Shui Zhu Yu (Sichuan Boiled Fish)

Ingredients

• 1 egg white, beaten

• 1/2 teaspoon cornstarch
• 1/4 teaspoon ground white pepper
• 3 thin slices fresh ginger root
• 1 (6 ounce) fillet basa, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 10 Sichuan peppercorns
• 5 dried chile de arbol peppers
• 1 tablespoon vegetable oil
• 2 teaspoons Sichuan bean sauce
• 2 cups water
• 3 stalks celery, cut into 1/2-inch pieces
• 1 cup sliced Napa cabbage
• 2 teaspoons minced garlic
• 2 sprigs cilantro

Directions

1. Stir the egg white, cornstarch, white pepper, and egg white together in a bowl; add the basa and mix to
coat. Set aside and allow to marinate at least 15 minutes.
2. Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir the peppercorns and dried
chile peppers in the hot oil until they turn a very dark red (they will look almost black, so be careful
not to burn the chilies). Remove the dried chili peppers and peppercorns from the skillet. Mince the
chile peppers. Mash the peppercorns finely; set aside.
3. Return the skillet to the medium heat and add 1 tablespoon vegetable oil and the bean sauce; cook and
stir the bean sauce with the oil until the mixture turns red. Stir the water into the sauce, increase heat to
high and cook until the sauce simmers. Remove the ginger slices from the marinating fish and add to
the boiling sauce; cook the fish at a boil until the flesh turns white.
4. Divide the celery and cabbage between two soup bowls. Pour the fish and sauce over the celery and
cabbage. Top with the garlic, peppercorns, and chile peppers.
5. Heat 1 tablespoon olive oil in a skillet over high heat until it just begins to smoke; carefully pour the
hot oil over the garlic, peppercorns, and chile peppers. Garnish each portion with cilantro to serve.
He Jia Tuan Yuan (Tofu Ball Soup for Lunar
Chinese New Year)
Ingredients

• 1 (14 ounce) package soft tofu

• 7 ounces ground pork
• 6 tablespoons cornstarch
• 1 egg
• 1 teaspoon chicken bouillon granules (optional)
• 1 teaspoon salt
• 5 cups water
• 1 tablespoon vegetable oil
• 10 dried shrimp
• 1 cup fresh pea vine shoots, trimmed
• 1 teaspoon chicken bouillon granules
• 1/4 teaspoon salt

Directions

1. Place the tofu into a large bowl, and mash it into a paste with a large spoon. Stir in the pork,
cornstarch, egg, 1 teaspoon chicken bouillon granules, and 1 teaspoon salt until the mixture is very
well combined.
2. Heat the water and vegetable oil to a boil in a large saucepan, and reduce heat to an active simmer but
not a full boil. Using gloved hands, pinch off about 1 tablespoon of the tofu mixture, roll it into a ball
between your palms, and slide it carefully into the water so it doesn't break apart. Repeat with the rest
of the tofu mixture. Without stirring the soup, let the tofu balls simmer until they rise to the top, about
30 minutes.
3. Turn off the heat, and stir in the dried shrimp, pea vine shoots, 1 teaspoon of chicken bouillon
granules, and 1/4 teaspoon salt. Serve hot.

Szechwan Shrimp
Ingredients

• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
 • 4 cloves garlic, minced
• 12 ounces cooked shrimp, tails removed

Directions

1. In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground
ginger. Set aside.
2. Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir
in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Chinese Chicken Fried Rice II

Ingredients

• 1 egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cups cooked white rice, cold
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 1 cup cooked, chopped chicken meat

Directions

1. In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and
leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
2. Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken.
Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Kung Pao Chicken

Ingredients

• 1 pound skinless, boneless chicken breast halves - cut into chunks

• 2 tablespoons white wine
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil, divided
• 2 tablespoons cornstarch, dissolved in 2 tablespoons water
 • 1 ounce hot chile paste
• 1 teaspoon distilled white vinegar
• 2 teaspoons brown sugar
• 4 green onions, chopped
• 1 tablespoon chopped garlic
• 1 (8 ounce) can water chestnuts
• 4 ounces chopped peanuts

Directions

1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1
tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl
and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil,
1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green
onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
3. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices
run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce
thickens.

