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Egg Foo Yung
Kung Pao Chicken
Tempura Shrimp  Shrimp Tempura
Tempura Vegetables
Pork Mei Fun
Sukiyaki (Homemade Tofu)     Tofu + Savory & Sweet Twists
Fried Tofu With Spicy Teriyaki Glaze    Crispy Sesame Tofu   Honey Sesame Tofu
Sweet Sour Crispy Tofu   
Pad Thai


Egg Foo Yung
6 mushrooms, 1/2 C mung bean sprouts, 1/4 to 1/2 cup shredded Napa cabbage, 3 Chinese sausages (lop cheong), 5 eggs, S/P, 2 to 3 t Chinese rice wine (or dry sherry), 1/4 C chopped onion,2 green onions, 3 T peanut oil, Extra soy sauce to taste
Egg Foo Yung Sauce:1/2 C chicken broth, 1 T soy sauce, 1 T Chinese rice wine (or dry sherry), a few drops sesame oil, S/P, 1 t cornstarch dissolved in 4 t water
Bring the chicken broth to a boil over medium heat. Stir in the soy sauce, rice wine or sherry, sesame oil and pepper if using. Turn up the heat slightly and add the dissolved cornstarch/water mixture, stirring quickly to thicken.
To make Egg Foo Yung: Wipe the mushrooms with a damp cloth and slice. Rinse the mung bean sprouts and shred the cabbage. If desired, you can blanch the vegetables so they will be more tender - just be sure to drain them thoroughly. Chop the sausage on the diagonal into 1/4-inch pieces
Lightly beat the eggs with the S/P and the rice wine .
Heat the oil in a wok or frying pan over medium heat. When the oil is hot, add the onion and sausage. Stir-fry for 2 minutes, then remove from the pan. Add 1 tablespoon oil, and stir-fry the mushrooms until they are browned. Remove from the pan.
Add the cooked sausage, onion and mushrooms to the egg, along with the other vegetables.
Add 2 tablespoons oil to the pan. When the oil is hot, add the egg mixture. Cook until golden brown, then turn over and cook the other side. Serve hot with the sauce poured over top.

Kung Pao Chicken
1 pound skinless, boneless chicken breast halves - cut into chunks
2 T white wine, 2 T soy sauce, 2 T sesame oil divided, 2 T cornstarch dissolved in 2 T water,
1 oz hot chile paste, 1 t distilled white vinegar, 2 t brown sugar, 4 green onions chopped,
1 T chopped garlic 8oz can water chestnuts, 4 oz chopped peanuts
Marinade: Combine 1 T wine, 1 T soy sauce, 1 T oil and 1 T cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
Sauce: In a small bowl combine 1 T wine, 1 T soy sauce, 1 T oil, 1 T cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Orange Chicken
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
Marinade: 2 T Chinese rice wine (or dry sherry), 1 T cornstarch
Sauce: 1/3 C orange juice, 2 T soy sauce, 1 t sesame oil, 1 t brown sugar, 1/4 t chile paste,
1 clove garlic minced, 1 slice ginger minced
Oil for stir-frying
Place the cubed chicken in a bowl, and add the marinade ingredients. Marinate the chicken for 30 minutes.
While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.
Heat the wok and add oil. When oil is ready, add the garlic and ginger and stir-fry until aromatic.Add the chicken and stir-fry until it changes color.
Push up to the sides of the wok, making a well in the middle. Add the sauce.Combine the sauce and the chicken. Stir-fry for another minute

Sweet Sour Pork
3/4 pound pork tenderloin cut into 1 inch cubes, marinated in 2 - 3 t soy sauce, Pinch of cornstarch for 20 minutes.
Sauce: 1/4 C sugar, 2 T ketchup, 2 T soy sauce, 1/4 t salt, 1/2 C reserved pineapple juice,
1/4 C vinegar, 1 T cornstarch dissolved in 4 T water
Batter: 1/3 C flour, 1/3 C cornstarch, 1 egg white lightly beaten, 1 T vegetable oil, 1/3 C warm water, as needed
Other: 1 carrot, 1/2 red bell pepper, 1/2 green bell pepper, 1/2 cup pineapple chunks,
3 cups oil for deep-frying,
To prepare the sauce, in a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.
Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.
Heat the oil for deep--frying to 375 degrees Fahrenheit.
For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).
Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.
(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).
To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve the sweet and sour pork over rice.

