Sttlffed Tom ataes w ith Brow n Sauce

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Stuffed T om atoes w ith Brow n Sauce

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Ingredients:

Tomatoes(2''diam eter)

% t.

Black pepperpower

2(3 Ib. Groundpork(orbce.

rl

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Oil

3 taz.
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Smallsllrfmp (slzelled)
Waterchestnuts(chopped)

2 f.
2 T2

Sugar
Soysauce

l :F:
1 t.
1 T.
2 F.

W ine orcookl'ng sherry

Salt
Soysauee
Cold w tk/er

;FJ C

ffater

Procedure:
1. Chop the shrim p and ground pork finely Put into a bowl.Add chopped water chestnuts,
wiae,satt sclyu lltx ,ciztd w aterund black pepper M ix w d l.
2. Blanch the tom atoes Cut each tom ato in halfthrough itgcenterlengthwise Scoop out the
seeds and pulp w ith a spoon.Sprinkie a little cornstarcll inside ttlen put the pork and
shrim p m ixture into it 5m (70t11 the ft
'lljng w itila w et finger.
.

3. Heat 14 C.of oilin a frying pan.Put the l'illed tomatoes in tlze pan (meatside down).
Fry them until the m eat side becom esbrow n R em ove anliarrange in a 'oowl (m eatside
down) Add 2 t,of sugar,2 T.ofsoysauce and ).
iC.owater(already mixed)on to the
.

tom atoes.Place them in a boiling steam er to steam for20 m inutes

4. Pour the liquid fronn the stearned tom atoes bowl into a snnall sauce pan A dd the
.

cornstarch paste (mixed with 2 t.ofcornstarch and 1 T.ofwater).Stiruntilthickened.

Turn the tom ato balls from bow l to serving piate and pour tlle sauce over it Serve hot.
.

jpepitol l tl

B raised M ushroom and G reen Cabbage

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Inp edients:

20pcs. Green cabbage

12 pcs. D ried bllt?k m ushroom

% T:
1C

Sugar
Soup Jfprk

4Z
3 T:

1 T:

Corrlstarch

OfJ
Saysauce

Procedure:

1. R em ove the outercabbage leavesand cuteach cabbage into 2W ''long section

2. Boil cabbage in boiling w ater for about 1 m inute over high heat;rem ove and im m ediately
plunge into cold w ater then squeeze dry
.

3. Soak drieg black naushroonnin 1 cup warm waterunt; soft then rennove the stena (save
zlewater).
4. Heat 3 T . o; b; a fryblg pan , stir fry green cabbage, and sayauce,sugar, soup stock,
waterused to soak nlushroonls &nd cook forbout2 nltnutes
5. Renaove the cabbage and lay it around the platter A dd the nnushroonls jnto the sanne

soup (#4)andcook foraboutP)m inutes useastrainertorem ovetll:mushroom and place

dAennhnthe centerofthe platter.
6. Thicken uze soup w iG cornstarch paste znd Qlen pour on the cabbage and nnushroonns

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Ingredients:

;!11b.

Seawegcf(soaked)

1 t.

s'lzgt/r

2 pcs. R ed hotpepper

2 t.

Jfngwr

J !J:

Garlc(chopped)

1Z

Sesam eoil

2Z

Saysauce

% t.

Salt

Procellure:

1. Cut the soaked sea w eed into strings about 2.3 inciteslong Boilwitll som e green onion
andgingerforabout 15 m inutes R em ove and rinse in cold w ater, then drain.
2. Put tlle sea w eed in a bow land add the sliced red hot peppefand chopped garljc;Season
witll saysauce,sugar,vinegar,sesam e oiland salt M ix w ell.
3. Place m ixed sea weed on a plate.Serve.
.

