Ingredients:

3 dried Chinese black or Shiitake mushrooms
6 ounces peeled deveined large shrimp
1 green onion
1 teaspoon minced ginger
3/4 cup ground pork
1 tablespoon oyster sauce
1 teaspoon Chinese rice wine or dry sherry
1 teaspoon sesame oil
1/2 teaspoon granulated sugar
about 20 gyoza wrappers (or won ton wrappers cut into circles).

Preparation:

Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems.

Soak the shrimp in warm, lightly salted water for 5 minutes. Pat dry. Mince the mushrooms, shrimp, and green onion. Combine with the ginger and pork. Stir in the seasonings. Mix the filling ingredients thoroughly.

Lay a gyoza wrapper in front of you. Wet the edges. Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges. Gather up the edges of the wrapper and gently pleat so that it forms a basket shape, with the top of the filling exposed.

Steam over boiling water until the filling is cooked through (5 to 10 minutes).

These delicate spring rolls are filled with shredded pork, shrimp, black mushrooms and garlic chives.

Yields about 24 spring rolls
Ingredients:

• 6 dried black mushrooms
• 1/4 pound lean pork
• Marinades for Shrimp and Pork:
• 1 tbsp soy sauce
• 1/4 teaspoon sesame oil
• A pinch of cornstarch
• 10 medium raw shrimp, shelled and deveined
• 1 tablespoon rice wine, dry sherry or sake
• 1 teaspoon cornstarch
• Other:
• 1 cup mung bean sprouts
• 1/2 red bell pepper
• 4 Chinese garlic chives
• 1/2 carrot
• 1 cup shredded Napa cabbage

• Sauce:
• 2 tablespoons oyster sauce
• 1 tablespoon Chinese rice wine or dry sherry
• 2 tablespoons dark soy sauce or low-sodium chicken broth
• 1 teaspoon sesame oil
• For Frying Spring Rolls:
• 4 cups oil for deep-frying, plus about 6 tablespoons for stir-frying
• 1 teaspoon chopped garlic
• 1 teaspoon chopped ginger
• 24 spring roll wrappers
• Dipping Sauces:
• plum sauce or duck sauce
• Chinese hot mustard

Preparation:

Spring Rolls Directions:
Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems and slice finely.

Cut the pork into matchsticks. Add the soy sauce, sesame oil and cornstarch. Marinate for 15 minutes.

Rinse the shrimp under warm running water. Pat dry with paper towels. Chop finely. Toss with the rice wine and cornstarch. Marinate for 15 minutes.

Rinse the mung bean sprouts and drain thoroughly. Wash the red bell pepper and dice. Wash and dice the garlic chives. Wash and shred the carrots and cabbage.

In a small bowl, mix together the sauce ingredients. Set aside. Heat the wok over medium-high to high heat. When the oil is hot, add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic. Add the pork. Stir-fry until it turns white and is about 80 percent cooked through. Remove from the wok and drain on paper towels.

Add 2 tablespoons oil. When the oil is hot, add the ginger. Stir-fry until aromatic. Add the shrimp. Stir-fry until they turn pink. Remove from the wok and drain.

Add 2 tablespoons oil. When the oil is hot, add the vegetables, one at a time, beginning with the mushrooms, then the red bell pepper, cabbage, garlic chives, shredded carrot and mung bean sprouts.

Add the sauce to the wok. Add the pork and shrimp back into the pan. Heat through. Remove and cool.

Clean out the wok. Pre-heat the oil for deep-frying to 360 degrees Fahrenheit while preparing the spring rolls.

Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with water or a cornstarch/water paste. Place approximately 2 tablespoons of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling. Seal the top.

Deep-fry the spring rolls in 3 to 4 batches, cooking until they are golden brown and crispy (about 3 minutes). Remove with a slotted spoon and drain on paper towels.

Serve the spring rolls with the plum sauce and hot mustard for dipping.

1 can of tomato soup
1 c. of water
1/2 c. of vinegar
2 tbsp. of mustard
1 pkg. of dry Italian seasoning mix (find this in your salad dressing section)
4 chops or ribs

Combine first 5 ingredients in a saucepan and stir on top of stove until boiling.

Place pork in baking pan and cover on all sides with sauce. Pour it right on.

Preheat oven to 350 degrees if you’re in a hurry, 250 degrees if you’re not. Turn and baste every 15 minutes until meat is cooked through.

