INGREDIENTS

1. 1mediumpear
2. 1mediumapple
3. 1chicken breast, cooked and shredded
4. 1cucumber, julienne cut
5. 1/4teaspoon choppedcoriander
6. 3cupsgreen leaf lettuce, shredded(I use baby spinach.)
7. 1tablespoonlemon juice

8. Dressing

9. 1/4cuppeanut butter
10. 2tablespoonssoy sauce
11. 1tablespoonsesame oil
12. 1tablespoonvinegar
13. 1tablespoonhoney
14. 1clovegarlic, minced
15. 1/2teaspoonhot pepper sauce
16. 1/4teaspooncayenne pepper
17. 1-2tablespoonwater

DIRECTIONS

1. Place all ingredients for dressing into a small saucepan.
2. Warm on low heat until creamy and well blended, whisking constantly.
3. Add a 1 or 2 tablespoons of water to dressing until desired consistency.
4. Mix about 2 cups of cold water and 1 Tbsp of lemon juice.
5. Core apple and pear, cut into thin slices and drop into cold water.
6. Wash and tear greens into bite size pieces.
7. Combine chicken, cucumber and coriander.
8. When ready to serve, drain and lightly dry the fruit.
9. On chilled salad plates divide the greens into 2 portions, place chicken mixture in mound on top.
10. Arrange the fruit slices on top and serve with the dressing.

INGREDIENTS

1. Marinade

2. 1tablespoonsoy sauce
3. 1tablespoondry sherry
4. 1egg white, lightly beaten
5. 1teaspooncornstarch

6. Sauce

7. 2tablespoonsdry sherry
8. 2tablespoonssoy sauce
9. 1tablespoonrice vinegar
10. 1tablespoonhoisin sauce
11. 2teaspoonsplum sauce
12. 1teaspooncornstarch
13. 1lbround steaks, trimmed,cut into thin strips
14. 2tablespoonsoil
15. 8baby carrots, julienne
16. 2stalkscelery, cut into 3 inch julienne
17. 1red bell pepper, julienne
18. 1onion, quartered,thinly sliced
19. 2tablespoonsoil
20. 1teaspooncrushed red pepper flakes
21. 1tablespoonginger, peeled,finely grated

DIRECTIONS

1. Combine the marinade in a zip-lock bag.
2. Add the beef, knead the bag every 5 minutes or so.
3. Combine the Sauce ingredients, set aside.
4. Heat the wok.
5. Add 2 Tbs Oil.
6. Swirl to coat.
7. Add Carrots and stir fry 1 minute.
8. Add Celery, Red Bell Pepper, and Onion, stir fry 2 minutes.
9. Remove and set aside.
10. Reheat wok.
11. Add oil, swirl to coat.
12. Add Crushed Red chilies, cook a few seconds.
13. Add Beef, stir fry 3 minutes.
14. Add ginger, stir fry 1/2 minute.
15. Push Meat to the sides of the wok.
16. Pour Sauce into the center of the wok.
17. Stir and thicken for 30 seconds.
18. Return the vegetables, stir and heat through.
19. Serve.

INGREDIENTS

1. 2lbsboneless pork shoulder, such as boston butt
2. all-purpose flour
3. 2tablespoonsvegetable oil
4. 1/4cupsoy sauce
5. 3tablespoonsdry sherry
6. 2clovesgarlic, pressed
7. 1teaspoonfresh gingerroot, minced
8. 1/2teaspooncrushed red pepper flakes
9. 1/4teaspoonfennel seeds, crushed
10. 6-8green onions, cut into l inch pieces,keeping white part and green tops separate
11. 2largecarrots, cut into chunks

DIRECTIONS

1. Cut pork into l inch cubes and coat with about 3 Tbsp flour.
2. Brown pork thoroughly in hot oil in a dutch oven over medium-high heat.
3. Stir in soy sauce, sherry, garlic, ginger, red pepper, fennel, white parts of green onions, and 1 1/2 cups water.
4. Cover pan and bring to boil.
5. Reduce heat and simmer 30 minutes.
6. Add carrots, cover and simmer 30 minutes longer, or until pork and carrots are tender.
7. Meanwhile, blend 1/4 cup water and 2 Tbsp flour.
8. Set aside.
9. Stir green onion tops into pork mixture and simmer 1 min.
10. Add flour-water mixture and bring to boil.
11. Cook and stir until mixture is slightly thichened.
12. Serve over rice or noodles.

INGREDIENTS

1. 1/2lbground beef(authentic)or pork
2. 3inchesfresh ginger, peeled and finely chopped
3. 1/4cup tree earsdried mushroomsor dried shiitake mushrooms(about 1/2 ounce)
4. 1cupboiling water
5. 1lbfirm tofu, cut into 1/2 inch cubes(or smaller if preferred)
6. 6garlic cloves, peeled and coarsely chopped
7. 6whole cannedwater chestnuts, rinsed and finely chopped
8. 4green onions, sliced finely
9. 3tablespoonspeanut oil
10. 2-3teaspoonsbrown bean sauce(or substitute black bean sauce)
11. 2-3teaspoonsszechwan chili sauce(or substitute Asian hot chile sauce with garlic)
12. 1teaspoonsugar
13. 2tablespoonslight soy sauce
14. 1/2cupwater
15. 1/2teaspoon ground roastedszechuan peppercorns, to taste
16. 1teaspoonsesame oil
17. salt
18. 1/2cup choppedcilantro
19. freshlycooked rice

20. MARINADE

21. 1spring onion, sliced finely
22. 1tablespoonsoy sauce
23. 1teaspoonsesame oil
24. 2tablespoonsrice wineor dry sherry
25. 2teaspoonscornstarch

DIRECTIONS

1. Place 1 tablespoon of the chopped ginger in a medium-sized bowl, and reserve the remainder.
2. Add the remaining marinade ingredients to the bowl (1 sliced spring onion, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 2 tablespoon of Chinese rice wine, 2 teaspoons cornstarch), and mix well.
3. Add the ground beef or pork, give it another stir and set aside for approx 30 minutes.
4. Place the tree ears or shiitake mushrooms in small bowl, pour over boiling water, and soak for about 15 minutes until they are soft and gelatinous.
5. Drain the soaked tree ears, rinse, remove hard stems, and slice finely.
6. Blanch the tofu in boiling water for 2- 3 minutes, then drain.
7. Combine the garlic with the reserved ginger, and process together with a stick blender or spice grinder until they form the consistency of a thick paste.
8. Heat a wok over a moderately high flame.
9. Add the peanut oil, and just as it is starting to smoke, add the garlic/ginger paste and stir-fry, stirring continuously, for approximately 30 seconds.
10. Next add the brown bean paste, Szechwan chile paste, water chestnuts and tree ears, and stir-fry for a further minute.
11. Give the meat mixture a stir, add it to the wok, and continue to stir-fry over high heat for two to three minutes, until it loses its pinkish color.
12. Toss in the tofu and the sliced green onions and continue to toss and fry for about 45 seconds.
13. Finally, add the sugar and stir-fry for another 30 seconds.
14. Pour in the soy sauce& water, bring to the boil, then reduce heat to moderate and cook for a couple of minutes.
15. Add the Szechwan pepper corns and stir thoroughly.
16. If there appears to be too much liquid in the wok contents, thicken with a little cornstarch and water.
17. Add 1 teaspoon sesame oil and season to taste with salt.
18. Serve with steamed rice, and garnish with cilantro.