2lb. Chicken, cut in pieces
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Marinade:
½ C. fresh basil leaves, chopped
½ C. fresh cilantro leaves, chopped
3 T. Ginger, grated
1 tbsp. garlic, minced
 1 pc. finger pepper, chopped
¼ C. soy sauce
¼ C. patis (fish sauce)
¼ C. brown sugar
2 T. corn oil
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Combine all marinade ingredients in a bowl. Mix well. Marinate chicken for at least one hour. Grill over moderate heat until well done turning occasionally and brushing with marinade as needed.
1 C. fresh raspberries
2 C. fresh blackberries
2 C. hulled fresh strawberries, quartered
2 C. fresh blueberries
1/4 C. sugar
1 T. grated lemon rind
2 T. fresh lemon juice
2 T. limoncello (lemon-flavored liqueur)
1/2 C. torn mint leaves
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Combine first 8 ingredients in a bowl; let stand 20 minutes. Gently stir in mint using a rubber spatula.
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Yield: 6 servings
Calories: 136
Fat: 0.8g
Fiber: 7.4g
¼ C. Dark Soy Sauce
1 T. Sugar
2 lb. spareribs (ask your butcher to cut across the bones into 1 1/2-inch sections), ribs separated
2 T. Peanut or Vegetable Oil
2 cloves Garlic, crushed
1 C. Water
2 T. Chinese Rice Wine
1 ½ T. fermented Black Beans, coarsely chopped
1 tsp. Tapioca Starch dissolved in 1 T. Water
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Combine soy sauce and sugar in a large bowl. Add spareribs and marinate 20 minutes. Drain, reserving marinade. Heat wok over medium-high heat until very hot. Add oil and heat through. Add garlic and spareribs and stir fry until spareribs are lightly browned on both sides, about a minute. Add reserved marinade, water, rice wine and black beans. Bring to a boil and reduce heat to low. Cover and simmer stirring 2-3 times for about an hour. Stir the tapioca starch and water mixture and add to the wok; cook, stirring, until sauce thickens. Serve hot. From: Dim Sum Made Easy
1 ½ lb. fresh Ham or Boneless Pork
3 T. Sweet Bean Sauce
3 T. Dark Soy Sauce
1 T. Chinese Rice Wine
1 whole Star Anise
1 C. Boiling Water
¼ C. Rock Sugar
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Wash pork and wipe dry. Rub all sides with sweet bean sauce; marinate 2-3 hours in the refrigerator. Place soy sauce, wine and star anise in a deep pot and bring to a boil; add pork and boiling water. Simmer over low heat 30 minutes. Ass rock sugar and simmer 1 hour longer, turning meat frequently. When sauce has been reduced to ½ C. and is rather thick, remove pot from heat and let meat cool in the pot. Slice pork and arrange it attractively on the plate. Pour sauce on top. Delicious hot or at room temperature. From: Dim Sum Made Easy
1 pound bok choy, Peking cabbage (Napa cabbage), or spinach leaves
1 – 2 green onions (spring onions, scallions), minced
1 teaspoon minced ginger
1 large egg
1 pound ground pork
4 Water Chestnuts, peeled and chopped
3/4 teaspoon salt
1 teaspoon granulated sugar
2 1/2 teaspoons pale dry sherry
3 tablespoons light soy sauce, divided
1/2 teaspoon Asian sesame oil
Black or white pepper, to taste, optional
2 – 3 tablespoons cornstarch or flour
2 tablespoons vegetable oil
1 1/2 cups chicken broth
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Wash and drain the bok choy or other greens. Cut crosswise into 3 inch strips. Mince the ginger and green onion. In a small bowl, beat the egg with a fork. In a medium bowl, combine the ground pork with the green onion, water chestnuts, ginger, salt, sugar, dry sherry, 1 tablespoon soy sauce, Asian sesame oil, pepper if using, and the egg, using your fingers to mix together the ingredients thoroughly. Add as much cornstarch as needed to make so that the mixture is not too wet. (I start with 2 tablespoons and then add 1 teaspoon at a time). Form the ground pork into 4 large meatballs. Flatten them a bit so that they are not completely round. Heat 2 tablespoons oil in a skillet or wok on medium-high heat. When the oil is hot, add the 4 meatballs. Cook for 5 minutes until browned on the bottom. Turn and cook the other side (adjust the heat if the meatballs are cooking too quickly). In a flameproof casserole dish or saucepan that is large enough to hold the meatballs, heat the chicken broth and 2 tablespoons soy sauce to boiling.. Add the meatballs, reduce the heat and simmer, covered, for 10 minutes. Add the bok choy. (You can arrange the bok choy on top of the meatballs so that it steams, or lay some right in the broth if there is room). Simmer for another 15 minutes or until the meatballs are cooked through and there is no pinkness in the middle. To serve Lion’s Head Meatballs, serve each meatball on a small plate surrounding by the greens, or in soup bowls with some of the bok choy and broth. You can also thicken some of the broth with a cornstarch and water thickener and pour over the meatballs.
