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FOR BEGINNERS
WEI-CHUAN COOKING SCHOOL was founded in 1961 as a subsidiary of
Wei-Chuan Food Corporation, the largest food manufacturer in Taiwan. The
school soon became the largest and most respected institution of its kind ,
along the Asia-Pacific rim. Graduates include world-class chefs, institutional
teachers, professional caterers, connoisseurs of Chinese cuisine as well as
many homemakers.
As Wei-Chuan's reputation grew, requests came from all over the world for
guidance and information relative to the recipes used in the cooking classes.
In an effort to meet this demand, CHIIVESE CUISINE was written and
published in 1972. The book was very successful and became the first in a
series of Wei-Chuan Cookbooks. Wei-Chuan Publishing was founded later
that same year in Taipei with a branch subsequently established in the
U.S.A. in 1978.
Wei-Chuan Cookbooks are now recognized as the most comprehensive
books in the Chinese cuisine field. Wei-Chuan's current plans include new
books covering cuisines from all over the world.
Wei-Chuan's success can be attributed to its commitment to provide the
best quality product possible. Almost all recipes are complemented by full
color photographs. Each recipe is written simply with easy-to-follow
instructions and precisely measured ingredients. Wei-Chuan stands behind
its name, reputation, and commitment to remain true to the authenticity of
its recipes.
Contents
Special Ingredients and Sauces ... ... ..... .......... .. ....................... ...... ...... ... ....... ... ... 4
Culinary Idioms .. ........... .. ....... .... ........ ..... ........... ... .... .................. .. ........ ... .. .... .. ..... 5
Appetizers ..... ....... ... ............... .. ..... .. ................. .. .. .. ..... .... ......... ....... .... ............... .. . 8
Soups .......... ........ ....... ........... ..... ... ....... .. ..... ... ..... ..... ....... ....... ...... ...... ........ ..... .. .... 21
Pork, Beef and Chicken .............. .. ..... .................. .. ...... ............ .... .. ... ...... .. .... .. .... 27
Seafood ...................... ..... ........ .... ...... ..... ....... ....... .... .... ............ .. ... ....... ... ... .. ...... ... . 49
Eggs, Vegetables and Tofu ........................................... ....... ........ ......... ... .... .. .... 61
Rice and Noodles ........ ... ............ .. .. .... ....... ....... ..... ............. ... ... .. .. ........ ......... ... ... 73
Snacks and Desserts ...... ....... .... ....... .. ...... ... .. .. .... ....... .. ... ... .... .......... ........ ...... .... 77
Index ..... .. .................. ........... .... ................ ......... .. ... .. .. ......... .. .... ... ......... .... ........... 94
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5
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.i31 ....................................... ..................................... .............. 94
4
Special Ingredients and Sauces
[!] Hoisin Sauce is made from flour, soy bean, sugar and other fragrant spices.
It is sweet and dark.
Black Beans are made by cooking, fermenting and then
marinating black beans in salt water. The beans are black and taste salty.
@]Star Anise (left side) is a fragrant spice used often in Chinese cooking.
Szechuan Peppercorn (right side) is a spice often used in preparing
Szechuan-style dishes.
1!1 Oyster Sauce is made by mixing fermented oysters with water and salt. It
has a special seafood flavor.
Oil (large bottle) is made by baking or steaming white or black
sesame seeds and then extracting the oil. High quality sesame oil has a light
color and strong aroma.
liD Barbecue (Sa Tsa) Sauce is made by grinding several different kinds of
hot and fragrant spices and mixing them together. Ready-made Sa Tsa sauce
is also available in markets.
III Chinese Black Mushrooms (right side) are edible fungi that grow on dead
tree trunks. Soak them in warm water until soft; cut off stem before using
them.
Dried Wood Ears (lower left) are edible fungi that grow on dead tree trunks.
The shape resembles a human ear. Soak wood ears in water until soft before
using them. Small hard stem should be removed from large wood ears.
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Culinary Idioms
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Measurements

1 cup (1c.)=236 c.c.
1 *t ( 1 t&i1i! )
Cutting
Roast
In selecting a menu, consider diversity and quantity of ingredients (balance
meat or seafood and vegetables), a combination of color, taste and texture;
one dish/person, two dishes/two people, three dishes/three people. Below
are recommended techniques which will make your Chinese cooking easier.
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1 lb. = 16 oz. = 450 g 1 oz. = 28 g
1 Tablespoon(1T.)=15 c.c. 1 teaspoon (1t.)=5 c.c.
1 ( 1 11]\!; ( 1

All ingredients must be cut into the same size and shape so that the cooked
food will look uniform and have the same tenderness.
Preheat oven then put in food to bake.
o 5
Deep-frying
Stir-frying
6
1 Marinate then coat the food with batter.
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2 Immerse food in heated oil. For foods which take longer to cook, first fry
in high heat until the surface is slightly cripsy, then use medium heat and
gently stir food to maintainan even temperature. When food is nearly
tender, turn heat to high to release oil in food. Remove when done.

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1 Marinate chicken, pork, beef, or fish before stir-frying. Add in cornstarch
(and egg white if desired) to tenderize meat. Stir-frying is a quick process.
Seasoning sauces and ingredients may be mi xed in advance to save
cooking time.

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2 When several ingredients are used, the difference in tenderness will
sometimes require some ingredients to be cooked in oil, boiled, or fried
before mixing. When boiling green vegetables, add a little salt and oil.
Remove and rinse immediately to keep the color green.


3 Stir-frying requires high heat. Heat wok then add oil. Stir-fry green
onions, ginger root and garlic until fragrant. Add all other ingredients and
seasoning sauce, mix well. Non-stick pan or flat pan may be used for stir-
frying.
:S

Mix-boil
Steaming
Boi l seasoning sauce or liquid in pan. Add in stir-fried, fried, or cooked food.
Thicken with mixture of cornstarch and water.

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1 Bring water to boil. Place food in a steamer and steam.

2 ALTERNATE METHOD: Place a bowl, upside down on bottom of wok or
large pot; add water (do not cover bowl). Put food on a heatproof plate
then put plate on the bowl, cover and steam.
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Stewing
Put water in a large pot. Put ingredients and water or stock, to cover, in a
smaller pot and set it inside the large pot. Cook over low heat until food is
tender. Soup prepared this way is very light and clear.
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Stock
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Put water in pot; add pork, beef, or chicken meat or bones. Bring to boil and
remove scum. Add cooking wine and cook over medium heat for one hour.
Remove meat or bones. Stock is ready for use.
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1 lb (450g) chick
4 c. shredded 1ett1
1
1
/2 c. shredded
pepper, onion a
tomato
1 T. ea: soy
3
/4 t. ea: sugar,
[!]
1
/a t. salt
dash of pepper
2T. olive oil
8 won ton skins
oil for
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21bs(900gl
1
3 T. sugar, 1
1
/2
[!] 1
1
/2 T. cooking
1
1
/2 T. hoisin
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11b (450gl chicken legs
4 c. shredded lettuce
1
1
/z c. shredded green
pepper, onion and sliced
tomato
1 T. ea: soy sauce, vinegar
3
/4 tea: sugar, sesame oil
lil
1
/at salt
dash of pepper
2 T. olive oil
8 won ton skins
oil for deep-frying
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2 lbs (900g)shoulder pork
1
3 T. sugar, 1
1
/z T. soy sauce
III 1 ,z T. cooking wine
1 ,z T. hoisin sauce, 2 t. salt
1
2 T. soy sauce
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1
bean paste, coriander,
garlic .. desired
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Crispy Salad with Chicken
serves 2 2 Ail!
a Boil chicken; when cooked, let cool, bone and shred. Mix 11J, put aside. Cut
won ton skins in 1/4" (.5cm) strips, and deep-fry until crispy. Mix all ingredi-
ents; serve. May add roasted ground peanuts, sesame seeds and coriander.
0 TO DEEP-FRY WON TON SKINS: Heat oil for deep-frying. Put a strip of won
ton in oi l. If it stays at the bottom, oil is not hot enough. Allow more time to
heat oil. Repeat test. The strip will quickly surface if oil is hot enough. Deep-
fry all won ton strips; stir and remove. If oil is too hot, strips will burn.
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Chinese Roast Pork serves 4 4 Ail!
a FIRST METHOD: Cut pork into strips 1 1/2" (4cm) wide; add I1J and marinate
overnight. Preheat oven to 400"F (205"C) . Put meat on a roasting pan and
roast on oven's middle rack 40 minutes; remove, slice and serve
EJ SECOND METHOD: Preheat oven to 400"F (205"C). Cut meat into slices 1/3"
(1 em) thick (Fig. 1 ). Add (1J , marinate as above. Begin at the long edge, roll
the meat (Fig. 2) and tie with string (Fig. 3) . Roast for 1 hour; remove. Slice
and serve with
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1 green onion
2 ... ginger root
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1
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pepper.
1
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Iii' hollln sauce or.,... plum
sauce desired*
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Crispy-Skin Duck
serves 4 4
D Clean duck, drain water from cavity and pat dry. Rub cavity with [!] ; cl ose
cavity (Fig. 1 ).
fJ Bring boil and ladle over entire surface of duck several times (Fig. 2) .
Spread honey on surface of duck (Fig. 3) . Place (hang) duck in a well
ventilated place or in refrigerator at least 24 hours. The drier the skin, the
crispier it will be after roast ing.
0 Pre-heat oven to 400' F (205"C) . Place duck on baki ng pan then roast on
oven's middle rack until color is golden; reduce heat to 350' F (178' C) and
roast 1 more hour. Serve with 00.
* Sour plum sauce: Cook 4 T. ea sugar and water, 2 crushed sour plums
(seeds removed) and 1/2 T. ketchup for 5 minutes or until thick. Hot chil i
paste may be added as desired.
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Jellyfish Salad
serves 2 2
D Use thick, golden jellyfish (Fig. 1). Shred jellyfish into thin strips, wash and
drain. Bring 2 C. water to boil ; turn off heat. Plunge jellyfish into the water
and stir quickly, until curled, immediately remove (Fig. 2) . Plunge jellyfish
into cold water and rinse several t imes until cold. Soak jellyfish 8 hours,
changing water frequently, until slightly larger and crunchy (Fig. 3). Drain
jellyfish, mix with [] . May be served as an appetizer.
0 Marinate 1/3 lb (150g) shredded cucumber or white radish in 1/2 t. salt for 1
hour; rinse and squeeze to dry. Mix cucumber with 1 t. each, vinegar and
sugar. The prepared cucumber may be tossed with jellyfish and served .
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Sliced Pork & Garlic Topping
serves 2 2
D Cover pork with [] . Bring to boil ; cook for 30 minutes over medium heat
Remove pork, retain liquid. Slice pork after it cools. Pour over sliced pork.
0 Retained liquid may be used as stock. Hot chili may be purchased .at most
Chinese markets.
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1c._.,3T ......
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2T . ....,,toyuuce
T. oooldng wine, 1 t. vinegar
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Crispy Fried Walnuts serves 2 2 Affl
a Put nuts in[!] and heat for 5 minutes over medium heat; remove and drain.
El Heat oil. Deep-fry nuts over low heat 5 minutes. Stir continuously to prevent
burning. Remove, place on paper towel. Nuts should be crispy when cool.
D Shell walnuts (Figs. 1 & 2) . If walnuts with skin are used, they become very
dark during frying. To remove the skin, blanch in boiling water then pick off
with a toothpick (Fig. 3) .
D CRISPY FRIED CASHEWS: follow above directions, except deep-f ry cashews
for 15 minutes .
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Five Spice Fish
serves 2 2 Affl
a Clean fish and pat dry. Cut into 1 " (2cm) slices. Marinate with [!] 2 hours.
Remove. pat dry to rid excess marinade.
fJ Heat oil. Deep-fry 2 or 3 fish slices per batch 8 minutes; remove .
E1 Bring 00. fried fish, green onions and ginger (from marinade) to boil. Turn
heat to medium and cook 15 minutes. Drizzle with sesame oil. Turn fish over
and continue to cook until liquid completely evaporates. Let cool; serve .
D Carp, small yellow fish, or pomfret may be used.
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2 .. (900g) beef shanks,
(Fig.1)
1
5 c. water,
1
/z c. soy sauce
1 T. cooking wine
1
/z star anile (see Fig. 3, P. 4)
3 T. IUpl"
1T.18181n8oil
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1 chlcUn, 3
1
/3 .. (1500g)
1t. lllt
1 T. oooldng wine
1T. IOJIMIC8
1 T. minced garlic
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Beef Shanks
serves 4 4 Affl
D Cook shanks in[!] ; bring to boil. Reduce heat to medium and cook 2 hours,
or until tender (turn over during cooking) . Use a chopstick to test for
doneness. Add .sugar and increase heat; turn meat until liquid thickens
slightly. Add sesame oil; remove and allow to cool (Fig. 2) . To serve, slice
the desired portion into thin slices. Add chopped green onions, coriander,
sesame oil and hot bean paste as desired. Refrigerate unused portion for
later use.
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Salty Chicken
serves 4 4 .A.ffl
D Put whole chicken in boiling water (water must cover chicken). bring to
another boil over high heat. Remove scum. Cook 40 minutes over low heat.
remove from pot. Spread salt and cooking wine over chicken while hot.
When cooled, cut into pieces, serve with!Il .
0 May save broth for other uses.
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2 sheets seaweed
4eggs
1
6c. stock
1
1
/2 t. salt
2 T. chopped green onion

