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Step One: Prepare your cooked jasmine rice ahead of time so that it has plenty of time to cool thoroughly:
4 c uncooked Chinese jasmine rice
5 c cold water
4 tsp salt
Do NOT rinse the rice. Place all ingredients in a large covered pot that has a tight-fitting lid. Uncovered, bring to almost a boil over medium-high heat. Cover, reduce heat to medium-low and cook for 20 minutes. Do NOT remove the cover during cooking time. Remove from heat; pour the hot rice into a very large bowl or large roasting pan, stir gently with a fork to loosen the rice and allow to cool thoroughly uncovered.
Step Two: Now, for the fun part!
1/4 c vegetable oil
4-5 large eggs, beaten
1 - 2 c raw carrot, cut into thin julienne strips and then into very small dice
1 large yellow onion, cut into small dice
1 c frozen green peas, thawed
1 tsp sugar
1/4 tsp ground white pepper
6 drops Oriental toasted sesame oil
1 - 2 cloves fresh garlic, crushed
3/4 c Kikkoman soy sauce (or to taste) (use only "Kikkoman")
1 bunch green onions thinly sliced (tops included)
Preheat your wok on high. Pour in the 1/4 c oil; whirl it around. Then pour in the beaten eggs; as they begin cooking, use your ladle to swirl the egg and begin breaking the cooked egg into small pieces. Add the diced carrot, diced yellow onion, sugar, ground white pepper, crushed garlic, and the sesame oil. Stir constantly over high heat and continue breaking the egg into small pieces.
To the wok add approximately 1/2 to 2/3 of the cooled cooked rice."Mix and stir constantly to break-up any lumps of rice and incorporate the vegetable mixture. Pour in about 1/2 cup of the soy sauce, still stirring constantly. Taste, adjust with more soy sauce if needed. Last, add the thinly sliced green onions and the green peas, and stir well.
Remove from heat; pour onto a large platter and serve.
NOTE: Jasmine rice differs from most varieties in that it has a wonderful aroma, and is preferred by most Chinese chefs and restauranteurs. I recommed it above all others when preparing this recipe. We love rice so much that I purchase it in 25-lb bags.

Here's a recipe for anyone who loves Chinese dishes, and since it contains no lobster it won't put a dent in your budget. Serve alongside some hot jasmine rice, or ladle a good portion on top crispy chow mein noodles.
3 tbsp vegetable oil
2 lbs lean, unseasoned ground pork
1 tbsp Asian salted black beans, minced fine
1 heaping tbsp crushed garlic
2 heaping tsp grated fresh ginger
1 bunch green onions, sliced thin
1/4 c Kikkoman soy sauce
1/4 c Chinese rice wine
1/2 tsp sugar
4 c hot chicken broth
1/4 tsp Asian toasted sesame oil
8 oz can sliced water chestnuts, drained
8 oz can sliced bamboo shoots, drained
1 lb fresh Chinese snow pea pods
3 heaping tbsp cornstarch
1/2 c cold water
Heat the oil in a large deep skillet over medium-high heat. Add the pork stirring and breaking it up as it browns. Next add the black beans, garlic, ginger, green onions; sauté another 3 minutes. Now stir in the soy sauce, rice wine, sugar. Add the hot chicken broth, sesame oil, water chestnuts, bamboo shoots and snow peas; cook another 3 minutes. Make a slurry with the cornstarch and cold water. Stir it into the hot mixture until it begins to thicken and has a nice clear sheen to the sauce. Lower the heat to a simmer. Taste for seasoning. Serves 6-8.

