CHINAB1.ZIP - Seventy recipes from various
Chinese restaurants. No other credit (to the
typist or cookbook?) is included. 🙁
Recipes are in Meal-Master format.

---------- Recipe via Meal-Master (tm) v8.01

Title: CHINESE CHICKEN SALAD B1
Categories: Chinese, Salads, Poultry
Yield: 4 servings

2 Chicken breasts
-OR drumstick-thighs
2 qt Vegetable oil
8 Squares wonton dough
-- cut in 1/8 inch. strips
1/3 pk Rice noodles
1 ts Liquid mustard
1 ts Chinese five-spice powder
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 with water. Bring to boil, simmer 20 minutes.
Remove, drain on paper towels. Place vegetable oil in deep-fryer, heat to
350 F. 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 with
hot oil & should be removed instantly, before oil is absorbed. Drain on
paper towels.

Deep-fry chicken 5 minutes. 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 via Meal-Master (tm) v8.01

Title: WHOLE WINTER MELON SOUP B1
Categories: Steamed, Soups, Chinese, Fruits
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
with 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 minute. To serve
soup, scoop flesh carefully from sides of melon and ladle with 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: PEKING DUCK B1
Categories: Chinese, Poultry, Main dish
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
with salt. Tie together stem ends of 2 green onions, place inside duck
cavity with gingeroot. Bring edges of tail opening together, stitch with
a length of fine wire. Attach another wire to neck as a handle. Mix 1 qt.
water with 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 F. Place duck breast side up on flat rack in
roasting pan. Roast 30 minute. Reduce heat to 300 F, turn duck over. Roast
30 more minutes. Turn duck breast side up again, roast for final 30
minutes.

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 minutes. 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 with 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: WU'S BEEF B1
Categories: Chinese, Meats, Main dish
Yield: 4 servings

1 lb Filet mignon
-- gristle removed
1 tb Cornstarch; 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 2 x 1/2 x 1/4-inch. 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 minutes.

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 with oil. Immediately drain on paper towels.

Heat wok or skillet on high heat. Coat sides, bottom with 2 tbs. oil. Fry
onions 1 minute, then add beef; cook 2 more minutes. 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 1 minute 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: CASHEW CHICKEN B1
Categories: Wok, Chinese, Poultry, Main dish
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 minutes over high heat. Add pea pods, mushrooms, bamboo shoots,
& chicken broth. Cover & cook 2-3 minutes. Gently stir in cashew nuts,
monosodium glutamate, and sugar. Mix cornstarch with 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: SWEET AND SOUR WHOLE FISH B1
Categories: Fried, Chinese, Seafood, Main dish
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

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---------- Recipe via Meal-Master (tm) v8.01

Title: CHINESE MIXED VEGETABLES B1
Categories: Vegetables, Wok, Chinese, Side dish
Yield: 4 servings

1 ts Vegetable oil
1 Thin sliced gingeroot
1 Garlic clove; 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: YANG CHOW FRIED RICE B1
Categories: Rice, Wok, Chinese, Grains, Side dish
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 vegetable 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: EXOTIC CHINESE FRUIT BOWL B1
Categories: Fruits, Uncooked, Chinese, Desserts
Yield: 6 servings

4 Kumquats
4 Lichees
4 Loquats
4 sl Mandarin orange
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

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---------- Recipe via Meal-Master (tm) v8.01

Title: CHA PAO TSU B1
Categories: Fried, Chinese, Meats, Appetizers
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

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---------- Recipe via Meal-Master (tm) v8.01

Title: YU MI GEE YUNG TANG B1
Categories: Boiled, Chinese, Poultry, Soups
Yield: 6 servings

1 Whole chicken breast
- uncooked
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

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---------- Recipe via Meal-Master (tm) v8.01

Title: KUO FAN GEE CHIU B1
Categories: Wok, Chinese, Poultry, Main dish
Yield: 6 servings

2 Whole chicken breasts
- uncooked
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 Garlic cloves; 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: FAN CHIEH NIUS RUH B1
Categories: Wok, Chinese, Meats, Main dish
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 overcook 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: CH'AO MING HSIA P'IEN B1
Categories: Wok, Chinese, Seafood, Main dish
Yield: 6 servings

