CHINESE RECIPES

• 4 boneless,skineless chicken breasts
  (aprox.1 pound)
  
• 1 egg white
  
• 1 Tsp.cornstarch
  
• 1 tsp.salt
  
• 1 Tsp.soy sauce
  
• Dash of white pepper
  
• 1 pound mushrooms
  
• 2 Tbs.cornstarch
  
• 2 Tbs. cold water
  
• 2 Tbs.vegetable oil
  
• 2 cloves garlic,finely chopped
  
• 1 tsp.finely chopped gingerroot
  
• 2 Tbs vegetable oil
  
• 1/2 C chicken broth
  
• 1 package(6 ounces)frozen Chinese pea
  pods,thawed and drained
  
• 1 Tbs.oyster sauce

Cut chicken into 1/4-inch slices.Mix egg white,1 tsp. cornstarch,salt,soy sauce
and white pepper in medium bowl;stir in chicken.Cover and refrigerate
30 min.Cut mushrooms into 1/2-inch slices.Mix 2 tbs.cornstarch and
the cold water.Heat wok or 12-inch skillet until very hot add 2 tbs.
vegetable oil;rotate wok or skillet to coat sides.Add mushrooms;stir-fry
1 min.Stir in chicken and chicken broth;heat to boiling.Stir in cornstarch
mixture;cook and stir about 10 seconds or until thickened.Add pea
pods and oyster sauce;cook and stir 30 seconds.Serve with rice.

• 1 pound ground beef
  
• 1/2 C dry bread crumbs
  
• 1/4 C milk
  
• 2 tbs.finely chopped onions
  
• 1/2 tsp.salt
  
• 1/2 tsp.Worcestershire sauce
  
• Dash pepper
  
• 1 egg
  
• 1/2 cup packed brown sugar
  
• 1 Tbs.cornstarch
  
• 1 can (15 1/4 oz.)pineapple chunck
  in syrup,undrained
  
• 1/3 C vinegar
  
• 1 Tbs.soy sauce
  
• 1 small bell pepper,chopped

Mix ground beef,bread crumbs,milk,onion,salt,Worcestershire
sauce,pepper and egg.Shape mixture into twenty 1 1/2-inch balls.
Cook in a 10-inch skillet over medium heat about 20 min.,turning
occasionally,until brown;drain.

Mix brown sugar and cornstarch in skillet.Stir in pineapple,
vinegar,and the soy sauce.Heat to boiling,stirring constantly;
reduce heat.Add meatballs.Cover and simmer 10 min.,stirring
occasionally.Stir in bell pepper.Cover and simmer aprox.5 min.
or until bell pepper is crisp-tender

• 1 pound beef flank steak
  
• 2 tbs.vegetable oil
  
• 2 tsp.soy sauce
  
• 1 tsp.finely chopped gingerroot
  
• 1 tsp.sugar
  
• 1 tsp. salt
  
• 1 tsp.dry white wine
  
• 1/4 tsp.white pepper
  
• 1 med.onion
  

Cut beef steak across grain into 1/8-inch strips Toss beef,
vegetable oil,soy sauce,gingerroot,sugar,salt,wine and white
pepper in glass or plastic bowl.Cover and refrigerate 30 min.

Set oven to broil.Cut onion into 1-inch chunks.Thread beef
and onion on eight 14-inch skewers.Broil with tops about 4 inches
from heat about 6 min.,turning once until done.

• 6 ounces mushrooms
  
• 1/2 medium head green cabbage
  
• 4 green onions(w/tops)
  
• 1 medium carrot
  
• 1 pound raw medium shrimp
  
• 1 tsp.cornstarch
  
• 1 tsp.water
  
• 2 Tbs.vegetable oil
  
• 2 tsp.finely chopped garlic
  
• 2 tbs.vegetable oil
  
• 1/4 cup chicken broth
  
• 1 Tbs.chili paste
  

• White paper
  
• 1/2 cup all-purpose flour
  
• 1/4 C sugar
  
• 1 tbs.cornstarch
  
• Dash of salt
  
• 1 tsp.almond extract
  
• 2 egg whites
  
• 1/4 c.vegetable oil

Cut paper into about 24 strips,3 inches long and 1/2 inch wide.Write a
different fortune on each strip.Heat oven to 300.Generously grease
cookie sheet.Mix flour,sugar,cornstarch and salt.Add almond extract,egg
whites and vegetable oil;beat until smooth.Bake only 4 cookies at a time.
(cool cookie sheet after each baking and grease generously each time.)
For each cookie,spoon 1 heaping teaspoon batter onto cookie sheet;spread
into 3 1/2-inch circle with back of spoon.Bake about 10 min. or until
golden brown.

Work quickly,remove 1 cookie at a time with spatula;flip into protected hand.
(leave remaining cookies in oven.)Place paper fortune on center of
cookie and fold cookie in half.Holding points of folded cookie in both hands,
place center of fold over edge of bowl and pull points downward to make
a crease across center.Place cookie in ungreased muffin cup so it will
hold it's shape while cooling.(If cookie cools before it is shaped,heat
in oven about 1 min.)Store in tightly covered container.

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