Recipe: Steamed Rice Recipe.
Category: Chinese.
Ingredients:
*2/3 cups long grain rice. *3 - 4 cups water.
Method:
Wash & drain the rice Cook in boiling water for 3 minutes. Drain, put the rice in a steaming tier & cook for 30 minutes. (If no steaming tier is available, use a nylon or hair sieve in a wooden ban).

Recipe: Boiled Rice Recipe.
Category: Chinese.
Ingredients:
*1 cup long grain rice. *2 cups water.
Method:
Wash & drain the rice. Cook in boiling water for 5 minutes, stirring occasionally to prevent sticking. Reduce the heat to simmering, cover the pan & cook for 20 minutes or until all the water has been absorbed & the grains are quite separate.

Recipe: Fried Lettuce Recipe.
Category: Chinese.
Ingredients:
*1 large lettuce. *1 tblsp oil. *2 cloves garlic. *pinch of salt. *1 tsp Vesop (this is a substitute for soy sauce).
Method:
Wash & trim the lettuce & shake off excess moisture. Cut into four. Heat the oil & fry the lettuce for 1 minute. Add the crushed garlic, salt * Vesop; mix well & cook for another minute.

Recipe: Fried Celery Cabbage.
Category: Chinese.
Ingredients:
*1 lb white, or Chinese cabbage *2 tblsp oil or melted lard *1 tsp salt *2 sticks celery.
Method:
Wash the cabbage & shred finely. Heat the oil & fry the cabbage for 3 minutes, stirring all the time. Add the salt, mixing well. Wash the celery & cut into thin slices, add to the cabbage with 2 tblsp water; cook over a fierce heat, stirring all the time, for 2 minutes.

Recipe: Cream Mixed Vegetable Soup.
Category: Chinese.
Ingredients:
*2 carrots. *1 small turnip. *3 oz bamboo shoots. *4 oz white cabbage. *3 tsp salt. *2 large tomatoes. *4 cups water (1cup = 250 ml). *3 oz noodles. *3 oz Chinese pickles (cha tsai). *2 scallions. *3 oz pea sprouts. *2 tblsp Vesop (substitute for soy sauce). *1/2 tsp MSG (monosodium glutamate) *pinch of pepper.
Method:
Peel the carrots & turnip, shred or grate the flesh finely, grate the bamboo shoots, wash & shred the cabbage, mix 1 tsp of the salt with these vegetables. Slice the tomatoes. Fry the vegetables in a little oil for 5 minutes, stirring well. Add the water, mix well, then stir in the noodles. Simmer for 30 minutes. Slice the pickles; chop the scallions, add with pea sprouts to the pan & cook for 5 minutes. Add remaining ingredients and simmer for 10 minutes.

Recipe: Almond Cream With Chow Chow.
Category: Chinese.
Ingredients:
*1lb canned chow chow or mixed fruit salad. *2cups water. *1 oz unflavored gelatine. *2cups milk. *1 tsp almond essence. *granulated sugar to taste.
Method:
Chop the larger pieces of chow chow in half or drain the mixed fruit salad. Place 4 tablespoons of the water in a cup and stand it in a sauce pan of hot water. Shower the gelatine into the cup & heat, stirring, until the gelatine has dissolved. Cool. Heat the remaining water with milk, sugar to taste & almond essence. Stir until the sugar has dissolved. Stir in the gelatine. Pour into a shallow, lightly oiled cake tin & cool until set. Cut the almond cream into triangular bite-sized pieces. Place these in a serving bowl with the fruit & combine very gently. Serve very cold. Note: Chow Chow is Chinese preserved fruit which can be bought in shops specializing in Chinese groceries.

Recipe: Almond Lake With Mandarin Oranges.
Category: Chinese.
Ingredients:
*2cups milk. *1/2cup granulated sugar. *1 tsp almond essence. *1/3 cup ground rice. *11 oz canned mandarin oranges. *1/4 cup flaked toasted almonds.
Method:
Put the milk, sugar, essence & rice in a saucepan. Bring to the boil, stirring constantly & simmer for 5 minutes. Pour into a dish, cover & cool. Drain the mandarin oranges well. Spoon the rice into individual dishes. Place the mandarin oranges on the rice & sprinkle with the almonds.

