Vermicelli (China)

8 ounces Chinese rice vermicelli or bean threads
3 cups vegetable oil

Cut bundle of vermicelli in half.
Gently pull each half apart
into small bunches.
Heat oil in wok over medium-high heat until it
reaches 375 degrees F.
Using long handled tongs or spoon, place a
bunch of vermicelli in the hot oil (cook only one small bunch at a
time).
Cook until vermicelli rises to the top, 3 to 5 seconds.
Immediately remove vermicelli from oil with tongs or slotted spoon.
Drain on absorbent paper.
Repeat to cook remaining bunches.

Makes about 4 servings.

Wok-Cooked Vegetables

2 tablespoons sesame or safflower oil
Onions, sliced thin
Water chestnuts, sliced thin
Bean sprouts, fresh
Mushrooms, fresh
Celery, sliced thin
Broccoli, sliced thin
Bok choy, sliced
Soy sauce

Heat oil in a wok.
Sauté onions, water chestnuts
and celery.
Add broccoli, then bok choy.
As each layer of
vegetables is added, sprinkle with soy sauce.
Make a depression in
the center.
Add a mound of bean sprouts and mushrooms.
Cover the
wok.
Let vegetables steam about 5 minutes.

Serve over rice.

Won Ton Wrappers

1 1/2 cups all-purpose flour
1 teaspoon salt
1 egg
2 tablespoons water

Mix well and knead on a floured board.
Cover and let stand for
15 minutes.

Roll as thin as paper.
Cut into 3-inch squares.

Sui Mai

1 package gyoza skins (won ton wrappers)

Filling
1 pound lean ground pork
2 tablespoons light soy sauce
2 tablespoons dry sherry
1 teaspoon freshly-grated ginger
1/2 teaspoon white pepper
1 tablespoon sesame oil
4 tablespoons chopped bamboo shoots or water chestnuts
1 tablespoon chopped green onion
1 egg white
1 tablespoon cornstarch
1 teaspoon salt
2 cloves garlic, minced
Pinch of granulated sugar

Mix all of the filling ingredients together very well.
Place
about 3/4 tablespoon of filling in the center of each noodle
wrapper.
Wet edges, pinch into a frilled flower shape at the top,
and seal.
Arrange in a steamer with the water in the lower part
filled so that it comes within an inch of the steamer tray.
Cover
tightly, and steam them for 20 to 25 minutes over high heat.
If
using the stackable bamboo steamer trays, reverse them after 10
minutes.
Transfer to plate with slotted spoon and serve.

Szechwan Ginger Stir Fry with Noodle Pancake

1/2 cup stir-fry sauce
1/3 cup water
1 garlic clove, pressed
1/2 teaspoon cornstarch
12 teaspoon dried crushed red pepper
1/4 cup vegetable oil, divided
6 ounces fine egg noodles, cooked
1 1/4 pounds assorted seafood
1 tablespoon minced fresh ginger
1/4 to 1/2 teaspoon hot chili oil
2 medium-size red or yellow bell
peppers, cut into thin strips
1 (6 ounce) package frozen snow pea pods, thawed

Stir together first 5 ingredients; set aside.

Heat 2 tablespoons vegetable oil in a 12-inch nonstick skillet
or wok over medium-high heat.
Add noodles, pressing evenly into
bottom of skillet.
Cook 8 minutes or until bottom is golden and
crispy.
Carefully invert onto a plate; return to skillet, crisp
side up.
Cook 5 minutes or until bottom is golden.
Place on a
serving platter, and cut into 6 wedges.
Cover and keep warm.

Stir-fry seafood and ginger in 1 tablespoon vegetable oil and
chili oil in skillet 2 minutes; remove from skillet.
Add remaining
1 tablespoon vegetable oil, and stir-fry bell pepper and pea pods 2
minutes or until pepper is crisp-tender.
Return seafood and
stir-fry sauce mixture to skillet.
Cook, stirring constantly, until
mixture boils and thickens.
Spoon over noodle wedges, and serve
immediately.

Yields 6 servings.

Sesame Chicken

Source: Leeann Chin cookbook

2 whole chicken breasts
1 egg
2 tablespoons flour
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon salt
2 teaspoons vegetable oil
1/4 teaspoon baking soda
1/4 teaspoon white pepper
1/2 cup water
1/4 cup cornstarch
1 cup granulated sugar
1 cup chicken broth
3/4 cup vinegar
2 teaspoons dark soy sauce
2 teaspoons chili paste
1 teaspoon vegetable oil
1 clove garlic, finely chopped
Vegetable oil for the wok
2 tablespoons toasted sesame seeds

Remove bone and skin from chicken, cut into 2 x 1/2-inch strips.
Mix with the first 8 ingredients (egg through white pepper); stir
in chicken.
Cover and refrigerate for 20 minutes.

Mix 1/2 cup water and 1/4 cup cornstarch.
Heat next ingredients
(sugar through garlic) until boiling.
Stir in cornstarch mixture.
Remove from heat; keep warm.

Heat vegetable oil (about 1 1/2 inches deep) to 350 degrees
F.

Fry about 10 pieces of chicken, adding 1 at a time, 3 minutes or
until light brown.
Remove from oil and drain on paper towels.
Repeat until all chicken is done.

Heat oil to 375 degrees F.

Fry about 1/2 the chicken for 1 minute, or until golden brown.
Remove from oil and drain on towel.
Repeat with remaining chicken.
Heat sauce to boiling, pour over chicken and sprinkle on sesame
seeds.
Yields 6 servings.

NOTE: These are good with fun see noodles.
Cook noodles before
you cook the chicken.