Ingredients are : 1/2 pound Steak — thinly sliced
1 teaspoon Corn starch
1 teaspoon Soy Sauce
2 teaspoons Rice Wine
1/4 teaspoon Oil
2 large Green peppers
1 medium Onion
1 Clove garlic
1 slice Ginger
4 teaspoons Cornstarch
1 cup Chicken broth
2 tablespoons Soy sauce
1/4 teaspoon Sugar
1 tablespoon Chinese black beans
(Fermented black beans)
2 tablespoons Oil
1/2 teaspoon Salt And the recipe is PREPARATION: Cut steak on the diagonal into 1/4-inch slices each 2 inches
long. Mix 1 teaspoon cornstarch, 1 teaspoon soy sauce, 2 teaspoons rice
wine, 1/4 teaspoon sugar and 1/4 tsp oil. Pour this mixture over beef,
mix well, and let stand for 15 minutes.

Cut peppers in half, remove seeds. Cut into 1/4-inch long strips.
Smash, peel, and mince garlic. Peel and mince ginger root. In a cup, mix
together 4 teaspoon cornstarch, 1 cup chicken broth, 2 tablespoon soy
sauce, and 1/4 teaspoon sugar. Wash black beans and drain. Mash.

COOKING: Heat 1 tablespoon of the oil with 1/2 teaspoon salt over high
heat. Add beef and stir-fry 1 minute. Remove beef from pan and set
aside.
Clean the pan. Heat the other tablespoon of oil over high heat. Add the
mashed black beans, garlic, and ginger root; stir-fry for about 1 minute.
Add green pepper and onion. Stir-fry for 2 minutes. (The pepper slices
should remain crisp.) Return beef to skillet and add the cornstarch
mixture. Cook and stir until thickened, about 1 minute. Serve.

Ingredients are : 1 egg yolk
2 teaspoons water
1 tablespoon all-purpose flour
1 tablespoon cornstarch
1 pound pork — 1″ cubes
2 cups peanut oil
1 garlic clove — minced
2 green peppers
1 cup pineapple chunks in juice
3 cups glutinous rice

— Sauce: —
3/4 cup water
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon catsup
4 tablespoons sugar
4 tablespoons wine vinegar
1 dash hot pepper sauce And the recipe is SAUCE: Blend the water and cornstarch until smooth. Stir in the catsup,
soy sauce, sugar, vinegar and, if desired, a few drops of hot pepper
seasoning. Set aside.

PORK: Beat egg yolk with the water. Blend in 1 tablespoon flour and 1
tablespoon cornstarch until smooth. Add the cubed pork and mix to coat
well. Drain off the excess mixture from the pork cubes.
Place the wok over heat and add oil to 1-1/2 inch depth. Heat to 340
degrees. Use a thermometer if you can; it is more reliable than a wok with
a temperature gauge.
Add the drained meat and cook until golden brown, about 10-13
minutes. Remove with a slotted spoon and keep meat warm. Pour off all the
oil and wipe wok with a paper towel. Return 2 tablespoons of the oil to
wok. Place over medium-high heat. When oil is hot, add the garlic and
green peppers. Stir-fry for about 2 minutes, or until garlic is light
brown.
Add the pineapple, the sauce you prepared ahead of time and the pork.
Stir this mixture until it boils and thickens (about 1-1/2 minutes). Serve
over steamy hot rice.

Ingredients are : 1 Lb Pork Shoulder, Boneless & Lean — whole piece
1 Tbsp Dry Sherry
1 Slice Ginger — crushed
3 Whole Green Onions — including tops
2 Tsp Hot Bean Sauce <<>>
2 Red Chili Peppers — dried, crushed
4 Tsp Hoisin Sauce
1 Tbsp Soy Sauce
1 Tsp Sugar
1 Ea Red And Green Bell Peppers
3 Tbsp Oil
1/2 Tsp Salt
2 Cloves Garlic — minced
1 Tsp Ginger — minced And the recipe is Place pork, sherry, and ginger slice in a 2-quart pan. Cut 1 of the
green onions in half crosswise and add to pork, then add enough water to
barely cover meat. Bring to a simmer; cover and simmer until meat is
tender when pierced (about 45 minutes).

Lift meat from broth and refrigerate until cold. Then cut into 1
1/2-inch-square pieces about 1/8 inch thick. (The fatty parts are
considered a delicacy, but remove them if you wish.)

