My favorite Lo Mein recipe from Jane Brody's Good Food book:

Lo Mein

first cook about 8 oz. linguine noodles or use fresh Chinese noodles

1/2 lb. sirloin steak or chicken breast, cut into thin strips
1 TB peanut or canola oil, divided
2-4 fresh cloves garlic, minced or jarred garlic
1 cup sliced celery, cut on the bias
1 cup shredded cabbage
1 cup fresh bean sprouts
chopped fresh or frozen spinach
opt. thinly sliced onion and/or green bell pepper

stir fry beef/chix in half the oil until beef has lost pink color or chix is cooked through - remove to plate and reserve

stir fry vegetables in the rest of the oil until crisp tender

add in beef/chix and cooked linguine noodles

stir in "3-2-1" sauce:
3 TB soy sauce, light (thin)
2 TB oyster sauce
1 TB toasted oriental sesame oil
1/2 t. sugar

heat all in pan until hot and everything is mixed well with the sauce

serve hot

I make these about twice a year...

Shrimp & Vegetable Egg Rolls

2 Tbls vegetable oil
8 cups finely shredded green cabbage
2 cups coarsely grated carrots
2 & 1/2 Tbls soy sauce
3 cloves of garlic, finely minced
1 Tbls ginger, finely minced
6 green onions (or scallions), cut into very thin slices
3/4 lb salad shrimp (can substitute chopped, cooked, chicken)
1/2 cup coarsely chopped fresh cilantro
1/4 cup finely slivered fresh basil
Salt - to taste, if needed
12 egg roll wrappers (10 oz)
1 egg, lightly beaten
1 & 1/2 cups vegetable oil

1. In a large, heavy pot, heat the 2 tablespoons of oil. Add the cabbage and carrots; cook over medium-high heat for 3 to 4 minutes, until cabbage is wilted and bright green. Stir in soy sauce.
2. Add the garlic and ginger; cook for 1 minute, stirring. Remove from heat and stir in green onions, shrimp, cilantro, basil and (if desired) salt.
3. When working with egg roll wrappers, cover them with a damp kitchen towel so they dont dry out. Stuff wrappers one at a time: Place one tip facing you like a diamond shape on a flat work surface. Place 1/3 a cup of filling 1 inch from the bottom point and across the wrapper to within 1 inch of each side. Fold bottom tip up over filling and roll away from you halfway up. Brush egg over exposed edges with a pastry brush. Fold in 1 inch side tips and finish rolling TIGHTLY (very important - or egg rolls will absorb more oil and taste ÂgreasyÂ). Place on a plate seam-side down. Repeat procedure with the rest of the wrappers. Keep finished egg rolls covered with a damp towel.
4. Heat 1 & 1/2 cups of oil in a 10 inch skillet until it begins to bubble a bit on top. (To test for temperature, drop a cube of bread into oil; it should brown within one minute). [I use my deep fryer - @ 370 degrees - drop in 3 or 4 egg rolls - cook 1 minute and turn and cook for another minute, or until golden brown.]
5. Add 3 or 4 egg rolls at a time to the oil and fry for 2 to 21/2 minutes on each side, or until golden brown. Drain on paper towel. Serve immediately.
I like mine with ketchup and hot Chinese mustard. Hubby likes his with sweet & sour sauce. (S&S Recipe follows)
Makes 12 egg rolls

Batter for deep fried chicken or finger steaks

2 egg whites
4 tablespoons cornstarch
4 tablespoons soy sauce

Mix well and add chicken strips (boneless, skinless chicken breasts cut into 1" strips) or beef strips (cube steak cut into 1" strips). Set aside.

1 cup of bisquick
2/3 cup of water
2 tablespoons toasted sesame seeds (if using for almond chicken or sweet&sour chicken)

Mix well and add to chic or beef mixture.

Mix together well (coating all meat) and deep fry until golden.

Sweet & Sour Sauce

1/2 cup packed brown sugar
1 tablespoon corn starch
1 can (13&1/4 oz) pineapple chunks
1/3 cup vinegar
1 Tbls soy sauce
1 small green pepper, coarsely chopped

Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat. Cover; simmer, stirring occasionally, for about 5 minutes, or until sauce thickens to your desired thickness. Stir in green pepper. Cover and simmer for about two more minutes.
This is the perfect (according to family & friends) S&S Sauce and can be used for egg rolls, meatballs, chicken, shrimp, fried won-tons, egg foo yong - whatever...

Is this really Chinese? Darned if I know, but I just love sesame chicken.

Sesame chicken

3 whole boneless chicken breasts

Marinade:

2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of sesame oil
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil

Sauce for Sesame Chicken:

1/2 cup water
1 cup chicken broth
1/8 cup vinegar
1/4 cup cornstarch
1 cup sugar
2 TB dark soy sauce
2 TB sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)

Other:
2 tablespoons toasted sesame seeds (see recipe directions for how to toast)
3 1/2 - 4 cups peanut oil for deep-frying

Preparation:

Toast the sesame seeds as follows and set aside: For stovetop toasting, use a wide frying pan. Heat the sesame seeds on medium heat, shaking the pan occasionally. Remove the seeds when they darken and become fragrant. For oven toasting, preheat the oven to 325 degrees Fahrenheit. Spread the seeds out on a baking sheet.
Bake until the seeds brown and become fragrant. For both methods, allow the toasted seeds to cool. Store in a covered jar at room temperature. It takes between 3 and 5 minutes to toast sesame seeds on the stovetop, and about 15 minutes using the oven.

Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.

To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.

To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.

Just before you are finished deep-frying, bring the sauce back up to a boil. Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.

