high heat and add the peanut oil to a depth of 4 inches. When sizzling hot, add the pork and shallots. Deep-fry about 4 minutesstirring constantly. Quickly lift wok off heat and empty partially cooked shallots and pork into a strainer set over a deep metal 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. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Heat the chicken stock to boiling; add the corn and cook 5 minutes. Place the chicken in a bowl. Sprinkle with 2 tablespoons cornstarch and add 2 egg whites. Stir together 1 minute. Saute the chicken in a lightly oiled skillet over medium heat for about 2 minutes; remove and reserve. Dissolve the remaining cornstarch in 3/4 cup cool water; add the salt, sugar, pepper, and the dissolved cornstarch into the hot soup. Stir until thick and smooth. Beat the remaining 2 egg whites and add with the cooked chicken to the soup. Heat almost to a boil and serve. \ \ \ \ Combine the lobster, bamboo shoots, water chestnuts, and seasonings. Place some of the mixture near one edge of each of the eggroll skins. Begin rolling, jellyroll fashion; after the first turn, fold the ends toward the center and continue rolling. Mix the flour with enough cold water to form a paste in a small bowl. Seal the edges of the lobster rolls with the paste. Heat the oil until almost smoking in a wok or deep pan. When hot, deep-fry the rolls untilgolden brown, about 2 to 3 minutes. Drain and serve while hot. \ \ \ \ \ \ Place the ribs on a counter and remove the covering skin. Sprinkle with the sugar and saltand rub in well; let rest 30 minutes. Brush the Barbecue Sauce over the ribs and set aside another 30 minutes. Cook in a covered charcoal grill or a 375 degree oven for 45 minutes to 1 hour. Cut the ribs apart and serve. \ \ \ \ \ \ \ \ \ \ \ Combine all ingredients. Use as a basting saucefor spareribs. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Chop the shrimp, water chestnuts, and cilantro very fine. Grind the pork fat and add to the shrimp mixture. Stir the egg whites one at a time into the mixture. Add the cornstarch and stir with a wooden spoon for several minutes until very thick. Season with salt and white pepper. Remove the crusts from the bread. Cut each slice in half. Spread the bread halves with the shrimp mixture and sprinkle the surface with sesame seeds. Deep-fry in hot cooking oil until golden. Drain on paper towels, arrange on a platter, and serve while hot. \ Cilantro is sometimes found under the names Chinese parsley or fresh coriander. Mix together 2 tbs. cornstarch and the egg whites. Add the baby shrimp and stir to coat well; marinate 5 minutes. Heat a wok or skillet and add the cooking oil. When th oil ishot, fry the large shrimp for 2 minutes, stirring constantly and remove the shrimp to a serving platter with a slotted spoon. Immediately add the coated baby shrimp to the wok and stir quickly. Add the sherry, stir quickly until heated. Add the chicken stock andseason to taste with salt and pepper. Dissolve the remaining cornstarch in 1 tbs. cool water and stir into the wok mixture to form a thick sauce. Empty the contents of the wok onto the serving platter beside the large shrimp. Serve while hot. \ \ \ Make a mixture of the garlic powder, salt, 2 tbs cornstarch, and eggs. Stir in the beef, coating thoroughly. Marinate 5 minutes. Separate the broccoli into florets, leaving sections of stalk attached. Cook 3 minutes in lightly salted boiling water. Remove and keep hot. Heat a wok or skillet and add the cooking oil. When oil is hot, cook the beef about 1 minute, or until browned, stirring constantly. Drain off the cooking oil. Add chicken stock, soy sauce, and Tabasco sauce and return to heat. Dissolve the remaining cornstarch in 1 tbs. cold water aqnd stir into the beef mixture to form a sauce. Immediately place the beef in the center of a serving platter and surround with broccoli. Serve hot. Simmer the mushrooms in the chicken stock and wine for 5 minutes. Drain and reserve the broth and mushrooms separately. Dissolve the cornstarch in 1 tbs cool water and set aside. Heat a wok or