ASIAN PASTA TOSS

FRIED RICE SHOYU

CHINESE EGG SOUP

Barbecued Spareribs

Hunan Beef

General Tsao's Chicken

Shrimp Toast

Cashew Chicken

Beef With Chinese Green Beans

This is the popular green bean dish that you’ll frequently find at Chinese restaurant buffets. The secret to making Chinese green beans is “dry-frying” the beans for about 7 to 10 minutes - this makes them more tender. Feel free to use Chinese longbeans if they are available. Serves 3 - 4.

Pepper Steak

Serves 4. This recipe for pepper steak is meant to provide a lot of gravy to pour over the rice. If you're not big on gravy, substitute 1 or 2 sliced tomatoes for the stewed tomatoes, and add them to the pan with the soy sauce and broth mixture.

Fried Rice

This is a basic recipe for fried rice that you can add to as desired. If adding other ingredients, increase the number of eggs to 3.

Easy Ramen Noodle Bowl

2	teaspoons vegetable oil
1	lb boneless beef sirloin steak, cut into thin strips
2	cups water
1	package (3 oz) Oriental-flavor ramen noodle soup mix
1	pkg (1 lb) fresh stir-fry vegetables (broccoli, cauliflower, celery, carrots, snow pea pods and bell peppers) (4 cups)
1/4	cup stir-fry sauce

1. Spray 12-inch nonstick, heat oil over medium-high heat. Add beef; cook 3 to 5 minutes, stirring occasionally, until brown. Remove beef from skillet.
2. In same skillet, heat water to boiling. Break block of noodles from soup mix into water; stir until slightly softened. Stir in vegetables. Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
3. Stir in contents of seasoning packet from soup mix, the stir-fry sauce and beef. Cook 2 to 3 minutes, stirring frequently, until hot. Serve in individual bowls.

Kung Pao Chicken

3/4 pound boneless, skinless chicken breast halves, precut for stir-frying
1 (1.94-ounce) package MAGGI TASTE OF ASIA Satay Chicken Seasoning Blend
2 tablespoons canola oil
1 tablespoon finely chopped fresh orange peel
4 whole dried chili peppers
1 cup thinly sliced lengthwise leek (white part only)
1/2 cup thinly sliced carrot
1/2 cup thinly sliced celery
2 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce
3 tablespoons roasted peanuts

1-) Combine chicken and seasoning blend in medium bowl; toss to coat. Let stand for 5 minutes.

2-) Heat oil in large, nonstick wok or skillet over medium-high heat. Add orange peel and chili peppers; cook, stirring constantly, for about 30 seconds or until fragrant.

3-) Add chicken to wok. Cook, stirring constantly, for 3 minutes or until browned and no longer pink in center. Add leek, carrot and celery; cook, stirring frequently, for 1 minute or until vegetables are crisp-tender. Stir in soy sauce. Transfer to serving dish. Garnish with peanuts. Serve hot.

Makes 4 servings.

Estimated Times:
Preparation Time: 10 mins
Cooking Time: 5 mins
Cooling Time: 5 mins standing

Fried Rice

2 eggs
1 teaspoon MSG (optional)
1/8 teaspoon groung white pepper
1/4 cup soy sauce
4 cups cooked rice
4 scallions, chopped, including green ends
2 cups diced cooked pork, ham, chicken, shrimp, or any meat
1 slice ginger, minced
1 clove garlic, minced
1/4 cup sliced mushrooms (optional)
1/4 cup vegetable oil






Put first four ingredients in a mixing bowl and stir slightly;
the eggs should not be well beaten.
Heat wok or pan hot and dry. Add the oil. Brown the garlic and
ginger slightly, then add the rice. Cook for 2−3 minutes, stirring
to break up lumps and coat with oil. Add the rest of the ingredients
except the egg mixture. Fry and stir constantly until thoroughly
mixed. Add the egg mixture while stirring the rice so it will cover
as much of the ingredients in the pan as possible. Cook about
2 minutes, stirring constantly. Serve while hot.

Moo Goo Gai Pan

4 chicken breast halves, skinned, boned and sliced

salt and pepper

4 cloves garlic, minced

2 cups water

1 tb cornstarch

5 tb corn oil

8 oz. fresh mushrooms, sliced

4 lb. bok choy or Chinese white cabbage, chopped

2 tb sugar

4 tb soy sauce

6 scallions, chopped

1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch

mixture. Set aside.

2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok

choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes.

Remove from wok.

3. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high

heat. Add soy sauce and mix well. Cover and cook for about 6 minutes,

or until the chicken is thoroughly cooked.

4. Mix in the cooked vegetables and scallions. Stir fry together for about 1

minute. Serve hot with rice.

Cashew Chicken

3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pack Cashew nuts (about 4−oz)


Slice breasts horizontally into very thin slices and cut into inch squares.
Place on tray. Prepare vegetables, removing ends and strings from pea pods,
slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.
Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet
over moderate heat, add all the nuts, and cook 1 min shaking the pan,
toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry
chicken quickly, turning often until it looks opaque. Lower heat to low. Add
pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove
cover, add soy sauce mixture, bamboo shoots, and cook until thickened,
stirring constantly. Simmer uncovered a bit more and add green onions and
nuts and serve immediately.