Ingredients:

• 1 egg
• 2 teaspoons Asian sesame oil
• 2 tablespoons vegetable oil
• 3 cups leftover cooked rice (200 g, 7 ounces dry weight before cooking)
• 100 grams/4 ounces frozen peas (defrosted)
• 4 spring onions (green onions), finely chopped
• 100 grams/4 ounces bean sprouts
• 1 to 2 teaspoons soy sauce
• Ground white pepper, to taste

Preparation:

1. Beat the egg and sesame oil in a small bowl.

2. Heat the vegetable oil in a large frying pan. When the oil is shimmering and almost smoking add the rice and stir-fry for 3 to 4 minutes, until completely heated through.

3. Add the peas, spring onion and bean sprouts. Stir-fry for about 3 minutes, turning the rice constantly.

4. Season well with soy sauce and pepper, then push to one side of the pan. Pour the beaten egg on the other side of the pan and leave for about 10 seconds to set.

6. Using a chopstick, stir around the egg to break it up and then toss around with the rice. Stir-fry for a further minute and serve.

Cook’s Notes: Feel free to add extras such as chopped ham or cooked prawns.

1 lb. canned salmon
8 med. baked potatoes
1/2 c. milk
1 chopped onion
Salt
Pepper
1 c. bread crumbs
2 tbsp. butter

1 lb. beef flank steak, sliced thin across the grain
MARINADE:
1 tbsp. light soy sauce
1 tbsp. dry sherry or Chinese rice wine
1/2 tsp. freshly grated ginger
4 c. peanut oil for deep-frying
FOR STIR-FRYING:
1 tbsp. peanut oil
2 cloves garlic, sliced thin
4 green onions, sliced into 2-inch diagonal pieces
1 tsp. hoisin sauce
Pinch of MSG, optional
1/4 tsp. ground white pepper
Deep-fried saifun or cellophane noodles
Marinate meat in soy, wine and ginger. Mix well and let sit for 15 minutes. Drain meat well. Separate meat into individual pieces. In wok or deep pan heat deep frying oil to 375 degrees. Add meat all at once and stir a bit to separate. Remove after 1 minute and allow meat to drain in a colander. Remove oil from wok.
Heat wok again and add oil for stir-frying. Add garlic and green onions and stir-fry for just a moment. Add hoisin sauce, optional MSG and pepper. Add meat. Stir-fry until hot. Serve over deep-fried saifun or cellophane noodles. It is very dramatic.

Makes 4 servings as part of a Chinese meal.

Makes one good sized portion
1 Cup of “Fresh” Wide Rice noodles” (sen yai) about 100g
100 gr Pork
3 Baby Sweet Corn
1 Cup Kale
1 Cup Holy Basil
1 1/2 Tbs Kachai (Lesser Siamese Ginger)
1 Tbs Fresh Green Pepper Corns
3 Thai Chillies
2 Garlic Cloves
1 Tbs Sugar
1 Tbs Fish Sauce
1 Tbs Thai Seasoning Sauce
2 Tbs Oyster Sauce
1 ts Chicken Stock Powder ( 1/2 cube)
2Tbs Oil

Preparation:
Cut Pork into thin ribbon pieces
Bash and crush the Chillies and Garlic
Chop Vegetables into bites size pieces, you want them nice and crunchy, so with Kale, plenty of stem and not too much leaf

Cooking Instructions:
Heat the oil medium high heat, put in chillies and garlic until you have that lovely aroma, (5-10 seconds)
Add Pork and stir until white (about 2 minutes)
Add Kachai, Kale, Baby Sweet Corn and Green Peppers and stir for about 1 minute, lovely smell here
Add Noodles, Seasoning Sauce, Fish Sauce, Oyster sauce, Chicken Stock and sugar, continue stirring for a further minute
Add Holy Basil and stir about 1/2 a minute

3 tbsp. butter, melted
2 tsp. Worcestershire sauce
1 pkg. of chicken breast nuggets or 4 fillet chicken breasts cut up into bite size pieces
50 wheat wafers, finely crushed
1/3 c. grated Parmesan cheese
Stir together butter and Worcestershire sauce in a bowl. Add chicken and toss to coat. In a plastic zip lock bag, add crushed wafers and Parmesan cheese. Add chicken pieces a few at a time and shake well to coat each piece. Place nuggets on a cookie sheet in a single layer and bake at 450 degrees for 7 to 9 minutes or until no longer pink.Serves 4. Dip in barbecue, sweet and sour, or honey mustard sauce.
HONEY MUSTARD SAUCE
1 part honey
1 part mustard
Stir honey and mustard together.