8 oz. All purpose flour
2 Tbl. Cornstarch
4 oz. Sugar
1/2 teas. Salt
4 oz. Vegetable oil
4 oz. Egg whites
1 Tbl. Water
2 teas. Vanilla extract.
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2 cups flour
3/4 cup boiling water
2 tablespoons sesame oil

Place flour in a bowl. Add boiling water, stirring with chopsticks or a
fork until dough is evenly moistened. On a lightly floured board, knead
dough until smooth and satiny, about 5 minutes. Cover and let rest for 30
minutes.
On a lightly floured board, roll dough into a cylinder; cut into 16 equal
pieces. Roll each piece into a ball, then flatten slightly into a pancake.
Brush top of each pancake with a light coating of sesame oil.
Place 1 pancake on top of a second pancake, oiled sides together. With a
rolling pin, roll to make a circle 6 inches in diameter. Stack and roll
remaining pairs of pancakes the same way. Cover with a damp cloth to
prevent drying.

Cooking:
Place a non-stick frying pan over lm heat until hot. Add 1 pair of pancakes
and cook, turning once, until lightly browned and bubbles appear on the
surface, about 2 minutes on each side. Remove from pan and separate
into 2 pancakes while still hot. Stack cooked pancakes on a plate while
cooking remaining pairs of pancakes.
Serve pancakes hot. If making ahead, reheat pancakes in a microwave
oven or wrap in a clean dish towel and steam in a bamboo steamer for
5 minutes.

1 lb. Won ton skins
1/2 lb. Fresh ground pork
1/2 lb. Fresh prawns
4 Dried mushrooms, soaked for 2 hours
8 Water chestnuts, finely chopped
2 Stalks green onions, finely chopped
2 small Eggs, beaten
1/4 ts Pepper
1 1/2 ts Salt

Yield: About 60 to 70.
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2 cups broccoli florets
2 tablespoons cooking oil
2 teaspoons minced garlic
4 small dried red chilies
1 teaspoon cornstarch dissolved in 2 teaspoons water
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Cut 1-1/2 lbs. chicken breast into strips or cubes suitable for stir-frying.
Mix the following ingredients together in a cup or bowl
1/2 tsp. shredded lime peel
1/4 cup lime juice
1 tbl. cooking oil
2 cloves garlic, minced
1 tsp. black pepper
1/2 tsp. dried thyme
1/2 tsp. crushed basil
1/4 tsp. salt
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1/2 lb Ground Lean Pork
1/2 lb Shrimp (Chopped fine)
1/2 c Water Chestnuts (chopped)
1/2 c Green Onions (chopped fine)
1 ts Salt
1 ts Black Pepper(freshly ground)
1 ea Egg
1 tb Soy Sauce
1 pk Lumpia Wrappers Or Egg Roll -Wrappers
1/2 c Cooking Oil
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1 frying chicken, about 1 1/2 lbs
Marinade: 4 Tbsp soy sauce (at least)
1 Tbsp minced fresh garlic
1 tsp minced fresh ginger
2 Tbsp crunchy peanut butter
1 Tbsp hot red pepper oil
1/2 tsp powdered peppercorn [crushed Szechuan peppercorns] or black pepper]
1 tsp sugar
2 Tbsp vinegar (at least)
1 Tbsp sesame oil (optional)
1/2 tsp salt
1 Tbsp minced scallions
1 Tbsp minced parsley (optional) [Try using cilantro]
dash sesame oil
1 cup peeled cucumber, chopped (optional, see note below) (If using cucumber, make 1/3 again as much marinade)
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450g/1lb lobster meat (fresh or canned)
2 celery sticks
250ml/9fl oz lemon mayonnaise
1 tablespoon chopped fresh tarragon
6 small flatbreads such as pitta
extra virgin olive oil for drizzling

Cube the lobster meat and the celery, and put in a bowl. Stir in three-quarters of the mayonnaise and all of the tarragon. Warm the flatbreads under the grill. When warm but not toasted, spread with the extra mayonnaise, and scoop in the lobster mixture. Drizzle with extra virgin olive oil, and serve straight away.

