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.

Dynasty Chow Funn Noodles

SERVES 4

Ingredients

* 1/2 lb chicken breast, cut into very small pieces (think 1/2 of a crouton)
* 3 tablespoons soy sauce, divided
* 1 garlic clove, minced
* 1 tablespoon oyster sauce
* 4 teaspoons cornstarch (I use potato starch)

* 1 (20 ounce) package dynasty chow funn noodles
* 1 tablespoon olive oil
* 3 green onions with tops, chopped
* 3 cups green cabbage, shredded
* 1 teaspoon sesame oil (optional)
* 2 carrots, julienned (or steamed baby carrots, diced to your preference)
* 1/2 lb mung bean sprouts (optional)
* 1/3 cup water (or chicken broth)
* 2-3 stalks celery, cut at an angle, into slices (optional)

Directions

1. Coat chicken with 1 tablespoon soy sauce and garlic; let stand for 20 minutes.

2. Combine remaining 2 tablespoons soy sauce, oyster sauce, potato starch and 1/3 cup water (or chicken broth) - set aside.

3. Cook noodles as package directs. Set aside.

4. Heat wok or large frying pan over medium high heat. Add olive oil to coat wok.

5. Add chicken and stir fry for 2 minutes, or until lightly browned.

6. Add green onions, carrots, cabbage, etc. Stir fry for 1 minute.

7. NOTE: Alternative to cabbage is nappa, which can be found at any Asian supermarket and some regular grocery stores.

8. Add potato starch mixture and noodles. NOTE: be sure to stir before pouring inches.

9. Cook and stir 1 minute or until sauce thickens and is hot enough to serve.

10. Remove from heat. Mix in sesame oil. Serve immediately and enjoy!

Ming Tsai's Three-Vinegar Syrup

SERVES 8 , 1/2 cup

Ingredients

* 2 cups balsamic vinegar
* 2 cups rice wine vinegar
* 1/2 cup chinese black vinegar or an additional 1/2 cup balsamic vinegar plus 1 piece star anise

Directions

1. In a nonreactive saucepan, combine the vinegars (and star anise, if using) and bring to a simmer over low heat. Continue to simmer until the mixture is reduced by about 80 percent and thickly syrupy, 1 to 1 1/2 hours. (If using the star anise, remove it after the first 30 minutes of cooking.) To test for proper consistency, drizzle a little of the syrup on a chilled plate. It should keep its shape when the plate is tilted. Use or store in refrigerator; will keep for 4 weeks.

Beijing-Style Pork & Shrimp Jiaozi (Chinese Dumplings)

SERVES 8 , 100 dumplings

Ingredients

* 1 1/2 lbs ground pork
* 1/2 lb minced raw shrimp
* 5-7 garlic cloves, minced
* 3 green onions, chopped finely
* 1/2 head cabbage, chopped and salted
* 3 inches peeled ginger, grated
* 2 tablespoons salt
* 2 tablespoons soy sauce
* 2 teaspoons sugar
* 1 egg
* 3 tablespoons sesame oil
* 2 teaspoons five-spice powder
* 1 tablespoon red pepper powder

Dumpling Wrappers

* 100 dumpling wrappers (1 package of shui jiao-style ones or 1 1/2 cups flour, pinch of salt and pinch of water to make by hand)
* 1 pinch salt
* 1 pinch water

Directions

1. Clean the cabbage, chop it, and put it in a large non-reactive pot with salt Set it aside and let it sweat out water for 45 min or so (you can prepare this ahead).

2. If you're using a meat grinder, feed the shrimp, pork, garlic, onions, and ginger through the meat grinder, getting everything to be a smooth, yet chunky mixture. If you're using a food processor, you're going to half way freeze the meat, and chop each ingredient on it's own, and then mix them in a pasta bowl. Traditionally, all these ingredients are minced and chopped using a large cutting board and a cleaver. However you do it, it's up to you.

3. Put the meat and veggie mixture into a a large bowl. Add the salt, soy sauce, egg and sugar to the mixture.

4. In a heavy skillet, heat up the oil. Add the spice powders and toast the spices. Pour this mixture hot over the meat mixture in the bowl, and stir inches.

5. Drain the cabbage, rinse it and drain again. Mix it in to the meat mixture.

6. (Optional step) Make the dumpling wrappers: mix together 1/2 cup flour and 1 tablespoon salt and then slowly add just enough water to result in a springy dough. Knead it a lot to make the gluten stringy and strong. Roll the dough out into a long rope, cut the rope apart into ping pong ball sized pieces. Flatten the pieces out into small flat discs, and flour a table or cutting board, and roll them out using a beer bottle or small rolling pin. As you make them, hand them to the person wrapping the dumplings. Or just buy the pre-made wrappers.

