Simply good!

Ingredients / Directions
2 eggs
1 tablespoon oyster sauce
2 teaspoons soy sauce
Salt and pepper
to taste
1/2 white onion
8 ounces cooked ham
1 green onion
washed
6 tablespoons oil for frying
or as needed
4 cup(s)s cold cooked rice Lightly beat the eggs. Stir in 1/2 teaspoon each of the oyster sauce and soy sauce. Add a bit of salt and pepper to taste. Set aside.

Peel and dice the onion. Dice the ham and green onion.

Heat a wok or frying pan on medium-high to high heat. When the oil is hot
add 2 tablespoons oil. Add the eggs. Scramble lightly and remove from the pan. Clean out the pan.

Heat 2 tablespoons oil in the pan or wok. When the oil is hot
add the onion. Stir-fry briefly
then add the ham and the green peas. Stir-fry all the vegetables
and remove from the pan. Clean out the pan.

Heat 2 tablespoons oil in the wok. Reduce the heat to medium and add the rice
stirring with chopsticks to break up the clumps. Stir in the remainder of the soy sauce
oyster sauce. Season with salt and pepper as desired.

Add the cooked meat and vegetables back into the pan. Stir in the scrambled egg. Heat through and stir in the green onion.

Not bad!

Ingredients / Directions
1 lb large shrimp – not more than 24 to a pound
2 teaspoon. soy sauce
2 teaspoon. Shaoxing Cooking Wine — ordinary rice wine is okay
but not as good
Seasonings:
1 Tbsp. mashed and finely minced garlic
1 Tbsp. mashed and finely minced ginger
1/2 of a green onion
thinly sliced
3-6 Red Hot Chili Peppers — genuine Tabasco peppers work really great.
1 teaspoon. hot chili paste (optional)
Sauce:
5 Tbsp ketchup
1 Tbsp sugar
1/2 Tbsp salt
1 Tbsp Shaoxing Cooking Wine
Vegetables: Not essential
but a very worthwhile addition:
10 spears of asparagus
cut off whole tips
1-inch steep diagonal cut for the stems
1 stalk of celery – cut in thin diagonal slices
1 good size bamboo shoot – cut in long thin slices to compliment the other vegetables
6 Tbsp oil
Dash of Toasted Sesame Oil
Boil a quart of water in your wok. Immerse all the veggies and boil rapidly until they reach peak color brightness. Immediately strain out into a bowl and set aside. Or you can do them in your microwave.
Put 5 tablespoons of oil into wok. Get it smoking hot and stir the shrimp until it is pink and done. This shouldn”t take more than a couple of minutes – it all depends on the horsepower of your stove. Put onto plate and discard all excess oil and quickly clean the wok.
Heat 1 tablespoon of oil in wok . Get it smoking hot and toss in the hot peppers. Cook them for a minute
at most
until you are getting good whiffs of cooking chili. Add the other seasonings and stir for 15-20 seconds.
Add the sauce and stir to mix. Add back in the shrimp and veggies. Stir until you are sure it is all reheated. Give a quick dash of toasted sesame oil
then a quick stir.
Pour it out onto a nice
light colored or glossy black platter
so you can admire the colors.

Check out the travel channel!

Ingredients / Directions
1 lb Chicken Breast
Boned
Cut Into 1″ Cubes
4 tb Soy Sauce
1 1/2 tb Cold Water
Cornstarch
1/4 ts Garlic Salt
4 Dried Red Chiles
Or More To Taste
1 tb White Wine Or Sherry
1 tb Sugar
1/2 ts Salt
1 ts Sesame Oil
Oil For Deep Frying
1 ts Chopped Peeled Ginger root
1/2 c Peanuts Combine chicken
2 tablespoons soy sauce
cold water
1 1/2 tablespoons cornstarch and garlic salt in bowl. Stir evenly in one direction and let marinate 30 minutes. Remove tips and seeds from chiles
then cut in 1-inch pieces. Combine remaining 2 tablespoons soy sauce
wine
sugar
1 teaspoon cornstarch
salt and sesame oil in small bowl. Heat 2 to 3 inches oil in wok to 400øF. Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 tablespoons oil. Heat oil and fry chiles until black. Add ginger root and chicken
stirring and tossing together. Add soy-wine mixture and cook
stirring
just until thickened.
Remove from heat and sprinkle with nuts.