This is how I cook my pork to use as an ingredient in my "Chinese Fried Rice", or to serve as either a main dish or appetizer. Trim and discard all visible fat and silverskin before proceeding with this recipe.
Yields: about 2 lbs
one 2-lb whole pork tenderloin, well trimmed
1/2 c water or chicken stock
1/4 c light brown sugar, packed
2 tsp kosher salt
1/2 tsp Chinese five spice powder
2 tbsp Kikkoman soy sauce
1 tbsp dry sherry or Japanese sake
1 tbsp yellow miso (see note below)
2 tsp crushed fresh garlic
1/4 tsp red food coloring
Place the porkloin in a large ziploc freezer bag.
In a small bowl, stir together the rest of the ingredients until the sugar has dissolved. Pour into the ziploc bag; remove as much air as possible and seal shut. Refrigerate from 6 to 36 hours (I prefer the longer marinade time).
Preheat oven to 375 degrees. Remove porkloin from the marinade (discard remaining marinade); place on wire rack in a shallow baking pan. Insert meat thermometer. Roast about 1 hour or until the internal meat temperature reaches 165 degrees. Remove from oven and allow to rest on the wire rack for 15 minutes before removing thermometer.
To serve as a main course, cut the porkoin into 1/4" slices.
To serve as a Chinese appetizer, cut into 1/4" slices; arrange on platter with separate small bowls of Chinese hot mustard and untoasted sesame seeds. Enjoy it by first dipping a slice into the mustard, then into the sesame seeds.
For "Chinese Pork Fried Rice": Cut the cooked tenderloin into 1/4" slices, stack and cut those into 1/2" julienne, then cut those into 1/2" pieces. Prepare your usual "Chinese Fried Rice". As the last step before serving, fold in the prepared porkloin.
NOTE: Miso (pronounced "MEE-soh") is a Japanese fermented soy bean paste (resembling peanut butter). Commonly available in three varieties, white, yellow and brown (brown having a higher salt content), it can be purchased in Asian markets and grocers; look for it in the refrigerator case. Miso is an essential ingredient in this recipe.

3 c finely diced green cabbage (1/4 the size of a small postage stamp)
1/2 a large yellow onion, cut into same dice
3 large eggs
1/4 c vegetable oil
In a large bowl, stir together the cabbage, onion and eggs; beat with a lifting motion to make the mixture frothy and incorporating air. Preheat a large heavy skillet over medium heat, add half the oil. Once your oil is hot use about 1/4 cup of the mixture per patty (do not crowd the skillet) and flatten the tops for an even thickness. Fry until golden brown; turn and fry the other side. Repeat with remain oil and cabbage mixture. Makes about 7 - 8.
3 c chicken broth
1 tbsp sugar
1/2 tsp MSG
3 tbsp Kikkoan Soy Sauce (for color)
few drops Asian toasted sesame oil
1/4 c cold water
2 tbsp cornstarch
2 green onions, thinly sliced (including tops)
In a medium saucepan over high heat, bring the chicken broth, sugar, MSG, soy sauce and sesame oil to a boil. In a small bowl stir together the cold water and cornstarch; whisk into the boiling chicken broth. Continue cooking until it becomes translucent and has a nice sheen and consistency. Arrange the Egg Foo Yung on a serving platter, pour Brown Sauce on top and garnish with the sliced green onions.

Mmmm... Cashew Chicken! Serve this with jasmine rice... oh, and don't forget the chopsticks.
6 boneless, skinless chicken breast halves
1 large egg
2 tbsp water
2 c all-purpose flour
vegetable or peanut oil for deep-frying
3 c chicken broth
1/4 tsp ground white pepper
1/4 c bottled Asian oyster sauce
2 tsp Kikkoman soy sauce
1/4 c cornstarch mixed in 1/2 c cold water
7 oz pkg salted roasted cashews
1 c thinly sliced green onions, cut diagonally
Preheat the oil in your deep-fryer to 375 degrees. Cut chicken into 3/4" cubes. Beat together the egg and water. Place the flour in a shallow dish. Dip chicken cubes in egg mixture then roll in the flour to coat well.
Deep-fry the chicken in batches 3 to 5 minutes or until golden brown and the meat is no longer pink. Remove with slotted spoon and drain on paper towels.
Meanwhile prepare the sauce. Combine the chicken broth, white pepper, oyster sauce and soy sauce in a medium saucepan. Bring to a boil over medium-high heat. Using a whisk, stir in the cornstarch slurry and continue whisking until mixture is clear and thickens. Remove from heat. Arrange fried chicken on serving platter, pour on the sauce and garnish with the cashews and green onions.