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Ingredients:
2 /J7J.
6

R ound cabbage orChtwnese

cabbage
D ried hotred peppers

2 T:
2 T:
2 t.

Vinegar
Sugar
Salt

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Brown peppercorns

JJ r

Sesam eoll

J :rl

Soysauce

J T:

Ol

Procetlure:

1, Rem ove and clean cabbage leaves.Tear into sm all pieces about 2'' long-l51:' wide cut
spine ofleafinto snnazerpieces.
2. Ykipe olean and cutdry hotred peppersinto 1 blch long strips,rennove seeds.
3. Heat oi1 in fry pan,fry pepper corn irst. when the pepper corn gets dark rennove and
i scard. Add red pepper fry until dark,ten put the cabbage bA and x 1 quickly over
h1gh heat for 3 nahAutes Mdlen the cabbag: is soft add salt sugar and soysauce stir one
m ore m inute.
4. Add vinegarand sesam e oil stirand m ix thoroughly.Transferto plate.

This dish tastesbetter vzhiu eaton cold.

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Cahbaje Rolls w ith Cream Sauce

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Cabbage R olls w ith Cream

' Sauce

lngredients:

% lb.

Chicken m eztorpork

2 t.

2
J oz.
3 oz.
4
%

Chfcken livers(cooked)
Shirmp (shelled)
Ham
M ushroom s
Bam boo shoot(chopped)

2 t.
1% C
.5'r

2 F.
Green peas
14 pcs. R ound cabbage leaves

Salt

C'
tlrn&rtzrc/l
Soup stock
Fresh milk (or3 T.evaporated
milk)
1% T: Cornstarchpaste

.5'F.

O il

Procedure:

1. Cut tlle chicken meat(orpork)into smallcubes mix with ! t.cornstarch.In a separate

2.
3.
4.

5.

bowlclean shrim p tllen cutinto sm atlcubes add 1 t cornstarch and m ix well.

Cut the ohicken liver in sm all cubes. Cut ham and m ushroom s into sm all cubes too.
Heat 4 T .oil in frying pan.Fry chicken m eat and shrim p,stir a few seconds,add m ush.
room s,bam boo shoots alltlham .Then add 1 t.salt and 54 C .soup stock bring to a boil.
A dd chicken livers and green peas, add cornstarcll paste stir until starchy,rem ove from
Pan.
Rem ove and discard core of cabbage. R ace cabbage in deep pot of boiing water and

genQy rennove softened leaves (This is not to cook the cabbage).Cut hard spine from
leaf,keep:g leaf oval shaped.Place 1 T. ?#$ nzixture in center of leaf and roll-sealing.
edges vzith a little bit of cornstarcl: pste.Set on platter cutside dov/n.Place platter in
stearnerand steanafor 15 rnkzutes
6. For creann sauce;heat 1 T.oG. A dd 1 C stock quickly seasoning w ith 1 t.salt when
boiing add 1 T.cornstarch paste, nx untilsnaooth add nd:1 pour over cabbage rolls
and serve while l'
tot.

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Sze-chuan Cucum ber R elish

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Ingredients:

JS 1bs Cucttmbers(about5 pcs)

2L

Salt

15 slicesG grlfc
1 t.
Brown peppercorn
1 t.
H ot4)ctp7paste

2 2.
1T
2 Z:

Sugar
Brown pirlegtzr
Sesam e oil

2 F.

HotoilfhotrcTlpepperoil)

Procedure:

1. Cut offand dscard both tips ofcucumber then cut into diagonalortriangles shapes (or
cut into length wise 2 inches lonz).Lzt stand in bowl sprinkle 84th salt soak tw o or
tluee hours.
2. W ash the cucum berw ith cold w ater and gqueeze dry Putback in bow l
3. Add garlic sliceg brow n pepper corns, hot bean pagte,hot eil sugar vinegar and sesam e
oit.M ix an; soak about 3 ktours
.

Thism ay be keptor1 weck kn refrigerator covered

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Thausand Layer Ejgplant

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Thouu nd lmyer Eggph nt

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Ingredients:

F.
g
';l/t?r?;J(aboutl lb.'
)

4Z

Sfyst'uce

3C
JJ!r:

O il
Brown J'eppcrctprn:

l /'.
l t.