Annie

Here are some of my favorites

Crispy Orange Beef

1 lb. flank steak, partially frozen
1/4 to 1/2 C cornstarch, approximately
2 to 3 cups PEANUT oil
6 to 8 pieces of dry orange peel, about 1/2" square
1 dozen dry hot pepper pods, about two inches long, or to taste
1/4 small onion, cut in 1/2" squares
1/4 C water chestnut slices
1 tsp. minced garlic
1 tbsp. minced green onion
1 tbsp. rice wine
1/4 C sugar
3 tbsp. soy sauce
1/2 C chicken broth
1 tbsp. oyster sauce
1 tsp. sesame oil

The flank steak should be frozen, but still pliable for
easier slicing. Cut it into 3 lengthwise pieces, then cut across the
horizontal to make
small pieces, about 1/2" by 2" (sizes will vary, but those are
ballpark figures). Coat the
meat completely with cornstarch and set aside.

Cut up dry orange peel into small pieces and combine in a
small dish with hot pepper. Cut onion and combine in another
small dish with water chestnuts. Mince garlic and green onion.
Combine rice wine, sugar, soy sauce, chicken broth, and oyster sauce in
a small bowl. Set
a metal strainer over a large receptacle (not plastic) in kitchen sink.

Heat wok for two minutes over highest heat. Add oil and heat until
it is very hot.
Add beef and stir to break it up. Fry for 2 to 3 minutes, until beef
gets a yellowish cast to
it and the outside is crispy. Transfer to strainer in sink and pour oil
and beef into it.

Place empty wok back on high heat and add garlic and green onion.
Add hot pepper
and orange peel. Stir briefly. Add onion and water chestnuts and stir
30 seconds. Add
sauce and stir well to coat. Let Mixture boil until it thickens
slightly. Add hot beef and
then sesame oil. Stir once or twice and place on a warm plate. Serve
immediately.
Serves 4 to 8 as part of a larger meal.
Serve with steamed rice. .................................

General Tso's Chicken

1/2 cup cornstarch
1/4 cup water
11/2teaspoons minced garlic
11/2 teaspoons minced gingerroot
3/4 cup sugar
1/2 cup soy sauce
1/4 cup cup white vinegar
1/4 cup sherry
11/2 cups hot chicken broth
1 teaspoon MSG(monosodium gluconate), optional
3 lbs. deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 teaspoon white pepper
1 egg
About 1 cup cornstarch
1 cup vegetable oil, plus more for stir-frying
2 cups diced green onion
16 small dried hot peppers

To make sauce, mix 1/2 cup cornstarch and the water together. Add garlic, ginger, sugar, 1/2 cup soy sauce, the vinegar and wine. Add chicken broth and MSG, if desired, and stir until sugar dissolves. Refrigerate until needed.
In separate bowl, mix chicken, 1/4 cup soy sauce and the white pepper. Stir in the egg. Add about 1 cup cornstarch, until chicken is coated evenly. Add 1 cup oil to separate pieces.
Divide chicken into small quantities and deep-fry @ 350 until crispy. Drain on paper towel.
Place a small amount of oil in a wok and heat until wok is hot. Add green onions and peppers and stir-fry briefly.
Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens, adding water or cornstarch as needed for the right consistency. Serve with rice. Makes 6 to 8 servings.

They all sound wonderful!!!

Here are the ones I've made and liked.

Sweet & Sour Chicken Balls

Batter:

1 cup flour
4 tsp baking powder
½ tsp salt
1 tsp white sugar
Dash of black pepper
¾ cup water
1 egg

Boil chicken breasts until tender with salt, pepper, and onion. Cut into cubes and let cool (any leftover chicken will do).

Sift dry ingredients. Combine water and egg and add to dry ingredients; stir to combine. Drop a couple of chicken cubes into the batter. With a spoon, coat chicken cube well and drop into deep fryer (350°F) and cook for 5 minutes or until golden brown.

Sweet & Sour Sauce:

2/3 cup water
1 cup white sugar
1/3 cup white vinegar
¼ to 1/3 cup ketchup
2 Tbsp cornstarch
Cold water

Combine sugar, water, and vinegar in small saucepan over low-medium heat until sugar dissolves. Whisk in ketchup and then whisk in cornstarch mixed with cold water. Bring to low boil until thickened. Add pineapple tidbits, if desired.

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Sweet & Sour Pork

¼ cup peanut oil (or other)
1 egg, beaten
1 lb pork shoulder, cut into ½-inch cubes
2 Tbsp cornstarch
½ tsp salt
½ cup consommé
1 cup diced pineapple
2 Tbsp minced onion
1 green pepper, finely diced
2 tsp cornstarch
2 tsp soya sauce
¼ cup brown sugar
½ cup pineapple juice
1 Tbsp ketchup

Heat oil in a large frying pan. Roll meat in beaten egg and then in 2 Tbsp of cornstarch mixed with salt.

Brown quickly in hot oil, over high heat, stirring often. Lower heat and cook for 7 minutes. Remove the pork from the fat.

To the fat in the frying pan, add the consommé, pineapple, onion and green pepper. Boil for 5 minutes.

Add the cooked pork, and cook for another 5 minutes.

Blend 2 tsp cornstarch with soya sauce, brown sugar, pineapple juice and ketchup, and pour into pan. Boil, while stirring, until it thickens.

Serve with steamed rice.

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Eggrolls

This recipe is more of a "method" than actual quantities (I "eyeball" the ingredients). Add ingredients to your taste. You can use cooked shrimp, chicken, or turkey for the filling (or combination).

Ground pork or beef
Onion, finely chopped
Celery, finely chopped
Carrot, shredded
Fresh bean sprouts
Soya sauce or tamari
Ground ginger
Garlic powder
Sesame oil
Butter

In a skillet, brown the meat and remove from pan. To the same skillet, add some butter and a little sesame oil (for flavour a little goes a long way). Add the onion, celery, and carrot. Sauté until onions are translucent but not browned.

Return browned meat to the skillet. Sprinkle with soya sauce or tamari (to taste), ground ginger (about ¼ tsp), and garlic powder (about ½ tsp). Stir until everything is well combined (scrape up any browned bits) and let cool.

In a large pot over medium-high heat, add bean sprouts with a little water (very little, just enough to start a steam) and cover. This will release the water thats in the bean sprouts. When bean sprouts are somewhat pliable but still have a slight crunch, transfer to a strainer and let sit for about 15 minutes. Add to your meat mixture and mix well.

