20 egg roll wrappers
1/2 lb. pork fillet cut into thin strips
3 T soy sauce
2 T oil
1 T ground ginger
2 T cornstarch
Small head savoy cabbage or bok choy, shredded
1/2 c thinly sliced celery
1/4 cup thinly sliced mushrooms
1/2 lb. bean sprouts, sliced
1/4 cup thinly sliced bamboo shoots
4 scallions including green tops, chopped

Mix soy sauce, oil, ginger and cornstarch. Marinate pork strips in mixture for about 10 minutes. In another bowl, combine cabbage, celery, mushrooms, bean sprouts, bamboo shoots and scallions.

Drain pork strips and stir fry in 2 T hot oil about 2 - 3 minutes. Remove pork. Add 2 T oil to wok. Add vegetables to hot oil; stir fry 1 minute. Remove and mix pork and vegetables. Cool. Wipe wok clean, then add 2 cups oil; heat to 375 degrees. Place egg roll wrappers flat with a tip at the top. Put about 2 T filling above lower tip of each wrapper. Fold bottom to center, covering filling. Roll over once. Fold left and the right tips of wrapper to center. Neatly roll toward top of wrapper. With wet fingers or beaten egg, seal top flap to roll. Drop rolls into hot oil for 3 - 4 minutes. Remove and drain. Serve with Fruity Sauce.

8 oz. dried Chinese egg noodles
1/2 cup dried shiitake mushrooms
3/4 lb. flank steak, trimmed of any fat and julienned
1 T oyster sauce
1/2 cup chicken stock
2 T soy sauce
2 t sesame oil
3 T vegetable oil
2 t minced garlic
2 t minced ginger
1/4 cup chopped green onions
1 cup bok choy, cut into 1 1/2" pieces

Drop noodles into a large quantity of boiling water - at least 2 qts. - and cook 3 1/2 to 5 minutes, until barely tender to the bite. Drain, rinse with cold water and reserve.

Place the mushrooms in a large bowl and add boiling water to cover. Let stand 15 to 30 minutes, until tender, then drain and squeeze the mushrooms to extract most of their moisture. Cut off and discard the tough stems and julienne the caps.

Combine the beef and oyster sauce in a bowl; stir to coat. Let stand for 10 minutes.

In another bowl, combine the chicken broth, soy sauce and sesame oil. Set aside.

Heat a wok over high heat. When hot, add the vegetable oil, swirling to coat the sides. Add the garlic, ginger, and green onions and cook, stirring until fragrant, about 30 seconds. Add the beef and cook, stirring constantly, about 1 minute. Add the mushrooms and bok choy and cook for a minute longer. Add the sauce and noodles. Gently toss until heated through and sauce has thickened. Serve immediately. 4 Servings.

In a large pot of boiling, salted water, cook the pasta until just done, about 3 minutes. Drain. Rinse with cold water and drain thoroughly. Heat a large nonstick frying pan over moderately high heat. Add the oil and sprinkle the sugar into the pan. Let sit until the sugar begins to turn golden brown, about 1 minute. Stir until the sugar turns a medium brown. Add the steak, in about five batches, turning quickly with tongs, until browned and just done, 1 or 2 minutes in all. Remove. The sugar should glaze the beef with brown caramel. If the pan gets too hot, reduce the heat to moderate so the sugar won't burn. Add the scallions; cook, stirring, until browned, about 2 minutes. In the pasta-cooking pot, combine the pasta, the beef and any accumulated juices, the scallions, broth, soy sauce, sake, tofu, cabbage, and mushrooms and bring to a simmer. Simmer, stirring, until the vegetables are almost tender, about 2 minutes. Add the spinach and continue cooking until wilted, about 30 seconds longer. Serves 4.

2 lbs lean pork loin
1/2 cup flour
1/4 cup cornstarch
1/2 cup cold water
1/2 t salt
1 egg
20 oz can pineapple chunks, drained and syrup reserved
1/2 cup packed brown sugar
1/2 cup white vinegar
1/2 t salt
2 t soy sauce
2 medium carrots, cut into thin diagonal slices
1 clove garlic, finely chopped
2 T cornstarch
2 T cold water
1 medium bell pepper, cut into slices
1 medium onion, cut into slices
cooked rice

Trim excess fat from pork. Cut into 3/4" pieces. Heat 1 inch oil in deep fryer or dutch oven to 360°. Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 t salt and the egg in large bowl with hand beater until smooth. Stir pork into batter until well coated. Add pork pieces, one at a time, to oil. Fry about 20 pieces at a time about 5 minutes, turning 2 or 3 times, until golden brown. Drain on paper towel. Keep warm.

Add enough water to reserved pineapple juice to measure 1 cup. Heat syrup mixture, brown sugar, vinegar, 1/2 t salt, soy sauce, carrots and garlic to boiling in dutch oven; reduce heat to low. Cover and simmer about 6 minutes. Mix 2 T cornstarch and 2 T water. Stir into sauce. Add pork, pineapple, bell pepper and onion. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Serve with rice. (I like more sauce so I usually double the sauce recipe)

1 1/2 lbs. pork loin
1/2 cup water
1/4 cup brown sugar
1/2 t salt
20 oz. can pineapple chucks, drained (reserve juice)
1 cup pineapple juice
2 T cooking oil
1/3 cup vinegar
2 T cornstarch
1 T soy sauce
3/4 cup green pepper. sliced
1/2 cup onion, sliced

In large skillet, brown pork in oil. Combine water, vinegar, brown sugar, cornstarch, salt, soy sauce and pineapple juice; cook until clear and slightly thickened, about 2 minutes. Add sauce to pork in skillet; cook over low heat for about one hour or until pork is done. Add pineapple chunks, green peppers and onion; continue cooking for 2 minutes longer.

Serve over rice. Serves 4.

1 T minced garlic
3 cups plus 1 T vegetable oil
2 t soy sauce
1 t red pepper flakes
1 T hoisin sauce
12 jumbo shrimp, peeled and deveined, tails intact 1 egg, beaten
12 chives
Cilantro for garnish
Cilantro Lime Sauce

Combine garlic, 1 T oil, soy sauce, red pepper flakes, and hoisin sauce in a medium bowl. Toss shrimp in mixture. Cover and refrigerate for 1 hour.

Place wrappers on work surface and cover with a damp kitchen towel. Working with 1 wrapper at a time, brush wrapper with a beaten egg. Place a shrimp diagonally across the center and fold wrapper around shrimp. Place the chives in a bowl of hot water for 1 minute. Drain and tie 1 chive around each wonton-wrapped shrimp. Trim off excess chive. Cover with a damp kitchen towel and set aside. Repeat with remaining wrappers.

Heat the remaining 3 cups oil in a large wok until 375°.

Working in batches, add the wrapped shrimp and fry until golden, 1 to 2 minutes. Usung a slotted spoon remove from the oil and drain on paper towels. Garnish with cilantro and serve hot with Cilantro Lime Sauce.

Combine fish sauce, vinegar, lime juice, mirin, and Sriracha sauce. Just before serving stir inthe cilantro. Divide sauce amoung four small bowls for dipping and serve the Wonton Wrapped Shrimp. 12 Shrimp, 4 Appetizer Portions.

Place all ingredients in a mixing bowl, blend well. Serve immediately or keep refrigerated for up to 5 days. Makes approximately 1 cup.