Sular
Sesam eoil

l !F:

Green onion (chopped)

Procedure:

1. Choose firm purple eggplants (the long;slender type).Rem ove stalk but don't peel.
Scoretheboth sidesofeggplantscrosswise(1/3'9deep and W''Bdde).
2. Heat oil in fryag pan very hotand deep fry the eggplant uatil the skin turns harder and
the inside hasbeconle soft Rem ove to plate.
3. Heat 3 T .of o; to fry the brow n pepper corns. V/hen the color turns dark renaove it
and then add green onion, soysauce and sugar A fter boiling add sesanAe oi1 pour the
sauce overtlle eggplants Latstand for atleast2 hours
4.' Before serW ng cutthe eggplantinto 1''w ide pieces and arrange on a plate
.

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Chicken and ,
cucum ber Salad

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C h icken and C ucum ber Salad

Ingredients:

J:Joz.
2/.?C
J1C.
2 T.

DriedAgarAgar(or Verm icelli)

Cucum ber(shredded)
Cooked c/lfckcr;(shredded)
fo ?n (shredded)

2r

Sesam eseed pasteetzm nirl.

mlfcc?
2 F: Cold wlzrcr
JJJT: Vinegar

l T.

M ustard

1 t.
1 T.

Salt
Sesam e oil

Procedure:
1

Cut agar agar in 11z1.5' long pieces,Soak in warm w ater about 15 m inuteg.Squeeze dry
and lay on plate. Arrange the shredded cucuraber on top of aga: agar,then place the
chicken shreds on top of cucum ber. Sprinkze llann shredg on top place in refrigerater
to keep cool.
2. M ix m ustard witll2 T.cold w ateruntilthorougllly rnixed
3. M ix the sesam e seed pagte witll cold w ater soysauce, then add vinepar salt and sesamne
oilin a sm allbow lforgeasoning sauce.
4. Pour seasoning satlce and m ustard over salad.M ix a11ingredients thoroughly before eating.

*1

O ther kinds of uleat and vtgetableqnlay be used too

2 Bcan noodlqs lray b subtituted for the agargar. In this casc they should be soaked in hotwater
longer.

jpepitol l tk

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Ingredients:

# oz.

Lean pork

5 oz.

B ean sprout

%
1
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Pork kidney (optional)

SozkedSquid(optional)
Sam llshrimp

2 oz.
2r
2 t.

Rcnoodlesor Vermicelli
Soysauce(seasoningSauce)
Salt
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r oz.

Barberued ptvk or ham

1t

sugcr

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1
1

Bam boo shoot(cooked)

Carrot(cooked)

lt
%t

Sesame oil
Black pepper

''
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Green pepper

5C

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2 oz. Spring onion (leeks)

Procedure:
1. Cut a11the jngredientsinto string except shritnp.

2. Heatoilvery hot,fry the rice noodlesuntilpuffed andgoldn (only 3 secondseach side).

Rem ove to platter and crush finely.
3. Use the sam e oil to fry pork kindey squid and shrim p abotlt !zi m inute rem ove from
pan and drain oil.
4, Heat 5 T .oil in frying pan, stir fry barbecued pork bam boo shoot green pepper, and
bean sprout, about W m inute,Add the fried ingredients (pork,kidney,squid and shrim p)
and spring onion 'm ix w ell,A dd the seasoning sauce'stir fry thoroughly pour over fried
rice noodles.Serve hot.

*1. M any of these ingredients are optional Add w hat you w ish
2. Buan sprouts and spring onion should not be rried too long kcep tlzmn crispy,
.

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Ingredients;

1% C
lC

Bean sprouts
Ceferp(1''Iong)

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1C
lC

Shredded carrot
Shredded ltfrnl'p
Shredded bean curd dried

2 :F:
Sestzm e otl
1t
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1% Z1 M usttvd

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Shredded blackfltrlptl

20pcs Sprfng rollskin

l C.
JJC

Celltlp/l(1ue noctfles
Shredded egg pancake

FJ C
J4.C.