You dont want your mixture to be too wet or it will make your eggrolls soggy. If you dont release some of the water from the bean sprouts prior
to cooking, they will release water while deep frying and cause your eggrolls to have "mushy spots" and be soggy when you reheat them in the oven after theyve been frozen. If the bean sprouts are too hard, they will pierce through the wrapper. It is important to cook the bean sprouts separately from the meat mixture so that the water from the bean sprouts doesnt "extract" the flavourings that you put into the meat/vegetable mixture.

For rolling, put some filling mixture on one side of the wrapper. Brush edges of wrapper with egg/water or flour/water mixture. Fold it over. Fold ends over a little and press to seal. Make sure the middle fold is well closed/sealed.

Deep fry a couple at a time. Serve with plum sauce.

When I make these to freeze, I dont deep fry them too golden brown because I put them in the oven frozen to reheat. This way, they dont burn before theyre heated through enough to eat. In other words, they finish cooking in the oven and they dont get soggy.

******************************************************

Honey Garlic Spareribs

1-2 racks of baby back pork ribs
1 jar of V-H Honey Garlic Sauce
2 Tbsp cornstarch
5-6 Tbsp cold water

Preheat oven to 325°F.

Trim off excess fat from ribs and cut into single-bone portions. Place ribs in a covered casserole dish, and pour honey garlic sauce over the ribs, mixing to coat all ribs. Cover and bake for 2½ - 3 hours.

NOTE: After 1 hour, turn ribs over and skim off some fat from the surface with a spoon. Stir in the cornstarch and water mixture, making sure it is well combined with the sauce. Cover and return to oven for another 1½ - 2 hours, until ribs are tender.

**************************************************

Chop Suey

3 Tbsp oil
1½ tsp salt
½ tsp pepper
1/8 tsp powdered ginger
1 lb pork shoulder roast, cubed
3 Tbsp soya sauce
3 cups celery, 1-inch pieces
2 large onions, each cut into 6 pieces
1½ Tbsp molasses
2 cups boiling water
2 cups bean sprouts
3 Tbsp cornstarch
¼ cup cold water
3 cups steamed rice

In a large pot, add oil, pork, salt, ginger, and pepper. Cook pork over low heat, uncovered, for 5-8 minutes. Add soya sauce and mix well. Then add celery and onions and cook another 3 minutes.

Mix together molasses and boiling water, and pour over mixture. Cover and cook over low heat for 15-20 minutes. Add bean sprouts and cook another 3-4 minutes.

Blend cornstarch with the cold water. Add to chop suey and cook, while stirring, until sauce thickens and becomes transparent, for 3-4 minutes. Serve with steamed rice. Serves 6.

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I made this one a couple weeks ago. The orange juice does add some type of flavour. It seems to cut down the soya sauce a bit. It's really good. I didn't have coriander.

Asian Fried Rice

(Bonnie Stern)

This is best made with day old rice so next time you are cooking rice for dinner - make lots to have lots leftover. Types of rice to use for this are basmati, jasmine or fragrant rice. Makes 4 servings

4 eggs
½ tsp salt
¼ tsp pepper
2 Tbsp rice vinegar
2 Tbsp orange juice
2 Tbsp soy sauce
1 tsp Asian sesame oil
1 Tbsp vegetable oil
1 clove garlic, finely chopped
1 small onion
1 Tbsp chopped fresh ginger root
1 sweet red pepper, diced
1 cup frozen peas
6 cups cold cooked rice
3 green onions, thinly sliced on the diagonal
¼ cup chopped fresh coriander or basil

In a small mixing bowl, beat eggs with salt and pepper. Reserve.

For the sauce, in another bowl or measuring cup combine rice vinegar with orange juice, soy sauce and sesame oil. Reserve.

Heat oil in a wok or large non-stick skillet. Add garlic, onions and ginger. Cook, stirring constantly, a minute or two until onion is tender and lightly browned. Add red pepper and cook 2 minutes longer. Add peas and rice, breaking rice up with a wooden spoon.

Stir sauce into rice and combine well.

Make a hole in the rice in the centre, all the way down to the pan. Add eggs allowing some to set on the bottom so that some of the eggs scramble and some of the eggs coat the rice. Combine everything.

Stir in green onions and coriander, and cook a minute longer.

OMW - there are some amazing recipes listed! I think we will be having a Chinese Feast in the not too distankt future - I MUST try all of these!

Here is one that is excellent! I will have to type up the others I regularly make, they are still on index cards.

Charlie Gibson - Chicken With Cashews
Monday, June 10, 1996
Charlie chose his Chicken With Cashew recipe as GMA kicked off their GMA Family Cooking Series. You could say...Charlie's a nut about cashews! He also likes to make up extra sauce when preparing this dish. The recipe is a variation of Kung Pao Chicken that is made with peanuts. He's been making it for his family for years, and now shares it with all of us!
Makes 4 servings
Ingredients
o 4 tablespoons wine vinegar
o 4 tablespoons soy sauce
o 4 teaspoons sugar
o 14 ounces raw boneless skinned chicken breast, cut into bite-sized pieces
o 1 tablespoon cornstarch
o 2 teaspoons oil
o 3 green onions, chopped
o 2 cloves garlic, minced
o 1/2-1 teaspoon crushed red pepper
o 1 teaspoon minced or grated fresh ginger or 1/2 teaspoon dried
o LOTS OF CASHEWS
o 4 cups cooked rice
1. Mix together vinegar, soy sauce, and sugar, set aside.
2. Heat oil in a large nonstick skillet or wok. Toss chicken pieces in cornstarch, then stir fry them 5-7 minutes until cooked.
3. Remove from pan and add onion, garlic, red pepper, and ginger. Stir fry 15 seconds.
4. Add vinegar mixture, cashews, chicken, stirring to coat chicken, about 2 minutes. Serve over rice.