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/21b (225g) ground beef
1
1
/2 T. soy sauce
1
/2 T. cooking wine
1 T. cornstarch
1
/2 T. minced ginger root
I 6 c. stock or water, 1
1
/2 t. salt
I 4 T. cornstarch, 5 T. water
1
3T.water
3 egg whites or 2 whole eggs
1
1 c. chopped green onions &
coriander

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Seaweed & Egg Flower Soup
serves 4 4 A ill
D Tear seaweed into 2" (5cm) squares. Lightly beat eggs.
E1 Boil[!]. Slowly add eggs in a thin stream; stir lightly and turn off heat
immediately when eggs float to the top. Add seaweed. Pepper, sesame oil
and chopped green onions may be added as desired.
D CANNED CHICKEN BROTH: 1 can (2 c.) contains 1 t. salt. You may substitute
for[!] by adding 4 c. water and 1/2 t. salt to 1 can of chicken broth.
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Beef Soup
serves 4 4 A ill
D Marinate meat with [!] . Adding 1 T. oil to meat before stir-frying helps to
separate pieces.
E1 Heat 2 T. oil , stir-fry ginger and meat slices, add bring to boil. Add
mixture @l to thicken; stir (Fig. 1 ). When boiling, slowly add mixture [!] in a
thin stream while stirring gently (Fig. 2); add . Add 1/2 t. each of pepper
sesame oil.
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21
&leaves of nappa cabbage
6bokchoy
1 chicken leg
6 Chinese black mushrooms
3 dried scallops
[!] 1
1
/z oz (51 g) package bean
threads
2 c. tofu, cut into pieces
10 ea: shrimp, fish balls
1 c. asparagus
1 c. mushrooms
00 I 6 c. stock, 1
1
/2 t. salt
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total of 4 c.: crab meat, tofu
asparagus, button
mushrooms, (all diced)
and peas
00 I 6 c. stock, 1
1
/2 t. salt
00 I 4 T. cornstarch, 5 T. water
I 2 T. water, 2 egg whites
[!] I
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Casserole Soup
serves 4 4
0 Cut cabbage into 2" (5cm) pieces (Fig. 1 ). Use only the heart and tender
leaves of bok choy; trim the thick stem (Fig. 2). Cut chicken leg into pieces.
Separately blanch cabbage, bok choy and chicken. Soak IIl in water to
soften (Fig. 3) .
fJ Place cabbage in a heatproof dish; add all remaining ingredients. Stock in
cover the ingredients. Bring to boil; turn heat to low and cook 20
minutes. Serve.
0 Meat balls, abalone, squid, sea cucumber, other vegetables may be added.
Fish balls may be purchased at most Chinese markets.
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Crab Meat with Asparagus Soup
serves 4 4
0 Bring 00 to boil. Add [!] and bring to boil again. Add mixture @] to thicken; stir.
When boiling, slowly add [!] in a thin stream; stir lightly and turn off heat
immediately. Pepper and sesame oil may be added as desired.
0 Canned crab meat. canned or fresh button mushrooms and asparagus may
be used. Use cooking wine and pepper to remove the seafood odor.
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1
1
/llbs (600gl chicken legs
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3
/4 t. salt, dash of pepper
1 egg
4 T. cornstarch
oil for deep-frying
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1
/2 lb (225gl chicken breasts
[!] 1
1
/2 T. ea: water, wine
1
/ t. salt
4 egg whites, beaten
1 T. cornstarch
4 radishes, sliced
!il J 1 c. stock,
1
/2 t . salt
1
/2 T. ea: cornstarch, wine
12molds

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Fried Chicken
serves 2 2 Ail!
D Cut chicken legs into large pieces and marinate in[!] for at least 1 hour. Coat
with cornstarch before deep-frying.
fJ Heat wok then add oil. Deep-fry chicken until outside is crisp. Reduce heat
to medium and continue to fry 7 minutes until done: remove and drain. If
skin is not crispy, reheat oil and fry again.
D If chicken legs are marinated in refrigerator, increase deep-frying time to 12
minutes. Small chicken legs or chicken wings may be used to eliminate the
procedure of cutting pieces.
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Chicken Croquettes
serves 2 2 Ail!
D Remove chicken tendons (Fig. 1 ). Finely chop chicken, then add[!].
Gradually pour egg whites and mix into chicken (Fig. 2) . Add cornstarch and mix.
fJ Oil molds then put 1 portion of chicken mixture into each mold. Arrange
radish slices as shown (Fig. 3) . Steam 6 minutes over low heat; remove
mixture from molds. Boil stir then pour over croquettes and serve.
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z ,, lb (300g) chicken breast
1
1
/ T. soy sauce
1
/ T. cooking wine
1 T. cornstarch
111vedded onion
1
2 T. water,
1
/z t. cornstarch
1
1
/z T. N: soy sauce, ketchup
1
/z T. N: sugar, vinegar
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2
/a lb (300g) chicken breast
1
/z T. cooldng wine
'Jzt......-,ult
11811white
2 T. cornst.'ch
1
1
/z c.llced almonds or
_. ....
al for deep-frying
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Chicken Breasts With Ketchup
serves 2 2
a Laterally cut chicken breasts into large pieces. Use a meat mallet to
tenderi ze meat; add[!] and mix together.
f1 Heat 2 T. oil. Briefly st ir-fry onion; place on plate. Wipe wok dry. Heat 2 T.
oil. Fry chicken until both sides are golden. Add and stir to mi x well.
Remove and put on top of the onion or on the side.
0 TO BONE CHICKEN BREASTS: Cut meat along outside of rib cage to the
spine (Fig. 1 ). Spread meat away from bone (Fig. 2). Repeat for other side.
Turn breast over and remove bone.
a 1J!I.A. o
fJ ;

0 UN'iis:ilt : (Ill ! ) trrfffl ( lll2) MCJT . .OE

Almond Chicken
serves 2 2
a Remove ski n from chicken. Cut chicken breast into 1/4" (.5cm) sl ices; add
[] and mix. Coat each slice wi t h almonds.
f1 Heat oil for deep-frying; fry chicken 1 1/2 minutes until crispy. Remove and
serve.
a W [!] o
fJ l:tF5ffiJ mAA o
29
1
/z ., (225g) boneless chicken
legs
1
1
/z T. soy sauce
Iii Vz T. cooking wine
1 T. cornstarch
6 slices green onion
6 slices ginger root
I
Total of 2 c. (sliced):
Iii mushrooms, cooked carrot.
green pepper, red hot chili
1
3 T. water, 1 t. cornstarch
Iii
1
/3 t. ea: salt, sugar
1 t. cooking wine
.. ...... ... 6;R
l
.illl .... ...... ..... .. . :&t *l!;
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' ....... .. .. ... ........ ... .. . :&6Jt

, n .. .. .. ...
I
* .. .. .... ...... .. ... .... .. ... .. .. . 3*1!;
' .. .... .. ..... .... ... . :& /J\1!;
ill .. .. ....... .. .... :&111,1!;
1 ll (450g) chicken wings
total of 2 c. (cut in pieces):
Chinese black mushrooms
(softened in water), bamboo
shoots, green onions
1
2 c. water, 4 T. soy sauce
1
h T. ea: cooking wine, sugar
a .... .. ... ... ... .. .. .... .. .... . 12PR
I

li ( ' li.Jt .. .. .. ...
* ..... ............... ...... ... .. ... .. m
WA11 .... .. ........ .. .. .... .. ..... 4*11;
il ' .. ........ .. ..... .. .. :& *I!;
Stir-Fried Chicken
serves 2 2 Affl
D Dice chicken and mix with [!] . Add 1 T. oil before stir-frying to separate meat.
fJ Heat 1 T. oil. Brief ly and 1 T. water; remove. Wipe wok dry. Heat
2 T. oil, stir-fry green onions and ginger root, then add chicken and fry until
cooked. Add and mixture @] ; stir-fry unti l mixed well.
0 TO BONE CHICKEN LEGS: Make vertical cut from bottom of leg to top (Fig. 1 ).
Cut through joint. Remove meat from bone. Cut off both bones (Figs. 2 & 3).
D [!] H.
0
fJ IIliA

D : .:tt cpra, @:IIJ7J (Ill!) ( lll2 3) o
. Chicken Wings
serves 2 2 Affl
D Cut chicken wings at joints into 3 pieces. Sprinkle on 1/2 T. of flour or
cornstarch to avoid splattering during deep-frying.
fJ Heat 2T oil, then fry chicken until both sides are golden. Put to side of wok
and stir-fry[!] _ Set asi de.
El Bring boi l, add chicken wi ngs and ffl . cook in high heat 15 minutes unti l
sauce thickens. Sesame oil may be added as desired.
a : J:..Z!Je.5mt.l o
fJ A [!] o
El t!l H
5m!lo& o
31
2
/3 lbs (1200g) whole
chicken lor legs)
tea: salt. cooking wine
egg yolks,
1
/2 c. cornstarch
'I for deep-frying
T.wysauce
T. chopped garlc, green
onions, ginger root
T. ea: sugar, vinegar, water
thofliped coriander, .... me
oil, ret hot chili .. desired
................................. 211
85 .. .. ............ ....... .. .. t *F
.................... ..... .
illl"""""""""'"""""' 3*1!;
'.' * .............. .. .. &1 *l!i
'. *"""""""'A4*1!i
*ill! .......... .
2
/31b 1300g)lean beef
,/ T. soy I8UC8
3
/ T. cooking wine
1 T. cornstarch
6 dried chili peppers
1
/z c. green onion sections or
chopped onion
2 T. ea: soy SMJCe, water
1tea:vinegar, ....
1 t cornst81ch
.. .......... ... .......... ... .. 8iti
Iii , ill .............. .. .. & l *l!i
::tatt 1*&
........... ............... ... ... .
......... .........
*illl """'"""""""&2*1t
, , ..... ... .... &1,J&
Spicy Chicken
serves 4 4 Af5l
a Mix ffJ then rub on skin and in chicken cavity. Marinate 2 hours. Place
chicken in pot and half cover with water. Bring to boil over high heat. Turn
heat to low; cover and cook 40 minutes. Turn chicken during cooking; re-
move and let cool. Spread egg yolks on chicken and coat with cornstarch.
El Heat oil. Deep-fry chicken over high heat 12 minutes, until skin is crispy;
drain. Cut chicken into bite-size pieces; pour mixture 00 on chicken; serve.
D TO CUT CHICKEN: Remove wings and legs (Fig. 1 ). Separate breast and back
(Fig. 2) . Cut large pieces into bite-size pieces (Fig. 3).
a . M2,Niil o ( l ex
!J'*.:I:407Hi ( o
fJ r :.ttilll J mAA OO r.+!:!n
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D
0
o
Kung-Pao Beef
serves 2 2 Af5l
a Slice meat; and mix with ff] . Add 1 T. oil, mix so meat separates during frying.
E1 Heat 3 T. oil. Stir-fry chi li peppers until almost burnt. Add green onions and
meat; stir-fry until medium rare. Add stir to mix well and serve.
D For authenticity and to enhance the meat flavor, use sufficient oil (3 T.) to
stir-fry chili peppers and green onions.
a ffl *4 o
fJ
SJI:!PJJX. o
D ( 3:;.1;::J!l; ) .
0
fig . 1 33
1
1
/J .,. (600g) fresh bacon
slab (2, 5cm wide)
5 T. soy sauce
ol for deep-frying
1
1 T. cooking wine, 2 t. sugar
2.,....onions
2 llices ginger root
< > .. ... .... 1"

r:l*i*J
i11*11r
2/J\11;
$
2Jt
(225g) beef tenderloin
I
T. soy sauce
,2 T. cooking wine
1 T. cornstarch
2 c. shredded bell pepper
1 T. chopped fermented
black beans
1 ,2 T. chopped green onion,
ginger root. garlic
1
2T. water, 1 T. soy sauce
,2 t. sugar, 1 t. cooking wine
1 t. cornstarch
tFIII .. 6iilii
I
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:ta5 1*11r
(i1.JM) 2*l
I
Ri: ( i1.Ji$) .................. 1 *llr
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8i111 .. 1*11r
00 0 0000 000000 0000 00000 000 000 00 'JI!;
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5
..................

