• remove bones from pork leg;
• make sure both leg and skin are clean no hair;
• quickly dip both into boil water and then wash them with cold water.

• put a clean bamboo net on bottom of the pot;
• put pork leg meat, skin, add soy sauce, sugar, green onion head, ginger block, cooking wine, cassia bark;
• add clean cold water to submerge the leg and skin meat;
• start stove with big fire until boiled, return to small fire until fully cooked, remove any floating oil;
• take out pork leg and lay down on plate with its skin side on bottom, smash it and flatten it on plate;
• take out skin and smash, cook the skin with original soup from pot in a wok using mid fire until thick gravy, stop stove and pour the skin gravy on to the pork leg on plate.

• cut rib into rectangular blocks of 2" long, 0.2" thick and 2/3" wide, slice slots on meat on both side of each rib, put into bowl mix with little salt evenly;
• break eggs into another bowl, add rice powder and a little cold water, mix well into gravy;
• add rib into gravy, stir and let gravy coat well around ribs.

• start stove and wok with oil;
• when oil is 50% cooked, add each well coated rib, don't let rib stick on bottom of wok, take out ribs when cooked, isolate each rib;
• increase oil to 80% cooked, add back ribs to make them yellowish, take out filtering out oil;
• keep little oil in wok, add ginger, green onion, garlic, stir until they give good smell, add cooking wine, sugar, soy sauce and soup;
• boil and add starch water to make gravy;
• add rib back to wok, add sesame oil and vinegar, stir even and stop fire, move to a plate.

• coat each rib evenly before release it into cooking oil;
• better to trim each rib after first fry;
• second fry of  the rib should not take too long time in order to preserve tenderness inside;
• smoke generated, better use outdoor stir fry stove.

• add ground pork to a bowl, add smashed green onion, ginger, salt and cooking wine, mix to stick together;
• break eggs into another bowl, add salt 0.5g, mix well;
• soap dry mushroom until soft, squeeze out water.

• start stove and wok, heat wok, add oil, remove from fire, scope in two teaspoons of egg, shake wok on top of fire to make round egg skin, add pork mix into middle of egg, turn half of egg up to cover the pork mix, take out to a plate, repeat until all egg and pork mix are wrapped;
• steam the plate until pork cooked;
• add oil to wok, add green vegetable cores, stir fry until cooked, take out;
• add soup to wok, mushroom, boil, add green vegetable cores, pork dumplings, boil, add salt and starch water, stir, move to a plate.

• slice sausage, dry tofu into thin 1" sections;
• cut green onion into 1" sections.

• start stove, wok, add oil, toss to cover most of wok surface;
• add sausage, stir and wait until sausage surface become hardened, remove them to a bowl;
• keep the oil in wok, return to stove, add dry tofu, soy sauce and sugar, stir;
• add green onion and sausage to wok, stir;
• remove to a plate.

• Place the pork, garlic, water chestnuts, fish sauce and pepper in a bowl and mix together thoroughly.
• Lay the wontons out on worktop & place a teaspoon of the mixture in the middle of each wrapper; gather up the corners and pinch together to make a small bag.
• Place them on a floured container or plate, cover and refrigerate until ready to use.

• Heat the oil in a deep fryer, wok or large saucepan to 180° C (a cube of bread when dropped in the oil will brown float to the top when the correct temperature is reached)
• Deep-fry the wontons until they are crisp & golden and drain them on a paper towel.
• Keep warm until ready to serve.
• Sauce: In a small saucepan dissolve the sugar in the vinegar and boil rapidly, stir occasionally until you pale gold syrup. Add the fish sauce and chilies. Allow it to cool before serving.
• To Serve: Place the moneybags on a single plate or on four individual plates with a little grated carrot garnished with crushed peanuts and a bowl or individual containers of the sauce.
• The Sauce may be replaced with Thai sweet chili sauce, with a little fish sauce & rice wine vinegar.
• Water chestnuts are sold in cans at most supermarkets and East Asian food stores

Makes 12, Preparation Time 10-15 minutes, Cooking Time: 5-8 minutes.

Advance Preparation: Money Bags may be prepared & frozen up to 1 month in advance. Defrost in the fridge 3 hours before cooking.

• Soak mushrooms in warm water to cover until softened, about 20 minutes; drain.
• Discard stems and slice caps.
• Cut bean curd sheet into 16 pieces, each about 3-inches by 2-inches.
• Cut seaweed into 16 pieces, each 1-inch wide and 5-inches long.
• Cut baby corn in half lengthwise. 
• Make each wrap: Place a piece of bean curd sheet on a work surface.
• Place a piece of baby corn, several slices of mushrooms, green onions, and ham over corn.
• Roll up into a cylinder and wrap with a seaweed strip; moisten ends with water and press to seal.