1 T. light Soy Sauce
1 T. Chinese Rice Wine
½ tsp. Salt
½ tsp. Sugar
¼ tsp. Pepper
¾ lb. Chicken Breast, cut into 1†x 2 “ slices, ¼†thick
5 dried Chinese Mushrooms
½ lb. Smithfield Ham, fat trimmed
2 T. Sesame Oil
20 Cilantro Leaves
2 C. Peanut or Vegetable Oil
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Combine soy sauce, rice wine, salt, sugar and pepper. Add chicken and marinate at least 20 minutes. Soak mushrooms in hot water for 20 minutes; drain. Discard stems and cut each mushroom into quarters. Boil ham in small pot of water for 10 minutes. When cool, cut into small triangular shapes the same sixe as the mushrooms. Cut 20 6×6†square of cellophane paper. Brush sesame oil on one sheet. Place one cilantro leaf in the middle. Next to it place a mushroom, on the other side place a ham slice. Lay a piece of chicken over the top. Fold like an envelope into a rectangular package. Tuck corners inside to make a neat package. Repeat to make 20 packages. Heat oil in wok over medium-low heat. In batches, add packages, face down, and fry 2 minutes, until almost cooked through. Turn them over and fry 30 seconds more. Drain and serve hot. From: Dim Sum Made Easy
2 medium leeks, cleaned and sliced
1 garlic clove, minced
1 tsp butter
1 tsp flour
1 C. chicken broth
1/3 C. water
1/2 C. thin sliced or grated carrots
1 rib of celery, sliced thin
1 tsp chicken bouillon granules
1/4 tsp curry powder
Dash of pepper
3/4 C. skim milk
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Sauté the leeks and garlic in a nonstick pan in the butter for a minute. Sprinkle on the flour and stir well. Add everything else BUT the milk, and simmer for 25 minutes, covered, stirring occasionally and adding a bit of water if needed. Cool for a few minutes. Put some or all of the soup in the blender and return it to the pan. (Puree at least half, or just puree it all if you want no chunks). Add the milk and heat through but don’t boil.
In a bowl, mix together:
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1/2 C. sugar
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp ground ginger
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Then add:
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1/2 C. Egg Beaters
1 15-ounce can of pumpkin
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Mix together using a wire whisk. Slowly add:
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1 12-ounce can of evaporated skim milk
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Pour into a 9 or 10 inch pie plate sprayed with Pam. (The 9″ is what I used today; it gives a slightly thicker result.) Bake at 350 degrees for about 40 minutes. The center should be just slightly wiggly when you bump it. Cool to room temp, then cover and refrigerate.
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Yield: 8 servings
Calories: 112
Fat: .2g
Fiber: 1.6g
9 red or green Bartlett pears, sliced
1 cup pear cider
1/2 cup brown sugar
1/2 cup sugar
1/2 teaspoon ginger
1/2 teaspoon cardamom
1/2 teaspoon allspice
1/4 teaspoon mace
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Place all ingredients in a slow cooker. Cook on low for 10-12 hours. Uncover and cook on low for an additional 10-12 hours or until is roughly your desired thickness and most of the liquid has evaporated. Allow to cool completely then pour into the food processor and puree. Pour into clean glass jars. Refrigerate. Makes about 4 cups.
What to do with an over-abundance of broccoli? This ridiculously simple dish is so good you won’t believe it. Cut the broccoli into pieces, and saute them in olive oil with salt and pepper until slightly browned. Add the juice of one lemon, and when the juice is cooked out add some of the cooking water from some pasta. When the pasta is cooked add it to the broccoli and cook them together. Stir in some fresh breadcrumbs, which will soak up the salty, lemony sauce and coat everything. Garnish with more breadcrumbs — cheese probably wouldn’t hurt, but it seems like overkill.
1 15oz. Can Quail Eggs
2 T. Dark Soy Sauce
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½ C. Chicken Broth
1 T. Tapioca Starch
1 tsp. Sugar
1 tsp. Salt
1 tsp. Sesame Oil
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1 ½ C. Peanut or Vegetable Oil
2 T. Flour
3 T. Peanut or Vegetable Oil
½ lb. fresh Snow Peas, blanches
1 15oz. can Straw Mushrooms, drained and rinsed
1 15oz. can Baby Corn, drained and rinsed
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In medium bowl, marinate quail eggs in soy sauce for 10 minutes, turning eggs frequently. Remove and set aside; reserve soy sauce. To the soy sauce, add broth, tapioca starch, sugar, salt and sesame oil. Mix well and set aside. Heat 1 ½ C. oil in a wok over medium heat. Meanwhile, coat quail eggs with flour. When oil is hot, carefully add eggs to wok and deep fry until golden brown; set aside. Discard oil in wok and wipe dry. Heat 1 T. oil in wok; add snow peas and stir fry for a few seconds. Add one half of the seasoning sauce made from broth and sesame oil and stir fry about a minute. Arrange snow peas attractively around outer edge of serving dish. Heat remaining 2 T. oil in wok; add mushrooms and baby corn and stir fry about 1 minute. Add remaining seasoning sauce and mix thoroughly. Add quail eggs and stir well. Transfer eggs and vegetables to center of serving plate and serve. From: Dim Sum Made Easy
½ lb. peeled and deveined Shrimp, chopped to a fine paste
6 fresh Water Chestnuts, peeled and finely chopped
2 T. ground Pork Fat or Fatty Bacon
1 Egg, lightly beaten
1 T. Chinese Rice Wine
1 T. Tapioca Starch
1 tsp. Salt
½ tsp. Sugar
1 ½†piece Ginger Root
6 slices White Bread (2 day old), crusts trimmed
24 leaves fresh Chinese Parsley (cilantro)
2 C. Peanut or Vegetable Oil
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In medium bowl, combine minced shrimp, water chestnuts, port fat, egg, rice wine, tapioca starch, salt and sugar. With garlic press, squeeze juice from ginger root and add juice to mixture. Mix well to form paste. Cut each slice of bread into 4 triangles. Spread about 1 teaspoon shrimp mixture on each triangle and top with a parsley leaf. Heat oil in wok to 375 over medium high heat. In batches, gently lower the bread triangles, shrimp side down, in to the oil; fry one minute. Turn toasts over and fry a few seconds longer, until golden brown. Brain on paper towels and serve immediately. From: Dim Sum Made Easy
