This simple and easy stir-fry dish is a part of a Chinese family regular dinner menu. It’s always great to add a little tasty green to my family’s dinner menu.

1 pound fresh spinach
4 cloves garlic
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 teaspoon pure sesame oil
1/2 teaspoon salt
1/2 teaspoon sugar

Preparation:
Wash the spinach thoroughly. Remove the stems if any and excess water. Crush, peel and finely chop the garlic.

To Cook:
Heat oil in a non-stick wok or a large fry pan over medium-high heat. When the oil is hot, brown garlic for a few seconds. Add spinach to wok, stir turning the spinach for about 2 minutes. When the spinach is cooked down and soft, add sesame oil, salt and sugar. Cook and stir for 30 seconds longer. Transfer the spinach onto a plate and pour off any excess liquid. Careful not over cook the spinach. Serve hot.

Makes 4 to 6 servings
Preparation time: 10 minutes
Cooking time: 2 to 3 minutes

Growing up in California we barbecued all the time. Rather than serving the traditional macaroni or potato salad,  Mom served Chicken Chow Mein as a side dish – A delicious and popular stir-fry noodle dish.

½ package thin spaghetti (8 oz.)
6 cups water and 1-teaspoon salt for boiling the spaghetti
½ pound boneless and skinless chicken breast (about half breast)
½ can sliced bamboo shoots (2.5 oz.) drained
6 shittake dried black mushrooms (soak in warm water for 10 minutes or longer until soft)
1 carrot
½ small yellow onion
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
3 tablespoons soy sauce (Kikkoman brand)
2 teaspoons sesame oil
1 teaspoon sugar
½ teaspoon salt

Preparation:
Slice the half chicken breast lengthwise in half. Crosswise cut into ¼ inch thin pieces and then cut into strips. Drain the water from mushrooms, cut off the stems if any. Slice into ¼ inch thin strips. Peel and slice carrot diagonally into ¼ inch thin pieces and then cut  into strips. Slice the onion in-half lengthwise and then cut into ¼ inch thin strips.

To Cook:
In a medium-sized pot, bring 6 cups of water to a boil over high heat. Break the spaghetti in half and put into the boiling water. Add salt and stir well. Boil uncovered for approximately 6 minutes while stirring occasionally. Drain the cooked spaghetti through a colander. Heat 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 chicken, cook and stir for 2 minutes until the chicken strips are almost cooked through. Add bamboo shoots, black mushrooms, carrots and mix together. Add soy sauce, sesame oil, sugar, salt and then immediately return the cooked spaghetti into the wok. Stir-fry for approximately 2 minutes until the noodles absorb all the seasoning. Serve hot.

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

An easy way to make Chinese restaurant style ribs at home. This recipe is also ideal for your outdoor BBQ grill. Use the sauce as a marinade brushing generously as the ribs cook.

1 slab pork loin backribs (2-1/2 pounds)
1 teaspoon salt
1 teaspoon black pepper

Sauce:
4 cloves garlic
3 tablespoons ketchup
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons rice wine or cooking sherry wine
1 tablespoon brown sugar
2 teaspoons pure sesame oil
1 teaspoon dried crushed red chili peppers

Preparation:
Wash and rinse the ribs with cold water. Pat dry with paper towels. In a small bowl, mix salt and pepper together. Rub the salt and pepper mixture evenly over the ribs. Crush, peel and finely chop the garlic. In a small bowl, mix sauce ingredients together thoroughly and set aside.

To Cook:
Preheat oven to 325 degrees. Line a large pan with tinfoil, place the ribs in pan and bake for 1 hour. Remove the ribs from oven and brush half the sauce over the ribs. Return ribs to the oven for 20 minutes. Again remove and brush the remaining sauce over ribs. Bake for 20 more minutes until tender. Cut into four even portions to serve.

Makes 2 to 4 servings
Preparation time: 15 minutes
Cooking time: 1 hour 40 minutes

In Cantonese style restaurants a whole chicken is boiled with soy sauce and spices. I have always thought that the chicken skin was too fatty. At home, baking the chicken in the oven makes for a crispy skin with the same great flavor.