Steamed Bacon In Soy Sauce
serves 2 2
D Cover bacon in 6 c. water and cook over medium heat 30 minutes. Re-
move; pat dry. Lightly pierce skin of bacon to prevent forming bubbles while
deep-frying. Rub soy sauce on skin while hot. Pat dry before deep-frying.
Retain soy sauce.
lEI Heat oil. Deep-fry bacon, skin side down, over medium heat until golden
(cover to avoid splashing oil) . Remove; let cool. Slice (Fig. 1 ), then pack
bacon securely, skin side down, in bowl. Add [!] and retained soy sauce
(Figs. 2 & 3) . Steam over high heat 1 hour. Pour out and retain liquid. Invert
bowl on serving plate; remove bowl. .Pour retained liquid on bacon. Serve.
Can be served with rice or bread.
D ( mrm

o m (
( !III ) *4 ( 1112 , 3) fiiJ

Stir-Fried Beef & Green Peppers
serves 2 2
D Finely shred beef across grain and mix with[!] . Add 1 T. oil and mix so meat
separates easily during frying.
lEI Heat 1 T. oil. Briefly stir-fry bell pepper and 1 T. water; remove. Pat wok dry,
then heat 2 T. oil. Stir-fry 00 then beef until medium rare. Add mixture 00 and
bell pepper. Quickly stir over high heat; serve.
D Ready-made black bean garlic sauce may be used for 00 .
D [!] f.t.
0
IEJ 00 *4 lll1

D 00 H o
35
2
/3 I) (300g) lean beef
dash of salt, pepper
1
3T.water
6 T. (4
1
b. oz., 125gl sa tsa chang
6 skewers (8 .. , 20cm long)
.... ..... ... .. .... ... .. ......
a
I
* 3jcl!;
)11 6jcl!;
t'JB ( stt
,b. ., (225g) pork
I 1 egg yolk,
1
/2 T. soy sauce
6 T. cornstarch
oil for deep-frying
1
/2 t. chopped garlic
I
total of 2 c. (cut into pieces):
onion, tomato, green pepper
1
3 T. ea: sugar, water, vinegar
2T. ketchup
1
/2 t. salt, 1
1
/2 t. cornstarch
(fl 'tF=lil )
1 ailll 1111
j;:B$$) s;cl!;
a
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Skewered Beef with Sa Tsa Chang
',J .. 4- do cb
iY-"' I IAJ
serves 2 2 Ail)
D Cut beef in 1 "x 4" (3cm x 1 Ocm) slices. Skewer beef. sprinkle salt and
pepper on both si des and place on baking pan.
f1 Pre-heat oven to 450' F (235' C). bake beef 8 minutes. Remove and place on
plates. Boil [!] and pour over beef; serve.
0 Sa tsa chang may be purchased at most Chinese markets.
a ( 3071-x 10071 J o
fl !:).450'FmB71ii ; [] .. HP!it o
Sweet & Sour Pork serves 2 2 A ill
D Cut meat into 2/3" (2cm) slices; tenderize (Fig. 1 ). Cut meat into bite-size
pieces (Fig. 2). Mix in [] . Dredge meat in cornstarch before deep-frying (Fig. 3) .
f1 Heat oi l; deep-fry meat 6 minutes or until cooked and surface is crispy.
Remove and drain. Remove oil from wok.
El Heat 1 T. oil. Stir-fry garlic until fragrant. stir-fry briefly, add mixture
and bring to boil. Add fried meat and toss lightly; remove and serve.
0 Pineapple or carrot may be used for tomato in [!] .
D t!U-.1 (il l l tl.Jt ( 1112 l [] :t'FM5ti::.t: 8 ffl ( 1113 l o
fl r :tt5rn J mAA 01671-ii l o
El 5ffil:kiD;mAA :IY=ili'if.ff.*
o
0 *4J7;JZ:m:fiii o
37
2 .. (900gt brisket of beef
2 C. water, 6 T. soy uuce
Iii 3 T. cooldng wine
2 green onions
2 ... of gina- root
1T.q.-
1.5 oz (51gt paclrage been
threads
............... ........ 11T*
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.. ..... ... ...................... 6*&
Iii .................................. 3*&
............ 2 ..... .... .... .. 2J:t
....... ........................... 1*&
M (1J) ........................ He
total of
1
/2 lb (225gt shelled
*imp and lean meat
Iii I
1
/4 t ult. 1 T. cooldng wine
1 T. cornstarc:h
1 T.lhredded ginger root
Iii 1 T. lhredded green onion
2 black mushrooms, pre-
softened in water, shredded
ill total of 3 c.: bean sprouts,
lhredded carrots
1
3 T. water, 1 t. cooking wine
il 1 t cornstarch
1
h t ea: salt.sugar
c .111 ..................... M;R
I
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il, ..................
1
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t;.JM) ............
1 I"-n .. .. ..
* .. .. .. ........................... 3*&
il, ............ .. ....
' .. ................ .. . ! ,JIIi
Beef Cooked In Soy Sauce I
serves 4 4 Ailt
a Cover beef in[!] and bring to boil . Reduce heat to low, cook 1 hour. Test
tenderness with a chopstick. Add sugar; cook 1 0 minutes. Remove meat,
let cool then slice. Retain liquid.
fJ Blanch bean threads in boiling water.
II Line medium-size heatproof bowl with sliced beef. Put bean threads and
1/2 c. retained beef stock in center of bowl (Fig. 1 ). Steam over high heat 20
minutes; remove. Drain liquid (Fig. 2). Invert bowl on a serving plate (Fig. 3) .
Remove bowl and pour retained liquid over beef; serve.
a
11mtB o
g o
a ...tilffl**- !tki**A. 2 ( 111 l : ( 111
2) o
Chop Suey
serves 2 2 Affi
a Prepare shrimp (Step 1. p.55) . Shred meat; marinate with shrimp and l!l .
fJ Heat 1 1/2 T. oil. Add 00 and 2 T. water; stir lightly, remove, then discard
liquid. Wipe wok dry. Add 2 T. oil ; stir-fry 00 until fragrant. Add shri mp and
meat; stir-fry until color changes. Add 00 and l!l . stir to mix well.
0 Deep-fried bean threads may be arranged on plate, then pour "chop suey"
over them. To deep-fry bean threads, see "to deep-f ry won ton skin" , p.11.
a ( ; o [] H o
fJ iflll A. @] (
OO H' 00 *4&
0
0 ; ( o
39
1
/2 ., (225g) sliced beef
2 c. shredded onions
1
2 T. shredded ginger root
Ill shredded red hot chili as
desired
1
3 T. soy sauce
li] 1 T. ea: sugar, water
1 T. cooking wine
*AA .... .... ... ................... 6PJi

Ill I - .. ................. .... ....... 2*1!;
... ............. ... .... .. ... ...
1
- 3*1!;
il*
2
/a ll (300g) ground pork,
beef or chicken
2T.water
1 T. cooking wine
1 T. cornstarch
,2t. salt
dash of pepper
1
/z c. glutinous rice
ltiJI (.' B;tii
* ... ...... ............ .. ... ....... 2*1!;
il , :tafJ) *l!i
.. .. -!-IJ\1!;

ft ....... ...... .. ....... ..... ... t *l
Stir-Fried Beef with Onions serves 2 2 Ail}
a Heat 3 T. oil. Stir-fry(!] briefly. Add onion, saute. Then and beef; stir-
fry until color changes. Remove and seNe.
0 Pre-cut, paper-thin slices of beef may be purchased at most Chinese or
Japanese markets.
a (!] A t..J.m5!11l o
0 o
Pearl Balls serves 2 2 Ail}
a Rinse, then soak rice 1 hour; remove and drain. Stir meat and(!] until
thoroughly mixed.
EJ Divide and roll meat into 15 balls. Roll each ball in rice to completely coat
them (Figs. 1, 2 & 3) . Steam the balls in a steamer over high heat 30
minutes; remove.
0 Chopped onions, ginger root, green onions, water chestnuts, or dried
shrimp may be added to mixture. Use food coloring of preference.
a m*55t5ii5"E!-J I!j\ll;'f .
0
0
EJ 'f ( 111 1 - 2 - 3 l m::*::Y<*.-:1307tii ; ;zo1l:
l!1Hl'itt9tif.lli!(Hf7K o
o 11- 5!Fii:- *'.iii'- o o
41
V2 lb (225g) flank steak
I
V2 T. soy Nuce
lil
1
/2 T. cooking wine
1 T. cornstarch
2
/a lb (300g) broccoli
6 pieces green onion,
1'"(2cm)long
6 slices ginger root
2 T. water,
3
/4 T. soy Nuce
3
/4 T. oyster Nuce
Iii
1
/2 t. sugar, 1 t. cornstarch
1 t. cooking wine
.tFII!I ......... 6iilli
1111 ............ .. ....
, .... ................. 1*11i
3i8 8iilli

* 2*11i

Iii . ........ ...... .. .... .. ....... t JIIi

6 pork chops, 1
1
/3 lbs (600g)
1 egg
l11 V2 t. ea: Nit, minced garlic
1 T. soy Nuce,
1
/2 T. sugar
dash of pepper
4 T. cornstarch
2 T. ea: soy sauce, water
1!1 1 T. ea: vinegar, sugar
Total of 2 T.: minced green
onion, ginger root end garlic
oil for deep-frying
........................... 1JT
.. "''""''"1*11i
'* .................. tJIIi
1!1 ................. ........ .... . t *lli
M.ntA .....
. ........................ .... .... ... . 1ill
.... 4*11i
' * .....................
1!1 M' H ........................
'. '*

Beef with Broccoli In Oyster Sauceserves 2. 2 Affi

D Cut meat across grain, into thin, bite-size pieces. Mix with [!] . Before frying
add 1 T. oil and mix so meat separates easily during frying.
fJ Separate and cut off broccoli flowerets from stem. Cook in boil ing water
with a dash of salt and cooking wine. Upon boiling, remove immediately and
drain. Arrange flowerets around serving dish.
lEI Heat 2 T. oil. Stir-fry onions, ginger root and beef until beef is cooked
medium rare. Add mixture 00 ; stir to mix well and place on serving dish.
D ' [!] *4 ' *Pi!trtf583 17\.!l; '
0
El ( , 583 ) !lnmtf:l
[Jjjl o
. EJ *P'!=Ji'.I '
Fried Pork Chops
6 pork chops 6 Affi
D Tenderi ze pork chops (Fig. 1 ), add [!] (Fig. 2). Marinate 1 hour. Coat with
cornstarch before deep-frying (Fig. 3) .
B Heat oil. Deep-fry pork chops 4 minutes or until golden and thoroughly
cooked. Remove and dip in 00. Add chopped red chili pepper if desired.
a [!] *4 ( 1111 , 2 l ( lll 3 l o
El r :.l"F583 J mAA ( l 00*4 9tm