Peppercorn Salt
¼ C. Salt or Coarse Salt
2 T. Szechuan Peppercorns
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Filling
½ lb. Sole, pike or flounder fillet, cut into 1 ½†long julienne strips
1 T. Chinese Rice Wine
½ tsp. Salt
¼ tsp. Sugar
Dash White Pepper
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Paste
½ lightly beaten Egg
3 T. Cold Water
2 T. Flour
¼ tsp. Salt
2 tsp. Minced Scallion
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6 pieces Tofu Skin
2 C. Peanut or Vegetable Oil
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Heat salt and peppercorns in dry pan over low heat. Stir until salt is browned and peppercorns are darkened and fragrant. Let cool, then crush with back of wooden spoon, or grind in blender. Strain through fine sieve; set aside. Combine filling ingredients and refrigerate for 30 minutes. Combine paste ingredients in a small bowl and set aside. Handling the dried bean curd skin carefully, place each sheet between damp cloths. Set aside for 15 to 20 minutes, until they are soft enough to handle. Sprinkle water on them if necessary to make them soft. Brush each skin lightly with the paste. Loosely stack skins in two piles of 3 skins to that each rounded edge extends 2 inches beyond the skin above it. Divide filling into 2 portions and spread along the straight side of the top tofu skin. Bring up bottom edge and loosely cover filling, tuck in both ends, and roll until the skin is entirely rolled up into a 10 inch cylinder. Repeat with second stack of skins and filling. Using sharp cleaver, cut each roll diagonally into 1 ½†long sections. In wok over medium high heat, heat oil until hot. In batches, add a few pieces of the rolls and fry 3-4 minutes, until golden and crispy. Drain well on paper towels. Serve hot with peppercorn salt. From: Dim Sum Made Easy
2/3 C. Glutinous (sweet) Rice
4-6 Dried Chinese mushrooms, soaked in hot water 20 minutes, stems removed and caps finely chopped
1 lb. ground Pork
1 Egg
1 T. light Soy Sauce
1 ¼ tsp. Salt
¼ tsp. Sugar
1 T. Tapioca Starch dissolved in 2 T. Water
6-8 fresh Water Chestnuts, peeled and finely chopped
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Rinse and soak the rice at least 3 hours. Drain and spread out on a cloth towel to dry, about 30 minutes. In mixing bowl combine pork, egg, soy sauce, salt and sugar. Stir in tapioca starch and water mixture and mix well. Add mushrooms, water chestnuts and scallion and mix again. Scoop up about 1 ½ T. of pork mixture with a wet hand and shape it into a ball about 1 inch in diameter. Repeat to make about 30 balls. One a t a time, roll the balls in the glutinous rice and place in a lightly oiled steamer basket. Cover and refrigerate until ready to steam. Place pearl balls in lightly greased steamer set or bamboo steamer placed in a wok over water. Bring water to a boil, cover, and steam 20-25 minutes, until cooked through. Serve hot. From: Dim Sum Made Easy
Peppercorn Salt
¼ C. Coarse Salt
2 T. Szechuan Peppercorns
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2 Egg Whites
3 oz. ground Pork fat or blanched Fatty Bacon
1 lb. peeled and deveined Shrimp, chopped to a fine paste
1 T. Chinese Rice Wine
1 T. Tapioca Starch
1 tsp. Salt
1/8 tsp. White Pepper
1 ½†piece fresh Gingeroot
2 C. Peanut or Vegetable Oil
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Heat salt and peppercorns in dry pan over low heat. Stir until salt is browned and peppercorns are darkened and fragrant. Let cool, then crush with back of wooden spoon, or grind in blender. Strain through fine sieve; set aside. Beat egg whites until foamy; add ground pork fat and beat 2 minutes. Add ground shrimp, rice wine, tapioca starch, salt and pepper. With a garlic press, squeeze the juice from gingerroot; add juice to shrimp mixture. Mix well. Heat wok over high heat until very hot. Add oil and heat over medium heat. With left hand, take a handful of the shrimp paste and squeeze your fingers into a fist. A ball about the size of the walnut will spurt from between your thumb and forefinger. With right hand, use a measuring tablespoon dipped in cold water to scoop up the shrimp ball and drop it into the hot oil. Repeat to make about 12 balls. Fry, turning frequently, about 2 minutes, or until they float to the top and become fluffy. Do no overcook; over frying will shrink them. Transfer to a paper towel lined plate to drain. Serve hot with peppercorn salt. From: Dim Sum Made Easy
1 medium sweet onion, diced
3 tbsp. extra virgin olive oil
1 cup frozen corn
1 large butternut squash
1/2 tbsp. garlic, minced (from jar)
1/4 cup Parmesan cheese, grated
1 (14 oz.) dumpling wrappers (pkg. of pot sticker wrappers)
1/4 tbsp. salt
1 cup water
Soy sauce
Chin kiang vinegar
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Peel the squash and cut it in half. Remove the seeds and discard. Cut squash into large cubes. Bring large pot of water to boil and add squash. Cook until soft. (Could also bake, steam, microwave, whatever method you like best for getting squash soft). Remove squash from water and place in a large bowl. Mash up squash until there are no more lumps. Meanwhile, in a small skillet, heat oil. Add onion, garlic and corn and cook until onion is soft and translucent. Scoop veggies out of skillet and try to leave any oil behind in the pan. Gently fold veggies into butternut squash mash. Stir some Parmesan cheese into squash mix. Add salt and more cheese to taste. Add squash mix to center of wrapper. Use finger or brush to wet outer edge of wrapper. Fold wrapper in half and press edges together. In large non-stick skillet, heat oil and sprinkle a little salt. Fill skillet with pot stickers so they all rest on the bottom of the pan, without overlapping each other. The filled side of the pot sticker should be on the bottom of the pan, the pressed edges should be facing up. Cook for 3-5 minutes without lid. Add 1-cup water to the skillet and cover when water starts to boil. Cook about 12 minutes then remove cover and let water boil itself away, careful not to burn bottom of pot stickers. If pot stickers do not seem done, add a little more water and let it boil away again. To make the dip: Mix equal parts of soy sauce and Chin kiang Vinegar in a bowl.