14 oz pkg uncooked imitation egg noodles (from Oriental market) vegetable oil
2 lbs boneless, skinless chicken breasts, sliced very thin, tossed with 2 tbsp cold water and 2 tbsp cornstarch
3 stalks celery cut into very thin sharp diagonal slices
3 to 4 c fresh carrots, peeled and cut into julienne strips
1 large yellow onion, cut into lengthwise strips 6 cups green or napa cabbage, cut into 1/4" julienne
1 tbsp sugar
1/2 tsp ground white pepper
2 tsp minced fresh garlic
1/3 c dry sherry or rice cooking wine
2/3 c Kikkoman soy sauce
1/3 c bottled Asian oyster sauce
1/4 tsp Asian toasted sesame oil
6 green onions thinly sliced (& tops)
Cook noodles in boiling salted water for THREE minutes ONLY. Drain in colander, rinse thoroughly with cold water; leave in colander and set aside.
Preheat wok on highest setting. Add 3 tablespoons vegetable oil, swirl in the wok. Add the chicken, stir-frying constantly until done. Using a slotted spoon, remove chicken from the wok and set aside. Next add the celery and carrots to the wok (add a little more vegetable oil) and stir-fry 3-4 minutes. Then add the onion and cabbage, sprinkle with the sugar, white pepper and garlic. Stir-fry 5 minutes until cabbage and onion begin to collapse and soften.
Coarsely chop the noodles, add to the wok along with the cooked chicken. Add some more vegetable oil if you see the noodles are sticking to the bottom of the wok. In a small bowl stir together the dry sherry, soy sauce, oyster sauce and sesame oil. Add to the wok and toss to coat everything with the sauce.
Place in a large serving dish and garnish with the thinly sliced green onions.

1 large boneless, skinless chicken breast
1/2 tsp salt
1/4 tsp white pepper
1 tsp white wine or dry sherry
1 large egg, beaten
1/2 cup cornstarch
2 tbsp sesame seeds
vegetable oil for deep-frying
1 tbsp vegetable oil for stir-frying
1/4 tsp minced garlic
1/8 tsp grated ginger
1 c chicken broth
6 tbsp sugar
1/4 c Kikkoman soy sauce
1 tbsp Asian bottled oyster sauce
1 tbsp ketchup
1 tbsp white wine or dry sherry
1/2 tsp white vinegar
1 tsp cornstarch stirred in 2 teaspoon water
Cut the chicken into 1" pieces. Combine salt, pepper, wine, egg, cornstarch and sesame seeds in a mixing bowl. Add chicken, toss to coat well, and set aside for about 10 minutes. In a deep fat fryer or large saucepan, heat vegetable oil (if using saucepan, depth of oil should be at least 2 inches, or enough to cover chicken) to 375 degrees. Deep-fry chicken until golden brown, 3 to 4 minutes. Set aside. Heat 1 tablespoon oil in a wok or large skillet over high heat. Stir-fry garlic and ginger for a few seconds, then add chicken broth, sugar, soy sauce, oyster sauce, ketchup, wine and vinegar. Bring to a boil, and cook for 2 or 3 minutes to combine flavors. Add chicken and cornstarch slurry, and stir until thickened. Transfer to platter and serve with hot cooked jasmine rice.

