Ingredients:

For the marinade:

Instructions:

(1) Cut the beef across the grain into thin slices about 2 inches long.

(2) Marinate in the marinade for several hours; overnight if possible.

(3) Press dry the mushrooms and dispose any hard stalks.

(4) Heat the oil in a preheated Wok until medium hot (300-325 degrees F).

(5) Blanch the beef for about 45-55 seconds. Stir to separate the slices and then remove as soon as the color changes.

(6) Drain. Pour off the excess oil, leaving about 2 tablespoons in the Wok.

(7) Stir-fry the vegetables for 1 minute. Add the salt and sugar, continue stirring for another minute.

(8) Add the beef and the oyster sauce, blend well and serve hot.

*How to season vegetable oil:

(1) Pour about 1 pint (473 ml) vegetable oil into a pre-heated saucepan or Wok over high heat.

(2) Add 2-3 small pieces of Ginger root.

(3) The Ginger pieces should rise to the surface in a few minutes.

(4) Watch the color of the Ginger now. When it turns from pale yellow to dark brown, turn off the heat and let the oil cool down a little before removing the ginger pieces.

(5) You have seasoned oil now, store it in a container.

Ingredients:

Marinade:

Sauce:

Other:

Instructions:

(1) Cut the beef into thin strips. Add seasonings to beef, adding the cornstarch last. Marinate the beef for 10 – 15 minutes.

(2) While beef is marinating, prepare vegetables and sauce. For sauce: Whisk together the sauce ingredients and set aside.

(3) For vegetables: Cut bamboo shoots into thin strips. Slice the mushrooms and water chestnuts. Cut the green pepper in half, remove the seeds and slice diagonally. For the bok choy, separate each stalk and leaves. Cut the stalk diagonally and cut the leaves across. Cut the celery diagonally. Cut the onion in half, peel, and slice thinly.

(4) Place the vegetables on a large tray, being careful to keep each group separate (include the bok choy stalks and leaves), and set aside.

(5) Heat wok and add oil. When oil is ready, add the beef. Stir-fry beef until redness is gone. Remove and set aside.

(6) Reheat wok and add more oil. When oil is ready, stir-fry each of the vegetables. The order doesn’t matter, but you can stir-fry the onions and celery together, (if desired you can cook these with the beef), and the green pepper and snow peas together. When cooking the bok choy, add the stalk first. Add salt to taste as desired while stir-frying each group of vegetables. Add water and cover wok while cooking bok choy, as it doesn’t contain much moisture.

(7) Reheat wok and add oil. Give the sauce a quick re-stir. Add and combine all the cooked ingredients in the wok. Make a “well” in the center and gradually add the sauce, stirring to thicken. Once it has boiled, remove the chop suey from the stove. Serve hot.

Ingredients:

Marinade:

Sauce:

Other:

Instructions:

(1) Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornstarch. Marinate the chicken for 30 minutes.

(2) In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last.

(3) Remove the seeds from the chile peppers and chop. Peel and finely chop the garlic.

(4) Heat the oil for deep-frying to between 360 and 375 degrees fahrenheit (182-190 celsius). Carefully slide the chicken into the wok, and deep-fry for about 1 minute, until the cubes separate and turn white. Remove and drain on paper towels. Drain all but 2 tablespoons oil from the wok.

(5) Add the chilies peppers and stir-fry until the skins starts to darken and blister. Add the garlic. Stir-fry until aromatic (about 30 seconds). Add the deep-fried chicken back into the pan. Stir-fry briefly, then push up to the sides of the wok and add add the sauce in the middle, stirring quickly to thicken. Stir in the peanuts. Mix everything together and serve hot.

Ingredients:

Marinade:

Sauce:

Other:

Instructions:

(1) Rinse the chicken and pat dry. Remove any fat and cut the chicken into cubes.

(2) In a small bowl, combine all the marinade ingredients except for the tapioca starch or cornstarch. Add to the chicken. Add the starch and marinate the chicken for twenty minutes.

(3) While chicken is marinating, pre-heat heat the oil for deep-frying to 375 degrees Fahrenheit (190 celsius). Also, prepare the sauce and vegetables. Mix together the sauce ingredients and set aside. Mix together the 1 teaspoon cornstarch with 1 1/2 tablespoons water to form a “slurry” and set aside.

(4) Blanch the spinach very briefly in boiling water, until the leaves turn bright green and just start wilting. Remove and drain thoroughly.

(5) Peel the skin off the ginger, cut into thin slices, and mince. Smash the garlic, peel and cut into strips. Chop the green onion on the diagonal into 2-inch pieces.

(6) When the oil is hot, carefully add the chicken cubes into the wok. Deep-fry until the chicken is about 80 percent cooked, then remove and drain on paper towels.

(7) Remove all but 1 tablespoon oil from the wok. Add the spinach, and sprinkle a bit of salt on top. As soon as the spinach wilts, remove it from the wok and set aside.

(8) Clean out the wok and heat three tablespoons oil. Add the ginger, garlic, and green onion. Stir briefly and add the hot bean sauce. Return the chicken to the wok. Stir-fry for a minute, then push to the sides and add the sauce mixture in the middle of the wok. Turn up the heat and add the cornstarch and water mixture to the wok, stirring quickly to thicken.

(9) Serve over spinach and sprinkle with ground Szechuan pepper.

Ingredients:

Sauce:

Batter:

Other:

Instructions:

(1) Sprinkle chicken with salt and sherry and marinate for 15 minutes.

(2) While chicken is marinating, prepare the sauce. Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken broth, mushrooms (if using), chicken fat or butter, soy sauce, and bouillon granules.

(3) Bring the mixture to a boil, stirring constantly. Let boil for 1 minute and keep warm.

(4) To prepare batter: Beat together the cornstarch, flour, baking powder, egg, and water until smooth. Coat each piece of chicken with the batter.

(5) Heat wok or a large skillet and add oil to a depth of 1/2-inch. Heat to 375 degrees fahrenheit (190 celsius).

(6) Cook coated chicken pieces in oil until they are golden, turning them once. This should take about 5 – 7 minutes. Drain the chicken on a tempura rack if you have one, or on paper towels.

(7) Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion. Spoon the sauce over the chicken and serve.