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.

4 chicken breast halves, skinned, boned and sliced
salt and pepper
4 cloves garlic, minced
2 cups water
1 tb cornstarch
5 tb corn oil
8 oz. fresh mushrooms, sliced
4 lb. bok choy or Chinese white cabbage, chopped
2 tb sugar
4 tb soy sauce
6 scallions, chopped

1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside.
2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes. Remove from wok.
3. Heat remaining corn oil in wok. Stir?fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked.
4. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.

12 fresh uncooked large shrimp
1 egg
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
Pinch pepper
3 slices sandwich bread
1 hard?cooked egg yolk
1 slice cooked ham (about 1 ounce)
1 green onion
2 cups vegetable oil

1. Remove shells from shrimp, leaving tails intact. Remove back veins from shrimp. Cut down back of shrimp with sharp knife. Gently press shrimp with fingers to flatten.
2. Beat 1 egg, cornstarch, salt and pepper in a small bowl until blended.Add shrimp to egg mixture and toss until shrimp are completely coated.
3. Remove crusts from bread. Cut each slice into quarter. Place one shrimp, cut side down, on each bread piece. Gently press shrimp to adhere to bread. Brush or rub small amount of egg mixture over each shrimp.
4. Cut egg yolk and ham into 1/2 inch pieces. Finely chop onion. Place one piece each of egg yolk and ham and a scant 1/4 teaspoon chopped onion on each shrimp.
5. Heat oil in wok over medium?high heat until it reaches 375F. Fry 3 or 4 shrimp?bread pieces at a time in the hot oil until golden, 1 to 2 minutes on each side. Drain on absorbent paper.

1 lb boneless chicken breast, cut into shreds
Marinade: 1 egg white
1 Tbsp dry sherry
1 Tbsp cornstarch
2 c vegetable oil
Sauce: 2 tsp finely chopped garlic
1 1/2 Tbsp yellow bean paste
2 tsp sugar
1 Tbsp soy sauce
1 Tbsp tomato paste (or tomato ketchup)
1 tsp red chili oil
2 tsp chili sauce or chili paste with garlic
1 Tbsp dry sherry
2 tsp cornstarch blended with 1 1/2 Tbsp water (set aside)
1 medium-sized red bell pepper
1 medium-sized green bell pepper

Mix chicken shreds with marinade mixture. Mix sauce ingredients and set aside. Make up cornstarch mixture and set asie. Cut and reserve bell pepper pieces. 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. When hot, add the sauce mixture and stir together over medium heat for 30 seconds to 1 minute, until bubbly. Return chicken pieces to wok and toss until warmed through. Add cornstarch mixture and stir until sauce thickens. Add the bell pepper pieces, stirring and coating with sauce, cooking for about 1 minute.

1 cup nut pieces
1/2 cup butter or margarine
2/3 cup brown sugar
6 oz. package of chocolate chips

Spread the nuts on the bottom of an 8″ x 8″ pan. In saucepan, melt the butter and stir in the sugar. Bring mixture to a low boil stirring constantly and boil for 7-12 minutes,(depending on how crispy you like your toffee). WARNING: this scorches easily on a gas range. Be careful. Pour toffee over nuts as evenly as you can. Sprinkle chips over the top and put something on top of the pan to hold the heat in, such as a cookie sheet. When the chips are soft, spread the chocolate over the toffee. Refrigerate until hard Variations: Switch the type of nuts you use (pecans, walnuts, almonds, peanuts) or leave nuts out altogether. Or put nuts in but leave off the chocolate. Or use milk chocolate instead of semi-sweet. Or you can grind the nuts and mix them in with the toffee before you put it in the pan. And/or put nuts on top of the chocolate before refrigerating. Clues for toffee testing: Some people say it’s done when it looks like peanut butter (color wise) and some people say it is done when it’s moving with the spoon around the pan instead of the spoon moving around in the toffee. In other words, it’s moving around the pan in a soft lump. Or you can drip some in some cold water and see how hard it gets.

1 tablespoon Oriental sesame oil
1/2 to 1 teaspoon chili paste
12 ounces
large, peeled shrimp
1 small red bell pepper, seeded, cut into slivers
1 package (7.7 ounces) stir-fry noodles, see note
1/4 cup chicken broth
1 tablespoon seasoned rice vinegar
3 green onions, cut into slivers
1/4 cup chopped fresh cilantro
2 tablespoons chopped peanuts or cashews

Place a large skillet over high heat. When it is hot, add the oil and chili paste. Let it sizzle for a minute, then add shrimp and bell pepper. Cook, stirring constantly, until shrimp turns pink, 2 to 3 minutes. Add the noodles, chicken broth and vinegar; boil until liquid is slightly reduced, 1 to 2 minutes. Add the green onions and cilantro and remove from heat. Serve topped with peanuts

1 pound boneless chicken (or pork or steak)
2 tablespoons sesame seeds
1 tablespoon sesame oil
2 tablespoons vegetable oil
4 ounces small mushrooms, quartered
1 large green bell pepper, seeded and cut into strips
4 scallions, chopped diagonally
boiled rice, to serve