1 lb Prawns or large shrimp,
-uncooked
6 Dried chinese mushrooms
1 cn (15-oz) baby sweet corn
1 c Peanut or other salad oil
-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 with 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
minutes. 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 seafoods). Heat 1 cup oil in wok or
skillet on high heat. Add scallion, mushrooms, water chestnuts, snow peas
& baby sweet corn. Stir-fry 1 minutes. 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 via Meal-Master (tm) v8.01

Title: HAU TOEI CHAO FAN B1
Categories: Eggs, Wok, Chinese, Side dish, Grains
Yield: 6 servings

1/4 c Peanut or other salad oil
4 Eggs; well-beaten
1 c Chopped onion
10 oz 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 via Meal-Master (tm) v8.01

Title: CHEN TAN KAO B1
Categories: Steamed, Chinese, Grains, Desserts
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-inch cake pan or 8-inch square
cake pan. Place 10-inch cake rack in wok & fill wok with 1 qt. water, or
to 1-inch below rack, whichever is less. Cover & bring to boil. Place cake
on rack. Cover & steam 20 minutes. 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 minutes; cut into 2-inch
diagonal pieces. Serve hot or cold.

Cake may be later re-steamed 5 minutes to serve hot.

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

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---------- Recipe via Meal-Master (tm) v8.01

Title: DICED WINTER MELON SOUP B1
Categories: Simmered, Chinese, Fruits, Soups
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 minutes. Season to taste with 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: SAI WO DUCK B1
Categories: Steamed, Chinese, Poultry, Main dish
Yield: 4 servings

1 md Duckling, 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)

----------------------------------GARNISH----------------------------------
Loose lettuce leaves

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
with celery, onion, ginger root, black mushrooms, orange peel, bamboo
shoots, 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 with 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 minutes.
Remove. Line large serving platter with lettuce leaves. Turn platter with
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
with 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: GOURMET VEGETABLES B1
Categories: Vegetables, Wok, Chinese, Side dish
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 F. 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
minutes. Remove from pan when half-cooked. Into same utensil add salt &
all sliced ingredients. Bring to medium high heat & toss & turn all
ingredients for 2 minutes. Add chicken stock combined with MSG. Cover &
cook over medium heat 3 minutes. 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 minute, no longer. Place on serving
dish & top with crisp rice sticks.

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

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---------- Recipe via Meal-Master (tm) v8.01

Title: OYSTER BEEF B1
Categories: Wok, Chinese, Meats, Main dish
Yield: 4 servings

1 lb Beef; sliced 1/4-in. thick
-(2 x 1 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 minutes. Add oil to pre-heated
wok or skillet. Add beef, scallions, & oyster sauce. Toss-cook at high
heat 3 minutes. 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: YEONG JO FRIED RICE B1
Categories: Rice, Wok, Chinese, Grains, Side dish
Yield: 4 servings

1/4 c Raw prawns or shrimp,
-diced
1/4 c Barbecued pork, diced
-OR- cooked ham, diced
1/4 c Green onions,
-cut 1/8" 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 minutes 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 minutes. 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: BUTTON MUSHROOMS & LOBSTER B1
Categories: Sauteed, Chinese, Seafood, Main dish
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 minutes. Add
vegetables, sugar, soy sauce, chicken stock & MSG. Turn ingredients
lightly until thoroughly mixed. Cover & cook over high for 7 minutes.
Uncover & 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: DRUMS OF HEAVEN B1
Categories: Fried, Chinese, Poultry, Appetizers
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.
Holding fingers tightly around smaller bone, press upward, pushing meat
from smaller section right into larger section, giving wing a drumstick
appearance. Repeat process with all wings. Combine 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 with 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: BARBECUED PORK CREAM SOUP B1
Categories: Simmered, Chinese, Meats, Soups
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 minutes, 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 minutes. and stir
constantly. Just before serving, stir in Madeira. Serve garnished with
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 via Meal-Master (tm) v8.01

Title: EMPRESS SPINACH SALAD B1
Categories: Chinese, Vegetables, Salads
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 Garlic clove; 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: SZECHWAN SPICED BEEF SHRED B1
Categories: Wok, Chinese, Meats, Main dish
Yield: 6 servings

