3 pieces tofu, 3/4 lb
1/2 lb lean meat (pork, beef or chicken)
1 teaspoon: soy sauce, cooking wine, cornstarch
1 tablespoon fermented black beans
3 green onions, cut 2" long
2 1/2 tablespoons soy sauce
1 teaspoon dark soy sauce
1 teaspoon hot chili sauce
1/2 tablespoon sesame oil
1 tablespoon cooking wine
1 cup stock
1 tablespoon cornstarch
2 cup cooked rice

1. Cut tofu in pieces. Slice meat. then mix well with 1 teaspoon soy sauce, wine and cornstarch

2. Heat 2 tablespoon oil. Stir fry meat until separated and cooked; remove the meat.

3. Stir fry black beans and green onion with remaining oil until fragrant. Add rest of sauce ingredients and tofu; bring to boil. Cook uncovered, over high heat 5 minutes (stir during cooking). Add cooked meat and mix well. Pour on top of rice and serve with vegetables.

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 Total of 1/2 lb: squid, lean meat (pork, beef or chicken) & shrimp
1 tablespoon cornstarch
1 cup asparagus, sectioned
1 cup mushroom, sliced
6 slices red bell pepper
3 garlic cloves, minced
5 dried chili peppers, sliced
1/2 cup green onion sections, 2" long
1 teaspoon each: sugar, vinegar, sesame oil
1 tablespoon cooking wine
1 tablespoon soy sauce
1/2 tablespoon dark soy sauce
1/2 tablespoon cornstarch
2 tablespoons water
1/2 green onion sections, 2" long
2 cup cooked rice
salt

1. Score the squid in a crisscross manner then cut in pieces. Slice meat; mix meat and shrimp well with salt and cornstarch.

2. Heat 1 tablespoon oil. Add asparagus, mushroom and red bell pepper with 1 tablespoon water; cover and cook until steamy. Stir fry briefly; remove. Wipe wok dry.

3. Heat 3 tablespoon oil. Add garlic, chili peppers, green onion until garlic turns brown. Add seafood and meat and stir fry until separated and cooked. Add sugar, vinegar, sesame oil, wine, soy sauces, cornstarch, water, green onion & all vegetables; stir fry to mix well. Pour on top of rice and serve.

Total of 1/2 lb: squid (score crisscross then cut in pieces), shelled shrimp, lean meat (shredded pork, beef or chicken)
3 dried chili peppers, cut in pieces
2 tablespoons dried shrimp
1/2 tablespoon minced garlic
1 tablespoon soy sauce
1 cup shredded onion
1 cup pre-softened chinese wood ears, shredded
Total of 1/2 lb, shredded: cabbage, carrot and other vegetables
2 tablespoons paprika
1/2 teaspoon salt
1 teaspoon each: sugar, cooked wine
2 cup canned chicken broth
2 cup water
1/3 lb dry noodle

1. Heat 2 tablespoon oil. Stir fry seafood and meat until cooked; remove

2. Heat 2 tablespoon oil. Stir fry  chili pepper, dried shrimp, garlic over medium heat until brown; add soy sauce and vegetables; stir fry briefly. Add paprika, salt, sugar, wine, chicken broth water; bring to boil. Add cooked seafood & meat to complete the soup; remove.

3. Follow instructions on package to cook noodles. Divide noodles into 2 serving bowls and pour in the soup. Serve.

1/2 lb bok choy
2 chinese sausages, sliced
2 eggs (beaten)
2 cup cooked rice
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon green onions

1. bring 4 cup water to boil. Add 1/2 teaspoon salt, 1/2 tablespoon oil and vegetables; bring to another boil. remove the vegetables and plunge in cold water until cool. Squeeze out water, mince; and set aside.

2. Heat 1 tablespoon oil. Stir fry sausages over medium heat until oil is released; remove. Wipe wok dry.

3. Heat 2 tablespoon oil. Add eggs and stir fry until solidified. Add rice, salt, pepper; stir to mix well. Add vegetables, sausages and onions; stir fry and mix well.

* Other type of sausage or lean meat (marinated before using) may be used for chinese sausage.

1/2 lb lean meat (pork, beef or chicken)
2/3 tablespoon soy sauce
1 egg (small, beaten)
6 tablespoon cornstarch
3 cup oil for deep frying
1/2 lb, cut in pieces: onion, green pepper, carrot & tomato
1 tablespoon minced garlic
2/3 teaspoon salt
3 tablespoon each: sugar, vinegar, ketchup
1 1/2 tablespoon cornstarch
6 tablespoon water
2 cup cooked rice

1. Slice meat 2/3" thick, tenderize with meat mallet. Then cut in 1" pieces; mix well with soy sauce and egg. Put the meat pieces and cornstarch in a plastic bag. Shake the bag to coat the meat evenly.

2. Heat oil for deep-frying. Add in meat pieces one by one (deep fry in 2 batches if oil is not enough to cover the meat); deep fry meat pieces over high heat 2 minutes until crispy and cooked. Remove.

3. Heat 1 tablespoon oil. Add vegetables and 1 tablespoon water; stir fry briefly then remove. Wipe wok clean; heat 2 tablespoons oil. Stir fry minced garlic until fragrant; add salt, sugar, vinegar, ketchup, cornstarch, water and bring to boil. Add meat pieces and vegetables; stir fry until mixed well. remove; place on top of rice and serve with vegetables.

2/3 lb ground pork
1/4 black pepper
1 tablespoon cooking wine
1 tablespoon sesame oil
3 tablespoon each: soy sauce, water
1 lb cabbage or Napa cabbage (minced)
1/2 cup bamboo shoots (fresh or canned, minced)
1/2 cup chinese black mushroom (presoftened in cold water, minced)
1 cup yellow chinese chives, minced
50 sheets dumpling skin

1. Mix ground pork with black pepper, cooking wine, sesame oil, soy sauce, water. Blanch vegetables in hot water briefly; remove and plunge in cold water to cool. Squeeze out water the mince.

2. Heat 2 tablespoon oil. Stir fry bamboo shoots until yellow. Add mushrooms and stir fry until fragrant; remove and let cool. Mix well with pork. vegetables, and chives to make filling.

3. Place filling in center of each dumpling skin; fold in the two ends and seal the edges with water.

4. Heat 1 tablespoon oil in a non-stick pan; arrange half the dumplings in a pan (fry them in batches). Fry until dumpling bottoms turn brown; pour in 1/2 cup water. Cover and cook over medium heat 6 minutes. Uncover and continue to cook until water evaporates; invert on a plate and serve.

* Uncooked dumplings may be frozen. To fry the frozen dumplings, arrange the dumplings in a non-stick pan, pour in 3/4 cup water, cover and cook over medium heat 10 minutes. Other procedures are same as step 4.