Sweet and Sour Chicken I

Ingredients

• 1 (8 ounce) can pineapple chunks, drained (juice reserved)

• 2 green bell pepper, cut into 1 inch pieces
• 1/4 cup cornstarch
• 1 3/4 cups water, divided
• 3/4 cup white sugar
• 1/2 cup distilled white vinegar
• 2 drops orange food color
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 1/4 cups self-rising flour
• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 egg
• 1 1/2 cups water
• 1 quart vegetable oil for frying
Directions

1. In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food
coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir
into saucepan. Continue stirring until mixture thickens.
2. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2
cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until
chicken is well coated.
3. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden.
Remove chicken, and drain on paper towels.
4. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter.
Pour hot sweet and sour sauce over top.

Honey Walnut Shrimp

Ingredients

• 1 cup water
• 2/3 cup white sugar
• 1/2 cup walnuts
• 4 egg whites
• 2/3 cup mochiko (glutinous rice flour)
• 1/4 cup mayonnaise
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons honey
• 1 tablespoon canned sweetened condensed milk
• 1 cup vegetable oil for frying

Directions

1. Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2
minutes, then drain and place walnuts on a cookie sheet to dry.
2. Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency.
Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and
then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on
paper towels.
3. In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add
shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.
Chinese Chicken Salad III
Ingredients

• 3 tablespoons hoisin sauce

• 2 tablespoons peanut butter
• 2 teaspoons brown sugar
• 3/4 teaspoon hot chile paste
• 1 teaspoon grated fresh ginger
• 3 tablespoons rice wine vinegar
• 1 tablespoon sesame oil
• 1 pound skinless, boneless chicken breast halves
• 16 (3.5 inch square) wonton wrappers, shredded
• 4 cups romaine lettuce - torn, washed and dried
• 2 cups shredded carrots
• 1 bunch green onions, chopped
• 1/4 cup chopped fresh cilantro

Directions

1. To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste,
ginger, vinegar and sesame oil.
2. Grill or broil chicken until cooked, cool and slice.
3. Preheat oven to 350 degrees F (175 C). Spray a large shallow pan with nonstick vegetable spray,
arrange shredded wontons in a single layer and bake 20 minutes or until golden brown. Cool.
4. In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with
dressing and serve.

Chicken Broccoli Ca - Unieng's Style

Ingredients

• 12 ounces boneless, skinless chicken breast halves, cut into bite-sized pieces
• 1 tablespoon oyster sauce
• 2 tablespoons dark soy sauce
• 3 tablespoons vegetable oil
• 2 cloves garlic, chopped
• 1 large onion, cut into rings
• 1/2 cup water
• 1 teaspoon ground black pepper
• 1 teaspoon white sugar
• 1/2 medium head bok choy, chopped
• 1 small head broccoli, chopped
• 1 tablespoon cornstarch, mixed with equal parts water
Directions

1. In a large bowl, combine chicken, oyster sauce and soy sauce. Set aside for 15 minutes.
2. Heat oil in a wok or large heavy skillet over medium heat. Saute garlic and onion until soft and
translucent. Increase heat to high. Add chicken and marinade, then stir-fry until light golden brown,
about 10 minutes. Stir in water, pepper and sugar. Add bok choy and broccoli, and cook stirring until
soft, about 10 minutes. Pour in the cornstarch mixture, and cook until sauce is thickened, about 5
minutes.

Sesame Chicken
Ingredients

• 2 teaspoons cornstarch
• 2 tablespoons rice wine
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• 1 dash hot pepper sauce
• 1 tablespoon grated fresh ginger
• 1 clove crushed garlic
• 1 pound skinless, boneless chicken breast halves, cut into bite size pieces
• 2 tablespoons sesame seeds
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 4 ounces fresh mushrooms, quartered
• 1 green bell pepper, sliced
• 4 green onions, sliced diagonally into 1/2 inch pieces

Directions

1. To Make Marinade: In a nonporous dish or bowl blend cornstarch with wine or sherry; then stir in
lemon juice, soy sauce, hot pepper sauce, ginger and garlic. Blend together and stir in chicken strips.
Cover dish and refrigerate to marinate for 3 to 4 hours.
2. In a wok or large skillet, place sesame seeds and dry-fry over medium heat, shaking the wok, until the
seeds are a golden brown color. Remove seeds and set aside.
3. To same wok or skillet add sesame oil and vegetable oil and heat slowly. Drain chicken, reserving
marinade, and stir-fry in wok a few pieces at a time, until browned. Remove chicken with a slotted
spoon and set aside.
4. Add mushrooms and green bell pepper to same wok or skillet and stir-fry for 2 to 3 minutes. Add the
scallions and stir-fry 1 minute more. Return chicken to wok, together with reserved marinade, and stir
over medium high heat for another 2 to 3 minutes, or until the ingredients are evenly coated with the
glaze. Sprinkle toasted sesame seeds on top and serve immediately.