Shredded pork trrJ/kc(8y

Shreeded ch/ckd?n meat(cooked)

LkhtsoysauceJ'c/zltm ing sauce)

Vinegar
''

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Procedure:

1. Cut the carrotand turnip into 1 inch long shreds Soak them in sepafate bow lsw ith % t
saltforabout 10 m inutes K nse w ith cold water and then squeeze dry
2. Softcn the fungusand ceilophane noodlesin w arm w ater Then cutinto 1 inch long shreqs.
3, Boil thc celery and bean sprout separately n boililtg w ater for 10 seconds Rem ove and
rjnse with cold w ater.'rhen squeeze dry
4 , Prepare tlle seasoning sauce in a sm allbowl
5. Y rallge a1l of the ingredients in an attractive M/ay on a large plate Serve vzith seasonng
sauce and v/arnA spring.rgll skills Pour the seasoning sauce over the jngredients and najx
welljust before eating.Take one spring rollskin Place som e salad jn tlte center of the
spring rollskin rolland fol:lone end and then eat
.

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'Phese ingredlents zan t)e les% 7tdd Mrllatytltlsvisl:

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Ingredients:

1 Can
15

2
16

F/ljrcasparzgusor16 pcs.
fresh asperagus
sTzrg//fresh rrllu/lrochrrl:
orbutton mushroom s
M edium fresh tomatoes

12 pcs. Quailegg t/i/zrl boiled)

1r
Saysauce
1% t. Salt
2 f: Cold water(makepaste)
4C
Soup stock

Sm allg'
rcca vegetableItearts
or Chinese broccoll

3 T:

Oil

Procedure:

1. Place canned asparagus(witlltllejuice)into bowl gteam 15 minutesuntilhot.

2. Cut the green vegetabl hearts to 2: ''long cook in boiing w aterabout2 nahzutes plunge
1 to cold w ater and inznnediately squeeze dry.
3. Peeland cuteach tonaato into 6 pieces.
4. Cook tlle green vegetable w ith 2 C .boiling soup stock,add W t saltand 2 T.ojl.Renaove
after 2 nainutes usbAg a strainer,let drain dry tzy on platter in 2 sections.Reserve the
soup and use to boi1 the shelled quailegg about 1 nninute rennove and place on the center
ofthe platter.
.

5. Add tom ato into the same soup (#4) cook about 10 seconds rem ove and 1ay on platter
in tlle center Lny drained asparagugin 4 corner of tlle platter

(3. Heat 2 T.ofoilfry the mushroolns add 2/3 C.of soup stock 1 T soysauce,cook about
1 m inutes Tllicken w ith cornstarch paste pour m ushroom s in the 2 sides of tlle platter.
.

7. Boil 1 C .soup stock,season with !.6.t.salt,add cornstarch piaste and cook untilthickened
Pour on al1the vegetables butnot over the m ushroom s Serve.

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D ry-cooked B am boo Shoots

Ingredients:

2 lbg.
3 oz.
2 t.
2 :Fl
2 :rl
2 Tl

Sm allbqm boo shootn

Ground pork
Chopped gfngcr
Chopped dried shrimp
Chopped greca onions
Chopped Sze-clluan cabbage

lT
1% t.
1t
% T:
4C
.

Soysauce
Salt
Sugar
Sesam eoil
Oil

Procedure:
1. Cut each bam boo shoot in half lengthw ise.then cut each half into 6.8 shices Deep-fry
in oiluntilgolden brown Rem ove and drain
2. Heat 3 T. oi1 in frying pan, stir.fry ground porkjchopped Sngerschopped sze-chuan
cabbage wnkt ohopped ddekt slutm p foT about 1 m inute Sprinlcle with soy sauce arz
put the ilam boo shoots into the pan Season w ith $a1t and sugar and stir.fry over higll
heatfora few seconds Sprinkle w ith chopped green onion and sesam e oil Serve
.