skillet and add the oil. When hot, add the scallops, stir-frying 1 minute. Add the reserved mushrooms and cook 30 seconds. Add the reserved chicken stock, oyster sauce, sugar, and salt; stir well. Add the dissolved cornstarch and stir while the sauce thickens. Empty the contents to a platter and serve hot. \ \ \ \ Bring the oil to high heat in a wok. Add the garlic, crab, wine, mushrooms, corn,and peapods. Stir-fry 2 minutes. Add the salt, white pepper and water, then add the cornstarchmixture and stir-fry until thickened. Remove from heat. Add the sesame seed oil and stir to combine. \ Note: This dish should be cooked at the last minute to ensure maximum freshness. It must beserved hot. \ \ \ \ \ \ \ \ Soak the black mushrooms in hot water 10 minutes. Drain and remove tough stems. Heat the oil in a wok over high heat. When it is medium-hot, add the ginger and garlic and stir-fry a few seconds. Add the broccoli, celery, bamboo shoots, black mushrooms, button mush- rooms, green pepper, tomato, straw mushrooms and celery cabbage. Stir-fry 3 minutes. Add the wine and Chicken Stock. Stir in the corn- starch mixture until thickened. Add the soy sauce, salt, pepper, and sesame seed oil. Stir to mix and serve immediately. \ Don't overcook the vegetables. They should be crisp, yet cooked. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Stir together the flour, milk, egg, sugar, salt and sesame seeds until smooth. Put the oil in a wok and heat to 365 F. Dip a rosette iron with a mold attached into the hot oil and shake off excess oil. Dip the hot oiled rosette mold into the batter, shaking off excess batter. Hold in the hot oil. When slightly brown, nudge the rosette off the mold using the tip of a knife. Let rosette fall backinto the hot oil. Repeat the process until all the batter is used. When the rosettes are brown on one side, turn over and brown on the other side. Remove from the oil and drain on paper towels. \ Note: These can be made in advance. If they getsoggy, reheat in a 300 F oven until crispy. \ \ Soak the mushrooms in warm water to cover untiluntil soft, approximately 30 minutes; drain. Rinse in warm water; drain. Remove and discard stems. Cut caps into thin slices. Trim fat from the pork. Shred the pork into 1/8-inch slices, cutting against the grain. Place in a glass or plastic bowl and toss with 1/2 TSP. ofsalt, 1/2 TSP. of the cornstarch, 1/2 TSP. soy sauce. Cover and refrigerate for 15 minutes. Cut the bean curd into 1-1/2-inch by 1-1/4-inchpieces. In a 3-quart saucepan, heat the chicken broth, vinegar, the remaining 1 TSP. salt until boiling. Stir in the bamboo shoots, mushrooms, seasoned pork, and bean curd. Heat to boiling; reduce heat to low. Cover and sim- mer 5 minutes. Mix the remaining 2 TBS. cornstarch, 2 TBL. cold water, and white pep- per; stir into soup. Heat to boiling, stirring constantly. (See part 2 for more) (con't from part 1) Pour the beaten eggs slowly into the soup, stirring constantly with a fork until the egg forms cooked shreds. Stir in the green onions, red pepper sauce, and sesame oil. Serve hot in individual bowls. \ For a Chinese meal, it is a good idea to have several dishes that can be started or completedahead of time. This hot and sour soup is just such a do-ahead dish, if you wish, and goes well with most Chinese menus. \ \ \ \ \ \ \ Mix all ingredients in a small bowl. Serve immediately or make in advance, cover, and refrigerate. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Soak the mushrooms in warm water until soft, approx. 30 mins.; drain. Rinse in warm water; drain. Remove & discard stems. Cut caps into thin strips. Set aside. Mix pork, 1/2 tsp. of salt, the cornstarch, soy sauce, & pepper. Cover & refrigerate approx. 