Egg White Pancakes:
4 egg whites
1/2 teaspoon wheat starch
1/4 teaspoon salt
1/16 teaspoon white pepper
Vegetable oil
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Chicken Meatball:
1/2 pound boneless, skinless chicken breast, chopped fine
6 (31 to 35 shrimp per pound size) shrimp, peeled, chopped fine
4 pieces black mushroom, chopped fine
1 ounce back fat, chopped fine
1/3 piece scallions, chopped fine
2 pieces cilantro, minced
8 pieces water chestnut, chopped fine
1/8 teaspoon white pepper
1/4 teaspoon salt
1/4 teaspoon sesame oil
1 to 1/2 teaspoon oyster sauce
Cilantro sprigs
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Egg white sauce:
1/2 cup chicken broth or water
1 egg white
1 tablespoon all-purpose flour
Pinch salt
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Virginia ham slice, dried and ground into a powder or crumbled hard boiled egg yolk mixed with kosher salt, for decoration
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To make egg white pancakes: Lightly beat egg whites with wheat starch, salt, and pepper until well combined. Heat a nonstick sauté pan over medium-high heat. Add some oil and heat. Pour 2 teaspoons of the mixture into the pan, spreading it out into a shape of a circle, while making sure it is as thin as a piece of paper. Repeat with all of the batter. In the bowl of a food processor, combine chicken, shrimp, mushrooms, fat, scallions, cilantro, water chestnut, white pepper, salt, sesame oil, and oyster sauce. Pulse until all the ingredients are chopped. Remove the leaves from several cilantro sprigs. Blanch sprigs in boiling water for 15 to 30 seconds to soften enough to be able to tie into a knot.  To make dim sum: Lay out an egg white pancake. Add some of the chicken meatball filling. Fold the pancake around the filling and tie the opening with the softened cilantro. Trim the top of the dumpling. Put the dumplings into a steamer, and cook for about 5 to 10 minutes. Egg white sauce: heat the water and add the egg white, stirring vigorously, add 1 tablespoon flour and season with salt. Garnish the dumplings with ground dried Virginia ham or crumbled hard-boiled egg yolk mixed with kosher salt and some egg white sauce.
Pork & Marinade:
1 T. Light Soy Sauce
1 ½ tsp. Tapioca Starch
1 tsp. Chinese Rice Wine
½ lb. Pork or Beef, cut into 2†strips
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6-8 dried Chinese Mushrooms
½ lb. dried Canton Noodles
9 T. Peanut or Vegetable Oil
2 T. Tapioca Starch
1 ½ C. Chicken Broth
3 C. shredded Chinese Cabbage
1 C. Bamboo Shoots, shredded
1 tsp. Salt
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Combine Soy sauce, tapioca starch and rice wine in a large bowl. Add pork or beef and marinate at least 30 minutes. Soak mushrooms in hot water until soft , about 20 minutes; drain. Discard stems and shred the caps. Set aside. Soak dried Canton noodles in boiling water for 1 minute. Rinse with cold water and drain. Transfer to a medium bowl, add 2 T. oil to prevent sticking and set aside. Mix tapioca starch with ½ C. broth; set aside. Heat 5 T. of remaining oil in a wok over medium-high heat until hot. Add noodles and fry until the bottom Is golden brown; turn the noodles over and to brown the other side. Transfer browned noodle cake to a warm platter to keep warm in low oven while cooking the sauce. Heat remaining 2 T. oil in wok; stir in meat and its marinade and stir fry about 2 minutes. Add shredded mushrooms, 1 c. broth, cabbage, bamboo shoots and salt. Cook over medium heat until tender, stirring constantly. Stir in the tapioca starch mixture and cook, stirring, until thickened. Pour sauce over noodle cake and serve immediately. Variation: Chicken or Shrimp may be used instead of pork or beef. From: Dim Sum Made Easy.
1 tablespoon(s) peanut or vegetable oil
2 slice gingerroot
2 scallions, cut into 2-inch pieces
1 1/2 pound spareribs (ask your butcher to cut across the bones into 1 1/2-inch sections), ribs separated
1/4 cup dark soy sauce
1/4 cup sugar
2 1/2 tablespoon Chin Kiang vinegar
1 1/2 tablespoon(Chinese rice wine
3 Chinese cabbage leaves, shredded
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Heat the oil in a Dutch oven or medium-size pot over medium-high heat. Add the gingerroot and scallions and stir. Add the spareribs and stir-fry 1 minute to brown them slightly. Add the soy sauce, sugar, vinegar, and wine. Bring to a boil and reduce the heat to low; cover and simmer, stirring occasionally, about 45 minutes. Arrange the shredded Chinese cabbage leaves on each dim sum plate and top with the spareribs; serve hot.