Try this one!

Ingredients / Directions
4-6 Chinese or Japanese eggplants

1 t chopped fresh ginger
1 T chopped fresh garlic( I use 4-6 cloves
as I really like garlic)
1 T Hot bean paste
2 T soysauce (adjust down for sodium restriction)
1 t sugar (or sucanat)
1 t salt (again
adjust for low sodium version)
1/2 cup(s) soup stock or water
1 T chopped green onion Cut eggplant into finger sized pieces-cut lengthwise
then into quarters etc. Saute with some water in a non-stick pan/wok
until soft. When soft
remove from pan. On low heat
cook garlic
ginger
and hot bean paste for a minute
then add salt
sugar
soysauce and stock/water. Return eggplant to the pan and cook for about five minutes until garlic is soft and a sauce forms. If sauce is too thin
thicken with 1t corn starch mixed with 2t water.

Serve over white/brown rice.

Yes!

Ingredients / Directions
4 ounces frozen uncooked shrimp
unshelled
Marinade:
1 tablespoon oyster sauce
or to taste
1 tablespoon soy sauce
or to taste
1 teaspoon salt
or to taste
Pepper to taste
1 teaspoon cornstarch mixed with 1 1/2 teaspoons water
Other:
4 ounces cooked ham
1 medium onion
2 green onions
2 eggs (more if desired)
1/2 cup(s) peas
4 cup(s)s cold cooked rice
4 to 5 tablespoons oil for stir-frying
or as needed
Run the frozen shrimp under warm running water
pat dry with paper towels
shell and devein. Chop into small pieces. Add the marinade ingredients and marinate for 15 minutes.
Dice the ham
onion
and green onion.
Beat the eggs lightly with chopsticks
add a dash of salt
and mix.* Set aside.
Heat the wok and then add 1 tablespoon oil. When oil is ready
pour 1/2 of the egg mixture into the wok and cook over medium heat
turning over once. Cook the other half the same way. Cut the egg into thin strips
and save for later.
Add 2 tablespoons oil
or as needed. When oil is hot
stir-fry the onion and shrimp on high heat for a few moments
remove and set aside. Do the same for the green peas
and then the diced ham.
Add 1 – 2 tablespoons oil
turn the heat down to medium and stir-fry the rice. Add a bit of soy and oyster sauce if desired. Add the other ingredients except the egg and green onion and combine thoroughly. Serve the fried rice with the strips of egg on top and the green onion as garnish.**
*You can also add a bit of oyster sauce if desired
**Alternately
you can mix the green onion and egg in with the other ingredients.

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Ingredients / Directions
1/4 pound ground pork
Marinade:
1/4 teaspoon salt
1/4 teaspoon black pepper
a Pinch (less than 1/2 teaspoon) cornstarch
Sauce:
1/4 cup(s) chicken broth
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
1 teaspoon red rice
red wine
or balsamic vinegar
1 teaspoon granulated sugar
or to taste
2 teaspoons cornstarch
Other
4 Asian eggplants
1 cloves garlic
4 tablespoons oil for stir-frying
or as needed
1 tablespoon bean sauce (hot bean sauce if possible)
1/4 teaspoon chile paste with garlic
1 teaspoon sesame oil
Combine the ground pork with the salt
pepper
and cornstarch. Marinate the pork for 15 minutes.

While the pork is marinating
prepare the remaining ingredients. In a small bowl
combine the chicken broth
dark and light soy sauce
vinegar
and sugar. Whisk in the cornstarch.

Cut the eggplant into 1-inch squares. Mince the garlic.

Heat the wok over medium-high to high heat. Add 2 tablespoons of oil. When the oil is hot
add the eggplant. Stir-fry the eggplant until it is softened (about 5 minutes). Remove and drain on paper towels.

