Shareware Overload Trio 2/Shareware Overload Trio Volume 2 (Chestnut CD-ROM).ISO/dir25/chineseb.zip/CHINAB1.TXT

Text File | 1994-05-20 | 118KB | 3,121 lines

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: CHINESE CHICKEN SALAD B1
 Categories: CHICKEN, CHINESE, SALAD, POULTRY
      Yield: 4 servings

      2    CHICKEN BREASTS OR
           -2 DRUMSTICK-THIGHS
      2 qt VEGETABLE OIL
      8    SQUARES WANTON DOUGH, CUT IN
           -1/8 INCH. STRIPS
    1/3 pk RICE NOODLES
      1 ts LIQUID MUSTARD
      1 ts CHINESE FIVE-SPICE
           -POWDERED
      1 ts SESAME OIL
      2 tb TOASTED ALMONDS, FINELY
           -CHOPPED
    1/2 c  THINLY SLICED GREEN
           -ONIONS (WHITE PART ONLY)
    1/2 ts SALT
    1/2    HEAD LETTUCE, SHREDDED

  Place chicken in pot, cover w/ water. Bring
  to boil, simmer 20 min. Remove,
  drain on paper towels. Place vegetable oil in
  deep-fryer, heat to 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.
  Temperature(s): COLD
  Effort: AVERAGE
  Time: 00:30
  Source: MADAME WU'S GARDEN
  Comments: WILSHIRE BLVD.,LOS ANGELES
  Comments: BEVERAGE: CHINESE TEA

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------------Recipe for Meal-Master (tm) v7.00 plus

      Title: WHOLE WINTER MELON SOUP B1
 Categories: STEAMED, SOUP, CHINESE, FRUIT
      Yield: 4 servings

      1    (10-INCH LONG)WINTER MELON
      1    CAN CHICKEN BROTH
      1 c  DICED RAW CHICKEN BREAST
    1/4 c  CANNED LOTUS SEEDS
    1/4 c  DICED VIRGINIA HAM
    1/4 c  CANNED BAMBOO SHOOTS,
           -DICED
    1/4 c  CANNED ABALONE, DICED

  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. 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.
  Temperature(s): HOT
  Effort:  AVERAGE
  Time:  02:30
  Source:  MADAME WU'S GARDEN
  Comments:  WILSHIRE BOULEVARD, LOS ANGELES
  Comments:  WINE: DRY WHITE

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: PEKING DUCK B1
 Categories: DUCK, ROASTED, CHINESE, POULTRY, MAIN
      Yield: 4 servings

      1    4-1/2 TO 5 lb DUCK
      1 ts SALT
      8    GREEN ONIONS
      2    (1/4 IN.) SLICED GINGEROOT
      3 tb HONEY
      2 tb CORNSTARCH
      1 cn OVEN-READY BISCUITS
      1 sm CAN PLUM SAUCE

  A day in advance, clean duck inside & out, dry
  thoroughly. Season inside w/
  salt. Tie together 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 overnight. Next day: preheat
  oven to 450. Place duck
  breast side up on flat rack in roasting
  pan. Roast 30 min. 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.
  Temperature(s): HOT
  Effort:  AVERAGE
  Time:  24:00
  Source:  MADAME WU'S GARDEN
  Comments:  WILSHIRE BOULEVARD, LOS ANGELES
  Comments:  WINE: DRY WHITE

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: WU'S BEEF B1
 Categories: BEEF, FRIED, CHINESE, MEAT, MAIN
      Yield: 4 servings

      1 lb FILET MIGNON, GRISTLE
           -REMOVED
      1 tb PLUS
      1 ts CORNSTARCH
      1 tb PLUS VEGETABLE OIL
      1 ts DARK SOY SAUCE
      2 ts LIGHT SOY SAUCE
      1 ts HOISIN SAUCE
    1/2 ts RED COOKING WINE
    1/2 ts SUGAR
      1 pn SALT
      1 pn PEPPER
    1/3 pk CHINESE RICE NOODLES
    1/2 c  COARSELY CHOPPED ONIONS
      1 ts OYSTER SAUCE

  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 a larger 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. cornstarch 1/4 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, stir 1min. remove from heat. Spoon beef on noodles.
  Temperature(s): HOT
  Effort:  AVERAGE
  Time:  00:40
  Source:  MADAME WU'S GARDEN
  Comments:  WILSHIRE BOULEVARD, LOS ANGELES
  Comments:  WINE: DRY WHITE

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: CASHEW CHICKEN B1
 Categories: CHICKEN, WOK, CHINESE, POULTRY, MAIN
      Yield: 4 servings

      2 tb VEGETABLE OIL
    1/2 ts SALT
      1 c  SLICED CHICKEN BREAST
    1/2 c  PEA PODS
    1/2 c  WHOLE BUTTON MUSHROOMS
    1/2 c  BAMBOO SHOOTS
      1 c  CANNED CHICKEN BROTH
    1/2 c  COOKED CASHEW NUTS
    1/2 ts MONOSODIUM GLUTAMATE
           -(OPTIONAL)
    1/4 ts SUGAR
    1/2 ts CORNSTARCH

  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.
  Temperature(s): HOT
  Effort:  AVERAGE
  Time:  00:15
  Source:  MADAME WU'S GARDEN
  Comments:  WILSHIRE BLVD.,LOS ANGELES

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: SWEET AND SOUR WHOLE FISH B1
 Categories: SEA BASS, FRIED, CHINESE, SEAFOOD, MAIN
      Yield: 4 servings

      1    (1-1/2 TO 2 LB) WHOLE SEA
           -BASS OR RED SNAPPER
           SALT
      1    EGG, BEATEN
      1 c  FLOUR
           VEGETABLE OIL
           SWEET AND SOUR SAUCE:
    1/2 c  KETCHUP
      1 tb OIL
      2 tb WHITE VINEGAR
      3 tb SUGAR
      3 dr RED FOOD COLORING
      1 c  GREEN PEPPER, IN CHUNKS
    1/2 c  WHITE ONION, IN CHUNKS
    1/2 c  CANNED DICED PINEAPPLE
      1 ts CORNSTARCH

1.Clean and scale the fish, leaving on the head
and 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.
Temperature(s): HOT
Effort:  AVERAGE
Time:  00:30
Source:  MADAME WU'S GARDEN
Comments:  WILSHIRE BLVD., LOS ANGELES
Comments:  WINE: DRY, WHITE

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: CHINESE MIXED VEGETABLES B1
 Categories: VEGETABLES, WOK, CHINESE, VEGETABLE, SIDE
      Yield: 4 servings

      1 ts VEGETABLE OIL
      1    THIN SLICED GINGEROOT
      1    CLOVE GARLIC, CRUSHED
      2 c  CHINESE CABBAGE
           -CHOPPED
      1 ts SALT
    1/2 ts SUGAR
    1/4 ts MONOSODIUM GLUTAMATE
           -(OPTIONAL)
    1/4 c  CANNED CHICKEN BROTH
    1/2 c  PEA PODS
    1/2 c  SLICED BAMBOO SHOOTS
    1/2 c  THINLY SLICED MUSHROOMS

Preheat a wok and swirl the vegetable oil
around inside. Rub bottom and sides with the
gingeroot and garlic and discard. Place cabbage
in 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.
Temperature(s): HOT
Effort:  EASY
Time:  00:15
Source:  MADAME WU'S GARDEN
Comments:  WILSHIRE BLVD, LOS ANGELES
Comments:  WINE: DRY WHITE

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: YANG CHOW FRIED RICE B1
 Categories: RICE, WOK, CHINESE, GRAIN, SIDE
      Yield: 4 servings

      2 tb VEGETABLE OIL
    1/4 c  GREEN ONIONS, CHOPPED
      2    EGGS, SLIGHTLY BEATEN
    1/4 c  GREEN PEAS, UNCOOKED
    1/4 c  COOKED SHRIMP, DICED
      3 c  COLD COOKED RICE
    1/4 c  BARBECUED PORK OR HAM,
           -DICED
    1/2 ts LIGHT SOY SAUCE
      1 tb DARK SOY SAUCE

Swirl vegetabl oil around bottom and sides
of a heated wok.  Add onions & eggs, quick-fry,
then add peas and shrimp and blend together.Immediately
add rice & press gently to sides &
bottom to separate kernels. Add pork or ham,
salt, & soy sauces. Mix together quickly &
serve.
Temperature(s): HOT
Effort:  AVERAGE
Source:  MADAME WU'S GARDEN
Comments:  WILSHIRE BLVD, LOS ANGELES
Comments:  WINE: WHITE DRY

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: EXOTIC CHINESE FRUIT BOWL B1
 Categories: FRUIT, UNCOOKED, CHINESE, FRUIT, DESSERT
      Yield: 6 servings

      4    KUMQUATS
      4    LICHEES
      4    LOQUATS
      4    MANDARINE ORANGE SLICES
      4    PINEAPPLE CHUNKS
      4    CANDIED CHERRIES
      2 qt FINELY CRUSHED ICE

