Cooker’s Pot

You’ll Need:

1 pound chicken meat
1 cup celery
1 pound bok choy
1/2 pound fresh mushrooms, sliced
1/2 pound dry won ton noodles
1 pound bean sprouts or snow pea pods
1 medium onion, sliced
1 green onion, diced along the diagonal
1 carrot, sliced
1 red pepper, sliced

Seasonings for Chicken:
1 teaspoon soy sauce
1 to 2 teaspoons oyster sauce
salt and pepper to taste
less than 1 teaspoon of cornstarch

Gravy:
1 tablespoon cornstarch
1 tablespoon oyster sauce
1 teaspoon soy sauce
1/2 cup water
salt or accent if desired and pepper to taste

Procedure:

Wash the bean sprouts to give them more time to drain. Boil noodles in salted boiling water until they are soft, but not sticky. Break the noodles in half if desired so they are easier to manage. Blanch the noodles in cold water and drain.* Cut the chicken into thin strips. Add seasoning ingredients to chicken, adding cornstarch last. Marinate chicken in seasonings for 10 to 15 minutes. While chicken is marinating, prepare vegetables. Cut the bok choy diagonally into 1/2 inch thick slices, slice mushrooms. Heat the frying pan on high, add 2 tablespoons of oil and fry the noodles in small portions until they are golden. Use chopsticks to separate the noodles as they are frying. Remove the noodles. Add more oil and add the meat and onion to the pan. Stir fry until the meat has no redness. Remove from wok or pan. Cook the rest of the vegetables separately, adding a bit of salt if desired to taste. With the bean sprouts and bok choy add a bit of sugar as well if desired. If desired, add about 1/4 cup of water and cover pan while cooking bok choy, as it doesn’t contain much moisture. Give the gravy a quick restir. Add all the ingredients back into the wok, making a well in the middle if the wok for the gravy. Mix well. Add green onions at this point if desired, or save them for a garnish. Pour on top of the noodles. Garnish with sesame seeds. Serve hot. Serves 4 to 6.

You’ll Need:

1 lb sirloin steak, trimmed;
-tips, 1-inch cubes
1 tb dry sherry
1 tb soy sauce
1 tb cornstarch
1/2 ts sugar
2 tb vegetable oil; plus 1/2 tsp
1/8 ts freshly ground black pepper
2 cloves garlic; pressed
1 tb oyster sauce
2 lg broccoli stalks; stems
-removed
and cut into florets
2 carrots; diagonally sliced
1/2 c beef broth
8 pieces baby corn; canned and
- drained
20 fresh snow peas
1 whole scallion, white and
-green; chopped

Procedure:

Marinate the sirloin at room temperature in a mixture of sherry, soy, 1 teaspoon cornstarch, sugar, 1/2 teaspoon oil, pepper, and garlic for one hour. Rinse two large stalks of broccoli, remove stems, and cut into florets. Peel carrots. Slice on diagonally. Cut vegetables so that they will cook to a tender crunch in less than 2 minutes. Heat 1 tablespoon of the remaining oil in a wok over high heat. Stir-fry beef quickly, until the meat is brown outside and pink inside. Remove. Mix the remaining 2 teaspoons cornstarch with the oyster sauce. Reheat the wok with the remaining tablespoon oil. Add the broccoli florets and carrots; stir-fry for 30 seconds. Add broth, cover the wok, and steam for approximately 1 minute or until the vegetables are tender but retain their crunch. Add the corn, snow peas, scallion, beef, and oyster sauce-cornstarch mixture. Heat quickly, until the sauce is clear and thickened.

You’ll Need:

1 1/4 ts Minced garlic
1 1/4 ts Minced fresh ginger
2 tb Minced shallots
1/4 c Sesame oil
3/4 c Canola oil
1/2 c Unseasoned rice vinegar
2 tb Soy sauce
2 tb Thai-style chili sauce
2 ts Honey
1/2 c Fermented black beans;
-rinsed
1/4 c Minced cilantro

Procedure:

Combine all the ingredients in a mixing bowl. Whisk together until combined. This may be prepared a day in advance. It is best not to use a food processor. This Recipe yields about 2 cups of vinaigrette.

You’ll Need:

2 whole chicken breasts,halved
- (or 1; chicken cut up)
2 tb melted butter
2 tb worcestershire sauce
1 tb soy sauce

Procedure:

Line baking pan with foil for easier cleaning. Place chicken on foil, skin side up. Combine remaining ingredients. Brush chicken with mixture; bake at 350 degrees for 1 hour, basing occasionally with butter mixture and pan juices.

