4 cups cooked Chinese noodles (or very thin spaghetti)

    rinsed and drained

  12 oz. diced cooked meat (beef, chicken, pork … any)

  1 package frozen French-style green beans, thawed

  2 cups fresh bean sprouts

  3 scallions, chopped

  1 slice ginger, shredded

  1 clove garlic, minced

  1 teas. MSG (Accent)

  1 teas. sugar

  1/4 cup soy sauce

  3/4 cup vegetable oil

  1/4 teas. sesame oil

  2 Tbls. Sherry

  Mix together MSG, sugar, and soy sauce. Set aside.

 Heat wok or pan hot and dry. Add just 3 tablespoons of the

 vegetable oil and all the sesame oil. Put in ginger and garlic to

 brown first, then all the other vegetables.  Stir and cook for one

 minute over high heat. Add the sherry. Cover and cook one

 minute longer. Turn off heat. Remove vegetables, and drain;

 discard these juices. Set drained vegetables aside.

 Heat wok or pan dry again. Put in remainder of oil. Turn heat

 to medium. Add cooked noodles and stir constantly to heat

 through and to coat the noodles with oil for a couple minutes.

 Add your choice of meat and reserved vegetables; mix

 thoroughly. Add reserved soy sauce mixture and stir until

 noodles become one even color. Serve.

2 tablespoons oyster sauce

1 teaspoon cornstarch

3/4 pound boneless, skinless chicken

 Sauce:

1/4 cup Chinese black vinegar or balsamic vinegar

1/4 cup chicken broth

3 tablespoons Chinese rice wine or dry sherry

2 tablespoons hoisin sauce

1 tablespoon soy sauce

2 teaspoons sesame oil

2 teaspoons chili garlic sauce

2 teaspoons sugar

2 1/2 tablespoons cooking oil

8 small dried red chilies

4 teaspoons minced garlic

2 stalks celery, diced

1/2 red bell pepper, cut into 1-inch squares

1 can (8 oz.) sliced bamboo shoots, drained

2 teaspoons cornstarch dissolved in 1 tablespoon water

1/3 cup roasted peanuts

1. Combine marinade ingredients in a bowl. Cut chicken into 1-inch pieces.

 Place chicken in marinade and stir to coat. Let stand for 10 minutes.

2. Combine sauce ingredients in a bowl.

3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to

 coat sides. Add chilies and cook, stirring, until fragrant, about 10

 seconds. Add chicken and stir-fry for 2 minutes. Remove chicken and

 chilies from wok.

4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic

 and cook, stirring, until fragrant, about 10 seconds. Add celery, bell

 pepper, and bamboo shoots; stir-fry for 1 1/2 minutes.

5. Return chicken and chilies to wok; stir-fry for 1 minute. Add sauce and

 bring to a boil. Add cornstarch solution and cook, stirring, until sauce

 boils and thickens. Add peanuts and stir to coat.

1 whole flank steak

1/2 cup soy sauce

3 cloves garlic

1/2 cup ginger –chopped, fresh

dash black pepper

1/2 cup hoisin sauce

1 bunch scallions

 In a shallow dish, mix together the soy sauce, oil, garlic, ginger, and

 some pepper. Add the beef and marinate overnight in the refrigerator,

 turning once. Heat the broiler. Pat the marinated meat dry and broil

 the steak, about 4 inches from the heat, until rare, 5 to 6 minutes

 per side. Cool completely and then slice very think on the bias, across

 the grain of the meat. Trim the slices to form approximately 2 x 4 inch

 strips. Brush a thin layer of hoisin sauce on each strip of beef. Lay

 a small bundle of scallion julienne at one end and roll up securely.

 Arrange on trays, seam side down, cover tightly with plastic wrap

 (make sure the plastic is in close contact with the beef),

 and refrigerate until time to serve.

1 lb. chinese cabbage (Napa)

2 stalks celery

1/2 lb. cooked shrimp

1/2 lb. cooked pork or chicken livers

10 water chestnuts

1/3 cup bamboo shoots

1 tsp. salt

1 tsp. sugar

Liberal dash pepper

1/2 tsp. light soy sauce

1/4 tsp. sesame oil

1 beaten egg

10 egg roll skins

3 cups oil

PREPARATION:  Boil cabbage and celery until very tender.  Drain and squeeze

out excess water.  Shred very fine and set aside to

drain further.  Parboil shrimp and fry or bake pork.  Mince both.  Shred

water chestnuts and bamboo shoots.  Mix all ingredients but egg together.

Beat egg.  Wrap filling in egg roll skins and seal with egg.

COOKING:  Heat oil in wok or deep fat fryer to 375 degrees and drop in egg

rolls.  When skin turns light golden brown, remove from oil and drain.  (At

this point restaurants refrigerate them and finish the cooking process as

needed.)  When cool, drop again into hot oil and fry until golden brown.

 Makes 10.

The two-stage deep frying method is actually a professional Chinese chefs’

secret.  It assures that the inside will be moist and not overcooked (as

anything overcooked becomes dry) and the outside will be crisp.

2/3 lb. tiger prawns

   Marinade for shrimp:

1 1/2 tsp. sherry

1/2 tsp. salt

1/2 tsp. grated ginger

1 1/2 tsp. cornstarch

1 tsp. water

   Seasoning:

1 Tb. chicken broth

3 Tb. water

1/2 tsp. cornstarch

3 Tb. oyster sauce (very important)

1 Tb. hoisin sauce

   also needed:

1/2 cup vegetable oil

1 clove garlic, pressed or minced

1/4 tsp. salt

1/2 lb. snow peas

Shell and devein prawns. Rinse and pat dry with a paper towel. Combine

marinade in medium bowl. Add prawns and mix well. Let stand 30 mins.