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.
Temperature(s): COLD
Effort:  EASY
Time:  00:15
Source:  MADAME WU'S GARDEN
Comments:  WILSHIRE BOULEVARD, LOS ANGELES
Comments:  BEVERAGE: CHINESE TEA

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: CHA PAO TSU B1
 Categories: BEEF, FRIED, CHINESE, MEAT, APPETIZER
      Yield: 6 servings

    1/2 c  PLUM SAUCE (SEE RECIPE)
      2 lg DRIED CHINESE MUSHROOMS
    1/2 lb GROUND CHUCK
           OIL FOR DEEP-FRYING
    1/4 lb UNCOOKED SHRIMP, MINCED
    1/4 c  MINCED WATER CHESTNUTS
      3    SCALLIONS, MINCED
      2 tb SOY SAUCE
      1 tb DRY SHERRY
      1 ts SALT
    1/2 ts SUGAR
      1 ts SESAME SEED OIL
      2 ts CORNSTARCH,DISSOLVED IN
    1/4 c  COLD WATER
     30    WONTON WRAPPERS, 3'' BY 3''

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 by
giving 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.
Temperature(s): HOT
Effort:  AVERAGE
Time:  01:00
Source:  ANNA KAO'S
Comments:  PITTSBURGH ASPINWALL

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: YU MI GEE YUNG TANG B1
 Categories: CHICKEN, BOILED, CHINESE, POULTRY, SOUP
      Yield: 6 servings

      1    WHOLE UNCOOKED CHICKEN
           -BREAST
      2    EGG WHITES
    3/4 ts SALT
      1 ts SESAME SEED OIL
  1-1/2 qt CHICKEN BROTH
      1    11 oz CAN CREAM CORN
  1-1/2 ts SALT
    1/2 ts SUGAR
    1/4 c  CORNSTARCH, DISSOLVED IN
    1/2 c  COLD WATER
      1    SCALLION, FINELY CHOPPED

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.
Temperature(s): HOT
Effort:  AVERAGE
Time:  01:00
Source:  ANNA KAO'S
Comments:  PITTSBURGH, ASPINWALL

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: KUO FAN GEE CHIU B1
 Categories: CHICKEN,WOK, CHINESE, POULTRY, MAIN
      Yield: 6 servings

      2    WHOLE UNCOOKED CHICKEN
           -BREASTS
           MARINADE: SEE RECIPE-
           -Marinade and Seasoning
           -Sauce B1
      1 c  PLUS 2 tb PEANUT OIL
      2    DRY CHILIS, CUT IN HALF AND
           -SOAKED IN WARM WATER FOR 10
           -MINUTES
      3    CLOVES GARLIC, CHOPPED
      1    SCALLION, CUT IN 1'' PIECES
    2/3 c  DICED BAMBOO SHOOTS
    1/2 c  STRAW MUSHROOMS, DRAINED
           SEASONING SAUCE: SEE Above

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.
Temperature(s): HOT
Effort:  AVERAGE
Time:  00:45
Source:  ANNA KAO'S
Comments:  PITTSBURGH, ASPINWALL

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: FAN CHIEH NIUS RUH B1
 Categories: BEEF, WOK, CHINESE, MEAT, MAIN
      Yield: 6 servings

      1 lb SIRLOIN STEAK
           MARINADE: SEE RECIPE-
           -Marinade and Seasoning
           -Sauce B1
      1    GREEN PEPPER
      1 lg ONION
    1/2 lb TOMATOES, PEELED
      4 tb PEANUT OIL
      2 tb SOY SAUCE
    1/2 tb DRY SHERRY
    1/2 ts SALT
    1/3 c  WATER OR CHICKEN BROTH
      1 tb CORNSTARCH, DISSOLVED
           -IN 2 tb COLD WATER

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.
Temperature(s): HOT
Effort:  AVERAGE
Time:  01:30
Source:  ANNA KAO'S
Comments:  PITTSBURGH, ASPINWALL

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: CH'AO MING HSIA P'IEN B1
 Categories: SHRIMP, WOK, CHINESE, SEAFOOD, MAIN
      Yield: 6 servings

      1 lb PRAWNS OR LARGE SHRIMP,
           -UNCOOKED
      6    DRIED CHINESE MUSHROOMS
      1 cn (15-oz) BABY SWEET CORN
      1 c  PLUS
      1 tb PEANUT OR OTHER SALAD
           -OIL
      1    SCALLION,CHOPPED
    1/2 c  SLICED WATER CHESTNUTS
    1/4 lb SNOW PEAS(CHINESE PEAS)
           MARINADE:
      1 tb CORNSTARCH
      1 ts SALT
      1 tb DRY SHERRY
      1 ds WHITE PEPPER
           SEASONING SAUCE:
    1/4 c  CHICKEN BROTH
    1/4 c  MUSHROOM JUICE (FROM
           -SOAKED MUSHROOMS)
    3/4 ts SALT
  1-1/4 ts CORNSTARCH
      1 tb DRY SHERRY

Shell & de-vein prawns. Wash & dry w/ paper
towels. Slice each prawn into halves lengthwise
Add prawns to Marinade,tossing to coat. Cover,
marinate at least 1/2 hr. in refrigerator. Soak
mushrooms 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 high
heat. Add prawns;stir-fry 15 sec. Remove, drain
off 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,mix
well. Serve immediately.
Marinade: Combine ingredients in mixing bowl &
mix well. Seasoning Sauce: Combine ingredients
in a small bowl.
Temperature(s): HOT
Effort:  AVERAGE
Time:  01:15
Source:  ANNA KAO'S
Comments:  PITTSBURGH, ASP[NWALL

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------------Recipe for Meal-Master (tm) v7.00 plus

      Title: HAU TOEI CHAO FAN B1
 Categories: EGGS, WOK, CHINESE, SIDE, GRAIN
      Yield: 6 servings

    1/4 c  PEANUT OR OTHER SALAD
           -OIL
      4    EGGS, WELL-BEATEN
      1 c  CHOPPED ONION
      1    (10-oz)BOX FROZEN PEAS &
           -CARROTS, THAWED
      2 ts SALT
      4 c  COLD COOKED RICE
      3 tb SOY SAUCE
    1/2 c  DICED COOKED HAM
      2    SCALLIONS, FINELY CHOPPED

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.
Temperature(s): HOT
Effort:  AVERAGE
Time:  00:20
Source:  ANNA KAO'S
Comments:  PITTSBURGH, ASPINWALL

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------------Recipe for Meal-Master (tm) v7.00 plus

      Title: CHEN TAN KAO B1
 Categories: FLOUR, STEAMED, CHINESE, GRAIN, DESSERT
      Yield: 6 servings

      1 c  SIFTED ALL-PURPOSE FLOUR
    1/2 ts BAKING POWDER
    1/4 ts SALT
      4    EGGS, SEPARATED
      1 c  SUGAR
      1 ts LEMON, VANILLA OR ALMOND
           -EXTRACT

Sift flour, baking powder & salt together. Beat
egg 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.
Temperature(s): HOT, COLD
Effort:  AVERAGE
Time:  01:00
Source:  ANNA KAO'S
Comments:  PITTSBURGH, ASPINWALL

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: DICED WINTER MELON SOUP B1
 Categories: SIMMERED, CHINESE, FRUIT, SOUP
      Yield: 4 servings

      5 c  SOUP STOCK OR CHICKEN
           -BROTH
    1/2 lb WINTER MELON, DICED
    1/4 c  CHICKEN, DICED
      4    WATER CHESTNUTS, DICED
           SALT
           MSG

Place stock or broth in a pot. Cover & bring to
a boil. Add winter melon, chicken & water
chestnuts. Simmer 10 min. Season to taste w/
salt and MSG.
Temperature(s): HOT
Effort:  EASY
Time:  00:15
Source:  KAN'S
Comments:  GRAND ST., SAN FRANCISCO
Comments:  WINE: WAN FU WHITE WINE

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: SAI WO DUCK B1
 Categories: DUCK, STEAMED, CHINESE, POULTRY, MAIN
      Yield: 4 servings

      1    DUCKLING, MED.-SIZE, DRESSED
           SOY SAUCE (FOR DUCKLING)
      2    STALKS CELERY
      1    WHOLE GREEN ONION
      4    THIN SLICES GINGER ROOT
      5    CHINESE BLACK MUSHROOMS,
           -PRESOAKED
      2    PIECES DRIED MANDARIN ORANGE
           -PEEL(SIZE OF A HALF-DOLLAR)
           -PRESOAKED
      5    THINLY SLICED PIECES
           -BAMBOO SHOOTS
     10    STAR ANISE SEEDS
  1-1/4 ts SALT
    1/4 ts SUGAR
      1 ds PEPPER
      1 ts MSG(OPTIONAL)
      1 tb CORNSTARCH
      1 tb SOY SAUCE
           CHINESE PARSLEY
           VEGETABLE OIL (FOR FRYING)
           LOOSE LETTUCE LEAVES,GARNISH

