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Fried Won Tons image

Ingredients

• 1 lb. Won ton skins
• 1/2 lb. Fresh ground pork
• 1/2 lb. Fresh prawns
• 4 Dried mushrooms, soaked for 2 hours
• 8 Water chestnuts, finely chopped
• 2 Stalks green onions, finely chopped
• 2 small Eggs, beaten
• 1/4 ts Pepper
• 1 1/2 ts Salt

Yield: About 60 to 70. Continue Reading…

Kung Pao Chicken

Ingredients

• 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 teaspoons sugar
• 2 1/2 tablespoons cooking oil
• 8 small dried red chilies
• 4 teaspoons minced garlic
• 2 stalks celery, diced Continue Reading…

Hoisin Beef & Scallion Rolls image

Ingredients

• 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

Preparation

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.