Shrimp Fried Rice
4 oz frozen uncooked shrimp, unshelled
Marinade: 1 tablespoon soy sauce, S/P, 1 t cornstarch mixed with 1 1/2 t water
Other: 4 ounces cooked ham, 1 medium onion, 2 green onions, 2 eggs, 1/2 cup peas,4 cups cold cooked rice
4 to 5 tablespoons oil for stir-frying,
Run the frozen shrimp under warm running water, pat dry with paper towels, shell and devein. Chop into small pieces. Add the marinade ingredients and marinate for 15 minutes.Dice the ham, onion, and green onion.
Beat the eggs lightly Set aside.
Heat the wok and then add 1 tablespoon oil. When oil is ready, pour egg mixture into the wok and cook over medium heat, turning over once. Cut the egg into thin strips and set aside.
Add 2 tablespoons oil, or as needed. When oil is hot, stir-fry the onion and shrimp on high heat for a few moments, remove and set aside.
Do the same for the green peas, and then the diced ham.
Add 1 - 2 tablespoons oil, turn the heat down to medium and stir-fry the rice. Add a bit of soy desired. Add the other ingredients except the egg and green onion and combine thoroughly.

Stir Fried Tofu and Vegetables
4 med. carrots, 2 zucchini , 4 green onions, 2 stalks celery, 1 1/2 cans chicken broth, 2 tsp. cornstarch, Safflower oil, Garlic powder, Ground ginger,
1 pkg. firm tofu (cut into 1/2" cubes), 2 c. cooked brown rice, 1 pkg. chow mein noodles
Sliced vegetables into small pieces. In a large wok or skillet heat 2 teaspoons oil until very hot. Add carrots and celery; stir fry with wooden spatulas for 3 minutes. Add zucchini and onions. Cover pan, lower heat to medium-high, cook 1 minute. Uncover, stir a little, cover and cook 1 1/2 minutes more. Remove from heat.
In small saucepan whisk in chicken broth, cornstarch and about 1/8 teaspoon each garlic and ginger. Thicken over medium heat. When slightly thick, add the cubed tofu. Stir gently to continue thickening and heating through the tofu. Combine with the vegetables. Serve over chow mein noodles and cooked brown rice.

Fried Rice
Saute in hot oil: 1 clove garlic, minced 1 diced pork chops or any leftover meat.
Scramble 2-3 eggs in this mixture. Add few drops of sesame oil and leftover cooked rice; stir-fry about 1 minute. Add whatever leftover vegetables you have in the refrigerator (cabbage, broccoli, corn, peas, bean sprouts, etc. - anything goes, even lettuce) ! Stir- fry to heat through. Season with soy sauce and sesame oil.

Teriyaki Tofu
Serve over a bed of hot basmati rice or udon noodles.
1 C, soy sauce1/2 C sake, 1/2 C sugar, 2 Tbs. fresh ginger, minced, 3 cloves garlic minced, /4 C sesame oil, 2 tsp. dried mustard, 2 lbs. firm tofu
1. Combine all ingredients except for tofu in a small saucepan and heat to boiling. Simmer for 10 minutes.
2. While the marinade is simmering, drain the tofu blocks. Slice each block into 1" by 1" by 2" chunks. Divide tofu chunks into two ovenproof baking dishes. Pour hot marinade over tofu chunks and cover. When dishes are cool, place in refrigerator and let sit overnight. Turn tofu periodically.
2 Tbs. canola oil, 2 medium onions, cut in wedges, 3 red or yellow bell peppers, cut in strips, 8 oz. mushrooms, cut in half, 3 large tomatoes, cut in wedges, 1 8-oz. can water chestnuts
3. Heat oil in large saucepan. Sauté onions for 3 minutes. Add peppers and mushrooms and sauté until onions are translucent. Divide vegetables between two baking dishes. Divide tomatoes and water chestnuts between baking dishes. Stir to combine.
4. Bake uncovered at 350° for about 35 minutes or until bubbly and beginning to brown. Serves 4 to 6.