This dish will require a good deal of time to
prepare but will turn out well.
Rub soy sauce over duckling. Boil enough oil to
cover 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't
cut through bone. Place duck in pan, stuff cavity
w/celery,onion,ginger root,black mushrooms,
orange peel, bamboo shotts, anise, 1 tsp. salt,
sugar,pepper,& MSG. Distribute evenly. Place on
platter,elevate in a steamer. Cover, steam for
2-1/2 hrs. Make sure water is replenished as it
evaporates. Remove platter, allow duck to cool.
Discard all ingredients except bamboo shoots &
mushrooms. Save all juices for gravy. Carefully
remove wings & legs. Gently separate flesh from
carcass w/hands.,starting from slash & keeping
skin intact.
Be sure not to make any more holes in skin,& to
keep bird in its natural shape.(Carcass will
make good soup.) Spread duck,meat side up, on a
deep 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/ lettuce
leaves. Turn platter w/ duck upside-down
so that duck rests on leaves,skin side up. Pour
cooking juices into saucepan. There should be 2
cups 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 parsley
& serve immediately.
Chopsticks are recommended.
Temperature(s): HOT
Effort:  DIFFICULT
Time:  04:00
Source:  KAN'S
Comments:  GRAND ST., SAN FRANCISCO
Comments:  WINE:WAN FU WHITE WINE

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: GOURMET VEGETABLES B1
 Categories: VEGETABLES, WOK, CHINESE, VEGETABLE, SIDE
      Yield: 4 servings

    1/2 c  RAW BEEF,FINELY SLICED
  1-1/2 c  BAMBOO SHOOTS,SLICED
    1/2 ts SUGAR
    1/2 c  CHINESE DRIED MUSHROOMS
           -(PRESOAKED),FINELY SLICED
      1 c  CELERY,FINELY SLICED
    1/3 c  DRIED ONION,FINELY SLICED
  1-1/2 c  RICE STICKS(MAI FUN)
      2 tb VEGETABLE OIL & OIL FOR
           -DEEP FRYING
      1 ts SALT
    1/2 c  CHICKEN STOCK
    1/2 ts MSG(OPTIONAL)
    1/2 ts SOY SAUCE
      2 ts CORNSTARCH AND WATER
           -MADE INTO A PASTE

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,use
high 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 ingredients
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.
Temperature(s): HOT
Effort:  AVERAGE
Time:  00:15
Source:  KAN'S
Comments:  GRAND ST., SAN FRANCISCO
Comments:  WINE: WAN FU WHITE

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: OYSTER BEEF B1
 Categories: BEEF, WOK, CHINESE, MEAT, MAIN
      Yield: 4 servings

      1 lb BEEF,SLICED 1/4-IN.
           -THICK (2X1 IN. PIECES)
    1/2 c  SCALLIONS,WHITE SECTIONS
           -ONLY,CUT TO 1 IN. LENGTHS
    1/4 ts SALT
    1/2 ts SOY SAUCE
      1 ts CORNSTARCH
      1 ds SUGAR
      2 tb VEGETABLE OIL
      2 tb OYSTER SAUCE
    1/4 c  CHICKEN STOCK
    1/4 ts MSG (OPTIONAL)
      1 tb EACH CORNSTARCH & WATER
           -MADE INTO A PASTE

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. Add
chicken stock,MSG, and cornstarch/water paste.
Mix & toss until gravy thickens & has coated
the beef & scallions. Serve very hot.
Temperature(s): HOT
Effort:  AVERAGE
Time:  00:20
Source:  KAN'S
Comments:  GRAND ST., SAN FRANCISCO
Comments:  WINE: WAN FU WHITE WINE

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: YEONG JO FRIED RICE B1
 Categories: RICE, WOK, CHINESE, GRAIN, SIDE
      Yield: 4 servings

    1/4 c  RAW PRAWNS OR SHRIMP,
           -DICED
    1/4 c  BARBECUED PORK OR COOKED
           -HAM,DICED
    1/4 c  GREEN ONIONS, CUT 1/8
           -IN. THICK
    1/4 c  GREEN PEAS
      1 c  LETTUCE,SHREDDED
      3 c  COLD COOKED RICE
      2 tb VEGETABLE OIL
    1/2 ts SALT
      2 tb SOY SAUCE

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. Add
pork 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 necessary
to prevent burning.
Temperature(s): HOT
Effort:  AVERAGE
Time:  00:15
Source:  KAN'S
Comments:  GRAND ST., SAN FRANCISCO
Comments:  WINE: WAN FU WHITE WINE

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: BUTTON MUSHROOMS & LOBSTER B1
 Categories: LOBSTER, SAUTEED, CHINESE, SEAFOOD, MAIN
      Yield: 4 servings

      2    LOBSTER TAILS' MEAT,SLICED
           -INTO 1/2 IN. PIECES
      1 sm CAN BUTTON MUSHROOMS,
           -DRAINED
    1/2 c  CANNED BAMBOO SHOOTS,
           -SLICED 1/4 IN. THICK & 3/4
           -IN. LONG
    1/2 c  CELERY,THINLY SLICED
      2 tb VEGETABLE OIL
    1/2 ts SALT
    1/3 ts SUGAR
      1 ts SOY SAUCE
    1/2 ts MSG(OPTIONAL)
      1 c  CHICKEN STOCK
      1 tb EACH,CORNSTARCH & WATER
           -MADE INTO PASTE

Add oil & salt to preheated skillet or wok.
Bring oil to sizzling point over high heat. Add
lobster 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.
Temperature(s): HOT
Effort:  AVERAGE
Time:   00:15
Source:  KAN'S
Comments:  GRAND ST., SAN FRANCISCO
Comments:  WINE: WAN FU WHITE WINE

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: DRUMS OF HEAVEN B1
 Categories: CHICKEN, FRIED, CHINESE, POULTRY, APPETIZER
      Yield: 6 servings

     18    CHICKEN WINGS
      3 oz GINGER ROOT,GRATED
      1 oz GRANULATED GARLIC
      1 ts SESAME OIL
      1 ts SALT
      4 ds TABASCO
      1 oz BRANDY
      1    EGG
           SHRIMP BATTER:
      1 c  FLOUR
      2    EGGS
    1/2 c  CORNSTARCH
      1 tb BAKING POWDER
           WATER

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 right
into larger section, giving wing a drumstick
appearance. Repeat process w/ all wings. Com-
bine ginger root,garlic,oil,salt,Tabasco,brandy
and egg in bowl & mix well. Marinate wings in
mixture approximately 2-4 hrs. at room temperature.
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 batter
For fluffier batter, add 1 tsp. oil & 4 oz.
beer.
Temperature(s): HOT
Effort:  AVERAGE
Time:  05:00
Source:  CHINA ROW
Comments:  CANNERY ROW,MONTEREY
Comments:  WINE:CHATEAU ST. JEAN FUME BLANC

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: BARBECUED PORK CREAM SOUP B1
 Categories: PORK, SIMMERED, CHINESE, MEAT, SOUP
      Yield: 6 servings

    1/2 c  BUTTER
    1/2 c  FLOUR
    1/2 lb GROUND BARBECUED PORK
    1/4 ts MSG (OPTIONAL)
      2 ts WORCESTERSHIRE SAUCE
      1 ts TABASCO SAUCE
      2 ts SALT
      1 ts WHITE PEPPER
      2 c  CHICKEN BROTH OR
           -CONSOMME
      1 qt WHOLE MILK
      4 tb MADEIRA
           BARBECUED PORK STRIPS
           GREEN ONIONS,CHOPPED

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't
allow 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.
Temperature(s): HOT
Effort:  AVERAGE
Time:  00:30
Source:  CHINA ROW
Comments:  CANNERY ROW; MONTEREY
Comments:  CHATEAU ST. JEAN FUME BLANC

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: EMPRESS SPINACH SALAD B1
 Categories: SPINACH, CHINESE, VEGETABLE, SALAD
      Yield: 6 servings

  1-1/2 lb FRESH SPINACH,UNCOOKED
      2    PIMIENTOS DRAINED & DICED
      2 sl BACON, CRISP-COOKED, FINELY
           -CHOPPED, RESERVE BACON
           -FAT FOR DRESSING
      2    EGGS, HARD-COOKED & CHOPPED
    1/4 c  OLIVE OIL
      3 tb WINE VINEGAR
      1 pn SALT
      1 pn PEPPER, FRESH GROUND
      1    CLOVE GARLIC,MASHED
      3    ANCHOVY FILETS, MINCED OR
           -MASHED
    1/2    LEMON, JUICE OF

