------------Recipe for Meal-Master (tm) v7.00 plus Title: CHINESE CHICKEN SALAD B1 Categories: CHICKEN, CHINESE, SALAD, POULTRY Yield: 4 servings 2 CHICKEN BREASTS OR -2 DRUMSTICK-THIGHS 2 qt VEGETABLE OIL 8 SQUARES WANTON DOUGH, CUT IN -1/8 INCH. STRIPS 1/3 pk RICE NOODLES 1 ts LIQUID MUSTARD 1 ts CHINESE FIVE-SPICE -POWDERED 1 ts SESAME OIL 2 tb TOASTED ALMONDS, FINELY -CHOPPED 1/2 c THINLY SLICED GREEN -ONIONS (WHITE PART ONLY) 1/2 ts SALT 1/2 HEAD LETTUCE, SHREDDED Place chicken in pot, cover w/ water. Bring to boil, simmer 20 min. Remove, drain on paper towels. Place vegetable oil in deep-fryer, heat to 350. Test for readiness by dropping a rice noodle into oil. If it sinks, oil isn't hot enough. When it pops up immediately, put in dough strips, fry to a light tan color. Remove and drain on paper towels. Divide noodles into 3 parts, deep-fry separately. Noodles should explode on contact w/ hot oil & should be removed instantly, before oil is absorbed. Drain on paper towels. Deep-fry chicken 5 min. Remove, drain on paper towels. Bone, cut into strips, including skin. Place chicken meat in large bowl. Add mustard, five-spice powder, sesame oil, soy sauce, almonds, green onions, & salt. Mix well. Add crisp-fried wonton strips & noodles; mix well. They'll break. Pile salad on bed of lettuce, don't toss. Temperature(s): COLD Effort: AVERAGE Time: 00:30 Source: MADAME WU'S GARDEN Comments: WILSHIRE BLVD.,LOS ANGELES Comments: BEVERAGE: CHINESE TEA ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: WHOLE WINTER MELON SOUP B1 Categories: STEAMED, SOUP, CHINESE, FRUIT Yield: 4 servings 1 (10-INCH LONG)WINTER MELON 1 CAN CHICKEN BROTH 1 c DICED RAW CHICKEN BREAST 1/4 c CANNED LOTUS SEEDS 1/4 c DICED VIRGINIA HAM 1/4 c CANNED BAMBOO SHOOTS, -DICED 1/4 c CANNED ABALONE, DICED Wash melon, slice off lid 3 in. from stem. Scoop out seeds & pulp in center, then make tiger-teeth notches 3/4-in. deep around rim of melon. Pare off outer skin from teeth, cut fleshy part in small pieces, use in soup. Place melon in ovenproof bowl,set aside. Place broth,2 cans water,chicken breast, lotus seeds, ham, & bamboo shoots into melon. Pour 3 inches boiling water into bottom of deep kettle large enough to hold the melon. Place a kitchen towel in bottom of kettle, place bowl on it, bring up the 4 corners over melon. When done, you just lift out bowl w/ melon by the corners of the towel Cover, steam melon over medium heat 2 hrs. After 1st hr., check water level. if not at 3 in. add boiling water. When melon is done, the white meat on its lining will be translucent. Just before serving, add abalone, steam 1 min. To serve soup, scoop flesh carefully from sides of melon and ladle w/ broth into soup bowls. Be careful when scooping flesh not to cut through the rind. Temperature(s): HOT Effort: AVERAGE Time: 02:30 Source: MADAME WU'S GARDEN Comments: WILSHIRE BOULEVARD, LOS ANGELES Comments: WINE: DRY WHITE ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: PEKING DUCK B1 Categories: DUCK, ROASTED, CHINESE, POULTRY, MAIN Yield: 4 servings 1 4-1/2 TO 5 lb DUCK 1 ts SALT 8 GREEN ONIONS 2 (1/4 IN.) SLICED GINGEROOT 3 tb HONEY 2 tb CORNSTARCH 1 cn OVEN-READY BISCUITS 1 sm CAN PLUM SAUCE A day in advance, clean duck inside & out, dry thoroughly. Season inside w/ salt. Tie together stem ends of 2 green onions, place inside duck cavity w/ gingeroot. Bring edges of tail opening together, stitch w/ a length of fine wire. Attach another wire to neck as a handle. Mix 1 qt. water w/ honey in large wok or small turkey roasting pan,bring to boil. When boiling, stir in cornstarch dissolved in 1/4 cup cold water. Continue to stir to consistency of a thin stream. Lower heat. Holding duck by neck wire,dip into honey mixture 3-4 times to coat on all sides. Remove duck, suspend over container in cool place. Set an electric fan towards duck to help dry the skin. Let duck drip-dry overnight. Next day: preheat oven to 450. Place duck breast side up on flat rack in roasting pan. Roast 30 min. Reduce heat to 300, turn duck over. Roast 30 more min. Turn duck breast side up again, roast for final 30 min. Remove biscuits from can, divide each biscuit in 1/2. Bring 2 in. water to boil in bottom of steamer. Place biscuits in container above water,cover, & steam 5 min. Thinly slice stems of remaining 6 onions into 2-in. diagonal strips. Divide sliced onion between 4 butter plates, place 1 tsp. plum sauce on each plate. Prepare duck for serving by cutting off drumsticks & wings & placing on platter in position whole duck should be. Carefully slice off all skin pieces of about 1 and 2 inches, lay them aside. Slice same size pieces of meat from bone. Place all carved meat on platter, cover w/ skin pieces on outside to make presentation look like a whole duck. Eat by making sandwich of onion, plum sauce, duck, and skin. Temperature(s): HOT Effort: AVERAGE Time: 24:00 Source: MADAME WU'S GARDEN Comments: WILSHIRE BOULEVARD, LOS ANGELES Comments: WINE: DRY WHITE ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: WU'S BEEF B1 Categories: BEEF, FRIED, CHINESE, MEAT, MAIN Yield: 4 servings 1 lb FILET MIGNON, GRISTLE -REMOVED 1 tb PLUS 1 ts CORNSTARCH 1 tb PLUS VEGETABLE OIL 1 ts DARK SOY SAUCE 2 ts LIGHT SOY SAUCE 1 ts HOISIN SAUCE 1/2 ts RED COOKING WINE 1/2 ts SUGAR 1 pn SALT 1 pn PEPPER 1/3 pk CHINESE RICE NOODLES 1/2 c COARSELY CHOPPED ONIONS 1 ts OYSTER SAUCE Thinly slice filet mignon across grain into strips 2x1/2x1/4 in. In mixing bowl, mix 1 tbs. oil, 1 tbs. cornstarch, 1 tbs. dark soy sauce, 2 tsp. light soy sauce, Hoisin sauce, cooking wine, 1/4 tsp. sugar, salt, pepper. Marinate sliced beef in this mixture 15 min. Pour 2 qt. oil in deep-fryer, heat to 400 on high heat. Test for readiness by dropping a rice noodle into oil. If it pops up, the oil is hot enough. Put in the skein of noodles. They should explode into a larger puff on contact w/ oil. Immediately drain on paper towels. Heat wok or skillet on high heat. Coat sides, bottom w/ 2 tbs. oil. Fry onions 1 min., then add beef; cook 2 more min. Stir very little. Combine 1 tsp. cornstarch 1/4 tsp. sugar, 1/2 tsp. light soy sauce, 1 tsp. dark soy sauce, oyster sauce, & 3 tbs. water; stir until smooth. Add to beef & onion mix, stir 1min. remove from heat. Spoon beef on noodles. Temperature(s): HOT Effort: AVERAGE Time: 00:40 Source: MADAME WU'S GARDEN Comments: WILSHIRE BOULEVARD, LOS ANGELES Comments: WINE: DRY WHITE ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: CASHEW CHICKEN B1 Categories: CHICKEN, WOK, CHINESE, POULTRY, MAIN Yield: 4 servings 2 tb VEGETABLE OIL 1/2 ts SALT 1 c SLICED CHICKEN BREAST 1/2 c PEA PODS 1/2 c WHOLE BUTTON MUSHROOMS 1/2 c BAMBOO SHOOTS 1 c CANNED CHICKEN BROTH 1/2 c COOKED CASHEW NUTS 1/2 ts MONOSODIUM GLUTAMATE -(OPTIONAL) 1/4 ts SUGAR 1/2 ts CORNSTARCH Swirl oil around bottom & sides of heated wok. Add salt & chicken, stir-fry 2 min. over high heat. Add pea pods, mushrooms, bamboo shoots, & chicken broth. Cover & cook 2-3 min. Gently stir in cashew nuts, monosodium glutamate, and sugar. Mix cornstarch w/ 1/2 tsp. water to form a paste and add to thicken the sauce. Serve immediately. Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source: MADAME WU'S GARDEN Comments: WILSHIRE BLVD.,LOS ANGELES ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: SWEET AND SOUR WHOLE FISH B1 Categories: SEA BASS, FRIED, CHINESE, SEAFOOD, MAIN Yield: 4 servings 1 (1-1/2 TO 2 LB) WHOLE SEA -BASS OR RED SNAPPER SALT 1 EGG, BEATEN 1 c FLOUR VEGETABLE OIL SWEET AND SOUR SAUCE: 1/2 c KETCHUP 1 tb OIL 2 tb WHITE VINEGAR 3 tb SUGAR 3 dr RED FOOD COLORING 1 c GREEN PEPPER, IN CHUNKS 1/2 c WHITE ONION, IN CHUNKS 1/2 c CANNED DICED PINEAPPLE 1 ts CORNSTARCH 1.Clean and scale the fish, leaving on the head and tail. Pat dry. Lightly season the inside and outside of fish with salt and make three slashes 1/4-inch deeo on each side for better cooking. 2. Brush the fish with the beaten egg then roll in the flour. Pour 3 inches of oil into a roasting pan and heat to 375F. Test the temperature by droppinbg in cube of bread. If it raises to the surface immediately and browns, the oil is ready. 3. Immerse the head in the oil very gently to avoid splattering; slide in the rest of the fish. Deep-fry 3 to 5 minutes on each side. Remove and drain on papper towels. Lay the fish on a serving platter and cover with the sweet and Sour Sauce. Serve immediately. Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: MADAME WU'S GARDEN Comments: WILSHIRE BLVD., LOS ANGELES Comments: WINE: DRY, WHITE ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: CHINESE MIXED VEGETABLES B1 Categories: VEGETABLES, WOK, CHINESE, VEGETABLE, SIDE Yield: 4 servings 1 ts VEGETABLE OIL 1 THIN SLICED GINGEROOT 1 CLOVE GARLIC, CRUSHED 2 c CHINESE CABBAGE -CHOPPED 1 ts SALT 1/2 ts SUGAR 1/4 ts MONOSODIUM GLUTAMATE -(OPTIONAL) 1/4 c CANNED CHICKEN BROTH 1/2 c PEA PODS 1/2 c SLICED BAMBOO SHOOTS 1/2 c THINLY SLICED MUSHROOMS Preheat a wok and swirl the vegetable oil around inside. Rub bottom and sides with the gingeroot and garlic and discard. Place cabbage in wok and stir. Add salt, sugar, monosoium glutamate, and chicken broth. Stir and cover; cook for 3 munites. Add the peas pods, bamboo shoots and mushrooms. Stir about 30 second and serve. Temperature(s): HOT Effort: EASY Time: 00:15 Source: MADAME WU'S GARDEN Comments: WILSHIRE BLVD, LOS ANGELES Comments: WINE: DRY WHITE ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: YANG CHOW FRIED RICE B1 Categories: RICE, WOK, CHINESE, GRAIN, SIDE Yield: 4 servings 2 tb VEGETABLE OIL 1/4 c GREEN ONIONS, CHOPPED 2 EGGS, SLIGHTLY BEATEN 1/4 c GREEN PEAS, UNCOOKED 1/4 c COOKED SHRIMP, DICED 3 c COLD COOKED RICE 1/4 c BARBECUED PORK OR HAM, -DICED 1/2 ts LIGHT SOY SAUCE 1 tb DARK SOY SAUCE Swirl vegetabl oil around bottom and sides of a heated wok. Add onions & eggs, quick-fry, then add peas and shrimp and blend together.Immediately add rice & press gently to sides & bottom to separate kernels. Add pork or ham, salt, & soy sauces. Mix together quickly & serve. Temperature(s): HOT Effort: AVERAGE Source: MADAME WU'S GARDEN Comments: WILSHIRE BLVD, LOS ANGELES Comments: WINE: WHITE DRY ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: EXOTIC CHINESE FRUIT BOWL B1 Categories: FRUIT, UNCOOKED, CHINESE, FRUIT, DESSERT Yield: 6 servings 4 KUMQUATS 4 LICHEES 4 LOQUATS 4 MANDARINE ORANGE