INGREDIENTS

2/3 lbs. baby bok choy
1 teaspoon salt
3 oz. ham or barbecued pork (diced)
1 egg (beaten)
2 Tablespoons chopped green onions
4 cups cooked white rice
4 Tablespoons cooking oil
2 teaspoons salt
¼ teaspoon MSG (optional)

DIRECTIONS

Cut the baby bok choy into shreds.Dice the ham or barbecued pork.

Heat 1 Tablespoon of cooking oil in the wok. Pour in the beaten egg and make a thin egg pancake. Remove the egg pancake and cut it in 1/3″ pieces.

Heat 1 more Tablespoon of cooking oil in the wok. Stir fry the baby bok choy for about 30 seconds and remove it from the wok.

Heat another 2 Tablespoons of oil in the wok. Stir fry the chopped green onions for about 5 seconds. Then put in the rice and mix well. Reduce the heat to medium, and stir until the rice is thoroughly heated. Add 1 teaspoon of salt, then add the cabbage, egg, and ham (pork). Stir well and serve.

INGREDIENTS 

1 ¼ lbs. Chinese cabbage
3 Tablespoons milk
3 teaspoons salt
1 teaspoon sugar
1 cup soup stock
6 Tablespoons cooking oil
1 Tablespoon ham (diced)

Cornstarch paste:
1 Tablespoon cornstarch
1 ½ Tablespoons cold water

DIRECTIONS

Remove the cabbage leaves, wash and cut into 2″ long pieces, then into ½” wide strips (leafy portions may be cut in wider pieces).

Heat 4 Tablespoons of cooking oil in a wok, add the cabbage and stir fry in high heat for about 3 minutes, or until the cabbage is soft.

Add the salt, sugar, and stir gently for 15 seconds. Place in a strainer and let the cabbage drain.

Heat the wok on high and add 1 Tablespoon of cooking oil, then add the soup stock. When the soup stock boils, add the salt and cornstarch paste (remember to pre-mix) while gently stirring to thicken the dish.

Once it’s thickened, add the milk and another 1 Tablespoon of cooking oil. Stir well, and remove ½ of this sauce into a bowl. Add the cabbage to the remaining sauce, and mix thoroughly.

Pour the cabbage and the sauce on a platter, then pour the remaining sauce (from the bowl) on top. Decorate by sprinkling the diced ham on top, and it is ready to serve.

INGREDIENTS

1 ¼ lbs. cucumbers
15 slices garlic
1 teaspoon Szechuan peppercorn
1 teaspoon hot bean paste
2 Tablespoons hot chili oil
1 Tablespoon salt
2 teaspoon sugar
1 Tablespoon brown vinegar
2 Tablespoons sesame oil

DIRECTIONS

Cut off and discard both tips of the cucumber. Cut the cucumber in half by making one cut from end to end. Repeat this step for each half to yield 4 long quarter strips. Discard the seeds. Then cut each strip into 2″ long pieces in any shape you’d like. Put the cucumbers in a bowl, mix with salt, and let it marinate for 2 to 3 hours.

Wash the cucumbers with cold water, and put in a strainer to drain off some moisture. Then put them back in a bowl.

Add the garlic slices, Szechuan peppercorns, hot bean paste, hot chili oil, sugar, vinegar, and sesame oil. Mix well, let it marinate for about 3 hours, and it’s ready to serve.

INGREDIENTS

0 oz. tofu
4 oz. ground pork
1 slice ginger minced
1 teaspoon garlic chopped
1 Tablespoon green onions chopped
1 Tablespoon hot bean paste
1 teaspoon Szechuan peppercorn powder
¼ cup green peas
2 Tablespoons soy sauce
1 teaspoon salt
2 teaspoons sugar
1 cup soup stock or cold water
1 teaspoon sesame oil
3 Tablespoons cooking oil

Cornstarch paste:
2 teaspoons cornstarch
2 teaspoons cold water

DIRECTIONS

Cut the tofu into ½” cubes.
Using high heat, pour 3 Tablespoons of cooking oil in a wok, and stir fry the ground pork, then add the ginger, garlic, hot bean paste, soy sauce, salt, sugar, soup stock, and tofu. Boil for 3 minutes.
Thicken with the cornstarch paste (remember to pre-mix) while stirring to avoid lumps, then put in the chopped green onion, green peas, and sesame oil. Place on a serving platter (or a bowl), and sprinkle with Szechuan peppercorn powder to serve.

INGREDIENTS

1 pound mung bean sprouts
2 boneless, skinless chicken breasts, 7 to 8 ounces each
Marinade:
1 tablespoon oyster sauce
1 teaspoon soy sauce
Salt and pepper, to taste
1 small piece (less than 1 teaspoon) cornstarch

Sauce:
1/4 cup water or low-sodium chicken broth
1 tablespoon oyster sauce
1 tablespoon soy sauce
Salt and pepper, to taste
1 tablespoon cornstarch dissolved in 4 tablespoons water
Other:
1/2 pound dry wonton noodles
2 medium ribs celery
1 pound bok choy or broccoli
1/2 pound fresh mushrooms
1 red bell pepper
1/2 red onion
1 green onion (scallion, spring onion)
Vegetable oil for frying and stir-frying, as needed
1/4 cup toasted sesame seeds

DIRECTION

One or 2 hours before cooking, rinse the mung bean sprouts so that they have time to drain thoroughly.
Cut the chicken into thin strips. Add the marinade ingredients, adding the cornstarch last.Marinate the chicken for 20 to 25 minutes.

The following 3 steps can be completed while the chicken is marinating:

To prepare the sauce, whisk the water or chicken broth with the oyster sauce, soy sauce, salt, pepper and cornstarch and water mixture and set aside.

Soften the noodles by placing them in boiling salted water. Plunge into cold water to stop the cooking process and drain thoroughly.

Wash all the vegetables as needed. Cut the celery and the bok choy into 1/2-inch pieces on the diagonal. If substituting broccoli for bok choy, peel the stalks until no more strings come out, and slice thinly on the diagonal. Wipe the mushrooms clean with a damp cloth and slice. Cut the red bell pepper in half, remove the seeds and cut into chunks. Peel and chop the onion. Dice the green onion.

Heat a wok or frying pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the noodles. Fry in batches until golden. Remove the noodles from the pan.

Heat 2 tablespoons oil. Add the onion and the meat. Let the meat brown briefly, then stir-fry until the redness is gone and the meat is nearly cooked through. Remove the cooked meat and onion from the pan.

Cook the rest of the vegetables separately, except for the green onion, seasoning each with a bit of salt while stir-frying if desired. When cooking the bok choy or broccoli, add 1/4 cup of water and cover while cooking. Remove each of the vegetables from the pan when finished stir-frying. Add more oil as needed.

Give the sauce a quick restir. Add all the ingredients back into the wok, making a “well” in the middle if the wok for the sauce. Add the sauce, stirring quickly to thicken. Mix everything together. Stir in the green onions. Pour the cooked vegetable and sauce mixture on top of the noodles. Garnish the chow mein with the toasted sesame seeds. Serve hot.