Recipe: Scallion Cakes.
Category: Chinese.
Ingredients:
*1 1/4 C all-purpose flour approx. 5 cups). *3/4 pint boiling water. *1 or 2 Tbs cold water. *1 or 2 tsp sesame oil. *1 1/2 tsp salt. *4 oz margarine or butter. *12 oz chopped scallions (about 35). *peanut or corn oil for frying.
Method:
Sift flour into alarge bowl. Pour in the boiling water gradually & mix with a fork. Rub together with fingers while the flour is still warm. Add the cold water & knead to form a firm, but not hard, dough. Cover & let stand for 10 minutes. Oil a flat surface & a rolling pin with 1 tsp sesame oil. Place dough on oiled surface. Knead a few times and divide into 6 pieces. Roll out one piece nto a 6-7 inch circle with the edges slightly thinner than the middle. Sprinkle all over with a good 1/4 tsp of salt & press in with your fingers. Generously spread with 1/2 oz margarine all over, stopping just short of edges. Spread with about 5 Tbs of chopped scallions. With both hands, pick of the sides nearest you & roll the cake up away from you (like a jellyroll), taking care not to let the scallions fall out. The dough should now be in a cylindrical shape. Pinch the ends closed & roll towards each other until the dough is ball-shaped. Gently roll the ball out until it's about 6 inches across. Repeat for each piece of dough. Heat a heavy, flat frying pan until hot. Add 2 Tbs oil. Fry the cakes over low heat, covered, for 4-5 minutes or until spotted brown. Turn over & fry the other side likewise. Remove & drain on a paper towel. Serve hot.

Recipe: Fried Spinach.
Category: Chinese.
Ingredients:
*2 lb fresh spinach or 3/4 lb frozen leaf spinach. *1 tblsp oil. *1 tsp salt. *1 tblsp soy sauce.
Method:
Wash the spinach thoroughly & drain off excess water or defrost the frozen spinach. Heat the oil in a large sauce pan, add the leaf spinach & fry over fierce heat for 1 minute, stirring all the time, until the spinach softens. Add the salt & soy sauce, mix well & cook gently for another minute.

Recipe: Scallops With Peppers.
Category: Chinese.
Ingredients:
*1 lb scallops. *3 red peppers. *1 tblsp oil. *1 tsp salt. *1 oz fresh ginger. *2 tblsp oil. *pinch of brown sugar. *2 tsp sherry. *1 tsp cornstarch. *2 tsp soy sauce.
Method:
Core the peppers & cut into thin rings. Fry in the oil & salt for 1 minute. Add 2 tablespoons water, bring to the boil, cover & simmer for 2 minutes. Drain. Chop the ginger finely, fry both scallops & ginger in oil for 1 minute. Add the sugar & sherry. Mix the cornstarch to a smooth paste with the soy sauce & add to the pan. Heat gently, stirring until slightly thickend. Add the peppers & cook for 1 minute.

Recipe: Chinese Potato Salad.
Category: Chinese.
Ingredients:
*5-6 medium potatoes (about 2 1/2 pounds). *4 slices bacon, well-cooked and crumbled. *3/4 cup chopped bok choy. *1 red pepper, diced. *1/2 cup chopped green onion. *1/4 cup chopped celantro. Sauce: *1 1/3 cup mayonnaise *1 tsp sugar *1 tbs soy sauce *1-2 tsp sesame oil *1/8-1/4 tsp hot mustard powder *1/8 tsp salt.
Method:
Boil the potatoes until cooked but still firm. Cut into potato salad-sized chunks. Mix the ingredients for the sauce together, using more or less sesame oil & host mustard according to taste (the more the better, up to a point...). Put all solid ingredients together in a large bowl, then add the sauce & mix well. Chill.

