Chinese Vegetable Miso Soup

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1 tb Sesame oil
2 ea Celery stalks, sliced
1 md Carrot, sliced
2 ea Garlic cloves, minced
1 c Vermicelli
1 md Turnip, diced
2 bn Scallions, chopped
1 1/2 c Mushrooms, chopped
3/4 c Snow peas
1 c Mung bean sprouts
2 tb Dry sherry
1 tb Rice vinegar or white vinegar
2 ea Tofu cakes, diced
4 tb Miso


Bring 5 c of vegetable stock to a boil. Lower heat & add sesame oil, celery, carrot & garlic. Cover & simmer over low heat for 10 minutes.

Cook the noodles separately til lal dente. Drain & set aside. Add turnip & white parts of scallions to the stock pot. Simmer for 5 minutes. Add rest of the ingredients except tofu, miso & noodles & simmer, covered, till cooked. Add the noodles & tofu. Remove from heat. Dissolve miso thoroughly in 1/2 c warm water. Stir into soup. Serve immediately.

Chinese Hot & Sour Soup

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3 tb Vegetable oil
2 lg Sweet red peppers, cored, -seeded and cut into -3/4"x1/4" strips -(about 3/4 cup)
1 sm Bunch green onions, cut -diagonally into 3/4" pieces -(about 1 1/2 -cups)
2 c Chicken broth, canned OR -homemade
2 c Vegetable stock OR water
2 tb Soy sauce
2 ts Red wine vinegar
1/2 ts Crushed red pepper flakes
1/4 ts Salt
1/8 ts Pepper
2 tb Cornstarch
3 tb Water
1 ts Oriental sesame oil
1/2 lb Snow peas, fresh or frozen
1 lb Firm tofu, drained and cut -into 1/2" cubes
1 cn (8 oz.) sliced water -chestnuts, drained


Heat oil in large saucepan over medium-high heat. Add peppers and onion; stir fry about 5 minutes. Add chicken broth, vegetable stock and soy sauce. Bring to boiling. Lower heat; simmer for about 5 minutes.

Stir together vinegar, red pepper flakes, salt, pepper, cornstarch, water and sesame oil in a small bowl until smooth. Add to soup with fresh snow peas; cook for about 5 minutes or until thickened and bubbly. Add tofu, frozen snow peas if using, and water chestnuts. Gently heat through. 8 servings.

Easy Chinese Egg Drop Soup

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2 c Chicken Broth
1 Egg (Room Temperature)


Heat the broth in a saucepan until it boils vigorously. Reduce the heat to a slow simmer (bubbles form and collapse BELOW the surface of the liquid). Break the egg into a cup and beat very lightly (just enough to combine yolk and white). Hold the cup in one hand, about 5 inches above the soup, while gently swirling the fork in WIDE circles in the soup with the other. Slowly pour a thin stream of egg into the soup, catching the egg with the fork (in the soup) and drawing it into wide circles in the soup. Interrupt the pouring several times so as to form several long, filmy threads. Season to taste. Add a generous squeeze of lemon. Serve immediately.

Chinese Spareribs

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1/2 c Butter or Margarine
1 Med. Clove Garlic, finely chopped
1 Env. Onion Soup Mix
16 oz (1 Can) Tomato Puree
1/2 c Brown Sugar
1/4 c Imported Soy Sauce
1/4 c White Vinegar
1/4 c Chili Sauce 5 lb Spareribs (baby back are suggested)


Preheat oven to 375 degrees F. In large saucepan, melt butter and cook garlic with onion recipe soup mix over medium heat until garlic is golden. Stir in tomato puree, sugar, soy sauce, vinegar and chil sauce. Bring to a boil, then simmer, stirring occasionally, 15 minutes.

In large aluminium foil-lined baking pan or broiler rack, arrange spareribs, meaty side up, and bake 20 minutes. Brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce, 50 minutes, or untl spareribs are done. Makes about 12 Appetizer or 7 main dish servings.

Chinese Potstickers

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10 oz Package Frozen Chopped -Spinach; thawed
1 lb Ground Pork
1/2 c Green Onions; minced
3 tb Cilantro; minced
2 tb Soy Sauce
2 tb Dry Sherry
1 tb Fresh Ginger; peeled and -grated
2 ts Sesame Oil
4 lg Cloves Garlic; minced
1 pk Potsticker Wrappers
1 Egg White; lightly beaten
1/2 c Vegetable Oil
2 c Chicken Broth
Hot Pepper Oil


SESAME-SOY DIPPING SAUCE

1/2 c Soy Sauce
2 tb Chinese Black Vinegar
1 tb Garlic; minced
1 ts Ginger; minced
1 ts Sesame Oil


Squeeze all the moisture from the spinach, then combine it with the pork, onions, cilantro, soy sauce, sherry, ginger, sesame oil and garlic; mix well.

Lay a potsticker wrapper on a potsticker press. Spoon 2 ts filling into the center of the wrapper. Brush the edges of the wrapper with egg white. Press the two halves of the press together firmly. Gently remove the folded and crimped dumpling; lay the dumplings on a flat surface, crimped edges up, to form a flat bottom. Repeat with remainder of filling and wrappers.