1 lb Flank steak
1/4 c Oil
1 ts Minced ginger root
2 ts Minced garlic
3 Scallions; cut 1 inch 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 with
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 350 F. 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 via Meal-Master (tm) v8.01

Title: ASPARAGUS B1
Categories: Boiled, Chinese, Vegetables, Side dish
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 saucepan 2-3 minutes. Drain, rinse in
cold water & drain again. Sprinkle with salt, sugar, soy sauce & sesame
oil. Stir to blend seasonings. Refrigerate 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: BANANAS FLAMBE B1
Categories: Sauteed, Chinese, Fruits, Desserts
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 with cinnamon & lower flame. Pour rum & banana
liqueur over bananas. Ignite carefully, basting bananas with 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: SHRIMP TOAST B1
Categories: Fried, Chinese, Seafood, Appetizers
Yield: 6 servings

1/2 lb Medium-size shrimp
-washed, peeled & deveined
1 sl Ginger; peeled, chopped
1 Garlic clove
-- 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 chestnuts in meat grinder or food
processor. Season with 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
diagonally into quarters, so that individual tri- angles are formed. Form
a mound in center of each triangle with spread & sprinkle with sesame
seeds. Heat oil to 300 to 325 F. Deep-fry shrimp toasts until golden brown
on both sides. Drain on paper towels & serve with 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: BEEF IMPERIAL B1
Categories: Wok, Chinese, Meats
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 Dry black chinese mushrooms
- (originally: "5 to 6")
- soaked in warm water
- 20 minutes, drained,
- remove stems and slice
1 c Bamboo shoots, sliced
3 sl Ginger
2 Garlic cloves; 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 minutes, 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 minutes 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: IMPERIAL SAUCE B1
Categories: Sauces, Chinese, Poultry, Side dish
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 Cornstarch (rounded)

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

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---------- Recipe via Meal-Master (tm) v8.01

Title: MING SHRIMP WITH HOT SAUCE B1
Categories: Wok, Chinese, Seafood, Main dish
Yield: 6 servings

18 lg Shrimp, peeled & deveined
Salt & pepper; to taste
1 Egg white
1/2 ts Cornstarch
2 c Oil
1 Garlic clove; chopped
1/2 c Diced onion
1 1/2 c Sliced water chestnuts
1/2 c Sliced mushrooms
Chopped scallions
Hot sauce (see recipe)

Marinate the shrimp in salt, pepper, egg white, & cornstarch for 30
minutes. Heat wok hot & dry. Add oil. When just beginning to smoke, add
shrimp, stirring quickly so that pieces separate. After 2 minutes, 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 minutes or until everything is hot. Place on
serving platter & sprinkle with chopped scallions.

Note: Flipping wok is better than stir-frying since the food is not
touched in any way.

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

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---------- Recipe via Meal-Master (tm) v8.01

Title: HOT SAUCE B1
Categories: Ketchup, Uncooked, Chinese, Vegetables, Main dish
Yield: 6 servings

3/4 c Ketchup
1/2 ts Bean sauce (found in
-chinese groceries)
1 dr Hot oil (may be doubled)
3 dr Sesame oil
1 ts Sugar (rounded)
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

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---------- Recipe via Meal-Master (tm) v8.01

Title: CHICKEN WITH CASHEWS B1
Categories: Wok, Chinese, Poultry, Main dish
Yield: 6 servings

1 1/2 lb Chicken breasts
- (boneless, skinless)
- 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 (see recipe)
1 ts Hoisin sauce
1/2 c -raw cashews, or up to
1 c Raw cashews

NOTE: Recipe called for "1-1/4 to 1-1/2 lb boneless, skinless chicken
breasts".

