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INGREDIENTS
2c. all purpose flour, 5oz. Chinese chive, 1 bunch mung bean noodles, a pinch of salt, dash of sesame oil

METHODS
1. Place flour in the pot, pour in 2/3c. boiling water and 1/3c cold water, add a bit of salt, knead to make a dough, then cover a wet cloth and set for 20 minutes.
2. Rinse and chop Chinese chive; soften the mung bean noodles in water, chop, mix the two kinds together, add salt and sesame oil to taste and make the filling.
3. Divide the dough into small pieces, stuff the Chinese chive filling into each small dough and shape them as a bun, press flat,then fry with a little oil in fry pan, cook until golden on both sides, then serve.

INGREDIENTS
1c. millet, 1/3c. cracked corn

METHODS
1. Wash the millet and mix with the cracked corn, soak in 7c.water for 30 minutes.
2. Bring method (1) to a boil, then reduce heat to low, cook until the millet and cracked corn soften ,remove from heat, let cool, serve.

INGREDIENTS
1/2 bowl cooked rice, lc. hot Oolong tea

METHODS
Put the rice in the bowl, pour the hot Oolong tea, mix together and serve.

METHODS

Stewed Beef Tripe
Cook the beef tripe until soft, then add the five-spice bag and soy sauce to taste, and cook until the flavor is absorbed, slice when serving this dish.
Stewed Peanuts
Clean the peanuts, cook until done, then add the star anises and some salt to taste, cook until the flavor is absorbed.
Stewed Pressed Tofu
Place five-flavored pressed tofu into stewing sauce and cook until the flavor is absorbed, then slice when eating. If you don't prepare the stewing sauce at home,it is suggested that using the stock together with soy sauce and star anises, and stew to flavored.

INGREDIENTS
1c. mung beans, 2c.rice

METHODS
1. Rinse the mung beans, soak in water for 1 hour.
Rinse the rice and soak in water for 20 minutes.
2. Put the mung beans and rice altogether into the pot, add enough water, and bring to a boil, then reduce heat to low,cook until the mung beans and rice get softened. Serve.

INGREDIENTS
1 frozen San Don bun, 1t, salt

METHODS
1. Place the salt into a big bowl, add 1c. water and mix to salty water.
2. Slice bun. Heat 2c. oil, then dip the buns Into salty water then put into the hot oil immediately, deep-fry until golden brown on both sides, then serve.

How did spring rolls get their name? This delicate but filling appetizer has its origins in the annual Chinese Spring Festival. The first spring rolls featured fresh vegetables from the harvest; meat was added later.
To transform vegetable spring rolls into a truly vegetarian appetizer, use vegetarian oyster sauce (made with mushrooms).

INGREDIENTS:

• 2 cups mung bean sprouts
• 6 dried black mushrooms
• 1/2 red bell pepper
• 1 medium carrot
• 2 ounces canned bamboo shoots
• 2 1/2 tablespoons oyster sauce
• 1 tablespoon low-sodium chicken broth or water
• 2 teaspoons light soy sauce
• 1 teaspoon sugar
• Salt and/or freshly ground pepper to taste, optional
• 18 - 20 spring rolls wrappers
• 1 egg, lightly beaten
• 2 tablespoons oil for stir-frying
• 4 to 5 cups oil for deep-frying, as needed

PREPARATION:

Vegetable spring rolls directions:
To make the spring rolls filling: About 30 minutes ahead of time, rinse and drain the mung bean sprouts to give them time to dry thoroughly. Soak the Chinese dried mushrooms in warm water to soften (20 to 30 minutes).

Squeeze any excess water out of the mushrooms and thinly slice. Dice the red bell pepper. Grate the carrot and finely slice the bamboo shoots.
In a small bowl, combine the oyster sauce, chicken broth or water, soy sauce and sugar. Set aside.
Heat 2 tablespoons in a frying pan, swirling so that it coats the pan. When the oil is sizzling, stir-fry the vegetables, starting with the dried mushrooms and then the bamboo shoots, bell pepper, mung bean sprouts and grated carrot. Taste and season with salt and/or freshly ground pepper if desired. Remove from the heat and cool.
To make the spring rolls, lay a wrapper in front of you so that it forms a diamond shape. Brush the edges of the wrapper with the lightly beaten egg. Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape but not touching the edges. Lift the bottom corner of the wrapper and tuck it in under the filling. Fold over the left and right sides of the spring roll wrapper. Continue rolling up the wrapper. When you are almost finished, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold over and seal.
Heat oil for deep-frying to 360 degrees Fahrenheit. When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes). Remove and drain on paper towels. Serve with plum sauce, hot mustard, or sweet and sour sauce. Yields 18 - 20 spring rolls.