TbisdislAzan lso be sorvB; cold.lfytm tikm alw tfiavo'

t 1401bean pas'
te m ay 'be aittsd

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Cucum ber R olls w ith Sw eet and H ot Sauce

lngredlents!

J Cfz Cucumbers(about1 lb.)

J1 :F: Salt
JJC
011

2r
3r
3 T:

1 T:
B rown Pepper CX m J
2 pcs R ed hotpeppers
5 shices Ginger

1t
1t

Dried shn'mp
Sugarpetzm rlfag sauce)
Vlnegar(seasoning sauce)
Saltl.
rcl&cl?;/?2g sauce)
Sesame oilfszgstnrlrl.
sauce)

Procedure:

1. Choose sm all fresh cucum bers.Cut off tke tips and tllen cut into 1Pi fnch long sections
Peel the skbn frorc each section turning tke secon in cirgular fashbon as when peeling
an apple.Discard the seeds.Put a1l sections ba a bow1 ad2 sZ t and naix w ell Lzt stand
for2 hours.
2. Heat oi1 in a frykug pan and fry brow n pepper corns unul they becopae dark Rem ove
then add red hot pppef and ginger and stir for a while A dd dried shrim p and seasoning
sauce and bring to a boil.A dd cucum bersand turn offthe heatim m ediately
3. Pour a11ingredientsinto a bow land soak forabout 1 day Sefve.
.

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T w o K inds of M ushroom s w ith O yster Sauce

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Ingredients:

20
20

Straw mushroom (fresh)

M ushroonu (canned)

JJ F:
,!J:

Sugar
Cornstarch

4 :F:

Oil

lr

Oystersauce

1 :r1

Green onion (chopped)

2 T:

Oi1

1% C
2 :F:

Soup stock
Soysauce

15 pcs. Green cabbage

% t.
Salt

Procedure:

1. Cut off the stem sfrom tlle straw m ushroom s and boilin boiling water for about 1 m inute.
Rem ove and plunge into cold w ater.
2. Discard the stem s from them ushroom sand rinse w ith cold w ater.
3. Heat oil saute green onion and then add straw m ushroom s and canned m ushroorns'stir
fry for a few secondg seasoning w ith soysauce and sugar.A fter adding soup stock cook
for 2.3 m inutes over m edium heat.
4 . A dd cornstarch paste and stir until thickened add 2 T.oyster sauce and hot oil and m ix
vzell.N tallonto a platter.
.
5. Saute green cabbage and season Mzith salt arrange on the platterand serve
.

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Stuffed W inter M elon w ith H am

. .

Ingredients:
'

2 Ibs.

W interm elon

2 oz.

Chnese ham

% lb

Groundpork

2(3 C

Soup stock

1 T!

Green onion (to marinatepork)

% t.

Szlt

l(3 t. Glngerjuice

''

% t.

Blackpepper

l t.

Salt

''

J t.

Cornstarch

l t.

Iiz?c

''

% t.

Chickengrease

2 t.
1 t.

Cornstarch
Sesam e OJ'J

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''

% t.

Black pepper

''

Procetlure:
1. Peel tlle green skin and scoop out the seeds from the w inter m elon. Cut into 1''w idc

1W 3long,1/3''thick (Theshapeshouldbelikeahotdogbun).
2. Mix the ground pork with the green onion gingerjuice,salt,wine,cornstarch,sesam e oil
and black pepper.Stirit illone direction untilthe pork m ixture isvery sticky.

3. Cutthella:zlillto !,6.'3wide 1!/ilongtIIiIIslices(16pieces),

4. Put !4 T .of the pork m ixture and one slice of ham into each double sliced of the winter
lnelon. Arrang: a11 the stuffed w interm elon in a bowl.Add li C.of soup stock.Place it
in a boiling steam erto steam for 20 m inutes.
5. Turn the w interm elon upside down onto a serving platter.