Marinate chicken breasts 30 minutes in salt, pepper, cornstarch, sherry &
egg. Heat wok hot & dry. Add oil. When it's just beginning to smoke, add
chicken, green pepper & water chestnuts, stirring 1-2 minutes. Drain
through colander or sieve, reserving 2-3 tbs. oil. Return the reserved oil
to wok & add Imperial Sauce & hoisin sauce. Cook 1-2 minutes or until
thickened slightly. Add nuts, chicken & vegetables, stirring everything
together until well coated with 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 with 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 via Meal-Master (tm) v8.01

Title: MOU SOU PORK B1
Categories: Wok, Chinese, Meats, Main dish
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 Garlic clove; chopped
1/4 sm Cabbage; fine shredded
2 Scallions
-- cut in 1-inch pieces
1/2 c Shredded bamboo shoots
1/2 c Sliced fresh mushrooms
5 -Tree ears or up 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 minutes 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 minutes. 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 with
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

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---------- Recipe via Meal-Master (tm) v8.01

Title: CHINESE PANCAKES B1
Categories: Baked, Chinese, Grains, Side dish
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 with 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 minutes), adding more flour if
necessary Place dough in mixing bowl & cover. Allow to rest 30 minutes.
Moisten hands with sesame oil. Pull off golf ball-sized pieces of dough &
flatten them. Brush top of each ball withsesame oil, place another
flattened ball on top. With rolling pin roll pair of pancakes out together
to form a 6-8 in. circle. Repeat with all dough. Place each set of
pancakes on baking pan, bake in moderate oven (325-350 F) for 1-2 minutes,
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 minutes.

Temperature(s): HOT
Effort: AVERAGE
Time: 00:50
Source: MING'S
Comments: YORK ROAD; BALTIMORE
Comments: TO BE USED WITH MOU SOU PORK

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---------- Recipe via Meal-Master (tm) v8.01

Title: JADE SCALLOPS B1
Categories: Wok, Chinese, Seafood, Side dish
Yield: 6 servings

1 lb Scallops
- (cut in half if large)
- soaked in water, dried
1 Egg white
Salt & pepper; to taste
1 ts Cornstarch
3 c Oil; plus...
1 ts Oil, or more
1/2 c -Canned baby corn, or up 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 Garlic cloves; 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
minutes, drain them through colander, reserving 2-3 tbs. oil. Return
reserved oil to wok, add all vegetables, stir-frying or flipping the wok
2-3 minutes. 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: UNCLE TAI'S SPECIAL DRINK B1
Categories: Alcohol, Uncooked, Chinese, Beverages, Side dish
Yield: 1 servings

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 with
equal portions orange juice & pineapple juice. Orgeat almond syrup is a
flavored sugar syrup which is available at liquor stores. This may be
decorated with miniature paper parasols.

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

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---------- Recipe via Meal-Master (tm) v8.01

Title: CRISPY WALNUTS B1
Categories: Nuts, Wok, Chinese, Appetizers
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 with water about half way & put
walnuts in. Bring to boil & let them boil about 3 minutes. Drain & wash
them again. Pour 4 cups water into wok. Add salt, sugar & honey. Return
walnuts to wok & cook about 15 minutes 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 F & 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
with drinks.

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

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---------- Recipe via Meal-Master (tm) v8.01

Title: HUNAN VEGETABLE PIE B1
Categories: Fried, Chinese, Vegetables, Main dish, Appetizers
Yield: 6 servings

3 Bean curd skin sheets
-(dried bean curd)
10 sm Dried shrimp
2 lg Dried black mushrooms
-(Chinese)
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

----------------------------------GARNISH----------------------------------
Scallion brushes
Parsley
Decoratively cut radishes

---------------------------------PANCAKES:---------------------------------
2 c All-purpose flour, sifted
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 scallions. 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: PORK AND VEGETABLE SOUP B1
Categories: Wok, Chinese, Soups
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" 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: GAMBLER'S DUCK B1
Categories: Wok, Chinese, Poultry, Main dish
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.

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---------- Recipe via Meal-Master (tm) v8.01

Title: DRUNKEN FISH B1
Categories: Fish, Wok, Chinese, Seafood, Main dish
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 tablespoon 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 mixture to wok along with the drained
sea bass pieces. Bring to a boil and add 1 tablespoon cornstarch mixed
with 1 tablespoon of water. Return 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 via Meal-Master (tm) v8.01

Title: TOFFEE APPLES/BANANAS WITH SESAME B1
Categories: Fried, Chinese, Fruits, Desserts
Yield: 4 servings

2 Eggs
4 tb Flour
4 c Peanut oil
6 Ripe but firm bananas;
-ea. 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 mixture 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.

