MONGOLIAN BEEF
from Jennie Low's Chopstick, Cleaver, and Wok.

• 1 lb. Flank steak
• 2 Tbsp. Peanut oil
• 2 Tbsp. Chopped garlic
• 2 Green onions, sliced into 2" long pieces
• 1 tsp. Salt
• 2 tsp. Sugar
• 2 tsp. soy sauce
• 1 Tbsp. Oyster sauce
• Pepper
• 1 Tbsp. dry sherry
• 1 1/2 Tbsp. Cornstarch
• 1/4 c Chicken stock
• 2 Tbsp. Hoisin sauce
• 2 tsp. Catsup
• 1/2 tsp. Crushed red chili pepper

SAUCE:
1. Cut steak across grain into strips about 2 in. long , and very thin.
2. Add seasoning to meat.
3.Combine sauce ingredients and mix well.
4.Heat wok. Add oil. Add garlic and cook quickly.
5.Add beef and onions and stir-fry until tender.
6.Add sauce mixture. Mix and cook about 1 min. The meal is very aromatic and flavorful, as well as quick and easy to make!! The recipe is from the Calgary Herald.

GONG BAO JI DING
(Diced Chicken With Peanuts)

• 3/4 pounds boneless, skinless, chicken breast, cut into bite size pieces
• 3 tablespoons soy sauce
• 1/2 teaspoon salt
• 2 teaspoons white cooking wine
• 1 teaspoon cornstarch
• 1/4 cup shelled raw peanuts
• 1/4 cup plus 2 tablespoons vegetable oil
• 1 tablespoon vinegar
• 1 tablespoon sugar
• 1 tablespoon cornstarch dissolved in 1/4 cup chicken broth or water
• 4 whole dried red chilies, stems and seeds removed
• 2 green onions, sliced into 1-inch pieces
• 2 tablespoons minced ginger
• 1 tablespoon minced garlic

1. Season the chicken with 1 tablespoon of the soy sauce, and all of the salt and wine. Sprinkle with the dry cornstarch and mix well. 2. Steep the peanuts for 30 minutes in lukewarm water. Remove the skins and stir-fry them in 2 tablespoons of oil until brown and crisp. Remove. 3. Combine the remaining soy sauce, vinegar, sugar, and cornstarch paste to make a sauce. 4. Pour the remaining oil into the wok and heat until near smoking. Add the chilies, and after they have started to brown, add the chicken and stir-fry until cooked. 5. Add the onion, ginger, and garlic and stir-fry for 30 seconds. 6. Stir in the sauce, add the peanuts, and stir-fry for a few seconds. THAI

CHICKEN WITH PEANUT GARLIC SAUCE
(4 servings)

• 1 pkg. (6.9 oz) Rice-A-Roni, chicken flavor
• 1 Tbsp. margarine
• 2 cloves garlic, minced
• 1 Tbsp. honey
• 1 Tbsp. peanut butter
• 1 Tbsp. soy sauce
• 1/4 - 1/2 tsp. crushed red pepper flakes
• 2 cups chopped cooked skinless chicken breasts
• 3 med. carrots, cut into small, thin strips
• 1 med. cucumber, peeled, seeded
• 1/4 cup sliced green onions halved lengthwise then sliced

In large skillet, combine rice-vermicelli mix, margarine. and garlic. Sauté over med. heat, stirring frequently, till vermicelli is golden brown. Stir in water, contents of seasoning pkt, honey, peanut butter, soy sauce and crushed red pepper; bring to boil. Cover; reduce heat to low. Simmer 10 min. Stir in chicken, carrots, cucumber. Cover, continue cooking 8-10 min./until liquid is absorbed, rice is tender. Sprinkle with sliced green onion before serving.

FIVE FLAVORS CHICKEN

• 3 pounds chicken breast halves without skin (or 2 lb. boneless)
• 1 1/4 inch piece fresh ginger root, peeled and finely chopped
• 2 cloves garlic, minced
• 1/2 cup soy sauce
• 1/2 cup honey
• 3 tablespoons dry sherry
• 2 tablespoons cornstarch
• 2-3 small dried red peppers

Mix ginger, garlic, soy sauce, honey, and sherry in a small bowl. Dip each piece of chicken into sauce; place chicken and peppers in crockpot and pour remaining sauce over it. Cover and cook on LOW. Chicken should be ready in about 6 hours. Remove chicken to warm serving dish. Pour juices into skillet. Blend cornstarch with a little of the cooled sauce, then whisk into skillet. Cook over low heat until thickened. Pour a little sauce over chicken, and pass remainder in a pitcher. (By the way, this reheats great in the microwave. I think it would be great, too, if you sprinkled a few sesame seeds (for looks) on top before serving.)

GENERAL TSO'S CHICKEN
Susan E. Ingraham

This recipe is from Siam Oriental Restaurant, which is the consensus choice among my co-workers for the best General Tso's Chicken in Central Ohio: SAUCE:

• 1/2 cup cornstarch
• 1/4 cup water
• 1+1/2 tsp. minced garlic
• 1+1/2 tsp. minced ginger root
• 3/4 cup sugar
• 1/2 cup soy sauce
• 1/4 cup white vinegar
• 1/4 cup cooking wine
• 1+1/2 cup hot chicken broth
• 1 tsp. monosodium glutamate (optional)

MEAT:

• 3 lbs. deboned dark chicken meat, cut into large chunks
• 1/4 cup soy sauce
• 1 tsp. white pepper
• 1 egg
• 1 cup cornstarch
• Vegetable oil for deep-frying
• 2 cups sliced green onions
• 16 small dried hot peppers

1) Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until sugar dissolves. Refrigerate until needed. 2) In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels. 3) Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.

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