20 mins. Heat 2 qts. water to boiling in Dutch oven; add the cabbage. Heat again to boiling; cover & cook 1 min.; drain. Rinse w/ cold water until cab- bage is cold. Drain thoroughly; remove excess water by squeezing cabbage. Heat wok until 2 drops water bubble & skitter when sprinkled in wok. Add 2 tbs. of the oil & rotate to coat sides. Add seasoned pork; stir-fry until pork is no longer pink. Add the mushrooms & bamboo shoots; stir-fry 1 min. Stir in cabbage,shrimp,green onions, remaining 1 tsp. salt, & the five spice powder; cool. Place 1/2 cup of egg roll filling slightly below the center of an (con't from pary one) egg roll skin. Cover the remaining skins w/ a dampened towel to keep them pliable. Fold the corner of skin closest to filling over, tuck- ing the point under the filling. Fold in & overlap the two opposite corners. Brush fourth corner w/ egg & roll up to seal. Repeat w/ re- maining skins. Cover the filled rolls w/ a dampened towel or plastic wrap to prevent dry- ing out. Pour remaining oil in a wok to a depthof 2 in. & heat to 350. Fry four or five rolls at a time for 2-3 mins. until golden brown, turning 3 times. Drain on paper towel & keep hot. Meanwhile, stir the mustard w/ 3 tbs. plus1-1/2 tsp. cold water until smooth. Let stand 5mins. before serving. Serve the egg rolls with the hot mustard and Red Sweet & Sour Sauce. RED SWEET & SOUR SAUCE: Mix all ingredients in small bowl. Serve now or cover & refrigerate. Remove bones & skin from chicken breasts & dis-card. Cut each breast into fourths. Place in a shallow glass or plastic dish. Mix 1 tbs. oil, the egg, 2 tsp. cornstarch, 1 tsp. of the salt,the soy sauce, and 1/4 tsp. white pepper; pour over the chicken. Turn chicken to coat both sides. Cover & refrigerate 30 mins. Remove chicken from marinade & reserve marinade. Pour oil into wok to a depth of 1-1/2 in. & heat to 350. Mix the reserved marinade, flour, 1/4 cup water, 2 tbs. of the cornstarch, 2 tbs. oil, the baking soda, & 1/4 tsp. of the salt. Dip chicken pieces one at a time into this batter. Fry 2 pieces at a time for 3 mins. or until light brown. Drain on paper towel. Increase oiltemp. to 375. Return chicken to wok & fry to- gether approx. 2 mins, until golden brown, turning once. Drain on paper towel. Cut each piece crosswise into 5-6 pieces. Place in (con't from part 1) single layer on a heated platter & keep warm. To make sauce, heat the chicken broth, honey, lemon juice, corn syrup, vinegar, 1 tbs. oil, catsup, garlic, the remaining 1/2 tsp. salt, dash of white pepper, & the lemon peel to boil-ing. Mix the remaining 1 tbs. cornstarch w/ 1 tbs. cold water & stir into sauce. Cook & stir until thickened, approx. 10 sec. Remove lemon peel. Pour the sauce over the chicken & garnishwith the lemon slices. Serve at once. \ \ \ \ \ \ \ \ Cut the bok choy w/ its leaves diagonally into 1/2-in. slices. Snap off ends & remove strings from pea pods. Place pea pods in boiling water to cover & cook, covered, 1 min; drain. Immed- iately rinse under cold water & drain again. Cut the mushrooms into 1/4-in. slices. Cut the green onions into 2-in. pieces. Mix cornstarch w/ 2 tbs. cold water to dissolve. Set aside. Heat wok until a drop of water bubbles & skit- ters when sprinkled in wok. Add oil & rotate wok to coat sides. Add gingerroot & garlic; stir-fry 1 min. Add mushrooms & bamboo shoots; stir 1 min. Stir in chicken broth & salt; heat to boiling. Stir in dissolved cornstarch. Cook & stir until thickened, approx. 10 sec. Add peapods, green onions, and oyster sauce. Cook and stir 30 sec. Serve immediately. \ \ Place the chicken meat, 1/2 tsp. salt, egg white & 1/2 tsp. cornstarch in a bowl & mix. Set aside. Mix remaining 3 tsp. cornstarch with2 tbs. cold water & reserve. Put 6 tbs. oil in a wok & heat to warm. Drain the chicken & add to the oil, cooking just until done over low heat. Remove & set aside. Heat 2 tbs. oil in a clean wok & add the ginger, garlic & red pepperand stir-fry 30 sec. Add reserved chicken, scallions, sugar, soy sauce, sherry & vinegar &stir-fry 1 min. Add salt & pepper to taste. Stir in the reserved cornstarch mixture until thickened. Add the peanuts and mix to coat. \ \ \ \ \ \ Place mushrooms in bowl, cover w/1 c. warm wa- ter & soak 10 min. Drain, discard tough stems &quarter the caps. Set aside. Trim all fat from meat & slice in thin strips across the grain ofthe meat. Place in bowl. Mix 2 tsp. cornstarch w/4 tsp. cold water; add to meat. Add egg white& stir to