Here's a scaled-down version of the recipe by Chef Wolfgang Puck. It will still make enough to serve 6 as a main course.
I dedicate this recipe to Hummingbirdmom and JLO248.
First, here's how to make your own ginger vinegar (thank you, Chef Michelle). You need a 25 oz bottle of rice vinegar. To that add 1-1/2 to 2 cups of grated fresh ginger (unpeeled). Refrigerate 2 days; strain and rebottle the vinegar.
1 bunch green onions (white portion only)
    1 heaping tbsp bottled Asian pickled ginger (its julienned and pink)
2 tbsp Chinese hot mustard powder
1/4 c chopped fresh shallots
2 tbsp clover honey
1/3 c Kikkoman soy sauce
1-1/4 c ginger vinegar
2 tsp Asian toasted sesame oil
1/4 c Asian chili oil
1-1/4 c vegetable oil
Place the first 7 ingredients in an electric blender. Cover and puree for 1-1/2 minutes. While the blender is still running, slowly drizzle in the 3 oils. Continue pureeing until the vinaigrette is thick and completely emulsified. (The entire quantity may not fit in a home blender, so you may need to separate it into 2 batches). Makes more than a quart. Place in sealed plastic container and refrigerate.
1 whole chicken, roasted; discard all skin, bones and cartilage; cool and shred or slice along the grain into thin julienne
1/2 a large head of napa cabbage, cut into 1/4" julienne
1 head of radicchio, 1/4" julienned
1 lb fresh spinach, stems removed, rinsed and 1/4" julienned
1 head romaine lettuce; discard the soft green tips; 1/2" julienne
1 medium head iceberg lettuce, cut into eighths, 1/2" julienne
Place all the prepared greens into an enormous bowl so you can toss.
1 package fresh wonton wrappers
3 c vegetable oil
Heat the oil in a deep skillet over medium-high heat. Cut the wonton wrappers into 1/4" julienne. Fry them one small batch at a time until crisp and golden. Remove with slotted strainer to a tray lined with several thicknesses of paper towels.
Use a large bowl to assemble each serving separately. Place two huge handsful of the greens into the bowl. Add about 1-1/2 c of the julienned chicken. Add about 1/2 c of the vinaigrette (you don't want to overdress); toss well. Plate the salad; garnish with a generous amount of the crisp wonton strips.
Any remaining undressed salad greens may be stored refrigerated in ziploc bags.

Welcome aboard, your cabin awaits you! There's plenty room for everyone as we take a leisurely cruise and enjoy this great dish, courtesy of Chef Chuen at The Regency in Hong Kong... 2 c water 1 c julienned celery (2-1/2" x 1/4"} 1 c julienned carrots (2-1/2" x 1/4") 3 tbsp vegetable oil 1/2 tsp Asian toasted sesame oil 12 oz flank steak, sliced thinly against the grain on a diagonal, cut into 4" x 1/2" strips 2 tbsp minced fresh ginger 1 tbsp minced or crushed fresh garlic 1 tsp cornstarch dissolved in 1 tbsp cold water salt to taste In a wok or large skillet, bring the water to a boil. Add the celery and carrots and boil for 1 minute. Drain and discard water; dry the wok.
Preheat the wok; add the sesame and vegetable oils. Add the beef and stir-fry for 1 minute. Add the ginger and garlic and stir-fry for another 30 seconds. Add the cornstarch slurry and cook for another minute or so until the sauce begins to thicken. Add the celery and carrots; toss to coat; taste for seasoning. Serve with jasmine rice.

1 package won ton or springroll wrappers
3 to 4 c powdered sugar
Oil for deep frying
Cut each won ton wrapper into 2 rectangles. (If you use the much larger springroll wrappers, first cut them into 4 equal squares then proceed). Lay one rectangle on top of the other to form a double thickness. Make three 1/2" slits in the center, lengthwise. To form a bow, pull one end through the middle slit. Deep fry butterflies until golden, about 1 minute or less; remove with tongs or Chinese wire strainer. Drain on paper towels. Sift powdered sugar over both sides. Cool. Store in an airtight container. Makes about 80.

1 tsp vegetable oil
2 cloves garlic, crushed
1/2 cup yellow onion, sliced lengthwise
1 tsp fresh ginger root, grated
1/2 cup carrots, sliced very thinly into "coins"
1 cup mushroom, thinly sliced
2 tbsp yellow miso (fermented soybean paste)
1 tbsp dry sherry, to taste
4 cups water
Heat oil in medium saucepan over medium heat. Add garlic and onions, sauté until soft. Add fresh ginger root, carrots and mushrooms. Cook an additional 5-10 minutes, or until carrots are crisp tender. Dissolve miso in 1/4 cup of the water and add it to the vegetables in the saucepan along with the remaining water and dry sherry. Reheat and serve. Serves 2.