7. Wrap the dumplings in the dumpling skins, pinching together the sides and tucking in the ends.

8. Cook the dumplings: boil a pot of water. Drop the dumplings in, they are ready when the float to the top of the pot. Don't boil too many at once, or they'll stick together. Scoop them out with a strainer, so you can use the water for the next batch.

9. Serve with soy sauce, dipping sauce, raw garlic (for true Northern Chinese style eating!), chili sauce, or cut up green onions.

Mushroom Tofu Jiaozi (Chinese Dumplings)

SERVES 6 , 75 dumplings

Ingredients

* 1 lb firm tofu
* 2 cups dried shiitake mushrooms
* 2 cups mung bean sprouts
* 3 green onions, chopped finely
* 1 ball bean thread noodles (fensi)
* 2 inches minced ginger
* 6 garlic cloves, chopped
* 2 tablespoons sesame oil
* 1 teaspoon salt
* 1 tablespoon soy sauce
* 100 dumpling wrappers (shui jiao pi)

Directions

1. Boil water and revive the mushrooms by putting them in a capped container with the hot water. When they're revived, cut them into small strips.

2. Soften the bean thread noodles with some hot water.

3. Use the remaining hot water to blanch the mung bean sprouts.

4. Cut up the tofu into small (7mm square) cubes.

5. Mix all the ingredients in a large bowl, except for the wrappers. Optionally add a beaten egg to make it stick together better.

6. Make the dumplings: put a small quantity of this mixture in dumpling wrappers, and then pinch the sides together, sometimes a little cold water will help them stay stick together.

7. Boil a pot of water and throw small batches of the dumplings into the water. They're ready when they float. Scoop them out with a slotted spoon or strainer and then make another batch. Excess dumplings can be frozen.

Tricolor Pepper Steak

SERVES 4

Ingredients

* 4 teaspoons canola oil
* 1 1/2 lbs top round beef or london broil beef or flank steaks, thinly sliced
* 5 large assorted bell peppers (red, yellow, orange, green)
* 1 large onion, sliced into half moons
* 4 garlic cloves
* 1 1/2 cups low sodium beef broth
* 1/4 cup dry red wine
* 5 tablespoons low sodium soy sauce
* 1 1/2 teaspoons cornstarch, dissolved in 1/2 cup water
* 3 cups cooked rice

Directions

1. Heat 2 tsp of the oil in a large skillet over medium-high heat.

2. Add the beef and cook until browned on all sides, about 5 minutes.

3. Transfer meat with its juice to a plate (keep warm.).

4. Heat the remaining 2 tsp of oil in the same skillet over medium-high heat.

5. Add the peppers (cut into strips) and onion and cook, stirring occasionally for 5 minutes.

6. Add the garlic and continue cooking until the peppers are softened and the onions are trasnlucent, about 5 minutes more.

7. Return the beef and juices to the skillet and add the broth, wine, soy sauce and pepper; bring to a boil.

8. Reduce the heat and simmer until the liquid has reduced by half, about 5 minutes.

9. Stir in the dissolved cornstarch and cook until the mixture thuickens, about 2 minutes.

10. Serve over rice.

Hui-Style Lamb Jiaozi (Chinese Dumplings)

SERVES 8 , 100 dumplings

Ingredients

* 1 lb ground lamb or ground goat meat
* 1/4 lb minced lamb fat or goat fat
* 4 green onions, chopped finely
* 10 garlic cloves, chopped finely
* 4 green chilies, chopped finely (jalapeno's are best)
* 1 tablespoon ground cumin
* 2 tablespoons salt
* 1 tablespoon soy sauce
* 100 dumpling wrappers

Directions

1. Grind the meat and the fat. In a large bowl, combine them with the other ingredients and mix.

2. Make the dumplings: take a small chunk of the meat mixture and put it in a dumpling wrapper. Pinch the dumpling together on the sides, and use a little water to make it stick.

3. Boil a big pot of water and throw the dumplings into it. Boil them in small batches until they float. Scoop out with a slotted spoon or strainer.

4. Serve in a bowl with a little of the cooking water over them covered with chopped chilis and cilantro, or on a plate. Serve with soy sauce, vinegar, raw garlic, chopped ginger, chili sauce.