Fog. 2 43
1
/alb (150g) pork loin
1
1 t soy sauce,
1
/2 T. cornstarch
1 t cooking wine
3 eggs, ,beaten
total of
2
/alb (300g):
iplnec:h (cut in 4 sections),
lhredded bamboo shoots
total of 2 T.: slvedded green
onion, ginger root
total of 1 c.: black wood ear
muslvooms (pre-softened
in water. slvedded)
I
1
/2 T. cooking wine
1 T. soy sauce,
1
/2 t. salt
IJI < 4iiti
l
illlii .....................
xat ........................ t*l!r
................ .. ................. 3ill
(tnJI) .... ........ .
I
ill .................. ........ .... !*1!:
.illl ......... 1*1!; ....... tJ\1!;
.....................
2 .. (900g) brisket of beef
1
/z c. soy sauce
2 T. cooking wine
2 green onions
2 slices ginger root
1 star anise (optional)
1
1T.Migar
2 c. peeled white radish, cut
in pieces, cooked in water
11 T. water, 2 t. cornstarch
........................ 1"*
.. lll ........................ .. .. .. t:M'
il ................................. 2*1!;
............ .............. 2Jt
,, .. .. ........ .... ....
I .. ..
I
* ................................. 1*1!;
xat .............. .. ........ 2J'I!r
Moo-Shu Pork
serves 2 2 A iS!
a Shred pork and mix with [!]Add 1/2 T. oil to separate meat before stir-frying.
fJ Heat 1 T. oil. Stir-fry eggs until sol idified; remove. Add 1 T. oil. Stir-fry
spinach and bamboo shoots; add 1 T. water, stir-fry until cooked. Remove
and drain.
E1 Wipe wok dry. Heat 1 T. oil. ?tir-fry 00 until fragrant. Add meat and stir-fry
until color changes. Put in 00 and all other ingredients; toss lightly over high
heat to mix; remove.
0 Moo-shu pork may be served with rice or Moo-shu pork shells (or flour
tortillas) by spreading hoi sin sauce in the center (Fig. 1). topped with pork
(Fig. 2), then wrapped into a roll (Fig. 3) .
a t-t . .. o
fJ ; St.Ja)liJl:;.*;:ID;
V>J..!Imlli o
EJ V>wOO *4 @1 *4WV>
0
o ( 1111 , 2, 3 ) o
Beef Cooked In Soy Sauce II
serves 4 4 A iS!
a Cut beef into pieces. Cook beef and 1IJ, turning occasionally, until all sides
are seared. Add 2 c. water; bring to boil. Cover, turn heat to low and cook 50
minutes or until tender . Add 00 and cook 10 minutes, or until liquid is
reduced to 2(3 cup. Add mixture 00 to thicken; stir and serve.
0 Potatoes or carrots may be used instead of white radish.
a . . t.Ja [!] . . .
.A 00
@] *41;J?ZJ'!0/1t 0
0 UD'Il o
47
2
/3 lb (300g) fresh oysters
1
1 T. cooking wine
1
/4 t salt.
1
/2 T. flour
1
/2 c.flour
1 egg. beaten
1 c. breed crumbs
olfordeep-frying
. .... ... ....... ... .. .. ............ s;w
......... .................. .. ..... 1*1!;
............................... t'JI!;
- ........................... t*&
- ..............................
(fl'M:) ........ .. ........ ...... 1.
ft5 ..............................
........................ . .
11b (4&0gl fresh scallops
1 T. cooldng wine, 3 T. flour
1
1 c. flour,
3
/ c. ice water
1
h t baking powder, 1 T. oil
ol for deep-frying
1
1 t hot chi& paste
2 T. (chopped): garlic, green
onion, ginger root
IT. water
1
1
h tea: sugar, vinegar
1
1
/2 t cooking wine
1 t-ult. cornstarch
HTJl .............. .... .... .. 12Jti
II ......... 1 *& BfA ...... 3*&
1
.......... .fA ...... t,J&
.......... 1*&'
......................... .
aa 8* ............... A2*&
.............................. 1,JI!;
* .......... .................. .... . 6*1!;
II. ................ *1 t'JIIi
:tea .................. *1 ,J&
Deep-Fried Oysters
serves 2 2 Ai)l
D Mix oysters with dash of salt; rinse and drain. Mix oysters with l!l .
fJ Coat oysters with flour, then dip in egg. Coat oysters with bread crumbs
(Figs. 1, 2 & 3) .
D Heat oil for deep-frying. Fry oysters until outside is crispy. Remove and
drain. Serve with Szechuan peppercorn salt (see P. 4) or ketchup.
0 If small oysters are used, place on skewers before coating.
D [!] t.t o
fJ ' &!f'ffl ( 1111 ' 2 . 3)
D 1 :.tF511l J mM ; ;,5mu ( J o
o o
Spicy Scallops
serves 2 2 Ai)l
D Wash scallops and mix with cooking wine to reduce sea odor. Pat dry
before frying. Mix l!l .
fJ Heat oil for deep-frying. Coat scallops in flour then dip in mixture l!l . Deep-
fry scallops over medium heat 3 minutes; remove.
D Heat 2 T. oil; stir-fry until fragrant. Add 00 ; bring to boil then pour over
scallops. Serve.
D [!]
0
fJ I :.t'F5113 J mAA o
EJ 5113 2:7\:!!;mAA Ill! .A OO t.tmlffl o
49
2
/3 lb (300g) fish meat: fillet or
steak
1111
1
/2 T. cooking wine,
1
/3 t. salt
li)11 egg, 3 T. wet.
4 T. ea: cornst.ch, flour
oil for deep-frying
lill3 T: ea: chopped green onion,
ginger root. garlic '
1
1 T. ea: cooking wine, sugar
1!1 3 T. ketchup
3
/4 t. ea: hot chili paste, salt
ill
3
/4 c. water,
1
/2 T. cornstarch
All!loooooooo oo oooooooo ooooooo oooooooo8JW
1111 . ..... ... t 1ll&i .... . t*l&i
Iii I *af9 , .t9 ...............
* 3*81
lf$$111J ... .................... .
Iii I'.' ..
lioooo ooo ooo ooo3*1i
1!1 ill' :&1*&
:&!,JI&i
ill * !*" *af9
1 whole fish 1 lb (460g)
11111 T. cooking wine, 1 t. salt
total of 1 c.: shredded green
onions, coriander
Iii shredded baby ginger roots
a desired
Iii I ,2 c. water or stock
2 T. soy sauce,
1
/4 t. salt
A1 ......... ...... ............. 12JI
1111 .............. .. ..... ..... ........ 1 *IIi
.................. ...... .......... 1,1&
fi), .....
{11liiJ"111> ............
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Iii :a .... ... .. ....................
............ ................... *'JIIr
Spicy Fish Fillet
serves 2 2
a Sl ice fish (Fig. 1) then marinate with [!) . Mix 00 for coating.
fJ Heat oil for deep-frying. Dredge fish meat in coating (Fig. 2) . Then fry until
fish is thoroughly cooked and outside is crispy (Fig. 3). Remove to serving .
platter. Drain oil from wok.
lEI Heat 2 T. oil. Stir-fry l!l, until fragrant; add stir-fry. Add mixture Ill.
bring to boil then pour over fish. Serve.
a ( 1111 ) [!) ti o 00 o
o r :tFim J . < 1112 , 3 l o
El :tl> !!J r.+ lll!.A.
!:!;" J:!!PI7X 0
Steamed Fish serves 2 2
a Clean fish then drain; apply mixture [!) . Steam fish over boiling water 10
minutes, or cook 5 to 8 minutes in microwave until done.
fJ Remove fish to serving platter; discard liquid. Sprinkle l!l and drizzle 2 T. hot
oil over fish. Bring l!l to boil then pour over fish. Dash of pepper as desired.
a w.A. oo . <
;ktj\ ) 0
fJ ' ...t [!J r.+ ; [!] f-1-J:'
0
OJ

Fig. 3 53
2
/31b (300g) shrimp, shelled
1111 1 egg white, 1 T. cornstarch

1
/2 c. chopped onion
1
/2 T. minced garlic
1
3 T. ketchup
Iii 1 T. ea: cooking wine, sugar
1 t. ea: hot chili paste, salt
5 T. water, 1 t. cornstarch
c aiiJi
oo 1a 111
:taf$) .. 1 *I!;
:. ( .... .. ............ *t
"* ...........................
1=1lli8 3*1!;
Iii ill' . ........................ :&1 *I!;
, ._ .............. .. .... :&11!'1!;
* ...... s*l!; :taf$) ...... 11!,1!;
1
/21b (225g) shrimp, shelled
I
1
/ t. salt, 1 egg white
111 1 T. cooking wine
1 T. cornstarch
total of 2 c: green onion
pieces, tomato slices,
broccoli stem slices
(or Chinese pea pods)
r.112 T. water,
1
/4 t. comstarch
,, t. salt
c siiJi
. .............................. t +l!;
111 a ........ .. .. .. ................ .. 1111
ill :taf$) .................. :&1 *I!;
u 1=1lliJ:t
Sl.C.Jt ( ......
I
* ................ .. .......... .. ... 2*1!;
. .. .. .. .. ...... .. .............. t /J\1!;
........................ l-+1!;
Shrimp with Ketchup
serves 2 2
D TO PREPARE SHRIMP: Put 1 t. salt and 1 T. water on shrimp and gently mix
(Fig. 1 ). Rinse shrimp until water is clear; drain and pat dry (Fig. 2). If large
shrimp are used, cut shrimp in half. Devein shrimp (Fig. 3) .
lEI Mix shrimp with [!] . Add 1 T. oil to separate shrimp before sti r-f rying.
EJ Heat 2 T. oil. Stir-fry shrimp unti l color changes then remove. Use remaining
oil to stir-fry until fragrant. Add @] . Continue to stir-fry; add mixture @
and shrimp. Stir-fry to mix well. Green peas may be added.
D : ( iii J ( lil2 J
( lil3 J o
a ffl *-4 o
EJ t.t @] t-l-U N