SLICES 4 PINEAPPLE CHUNKS 4 CANDIED CHERRIES 2 qt FINELY CRUSHED ICE Prepare the fruit for eating by cutting into bite-size pieces. Place the crushed ice in a shallow fruit bowl, pack and invert onto a colorful platter or silver tray. Carefully make indentations in the ice with your finger, put a toothpick in each piece of fruit and set in the indentations. Serve at once. Temperature(s): COLD Effort: EASY Time: 00:15 Source: MADAME WU'S GARDEN Comments: WILSHIRE BOULEVARD, LOS ANGELES Comments: BEVERAGE: CHINESE TEA ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: CHA PAO TSU B1 Categories: BEEF, FRIED, CHINESE, MEAT, APPETIZER Yield: 6 servings 1/2 c PLUM SAUCE (SEE RECIPE) 2 lg DRIED CHINESE MUSHROOMS 1/2 lb GROUND CHUCK OIL FOR DEEP-FRYING 1/4 lb UNCOOKED SHRIMP, MINCED 1/4 c MINCED WATER CHESTNUTS 3 SCALLIONS, MINCED 2 tb SOY SAUCE 1 tb DRY SHERRY 1 ts SALT 1/2 ts SUGAR 1 ts SESAME SEED OIL 2 ts CORNSTARCH,DISSOLVED IN 1/4 c COLD WATER 30 WONTON WRAPPERS, 3'' BY 3'' Prepare Plum Sauce. Soak mushrooms in hot water 20 minutes, then discard stems and mince caps. Combine mushrooms, beef, shrimp, water chestnuts, scallions, soy sauce, dry sherry salt, sugar, sesame seed oil and dissolved cornstarch in mixing bowl and mix well. Cover wonton wrappers with damp cloth to keep moist. place 1 tsp. filling in center of each wrapper. Fold edges together to form a pouch and seal by giving a slight pinch at top. Heat 4'' oil to 375F in wok or deep-fryer. Deep fry meat savories over high heat until golden brown. Drain. Serve with hot Plum Sauce. Temperature(s): HOT Effort: AVERAGE Time: 01:00 Source: ANNA KAO'S Comments: PITTSBURGH ASPINWALL ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: YU MI GEE YUNG TANG B1 Categories: CHICKEN, BOILED, CHINESE, POULTRY, SOUP Yield: 6 servings 1 WHOLE UNCOOKED CHICKEN -BREAST 2 EGG WHITES 3/4 ts SALT 1 ts SESAME SEED OIL 1-1/2 qt CHICKEN BROTH 1 11 oz CAN CREAM CORN 1-1/2 ts SALT 1/2 ts SUGAR 1/4 c CORNSTARCH, DISSOLVED IN 1/2 c COLD WATER 1 SCALLION, FINELY CHOPPED Skin, bone and mince chicken breasts. Combine chicken, egg whites, salt and oil. Mix well and set aside. Bring chicken broth to boil in a saucepan. Add cream corn, salt and sugar; cook for one minute. Stir in dissolved cornstarch and cook, stirring constantly until sauce thickens. Mix chicken mixture into soup and bring to boil again. Remove from heat. Add chopped scallions and serve immediately. Temperature(s): HOT Effort: AVERAGE Time: 01:00 Source: ANNA KAO'S Comments: PITTSBURGH, ASPINWALL ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: KUO FAN GEE CHIU B1 Categories: CHICKEN,WOK, CHINESE, POULTRY, MAIN Yield: 6 servings 2 WHOLE UNCOOKED CHICKEN -BREASTS MARINADE: SEE RECIPE- -Marinade and Seasoning -Sauce B1 1 c PLUS 2 tb PEANUT OIL 2 DRY CHILIS, CUT IN HALF AND -SOAKED IN WARM WATER FOR 10 -MINUTES 3 CLOVES GARLIC, CHOPPED 1 SCALLION, CUT IN 1'' PIECES 2/3 c DICED BAMBOO SHOOTS 1/2 c STRAW MUSHROOMS, DRAINED SEASONING SAUCE: SEE Above Skin and bone chicken breasts and cut into 1/2 inch cubes. Place chicken in Marinade and toss to coat. Marinate for 15 minutes in the refrigerator. Before stir-frying, add 1 tablespoon oil to chicken mixture and mix well. Heat 1 cup oil to 375 F in wok or skillet over high heat. Add chicken and stir-fry for 2 minutes. Remove and drain well. Heat 1 tablespoon oil in wok or skillet over high heat. Ad chilis; fry until golden brown. Add garlic, scallion, bamboo shoots and straw mushrooms. Stir-fry for 2 minutes. Add chicken and stir in Seasoning Sauce. Cook, stirring constantly until sauce thickens. Serve hot. Temperature(s): HOT Effort: AVERAGE Time: 00:45 Source: ANNA KAO'S Comments: PITTSBURGH, ASPINWALL ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: FAN CHIEH NIUS RUH B1 Categories: BEEF, WOK, CHINESE, MEAT, MAIN Yield: 6 servings 1 lb SIRLOIN STEAK MARINADE: SEE RECIPE- -Marinade and Seasoning -Sauce B1 1 GREEN PEPPER 1 lg ONION 1/2 lb TOMATOES, PEELED 4 tb PEANUT OIL 2 tb SOY SAUCE 1/2 tb DRY SHERRY 1/2 ts SALT 1/3 c WATER OR CHICKEN BROTH 1 tb CORNSTARCH, DISSOLVED -IN 2 tb COLD WATER Slice meat against the grain 1/4'' thin, and cut into 1'' by 2'' strips. Add beef to Marinade and toss to coat. Cover and marinate for 1 hour in refrigerator. Cut green pepper and onion into 1'' chunks; cut tomatoes into wedges and remove seeds. Heat oil in wok or skillet over high heat until very hot. Add meat; stir-fry for 1 minute. Remove and set aside-don't over cook meat. Heat remaining oil in wok or skillet over high heat. Add green pepper and onion and stir-fry for 1 minute. Blend in soy sauce, sherry, salt, and broth or water; cook for 2 minutes. Add tomato wedges ,and meat and mix well. Stir in dissolved cornstarch; cook, stirring constantly until thickened. Serve at once. Temperature(s): HOT Effort: AVERAGE Time: 01:30 Source: ANNA KAO'S Comments: PITTSBURGH, ASPINWALL ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: CH'AO MING HSIA P'IEN B1 Categories: SHRIMP, WOK, CHINESE, SEAFOOD, MAIN Yield: 6 servings 1 lb PRAWNS OR LARGE SHRIMP, -UNCOOKED 6 DRIED CHINESE MUSHROOMS 1 cn (15-oz) BABY SWEET CORN 1 c PLUS 1 tb PEANUT OR OTHER SALAD -OIL 1 SCALLION,CHOPPED 1/2 c SLICED WATER CHESTNUTS 1/4 lb SNOW PEAS(CHINESE PEAS) MARINADE: 1 tb CORNSTARCH 1 ts SALT 1 tb DRY SHERRY 1 ds WHITE PEPPER SEASONING SAUCE: 1/4 c CHICKEN BROTH 1/4 c MUSHROOM JUICE (FROM -SOAKED MUSHROOMS) 3/4 ts SALT 1-1/4 ts CORNSTARCH 1 tb DRY SHERRY Shell & de-vein prawns. Wash & dry w/ paper towels. Slice each prawn into halves lengthwise Add prawns to Marinade,tossing to coat. Cover, marinate at least 1/2 hr. in refrigerator. Soak mushrooms in hot water 20 min. Reserve juice for sauce,discard stems & cut caps in halves. Cut baby sweet corn in halves lengthwise. Set aside. Heat 1 cup oil in wok or skillet on high heat. Add prawns;stir-fry 15 sec. Remove, drain off oil.(Reserve oil for stir-frying other sea- foods). Heat 1 cup oil in wok or skillet on high heat. Add scallion, mushrooms,water chest- nuts,snow peas & baby sweet corn. Stir-fry 1 min. Stir in Seasoning Sauce. Cook, stirring constantly until sauce thickens. Add prawns,mix well. Serve immediately. Marinade: Combine ingredients in mixing bowl & mix well. Seasoning Sauce: Combine ingredients in a small bowl. Temperature(s): HOT Effort: AVERAGE Time: 01:15 Source: ANNA KAO'S Comments: PITTSBURGH, ASP[NWALL ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: HAU TOEI CHAO FAN B1 Categories: EGGS, WOK, CHINESE, SIDE, GRAIN Yield: 6 servings 1/4 c PEANUT OR OTHER SALAD -OIL 4 EGGS, WELL-BEATEN 1 c CHOPPED ONION 1 (10-oz)BOX FROZEN PEAS & -CARROTS, THAWED 2 ts SALT 4 c COLD COOKED RICE 3 tb SOY SAUCE 1/2 c DICED COOKED HAM 2 SCALLIONS, FINELY CHOPPED Heat 2 tbs. oil in wok or large skillet over high heat until very hot. Add eggs, stir-fry 1/2 munite until firm (same as scrambled eggs). Remove, cut into small pieces and set aside set aside. Heat remaining oil over high heat; lightly brown onion. Add peas and carrots and salt; stir-fry 1 minute. Add cold rice, stir constandly for 2 minutes. Add soy sauce, ham, scallions and egg; mix well and serve hot. Temperature(s): HOT Effort: AVERAGE Time: 00:20 Source: ANNA KAO'S Comments: PITTSBURGH, ASPINWALL ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: CHEN TAN KAO B1 Categories: FLOUR, STEAMED, CHINESE, GRAIN, DESSERT Yield: 6 servings 1 c SIFTED ALL-PURPOSE FLOUR 1/2 ts BAKING POWDER 1/4 ts SALT 4 EGGS, SEPARATED 1 c SUGAR 1 ts LEMON, VANILLA OR ALMOND -EXTRACT Sift flour, baking powder & salt together. Beat egg whites until stiff. Gradually beat in sugar (1 tbs. at a time) and continue to beat until meringue is stiff. Beat in egg yolks one at a time, & add extract. Fold in dry ingredients. Pour into well-greased 10-in. cake pan or 8-in. square cake pan. Place 10-in. cake rack in wok & fill wok w/ 1 qt. water, or to 1-in. below rack, whichever is less. Cover & bring to boil. Place cake on rack. Cover & steam 20 min. or until toothpick inserted near center comes out clean. Do not lift lid or allow water to fall below boiling while steaming cake. Remove cake pan. Cool 15 min.; cut into 2-in. diagonal pieces. Serve hot or cold. Cake may be later re-steamed 5 min. to serve hot. Temperature(s): HOT, COLD Effort: AVERAGE Time: 01:00 Source: ANNA KAO'S Comments: PITTSBURGH, ASPINWALL ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: DICED WINTER MELON SOUP B1 Categories: SIMMERED, CHINESE, FRUIT, SOUP Yield: 4 servings 5 c SOUP STOCK OR CHICKEN -BROTH 1/2 lb WINTER MELON, DICED 1/4 c CHICKEN, DICED 4 WATER CHESTNUTS, DICED SALT MSG Place stock or broth in a pot. Cover & bring to a boil. Add winter melon, chicken & water chestnuts. Simmer 10 min. Season to taste w/ salt and MSG. Temperature(s): HOT Effort: EASY Time: 00:15 Source: KAN'S Comments: GRAND ST., SAN FRANCISCO Comments: WINE: WAN FU WHITE WINE ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: SAI WO DUCK B1 Categories: DUCK, STEAMED, CHINESE, POULTRY, MAIN Yield: 4 servings 1 DUCKLING, MED.-SIZE, DRESSED SOY SAUCE (FOR DUCKLING) 2 STALKS CELERY 1 WHOLE GREEN ONION 4 THIN SLICES GINGER ROOT 5 CHINESE BLACK MUSHROOMS, -PRESOAKED 2 PIECES DRIED MANDARIN ORANGE -PEEL(SIZE OF A HALF-DOLLAR) -PRESOAKED 5 THINLY SLICED PIECES -BAMBOO SHOOTS 10 STAR ANISE SEEDS 1-1/4 ts SALT 1/4 ts SUGAR 1 ds PEPPER 1 ts MSG(OPTIONAL) 1 tb CORNSTARCH 1 tb SOY SAUCE CHINESE PARSLEY VEGETABLE OIL (FOR FRYING) LOOSE LETTUCE LEAVES,GARNISH This dish will require a good deal of time to prepare but will turn out well. Rub soy sauce over duckling. Boil enough oil to cover the bird in large deep-fry pan. Add duck, fry until entire bird is well-browned. Remove, drain on absorbent toweling. Use sharp cleaver to slash duck from breast to lower belly. Don't cut through bone. Place duck in pan, stuff cavity w/celery,onion,ginger root,black mushrooms, orange peel, bamboo shotts, anise, 1 tsp. salt, sugar,pepper,& MSG. Distribute evenly. Place on platter,elevate in a steamer. Cover, steam for 2-1/2 hrs. Make sure water is replenished as it evaporates. Remove platter, allow duck to cool. Discard all ingredients except bamboo shoots & mushrooms. Save all juices for gravy. Carefully remove wings & legs. Gently separate flesh from carcass w/hands.,starting from slash & keeping skin intact. Be sure not to make any more holes in skin,& to keep bird in its natural shape.