1 whole chicken (approximately 4 pounds)
4 cloves garlic
2 scallions, including the green top
1 oz. fresh ginger root
Canola oil or Pam cooking spray

Sauce:
½ cup soy sauce (Kikkoman brand)
½ cup water
¼ cup rice wine or cooking sherry
1 tablespoon sugar
2 teaspoons sesame oil
2 teaspoons red hot chili oil

Preparation:
Trim excess fat from chicken. Rinse with cold running water and pat dry with paper towels. Crush, peel the garlic. Wash and trim the green onions, cut into 1 inch pieces. Peel and thinly slice the ginger root. In a small bowl mix soy sauce, water, wine, sugar, sesame oil, chili oil and set aside. Stuff the chicken cavity with the crushed garlic, onions and ginger root.

To Cook:
Preheat oven to 350 degrees. For easy clean up, spray cooking spray onto a 9×12 baking dish. Place the stuffed chicken breast side down. Pour sauce mixture over chicken. Bake uncovered, breast side down for 40 minutes. Turn the chicken over, breast side up, and continue to bake for another 40 minutes until the chicken is in golden brown color. Using a large spoon or a brush, baste the chicken with the sauce from the pan a few times while baking. Remove chicken from the oven and let cool for 15 minutes before cutting the chicken into pieces. Remove any excess fat floating on the surface from sauce in pan. Pour the sauce over chicken pieces to serve. The sauce will enhance the flavor.

Makes 4 servings
Preparation time: 10 minutes
Cooking time: 1 hour 20 minutes

Mongolian Beef is a classic Northern Chinese style, spicy dish.

1 pound flank steak
1 medium size yellow onion (8 oz.)
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 teaspoon dried crushed red chili peppers
1/2 teaspoon salt
1/4 teaspoon black pepper

Marinade:
2 tablespoons soy sauce (Kikkoman brand)
2 tablespoons rice or cooking sherry wine
2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon finely grated fresh ginger root
1 teaspoon pure sesame oil

Preparation:,
Cut flank steak along the grain into 1-½ inch wide strips. Angle the knife away from you at a 45-degree angle against the grain and slice the beef into ¼ inch thick pieces. Peel and finely grate the ginger root. In a bowl, combine the beef with the marinade ingredients. Mix together thoroughly and set aside. Peel the onion and cut off ends. Cut the onion in half lengthwise and then into quarters. Crosswise cut the onion into ¼ inch thick pieces.

To Cook:
Heat oil in a non-stick wok or large frying pan over medium-high heat. When the oil is hot, brown the dried crushed red chili peppers for a few seconds. Add the marinated beef and stir-fry for approximately 2 minutes. Add onions, salt and black pepper. Cook and stir until the beef is cooked and the onions are tender for approximately 2 more minutes. Serve hot.

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

Most restaurant style hot and sour soups use pork strips and beef stock (for that darker color). My mother created a lighter version using chicken breasts which also makes a great hot and sour soup. And…it happens to be one of my father’s favorites.

6 oz. boneless and skinless chicken breast
½ can sliced bamboo shoots (2.5 oz.) drained
½ package firm tofu (8 oz.)
1 scallion, including the green top
1 egg
1 tablespoon canola or vegetable oil (for cooking in a non-stick pot)
¼ cup cornstarch dissolved in ½ cup water
2 cans chicken broth (14 oz. each)
1 cup water
1/3 cup white vinegar
¼ cup soy sauce  (kikkoman brand)
1-½ teaspoons white pepper

Marinade:
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon pure sesame oil
½ teaspoon sugar

Preparation:
Cut chicken breast into ¼ inch small cubes. In a small bowl, combine the chicken cubes with the marinade ingredients. Mix together thoroughly and set aside. Cut the sliced bamboo shoots into thin strips crosswise. Cut tofu into ½ inch cubes. Wash and trim the green onion, finely chop. In a small bowl, beat 1 egg lightly and set aside. In another small bowl, dissolve ¼ cup cornstarch with ½ cup of water together and set aside.