Shrimp with Vegetables
serves 2 2
D Prepare shrimp (see step 1 above) . Mix shrimp with [!] . Add 1 T. oil to
separate shrimp before stir-frying.
a Heat 2 T. oi l. Stir-fry shrimp until color changes then remove. Use remaining
oil t o stir-fry and 1 T. water. Add shrimp and mi xture @l ; stir-fry to mix
well.
D ( . N . .
0
a
o
55
2
/31b (300g) shrimp, shelled
1 egg white (small)
6 T. cornstarch
oil for deep-frying
1
1
/2 T. ea: water, soy sauce
1 T. ea: vinegar, sugar
1 t minced garlic
1 t minced red hot chili
c ............... ...... ............ aiifi
a ............ .... .. ...... 1.
:tat .............. .... .... .... . s*1t
......................... .
I
* ' .illl .... .... .......... :&1 t *lt
' ......................... :&1*11;
1 ' "" """""' 11]\11;
1
/3 lb (150g) shrimp shelled
I
1
/1 t salt,
1
/2 egg white
1
/2 T. cooking wine
1
/2 T. cornstarch
I
total 1 c. (sliced): button
mushrooms, ham, broccoli
stem (or Chinese pea pods)
1
4T.water
1
/ t salt,
1
/2 t. cornstarch
6 egg whites or 3 eggs
c ................................. 4iifi
......... .... .................. t/J\1!;
a .......... .. .. .. .............. till
:taM ...............
l
i$&*11
...
* ................................. 4*1!;
. .............................. t /J\1!;
:tat .................... .. .. ,JI!;
a .............. ... ...... ..... ..... sill
Sour & Hot Shrimp
serves 2 2 Ajj)
a To prepare shrimp, see p.55. Mix with egg white, then cornstarch.
fJ Heat oil for deep-frying. Fry shrimp 1 1/2 minutes until crispy, then move to
side of wok. Bring l!lto boil then mix in shrimp. Remove, drain and serve.
a ( o
B r fF5m J }\tfjfFf-:ll t?taMll1BmtJ o l!l o
Shrimp Foo Vung
serves 2 2 A jj)
a To prepare shrimp, see p.55. Mix shrimp with[!] (Figs. 1 & 2) . To help
separate shrimp, add 1/2 T. oil before stir-frying (Fig. 3) .
fJ Heat 1 T. oi l. Stir-fry shrimp until color changes; remove and set aside.
Heat 1 T. oil. Stir-fry and 1/2 T. water. Add shrimp and
and stir-fry. If shrimp sticks to wok, add a little more oil. Stir-fry until liquid
thickens; serve.
a ( ; (!] l:.f ( 1111 2) ::*:!;
( 1113 ) o
fJ lliWJ\ }
t4 ( o
57
8 jumbo llwlmp, ... (300g)
m I =. t.llllt
I
z ,. c. powdered glutlnou8 rice
Iii 7 T. water
,,z t. baking powder
oil for deep-frying
1
1
/z T. -a-, Vz t. llllt
Iii 1 T. cooking wine
3 T. ee: ketchup, WlltW
1 t. cornatarch. 1 T. vlnepr
*"e ........................ .
I
............................... tiJ\1;
lil xatA &1*&
lill : ..
rt$'l!IJ
* &3*1i
........ 1 i *& ' ..... ltJ\It
Iii xatA 1'J'Ii
ill' &1*&
z ,. lb (300g) shrimp, shelled
!ill
1
/4 t. ult. 1 T. cooldng wine
1 egg white, 1 T. cornst8rch
Iii I 2 T. water,
1
/ t. cornst8rch
8 flowerets of broccol

: !tJ\Ii
lil a 1
ill
I
*2:*1i
Iii xatA !'J'Ii
<?E>
Jumbo Shrimp with Ketchup
serves 2 2
D Shell shrimp, leave tail intact (Fig. 1 ). Wash shrimp in salt water and rinse in
clear water; drain and pat dry. Cut back of shrimp in half lengthwise (Fig. 2)
but do not break apart. Remove dark vein. Open shrimp, then prick inside
several times (Fig. 3) so it will not curl while frying. Mix shrimp with ffl . Mix
00 to form a paste.
fJ Heat oil for deep-frying. Hold each shrimp by the tail and dip in 00 then put in
wok. Deep-fry until shrimp is slightly dry and crispy on the outside. Turn
heat to medium. Deep-fry 5 minutes or until shrimp is crispy. Remove and
drain. Remove all but 1 T. oil from wok. Add mixture Ill; bring to boil and add
shrimp; stir-fry until ingredients are completely mixed. Serve.
a ( !Ill l ( 1112 l fJMIIit-:kft i!.*M51E tEPI!ilifiJ
IW ( 1113 . C!II!IA. ffl f4 .
0
fJ l:.t'F)!IlJ o ri/)!lll:k!!; A.J!I
00 o
Stir-Fried Shrimp
serves 2 2
a To prepare shrimp, see p.55. Devein shrimp then mix with ffl . To help sepa-
rate shrimp, add 1 T. oil before stir-frying.
f1 Blanch broccoli in boiling water; remove and arrange around a platter.
II Heat 2 T. oil. Stir-fry shrimp until color changes. Add mixture 00; stir to mix
well. Remove to platter.
D Wi.llt!J$ 1ti-"III!IA. ffl*4 *P'AA't-i!)!lll:klt o
rl "'llilllll o
II )!ll2:kUM . . . A.M!flllPiit
0
59
3 cabbage leaves
1
/z lb (225g) stvedded white
radish
3 oz (75g) shredded carrot
1 T. ee: sugar, vinegar
1t. .... meoil
dash of P8PI*'
1 T. shredded baby ginger
root
24 slveds of red hot chii
tl.t 3J:t
a sM
na 2M

ti 1/J\1!;


... ............. ...... ... .....
2
/1 lb (300g) rnecfiUm shrimp,
with shell
1
/2 T. cornstarch or flour
2 T. soy sauce
1
1
/2 T. sugar
1 t. cooking wine
1 t. minced garlic
............ .... .. .. .. .. .. .. .. ..... S;ti
:tats)!llMts) .. .. ...... .. ...
l
.illl ............ ...... ...... ......
..... .... .......... .. .. ........ 1
ill ' * ........ .. .... ....... :& 1/J\1!;
Vegetable Rolls
12 rolls12 11!
a Soften radish and carrot wit h 1 t . salt ; marinate 20 minut es. Drain
and lightly squeeze out water. Mix with l!l and set aside.
fJ Parboil cabbage until soft, remove and drain. Cut off stems from leaves (Fig. 1 ).
lEI Place 2 shreds of chil i, a portion of radish and carrot in each cabbage leaf,
fold each end over, then roll li ke an egg roll. Cut each roll in half. Chopped
wood ear may be sprinkled on the open ends as desired.
D For large quantities: Rinse cabbage. Use sharp knife to cut into and around
cabbage core (Fig. 2) . Place whole cabbage in boil ing water. Separate leaves
from core (Fig. 3) .
a tt BJII.iJ,:J. II liHt!W2071jf tf.A. [!] *41.illl ffl o
fJ ' mtJ 5E2*7l<.ffl5Ji\ ( Ill )
0
El BJII.i

D ( ll2. 3 l o
Shrimp with Soy Sauce
serves 2 2
a Rinse shrimp then pat dry. Use scissors to cut the back of the shrimp
lengthwise; do not cut through. Devein the shrimp. Sprinkle on cornstarch
to eliminate excess water.
fJ Heat 2 T. oil. Fry both sides of shrimp until color changes. Add l!l . Quickly
sti r-fry until ingredients are thoroughly mixed. Remove and serve.
a
fJ f...l.f* SJE!nJJt o
61
2
/3 lb (300g) spinach
1
/3 c. water,
1
/ t. sah
1
/2 T. minced garlic
... ...... ..... ..... ..... .. ...... . 8;Ji
* Hf
Ill ....... .... ... .. .... ... ... ... . t +lt
.... .......... ..... ..... ...
I
1
/2 medium-size tomato
1 T. chopped green onion
1
2
/3 lb (300g) cabbage
3T.water
1
/3 t. ea: sah, sugar
I
lf.1Jii ..... .... .. ... .... .. ... .. .. } ill
:1?1: ........................ ... ... 1


' . ..... ... ... .. ... ... ..
1
2/3 lb (300g) bean sprouts
1 T. chopped green onion
1
3T.water
1/4t. sah
l
liJf BM
:1?1: .. .. ...... ....... : .. ... .... .. 1
I
* .. .. .. ... .. .. .. .. .... ............
. ...... ........................ t /J\1!;
Stir-Fried Spinach
serves 2 2
D Wash spinach and cut into 4 sections.
f) Heat 1 1/2 T. oil. Add spinach and [i] . Cover and cook until steamy. Stir
briefly then remove.
D . 0
fl o
Stir-Fried Cabbage
serves 2 2
D Cut cabbage and tomato into bite-size pieces.
f1 Heat 1 1/2 T. oil. Add ill ; stir briefly. Add 00 ; cover and cook until steamy.
Serve.
D 1lfw:t"'JtJJ>t 0
fl llli.A. }1JO o
Stir-Fried Bean Sprouts
serves 2 2
D Wash bean sprouts.
EJ Heat 1 1/2 T. oil. Add l!l and Cover and cook until steamy. Stir-fry briefly
then remove.
D
0
f) l!l!A. [!] N& o
63
2 boaetofu (8 ..--.32-
(IOOg)
olfar....,....
,21b (221g) ..,...... parll or
...,
3T.wm.
1 T. cooldng wine, lOY
..... COIIIIIarch
.... or..,..
,,. c. .............. pert)

1 T . .....,, ,2 T. COIIIIIarch
<> ............ 1JT$

.... 1111
11
................................ ..
aa .............................. *_
* ................................. 1ttf
.illl .............................. 4*1t
...... 1*1i xa ....... t*lli
5eggs
1 I
1
/2 t. .....,, 1 t. 1111t
1
/2 c. lhelled slwimp
1 llcelhredded t.n
1 c.llndded brown onion
1
2/ac.wat.r
, t. COI1Wt8n:h
..................................... 511
I
............................... i 1J'IIi
1
.... , ............... : ............ 1,J'IIi
.............................. ttf
(fJM) ..................... 1tf
*II (fJM) ..................... Ht
I
* .................................. _
;ti!II)11J\IIi
Stuffed Tofu
makes 8 8 ill
a Add 11J to meat and mix thoroughly (filling). Pat tofu dry.
fJ Heat oil. Deep-fry tofu until golden; remove. Let cool. (Ready-made fried
tofu may be purchased at Chinese markets). Laterally cut tofu to 1/4
thickness; do not cut through (Fig. 1 ). Scoop out tofu to form pocket (Fig. 2)
and stuff with meat filling (Fig. 3).
El Heat 1 T. oil. Stir-fry onions until fragrant. Add mixture 00 and tofu; cover.
Cook over medium high heat 10 minutes until liquid thickens. (Turn tofu
over during cooking to avoid sticking to pot). Serve .
a 11J o
a l:t:F51ll J mAA
o
EJ all:c:fl:*:)(:I:I071
0
Egg Foo Vung
serves 2 2 A ill
a Lightly beat eggs with[!] . Devein and wash shrimp; drain.
f1 Heat 2 T. oil. Stir-fry shrimp until color changes. Add onion, stir lightly;
remove. Combine eggs, shrimp, onions and ham in large bowl.
E1 Heat 2 T. oil. Swirl to spread oil over wok. Pour egg combination into wok
and quickly stir until mixture slightly solidifies. Lightly flatten to form big
pancake. If necessary, add a little more oil to prevent burning. Hold wok and
move in a circular motion; cook until both sides are golden brown. Add
bring to boil. Remove and serve.
a I1J o o
fJ , o
El
00
E!DI7X o
Fig. 2 Fig. 3 65
1 box tofu. 18 oz (4&0g)
lill2 T. chopped..,_, onion,
ginger root. ....
I
,. c. any ground meet
Iii 1 "'z T ........_. blllck t..n8
ill1c.WIDr,3T.toyi8UCe
1 T. cooking wine, "'z t. ult
Iii I 1 T. : CCII'IWWch, WIDr
01* 12JI
lilla ...............
<, a> ......... H'
............................. 1!*&
* .................................... 1#
II .. lll .............................. 3*&
............................... t'J&
.................................. 1*&
lill .................. &1*&
2 ..... tofu. 8 oz (22Sg)

1
/a c. any deed meet
lill
1
/z T.toy 18UC8, 1 t. cornst.ch
3 .,......,... .... niUIIwoonw.
lllced
fil
1
/4C.dcedbamboolhoot
..... -= .... onion,
ginger root
1
1c.WIDr,2T.toyi8UCe
II 2 T. oyster .....
"'z T. cornst:arcll, "'z T. IUpr
...............................
r&li!J ........................ ..
IIIIJt < a> ......... ttl'
lill *a ....... 1,J& lll .. i*&
Jt ........................ 4HlJt
Iii H <HJt> ............... a
(fJJt) ..................... .,. ....
ill
*a ............... &!*&
Tofu with Black Bean Sauce
HrvN22Aijt
a Cut tofu into pieces.
B1 Heat 2 T. oil. Stir-fry 111 until fragrant. Add Ill, stir-fry lightly; add Iii and tofu.
Bring to boil ; reduce heat to medium. Cook 3 minutes. Add Chinese pea
pods if desired. Add mixture 1!1 to thicken. Pepper and sesame oil may be
aJded as desired.
a
El K 111*4 lilA 11]*413'kP *4
( l J:..t 1!1 o -M5!1lll.lt o
Family-Style Tofu
serves 2 2 Aijt
a Cut tofu into 24 triangles. Pat slices dry (Figs. 1 & 2). Mix 111 with meat.
Bl Heat oil for deep-frying. Deep-fry tofu pieces 2-3 minutes until golden.
Remove and drain (Fig. 3) . Remove oil from wok. Ready-made deep-fried
tofu may be used.
El Heat 2 T. oil and briefly stir-fry meat slices; move to side of wok. Add 1!1; stir
slightly. Add 00 , meat and tofu; stir 2 minutes. Pepper, sesame oil and chili
pepper may be added as desired.
a ( 1111 - 2)
0
f-t 0
fJ f :t'F5mJ ( 113) o o
EJ *lA l!) f.fllltt:kP
2?HI , Mim , o
Fig. 3 67
3egp
1
2 c. water, 1 T.soy 1M1Ce
Iii
1
/z t. -me oil or lhortel11
,,, t. = ult. cooking wine