coat meat. Set aside. Mix remaining 2tsp. cornstarch w/4 tsp. cold water; reserve. Heat a wok over high heat 30 secs. Add 1/2 cup oil & swirl around wok. Add 1/2 tsp. each gin- ger & garlic & the beef mix; stir-fry 2-3 mins.Remove from wok, draining oil; put 2 tbs. oil in wok & heat. Stir-fry remaining 1/2 tsp. gar-lic & ginger til brown. Add reserved beef mix, bamboo shoots, mushrooms & wine. Stir-fry over high heat 1 min. Add soy sauce, chicken stock, salt & pepper. Thicken w/reserved cornstarch mix, stirring gently. Pour into serving dish & garnish with shredded scallion. Soak the cloud ear mushrooms & tiger lily buds in 1/2 cup warm water for 10 mins. Drain and shred the mushrooms. Cut the tiger lily buds in 1/2-in. lengths. Have remaining ingredients measured & placed nearby for cooking. Place thestock, salt, soy sauce, bamboo shoots, pork, mushrooms & tiger lily buds in a 3-qt. saucepanBring to a boil over high heat. Immediately re-duce heat to low, cover the pan & simmer 3 min.Add the bean curd, pepper & vinegar. Return to a boil. Stir the cornstarch mixture to recom- bine it and pour into the saucepan. Stir until soup thickens. Slowly pour in the beaten egg, stirring gently. Remove from heat and pour intoa serving bowl. Stir in the sesame seed oil andsprinkle the choppped scallion on top of the soup. Serve immediately. \ \ Scoop the ice cream in advance; return to freezer until extremely hard. Heat the cooking oil in a deep-fryer. Roll each ice-cream ball in the tangerine saucethen in the sliced almonds, coating thoroughly.Deep-fry for a few seconds only. Serve immedia-tely. \ \ \ \ \ \ \ \ \ \ \ \ Peel and devein shrimp and dry thoroughly. Butterfly shrimp: split from back but do not cut through. Dip shrimp in batter. Deep fry shrimp in 2 in. of oil about 3 minutes. Pre- heat wok or frying pan.Put in 1 tbs. corn oil and heat.Add peppers,garlic,onions,soy sauce, vinegar and sugar. Stir. Add fried shrimp. Baste with sauce. Pour on sesame oil. Serve at once. Always preheat wok, then add oil.This prevents additional ingredients from sticking. BATTER: Mix dry ingredients. Gradually add 1.Mix dry ingredients.2.Gradually add water water until mixture is consistency of pancake batter. When preparing the shrimp, use green part of onion as well as white.The green actually has more flavor. \ Cut chicken in 3/4 inch chunks. Mix 1 tbs. cornstarch and egg white with chicken. Preheatwok. Add oil and heat to 250 F. Put in coated chicken. Stir to separate chicken chunks. Cook 3 minutes. Drain chicken. Pour off oil. Stir fry onions in greased wok 1 minute. Pour in soysauce. Stir. Now add celery, chicken and broth.Boil. Mix remaining tbs. of cornstarch with water. Stir into broth mixture until thickened.Add peanuts and serve at once. \ \ \ \ \ \ \ \ \ Cut flank steak against grain 1/5 in. thick, 2 in. long. Mix all ingredients except corn oil. Marinate meat 1 hour to let flavor pene- trate. Preheat wok. Heat corn oil. Put in marinade and beef. Stir until desired doneness is achieved. \ \ \ \ \ \ \ \ \ \ \ \ \ Rinse rice. Add water. Cover tightly. Cook on high flame until water disappears from top of rice. Simmer for about 20 to 30 minutes until tender and dry. \ Rice which adheres to bottom of pan may be fried and used as garnish for soup. \ \ \ \ \ \ \ \ \ \ \ \ String snow peas. Blanch in salted, boiling water for 20 seconds. Drain. Preheat wok. Put in corn oil. Heat. Add green onions, and stir-fry. Add wine, broth, snow peas and salt. Bring to boil. Mix cornstarch with water. Thicken broth to mixture. Add sesame oil. Serve at once. \ \ \ \ \ \ \ \ \ \ \ \ Peel potatoes. Dice in 1-inch squares. Preheat wok. Pour in oil, reserving 2 tbs. Heat to 350 F. Dip potatoes in batter. Deep fry 3 minutes. Preheat second wok or frying pan. Heat remaining 2 TBS. oil. Stir in sugar, continuously whipping until sugar turns to light brown syrup. Put fried potatoes in syrup to coat. Remove coated potatoes, dip in ice water and place on hot, greased platter.Serve immediately. BATTER: Mix all ingredients, except water. Gradually add water til mixture is consistency