PREP TIME: 15 minutes COOKING TIME: 10 minutes 1. Remove tough outer leaves and ends of lemon grass and discard. Coarsely chop lemon grass. 2. Combine lemon grass, shallots, garlic, ginger, coriander, chilies, cilantro, kaffir leaves, honey and coconut milk in a food processor and puree until smooth. 3. Heat oil in a large skillet […]

Marinate chicken breasts 30 min. in salt, pepper, cornstarch,sherry & egg. Heat wok hot & dry. Add oil. When its just beginning to smoke, add chicken,green pepper & water chest- nuts, stirring 1-2 min. Drain through colander or sieve, reserving 2-3 tbs. oil. Return the reserved oil to wok & add Imperial Sauce & hoisin […]

Preheat oven to 350F. Puree beans & parsley in a blender. Put in a bowl & add the other ingredients except the oil. Mix well & spoon onto a baking sheet. Flatten each patty & brush with oil. Bake until crusty & golden, about 15 minutes. This can be re-heated once cooked by frying in […]

BROWN THE GROUND PORK in 2 tablespoons of oil. Add the rest of the sauce ingredients. Bring them to a boil and add the cornstarch to thicken the sauce lightly. Turn off the heat. Stir in the beaten egg, pulling the clumps of egg into thin strands with chopsticks as they cook. Makes 3 Cups

-MARINADE – 1 ts Chili bean sauce -=OR=- chili powder 2 ts Rice wine or dry sherry 1 ts Light soy sauce 1 ts Dark soy sauce 2 ts Finely chopped ginger 1 tb Finely chopped scallions 1 ts Granulated sugar CUT THE CHICKEN INTO STRIPS 2-inches-by-1/2-inch long and put them in a large bowl. […]

Place drained beans in blender. Add all other ingredients and then add enough water to almost cover beans. Blend until smooth. Pour into serving dish. Pour thin layer of olive oil on top and sprinkle with parsley. Serve with pita bread.

-MARINADE – 1 Egg white; lightly beaten 1 ts Cornstarch 1 1/2 c Peanut oil for deep-frying SAUCE 1/2 lb Pork, coarsely ground 2 tb Peanut oil 1 1/2 tb Chinese fermented blk. beans 2 tb Coarsely chopped garlic 1 ts Finely chopped ginger root 2 Scallions; finely chopped 1 1/2 tb Thin soy sauce […]

HEAT A WOK over a high flame. Add the oil, and when it is hot, stir-fry the shrimp quickly until they turn pink. Add the remaining ingredients. Continue stirring until the shrimp are cooked (about 3 minutes).

1. Prepare ingredients. Marinate pork in salt and soya sauce for 5 minutes. 2. Heat oil up in wok to smoking point. Add pork and onions. Stir fry pork until browned, about 5 minutes. Add eggplant, tomatoes, and sugar. Cover wok. Cook ingredients for 15 minutes. Lift cover occasionally to stir ingredients. NOTE: This could […]

Combine all ingredients and cook, over medium-high heat, until syrupy, 50 to 60 minutes. Strain into a container and cool. Refrigerate, cover, and use as needed. This sauce will keep for 2 – 3 weeks. * Mirin and rice wine vinegar can be purchased in markets that carry Oriental products.