Hot Chile Oil:

• 1/4 cup hot red pepper flakes
• 1 cup oil.

Combine flakes and oil in a saucepan over medium heat. Bring almost to boiling point (about 200 degrees) and immediately turn off heat. Let cool. Strain into a small glass container that can be sealed. Refrigerate. Lasts indefinitely. Hot and Sour Soup

• 1 Qt chicken broth
• 2 oz shredded pork tenderloin
• 2 oz shredded bean curd
• 2 Tblsp shredded bamboo shoots
• 2 Tblsp shredded cloud ears
• 2 Tblsp dry lily buds
• 1 Tblsp fresh ground black pepper
• 1 tsp salt
• 1 tsp sugar
• 1 tsp dark soy sauce
• 3 Tblsp cider or rice wine vinegar
• 2-3 tsp cornstarch dissolved in 2 Tblsp water
• 1 egg, beaten
• few drops sesame oil
• 2 Tblsp minced scallions or green onions

In a heavy kettle, bring the broth to a boil. Meanwhile soften the shredded cloud ears and dry lily buds in boiling water to cover. Drain well. Add the pork, bean curd, bamboo shoots, cloud ears and lily buds to the boiling stock. Bring again to a boil and stir in the pepper, salt,soy sauce, and vinegar. Slowly stir in the dissolved cornstarch until desired thickness. Slowly pour the egg into the soup, whisking constantly to form thin strands of egg. Remove from heat and add sesame oil. Ladle into bowls and garnish with minced scallions. Serves 4. Chinese Garlic Chicken

• 4 boneless, skinless chicken breast halves (about 1 lb.)
• 1 egg white
• 1 Tablespoon cornstarch
• 1 Tablespoon dry white wine or sherry
• 4 green onions
• 1 teaspoon minced gingerroot
• 3 teaspoons minced fresh garlic (about 6 medium cloves)
• 2 Tablespoons vegetable oil
• Hot cooked rice

Sauce:

• 1 teaspoon crushed chili paste (sambal oelek) or more to taste
• 2 teaspoons sugar
• 1 teaspoon cornstarch
• 2 teaspoons rice vinegar
• 1 Tablespoon water
• 2 Tablespoons dry white wine or sherry
• 2 Tablespoons soy sauce

Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl,lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine, stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes. Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stir fry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, stir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of darksesame oil. Serve over rice. Makes 4 servings. Cold Oriental Noodles With Peanut Sauce
Recipe By Jeanne Lemlin, Quick Vegetarian Pleasures

• 1 lb spaghettini
• 4 Tbsp Oriental sesame oil
• 1/2 c natural-style peanut butter
• 1/3 c tamari soy sauce
• 3 Tbsp Chinese rice wine, or sherry
• 1 Tbsp water
• 1 1/2 Tbsp rice vinegar, or other vinegar
• 1 Tbsp vegetable oil
• 1 Tbsp light brown sugar -- firmly packed
• 3 cloves garlic -- minced
• 1 tsp fresh ginge -- minced
• 1/2 tsp crushed red pepper flakes (or less for a milder version)
• 1 cucumber peeled & cut lengthwise -- thinly sliced

Cook the spaghettini al dente. Drain and rinse under cold water. Drain very well again. With your hands, toss the noodles with 2 tablespoons of the sesame oil. Cover and chill until ready to combine with the peanut sauce, or up to 24 hours. To make the sauce, combine the remaining 2 tablespoons sesame oil with all the other ingredients except the cucumber and scallions. Beat until well mixed. The sauce can be kept in the refrigerator, covered, up to 24 hours before using. Just before serving, gently toss the noodles with the sauce, cucumbers, and half the scallions. Garnish with the remaining scallion Serves 4 as a main course. Chinese Szechwan Chicken and Cashews
Yield: 4 servings

• 4 Servings
• 2 Whole chicken breasts,
• -boned, skinned and cut into
• 3/4 Inch cubes
• 1 Tbsp. Soy sauce
• 1 Tbsp. Chinese rice wine or dry
• -Sherry
• 2 Tbsp. Soy sauce
• 1 Tbsp. Cornstarch
• 2 tsp. Sugar
• 1 tsp. White vinegar
• 1/4 c Vegetable oil
• 1/2 To 1 tsp. crushed red pepper
• -flakes
• 3 Green onions, sliced
• -diagonally
• 1 Tbsp. Minced fresh ginger
• 1/2 c Unsalted cashews
• Cooked rice

Marinate chicken in 1 Tbsp. soy sauce and rice wine for 30 minutes. Combine 2 Tbsp. soy sauce, cornstarch, sugar and vinegar and set aside. Heat oil in wok or skillet. Add red pepper to taste and chicken and stir fry for 2 minutes. Remove chicken. Add green onions and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2 minutes, stirring constantly; add soy sauce mixture and any remaining chicken marinade. Add cashews. Serve over cooked rice.

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