6. Bring 2/3 C.of soup stock to a boil,Season with salt and black pepper.Add cornstarch
paste. Stir until thickened Add !zi t of chicken grease.Pour it over the w inter m elon,
Serve llot.

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Stuffed G reen Peppers w ith M inced Shrim p

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Ingretlients:

5
Green peppers(small)
J1Ib. ss/lrfrap (shelled)
2 oz. Pork fat(ground)

1E
1 T:
JJt:!

Cornstarch (to marinateshrlmp)

Ftzlcr
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Oil
''

lj3 t. Salt(to mart

hateshnw
mp)

1C.

Soup stock

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lZ

1% T. Soysauce
% t.
Sugzr

Ffr?e
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Green onion choiv ed ''

1(6 t. GingerJuice

''

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f#f White

lt.

Cornstarch

Procedure:
1. Chop tlle shrim p and ground pork finely and putinto a bowl,Add salt wine green onion

gbagerjuice,eggwhite,cornstarch and water.slix we;.

2. Cut each green pepper bn hZf through its center renaove seeds and pulp.Sprinkle solue
cornstarch on the insides.
3. Stuffthe glrhnp nnixture into the green peppersand sn100th the gurfacew ith wetfingers.
4. Heat o; in fryag pan,put the stuffed green pepper in the pan shrinap side dow n,and fry
thenn unt; the Qlrup side Leconles yellow -brou . Add saysauce sugar and soup gtock
cover and cook for about 3 nnhautes over low heat.Add solne corngtarch paste to thicken
the sauce,Alrange Z lgreen peppersshrinap side up on a platter.Serve.

Pork or chicken m eatcan be used instead ofshrnp.

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Scallops w ith Turnip B alls

. .

Ingredients:
l oz.

D ried scallops

1 IFI

IW ne orcooking J//errv

Turnips(about2 lbs.)or30

1 T:

Cornstarch(makepaste)

1 slice

sm allround radishes
G fnrcr

2 :r:
J TL

Cold water
txf

2 t.

Salt

2% (7. Soup stock

''

Procedure:

1. Soak the scallops in % C.boiling waterabout2.3 hours,tllen steam another !zihour W hen
.

soft,shred thescallopswith fingers.Szvethestock.(usein ://3).

2. Cut turnips into 30 sm a.
ll balls with a m elon ballscoop .Boil in w ater about 10 m inutes
untilsoft,drain and soak in cold w ater.
3. lleat 4 T .oil in frying park,add gtrkger ard scaltopg.Stir fy fo a few stvonds, tllen add
turnip balls w ine and soup stock Cook about 1 m irm te over low heat A dd salt and stir
in cornstarch paste,untilthickened Sprinkle 1T ,hotoilorchicken grease and serve.
.

Instead ofturnip water lnelon nAay be used

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D ry C ooked String B eans

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lngredients:

1% lbs. Strint beans

5C

011

2 oz.

Ground pork (orbeef)

1 T.

Sugar

2r

Dry y/lrfrap

% Tl

Brown vinegar

2 oz.

Salted vegetable or salted

cucum ber
Chopped green onion
Chopped gzlger

2 t.
1 t.
2 T:
1 T:

Salt
Sesam c t?/J
Cold water
Soysauce

2r
2 t.
Procedure:

1. Choose young,tender and shortgreen beansl'cm ove tipsand stringsbut do notcutsm aller.
2. Soak dry shrim p in w arm water about 10 m inutes. Rem ove lleads artd feet chop into
sm allpieces.Cutsalted vegetablesinto sm a!lpieces.

3. l'Ieat oi1antilvery hot deep fry string beansuntilthey arewrinkled (about3 m inutes.)
Rem ove beans and drain off oil from frying pan.Pour string beansinto the pan.Fry both
sidesuntildark brow n Rem ove.
4. Put back only 2 T.oil in pan antl gtir fry the pork ohopped ginger,dry shrim p and salted
vegetable adtl salt sugar,arld w ater.Then add the string beansto frying pan,stirw ellover

hkh heatuntiltlle sauce reduced.