Steamed Pearl Balls

SERVES 14

Ingredients

* 1/2 cup uncooked long-grain rice
* 1/2 lb ground chicken or turkey
* 1/2 cup finely chopped mushroom
* 1/2 cup minced green onion
* 1 tablespoon low sodium soy sauce
* 2 teaspoons cornstarch
* 1 teaspoon minced peeled gingerroot
* 1/2 teaspoon sugar
* 1/2 teaspoon dark sesame oil
* steamed green cabbage leaf

Directions

1. Place 1/2 cup rice in a bowl; cover with water to 1 inch above rice, and let stand 1 hour. Drain rice well; place rice in a shallow dish, and set aside.

2. Combine chicken and next 7 ingredients (chicken through oil) in a large bowl; stir well. Drop chicken mixture by rounded tablespoons into rice, rolling to form rice-coated balls.

3. Line a bamboo steamer with steamed cabbage leaves. Place balls 1/2 inch apart in steamer; cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in skillet, and steam balls 20 minutes or until rice is tender. Remove balls from steamer.

(Leftover) Fried Rice Latkes or Pancakes

SERVES 4

Ingredients

* 1 1/2 cups fried rice
* 1 egg, beaten
* 1-3 tablespoon flour
* vegetable oil (for frying)

Directions

1. Mix together the egg and rice.

2. Add flour a tablespoon at a time and stir to combine. You want it to be sort of stiff so it will hold together. You may need more or less flour than called for.

3. Pour a little oil into a frying pan; about half way up the side of the pan. Heat on medium.

4. I used a small ice cream type scoop, a little over a tablespoon in size, too drop a little of the rice mixture into the hot oil. Press down a little with the back of the spoon to flatten. My rice had water chestnuts and baby corn in it, so I didn't flatten too much.

5. Fry until browned on one side then flip and fry the other side until brown.

6. Drain on a paper towel lined plate until ready to serve. You can keep them warm in the oven until they are all done.

7. Serve warm with your favorite sauce.

Zesty Chili and Garlic Jumbo Shrimp Stir Fry

SERVES 2

Ingredients

* 2 tablespoons peanut oil
* 5 garlic cloves, finely chopped
* 1 red chili pepper, deseeded and finely chopped
* 7 ounces large raw shrimp
* 1 tablespoon rice wine or dry sherry
* 1 lime, juice only
* 3 ounces green beans, chopped into 1/2in lengths
* 1 pinch sea salt
* 1 teaspoon dried chili pepper flakes

Directions

1. Heat wok or pan over a high heat and add the oil.

2. Add the garlic and chopped chili and stir fry for a few seconds.

3. Add the shrimp, rice wine and lime juice and stir fry until the shrimp start to turn pink.

4. Add the beans and mix together.

5. When the shrimp have all turned pink, season with salt and chili flakes and serve immediately.

Chinese Bourbon Tofu

SERVES 4 , 3-4 cups

Ingredients

* 14 ounces extra firm tofu
* 1 garlic clove, minced
* 1/4 teaspoon ginger
* 3/4 teaspoon crushed red pepper flakes
* 1/4 cup apple juice
* 1/3 cup brown sugar
* 2 tablespoons ketchup
* 1 tablespoon apple cider vinegar
* 1/2 cup water
* 1/3 cup soy sauce
* 1/2 cup flour
* 2 tablespoons olive oil

Directions

1. After draining and pressing tofu, cut into bite-size chunks and place in a lidded, flat-bottomed container for marinading.

2. Combine garlic, ginger, red pepper flakes, apple juice, brown sugar, ketchup, apple cider vinegar, water, and soy sauce in a small bowl. Pour half of the mixture over the tofu and reserve the other half for later.

3. Marinade tofu for at least 30 minutes; I usually leave it overnight. Before cooking, drain any excess marinade from tofu (into your reserve marinade for later) and place tofu in freezer for 30 minutes; this will give it a slightly heavier texture.

4. Coat tofu pieces in flour. Heat oil over medium heat in a large frying pan and fry tofu until golden brown on all sides. (Add more oil as needed, but cook it all out before proceeding).

5. Add reserved marinade to pan, bring to a boil, then lower heat and simmer for 20 minutes. Serve over rice.

Honey and Sesame Beef Noodles

Ingredients

* 4 ounces wheat noodles (or egg noddles if you prefer)
* 2 teaspoons sunflower oil
* 4 1/2 ounces broccoli stems, cut into short lengths
* 4 ounces snow peas, halved
* 4 scallions, cut into short lengths
* 2 tablespoons low sodium soy sauce
* 6 ounces lean rump steak, thinly sliced
* 2 teaspoons sesame seeds
* 2 tablespoons clear honey

Directions

1. Cook the noodles in salted boiling water until just tender, then drain and rinse in cold water.

2. Heat half the oil in a non-stick wok. Add the broccoli, peas and 2 tbs water then cover and steam-fry for 3 minutes.

3. Remove the lid, add the scallions and stir-fry for 2 mins, adding a splash more water if needed to cook the vegetables.