Marinade:
2 teaspoons cornstarch
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon lemon juice
1 tablespoon soy sauce
few drops of Tabasco sauce
1 inch piece fresh ginger, grated
1 garlic clove, crushed

Trim the meat and cut into thin strips about 1/2 x 2 inch. Make the marinade. In a bowl, blend the cornstarch with the rice wine or dry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, ginger and garlic. Stir in the strips, cover and leave in a cool place for 3 4 hours. Place the sesame seeds in a wok or large frying pan and dry fry over moderate heat, shaking the pan, until the seeds are golden. Set aside. Heat the sesame and vegetable oils in the wok or frying pan. Drain the meat, reserving the marinade, and stir fry a few pieces at a time until browned. Remove with a slotted spoon.
Add the mushrooms and green pepper and stir fry for 2 3 minutes. Add the scallions and 1 minute more. Return the meat to the wok or frying pan, together with the reserved marinade, and stir over a moderate heat for a further 2 minutes, or until the ingredients are evenly coated with glaze. Sprinkle the sesame seeds on top and serve immediately with boiled rice.

900g/2lb canned artichoke
hearts, drained and quartered
225g/8oz peeled and deveined cooked prawns
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
150ml/5fl oz sour cream
salt and freshly ground black pepper

Put the artichokes in a bowl, and add the prawns. Drizzle the oil and lemon juice over the top, and season with a little salt and lots of pepper. Toss gently and chill until ready to serve. Just before serving, spoon the mixture into six wine goblets. Top each one with a spoonful of sour cream, and serve.

Ingredients:
3 dozen chicken wings
3 cups water
1 cup soy sauce
1 tbsp. sugar
1/2 cup oil
1/2 cup oyster sauce
1/2 cup white wine

Method:
Mix all ingredients together except for chicken wings. Preheat oven to 350F. Place chicken wings in baking dish and pour over mixture. Bake for 30 minutes. Serve with plenty of napkins.

3 to 4 cups peanut oil,
1 1/2 lbs shrimp; shell, devein, leave tail portions on, wash, dry, refrigerated for at least 4 hours
1/2 cup onions diced into 1/4-inch pieces
2 Tbsp finely chopped fresh ginger
1 garlic clove minced
For a sauce, combine in a bowl and mix well:
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 tsp sesame oil

Pour peanut oil into a wok and heat to 375 deg F. Oil-blanch the shrimp for 45 seconds to 1 minute, until shrimp begin to turn pink and to curl. Remove; set aside.Remove oil from wok, then replace 2 Tbsp oil. Heat oil until white smoke appears. Add onions, ginger, and garlic, and stir-fry until onions soften, about 2 minutes. Add shrimp 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.
Note: This may be served cold, or alone as an appetizer.

1/2 lb beef flank steak, thinly shredded (any good steak will do)
3 tbl oil
2 slices ginger, thinly shredded
2-3 cloves garlic, chopped
1 carrot, thinly shredded
2-3 wood ears, soaked and shredded (optional)
1 stalk celery, thinly shredded
3 tbl soup stock (use bouillon cubes dissolved in hot water)

MARINADE:
1 tbl soy sauce
2 tsp cornstarch
2 tsp oil
2 tsp wine
1/4 tsp sesame oil

HOT SAUCE:
1 tbl hot bean paste or chili sauce (sgm: I used chili sauce)
2 tsp soy sauce
1/2 tsp sugar
1 tbl vinegar
1/2 tsp sesame oil
1/4 tsp white pepper
1/4 tsp cornstarch solution (mix equal parts cornstarch and water)

Method
Marinate beef for 30 minutes. Combine hot sauce ingredients. Mix well and set aside. Heat oil, ginger, and garlic in wok over high heat for 10 seconds. Add beef and stir-fry for between 1 minute and 1 and a half minutes. Add shredded carrot, wood-ear, celery and soup stock. Stir one minute. Add hot sauce, stirring for 30 seconds. Add meat and stir well. Thicken with cornstarch solution. Serve hot.

1 package (8oz) cream cheese, softened
1 can (6oz) crab meat, drained and flaked
2 green onions including tops, thinly sliced
1 clove garlic, minced
2 teaspoons Worcestershire sauce
1/2 teaspoon lite soy sauce
1 package wonton skins
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3 lb Chicken
2 tsp Paprika
1 tsp White pepper
1 can Mandarin oranges
1 clove Garlic, minced
1/2 cup Hot beef bullion
1 Tbsp Cornstarch
1 Tbsp Soy Sauce
1/2 tsp Ginger, powered
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Ingredients:

250g boneless Chicken
50g Salted Cashew Nuts
1 Carrot, peeled and diced
1/4 Onion, diced
1 Green Bell Pepper, diced & seeded
2 Baby Sweetcorn, sliced
2 Tbsp Oyster Sauce*
1 tsp Sugar*
1 Tbsp Light Soy Sauce*
1 Tbsp Chinese Wine*
One pinch of Pepper*
1 tsp Cornflour in 150ml Water
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1 onion, finely chopped
40g butter
450g/1lb minced beef
1 green pepper, sliced
2 tomatoes, peeled, seeded and diced
2 tablespoons chopped fresh flat-leaf parsley
6 eggs
salt and freshly ground black pepper
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