-----

---------- Recipe via Meal-Master (tm) v8.01

Title: SCALLION PANCAKES B1
Categories: Fried, Chinese, Vegetables, Appetizers
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 coating 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 pancakes. 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: RED SWEET AND SOUR SAUCE B1
Categories: Uncooked, Chinese, Sauces, Side dish
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

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---------- Recipe via Meal-Master (tm) v8.01

Title: EGG ROLLS B1
Categories: Wok, Chinese, Vegetables, Appetizers
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 bamboo shoots
-(canned)
1/2 lb Cooked shrimp; chopped
1/3 c Finely chopped green onions
-(with tops)
1 ts Five-spice powder
1 lb 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 minute; drain. Rinse with cold water until cabbage 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 minute. 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 with a dampened towel to
keep them pliable. Fold the corner of skin closest to filling over,
tucking the point under the filling. Fold in & overlap the two opposite
corners. Brush fourth corner with egg & roll up to seal. Repeat with
remaining skins. Cover the filled rolls with a dampened towel or plastic
wrap to prevent drying out. Pour remaining oil in a wok to a depth of 2
in. & heat to 350 F. 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 with 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: LEMON CHICKEN B1
Categories: Wok, Chinese, Poultry, Main dish
Yield: 6 servings

2 Whole chicken breasts
- (1 lb each)
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 Garlic clove; 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 F. 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 together 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 boiling. Mix the remaining 1 tbs. cornstarch with 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: MIXED VEGETABLES STIR-FRY B1
Categories: Wok, Chinese, Vegetables, Side dish
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 sl Ginger root (thin)
-finely chopped
2 Garlic cloves
-finely chopped
1 c Sliced, bamboo shoots
- (canned)
1 c Canned chicken broth
2 ts Salt
1/4 c Oyster sauce

Cut the bok choy with 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. Immediately rinse under cold water &
drain again. Cut the mushrooms into 1/4-in. slices. Cut the green onions
into 2-in. pieces. Mix cornstarch with 2 tbs. cold water to dissolve. Set
aside. Heat wok until a drop of water bubbles & skitters when sprinkled in
wok. Add oil & rotate wok to coat sides. Add gingerroot & garlic; stir-fry
1 minute. Add mushrooms & bamboo shoots; stir 1 minute. 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: CHICKEN WITH PEANUTS B1
Categories: Wok, Chinese, Poultry, Main dish
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 Crushed fresh ginger root
1/2 ts 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 minute. 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: BEEF WITH BLACK MUSHROOMS B1
Categories: Wok, Chinese, Meats, Main dish
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 with 1 c. warm water & soak 10 minutes.
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 with 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 ginger & 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. garlic & ginger til brown. Add reserved
beef mix, bamboo shoots, mushrooms & wine. Stir-fry over high heat 1
minute. Add soy sauce, chicken stock, salt & pepper. Thicken with reserved
cornstarch mix, stirring gently. Pour into serving dish & garnish with
shredded scallion.

Source: PEKING GARDEN EAST

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---------- Recipe via Meal-Master (tm) v8.01

Title: HOT & SOUR SOUP B1
Categories: Boiled, Chinese, Meats, Soups
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 Sq. fresh Chinese bean curd
-(3 x 3 x 1-1/2 in.)
-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
reduce heat to low, cover the pan & simmer 3 minute. Add the bean curd,
pepper & vinegar. Return to a boil. Stir the cornstarch mixture to
recombine 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: ALMOND FRIED ICE CREAM B1
Categories: Fried, Chinese, Milk, Desserts
Yield: 8 servings

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 immediately.