Heat 2 tb oil in a 12" heavy skillet over medium-high heat. Add as many potstickers as you can get in the pan without crowding, and cook until golden brown on the bottom. Add 1/2 cup of the broth and cover the pan immediately (as soon as the broth comes in contact with the oil a major amount of splattering and sizzling occurs, so be careful.) Reduce the heat to medium-low, and cook the dumplings until most of the liquid has been absorbed and the potstickers are nicely plumped and a deep golden brown on the bottom. Remove from heat and keep warm in a 200F. oven while you cook the remaining potstickers in the same manner. In a small container, combine the dipping sauce ingredients. Serve the sauces in separate dishes with the potstickers.

Chinese Noodle Salad W/ Roasted Eggplant

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The Noodles & The Marinade

7 TB low sodium soy sauce
3 TB balsamic vinegar
3 TB sugar -- or more to taste
2 1/2 ts red pepper oil
8 ea scallions -- mostly white : part, : thinly sliced
3 TB cilantro -- chopped
14 oz Chinese noodles

The Eggplant & The Vegetable : Garnish

1 lb Japenese eggplant
1 TB ginger root -- 1 1/2 oz. : peeled & : minced
1 clove garlic -- finely : chopped

: Reserved Marinade, from :

above 4 oz snow peas -- strings removed : cut : in narrow strips
1/2 lb mung bean sprouts
3 TB sesame seeds
1 ea carrot -- medium size, cut : in : jullienne
Cilantro leaves -- for : garnish


Begin by making the marinade. Combine all the ingredients (except the noodles) in a bowl, stir them together until the sugar is dissolved.

Next, bring a large pot of water to a boil for the noodles. While it is heating, gentl y pull apart the strands of no odles with your fingers, loosening and fluffing them as you do so. Add the noodles to the boiling water without any salt, and give them a quick stir w ith a fork or a pair of chopsticks. Cook briefly until they are done but no t overly soft, a few minutes a t most. Immediately pour them into a colander and rinse them in cold water to stop the cooking. Shake the colander vigorously to get rid of as much wa ter as possible, and put the noodles into a bowl.

Stir the marinade again; then pour half of it over the noodles and toss the m with your hands to distribute the marinade. Set the remaining marinade as ide. If the noodles aren't to be used for a while, cover them with plastic and refrigerate them. The flavors, as well as the heat in the red pepper oil, will develop as the noodles sit.

Preheat the oven to 400FB0F. Pierce the eggplants in several places and bak e them until they are soft and their skins have shriveled, about 20 minutes , depending on their size. Turn them over after 10 minutes so they will bake evenly. When the eggplants are done, remove them to a cutting board and slice them in half lengthwise. When they are cool enough to handle, peel the skin away from the flesh. Don't worry about any small pieces of skin that are difficult to remove - the fl ecks of dark purple - brown ar e pretty. Shred the eggplants, gently tearing them into 1/4 - inch strips.

Add the ginger and garlic to the reserved marinade, then the eggplant strips. Turn the pieces over several times to make sure all the surfaces are wel l coated, and set them aside. Bring a quart of water to a boil with a teaspoon of salt. Blanch the snow p eas until they are bright green; then remove them with a strainer and rinse them in cool water. Cut them into long, narrow strips and set them aside.

Next, put the sprouts in the w ater and cook them for about 30 seconds. Pour them into a colander, rinse them with cold water, and lay them on a clean kitchen towel to dry. Roast the sesame seeds in a pan until they are lightly colored and smell to asty. If the noodles have been refrigerated, allow them to come to room temperatu re; then toss them with the eggplant strips and half the sesame seeds. Mound them on a platter, distribute the carrots, snow peas, and mung bean sprou ts over the noodles, and garnish with the remaining sesame seeds and the leafy branches of cilantro.

Present the salad like this, layered and laced with the colorful garnishes, either on a single large platter or on individual plates. Once served, guests can toss the noodles and veget ables together to thoroughly mingle the different colors, textures, and tas tes.

Chinese Egg Rolls

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1/2 c Carrots, chopped
10 Napa cabbage leaves, chopped -and ends removed
2 Stalks bok choi, chopped
4 c Fresh bean sprouts
1/2 md Onion, chopped
4 Cloves garlic, minced
1/2 c Bamboo shoots, chopped
1 c Water chestnuts, chopped
1 lb Ground pork, cooked
1 lb Small shrimp, cooked
1/2 lb Ground beef, cooked
1/4 c Cooking wine
1/4 c Soy sauce
3 tb Sesame oil
1 pk Egg roll skins or wrappers


Oil for frying 1 Egg, beaten Mix filling ingredients together. Put mixture in the freezer awhile to cool. Warm meat tends to soften the wrappers and make things messy.