Wash spinach carefully several times to get rid
of 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. Add
salt,pepper,garlic,anchovies & lemon juice. Mix
well. When ready to serve, discard bits of garlic;
pour dressing & warm bacon grease together
and stir until blended. Pour over spinach, toss
well and serve.
Temperature(s): COLD
Effort:  EASY
Time:  00:20
Source:  CHINA ROW
Comments:  CANNERY ROW; MONTEREY
Comments:  ROBERT MONDAVI NAPA GAMAY

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: SZECHWAN SPICED BEEF SHRED B1
 Categories: BEEF, WOK, CHINESE, MEAT, MAIN
      Yield: 6 servings

      1 lb FLANK STEAK
    1/4 c  OIL
      1 ts MINCED GINGER ROOT
      2 ts MINCED GARLIC
      3    SCALLIONS,CUT 1 IN.LONG-USE
           -STEMS
      2    DRY RED CHILI PEPPERS,FINELY
           -GROUND-USE SEEDS
      1 tb PALE DRY SHERRY
      1 tb CHINESE RED WINE VINEGAR
           -OR CIDER VINEGAR
      1 ts MSG-OPTIONAL
      6    WATER CHESTNUTS,COARSELY
           -CHOPPED
      1 c  SHREDDED BAMBOO SHOOTS
    1/2    GREEN BELL PEPPER,THINLY
           -SLICED
    1/2 c  WATER OR CLEAR CHICKEN
           -BROTH
      2 tb CORNSTARCH MIXED W/
      1 tb WATER TO MAKE PASTE
      1 ts SESAME OIL
           MARINADE:
    1/4 ts SALT
    1/2 ts SUGAR
      1 tb CORNSTARCH


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.
Temperature(s): HOT
Effort:  AVERAGE
Time:  04:00
Source:  CHINA ROW
Comments:  CANNERY ROW;MONTEREY
Comments: WINE:ROBERT MONDAV NAPA GAMAY

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------------Recipe for Meal-Master (tm) v7.00 plus

      Title: ASPARAGUS B1
 Categories: ASPARAGUS, BOILED, CHINESE, VEGETABLE, SIDE
      Yield: 6 servings

  1-1/2 lb ASPARAGUS
    3/4 ts SALT
    1/2 ts SUGAR
    1/4 ts SOY SAUCE
      3 dr SESAME OIL

Snap off tender tips of asparagus & discard the
rest. 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.
Temperature(s): COLD
Effort:  EASY
Time: 00:15
Source: CHINA ROW
Comments: CANNERY ROW; MONTEREY
Comments: WINE:MONDAV NAPA GAMAY

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: BANANAS FLAMBE  B1
 Categories: BANANAS, SAUTEED, CHINESE, FRUIT, DESSERT
      Yield: 6 servings


      6 tb BUTTER
    3/4 c  BROWN SUGAR
      6    BANANAS,PEELED & SLICED
           -LENGTHWISE
      1 tb CINNAMON
      3 oz BANANA LIQUEUR
      6 oz WHITE RUM
           VANILLA ICE CREAM

Melt butter in chafing dish. Add brown sugar &
blend well. Add bananas & saute lightly. Sprinkle
w/ cinnamon & lower flame. Pour rum & banana
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 ignited.
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.
Temperature(s): HOT
Effort:  AVERAGE
Time: 00:15
Source: CHINA ROW
Comments: CANNERY ROW; MONTEREY
Comments: BEVERAGE: CHINESE TEA

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: SHRIMP TOAST B1
 Categories: SHRIMP, FRIED, CHINESE, SEAFOOD, APPETIZER
      Yield: 6 servings

    1/2 lb MED.-SIZE SHRIMP,WASHED,
           -PEELED & DEVEINED
      1 sl GINGER,PEELED,CHOPPED
      1    CLOVE GARLIC,PEELED,CHOPPED
    1/2 c  CHOPPED WATER CHESTNUTS
           SALT & PEPPER TO TASTE
      2 tb DRY SHERRY
      1    EGG WHITE
    1/4 ts BAKING SODA
      3 sl WHITE BREAD
           SESAME SEEDS
           OIL
           MUSTARD SAUCE
           SWEET & SOUR SAUCE

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 the
shrimp mixture. Spread it generously over bread
slices. 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.
Temperature(s): HOT
Effort: AVERAGE
Time: 00:30
Source: MING'S
Comments: YORK ROAD; BALTIMORE
Comments: BEVERAGE:TSING-TAO BEER

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: BEEF IMPERIAL B1
 Categories: BEEF, WOK, CHINESE, MEAT
      Yield: 6 servings

  1-1/4 lb SEMI-FROZEN FLANK STEAK
      1 tb SOY SAUCE
      1 tb DRY SHERRY
      1    EGG
           SALT & PEPPER TO TASTE
      1 ts CORNSTARCH
      2 c  OIL
           IMPERIAL SAUCE
      5    TO 6 DRY BLACK CHINESE
           -MUSHROOMS, SOAKED IN WARM
           -WATER 20 MIN.,DRAINED,
           -REMOVE STEMS AND SLICE
      1 c  BAMBOO SHOOTS, SLICED
      3    SLICES GINGER
      2    CLOVES GARLIC,SLICED.
           HANDFUL OF FRESH SNOW PEAS,
           -STRINGED
           ORIENTAL SESAME OIL-OPTIONAL

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. When
it'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 drops
of sesame oil on mixture. Serve. Don't mistake
Oriental for American sesame oil.
They are totally different.
Effort:  AVERAGE
Time: 01:40
Source: MING'S
Comments: YORK ROAD; BALTIMORE
Comments: WINE:WAN-FU

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: IMPERIAL SAUCE  B1
 Categories: Sauce, CHINESE, POULTRY ,SIDE
      Yield: 6 servings

      3 tb SOY SAUCE
      1 tb DRY SHERRY
    1/2 c  CHICKEN BROTH
           SALT & PEPPER TO TASTE
           GARLIC POWDER TO TASTE
      1 sl GINGER,FINELY CHOPPED
    1/2 ts SUGAR
      1 pn MSG-OPTIONAL
      1 ts (ROUNDED) CORNSTARCH

Combine all ingredients & mix well.
MSG is controversial & should not be. It's used
as a flavor enhancer for foods that have little
inherent flavor. The trick is not to use too
much, only a dash.
Temperature(s): ROOM
Effort: EASY
Time: 00:05
Source: MING'S
Comments: YORK ROAD; BALTIMORE
Comments: TO BE USED IN BEEF IMPERIAL

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: MING SHRIMP W/ HOT SAUCE B1
 Categories: SHRIMP, WOK, CHINESE, SEAFOOD, MAIN
      Yield: 6 servings

     18 lg SHRIMP,PEELED & DEVEINED
           SALT & PEPPER TO TASTE
      1    EGG WHITE
    1/2 ts CORNSTARCH
      2 c  OIL
      1    CLOVE GARLIC,CHOPPED
    1/2 c  DICED ONION
  1-1/2 c  SLICED WATER CHESTNUTS
    1/2 c  SLICED MUSHROOMS
           CHOPPED SCALLIONS
           HOT SAUCE

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)
Temperature(s): HOT
Effort: EASY
Time: 00:35
Source: MING'S
Comments: YORK ROAD; BALTIMORE
Comments: WINE: WAN FU

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: HOT SAUCE B1
 Categories: KETCHUP, UNCOOKED, CHINESE, VEGETABLe, MAIN
      Yield: 6 servings

    3/4 c  KETCHUP
    1/2 ts BEAN SAUCE (FOUND IN
           -CHINESE GROCERIES)
      1    OR 2 DROPS OF HOT OIL
      3 dr OF SESAME OIL
      1 ts (ROUNDED) SUGAR
           CHOPPED GARLIC TO TASTE
           CHOPPED GINGER TO TASTE
           DRY SHERRY TO TASTE
           SALT & PEPPER TO TASTE

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!
Temperature(s): HOT
Effort: EASY
Time: 00:05
Source:  MING'S
Comments: YORK ROAD; BALTIMORE
Comments: TO BE USED IN MING SHRIMP

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: CHICKEN W/ CASHEWS B1
 Categories: CHICKEN, WOK, CHINESE, POULTRY, MAIN
      Yield: 6 servings

  1-1/4    TO 1-1/2 lb BONED,SKINNED
           -CHICKEN BREASTS, CUT INTO
           -1 IN.PIECES
           SALT & PEPPER TO TASTE
    1/4 ts CORNSTARCH
      1 tb DRY SHERRY
      1    EGG
      2 c  OIL
      1 sm GREEN PEPPER,CUBED
    1/2 c  SLICED WATER CHESTNUTS
           IMPERIAL SAUCE:
      1 ts HOISIN SAUCE
    1/2    TO 1 c RAW CASHEWS

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.
Temperature(s): HOT
Effort: AVERAGE
Time: 00:50
Source: MING'S
Comments: YORK ROAD; BALTIMORE
Comments: WINE: WAN-FU

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------------Recipe for Meal-Master (tm) v7.00 plus

