Ingredients
3/4 c Catsup
1 tbsp Ground ginger
1/2 c Brown Sugar
1 tbsp Liquid smoke
3 tbsp Soy Sauce
2 Cloves Garlic, minced

Steps
Mix all ingredients and bring to a boil.
Lower heat and let simmer for about 10-15 min.

Servings
2 Persons

Ingredients
2 Salmon steaks, 1 1/2″ thick
1 Clove Garlic, sliced
8 Cloud ear black fungus
3 c Chicken stock
2 c Soaked Bean thread noodles
1 tbsp Sherry
1 Sq. pressed beancurd
1/4 tsp Salt
2 Sprigs Chinese parsley (or Slivered green onion)
1 pinch White pepper
4 Drops sesame oil
2 tb Peanut oil
1 tsp Red (sweetened) vinegar
2 Slices fresh ginger root

Steps
Soak cloud ears and Bean starch noodles separately in warm water for 30 minutes, or until soft. Wash and dice pressed beancurd into 1/4″ cubes.
Heat peanut oil in medium Hot wok; add ginger and Garlic; remove when oil becomes fragrant.
Take care not to burn Garlic; if you do, start over.
Lightly saut?one steak at a time in aromatic oil until surface is firm.
In clay pot, combine chicken stock, cloud ears, sherry, salt and pepper.
Bring to boil; add Bean thread noodles; return to boil.
Reduce liquid to gentle simmer; add salmon steaks carefully so they remain whole; add diced Bean curd.
Cover and simmer for 5-7 minutes, until steaks are cooked.
Uncover, swirl in red vinegar and sesame oil.
Garnish with parsley.

Ingredients
4 tbsp Peanut oil
2 tsp Cornstarch
1/2 lb Flank steak;or shrimp,chicken
1/2 lb Spaghetti;or chinese/noodles
2 Celery; shredded
1/2 tsp Sugar
2 Sl Ginger; minced
1 tbsp Soy Sauce;light
1 c Cabbage
1/2 tsp Salt; optional
1 Green onion; minced

Steps
Cook spaghetti as directed on package, Al dente, drain, rinse in cold water, add a few drops oil and mix to keep from sticking.
Set aside.
Slice steak thinly, across the grain, 2″ pieces.
Mix together, steak, ginger, scallion, cornstarch, sugar, light soy, set aside to marinate.
When ready to cook, heat wok to smoking, add 2 tbs oil.
Stir-fry meat mixture two minutes, do not overcook, reserve.
Add 2 tbs oil, heat, stir-fry carrots and cabbage two minutes, add spaghetti, stir well and cook a few minutes, add Meat mixture, 1 tbsp soy and salt.
Stir a minute to heat and serve.

Servings
3-4 Persons

Ingredients
2 tbsp sunflower or vegetable oil
8 oz Cooked long grain rice
3 oz Smoked lean bacon, finely diced
3 oz Peeled prawns
2 -3 eggs, beaten
4 oz Fresh or frozen peas, blanched
6 Spring Onions
Salt and freshly ground black pepper
Spring onion tassels

Steps
Heat the oil in a large frying pan or wok, until just smoking.
Stir in the rice and stir fry for 1 minute, then add the bacon and prawns.
Continue to cook for a further 5 minutes over a high heat.
Stir in the beaten eggs, peas and spring onions, and cook for a further two minutes.
Season to taste.
Serve piping hot, garnished with spring onion tassels.

Hint: if you slightly undercook the rice it won?t become a sticky mess.

Servings
4-6 Persons

Ingredients
4 oz Bean threads (vermicelli may be used as a substitute)
1 Garlic clove; crushed
3 tbsp Vegetable oil
1/2 c Chinese black mushrooms
1/2 tsp Vegetable oil
1 c Thin sliced Chinese cabbage
1/2 tsp Cornstarch
1/2 c Thinly sliced bamboo shoots
1 tbsp Dark Chinese soy Sauce
2 c Bean sprouts
1 tsp Light Chinese soy Sauce
1/2 c Chinese pea pods
1 c Dark chicken Meat**
1/4 tsp Sugar (optional)

Steps
Slice chicken in thin strips.
Soak Bean threads in cold water 20 minutes.
Drain and set aside.
There should be 2 cups.
Combine 1/2 tsp oil, cornstarch and both soy sauces.
Add chicken and let stand 20 minutes.
Heat wok or skillet and add 3 tbsps oil, coating bottom of pan.
Rub surface of pan with garlic clove, then discard Garlic. Add marinated
chicken and marinade and stir-fry over high heat 3 minutes.
Add mushrooms and stir 1 minute.
Add cabbage and stir-fry 2 minutes, then bamboo shoots and bean sprouts, stir-frying 1 minute after each addition.
Add 2 cups water, cover and bring to boil.
Remove cover, add noodles and stir well to combine.
Cover and cook 1 minute.
Remove cover, add peas and stir-fry 1 minute.
Quickly stir in sugar, if desired, and remove from heat.
Serve at once.