Temperature(s): HOT
Effort: EASY
Time: 00:10
Source: PLUM BLOSSOM
Comments: STEMMONS FREEWAY NORTH, DALLAS
Comments: WINE: WANG FU

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---------- Recipe via Meal-Master (tm) v8.01

Title: KUN PAO SHRIMP B1
Categories: Fried, Chinese, Seafood, Main dish
Yield: 6 servings

12 Jumbo shrimp
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. Preheat 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 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: PEANUT CHICKEN B1
Categories: Wok, Chinese, Poultry, Main dish
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

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---------- Recipe via Meal-Master (tm) v8.01

Title: HOO LA BEEF B1
Categories: Wok, Chinese, Meats, Main dish
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 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
penetrate. 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: STEAMED RICE B1
Categories: Rice, Simmered, Chinese, Grains, Side dish
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

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---------- Recipe via Meal-Master (tm) v8.01

Title: SAUTEED SNOW PEAS B1
Categories: Wok, Chinese, Vegetables, Side dish
Yield: 6 servings

1 lb Snow peas
1 tb Corn oil
2 Green onions; split and cut
-in 2 inch 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: GLACEED SWEET POTATOES B1
Categories: Wok, Chinese, Vegetables, Side dish
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

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---------- Recipe via Meal-Master (tm) v8.01

Title: MANDARIN EGG ROLL B1
Categories: Wok, Chinese, Meats, Appetizers
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 Riceflour 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 with 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 minute. 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: ALMOND COOKIES B1
Categories: Nuts, Baked, Chinese, Desserts
Yield: 60 cookies

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
60 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 minute until golden.

Sweets are not often a part of a Chinese dinner,
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

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---------- Recipe via Meal-Master (tm) v8.01

Title: COCONUT SHRIMP B1
Categories: Fried, Chinese, Seafood, Appetizers
Yield: 6 servings

1 lb Shrimp, shelled & deveined
8 oz Shredded coconut
1 Egg
3/4 c Milk
1/4 c Light brown sugar
-(firmly packed)
1 1/4 c All-purpose flour
3 c Vegetable oil; for frying

Cut each shrimp in half lengthwise. Place the shredded coconut in a
shallow bowl. Prepare the batter. In a small bowl, combine the egg, milk
and sugar, beating until well blended. 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: LEMON CHICKEN B1
Categories: Fried, Chinese, Poultry, Main dish
Yield: 6 servings

6 Chicken breasts
-(boneless, skinless)
Salt
Pepper
3 c Oil; for frying
1 c Self-rising flour
1/2 c Chestnut flour
-OR cornstarch
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 powder 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 marmalade
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

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---------- Recipe via Meal-Master (tm) v8.01

Title: SZECHUAN-STYLE SLICED FISH B1
Categories: Fish, Wok, Chinese, Seafood, Main dish
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 Inch 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 cornstarch, 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
slivers, the scallion, into thin slices, and finely 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 soaked 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

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---------- Recipe via Meal-Master (tm) v8.01

Title: CHICKEN Salads IMPERIAL B1
Categories: Chinese, Poultry, Main dish, Salads
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" x 2"
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 Peanuts, roasted & ground
2 1/2 tb Coconut, roasted and ground
1 1/4 tb Sesame seeds
1/4 ts Salt
1/4 ts Sugar
1/8 ts Black pepper
1/2 ts Powdered hot mustard,
-mixed with...
1/2 ts Water
1 1/4 tb Hoisin sauce
1 1/4 tb Chinese barbecue sauce
1 1/4 tb 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 through. 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 serving, 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 via Meal-Master (tm) v8.01

Title: BEEF KWANGTON B1
Categories: Wok, Chinese, Meats, Main dish
Yield: 4 servings

1 1/2 tb Peanut oil
1 sl Ginger root (1/2-inch)
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 via Meal-Master (tm) v8.01

Title: CHICKEN WALNUT B1
Categories: Wok, Chinese, Poultry, Main dish
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 via Meal-Master (tm) v8.01

Title: MINCED SQUAB B1
Categories: Wok, Chinese, Poultry, Appetizers
Yield: 2 servings

2 tb Peanut oil
2 Squabs, skinned, boned
- and finely chopped
2 Garlic cloves; minced
2 sl Ginger; minced
8 Fresh chinese mushrooms,
-washed, soaked,
-and 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 Iceburg lettuce leaves
Hoisin 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 via Meal-Master (tm) v8.01

Title: PLUM SAUCE B1
Categories: Chinese, Fruits, Side dish
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 via Meal-Master (tm) v8.01

Title: MARINADE & SEASONING SAUCE B1
Categories: Sherry, Marinade, Chinese, Side dish
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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