Chinese Pot Roast

Ingredients:

3 lb Chuck roast, 1 ½" thick
1 tbsp Vegetable oil
1/2 c Bottled stir-fry sauce
1/2 c Burgundy wine
1/2 lb Fresh mushrooms, sliced
1 tbsp Cornstarch

Directions:

Heat Oil in dutch oven. Next add meat and brown on both sides. Combine stir-fry sauce with Wine and pour over meat. Cover, reduce heat and simmer for 1hr. 40 minutes. Now add mushrooms and simmer, covered, another 15 minutes or until Beef is tender.

Combine cornstarch and /4 cup Water. Remove meat to platter and keep warm. Add cornstarch mixture to pan juices; cook and stir until mixture boils and thickens lightly. To prepare meat for serving, cut meat across grain into thin slices and serve with mushroom gravy.

Stir Fried Squid With Cauliflower

Ingredients

1 lb. fresh or thawed frozen squid
Marinade:
2 teaspoons rice wine or dry sherry
1 tablespoon sesame oil
1 teaspoon cornstarch
1 teaspoon minced fresh ginger root
Seasoning sauce:
1 teaspoon salt
1 tablespoon soy sauce
1/2 teaspoon sugar
1/4 teaspoon pepper
1/2 teaspoon sesame oil
1/2 teaspoon cornstarch
1/2 cup water
1/2 cup vegetable oil
2 garlic cloves, minced
2 green onions, shredded
1 lb. cauliflower, broken in small pieces

Directions:

Remove head and tail from squid; discard.

Rinse off any ink.

Remove skin and rinse squid again.

Pat dry with a paper towel.

Cut squid into 3 strips.

Use a cleaver to score inside surface with crisscross diagonal cuts without cutting through.

Cut squid into 2" x 1-1/2" pieces.

Combine marinade ingredients in a medium bowl.

Add squid; mix well.

Let stand 15 minutes.

Combine ingredients for seasoning sauce in a small bowl; mix well and set aside.

Heat oil in a wok over medium heat 1 minute.

Stir-fry half the garlic until golden, 30 seconds.

Add squid and green onions.

Stir-fry 1 minute.

Remove squid with a slotted spoon, draining well over wok; set aside.

Stir-fry remaining minced garlic until golden.

Add cauliflower.

Stir-fry 1 minute.

Add seasoning sauce to vegetables.

Cover and simmer until sauce is reduced to about 1/4 cup.

Add cooked squid.

Chinese Peas And Bean Sprouts

Ingredients

2 pounds Chinese (edible pod) peas
1 pound fresh bean sprouts
1 large onion
1/2 green pepper
2 stalks celery
1 slice raw ham, cut 1/4 inch thick
2 tablespoons soy
1 tablespoon cornstarch
1 cup water
1/2 teaspoon salt

Directions:

Remove tips and strings from peas; if pods are large, cut them in half.

Mix peas and bean sprouts.

Cut onion, green pepper, and celery into small pieces (don't chop).

Cut ham, including fat, into thin strips.

Put ham into large kettle and fry a few minutes to bring out fat.

Add onion, green pepper, and celery, and cook until they are wilted slightly.

Add the mixed peas and bean sprouts, cover, and cook for 10 minutes, or until wilted.

Mix together the soy, cornstarch, water, and salt; pour over vegetables and cook a few minutes longer, stirring occasionally.

Chinese Pineapple Chicken With Cashew Nuts, Ginger, Spring Onion

SERVES 4

Ingredients

* 3 large chicken breasts, cut into bite size pieces
* 100 g roasted cashew nuts (optional)
* 8-12 spring onions, chopped (scallions)
* 1 small onion, chopped
* 1 green pepper, chopped

* 1 (7 ounce) can pineapple chunks in juice (small size can)
* gingerroot, peeled and chopped finely (2-3 inch chunk)
* 3 garlic cloves, crushed
* 2 tablespoons sunflower oil

For the sauce

* 2 tablespoons rice wine (can use dry sherry)
* 3 tablespoons soy sauce
* 3 tablespoons honey
* 2 tablespoons golden syrup
* 1 tablespoon tomato ketchup
* 1 1/2 tablespoons vinegar
* 2 tablespoons cornflour
* 1/4 teaspoon Chinese five spice powder
* 1/2 pint water

Directions

1. First of all make the sauce. Combine everything, mix well until smooth and set aside.

2. Fry the chicken in the oil with the onion and ginger for 5 minutes over a medium high heat.

3. Add the green pepper and the pineapple chunks and fry for another 5 minutes adding half of the spring onions after 2 minutes.