of pancakebatter. \ \ \ \ \ Soak the mushrooms in hot water 15 minutes. Drain, cut off tough stems and shred to make 1/2 cup. Place 1/4 cup oil in a wok over high heat until hot. Add the garlic, ginger andpork. Stir-fry 2 minutes. Add the cooking wine and shrimp and stir-fry 2 minutes. Add themushrooms and remaining vegetables and stir-fry2 minutes. Add the sesame seed oil and salt to taste. Mix. Drain off excess liquid and set the vegetable mixture aside. In a clean wok, heat 5 cups vegetable oil to the boiling point,about 400 F. Working with one at a time, lay the egg roll wrappers on the counter and place 1/8 of the reserved vegetable mixture on one end of each. Moisten the edges of the wrapper w/ the egg white and roll the wrapper, tucking in the ends at both sides of wrapper as you roll. Deep-fry the egg roll about 5 to 10 min. Remove from oil and drain on paper towels.Preheat oven to 350 F. Lightly grease two baking sheets. In mixing bowl, beat the lard with the sugar unitl fluffy. Beat in 1 of the eggs. Add the flour and baking soda, stirring just until blended. Add the food coloring and extract, stirring until blended. Cover tightly with plastic wrap and chill for 1/2 hour. Preheat oven to 375 F. On work surface, form dough into one 1 or 2 rolls 1 IN. in diameter. Slice into 60 1/2-IN. rounds and arrange on baking sheets. Slightly beat the remaining egg and brush over the rounds. Press 1 almond in the center of each round. Bake in preheated oven for 15 min. until golden. \ Sweets are not often a part of a Chinese din- ner, but Americans like to eat dessert with Chinese food. \ Cut each shrimp in half lengthwise. Place the shredded coconut in a shallow bowl. Pre- pare the batter. In a small bowl, combine the egg, milk and sugar, beating until well blend- ed. Gradually work in the flour, beating with a rotary mixer until smooth. Pour 1 inch of oil into the pan and heat it to 375F. Dip each shrimp half in the egg mixture, then in the coconut(it should be thoroughly coated), then fry in hot oil for 5 minutes, or until golden brown. The shrimp can be reheated in a 350 F oven for 5 minutes: they should be served hot. \ The best shrimp to use for this recipe are mediums, which come 20 to a pound. The shrimp can be fried in wok, a deep saucepan, or an electric frying pan. \ \ Trim the chicken breasts of any fat and sinew. Season each piece with salt and pepper. Preparethe batter. Combine the flours and baking pow- der in a bowl. Beat the egg with the water, andquickly beat these liquid ingredients into the dry ones. In a double boiler, combine the marm-alade and lemonade concentrate to make a sauce.Mix until smooth. Heat. Heat the oil to 375 F in a shallow frying pan. Dip chicken breasts inthe batter and place them in the oil. Reduce the heat to 325 F and fry the breasts, turning frequently, for 2-3 minutes, or until golden brown. Pour the heated sauce over the chicken breasts and serve at once. \ \ \ \ \ Peel eggplant & cut it diagonally into pieces the size & shape of French fries. Core & seed the peppers & cut them into very fine slivers. Cut the pork into matchstick-shaped sticks. Chop the scallion & reserve. Combine remaining ingredients, except peanut oil, to make sauce,reserving 1/2 tsp. garlic. Heat all but 1/4 cupoil in a wok, & fry eggplant slices over high heat for 3-4 minutes, or until completely cook-ed. Transfer eggplant to a colander, then rinseit off under hot water to wash away the oil. Discard oil. Add remaining 1/4 cup oil to wok &heat it over high heat. Stir-fry pork with 1/2tsp. garlic for 1 minute. Add slivered peppers & continue to stir-fry for 1 minute. Thoroughlymix the sauce & add it to wok with eggplant. Cook mixture, stirring well until sauce thick- ens. Add scallions, mix well, and serve. (Note: Make sure cornstarch is dissolved.) Slice the fish into pieces 1/3 in. thick and 2 in. square. Combine the fish with the corn- starch, egg white, and 1 tsp. peanut oil, and let stand for 20 minutes. Cover the tree ears with warm water and let stand for 20 minutes. Core and seed the red pepper and cut it into 1 in. squares. Snap