Seafood Marinade

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Ingredients:
2 tablespoons oyster flavored sauce
2 teaspoons cornstarch
4 navel oranges
2 teaspoons Grand Marnier
1/2 cup diced cantaloupe
1/3 cup diced water chestnuts
1/4 cup frozen peas, thawed
1 tablespoon chopped crystallized ginger
3 tablespoons plum sauce
1/2 teaspoon sugar

Potsticker Dipping Sauces

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Dipping Sauce I
1/2 cup soy sauce
3 Tbs Chinese Black vinegar or Worcestershire sauce


Dipping Sauce II
1/2 cup soy sauce
2 Tbs Chinese Black vinegar or Worcestershire sauce
1 Tbs chili oil or chili paste with garlic
Variation add 1 Tbs shredded gingerroot or minced garlic to either of the sauces.

One More Universal Sauce
Can be used with dumplings or over steamed vegetables...or even plain rice.


Ingredients:
1/4 cup soy sauce
1T rice wine
1T rice wine vinegar
2t sugar
1T minced scallion
1.5T minced garlic
2T sesame oil
2t chili oil or chili paste

Peanut Sauce

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Ingredients:
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 (see instructions below)*
1/2 cup hot water
GARNISH: (all are optional, depending on your taste)


1 carrot, peeled
1/2 firm medium cucumber, peeled, seeded, and julienned
1/2 cup roasted peanuts, coarsely chopped
2 green onions, thinly sliced
*

Hot Pepper Oil
Amount you use depends on how hot you like it.
2 Tbsp. will give it a nice bite. If your tastes run to the very hot, you might want to use 3 Tbsp.
If you don't want to buy the oil ready made in the market,


here's a recipe:

1/4 cup hot red pepper flakes, 1 cup oil.
Combine in a saucepan over medium heat. Bring to boil, and immediately turn off heat. Let cool. Strain in small glass container that can be sealed. Refrigerate. Lasts indefinitely.

Chinese Yams in Syrup

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Ingredients:
1 1/2 lb (750 g) Chinese yams
2 oz (50 g) cucumber, diced
1 1/3 cups (300 g) sugar
2 oz (50 g) haw jelly, diced
2 tsp (50 g) honey
1 tsp sesame oil
1 tsp preserved osmanthus flowers (optional)

Directions:
1.Wash and peel the yams and cut into 1 inch (26 mm) sections. Set aside.
2.Heat the oil and 3 1/2 tsp (50 g) sugar in a wok over a low fire, stirring until melts into a yellow syrup. Stir in the yam sections. Add 3 cups (750 ml) of water, the remaining 1 cup (250 g) sugar, the honey and the osmanthus flowers. Simmer over low heat until the yam is very tender and the syrup thickens. Place in a dish, sprinkle with the haw jelly and cucumber dice, and serve.

Chocolate Ginger Lychees

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Ingredients:
All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable.
1 can (20 ounces or 565 g) whole pealed lychees
2 ounces (60 g) of preserved candied ginger or candied cherries
6 ounces (170 g) of semi sweet baking chocolate (6 squares)
1 tablespoon (15 mL) vegetable shortening

Directions:
1.Drain lychees. spread round side up between several layers of paper toweling. Let stand until dry, about 1 hour.

2.Cut ginger or cherries into slivers or tiny pieces. carefully stuff the ginger or cherries inside the cavities of the lychees

3.Combine chocolate and shortening in a small sauce-pan or in top of a double boiler over boiling water. cook over low heat, stirring constantly. When chocolate melts, remove from the heat and cool slightly.

4.Dip each Stuffed lychee in the melted chocolate, coating them completely. Carefully lift the lychees out of the chocolate and place round side up on wax paper. When finished dipping the lychees drizzle remaining chocolate over them and make nice patterns

5.Refrigerate until cold

Bok Choy with Ginger Vinaigrette

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Ingredients:
1 pound bok choy
1 tablespoon white wine vinegar
2 teaspoons dijon mustard
2 teaspoons reduced sodium soy sauce
1 teaspoon sugar
1 small glove garlic, finely chopped
1 tablespoon fresh ginger, finely chopped or grated

Directions:
Separate bok choy leaves and rinse under cold water to clean. Place in steamer and steam until stalks begin to turn translucent and are soft when pierced.
Combine vinegar, mustard, soy, etc. and mix well

After bok choy is steamed you have two options:

Chop up piece into bit size pieces while still warm and pour the ginger vinaigrette over.

or

Plunge steamed bok choy into cold water to crisp it back up. Drain and cool. Then chop and pour ginger vinaigrette over.