*;
Iii lll ........................... : t*lli
Ullltlll t,JIIi
' ill ..................... :&f-,JIIi
2
/a ., (300gt nappe cabbage,
cut Into pieces
1 c. tafu, cut Into pieces
total of
1
/z c.: ham (lllcecQ,
dried lhrlmp (..ucl and
IOftenedt, ..,_.onion
pieces
I
1
/z c. stock or water
Iii
1
/zt. ult.
1
/4 T. conwtan:h
*a <tma>
u cwa> 1tf
lill * (f)Jt)
, <> ... ... ,_ttf
;all* ....................... ttf
Iii . ............................. t
1
JIIi
*a f-*lli
Steamed Egg Pudding
serves 2 2 Ail)
a Beat eggs and mix with ffl . Boil water and steam egg mixture 2 minutes
over high heat. Lower heat and steam 15 more minutes. If microwave is
used, cook at high for 7 minutes.
D Test for doneness by inserting fork in center of pudding. If clean when
removed, pudding is cooked . Maintain low heat and do not cover
completely during steaming to prevent overcooking. Steaming and baking
time may vary due to size of steaming dish. Check for doneness continually.
D Shrimp, clams, celery, Chinese black mushrooms, chopped green onion or
garl ic may be added as desired. 2 c. (1 can) chicken broth may be used for [!] .
a . m . .
0
!!omll'IX;&:Ili\Wi
r.J77til
0
D ;
o
D , , , , o
Nappa Cabbage with Tofu
serves 2 2 Ail)
a Heat 2 T. oil. Stir-fry[!] until fragrant. Add cabbage (Fig. 1 ), tofu and mixture
(Fig. 2) . Bring to boil, stir, cover and cook over medium heat 5 minutes
(Fig. 3) . Remove and serve.
D Scallops may be substituted for dried shrimp. Clean then soak scallops in
hot water for at least 1 hr. Shred scallops by hand. Retain liquid to substitute
water in if desired.
a [!] t..J. ( !Ill ) , ( 1112)
( 1113) o
D
0
69
z,, c. sheled llvimp.
chicken br..t llices
Iii I ,4 t. .... 1 t. c:ornstarch
total of 4 c. or 1 I (460g) Cal
cut in pieces): pre-softened
Iii chinese black mushrooms,
carrots. nappe cabbage.
broccol, cauliflower
1 c. stock or water
1 T. cooking wine
Iii 1 t. = .. .._., ult
pepper, ._.me oil deeired
1 T. cornstarch
111 c
Iii I . ........................... .. *'J'&
1 'J'&
1
.11 :*:BSI . a?E
Iii sw . n < 12;1 >

ill :*:&
Iii ' .......... ...... .. ...... tJ\1;
,
121eeves of nappe cabbage
2
/a I (300g) ground meat
lill3 T. water, 1 T. cooking wine
1 T. c:omstarch,
1
/z t. ult
1 c. stock
Iii 1
1
/z T. softened dry shrimps
"'z T. soy uuc:e
1
/z T. cornstarch,
1
/z t. ult
12)t
&!till < e111 >
I
* .. .. 3:*:1;
Iii ill :*II
.............................. t
1
J'Ii
a;a <ilaswrr->
Iii * ( 1 t:*:li
.. *B5
........................... .... ttJ\1;
Chicken, Shrimp & Vegetable Dishserv.:s 2. 2 AiSt

a To prepare shrimp, see p.55. Mix shrimp and chicken breast with 00.
B Heat 3 T. oil. Stir-fry shrimp and chicken; remove. Stir-fry 1!1&00 with remain-
ing oil. Cover and cook 3 minutes. Stir occasionally. Add shrimp and chicken;
stir to mix well.
0 Any kind of vegetables may be used as desired.
a OO f'..J.
0
B . ' 00 ( cfl



Cabbage Rolls
makes 12 121t
a Parboil cabbage until soft; remove and drain. If stem is thick, cut lengthwise
to make it pliable to roll (Fig. 1). Make lengthwise cuts every 1/2" (1cm)
(Figs. 2 & 3) .
B Add[!) to meat and mix thoroughly (filling) . Divide into 12 portions.
IEJ Sprinkle cornstarch on cabbage leaf; crosswise place 1 portion of filling at
one end. Roll up leaf to enclose filling. Follow same procedure for all leaves.
Place the rolls on heatproof dish and steam over medium heat 12 minutes;
remove. Stir and boill!l (pepper and sesame oil may be added); pour over
cabbage rolls; seNe.
a ftll (!III) iij/!MI07t@:tl.J7JJ9:j;l'fHIII2 3) o
B .
0
El o


71
'Ia Ia (1&0g) ...,.clbMf,
chicken or pork
1 c. chopped brown onion
li112 'Ia c. ......_. rice, 'Ia t. It
3 T. Utchup, 1 t. .......
<> ............ .
(f)i$) 1tf
2itf
31(&
li1 ................................. ,,., ..
.............................. i,J'&
'Ia It (1&0g) llndded Min or
groundn..t
'h c.llnclded brown onion
lill 'h T. cury powder, 'Ia t. A1t
ill .... of 1 c.: llnclded .....
......... caTOt
2
1
hc. ....... rlce
*1101111
itf
I
- i::;li:&
lil . i'J'Ii

2itf
2 .... ........
1/3 ., (1&0g) ....... llvtmp
I
tol8l of 1 c.: .... diced
lil button I1IUihroome
2 T. chopped.,._.. onion
I
'lat. ..
il dllhofPIPI*
2thc. ....... rlce
......................................
................................. .
lillitiiT e ...............
.............................. 2::;t;: ..
.............................. i,J'&
il .. .............................. ..
.................................. 2itf
Fried Rice with Ground Beef
serves 2 2 .A.iSl
a Heat 2 T. oil. Saute onions until fragrant (may add chopped garlic and chili) .
Add ground beef and stir until cooked. Add [!] ; mix well. May add black
pepper.
a )fll2:J;:UAA ( 11};tm
o
Curried Fried Rice serves 2 2 .A.iSl
a Heat 1 T. oil. Stir-fry 00 and 1 T. water, stir lightly and remove. Dry wok, add
2T. oil. When oil is hot, stir-fry meat then put on side of wok. Stir-fry onion
and l!l until fragrant. Add 00 , rice and meat. Mix well ; serve.
a
1ti.i [!] if...j.:l:'J>'i!f 1l}:IJD:l:'J>l!TIY-.J 00 fl o
Fried Rice with Eggs
serves 2 2
a Heat 2 T. oil. Stir-fry shrimp, when cooked add eggs and stir-fry until solidi-
fied; remove. Add 1 T. oil , stir-fry l!l . then add shrimp, eggs and 00; mix well.
D TO COOK STEAMED RICE: If rice cooker is unavailable, rinse 1 1/4 c. rice;
drain. Soak rice in 1 1/4 c. water 30 minutes. Bring to boil over high heat.
Boil 1 minute. Stir, then cover; lower heat and cook 20 minutes. Turn off
heat; let stand 10 minutes.
a ; A
:l:'J> i!ii.A. tijC 00 o .
D 11i5! : 1 11}:1J D7Kl H f if )3D?til (
o

73
,J lb (160g) dried
I
totlll of z /J c.: lheled lhrlmp,
lil llced ...,. porte. belf, or
chlcUn
!ill, t. =lOY ..... wine
1
/z T. COI'MW'ch
2 black mulhroorna, lllced,
prHOftened In water
Iii 6 green onion MCtlons, 1
(2cm) long
6 ... ginger root
1
/z lb (226g) deed nappe
abbege
1
1
1
/zc.water
1!1 1 T. M: lOY IMICe, COI'MW'ch
1 t. ...,.,
1
/z t. ult
..................................
!ill !It'.' lll)t ...
lill .. lfl' ..................... :&1,1&
:ta ........................ i*li
1
.. ............ 2.
Iii .............. ' . ............ 6}t
* (9) .................. .
* .................................
1!1 , :ta .............. :&1 *IIi
......... 1,1& ' .......... i 1111i
1
/J lb (160g) dried noodles
'h c.: llndded lean
porte. bell, or chicken
1il tatlll of
1
/a c.: green onions
1
/z
(1cm) long, black mlllhrooma
(prHofa.ned alhredded)
1
1 c.llndded bM1boo lhoot
il llld ....
1
/J lb (110g) .......
ill

1
ht.ult
..................................
lill--(01111) ...

l
-u ...............
il .................................. .
* .................................
Iii .. lfl ............................ "1 *It
.............................. l,lli
)
Meat, Shrimp & Noodle Platter
serves 2 2
a Marinate ffJ Add 1 T. oil to help separate meat during stir-frying.
fJ Heat 3 T. oil. Stir-fry ffl until color changes; remove. With remaining oil , stir-
fry 00 then cabbage; add mixture stir and bring to boil. Add meat and
shrimp; bring to boil again. Tum off heat. .Add pepper and sesame oil as desired.
II Cook noodles then place on plate. Pour meat mixture over noodles.
0 TO COOK NOODLES: Boil a half pot of water. Put in noodles; bring to boil
again, stirring gently. Depending on the type of noodles, cook in medium
heat 3 to 6 minutes. 1/31b dried noodles equal1 lb cooked noodles.
a Ji; ffl 4W 00*4J*SJ
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J.-11 o
Stir-Fried Noodles serves 2 2
a Cook noodles (see above recipe) .
E1 Heat 3 T. oil. Stir-fry [!] until meat changes color (Fig. 1 ), add 00 and stir-fry
lightly(Fig. 2) . Add [i] and bring to boil ; add noodles. Lightly toss to mix (Fig. 3).
Add vinegar and pepper as desired.
0 TO TENDERIZE MEAT: Marinate in 1/2 T. each; soy sauce, cooking wine and
cornstarch.
D ( fiil..t l o
o :.tJ>w ( 111) . l!:i!"- ( 112)
( 113) o CJI!:i!:tJoA.M , $l#X o
o aiimll:lz:t : - - o
75
1 'IJa .. (800g) ground pork.
beef, or c:lllcUn
2 T. soy IMICe, 8 T. Wlll8r
1 T. cooldng wine
lil "12 T. -me ol, 1 t...,....
delholpepper
1
1 "12 T. cornstarch
iJ 3 T. chopped ...... onion
1
1
/2 T. chopped ginger root
1
1
1
/4 c. warm Wlll8r
Iii
1
/4C.1Ug81'
1
/2 T. powdered ve-t
5c. flour
2 T. oil or shortening
( 'filM) 1 .IT
* .. 6*11i
.. .. .. .............. .. ........ 2::*.
. ........ .. .. .. .... .. ... .......... 1*11i
lil ti .. ......................... l *lli
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Tasty Meat Buns
makes 24 24 1111
a FILUNG: Mix meat with[!] , then 00; mix thoroughly.
El DOUGH: Put sugar of 00 in warm water and stir to dissolve. Sprinkle in yeast
and let stand 10 minutes. The yeast will form a head and rise to top. Add
flour and oil. Knead dough until smooth and elastic then cover with damp
cloth. Let rise in a warm place 1-4 hours, or until doubled in bulk. Dough
may also be placed in a warm oven for 1 hour to rise.
IEJ Knead dough on lightly floured surface until smooth and elastic. Roll dough
into a long baton-like shape, then divide into 24 pieces. Roll each piece to
form a thin circle, then place a portion of filling in each circle. Wrap dough to
enclose filling (Fig. 1) . Shape dough circle by pleating and pinching edges
to form bun (Fig. 2, 3 & 4). Line steamer with damp cloth or small pieces of
paper on which to set buns. Let buns stand 10 minutes then steam over
high heat 12 minutes.
D Weather conditions may make flour damp, the quantity of water and flour
when kneading must be adjusted to get a smooth, soft dough.
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77
1
/3 lb (150g) ground pork. beef
or chicken
1
1
1
/z T. water, 1 t. cornstan:h
1!1 1 t. cooking wine,
1
/z t. salt
pepper,-- ol desired
30 won ton lldns
oil for deep-frying
.... <' > 4JII
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1!1 .............................. t,J&



