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1/2 Teaspoon Brown Sugar….

1 1% Milk….

1 Teaspoon Cornstarch — dissolved in ***….

1 Tablespoon Oyster Sauce….

2 Tablespoons Water….

2 Teaspoons Rice Wine….

3 Tablespoons Peanut Oil….

1/2 Teaspoon Brown Sugar….

2 Slices Ginger — minced….

2 Teaspoons Cornstarch….

1/2 Teaspoon Salt….

1 Pound Broccoli — chopped….

1/4 Cup Water….

2 Teaspoons Rice Wine….

2 Teaspoons Sesame Oil….

(Flank steak, top sirloin, or tenderloin), sliced across grain into thin slices ** (combine all marinade ingredients in a bowl) *** (combine all seasoning sauce ingredients in a cup) thoroughly mix beef with marinade and marinate for 30 minutes. Heat wok over highest heat, when hot, swirl in 2 Tblsp peanut oil. Add ginger and salt and toss a few seconds. Add broccoli and stir-fry one minute then add water, turn heat to med-high, cover, and steam until crisp tender. Uncover and turn heat to high, stir frying until water is evaporated. Remove broccoli and reserve. Reheat same wok (without rinsing) and, when hot, add remaining peanut oil. Add beef slices and stir-fry until lightly browned but not cooked through. Do not stir-fry too vigorously or meat will not brown, it is better to press slices against sides of wok to sear. Add broccoli to wok and toss. When hot, stir in seasoning sauce and stir until sauce thickens (it’s a good idea to whisk the sauce in the cup just before you hurl it into the wok). Turn onto a
02/24/92 4:15 PM platter and drizzle sesame oil over the top.
The sugar in the marinade and seasoning sauce acts as a floor enhancer rather than a sweetener. ….

Serves 4

1/4 Ounce Agar agar….

2/3 Cup Sugar….

2 Cups Warm water….

1/4 Cup Evaporated milk….

4 Cups Water….

Maraschino cherries….

1 Lg. mango….

Soak agar agar stick in a med. bowl with 2 c. warm water 30 minutes.
Transfer agar agar and water to a lg. saucepan. Add 4 c. water. Bring to a boil over med. heat and cook until agar agar is completely dissolved. Peel mango and chop into sm. pieces. Remove saucepan from heat and add sugar, milk and chopped mango. Stir until sugar is totally dissolved. Pour into a 12×8 cake pan. Let stand until cool. Refrig. until pudding is firm, about 15 min. Cut into diamond shapes. Garnish with marachino cherries. Serve chilled. Makes 6-8 servings. VARIATION: Mandarin Orange Pudding:
Substitute 1 segmented peeled mandarin orange for the mango pieces…..

Serves 8

2 Pounds Unpeeled Potatoes — boiled and cooled….
2 Tablespoons Cornstarch….
Salt — to taste….
1 Teaspoon Canola Oil….
1 Teaspoon Cumin Seed….
1 Cup Frozen Peas — thawed….
1 Tablespoon Coriander — ground….
1/2 Teaspoon Cayenne….
Olive Oil Spray….
Peel and grate potatoes. Put grated potatoes into a bowl, add cornstarch and salt. Mix well. Divide mixture into 12 equal portions and roll into balls. Set aside. Heat oil in nonstick pan, add cumin and stir until they begin to crackle. Add peas and cook stirring occasionally until peas are cooked. Add coriander and cayenne. Cook and stir for 1 minute. Remove from heat and mash mixture. Flatten each potato ball in the palm of your hand. Place 12 of the pea mixture into the middle, Reform the balls and then flatten them into a 3/4 inch patty. Mist a heated skillet lightly with olive oil spray. Cook patties over moderate heat until crisp and golden on both sides. Press with spatula and remove…..
Serves 12

4 Pounds Chicken….
1 Small Onion — thinly sliced….
1 Large Carrot — peeled and cubed….
1 Large Yellow Wax Pepper — finely chopped….
1/2 Teaspoon Marjoram….
1 1/2 Teaspoons Curry Powder….
3/4 Teaspoon Salt….
2 Cups Chicken Stock….
1 Cup White Wine….
8 Ounces Potatoes — diced….
3/4 Cup Corn Kernels….
12 Flour Tortilla — warmed….
2 Cups Feta Cheese — crumbled….
2 Cups Cheddar Cheese — grated….
2 Cups Sour Cream….
Dressed Cilantro….
Place chicken, onion, carrot, chile, marjoram, curry powder, salt, stock and wine in large pot. Bring to boil. Partial cover, reduce heat and simmer for 20 minutes. Add potatoes, simmer for 15 minutes. Remove chicken, let cool and shred meat. Return to pot along with corn. Heat just to boiling point. To assemble, spread chicken on tortilla, top with remaining ingredients. Fold and serve.

Serves 4

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