(Carcass will make good soup.) Spread duck,meat side up, on a deep platter. De-bone the legs, place w/wings. Spread mushrooms & bamboo shoots on duck meat. Replace in steaming utensil & steam again 20 min. Remove. Line large serving platter w/ lettuce leaves. Turn platter w/ duck upside-down so that duck rests on leaves,skin side up. Pour cooking juices into saucepan. There should be 2 cups liquid. Bring to boil,on high heat. Add cornstarch, 1 tbs. soy sauce, 1/4 tsp. salt. Stir continuously until gravy thickens. Pour gravy over whole duck. Garnish w/ Chinese parsley & serve immediately. Chopsticks are recommended. Temperature(s): HOT Effort: DIFFICULT Time: 04:00 Source: KAN'S Comments: GRAND ST., SAN FRANCISCO Comments: WINE:WAN FU WHITE WINE ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: GOURMET VEGETABLES B1 Categories: VEGETABLES, WOK, CHINESE, VEGETABLE, SIDE Yield: 4 servings 1/2 c RAW BEEF,FINELY SLICED 1-1/2 c BAMBOO SHOOTS,SLICED 1/2 ts SUGAR 1/2 c CHINESE DRIED MUSHROOMS -(PRESOAKED),FINELY SLICED 1 c CELERY,FINELY SLICED 1/3 c DRIED ONION,FINELY SLICED 1-1/2 c RICE STICKS(MAI FUN) 2 tb VEGETABLE OIL & OIL FOR -DEEP FRYING 1 ts SALT 1/2 c CHICKEN STOCK 1/2 ts MSG(OPTIONAL) 1/2 ts SOY SAUCE 2 ts CORNSTARCH AND WATER -MADE INTO A PASTE In deep-fat fryer, heat oil to 350. Add rice sticks, cook until light & crisp. Put 2 tbs. vegetable oil into preheated wok or skillet,use high heat to bring oil to a sizzle. Add beef & toss & turn rapidly for 1-2 min. Remove from pan when half-cooked. Into same utensil add salt & all sliced ingredients. Bring to med.- high heat & toss & turn all ingredients for 2 min. Add chicken stock combined w/ MSG. Cover & cook over medium heat 3 min. Add soy sauce, sugar & the half-cooked beef. Increase to high heat, continue to toss-cook. When all ingredients are thoroughly blended, immediately add cornstarch/water paste. Toss-cook just until sauce thickens, about 1 min. no longer. Place on serving dish & top w/ crisp rice sticks. Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source: KAN'S Comments: GRAND ST., SAN FRANCISCO Comments: WINE: WAN FU WHITE ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: OYSTER BEEF B1 Categories: BEEF, WOK, CHINESE, MEAT, MAIN Yield: 4 servings 1 lb BEEF,SLICED 1/4-IN. -THICK (2X1 IN. PIECES) 1/2 c SCALLIONS,WHITE SECTIONS -ONLY,CUT TO 1 IN. LENGTHS 1/4 ts SALT 1/2 ts SOY SAUCE 1 ts CORNSTARCH 1 ds SUGAR 2 tb VEGETABLE OIL 2 tb OYSTER SAUCE 1/4 c CHICKEN STOCK 1/4 ts MSG (OPTIONAL) 1 tb EACH CORNSTARCH & WATER -MADE INTO A PASTE In mixing bowl, combine salt,soy sauce,1 tsp. cornstarch & sugar. Blend thoroughly & add sliced beef. Marinate 5 min. Add oil to pre- heated wok or skillet. Add beef,scallions,& oyster sauce. Toss-cook at high heat 3 min. Add chicken stock,MSG, and cornstarch/water paste. Mix & toss until gravy thickens & has coated the beef & scallions. Serve very hot. Temperature(s): HOT Effort: AVERAGE Time: 00:20 Source: KAN'S Comments: GRAND ST., SAN FRANCISCO Comments: WINE: WAN FU WHITE WINE ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: YEONG JO FRIED RICE B1 Categories: RICE, WOK, CHINESE, GRAIN, SIDE Yield: 4 servings 1/4 c RAW PRAWNS OR SHRIMP, -DICED 1/4 c BARBECUED PORK OR COOKED -HAM,DICED 1/4 c GREEN ONIONS, CUT 1/8 -IN. THICK 1/4 c GREEN PEAS 1 c LETTUCE,SHREDDED 3 c COLD COOKED RICE 2 tb VEGETABLE OIL 1/2 ts SALT 2 tb SOY SAUCE Place oil in preheated wok or skillet. Bring oil to sizzling point, add prawns or shrimp & salt. Toss & turn 2-3 min. or until cooked. Add pork or ham,green onions,peas,lettuce,rice and soy sauce. Press rice gently into pan and fry for a few seconds, repeating the process until all rice is hot completely through. Turn & mix rapidly 5-7 min. Add a few drops of oil if necessary to prevent burning. Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source: KAN'S Comments: GRAND ST., SAN FRANCISCO Comments: WINE: WAN FU WHITE WINE ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: BUTTON MUSHROOMS & LOBSTER B1 Categories: LOBSTER, SAUTEED, CHINESE, SEAFOOD, MAIN Yield: 4 servings 2 LOBSTER TAILS' MEAT,SLICED -INTO 1/2 IN. PIECES 1 sm CAN BUTTON MUSHROOMS, -DRAINED 1/2 c CANNED BAMBOO SHOOTS, -SLICED 1/4 IN. THICK & 3/4 -IN. LONG 1/2 c CELERY,THINLY SLICED 2 tb VEGETABLE OIL 1/2 ts SALT 1/3 ts SUGAR 1 ts SOY SAUCE 1/2 ts MSG(OPTIONAL) 1 c CHICKEN STOCK 1 tb EACH,CORNSTARCH & WATER -MADE INTO PASTE Add oil & salt to preheated skillet or wok. Bring oil to sizzling point over high heat. Add lobster meat. Toss & turn rapidly for 2 min. Add vegetables,sugar,soy sauce,chicken stock & MSG. Turn ingredients lightly until thoroughly mixed. Cover & cook over high for 7 min. Un- cover & gradually add cornstarch/water paste. Cook until sauce has thickened. Serve. Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source: KAN'S Comments: GRAND ST., SAN FRANCISCO Comments: WINE: WAN FU WHITE WINE ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: DRUMS OF HEAVEN B1 Categories: CHICKEN, FRIED, CHINESE, POULTRY, APPETIZER Yield: 6 servings 18 CHICKEN WINGS 3 oz GINGER ROOT,GRATED 1 oz GRANULATED GARLIC 1 ts SESAME OIL 1 ts SALT 4 ds TABASCO 1 oz BRANDY 1 EGG SHRIMP BATTER: 1 c FLOUR 2 EGGS 1/2 c CORNSTARCH 1 tb BAKING POWDER WATER Wash chicken wings & cut away each tip section. Hold each end of a remaining,jointed wing, & disjoint by bending elbow;don't separate. Hold- ing fingers tightly around smaller bone, press upward, pushing meat from smaller section right into larger section, giving wing a drumstick appearance. Repeat process w/ all wings. Com- bine ginger root,garlic,oil,salt,Tabasco,brandy and egg in bowl & mix well. Marinate wings in mixture approximately 2-4 hrs. at room temperature. Fold wings into Shrimp Batter; deep fry at 360 until golden brown. BATTER: Combine all ingredients. Thin w/ water until the consistency is that of pancake batter For fluffier batter, add 1 tsp. oil & 4 oz. beer. Temperature(s): HOT Effort: AVERAGE Time: 05:00 Source: CHINA ROW Comments: CANNERY ROW,MONTEREY Comments: WINE:CHATEAU ST. JEAN FUME BLANC ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: BARBECUED PORK CREAM SOUP B1 Categories: PORK, SIMMERED, CHINESE, MEAT, SOUP Yield: 6 servings 1/2 c BUTTER 1/2 c FLOUR 1/2 lb GROUND BARBECUED PORK 1/4 ts MSG (OPTIONAL) 2 ts WORCESTERSHIRE SAUCE 1 ts TABASCO SAUCE 2 ts SALT 1 ts WHITE PEPPER 2 c CHICKEN BROTH OR -CONSOMME 1 qt WHOLE MILK 4 tb MADEIRA BARBECUED PORK STRIPS GREEN ONIONS,CHOPPED Melt butter in a large saucepan over low heat. Add ground barbecued pork & mix together. Add flour & stir constantly for 4-5 min., but don't allow to burn. Add all seasonings to broth & then slowly add to first mixture. Slowly add milk & stir until blended. Let simmer 7-10 min. and stir constantly. Just before serving, stir in Madeira. Serve garnished w/ barbecued pork strips, fresh green onion bits & a splash of Madeira. Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: CHINA ROW Comments: CANNERY ROW; MONTEREY Comments: CHATEAU ST. JEAN FUME BLANC ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: EMPRESS SPINACH SALAD B1 Categories: SPINACH, CHINESE, VEGETABLE, SALAD Yield: 6 servings 1-1/2 lb FRESH SPINACH,UNCOOKED 2 PIMIENTOS DRAINED & DICED 2 sl BACON, CRISP-COOKED, FINELY -CHOPPED, RESERVE BACON -FAT FOR DRESSING 2 EGGS, HARD-COOKED & CHOPPED 1/4 c OLIVE OIL 3 tb WINE VINEGAR 1 pn SALT 1 pn PEPPER, FRESH GROUND 1 CLOVE GARLIC,MASHED 3 ANCHOVY FILETS, MINCED OR -MASHED 1/2 LEMON, JUICE OF Wash spinach carefully several times to get rid of all sand. Or buy pre-washed & trimmed fresh spinach, give it a quick wash, and dry well. place spinach in a bowl, add pimientos,bacons & eggs. Combine oil & vinegar in second bowl. Add salt,pepper,garlic,anchovies & lemon juice. Mix well. When ready to serve, discard bits of garlic; pour dressing & warm bacon grease together and stir until blended. Pour over spinach, toss well and serve. Temperature(s): COLD Effort: EASY Time: 00:20 Source: CHINA ROW Comments: CANNERY ROW; MONTEREY Comments: ROBERT MONDAVI NAPA GAMAY ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: SZECHWAN SPICED BEEF SHRED B1 Categories: BEEF, WOK, CHINESE, MEAT, MAIN Yield: 6 servings 1 lb FLANK STEAK 1/4 c OIL 1 ts MINCED GINGER ROOT 2 ts MINCED GARLIC 3 SCALLIONS,CUT 1 IN.LONG-USE -STEMS 2 DRY RED CHILI PEPPERS,FINELY -GROUND-USE SEEDS 1 tb PALE DRY SHERRY 1 tb CHINESE RED WINE VINEGAR -OR CIDER VINEGAR 1 ts MSG-OPTIONAL 6 WATER CHESTNUTS,COARSELY -CHOPPED 1 c SHREDDED BAMBOO SHOOTS 1/2 GREEN BELL PEPPER,THINLY -SLICED 1/2 c WATER OR CLEAR CHICKEN -BROTH 2 tb CORNSTARCH MIXED W/ 1 tb WATER TO MAKE PASTE 1 ts SESAME OIL MARINADE: 1/4 ts SALT 1/2 ts SUGAR 1 tb CORNSTARCH Thinly slice steak against grain, and cut into matchstick size strips. Marinate for 2 to 4 hours. Heat 4 tsp. oil in wok to 350F. Add beef mixture and stir to separate pieces. Blanch briskly until beef just loses its redness. Remove to a bowl. Heat 2 tsp. oil in wok. Add ginger, garlic, scallions and chili peppers. Stir-fry about 10 seconds. 4. Stir in sherry, vinegar and -if desired- MSG. Cook untill it bubles gently. Add water chestnuts, bamboo shoots and green bell pepper. Return beef mixture to wok and blend all together. Pour in water or chicken broth. When it begins to boil, stir in cornstarch mixture and continue stirring until sauce thickens. Add sesame oil, mix well and serve. Temperature(s): HOT Effort: AVERAGE Time: 04:00 Source: CHINA ROW Comments: CANNERY ROW;MONTEREY Comments: WINE:ROBERT MONDAV NAPA GAMAY ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: ASPARAGUS B1 Categories: ASPARAGUS, BOILED, CHINESE, VEGETABLE, SIDE Yield: 6 servings 1-1/2 lb ASPARAGUS 3/4 ts SALT 1/2 ts SUGAR 1/4 ts SOY SAUCE 3 dr SESAME OIL Snap off tender tips of asparagus & discard the rest. Stems will naturally break where tender part begins. Cut tips diagonally into pieces about 2-1/2 in. long. Boil tips in large sauce- pan 2-3 min. Drain,rinse in cold water & drain again. Sprinkle w/ salt, sugar, soy sauce & sesame oil. Stir to blend seasonings. Refriger- ate in covered container. When chilled, taste again & adjust seasoning if necessary. Serve cold. Temperature(s): COLD Effort: EASY Time: 00:15 Source: CHINA ROW Comments: CANNERY ROW; MONTEREY Comments: WINE:MONDAV NAPA GAMAY ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: BANANAS FLAMBE B1 Categories: BANANAS, SAUTEED, CHINESE, FRUIT, DESSERT Yield: 6 servings 6 tb BUTTER 3/4 c BROWN SUGAR 6 BANANAS,PEELED & SLICED -LENGTHWISE 1 tb CINNAMON 3 oz BANANA LIQUEUR 6 oz WHITE RUM VANILLA ICE CREAM Melt butter in chafing dish. Add brown sugar & blend well. Add bananas & saute lightly. Sprinkle w/ cinnamon & lower flame. Pour rum & banana liqueur over bananas. Ignite carefully, basting bananas w/ flaming liquid. Serve over ice cream when flame dies out. **Caution is the rule whenever liquors are ignited. Flames beneath pan must be low-or the pan removed from flame entirely-to protect against accidents.