1 two-lb chicken
10 cups boiling water
1/2 cup sliced water chestnuts
Seasoning sauce: 2 Tbsp sesame paste [or subst unsalted peanut butter]
1 Tbsp rice vinegar or white vinegar
1 Tbsp sesame oil [dark kind]
1 tsp chili oil
1 Tbsp soy sauce
1 1/2 tsp crushed Szechuan peppercorns
1 1/2 tsp minced fresh ginger root
3 Tbsp shredded green onion
1 Tbsp chopped garlic
3 Tbsp chopped Chinese parsley [cilantro; optional]
1 1/2 tsp chili powder [cayenne pepper]
1 sliced cucumber
Noodles [Cook 1 lb fresh Chinese egg noodles and toss with 1 Tbsp sesame oil.]

Cook chicken in a large saucepan of boiling water 30 to 40 minutes. Remove, let cool. Remove bones. Shred chicken with a cleaver. Combine with water chestnuts. Mix ingredients for seasoning sauce in a small bowl. Pour over chicken and mix well. Refrigerate until ready to serve. To serve, peel and halve cucumber; scoop out seeds. Cut cucumber halves in diagonal slices. Arrange on a platter with chicken mixture. Serve with noodles. Makes 4 servings.

Filling,
1/2 lb of ground pork
2 ounces of baby shrimp
2 or 3 shitake mushrooms diced
1/2 of a green onion finely chopped
1 TBSP of light soy sauce
1 TBSP of oil of your choice
salt and pepper
Sauce,
1 oz of light soy
1 oz of the cooking oil of your choice
1 Tbsp of sugar

Mix all the above ingredients together and depending on the size of your wraps, use either teaspoon of tablespoon to fill the wraps. Fill and fold it into a half moon shape. From here, you just fry them up on a low to medium heat for about 10 minutes, flipping every so often. Keep in mind that you’ll also have to be careful about making sure the pork is well done too. You can also steam or deep fry them too. Mix the sugar and soy together, heat the oil up and then pour it into the sugar/soy mixture. I’m not sure why this is done, but I just remember my parents doing it that way. You might also want to try Chinese chili sauce, rice vinegar (regular malt Vinegar.)

1 head cabbage-chopped
2 chicken breasts-cooked and choped
2 pkg. chicken flavored ramen noodles
10 oz. pkg. frozen peas and carrots
1 pkg. sliced almonds

DRESSING
(shake together)
1/3 cup sugar
1/2 cup oil
7 tbl. rice vinegar
1/4 tbl.pepper
1 or 2 envelopes ramen seasoning (from ramon noodles package)

Combine all ingredients except ramon noodles.
Toss and add dressing.
add ramon noodles (uncooked) about 20 min. before serving.

2 banks of spareribs, uncut, about 2 pounds each
3 cloves garlic, minced
1/2 cup ketchup
1/2 cup sweet bean sauce (hoi sin deung) or hoi sin sauce
1/2 cup soy sauce
1/4 cup sherry

Trim off excess fat from the thick edges of spareribs. Place ribs in a shallow pan or platter. Mix remaining ingredients for a marinade and spread over both sides of the spareribs. Let stand
for at least two hours.
Place one oven rack at the top of the oven and one at the bottom. Preheat to 375F. Hook each bank of spareribs with 3 or 4 S?hooks across its width, on the thick edges, and suspend under top rack. Place a large pan with 1/2″ water on bottom rack. This pan will catch the drippings and keep the meat from drying out. Cook spareribs for about 45 minutes.

2 eggs
1 teaspoon MSG (optional)
1/8 teaspoon groung white pepper
1/4 cup soy sauce
4 cups cooked rice
4 scallions, chopped, including green ends
2 cups diced cooked pork, ham, chicken, shrimp, or any meat
1 slice ginger, minced
1 clove garlic, minced
1/4 cup sliced mushrooms (optional)
1/4 cup vegetable oil

Put first four ingredients in a mixing bowl and stir slightly; the eggs should not be well beaten.
Heat wok or pan hot and dry. Add the oil. Brown the garlic and ginger slightly, then add the rice. Cook for 2?3 minutes, stirring to break up lumps and coat with oil. Add the rest of the ingredients except the egg mixture. Fry and stir constantly until thoroughly mixed. Add the egg mixture while stirring the rice so it will cover as much of the ingredients in the pan as possible. Cook about 2 minutes, stirring constantly. Serve while hot.