1-1/2 C. pitted and coarsely chopped Northwest fresh sweet cherries
1/4 C. chopped onion
1 tsp. chopped fresh sage
1/2 tsp. each salt and chopped fresh thyme
4 boneless, skinless chicken breast halves (4 to 6 oz. each)
3 T. olive oil
2 T. white wine vinegar
1-1/2 tsp. garlic salt
1/2 tsp. coarsely ground pepper
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Combine cherries, onion, sage, salt and thyme; mix well. Cut a pocket on the thicker side of the chicken breast; sprinkle lightly with salt if desired. Stuff 1/4 of cherry mixture into the pocket; close opening with metal skewers or wooden picks. Combine oil, vinegar, garlic salt and pepper; mix well. Marinate stuffed chicken breasts 1/2 hour in refrigerator. Broil or grill chicken breasts, brushing with marinade, until fully cooked and juices run clear when sliced. Oven Method: Brown stuffed chicken in oven-safe skillet on both sides. Bake at 375ºF 12 to 15 minutes or until juices run clear.
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Yield: 4 servings
Calories: 305
Fat: 14g
Fiber: 1g
3 C. pitted Northwest fresh sweet cherries, divided
2 T. chopped fresh basil
2 T. finely chopped Anaheim pepper
2 tsp. grated fresh ginger root, divided
1/4 tsp. salt
12 oz. lean boneless pork loin or skinned chicken breasts, cut into
2 x 1/2 x 1/4-inch strips
1 T. vegetable oil
1/2 tsp. garlic salt
1/8 tsp. ground pepper
2 C. cooked brown rice
8 flour tortillas
2 C. finely shredded romaine lettuce
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Chop 2 C. cherries in food processor. Combine cherries, basil, pepper, 1 tsp. ginger and salt. Sauté pork or chicken and remaining 1 C. pitted cherries; fold into cooked rice. Wrap tortilla tightly in heavy foil; heat 10 to 15 minutes at 350ºF. Portion 1/4 C. each brown rice mixture, pork, lettuce and chopped cherry mixture on one half of each tortilla. Fold in sides and roll into a bundle.
2 large dried Chinese mushrooms
3 hard-cooked egg yolks
½ carrot, peeled, finely grated
4 large broccoli florets
2 tablespoons cornstarch
24 dumpling wrappers
1 cup Shui Mai filling
8 to 10 lettuce leaves
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Soak the dried mushrooms in hot water to cover for 30 minutes. Drain, then trim and discard the stems. Finely chop the caps and set aside in a small dish. In a small bowl, mash the egg yolks with a fork; set aside. Bring 1 quart of water to a boil Add the grated carrot and cook 1 minute. Drain and set aside. Bring another quart of water to a boil. Add the broccoli and cook 1½ minutes. Drain, finely chop, and set aside. Dissolve the cornstarch in 1 teaspoon of cold water; set aside. To assemble the dumplings, place 1 wrapper on a clean work surface. With your fingers, completely moisten the top surface of the wrapper with water. Place 1 tablespoon of shui mai filling in the center. Fold the wrapper in half to form a crescent but do not seal, Take the two ends of the crescent and push them into the center. With a thin brush or a toothpick, dab a bit of cornstarch paste at the point where the ends meet. Pinch to seal The dumpling should have 4 open pockets and resemble a 4-leaf clover. Insert a small amount of each filling in each pocket: chopped mushrooms in the first, mashed egg yolk in the second, carrot in the third, and finally broccoli. Transfer the finished shui mai to a plate and cover while continuing to prepare the remainder. Bring water to boil under a steamer. Place lettuce leaves on a heat-proof plate and arrange the dumplings on the lettuce. Cover and steam for 10 minutes. Serve hot, with Spicy Soy Dipping Sauce.
1/3 cup soy sauce
1/3 cup rice wine vinegar
1/3 cup scallions, greens only, 1/8 inch slice
1 tablespoon toasted sesame oil
1 tablespoon sambal-oelek (See Below)
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In a small bowl, combine the soy sauce, vinegar, scallions, sesame oil and sambal-oelek. Use immediately or store.
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sambal-oelek :Â There are many hot chile pepper pastes used as table condiments in China and Southeast Asia; sambal oelek is the most common and most popular. Containing chiles, salt, vinegar and sometimes garlic and tamarind, the fiery paste gives food a powerful flavor boost.
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Alternate:
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1/4 cup vegetable stock
1/2 cup light soy sauce
1 tablespoon rice wine or dry sherry
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon sugar or honey
1 teaspoon hot oil
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Combine the ingredients in a small boil. Stir to dissolve the sugar, then cover and refrigerate until serving.
Filling:
2 tablespoons peanut oil
1 garlic clove, minced
1 teaspoon minced ginger
1 scallion, chopped Ionian, coarsely chopped
½ small cabbage, coarsely chopped
2 teaspoons thin soy sauce
½ teaspoon sesame oil
1 teaspoon rice wine or dry sherry
1 teaspoon cornstarch dissolved in 1 teaspoon cold water
24 dumpling wrappers, 3-inches in diameter ½ cup parboiled or frozen green peas
8 to 10 lettuce leaves
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Place a wok over medium-high heat. When it begins to smoke, add the oil, then the garlic, ginger, and scallion. Stir-fry 15 seconds. Add the onion and cabbage and stir-fry 2 minutes. Add the soy sauce, sesame oil, rice wine, and dissolved cornstarch. Stir constantly until the sauce thickens, about 30 seconds. Remove the wok from the heat and set aside to cool. Place a dumpling wrapper on the work surface. With your fingers, completely moisten the surface of the wrapper with water. Place 1 tablespoon of filling in the center. Pull up the sides of the wrapper around the filling, tucking the wrapper in tiny pleats around the filling. Lightly tap the dumpling on the work surface to flatten the bottom. Gently squeeze the center of the dumpling to make a slight indentation and force the filling to bulge a bit at the top. Finally, place a green pea in the center indentation of each dumpling for a garnish. Cover the dumplings as they are finished and fill the remaining wrappers. Bring water to boil under a steamer. Place the lettuce leaves on a heat-proof plate and arrange the dumplings on the lettuce. Cover and steam for 10 minutes. Serve immediately with Spicy Soy Dipping Sauce.
