Ingredients:

• 18 - 24 won ton wrappers
• Filling:
• 1/2 pound boneless lean pork, chopped finely
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• a few drops sesame oil
• 1 teaspoon sherry
• 1/2 teaspoon sugar
• 1 green onion, finely minced
• 1 teaspoon cornstarch
• 2 dashes of white pepper
• Other:
• Water for boiling won tons
• 4 1/2 - 5 cups chicken stock
• green onion, thinly sliced, as desired

Directions:

Combine all the filling ingredients in a bowl, mixing well. Lay one won ton skin in front of you. Cover the remaining won ton skins with a damp towel to keep them from drying out.
Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center.
  Fold the won ton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the won ton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurse's cap. Repeat with remaining won tons.

Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.
 
Boiling the won tons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the won tons boil for 5 - 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.

To make the soup: bring the chicken stock to a boil. Add the won tons and bring the soup back to a boil. Add the green onion, remove the pot from the heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 6 won tons per person.

Ingredients:

Filling:

• 1 large onion, julienned
• 1 medium carrot, julienned
• 1/4 pound shiitake mushrooms, discard stems, julienned
• 1 large red bell pepper, julienned
• 1 large yellow bell pepper, julienned
• 1 small green cabbage, julienned
• Peanut oil, for stir-frying
• Salt and pepper
• 1/4 pound glass noodles, soaked in water for 10 minutes, chopped into smaller strands
• 1/4 cup mushroom soy sauce
• 2 tablespoons chili paste
• 1 tablespoon sesame oil
• 1 bunch cilantro leaves, chopped
• Cooked aromatic mixture, recipe follows

To form spring rolls:

• Spring roll wrappers
• 1 egg with 1 tablespoon each water and cornstarch, beaten together for egg wash
• Peanut oil, for deep-frying

Directions:

Prepare the filling. In a wok, stir-fry each vegetable separately in peanut oil. Season with salt and pepper. Drain and transfer to a mixing bowl. Stir in noodles, mushroom soy sauce, chili paste, sesame oil, and cilantro. Season with salt and pepper. Set aside to cool completely. When cool, blend the filling mixture with the aromatic mixture. When ready to form the spring rolls, squeeze out all the excess liquid.

Make the spring rolls. Place about 1/2 cup of prepared filling per spring roll wrapper. Roll and seal edges with the egg wash. Repeat the process until all filling is used.

In a deep pot, with about 4 cups peanut oil heated to 350 degrees F., deep-fry in batches of 4 until golden, about 2 to 3 minutes. Drain on paper towels. Trim off the ends and slice diagonally. Drizzle top with Hot Chinese Mustard Sauce. Serve immediately.

Ingredients:

• Dumpling Dough*
• 2 cups all purpose flour
• 1 cup boiling water
• Filling:
• 8 ounces celery cabbage (Napa cabbage)
• 3 tsp salt, divided
• 1 pound lean ground pork
• 1/4 cup finely chopped green onions, with tops
• 1 TB white wine
• 1 tsp cornstarch
• 1 tsp sesame oil
• Dash white pepper
• Dipping Sauce:
• 1/4 cup soy sauce
• 1 tsp sesame oil
• Other:
• 2 - 4 tablespoons vegetable oil

Preparation:

Cut the cabbage across into thin strips. Mix with 2 teaspoons salt and set aside for 5 minutes. Squeeze out the excess moisture.

In a large bowl, mix the celery cabbage, pork, green onions, wine, cornstarch, the remaining 1 teaaspoon salt, 1 teaspoon sesame oil, and the white pepper.

In a bowl, mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly flour surface about 5 minutes, or until smooth.

Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.

Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough and filling.

Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.

Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.

To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil. Serve with the dumplings.

Ingredients:

• 1 pound beef, cut in 1 inch cubes
• 1 15-ounce can pineapple chunks with juice
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1 clove garlic, minced
• 1/2 teaspoon minced ginger
• 2 teaspoons sesame oil

Directions:

Combine all ingredients, including liquid from pineapple, and marinate, covered and refrigerated, 3 hours. Thread beef and pineapple alternately on skewers. Discard leftover marinade. Broil about 8 minutes, turning once, until beef is cooked.

Ingredients:

• 1 head iceberg lettuce
• Sauce:
• 1 tablespoon soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon dry sherry
• 1 teaspoon sugar
• Remaining Ingredients:
• 1 tablespoon sesame oil
• 1 slice ginger, minced
• 1 garlic clove, minced
• 2 green onions, chopped
• 1 lb meat from chicken breasts or sliced white chicken meat
• 1 red pepper, seeded and diced
• 1 can water chestnuts, rinsed in warm running water and chopped
• 1 stalk celery, diced
• 1 teaspoon cornstarch mixed with 2 tablespoons water

Directions:

Wash the lettuce, dry, and separate the leaves. Set aside.
 
Mix together the sauce ingredients. Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger, and green onions and fry until the garlic and ginger are aromatic. Add the chicken and cook until the chicken is browned. Remove the chicken from the pan and set aside.
 
Add the red pepper, water chestnuts, and celery to the frying pan. Add the sauce ingredients and cook at medium heat, Give the cornstarch/water mixture a quick restir and add to the sauce, stirring to thicken. Add the chicken back into the wok. Cook for 2 - 3 more minutes, stirring, to heat through and finish cooking the chicken.

Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle. The lettuce wraps are designed to be eaten "taco-style," with the lettuce/chicken mixture folded into a package. Continue with the remainder of the chicken and lettuce leaves. Serve.

Ingredients:

• 4 cups cold cooked rice
• 8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
• 2 eggs (more if desired)
• 1/2 cup green peas
• 1 medium onion, diced
• 1 green onion, diced
• Seasonings (add according to taste):
• Light Soy Sauce
• Oyster sauce
• Salt
• Pepper
• Oil for stir-frying, as needed

Directions:

Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).

Chop the chicken meat and dice the onion and green onion. 
Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once.  Cook the other half the same way.  Cut the egg into thin strips, and save for later.

Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas.

Add oil, turn down the heat to medium and stir-fry the rice.  Add the soy sauce, salt, pepper and oyster sauce.  Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish.

Ingredients:
1 lg whole chicken breast
1 teaspoon instant chicken granules
skinned
1 can (8 oz) water chestnuts
halved lengthwise -- and
drained
boned
1 cup fresh pea pods (snow peas)
3/4 cup water
1/2 cup fresh mushrooms
3 tablespoon soy sauce
4 green onions -- (4 to 6)
2 tablespoon dry sherry
ginger root
4 teaspoon cornstarch
2 tablespoon cooking oil
1 tablespoon honey


Directions:

Partially freeze chicken; thinly slice into bite-sized strips. In small
mixing bowl stir together the water, soy sauce, dry sherry, cornstarch,
honey, and instant chicken bouillon granules; mix well. Slice the drained
water chestnuts; set aside. Halve the pea pods crosswise; set aside.
Slice the mushrooms and the green onion; set aside. Grate 2 teaspoon
gingerroot; set aside.

Heat the oil in wok over high heat. Add the chicken to wok and stir-fry
3 to 4 minutes. Remove chicken. Add more oil, if necessary. Stir-fry
water chestnuts, pea pods, mushrooms, green onions, and ginger for 3 to 4
minutes. Return chicken to wok. Stir the bouillon mixture and stir into
chicken. Cook and stir until thickened and bubbly. Cover and cook 2
minutes more or until heated through.

Makes 4 Servings

Cashew Chicken Recipe

Ingredients:

1 lb. boneless chicken in strips
Dash salt, paprika and pepper
1 tbsp. oil
1 tsp. ground ginger
2 c. chopped celery
1 c. chopped onion
1 green pepper, chopped
1 1/2 c. chicken broth
1 1/2 tbsp. cornstarch
2 tbsp. soy sauce
1 c. cashews
1 c. rice

Directions:

Brown chicken in oil, sprinkle with salt, paprika, and pepper as it fries. Cook until brown. Add ginger, celery, onion and green pepper. Cook until tender crisp. Meanwhile, cook rice according to package directions. Mix broth, cornstarch and soy sauce, slowly add to meat mixture, stirring constantly until thickened. Serve over rice, sprinkle with cashews.

Ingredients:

• 4 boneless, skinless chicken breast halves, cut into 1-inch cubes
• Marinade:
• 2 tablespoons Chinese rice wine or dry sherry
• 1 tablespoon cornstarch
• Sauce:
• 1/3 cup orange juice
• 2 tablespoons dark soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon brown sugar
• 1/4 teaspoon chile paste
• 1 clove garlic, minced
• 1 slice ginger, minced
• Oil for stir-frying, as needed

Directions:

Place the cubed chicken in a bowl, and add the marinade ingredients. Marinate the chicken for 30 minutes.

While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.

Heat the wok and add oil. When oil is ready, add the garlic and ginger and stir-fry until aromatic.

Add the chicken and stir-fry until it changes color. Push up to the sides of the wok, making a well in the middle. Add the sauce.

Combine the sauce and the chicken. Stir-fry for another minute and serve hot.

Ingredients:

• 8 ounces cream cheese
• 8 ounces fresh crab meat or canned crab meat, drained and flaked
• 1 teaspoon red onion, chopped
• 1/2 teaspoon Lea & Perrins Worcestershire sauce
• 1/2 teaspoon light soy sauce
• freshly ground black pepper, to taste
• 1 green onion, finely sliced
• 1 large clove garlic, smashed, peeled, and finely minced
• 1 package won ton wrappers
• 1 small bowl water
• Oil for deep-frying, as needed

Directions:

Combine the cream cheese and crab meat.  Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.

On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square). Wet the edges of the won ton.

Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).

Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.

Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.

Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain. Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard.

Ingredients:

• 2 boneless, skinless chicken breasts, 7 to 8 ounces each
• Marinade:
• 2 teaspoons soy sauce
• 2 teaspoons Chinese rice wine or dry sherry
• 1 teaspoon sesame oil
• 1 1/2 teaspoons cornstarch
• Sauce:
• 2 tablespoons dark soy sauce
• 1 tablespoon Chinese rice wine or dry sherry
• 1 teaspoon sugar
• Other:
• 8 small dried red chili peppers
• 2 cloves garlic
• 2 green onions (spring onions, scallions)
• 4 tablespoons oil for stir-frying, or as needed
• 1 teaspoon Szechuan peppercorn, optional
• 1/2 cup peanuts or cashews
• a few drops sesame oil, optional

Directions:

Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.