Heat wok over medium heat, add oil, and stir fry garlic for 15 secs. Add

prawns and stir fry until pink. Remove from wok, and place on plate.

Add salt and snow peas to oil in wok. Stir fry 30 secs. Add seasoning

sauce and stir slightly until think and bubbly. Add cooked prawns. Stir

to coat everything with sauce. Serve hot with cooked rice.

6 eggs, beaten well

1 cup shredded cooked meat (roast pork, shrimp, almost any!)

2 cups fresh bean sprouts (or 1 can)

2 scallions, chopped, including the green ends

1 medium onion, shredded

1 teaspoon sugar

1/8 teaspoon ground pepper

1 teaspoon MSG (optional)

2 tablespoons soy sauce

1/2 cup chicken stock or water

Vegetable oil for frying

Make gravy if desired (recipe follows). Preheat oven to 200F. Line

 a platter with several thicknesses of paper towel. Mix all ingredients

 except the vegetable oil together in a mixing bowl.

 Heat a frying pan hot and dry. Put in vegetable oil to a depth of

 about 1/2 inch. Keep oil at this level by adding more, as some is

 absorbed in cooking. Bring oil temperature to medium. Stir up the

 omelet mixture each time before you take a scoopful of it out, in

 order to have the proper ratio of liquid and solid ingredients in each.

  With a ladle or soup scoop, take a scoop of the egg mixture and gently

 put into the frying pan. When the first omelet has stiffened, gently

 move it over to make room for the next. The number of omelets you

 can make at once depends on the size of your frying pan. When one

 side of the omelet has turned golden brown, turn over gently with

 pancake turner to fry the other side. When done, transfer from

 frying pan onto paper-lined platter. Keep warm in oven until all

 the omelets can be served together. Serve with or without gravy.

  Gravy:

    1 1/2 cups chicken stock

    1 tablespoon cornstarch

    2 tablespoons soy sauce

    1 teaspoon MSG (optional)

    1/8 teaspoon ground pepper

    Pinch of salt

  Mix all the ingredients together in a saucepan. Bring to a boil

 slowly with frequent stirring. When gravy has thickened, turn heat

 to very low to keep it warm until ready to use.

2 1/2 quarts chicken stock

 1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips

 5 shitake mushrooms, cut into thin slices

 1/2 cup soy sauce

 1/2 tsp. white pepper

 1/2 cup white vinegar

 1 1/2 cups bamboo shoot strips

 2 tablespoons cornstarch dissolved in 4 tablespoons water

 3 eggs. beaten

 1/2 tsp. sesame oil

  Combine first seven ingredients in a pot and bring to a boil.

  Drizzle the cornstarch mixture into the soup, stirring to thicken.

  Then drizzle beaten eggs into soup, stirring. Top with sesame oil.

2 eggs

1 teaspoon MSG (optional)

1/8 teaspoon groung white pepper

1/4 cup soy sauce

4 cups cooked rice

4 scallions, chopped, including green ends

2 cups diced cooked pork, ham, chicken, shrimp, or any meat

1 slice ginger, minced

1 clove garlic, minced

1/4 cup sliced mushrooms (optional)

1/4 cup vegetable oil

  Put first four ingredients in a mixing bowl and stir slightly;

 the eggs should not be well beaten.

 Heat wok or pan hot and dry. Add the oil. Brown the garlic and

 ginger slightly, then add the rice. Cook for 2-3 minutes, stirring

 to break up lumps and coat with oil. Add the rest of the ingredients

 except the egg mixture. Fry and stir constantly until thoroughly

 mixed. Add the egg mixture while stirring the rice so it will cover

 as much of the ingredients in the pan as possible. Cook about

 2 minutes, stirring constantly. Serve while hot.

    2 banks of spareribs, uncut, about 2 pounds each

    3 cloves garlic, minced

    1/2 cup ketchup

    1/2 cup sweet bean sauce (hoi sin deung) or hoi sin sauce

    1/2 cup soy sauce

    1/4 cup sherry

 Trim off excess fat from the thick edges of spareribs. Place ribs

 in a shallow pan or platter. Mix remaining ingredients for a

 marinade and spread over both sides of the spareribs. Let stand

 for at least two hours.

 Place one oven rack at the top of the oven and one at the bottom.

 Preheat to 375F. Hook each bank of spareribs with 3 or 4 S-hooks

 across its width, on the thick edges, and suspend under top rack.

 Place a large pan with 1/2″ water on bottom rack. This pan will

 catch the drippings and keep the meat from drying out. Cook

 spareribs for about 45 minutes.

2 cups broccoli florets

2 tablespoons cooking oil

2 teaspoons minced garlic

4 small dried red chilies

1 teaspoon cornstarch dissolved in 2 teaspoons water

 Marinade:

2 tablespoons soy sauce

2 teaspoons cornstarch

1 tablespoon Chinese rice wine or dry sherry

3/4 pound flank steak, thinly sliced across the grain

 Sauce:

3 tablespoons Chinese black vinegar or balsamic vinegar

1 tablespoon soy sauce

1 tablespoon Chinese rice wine or dry sherry

2 teaspoons sugar

2 teaspoons chili garlic sauce

1 teaspoon sesame oil

1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let

 stand for 10 minutes.

2. Combine sauce ingredients in a bowl.

3. Place broccoli in a large pot with 1 inch of boiling water. Boil until

 tender-crisp, 2 to 3 minutes; drain.

4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add

 garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add

 beef and stir-fry until no longer pink, 1 1/2 to 2 minutes.

5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution

 and cook, stirring, until sauce boils and thickens.