      Title: MOU SOU PORK B1
 Categories: PORK, WOK, CHINESE, MEAT, MAIN
      Yield: 6 servings

           CHINESE PANCAKES
    1/4 lb LEAN PORK,SHREDDED
      1 ts CORNSTARCH
           SALT & PEPPER TO TASTE
      1 tb DRY SHERRY
      1    EGG,BEATEN
      2    EGGS,SLIGHTLY BEATEN
      2 c  OIL
      1    CLOVE GARLIC,CHOPPED
    1/4 sm CABBAGE,FINE SHREDDED
      2    SCALLIONS,CUT IN 1-IN.PIECES
    1/2 c  SHREDDED BAMBOO SHOOTS
    1/2 c  SLICED FRESH MUSHROOMS
      5    TO 10 TREE EARS,SOAKED IN
           -LUKEWARM WATER 20 MIN.,
           -DRAINED & LEFT WHOLE
    1/4 c  TIGER LILLY BUDS,SOAKED
           -IN LUKEWARM WATER 20 MIN.,
           -DRAINED & CUT INTO 1-IN.
           -PIECES
      1 c  HOISIN SAUCE
      2 ts SOY SAUCE
      1 ts DRY SHERRY
    1/2 ts SUGAR
           MSG-OPTIONAL

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.
Temperature(s): HOT
Effort: AVERAGE
Time: 01:00
Source: MING'S
Comments: YORK ROAD;
Comments: WINE: WAN-FU

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: CHINESE PANCAKES B1
 Categories: FLOUR, BAKED, CHINESE, GRAIN, SIDE
      Yield: 6 servings

      2 c  FLOUR (APPROXIMATELY)
    3/4 c  BOILING WATER
           SESAME OIL

Place flour in mixing bowl & make a well in the
center.Add water,stirring quickly w/ fork until
a 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 necessary
Place 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,place
another flattened ball on top. With rolling pin
roll pair of pancakes out together to form a
6-8 in. circle. Repeat w/ all dough. Place each
set 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.
Temperature(s): HOT
Effort: AVERAGE
Time: 00:50
Source: MING'S
Comments: YORK ROAD; BALTIMORE
Comments: TO BE USED W/ MOU SOU PORK

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: JADE SCALLOPS B1
 Categories: SCALLOPS, WOK, CHINESE, SEAFOOD, SIDE
      Yield: 6 servings

      1 lb SCALLOPS,SOAKED IN WATER &
           -CUT IN 1/2(IF LARGE), DRIED
      1    EGG WHITE
           SALT & PEPPER TO TASTE
      1 ts CORNSTARCH
      3 c  PLUS
      1    TO 2 ts OIL
    1/2    TO 1 c CANNED BABY CORN
    1/2 c  STRINGED SNOW PEAS
    1/2 c  SLICED WATER CHESTNUTS
      1 c  CHUNKED BOK CHOY
      1    CARROT,VERY THINLY SLICED
           -OPTIONAL
      2    CLOVES GARLIC,CHOPPED
      1 sl GINGER,CHOPPED
      1 c  CHICKEN BROTH
      1 tb DRY SHERRY
      2 ts CORNSTARCH DISSOLVED IN
      1 tb WATER

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.
Temperature(s): HOT
Effort: AVERAGE
Time: 01:30
Source: MING'S
Comments: YORK ROAD; BALTIMORE
Comments: WINE: WAN-FU

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: UNCLE TAI'S SPECIAL DRINK B1
 Categories: RUM, UNCOOKED, CHINESE, BEVERAGE, SIDE
      Yield: Serves 1

      1    JIGGER DARK RUM
      1    JIGGER LIGHT RUM
      1    JIGGER APRICOT BRANDY
      1 ts ORGEAT ALMOND SYRUP
      2 ds TRIPLE SEC
           ORANGE JUICE
           PINEAPLE JUICE

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.
Temperature(s): COLD
Effort: EASY
Time: 00:05
Source: UNCLE TAI'S
Comments: SOUTH POST OAK; HOUSTON

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: CRISPY WALNUTS B1
 Categories: WALNUTS, WOK, CHINESE, NUT, APPETIZER
      Yield: 6 servings

      1 lb WALNUTS, SHELLED, PEELED, &
           -HALVED
    1/4 ts SALT
      3 c  SUGAR
    1/2 c  HONEY
      5 c  OIL

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.
Temperature(s): ROOM
Effort: EASY
Time: 24:00
Source: UNCLE TAI'S
Comments: SOUTH POST OAK; HOUSTON

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: HUNAN VEGETABLE PIE B1
 Categories: FRIED, CHINEse, VEGETable, MAIN, APPETIZER
      Yield: 6 servings

      3    PIECES BEAN CURD SKIN SHEETS
           -(DRIED BEAN CURD)
     10 sm DRIED SHRIMP
      2 lg DRIED, BLACK CHINESE
           -MUSHROOMS
      1    (1-IN.) PIECE GINGER ROOT
      2    SCALLIONS
           OIL
      1    WINTER BAMBOO SHOOT
  1-1/2 tb SOY SAUCE
      1 tb DRY SHERRY
      1 ts SUGAR
      1 ts FLAVOR ENHANCER (OPT.)
           BLACK PEPPER
      2 c  CHICKEN STOCK
      1 c  ALL-PURPOSE FLOUR
      1    RECIPE PANCAKES
      1    RECIPE SAUCE
           SCALLION BRUSHES
           PARSLEY AND DECORATIVELY CUT
           RADISHES FOR GARNISH
           PANCAKES:
      2 c  ALL-PURPOSE FLOUR SIFT.
    3/4 c  BOILING WATER
      2 tb SESAME OR COOKING OIL
           SAUCE:
    1/2 c  HOISIN SAUCE
      1 tb SESAME OIL
      1 tb SUGAR
      1 ts SHERRY
           SCALLION BRUSHES:
      1 bn SCALLIONS
           ICE WATER

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.
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 skin
package 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.
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.
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 ungreased
skillet over low heat 1 minute, then turn over.
When very lightly browned, remove from heat and
carefully 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.
Temperature(s): HOT
Effort: DIFFICULT
Time: 01:35
Source: UNCLE TAI'S
Comments: SOUTH POST OAK, HOUSTON.
Comments: WINE| WAN-FU

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: PORK AND VEGETABLE SOUP B1
 Categories: PORK, WOK, CHINESE, SOUP
      Yield: 6 servings

      4 oz BONELESS FRESH PORK, CUT
           -FROM HAM OR FILETED FROM
           -THE RIB SECTION OF LOIN, IN
           -THE SHAPE OF BLOCK 2 IN.
           -LONG
      1    PIECE SZECHUAN PICKLED VEGGY
           -SIZE OF AN EGG
    1/2    BAMBOO SHOOT
      4    SNOW PEAS
      1 qt WATER

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.
Temperature(s): HOT
Effort: DIFFICULT
Time: 00:40
Source: UNCLE TAI'S
Comments: SOUTH POST OAK, HOUSTON
Comments: BEER: TSINGTAS CHINESE BEER

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: GAMBLER'S DUCK B1
 Categories: DUCK, WOK, CHINESE, POULTRy, MAIN
      Yield: 4 servings

      1    (5-POUND) DUCK
      2 oz GINGER, MINCED
    1/2 c  MINCED SPRING ONION
      4 c  VEGETABLE OIL
     12    CHINESE PANCAKES
      1    CUCUMBER, THINLY SLICED
      2 bn SPRING ONIONS
      1 c  PLUM SAUCE

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.
Temperature(s): HOT
Effort: AVERAGE
Time: 03:30
Source: MR. CHOW
Comments:  EAST 57TH STREET, MANHATTAN.
Comments:  WINE: PINOT GRIGIO.

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: DRUNKEN FISH B1
 Categories: SEA BASS, WOK, CHINESE, SEAFOOD, MAIN
      Yield: 4 servings

    1/2 oz BLACK FUNGI
      1    (2-lb) SEA BASS OR
    1/2 lb SOLE FILLET
      2 tb CORNSTARCH
      1    EGG WHITE (1/2 EGG WHITE IF
           -SOLE FILLET IS USED)
  1-1/2 c  CHICKEN STOCK
    1/4 ts SALT
      2 tb SUGAR
      3 tb PALE DRY SHERRY
  1-1/2 c  SOYA BEAN OIL

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 carefully
in 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. 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.
Temperature(s): HOT
Effort: AVERAGE
Time: 00:20
Source: MR. CHOW
Comments:EAST 57TH STREET, MANHATTAN.

