STEWED LAMB WITH ORANGE

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Ingredients:
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2 lb lean lamb or mutton
1 tblsp soy sauce
1 tblsp sherry
1 tsp ground ginger
2 tblsp finely grated orange rind
1 tsp salt
1 litre stock or water
1 tblsp cornstarch

Instructions:
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Wipe the meat, then cut into 1/2 inch cubes. Mix the soy sauce, sherry,
ginger, orange rind and salt together, add the lamb and mix well. Put
the lamb into a pan with the flavourings and water. Bring to the boil,
remove the scum, cover and simmer for 2 hours.

Mix the cornstarch to a smooth paste with a little cold water and add to
the pan. Bring back to the boil, stirring until slightly thickened.

BRAISED CHICKEN WITH PEPPERS

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Ingredients:
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3 red peppers
1 tblsp oil
1 tsp salt
1 lb chicken meat
1 oz fresh ginger
2 tblsp oil
pinch of brown sugar
2 tsp sherry
1 tsp cornstarch
2 tsp soy sauce

Instructions:
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Core the peppers and cut into thin rings. Fry in the oil and salt for 1
minute. Add 2 tablespoons water, bring to the boil, cover and simmer for
2 minutes. Drain.

Cut the chicken into 1 inch pieces. Chop the ginger finely, fry both
chicken and ginger in oil for 1 minute. Add the sugar and sherry.

Mix the cornstarch to a smooth paste with the soy sauce and add to the
pan. Heat gently, stirring until slightly thickend. Add the peppers and
cook for 1 minute.

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.