4. Add the crushed garlic and the cashew nuts, fry for 2 minutes then pour over the sauce and bring to the boil.

5. After a minute or 2, the sauce should thicken and stick to the chicken. It it looks too thick, add some water, little by little until desired consistency is acheived.

6. Utterly Delicious.

Soy Sauce Chicken

SERVES 6

Ingredients

* 1 whole chicken, 1 . 8kg
* 6 green onions
* 4 cm piece fresh ginger, peeled and sliced
* 4 garlic cloves, crushed
* 1 1/2 cups soy sauce
* 1 cup chinese rice wine, or
* 1 cup dry sherry
* 1/2 cup brown sugar, firmly packed
* 3 star anise
* 3 cinnamon sticks
* 1/2 cup fresh coriander leaves

Directions

1. Rinse the chicken inside and out under running cold water. Pat dry with paper towel. Trim off the excess fat. Cut 4 of the onions into 4cm pieces, finely slice the remaining 2 onions.

2. Place 5 cups of water, large onion pieces, ginger, garlic, soy sauce, rice wine, sugar, star anise and cinnamon in a large saucepan over medium heat. Cook, stirring for 5 minutes or until the sugar has dissolved. Add the chicken breast side down. Bring to the boil, then reduce the heat to medium low, cover tightly and simmer for 15 minutes.

3. Remove from the heat, cover and stand for 50 minutes or until the chicken is tender and cooked through.

4. Remove the chicken and drain reserving half a cup of cooking liquid. Cut the chicken into serving pieces and arrange on a serving platter. Spoon over the reserved liquid and scatter with coriander and sliced onions. Serve with rice and steamed Asian greens.

Vegetarian Party Dumplings

SERVES 4 -12 , 100 dumplings

Ingredients

* 100 round dumpling wrappers
* 1 tablespoon fresh ginger
* 8 leaves napa cabbage
* 1 garlic clove
* 8 scallions
* 4 shiitake mushrooms
* 2 red bell peppers
* 1 chili pepper
* 1 egg
* 1 tablespoon sesame oil
* 1 teaspoon salt

Directions

1. Mince the Ginger, Cabbage, Garlic, Scallions, Mushrooms and Peppers and Combine in a Bowl.

2. Stir in the Egg, Sesame Oil and Salt.

3. Now get out 2 cookie sheets and a bowl with some water in it.

4. To Wrap the Dumplings place a small amount of filling in the center of each wrapper then lightly moisten your finger and run in around the top edge of the dumpling wrapper. Now fold the dumpling wrapper in half so it closes and squish the edges together making sure there are no openings or anything sticking out. Place them on the cookie sheet.

5. About half way through all of the dumplings start boiling some water in a pot then when it has reached a boil put some dumplings in the pot, but not so many that they cannot move around. It is important that they can move so they do not stick together. At this point you will need to stir them for about five then minutes, until they are soft and done cooking, then put them on a plate.

6. Enjoy with your favorite dumpling sauce.

Creamy Crab Egg Rolls

SERVES 10 , 20 egg rolls

Ingredients

* 1 head Chinese cabbage
* 1 cup carrot, shredded
* 1 bunch green onion
* 1/2 cup cilantro
* 1 lb imitation crabmeat
* 16 ounces cream cheese
* 3 cups bean threads
* 2 tablespoons soy sauce
* 24 ounces egg roll wraps

Directions

1. cut all ingredients to a fine dice.

2. mix in cream cheese, soy sauce and prepared bean threads.

3. chill for an hour.

4. fill eggroll wrappers with 1/3 cup of filling.

5. deep fry.