Heat vegetable oil in fryer to 325F degrees. To roll, place about 3 tb filling mixture in the center of the wrapper. Fold 1 corner over mixture and fold in ends. Continue rolling. Brush egg mixture on exposed corner of wrapper to help seal egg roll. Put egg rolls in hot oil, a few at a time, and fry a few minutes on each side until golden brown. Remove to drain on paper towels. Serve warm with soy sauce, hot mustard, or sauce of your choice. Makes 18 egg rolls.

Chinese Dumplings

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2 c Napa cabbage; sliced packed
1/2 lb Ground pork
2 Tb Soy sauce
1 Tb Dry sherry
2 ts Cornstarch
1 1/2 ts Gingerroot; peeled, minced
1 ea Green onion; minced
36 ea Wonton-skin wrappers; - (3 1/2 by 3 1/4") - (3/4 12-ounce package)*
1 lg Egg white; beaten

Soy Dipping Sauce (below)
Green onions for garnish


PREPARE FILLING: IN 2-QUART POT: heat, in 1 inch boiling water, heat cabbage to boiling. Cook cabbage 1 minute; drain. Immediately run cold water over cabbage to cool. With hands, squeeze as much water out of cabbage as possible. Finely chop cabbage. Squeeze liquid from chopped cabbage; place in medium bowl.

Stir in pork, soy sauce, sherry, cornstarch, ginger, and green onion. Arrange half of wonton-skin wrappers on large sheet of waxed paper. With pastry brush, brush each wrappers lightly with egg white. Spoon 1 rounded teaspoon filling onto center of each wonton wrappers. Bring opposite corners of wonton wrappers up over filling; pinch and pleat edges together to seal in filling. Repeat with remaining wonton wrappers, egg white, and filling

. In deep 12-inch skillet over high heat, heat 1/2 inch water to boiling. Place all dumplings, pleated edges up, in one layer in skillet. Stir gently and spoon or heat-proof spatula to prevent dumplings from sticking to bottom of skillet. Heat dumplings to boiling. Reduce heat to low; cover and simmer 5 minutes or until dumplings are cooked through. With slotted spoon, remove dumplings to platter; garnish with green onions. Serve with dipping sauce.

Soy Dipping Sauce: In small serving bowl, mix 1/4 cup soy sauce, 1/4 cup seasoned rice vinegar or white wine vinegar, 2 tbsp. angel-hair thin strips peeled gingerroot. Makes about 1/2 cup sauce.

Chinese Barbecued Baby Back Ribs

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2 tb Sugar
1 tb Dry sherry
3 tb Hoisin sauce
1/2 ts Finely chop garlic
1 ds Salt optional
1/2 c Ketchup
3 lb Pork back finger ribs cut 1 -inch wide by 3 inch long


Place ribs in nonreactive, plastic, bowl with a lid. In a separate bowl, combine marinade ingredients; sugar, sherry, hoisin sauce, garlic, salt (if desired) and ketchup. Mix well and spoon over ribs. Place cover on bowl and shake to coat ribs thoroughly with marinade. Place in refrigerator and marinate for 4 hours or longer.

Shake once or twice while marinating to coat again. To avoid mess, cover cookie sheet with aluminum foil. Take ribs from refrigerator and shake to coat again. Place ribs on their sides on cookie sheet. Don't crowd, or they won't be crispy. Bake at 350 degrees for 30 minutes. Turn over with tongs and bake additional 20- 30 minutes. Check carefully last 10 minutes of baking to prevent burning.

Oriental Pork Satay with Peanut Sauce

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Yeild: 4 Servings
Ingredients:
lbs Pork, boneless Leg or Loin
12 wooden satay sticks, 17.5 cm
1/2 cup Vegetable oil
2 tbsp brown sugar
2 tbsp Light Soy sauce
2 tbsp lemon Juice
1 tsp Ground Cumin
2 Garlic Gloves, chopped
DIPPING SAUCE
2 tbsp Vegetable oil
1 cup Onion, finely chopped
1 tsp ginger, finely chopped
1 1/2 tsp Curry Powder
1/2 tsp crusched Chilie's
2 cups Pork or Chicken stock
2 tbsp Light Soy Sauce
3 tbsp lemon juice
1/4 cup Cream of coconut
1 1/2 cups peanut butter, crunchly style

Procedures:
1 soak satay sticks in water for 30 minutes.
2 Slice pork into 8 x 12 cm (2 x 1/4 inch) strips.
3 Thread onto sticks using approximately 60 g (2 oz) per stick.
4 Place completed sticks in a shallow container.
5 Mix all ingredients together; pour over the Pork satays, cover and refrigerate for at least 2 hours.
6 Heat oil over medium heat in a 2 liter (2 qt) pot.
7 Add onion and ginger, cook for 5 minutes or until onion is transparent.
8 Add remaining ingredients except the peanut butter.
9 Simmer; stir in peanut butter. Reduce heat to low and cook for an additional 10 minutes, stirring constantly.
10 . Remove satay from marinade, grill for approximately 4 minutes per side over medium-high heat.
11 . Remove satay to a platter, garnish with thinly sliced cucumber and sprinkle shredded carrots over top.
12 . Serve with warm dipping sauce