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Shrimp Fried Rice 

Rice- 1 lb 9 oz – cooks and cool

Oil – 2 oz

Shrimp – 9 oz 

Egg – 3

Peas – 3 oz

Green Onion - 2 ¼ oz – cut into small pieces 

Sauce – mix 1/8 oz Soy Sauce, 1/4 oz vegetable seasoning powder, 2 oz Oyster Sauce or No MSG Oyster Sauce

Heat wok or pan with 1 oz oil, stir in shrimp and scramble the egg, cook until done and set aside. Reheat wok or pan with remaining 1 oz oil, fry cooked rice until separate, and then add shrimp, egg and pea. Put in sauce and green onion. Mix well and serve.

Stir-Fry Shrimp

Oil – 3/8 oz

Shallot – 1 oz

Ginger – 1/8 oz

Garlic – 1/8 oz

Shrimp – 9 oz l

Cooking Wine – 1/8 oz

Green Onion – 2 oz

Sauce – mix ¼ oz Oyster Sauce, 3/8 oz Hoisin Sauce , 1/8 soy sauce, 3 oz water, 1 tsp corn starch 

Heat oil in wok or pan; add shallot, ginger and garlic, sauté for 1 minute. Add shrimp and stir. Sizzling with cooking wine, then add green onion. Pour in sauce. Cook shrimp until done and sauce is thickening.

Pepper Steak With Black Bean Chile Sauce

Oil - 3/8 oz

Ginger - 1/8 oz

Garlic - 1/8 oz

Onion 2 q/w oz 

Beef- 10 oz - slice and marinade with 1/8 oz corn starch, 1/2 oz soy sauce, 1 oz Oyster Sauce, 1/8 oz sesame oil

Cooking Wine - 1/4 oz

Green pepper - 6 1/2 oz

Black Bean Chile Sauce - 1/8 oz to 1/4 oz

Heat oil in wok/pan, then add ginger, garlic and onion, and cook for 1 minute. Stir in beef and sizzle with cooking wine. Cook until beef is half way done and add green pepper. Stir and mix well until done.

BBQ Chicken Wing

Chicken wings – 1 lb – wash and dry

Marinade – 8 oz tomato ketchup, 4 oz vinegar, 1 oz Asian Worcestershire Sauce

Honey - 4 oz

Marinade wings for an hour. Bake in oven until done. Brush with more marinade and honey, and bake for 15 minutes with low heat.

Udon Noodle Soup

Udon noodle – cook and drain

Soup – 40 oz water, 1 oz Fish Sauce, 1 oz vegetable seasoning powder, 1 oz Oyster Sauce or No MSG Oyster Sauce, 1/8 oz ground white pepper, 1/8 oz sesame oil

Bring soup to boil, then add noodle. If desire, cooked meat, shrimp, vegetable, and green onion can be added to the noodle soup.

Dip meat or noodle with Szechuan Style Chile Oil when serve.

Pork, Chicken or Ribs in Asian Worcestershire Sauce 

Meat (Pork, Chicken or Ribs) – 10 oz – Batter and deep fry, set aside when meat is cooked.

Sauce – mix 1 oz sugar, ½ oz tomato sauce, ½ oz rice vinegar, 1/4 oz salt, ½ oz Asian Worcestershire Sauce, 1/8 oz corn starch, 2 oz water

Bring sauce to boil until thickening. Add cooked meat, mix well and serve.

Chicken in Black Bean Chile Sauce

Chicken breast (skinless and boneless) – 1 lb – cut into cube, marinade with 2 TB Black Bean Chile Sauce, 2 Tb soy sauce, 1 Tb corn star, 2 tsp cooking wine, ¼ tsp sugar, ½ TB oil

Oil – 4 TB in all

Red bell pepper – 1 – cut into cube

Green bell pepper – 1 – cut into cube

Cooking wine – 1 tsp

Salt – ½ tsp

Gravy mix – ¾ cup water, 2 TB corn starch, 2 tsp soy sauce, ½ tsp sesame oil, dash of ground white pepper

Marinade chicken for an hour. Heat wok with 2 TB oil, Stir fry for an hour. Heat wok with 2 TB oil, stir fry bell peppers until desired crispness. Sizzle with cooking wine and sprinkle with salt. Dish for later use. Heat wok again with 2 TB of oil, and stir in marinated chicken and cook until well done Stir in gravy mix under thickening. Put pepper and mix with chicken. Serve.

Beef Shank, or Chicken Wing In Spiced Soy Sauce

For Beef Shank – 1 lb. Bring 10 oz of Spiced Soy Sauce to boil, add meat. Lower heat and simmer for 1 ½ hour. If desire, add more Sauce. Dish and serve.

For Chicken Wing - 1 lb of chicken wing and cook as above. If desire, honey can be coated as glaze.


  

Sweet & Sour Pork

Pork – Cut 1 lb of pork into curb, marinade with 1 egg, ½ tsp of salt, 1/3 oz of vegetable seasoning powder, 2 TB of corn starch for 30 minutes. Deep fry until meat is done.

Oil – 1 TB

Green bell pepper, Red bell pepper, pineapple - Cut into curb. 

Sweet & Sour Sauce – 8 oz.

Heat oil in wok or pan, and put green/red bell pepper, pineapple and stir fry. Put deep fried pork into pan. Stir well and add Sweet & Sour Sauce. Dish and serve.

  

Chicken In Curry Sauce

Oil – 2 TB 

Garlic – 4 cloves, finely chopped

Ginger – 1 TB finely chopped

Onion – 2 small, chopped

Chicken – 1 lb, cut

Sugar – 2 tsp

Salt – 1 tsp

Water – ½ cup

Chinese Style Curry Sauce – 8 oz.

Coconut Milk – 1/2 cup

Heat wok or pan with oil, Sauté garlic, ginger, and onion. Add meat and sprinkle with salt and sugar. Stir well and add water. Cook until done, and then add Chinese Style Curry Sauce. Reheat and finished with coconut milk. Dish and serve.

  

Carrot In Sweet Vinegar Dressing 

Carrot – 4, cut into thin matchstick about 2 in long. 

Sweet Vinegar - 10 oz 

Mix carrot well with 2 tsp salt. Set aside for 30 minutes. Rinse in cold water and drain.

Marinade carrot in Sweet Vinegar for ½ hour. Garnish with herbs, raisin, or nuts. Serve cold. 

Variation: Use Sweet Vinegar as dressing for vegetable salad.

  

Make Your Own Sesame-Ginger Stir-Fry Sauce

Oyster Sauce or No MSG Oyster Sauce – ¼ cup

Ginger – ½ TB, minced

Sesame Oil – 1 tsp

Cooking Wine – ¼ tsp

White pepper powder – dash

Cornstarch – 2 tsp

Water – ½ cup

Mix above ingredients. Cook in medium low heat, stir thoroughly until boiling. Make 2/3 cup of sauce.

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