From "Essentials of the Chinese Kitchen": ASIAN COLESLAW WITH TANGY RICE VINEGAR DRESSING Serves 8 Ingredients 4 cups shredded Napa cabbage 1/2 cup shredded carrot 2 stalks bok choy, with leaves 1/2 - 2 cups mung bean sprouts 2 tsp vegetable oil 1/4 cup rice vinegar 3/4 tsp sesame seed oil Garnish (optional): 2 tsp chopped fresh cilantro leaves, or as desired 1 Tbs toasted sesame seeds Directions Wash the vegetables and drain thoroughly. Shred the cabbage and carrots. Separate the bok choy stalks and leaves. Cut the stalks diagonally and cut the leaves straight across. Toss the shredded cabbage, carrots, bok choy and mung bean sprouts in a large bowl. Set aside. Stir the oil into the rice vinegar. Stir in the sesame seed oil. Place the dressing in the bottom of a bowl, add the vegetables and toss again. Add the cilantro, if using, and sprinkle the toasted sesame seeds on top. MU SHU PORK Serves 6 Ingredients 2 oz dried lily buds 4 to 6 medium cloud ears (mushrooms) 4 medium dried black mushrooms For the Filling: 2-1/2 Tbs vegetable oil (preferably peanut oil) 2 whole eggs, lightly beaten 1 clove garlic, minced 1/2 tsp minced fresh ginger 1/2 lb boneless lean pork, cut into VERY thin slices, 1-inch long by 1/4-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 1/2 cup chicken broth (or vegetable broth) 2 Tbs soy sauce 1 Tbs dry sherry or mirin 1-1/2 tsp cornstarch mixed with 1 tablespoon water For assembling the dish: 16 mu shu pancakes (or very thin flour tortillas) 1/4 cup Hoisin sauce Directions 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. 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. 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. 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. 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. CABBAGE ROLLS Serves 4 Ingredients 8 large Napa cabbage leaves 3/4 lb ground pork 4 medium shiitake mushrooms 1/2 medium onion 1 medium carrot 1/2 tsp salt 2 cups chicken broth 1 Tbs soy sauce Directions Wash cabbage leaves and steam or boil them to just soften. Mince shiitake mushrooms, carrot, and onion. Mix ground pork, shiitake, carrot, and onion in a bowl. Add salt and mix further. Divide the pork mixture into 8 portions. Put one portion of pork mixture on a cabbage leaf and roll it. Put chicken broth and soy sauce in a deep pan and place cabbage rolls in the pan. Simmer the cabbage rolls on low heat until meat is cooked. MU SHU VEGETABLES Makes 6 servings Ingredients 3 Tbs soy sauce 2 Tbs dry sherry or sweet rice wine 2 tsp cornstarch 1-1/2 Tbs minced fresh ginger 3 cloves garlic, minced 1-1/2 tsp sesame oil 1 Tbs vegetable oil 3 medium leeks, washed and cut into 2-inch slivers 3 medium carrots, peeled and julienned 1 cup thinly sliced fresh shiitake mushrooms 1 small head Napa or Savoy cabbage, shredded (about 4 cups) 2 cups mung bean sprouts, rinsed and drained 8 ounces firm tofu, drained and cut into 2-1/2 X 1/4-inch strips 12 8-inch flour tortillas (thinnest possible), warmed* 3/4 cup finely chopped honey roasted peanuts (optional) Directions Prepare Peanut Sauce (as below); set aside. Combine soy sauce, sherry, cornstarch, ginger, garlic and sesame oil in small bowl until smooth; set aside. Heat wok over medium-high heat 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add leeks, carrots and mushrooms; stir-fry 2 minutes. Add cabbage; stir-fry 3 minutes or until just tender. Add bean sprouts and tofu; stir-fry 1 minute or until hot. Stir soy sauce mixture; add to wok. Cook and stir 1 minute or until sauce is thickened. If desired, spread each tortilla with about 1 teaspoon Peanut Sauce (recipe follows). Or, to be authentic, use Hoisin sauce. Spoon 1/2 cup vegetable mixture onto bottom half of each tortilla Sprinkle with 1 tablespoon peanuts (optional). Fold bottom edge of tortilla over filling; fold in side edges. Roll up to completely enclose filling. Or, spoon 1/2 cup vegetable mixture onto one half of tortilla. Fold bottom edge over filling. Fold in one side edge. Serve with extra Peanut Sauce. Peanut Sauce Makes 2/3 cup Ingredients 3 Tbs sugar 3 Tbs dry sherry or sweet rice wine 3 Tbs light soy sauce 3 Tbs water 2 tsp white wine vinegar or rice wine vinegar 1/3 cup creamy peanut butter Directions Combine all ingredients except peanut butter in small saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil 1 minute or until sugar melts. Stir in peanut butter until smooth; cool to room temperature. CHINESE CABBAGE AND MUSHROOMS Serves 4 Ingredients 1 lb Chinese cabbage, cut into 1 x 2-inch pieces 3 whole dried Chinese mushrooms, soaked in 1/2 cup hot water, drained and sliced (save the mushroom water) 4 Tbs peanut oil 1/2 tsp salt 2 Tbs soy sauce 1 tsp sugar Directions Heat the wok, add the oil and the salt. Add the mushrooms and toss for one minute. Add the Chinese cabbage and stir fry for two minutes. Add the soy sauce, sugar and the mushroom water. Cover and cook for 10 minutes over moderate heat. There should be very little liquid left. If there is too much, boil over high heat until the liquid is reduced. Joe

