Ingredients:

6 boneless chicken breasts
1 can cream of chicken soup
1 can cream of mushroom and roasted garlic soup
2 tbsp. soy sauce
1 can Chinese water chestnuts
1/2 cup celery
1/2 cup onion
1 can bean sprouts
1/2 cup cashew nuts
1 can Chinese noodles

Procedure:

Cook the chicken and cut into bite-sized pieces; place in a mixing bowl. Mix the soups and the soy sauce together (add more, if desired). Add the rest of the ingredients, except the Chinese noodles, and mix. Place in a large, ungreased casserole dish. Cook the covered (you may use aluminum foil) casserole at 300 degrees for 1 hour. Fifteen minutes before serving, place the Chinese noodles on top to heat through.

Ingredients:

250 grams fresh prawns
150 grams honey dew melon
150 grams cantaloupe
mayonnaise
1 iceberg lettuce leaf, shredded

Procedure:

Cut the honey dew melon and cantaloupe into small cubes. Mix the fruit with 1 tbsp. mayonnaise. Bring large pot of water to the boil. Add prawns in small batches. Remove when prawns float to the top of the water. Remove the shell from the prawns. De-vein and slice in half lengthwise. Distribute prawns, cut side down, over the fruit. Decorate the edge of the plate with shredded lettuce. Pipe mayonnaise over the surface of the prawns. Serve.

Ingredients:

2 tbsp. low-sodium soy sauce
4 tsp. cornstarch
1 tbsp. oyster sauce
1 tbsp. sherry (or alcohol-free sherry)
1 tbsp. white vinegar
1 tbsp. granulated sugar
1 1/2 tsp. ketchup
1/4 tsp. garlic powder
1 tbsp. cooking oil
340 grams sirloin steak, sliced into 1/8 inch (3 mm) thin strips
4 green onions, halved lengthwise and cut into 2 inch (5 cm) lengths
1 tsp. toasted sesame seeds, for garnish
Procedure:

Stir soy sauce into cornstarch in small cup. Add next 6 ingredients. Stir. Set aside. Heat wok or frying pan on medium-high. Add cooking oil. Add beef strips. Stir-fry until no pink remains in beef. Add green onion. Stir-fry until soft. Stir cornstarch mixture. Stir into beef mixture until boiling and thickened. Sprinkle with sesame seeds. Makes 4 servings.

Ingredients:

250 grams beef (choose cut suitable for stir-frying)
1/2 brown onion, chopped
1/2 green pepper, chopped
1 tsp. minced garlic
1 tsp. light soy sauce
1 tbsp. oyster sauce
1/2 tsp. sesame oil
1/2 tsp. sugar
dash of pepper
1/2 tbsp. black bean sauce
1 tsp. cornflour mixed with 100 ml. water

Procedure:

Slice beef thinly, across the grain. Tenderize the beef slices with a meat mallet. Add seasoning ingredients to the beef slices and mix well. Heat a small amount of cooking oil in a wok. Stir-fry onions, garlic and green pepper. When fragrant, add in the black bean sauce and stir for 30 seconds. Add beef and stir-fry. When beef is almost cooked, add the cornflour mixture and stir until sauce is thick. Remove from heat and serve.

Ingredients:

500 grams wong bok
1 tsp. minced garlic
1 tbsp. oyster sauce
1 tbsp. light soy sauce
dash of pepper
dash of sesame oil
1/2 tsp. sugar
1 tsp. cornflour with 200 ml. water

Procedure:

Wash and cut the wong bok into slices. Discard the hard stem at the base. Heat a non-stick wok and add a little cooking oil. Stir-fry garlic until fragrant. Add wong bok and seasoning ingredients. Stir-fry for 1 minute. Add cornflour mixture and stir until sauce thickens. Serve.

Ingredients:

12 quail’s eggs
200 grams minced pork
4 water chestnuts, minced finely (fresh or tinned)
2 tsp. minced spring onions
1 tbsp. oyster sauce
2 tsp. cornflour
dash of pepper
6 salted crackers, finely crushed
lettuce leaves for garnishing

Procedure:

Boil quail’s eggs for 10 minutes until hard boiled. Remove shell. Marinade minced pork with the seasoning ingredients. Add water chestnuts and mix well. Divide the mince mixture into 12 equal portions. Flatten each portion into a flat patty. Wrap a quail’s egg in each pork patty and fold over to form a pork ball. Coat the pork balls in the cracker crumbs. Place balls in a preheated oven at 200C for 20 minutes. Turn halfway through cooking. Serve on bed of lettuce.

Ingredients:

2 whole chicken breasts
1 large head or 2 small heads broccoli
1 tsp. salt
2 tsp. sherry
2 tsp. corn flour
1 cup good chicken stock
1 tbsp. olive oil
grated fresh ginger to taste.
1/2 cup cashew nuts or blanched almonds
crisp fried rice noodles or orgran rice pasta

Procedure:

Cook noodles or pasta. Skin the chicken, cut into pieces. Wash broccoli and break into small stalks. Combine salt, browning, and sherry in a bowl, mix well. Heat oil in wok, add ginger, stir fry 1 minute. Add chicken, stir fry 1 minute. Add sauce mixture and broccoli, bring to boil, stirring, reduce heat, cover and simmer 3-4 minutes, adding more stock if necessary. Add nuts, serve on noodles or pasta.

