BASIC SOUP WITH PORK (QUICK COOKING) 4 - 5 servings
1/4 lb. lean pork
1 tb. soy sauce
1 tsp. sugar
1/2 tsp salt
2 to 3 scallion stalks
 c. stock
Slice pork thin.  Combine soy sauce, sugar and salt. Add to pork and toss.  
Let stand 1/2 hour, turning meat occasionally.  Meanwhile, bring stock to a 
boil. Cut scallion stalks in 2" sections, then add.  Simmer, covered, 3 to 
4 minutes.  Add pork and simmer, covered, 5 minutes more.  Skim surface to 
clear.

PORK AND CHINESE CABBAGE SOUP 4 - 5 servings
1/4 lb. lean pork
2 slices fresh ginger root
1/2 lb. Chinese cabbage
6 c. stock or water
1 tb. peanut oil
3/4 to 1 tsp salt
1/2 tsp. sugar
2 tsps soy sauce
dash of pepper
Mince or shred pork.  Mince ginger root.  Slice cabbage stems thin or 
shred. Bring stock to a boil.  In a deep pan, heat oil.  Add ginger and 
brown lightly. Add heated stock, then salt and cabbage.  Simmer, covered, 
10 minutes.  Add pork, sugar, soy sauce and pepper.  Simmer, covered, 15 
minutes more.

HOT-SOUR SOUP 4 -5 servings
3 or 4 dried black mushrooms
1/4 lb. lean pork
2 bean curd cakes
1 scallion
1 egg
2 tbs. cornstarch
1/4 c. water
5 c. stock
1 c. mushroom-soaking liquid
1 tb. sherry
2 tb. white vinegar
3/4 to 1tsp. salt
1 tsp. soy sauce
1/4 tsp. pepper
few drops of sesame oil
Soak dried mushrooms.  Reserve soaking liquid.  Sliver mushrooms, pork and 
bean curd.  Mince scallion.  Beat egg lightly.  Blend cornstarch and cold 
water to a paste.  Bring stock and mushroom-soaking liquid to a boil.  Add 
pork and mushrooms and simmer, covered, 10 minutes.  Add bean curd and 
simmer, covered, 3 minutes more.  Stir in sherry, vinegar, salt, soy sauce 
and pepper.  Thicken with cornstarch paste.  Slowly add beaten egg, stirring 
gently once or twice.  Remove from heat. Sprinkle with sesame oil and 
scallions.   Variation:  Add with pork and mushrooms, 1/2 c. bamboo shoots, 
slivered; or 4 cloud-ear mushrooms.

HOT-SOUR SOUP (LEFTOVERS)Serves 4 - 5
1 1/2 c. cooked pork
2 eggs
1 c. stock
1 tb. cornstarch
3/4 to 1 tsp. salt
1 1/2 tsp. soy sauce
5 c. stock
2 tbs. vinegar
dash of pepper
Sliver cooked meat.  Beat eggs lightly.  Blend cold stock, cornstarch, salt 
and soy sauce.  Bring remaining stock to a boil.  Add cornstarch mixture and 
bring to a boil again, stirring; then reduce heat.  Pour eggs in slowly, 
stirring constantly.  Add vinegar, pepper and slivered ingredients.  Cook 
over medium heat, only to heat through.  Variations:  For the pork, 
substitute cooked beef, chicken, duck or shrimp.

BEEF AND TURNIP SOUP
1/2 lb. beef shank
6 c. water
1 lb. chinese white turnips
2 white onions
3/4 to 1 tsp. salt
dash of pepper
Cut beef in 1" cubes.  Place in saucepan with cold water and bring to a 
boil. Then reduce heat and skim several times to clear. Simmer, covered, 
1 hour.  Peel and dice turnips; peel and quarter onions.  Add to pan and 
simmer, covered, 30 minutes more.  Season with salt and pepper. Simmer 
another minute.  Variations:  For the beef, substitute pork or an uncooked 
chicken carcass.  Add with beef 1 piece dried tangerine peel (soaked).  
Add with vegetables, 1 tomato, peeled and diced; and either 1 carrot or 
4 water chestnuts, diced.  Add with seasonings 1 tb. soy sauce and/or 
1 tsp. sherry.