2 c dry white wine
1 large onion, chopped
2 cloves garlic, minced
1 (4 oz.) can dry mustard (I prefer Colemans)
2 tbsp honey
1 tbsp vegetable oil
2 tsp salt
few drops red pepper sauce (such as Tabasco)
Combine wine, onion, and garlic in a saucepan: heat to boiling. Lower heat and simmer for 5 minutes. Pour mixture into a bowl; cool. Place the dry mustard in a medium saucepan. Strain the wine mixture into the dry mustard, beating constantly with a wire whisk. Blend oil, honey, salt and red pepper sauce into mixture. Heat slowly, stirring constantly, until mixture thickens; cool.
Place in a non-reactive container (not metal), cover airtight and refrigerate at least 2 days to blend the flavors. Makes about 2-1/2 cups.

This is a wonderful blend which can be used on grilled steaks or pork chops.
1 stick real butter, room temperature
1 tbsp finely chopped tarragon (fresh or dried)
1 tbsp finely chopped chives (fresh or dried)
1-1/2 tsp finely chopped chervil (fresh or dried)
1-1/2 tsp finely chopped parsley (fresh or dried)
1 tsp kosher salt
1 tsp freshly ground black pepper
Cream the butter in a bowl. Add all the chopped herbs, mixing thoroughly and season to taste with the salt and pepper.
Mound the butter on a large piece of parchment paper, roll to form a tight, uniform cylinder about 1" in diameter. Tighten the shape by using the straight edge of a metal spatula or cookie sheet. Continue rolling and tucking in the ends of the parchment paper. Seal in a ziploc bag and refrigerate (at least one hour).
To serve, slice a coin about 1/4" thick and place directly on each hot grilled steak or chop. Serve immediately.

This one is so easy; and less expensive than the bottled brands.
1 c sour cream
2 c mayonnaise
1 tsp Worchestershire Sauce
1 tsp fresh lemon juice
dash garlic powder (or to taste)
dash ground ginger (or to taste)
4 oz blue cheese, crumbled
Mix everything well in a bowl. Transfer to a airtight container and store refrigerated. Flavors improve the follow day.

If you love moist, chewy Coconut Macaroons, this recipe's for you! This is my adaptation; you can add chopped pecans or walnuts if desired. A little bit of background on the recipe... the original was a favorite served by the First Lady Bess Truman at teas given in the White House. This recipe is especially for our roomie, Hissifit!
Please use baking parchment paper to line your cookie sheets.
1-1/2 bags (14 oz ea) shredded coconut
1 can sweetened condensed milk
dash of salt
2 tsp pure vanilla extract
1/2 tsp almond extract
Preheat oven to 350 degrees. Place the coconut into a large bowl. Pour half the sweetened condensed milk over the coconut. Stir the salt, vanilla and almond extract into the milk remaining in the can; then pour all of that over the coconut; stir well to combine.
Line your cookie sheets with baking parchment paper. Spoon the dough, about the size of whole walnuts spacing 2" to 3" apart, flatten the tops slightly. Bake for about 15 minutes until golden brown; watch them carefully so they don't burn. The finished cookies will be chewy in the center and slightly crisp and darker around the edges. Place the cookie sheets on wire racks to cook completely. Then peel away the parchment paper. Store in an airtight container. Makes about 32 macaroons.

Now, "Dances With Wolves" should've had a batch of these in those saddlebags.
2 c "Post Toasties" or (Corn Flakes) cereal
2 c quick-cooking oatmeal (not instant)
1 c shredded coconut
1 c chopped pecans
6 oz bag chocolate chips
1 c margarine (2 sticks), softened
1 c Crisco shortening
2 c light brown sugar, packed
2 c white sugar
4 large eggs, room temperature
2 tsp pure vanilla
4 c all-purpose flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
Preheat oven to 325 degrees. In a large bowl stir together the Post Toasties, oatmeal, coconut, pecans and chocolate chips; set aside.
Using electric mixer, in a separate bowl cream together the margarine, Crisco, brown sugar and white sugar. Add the eggs, vanilla and combine well. Stir together the flour, baking soda, baking powder and salt; add to the the egg mixture and stir well. Empty this batter into the bowl containing the Post Toastie mixture and combine.
Line baking sheets either with parchment paper or Silpat liners. Use 1/4 measuring cup of batter for each cookie and place only 6 on each sheet. Bake about 15 minutes or until golden brown. Remove and let cookies cool on the baking sheet 5 minutes, then transfer to wire racks to cool completely. Store in airtight container.

