Ingredients
1 lb Lotus root
3 tbsp Water
1/2 lb Pork butt
1 tbsp light soy Sauce
2 Slices fresh ginger root
2 tbsp White vinegar
1 tbsp Peanut oil
Cornstarch paste
2 tbsp Sugar

Steps
Place Pork & ginger in boiling water: simmer for 30 minutes.
Immediately transfer Pork to bowl of iced water to cool for another 30 minutes.
Slice Pork with the Grain in 2″ strips.
Wash & peel fresh lotus root.
Slice crosswise into 1/4″ pieces.
Blanch for 10 minutes in same water used for Pork; drain in cold water.
Arrange lotus root in circle of overlapping slices on round serving plate; mound Pork in center.
Cover & reserve.
In wok or saucepan, heat oil to medium hot.
Add Sugar, water, soy sauce & vinegar.
Stir until Sugar is dissolved, then add cornstarch paste to make light Sauce.
Cook briefly. Pour Sauce over lotus root & Pork.
Allow to marinate for at least 15 minutes before serving.
Serve slightly warm.

Ingredients
2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips

Barbecue Sauce
2-15 oz. cans tomato sauce
1/2 cup molasses
10 cloves garlic
2 tablespoons ground cumin
2 tablespoons dry mustard
fresh ground pepper
1/2 teaspoon cinnamon
1/4 teaspoon hot pepper flakes
1/2 cup red wine vinegar

Steps
Combine all ingredients except vinegar in saucepan.
Simmer, covered, on low heat for 1 hour, stirring occasionally.
Add vinegar to taste and simmer for another 15 minutes.
Chill at least 24 hours, or until ready to use.

Steps
Preheat oven to 400F.
Rub cinnamon, cloves and pepper into both sides of ribs.
Place ribs on wire rack on baking pan.
Bake for 3 hours until tender.
Soak wood chips in water for 30 minutes.
Prepare grill.
Place apple wood chips directly in the center of hot barbecue coals.
Baste ribs and place on grill above wood chips.
Cover, grill and cook for 10 minutes.
Turn ribs, baste again and cook another 10 minutes or until ribs are browned but still moist.

Servings
2 Persons

Ingredients
1 or 2 sweet potatoes, enough for 2 servings; peel and cut in large chunks
1 tablespoon soda warm water to cover 3/4 cup sugar
1 cup water a pinch of salt
a slice lemon, cut in small pieces
1/4 cup shredded coconut
1 teaspoon butter

Steps
Peel potatoes and cut in diagonal chunks.
Sprinkle soda over them and pour warm water to cover. Let soak in solution 5 minutes.
Drain in a colander.
In a saucepan combine water, sugar, salt, yams, and lemon.
Boil, cover.
Cook over medium heat 10 minutes, turn over the yams and cook uncovered 10 minutes longer.
Add coconut and butter.

Ingredients
Taco Salad:
4 chicken breast – boil, then shred with fork
Olive Oil Cumin
Chili Powder
1 Can Rotel tomatoes with green chilis

1 Large yellow onion – diced
1 Head Iceberg lettuce
1 Can black olives
Shredded cheddar cheese
Sour Cream Guacamole (optional)
Homemade Salsa:
1 large can peeled tomatoes
1 small bunch cilantro
1 medium/large onion garlic
salt

Steps
In a large skillet, pour about 2 Tblsp olive oil and turn up to med/high heat.
Sautee about ¼ of the onions.
Add the shredded chicken, cumin and chili powder and Rotel.
Simmer for approximately 20 minutes, stirring occasionally.
Meanwhile, shred lettuce and place in bowls.
When Chicken mixture is done, place a heaping on top of the lettuce and cover with cheese, olives, sour cream, the remaining onions.
Combine salsa ingredients in blender.
Add to salad, this will be used as your dressing.

Servings
4 Persons

Ingredients
3 Chicken breasts (boned & skinned)
1/4 c Soy Sauce
1/2 lb Chinese pea pods
2 tbsp Corn starch
1/2 lb Mushrooms
1/2 tsp Sugar
4 Green onions
1/2 tsp Salt
2 c Bamboo shoots, drained
4 tbsp Salad oil
1 c Chicken broth or bouillon cube dissolved in water
1 pack Cashew nuts (about 4-oz)

Steps
Slice breasts horizontally into very thin slices and cut into inch squares.
Place on tray.
Prepare Vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.
Mix soy Sauce, cornstarch, Sugar, and salt.
Heat 1 tbsp of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly.
Remove and reserve.
Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque.
Lower heat to low.
Add pea pods, mushrooms, and broth.
Cover and cook slowly for 2 mins.
Remove cover, add soy Sauce mixture, bamboo shoots, and cook until thickened, stirring constantly.
Simmer uncovered a bit more and add green onions and nuts and serve immediately.