RUB THE CHICKEN PIECES with the salt and let them sit for about 30 minutes. Cut the scallions into 2-inch pieces. Heat the 2/3 cup of oil in a wok or large skillet, and then add the dried chile to flavor the oil. When it turns black, turn the heat down. (At this point you […]

1. Shred pork and cabbage. 2. Place oil in wok and heat to smoking point. Brown pork in it (about 3 minutes cooking time). Add cabbage, salt, and soya sauce. Stir everything well. Add 1/2 cup of water, cover wok and cook all ingredients 8-10 minutes, lifting wok cover from time to time to stir […]

-DIPPING SAUCE- 2 tb Sesame paste -=OR=- peanut butter 1 tb Light soy sauce 1 tb Rice wine or dry sherry 2 ts Chili bean sauce 1 tb Sugar 1 tb Hot water USING A CLEAVER or sharp knife, slice the lamb into very thin slices. Soak the noodles in warm water for 5 minutes, […]

BREAK UP CLUMPS OF RICE by gently rubbing between the palms of your hands into a large bowl. Over medium- high heat, preheat wok until hot. Add oil; tilt wok to coat sides. When oil is moderately hot, add salt and the optional shrimp paste, stir until fragrant or for 5 seconds. Immediately add rice […]

Combine the plum sauce, hoisin, sherry and soy sauce in a nonreactive mixing bowl. Whisk in the oils a little at a time. Add the ginger, garlic, cilantro and chili pepper. Makes 2 cups. Recommended cuts: Chicken Breasts (4 to 6 hours) Chicken Wings (6 to 8 hours) Spare Ribs (8 hours to overnight)

-MARINADE – 2 ts Dark soy sauce 1 ts Shrimp paste 2 ts Cornstarch 2 ts Rice wine 1 lb Chinese broccoli 1 c Peanut oil; for deep-frying SAUCE 1/2 ts Shrimp paste 1 c Chicken stock 1/2 ts Satay sauce; -=OR=- 2 ts -chili bean sauce 1 ts Sugar 1 ts Dark soy sauce […]

Grind all ingredients together. Makes about a quarter pound.

CUT EGGPLANT into 1/2-by-2-inch strips. If using Italian eggplants, peel skin. In a colander, toss eggplant with salt; drain for 30 minutes. Squeeze gently to remove excess water. Pat dry with paper towels. In a small bowl, mix soy sauce, sugar and chicken stock. Preheat wok until hot over high heat. Add 3 tablespoons of […]

Mix ingredients well. Spoon into egg roll wrappers (for fullsize egg rolls) or won ton skins (for smaller appetizers) following package directions. Deep fat fry in enough peanut oil to cover in batches until golden brown. I prefer more peanut butter (chunky) and to use the smaller won ton skins as they are easier to […]

HEAT A WOK OR LARGE DEEP PAN until it is hot, then add the oil. When the oil begins to smoke lightly, deep-fry the cashew nuts for 2 minutes or until they begin to turn lightly brown. While the cashew nuts are browning, start another frying pan heating. Remove the nuts from the oil with […]