the snow peas. Rinse the water chestnuts. Cut the ginger into thin sli- vers, the scallion, into thin slices, and fine-ly chop the garlic. Combine the ingredients forthe sauce. Heat the oil in a wok or frying pan-it should be very hot before adding the fish. Add the fish, piece by piece, and cook for 1 minute. Transfer the fish with a slotted spoon to a strainer over a bowl to catch the oil. Discard all but 1/4 cup oil from wok and heat it again. Add the ginger, scallion, and garlic,and stir-fry over high heat for 10 seconds. (See part 2 for more) (Continued from part one.) Add the pepper, water chestnuts, and pea pods, and stir-fry for 1 minute. Add the tree ear andfish. Thoroughly mix the sauce and add it to the wok. Cook the fish, stirring gently, for 1 minute, or until the sauce thickens. \ This recipe calls for a slippery black fungus called tree ears in North America, cloud ears in China, and jelly mushrooms in Thailand. Treeears have very little flavor and are chiefly prized for their slippery, crisp consistency. Available dried at Oriental markets, tree ears will keep indefinately. They need only be soak-ed in warm water for 20 minutes before using. \ \ \ \ The day before, either prepare the chicken broth using a standard recipe or use canned chicken broth for convenience. Slowly simmer the chicken broth until the meat is cooked thr-ough. Place the chicken out overnight to dry. The next day, deep fry it in peanut oil and then separate the meat from the bones. Withyour hands, tear the meat into long narrow strips. Cut the green onions, carrots, ginger, and pickles into long strips. Combine the green onions, lettuce, carrots, scallions, red ginger, pickles, peanuts, coconut, and sesame seed. Mix well. Add the chicken. Starting with the sugar, mix the rest of the ingredientswith the exception of the parsley and won ton until thoroughly combined. Just before serv- ing, add the parsley and won ton pastry and toss lightly. \ Preheat a wok or frying pan and add the oil. Add the ginger, stirring to add flavor to the oil. Discard the ginger and add the beef slices, quick-frying for about 2 minutes. Add the bamboo shoots, mushrooms, pea pods, and the chicken broth and cover for 2 minutes. Stir in the soy sauce, sesame oil, sugar, and oyster sauce. Thicken with cornstarch thathas been mixed with water and serve immediantly. Serve alongside boiled rice. \ \ \ \ \ \ \ \ \ Preheat a wok or frying pan and add the oil. Swirl the oil over the bottom of the pan.Add the chicken strips and salt and stir-fry for 2 to 3 minutes. Add the snow peas, mushrooms, bamboo shoots, and chicken broth. Stir quickly and cook for 2 minutes. Add the soy sauce, sugar, and walnuts. Stir well and add the cornstarch mixed with water. Cook just until slightly thickened. Both the Chicken Walnut and the Beef Kwangton should be served alongside boiled rice. Boil the rice according to your favorite recipe. \ \ \ \ \ \ \ Heat the wok and add the oil. When the oil is very hot, add the squab, garlic, and ginger.Stir-fry for 2 minutes. Add the mushrooms, water chestnuts, bamboo shoots, and Virginia ham. Stir-fry for 1 minute. Add the soy sauce, oyster sauce, sugar, salt and sesameoil. Stir-fry for another minute. Add the chicken stock and cover for 2-1/2 minutes. Addthe scallions. Thicken the mixture with the cornstarch blend. Mix thoroughly. To serve, spoon 2 tablespoons of the minced squab onto 1 lettuce leaf, top with 1 teaspoon Hoisinsauce, roll up like a tortilla, and eat with the fingers. (see part 2 for more) \ \ \ \ \ All the sauces are available in specialty stores or in good grocery stores. \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ \ Combine all ingredients in saucepan; bring to boil over medium heat. Cook, stirring constantly for 5 minutes, until all ingredients are well blended. \ Remove from heat; let cool. To preserve, pour into hot sterilized jar and seal at once. \ \ \ \ \ \ \ \ \ \ \ \ Marinade -- combine all ingredients in a small bowl and mix well. \ Sauce -- combine all ingredients in a small bowl and mix well. \ \ \ \ \ \ \ \ \ \ \ \ \ \
