Moo Goo Gai Pan

2/3 pound chicken breasts, cut diagonally into slices
6 mushrooms, sliced
6 chinese snow peas, strings removed
10 water chesnut slices
10 bamboo shoots
2 teaspoons oil

MARINADE:
3 teaspoons water
1/4 teaspoon salt
1 teaspoon cornstarch

GRAVY MIX:
1 cup water or stock
1/2 teaspoon wine.
1/2 teaspoon cornstarch
1 teaspoon sugar
1/2 teaspoon salt

Combine marinade ingredients.
Soak chicken slices in marinade for 20 minutes.
Combine the gravy mix ingredients and set aside.
Heat the wok, then add 1 teaspoon oil.  When the oil is medium hot, stir-fry chicken until the color changes.  Remove and drain.
Clean the wok and reheat.  Add 1 teaspoon oil.  When the oil is medium hot, stir-fry the vegetables.  Stir the gravy mix, add to the wok and bring to a boil.  Add the chicken and mix well.  Serve immediately.
Serves 4.

CHIANG-PAO-CHI-TING

STIR-FRIED CHICKEN BREASTS WITH HOISIN SAUCE

2 WHOLE CHICKEN BREASTS, BONED
1 TBS CORNSTARCH
1 TBS SHERRY
1 TBS SOY SAUCE
1/4 CUP PEANUT OIL
2 TBS HOISIN SAUCE
1 MEDIUM GREEN PEPPER, DERIBBED, AND CUT IN 1/2" SQUARES
6 WATER CHESTNUTS, CUT IN CUBES
1/4 LB FRESH MUSHROOMS, CUT IN CUBES
1/2 TSP SALT
1/4 CUP CASHEWS

BONE AND SKIN CHICKEN, CUT INTO STRIPS THEN SQUARES. PLACE CHICKEN SQUARES IN BOWL AND SPRINKLE WITH CORNSTARCH - COAT WELL. 

POUR IN SHERRY AND SOY SAUCE, AND TOSS CHICKEN TO COAT THE SQUARES. 

PLACE A WOK ON HIGH HEAT AND POUR IN 1 TBS OF OIL. ADD THE GREEN PEPPER, WATER CHESTNUTS, MUSHROOMS AND SALT AND STIR FRY BRISKLY 2-3 MINUTES. S

COOP OUT VEGETABLES AND SET ASIDE. PUT REMAINING 3 TBS OIL IN HOT WOK AND ADD CHICKEN. 

COOK CHICKEN UNTIL IT TURNS WHITE AND FIRM. 

Szechuan Pork and Broccoli Lo Mein

1 Pork Tenderloin (about 1 pound)

3 tbsp Soy Sauce

1 tbsp Dry Sherry

1/2 tsp Crushed Red Pepper

1 large head Broccoli (about 1 1/2 pounds)

1 large red pepper

1 medium-size onion

1 8-oz pkg linguine

salt

olive or salad oil

fresh Chinese pea pods

2 tsp cornstarch

1/2 tsp chicken flavor bouillon or cube

About 30 min before serving:
1. Trim fat from pork tenderloin, if any. Cut the pork tenderloin crosswise into thin slices. In bowl, mix pork, soy sauce, sherry and crushed red pepper.
2. Cut broccoli into pieces. Slice red pepper into 1/2" wide pieces; cut onion into thin wedges.
3. In saucepot, prepare linguine as label directs, using 2 tsps salt in water.
4. In 12" skillet over high heat, in 1 tbsp hot olive oil, cook broccoli, stirring quickly and frequently, until evenly coated with oil. Add 1/4 tsp salt and 1/2 cup water. Reduce heat to medium; cover and cook 2 minutes. Uncover and stir-fry broccoli 5 minutes or until tender crisp. Remove broccoli to bowl.
5. In same skillet in 2 tbsp additional hot olive oil, cook red pepper strips, onion wedges and 1/4 tsp salt until tender crisp, stirring frequently. Stir in pea pods and cook until pea pods are tender crisp and pepper and onion are golden brown; remove to bowl with broccoli.
6. In same skillet over high heat, in 2 tbsp additional hot olive oil, cook pork mixture, stirring quickly and constantly, just until pork loses its pink color and is tender, about 5 minutes. Remove the pork to bowl with vegetables.
7. In small bowl, mix cornstarch, chicken-flavor bouillon, and 1 cup water, pour mixture into skillet. Over high heat, heat to boiling, stirring to loosen any brown bits from bottom of skillet. Stir in the pork mixture, heat through.
8. Drain linguine; return to saucepot. Add pork mixture, toss to mix well.
9. Makes 4 main dish servings.