To Cook:
Heat oil in a medium sized pot over medium-high heat. When the oil is hot, brown onions for a few seconds. Add chicken cubes, cook and stir for 1 minute. Add bamboo shoots and tofu. Cook and stir for a few seconds. Add chicken broth, 1 cup water, white vinegar, soy sauce and white pepper. Cook and stir for 5 to 6 minutes until the soup comes to a full boil. Stir the dissolved cornstarch again and add into to soup. Stir until the soup becomes slightly thickened. Beat the egg again and slowly pour into the hot soup. Cook and stir for a few seconds longer. Serve hot.

Makes 6 servings
Preparation time: 20 minutes
Cooking time: 8 minutes

An American favorite Chinese appetizers! Makes an impressive hors d’oeuvre for parties.

1 package of wonton wrappers (12 oz. or 14 oz., You will find the wonton wrappers in the produce section of most supermarkets)
½ pound lean ground pork
½ cup water for sealing  the wontons
3 cups canola or vegetable oil for deep-frying

Marinade:
1 tablespoon soy sauce (Kikkoman brand)
1 tablespoon cornstarch
1 scallion, including the green top
1 teaspoon finely grated fresh ginger root
1 teaspoon pure sesame oil
½ teaspoon salt
½ teaspoon sugar

Preparation:
Wash and trim the green onion, finely chop.  Peel and finely grate the ginger root.  In a bowl, combine the ground pork with the marinade ingredients. Mix them together thoroughly and set aside.

To Cook:
Heat a non-stick wok or a frying pan over medium-high heat. Add the marinaded ground pork to wok. Cook and stir for 2 to 3 minutes, until the pork is cooked through. Remove from heat and let cool to room temperature.

To Assemble:
In a small bowl, fill 1/2 cup water for assembling the wontons. Place a wonton wrapper on the palm of your hand. Place 1 full teaspoon of the cooked 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 4 corners of the wrapper point outward. As each wonton is complete, place them on a plate, cover with a dry towel and set aside.

To Fry:
Heat 3 cups of oil in wok or deep fryer over medium-high heat. When the oil is hot, drop one wonton at a time into the hot oil and deep-fry 10 to 12 wontons at one time until light golden brown. It will take approximately 1 minute to fry each batch. (Be careful not to over cook the wontons as they will burn quickly). Drain oil from fried wontons on paper towels. Serve warm. Dip with Sweet and Sour Sauce.

Makes approximately 48 wontons
Preparation time: 30 to 40 minutes
Cooking time: 2 to 3 minutes
Deep-frying time: 5 to 6 minutes

This popular sauce is ideal for dipping egg rolls and fried wontons.

½ cup sugar
½ cup ketchup
½ cup white vinegar
½ cup water
1 tablespoon cornstarch dissolved in 2 tablespoons water

Preparation:
In a small bowl, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water. Mix well.

To Cook:
In a small saucepan, mix sugar, ketchup, vinegar and water together. Cook and stir over medium heat and bring to a boil. Add the dissolved cornstarch immediately. Stir for a few seconds until the sauce thickens and becomes clear. Remove from heat. Serve the dipping sauce warm or at room temperature.

Makes 1-½ cups
Preparation and cooking time: 6 minutes

My mother makes hands down the best Chinese Potstickers. Here’s a convenient take on her traditional recipe which requires no dough making! The Gyzoa is a like small sized Potsticker with thinner dough. It’s traditionally a Chinese hors d’oeuvre made popular by the Japanese and a hit with just about everyone I know!

1 package fresh gyoza skin wrappers (12 oz. or 14 oz.)*
1/2 cup water for sealing  the gyoza
Canola oil or Pam cooking spray
1 cup water (divide 4 times for cooking each batch of gyoza)

Filling:
½ pound head cabbage (8 oz.)
1 teaspoon salt and ¼ cup water to marinade the cabbage
1 pound lean ground pork
2 scallions, including the green top
2 teaspoons finely grated fresh ginger root
1 egg
2 tablespoons soy sauce (Kikkoman brand)
2 teaspoons pure sesame oil
½ teaspoon salt
½ teaspoon sugar

Sauce for Dipping:
3 tablespoons soy sauce
4 tablespoons white vinegar
1 teaspoon red hot chili oil (optional)

Preparation:
Shred cabbage and finely chop. In a bowl, mix the cabbage with 1 teaspoon salt and ¼ cup water. Use one hand to mix the cabbage with the salt water for 1 minute. Leave the cabbage to rest and marinade in the bowl for at least 15 minutes.