Gina:
I made your recipe for years but not with the Soy Sauce but I added the tiny Ravioli's.
I can't think of their name right now. Think I told you before, Don't get old !!!
LOU

"ONE, TWO, THREE, FOUR, FIVE" SPARERIBS

1 1/2 lbs. meaty spareribs

1 tablespoon dry sherry
2 tablespoons soy sauce
3 tablespoons cider vinegar
4 tablespoons sugar
5 tablespoons water

Ask your butcher to cut the spareribs crosswise into 3 pieces.

Separate the rib pieces by cutting between the ribs.

Put the meat and the sauce ingredients in a skillet or saucepan and bring it to a boil, stirring the sauce to combine. Adjust heat to maintain a very gentle simmer and cook covered for 40 minutes. Stir and turn the ribs occasionally.

Uncover and turn heat to high to bring the sauce to a hard boil. Stir rapidly until the liquid is all but evaporated.

(adapted from The Key to Chinese Cooking by Irene Kuo)

This is great party food. It is very little work, requires no fiddly procedures and always makes a big hit with guests.

Jim

Here are my favorite sesame noodles, from the NY Times... They taste just like the ones from my favorite spots in NYC... (Note that the recipe is on page two of the article, but the article is fun in and of itself!).

Mmmm. This is making me crave some of these...

Emily

Home Cookin Chapter: Recipes From Thibeault's Table

8 boneless chicken breast
1/2 cup cornflour
3 tablespoons water
4 egg yolks
salt pepper
6 green onions

Lemon Sauce

1/2 cup lemon juice
2 chicken stock cubes
2 tablespoons honey
2 1/2 tablespoons brown sugar
1 teaspoon grated ginger
1 3/4 cups water

Note: I replaced the cubes and water with homemade chicken broth.

And I reduced the honey and the brown sugar so that the sauce was just subtlety sweet.

For the Sauce,

Combine lemon juice, crumbled stock cubes, cornflour, honey, brown sugar, ginger and water in saucepan and stir lover low heat until sauce boils and thickens.

For the chicken

Pound the chicken breasts out lightly.

Put cornfour into bowl, gradually add water and light beaten egg yolks, add salt, pepper and mix well. Dip chicken breast into this batter, drain well. Put a few pieces of chicken into deep hot oil and fry until lightly golden and cooked through. Drain on paper towels and keep warm while cooking remaining chicken.

To serve, slice chicken into three or four pieces each and arrange on serving plate. Cover with hot sauce and sprinkle with chopped green onions.

Cold Spiced Eggplant - Craig Claiborne & Virginia Lee

2 medium young eggplants (about 1.75 lbs total, Japanese work well)

3 Tbsp light soy sauce
2 Tbsp red wine vinegar
2 Tbsp sugar
2.5 tsp dry sherry or shao hsing wine
1 Tbsp sesame oil

1 Tbsp oil
1 Tbsp minced garlic
1 Tbsp chopped ginger
1 Tbsp toasted sesame seeds

1. Steam eggplant for about 30 minutes, or until tender to the core. Let cool.

2. Combine Soy sauce through sesame oil.

3. Over a high flame, heat the tablespoon of oil in a saucepan and add the garlic and ginger. Cook about ten seconds, then stir in the soy sauce mixture. Bring to just a boil and remove from heat. Let cool.

4. Cut or pull the cool eggplant into shreds. Pour the sauce over, and sprinkle with sesame seeds. Serve.

These recipes look great!

I tried these egg rolls for the first time a few weeks ago and this recipe is definitely a keeper. My son loved them. I didn't make the dipping sauce so I don't know how that is. I've been making the chicken and broccoli for a long time and it's a favorite.

Egg Rolls

Recipe courtesy Food Network

4 tablespoons vegetable oil
1-inch grated fresh ginger
2 cloves garlic, finely chopped
2 scallions, sliced thinly
1 carrot, cut into 1-inch julienne strips
1 small red pepper, cut into 1-inch julienne strips
1 cup Napa cabbage, shredded (I used regular cabbage sliced
thinly and cooked a little longer)
1/4 cup chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon sugar
1 to 2 tablespoons sesame oil (used 1 Tablespoon)
20 wonton wrappers covered loosely with a damp paper towel to prevent drying
10 shrimps, cooked and minced
In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes.
In a bowl, combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp.
Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.
In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.

Dipping Sauce:
1/3 cup lite soy sauce
1/3 cup rice vinegar
1 tablespoon honey
1 to 2 teaspoons sesame oil
Pinch of red pepper flakes
Combine all ingredients in a bowl.
Wine Suggestion: Beringer White Zinfandel

Chicken and Broccoli Stir-fry
(My notes are in caps)

Recipe courtesy Food Network Kitchens

Game Plan: Marinate the chicken while you prepare the rest of the ingredients
Game Plan:
Marinate the chicken while you prepare the rest of the ingredients
1 pound chicken breast (about 2 breasts), cubed
3 scallions, whites only, thinly sliced on an angle
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced ( I USUALLY DON'T HAVE IT SO YOU CAN LEAVE IT OUT)

1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch
1 1/4 teaspoons salt
1 tablespoon dry sherry
1 tablespoon dark sesame oil
About 1/3 cup water
3 tablespoons vegetable oil
5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate) (I BLANCHE FIRST)
3/4 to 1 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce (I USE A LITTLE LESS)
Garnish: toasted sesame seeds, optional
Serving suggestion: Jasmine rice
In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.
Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.
Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.
Notes: The garlic and ginger can be chopped together in a minichopper to save time.
Scallion greens can also be used to garnish, if you like that extra onion-y flavor and you want to use up the scallions.

Ok I kind of make this recipe. I just make the fried rice using leftover Basmati rice but I leave out the shrimp, pork, eggs and stir fry vegetables. My kids wouldn't eat it with all that stuff.