INDONESIAN PORK TENDERLOIN

1 pound pork tenderloin
2 tablespoons lime juice
1 tablespoon peeled, grated gingerroot
2 tablespoons low-sodium soy sauce
2 tablespoons hoisin sauce
1 teaspoon crushed red pepper
2 cloves garlic, crushed
Vegetable cooking spray

Trim fat from pork. Combine lime juice and next 5 ingredients in a large zip-top heavy-duty plastic bag. Add pork; seal bag, and marinate in refrigerator 2 hours, turning bag occasionally. Remove pork from bag, reserving marinade; set pork aside.

Coat grill rack with cooking spray, and place on grill over medium-hot coals. Place pork on rack. Cover and cook 30 minutes or until meat thermometer registers 160, turning pork occasionally and basting with reserved marinade. Cut pork into -inch-thick slices. Yield: 4 servings (serving size: 3 ounces pork).

                                                                             BEEF IN OYSTER SAUCE

cup oil tsp. salt
cup water cup oil
cup soy sauce 1 tsp. sesame oil
2 TBS cornstarch 2 pounds flank steak, thinly sliced
2 TBS baking soda 3 TBS oyster sauce
2 TBS oil 1 TBS water
1 pound Chinese cabbage 1 tsp sugar
1 tsp sugar 1 tsp cornstarch

BEEF IN OYSTER SAUCE

1/4 cup oil
2 tbsp oil
1/4 cup water
1 tsp sesame oil
1/4 cup light soy sauce
2 lbs flank steak cut into slices
2 TBS. Cornstarch
8 green onions, chopped
1 TBS sugar 3
TBS. oyster sauce (salty)
2 tsp. baking soda
1 TBS. water
2 TBS. oil
1 tsp. sugar
1 pound Chinese cabbage
1 tsp cornstarch
1 tsp. sugar

Chicken and Asparagus Lo Mein

1 pkg (8 oz) Chinese wide Lo Mein noodles or fettucine pasta
2 scallions, divided into white and green parts
1 egg white
1 Tbs. minced peeled fresh ginger
2 cloves garlic, minced
2 1/2 tsp and 1 Tbs cornstarch, divided
1 lb boneless skinless chicken breasts, cut into 1/4" wide strips
3/4 cup fat-free reduced-sodium chicken broth
1/4 cup hoisin sauce
3 Tbs soy sauce
2 Tbs balsamic vinegar
1 1/2 tsp. sesame oil
1 tsp. sesame seeds
1 lb. asparagus, ends trimmed, cut into 1 1/2" pieces, about 2 cups
1 red pepper, cut into 1" pieces, about 1 cup
2 Tbs. cold water

Cook noodles according to package directions; drain and reserve.
Chop white and green parts of scallions separately; reserve green parts.
In bowl combine egg white, ginger, garlic and 1 tsp. cornstarch with remaining scallions.
Stir in chicken; cover and refrigerate.
Combine broth, hoisin, soy sauce, vinegar and oil; reserve.
Heat dry nonstick skillet over medium heat.
Add sesame seeds; cook, shaking, 2-3 minutes.
Remove seeds; reserve.
Increase heat to medium-high.
Coat same skillet with cooking spray; place over heat.
Add chicken; cook, stirring, until brown and no longer pink in centers, 3-4 minutes.  Remove; reserve.
To same skillet add asparagus and red pepper; cook 2 minutes.
Add broth mixture; bring to simmer.
Combine remaining cornstarch with water; stir into skillet.
Cook 1 minute.
Stir in reserved chicken until heated through.
Transfer noodles to platter; top with chicken mixture.
Sprinkle with reserved sesame seeds and scallions.

Makes 4 servings; 445 cals per serving.
Time in kitchen 20 minutes; ready to serve in 30 minutes.