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.