Fruity Chinese Cabbage Salad

Ingredients: 1 med. Chinese cabbage, chopped 1 can (13 1/4 oz.) pineapple tidbits, drained 1 can mandarin oranges, drained 1 can water chestnuts, drained & sliced 1/4 c. sliced green onions Soy Dressing: 1/2 c. mayonnaise 1/2 c. yogurt 1 tbsp. soy sauce 1 tsp. salt 1 tsp. sugar 1/4 tsp. ground ginger Directions: Combine ingredients. When ready to serve toss with soy dressing.

Bean Sprouts with Ginger

Ingredients:

• 3 tbsp. vegetable oil
• 1 large onion, thinly sliced
• 1 1-inch fresh root ginger, peeled and finely chopped
• 1 tsp salt
• 1 lb. bean sprouts

Directions:

1. Heat the oil in a wok.
2. Add onion and fry until soft.
3. Add ginger and stir-fry for 3 minutes.
4. Stir in the remaining ingredients, increase the heat to moderately high and stir fry for 3 minutes, or until the bean sprouts are cooked through but still crisp.
5. Served at once.

Chinese Broccoli with Oyster Sauce

Ingredients:

• 2 tbsp. oyster sauce
• 1 tsp. sesame oil
• 3/4 lb. Chinese broccoli (Gai Lan) or regular broccoli
• 8 c. water
• 2 tbsp. vegetable oil
• 1 tsp. salt

Directions:

1. Combine oyster sauce and sesame oil in a bowl, set aside.
2. Wash broccoli and peel off tough skin on stems. Remove flowerets from stems and cut into bite size pieces. Cut stems diagonally into thin slices.
3. Bring 8 cups of water, vegetable oil and salt to a boil in a large pot. Plunge broccoli into boiling water and cook for 4 minutes or until crisp-tender.
4. Drain well and place on a platter. Drizzle with oyster sauce, sesame oil mixture.

Chicken Noodles Soup

Ingredients: 8 c. chicken broth 1/2 lb. chicken, skinned, boned & cut into small pieces 3 carrots, sliced 2 tbsp. light soy sauce 1 tbsp. sugar 1 tbsp. sherry 1/2 tsp. ground ginger 4 oz. rice vermicelli, broken into 1 inch pieces Directions: In a large soup pot place chicken broth. Bring to a boil over medium-high heat. Add chicken, carrots, soy sauce, sugar, sherry and ginger; reduce heat. Cover. Simmer for 20 minutes. Bring to a boil. Add vermicelli. Cook over medium-high heat for 15 minutes. Skim off fat.

Chinese Potato Salad

5-6 medium potatoes (about 2 1/2 pounds)
4 slices bacon, well-cooked and crumbled
3/4 cup chopped bok choy
1 red pepper, diced
1/2 cup chopped green onion
1/4 cup chopped celantro

Sauce
1 1/3 cup mayonnaise
1 tsp sugar
1 tbs soy sauce
1-2 tsp sesame oil
1/8-1/4 tsp hot mustard powder
1/8 tsp salt

Boil the potatoes until cooked but still firm. Cut into potato
salad-sized chunks. Mix the ingredients for the sauce together,
using more or less sesame oil and host mustard according to taste
(the more the better, up to a point...). Put all solid ingredients
together in a large bowl, then add the sauce and mix well. Chill.

Vegetarian Lentil Soup

8 c. water
1 bag of lentils
1 c. chopped carrots
1 c. chopped onions
1 c. chopped celery
1 tsp. minced garlic
1 c. chopped tomatoes
1 T. lemon juice
1 T. vinegar
2 T. brown sugar
Salt and pepper to taste

Rinse and drain lentils.
Simmer with water 2 hours.
Steam or sauté vegetables, add to cooked lentils.

About 1/2 hour before serving, add remaining ingredients, and continue to simmer.
Can add thyme, oregano or basil to flavor.

Quick Chinese Egg Drop Soup

4 c. seasoned chicken broth
1/2 c. frozen green peas
1 egg, beaten
2-3 green onions, finely diced

Preparation

Bring broth and peas to boil in large saucepan. Slowly add egg to boiling broth, stirring constantly. Sprinkle with onions. Serve hot.