Emeril's Fried Rice
Recipe courtesy of Emeril Lagasse

1/4 cup peanut oil
3 cups cooked white rice
1/2 cup chopped green onions
1/2 cup shredded roasted pork
1/2 cup diced shrimp
1/2 cup diced Chinese sausage
2 teaspoons minced garlic
3 eggs
1 1/2 tablespoons soy sauce
2 tablespoons sesame oil
3 tablespoons finely chopped parsley
2 cups of stir-fry vegetables
1 tablespoon finely chopped parsley
5 wonton wrappers, julienned, fried until golden brown
Heat the oil in the wok. Toss in the rice until hot and golden. Toss in the green onions, pork, shrimp, and sausage. Stir in the garlic, eggs, soy sauce, sesame oil and parsley. Stir-fry for 2 minutes. Season with salt and pepper. Mound the rice in the center of the vegetables. Garnish with parsley and fried wontons.

Tracey

Lou, how am I supposed to know the name of the tiny Raviolis? You're the Eyetalian!

These are great recipes - I'm cutting and pasting all of them for my files. Jessica, I love eggplant dishes, thanks.

A tip for lo mein noodles and sesame noodles - if you can find dry Japanese udon noodles, buy those. They have them at World Market. BUT they are not the fresh udon noodles - those are totally different.

Gina: I'll try to find out. I told you "don't get old "
you forget things !!!

What were we talking about ??? LOL

I used Cheese Filled Tortelline's too and sub Escarole for Spinach.

Does that count as Chinese ???
Lou

Chinese Meatloaf

This recipe is one of many variations. I subbed out the pork. Can be used as meatloaf, meatballs, wonton filling, cat food (just checking to see who is reading).

1 lb. Ground turkey
1 lb. Ground chicken
4 cups chopped Nappa cabbage
1/2 cup minced cilantro
1/4 cup minced ginger root
1/2 cup minced green onions
2 Tablespoons Asian chile sauce (I use the rooster sauce, or any hot sauce)
2 Tablespoons sesame oil (roasted is great!)
1/4 cup soy sauce
2 eggs, beaten

Hoisin sauce

Mix all ingredients except hoisin sauce.

Press mixture into three well oiled 2-cup loaf pans (I just use two regular loaf pans). Bake 350 degrees for about 1 hour or until done. Remove from oven and brush top and sides of loavs with hoisin.

This is a bit different than most sweet and sours. We quite like it.

Sweet and Sour Pork

2 green peppers, quartered
1/2 cup salad oil
1 clove garlic
1 1/2 to 2 lbs pork tenderloin, cubed
2 eggs
3 TBSP flour
1 tsp salt
pinch pepper
1 cup chicken broth
1 can pineapple chunks, drained
1 TBSP corn starch
3 tsp soya sauce
1/2 cup sugar
1/2 cup white vinegar
1 TBSP molasses

Parboil peppers for 5 minutes. Saute garlic in oil. In separate bowl, beat flour, eggs and seasonings. Dip the pork in the mixture and brown in the oil. Pour off excess oil, add broth, pineapple and peppers. Cover and simmer 20 minutes. Blend remaining ingredients. Add to pork. Stir until thick.

I made these a few months back and they were really good! I liked that they are baked not fried and was surprised how well they crisped back up when reheated.

Spring Rolls - Rachel Ray Via Woodie

1 Tbl vegetable oil or olive oil
1/2 red bell pepper chopped fine
2 stalks celery from the heart chopped fine
6 water chestnuts chopped fine
1/2 small onion chopped fine
1/4 Cup fresh bean sprouts a handful, chopped
2 (6-ounce) cans lump crab meat drained, flaked - or -
12 Oz Cooked chicken
2 Tbl dark soy such as Tamari
1/2 Tsp dried thyme leaves eyeball it
4 (13 by 17-inch) sheets defrosted
phyllo dough
3 Tbl melted butter

Preheat oven to 400 degrees F. Add oil to a preheated skillet over medium to medium high heat. Saute pepper, celery, water chestnuts, onion 2 to 3 minutes. Veggies should still have a little crunch. Transfer to a bowl.Add bean spouts, crab, soy and thyme. Combine well with a spoon.

Paint half of a sheet of phyllo dough with melted butter and fold sheet in half. Pile a few spoonfuls of filling 2 inches from the bottom of sheet and leaving 2 inches at either side of sheet. Fold bottom flap up and side edges in, then roll up and over until you reach the top of the sheet. Your pastry will look like a spring roll. Touch the edges and sides of your roll with melted butter and place roll seam side down on a pastry sheet.

Repeat with the remaining sheets of phyllo dough. Bake in the center of the oven for 15 to 20 minutes, until lightly golden all over.

Sichuan Kung Pao Chicken (宮爆雞丁)

Use as many or as few dry red peppers as you like to adjust for your heat level.

Main ingredients:
3 pieces of chicken breasts, about 1-1/2 lb.
3 - 4 stalks of green onions
5 - 6 cloves of garlic
About 20 small dry red peppers
3 - 4 tsp of Sichuan peppercorns
About 4 - 6 oz of raw, shelled, unsalted peanuts
1 red bell pepper
ginger - about 1 inch in length

Trim chicken fat. Cut the chicken breasts into cubes, about 1 inch by 1 inch.

Note: Classical Kung Pao Chicken recpies call for using dark meat. You may use chicken thighs or drum sticks for this dish. Just remove the skin, bones and dice up the meat.

Marinate the chicken meat: Use 1/2 tsp ground white pepper, 2 tsp of ShaoHsing cooking wine, 2 tsp of corn starch, 1 - 2 tsp of sesame oil, 2 tsp of light soy sauce. Combine in a mixing bowl. Mix and marinate for about 30 minutes before cooking.

Meanwhile, prepare other ingredients: dice the red bell, chop the green onions, separating the green tops, peel and minced the garlic, and grate some ginger, about 1 inch in length.

Cooking Instructions:

Use a pan/wok. Set stove at high. Wait until pan is hot. Dry-roast the peanuts until slightly darkened, about 3 minutes. Remove.

Add 3 tbsp of cooking oil. Wait until oil is hot. Sauté the chicken meat in oil until slightly undercooked (pink color has barely disappeared). Remove and drain excess oil.

Start with a clean pan/wok. Set stove at high. Add Sichuan peppercorns. Dry-roast it for 30 seconds to a minute until it releases the fragrance.

