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.

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.

Cashew Chicken

• 3 Chicken breasts, boned and skinned
• 1/2 lb. Chinese pea pods
• 1/2 lb. Mushrooms
• 4 Green onions
• 2 cups Bamboo shoots, drained
• 1 cup Chicken broth
• 1/4 cup Soy sauce
• 2 tb Corn starch
• 1/2 ts Sugar
• 1/2 ts Salt
• 4 tb Salad oil
• 1 pack Cashew nuts (about 4−oz)

Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and
nuts and serve immediately.

Bacon And Tomato Cups

• 8 slices bacon
• 1 tomato, chopped
• 1/2 onion, chopped
• 3 ounces shredded Swiss cheese
• 1/2 cup mayonnaise
• 1 teaspoon dried basil
• 1 (16 ounce) can refrigerated buttermilk biscuit dough

Preheat oven to 375F. Lightly grease a mini muffin pan. In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil. Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture. Bake for 10 to 12 minutes in the preheated oven, or until golden brown.

African Beef And Rice

1 pound round steak -- cubed

2 tablespoons oil

1 cup water

1 bay leaf

1 teaspoon salt

1/4 teaspoon red pepper flakes -- to taste

16 ounces kidney beans, canned -- drained

1 cup rice -- raw

2 medium green pepper -- chopped

1 medium onion -- chopped

1 1/2 teaspoons salt

1 teaspoon curry powder

1/4 teaspoon pepper

Preheat oven to 350 Brown beef in oil in skillet. Add water, bay leaf, salt and red pepper. Cover and simmer for 45 minutes. Drain beef, reserving broth. Add enough water to make 2 cups liquid and pour all ingredients into 2 quart casserole dish, cover and bake in oven for 50 minutes.

Scrambled Eggs

1 cup egg, replacers

1 each onion, chopped

12 each mushrooms, chopped

2 tablespoon vinegar, balsamic

1/4 cup water

1/4 teaspoon tarragon, dried

3 oz cheese, fat-free, grated or diced

1 salt, to taste

1 pepper, to taste

Saute onion and mushrooms in vinegar and water until soft and the liquid has mostly cooked away. Combine salt, pepper, tarragon with egg replacers. Mix well. Add to onion/mushrooms. Add cheese and stir into eggs. Scramble until set. Obviously, a non-stick skillet is essential here. The tarragon goes well with eggs and adds a nice flavor. Many variations on this are possible but I'd stick with the tarragon because it really does work well.

Corn-Stuffed Peppers

4 large green or red bell peppers I Tablespoon corn oil 1/2 cup

onions, finely chopped 1 clove garlic, crushed- 1/2 cup
cream-style corn 1/2 cup
corn kernels 1/2 cup
dry corn bread or corn tortillas, crumbled 1/4 cup
freshly-minced parsley I Tablespoon
red chili powder Salt or salt substitute, to taste Pepper, freshly cracked, to taste 2 cups
vegetable broth Preheat oven to 375 degrees.

Fill a large kettle to at least half full and bring water to rolling boil. Slice off a top 'lid' from each pepper and scrape insides clean. Plunge shells into water, parboil for 2 minutes, remove from wciter with care, invert on towels, and drain. In a skillet, saut6 onions and garlic until soft. Cool slightly and combine with all other stuffing ingredients and seasonings. Stuff peppers with mixture and set in baking pan. Bake about 40 minutes covered and 10 minutes uncovered at 375 degrees, basting often with vegetable broth.