All you need:

* 3 tbsps of soy sauce

* 5 tbsps finely chopped onion

* 2 cakes of bean curd

* ¼ cup oil

* ¼ lb ground beef

* ½ tsp of sugar

* ½ tsp of minced garlic

* 2 tsps of cornstarch, dissolved in ¼ cup water

* 3 chili peppers, seeded and chopped

How to make :

* Start with blanching the bean curd in boiling water for a min, drain it properly and make ¼ inch cubes.

* Take a pan and heat the oil add garlic onion, stir fry for a min add beef, make the beef brown.

* Add chilli peppers, bean curd, soy sauce and sugar, make it boil.

* Then add mixture of cornstarch and simmer it make the sauce thick and stir it.

* Serve it hot!

* Enjoy…….

All you need:

* 500 gm Plain wheat flour/maida

* 1 Inch ginger, chopped

* 250 gm Chicken, boiled and minced

* 2 Onions, chopped

* 2 Cloves garlic, chopped

* 2 Green chilli, chopped

* Salt to taste

* 1 tsp Soya sauce

* 1 tbsp Oil

How to make:

* Take a bowl, combine flour, salt and oil.

* Add water to make soft dough.

* Chop onions, garlic, green chillies and ginger.

* Add minced chicken and soya sauce and mix well.

* Keep it aside.

* Make small balls from the dough.

* Roll the balls into a small round and place the filling in the middle.

* Seal it , steam in a momo steamer for about 20 min.

* Chicken Momos are ready, serve them with garlic sauce.

* Enjoy!

All you need:

* 1/2 tp of salt

* 2 cups of flour

* 1/3 cup butter

* 2 tsp of baking powder

* Milk

* Oil for frying

* Sugar for coating

How to make:

* Mix flour,salt and baking powder in a mixing bowl.

* Add butter and mix thoroughly.

* Then pout the milk, stir well and make balls from dough.

* Knead it around 12 times.

* Heat the oil and take a bit of dough,make a ball then flatten it.

* Now fry both the sides and make them light brown.

* Now spread the sugar on the plate and coat the balls .

Ingredients:

* 1/4 c. soy sauce
* 2 tbsp. rice wine or dry sherry
* 2 tbsp. sesame oil
* 1 clove garlic, minced
* 2 tsp. minced fresh ginger root
* 1 tbsp. sugar
* 1/4 c. toasted sesame seeds
* 2 whole chicken breasts, skinned, boned, and cut in bite-size pieces
* 3 tbsp. peanut oil
* 1 c. green onions, cut in 1 inch lengths
* 3 c. sliced fresh broccoli flowerettes
* 3 c. Chinese cabbage
* 2 tsp. cornstarch, dissolved in 2 tbsp. water

Directions:

1. Trim Chinese cabbage of all but 1 inch of green tops and slice diagonally; slices diagonally in 1/2 inch pieces
2. In medium bowl, stir together soy sauce, dry sherry, sesame oil, garlic, ginger, sugar, and sesame seeds. Add chicken and marinate at least 1 hour.
3. In a wok or skillet, heat peanut oil over medium heat for 2 minutes.
4. Add onions, broccoli, and cabbage. Stir fry 1 minute. Transfer to dish; set aside.
5. Add chicken mixture to wok or skillet (add more oil if needed). Stir fry until pinkness is gone, about 3 minutes.
6. Remove to dish with slotted spoon. Dissolve cornstarch in water. Add to liquid in wok. Cook, stirring constantly, until mixture boils and thickens.
7. Return chicken and vegetables to sauce. Cook, stirring constantly, 1 minute.

* 1 1/2 – 2 ounces Chinese garlic chives (to make 1/3 cup chopped)
* 4 large eggs
* 1 1/2 teaspoons light soy sauce or up to 1/2 teaspoon salt
* freshly ground black or white pepper, to taste
* 1 teaspoon vegetable oil
* 2 tablespoons vegetable or peanut oil

Preparation

Chinese Scrambled Eggs directions:

Wash and drain the garlic chives. Remove the hard ends and any wilted green leaves at the top and chop into 1-inch lengths until you have 1/3 cup (5 tablespoons).

