a few chinese recipes

shrimp egg fu yung
1 cup medium size raw shrimp, shelled and deveined,
about 8 ounces, chopped
1 medium celery stalk, cut into 1/8 inch rounds
1/2 cup mushrooms, chopped
1 up shredded iceburg lettuce or bean sprouts
4 scallions or 1 small onion, shredded
1/4 tsp ground ginger
5 large eggs, NOT BEATEN
8 tbls veg. oil

in a bowl combine shrimp, lettuce, celery, mushrooms, scallions and toss well with ginger. beak eggs over mixture and combine gently, DO NOT beat eggs.
preaheat oven to 250 deg. place paper towels on a serving platter and place in oven.
heat a wok or fry pan over medium high heat until hot. add 2 tbls oil and swirl to coat. add 1/3 cup mixture to pan. do not mix in any way. when edges brown, flip with a slotted spoon. when other side is brown remove to serving platter until remaining three portions are done.
this recipe serves four
instead of shrimp, you can use cooked pork or you can go vegan, using cut up veggies.

egg fu yung sauce
in a pan heat 1 cup chicken broth, 1 tbl soy sauce, and 2 tsps each of sugar and vinegar. blend 1 tbl corn starch with 2 tbls water. add to the sauce and cook, stirring until sauce bubbles and thickens.

chicken with peking sauce
1 tsp each. cornstarch, soy sauce and dry sherry
1 pound boned, skinned chicken breast cut into bite sized
pieces
3-`1/2 tbls oil
2 small zucchini, cut lengthwise into four pieces, then
cut into 1/2 inch pieces
cooking sauce, directions follow below
1 clove garlic, minced
1 tsp minced ginger
1/2 cup water chestnuts, cut into quarters
3 scallions, thinly sliced
1/3 cup bamboo shoots, cut into 1/2 inch squares
cooking sauce
in a bowl, combine 2 tsps cornstarch, 1 tsp each sugar and vinegar, 1/4 tsp salt, 2 tbls hosin sauce, 1 tbls soy sauce, and 1/4 cup chicken broth

in a bowl, combine cornstarch, soy and sherry. add chicken and stir to coast, then stir in 1-1/2 tsp oil and let stand for 15 minutes.
preparge cooking sauce and set aside.

heat work or wide frying pan over high heat. when pan is hot add 2 tbls oil. when oil begins to heat, add garlic and ginger. stir once and then add chicken and stir fry for 3 minutes or until chicken is opaque. remove from pan.

add remaining 1 tbl of oil to pan. when oil is hot, add zucchini and stir fry for 1 minute, adding a few dropsw of water if pan is to dry. add water chestnuts, bamboo shoots and onion. cook for 30 seconds. return chicken to pan. stir cooking sauce, pour into pan and cook, stirring, until sauce bubbles and thickens. serve over rice. makes about 3 or 4 servings.