Wash and trim the green onions, finely chop. Peel and finely grate the fresh ginger root. Use another bowl to combine the ground pork with the onions, ginger root, egg, soy sauce, sesame oil, salt and sugar. Mix together thoroughly and set aside.

Use both hands to pick up a small amount of marinated cabbage and squeeze to drain the salt water from the cabbage. Drop into the meat mixture bowl. Continue until all the cabbage has been squeezed dry of salt water. Mix the cabbage with the meat mixture together thoroughly and set aside.

To Assemble:
In a small bowl, fill 1/2 cup water for assembling the gyoza. Place a round gyoza wrapper in the palm of your hand. Place 1 tablespoon of filling in the center of the wrapper (careful not to overstuff the wrapper). Use the fingers of your free hand to moisten all sides of the exposed dough (around the filling) with water. Fold the wrapper in half and pinch the top. Then crimp each side of dough tightly with your fingers to seal. Tap the sealed dumpling to flatten its bottom so that it stands upright. Repeat to finish assembling all the gyoza.**

To Cook:
Spray cooking oil onto a non-stick 10 inch frying pan over medium heat. Place about 16 gyoza dumplings in the pan. Add ¼ cup water to pan, cover with lid and cook for approximately 6 to 7 minutes. When the water is absorbed and the bottom of gyoza is lightly browned, the dumplings are ready. Serve immediately or use spatula to transfer the gyoza onto a cookie sheet, cover with tinfoil (so the gyoza skin will not dry out) and keep warm in the oven. Repeat to cook remaining gyoza. Serve with dipping sauce if desired.

Makes 60 to 65 gyoza
Preparation time: 1-½ hours
Cooking time: 4 batches about 25 to 28 minutes

*Gyoza Wrappers are 3 inch round, thin, soft, fresh flour dough. They come in about 65 pieces and are sold next to the wonton wrappers in the produce section of most supermarkets.
**You can make the gyoza ahead of time and freeze on a flat tray. Once frozen, transfer to a freezer bag and keep frozen for later use.

When my mother was a young girl in school, she was always delighted to see the soy sauce egg in her lunch box. They made for a great snack. The Chinese also believe that eggs symbolize a round, smooth year so they are an ideal treat for a birthday or Chinese New Year!

12 large eggs
4 cups water
1 teaspoon salt to boil the eggs
2 scallions, including the green top
1 oz. fresh ginger root
1/2 cup water
1/3 cup soy sauce (kikkoman brand)
1 tablespoon rice or cooking sherry wine
2 teaspoons sugar
2 teaspoons red hot chili oil

To Cook:
Place eggs in a medium size pot with 4 cups of water and salt over medium-high heat. Bring to a boil. Lower heat to medium, cover the pot and boil for approximately 10 minutes. Drain the hot water from the pot, rinse the eggs with cold water and peel off the egg shells. Wash and trim the green onions, slice them in half. Use a heavy knife to crush 1 oz. fresh ginger root. Place the peeled hard-boiled eggs back into the empty pot. Add green onions, crushed ginger root, water, soy sauce, wine, sugar and chili oil. Cover pot and bring to a boil over medium-high heat. Lower the heat to medium-low and cook for approximately 25 minutes while stirring the eggs occasionally. When all the liquid is nearly absorbed, the eggs will become reddish brown in color. Remove pot from heat. Discard the green onions and ginger root. Let the eggs cool for 20 minutes. Cut each egg lengthwise in half and then into quarters. Serve the eggs room temperature or cold. If any sauce remains, just spoon some on top of the cut eggs for additional flavor. Refrigerate the eggs. They taste even better the next day.

Makes 12 soy sauce eggs
Preparation time: 10 minutes
Cooking time: Total about 40 minutes