This holiday season we enjoyed a family get together in Los Angeles. My mother spoiled us with so many wonderful dishes each night for all of us to enjoy. However her Pork with Plum Sauce was a real stand out and a must have recipe. This unique dish has just the right amount of salt and sweetness. It’s most delicious when served over boiled or steamed rice.

1 pound boneless lean pork (prefer pork loin)
6 oz. head cabbage (about 3 cups after cut into 1 inch chunks)
½ green bell pepper (about 4 oz.)
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)

Marinade:
2 tablespoons soy sauce (Kikkoman brand)
1 tablespoon cornstarch
1 teaspoon sugar

Sauce:
3 tablespoons plum preserves
2 tablespoons hoisin sauce*
1 teaspoon sesame oil
1 teaspoon red hot chili oil

Preparation:
Slice the pork lengthwise along the grain into 2 inch wide long strips then cut crosswise against the grain into ¼ inch thin pieces. In a bowl, combine the pork pieces with the marinade ingredients. Mix together thoroughly and set aside. Wash, trim and cut the head cabbage into 1 inch chunks. Wash, remove the seeds and cut the green bell pepper into 1 inch squares. In a small bowl, mix the sauce ingredients together thoroughly and set aside.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, add marinated pork pieces. Stir-fry until the pork pieces are almost cooked through for approximately 3 minutes. Add the cabbage and green peppers. Cook and stir for about 1 minute and then add the sauce mixture. Stir-fry for another minute until the cabbage and green peppers are tender but still crunchy. Serve hot.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 6 minutes

*Hoisin sauce is a sweet brown sauce made from soybeans. Sold in jars or bottles at the Asian section of most supermarkets. After opening, it can be stored for several months in the refrigerator.

We all love chicken and mushrooms. This dish however is particulary tender and tasty! We enjoyed it over a recent family gathering and couldn’t get enough of it.

1 pound boneless and skinless chicken breasts (about 2 half breasts)
½ pound medium size fresh white mushrooms (about 14 to 15 pieces)
2 cloves garlic
1-½ tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon sesame oil

Marinade:
3 tablespoons soy sauce (Kikkoman brand)
1 tablespoon cornstarch
1 teaspoon sugar

Preparation:
Slice the 2 half chicken breasts lengthwise in half then crosswise cut into ¼ inch thin pieces. In a bowl, combine chicken pieces with the marinade ingredients. Mix together thoroughly and set aside. Wash the mushrooms and trim the stems (not necessary to remove the stems). Slice the mushrooms into ¼ inch thin pieces. Crush, peel and finely chop the garlic.

To Cook:
Heat 1 tablespoon oil in a non-stick wok or a large fry pan over medium-high heat. When the oil is hot, add the marinated chicken into wok. Cook and stir for approximately 3 minutes until the chicken almost cooked through. Transfer chicken to a bowl. Add ½ tablespoon oil into wok. Brown the garlic for a few seconds. Add sliced mushrooms, salt and pepper to wok. Cook and stir the mushrooms for about 1 to 2 minutes until the mushrooms are soft. Add the cooked chicken back into the wok. Mix well with mushrooms. Add sesame oil, stir-fry for a few seconds longer. Serve hot.

Makes 4 servings
Preparation time: 15 to 20 minutes
Cooking time: 6 minutes

A very tasty tofu dish. Be sure to spoon plenty of the sauce over tofu before eating!

1 package firm tofu (16 oz.)
½ pound small or medium size raw shrimp
1 scallion, including the green top
1 tablespoon rice or cooking sherry wine
1 teaspoon cornstarch
½ teaspoon salt
Pinch of white pepper
2 tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)

Sauce:
½ can chicken broth (about 1 cup)
2 tablespoons oyster sauce*
1 teaspoon sesame oil
½ teaspoon sugar
2 tablespoons cornstarch dissolved in ¼ cup water

Preparation:
Rinse the tofu block with cold water and pat dry with paper towels. Cut the tofu in half lengthwise. Then cut the tofu crosswise into 20 (¼ inch thick) pieces. Peel, de-vein and rinse the shrimp. Cut the shrimp into very small pieces. Wash and trim the green onion, finely chop. Save 1 tablespoon of green onions for garnish. In a small bowl, combine the shrimp, onions, wine, cornstarch, salt and white pepper. Mix the ingredients together thoroughly. Carefully place 1 full tablespoon of the shrimp mixture between two pieces of tofu. Makes 10 tofu sandwiches. In a small bowl, dissolve 2 tablespoons cornstarch with ¼ cup water and set aside.