4. Add the noodles and half the soy sauce and toss with the veg. Divide between 2 bowls and keep warm.

5. Wipe out the wok and heat the remaining oil until smoking.

6. Tip in the beef and stir-fry for 2 mins over a high heat, but don't move it about too much initially or it will release liquid and stew rather than fry.

7. Tip in the sesame seeds, cook for one minute more then add the honey.

8. Toss to coat the beef well, then add the remaining soy sauce and bubble briefly.

9. Spoon over the vegetables and noodles and serve immediately.

Spicy Orange Chicken

Ingredients

* 2 oranges
* 1/4 cup light molasses
* 1 tablespoon soy sauce
* 2 teaspoons cornstarch
* 3/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon baking powder
* 3/4 cup water
* 1 lb boneless skinless chicken breast, cut into 1 inch pieces
* 1 teaspoon chili oil
* 4 dried red chili peppers, whole
* 2 garlic cloves, minced
* 1 1/2 teaspoons fresh ginger, finely chopped
* 2 cups cooked white rice

Directions

1. Using a peeler, remove half inch wide strips of peel from ine orange. Slice peel into one inch pieces; set aside. Be sure to remove only the colored part of the skin, not the white pith, as this has a bitter taste.

2. Juice oranges to measure a half cup juice. Combine juice, molasses, soy sauce and cornstarch in small bowl; set aside.

3. Heat about three cups vegetable oil in wok over medium-high heat, until oil registers 375°F on deep fry thermometer.

4. Combine flour, salt, and baking powder in medium bowl. Whisk in water to form a smooth batter. Coat chicken in mixture well, and carefully add about a third of it to the wok.

5. Cook about four minutes or until chicken is golden brown and no longer pink in center, stirring occasionally to break up pieces with spoon. Remove chicken with slotted spoon to tray lined with paper towels. Repeat two more times with the remaining chicken, allowing oil to reheat between batches.

6. Pour of all oil from wok. Reheat wok over medium high heat until hot; add chili oil. Add orange peel, dried chili peppers, garlic and ginger. Stir-fry for about thirty seconds to a minute or until fragrant.

7. Stir cornstarch mixture, and add to wok. Cook until sauce boils and thickens. Return chicken to wok, and mix well. Serve over rice.

Chicken With Chinese Eggplant

Ingredients

* 1/2 lb boneless skinless chicken breast, sliced thin and cut into strips
* 1 teaspoon dried shrimp
* 2 tablespoons sherry wine (Shaoxing Cooking Wine)
* 3 garlic cloves, minced
* 1 large onion
* 2 medium eggplants
* 1 teaspoon hot sauce (Sriracha)
* 1/2 tablespoon dark soy sauce
* 1/2 tablespoon light soy sauce
* 1 tablespoon rice wine vinegar
* 1 teaspoon artificial sweetener or sugar
* 1 tablespoon tomato paste
* 4 teaspoons light olive oil or peanut oil, divided
* 1/2 cup chicken stock

Directions

1. Brine chicken for 1-3 hours in solution of 2 cups water, 1/4 cup kosher salt and 1/4 cup sugar.

2. Soak dried shrimp in sherry for 1-3 hours.

3. Meanwhile, halve eggplant then slice halves radially into 4 slices per half.

4. And then into smaller pieces.

5. Spread on cooling racks over the sink or cookie sheets.

6. Sprinkle with salt and weight down with heavy cutting board.

7. Let drain for one hour or more.

8. Quarter and slice onion, set aside.

9. Mince garlic, set aside.

10. Drain chicken and pat dry.

11. Strain shrimp out of sherry and discard shrimp (reserve sherry).

12. Combine sherry, hot sauce, dark soy sauce,light soy sauce, rice wine vinegar, splenda and tomato paste and whisk together.

13. Add half of oil to wok and heat over high heat.

14. Add chicken and cook about 1/2 way (but browned on all sides).

15. Remove to a plate.

16. Add remaining oil and allow to come to temperature.

17. Add onions, stir fry for about 1 minute.

18. Add Eggplant, stir fry for about 5 minutes.

19. Replace chicken in wok.

20. Add Sauce and Stir fry until done.

21. Serve with brown rice.