Fresh herbs lend flavor to this recipe for pan-fried pork dumplings also known as potstickers. The recipe takes a short cut by using wonton or gyoza wrappers, but you can also make your own dumpling dough.
Potstickers With Pork and Cabbage
More Chinese Recipes

INGREDIENTS:

• 1 package gyoza or wonton wrappers
• Filling:
• 1 egg, lightly beaten
• 1/4 teaspoon salt
• 1 cup ground pork (not lean)
• 4 ounces shrimp meat, finely chopped
• 6 shelled and deveined prawns, finely chopped
• 5 water chestnuts, fresh or canned, finely chopped
• 4 tablespoons shredded carrot
• 1/4 cup chopped fresh cilantro leaves
• 2 tablespoons minced green/spring onion
• 1 tablespoon minced ginger
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Freshly ground black or white pepper, to taste

PREPARATION:

Lightly beat the egg with the salt. Place the pork in a bowl, add the shrimp, prawns, water chestnuts, carrot, cilantro, green onion, ginger, egg, soy sauce, sesame oil and pepper.
Place a small bowl of water on the work area.

Lay out one of the gyoza wrappers in front of you.  Dip your finger in the water and moisten the edges of the wrapper.
Place a heaping teaspoon of filling in the middle of the wrapper.
Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier).
Heat 2 tablespoons oil in a large skillet or wok.When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute).
Without turning the dumplings over, add 1/2 cup of water and cover.  Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absobred.
Serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping.

Serves 4. Chinese broccoli has a unique bittersweet flavor that goes well with oyster sauce. If you can't find it, feel free to substitute regular broccoli, or other Chinese greens such as bok choy or Chinese flowering cabbage.

INGREDIENTS:

• 1 pound Chinese broccoli (gai lan)
• 1-inch fresh gingerroot, cut into thin slices
• 2 tablespoons Oyster Sauce
• 3 tablespoons Chicken broth
• 1 tablespoon Chinese rice wine or dry sherry
• 1 teaspoon cornstarch
• 2 teaspoons water
• 4 tablespoons (1/4 cup) water
• 2 tablespoons soy sauce
• 1/2 teaspoon sugar
• 1 teaspoon sesame oil

PREPARATION:

Prepare the broccoli - Cut off the hard stems at the bottom, then wash and drain thoroughly. Cut the stalks and leaves into roughly 1-inch pieces.
Cut the ginger into thin slices. Combine the oyster sauce, chicken broth, and Chinese rice wine or dry sherry in a small bowl.

In a separate small bowl, combine the cornstarch and 2 teaspoons water.
Heat the wok. When the wok is hot, add the ginger slices. Stir-fry until aromatic (about 30 seconds).
Turn heat down to medium and add broccoli. Add the 1/4 cup water, soy sauce and sugar. Cover and cook for until the broccoli stalks are tender but still firm ((5 - 6 minutes).
Remove the cover and push the broccoli up to the sides of the wok. Add the sauce (the oyster sauce, chicken broth and rice wine or dry sherry mixture) in the middle. Add the cornstarch/water into the sauce, stirring continually to thicken. When the sauce has thickened, stir it into the broccoli. Stir in the sesame oil. Serve hot.

Oyster sauce nicely complements the slightly bittersweet taste of Chinese broccoli (gai lan). Blanching turns Chinese broccoli a beautiful jade green, but you can use reqular broccoli if it's not available. Serves 3 to 4.

INGREDIENTS:

• 10 ounces Chinese broccoli (gai lan)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 slice ginger (about 1/2-inch thick)
• Sauce:
• 3 tablespoons chicken broth or water
• 2 tablespoons oyster sauce
• 1 tablespoon Chinese rice wine or dry sherry
• 1/2 teaspoon sugar

PREPARATION:

Wash the Chinese broccoli. Cut off the ends if not already trimmed and cut into bite-sized pieces (about 2 inches long).
In a large saucepan, add enough water to cover the broccoli. Add the salt, baking soda and ginger.

Bring to a boil.
While waiting for the water to boil, prepare the sauce. Combine the chicken broth or water, oyster sauce, rice wine or dry sherry and sugar. Bring to a boil in a small saucepan. Turn the heat down and keep warm while blanching the broccoli.
Add the Chinese broccoli to the boiling water. Cook until the stalks are tender but crisp (3 - 4 minutes). Rinse in cold running water. Drain.
Pour the sauce over the broccoli. Serve immediately.