FRIED SHELLFISH

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Ingredients:
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ca. 1 lb shellfish

Dough:
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12 oz flour
1 egg
2 tblsp baking powder
3 1/2 tblsp cornstarch
1 tsp salt
1 cup water
flour to dust
oil to fry and for the dough

Instructions:
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Mix together flour, egg, baking powder, cornstarch and 1 cup water. Let
stand 10 minutes. Add 10 tblsp oil and let stand another 20 minutes.

Cut fish to pieces and dust with cornstarch. Then dip fish into dough
and fry in hot oil. Turn fish very cautiously when the color starts to
change. Remove fish pieces when slightly brown. Let cool 5 minutes.

Now fry again in hot oil until the pieces are golden brown.

Further Ingredients:
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5 oz soaked chinese mushrooms
7 oz bamboo shoots
4 oz scallions
4 cloves garlic
oil for frying
4 tblsp soy sauce
3 tblsp sugar
2 tsp pepper
3 tsp salt
4 tblsp rice wine (or white wine)
pinch of MSG
1/2 litre chicken broth or water
2 tblsp + 2 tsp cornstarch, stirred in 180 ml water
4 tsp sesame oil

Instructions:
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Cut mushrooms and bamboo shoot in equally thick slices. Cut scallion in
1 inch long slices. Peel and chop garlic finely.

Heat pan, put a little oil in it and stir-fry vegetables. Take out of
the pan. Heat 6 tablespoons oil in the pan and fry garlic for 15
seconds. Add soy sauce, sugar, pepper, salt rice wine, MSG and chicken
broth. Add cornstarch water mixture. Add vegetables and fish and boil
shortly. Season to taste with sesame oil.

TOMATO SOUP WITH EGG FLOWER

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Ingredients:
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4 tomatoes
1 onion
1 tblsp oil
3 cups chicken stock (1 cup = 250 ml)
pinch of MSG (monosodium glutamate)
1 egg, beaten
salt and pepper

Instructions:
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Skin and cut the tomatoes and cut the onion into eighths. Heat the oil
in a large saucepan. Add the tomatoes and onion and fry for 5 minutes or
until softened but not browned. Pour off excess oil and add the stock,
salt, pepper and MSG. Bring to the boil and simmer for 30 minutes.

Add the egg slowly, stirring constantly, until it separates into shreds.

FRIED LETTUCE

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Ingredients:
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1 large lettuce
1 tblsp oil
2 cloves garlic
pinch of salt
1 tsp Vesop (this is a substitute for soy sauce)

Instructions:
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Wash and trim the lettuce and shake off excess moisture. Cut into four.
Heat the oil and fry the lettuce for 1 minute. Add the crushed garlic,
salt and Vesop; mix well and cook for another minute.

PORK AND BAMBOO SHOOTS

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Ingredients:
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2 lb lean pork
1/4 cup soy sauce
1 tblsp sherry
1 tsp brown sugar
1 tsp ground ginger
1 litre water
4 oz bamboo shoots

Instructions:
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Cut the pork into small cubes. Mix the soy sauce, sherry, sugar and
ginger together, add to the pork, toss well and leave for 10 minutes.

Put pork and flavourings in a large pan, add the water and bring gently
to the boil, cover and simmer for 1 hour.

Drain bamboo shoots and shred finely, add to the pan and simmer for 10
minutes. If wished, liquid may be thickened with 1 tablespoon cornstarch.
mixed with a little cold water.

CHICKEN DICE WITH FRIED WALNUTS

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Ingredients:
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4 dried mushrooms
4 oz shelled walnuts
1/3 cup oil
3 lb chicken
1 tsp cornstarch
1 tblsp sherry
2 tblsp soy sauce
1 tsp salt
1 tsp brown sugar

Instructions:
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Soak the mushrooms in hot water for 10 minutes. Chop the walnuts and fry
in 2 tablespoons of the oil for 2 minutes. Drain on absorbent kitchen
paper to remove all traces of oil.

Cut the chicken meat into small pieces, fry in remaining oil for 3
minutes over fierce heat, stirring all the time. Mix the cornstarch to
a smooth paste with the sherry, soy sauce, salt and sugar. Add to the
chicken and mix well.

Drain the mushrooms and chop roughly, add to the pan and cook for 2
minutes. Add the walnuts

SWEET AND SOUR PRAWNS (SHRIMP)

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Ingredients:
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1 lb fresh peeled prawns
2 tblsp tomato ketchup
1 tblsp sambal oelek (meshed hot chilies)
pinch of MSG (monosodium glutamate)
1 tblsp sugar
1 1/2 rice wine
1 tblsp cornstarch stirred in 2 tblsp water
1 clove garlic
1 1/2 tblsp fresh ginger
3 oz scallions

Marinade:
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1 egg white
3 tblsp cornstarch
1/2 tsp salt
3 tblsp water
5 tblsp oil

Instructions:
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Marinate prawns for 20 minutes in egg white, cornstarch, salt, water
and oil.