In a bowl, combine hot bean sauce, hoisin sauce, soy, and sugar. Seed
bell peppers and cut into 1-inch squares; cut remaining green onions into
1-inch lengths.
Place a wok over high heat; when wok is hot, add 2 tbs. of the oil. When
oil is hot, add bell peppers and stir fry for 1 1/2 minutes, adding a few
drops of water if wok appears dry. Sprinkle with salt and stir once,
then remove peppers from wok. Add remaining 1 tbs. oil to wok. When oil
begins to heat, add garlic and minced ginger and stir once; then add pork
and stir-fry for 1 minute. Add bean sauce mixture and toss until pork is
coated with sauce. Return bell peppers to wok along with onion. Stir-fry
for 30 seconds to heat through.

Ingredients are : 480 grams Chicken breast — de-boned
skinned (4 x 120 g)
5 cups Chicken stock
60 grams Butter
Aluminum foil
Seasoning – salt and pepper
—–STUFFING—–
120 grams Wild rice
20 grams Chopped onions
2/3 cup Chicken stock
20 grams Grated Parmesan cheese
—–VEGETABLES—–
40 grams Each of pearled carrot — potato, zucchini
40 grams Diced celery
40 grams Young peas or petits pois
10 grams Butter
Seasoning salt and pepper
—–SAUCE—–
1 cup Chicken stock
1 1/3 cups Fresh cream
Juice from 1 fresh lemon
10 grams Butter
1 teaspoon Chopped chervil
Seasoning – salt and pepper
—–CREPE BAGS—–
4 Green leek stems (each — approx. 25 cms long)
4 Very thin crepes — approximately. 20 cm
—–GARNISHES—–
20 Soaked and washed dry morel — pieces
10 grams Butter
4 Sprigs chervil (or — watercress or parsle And the recipe is 1. Precook wild rice as a pilaf with chopped onions, chicken
stock, and appropriate amount of water. When cool, add grated Parmesan
cheese and let mixture cool.

2. Cut chicken breast portions butterfly style (i.e. slice in half and
spread open. Flatten and slightly stretch them (by gently pounding them
between two sheets of wax paper or inside a clean plastic bag. Season with
salt and pepper.

3. Lay a cone-shaped portion of rice stuffing on one side of each
flattened breast. Roll chicken breast up in a cone shape. Wrap each cone
firmly in aluminum foil (to maintain shape during cooking: the
professional recipe calls for plastic foil wrapping, but aluminum foil is
recommended for home cooking).

4. Blanch green leek stems, then refresh in cold water.

5. Make 4 very thin crepes about 20 cms wide (ingredients not included
above).

To cook: 1. Blanch pearled vegetables, celery and peas, then saute in
approximately 10 g butter, adding salt and pepper according to taste.
Keep a quarter aside.

2. To make sauce, reduce chicken stock and add fresh cream. Cook
briefly, then strain. Add fresh lemon juice and finish with butter as
required. Adjust seasoning and add chopped chervil according to taste.

3. Saute morels in approximately 10 g butter.

4. Heat some chicken stock (5 cups should be sufficient to completely
cover the four wrapped chicken portions). Simmer breasts in hot stock for
approximately 7 minutes. Remove from pan, discard aluminum foil
wrappings, and saute in approximately 60 g butter until lightly browned.
Then slice each into six portions, cut at an angle (30 to 40 degrees).

To present: Treasure Hunt takes the form of a chicken breast “boat”, with
morel oars being rowed towards crepe “treasure bag” of vegetable “precious
stones” some of which have spilled on the shore.

1. Portion out 3/4 of vegetable pearls, celery and peas onto crepes
lifting crepe edges upwards to form bag shapes. Tie tops of bags with
blanched green leek stems (with decorative knotted bows if stems are long
enough).

2. Pour sauce onto plates. Arrange chicken slices in a line on sauce,
lay thick ends of morels between them. Place a crepe bag on each plate,
with reserved vegetable pearls laid beside bag. Garnish with chervil
sprigs (or watercress or parsley).

Ingredients are : 1 cup warm water
1 Vegetable Bullion cube — OR
1 tablespoon miso paste
2 tablespoons light soy sauce
1/4 teaspoon chineese 5-spice mix
1 tablespoon corn starch
couple of dashes of sesame oil (optional)
And the recipe is Dissolve the corn starch in a few tbs. of warm water, then mix all
ingredients together. Pour over the stir fry in the last minute or so,
stir until the cornstarch thickens. *light soy sauce has much less salt
than regular; some prefer the saltier flavor of standard soy. I like to
be able to get more of the soy flavor without getting overwhelmed with
salt.

Ingredients are : 8 Chicken thighs
—–MARINADE—–
3 tbsp Minced garlic
1 tsp Curry powder
2 tbsp Chopped cilantro
1/2 tsp Black pepper
1 tbsp Sugar
3 tbsp Fish sauce
1 tsp Tumeric — ground And the recipe is Place the marinade ingredients in a food processor and process to a paste.
Place the chicken in a sealable plastic bag with the marinade. Turn the
bag several times so the chicken is well coated. Refrigerate for 4 hours
or overnight, turning the bag ocassionally to distribute the marinade.