Ingredients:

9 oz. (250 grams) boneless pork, lean and fat
1 tsp. salt. or to taste
1 tsp. scallions, chopped
9 oz.(250 grams) Chinese cabbage ( bok choy)
1/2 tsp. fresh ginger, chopped
2 egg whites
1/4 tsp. pepper
2 tsp. flour
4 tbsp. cornstarch (corn flour) dissolved in 4 tbsp water
7 fl. oz. (200 ml.) meat or bone stock
1/4 tsp.monosodium glutamate (optional)

Procedure:

Mince the pork and mix with the scallions, ginger, ground peppercorn, 3/4 tsp. of the salt, and the dissolved cornstarch. Set aside. Trim and discard the tough outer leaves of the cabbage. Wash the tender inner leaves and blanch briefly in boiling water, removing immediately. Drain and let cool. Mix the egg whites and flour into a batter. Spread the inner side of each cabbage leaf thinly with the batter and then the filling. Roll the leaves into cylinders about 1 inch(2 cm ) in diameter and seal the openings with the egg batter. Repeat until all the filling has been used. Place the rolls in heat-proof deep dish or tureen and steam over high heat for 15 minutes. remove and cool. Cut the rolls into 1 inch (2 cm) sections and steam again until the pork is thoroughly cooked. Heat the stock to boiling. Add the monosodium glutamate (optional) and the remaining 1/4 tsp. salt. Pour the stock over the cabbage rolls and serve.

Ingredients:

1/2 pound pork tenderloin

Marinade:
2 teaspoons dark soy sauce
2 teaspoons Shao-Hsing rice wine or dry sherry
1 teaspoon sugar
2 teaspoons cornstarch

Sauce:
3 tablespoons water
3 tablespoons low-sodium chicken broth
1 tablespoon soy sauce
2 teaspoons Shao-Hsing wine or dry sherry
1/2 teaspoon salt
1/2 teaspoon sesame oil
1 teaspoon cornstarch

Other:
4 dried black mushrooms
4 tablespoons dried cloud ears or wood ears
2 tablespoons dried lily buds
1/2 cup canned bamboo shoots
2 green onions
2 slices ginger
2 eggs
1/2 teaspoon salt
6 tablespoons oil for stir-frying, or as needed
1 teaspoon sesame oil

Procedure:

Cut the pork into thin strips. Add the marinade ingredients, adding the cornstarch last. Marinate the pork for 30 minutes. Mix the sauce ingredients, whisking in the cornstarch last. Set aside. Place the dried mushrooms, cloud ears or wood ears, and lily buds in separate bowls and soak for approximately 30 minutes. Squeeze out any excess water. Remove the stems from the black mushrooms and the hard tips from the lily buds. Cut into thin strips. Rinse the bamboo shoots under warm running water to remove any tinny taste. Drain and cut into thin strips. Clean the green onion and cut into thirds. Cut the ginger into thin strips. Lightly beat the eggs with the salt. Heat the wok over medium-high to high heat. Add 2 tablespoons oil, swirling along the sides. When the oil is hot, add beaten eggs and scramble until they are quite firm. Remove the eggs from the wok. Clean out the wok. Add 2 tablespoons oil. When the oil is hot, add the ginger and stir-fry until aromatic (about 30 seconds). Stir-fry until the pork changes color and is nearly cooked through. Remove from the wok. Add 2 tablespoons oil. When the oil is hot, add the wood ears, lily buds, and mushrooms. Stir-fry for about 1 minute. Push up to the sides. Give the sauce a quick re-stir and add in the middle of the wok, stirring quickly to thicken. Add the other pork and scrambled egg back into the pan. Stir in the green onion. Mix everything together. Taste and add extra seasoning if desired. Remove from the heat and stir in the sesame oil.
To Serve: Serve with mandarin crepes and hoisin sauce. Place pancake on a plate and brush with hoisin sauce. Add meat mixture and roll up the pancake. If desired, instead of stir-frying the green onion you can add it to the meat mixture at this point.

Variations:
Deep-fry the pork instead of stir-frying. Serve the mu shu pork over rice.

Ingredients:

3 chicken legs (about 450-500 grams)
1/2 brown onion, cut into small pieces
150 grams carrot chunks
2 tbsp. light soy sauce*
2 tbsp. cooking wine*
3 tbsp. tomato ketchup
pinch of salt
1 tbsp. sugar
100 ml. water
1 tsp. cornflour mixed with 1 tbsp. Water

Procedure:

Clean chicken legs, remove skin & fat. Chop into pieces. Heat a little oil in a non-stick wok. Stir-fry onion pieces until fragrant. Add chicken pieces, carrots and seasoning ingredients. Cover, bring to the boil and simmer at low heat for 20 minutes. Reduce liquid to less than 100ml with high heat, add cornflour mixture and stir to thicken. Serve hot with rice.