** Tip: Bananas must be ripe for this recipe. Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source: CHINA ROW Comments: CANNERY ROW; MONTEREY Comments: BEVERAGE: CHINESE TEA ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: SHRIMP TOAST B1 Categories: SHRIMP, FRIED, CHINESE, SEAFOOD, APPETIZER Yield: 6 servings 1/2 lb MED.-SIZE SHRIMP,WASHED, -PEELED & DEVEINED 1 sl GINGER,PEELED,CHOPPED 1 CLOVE GARLIC,PEELED,CHOPPED 1/2 c CHOPPED WATER CHESTNUTS SALT & PEPPER TO TASTE 2 tb DRY SHERRY 1 EGG WHITE 1/4 ts BAKING SODA 3 sl WHITE BREAD SESAME SEEDS OIL MUSTARD SAUCE SWEET & SOUR SAUCE Grind the shrimp,ginger,garlic & water chest- nuts in meat grinder or food processor. Season w/ salt & pepper. The mixture should be paste- like. Add sherry,egg white & baking soda to the shrimp mixture. Spread it generously over bread slices. Trim edges. Cut each piece of bread di- agonally into quarters, so that individual tri- angles are formed. Form a mound in center of each triangle w/ spread & sprinkle w/ sesame seeds. Heat oil to 300 to 325. Deep-fry shrimp toasts until golden brown on both sides. Drain on paper towels & serve w/ mustard sauce & sweet & sour sauce. These may be purchased at Chinese groceries. Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: BEVERAGE:TSING-TAO BEER ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: BEEF IMPERIAL B1 Categories: BEEF, WOK, CHINESE, MEAT Yield: 6 servings 1-1/4 lb SEMI-FROZEN FLANK STEAK 1 tb SOY SAUCE 1 tb DRY SHERRY 1 EGG SALT & PEPPER TO TASTE 1 ts CORNSTARCH 2 c OIL IMPERIAL SAUCE 5 TO 6 DRY BLACK CHINESE -MUSHROOMS, SOAKED IN WARM -WATER 20 MIN.,DRAINED, -REMOVE STEMS AND SLICE 1 c BAMBOO SHOOTS, SLICED 3 SLICES GINGER 2 CLOVES GARLIC,SLICED. HANDFUL OF FRESH SNOW PEAS, -STRINGED ORIENTAL SESAME OIL-OPTIONAL Remove fat,muscle & any gristle from meat. Cut in 1/2 lengthwise. Slice each piece crosswise, against the grain & on a slight slant, so you have 1/4-in. slices. Place in bowl & marinate for 1 hr. in soy sauce,sherry,egg,salt,pepper & cornstarch. Heat a wok hot & dry. Add oil. When it's just beginning to smoke,add meat mixture, stirring it quickly so the pieces separate. After 1 min.,drain through a colander or sieve, reserving 2-3 tbs. oil. Prepare the Imperial Sauce. Return reserved oil to the wok. Add mushrooms,bamboo shoots,ginger,garlic,snow peas & meat. Move wok back & forth rapidly in the air so the vegetables are flipped into the air continuously. Add Imperial Sauce & continue flipping vegetables & meat 3 min. or until the sauce thickens. If desired,sprinkle a few drops of sesame oil on mixture. Serve. Don't mistake Oriental for American sesame oil. They are totally different. Effort: AVERAGE Time: 01:40 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: WINE:WAN-FU ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: IMPERIAL SAUCE B1 Categories: Sauce, CHINESE, POULTRY ,SIDE Yield: 6 servings 3 tb SOY SAUCE 1 tb DRY SHERRY 1/2 c CHICKEN BROTH SALT & PEPPER TO TASTE GARLIC POWDER TO TASTE 1 sl GINGER,FINELY CHOPPED 1/2 ts SUGAR 1 pn MSG-OPTIONAL 1 ts (ROUNDED) CORNSTARCH Combine all ingredients & mix well. MSG is controversial & should not be. It's used as a flavor enhancer for foods that have little inherent flavor. The trick is not to use too much, only a dash. Temperature(s): ROOM Effort: EASY Time: 00:05 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: TO BE USED IN BEEF IMPERIAL ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: MING SHRIMP W/ HOT SAUCE B1 Categories: SHRIMP, WOK, CHINESE, SEAFOOD, MAIN Yield: 6 servings 18 lg SHRIMP,PEELED & DEVEINED SALT & PEPPER TO TASTE 1 EGG WHITE 1/2 ts CORNSTARCH 2 c OIL 1 CLOVE GARLIC,CHOPPED 1/2 c DICED ONION 1-1/2 c SLICED WATER CHESTNUTS 1/2 c SLICED MUSHROOMS CHOPPED SCALLIONS HOT SAUCE Marinate the shrimp in salt, pepper,egg white, & cornstarch for 30 min. Heat wok hot & dry. Add oil. When just beginning to smoke, add shrimp, stirring quickly so that pieces separate. After 2 min.,drain through colander or sieve, reserving 2-3 tbs. oil. Prepare the Hot Sauce. Return reserved oil to wok. Add garlic & onion, letting them brown slightly. Add water chestnuts,mushrooms & shrimp. Blend in Hot Sauce & flip contents of wok for 1-2 min. or until everything is hot. Place on serving platter & sprinkle w/ chopped scallions. Note: Flipping wok is better than stir-frying since the food is not touched in any way. (See recipe for Hot Sauce) Temperature(s): HOT Effort: EASY Time: 00:35 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: WINE: WAN FU ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: HOT SAUCE B1 Categories: KETCHUP, UNCOOKED, CHINESE, VEGETABLe, MAIN Yield: 6 servings 3/4 c KETCHUP 1/2 ts BEAN SAUCE (FOUND IN -CHINESE GROCERIES) 1 OR 2 DROPS OF HOT OIL 3 dr OF SESAME OIL 1 ts (ROUNDED) SUGAR CHOPPED GARLIC TO TASTE CHOPPED GINGER TO TASTE DRY SHERRY TO TASTE SALT & PEPPER TO TASTE Combine all ingredients and mix well. Note: To make hot oil, place a handful of dried red peppers in a bowl. Pour hot oil over & let sit. This will keep for several weeks. When needed, use the oil & not the peppers. Garlic,ginger & dry sherry are,to Chinese, what salt & pepper are to Americans. Add them, whenever! Temperature(s): HOT Effort: EASY Time: 00:05 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: TO BE USED IN MING SHRIMP ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: CHICKEN W/ CASHEWS B1 Categories: CHICKEN, WOK, CHINESE, POULTRY, MAIN Yield: 6 servings 1-1/4 TO 1-1/2 lb BONED,SKINNED -CHICKEN BREASTS, CUT INTO -1 IN.PIECES SALT & PEPPER TO TASTE 1/4 ts CORNSTARCH 1 tb DRY SHERRY 1 EGG 2 c OIL 1 sm GREEN PEPPER,CUBED 1/2 c SLICED WATER CHESTNUTS IMPERIAL SAUCE: 1 ts HOISIN SAUCE 1/2 TO 1 c RAW CASHEWS Marinate chicken breasts 30 min. in salt, pep- per,cornstarch,sherry & egg. Heat wok hot & dry. Add oil. When it's just beginning to smoke, add chicken,green pepper & water chest- nuts, stirring 1-2 min. Drain through colander or sieve, reserving 2-3 tbs. oil. Return the reserved oil to wok & add Imperial Sauce & hoisin sauce. Cook 1-2 min. or until thickened slightly. Add nuts,chicken & vegetables, stirring everything together until well coated w/ sauce. Serve. Note: Hoisin sauce is pre-packaged, found in Chinese specialty stores. Made from soybeans, flour,sugar,garlic & chili peppers, it is reddish-brown in color & is creamy & sweet. If it's too thick to spread, thin w/ some sesame oil. Temperature(s): HOT Effort: AVERAGE Time: 00:50 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: WINE: WAN-FU ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: MOU SOU PORK B1 Categories: PORK, WOK, CHINESE, MEAT, MAIN Yield: 6 servings CHINESE PANCAKES 1/4 lb LEAN PORK,SHREDDED 1 ts CORNSTARCH SALT & PEPPER TO TASTE 1 tb DRY SHERRY 1 EGG,BEATEN 2 EGGS,SLIGHTLY BEATEN 2 c OIL 1 CLOVE GARLIC,CHOPPED 1/4 sm CABBAGE,FINE SHREDDED 2 SCALLIONS,CUT IN 1-IN.PIECES 1/2 c SHREDDED BAMBOO SHOOTS 1/2 c SLICED FRESH MUSHROOMS 5 TO 10 TREE EARS,SOAKED IN -LUKEWARM WATER 20 MIN., -DRAINED & LEFT WHOLE 1/4 c TIGER LILLY BUDS,SOAKED -IN LUKEWARM WATER 20 MIN., -DRAINED & CUT INTO 1-IN. -PIECES 1 c HOISIN SAUCE 2 ts SOY SAUCE 1 ts DRY SHERRY 1/2 ts SUGAR MSG-OPTIONAL Prepare Chinese Pancakes. Marinate pork 30 min. in cornstarch,salt,pepper,sherry & enough beaten egg to moisten it. Heat wok hot & dry. Add oil. When it's just beginning to smoke, add pork & slightly beaten eggs,stirring so pieces separate. Once eggs form themselves into curds,drain through a colander, reserving 2-3 tbs. oil. Return reserved oil to wok & lightly brown the garlic. Add all vegetables. stir-frying or flipping until just cooked, about 3-4 min. Return meat & eggs to vegetables in wok. Add 2 tsp. hoisin sauce,soy sauce,sherry,sugar,salt,pepper & MSG. Combine well. Remove from heat. Spread each Chinese Pancake w/ hoisin sauce. Add a good 2 tbs. of filling to bottom 1/2 of each pancake & roll up, like crepes. Serve. Temperature(s): HOT Effort: AVERAGE Time: 01:00 Source: MING'S Comments: YORK ROAD; Comments: WINE: WAN-FU ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: CHINESE PANCAKES B1 Categories: FLOUR, BAKED, CHINESE, GRAIN, SIDE Yield: 6 servings 2 c FLOUR (APPROXIMATELY) 3/4 c BOILING WATER SESAME OIL Place flour in mixing bowl & make a well in the center.Add water,stirring quickly w/ fork until a rough dough has formed. It shouldn't be too sticky & you may not need all the water. Turn dough onto lightly floured board,knead until smooth (10 min.),adding more flour if necessary Place dough in mixing bowl & cover. Allow to rest 30 min. Moisten hands w/ sesame oil. Pull off golf ball-sized pieces of dough & flatten them. Brush top of each ball w/sesame oil,place another flattened ball on top. With rolling pin roll pair of pancakes out together to form a 6-8 in. circle. Repeat w/ all dough. Place each set of pancakes on baking pan,bake in moderate oven(325-350) for 1-2 min.,until 1 side puffs up. Repeat on other side. Pull pancakes apart while still warm. Let cool. Fold each in 1/4's, place on aluminum foil. Wrap each like package, place on rack over water. Steam 5-10 min. Temperature(s): HOT Effort: AVERAGE Time: 00:50 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: TO BE USED W/ MOU SOU PORK ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: JADE SCALLOPS B1 Categories: SCALLOPS, WOK, CHINESE, SEAFOOD, SIDE Yield: 6 servings 1 lb SCALLOPS,SOAKED IN WATER & -CUT IN 1/2(IF LARGE), DRIED 1 EGG WHITE SALT & PEPPER TO TASTE 1 ts CORNSTARCH 3 c PLUS 1 TO 2 ts OIL 1/2 TO 1 c CANNED BABY CORN 1/2 c STRINGED SNOW PEAS 1/2 c SLICED WATER CHESTNUTS 1 c CHUNKED BOK CHOY 1 CARROT,VERY THINLY SLICED -OPTIONAL 2 CLOVES GARLIC,CHOPPED 1 sl GINGER,CHOPPED 1 c CHICKEN BROTH 1 tb DRY SHERRY 2 ts CORNSTARCH