• In a wok, heat oil for deep frying to 375°F.
• Add bean curd wraps and deep-fry until golden brown, 2 to 3 minutes.
• Remove and drain on paper towels.
• Combine sauce ingredients in a saucepan; stir and cook over medium heat until heated through.
• Arrange bean curd seaweed wraps on a serving platter and serve with sauce on the side.

• green onion half bundle;
• cooking wine 30g;
• soy sauce 50g;
• starch powder 20g;
• cooking oil 50g;
• ginger root 5g.

• thin slice pork liver into a bowl;
• apply starch powder and 20g soy sauce. mix well and let marinate for at least half hour;
• smash ginger into small pieces.

• start stove, add oil and heat the oil to high heat;
• add ginger root, wait until fragrant;
• make sure the entire wok surface is heated evenly by tilting the wok to the center of the power flame (in this way you also cover that surface with cooking oil too);
• Now the oil start to smoke, add marinated pork liver;
• add cooking wine, stir a few times to let all liver receive even heat;
• add green onion, stir a few more round to notice the liver slices are turning solid;
• stop the stove and move to a plate.

• Wash, drain and finely chop the spinach leaves. 
• Toss the spinach together with the 2 teaspoons salt in a bowl. Let stand until the spinach is wilted, about 10 minutes.
• Squeeze the spinach with your hands to remove the excess water,
  then chop the spinach again. (To reduce the sodium in this dish,
  instead of salting the spinach, cook it in a microwave oven until
  slightly wilted, then squeeze dry and finely chop.)

• Heat a wok over medium-high heat until hot. 
• Add the oil and swirl to coat the sides. 
• Scatter the green onions into the pan and stir-fry until fragrant, about 20 seconds. 
• Add the rice, ham, omelet strips and chopped spinach. 
• Sprinkle the salt and soy sauce over the rice. 
• Cook, stirring frequently, until the rice is heated through, 2 to 3 minutes. 
• Pile the rice onto a service platter and serve.
• For Omelet Strips: Instead of adding raw eggs to fried rice, make
  these omelets, cut them into strips, and toss into the rice: Beat 2
  eggs with a pinch of salt. Heat an 8-inch nonstick frying pan over
  medium heat. Add 1/4 teaspoon vegetable oil and swirl to coat the
  bottom of the pan. Pour in one-third of the eggs and swirl to cover
  the bottom of the pan. Cook until the eggs are lightly browned on
  the bottom and set on top, about 1 minute. Turn the sheet of eggs
  over and cook for 5 seconds; slide out of the pan. Repeat to make 2
  more omelet sheets. When cool, cut into thin strips.

• In wok or skillet, pour 1/4 cup peanut oil. 
• When wisps of smoke appear, add onions, bean sprouts, and peppers.
• Stir-fry for 2 minutes. 
• Add ham and stir-fry for 2 more minutes. 
• Add rice and stir to coat and heat. 
• Add soy sauce to taste. 
• Pour in egg and continue to stir until egg is cooked through. 
• Serve immediately.

• Soak rice in cold water for at least six hours or overnight. 
• Drain in colander and allow to dry completely. 
• Mix the other ingredients in the pork and refrigerate for one hour. 
• Form the pork into 1-inch sized balls and roll in the dry rice, making sure that as much rice as possible adheres to the pork balls. 
• Refrigerate the rice-coated balls for at least one hour. 
• Bring water to a rolling boil in a steamer. 
• Place as many balls in the steamer basket as it will hold without allowing them to touch. 
• Steam for 20-25 minutes. Serve warm with soy sauce for dipping.