Preheat oven to 375 degrees.
2-1/2 c all-purpose flour
2 tsp baking soda
2 small boxes instant vanilla pudding mix
2 c Butter Flavor Crisco Shortening
1/2 c sugar
1-1/2 c light brown sugar, packed
4 large eggs
2 tsp pure vanilla extract
two 12 oz bags miniature chocolate chips
3 - 4 c chopped walnuts or pecans (optional) In a large bowl, stir together the flour, baking soda and instant pudding mix.
In a separate larger bowl, cream together the shortening, sugar and brown sugar. Beat in the eggs and vanilla. Add the dry ingredients and mix well. Last, stir in the chocolate chips and nuts.
Line cookie sheets with parchment paper. Using a large soupspoon, form the dough into balls, place 2" apart on the prepared cookie sheets, and flatten each dough ball into a 1/2" thick disk.
Bake 12-14 minutes. Remove from oven and allow to cool on the baking sheet 5 minutes. Then use a metal spatula to transfer onto wire racks to cool completely.
Makes about 4 dozen large cookies.
NOTE: For Chocolate-Chocolate Chip Cookies, substitute instant chocolate pudding mix.

Everyone who tastes these cookies the first time thinks they're a fancy Danish pastry and must be incredibly involved to make. But, in fact, they couldn't be easier:
1 stick margarine (4 oz)
1 stick butter (4 oz)
1/2 cup sugar
1 cup chopped pecans or walnuts
1 box graham crackers
Preheat oven to 450 degrees.
Place whole sections of graham crackers in a single layer on bottom of 9x13 pan (completely covering the bottom).
In a saucepan over medium heat, melt together the margarine and butter. Add sugar and heat to bubbling. Brush onto the graham crackers. Return saucepan to burner, add the nuts, and stir well to coat nuts. Spoon this mixture evenly over the crackers, evenly distributing the nuts.
Bake until the crackers are golden brown. (Only 3 - 4 minutes! Watch carefully because they brown very quickly).
While still warm, separate the crackers into smaller squares. They'll crisp when cool.
Double the recipe (using jelly-roll pan or cookie sheet with sides) because they cookies disappear rapidly.

Preheat oven to 375 degrees.
2-1/2 c all-purpose flour
2 tsp baking soda
2 small boxes instant vanilla pudding mix
7 c quick-cooking oatmeal
2 tsp ground cinnamon
2 c Butter Flavor Crisco Shortening
1/2 c sugar
1-1/2 c light brown sugar, packed
4 large eggs
2 tsp pure vanilla extract
2 c raisins
3 c chopped walnuts or pecans
Line cookie sheets with parchment paper.
In a large bowl, stir together the flour, baking soda, pudding mix, oatmeal and cinnamon.
In a separate larger bowl, cream the shortening, sugar and brown sugar. Beat in the eggs and vanilla. Add the dry ingredients and mix well. Then stir in the raisins and chopped nuts.
Using a large soupspoon, form the dough into balls, place 2" apart on the prepared baking sheets, and flatten each into a 1/2" thick disk. Bake 12-14 minutes. Remove from oven and allow to cool on the baking sheets 5 minutes. Then use a metal spatula to transfer the cookies to wire racks to cool completely.
Makes about 4 dozen large cookies.

Baked on an electric Belgian Waffle Iron, these cookies sort of resemble the abstract shape of a spider. The flavor and texture is somewhat like a dense poundcake, or the French cookie called "Madeleine". Very easy, and good with coffee or milk!
1 lb real butter, room temperature
2-1/3 c white sugar
2 tsp pure vanilla extract
1 tsp salt
9 large eggs, room temperature
4 c plus 2 tbsp all-purpose flour
Preheat the electric Belgian Waffle iron on medium setting.
In a very large mixing bowl, cream the butter and sugar. Stir in the vanilla and salt.
Add the eggs one at a time, mixing well after each addition. Stir in the flour.
Drop the batter by heaping soupspoonful onto center of the grid. Close cover and bake about 3 minutes and 20 seconds. Place finished cookies on wire rack to cool.
Makes approximately 4 dozen.

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