20wontons
1
1
/t.salt
1
/z lb (225g) spinach
1 t.-... oil. 1 T. -v MUCe
Ill 1 T. shredded ginger root or
chopped green onions
dash of pepper
... 2011
I
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1!1 1 *'JIi

ti11JIi
Ill
.... ?E 1 *IIi

Fried Won Tons
makes 30 30 11
a Add 1!J to meat. Mix thoroughly then divide into 30 portions.
D Place one portion of mix in center of a won ton skin. Diagonally fold skin in
half to form a triangle (Fig. 1); fold edge containing filling over about 1/2"
(1cm) (Fig. 2). Bring the two points together; moisten one inner edge and
pinch the ends together to hold (Fig. 3) .
E1 Heat oil for deep-frying. Fry won tons over medium heat until golden.
Maintain mMium heat. If oil is too hot, meat will not cook and won ton
skins may burn .
a 1IJ 73'/it30N o
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( 1113 )
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o
Won Ton Soup
serves 4 4 Affl
. a Bring 1IJ to boil. Add won tons; bring to boil again and cook 4 more minutes.
Add spinach and bring to boil. Add 00 ; serve.
0 FOR CLEAR SOUP: Cook won tons separately in another pot, then put in
soup. Different brands of won ton skins have different thicknesses; select
as desired.
a IIJ M:t.JD 00 *41'!Diit o
0 ; DJit@A:ft:Hifl o
79
1
/z c.llnclded pork. bMf or
chlclcen
1
1 t. cooking wine
111 1 t. cornsarch
1
/ t.llllt
1
4 c. llnclded CllbiNige
00 "::! 2 c. (lhreddld): ellery,
1
1T ......
lil 1 t. llllt. ... me oil
dllhof......,
18eggrollldns
I 2 T. = tlcu, water
olfardllp4rying
.................. !$!'
1111
.............................. ...... ,.
lill-4$1'
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lil '-.....................
.. .............................. ..
1
a , *
rnJ
\.
Fried Egg Rolls
makes16 16 !1
a Mix ffJ with shredded meat. Heat 1 T. oil ; stir-fry meat. Remove and set
aside.
El Blanch 00 in boil ing water; remove and drain. Add meat and 00; mix well
(fill ing). Drain again when ready to use. Divide mixture into 16 portions.
D Place a portion of filling in egg roll skin. Roll skin over fill ing to form a baton.
Seal with mixture l!l (Figs. 1, 2, 3 & 4) . Continue this process.
19 Heat oil for deep-frying. Fry egg rolls over medium heat 4 minutes, or until
golden brown; remove and drain.
0 Bean sprouts, yellow Chinese chives, bamboo shoots and string beans may
be used for 00 .
0 Most chinese markets sell egg roll skins. If frozen, allow to thaw to room
t emperature then separate each skin as it is used.
a l!l l'.t mm o
B 00 00 o
EJ c:f:lra1 /B(fi [!] *4 (Ill! , 2 , 3 , 4) o
a r :.tF5m J mAA c:p o
0 00 , ThJi , 1fi , , o
0 o
81
1 c. dried fruits
1 T. '-d or butter
2 c. glutinous rice
1!113 T.
2 T. '-d or butter
1
/z c. red been paRe
I
1 c.wat.-
lil 3 T.
2 t. cornstan:h
....... ....... ...... .......... . 1*"
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...... .. .... ..... ........... ... .. .. $
oo l:. ................. ............ 2*11i
1 . . .. . .. . .... .. ..... .. . .. .. .. ... ... 3:*11;
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* 1*"
00 3:*11;

Rice Pudding
serves 6 6 A iS}
i\Jitli
a Grease 7" (16cm) heatproof bowl with 1 T. lard. \Arrange dried fruit in
circular fashion as shown (Fig. 1 ).
B Cook rice as directed below. While rice is hot, mix With[!] ; place rice and
red bean paste into greased bowl (Figs. 2, 3 & 4) . Pack firmly. Steam over
high heat 1 hour; remove. Place a serving dish on the bowl and invert to
remove the rice.
EJ Stir and bring 00 to boil , then pour over the rice pudding and serve.
0 TO PREPARE RED BEAN PASTE: see p.91 , or purchase paste from a Chinese
market. If bean paste is not sweetened, add sugar to taste and mix.
0 TO COOK GLUTINOUS RICE: Rinse 2 c. glutinous rice then soak in 1 1/2 cups
water and let stand for 30 minutes, (glutinous rice requires less water than
regular rice) . Bring to boil over high heat. Allow to boil 1 minute; stir briefly.
Cover and cook 20 minutes over low heat. Turn off heat, let stand 10
minutes with cover. Rice cooker may be used.
a < 1111 )
0
El :J:JJtfR o < 1112 3 4) :kx?J.t-:1
6071-ill{)l. lli o
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0
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.
0
83
"''
~ ' ' I' ... ''
=---""""--
II] ' ,,. oz. (7g) ......... (fig. 1)
8c.WIII8r
1c. .......
Iii' .,. c. ftiiPO'atH ....
1 T. lllmond atl"'lct
1 can of mixed fruit (8
1
/z oz.)
II] I <1 > .. ........... .....
t *
1$f:
1
..,* ............ t :A:
Iii
* (IJ\) 1
Chinese Almond Jello serves 6 6 A ill
a Mix 11J (Fig. 2) and let stand 30 minutes. Bring 11J to boil. Reduce heat to low
and continue to cook until agar-agar dissolves. Add sugar and bring to boi l.
Add 1!1 (Fig. 3). Stir, then turn off heat. Pour into serving bowls (Fig. 4) .
Refrigerate until mixture sets. Add fruit before serving.
D The amount of agar-agar may be increased to set the jello harder. Dice jello
and serve with fruit and crushed ice.
D Agar-agar may be purchased at most Chinese markets. If unavailable, use
gelati n and follow directions on package.
a [1] Ma3071'il ( 1!2) M1JD I!] *4 ( Ill
3)
D
o
o o
11b (460g) ground pork. beef
or chicken
4T.water
1
1
/2 T. soy sauce
1
1
/2 T. cornstarch
[!]
3
/ T. cooking wine
1
/2t.sugar
3
/T.sesameoil
dash of pepper
2c. flour
,2 c. boiling water
clash of salt
Iii
1
/4 c. cold water
1 T. oil or shortening
-- (. ' 0 0 00 0 0 12;R
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........... ..... ....... ... ... . t
1
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i111 1*11i
Shau Mai I
makes 30 30 ill
a RWNG: Add I!J to meat; stir 5 minutes to mix thoroughly.
B DOUGH: Add boiling water and salt of 00 to flour; mix. Add cold water and
oi l. Mix and knead smooth. Roll dough into long baton-like shape, then cut
into 30 pieces. Use rolling pin to roll each portion into thin 2" (6cm) circle.
Ready-made won ton skins may be used in lieu of dough.
II Place 1 portion of f ill ing in middle of dough circle. Bring up opposite edges
(Fig. 1) and pinch together to hold (Fig. 2) . Shape loops (Fig. 3) for
decoration. Loops may be filled with grated carrots, chopped black
mushroom, cooked egg or green onion (Fig. 4) . Line steamer with damp
cloth or oil lightly. Set shau mai about 1 inch apart. Steam over high heat 5
minutes; remove and serve.
0 Won ton skins may be folded in various ways.
a M : l!l *41W#57tiii!PI7tfa o
fl JJi. : Bifflt.m ;
73'17t30@Jj\Jim81 '
0
El (Ill!) ( 1112 , 3)
( 1114) . ..tm:k.:k?$.57tit!!PI7t o
0 o
87
Shau Mai II makes 30 30 ill
a AWNG: Add I!J to meat and shrimp; stir 5 minutes to mix thoroughly.
lEI SKINS: Cut off edges of won ton skins to form circles.
D Place 1 portion of filling in center of won ton skin (Fig. 1 ). Gather won ton
skin edges around filling. Dip a knife in water and use it to smooth meat
surface (water will prevent meat from sticking to knife). Shau mai may be
garnished by placing a green pea or shrimp on top (Figs. 2, 3 & 4) . Line
steamer with damp cloth or oil lightly. Steam over high heat 5 minutes;
remove and serve.
D Won ton skins may be folded in various ways (see pictures on pp. 86 & 88).
Ready-made won ton skins are available in Chinese markets. The thinner
the skin, the better the result.
a M : *4llt-1!55-HUP.fiXl o o
El Il : o
E1 ( 1111) m!S;Mt:!lm...tW!S- ( 1112
3 4) o
o < J!a6 - aaJ!l > o
89
20 llllty ..... yolla
2
1
/a .. (12GOg) red .....
....
IIII 3egp,1 ,4C . ....,..
lill .,. c. melt.d bua.r,
1
/z t.llllt
lil l4 c. flcuo, 1 T. bilking powder
,,z c. powdered ...
1eggyoll
1 mold
1 ,, . .. , ... ,red .....
1
2c. ...
1!1
1
/ c. ol or lhoiUIIIng
... ......... ......... ........ . 2011
...................... .. ...... .. . 21t
1
. .. .. ................ ...... ....... 1-1-fl:
lil . .. .................. .......... ...... .
I
( .{1:) .. .. .. ............ f ff
Iii . ........ ...................... t 'J&
. ......... .............. ...... .... .
lil M ........................ .. .... i ff
.... .................. .. ........ 1*&
...... ...... ...... .. ...... .. ....... 1.
......... .......... .... ....... 1.
UJ[ ................................. 1JT
lill .. ::::::::::::::
Cantonese-Style Moon Cakes
makes 20 20 11
D FIWNG: Preheat oven to 350'F (178' C) . Place egg yolks on cookie sheet and
bake 15 minutes; remove. Divide bean paste into 20 portions. Put 1 egg
yolk into 1 portion of bean paste; roll to enclose .
D DOUGH: Beat[!] until sugar melts. Add 1!1 then Ill ; lightly mix well .
Divide into 20 portions.
IJ Preheat oven to 400' F (205' C) .Fiatten each dough portion to 4" (10cm)
circle. Place 1 portion of f illing in center of circle and wrap to enclose. Lightly
flour mold and place filled dough into mold (Fig. 1 ); press dough to f ill mold.
Gently tap to release (Fig. 2) . Place on cookie sheet and brush egg yolk over
dough. Bake on middle rack 30 minutes or until golden.
METHOD FOR MAKING RED BEAN PASTE:
D Rinse and soak beans in water overnight (or, immerse in cold water, bring to
boil , turn off heat and soak for 1 hour). Drain and discard water. Add 7 cups
of water to the beans; cover and bring to boil. Reduce heat to medium and
cook 1 1/2 hours until beans soften.
D Stir the beans continuosly over high heat until liquid has almost evaporated.
Add l!l , stir continuously for 10-15 minutes (makes 4 lbs. {1350g} of bean
paste) . After refrigerating, bean paste consistency should be thick enough
to make into balls. (Seep. 83, Fig. 3).
D o o
fJ JJl. : [!] !*A. 1!1 *4 Ill o
El
( 1111 ) ( 1112)
400'F o

D ( ' ' '