Makes 4 - 1 cup servings

Fragrant-Eggplant

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Ingredients:
1 large eggplant
4 tbl soy sauce
1 tbl cornstarch
3 tbl sugar
1/4 cup distilled white vinegar
1/4 cup water
1 tsp crushed dried red pepper
6 slices ginger, about the size and thickness of a quarter
4 scallions, chopped, separate white and green parts

Directions:
1. Cut stem end off eggplant. Dice eggplant into small cubes. Sprinkle eggplant with salt and place in a colander to drain. Let sit for 15 minutes. Squeeze as much liquid out as possible.
2. In a small bowl, combine soy sauce, sugar, vinegar and water.

3. Heat 1 tbl dry sherry in a large skillet or wok. Add red peppers and stir. Add ginger, white part of scallion. Stir fry briefly until ginger becomes fragrant. Add the squeezed eggplant and saute approximately 8-10 minutes, stirring occasionally, until eggplant is thoroughly cooked. You shouldn't have any trouble with sticking because the eggplant still has a bit of moisture in it but if it does, add a little bit of water or sherry.

4. Add soy sauce mixture and cook over high heat until most of the liquid is evaporated and eggplant is thoroughly coated with reduced sauce - about 5 minutes.

5. Combine 2 tbl water with cornstarch.

6. Add chopped green part of scallions and sherry mixed with cornstarch. Stir and cook until thick. Serve hot over plain rice.

Green Beans in Black Bean Sauce

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Ingredients:
1 lb fresh green beans
2 Tbsp black bean paste
2 Tbsp low sodium soy sauce
1/4 cup cold water
1 Tbsp corn starch

Directions:
Wash green beans and trim into bite sized pieces. Steam or microwave with a little water until just tender-crisp. Drain and rinse with cold water to stop cooking.
Mix together the black bean paste, soy sauce, water and corn starch until very smooth.

Heat a wok or large saucepan to medium high. Add some water and the cooked beans. When beans are heated (about 2 minutes) add the sauce. Stir constantly to coat the beans (sauce will get very thick). Serve immediately over hot cooked rice.

Chinese Garlic Chicken

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Ingredients
4 boneless, skinless chicken breast halves (about 1 lb.)
1 egg white
1 Tablespoon cornstarch
1 Tablespoon dry white wine or sherry
4 green onions
1 teaspoon minced gingerroot
3 teaspoons minced fresh garlic (about 6 medium cloves)
2 Tablespoons vegetable oil
4 monkey tails (optional)
Hot cooked rice
Sauce
1 teaspoon crushed chili paste (sambal oelek) or more to taste
2 teaspoons sugar
1 teaspoon cornstarch
2 teaspoons rice vinegar
1 Tablespoon water
2 Tablespoons dry white wine or sherry
2 Tablespoons soy sauce
Directions
Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.
Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stirfry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame

Sesame Chicken Salad

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Ingredients
All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable.
1 tablespoon (15ml) sesame seeds
3 whole chicken breasts
6 cups (1.5l) water
2 tablespoons (30ml) soy sauce
1/2 teaspoon (2ml) salt
1/2 teaspoon (2ml) fivespice powder
3 stalks celery
1 tablespoon (15ml) sesame oil
1 tablespoon (15ml) vegetable oil
1/4 teaspoon (1ml) ground ginger
1/8 teaspoon (0.5ml) pepper
Directions
Sprinkle sesame seeds into small, shallow baking pan or cookie sheet with sides. Bake in preheated oven at 350F (180C) for 5 to 8 minutes, or until golden.

Combine chicken, water, 1 tablespoon (15ml) soy sauce, salt and five spice powder in 3 or 4-quart (3 or 4 liter) saucepan. Cover and cook over high heat until water boils. Reduce heat and simmer 15 to 20 minutes. Remove from heat. Let chicken stand in water for 1 hour

Remove chicken from water (reserve water) and drain. Remove and discard chicken bones. Cut meat into 1/2 inch (1.5cm) wide slices.

Cut celery into diagonal slices. Heat reserved water over high heat until it boils. Add celery and cook until crisp-tender, 1 to 2 minutes. Drain celery well.

Combine remaining 1 tablespoon (15ml) soy sauce with oils, ginger and pepper in large bowl. Add chicken and celery. Toss until completely combined. Transfer mixture to serving dish. Sprinkle with sesame seeds.