Ingredients
3/4 lb Thick filet of cod
1/2 c Sweet Mixed Pickles, diced
4 lg Leaves of Napa (celery) cabbage
1/4 c Pickle juice
1/2 tbsp Thin soy Sauce
1/2 tbspFresh ginger root, minced
1 tbsp White vinegar
1 tsp Sesame oil

Cornstarch Paste
1 1/2 c Water
2 Green onions, sliced in Thin strips
1 tbsp Crushed rock Sugar.

Sauce
In saucepan, heat water & crushed rock Sugar until Sugar melts.
Add Pickle juice, soy Sauce, vinegar & diced pickles.
Bring to boil, stirring constantly.
Re-stir cornstarch paste, and dribble it into boiling Sauce, until Sauce has consistency of thin Pancake batter.
Remove from heat.
Reserve in saucepan.

Steps
Slice cod fillet across the Grain about 1/2″ thick, keeping slices in position.
Cut leafy fringes off of cabbage (save for your stock pot).
Cut cabbage stalks lengthwise into pieces to match Fish slices.
Insert cabbage slices between each slice of Fish.
Hold together and slice Fish & cabbage in half.
Using broad side of cleaver, lift Fish & cabbage, as is, onto 10″ oval serving dish.
Sprinkle ginger and sesame oil on Fish.

Steaming
About 15 minutes before serving time, bring water in steamer to boiling.
Steam Fish platter in steamer for 7-10 minutes, until Fish turns milky white.
Meanwhile, reheat Sauce.
Remove Fish from steamer and pour off any water.
Pour Sauce unevenly over Fish so it is only partly covered.
Garnish with green onions.
Serve.

Ingredients
1 pkg. won ton wrappers (can be found in the produce department)
1 pkg. pork sausage
4 scallions (diced)
1 can water chesnuts (diced)
dash of salt, pepper, and garlic salt

Steps
Combine all ingredients.
Now, Lay won ton wrappers flat on counter top.
Place 1 tsp. of mixture in the center of each skin.
Dip your fingers into a cup of warm water and moisten two edges of the wrapper then fold it in half into a triangle shape.
Moisten the two outer points of the triangle then bring them together.
Fry in oil at 350 degrees for about 3 minutes.
Turn once during cooking.

Ingredients
3/4 lb Boned Pork shoulder
1 tb Szechuan Hot Sauce (halve for non-Chili lovers)
1/2 tbsp Dark soy Sauce
1/4 c Cloud ear black fungus
1/3 c Stock
3/4 c Winter bamboo shoots
2 Green onions
1/2 c Water chestnuts
2 tbsp Peanut oil
6 Thin slices of ginger root

Steps
Wash and soak cloud ears in warm water for 45 minutes.
Slice Pork into 2″ strips with the Grain; marinate in dark soy Sauce while finishing preparations.
Slice bamboo shoots into 2″ strips, and water chestnuts into thin rounds.
Mix Szechuan Hot Sauce with stock.
Thinly slice green onions on bias.
Drain, wash & thinly slice cloud ears.

Stir-frying
Heat wok to Hot; add oil.
When oil begins to smoke, add Pork & stir-fry for about 1 minute or until it looks slightly shriveled.
Toss in bamboo shoots, water chestnuts, cloud ears & ginger, stir-fry with Pork for 1 minute more.
Pour in liquid ingredients quickly around side of wok.
Keep stirring until Sauce reduces to almost nothing.
Add green onions at last minute.

Ingredients
1/3 c Sweet Rice flour
1/4 c Granulated Sugar
2 tbsp 2 tsp almond powder
1/4 c Sliced pitted red dates
1/2 c Cold water
3 tbsp Cold milk, if needed
3 c Cold milk

Steps
In small bowl, mix Rice flour & almond powder; add cold water a little at a time to make a thick, smooth paste.
Thin further with 1/2 cup of milk.
Pour into heavy saucepan, add remaining milk, and slowly heat to just under boiling, stirring constantly. Keep stirring to prevent lumping & burning.
Turn off heat, cover & remove to cool place.
You can prepare this first stage anytime ahead of dinner, keep covered & refrigerated.
Pudding should be finished just before serving.
Just before serving,
reheat pudding, stirring constantly.
When hot, add sugar a little at a time.
Keep stirring.
Add sliced dates.
Cook just under boiling point for 1 minute.
Add extra milk if pudding becomes too thick: it should have consistency of melted ice cream.
Pour into individual bowls & serve hot.

Ingredients
1/2 lb Pork butt in one piece
1 lg Carrot
5 lg Jyo black mushrooms
1 Cube Bean curd
2 sm Dried red Chili peppers,Minced
1/3 c Mushroom liquid
1 tb Thin soy Sauce
2 lg Cloves Garlic, minced
1 pn Sugar
2 tsp Fresh ginger root, minced
1 tsp Salt
1 sm Bell pepper
2 tb Peanut oil
1/4 c Bamboo shoots
Cornstarch paste

Steps
In saucepan, cover Pork butt with water, bring to a boil & simmer for 30 minutes.
Add more Hot water if level goes below Pork. Cool Pork in its cooking water.
Wash, then soak mushrooms in warm water for 1 hour.
Squeeze liquid from mushrooms, reserving liquid.
Discard mushroom stems, and halve mushrooms.
Halve, seed & core bell pepper; cut into pieces about 1″ by 1 1/2″.
Slice bamboo to match bell pepper.
Peel carrot; slice on bias into ovals.
Remove Pork from cooking water, & parboil carrots in water for 1 minute.
Slice 2/3 of Pork butt into rectangles same size as bell pepper.
Save remaining 1/3 for another dish. Strain mushroom liquid; combine specified amount with soy Sauce, Sugar & salt.
Drain beancurd, rinse in cold water, and slice same size as bell pepper.

Stir-fry
Add oil to very Hot wok.
When oil begins to smoke, stir-fry mushrooms, garlic and ginger for 1 minute.
Add bell pepper, bamboo shoots, carrots & Pork; stir-fry for 1 minute.
Add Bean curd & mushroom liquid; bring to boil.
On medium heat, cover wok & cook for 1-2 minutes, until bell pepper is bright green & crisp.
Push ingredients up side of wok.
Re-stir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring.
Recombine with ingredients.
Serve.