2 cups flour
2 teaspoons salt
1 cup boiling water
1 teaspoon peanut oil
¼ cup sesame oil
6 scallions, chopped
¼ to ½ cup peanut oil
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Using a wooden spoon, stir together the flour and salt in a mixing bowl. Slowly pour in the boiling water while stirring constantly. Cover the bowl with foil and set it aside until the dough is cool enough to knead, about 10 minutes. Turn the dough out onto a lightly floured surface and knead until it is smooth and elastic, about 5 minutes. Shape the dough into a ball. Lightly oil a bowl with peanut oil. Place the dough in the bowl, turning to coat the top with oil. Cover again with foil and allow to rest for 30 minutes. Lightly flour the work surface. With a rolling pin, roll the dough to a 10X 16-inch rectangle, approximately ¼-inch thick. Brush the entire surface with sesame oil, and then sprinkle the chopped scallions over all. Starting at the narrow edge, roll the dough into a thick, even cylinder 10-inches long. Cut into 6 equal slices. With the rolling pin, roll each slice of dough into a pancake 114-inch thick, 6 to 8-inches in diameter. Cover each pancake with foil as finished to prevent drying out. Place an 8-inch skillet over high heat and pour in ¼ cup of peanut oil. When the oil begins to smoke, reduce the heat to medium-low and carefully add a pancake. Fry until golden, about 30 seconds, then turn and fry the second side. Remove the pancake with a spatula and drain on paper towels. Continue to fry the remaining pancakes, adding more oil if necessary. Cut the finished pancakes into wedges and serve warm, with the hoisin dipping sauce. The pancakes can be made ahead, wrapped in foil, and reheated in a 350˚F oven.
10 ounces fresh spinach
1 tablespoon peanut oil
1 garlic clove, minced
¼ cup minced onion
10 water chestnuts, rinsed, drained, minced
1 pound won ton wrappers (about 60)
Salt and freshly ground pepper to taste
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Wash the spinach thoroughly and trim any tough stems. Drain, then dry with paper towels or a salad spinner. Coarsely chop and set aside. Place a wok over medium-high heat. When it begins to smoke, add the peanut oil, then the garlic and onion. Stir-fry 30 seconds. Add the spinach and water chestnuts and stir fry until the spinach is dry, about 3 minutes. Transfer the vegetables to a bowl and season with salt and pepper. When the filling has cooled slightly, form the won tons. Dip your fingers in warm water and moisten the entire surface of a wrapper. Place 1 teaspoon of filling in the center of the wrapper and fold it in half. Press the edges to seal. Bring the ends together and moisten with water; press to seal. Cover and set aside the finished won tons while shaping the remainder. Cook the won tons following the directions in the recipe-s-either in boiling water or soup stock until they are just tender, or deep-fry them in 3 to 4 cups of peanut oil until golden brown, about 3 minutes on each side.
1 package Round Wonton Wrappers
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2 T. Soy Sauce
1 T. Chin Kiang Vinegar
Chili oil or mashed Garlic to taste
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¾ lb. Chinese Cabbage, finely shopped
1 tsp. Salt
1 lb. Ground Pork
3 T. Dark Soy Sauce
2 T. Sesame Oil
2 T. Chicken Broth
1 T. Chinese Rice Wine
1 T. finely chopped Ginger Root
2 Scallions, chopped
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Remove wonton wrappers from package and cover with wet towel for 15 minutes before use. To make dipping sauce combine soy sauce, vinegar and chili oil or garlic.  To make filling, place chopped cabbage in a mixing bowl and sprinkle with salt. Mix well and let stand for 10 minutes. Squeeze excess water from cabbage with both hands. In large bowl, combine remaining ingredients, except for wrappers, and stir in cabbage. Place about 1 T. filling in center of one wonton wrapper. With wet finger, moisten edges and fold over to make a half circle and pleat edges together. Press to make sure it is tightly sealed. Repeat to make remaining dumplings. Bring 8 cups water to boil in a large pot. Drop dumplings, one by one, into the boiling water; stir to make sure they do not stick to the bottom. Cook about 30 seconds or until water boils again. Add 2/3 C. cold water. When it boils again, add another 2/3 C. cold water. When it boils again, the dumplings are ready. You can also deep fry these dumplings: Heat 3 ½ C. oil in a wok over high heat. Reduce heat to medium. In batches, add dumplings na deep fry until golden brown. From: Dim Sum Made Easy
2 T. sherry
1 tsp. cornstarch
1/4 tsp. salt
1/2 pound boneless lean pork, cut in thin strips
Vegetable oil
1/8 tsp. crushed dried red chiles
1-1/2 C. pea pods
1-1/2 C. pitted Northwest fresh sweet cherries
1 can (8 oz.) pineapple chunks, drained
Thickening Sauce
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Combine sherry, cornstarch and salt; add pork and mix well. Let stand about 15 minutes. Heat 1 to 2 T. oil in wok or skillet; add chiles and cook 1/2 minute. Add pork; stir-fry until no longer pink. Remove from wok. Add 1 T. oil to wok if needed; heat. Add pea pods; stir-fry about 1 minute or until crisp-tender. Add cherries, pineapple and cooked pork to wok; cook and stir 1 minute to heat fruit. Add Thickening Sauce; cook and stir until sauce thickens and coats mixture. Thickening Sauce: Combine 1/4 C. chicken broth, 1 tsp. each sesame oil and cornstarch and l/4 tsp. each sugar and ground black pepper
1 (16 oz.) package hot roll mix
1/2 pound ground turkey
1/2 C. chopped onion
1 T. vegetable oil
1 C. chopped Northwest fresh sweet cherries
1/2 C. chopped water chestnuts
2 T. each soy sauce and packed brown sugar
1 tsp. Worcestershire sauce
1/2 tsp. each garlic salt, ground ginger and cornstarch
2 T. honey
1 T. lemon juice
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Asian-style Cherry Buns are perfect for picnics. They pack well and taste great served hot or at room temperature. They also make an interesting addition to Sunday brunch.  Make an extra batch of Asian-style Cherry Buns to store in the freezer. The sweet cherries inside will be a warm reminder of summer when you serve them in September. Prepare hot roll dough according to package directions. Stir-fry turkey and onion in oil until turkey is browned and onion softened; stir in cherries, water chestnuts, soy sauce, sugar, Worcestershire sauce, garlic salt, ginger and cornstarch. Remove from heat and cool to room temperature. Cut dough into 20 pieces. Flatten into 4-inch rounds. Place 1 T. filling in center of each; gather edges and seal. Place sealed-side down on greased baking sheet. Bake at 350ºF 12 to 15 minutes or until golden brown. Combine honey and lemon juice; brush on hot rolls.