To Cook:
Heat oil in a non-stick 10″ frying pan over medium-high heat. When the oil is hot, place the 10 pieces of stuffed tofu into pan. Pan-fry one side of the stuffed tofu for approximately 5 minutes until lightly golden brown. Carefully turn each stuffed tofu sandwich over, cover the pan with a lid and pan-fry for another 5 minutes. Remove the cooked tofu and place onto a serving plate.

In a small pot, heat the chicken broth with oyster sauce, sesame oil and sugar over medium heat and bring to a boil. Stir the dissolved cornstarch again and add to pot. Constantly stir and cook until the sauce thickens and becomes clear. Pour sauce evenly over the stuffed tofu. Sprinkle with remaining chopped green onions for garnish. Serve hot.

Makes 10 stuffed tofu
Preparation time: 20 minutes
Cooking time: 12 minutes

* Oyster sauce by the bottle is sold in the Asian section of the most supermarkets. After opening, it can stored for several months in the refrigerator.

The people in China’s Szechwan province create many kinds of braised hot chili pepper dishes. Since fresh jalapeño peppers are accessible in most supermarkets, you can make this wonderful and spicy side dish at home.

1 pound fresh green jalapeño peppers
2 tablespoons canola or vegetable oil (for cooking in a non stick wok or a fry pan)
¼ cup white vinegar
¼ cup soy sauce (Kikkoman brand)
1 teaspoon sugar

Preparation:
Wash the peppers and remove the stems. Cut each pepper lengthwise in half and then into quarters. Use a small knife to carefully cut out the white color membranes with seeds. Try not to touch them with your fingers as they are very hot!

To Cook:
Heat 2 tablespoons oil in a non-stick wok over medium heat. When the oil is hot, add peppers. Cook and brown the peppers for about 5 minutes. Add white vinegar, soy sauce and sugar. Lower the heat to medium-low. Cook and stir until the peppers are soft and tender for about 10 minutes.  Serve warm or cold.  Goes well with steaks and other meats.

Makes 6 to 8 servings as a side dish
Preparation time: 10 minutes
Cooking time: 15 minutes

If you enjoy shrimp and pears, you’ll enjoy the combination of ingredients in this recipe. It makes for a wonderful main dish for lunch or an appetizer for dinner. For added formality to your presentation, serve the salad individually on a bed of green lettuce.

1 pound medium size raw shrimp (31 to 40 counts per pound)
2 cups water and 1 teaspoon salt to boil the shrimp
1 tablespoon fresh lime juice
1 teaspoon red hot chili oil
½ teaspoon salt
1 scallion, including the green top
1 oz. fresh cilantro (about ¼ cup after chopped)
3 firm but ripe Bartlett Pears (about 7 oz, each)
3 tablespoons tomato ketchup
2 tablespoons light mayonnaise

Preparation and Cooking:
Peel and devein shrimp. Rinse with cold water. In a medium size pot bring 2 cups water and 1 teaspoon salt to a full boil. Add shrimp, cook and stir until shrimp turns pink and firm for about 2 minutes. Careful not over cook them. Remove shrimp from heat and immediately rinse with cold water for a few seconds. Pat dry with paper towels. Cut each shrimp in half.

In a large bowl, combine the shrimp with 1 tablespoon lime juice, 1 teaspoon red chili oil and ½ teaspoon salt. Mix together thoroughly and set aside. Wash and trim the green onion and cilantro. Finely chop both. Wash and core the pears. Do not peel the skins. Cut pears into 1 inch cubes.

Add the chopped green onions, cilantro, ketchup and mayonnaise to the shrimp first. Mix together thoroughly then add the pear cubes. Gently stir to coat the pears. Serve chilled.