Add 2 tbsp of cooking oil and 20 dry red peppers. Let the peppers roast until they turn dark brown, about 20 - 30 seconds.

Add the minced garlic, grated ginger, and the white portion of the chopped green onions. Add 1/2 tsp of salt (or to taste) and 2 tsp of chili bean sauce. Stir. Quickly dash in 2 tsp of ShaoHsing cooking wine and 1 tsp of white vinegar. (Let it induce a flame if your pan/wok is hot enough.) Cook for about 30 seconds.

Add 1/4 to 1/3 cup of chicken broth. (Adjust if you want the dish dryer or with more sauce.) Add 1 - 2 tsp of dark soy sauce. Add diced red bell pepper. Bring the mixture to a boil.

Add corn starch slurry to thicken the sauce (about 1 - 2 tsp of corn starch mixed in 2 tsp of water). Bring the sauce to the right consistency.

Return the peanuts and the chicken. Add the remaining portion of the green onions (the green portion). Continue to cook for a few minutes until chicken is heated up. Keep stirring.

Drizzle about 2 tsp of sesame oil on top at the end. Transfer to serving plate.

***I can't remember where I got this recipe, but it's one of my favorites. Note that additional ingredients show up in the description - they are not all listed at the top.

Lars

From my "Essentials of Finer Chinese Cuisine" cooking class:

SIMPLE VEGETABLE FRIED RICE
Master Recipe

2 tablespoons peanut oil
2 eggs, beaten
1 slice (cross) fresh ginger root
4 mushrooms, diced
2 cups cooked rice
½ cup bean sprouts, coarsely chopped
½ cup frozen peas, thawed
½ teaspoon salt
½ teaspoon white pepper
1 stalk green onion
1 tablespoon soy sauce

Rub rice with wet hands so all grains are separated.

Heat ½ tablespoon oil in wok over medium heat and add eggs. Cook and stir until soft curds form. Remove from heat and break eggs into small pieces.

Heat remaining oil in wok over high heat and add ginger and mushroom; stir-fry for 15-30 seconds. Add rice and toss until heated through.

Add sprouts, peas, salt, pepper, green onion, soy sauce, and cooked eggs. Toss just to heat.

VARIATIONS:

Chicken fried rice -- after cooking eggs, put in small dices of ½ chicken breast (boneless, skinless); remove from wok before adding ginger and mushroom and return with sprouts, etc. Eliminate sprouts.

Shrimp fried rice -- put in 2-4, coarsely chopped shrimp (as you would the chicken) and add 1 tablespoon fish sauce or oyster sauce. Eliminate sprouts.

Santa Maria style (with linguica, chicken, shrimp) -- cook
Linguica (1/2 small link, diced), chicken (1/4 chicken breast), shrimp together (2, chopped). Season with 1 teaspoon SM-style seasoning (eliminate salt and pepper). Eliminate sprouts. Sub chicken stock for soy sauce. Add 1 teaspoon (more?!) Tabasco. Toss in 1 tablespoon finely chopped cilantro just before serving.

VELVET CORN SOUP WITH CRAB MEAT

1 cup Crabmeat
1 slice Fresh ginger, minced
2 tsp Cornstarch
1 Tbs Sherry

3 cups Chicken broth
1 cup Sweet corn, cream style

2 Eggs, separated; yolks lightly beaten, ONE white stiffly beaten

1/4 tsp Salt
1/4 tsp White Pepper

Marinate the crab meat in the ginger, sherry, and cornstarch for 30 minutes.

Heat the chicken stock. Add the corn and bring to boil.

Add the crabmeat mixture and again bring to a boil.

Turn heat down and gently stir in the egg yolks, then fold in the egg white.

Serve immediately.

Garnish with chopped cilantro and/or finely chopped green onion.

"LIONS HEAD"
(MEATBALLS)

1 pound lean ground pork
4 ounces shrimp, shelled, de-veined, chopped
¼ cup sliced water chestnuts, finely chopped
1 teaspoon fresh ginger root, minced
1 stalk green onion, finely chopped
1 tablespoon soy sauce
1 tablespoon dry sherry
½ teaspoon sugar
1 tablespoon cornstarch
1 whole egg, lightly beaten

2 tablespoons peanut oil

SAUCE

1-½ cup chicken broth
2 tablespoons soy sauce

1 head Chinese (Napa) cabbage (1-1/2 pound)

3 tablespoons cold water
1 teaspoon sesame oil
1 tablespoon cornstarch

1. For meatballs, combine all ingredients except oil in large bowl and mix well. Divide mixture into about 12 portions and shape into balls.

2. Heat peanut oil in hot wok over medium-high heat. Brown meatballs, shaking or stirring occasionally so meatballs brown on all sides and keep their shape, 6 to 8 minutes.

3. Transfer meatballs to a larger stockpot or deep saucier pan. Add chicken broth and soy sauce. Bring to boil, reduce heat, cover and simmer 5-10 minutes.

4. While meatballs are cooking, core cabbage, remove hardest stems, and cut leafy tops in half. (Save hard leaf bases for another dish.) Place leafy tops over meatballs and simmer 5 minutes more.

5. Use slotted spoon to transfer cabbage and meatballs to serving platter, meatballs on top. Blend cornstarch, water, and sesame oil in small cup. Stirring constantly, slowly add cornstarch mixture to pan juices; cook on high heat until slightly thickened. Pour sauce over meatballs.

Garnish with thin sliced green onion and/or whole stems of cilantro ("Chinese Parsley").

Ground turkey can be used in place of the pork. Use 2/3 pound turkey and 1 cup cooked white rice. Also add a touch more soy sauce.