DISSOLVED IN 1 tb WATER marinate scallops for 1 hr. in egg white, salt, pepper,cornstarch & 1-2 tsp. oil. Heat wok hot & dry. When hot, add 3 cups oil. When it's just beginning to smoke, add scallops,stirring so they separate. After 1-2 min., drain them through colander, reserving 2-3 tbs. oil. Re- turn reserved oil to wok, add all vegetables, stir-frying or flipping the wok 2-3 min. Drain again, reserving 1 tbs. oil. Again, return reserved oil to wok. Stir-fry garlic & ginger several seconds & add chicken broth,dry sherry, salt,pepper & cornstarch mixture. When it thickens, return scallops & vegetables to wok & allow them to become hot. Serve. Note: Make sure all sand is removed from scallops so they are not gritty. Make certain cooking oil is fresh so scallops remain white. Temperature(s): HOT Effort: AVERAGE Time: 01:30 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: WINE: WAN-FU ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: UNCLE TAI'S SPECIAL DRINK B1 Categories: RUM, UNCOOKED, CHINESE, BEVERAGE, SIDE Yield: Serves 1 1 JIGGER DARK RUM 1 JIGGER LIGHT RUM 1 JIGGER APRICOT BRANDY 1 ts ORGEAT ALMOND SYRUP 2 ds TRIPLE SEC ORANGE JUICE PINEAPLE JUICE Combine rums,apricot brandy,almond syrup & Triple Sec. Fill glass w/ equal portions orange juice & pineapple juice. Orgeat almond syrup is a flavored sugar syrup which is available at liquor stores. This may be decorated w/ miniature paper parasols. Temperature(s): COLD Effort: EASY Time: 00:05 Source: UNCLE TAI'S Comments: SOUTH POST OAK; HOUSTON ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: CRISPY WALNUTS B1 Categories: WALNUTS, WOK, CHINESE, NUT, APPETIZER Yield: 6 servings 1 lb WALNUTS, SHELLED, PEELED, & -HALVED 1/4 ts SALT 3 c SUGAR 1/2 c HONEY 5 c OIL Wash walnuts thoroughly. Fill a wok w/ water about half way & put walnuts in. Bring to boil & let them boil about 3 min. Drain & wash them again. Pour 4 cups water into wok. Add salt, sugar & honey. Return walnuts to wok & cook about 15 min. or until liquid begins to thicken. When thickened, pour contents into large bowl & let them soak 24 hrs. Remove walnuts from sugar water & drain in strainer. Heat oil in wok to 350 & add walnuts. Stir occasionally until walnuts turn golden brown. Remove from wok & spread out to cool. When cold, store in airtight container or jar to maintain crispness. Delicious served as an appetizer w/ drinks. Temperature(s): ROOM Effort: EASY Time: 24:00 Source: UNCLE TAI'S Comments: SOUTH POST OAK; HOUSTON ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: HUNAN VEGETABLE PIE B1 Categories: FRIED, CHINEse, VEGETable, MAIN, APPETIZER Yield: 6 servings 3 PIECES BEAN CURD SKIN SHEETS -(DRIED BEAN CURD) 10 sm DRIED SHRIMP 2 lg DRIED, BLACK CHINESE -MUSHROOMS 1 (1-IN.) PIECE GINGER ROOT 2 SCALLIONS OIL 1 WINTER BAMBOO SHOOT 1-1/2 tb SOY SAUCE 1 tb DRY SHERRY 1 ts SUGAR 1 ts FLAVOR ENHANCER (OPT.) BLACK PEPPER 2 c CHICKEN STOCK 1 c ALL-PURPOSE FLOUR 1 RECIPE PANCAKES 1 RECIPE SAUCE SCALLION BRUSHES PARSLEY AND DECORATIVELY CUT RADISHES FOR GARNISH PANCAKES: 2 c ALL-PURPOSE FLOUR SIFT. 3/4 c BOILING WATER 2 tb SESAME OR COOKING OIL SAUCE: 1/2 c HOISIN SAUCE 1 tb SESAME OIL 1 tb SUGAR 1 ts SHERRY SCALLION BRUSHES: 1 bn SCALLIONS ICE WATER Using wet, hot towels, moisten the bean curd skin sheets and set aside until ready to use. Cover with hot towels to retain the moisture. In separate small bowls, cover the dried shrimp and mushrooms with a little boiling water. When soft, drain and mince finely with a knife or cleaver. Mince the ginger. Finely chop scallions. In 1 tablespoon oil, stir-fry the minced shrimp, mushrooms and bamboo shoot, adding 1 tablespoon of the soy sauce, the sherry, sugar, flavor enhancer and black pep- per to taste. After a minute, when most of the liquid has evaporated, stir in the scallions and remove the filling to a container to cool. In a large, flat, rectangular pan, combine chicken stock and remaining soy sauce. Dip a softened bean curd sheet into stock mixture and lay out flat on a work surface. Sprinkle lightly with filling. Repeat dipping process with a second bean curd sheet, laying it on top of the first and sprinkling it with a little filling. Cover with a third sheet which has been dipped in the stock but do not sprinkle with filling. Make sure all the corners of the bean curd skin package are thoroughly moistened and gently fold into a 7x5-inch shape. Set aside. Make a batter by combining the eggs with a little water and beating. Stirring vigorously, pour the egg mixture into the flour. The resulting batter should have the consistency of heavy cream. Add more water if necessary. Heat oil for deep-frying in a wok to 300 F. Moisten the whole pie with the egg batter and gently slip into the hot oil. Increase the heat and cook, turning occasionally and gently, until the pie is golden brown on both sides. The pie may form pockets of air in the center and puff up. If this happens while you are cooking it, prick them with the point of a sharp pin. Drain well and cut in 8 to 10 rect- angular pieces. Serve wrapped in a PANCAKE with SAUCE and a SCALLION BRUSH and garnish with parsley and decorative radishes. PANCAKES: Pour the boiling water into the flour and mix well with chopsticks. Gather the dough into a ball and on a well-floured surface, knead about 10 minutes until dough is smooth and satiny. Set aside, cover with a damp cloth and let rest about 15 minutes. After resting, roll dough into a cylandrical shape about 1-1/2 inches in diameter. Cut crosswise into 12 rounds. Lightly brush some oil on one side of each piece. Place two pieces together with the oiled sides together, resembling a little sandwich. Roll each sandwich into a 6 to 7-inch circle. Cook the dough circles one at a time on an ungreased skillet over low heat 1 minute, then turn over. When very lightly browned, remove from heat and carefully separate into individual pancakes. Serve immediately or reheat by heating them over a small quantity of water. SAUCE: Combine all ingredients and serve as a sauce for the vegetable pie or for Peking Duck. SCALLION BRUSHES: Trim off root ends of scal- lions. Cut 2-3-inch pieces off lower white end. Using the point of a small, thin, sharp knife, score the white ends in 1-inch cuts, cutting away from the greens. Evenly space 5-8 cuts a- round the circumference of each stalk, so that the ends may open out. When cut, drop in ice water until the ends curl. Temperature(s): HOT Effort: DIFFICULT Time: 01:35 Source: UNCLE TAI'S Comments: SOUTH POST OAK, HOUSTON. Comments: WINE| WAN-FU ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: PORK AND VEGETABLE SOUP B1 Categories: PORK, WOK, CHINESE, SOUP Yield: 6 servings 4 oz BONELESS FRESH PORK, CUT -FROM HAM OR FILETED FROM -THE RIB SECTION OF LOIN, IN -THE SHAPE OF BLOCK 2 IN. -LONG 1 PIECE SZECHUAN PICKLED VEGGY -SIZE OF AN EGG 1/2 BAMBOO SHOOT 4 SNOW PEAS 1 qt WATER Slice semi-frozen pork with the grain into pieces 1/6-in. thick & 2 in. long. Neatly stack the slices in an overlapping row, making sure that the grain of each slice is parallel to the grain of its adjacent slices. Still cutting with the grain, cut pork into shreds 1/6-in. wide. Wash the pickled vegetable under cold running water, taking care to remove all of the pickling material. Cut it into thin slices 1/6-in. wide. Rinse bamboo shoot under cold running water. Cut it into thin lengthwise slices 1/2-in. thick. Cut slices into shreds 1/6-in. thick. Rinse and pull strings from ends of snow peas. Cut lengthwise into fine shreds. Heat 1 qt. water in a wok or heavy saucepan until it is at a full rolling boil. Add all the pork shreds at once and stir with chopsticks until they separate from each other and change color from pink to gray. Temperature(s): HOT Effort: DIFFICULT Time: 00:40 Source: UNCLE TAI'S Comments: SOUTH POST OAK, HOUSTON Comments: BEER: TSINGTAS CHINESE BEER ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: GAMBLER'S DUCK B1 Categories: DUCK, WOK, CHINESE, POULTRy, MAIN Yield: 4 servings 1 (5-POUND) DUCK 2 oz GINGER, MINCED 1/2 c MINCED SPRING ONION 4 c VEGETABLE OIL 12 CHINESE PANCAKES 1 CUCUMBER, THINLY SLICED 2 bn SPRING ONIONS 1 c PLUM SAUCE Remove the duck's innards and clean it. Smear the duck with ginger and minced onion. Steam in a large pot for 3 hours. Remove the duck. Heat the cooking oil in a wok until it is very hot and carefully insert duck. Fry for 10 minutes or until golden brown and crisp to the touch. Carve the duck into bite-size pieces and place onto steamed pancakes with spring onion, cucumber slices, and plum sauce. Temperature(s): HOT Effort: AVERAGE Time: 03:30 Source: MR. CHOW Comments: EAST 57TH STREET, MANHATTAN. Comments: WINE: PINOT GRIGIO. ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: DRUNKEN FISH B1 Categories: SEA BASS, WOK, CHINESE, SEAFOOD, MAIN Yield: 4 servings 1/2 oz BLACK FUNGI 1 (2-lb) SEA BASS OR 1/2 lb SOLE FILLET 2 tb CORNSTARCH 1 EGG WHITE (1/2 EGG WHITE IF -SOLE FILLET IS USED) 1-1/2 c CHICKEN STOCK 1/4 ts SALT 2 tb SUGAR 3 tb PALE DRY SHERRY 1-1/2 c SOYA BEAN OIL The day before, soak black fungi as in With Three recipe (see index). Skin the sea bass fillets under cold running water and pat dry with absorbent paper towels. Using a cleaver or sharp knife, cut the fillets into pieces 2 inches square by 1/2-inch thick. Place 1 table- spoon of cornstarch and the egg white in a bowl and add the sea bass pieces. Toss lightly until each piece is coated. Combine chicken stock, salt, sugar, and sherry in another bowl. Heat the soya bean oil in a wok to 315 F to 320 F. Lay the coated sea bass pieces carefully in the hot oil. Fry for 2 minutes, making sure that the pieces do not stick together. Remove pieces and rest on a dish to drain. Pour out remaining oil, leaving only enough to lightly coat the wok's surface. Add chicken stock mix- ture to wok along with the drained sea bass pieces. Bring to a boil and add 1 tablespoon corn- starch mixed with 1 tablespoon of water. Re- turn to a boil and pour over the black fungi bed previously prepared. Serve. Temperature(s): HOT Effort: AVERAGE Time: 00:20 Source: MR. CHOW Comments:EAST 57TH STREET, MANHATTAN. ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: TOFFEE APPLES/BANANAS W/SESAME B1 Categories: BANANAS, FRIED, CHINESE, FRUIT, DESSERT Yield: 4 servings 2 EGGS 4 tb FLOUR 4 c PEANUT OIL 6 RIPE BUT FIRM BANANAS, EACH -CUT INTO 4 OR 5 CHUNKS 3 md FIRM APPLES, CORED, PEELED, -AND CUT INTO 6 TO 8 PIECES 5 tb SUGAR 5 tb WATER 3 tb VEGETABLE OIL 1 tb SESAME SEEDS Beat the eggs and flour, blending into a smooth batter. Dip apples and bananas into batter. Heat oil until it is very hot. Add fruit six to eight pieces at a time. Fry for 2 to 3 minutes, or until golden brown. Drain on absorbent paper. Continue process until all the fruit is cooked. Place sugar, water, and vegetable oil in a large saucepan over moderate heat. Stir with a wooden spoon until the mix- ture has thickened and begins to turn golden brown. Stir in the sesame seeds. Add fruit pieces to coat, remove and serve. Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source: MR. CHOW Comments: EAST 57TH STREET, MANHATTAN. ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: SCALLION PANCAKES B1 Categories: SCALLION, FRIED, CHINESE, VEGETABLE, APPETIZER Yield: 6 servings 2/3 c FLOUR 1/4 c WARM WATER 3 SCALLIONS, MINCED VEGETABLE OIL SALT Mix flour with water and knead for 5 minutes. Cover dough with a damp towel and let rest for 1 hour. Separate into 6 portions and roll each into a 4-inch round piece. Spread a thin coat- ing of oil on the dough and sprinkle with scallions and salt. Roll up jelly roll style and pull lightly on both ends to form strands. Coil strands around rolls and tuck ends under. Place in oil for 30 minutes. (May be stored in refrigerator up to 3 days.) Drain on paper toweling. Roll into flattened pan- cakes. Cook in a skillet, browning slowly on both sides, adding oil as needed. Cut into wedges to serve. Temperature(s): HOT Effort: EASY Time: 02:00 Source: DRAGON PALACE Comments: SOUTH SYRACUSE, DENVER. Comments: WINE: WAN-FU ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: RED SWEET AND SOUR SAUCE B1 Categories: VINEGAR, UNCOOKED, CHINESE, SAUCE, SIDE Yield: 6 servings 1/2 c RED WINE VINEGAR 1/2 c CATSUP 1/3 c SUGAR 15 dr RED PEPPER SAUCE Mix all ingredients in a small bowl. Serve immediately or make in advance, cover, and refrigerate. Temperature(s): ROOM Effort: EASY Time: 00:05 Source: LEEANN CHIN Comments: MINNEAPOLIS, MINNETONKA Comments: WINE: WAN FU ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: EGG ROLLS B1 Categories: CABBAGE, WOK, CHINESE, VEGETABLE, APPETIZER Yield: 6 servings 5 md DRIED BLACK MUSHROOMS 1/2 lb GROUND PORK 1-1/2 ts SALT 1/2 ts CORNSTARCH 1/2 ts SOY SAUCE 1 ds WHITE PEPPER 1 (2-1/2 lb) GREEN CABBAGE, -FINELY SHREDDED 2 c VEGETABLE OIL 1/4 c SHREDDED CANNED BAMBOO -SHOOTS 1/2 lb COOKED SHRIMP, CHOPPED 1/3 c FINELY CHOPPED GREEN -ONIONS (WITH TOPS) 1 ts FIVE-SPICE POWDER 1 (1 lb) PACKAGE EGG ROLL -SKINS 1 EGG, BEATEN 1/4 c HOT DRY MUSTARD RED SWEET & SOUR SAUCE: 1/2 c RED WINE VINEGAR 1/2 c CATSUP 1/3 c SUGAR 15 dr RED PEPPER SAUCE Soak the mushrooms in warm water until soft, approx. 30 mins.; drain. Rinse in warm water; drain. Remove & discard stems. Cut caps into thin strips. Set aside. Mix pork, 1/2 tsp. of salt, the cornstarch, soy sauce, & pepper. Cover & refrigerate approx. 20 mins. Heat 2 qts. water to boiling in Dutch oven; add the cabbage. Heat again to boiling; cover & cook 1 min.; drain. Rinse w/ cold water until cab- bage is cold. Drain thoroughly; remove excess water by squeezing cabbage. Heat wok until 2 drops water bubble & skitter when sprinkled in wok. Add 2 tbs. of the oil & rotate to coat sides. Add seasoned pork; stir-fry until pork is no longer pink. Add the mushrooms & bamboo shoots; stir-fry 1 min. Stir in cabbage,shrimp, green onions, remaining 1 tsp. salt, & the five spice powder; cool. Place 1/2 cup of egg roll filling slightly below the center of an egg roll skin. Cover the remaining skins w/ a dampened towel to keep them pliable. Fold the corner of skin closest to filling over, tuck- ing the point under the filling. Fold in & overlap the two opposite corners. Brush fourth corner w/ egg & roll up to seal. Repeat w/ re- maining skins. Cover the filled rolls w/ a dampened towel or plastic wrap to prevent dry- ing out. Pour remaining oil in a wok to a depth of 2 in. & heat to 350. Fry four or five rolls at a time for 2-3 mins. until golden brown, turning 3 times. Drain on paper towel & keep hot. Meanwhile, stir the mustard w/ 3 tbs. plus 1-1/2 tsp. cold water until smooth. Let stand 5 mins. before serving. Serve the egg rolls with the hot mustard and Red Sweet & Sour Sauce. RED SWEET & SOUR SAUCE: Mix all ingredients in small bowl. Serve now or cover & refrigerate. Temperature(s): HOT Effort: AVERAGE Time: 01:30 Source: LEEANN CHIN Comments: MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: LEMON CHICKEN B1 Categories: CHICKEN, WOK, CHINESE, POULTRY, MAIN Yield: 6 servings 2 WHOLE CHICKEN BREASTS (2 LB) OIL 1 EGG 3 tb CORNSTARCH PLUS 2 ts CORNSTARCH 1-3/4 ts SALT 1 ts SOY SAUCE WHITE PEPPER 1/4 c FLOUR 1/4 ts BAKING SODA 1/2 c CANNED CHICKEN BROTH 1/4 c HONEY 3 tb LEMON JUICE 2 tb LIGHT CORN SYRUP 2 tb VINEGAR 1 tb CATSUP 1 CLOVE GARLIC, MINCED 1/2 PEEL OF A LEMON 1/2 LEMON, THINLY SLICED Remove bones & skin from chicken breasts & dis- card. Cut each breast into fourths. Place in a shallow glass or plastic dish. Mix 1 tbs. oil, the egg, 2 tsp. cornstarch, 1 tsp. of the salt, the soy sauce, and 1/4 tsp. white pepper; pour over the chicken. Turn chicken to coat both sides. Cover & refrigerate 30 mins. Remove chicken from marinade & reserve marinade. Pour oil into wok to a depth of 1-1/2 in. & heat to 350. Mix the reserved marinade, flour, 1/4 cup water, 2 tbs. of the cornstarch, 2 tbs. oil, the baking soda, & 1/4 tsp. of the salt. Dip chicken pieces one at a time into this batter. Fry 2 pieces at a time for 3 mins. or until light brown. Drain on paper towel. Increase oil temp. to 375. Return chicken to wok & fry to- gether approx. 2 mins, until golden brown, turning once. Drain on paper towel. Cut each piece crosswise into 5-6 pieces. Place in single layer on a heated platter & keep warm. To make sauce, heat the chicken broth, honey, lemon juice, corn syrup, vinegar, 1 tbs. oil, catsup, garlic, the remaining 1/2 tsp. salt, dash of white pepper, & the lemon peel to boil- ing. Mix the remaining 1 tbs. cornstarch w/ 1 tbs. cold water & stir into sauce. Cook & stir until thickened, approx. 10 sec. Remove lemon peel. Pour the sauce over the chicken & garnish with the lemon slices. Serve at once. Temperature(s): HOT Effort: DIFFICULT Time: 00:45 Source: LEEANN CHIN Comments: MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: MIXED VEGETABLES STIR-FRY B1 Categories: WOK, CHINESE, VEGETABLE, SIDE Yield: 6 servings 1 lb BOK CHOY OR 4 lg CELERY STALKS 1/2 lb PEA PODS 1/2 lb MUSHROOMS 4 GREEN ONIONS (WITH TOPS) 2 tb CORNSTARCH 1/2 c VEGETABLE OIL 4 THIN SLICES GINGER ROOT, -FINELY CHOPPED 2 CLOVES GARLIC, FINELY -CHOPPED 1 c SLICED, CANNED BAMBOO -SHOOTS 1 c CANNED CHICKEN BROTH 2 ts SALT 1/4 c OYSTER SAUCE Cut the bok choy w/ its leaves diagonally into 1/2-in. slices. Snap off ends & remove strings from pea pods. Place pea pods in boiling water to cover & cook, covered, 1 min; drain. Immed- iately rinse under cold water & drain again. Cut the mushrooms into 1/4-in. slices. Cut the green onions into 2-in. pieces. Mix cornstarch w/ 2 tbs. cold water to dissolve. Set aside. Heat wok until a drop of water bubbles & skit- ters when sprinkled in wok. Add oil & rotate wok to coat sides. Add gingerroot & garlic; stir-fry 1 min. Add mushrooms & bamboo shoots; stir 1 min. Stir in chicken broth & salt; heat to boiling. Stir in dissolved cornstarch. Cook & stir until thickened, approx. 10 sec. Add pea pods, green onions, and oyster sauce. Cook and stir 30 sec. Serve immediately. Temperature(s): HOT Effort: AVERAGE Time: 00:20 Source: LEEANN CHIN Comments: MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: CHICKEN WITH PEANUTS B1 Categories: CHICKEN, WOK, CHINESE, POULTRY, MAIN Yield: 4 servings 1/2 lb BONELESS CHICKEN BREAST, -SKINNED & CUBED SALT 1 EGG WHITE, LIGHTLY BEATEN 3-1/2 ts CORNSTARCH 1/2 c VEGETABLE OIL 1/2 ts EACH CRUSHED FRESH GIN- -GER ROOT & CRUSHED GARLIC 6 PIECES DRIED RED PEPPER 3 SCALLIONS, CHOPPED 1/2 ts SUGAR 2 tb DARK SOY SAUCE 1 tb COOKING SHERRY 1 ts VINEGAR GROUND BLACK PEPPER TO TASTE 1/2 c PEANUTS Place the chicken meat, 1/2 tsp. salt, egg white & 1/2 tsp. cornstarch in a bowl & mix. Set aside. Mix remaining 3 tsp. cornstarch with 2 tbs. cold water & reserve. Put 6 tbs. oil in a wok & heat to warm. Drain the chicken & add to the oil, cooking just until done over low heat. Remove & set aside. Heat 2 tbs. oil in a clean wok & add the ginger, garlic & red pepper and stir-fry 30 sec. Add reserved chicken, scallions, sugar, soy sauce, sherry & vinegar & stir-fry 1 min. Add salt & pepper to taste. Stir in the reserved cornstarch mixture until thickened. Add the peanuts and mix to coat. Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: PEKING GARDEN EAST Comments: MILWAUKEE, MEQUON Comments: WINE: TAI-SHAN ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: BEEF WITH BLACK MUSHROOMS B1 Categories: BEEF, WOK, CHINESE, MEAT, MAIN Yield: 4 servings 10 CHINESE BLACK MUSHROOMS 1/2 lb FLANK STEAK 4 ts CORNSTARCH 1 EGG WHITE, LIGHTLY BEATEN 1/2 c VEGETABLE OIL PLUS 2 tb VEGETABLE OIL 1 ts CRUSHED GINGER ROOT 1 ts CRUSHED FRESH GARLIC 1 c BAMBOO SHOOTS, DRAINED, -RINSE IN COLD WATER & CUBED 1 ts COOKING WINE 1 ts DARK SOY SAUCE 1/2 c CHICKEN STOCK (SEE -WONTON SOUP RECIPE) SALT & PEPPER TO TASTE 1 SCALLION, SHREDDED Place mushrooms in bowl, cover w/1 c. warm wa- ter & soak 10 min. Drain, discard tough stems & quarter the caps. Set aside. Trim all fat from meat & slice in thin strips across the grain of the meat. Place in bowl. Mix 2 tsp. cornstarch w/4 tsp. cold water; add to meat. Add egg white & stir to coat meat. Set aside. Mix remaining 2 tsp. cornstarch w/4 tsp. cold water; reserve. Heat a wok over high heat 30 secs. Add 1/2 cup oil & swirl around wok. Add 1/2 tsp. each gin- ger & garlic & the beef mix; stir-fry 2-3 mins. Remove from wok, draining oil; put 2 tbs. oil in wok & heat. Stir-fry remaining 1/2 tsp. gar- lic & ginger til brown. Add reserved beef mix, bamboo shoots, mushrooms & wine. Stir-fry over high heat 1 min. Add soy sauce, chicken stock, salt & pepper. Thicken w/reserved cornstarch mix, stirring gently. Pour into serving dish & garnish with shredded scallion. Source: PEKING GARDEN EAST ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: HOT & SOUR SOUP B1 Categories: PORK, BOILED, CHINESE, MEAT, SOUP Yield: 4 servings 7 CLOUD EAR MUSHROOMS 7 TIGER LILY BUDS 1 qt CHICKEN STOCK 1 ts SALT 1 tb SOY SAUCE 1/2 c BAMBOO SHOOTS, DRAINED, -RINSED, & SHREDDED 1/4 lb BONELESS PORK, TRIMMED -OF FAT, SLICED 1-1/2 X 2 IN 2 SQUARES (3 X 3 X 1-1/2 IN.) -FRESH CHINESE BEAN CURD, -DRAINED, RINSED, & SHREDDED 1/4 ts GROUND WHITE PEPPER 2 tb WHITE VINEGAR 1 EGG, LIGHTLY BEATEN Soak the cloud ear mushrooms & tiger lily buds in 1/2 cup warm water for 10 mins. Drain and shred the mushrooms. Cut the tiger lily buds in 1/2-in. lengths. Have remaining ingredients measured & placed nearby for cooking. Place the stock, salt, soy sauce, bamboo shoots, pork, mushrooms & tiger lily buds in a 3-qt. saucepan Bring to a boil over high heat. Immediately re- duce heat to low, cover the pan & simmer 3 min. Add the bean curd, pepper & vinegar. Return to a boil. Stir the cornstarch mixture to recom- bine it and pour into the saucepan. Stir until soup thickens. Slowly pour in the beaten egg, stirring gently. Remove from heat and pour into a serving bowl. Stir in the sesame seed oil and sprinkle the choppped scallion on top of the soup. Serve immediately. Pour the beaten eggs slowly into the soup, stirring constantly with a fork until the egg forms cooked shreds. Stir in the green onions, red pepper sauce, and sesame oil. Serve hot in individual bowls. For a Chinese meal, it is a good idea to have several dishes that can be started or completed ahead of time. This hot and sour soup is just such a do-ahead dish, if you wish, and goes well with most Chinese menus. Temperature(s): HOT Effort: DIFFICULT Time: 00:30 Source: PEKING GARDEN EAST Comments: MILWAUKEE, MEQUON Comments: WINE: TAI-SHAN ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: ALMOND FRIED ICE CREAM B1 Categories: FRIED, CHINESE, MILK, DESSERT Yield: Serves 8 8 SCOOPS VANILLA ICE CREAM OIL FOR DEEP FRYING 1 c TANGERINE SAUCE 2 c SLICED ALMONDS Scoop the ice cream in advance; return to freezer until extremely hard. Heat the cooking oil in a deep-fryer. Roll each ice-cream ball in the tangerine sauce then in the sliced almonds, coating thoroughly. Deep-fry for a few seconds only. Serve immedia- tely. Temperature(s): HOT Effort: EASY Time: 00:10 Source: PLUM BLOSSOM Comments: STEMMONS FREEWAY NORTH, DALLAS Comments: WINE: WANG FU ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: KUN PAO SHRIMP B1 Categories: SHRIMP, FRIED, CHINESE, SEAFOOD, MAIN Yield: 6 servings 12 JUMBO SHRIMP BATTER 1 qt CORN OIL, APPROX. 6 DRY RED PEPPERS 1 ts FINELY CHOPPED GARLIC 2 tb CHOPPED GREEN ONIONS 2 tb SOY SAUCE 1-1/2 tb VINEGAR 2 tb (LEVEL) SUGAR 1 ts SESAME OIL BATTER 1 c FLOUR 1/2 c CORNSTARCH 1 EGG 1/2 ts BAKING POWDER Peel and devein shrimp and dry thoroughly. Butterfly shrimp: split from back but do not cut through. Dip shrimp in batter. Deep fry shrimp in 2 in. of oil about 3 minutes. Pre- heat wok or frying pan.Put in 1 tbs. corn oil and heat.Add peppers,garlic,onions,soy sauce, vinegar and sugar. Stir. Add fried shrimp. Baste with sauce. Pour on sesame oil. Serve at once. Always preheat wok, then add oil.This prevents additional ingredients from sticking. BATTER: Mix dry ingredients. Gradually add 1.Mix dry ingredients.2.Gradually add water water until mixture is consistency of pancake batter. When preparing the shrimp, use green part of onion as well as white.The green actually has more flavor. Temperature(s): HOT Effort: AVERAGE Time: 00:30 Occasion: HOLIDAY Source: YEN CHING Comments: SOUTH BRENTWOOD,ST. LOUIS Comments: BEVERAGE: GREEN TEA ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: PEANUT CHICKEN B1 Categories: CHICKEN, WOK, CHINESE, POULTRY, MAIN Yield: 6 servings 3 BONED CHICKEN BREASTS 1/2 c CELERY CHUNKS 1/2 c ONION CHUNKS 2 tb SOY SAUCE 1 EGG WHITE 2 tb (HEAPING) CORNSTARCH 1/2 c CHICKEN BROTH 2 c CORN OIL 3 tb WATER 2 tb ROASTED PEANUTS Cut chicken in 3/4 inch chunks. Mix 1 tbs. cornstarch and egg white with chicken. Preheat wok. Add oil and heat to 250 F. Put in coated chicken. Stir to separate chicken chunks. Cook 3 minutes. Drain chicken. Pour off oil. Stir fry onions in greased wok 1 minute. Pour in soy sauce. Stir. Now add celery, chicken and broth. Boil. Mix remaining tbs. of cornstarch with water. Stir into broth mixture until thickened. Add peanuts and serve at once. Temperature(s): HOT Effort: AVERAGE Time: 00:20 Occasion: HOLIDAY Source: YEN CHING Comments: SOUTH BRENTWOOD, ST. LOUIS Comments: BEVERAGE: WARM SAKI ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: HOO LA BEEF B1 Categories: BEEF, WOK, CHINESE, MEAT, MAIN Yield: 6 servings 1 lb FLANK STEAK 1 md ONION, THINLY SLICED 3 tb SOY SAUCE 3 tb SUGAR 1 tb SESAME OIL 1 ts (LEVEL) BLACK PEPPER 2 tb CORN OIL Cut flank steak against grain 1/5 in. thick, 2 in. long. Mix all ingredients except corn oil. Marinate meat 1 hour to let flavor pene- trate. Preheat wok. Heat corn oil. Put in marinade and beef. Stir until desired doneness is achieved. Temperature(s): HOT Effort: AVERAGE Time: 01:20 Occasion: HOLIDAY Source: YEN CHING Comments: SOUTH BRENTWOOD,ST. LOUIS Comments: BEVERAGE: WARM SAKI ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: STEAMED RICE B1 Categories: RICE, SIMMERED, CHINESE, GRAIN, SIDE Yield: 6 servings 1 c LONG GRAIN RICE WATER TO COVER BY 1-1/2 INCH Rinse rice. Add water. Cover tightly. Cook on high flame until water disappears from top of rice. Simmer for about 20 to 30 minutes until tender and dry. Rice which adheres to bottom of pan may be fried and used as garnish for soup. Temperature(s): HOT Effort: AVERAGE Time: 00:40 Source: YEN CHING Comments: SOUTH BRENTWOOD, ST. LOUIS ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: SAUTEED SNOW PEAS B1 Categories: SNOW PEA, WOK, CHINESE, VEGETABLE, SIDE Yield: 6 servings 1 lb SNOW PEAS 1 tb CORN OIL 2 GREEN ONIONS, SPLIT AND CUT -IN 2 IN. STRIPS 1 ts WHITE WINE 1/2 c CHICKEN BROTH 1 ts (LEVEL) SALT 1 tb CORNSTARCH 3 tb WATER 1 ts SESAME OIL String snow peas. Blanch in salted, boiling water for 20 seconds. Drain. Preheat wok. Put in corn oil. Heat. Add green onions, and stir-fry. Add wine, broth, snow peas and salt. Bring to boil. Mix cornstarch with water. Thicken broth to mixture. Add sesame oil. Serve at once. Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source: YEN CHING Comments: SOUTH BRENTWOOD, ST. LOUIS Comments: WINE: WARM SAKI ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: GLACEED SWEET POTATOES B1 Categories: potato, WOK, CHINESE, VEGETABLE, SIDE Yield: 6 servings 2 md SWEET POTATOES 1 pt CORN OIL 1/2 c SUGAR BOWL OF ICE WATER BATTER: 1 c FLOUR 1/2 c CORNSTARCH 1 EGG 1/2 ts BAKING POWDER 1 tb CORN OIL WATER Peel potatoes. Dice in 1-inch squares. Preheat wok. Pour in oil, reserving 2 tbs. Heat to 350 F. Dip potatoes in batter. Deep fry 3 minutes. Preheat second wok or frying pan. Heat remaining 2 tb oil. Stir in sugar, continuously whipping until sugar turns to light brown syrup. Put fried potatoes in syrup to coat. Remove coated potatoes, dip in ice water and place on hot, greased platter. Serve immediately. BATTER: Mix all ingredients, except water. Gradually add water til mixture is consistency of pancake batter. Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source: YEN CHING Comments: SOUTH BRENTWOOD, ST. LOUIS ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: MANDARIN EGG ROLL B1 Categories: MUSHROOM, WOK, CHINESE, MEAT, APPETIZER Yield: 4 servings 1-1/2 c DRIED BLACK MUSHROOMS 5-1/4 c VEGETABLE OIL 1/2 ts CRUSHED FRESH GARLIC 1/2 ts CRUSHED GINGER ROOT 1/2 c COOKED GROUND PORK 1 tb COOKING WINE 1/2 c COOKED SHRIMP 1 c SHREDDED BAMBOO SHOOTS 1 c BEAN SPROUTS 1 c SHREDDED CELERY 1 SCALLION, SHREDDED 1 ts SESAME SEED OIL SALT AND WHITE PEPPER 8 RICE-FLOUR EGG ROLL WRAPPERS 1 EGG WHITE, LIGHTLY BEATEN Soak the mushrooms in hot water 15 minutes. Drain, cut off tough stems and shred to make 1/2 cup. Place 1/4 cup oil in a wok over high heat until hot. Add the garlic, ginger and pork. Stir-fry 2 minutes. Add the cooking wine and shrimp and stir-fry 2 minutes. Add the mushrooms and remaining vegetables and stir-fry 2 minutes. Add the sesame seed oil and salt to taste. Mix. Drain off excess liquid and set the vegetable mixture aside. In a clean wok, heat 5 cups vegetable oil to the boiling point, about 400 F. Working with one at a time, lay the egg roll wrappers on the counter and place 1/8 of the reserved vegetable mixture on one end of each. Moisten the edges of the wrapper w/ the egg white and roll the wrapper, tucking in the ends at both sides of wrapper as you roll. Deep-fry the egg roll about 5 to 10 min. Remove from oil and drain on paper towels. Temperature(s): HOT Effort: DIFFICULT Time: 00:40 Source: PEKING GARDEN EAST Comments: MILWAUKEE, MEQUON Comments: WINE: TAI-SHAN ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: ALMOND COOKIES B1 Categories: ALMONDS, BAKED, CHINESE, NUT, DESSERT Yield: 6 servings 1 c LARD 1 c SUGAR 2 EGGS 2 c FLOUR 1/2 ts BAKING SODA 5 dr YELLOW FOOD COLORING 1 ts ALMOND EXTRACT 5 DOZEN WHOLE BLANCED ALMONDS Preheat oven to 350 F. Lightly grease two baking sheets. In mixing bowl, beat the lard with the sugar unitl fluffy. Beat in 1 of the eggs. Add the flour and baking soda, stirring just until blended. Add the food coloring and extract, stirring until blended. Cover tightly with plastic wrap and chill for 1/2 hour. Preheat oven to 375 F. On work surface, form dough into one 1 or 2 rolls 1 IN. in diameter. Slice into 60 1/2-IN. rounds and arrange on baking sheets. Slightly beat the remaining egg and brush over the rounds. Press 1 almond in the center of each round. Bake in preheated oven for 15 min. until golden. Sweets are not often a part of a Chinese din- ner, but Americans like to eat dessert with Chinese food. Temperature(s): ROOM Effort: AVERAGE Time: 00:30 Source: LEEANN CHIN Comments: MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: COCONUT SHRIMP B1 Categories: SHRIMP, FRIED, CHINESE, SEAFOOD, APPETIZER Yield: 6 servings 1 lb SHRIMP, SHELLED AND -DEVEINED 2 4-oz PACKAGES SHREDDED -COCONUT 1 EGG 3/4 c MILK 1/4 c FIRMLY PACKED LIGHT -BROWN SUGAR 1-1/4 c ALL-PURPOSE FLOUR 2 TO 3 CUPS VEGETABLE OIL FOR -FRYING Cut each shrimp in half lengthwise. Place the shredded coconut in a shallow bowl. Pre- pare the batter. In a small bowl, combine the egg, milk and sugar, beating until well