Recipe: Spicy Vegetable Lo Mein.
Category: Chinese.
Ingredients:
*8 ounces soba noodles (or other flat Asian noodle). *2 tspns hot chili oil. *2 teaspoons ginger root - grated. *2 cloves garlic - minced *3 1/2 ounces shiitake mushrooms, pkg - caps thinly sliced. *1 medium red bell pepper - in short thin strips. *2 cups bok choy - chopped. *1/2 cup canned vegetable broth. *6 ounces sugar snap peas or snow pea pods. *2 tablespns tamari or soy sauce. *2 tablespns seasoned or regular rice vinegar. *1 tablespn dark-roasted sesame oil. *1/4 cup chopped peanuts or cashews (optional).
Method:
Cook noodles according to package directions. Meanwhile, heat oil in large deep skillet or wok over medium heat. Add ginger & garlic, cook 30 seconds. Add mushrooms, bell pepper & bok choy, cook 3 minutes, stirring occasionally. Add broth & sugar snap peas; simmer until vegetables are crisp-tender, stirring occasionally, 3 to 5 minutes. Add tamari or soy sauce, & vinegar. Drain noodles; & to skillet with vegetables. Add sesame oil; cook 1 minute, tossing well. Sprinkle with peanutes or cashews, if desired.

Recipe: Stir-Fried Broccoli and Chinese Mushrooms.
Category: Chinese.
Ingredients:
*6 dried Chinese mushrooms. *1 bunch fresh broccoli. *1/2 cup mushroom soaking liquid. *2 tablespoons light soy sauce. *1 tablespoon rice wine or dry sherry. *1 teaspoon honey. *3 tablespoons peanut oil. *1 tablespoon cornstarch.
Method:
Soak the Chinese mushrooms in 2 cups of hot water for 30 minutes. Strain & reserve 1/2 cup of the soaking liquid for the sauce. Trim & discard the mushroom stems, and cut the caps in half. Set aside. Rinse the broccoli & cut the tops into florets. Peel the stems & diagonally cut them in 1/2-inch slices. Mix the ingredients for the sauce in a small bowl, stirring to dissolve the sugar. Place a wok over medium-high heat. When it is almost smoking, add the peanut oil. When the oil begins to smoke, add the broccoli and the mushrooms. Stir-fry 2 minutes, then pour in the sauce and bring to a boil. Cook 1 minute. While the vegetables are cooking, dissolve the cornstarch in 2 tablespoons of cold water. Pour into the wok and stir constantly until the sauce thickens, about 30 seconds. Serve immediately. Serving Size:6.

Recipe: Spicy Steamed Vegetable Buns.
Category: Chinese.
Ingredients:
*4 cups flour. *1 tablespoon sugar. *1 package yeast. *1/2 cup hot milk (120 - 130 degrees). *3/4 cup hot water (120 - 130 degrees). *4 cloves garlic minced. *2 tablespoons ginger minced *1 cup onions finely chopped. *1 carrot minced. *3 cups cabbage finely chopped. *1 zucchini finely chopped. *2 cups mushrooms finely chopped. *1 1/2 cups bean sprouts chopped. *3 tablespoons peanut oil. *3 tablespoons dry wine. *2 tablespoons soy sauce. *1 tablespoon hoisin sauce. *1 1/2 tablespoons chili paste. *1 tablespoon cornstarch. *2 tablespoons water. *24 pieces wax paper or aluminum foil (3"x3").
Method:
Cook Mix 3 1/2 cups flour, sugar & yeast in a large bowl. In a small bowl, combine milk and water. Using a thermometer to verify temperature between 120-130 degrees. Add milk mixture to flour & stir until flour clumps. Turn dough onto lightly floured surface & knead for 10 minutes or until dough is smooth & elastic. Let rest for 15 minutes. Knead lightly for 1 minutes. Place dough in lightly greased large bowl to rise till doubled about 30-45 minutes. FILLING: Meanwhile, combine wine, soy sauce, hoisin sauce & chili paste in small bowl. Combine cornstarch & water in another small bowl. In hot wok add peanut oil. Stir fry garlic, ginger & onions for 30 seconds. Add carrots, cabbage, zucchini & bean sprouts. Stir-fry 3 minutes. Add mushrooms and stir-fry for 4 minutes. Add soy sauce mixture and stir till bubbly. Briefly stir cornstarch & water; add to vegetables, stirring quickly while mixture thickens. Cook 1 minute & remove from heat to cool. BUNS: When dough is doubled, punch down. Turn onto lightly floured surface & knead for 5 minutes. Split dough into quarters. Roll each quarter into 3-inch long cylinder. Split each cylinder into 6 pieces. Flatten & strech pieces to 3 1/2 to 4 inch circles. Place 1 tablespoon of filling in the center. Take up sides & pinch together in the middle. Place on wax paper with pinched side down on steamer rack. Place filled steamer rack & remaining filled buns in oven with 1 1/2 cups of boiling water to rise for 30 minutes. Steam for 20 minutes. Serving Size:6.