Makes 4 to 6 servings
Preparation time: 20 minutes
Cooking time: 2 minutes

The all-American favorite Chinese soup!

Half package wonton wrappers, ½ pound /about 24 wrappers (You will find the wonton wrappers in the produce section of most supermarkets)
4 cups chicken stock or 2 cans (14 oz. or 15 oz. each) chicken broth
½ cup water for sealing the wontons
1 scallion, including the green top, wash and finely chopped for garnish

Filling & Preparation:
4 oz. fresh ground lean pork
1 oz. sliced canned water chestnuts, finely chopped (about 2 tablespoons)
1 scallion, including the green top, wash and finely chopped
1 teaspoon finely grated fresh ginger root
1 tablespoon soy sauce (Kikkoman brand)
1 teaspoon cornstarch
1 teaspoon pure sesame oil
½ teaspoon sugar
¼ teaspoon salt

In a bowl, combine the filling ingredients. Mix together thoroughly and set aside.

To Assemble:
In a small bowl, fill ½ cup water for assembling the wontons. Place a wonton wrapper on the palm of your hand. Place 1 full teaspoon of the filling in center of the wrapper and moisten all sides of the wrapper around the filling with water. Lift the lower right corner and flip it over to the middle of the left side. Seal it. Turn the wonton over and use both hands to overlap the two end corners together. Moisten a corner and pinch the ends firmly together. The result: The wonton filling is in the center with four corners of the wrapper pointing outward. As each wonton is complete, place them on a plate, cover with a dry towel and set aside. For more assembly details, view our recipe for Fried Wontons.

To Cook:
Fill a medium size pot with 6 cups of water and bring to a boil over high heat.  Drop the wontons into the boiling water, a few at a time. Use a long handled spoon to stir gently for a few seconds. Reduce the heat to moderate. Boil the wontons uncovered for 4  minutes (careful not over cook them). Meanwhile, heat the chicken broth in a small pot so it is ready to use.

To Serve:
Drain the cooked wontons through a colander. Place 6 wontons in each soup bowl, then pour 1 cup of the hot chicken broth over each of bowl. Sprinkle some finely chopped green onions. Salt and pepper to taste.

Makes 4 servings
Preparation time: 20 to 25 minutes
Cooking time: 4 minutes

This is a delicious and healthy appetizer but in our home we like to serve it as a complete meal!

1 large iceberg lettuce
4 tablespoons hoisin sauce (keep in a small bowl)
1 package ground turkey (1-1/4 pounds)
4 shiitake dried black mushrooms (soak in warm water for 10 minutes or longer until soft)
1 can sliced water chestnuts (5 oz.) drained
½ red bell pepper
2 scallions, including the green top
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
2 teaspoons pure sesame oil

Sauce:
2 tablespoons soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry wine
2 teaspoons cornstarch
½ teaspoon salt
½ teaspoon black pepper

Preparation:
Wash, trim and cut the head of lettuce crosswise in half. Carefully remove 8 large leaves as hollow bowls. The remaining lettuce half can be saved for future use. Drain the water from mushrooms. Cut stems off if any and finely chop. Finely chop the water chestnuts and red bell pepper. Wash and trim the green onions, finely chop. In a small bowl, mix sauce ingredients together thoroughly and set aside.

To Cook:
Heat 1 tablespoon oil in a non-stick wok or a large frying pan over medium high heat. When the oil is hot, brown onions for a few seconds. Add ground turkey, cook and stir until the meat separates for about 2 minutes. Add the chopped mushrooms, water chestnuts, red bell peppers and 2 teaspoons sesame oil. Stir fry for 2 more minutes until the ground turkey is cooked through. Stir the sauce again then pour into the turkey mixture. Stir fry for 30 seconds longer. Serve warm.

To Serve:
Spoon 1-1/2 teaspoons of Hoisin sauce onto the center of each individual lettuce bowl. Then spoon about a half cup of the turkey mixture onto the bowl. Eat the filled lettuce leaf with your fingers.

Makes 8 servings
Preparation time: 20 to 25 minutes
Cooking time: 5 minutes

A delightful dish for shellfish lovers.