blend- ed. Gradually work in the flour, beating with a rotary mixer until smooth. Pour 1 inch of oil into the pan and heat it to 375F. Dip each shrimp half in the egg mixture, then in the coconut(it should be thoroughly coated), then fry in hot oil for 5 minutes, or until golden brown. The shrimp can be reheated in a 350 F oven for 5 minutes: they should be served hot. The best shrimp to use for this recipe are mediums, which come 20 to a pound. The shrimp can be fried in wok, a deep saucepan, or an electric frying pan. Temperature(s): HOT Effort: EASY Time: 00:20 Source: CHRISTINE LEE'S Comments: THUNDER BIRD MOTEL, COLLINS AVE. Comments: MIAMI BEVERAGE: TEA ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: LEMON CHICKEN B1 Categories: CHICKEN, FRIED, CHINESE, POULTRY, MAIN Yield: 6 servings 6 BONELESS, SKINLESS CHICKEN -BREASTS SALT PEPPER 2 TO 3 CUPS OIL, FOR FRYING 1 c SELF-RISING FLOUR 1/2 c CHESTNUT FLOUR (OR CORN- -STARCH 1/2 ts BAKING POWDER 1 EGG 1-1/3 c WATER 1/2 c SWEET ORANGE MARMALADE 1/2 c LEMONADE CONCENTRATE Trim the chicken breasts of any fat and sinew. Season each piece with salt and pepper. Prepare the batter. Combine the flours and baking pow- der in a bowl. Beat the egg with the water, and quickly beat these liquid ingredients into the dry ones. In a double boiler, combine the marm- alade and lemonade concentrate to make a sauce. Mix until smooth. Heat. Heat the oil to 375 F in a shallow frying pan. Dip chicken breasts in the batter and place them in the oil. Reduce the heat to 325 F and fry the breasts, turning frequently, for 2-3 minutes, or until golden brown. Pour the heated sauce over the chicken breasts and serve at once. Temperature(s): HOT Effort: AVERAGE Time: 00:25 Source: CHRISTINE LEE'S Comments: THUNDERBIRD HOTEL COLLINS AVE, Comments: MIAMI BEVERAGE: TEA ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: SZECHUAN-STYLE SLICED FISH B1 Categories: RED SNAPper, WOK, CHINESE, SEAFOOD, MAIN Yield: 6 servings 1 lb FRESH RED SNAPPER OR -GROUPER 1 ts CORNSTARCH 1 EGG WHITE 1 ts PEANUT OIL 1 oz TREE EARS 1 lg RED BELL PEPPER 2 oz SNOW PEAS 2 oz WATER CHESTNUTS 1 IN. PEELED GINGER ROOT 1 SCALLION 1 ts MINCED GARLIC 2 tb SOY SAUCE 1/2 c CHICKEN BROTH 1/2 tb SUGAR 1/2 tb VINEGAR 1 tb CORNSTARCH 1 tb SHERRY 2 c PEANUT OIL, FOR FRYING Slice the fish into pieces 1/3 in. thick and 2 in. square. Combine the fish with the corn- starch, egg white, and 1 tsp. peanut oil, and let stand for 20 minutes. Cover the tree ears with warm water and let stand for 20 minutes. Core and seed the red pepper and cut it into 1 in. squares. Snap the snow peas. Rinse the water chestnuts. Cut the ginger into thin sli- vers, the scallion, into thin slices, and fine- ly chop the garlic. Combine the ingredients for the sauce. Heat the oil in a wok or frying pan- it should be very hot before adding the fish. Add the fish, piece by piece, and cook for 1 minute. Transfer the fish with a slotted spoon to a strainer over a bowl to catch the oil. Discard all but 1/4 cup oil from wok and heat it again. Add the ginger, scallion, and garlic, and stir-fry over high heat for 10 seconds. Add the pepper, water chestnuts, and pea pods, and stir-fry for 1 minute. Add the tree ear and fish. Thoroughly mix the sauce and add it to the wok. Cook the fish, stirring gently, for 1 minute, or until the sauce thickens. This recipe calls for a slippery black fungus called tree ears in North America, cloud ears in China, and jelly mushrooms in Thailand. Tree ears have very little flavor and are chiefly prized for their slippery, crisp consistency. Available dried at Oriental markets, tree ears will keep indefinately. They need only be soak- ed in warm water for 20 minutes before using. Temperature(s): HOT Effort: AVERAGE Time: 01:00 Source: CHRISTINE LEE'S Comments: THUNDERBIRD MOTEL, COLLINS AVE, Comments: MIAMI BEVERAGE: TEA ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: CHICKEN SALAD IMPERIAL B1 Categories: CHICKEN, CHINESE, POULTRY, MAIN, SALAD Yield: 4 servings 6 c CHICKEN BROTH OR 3 lb -CAN OF CHICKEN STOCK 1 (4-lb) CHICKEN 6 c PEANUT OIL 5 GREEN ONIONS, TOPS & BOTTOMS 1 HEAD ICEBERG LETTUCE, CUT -INTO STRIPS 1/4 IN. BY 2 IN 3/4 lb CARROTS, CUT INTO STRIPS 2-1/4 oz PICKED SCALLIONS TOPS & -BOTTOMS CUT INTO STRIPS 2-1/2 oz PICKED RED GINGER, CUT -INTO LONG, THIN STRIPS 1-1/2 oz CHINESE PICKLES, CUT -INTO THIN STRIPS 2-1/2 tb EACH PEANUTS AND COCO- -NUT, ROASTED AND GROUND 1-1/4 tb SESAME SEEDS 1/4 ts EACH SALT & SUGAR 1/8 ts BLACK PEPPER 1/2 ts POWDERED HOT MUSTARD, -MIXED WITH 1/2 ts WATER 1-1/4 tb EACH HOISIN SAUCE , -CHINESE BARCECUE SAUCE & -OYSTER SAUCE 1/2 ts SOY SAUCE 1/2 ts SESAME OIL 1/2 c PARSLEY, CHOPPED FINE 1/4 lb WON TON PASTRY, CUT IN -LONG STRIPS & DEEP FRIED The day before, either prepare the chicken broth using a standard recipe or use canned chicken broth for convenience. Slowly simmer the chicken broth until the meat is cooked thr- ough. Place the chicken out overnight to dry. The next day, deep fry it in peanut oil and then separate the meat from the bones. With your hands, tear the meat into long narrow strips. Cut the green onions, carrots, ginger, and pickles into long strips. Combine the green onions, lettuce, carrots, scallions, red ginger, pickles, peanuts, coconut, and sesame seed. Mix well. Add the chicken. Starting with the sugar, mix the rest of the ingredients with the exception of the parsley and won ton until thoroughly combined. Just before serv- ing, add the parsley and won ton pastry and toss lightly. Temperature(s): COLD Effort: AVERAGE Time: 01:00 Source: IMPERIAL PALACE Comments: CHINATOWN, SAN FRANCISCO. Comments: WINE: GRGICH HILLS CHARDON. '81. ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: BEEF KWANGTON B1 Categories: BEEF, wok, CHINESE, MEAT, MAIN Yield: 4 servings 1-1/2 tb PEANUT OIL 1/2 INCH SLICE GINGER ROOT 1 lb BEEF, SLICED IN THIN -STRIPS 4 oz SLICED BAMBOO SHOOTS 4 oz SLICED BUTTON MUSHROOMS 3 oz SNOW PEAS 1/2 c CHICKEN BROTH 1/2 ts SOY SAUCE 1/4 ts SESAME OIL 1/4 ts SUGAR 2 tb OYSTER SAUCE 1/2 ts CORNSTARCH 1/2 ts WATER Preheat a wok or frying pan and add the oil. Add the ginger, stirring to add flavor to the oil. Discard the ginger and add the beef slices, quick-frying for about 2 minutes. Add the bamboo shoots, mushrooms, pea pods, and the chicken broth and cover for 2 minutes. Stir in the soy sauce, sesame oil, sugar, and oyster sauce. Thicken with cornstarch that has been mixed with water and serve immediantly. Serve alongside boiled rice. Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: IMPERIAL PALACE Comments: CHINATOWN, SAN FRANCISCO Comments: WINE: GRGICH HILLS CHARDONNAY 81 ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: CHICKEN WALNUT B1 Categories: CHICKEN, wok, CHINESE, POULTRY, MAIN Yield: 4 servings 2 tb PEANUT OIL 1 lb BONED CHICKEN BREAST, -CUT INTO THIN STRIPS 1/2 ts SALT 1/4 c SNOW PEAS 1/4 lb SMALL MUSHROOMS 2 oz BAMBOO SHOOTS 2 c CHICKEN BROTH 1 tb SOY SAUCE 1/2 ts SUGAR 1-1/4 c ROASTED WALNUTS, -COARSLEY CHOPPED 1-1/2 ts CORNSTARCH 1 ts WATER Preheat a wok or frying pan and add the oil. Swirl the oil over the bottom of the pan. Add the chicken strips and salt and stir-fry for 2 to 3 minutes. Add the snow peas, mushrooms, bamboo shoots, and chicken broth. Stir quickly and cook for 2 minutes. Add the soy sauce, sugar, and walnuts. Stir well and add the cornstarch mixed with water. Cook just until slightly thickened. Both the Chicken Walnut and the Beef Kwangton should be served alongside boiled rice. Boil the rice according to your favorite recipe. Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: IMPERIAL PALACE Comments: CHINATOWN, SAN FRANCISCO Comments: WINE: GRGICH HILLS CHARDONNAY 81 ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: MINCED SQUAB B1 Categories: SQUAB, WOK, CHINESE, POULTRY, APPETIZER Yield: Serves 2 2 tb PEANUT OIL 2 SQUABS, SKINNED, BONED, AND -FINELY CHOPPED 2 CLOVES GARLIC, MINCED 2 GINGER SLICES, MINCED 8 FRESH CHINESE MUSHROOMS, -WASHED, SOAKED,CHOPPED FINE 8 WATER CHESTNUTS, SKINNED, -WASHED, CHOPPED FINE. 1/4 c VIRGINIA HAM, CHOPPED FINE 1 tb DARK SOY SAUCE 1 tb OYSTER SAUCE 1/2 ts SUGAR 1/2 ts SALT 1 ts SESAME OIL 1/2 c CHICKEN STOCK (HOMEMADE -OR CANNED) 2 STALKS SCALLIONS, MINCED 2 ts CORNSTARCH, MIXED WITH 2 ts WATER 1/4 c BAMBOO SHOOTS, CHOPPED -FINE 8 LEAVES OF ICEBURG LETTUCE -HOISON SAUCE,FOR INDIVIDUAL -GARNISH Heat the wok and add the oil. When the oil is very hot, add the squab, garlic, and ginger. Stir-fry for 2 minutes. Add the mushrooms, water chestnuts, bamboo shoots, and Virginia ham. Stir-fry for 1 minute. Add the soy sauce, oyster sauce, sugar, salt and sesame oil. Stir-fry for another minute. Add the chicken stock and cover for 2-1/2 minutes. Add the scallions. Thicken the mixture with the cornstarch blend. Mix thoroughly. To serve, spoon 2 tablespoons of the minced squab onto 1 lettuce leaf, top with 1 teaspoon Hoisin sauce, roll up like a tortilla, and eat with the fingers. (see part 2 for more) Temperature(s): HOT, ROOM Effort: DIFFICULT Time: 00:45 Source: IMPERIAL PALACE Comments: CHINATOWN, SAN FRANCISCO Comments: WINE: GRGICH HILLS CHARDONNAY 81 ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: PLUM SAUCE B1 Categories: PLUM, CHINESE, FRUIT ,side Yield: 6 servings 1 c RED PLUM PRESERVES 1/2 c APRICOT PRESERVES 1/2 c APPLESAUCE 2 tb HONEY 1/3 c CIDER VINEGAR A FEW DROPS GARLIC JUICE Combine all ingredients in saucepan; bring to boil over medium heat. Cook, stirring constantly for 5 minutes, until all ingredients are well blended. Remove from heat; let cool. To preserve, pour into hot sterilized jar and seal at once. Temperature(s): HOT Effort: EASY Time: 1:15 Source: ANNA KAO'S Comments: SERVE WITH ANY RECIPE CALLING Comments: PLUM SAUCE. ----- ------------Recipe for Meal-Master (tm) v7.00 plus Title: MARINADE & SEASONING SAUCE B1 Categories: SHERRY, Marinade, CHINESE, side Yield: 6 servings MARINADE: 1 tb CORNSTARCH 1 tb DRY SHERRY 1/2 ts SALT SAUCE: 2 tb SOY SAUCE 1 tb DRY SHERRY 1 tb HOISIN SAUCE 1/2 tb CIDER VINEGAR 1/2 ts SALT 1 ts SUGAR 2 ts CORNSTARCH 1/8 ts BLACK PEPPER 1/3 c CHICKEN BROTH OR COLD WATER Marinade -- combine all ingredients in a small bowl and mix well. Sauce -- combine all ingredients in a small bowl and mix well. Effort: EASY Time: :05 Source: ANNA KAO'S Comments: SERVE WITH ANNA KAO'S KUO FAN GEE CHIU OR OTHER CHICKEN DISH. -----