0
D no l!l M ( l M*llfl:*:*-il
o ( Ji83Jlt
1113 )
0
Fig. 1 Fig. 2 91
1
1
/3 lbs (600g) red bean paste
(seep. 91)
1
2 c. flour,
2
/3 c. water
(!] 4 T. shortening or butter
1
/2 T. sugar,
1
/3 t. salt
00 I 1 c. flour, 5 T. oil or shortening
damp towel or doth
red food coloring
stamp design of choice
1
/2 c. lard, shortening or butter
3
/4 c. sugar
1 T. water,
1
/2 t. baking soda
1 t . baking powder
1!1 1 1 egg,
1
/2 t. almond extract
2 c. flour
24 whole almonds, peanuts
or sesame seeds
( UA91.) 1.1T
....................................
* ................................. it:t'
lil .. llllltm-lll .................... 4*1i
............................... !*&
.............................. !tJ&

.. lll ooooS*Ii
l
mnt!* ...................... .
Iii .., ................... : .......... 1,!
I'IJ:te .. 1
m-ll!llt .. lll ..................... t t:t'
................................. -it:t'
*""""""""""""""""'1*1i
liJ 1JMfr ........................ t 'JIi
H 1tJIi
I
ctt .......... .......... .... t tJIIi
Iii ..................................... 1.
....................................
K (:ft:UDI) ......... 24C
Short Moon Cakes
makes 20 20111
D RWNG: Divide bean paste into 20 portions and shape into balls. Dough A:
Mix ffl; make dough and knead until smooth .Divide into 20 pieces. Dough B:
Repeat same procedure with mixture 00 .
fl Flatten pieces of dough A to circles. Put a piece of dough B in the center of
dough A (Fig. 1); flatten lightly with palm of hand. Use rolling pin to roll each
piece into a rectangle. Roll each piece into baton-like shape (Fig. 2) . Place
dough vertically then roll out again to a rectangle. Roll dough into baton-like
shape. Lightly flatten a portion of dough with palm of hand, using rolling pin
to form 3" (8 em) circle. Place filling in center; gather edges of dough to
completely enclose. Place on cookie sheet.
D Add a few drops of food coloring to damp towel. Press stamp design on
towel, then lightly stamp dough (Fig. 3) or brush 1 egg on dough (P.93,
bottom). Place cakes on cookie sheet; bake cakes 25 minutes on middle
rack at 350' F (178' C) in preheated oven. Remove and serve.
a t6 = :uP7tttnt2o@IIJI:j( o r-t& oo r 7)<.5mBi. J w r ;m
L' J o
a r 7)<. 5mBi. J "El r ;m.c., J < 111 1 l < 1112 l
o
EJ [!] H O!.HIJJ't5ti7.1<. 1:EIIIflt..t1.Jo};i1Hlli ( 1113)
< l : o
Chinese Almond Cookies makes 24 241111
D Preheat oven to 350' F (178' C) . Melt butter then add sugar and beat. Add
mixtures ff) and 00; beat 2 minutes. Add flour and mix to form dough .
fJI Divide dough into 24 balls and place on greased cookie sheet. Place almond
in center of each ball then lightly flatten. Bake on lower rack of oven 15
minutes; remove when golden. Serve.
D ffJ H& 00 J!l!.ADfflfl!W

fJI : :tofj
o
93
94
INDEX
APPETIZERS
Beef Shanks .................................... 19
Chinese Roast Pork ........................ 11
Cri spy Fried Walnuts ..................... 17
Crispy Salad with Chicken ............ 11
Crispy-Skin Duck ....... ..... ........ .... .. .. 13
Five-Spice Fish ............................... 17
Jellyfish Salad ... ......... ..... ....... .. .... .. 15
Salty Chicken .............. .. .... .. .. .. .. ...... 19
Sliced Pork & Garlic Topping ....... 15
BEEF
Beef Cooked in Soy Sauce 1. ......... 39
Beef Cooked in Soy Sauce 11. ........ 47
Beef Shanks ........... ......................... 19
Beef with Broccol i in Oyster Sauce ... 43
Chop Suey ...................................... 39
Kung-Pao Beef ............................... 33
Pearl Balls ....................................... 41
Skewered Beef with Sa T sa Chang 37
Stir-Fried Beef with Onions .......... 41
Stir-Fried Beef & Green Peppers .. 35
CHICKEN
Almond Chicken ............................. 29
Chicken Breasts with Ketchup ...... 29
Chicken Croquettes ........ ............... 27
Chicken Legs Cooked in Soy Sauce 45
Chicken Wings ............................... 31
Crispy Salad with Chicken ........ .... 11
F.ried Chicken ... ........ .. .. ................... 27
Salty Chicken ... ... ............. .... ........... 19
Spicy Chicken ................................. 33
Stir-Fried Chicken .......................... 31
Stir-Fried Chicken & Vegetables .. 45
DUCK
Crispy-Skin Duck ............................ 13
EGGS
Egg Foo Yung ...... .. ........ ............ .... . 65
Steamed Egg Pudding ....................... 69 Shrimp with Vegetables ............ .. . 55
Shrimp with Soy Sauce ...... .... .... .. 61
FISH Sour & Hot Shrimp .............. ........ .. 57
Fish Cooked in Soy Sauce ... ... ..... . 51 Sti r-Fried Shrimp ...... ..................... 59
Fish with Black Bean Sauce .............. 51
Five-Spice Fish .... .. ......................... 17 SNACKS
Spicy Fish Fillet .................. .. .. ........ 53 Cantonese-Style Moon Cakes ...... 91
Steamed Fish .................................. 53 Chinese Almond Jello ................... 85
Chinese Almond Cookies .. .. ...... .... 93
INGREDIENTS & SAUCES ......................... 4 Fried Egg Rolls ............................... 81
MEASUREMENTS ...................................... 5 Fried Won Tons .............................. 79
Method for Making Red Bean Paste 91
NOODLES Rice pudding .... .... ........................ .. 83
Meat, Shrimp, & Noodle Platter .. . 75 Shau Mai 1. .............. .. .. .......... ........ .. 87
Stir-Fried Noodles .. .......... .. ............ 75 Shau Mai 11 .. .. .................................. 89
Short Moon Cakes .. ................ ....... 93
PORK Tasty Meat Buns ............................ 77
Chinese Roast Pork .................. ...... 11 Won Ton Soup ........ .... ...... ............. 79
Chop Suey .................. ............ ........ 39
Fried Pork Chops ............................ 43 SOUP
Moo-Shu Pork .......................... .... .. 47 Beef Soup ................ .. .. ................... 21
Pear! Balls ...... ..................... ........ .... 41 Casserole Soup .................. .... .. .... .. 23
Sliced Pork & Garlic Topping .. ..... 15 Crab Meat with Asparagus Soup 23
Steamed Bacon in Soy Sauce ...... 35 Hot & Sour Soup ............................ 25
Sweet and sour pork ..................... 37 Seaweed & Flower Soup .............. 21
Tomato & Egg Flower Soup .... ..... 25
RICE Won Ton Soup ............................... 79
Curried Fried Rice ........ .................. 73
Fried Rice with Eggs .... .................. 73 TOFU
Fried Rice with Ground Beef ........ 73 Family-Style Tofu .................... ....... 67
Nappa Cabbage with Tofu .......... .. 69
SEAFOOD Stuffed Tofu ...................... .... ...... .... 65
Crab with Vinegar .......................... 51 Tofu with Black Bean Sauce ..... .... 67
Deep-Fried Oysters .. .. ........ ............ 49
Spicy Scallops .............. .. ... .. .. ..... .. .. 49 VEGETABLES
Cabbage Rolls ................................ 71
SHRIMP Chicken, Shrimp, & Vegetable Dish 71
Chop Suey ...................................... 39 Nappa Cabbage with Tofu ............ 69
Jumbo Shrimp with Ketchup ....... 59 Stir-Fried Bean Sprouts ................. 63
Shrimp Foo Yung .................... ....... 57 Stir-Fried Cabbage ... .. .................... 63
Shrimp with Ketchup .................... 55 Stir-Fried Spinach .......................... 63
Vegetable Rolls .............................. 61
.. .. .. .. .. ...... II

....................... .... ......... 13
tftff&: ..... ... ......... ... ... ...... ....... 15
.................................... 15
l!!I!M<tjt 17
..... ... .. .... ...... ........ ..... 17
19
I9
iiB

!!
......... ........................... 27
................................. 27
....................... .. ...... .. 29
............ .. ................... 29
...................... .... .......... 31
.............................. 31
.................................... 33
................................. 45
...... .. ............ .. .............. 45
............ .... .................... 63
.................... .. ...... .... . 63
......................... ........ 53
........ .. .......... .. ........... 59
.................. .................. 71
........ ........................ . 71
:H:aa
................................. 55
................................. 67
............................ ..... 57
.. ...... .. ....................... 59
...

23
23
........ ... ..... .. ............. ..... 25
25


11
I5
35
37
39
m*n=r 41
:lt=*: ....................... . 43
47
....................................... 17
fill
.................... .. .... ...... .... 51 .. ............................... 73
................................. 5! .. ........................ ...... 7 3
...... .. .. ....... .. ....... .. .... . 53 ......................... .... ....... 73
... .. .............. .. ................ 53

:ltD .. .. ...... .. .......................... 75
.................................... 39 .. .......... .. ......................... 75
.... .... ................ .. ....... 55
-= tsrx .................................... 55
MU'j ...................... .. ............ 57 T- .... ................. .. ................ 77
.................................... 57 ...... .. ............................ 79
................................. 59 .................................... 79
................................. 59 .................................... 81
5m5@rx 6I J\Ktii 83
................................. 85

.... ...... .......................... 87
.................. .. ................ 49
.................................... 89
................................ . 19 ................................. 49
................................. 33 .. ...... .. .......... ...... .......... 51
.............................. 35
.............................. 37
.............................. 39
........ .. .......... ............. 41
m*n=r ................................. 41
................................. 43
.............................. 47
................................. 65
....................................... 69


ll:A:Flilt ................................. 91
................................. 91
fi:A: ,Ej !It ... ..... ......................... 93
.................................... 93
95
MORE FROM WEICHUAN PUBLISHING
...........
AU. COOKBOOKS ARE ..-JAl. UIILESS FOOTNOTED OT1tERWIIIE
Chinese Appetizers & Garnishes Great Garnishes
Chinese Favorite Home Dishes Healthful Cooking
Chinese Cooking For Beginners (Rev.)
1
Japanese Cuisine
Chinese Cooking Made Easy Low Cholesterol Chinese Cuisine
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4
Chinese C1,1isine-Shanghai Style Noodles, Chinese Home-Cooking
Chinese Cuisine-Szechwan Style
Chinese Cuisine-Taiwanese Style
Chinese Dim Sum
Chinese One Dish Meals (Revl
Chinese Seafood
2
Chinese Snacks (Rev.)
Favorite Chinese Dishes
Noodles, Classical Chinese Cooking
One Dish Meals; From Popular Cuisines
3
Rice, Chinese Home-Cooking
Rice, Traditional Chinese Cooking
Thai Cooking Made Easy
Vegetarian Cooking
1 Also available in EnglisiVSpanish, FrenctVChinese, and German/Chinese
2 English and Chinese are in separate eations
3 Trilingual Englist1IChirle edtion



=*ftlill



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Beef2
Chicken
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Soup! Soup! Soup!
Tofu! Tofu! Tofu!
Vegetables
2
Very! Very! Vegetarian!
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Chinese Garnishes I
5
Chinese Garnishes II
5
Chinese Stir-Frying: Beef
5
Chinese Stir-Frying: Chicken
5
Chinese Stir-Frying: Vegetables
5
Carving Tools
4 Also available in EnglisWSpanish
5 English any


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OTROS LIBROS DE WEICHUAN
Cocina China Para Principiantes, Edici6n Revisada
1
Cocina Popular de Un Solo Platillo
2
Comida China de Un Solo Platillo, Edici6n Revisada
2
Comida Mexicana, Facil de Preparar
3
1 Disponille en lngl6siEspaiiol, lngiBs/Chino, Franc8&0lino, y AJernarVChino
2 Edici6n triingOe lngi8&'Chirn'Espai\ol
3 Disponille en ediciooos bilingOes e lngi{I&'Chino