THREE DELICIOUS SOUP
1 chicken breast
1/2 c. bamboo shoots
1/4 lb. fresh  mushrooms
1 tsp. cornstarch
2 tsp. stock
6 c. stock
1 tb. sherry
3/4 o 1 tsp. salt
few drops of sesame oil
Skin and bone chicken breast; then slice. Slice bamboo shoots and mushrooms. 
Blend cornstarch and cold stock to a paste.  Bring remaining stock to a 
boil.  Add chicken and vegetables and simmer, covered, 5 minutes.  Stir in 
sherry and salt, then cornstarch paste.  Cook, stirring over medium-high 
heat, until soup thickens. Sprinkle with sesame oil.

RED-SIMMERED CHICKEN WINGS 6 to 8 servings
8 to 10 chicken wings
2 scallion stalks
1/4 c. soy sauce
1/4 c. sherry
1/2 c. water
1 to 2 tbs. brown sugar
Chop off and discard bony tips of chicken wings; then cut each wing in two.  
Cut scallions in 1" sections.  Place wings and scallions in a pan with all 
ingredients.  Bring to a boil; then simmer, covered, 30 minutes.  Uncover 
pan and simmer 15 minutes more, stirring and basting frequently for uniform 
color.  Refrigerate to chill.

CRAB MEAT AND CUCUMBERS 4 to 6 servings
1 c. crab meat
2 cucumbers
1 slice fresh ginger root
1 tb. soy sauce
1 1/2 tbs. vinegar
1 tsp. sugar
few drops sesame oil
Pick over and flake crab meat.  Peel and shred cucumbers.  Place in bowl.  
Mince ginger, then mix well with soy sauce, vinegar, sugar and sesame oil.  
Pour over crab-cuke mixture and toss.  Refrigerate to chill (about 
30 minutes).  Variation:  For the crab, substitute lobster.

SHRIMP TOAST 6 to 8 servings
1/2 lb. shrimp
5 water chestnuts
1 tsp. fresh ginger root
1 egg
1 1/2 tsp. cornstarch
1 tsp. sherry
1/2 tsp. salt
dash of pepper
4 slices white bread
oil for deep frying
Shell and devein shrimp; then mince with water chestnuts and ginger root.  
Beat egg lightly.  Mix minced ingredients and egg with cornstarch, sherry, 
salt and pepper, blend well.  Trim off bread crust.  Spread shrimp mixture 
evenly over bread, then cut each slice in 4 squares or triangles.  Heat oil 
to smoking. Place bread, shrimp side down, on a slotted spoon; then gently 
lower into oil.  Reduce heat slightly and deep fry a few pieces at a time, 
until bread is golden (about 1 1/2 minutes).  Turn each piece over and 
deep-fry a few seconds more.  Drain on paper toweling.  Serve hot.

MARINATED MUSHROOMS
1/2 lb. fresh white mushrooms
3 to 4 c. water
2 tb. soy sauce
1 tb. sherry
1/8 tsp. salt
few drops Tabasco & sesame oil
Clean mushrooms, cut off and discard stem ends (save for spaghetti sauce).  
Place in a colander.  Meanwhile, bring water to a boil; pour over mushrooms 
to blanch.  Drain well and dry gently with paper toweling.  Transfer 
mushrooms to a bowl.  Combine rest of ingredients, blending well.  Add to 
mushrooms and toss.  Refrigerate, covered, only to chill, about 20 minutes.

MARINATED MUSHROOMS II
1 lb. fresh mushrooms
1/2 c. onions
1 tb. sugar
2 tb. soy sauce
3 tbs. sherry
4 tbs. vinegar
1/2 tsp. salt
Clean mushrooms, cut off and discard stem ends.  Place in a bowl.  Mince 
onions.  Combine in a saucepan with rest of ingredients.  Bring to a boil, 
stirring.  Then pour over mushrooms and toss gently.  Refrigerate, covered, 
24 hours.  Drain and serve.