CHICKEN AND ASPARAGUS WITH BLACK BEAN SAUCE

1 Tbs dry sherry
4 tsp soy sauce, divided
5 tsp corn starch, divided
1 tsp sesame oil

2 boneless, skinless chicken breasts halves,
cut into bite-size pieces

1 Tbs black bean sauce
(or just chopped "fermented black beans"
and 1 clove garlic, minced)
1 tsp fresh ginger root, sliced
½ cup chicken broth
1 Tbs oyster sauce
3 Tbs peanut oil, divided

1 lb asparagus spears, trimmed and diagonally
cut into 1-inch pieces
¼ small red bell pepper, cut into thin strips
1 medium yellow onion, cut into 8 wedges and separated
2 Tbs water

1. To make marinade, combine sherry, 2 teaspoons of the soy sauce, 2 teaspoons of the cornstarch, and the sesame oil in a large bowl. Add chicken and stir to coat well. Let stand 30 minutes.

2. Combine chicken broth, bean sauce, remaining 2 teaspoons soy sauce, the oyster sauce, and the remaining 3 teaspoons cornstarch in a small bowl; mix well and set aside.

3. Heat 2 tablespoons peanut oil in wok over high heat. Add chicken and stir fry for 2-3 minutes. Remove and set aside, covered.

4. Heat remaining 1 tablespoon oil in wok. Add asparagus, bell pepper and onion and stir fry 30 seconds. Add water, cover, and cook, stirring occasionally, until asparagus is crisp-tender; about 2 minutes.

5. Return chicken to wok along with chicken broth mixture (stir well before adding); cook and stir until sauce boils and thickens.

CHINESE BANANAS FOSTER WITH COCONUT CARAMEL

2 small bananas, sliced crosswise

1/4 cup (1/2 stick) unsalted ("sweet") butter
1 tablespoon flour
4 tablespoons brown sugar
½ teaspoon cinnamon
2 small pieces candied ginger root, thinly sliced
½ teaspoon orange zest

3/4 cup coconut milk

1 pint Vanilla ice cream (or butter pecan)

Melt butter in large sauté pan.

Add flour, brown sugar, candied ginger root, and cinnamon.

Add banana pieces and turn often until they JUST start turning soft.

Add coconut milk and stir until smooth. Cook, stirring, over
medium heat until mixture boils and thickens, then simmer 2 minutes longer.

Serve over ice cream.

From "Low Country, Up Scale" (for Chinese food with a twist):

CATFISH AND BLACK BEAN SAUCE

Ingredients:

1 Tbs dry sherry
4 Tbs soy sauce
5 tsp cornstarch, divided
1 tsp sesame oil
3 large catfish fillets, cut into 1" cubes
(or about 2 lbs of "nuggets")
1 Tbs black bean sauce
1 tsp fresh ginger root, minced
1 clove garlic, thinly sliced
½ cup chicken broth
1 Tbs oyster sauce
5 Tbs peanut oil, divided
1 pound fresh asparagus, trimmed, cut into 1"
1 medium yellow onion, cut into wedges
2 Tbs water

Directions:

For marinade, combine sherry, 2 teaspoons of the soy sauce, 2 teaspoons of the cornstarch, and the sesame oil in a large bowl; mix well. Add catfish and turn to coat well. Let stand 30 minutes.

Combine bean sauce, ginger, and garlic; chop together.

Combine chicken broth, remaining two teaspoons soy sauce, oyster sauce, and the remaining 3 teaspoons corn starch in a small bowl; mix well and set aside.

Heat two tablespoons of the peanut oil in a wok or large skillet over high heat. Add half the catfish and toss gently until catfish turns opaque (about three minutes). Remove the cooked catfish from wok, add another two tablespoons of oil and heat the other half of the catfish. Remove cooked catfish and set all catfish aside.

Heat remaining one tablespoon of oil in wok. Add asparagus and onion and stir-fry for 30 seconds to one minute. Add water, cover and cook, stirring occasionally, until asparagus is crisp-tender (about 2 minutes). Return catfish to wok.

Stir chicken broth mixture and add to wok. Cook and stir until sauce boils and thickens.

BANANA EGG ROLLS

8 4-inch egg-roll wrappers
2 medium ripe bananas
8 tsp apricot-pineapple jam/preserves

About 1 cup oil for frying (3 parts vegetable oil and 1 part peanut oil is best)

Slice bananas crosswise and then lengthwise to get four long quarters.

Spread each wrapper with jam/preserves.

Place banana quarter in center of each and roll up like an egg roll.

Heat 2 inches of oil in saute pan on medium. Deep fry 3-4 at a time until golden.

Cut each egg roll at a slant at the midsection and serve with vanilla ice cream and a good drizzle of Island Chocolate Ganache:

Island Chocolate Ganache:

Ingredients:

9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 Tbs dark rum

Directions:

Place the chocolate into a medium bowl.

Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.

Stir in the rum.

Allow the ganache to cool slightly before pouring.

Joe

yumm. I must find and post my chinese dumpling with sauce recipe.

Oh, Joe, now you've done it! Bananas, ginger and caramel. What's not to like there?

Does anyone have a good moshu pork (with the "pancakes") recipe or one for the dish that has the shrimp, candied walnuts and a kind of thick white sause? (I see it called all kinds of things, but usually "Walnut Shrimp")

This is the mu shu recipe I've always used. An authentic mu shu recipe contains dried "tiger lily buds" (actually the dried buds of daylilies). Sometimes I use flour tortillas (EASY to find) but when I can, I get fresh mu shu pancakes from Asian markets. If you have a tortilla press, you can take two small balls of masa with a sheet of plastic wrap between them and press them in the press as one; then pull the sheet out and you have two VERY thin pancakes.

MU SHU PORK

Serves 6

Ingredients

2 oz dried lily buds
4 to 6 cloud ears (mushrooms)
4 dried black mushrooms

For the Filling:

2-½ Tbs vegetable oil (preferably peanut oil)
2 whole eggs, lightly beaten
1 clove garlic, minced
½ tsp minced fresh ginger
½ lb boneless lean pork, cut into VERY thin slices,
1-inch long by ¼-inch wide
4 cups finely shredded cabbage, (about 1/2 pound)
1 small carrot, cut into 1-inch slivers
2 stalks green onions(including tops), cut into 1-inch slivers
½ cup chicken broth (or vegetable broth)
2 Tbs soy sauce
1 Tbs dry sherry or mirin
1-½ tsp cornstarch mixed with 1 tablespoon water

For assembling the dish:

16 mu shu pancakes (or very thin flour tortillas)
¼ cup Hoisin sauce

Instructions

1. Soak lily buds, cloud ears, and mushrooms separately in enough warm water to cover, for 30 minutes; drain. Cut off hard knobby end of lily buds. Cut off and discard mushroom stems; thinly slice caps. Set lily buds, cloud ears, and mushrooms aside.