Recipe: Vegetable Fried Rice.
Category: Chinese.
Ingredients:
*1/4 cup light soy sauce. *3 tablespoons rice wine or dry sherry. *1/2 teaspoon salt. *6 tablespoons peanut oil. *2 eggs (lightly beaten). *1 carrot (in 1/2" cubes). *1 red bell pepper (in 1/2" cubes). *1/2 cup frozen peas. *4 cups cold cooked rice.
Method:
Combine the ingredients for the sauce in a small bowl. Mix to blend well & set aside. Place a small skillet over medium heat. When it begins to smoke, add 2 tablespoons of peanut oil & the lightly beaten eggs. Stir until the eggs are firm but moist. Transfer the eggs from the skillet to a small bowl & break them into small curds. Set aside. Bring 1 quart of water to a boil in a small saucepan. Add the carrot and boil 1 minute. Drain & rinse in cold water. Drain again & reserve. Place a wok over medium-high heat. When it begins to smoke, add the remaining 1/4 cup of peanut oil & the garlic. Stir briefly. Add the carrots, celery, red pepper, and peas. Stir-fry 1 minute. Stir in the rice & stir-fry 1 minute. Pour in the sauce & cook until the rice is heated through, about 5 minutes, stirring frequently. Serve hot. Serving:6.

Recipe: Sweet and Sour Dipping Sauce.
Category: Chinese.
Ingredients:
*1/2 cup bottled Major Grey's Chutney. *1/4 cup apricot preserves. *1/4 cup crushed pineapple. *1/4 cup applesauce. *1/2 tspn ginger minced. *1 tspn rice vinegar.
Method:
Combine the ingredients for the sauce in a saucepan and heat just to blend, stirring often. Cool to room temperature and serve. Makes 1 1/4 cups. Serving:6.

Recipe: Vegetables, Tofu and Cashews.
Category: Chinese.
Ingredients:
*1 tablespn light soy sauce *1 tablespn water. *1/2 tspn cornstarch. *2 tspns honey. *1 tspn hot bean sauce. *2 tspns sweet bean sauce. *3 tablespns peanut oil. *1 carrot (in 1/2" cubes). *1 zucchini ( in 1/2" cubes). *2 1/2 ounces bamboo shoots (in 1/2" cubes). *8 ounces tofu ( in 1/2" cubes). *1/2 cup frozen green peas. *1/2 cup roasted unsalted cashews.
Method:
Combine the ingredients for the sauce in a small bowl. Stir to dissolve the sugar, cornstarch & set aside. Place a wok over medium-high heat. When it begins to smoke, add the peanut oil, then the carrot. Stir-fry 30 seconds. Add teh zucchini, bamboo shoots, tofu & peas; stir-fry 30 seconds. Stir in the cashews. Pour in the sauce and stir until it thickens, about 1 minute. Serve immediately.

Recipe: Spiced Lentils Recipe.
Category: Chinese.
Ingredients:
*2 tbsp Olive oil. *1 Red onion (chopped). *3 Garlic cloves (minced). *3 Tomatoes (chopped). *1 cup Cucumber (chopped). *1 tsp Ground cumin and ginger. *1/2 tsp Paprika. *1/2 Parsley (chopped). *2 tbsp Lemon juice. *125g Feta cheese (crumbled). *a pinch of Cayenne pepper & Salt & pepper add to taste.
Method:
Oil some water in a large pot. Cooking the lentils until they're soft. In a frying pan, heat olive oil to medium & add in the garlic. Then add in the onion & cook for about 5 minutes until soft. Add in tomatoes, cucumber, cumin, ginger, paprika & cayenne. Cook for 3 minutes. Add parsley & lentils & add salt, pepper, lemon juice & cook for another 2 minutes. Garnish with feta cheese.

