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.

Ingredients
2 med Turnips
2 sm Carrots
2 tbsp Peanut oil
4 Green onions
2 c Chicken stock
3 Fresh asparagus spears
1 tsp Salt
1/2 c Button mushrooms
1 pinch Sugar
1/2 c Peeled straw mushrooms
8 Baby Sweet corn
1 tbsp Chicken fat
8 Water chestnuts
1/2 c Crab Meat or shelled Shrimp (opt)
1/2 tsp Fresh ginger root
1 tb Tientsin preserved
Cornstarch Paste

Steps
Peel turnips & carrots.
Use melon scoop to cut turnips into large balls.
Slice carrots 1/2″ thick; then with paring knife, cut 4 evenly spaced notches into rim of each slice (don’t cut into center core).
Carrots should look like little flowers.
Parboil turnip & carrots in stock until barely tender.
Remove from stock & plunge pieces into cold water; drain.
Cut onions, asparagus & baby corn into 1 1/2″ pieces.
Mince together fresh ginger root & Tientsin preserved Vegetable.
In a small pan or beaker on med heat, render pieces of chicken fat.
Add peanut oil to Hot wok.
When it begins to smoke, briskly fry crab meat or shrimp for 1 minute.
Add asparagus, baby corn, mushrooms & water chestnuts, stir-frying until they are Hot.
Add ginger mixture, then onions.
Stir-fry another 30 seconds.
Add 1/2 stock, salt & Sugar; bring to boil. Add turnips & carrots.
Cover & reduce heat; simmer for 5 minutes.
Uncover, push ingredients out of liquid, & dribble in cornstarch paste to thicken slightly.
Stir liquid to prevent lumping while it thickens to a thick Soup.
Recombine, then mix in chicken oil.
Place on serving platter.

Servings
4 Persons

Ingredients
1/2 c Oil
4 Carrots
1 Clove Garlic
2 tsp Sugar
3 lbs Frying chicken
1 tsp Salt
1/3 c Plum Sauce
1/3 c Chinese pickles
5 Celery stalks, diced
1/4 c Water
4 slice Ginger
2 tsp Cornstarch mixed with ?cup water
3 tbsp Sherry

Steps
Cut chicken into bite-sized pieces. Peel carrots and cut into cubes.
Crush Garlic.
Place oil and garlic in skillet.
Brown Chicken, stir 5 minutes, cover, reduce heat, and simmer 10 minutes.
Add plum sauce celery, ginger, sherry, carrots, Sugar salt, pickles and water.
Simmer covered for 12 minutes.
Add cornstarch-water mixture to thicken gravy.

Ingredients
1 lb Lamb Meat (shoulder or leg)
1 Clove Garlic, minced
2 tbsp Sherry
1 ts Fresh ginger, minced
1/4 tsp Salt
1/2 c Stock
1/2 tsp Cornstarch
1 tb Thin soy Sauce
1/2 c Peanut oil
1/2 tb Dark soy Sauce
4 Scallions
1/2 tsp Sugar
1/2 lg Bell pepper
1/2 tb Cider vinegar

Steps
Cut Lamb across Grain in slivers about 2″ long.
In bowl, sprinkle Lamb with salt & cornstarch; rub into Meat; add sherry.
Marinate Lamb for 15 minutes.
Trim & cut scallions in 2″ pieces.
Halve, core & slice bell pepper into slivers to match Lamb.
Combine stock, soy Sauce, sugar and vinegar; reserve.
Heat peanut oil in wok to deep-fry temperature (bubbles form around dry chopstick held upright in oil).
Fry Lamb slivers briefly, until coating of starch begins to brown.
Remove to strainer & reserve.
Remove oil from wok and save. Wash wok.
Return wok to high heat.
Add 2 tbsp oil to very Hot wok.
When oil starts to smoke, add scallions & bell pepper.
Stir-fry for 30 seconds; add Garlic & ginger.
Keep stir-frying.
When pepper turns bright green, add stock mixture.
Stir until liquid boils and reduces slightly.
Add Lamb. Stir-fry until Lamb is Hot.

Ingredients
1 sm Onion, cut into 1-inch cubes
1 lb Jumbo shrimp (21-25 per lb)
1 Bell pepper, cut into 1-inch cubes
1 tbsp Fermented black beans
1/2 tsp Sugar
2 Garlic cloves, minced
Big pinch white pepper
1 Quarter-sized slice fresh -ginger, peeled, minced
1/2 tb Light soy Sauce
3/4 c Chicken stock
1 tb Shao Hsing Rice wine, or dry sherry
2 tsp Cornstarch, blended with 1 -tbsp water
2 tbsp Peanut or corn oil
1 lg Egg, lightly beaten
1/2 tsp Salt
1 Green onion, chopped
6 oz Ground Pork butt
1 tsp Asian sesame oil

Steps

Serves Shrimp In Lobster Sauce

Shell and de-vein the shrimp.
Butterfly shrimp by slicing them down the length of the back, stopping just above the tail.
Rinse with cold water and blot dry.
Cover the black beans with lukewarm water; let soak for 5 minutes.
Drain.
Combine with the minced Garlic and ginger; gently crush into a paste.
Mix in the wine; set aside.

Place a wok over medium-high heat.
When Hot, drizzle in half of the oil.
Add the shrimp and stir-fry until they begin to curl and turn bright orange, about 1 minute.
Remove to a dish and keep warm.
Reheat wok over medium heat; add remaining tbsp of oil and the salt.
Add the black Bean paste and saute a few seconds until it becomes aromatic.
Increase heat to medium-high.
Add the Pork and stir-fry until the morsels are no longer pink, about 3 minutes.
Add onions, peppers, Sugar, white pepper and soy Sauce; toss together until the Vegetables begin to soften, about 1 minute.
Add the stock and keep tossing until it comes to a boil.
Stir the cornstarch mixture to recombine, then drizzle into the center of the work, stirring constantly, until mixed.