Mix together the tomato ketchup, sambal oelek, MSG, sugar, rice wine and
cornstarch. Peel garlic and ingwer and chop finely. Also chop
scallions finely.

Heat 3/4 litres oil in a pan or wok and fry half of the prawns. Take
them out of the pan after 45 seconds and drain them. In another pan or
wok put 5 tablespoons of oil and fry garly and ginger for 30 seconds.
Add prawns and fry while stirring constantly.

Add prepared sauce and fry for 1 minute. Add chopped scallions and 2
tablespoons oil.

RAINDROP SOUP

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Ingredients:
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6 water chestnuts
2 scallions
1 tblsp sherry
3 cups chicken stock (1 cup = 250 ml)
6 oz diced cooked chicken
salt and pepper

Instructions:
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Slice the water chestnuts and slice the spring onions (scallions) finely.
Put these in a sauce pan with the chicken stock and the chicken. Bring
to the boil and simmer, covered, for 15 minutes.

Add the sherry and season to taste.

Wonton noodles

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Shrimp Won-Ton

1/3 lb raw, shelled shrimp
1/4 t rice wine
1/4 t salt
1/2 t cornstarch
1/4 t MSG (optional)

1/4 cup bamboo shoot, diced
1 t chopped ginger root

30 won ton skins

Rince and de-vein shrimp, drain and cut each into 3 pieces; mix with
rice win, salt, cornstarch and MSG. Add bamboo shoot and chopped ginger
root. mixing thoroughly. Taking one won-ton skin, put a teaspoon of filling in
the center. Trace water with fingertips along edge and fold over to form
triangle with filling in the center. Bring the two outside corners together
and using another drop of water, pinch the 2 edges together to seal.

Boil 6 cups of water; add won ton and green vegetable; cover. When won tons
rise to the surface of the water remove, won-ton with green vegetables
drain and portion into serving bowls with soup and seasoning.

Soup for Wonton

6 C stock
1 t rice wine
1 1/2 t salt
1 T shredded gingger root

Heat all above ingredients to boiling.

Seasoning in each bowl

1/4 t black pepper
1/2 t sesame oil
1/2 T soy sauce
1 T chopped green onion

Put these into each individual serving bowl.

CRISP-FRIED TOFU AND GREENS

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Ingredients
2 cakes of tofu, frozen overnight and thawed
1/2 c. water or vegetable stock
1 tsp. cornstarch
1/2 c. cornmeal or cornstarch
Marinade: 1/3 c. soy sauce
1/4 c. rice vinegar
1 T. finely grated gingerroot
2 cloves garlic, minced or pressed
dash cayenne
Sauce: 3 T. soy sauce
1/4 c. dry sherry
2 tsp. rice vinegar
2 tsp. honey or brown sugar
Vegetables: 3 T. oil
3 cloves garlic, minced or pressed
1 c. thinly sliced onion
6 c. mix of coarsely chopped pak choi, chard, kale,
nappa cabbage or 9 c. chopped spinach

Instructions
Gently squeeze as much liquid out of thawed tofu as possible.
Cut tofu crosswise into 1/2-inch thick slices, then diagonally,
to make 4 triangles.* Combine marinade ingredients and mix well.
Arrange tofu triangles in one layer in a dish and cover with
marinade. Allow to sit for at least 10 minutes to absorb the
flavors. Prepare sauce mix by combining all ingredients in a
small bowl. In a separate bowl mix the water or stock and the
1 tsp. cornstarch. Dredge marinated tofu pieces in cornmeal or
cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil,
for 3-4 minutes on each side. Drain and keep warm in 200F oven.
Add leftover marinade to sauce mix. Heat 3 T. oil in a wok.
Stir-fry garlic and onion until onion is tender. Add greens and
continue stir-frying until just wilted but not mushy. Add sauce
mix and cornstarch mix and stir-fry just until sauce is thickened.
Add reserved fried tofu. Serve with rice.

* I cut the tofu into many more smaller triangles.

SWEET & SOUR TOFU

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Ingredients:
1 lb. tofu
1/4 c. lemon juice
1/4 c. tamari sauce
6 T. water
1/4 c. tomato paste
2 T. honey
1 tsp. ginger
4 cloves of garlic
8 scallions, minced
1 green & 1 red bell pepper, sliced in strips
1 lb. mushrooms
1 c. toasted cashews

Instructions
Cut tofu into small cubes; set aside. Combine lemon juice, tamari,
water, tomato paste, honey, ginger, and garlic; mix until well blended.
Add tofu to this marinade, stir gently, and let marinate for several
hours (or overnight). Stir-fry scallions, bell peppers, and mushrooms
in 2 tsp. of oil. After several minutes, add tofu with all the
marinade. Lower heat, continue to stir-fry until everything is hot
and bubbly. Remove from heat and stir in cashews. Serve over rice.