Add 2 tablespoons oil to the wok. When the oil is hot
add the garlic and bean sauce. Stir-fry until aromatic. Add the ground pork. Stir-fry until it changes color
using cooking chopsticks or a wooden spoon to separate the individual pieces.

Push the pork up to the sides of the wok. Add the sauce in the middle and bring to a boil
stirring quickly to thicken. Add the eggplant slices and the chile paste. Cook for a few more minutes and stir in the sesame oil

Just do it!

Ingredients / Directions
1 pound skinless
boneless chicken breast halves
sliced
2 tablespoons cornstarch
1 tablespoon Chinese rice wine or dry sherry
1/4 teaspoon white pepper
1 pound button mushrooms
1 1/4 cup(s) chicken broth
1 cup(s) peanut oil
1/3 cup(s) thinly sliced bamboo shoots
3/4 cup(s) thinly sliced Chinese cabbage
1/2 teaspoon sugar
2 tablespoons water Sprinkle chicken with 2 teaspoons cornstarch
rice wine
and pepper. Mix well. Simmer mushrooms in chicken broth 5 minutes. Drain
reserving broth. Heat oil in a wok. Add chicken and cook
stirring
just until pieces separate and chicken is no longer pink. Drain into a sieve over a bowl. Return 1 tablespoon oil to the wok. Add mushrooms
bamboo shoots
and Chinese cabbage.Stir fry 2 minutes. Add chicken broth and sugar. Bring to a boil. Return chicken to the wok. Dissolve remaining cornstarch in water and add to the wok. Cook
stirring
until thickened.

All good!

Ingredients / Directions
Serve this over grilled fish.

1 cup(s) peeled
sliced and quartered kiwi
1 cup(s) orange segments
2 jalape�os
minced
1 cup(s) chopped onion Combine.

Um! Yummy!

Ingredients / Directions
1 pound boneless
skinless chicken breasts
Marinade:
1 tablespoon light soy sauce
1 tablespoon dry sherry
Other:
4 garlic cloves
finely minced
2 green onions
finely chopped on the diagonal
a few drops sesame oil
2 tablespoons light soy sauce
1 tablespoon dry sherry
1/4 teaspoon chili paste
Oil for stir-frying Cut the chicken into bite-sized cubes. Place in a bowl
mix in the marinade ingredients and marinate for about 20 – 25 minutes.
While the chicken is marinating
prepare the green onions and garlic. Combine the sesame oil
light soy sauce
sherry and chili paste in a bowl and set aside.
Heat wok and add oil. When oil is ready
add the marinated chicken. Stir-fry briefly on high heat
then add the garlic and green onion. Add the remaining ingredients and combine (total cooking time should be about 5 minutes). Serve hot with rice. Serves 4.

Just do it!

Ingredients / Directions
1 pound boneless fish fillets
Marinade:
1 tablespoon rice wine
dry sherry or white wine
a few drops sesame oil
salt and pepper to taste
1 egg white
1 – 2 teaspoons cornstarch
Other:
4 tablespoons vegetable oil
1 clove garlic
minced
2 slices ginger
shredded
1/2 red onion
sliced
Sauce:
1/2 cup(s) fish stock
chicken broth
or water
1 tablespoon oyster sauce
1/4 teaspoon soy sauce
1 teaspoon/1 tablespoon cornstarch/water
Vegetables as desired (celery
bean sprouts
snow peas
mushroomsm or bok choy).
2 teaspoons ground coriander
or as desired Cut fish into pieces approximately 1 1/2 inches by 1/2 inch (be sure the pieces aren”t too small). Add the marinade ingredients
adding each ingredient separately and the cornstarch last. Mix well and let the fish marinate for 10 minutes.

Heat the wok. Add 2 tablespoons oil to the heated wok. Add the fish fillets and sear until lightly browned. Remove the fish from the wok.

Add 2 tablespoons oil to the wok. Add the garlic
ginger
and onion and cook until the onion is lightly browned. Add the vegetables and stir-fry. Add the sauce
heat to bubbling
and add the cornstarch and water
stirring quickly to thicken. Add the fish back into the wok. Mix everything through. Sprinkle the cooked fish and vegetables with the ground coriander before serving.