Sharon Greene/Canada

3 Cup cooked chicken, cut up into	1 head lettuce, chop into bite
-bite size pieces	-size pieces
1/3 Cup salad oil	2 (11 oz.) cans mandarin oranges,
3 Tbl lemon juice	-drained
2 Tbl vinegar	1 (8 oz.) can water chestnuts,
1 Tbl granulated sugar	-drained and sliced
1 Tsp soy sauce	3/4 Cup chow mein noodles
1/2 Tsp ginger

Combine cooked chicken, oil, lemon juice, vinegar, sugar, soy sauce and ginger. Marinate 1 to 2 hours.
Toss lettuce, mandarin oranges, water chestnuts, chow mein noodles and sesame seeds with dressing.

Chef Sharon

Recipe Introduction

If there is any leftover - save it. Great the next day.

1/2 cabbage	-(Sapporo, Ichiban, etc.). Save
5 green onions chopped	-seasoning package for
1/4 Cup slivered almonds toasted	-dressing.
1/4 Cup each sunflower and sesame	DRESSING
-seeds toasted	1/4 Cup vinegar (rice or white)
1 pkg. Japanese noodle mix -	1/4 Cup salad oil
-crushed up	sesoning package from noodles

Combine all salad ingredients except noodles.

Before serving toss with dressing.

Add crunched up noodles and toss again.

Sharon, May 06

450 g (1 lb) pkg spaghetti	1 onion
10 mL (2 tsp) sesame oil	4 celery stalks
3 to 4 limes	115 g ( 1/4 lb) snow peas
30 mL (2 tbsp) soy sauce	30 mL (2 tbsp) olive oil
10 mL (2 tsp) Sambal Oelek or	2 crushed garlic cloves
-Oriental	60 mL to 125 mL ( 1/4 to 1/2 cup)
-chili-garlic sauce	-water
5 mL (1 tsp) each of salt and sugar	60 mL to 125 mL ( 1/4 to 1/2 cup)
4 skinless, boneless chicken	-finely
-breasts	-chopped fresh coriander
1 red pepper, seeded	4 green onions, thinly sliced
2 to 3 carrots

Cook pasta according to package directions for minimum time suggested,
usually 8 minutes. Drain and rinse with cold water until cool. Drain
again. Place in a large bowl and stir with sesame oil. Finely grate
peel from 1 lime and squeeze enough juice from limes to measure 60 mL (
1/4 cup). Stir juice with peel, soy sauce, Sambal Oelek, salt and
sugar. Stir with pasta to coat.

Slice chicken into bite-size pieces. Thinly slice pepper and carrots
into long strips. Thinly slice onion and celery. Trim ends from snow
peas.

Heat 15 mL (1 tbsp) olive oil in a large frying pan set over
medium-high heat. Add half of chicken and cook, stirring often, until
lightly browned, about 3 minutes. Remove chicken from pan. Repeat with
remaining oil and chicken. Return chicken and any juices to pan. Add
garlic and onion. Cook until onion has softened, about 3 minutes.

Stir in 60 mL ( 1/4 cup) water, pepper, celery and carrots. Continue
cooking, stirring often, until hot, about 3 minutes, adding more water,
15 mL (1 tbsp) at a time, to keep a little sauce visible under mixture.
Add peas. Stir until they are bright green about 1 minute. Toss with
spaghetti, coriander and green onions. Serve right way. Or if taking to
a picnic, refrigerate, uncovered until cold for up to 1 day.

Shopping tip: Sesame oil, Sambal Oelek and chili-garlic sauce are
found in supermarkets where soy sauce is sold, as well as in specialty
food stores.

Makes 3 L (12 cups).

Grandma Graf

2 Lb uncooked prawns	2 Tbl soy sauce
1 Tsp salt	1/2 Tsp sugar
2 large eggs	1/2 Cup flour
3 Cup oil	1 Tbl wine

Shell prawns and cut each into two pieces.

Combine soy sauce, wine, salt, sugar and eggs and mix well.

Add the prawns and stir about to coat thoroughly with mixture.

Heat oil.

Dip a piece of prawn in the flour, then vigorously shake off all but a light dusting of the flour.

Drop the prawn into the hot oil and fry, turning the pieces frequently until golden brown on both sides.

Shared by Sharon from her M.in Law Emma Graf

6 Cup chicken stock or water	salt and pepper to taste
2 beaten eggs	1/4 Tsp MSG
2 green onions, finely chopped, or	1 1/2 Tsp corn starch
-1/2 cup celery, finel	2 Tsp soya sauce
1/2 Tsp sugar

Place all ingredients in pot except starch, green onions and eggs. Bring soup to boiling and let simmer for 5 minutes, then add starch which has been mixed with 1/4 cup cold water. Stir well, add beaten eggs slowly. Turn off gas immediately. Stir thoroughly. Sprinkle some finely chopped green onions on top if desired.

Sent in by Sharon, Sept 06

3 Cup sliced Chinese greens (Bok	-optional
-Choy)	1/4 Tsp MSG
3/4 Cup raw pork sliced in thin	1/2 Tsp sugar
-slivers	2 Tsp oil or fat
1/2 Cup sliced Chinese water	6 Cup stock - salt and pepper to
-chestnuts -	-taste - 2
-optional	-tsp. soy sauce
1/2 Cup sliced bamboo shoots -

Place stock in pot, bring to boil, add all ingredients except oil and soy sauce, bring to boil again and let simmer for 5 minutes, then add soy sauce and oil, stir well and serve

Shared by Sharon, Sept 06

5 - 8 eggs, well beaten	1 Cup shredded cooked chicken
1 Cup sliced mushrooms, canned or	-(pork, shrimp, lobster or crab)
-fresh	Salt and pepper to taste
1 Cup bean sprouts	1 Tsp soy sauce
1 Cup shredded onion or celery or	1/4 Tsp MSG
-both

Heat oil, saute thinly sliced mushrooms for 3 minutes, combine with onion, shredded meat or fish, bean sprouts and seasoning. Add to well beaten eggs, blend well, drop from large spoon into well greased frying pan. Brown one side, turn and brown on other side. Serve hot with Chinese sauce.

Note: - the following Egg Foo Yung dishes can be made by substituting for the chicken in the above basic recipe the following:
Chinese Roast Port Egg Foo Yung - use 1 1/2 cups Chinese Roast Pork
Shrimp Egg Foo Yung - use 1 1/2 cups sliced cold boiled shrimps
Fluffy Rice (Long Grain)
2 cups rice
3 cups water
Wash rice and drain.
Add water to rice and bring to a boil, lower heat upon boil.
Cook 20 minutes over low heat.
Ready to serve.
Note - use slightly less water for short grain rice.