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------------Recipe for Meal-Master (tm) v7.00 plus

      Title: TOFFEE APPLES/BANANAS W/SESAME B1
 Categories: BANANAS, FRIED, CHINESE, FRUIT, DESSERT
      Yield: 4 servings

      2    EGGS
      4 tb FLOUR
      4 c  PEANUT OIL
      6    RIPE BUT FIRM BANANAS, EACH
           -CUT INTO 4 OR 5 CHUNKS
      3 md FIRM APPLES, CORED, PEELED,
           -AND CUT INTO 6 TO 8 PIECES
      5 tb SUGAR
      5 tb WATER
      3 tb VEGETABLE OIL
      1 tb SESAME SEEDS

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 the
fruit is cooked. Place sugar, water, and
vegetable oil in a large saucepan over moderate
heat. 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.
Temperature(s): HOT
Effort: AVERAGE
Time: 00:15
Source: MR. CHOW
Comments: EAST 57TH STREET, MANHATTAN.

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------------Recipe for Meal-Master (tm) v7.00 plus

      Title: SCALLION PANCAKES B1
 Categories: SCALLION, FRIED, CHINESE, VEGETABLE, APPETIZER
      Yield: 6 servings

    2/3 c  FLOUR
    1/4 c  WARM WATER
      3    SCALLIONS, MINCED
           VEGETABLE OIL
           SALT

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.
Temperature(s): HOT
Effort: EASY
Time: 02:00
Source: DRAGON PALACE
Comments: SOUTH SYRACUSE, DENVER.
Comments: WINE: WAN-FU

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: RED SWEET AND SOUR SAUCE B1
 Categories: VINEGAR, UNCOOKED, CHINESE, SAUCE, SIDE
      Yield: 6 servings

    1/2 c  RED WINE VINEGAR
    1/2 c  CATSUP
    1/3 c  SUGAR
     15 dr RED PEPPER SAUCE

Mix all ingredients in a small bowl. Serve
immediately or make in advance, cover, and
refrigerate.
Temperature(s): ROOM
Effort: EASY
Time: 00:05
Source: LEEANN CHIN
Comments: MINNEAPOLIS, MINNETONKA
Comments: WINE: WAN FU

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: EGG ROLLS B1
 Categories: CABBAGE, WOK, CHINESE, VEGETABLE, APPETIZER
      Yield: 6 servings

      5 md DRIED BLACK MUSHROOMS
    1/2 lb GROUND PORK
  1-1/2 ts SALT
    1/2 ts CORNSTARCH
    1/2 ts SOY SAUCE
      1 ds WHITE PEPPER
      1    (2-1/2 lb) GREEN CABBAGE,
           -FINELY SHREDDED
      2 c  VEGETABLE OIL
    1/4 c  SHREDDED CANNED BAMBOO
           -SHOOTS
    1/2 lb COOKED SHRIMP, CHOPPED
    1/3 c  FINELY CHOPPED GREEN
           -ONIONS (WITH TOPS)
      1 ts FIVE-SPICE POWDER
      1    (1 lb) PACKAGE EGG ROLL
           -SKINS
      1    EGG, BEATEN
    1/4 c  HOT DRY MUSTARD
           RED SWEET & SOUR SAUCE:
    1/2 c  RED WINE VINEGAR
    1/2 c  CATSUP
    1/3 c  SUGAR
     15 dr RED PEPPER SAUCE

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
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 depth
of 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. plus
1-1/2 tsp. cold water until smooth. Let stand 5
mins. 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.
Temperature(s): HOT
Effort: AVERAGE
Time: 01:30
Source: LEEANN CHIN
Comments: MINNEAPOLIS, MINNETONICA
Comments: WINE: WAN FU

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: LEMON CHICKEN B1
 Categories: CHICKEN, WOK, CHINESE, POULTRY, MAIN
      Yield: 6 servings

      2    WHOLE CHICKEN BREASTS (2 LB)
           OIL
      1    EGG
      3 tb CORNSTARCH PLUS
      2 ts CORNSTARCH
  1-3/4 ts SALT
      1 ts SOY SAUCE
           WHITE PEPPER
    1/4 c  FLOUR
    1/4 ts BAKING SODA
    1/2 c  CANNED CHICKEN BROTH
    1/4 c  HONEY
      3 tb LEMON JUICE
      2 tb LIGHT CORN SYRUP
      2 tb VINEGAR
      1 tb CATSUP
      1    CLOVE GARLIC, MINCED
    1/2    PEEL OF A LEMON
    1/2    LEMON, THINLY SLICED

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 oil
temp. 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
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 & garnish
with the lemon slices. Serve at once.
Temperature(s): HOT
Effort: DIFFICULT
Time: 00:45
Source: LEEANN CHIN
Comments: MINNEAPOLIS, MINNETONICA
Comments: WINE: WAN FU

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: MIXED VEGETABLES STIR-FRY B1
 Categories: WOK, CHINESE, VEGETABLE, SIDE
      Yield: 6 servings

      1 lb BOK CHOY OR
      4 lg CELERY STALKS
    1/2 lb PEA PODS
    1/2 lb MUSHROOMS
      4    GREEN ONIONS (WITH TOPS)
      2 tb CORNSTARCH
    1/2 c  VEGETABLE OIL
      4    THIN SLICES GINGER ROOT,
           -FINELY CHOPPED
      2    CLOVES GARLIC, FINELY
           -CHOPPED
      1 c  SLICED, CANNED BAMBOO
           -SHOOTS
      1 c  CANNED CHICKEN BROTH
      2 ts SALT
    1/4 c  OYSTER SAUCE

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 pea
pods, green onions, and oyster sauce. Cook and
stir 30 sec. Serve immediately.
Temperature(s): HOT
Effort: AVERAGE
Time: 00:20
Source: LEEANN CHIN
Comments: MINNEAPOLIS, MINNETONICA
Comments: WINE: WAN FU

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: CHICKEN WITH PEANUTS B1
 Categories: CHICKEN, WOK, CHINESE, POULTRY, MAIN
      Yield: 4 servings

    1/2 lb BONELESS CHICKEN BREAST,
           -SKINNED & CUBED
           SALT
      1    EGG WHITE, LIGHTLY BEATEN
  3-1/2 ts CORNSTARCH
    1/2 c  VEGETABLE OIL
    1/2 ts EACH CRUSHED FRESH GIN-
           -GER ROOT & CRUSHED GARLIC
      6    PIECES DRIED RED PEPPER
      3    SCALLIONS, CHOPPED
    1/2 ts SUGAR
      2 tb DARK SOY SAUCE
      1 tb COOKING SHERRY
      1 ts VINEGAR
           GROUND BLACK PEPPER TO TASTE
    1/2 c  PEANUTS

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 with
2 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 pepper
and 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.
Temperature(s): HOT
Effort: AVERAGE
Time: 00:30
Source: PEKING GARDEN EAST
Comments: MILWAUKEE, MEQUON
Comments: WINE: TAI-SHAN

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: BEEF WITH BLACK MUSHROOMS B1
 Categories: BEEF, WOK, CHINESE, MEAT, MAIN
      Yield: 4 servings

     10    CHINESE BLACK MUSHROOMS
    1/2 lb FLANK STEAK
      4 ts CORNSTARCH
      1    EGG WHITE, LIGHTLY BEATEN
    1/2 c  VEGETABLE OIL PLUS
      2 tb VEGETABLE OIL
      1 ts CRUSHED GINGER ROOT
      1 ts CRUSHED FRESH GARLIC
      1 c  BAMBOO SHOOTS, DRAINED,
           -RINSE IN COLD WATER & CUBED
      1 ts COOKING WINE
      1 ts DARK SOY SAUCE
    1/2 c  CHICKEN STOCK (SEE
           -WONTON SOUP RECIPE)
           SALT & PEPPER TO TASTE
      1    SCALLION, SHREDDED

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 of
the 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 2
tsp. 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.
Source: PEKING GARDEN EAST

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: HOT & SOUR SOUP B1
 Categories: PORK, BOILED, CHINESE, MEAT, SOUP
      Yield: 4 servings

      7    CLOUD EAR MUSHROOMS
      7    TIGER LILY BUDS
      1 qt CHICKEN STOCK
      1 ts SALT
      1 tb SOY SAUCE
    1/2 c  BAMBOO SHOOTS, DRAINED,
           -RINSED, & SHREDDED
    1/4 lb BONELESS PORK, TRIMMED
           -OF FAT, SLICED 1-1/2 X 2 IN
      2    SQUARES (3 X 3 X 1-1/2 IN.)
           -FRESH CHINESE BEAN CURD,
           -DRAINED, RINSED, & SHREDDED
    1/4 ts GROUND WHITE PEPPER
      2 tb WHITE VINEGAR
      1    EGG, LIGHTLY BEATEN

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 the
stock, salt, soy sauce, bamboo shoots, pork,
mushrooms & tiger lily buds in a 3-qt. saucepan
Bring 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 into
a serving bowl. Stir in the sesame seed oil and
sprinkle the choppped scallion on top of the
soup. Serve immediately.
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 completed
ahead of time. This hot and sour soup is just
such a do-ahead dish, if you wish, and goes
well with most Chinese menus.
Temperature(s): HOT
Effort: DIFFICULT
Time: 00:30
Source: PEKING GARDEN EAST
Comments: MILWAUKEE, MEQUON
Comments: WINE: TAI-SHAN