5. Add vinegar and sesam e oiland sprinkle in chopped green onion stirw ell

Tl1 dish can kcep afew days and taste bettefeatin cold.

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Lotus Rnot Salad w ith Sw eet and Scur Sauce

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Lotus R oot Salad w ith Sw eet and Sour Sauce

Ingredients:

1Pc.

Lotusroot(about1 lb.)

2T

Cold watertyecs'
tlrlf?yg squce)

1% IFT 011
1% t. Sesamc oiI

2 t.
J'JFc.

Salt
Green pcppcr

3 :r:
2 :F:

1 Pc.
J1 T

Red hotpptwpcr
Gl'nger(shredded)

Sugar(seasoning sauce)
Vinegar
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Procedure;
1, Choose 1 Piece of tendryoung lotus root Clean and peelitand cutinto thin slices Soak
,

in 4 C,ofcoltlwater(add 2 T vinegarto watef).After!.'

ihour remove lotusslicesand
drain,(Thismakesthelotusrootswhiter).
2, Boil the lotus roots in boiling water for 10 seconds Rem ove and drain then please in a
bow i.
3. lleat oil and sesam e oilin frying pan and add seasoning sauce A fter the sauce is boiling
turn off the heat Add shreded groen pepper, red hotpepper antlgingerin M ix well.
4. Pourthe inzredientsfrom .
#3 into a bowland mix tllroughly with lotusloots Letstand for
atleastlz6.hour;serve cold.
.

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Braised V egetables w ith Scallop Sauce

lngredients:

JJ
8C
1 t.
3C
1 oz.
1
2 slices
J Fl

Sm allm usard green

Boiling uzr cr
Baking soda
Soup stock
.Dr/c(f'scallops
G reen onion
Gf er
Oil

1 F.
1C

'

F/r;c
Soup stock

2/6 t. Blackpepper

1 r,
JJ r
1 t.

Salt
Cornstarch
Chicken oil

Procedure:
1. Soak scallops in hot w ater for 3 hours Steam for 20 m inutes untilsoft,W hen cool tear
.

so/lopsinto thbnstrips.Soak again in steanned sc.2op juice.

2. Rem ove outer leaves froln each nlustard green,using only the center part, (each steanh

about 2W inohes long).Bo; 8 C.waterand add baklg soda.ScZd nAustard greensfor

about 1 nAhnute renaove and rinse kzco1d w ater D rat dvy.
3. Cook nnustard greeng in soup stock about 3 nlzutes over low heat Rennove and drain,
4. Heat 1 T.o; saut green onion and ginger,splash w ith w ine and add 3 C chicken soup
.

stock,K dlops with juice and naustard greens.Cook over1ow heatfor 5 minutes season
w ith saltaad black pepper,then thicken with corngtarch M ix well pour onto serving plate,
splash chicken oE on top.Serve,
.

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Stir-Fried C abbage w ith Salted.Pork

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lngredients:

J oz. Saltcd pork t?rbacon

JJJ lb. Cabbage or Chnese cabbage

JJ t.
% t.

Salt
hwr

1 T:

Greenonon (chopped)

1r

Soysauce

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Ffacorcooking sherry

4 T:

OiI

Procedure:
1. Cut the salted pork into 1''x2''slices.

2. After cleaning the cabbage,cutinto strips2''long,and 2/3''wide (leafportionsmay be

cutin widerpieces).
3. H eat oil in frying pan,stir-fry salted pork for about 1 m inute,tlzen add green onion and

cabbage(stem portion l'

irst),Add wine sugarartd saltand stirfryuntilcabbageissoft.
4, A dd soysauce and stir-fqy again overhigh heat for a few seconds,Pour on to a platterand
serve,

Sausage orhanx can be use; instead of the szted pork.Sonxe other vegetables cmt <so be substituted
for cabbage.

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B aked Chinese Cabbage w ith Crab Sauce

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Ingredients:

% C.
2 T:
2 lbs.

