Servings
4 Persons

Ingredients
3 tbsp Soy Sauce
2 tbsp Minced Garlic
1/4 c Dry sherry or Chinese Rice wine
1 tbsp Minced fresh ginger
1/4 tsp Black pepper
1 tbsp White or brown Sugar
Cayenne pepper to taste
1 tbsp Cider vinegar
3 Cakes firm tofu, cut into strips
3 tbsp Cornstarch
2 tb Peanut oil
8 Scallions: greens minced,
1 md Onion, thinly sliced-whites in strips, separate
1 lg Eggplant, cut into thin strips,
1 bn Cilantro, minced (optional)
3/4 tsp Salt

Sauce
Combine soy Sauce, vinegar, sherry, Sugar in a liquid-measuring cup.
Add enough water to make up to 1 cup.
Place cornstarch in a small bowl, pour in the liquid, pour on the liquid & whisk till dissolved.
Set aside.

Steps
Heat a large wok over a high flame.
Add oil & onion & stir-fry for about a minute.
Add eggplant & salt & stir-fry for 8 to 10 minutes till the eggplant is soft.
Add Garlic, ginger & black pepper & cayenne.
Cook a few minutes more.
Add tofu & scallion bottoms.
Stir the bowl of liquid that has been set aside & add to the wok.
Mix well & stir-fry for another few minutes till the Sauce is thickened.
Remove from the heat & serve over Rice topped with scallion greens & cilantro.

Servings
4 Persons

Ingredients
2 lb Oily Fish, such as mackerel
4 Napa cabbage leaves
2 tsp Salt
2 Scallions
1/2 c Good quality dry white wine
2 Cubes hard bean curd
3 c Chicken stock
1 tbsp Cooked Salad oil
1/2 tsp Ginger root, minced
1/2 tsp Ground white pepper
1/4 tsp Salt

Marinating
Clean fish, discard head and fins.
Wash fish, cut across fish in 1 1/2″ sections.
Mix salt and white wine in bowl.
Add fish chunks; rub with marinade; cover bowl; refrigerate for 6 hours.
After 2 hours, turn Fish to mix with marinade.

Preparations
Wash cabbage; slice leaves down middle, then in 2″ sections.
Rinse beancurd; cut into 1″ cubes. Wash, trim and shred scallions, greens and all.
Peel and mince ginger.
Heat Salad oil to point of smoking.
Remove from heat; reserve.

Steps
Rinse Fish chunks, drain.
Heat chicken stock, beancurd, ginger and salt in Sauce pan.
Reduce heat, cover pan, and simmer for 10 minutes.
When you are ready to add Fish and cabbage, turn up heat to boil; add Fish and cabbage when liquid boils; cover pan.
Fish and cabbage are cooked in about 3 to 5 minutes
-cabbage leaves will be bright lime green.
Ladle Fish, cabbage and beancurd into warm shallow serving bowl; add Soup.
Garnish with cooked oil, minced scallion and pepper.

Ingredients
2 Sq seasoned pressed bean curd
1/2 c Chicken stock
2 Stalks celery
1/4 tsp Salt
1 lg Carrot
1 pn Sugar
6 c Boiling water
1/2 tsp Ginger root, minced
1/2 c Giant bamboo shoots, cut into sticks
2 tsp Medium sherry
1/2 tsp Sesame oil
1/2 md White onion
Cornstarch paste
1 tb Peanut oil

Steps
Cut pressed bean curd into sticks 2″ long, the size of a lead pencil.
Wash and trim celery and carrots; trim strings from back of celery; cut into sticks to match pressed bean curd.
Wash and slice giant bamboo shoot across Grain to match bean curd sticks.
Peel onion, take apart layers; cut into sticks.
Combine chicken stock, salt, Sugar, ginger, sherry and sesame oil in bowl.
Reserve.
Put carrots in rapidly boiling water; in 15 seconds, add celery; in another 15 seconds, drain and plunge Vegetables into running cold water to stop cooking process.
Drain and reserve.

Stir-frying
Heat wok to very hot; add oil.
Let oil heat for a few seconds, then add onions; toss for 10 seconds.
Add celery, carrots and bamboo shoots; toss for 1 minute.
Slowly pour in chicken stock mixture around sides of pan so it will heat quickly.

When liquid boils, add bean curd sticks, taking care not to break pieces.
Thicken liquid slightly with a dribble or two of cornstarch paste.
Keep stirring gently to reduce liquid.
Remove to serving platter.

Ingredients
6 dried Chinese mushrooms
1 lb fresh snow peas
2 tbsps oil
1/2 cup bamboo shoots, cut into 1/8-inch pieces
1 tsp salt
1/2 tsp sugar

Steps
Cover the mushrooms in a small bowl with warm water.
Let sit for 30 minutes to soften.
Drain mushrooms and reserve about 2 tbsp.
Cut mushrooms into 1/4-inch slices; set aside.
Snap tips off of snow peas and remove strings from pods; set aside.
Place 2 tbsp of oil in a wok set over high heat.
Add the mushrooms and bamboo shoots and stir-fry for 2 minutes.
Add the snow peas and stir-fry for another minute.
Add the salt, sugar, and mushroom water.
Cook for another 2 minutes to evaporate liquid.
Serve hot.

Ingredients
1/4 c Sesame oil
Hot Bean paste; to taste
1/2 c Soy Sauce
1/4 c Creamy peanut butter
Ginger; grated to taste
Pasta; Hot cooked fresh hom
Garlic; minced
Scallions; garnish shaved

Steps
Mix all ingredients and add to Pasta; toss to coat, garnish and serve immediately.
Only use enough Sauce to coat the Pasta.
Store any remaining Sauce in the refrigerator.