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: ALMOND FRIED ICE CREAM B1
 Categories: FRIED, CHINESE, MILK, DESSERT
      Yield: Serves 8

      8    SCOOPS VANILLA ICE CREAM
           OIL FOR DEEP FRYING
      1 c  TANGERINE SAUCE
      2 c  SLICED ALMONDS

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 sauce
then in the sliced almonds, coating thoroughly.
Deep-fry for a few seconds only. Serve immedia-
tely.
Temperature(s): HOT
Effort: EASY
Time:  00:10
Source: PLUM BLOSSOM
Comments: STEMMONS FREEWAY NORTH, DALLAS
Comments: WINE: WANG FU

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: KUN PAO SHRIMP B1
 Categories: SHRIMP, FRIED, CHINESE, SEAFOOD, MAIN
      Yield: 6 servings

     12    JUMBO SHRIMP
           BATTER
      1 qt CORN OIL, APPROX.
      6    DRY RED PEPPERS
      1 ts FINELY CHOPPED GARLIC
      2 tb CHOPPED GREEN ONIONS
      2 tb SOY SAUCE
  1-1/2 tb VINEGAR
      2 tb (LEVEL) SUGAR
      1 ts SESAME OIL
           BATTER
      1 c  FLOUR
    1/2 c  CORNSTARCH
      1    EGG
    1/2 ts BAKING POWDER

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.
Temperature(s): HOT
Effort: AVERAGE
Time: 00:30
Occasion: HOLIDAY
Source: YEN CHING
Comments: SOUTH BRENTWOOD,ST. LOUIS
Comments: BEVERAGE: GREEN TEA

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: PEANUT CHICKEN  B1
 Categories: CHICKEN, WOK, CHINESE, POULTRY, MAIN
      Yield: 6 servings

      3    BONED CHICKEN BREASTS
    1/2 c  CELERY CHUNKS
    1/2 c  ONION CHUNKS
      2 tb SOY SAUCE
      1    EGG WHITE
      2 tb (HEAPING) CORNSTARCH
    1/2 c  CHICKEN BROTH
      2 c  CORN OIL
      3 tb WATER
      2 tb ROASTED PEANUTS

Cut chicken in 3/4 inch chunks.  Mix 1 tbs.
cornstarch and egg white with chicken.  Preheat
wok. 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 soy
sauce. 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.
Temperature(s): HOT
Effort: AVERAGE
Time:  00:20
Occasion: HOLIDAY
Source: YEN CHING
Comments: SOUTH BRENTWOOD, ST. LOUIS
Comments: BEVERAGE: WARM SAKI

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: HOO LA BEEF B1
 Categories: BEEF, WOK, CHINESE, MEAT, MAIN
      Yield: 6 servings

      1 lb FLANK STEAK
      1 md ONION, THINLY SLICED
      3 tb SOY SAUCE
      3 tb SUGAR
      1 tb SESAME OIL
      1 ts (LEVEL) BLACK PEPPER
      2 tb CORN OIL

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.
Temperature(s): HOT
Effort:  AVERAGE
Time: 01:20
Occasion: HOLIDAY
Source: YEN CHING
Comments: SOUTH BRENTWOOD,ST. LOUIS
Comments: BEVERAGE: WARM SAKI

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: STEAMED RICE B1
 Categories: RICE, SIMMERED, CHINESE, GRAIN, SIDE
      Yield: 6 servings

      1 c  LONG GRAIN RICE
           WATER TO COVER BY 1-1/2 INCH

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.
Temperature(s): HOT
Effort: AVERAGE
Time: 00:40
Source: YEN CHING
Comments: SOUTH BRENTWOOD, ST. LOUIS

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: SAUTEED SNOW PEAS B1
 Categories: SNOW PEA, WOK, CHINESE, VEGETABLE, SIDE
      Yield: 6 servings

      1 lb SNOW PEAS
      1 tb CORN OIL
      2    GREEN ONIONS, SPLIT AND CUT
           -IN 2 IN. STRIPS
      1 ts WHITE WINE
    1/2 c  CHICKEN BROTH
      1 ts (LEVEL) SALT
      1 tb CORNSTARCH
      3 tb WATER
      1 ts SESAME OIL

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.
Temperature(s): HOT
Effort: AVERAGE
Time: 00:15
Source: YEN CHING
Comments: SOUTH BRENTWOOD, ST. LOUIS
Comments: WINE: WARM SAKI

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: GLACEED SWEET POTATOES B1
 Categories: potato, WOK, CHINESE, VEGETABLE, SIDE
      Yield: 6 servings

      2 md SWEET POTATOES
      1 pt CORN OIL
    1/2 c  SUGAR
           BOWL OF ICE WATER
           BATTER:
      1 c  FLOUR
    1/2 c  CORNSTARCH
      1    EGG
    1/2 ts BAKING POWDER
      1 tb CORN OIL
           WATER

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 tb 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 pancake
batter.
Temperature(s): HOT
Effort: AVERAGE
Time: 00:15
Source: YEN CHING
Comments:  SOUTH BRENTWOOD, ST. LOUIS

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: MANDARIN EGG ROLL B1
 Categories: MUSHROOM, WOK, CHINESE, MEAT, APPETIZER
      Yield: 4 servings

  1-1/2 c  DRIED BLACK MUSHROOMS
  5-1/4 c  VEGETABLE OIL
    1/2 ts CRUSHED FRESH GARLIC
    1/2 ts CRUSHED GINGER ROOT
    1/2 c  COOKED GROUND PORK
      1 tb COOKING WINE
    1/2 c  COOKED SHRIMP
      1 c  SHREDDED BAMBOO SHOOTS
      1 c  BEAN SPROUTS
      1 c  SHREDDED CELERY
      1    SCALLION, SHREDDED
      1 ts SESAME SEED OIL
           SALT AND WHITE PEPPER
      8    RICE-FLOUR EGG ROLL WRAPPERS
      1    EGG WHITE, LIGHTLY BEATEN

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 and
pork.  Stir-fry 2 minutes.  Add the cooking
wine and shrimp and stir-fry 2 minutes. Add the
mushrooms and remaining vegetables and stir-fry
2 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.
Temperature(s): HOT
Effort: DIFFICULT
Time: 00:40
Source: PEKING GARDEN EAST
Comments: MILWAUKEE, MEQUON
Comments: WINE: TAI-SHAN

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: ALMOND COOKIES B1
 Categories: ALMONDS, BAKED, CHINESE, NUT, DESSERT
      Yield: 6 servings

      1 c  LARD
      1 c  SUGAR
      2    EGGS
      2 c  FLOUR
    1/2 ts BAKING SODA
      5 dr YELLOW FOOD COLORING
      1 ts ALMOND EXTRACT
      5    DOZEN WHOLE BLANCED ALMONDS

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.
Temperature(s): ROOM
Effort: AVERAGE
Time: 00:30
Source: LEEANN CHIN
Comments: MINNEAPOLIS, MINNETONICA
Comments: WINE:  WAN FU

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: COCONUT SHRIMP B1
 Categories: SHRIMP, FRIED, CHINESE, SEAFOOD, APPETIZER
      Yield: 6 servings

      1 lb SHRIMP, SHELLED AND
           -DEVEINED
      2    4-oz PACKAGES SHREDDED
           -COCONUT
      1    EGG
    3/4 c  MILK
    1/4 c  FIRMLY PACKED LIGHT
           -BROWN SUGAR
  1-1/4 c  ALL-PURPOSE FLOUR
      2    TO 3 CUPS VEGETABLE OIL FOR
           -FRYING

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.
Temperature(s): HOT
Effort: EASY
Time: 00:20
Source: CHRISTINE LEE'S
Comments: THUNDER BIRD MOTEL, COLLINS AVE.
Comments: MIAMI  BEVERAGE: TEA

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: LEMON CHICKEN B1
 Categories: CHICKEN, FRIED, CHINESE, POULTRY, MAIN
      Yield: 6 servings

      6    BONELESS, SKINLESS CHICKEN
           -BREASTS
           SALT
           PEPPER
      2    TO 3 CUPS OIL, FOR FRYING
      1 c  SELF-RISING FLOUR
    1/2 c  CHESTNUT FLOUR (OR CORN-
           -STARCH
    1/2 ts BAKING POWDER
      1    EGG
  1-1/3 c  WATER
    1/2 c  SWEET ORANGE MARMALADE
    1/2 c  LEMONADE CONCENTRATE

Trim the chicken breasts of any fat and sinew.
Season each piece with salt and pepper. Prepare
the batter. Combine the flours and baking pow-
der in a bowl. Beat the egg with the water, and
quickly 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 in
the 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.
Temperature(s): HOT
Effort: AVERAGE
Time:  00:25
Source: CHRISTINE LEE'S
Comments: THUNDERBIRD HOTEL  COLLINS AVE,
Comments: MIAMI  BEVERAGE: TEA