1 package wonton skins 

1 package Farmer John brand pork link sausage

2 bunches parsley 

1-2 cups vegetable oil

• Wash and chop the parsley. I individually remove each leaf-group from the stem, but you can just chop it up with a knife if you remove the big stems first. Then wrap the parsley in paper towels, and wring out as much water (and parsley juice) as you can. Replace the towels and repeat until no more moisture can be removed. 
• Break up the pork sausages with your hands, then brown them in a pan. Break up all the big chunks as you fry them. Pour off the fat and meat juices, pressing with spatula to get as much out as possible, then put on paper towels and wring out as was done with the parsley. The purpose of wringing out the fat is to make the end product less greasy. 
• The purpose of wringing out the water and juices from both the parsley and the meat is to prevent the generation of steam when the wontons are fried. Otherwise, the wontons will swell like balloons and may even burst. Wonton filling must have a low water content. 
• Once the meat and parsley are prepared, open up the package of wonton skins and put them on a plate. Next to the plate put a cup of water, filled almost to the brim. 
• To make a wonton with a square wonton skin (approx. 3 inches on a side), start with a wonton skin lying on the palm of your non- dominant hand. Place about 1 teaspoon meat and 1 teaspoon parsley in the center of the wonton skin. Dip the index finger of your dominant hand into the cup of water, then run it along two adjacent edges of the wonton skin. 
• This is like sealing an envelope. When you run your wet finger along the two edges of the wonton skin, it starts to dissolve and become sticky. Fold the unwetted side of the wonton skin over the filling, and press it against the wet side, like sealing an envelope. 
• Now you have a little triangle. Wet the corners, and you can seal them to each other or to the body of the wonton. I seal the wide corner to the body, and swing the narrow corners around to the opposite side and seal them to each other, sort of forming a ring. 
• You can tell who knows what they're doing, because all the wontons come out the same size, like a machine made them.

• After making up all the wontons you intend to fry, you are now ready to heat up the oil. (Don't make the wontons while frying; you won't be able to make them fast enough.) 
• Heat the frying oil until hot. It should be so hot that if you dip your finger in some water and drop ONE DROP into the oil, it will make a loud crackling sound. Test the oil by frying one wonton. It should fry in not more than two minutes and not less than one minute. 
•  The oil level should be about 1/4 to 3/8 of an inch deep. Any deeper and the wontons will float, and they will turn to put their heaviest side down. The wontons will cook more on this side, and the opposite side will be underdone. If you use less oil, you can turn the wonton over, and it will stay turned over. 
• After frying the wontons (turning frequently, of course), place them to drain on paper towels. About four layers thick is adequate. Best served while still hot.

A.  

• 1 small can tomato paste (not sauce) 

• 1 small package mozzarella cheese (string cheese will do);

B. 

• 2 cups small chunks and flakes of barbequed salmon 

• 3-6 ounces Kraft Philadelphia cream cheese 

• (optional) 1/4-1/2 cup finely chopped chives or green onion

6 cups cabbage or coleslaw mix -- shredded (12 oz)

1/2 pound beef -- pork, turkey, -- chicken or shrimp, -- ground

1/4 cup soy sauce 

2 tablespoons dry sherry 

4 tablespoons cornstarch 

peanut or veg oil 

1 cup mushrooms -- chopped 

2/3 cup green onions -- sliced 

3 cloves garlic -- chopped 

1/4 teaspoon red pepper 

12 egg roll wrappers 

sweet and sour sauce 

chinese hot mustard (optional)

• Blend soy sauce and sherry with cornstarch. Set aside. 
• Heat Wok (med. high). Add 1 tbs. oil. Add cabbage, mushrooms and onions-stir fry 2 min. Remove and set aside. 
• Add beef, garlic, and red pepper to wok- cook until beef is no longer pink. Spoon off fat. Add soy sauce mixture. Stir fry till boils and thickens (about 2 min) 
• Return cabbage mixture; Heat through, mixing well.
• Place each egg roll wrapper with one point toward edge of counter. 
• Spoon filling across and just below center (1/3 c ). Fold side points over filling, forming an envelope shape. 
• Moisten inside edges with beaten egg and roll toward point.

• Pour 1/2 in. oil in large skillet. 
• Heat to 375. 
• Fry egg rolls, 2 or 3 at a time for 2 min per side or till crisp and golden brown. 
• Drain on paper towels. 
• Serve with sweet and sour sauce and hot mustard. 

1 rack of spare ribs or 

2 pounds of chicken wings or 

5 pounds of boneless pork or 

1 whole duck

1/2 cup sugar 

2 tablespoons salt 

1/2 cup white wine 

1/2 cup Canola oil 

1-1/2 teaspoon bean sauce 

1 tablespoon Hoisin sauce 

2 tablespoons soy or tamari sauce 

1 teaspoon five spice powder 

3 cloves fresh garlic, finely chopped 

1 teaspoon red food coloring (optional)

• Combine marinade ingredients well in gallon-size Ziploc bag. 
• Add choice of meat to be marinated. Refrigerate at least 12 hours or overnight, turning several times. 
• If using duck, roast in oven, following instructions in any basic cookbook. 
• If using boneless pork roast, slice into strips before cooking. For all but duck, broil or grill outdoors till done. For spare ribs, slice ribs apart after cooking.