DEEP FRIED PAPER WRAPPED PORK
1 lb. lean pork
1 slice fresh ginger root
1/2 clove garlic
2 tbs. soy sauce
1 tb. sherry
1 tsp. sugar
6 scallion stalks
wax paper 
oil for deep frying
Cut pork in 3/4 inch cubes.  Mince ginger and garlic, then combine with soy
sauce, sherry and sugar.  Add to pork and toss. Let stand 30 minutes, 
turning occasionally.  Drain, discarding marinade.  Split scallion stalks 
in half lengthwise, then cut crosswise in 1" sections.  Cut wax paper or 
parchment in 6 inch squares.  Wrap one pork cube and scallion section in 
each square of paper.  Heat oil and deep-fry paper wrapped pork until done 
(about 8 minutes).  Drain and serve hot in wrappings.  Note:  The diner, 
with chopsticks or fork, opens the paper envelopes one at a time and eats 
the contents.

DEEP FRIED PAPER WRAPPED BEEF
1 lb. lean beef
1 garlic clove
4 tbs. soy sauce
2 tbs. sherry
1/2 tsp. sugar
1/2 tsp. salt
1 tsp prepared mustard
dash of pepper
few drops of sesame oil
parchment or waxed paper
oil for deep frying
Cut beef against the grain in slices 1/2 inch thick, then in rectangles 
1 x 1 1/2 inches.  Mince garlic and combine with soy, sherry, sugar, salt, 
mustard, pepper and sesame oil.  Mix well, then add to beef and toss gently 
to coat.  Let stand 1 hour, turning meat occasionally.  Drain well, 
discarding marinade.  Then wrap beef in paper envelopes. Add beef a few 
envelopes at a time, and deep-fry until done (about 5 minutes).  Drain on 
paper towels and serve beef hot in wrappers.

DEEP FRIED PAPER WRAPPED CHICKEN
1 large chicken breast
1 tb. soy sauce
1 tb. sherry
wax paper or parchment
oil for deep frying
Skin and bone chicken breast.  Cut either in 1 1/2" cubes; or against the 
grain in 1/4" slices, then in 1 x 1 1/2" strips.  Combine soy and sherry; 
add to chicken and toss lightly.  Let stand 30 minutes, turning occasionally.
Drain.  Wrap each piece of chicken, envelope style.  Deep fry, flap-side 
down, until done (3 to 5 minutes).  Drain. 

PAPER WRAPPING - HOW TO:  Use rice paper, parchment or wax paper.  
Cut the paper in 4 inch squares.  Place each square with the lower corner 
pointing towards you.  Grease paper with a drop of oil.  Place the meat or 
chicken well below the center line of the square.  Fold up the lower corner 
to cover the meat.  Then fold the lower section once more (to the center 
line).  Next, fold the left corner over and the right, envelope style.  
Finally, fold the remaining top corner down, like an envelope flap, and 
tuck its end in securely.  Repeat until all meat or chicken is paper-
wrapped.

HOT AND SOUR SOUP WITH TOFU

3 tbs. veg. oil
2 lg. red peppers, cut into 3/4 x 1/4 " strips
1 sm. bunch green onions, cut diagonally 3/4"
2 c. chicken broth
2 c. water
2 tbs. soy sauce
2 tbs. red wine vinegar
1/2 tsp. crushed red pepper
1/4 tsp. salt
1/8 tsp. pepper
2 tbs. cornstarch
3 tbs. water
1 tsp. sesame oil
1/2 lb. snow peas
1 lb. firm tofu, 1/2 " cube
1 can sliced water chestnuts, drained

1.  Heat oil in large saucepan over med-high heat.  Add peppers and onion, 
       stir-fry about 5 minutes.
2.  Add broth, water and soy. Simmer about 5 minutes.
3.  Combine vinegar, pepper flakes, salt, pepper, cornstarch, water and 
       sesame oil in bow.  Add to soup with peas, cook about 5 minutes or 
       until thickened and bubbly.
4.  Add tofu, and water chestnuts.  Gently heat through.