2 C. pitted, halved Northwest fresh sweet cherries
1/4 C. sugar
1/2 T. cornstarch
1 T. lemon juice
1 tsp. grated lemon peel
1/2 tsp. ground cinnamon
24 sheets phyllo dough
2 T. butter, melted
6 T. whipped cream cheese
1 T. milk
3 Northwest fresh sweet cherries halved
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Combine cherries, sugar, cornstarch, lemon juice, lemon peel and cinnamon; mix well. Cut sheets of phyllo dough into 8-inch square pieces. (Save remaining pieces of phyllo for another use.) Keep phyllo covered with waxed paper and slightly damp dish towel. Working with 4 cut squares of phyllo at a time, brush each sheet with melted butter and stack with the corner of each on the straight edge of the previous square. Place 1 T. cream cheese in the center of each stack of phyllo. Top with 1/3 C. cherry mixture. Brush outer edge of phyllo dough with milk. Gather edges and form a bundle. Squeeze phyllo toward center to close bundle. Place half a cherry in center of top. Place bundle on lightly oiled baking sheet. Repeat with remaining ingredients. Bake at 375°F 20 minutes or until browned and crisp. Makes 6 servings.
2 C. pitted fresh Northwest Rainier cherries
2 C. pitted fresh Northwest red sweet cherries
1 C. fresh blueberries
1 C. cored diced apples
Honey Lime Dressing (recipe below)
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Combine all ingredients and mix well. Add Honey Lime Dressing. Refrigerate until served.Tips: Fresh blackberries, raspberries or halved strawberries may be substituted for blueberries. Fresh pineapple or orange may be added to salad.
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Honey Lime Dressing: Combine 2 T. olive oil, 1 T. each fresh lime juice and honey, 2 tsp. minced fresh mint, 1/2 tsp. shredded lime peel and 1/8 tsp. salt; mix well. Makes about 1/3 C..
20 jumbo shrimp, peeled and deveined, tails intact
2 cloves garlic, finely chopped
2 tablespoons vegetable oil
20 won ton wrappers
1 egg, beaten
20 chives
3 cups vegetable oil for deep-frying
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Place shrimp in bowl, pour in combined garlic and oil, and toss until well coated. Cover and refrigerate 2 hours. Wrap wonton around shrimp, using egg to seal edge. Tie chive around center. Deep fry until crispy.
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1-1/4 tsp. salt, divided
3/4 C. chopped onions
2 T. all-purpose flour
1/2 tsp. freshly ground black pepper
1 T. chopped fresh parsley
1 can (14-1/2 oz.) Italian-style stewed tomatoes
1/3 C. dry white wine
1 chicken (3-1/2 lb.), cut up
1 package (12 oz.) fresh mushrooms, sliced
1 large red bell pepper, cut into 1/2-inch-wide strips
1 tsp. dried oregano
2 T. olive oil
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Heat oven to 400 degrees F. Remove skin from all chicken pieces except wings; trim any visible fat. Cut chicken breasts crosswise in half.2. Heat oil in large roasting pan in oven 2 minutes. Combine flour, 1 tsp. of the salt, oregano and ground pepper in large resealable plastic bag; add chicken pieces, tossing to coat well with flour mixture. Remove chicken from bag, arrange in hot oil in roasting pan; bake 20 minutes.3. Stir mushrooms, red pepper and onions into roasting pan with chicken; bake 15 minutes, stirring once.4. Add tomatoes with their liquid, wine and remaining 1/4 tsp. salt, using spoon to break up tomatoes. Bake 10 minutes more or until chicken is cooked through. Sprinkle with chopped parsley.
3 C. water
1 C. sugar
1 C. Northwest fresh sweet cherries, halved and pitted
1 C. fresh lemon juice, refrigerated
Crushed ice
1 bottle (1 liter) club soda or seltzer
Northwest fresh sweet cherries with stems
4 long stems fresh mint
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Combine water and sugar in small saucepan; add halved cherries. Bring mixture to boil; reduce heat and simmer 5 minutes. Remove from heat and cool to room temperature. Strain syrup into container with tight fitting lid; discard cherries. Refrigerate syrup until cold. Fill a tall 12 to 16-oz. glass with ice. Pour 1/4 C. lemon juice and 1/3 C. syrup over ice and top with club soda. Garnish with cherries and mint.
