Ingredients
1 pkg ready-made Coleslaw 9-8 oz.
1 pkg Top ramen noodles (oriental)
1 bunch Green onions
1/2 c Sunflower seeds
1/2 c Slivered almonds
2 tsp Butter (split in half)

Dressing
1/2 c Oil
3 tbsp Sugar
3 tbsp Balsamic vinegar
Ramen seasoning

Steps
Break the top ramen noodles into small pieces, but don?t grind them in your hands,next brown them in butter.
Noodles should be crisp.
Set aside.
Then brown green onions, sunflower seeds and almond slivers in skillet with remaining butter.
Set mixture aside.
Blend oil, sugar, vinegar and ramen seasoning to make the dressing.
Shake ingredients vigorously.
Don?t mix ingredients until you?re ready to serve.

Ingredients
1 tsp vegetable oil
1 thinly sliced gingerroot
1 clove crushed garlic
2 c Chinese cabbage (chopped)
1 tsp salt
1/2 tsp sugar
1/4 teaspoon MSG (optional)
1/4 c canned chicken broth
1/2 c pea pods
1/2 c sliced bamboo shoots
1/2 c thinly sliced mushrooms

Steps
Preheat wok and spread the vegetable oil around inside.
Rub bottom and sides with the ginger root and garlic, then discard.
Put cabbage in wok and stir.
Add salt, sugar, MSG and chicken broth.
Stir and cover; cook for 3 min.
Add the peas pods, bamboo shoots and mushrooms.
Stir about 30 second and serve.

Ingredients

Soup base
1 can chicken broth
1/4 c cooked shredded meat
1/4 c sliced bean curd
1/4 c sliced rehydrated wood ears
1/8 c sliced bamboo shoots

Seasonings
1 tsp salt
1 tsp sugar
1 tsp dark soy
1 tbsp Chinese Black Rice Vinegar
1 tbsp Red Wine Vinegar
1 tbsp Lemon Juice
1 tbsp Fish Sauce
2 tbsp water
1 tbsp Corn Starch
1/4 tsp ground roasted schezuan peppercorns
1/8 tsp ground black peppercorns
A few drops of sesame oil

Garnish
1/2 beaten egg
2 tbsp minced green onions

Steps
Combine the soup base ingredients in a sauce pan and bring to a boil over high heat.
In a seperate bowl, combine the seasonings and mix well.
When the base comes to a boil, add the seasonings, and keep over high heat for 2-5 minutes.
Add the beaten egg slowly, and then remove from heat.
Place in bowls and garnish with minced green onions.

Ingredients
2 lbs shrimp
1 tbsp ginger
1 tbsp Garlic
1 tbsp green onions
1 green Hot pepper
3 cups chicken stock
1 cup soy Sauce
2 tsp sesame oil
1 c peanut oil
2 to 3 tsp cornstarch
2 tsp water
1/2 c flour
1 bell pepper, chopped
1 red pepper, chopped
1 to
2 tbsp white wine
1 medium onion, chopped

Steps
Grind ginger, Garlic, green onions and green Hot pepper to a paste.
Set aside.
Reduce the chicken stock and soy Sauce to 2 cups.
This will take 10-15 minutes.
Season with white pepper and add sesame oil.
Thicken with cornstarch that has been dissolved with water.
Heat the peanut oil until it’s very hot.
Then add the shrimp that have been lightly dusted in flour.
Give shrimp 2-3 minutes in the hot oil and add Vegetables for another minute.
Don’t over-cook.
The Vegetables are mostly for color, so you don?t have to use all the Vegetables unless you want to.
Drain the oil from the shrimp and Vegetables.
Add the paste until lightly browned.
Finish with a splash or two of white wine if desired.

Ingredients
1 lb Boneless Beef sirloin or Beef round
2 bunches Spinach
8 oz Canned water chestnuts, drained and sliced
1 lb Boned chicken breasts
1 lb Fish fillets
8 oz Canned bamboo shoots, drained and sliced
1 lb Medium shrimp
1 lb Chinese cabbage
4 cans Chicken broth (13 3/4-oz cans)
1/2 lb Fresh forest mushrooms or Cultivated mushrooms
Sweet-and-sour Sauce
Lemon juice
Soy Sauce
2 pak Enoki mushrooms
Prepared Hot Chinese mustard -(3 1/2-oz packages)
¼ lb Fine Egg noodles; cooked
3/4 lb Chinese pea pods
Cilantro or chives; chopped (optional)
2 bunches Green onions

Steps
Clean mushrooms.
If using forest mushrooms, remove and discard stems.
Slice mushrooms and sprinkle with lemon juice.
Cut off and discard root portion of enoki mushrooms and separate clusters as much as possible.
Wash, trim ends and string pea pods.
Clean green onions and cut in halves lengthwise, including green portion.
Cut into 2” lengths.
Clean spinach and discard thick stems.
To serve, arrange Beef, chicken, Fish, shrimp, cabbage, forest mushrooms, enoki mushrooms, snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots in individual rows on large
platters or serving plates.
Bring broth to boil.
Place heating unit under Chinese Hot pot and pour boiling broth into Hot-pot bowl.
Using Chinese wire ladle and chopsticks or fondue forks, each person places whatever ingredients are desired into Hot broth to poach.
When cooked (this will take only a few moments), ingredients are then dipped into Sweet-and-sour Sauce, soy Sauce or Hot mustard as desired, and eaten with noodles, adding cilantro, if desired.

Note:
You don’t need to use all ingredients listed here as long as you offer an interesting blend of meats, fish and Vegetables. Other meats and Vegetables can be substituted, if desired. Place beef, chicken and fish in freezer and chill until firm to touch but not frozen. Slice beef and chicken in strips ¼” thick and about 2“ long.  Cut Fish into ¾” cubes. Shell and de-vein shrimp. Chop cabbage into bite-size chunks.