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

I've eaten dim sum in NYC, Boston, Philadelphia, Los Angeles and San Francisco. I was thrilled when a good dim sum restaurant opened in the neighborhood in Denver that has a high proportion of Asian residents, Chinese, Thai, Vietnamese, and Laotian. Our Japanese residents are mostly in the downtown area with Korean citizens living in both areas and in one of the suburbs, there are some very good restaurants in all these areas along with some very good Indian restaurants but good dim sum was lacking for many years until a small family restaurant in the Denver Asian area, there are long waits on the weekend days, Then about two years ago the same family opened a second restaurant, much fancier than the original, about twenty minutes from our home. The dim sum is just as delicious with a greater selection, on carts or to special order from a list, and the restaurant is very beautiful with large round carved dark wood tables as well as smaller rectangular ones, a very large live fish tank you can select from and beautiful etched glass panels dividing the space. I'm sure a lot weddings and special events are held there. A large raised area at the end can hold three round tables for 10 guests each. Not only is the food really good, the atmosphere lovely, but the family has also managed to maintain the same friendly and good service that is at there original location. No tea ggs though, maybe they are not a dim sum dish. But they are still on my to try list. Thanks for telling me about the congee, John, and it's fine that you are not an eggplant fan - I have recipes, just always looking for new ideas. Lee

Sue, I think you have asked a very good question. The assessment of Asian (Classical) Cyms is not a simple matter. They are judged as orchid. But they are also judged as a "bonsai-like" art form. They are evaluated according to tradition; however innovations are highly prized. (1) Judging them as orchid, the most important aspects are the fragrance and the flower. For the fragrance, both close-sniffing and distant room-filling effects are evaluated. Sometimes, the quality of a perfume weighs heavier than its strength. For the flower, the size and structure of a flower, the shape of petals, the organization of petals, and the color are evaluated. The details of leaves - length, width, curvy habit, starting and ending, color, variegation  are evaluated. The healthiness and the impressiveness of a classical cym help to improve score. (2) The second aspect is out of the range of this forum. Probably some bonsai growers are more qualified to comment. From the "bonsai perspective", the leaves are very important (as important as the flower and fragrance), especially for the variegated forms. The number of leaves, the growing position of each leaf, and the patterns on these leaves are all essential factors. The judging criteria are ancient. All details were exhaustively recorded by cym institutions of ancient Asian empires. These are sometimes used like "scriptures". Historical and cultural factors are also taken into consideration. Understanding the historical factors, it becomes easier to understand: why a "new" classical cym with no significant difference for the untrained eyes can fetch tons of money and oooh so many experts. These are just me talking. Please feel free to disagree and criticize.