½ pound medium size raw shrimp (31 to 40 per pound)
½ pound large scallops (1.5 inches in diameter)
1 medium size green bell pepper
2 tablespoons flour
1 teaspoon salt
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)

Sauce:
1 teaspoon finely grated fresh ginger root
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons rice wine or cooking sherry wine
1 teaspoon white vinegar or fresh lemon juice
1 teaspoon sugar
1 teaspoon pure sesame oil
1/8 teaspoon black pepper

Preparation:
Peel and devein the shrimp. Rinse with cold water and pat dry with paper towels. Rinse scallops with cold water and pat dry with paper towels. Cut each scallop in half.  Wash, discard stem and seeds from green pepper and cut into 1-inch squares. Peel and finely grate the fresh ginger root.

In a small bowl, mix the sauce ingredients together thoroughly and set aside. In a medium size bowl, combine the flour and salt. Mix together. Place the shrimp and scallops in the flour and salt mixture. Lightly toss and coat the shrimp and scallops with the flour and salt.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, add the shrimp and scallops to wok. Stir-fry until both sides of the shrimp are pink and the scallops are almost cooked through, approximately 2 to 3 minutes. Add green peppers to wok. Cook and stir for about 1 minute. Add the sauce mixture to wok and mix well. Stir-fry for 30 seconds longer. Serve hot.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 5 to 6 minutes

Cooking with garlic is always very popular in chinese cooking. This particular garlic sauce can also be prepared with chicken.

1 pound boneless lean pork (prefer pork loin)
2 large size fresh celery stalks (about 6 oz.)
1 can sliced water chestnuts (5 oz.) drained
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)

Marinade:
2 tablespoons soy sauce (Kikkoman brand)
1 tablespoon rice or cooking sherry wine
1 tablespoon cornstarch
1 teaspoon sugar

Sauce:
4 cloves garlic
2 tablespoons soy sauce
1 tablespoon rice or cooking sherry wine
1 tablespoon white vinegar
1 teaspoon sugar
1 teaspoon pure sesame oil
1 teaspoon red hot chili oil
½ teaspoon salt

Preparation:
Slice pork against the grain into ¼ inch thin pieces and then cut into 1-½ inch long strips. In a bowl, combine the pork strips with the marinade ingredients. Mix together thoroughly and set aside.

Wash and trim the celery stalks. Cut the celery stalks crosswise into 2 inch long chunks and then lengthwise cut into thin strips.
Cut the sliced water chestnuts into thin strips. Crush, peel and finely chop the garlic. In a small bowl, mix the sauce ingredients together and set aside.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, add marinated pork strips. Stir-fry until the pork strips are almost cooked through for approximately 3 minutes. Add celery and water chestnuts strips. Stir-fry for 1 minute and then add the sauce mixture. Stir-fry for another minute until the celery is tender yet still crunchy. Serve hot.

Makes 4 to 6 servings
Preparation time: 15 to 20 minutes
Cooking time: 6 minutes

Chinese family style meals often include meats, seafood, eggs and vegetables. Stir-Fry Eggs with Tomatoes are a regular home cooked dish. When growing up in China, they were served for dinner once a week. These days, it’s a simple dish when your “scrambling” for dinner with only a few groceries on hand. Serve with steamed or boiled rice.

6 large eggs
6 Roman tomatoes (prefer the roman tomatoes, has less pulps)
2 scallions, including the green top
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
2 tablespoons soy sauce (Kikkoman brand)
2 teaspoons sugar
2 teaspoons sesame oil
½ teaspoon salt

Preparation:
In a small bowl, beat the eggs lightly and set aside. Wash and slice the tomatoes lengthwise in half. Cut each half of the tomato crosswise twice into ½ inch chunks. Wash and trim the green onions, finely chop.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, brown the onions for a few seconds. Add the beaten eggs. Cook and stir until the eggs are almost firm for approximately 2 minutes. Add the tomatoes and stir-fry for about one minute. Add soy sauce, sugar, sesame oil and salt. Stir-fry for another minute and serve hot.

Makes 4 servings
Preparation time: 10 minutes
Cooking time: 5 minutes