Cooked crab m eat

Cooked hard crab roe
Chinese cabbage

4r
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.
?JJ C

Oll
Flour
Soup stock

Jr
2L
l t.

0il
UQ JI
S/zrcr

1 t.
J Zl

Salt
M ilk

Procedure:

1, Rem ove tlle cabbage leaves.Clean and cut into 2''crossw ise slices.Then slice into 1,6.inoh

widestrips(leafy cabbagem ay becutalittlewider).

2. Heat 3 T .of oilin a frying pan.Put the stem portion of the cabbage in the pan.Stir fry
about 1 m inute until alm ost softened.Then add the leafy cabbagc.Stirfry again overhigh
heat untilsoft,Season w ith 2 t.of salt 1 t.of sugar and coolc untilvery tender.R em ove
the cabbage W t.IIa strainerand dra.in offthe oil.
3. Clean the pan and heat 4 T .of oil to about 260% A dd the flour and fry a few seconds.
Pour in 2!4 cups of soup stock slowly.Stiruntilthickened.A dd 1 t,ofsalt,crab m eat and

hard crab roe.Mix well.Turn offthe heat.Add themilk.Mix thoroughly.Rem oye halfof.
thissauce to abowland reserve.
4. Put the cooked cabbage in tlle pan.M ix with tlle rem aining sauce.Then place on a deeply

plate.Pourthe reserved sauce on top.Place in an oven (300% )and bake for20 minutes
untilthe surfaceturnsgolden brown.Servehot

Presh shrim p orscallopscan be.substituted forthetirab m eat.

jpepito l to

1N D E X O F R E C IP E S

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C H IN ES E C O O K IN G C A R D S

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1. )1't ;:
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2. '# T# $)

rsauteed A ssorted veetables

Sluffed Tom atoes w itb Borw n Sauce

3..1. zl),:.
4.,f..

Braised Mushroom and Green Cabbage

4. k;:1r
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SeaWeed Sa1ad

6. lrj ;j1 4. IA

C:abbaje R olLs w !lh Cream Sauce

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Slir Frieu Assorled vetptablescovard w ith EqJ:

a )s ?. w,.,
n

sze.chuan c ucum ber Relisla

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-----ss--c, v.
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zhousand uaver sggppant

chicken aod.cucum ser saLacl

c,
. 'ESE SLES 0
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F'e. v e''s c ooklns c arcls are

classlfled Into c hlckera
D uck. pork. B eef. F'lsh. soup.
Seafoocj. Bean curd a EEtgqs
V egetable. V egetarlarn

1o. ysts s- ,,.

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ciainese sarad nick styke
12. .
ft ;l;i!
?r$fj QuailEgg w ith Assorted Vegetables
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d Bam boo shoots
:
14. 1):s j;sIfqf 4:
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1s. djz:h#'r
1t?f%;1.?!1. Cucum ber Ro1is w ith Sw ee! and Hot Sauce
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li7z
'gl.l17tlt1J4h1.-- Tw o K incls of M ushroom s w ilh O yster Sauce

l7. r'kllap;M./.2t?;v
18. i'27'!i.
fh.,'..t.
$y
19 ..
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sluffed w inler M elon w ith H arn

Slufed G reen Peppers w ith M inced Shrtm p
ScalIops w ifh Turnlp Balls

z0. ,;;Lj'liklJE'?.4 sp
2:. p:riI
'11'i'J?k)al'
22. '1'JLJ.;$ 9)::1.%

D?.y cookeu strjng aeans

Lotus Root Salad w ith sw eet and SourSauce
Braised V egetables w lth Scal1op Saucc

2:$. Jql..ll.ltt,'
,,o x
2.,: l?6-.11:'?.,$riv

stir.lnrled cabbase w ith salted pork

Baked clainese cabbaue w i.
th ca'b saddce

w ritte n 'B y :F I.J IDE I M E I

G orleral Agcncy
T X S lndustrlalCo L.1D
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lo x 1 6(5 TctIpel Ttlw flr)
EiC) L'.

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