Bean Sprout Salad

• 2 tablespoon Sesame seeds
• 1 pound Fresh bean sprouts thoroughly washed and drained
• 3 Garlic cloves, peeled and minced
• 2 md Scallions -- trimmed & minced
• 1 - 1" cube ginger, peeled and minced
• 2 tablespoon Oriental sesame oil
• 1/3 cup Soy sauce
• 2 tablespoon Cider vinegar
• 1 tablespoon Mirin (sweet rice wine)
• 2 teaspoon Light brown sugar
• 1 teaspoon Spicy sesame oil

PREHEAT OVEN TO 300F.

Toast the sesame seeds by spreading them over the bottom of a pie tin. Roast for 12-to-16 minutes, stirring often, until they are golden. The seeds can be toasted in advance and stored in an airtight container.

Place the bean sprouts in a large heatproof bowl and set it aside. In a medium-size skillet set over moderately low heat, stir-fry the garlic, scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add all the remaining ingredients, increase the heat to moderate, then boil the mixture, uncovered, for 1 minute to slightly reduce the liquid.

Pour the boiling dressing over the bean sprouts, toss well, then cover the bowl and chill the salad for several hours. Toss again before serving.

Roast Duck

• 1 duck, about 5 pounds, fresh or frozen
• 1 tablespoon salt
• 1 scallion
• 3 slices fresh ginger

Glaze:

• 1 tablespoon light corn syrup
• 2 tablespoons water
• 1 tablespoon soy sauce
• Few sprigs fresh cilantro, for garnish

1. Thaw the duck, if frozen. Remove any excess fat, and rinse and pat dry with paper towels. Rub the entire surface of the duck, inside and out, with the salt. Cover and refrigerate for several hours, or, overnight.

2. Put the scallion in the cavity and lay the slices of ginger on top of the duck. Add at least 2 inches of water to a large flameproof roasting pan with a lid and put the pan on the stove. Place a large rack in the roasting pan and bring the water to a boil. Choose an oval casserole large enough to hold the duck and small enough to fit into the roasting pan. Place the duck in the casserole and then put the casserole on the rack. Cover and steam for 1 hour, checking the water level from time to time and adding more boiling water if necessary. Save the duck broth to use in soups or stir fry dishes. When done, remove the duck from the casserole and place it on a rack to dry.

3. Combine the ingredients for the glaze in a small saucepan and bring to a boil. With a pastry brush, paint the hot glaze over the surface of the duck. Allow duck to dry for 1 hour.

4. Preheat the oven to 375F. Roast the duck, breast side down, for 20 minutes. Turn over and continue to roast for 40 more minutes.

5. Transfer duck to a chopping board and allow to cool slightly. Using a cleaver, disjoint and cut the duck through the bone into bite size pieces. Arrange the pieces on a serving platter, garnish with cilantro and serve.

Fortune Cookies

• 8 oz. All-purpose flour
• 2 Tbl. Cornstarch
• 4 oz. Sugar
• 1/2 teas. Salt
• 4 oz. Vegetable oil
• 4 oz. Egg whites
• 1 Tbl. Water
• 2 teas. Vanilla extract.

1. In a deep bowl, mix the following ingredients: 8 oz. Flour, 2 tablespoons corn starch, 4 oz sugar and 1/2 teaspoon salt, blend in 4 oz. oil, 4 oz. Egg whites, 1 tablespoon water and 2 teaspoons vanilla extract, and beat until smooth consistency.

2. Write your own "Fortune" on a piece of paper 2 1/2" by 1/2". Prepared oven to 300F.

3. Scoop a tablespoon of cookie batter and spread evenly into a 4" circle on a well greased baking sheet.

4. Bake cookie for about 14 minutes or until lightly golden brown. Remove one cookie at a time from the oven.

5. You have about 15 seconds working time before the cookie hardens. Place the "Fortune" in the middle of the cookie.

6. Shape the cookie by folding it in half and grasp both ends. Place the finished cookie in a muffin pan with the ends down to hold its unique shape.

Garlic Chicken

• 4 boneless, skinless chicken breast halves (about 1 lb.)
• 1 egg white
• 1 Tablespoon cornstarch
• 1 Tablespoon dry white wine or sherry
• 4 green onions
• 1 teaspoon minced gingerroot
• 3 teaspoons minced fresh garlic (about 6 medium cloves)
• 2 Tablespoons vegetable oil
• Hot cooked rice

SAUCE

• 1 teaspoon crushed chili paste (sambal oelek) or more to taste
• 2 teaspoons sugar
• 1 teaspoon cornstarch
• 2 teaspoons rice vinegar
• 1 Tablespoon water
• 2 Tablespoons dry white wine or sherry
• 2 Tablespoons soy sauce

Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes.

Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to
wok and stir-fry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp
of dark sesame oil. Serve over rice.

Pork with Broccoli in Oyster Sauce

• 1 teaspoon sugar
• 1 tablespoon cornstarch
• 1 teaspoon MSG (optional)
• 1/4 cup oyster sauce
• 1/2 cup chicken stock
• 2 cups sliced lean pork (about 1 pound)
• 1 bunch (about 2 pounds) fresh brocolli, sliced
• 2 slices ginger, shredded
• 1 clove garlic, minced
• 1/4 cup vegetable oil
• 1/8 teaspoon salt
• 1/4 cup water

1. Mix together first five ingredients and set aside.

2. Heat wok or pan until hot and dry.

3. Add the oil, then the salt.

4. Turn heat to medium.

5. Add the ginger and the garlic and fry until golden brown.

6. Turn heat to high.

7. Add the pork and fry until outside is lightly browned.

8. Add the broccoli and stir−fry for 3 minutes.

9. Add the water, cover, and cook for 4 minutes.

10. Pour in reserved sauce mixture; stir while cooking until gravy thickens.

11. Turn heat down to low, cover, and cook for 2 minutes more.

12. Place in covered serving dish until ready to serve.

Sesame Chicken

• 1 pound boneless chicken (or pork or steak)
• 2 tablespoons sesame seeds
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 4 ounces small mushrooms, quartered
• 1 large green bell pepper, seeded and cut into strips
• 4 scallions, chopped diagonally
• boiled rice, to serve

Marinade:

• 2 teaspoons cornstarch
• 2 tablespoons Chinese rice wine or dry sherry
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• few drops of Tabasco sauce
• 1−inch piece fresh ginger, grated
• 1 garlic clove, crushed

1. Trim the meat and cut into thin strips about 1/2 x 2 inch.

2. Make the marinade. In a bowl, blend the cornstarch with the rice wine o dry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, ginge and garlic. Stir in the strips, cover and leave in a cool place for 3−4 hours.

3. Place the sesame seeds in a wok or large frying pan and dry−fry over moderate heat, shaking the pan, until the seeds are golden. Set aside.

4. Heat the sesame and vegetable oils in the wok or frying pan. Drain the meat, reserving the marinade, and stir− fry a few pieces at a time until browned. Remove with a slotted spoon.

5. Add the mushrooms and green pepper and stir−fry for 2−3 minutes. Ad the scallions and 1 minute more.

6. Return the meat to the wok or frying pan, together with the reserved marinade, and stir over a moderate heat for a further 2 minutes, or until the ingredients are evenly coated with glaze. Sprinkle the sesame seeds on top and serve immediately with boiled rice.