2. Place a wok or wide frying pan with a nonstick finish over medium-high heat until hot. Add 1-1/2 teaspoons of the oil, swirling to coat sides. Pour in half the eggs, tilting pan to coat bottom evenly. Cook just until eggs are set and feel dry on top. Remove from pan and let cool slightly while cooking remaining eggs. Cut into thin 1-inch-long strips and set aside.

3. Place pan over high heat until hot. Add remaining 2 tablespoons oil, swirling to coat sides. Add garlic and ginger; cook, stirring, until fragrant. Add pork; stir-fry for about 2 minutes or until lightly browned. Add lily buds, cloud ears, mushrooms, cabbage, carrot, green onions, and broth. Cook and toss for 2 minutes. Stir in soy sauce, sherry, and sesame oil; mix well. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Toss in egg strips and mix well.

4. Meanwhile, place pancakes in a heatproof dish. Set dish in a steamer or on a rack in a wok. Cover and steam over boiling water for 5 minutes or until heated through.

5. To serve, spread a small amount of hoisin sauce on each pancake. Place about 3 tablespoons of meat-vegetable mixture in center of pancake. Wrap like a burrito or diaper. Serve warm.

Joe

I made Angelaid's recipe for Shrimp and Vegetable Egg Rolls last night.......excellent! Only thing I did different was to use a pound of larger raw shrimp (chopped) that I cooked quickly before the cabbage.

I see plenty of recipes here to try....yum!!!

Nancy

I've included a recipe for shrimp nachos that the chef at the new restaurant prepared that we like alot. I think they fall into the Chinese side of the restaurant. I won't have to worry about family secrets, this recipe was published in the SA Express last month.

Sarika's Thai Kitchen Shrimp Nachos
Web Posted: 03/25/2008 02:38 PM CDT
San Antonio Express-News
WONTONS:
8 thick wonton skins
Vegetable oil, for frying wontons
SAUCE:
3 dried ancho chiles
¼ cup vinegar
Pinch of salt
Pinch of pepper
1 tablespoon sugar
1 tablespoon soy sauce
1 teaspoon Kwong Hung Seng Sauce (sweet soy sauce; see Note)
SHRIMP:
2 tablespoons sesame oil
1 cup (about ¼ pound) chopped shrimp
1 teaspoon chopped fresh garlic
1/2 cup finely chopped celery
½ cup finely chopped carrot
½ cup chopped green onions
Chopped cilantro leaves, for garnish
For Wontons: Cut wonton skins in half to form triangles. Pour vegetable oil to a depth of about 1 inch into a small pot. Heat the oil and add 1 triangle. Cook for about 8-10 seconds, or until just golden brown. Turn it over and briefly brown the other side. Remove and drain on paper towels; repeat with remaining wontons. Set aside.
For Sauce: Remove stems and seeds from ancho chiles and soak in hot water for 30 minutes. Remove from water and place in bowl of blender. Add vinegar, salt, pepper, sugar, soy sauce and sweet soy sauce; blend until smooth and set aside.
For Shrimp: Place sesame oil in a frying pan (or wok) and heat. Add shrimp and garlic and cook briefly, about 45 seconds to 1 minute. Add celery, carrots and reserved Sauce. Cook, stirring for 1 minute or so, add green onions and cook about 30 seconds, just until vegetables are crisp-tender. Be careful not to overcook vegetables or shrimp. Immediately spoon shrimp mixture onto the center of a serving plate and place wontons around. Garnish with cilantro.
Note: Kwong Hung Seng Soy Sauce is available at Tim's Oriental & Seafood Market at 7015 Bandera Road, No. 5. Call (210) 523-1688.
Makes 4-6 appetizer servings. Approximate nutritional values per serving: 180 calories (29.7 percent calories from fat), 8 g protein, 24 g carbohydrate, 3 g sugar, 3 g dietary fiber, 6 g fat, 35 mg cholesterol, 520 mg sodium.
Source: Sarika's Thai Kitchen

Wow, so many great recipes. Can't wait to try them all.

Home Cookin Chapter: Recipes From Thibeault's Table

Chicken Chop Suey
=================
2 or 3 chicken breasts sliced very thin.

(The easiest way to do this is to slice the chicken while it is still partially frozen)

1 tablespoon soy sauce
1 tablespoon ShaoHsing cooking wine
2 teaspoons sesame oil
2 teaspoons corn starch

Slice the chicken and marinate it for at least 60 minutes.

1 large onion
2 stalks celery
mushrooms
2 or 3 green onions
minced garlic
minced ginger
1 small can sliced water chestnuts
bean sprouts
peanut oil or canola oil
soy sauce
chicken broth

slice up the onion
Cut the celery on an angle (thin slices)
thinly slice the green onions on an angle
slice mushrooms.
. Heat wok, add oil, and when hot add chicken. Cook until the chicken is
no longer pink. (The chicken should be sliced thin enough that it cooks
very quickly)

Remove chicken from wok and if needed add a little more oil.

Add the sliced onions and the celery and quickly stir fry. Add the
mushrooms, stir fry for a minute or two and add the garlic and ginger.
Cook for 30 seconds. Add the chicken and any juices back into the
wok, add the water chestnuts, bean sprouts and season with a little soy
and a few tablespoons of chicken broth. Simmer for just a minute or
two and add the sliced green onions. Serve over rice.

I also can't wait to try some of these. I'm still reading through them all. Thanks for sharing! We love Asian food.

Thanks, Joe.
Great idea on the tortilla press. I know I can get the dried mushrooms in Reno next time I'm there.

ttt- so I can find it and add the potsticker recipe I use.