Lightly beat the eggs. Add the soy sauce or salt,

1-teaspoon vegetable oil and pepper.

Heat a heavy skillet on medium high heat. Add the remaining 2 tablespoons oil, lifting the frying pan so that the oil covers the bottom of the pan. When the oil is hot, add the chives.

Stir-fry briefly, and then add the beaten egg mixture.

Reduce the heat to medium and gently scramble the eggs. Remove them from the heat when they are just done but still moist. Serve hot.

All you need:
1 15-ounce of can pineapple chunks with juice
1/4 cup of brown sugar
1 pound of beef, cut in 1 inch cubes
1/2 cup of soy sauce
1/2 teaspoon of minced ginger
1 clove of garlic, minced
2 teaspoons of sesame oil

How to make:

Add all the ingredients along with liquid from pineapple, and marinate, refrigerated and covered for 3 hours, then thread pineapple and beef alternately on skewers, leave the rest of the marinade. For about 8 min broil it just turn it once till the beef get cooked.
Enjoy!

3 black mushrooms raised in water
2 chicken eggs
120g yellow croaker fillet
20g ham
80g of chopped celery

For Seasonings:
40g vinegar
40g light soy sauce
840g clear soup
A dash each of chopped ginger, pepper,green onion,sesame oil and yellow wine
20g starch

Procedure:
Make the pieces of yellow croaker fillet, make dices of ham and
black mushrooms, then beat chicken eggs and chop celery.
In a pot bring soup to boil add yellow croaker fillet, black mushroom
dices in, ham dices.
Then light soya sauce and wine and fry and stir well, add starch
solution,pour the beaten egg juice then stir few times to form
scrambled eggs, then add sesame oil along with vinegar.
Its time to pour the potage from the pot and sow chopped green onion,
celery and ginger and pepper.
Enjoy!

* 6 scallions, chopped
* salt and pepper
* chicken breast halves, skinned, boned and sliced
* 2 cups of water
* 5 tb of corn oil
* 4 cloves of garlic, minced
* 1 tb of cornstarch
* 4 lb. bok choy or Chinese white cabbage, chopped
* 2 tb of sugar
* 8 oz. of fresh mushrooms, sliced
* 4 tb of soy sauce

How to prepare:
Take a bowl, with the salt and pepper toss chicken, with garlic and cornstarch mixture. keep it aside.Now heat 3 tablespoons of corn oil in a wok add mushrooms, sugar and bok choy/cabbage for 2 min, cook and cover it for5 min, after that remove from wok. Then heat rest of the corn oil in wok, Stir-fry chicken for 2 minutes over high heat.
Mix and add soy sauce, cook it for 5 min, let chicken thoroughly cooked. Then mix cooked vegetables and scallions, fry and stir for 1 min , eat hot with rice enjoy!

All you need:
3 cups of carrots, chopped on the diagonal into 1/4 to 1/2 inch pieces
2 tablespoons of light soya sauce
3/4 cup water
2 tablespoons brown sugar
1 table spoon of five spice powder
2 table spoons butter.
Procedure:

First of all wash all the carrots and chop them, add water, sugar, soya sauce keep it aside.
Melt the butter, over medium heat, put carrots, now add the powder of five spice stir it with carrots.
Now make it to ,boil add soya sauce, water and sugar.Now lower the heat, simmer the carrots very gently till they are pierced easily, take out the lid, cook the carrots for keep stirring until liquid removed off around 5 to 7 min, serve it very hot.

1 chili pepper, sliced
1 slice ginger, cut into sections
1 stalk scallion, cut into sections
14 oz. / 400 g beef
1 tbsp. sugar, or to taste
1 tbsp. Szechuan peppercorns
1 tbsp. light soy sauce
1 tbsp. Chinese cooing wine
1 tbsp. salt, or to taste

Procedure:
Boil water in a large pot,then stew the beef for 5-10 minutes, properly drain Now Add the beef into the wok, put enough water to cover. Its time to add all the ingredients, then stew over high heat for 30 minutes Make the heat low, then for next 2 hrs stew it. Lastly its time to remove the beef from the wok, make thin slices, add your favorite seasoning, then serve. Enjoy!