1 pound lean pork, cut into 1-inch pieces
1 T. vegetable oil
Water
1 T. red wine vinegar
1/4 tsp. salt
1/8 tsp. each dry mustard and ground cloves
1/2 C. each diced green pepper and onion
1 T. each sugar and cornstarch
1 C. pitted and halved Northwest fresh sweet cherries
Hot cooked rice (optional)
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Brown pork in oil. Add 1/4 C. water, vinegar, salt, mustard and cloves. Simmer covered, about 20 minutes or until meat is tender and cooked. Add green pepper and onion. Combine 1/3 C. water, sugar and cornstarch; stir into pork mixture. Cook and stir until thickened and clear. Gently stir in cherries; heat thoroughly. Serve over rice.
1-1/2 pounds boneless, skinless chicken
Salt and black pepper
Flour
3 T. butter
3 T. olive oil
1 C. white wine
1 C. chicken broth
1/4 C. Dijon mustard
2 T. cornstarch
2 T. balsamic vinegar
1 T. water
2 C. pitted sweet cherries
1/4 C. sliced green onion
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Sprinkle chicken with salt and pepper, then lightly toss in flour; shake off excess. Heat half the butter and oil in large skillet over medium heat; add half the chicken. Cook 8 to 10 minutes, turning occasionally, until chicken is golden and cooked through. Remove to platter and keep warm. Repeat with remaining butter, oil and chicken. Stir wine, chicken broth and mustard into skillet, scraping up browned bits. In small bowl, mix cornstarch, vinegar and water; stir into skillet. Add cherries and boil mixture, stirring until sauce thickens; 1 to 2 minutes. Stir in green onion. Pour sauce over chicken and serve.
1 C. pitted Northwest fresh sweet cherries
2 T. chopped fresh basil
2 T. finely chopped green peppers
1 tsp. lemon juice
1/4 tsp. each Worcestershire sauce and grated lemon peel
1/8 tsp. salt
Dash bottled hot pepper sauce
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Chop cherries in food processor or manually. Combine all ingredients; mix well. Refrigerate at least 1 hour. Makes 2 servings.
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1 C. sugar snap peas
2 C. pitted Northwest fresh sweet cherries
1 medium cucumber, halved, seeded and sliced 1/2-inch thick
1 C. red radishes, cut into wedge-shaped pieces
3 T. white wine vinegar
2 T. Balsamic vinegar
1/2 tsp. sesame oil
3/4 tsp. salt
1/2 tsp. each toasted sesame seeds and grated fresh ginger root
1/8 tsp. ground pepper
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Blanch peas in boiling salted water 1 minute; plunge into iced water to cool. Drain. Mix cherries, cucumber, radishes and peas. Combine remaining ingredients and mix well. Pour over cherry mixture and toss to coat. Marinate, refrigerated, at least one hour.
Freshly ground pepper
8 sheets frozen phyllo dough, thawed
Salt
1/2 C. shredded Gruyere cheese (2 oz.)
16 medium-size asparagus spears
1/3 C. butter, melted
1/2 C. chopped walnuts, toasted
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If you like, scrape scales from asparagus spears. Trim off tough ends. Cook asparagus, covered, in boiling salted water for 5 to 7 minutes or until the asparagus is bright-green and crisp-tender. Immediately drain the asparagus and place in ice water. Drain asparagus; dry on paper towels. Meanwhile, unfold phyllo dough. Place one sheet of phyllo on a work surface. Brush with some of the melted butter. Repeat 3 more times. (Cover remaining phyllo with a damp cloth to prevent drying.) Place 2 asparagus spears along one short end of phyllo about 4 inches from the short end of the dough, placing tip to stalk at the center. Sprinkle lightly with salt and pepper. Sprinkle about 1 T. each of the walnuts and Gruyere cheese over the asparagus. Fold the phyllo dough over the stalks and repeat arranging asparagus, walnuts, and cheese, then folding until there are 8 stalks of asparagus total. Press edges to seal. If necessary, cut off any excess phyllo at ends of roll. (Roll should measure about 11-1/2×3-1/2 inches). Brush strudel with melted butter. Repeat for one more strudel. Place strudels, seam sides down, on a large baking sheet. Cut each strudel with a sharp knife into 6 pieces. Bake strudels in a 400 degree F oven for 15 to 20 minutes or until golden brown. If you like, garnish with crisp-cooked asparagus spears and champagne grapes.
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1/2 tsp. freshly ground pepper
24 asparagus spears
1 T. olive oil
1 to 2 T. snipped fresh dill
1 8-oz. package reduced-fat cream cheese (Neufchatel)
1/4 tsp. salt
8 long fresh chives
2 T. snipped chives
1 T. lemon juice
1 clove garlic, minced
2 T. milk
8 dried lasagna noodles
6 oz. thinly sliced smoked salmon
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In a small mixing bowl combine cream cheese, snipped chives, milk, dill, garlic, lemon juice, and pepper; set aside. In a large pot bring 3 quarts water and the olive oil to boiling; add salt and lasagna noodles. Cook noodles for 10 to 12 minutes or until pasta is nearly tender. Meanwhile, snap off and discard woody bases of asparagus. If necessary, trim asparagus to 5-inch lengths. Add asparagus to pasta; cook 3 minutes more. Drain; rinse with cold water. Drain again and pat pasta dry with paper towels. Spread about 2 T. of the cream cheese mixture evenly over each lasagna noodle. Divide salmon evenly among the noodles, placing a single layer of salmon on each noodle. Place 3 asparagus spears on one end of each noodle, letting the tips extend beyond the edge. Roll up each noodle. Tie with a fresh chive. Stand spring rolls upright to serve, if desired. Makes 8 side-dish servings.