• 1/2 tsp salt 
• 1 tsp thin soy sauce 
• 1/2 egg, lightly beaten 
• 3 Tbsp cornflour 
• groundnut/corn oil for deep frying 
• 2.5 Tbsp groundnut/corn oil 
• 1 clove garlic, peeled and minced 
• 1 onion, skinned and roughly chopped 
• 1 green pepper, halved, seeded and diced 
• 100g canned pinapple chunks, drained, juice reserved 

For sauce: 

• 2 tsp potato flour/cornflour 
• 4 Tbsp water 
• 4 Tbsp pineapple juice 
• 3 Tbsp rice/wine vinegar 
• 4 Tbsp sugar 
• 1/4 tsp salt 
• 2 tsp thin soy sauce 
• 2 Tbsp tomato ketchup 
• 1.5 tsp Worcestershire sauce

• Cut pork into small pieces and put into a bowl. 
• Add salt and soy sauce, leave to marinate for 30-60 minutes. 
• Stir in egg to coat thoroughly. 
• Dredge the pork, piece by piece, through the cornflour, making sure it's evenly coated.

• Half fill a wok or deep-fryer with oil. 
• Heat to 350 degrees. 
• Add pork and deep-fry for about 1 minute in 1 or 2 batches; 
• separate the pieces with a pair of chopsticks or wooden spoon if they stick together. 
• Drain on kitchen paper. This step can be done ahead of time. 
• Prepare sauce: in a bowl, dissolve the potato flour in the water and pineapple juice. Add the vinegar, sugar, salt, soy sauce, tomato ketchup and Worcestershire sauce and stir to blend. 
• Heat frying pan/wok until hot. 
• Add 1.5 Tbsp of oil and swirl it around. 
• Add the garlic and onion, stir a few times and then add the green pepper. Stir-fry for about 2 minutes over a medium heat and season with salt, if desired. 
• Add the pineapple chunks. Pour in the well-stirred sauce and bring to the boil, slowly, stirring constantly. (this sauce can be made in advance) 
• Pour the sauce over the pork and serve immediately.

• 3/4 lb cooked or frozen broccoli
• 1 cup thinly sliced pork

•  2 tblsp peanut oil 
• 1 tsp sugar 
• pinch of salt 
• 1/2 tsp very finely chopped fresh ginger 
• 1 clove garlic, crushed 
• 2 tblsp soy sauce 
• 1 tblsp sherry 
• 1 tsp cornstarch 

• Add oil to a saucepan, turn stove to high heat until oil starts to ripple;
• add pork, quickly fry the pork to turn to white color, take out to filter out oil;
• Heat the rest of the oil in a saucepan, add the broccoli and fry for 2-3 minutes. 
• Add the sugar, salt ginger and garlic, cover the pan and cook slowly for 4-5 minutes. 
• Mix the soy sauce sherry, and cornflour (cornstarch) with 3 tablespoons (1/4 cup) water. Stir this in to the saucepan, cover again and cook for a further 3-4 minutes. 
• Add the pork and reheat.

• slice pork into thin 1" sections;
• put pork into a bowl, add 1g salt, 2g starch power and a little bit water to marinate over night;
• mix oyster sauce, starch and water in a bowl;
• cut green onion into 1" sections.

• start stove, wok, add oil, toss to cover most of wok surface;
• Break the red peppers in half and add to wok;
• add pork, stir and wait until pork surface color become white;
• add green onion, salt and sugar, stir;
• When green onion becomes tender (in about 1 minute), stir in the oyster mix;
• stir such that the mix cover pork and green onion well and become thicken;
• remove to a plate.

Lean pork half pound

1 1/2 cup pea pods florets

1 1/2 tsp peanut oil 

1 Tbsp finely chopped shallots 

1/4 cup dry white wine  

3/4 cup low-sodium, nonfat chicken broth, divided use 

1 tsp cornstarch 

2 tsp low-sodium soy sauce 

1/4 cup sliced water chestnuts, well rinsed if canned 

1/8 tsp crushed hot pepper flakes, optional

• Heat wok or nonstick skillet; 
• add peanut oil and heat until rippling but not smoking. 
• Stir in pork and cook 30 seconds to 1 minute, or until little pink is visible.
• Stir in chopped shallots and add white wine. 
• Stir-fry until pork is no longer pink and shallots begin to soften, about 30 seconds. 
• Stir in pea pods florets and half the chicken broth and stir-fry about 90 seconds or until pea pods begins to turn bright green. 
• Stir cornstarch and soy sauce into remaining chicken broth; add to wok. 
• Stir in water chestnuts and hot pepper flakes, if desired. 
• Stir-fry until sauce is bubbling and slightly thickened and pea pods is tender but still crisp and bright green. 
• Serve immediately over cooked rice.