Recipe: Grilled Tofu Skewers Recipe.
Category: Chinese.
Ingredients:
*500g Firm tofu. *1 Zucchini. *1 Red pepper. *1/2 White onion. *1/4cup Light soy sauce. *3 tbsp Rice vinegar. *1/4 cup Red wine. *1/2 teaspoon Hot sauce. *1 tbsp Sesame oil. *1 teaspoon Minced garlic.
Method:
Pat the tofu dry & cut into 3/4 inch cubes. Mix soy sauce, red wine, vinegar, hot sauce, sesame oil & garlic. Marinate the tofu with this for several hours, best to leave it over night. Cut the zucchini, red pepper, white onion in to 1 inch pieces. Thread the tofu & a good mix of the veggies on to a skewer. Cook on a grill over medium heat. Turn & baste every once awhile. Cook for 8-10 minutes.

Recipe: Cold Chinese Noodles in Peanut-Sesame Sauce.
Category: Chinese.
Ingredients:
*1 lb chinese-style noodles (or any spaghetti/fettucini-type pasta). *2 Tbsp dark sesame oil. *6 Tbsp peanut butter. *1/4 cup water. *3 Tbsp light soy sauce. *6 Tbsp dark soy sauce. *6 Tbsp tahini (sesame paste). *1/2 cup dark sesame oil. *2 Tbsp sherry. *4 tsp rice wine vinegar. *1/4 cup honey. *4 medium cloves garlic, minced. *2 tsp minced fresh ginger. *1-2 Tbsp hot pepper oil. *1/2 cup hot water. Garnish (optional): *1 carrot, peeled. *1/2 firm medium cucumber, peeled, seeded & julienned. *1/2 cup roasted peanuts, coarsely chopped. *2 green onions, thinly sliced.
Method:
Cook noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately & rinse with cold water until cold. Drain well and toss noodles with (2 Tbsp) dark sesame oil so they don't stick together. FOR Ingredients: combine all ingredients except hot water in a blender or food processor fitted with steel blade & blend until smooth. Thin with hot water to consistency of whipping cream. For garnish, peel flesh of carrot in short shavings about 4" long. Place in ice water for 30 minutes to curl. Just before serving, toss noodles with sauce. Garnish with cucumber, peanuts, green onion & carrot curls. Serve at room temperature.

Recipe: Birthday Noodles.
Category: Chinese.
Ingredients:
*1/2 pound fresh spinach. *1/2 pound Chinese noodles. *1 tablespn sesame oil. *1 cup vegetable stock. *1 tablespn dark soy sauce. *1 tspn sesame oil. *1/2 tspn cornstarch dissolved in 1 tsp cold water. *1/2 teaspoon salt. *6 eggs. *2 tablespns chives choppe.
Method:
WashWash the spinach & remove any tough stems. Bring 2 quarts of water to a biol, add the spinach & cook 1 minute. Drain, squeeze out the excess moisture & chop coarsely; reserve. Bring 4 quarts of water to a boil. Stir in the noodles & cook until just tender, about 3 minutes. Drain, toss with sesame oil & set aside. Combine the ingredients for the broth in a small saucepan & bring to a boil. Keep warm until ready to serve. Bring 4 cups of water to boil in a wok. break the eggs, one at a time, into a large spoon & slip them into the water. Reduce heat to simmer & poach for 2 minutes. While the eggs are poaching, divide the noodles among six soup bowls. Place a portion of the spinach on top of each, then a poached egg. Ladle hot broth into the bowls, sprinkle with chives & serve immediately.

Recipe: Sweet and Sour Dipping Sauce.
Category: Chinese.
Ingredients:
*1/2 cup bottled Major Grey's Chutney. *1/4 cup apricot preserves. *1/4 cup crushed pineapple. *1/4 cup applesauce. *1/2 tspn ginger minced. *1 tspn rice vinegar.
Method:
Combine the ingredients for the sauce in a saucepan and heat just to blend, stirring often. Cool to room temperature and serve. Makes 1 1/4 cups, Serving:6.

Recipe: Sweet & Sour Sauce.
Category: Chinese.
Ingredients:
*3/4 cup water. *3/4 cup brown sugar. *1/2 cup cider vinegar. *3 tbs cornstarch. *2 tbs soy sause. *1/4 cop water.
Method:
Put 3/4 cup water to boil. add sugar, stirring, and cook another min. to dissolve. Add vinegar,cook one more min.Meanwhile blend cornstarch, soy sause, and remaining cold water to form a paste. Than stir in to thicken. Note .Because of the vinegar. the sause is best prepared in enamel pans. One variation is to add 2 Heaping teaspoons ketchup. Some sliverd water chestnuts 1/2 green pepper cut into thin strips.