Lift the chicken from the marinade and arrange it on a lightly greased
grill over low coals. Cook, turning frequently, until the meat near the
bone in not pink, about 45 minutes.

Ingredients are : 3/4 pound Flank steak — sliced
2 teaspoons Soy sauce — dark
2 teaspoons Rice wine
1 teaspoon Ginger ; chopped fine
1 teaspoon Cornstarch
1 teaspoon Sesame oil
1/3 cup Peanut oil
2 Red chilies — dried halved
5 pinches Orange peel — dried soaked
Seasoning:
1/2 teaspoon Szechuan peppercorns — roas
2 teaspoons Soy sauce — dark
1/4 teaspoon Salt
1 teaspoon Sugar
1/2 teaspoon Sesame oil And the recipe is Combine beef with marinade; let stand 20 min. Heat oil in a wok or large
skillet until very hot. Remove bbef from marinade and add to oil; stir-fry
until brown (abt. 2 min). Remove and drain. Remove all but 1 Tbs oil,
reheat il and add chili peppers; stir-fry 10 sec.
Add beef, orange peel and seasonings. Stir-fry 4 min, mixing well. Serve
at once.

Ingredients are : 4 Servings
2 Whole chicken breasts — boned, skinned and c
3/4 Inch cubes
1 tablespoon Soy sauce
1 tablespoon Chinese rice wine or dry — Sherry
2 tablespoons Soy sauce
1 tablespoon Cornstarch
2 teaspoons Sugar
1 teaspoon White vinegar
1/4 cup Vegetable oil
1/2 To 1 tsp crushed red pepper — flakes
3 Green onions — sliced

1 tablespoon Minced fresh ginger
1/2 cup Unsalted cashews
And the recipe is Cooked rice
Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes.

Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside.
Heat oil in wok or skillet. Add red pepper to taste and cook until black.
Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions
and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2
minutes.
Stirring constantly, add soy sauce mixture and any remaining chicken
marinade. Add cashews. Serve over cooked rice.

Ingredients are : 1 Lb Beef Flank Steak
2 Tbsp Soy Sauce, Low Sodium
4 Tsp Sesame Oil — divided
1 1/2 Tsp Sugar
1 Tsp Cornstarch
2 Cloves Garlic — crushed
1 Tbsp Ginger Root — minced
1/4 Tsp Red Pepper Flakes
1 sm Red Bell Pepper — cut into 1 inch
8 oz Frozen Baby Corn — defrosted
1/4 lb Pea Pods — julienned
Hot Rice
And the recipe is Cut beef lengthwise into 2 strips; slice across the grain into 1/8 inch
thick strips. Combine soy sauce, 2 tsp oil, sugar and cornstarch.; stir
into meat. Heat remaining 2 tsp oil in large skillet or wok over
medium-high heat. Add garlic, ginger, and red pepper; cook 30 seconds.
Add bell pepper and corn; stir fry 1 1/2 minutes. Add pea pods; stir fry
30 seconds. Remove vegetables. Stir fry beef strips (1/2 at a time) 2 to
3 minutes. Return vegetables and beef to skillet and heat through.

Serve with hot rice

Ingredients are : 1 tablespoon cornstarch
3 tablespoons dry sherry
1/2 cup oyster sauce
1/4 cup water
1/2 teaspoon red pepper flakes — crushed
2 tablespoons oil — * see note
1 tablespoon ginger root — minced
1 garlic clove — crushed
1 pound broccoli stalks — sliced
and flowerettes
2 celery stalks — diagonally cut
1/4 cup waterchestnuts, canned — chopped
6 green onions — diagonally cut
1 green bell pepper — julienned
1 red bell pepper — julienned
2 cups cooked beef — cut in 1 x 3″ slice
And the recipe is * Use your choice of oils, or use canola or peanut oil with dash of sesame
oil added.

Prepare all vegetables and meat before beginning to cook this recipe.
In small bowl, combine sherry, oyster sauce, water, pepper flakes and the
cornstarch. Mix well.

1. Heat pan over medium heat and add the oil.
2. Stir in ginger and garlic and stir-fry one minute.
3. Add broccoli; stir-fry 3 minutes.
4. Add red and green peppers, celery and green onions; stir-fry 3
minutes.
5. Add sherry-cornstarch mixture and the cooked beef; stir-fry 3
minutes.
6. Add the waterchestnuts and stir-fry one minute more.