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: SZECHUAN-STYLE SLICED FISH B1
 Categories: RED SNAPper, WOK, CHINESE, SEAFOOD, MAIN
      Yield: 6 servings

      1 lb FRESH RED SNAPPER OR
           -GROUPER
      1 ts CORNSTARCH
      1    EGG WHITE
      1 ts PEANUT OIL
      1 oz TREE EARS
      1 lg RED BELL PEPPER
      2 oz SNOW PEAS
      2 oz WATER CHESTNUTS
      1    IN. PEELED GINGER ROOT
      1    SCALLION
      1 ts MINCED GARLIC
      2 tb SOY SAUCE
    1/2 c  CHICKEN BROTH
    1/2 tb SUGAR
    1/2 tb VINEGAR
      1 tb CORNSTARCH
      1 tb SHERRY
      2 c  PEANUT OIL, FOR FRYING

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 for
the 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.
Add the pepper, water chestnuts, and pea pods,
and stir-fry for 1 minute. Add the tree ear and
fish. 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. Tree
ears 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.
Temperature(s): HOT
Effort: AVERAGE
Time: 01:00
Source: CHRISTINE LEE'S
Comments: THUNDERBIRD MOTEL, COLLINS AVE,
Comments: MIAMI  BEVERAGE: TEA

-----

------------Recipe for Meal-Master (tm) v7.00 plus

      Title: CHICKEN SALAD IMPERIAL B1
 Categories: CHICKEN, CHINESE, POULTRY, MAIN, SALAD
      Yield: 4 servings

      6 c  CHICKEN BROTH OR 3 lb
           -CAN OF CHICKEN STOCK
      1    (4-lb) CHICKEN
      6 c  PEANUT OIL
      5    GREEN ONIONS, TOPS & BOTTOMS
      1    HEAD ICEBERG LETTUCE, CUT
           -INTO STRIPS 1/4 IN. BY 2 IN
    3/4 lb CARROTS, CUT INTO STRIPS
  2-1/4 oz PICKED SCALLIONS TOPS &
           -BOTTOMS CUT INTO STRIPS
  2-1/2 oz PICKED RED GINGER, CUT
           -INTO LONG, THIN STRIPS
  1-1/2 oz CHINESE PICKLES, CUT
           -INTO THIN STRIPS
  2-1/2 tb EACH PEANUTS AND COCO-
           -NUT, ROASTED AND GROUND
  1-1/4 tb SESAME SEEDS
    1/4 ts EACH SALT & SUGAR
    1/8 ts BLACK PEPPER
    1/2 ts POWDERED HOT MUSTARD,
           -MIXED WITH
    1/2 ts WATER
  1-1/4 tb EACH HOISIN SAUCE ,
           -CHINESE BARCECUE SAUCE &
           -OYSTER SAUCE
    1/2 ts SOY SAUCE
    1/2 ts SESAME OIL
    1/2 c  PARSLEY, CHOPPED FINE
    1/4 lb WON TON PASTRY, CUT IN
           -LONG STRIPS & DEEP FRIED

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. With
your 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 ingredients
with 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.
Temperature(s): COLD
Effort: AVERAGE
Time: 01:00
Source: IMPERIAL PALACE
Comments: CHINATOWN, SAN FRANCISCO.
Comments: WINE: GRGICH HILLS CHARDON. '81.

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------------Recipe for Meal-Master (tm) v7.00 plus

      Title: BEEF KWANGTON B1
 Categories: BEEF, wok, CHINESE, MEAT, MAIN
      Yield: 4 servings

  1-1/2 tb PEANUT OIL
    1/2    INCH SLICE GINGER ROOT
      1 lb BEEF, SLICED IN THIN
           -STRIPS
      4 oz SLICED BAMBOO SHOOTS
      4 oz SLICED BUTTON MUSHROOMS
      3 oz SNOW PEAS
    1/2 c  CHICKEN BROTH
    1/2 ts SOY SAUCE
    1/4 ts SESAME OIL
    1/4 ts SUGAR
      2 tb OYSTER SAUCE
    1/2 ts CORNSTARCH
    1/2 ts WATER

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 that
has been mixed with water and serve
immediantly.  Serve alongside boiled rice.
Temperature(s): HOT
Effort: AVERAGE
Time: 00:30
Source: IMPERIAL PALACE
Comments: CHINATOWN, SAN FRANCISCO
Comments: WINE: GRGICH HILLS CHARDONNAY 81

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------------Recipe for Meal-Master (tm) v7.00 plus

      Title: CHICKEN WALNUT B1
 Categories: CHICKEN, wok, CHINESE, POULTRY, MAIN
      Yield: 4 servings

      2 tb PEANUT OIL
      1 lb BONED CHICKEN BREAST,
           -CUT INTO THIN STRIPS
    1/2 ts SALT
    1/4 c  SNOW PEAS
    1/4 lb SMALL MUSHROOMS
      2 oz BAMBOO SHOOTS
      2 c  CHICKEN BROTH
      1 tb SOY SAUCE
    1/2 ts SUGAR
  1-1/4 c  ROASTED WALNUTS,
           -COARSLEY CHOPPED
  1-1/2 ts CORNSTARCH
      1 ts WATER

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.
Temperature(s): HOT
Effort: AVERAGE
Time: 00:30
Source: IMPERIAL PALACE
Comments: CHINATOWN, SAN FRANCISCO
Comments: WINE: GRGICH HILLS CHARDONNAY 81

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------------Recipe for Meal-Master (tm) v7.00 plus

      Title: MINCED SQUAB B1
 Categories: SQUAB, WOK, CHINESE, POULTRY, APPETIZER
      Yield: Serves 2

      2 tb PEANUT OIL
      2    SQUABS, SKINNED, BONED, AND
           -FINELY CHOPPED
      2    CLOVES GARLIC, MINCED
      2    GINGER SLICES, MINCED
      8    FRESH CHINESE MUSHROOMS,
           -WASHED, SOAKED,CHOPPED FINE
      8    WATER CHESTNUTS, SKINNED,
           -WASHED, CHOPPED FINE.
    1/4 c  VIRGINIA HAM, CHOPPED FINE
      1 tb DARK SOY SAUCE
      1 tb OYSTER SAUCE
    1/2 ts SUGAR
    1/2 ts SALT
      1 ts SESAME OIL
    1/2 c  CHICKEN STOCK (HOMEMADE
           -OR CANNED)
      2    STALKS SCALLIONS, MINCED
      2 ts CORNSTARCH, MIXED WITH
      2 ts WATER
    1/4 c  BAMBOO SHOOTS, CHOPPED
           -FINE
      8    LEAVES OF ICEBURG LETTUCE
           -HOISON SAUCE,FOR INDIVIDUAL
           -GARNISH

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 sesame
oil.  Stir-fry for another minute.  Add the
chicken stock and cover for 2-1/2 minutes.  Add
the 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 Hoisin
sauce, roll up like a tortilla, and eat with
the fingers.  (see part 2 for more)
Temperature(s): HOT, ROOM
Effort: DIFFICULT
Time: 00:45
Source: IMPERIAL PALACE
Comments: CHINATOWN, SAN FRANCISCO
Comments: WINE: GRGICH HILLS CHARDONNAY 81

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------------Recipe for Meal-Master (tm) v7.00 plus

      Title: PLUM SAUCE B1
 Categories: PLUM, CHINESE, FRUIT ,side
      Yield: 6 servings

      1 c  RED PLUM PRESERVES
    1/2 c  APRICOT PRESERVES
    1/2 c  APPLESAUCE
      2 tb HONEY
    1/3 c  CIDER VINEGAR
           A FEW DROPS GARLIC JUICE

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.
Temperature(s): HOT
Effort: EASY
Time:  1:15
Source: ANNA KAO'S
Comments: SERVE WITH ANY RECIPE CALLING
Comments: PLUM SAUCE.

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------------Recipe for Meal-Master (tm) v7.00 plus

      Title: MARINADE & SEASONING SAUCE B1
 Categories: SHERRY, Marinade, CHINESE, side
      Yield: 6 servings

           MARINADE:
      1 tb CORNSTARCH
      1 tb DRY SHERRY
    1/2 ts SALT
           SAUCE:
      2 tb SOY SAUCE
      1 tb DRY SHERRY
      1 tb HOISIN SAUCE
    1/2 tb CIDER VINEGAR
    1/2 ts SALT
      1 ts SUGAR
      2 ts CORNSTARCH
    1/8 ts BLACK PEPPER
    1/3 c  CHICKEN BROTH OR COLD
           WATER

Marinade -- combine all ingredients in a small
bowl and mix well.
Sauce -- combine all ingredients in a small
bowl and mix well.
Effort: EASY
Time: :05
Source: ANNA KAO'S
Comments: SERVE WITH ANNA KAO'S KUO FAN
GEE CHIU OR OTHER CHICKEN DISH.

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