Marinate 1/3 pound of flank steak cut in two inch long slender strips in a Tbsp or so each of Sherry and Soy and enough cornstarch to thicken in the fridge for about an hour.

Marinate as many chopped dried red chile peppers as you think you can stand in a just enough white vinegar to get them wet and set aside.
Next cut one medium onion in half starting at the north pole.
Now cut the halves parallel to the original cut at 1/4 inch intervals the idea being to produce slender onion strips to match the meat.
now sliver a carrot into the same size strips.
And sliver three large celery stalks into the same size strips.
Deep fry the beef strips in a wok until tender, remove, and set aside on some paper towels to soak up some of the oil.
In just a little oil toss in the onion, carrot and wet chiles and cook until the onions start looking done.
Throw in about a tablespoon of soy sauce and let it evaporate for the most part.
Add the beef back in and toss together for ten seconds.
You can serve this with white rice on half the plate and the schezuan beef on the other.
Serves one hungry or two not so hungry people.
Increasing the amount of ingredients will probably hurt the efficiency of the wok.

1 lb boneless chicken breast, cut into shreds
Marinade: 1 egg white
1 Tbsp dry sherry
1 Tbsp cornstarch
2 c vegetable oil
Sauce: 1 1/2 Tbsp oyster sauce
3 tsp sugar
4 Tbsp tomato catsup
1/2 tsp salt
Pinch of white pepper
2 tsp Hunan pepper [the soaked pepper flakes at the bottom of the hot oil; substitute 2 tsp chili paste, sambal ooleck, OR 1 heaping tsp crushed red pepper flakes plus 1 tsp red chile oil]
1/2 cup onions diced into 1/4-inch pieces
2 Tbsp finely chopped fresh ginger
1 garlic clove minced
1 tsp sesame oil

Mix chicken shreds with marinade mixture. Mix sauce ingredients and set aside. Cut up onions and assemble remaining ingredients. Heat 1 1/2 cups oil in wok just until smoking. Add chicken and stir
constantly with large chopstick or wooden spoon until shreds separate and turn white. Remove chicken with slotted spoon and place in bowl until ready to use. Pour off all but 2 Tbsp of the oil from the wok. Heat oil until smoke appears. Add onions, ginger, and garlic, and stir-fry until onions soften, about 2 minutes. Add chicken and toss together thoroughly. Stir sauce and pour into the wok. Stir together until shrimp are well coated.Add sesame oil, turn off heat, and stir well. Remove from wok and serve immediately.

vegetable oil for deep-frying
50g/2oz Chinese rice noodles
2 cooked crabs
100g/4oz alfalfa sprouts
1 small iceberg lettuce
4 sprigs of fresh coriander, chopped
1 tomato, peeled and diced
4 sprigs of fresh mint, roughly chopped

For the dressing
50ml/2fl oz vegetable oil
1 tablespoon sesame oil
1/2 fresh red chilli, seeded and finely chopped
1 piece preserved stem ginger in
syrup, cut into strips, drained,
and 2 teaspoons syrup reserved
2 teaspoons light soy sauce juice of 1/2 lime

method
To make the dressing, combine the vegetable and sesame oils in a bowl. Add the chilli, ginger and syrup, soy sauce and lime juice. Heat the oil in a wok over a high heat. Fry the noodles, one handful at a time, until crisp. Lift out and drain on kitchen paper. Flake the white crabmeat into a bowl, and mix well with the alfalfa sprouts. Put the lettuce, coriander, tomato and mint in a serving bowl, pour the dressing over and toss lightly. Place a nest of noodles on top, then add the crabmeat and alfalfa sprouts. Serve.