You’ll Need:

3/4 lb Fettucine
12 oz Cooked chicken or smoked
-chicken
4 Scallions; thinly sliced
2 tb Oriental sesame oil - (to 3
-tbspns)
2 tb Rice vinegar - (to 3 tbspns)
2 ts Chinese chili paste with
-garlic
1/4 c Chunky peanut butter
Salt; to taste
Crushed red pepper; to taste
Spinach leaves; as a bed for
- salad
2 Kirby cucumbers; peeled,
-seeded,
and grated for garnish
Chopped peanuts and/or
-cilantro lea; for garnish,
(optional)

Procedure:

Boil the pasta until al dente, about 10 minutes. While the water is coming to a boil for the pasta and the pasta itself is cooking, cut the chicken into strips about 2 inches long and 1/4-inch wide. In the bottom of a mixing bowl combine the scallions, sesame oil, rice vinegar, chili paste and peanut butter. Whisk until smooth and season with salt and crushed red pepper. Add more of any ingredient to make it taste as you wish. Add the chicken. When the pasta is done, drain and rinse it under cold water to stop the cooking process and pat dry. Add the pasta to the bowl, toss the ingredients together and adjust the seasoning. Transfer the salad to a platter lined with spinach leaves (dressed or not as you wish with a vinaigrette or favorite salad dressing). Garnish with cucumbers, peanuts or cilantro.

You’ll Need:

1 ts cinnamon
1 ts cloves
1 ts aniseed
1 ts fennel
1 ts black peppercorns

Procedure:

Combine all ingredients. Use in place of five spice powder in any recipe.

You’ll Need:

1 pound boneless, skinless chicken breasts

Marinade:
1 tablespoon light soy sauce
1 tablespoon dry sherry

Other:
4 garlic cloves, finely minced
2 green onions, finely chopped on the diagonal
a few drops sesame oil
2 tablespoons light soy sauce
1 tablespoon dry sherry
1/4 teaspoon chili paste
Oil for stir-frying

Procedure:

Cut the chicken into bite-sized cubes. Place in a bowl, mix in the marinade ingredients and marinate for about 20 - 25 minutes. While the chicken is marinating, prepare the green onions and garlic. Combine the sesame oil, light soy sauce, sherry and chili paste in a bowl and set aside. Heat wok and add oil. When oil is ready, add the marinated chicken. Stir-fry briefly on high heat, then add the garlic and green onion. Add the remaining ingredients and combine (total cooking time should be about 5 minutes). Serve hot with rice. Serves 4.

You’ll Need:

1 c Boiling water
1 c Dry mustard
4 tb Soy sauce
1/4 c Vegetable oil

Procedure:

Combine boiling water, soy sauce, and dry mustard. Whisk together until a smooth paste is formed. Mix well. Slowly add oil to create a smooth paste. Note: A little sesame oil, or other flavored oils, may be admixed in whole or part with the vegetable oil to vary the flavor and to tailor it for various applications.

You’ll Need:

1 pound flank steak — diagonally sliced

Marinade:
1/4 cup soy sauce
2 tablespoons dry sherry
1 teaspoon sugar
2 teaspoons cornstarch
1/4 cup water
2 tablespoons oil
4 cloves garlic — chopped
2 teaspoons ginger root — peeled, grated
2 scallions — chopped
2 tablespoons oil
1 large onion
2 green peppers — sliced

Procedure:

Marinate steak for 15 minutes or more. Add oil to hot wok. Swirl and stir fry garlic, ginger and scallions for 30 seconds. WSith slotted spoon, reserving the marinade, add half the steak and stir fry for 3 minutes. Remove and set aside. Repeat with remaining steak. Add oil and stir fry onion and green peppers for 2 minutes. Push vegetables to sides of wok. Add marinade to center of wok and stir until thickened and bubbly. Blend in vegetables, add seak and heat thoroughly.

You’ll Need:

1 lb beef round steak; (up to 1
-1/2
– pounds)
2 tb vegetable oil
1 clove garlic; , minced
1/2 ts salt
1/4 ts pepper
1/4 c soy sauce
1 ts sugar
1 c bean sprouts; fresh or
-canned,
– drained
1 c canned tomatoes; cut up
2 md green bell peppers; seeded
-and, cut
– into strips
1 tb cornstarch
2 tb cold water
4 green onions; , sliced

Procedure:

Slice steak into narrow strips. In skillet or slow-cooking pot with browning unit, brown steak in oil. Combine with garlic, salt, pepper, soy sauce, and sugar in slow-cooking pot. Cook on low 6 to 8 hours. Turn control to high. Add bean sprouts, tomatoes, and green peppers. Dissolve cornstarch in water. Stir into pot. Cover and cook on high 15-20 minutes or until thickened. Sprinkle with onions.