Thai Golden Curry with Tofu1/3 C light olive oil, 1 small yellow onion chopped, 1 Tbs. fresh ginger minced, 1/2 tsp. minced garlic, 1 16-oz package firm tofu rinsed, 14-ounce can light coconut milk, 1/2 tsp. red pepper flakes, 2 tsp. paprika, 1 tsp. curry powder,,1 Tbs. soy sauce, 3 tsp. sugar, 1/2 tsp. salt, 1 large carrot, peeled and thinly sliced, 1 6-ounce package baby spinach leaves
1. Place 2 Tbs. olive oil, onion, ginger, and garlic into heated large cook pot or dutch oven. Stir occasionally until onion is transparent, about 3 minutes. Add remaning olive oil and tofu and cook until tofu is lightly browned. Add a bit more oil, if necessary.
2. Add coconut milk, pepper flakes, paprika, curry powder, soy sauce, sugar, and salt. Stir well.
3. Spread carrot slices on top, and add spinach leaves. Cover tightly and cook on low heat for 15 minutes. Mix before serving over rice or noodles.
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Thai Heavenly Pineapple Fried Rice1 small can pineapple chunks drained, 3 C cooked rice, 3-4 Tbsp. vegetable stock, 2 shallots, thinly sliced, 3 cloves garlic, red or green chili, )1 egg, ½ cup frozen peas, 1 small carrot,
1/4 C raisins, ½ C raw unsalted whole cashews, 3 sliced green onions, /3 C fresh cilantro
Stir Fry Sauce
3 Tbps. soy sauce, 2 tsp. curry powder
Mix 1 Tbsp. oil with the rice. Set aside.
In a cup, stir the soy sauce with the curry powder. Heat 1-2 Tbsp. oil in a wok.
Add shallots, garlic, and chili, stir-frying 1 minute. Whenever the wok becomes dry, add a little stock. scramble an egg in wok. Add the carrot, peas, cashews. Stir-fry 1 minute in the same way, adding more stock if needed. Now add the rice, pineapple chunks, and currents.
Drizzle the soy/ curry powder over and gently stir-fry to combine about 3 minutes.
Serve over rice. Top with spring onions and cilantro.

Tofu Stir Fry with Lime and Coconut1 16-oz. package firm tofu, 1 lime, 2 Tbs. canola oil, 6 scallions thinly sliced, 1 Tbs. diced green chilies, 14-oz. can coconut milk, 2 tsp. tamari, 12-oz. package frozen stir-fry veggies. Grated or shredded coconut for garnishing
Rice or Udon noodles
1. Drain tofu and slice into 1" cubes. Grate lime zest and sprinkle over tofu cubes. Slice lime in half and squeeze juice over tofu cubes. Stir to combine and set aside.
2. Heat canola oil in a large saucepan over medium heat. Sautè tofu and scallions for about 3 minutes. Add green chilies, coconut milk, and tamari. Heat until mixture bubbles. Add frozen veggies and chili sauce, if using. Heat through and serve over rice or noodles.

Sweet Sour Tofu1 20oz Can Pineapple drained, Save 1C Juice
Mix: 1/4 C Soy Sauce, 1/4 C Vinegar, 1/4 C Crushed Tomatoes, 1T Cornstarch, 1t Ginger
Drain and pat dry 2# Tofu and cube
Sauté in Sesame oil Tofu for 10 minutes
Add carrot slices for 3 more minutes
Add sauce and thicken 5 min
Add pineapple chunks and serve over rice.

Vegetarian Thai Green Curry1 C-firm tofu, cubed, OR canned chickpeas
1 C green beans, handful cherry tomatoes, 3/4 can coconut milk,3/4 cup vegetable stock,
1/2 C fresh Thai basil, 2-3 fresh or frozen kaffir lime leaves
Green Curry Paste
1 stalk lemongrass, thinly sliced, 1/4 can coconut milk, 1-3 Thai green chilies, cilantro, 2 shallot, 5 cloves garlic, 1 thumb-size piece ginger sliced, 1 Tbsp. soy sauce, 2 Tbsp. fresh lime juice,
1/2 tsp. ground cumin, 1/2 tsp. ground coriander, 1/2 tsp. ground white pepper, 1 tsp. brown sugar, 1/2 tsp.
Place all 'green curry paste' ingredients in a food processor or blender and blitz to create a fragrant green curry paste (you may need to add more coconut milk if using a blender). Set aside.
Place a wok over medium-high heat. Add a little oil and swirl around, then add all the green curry paste you just made. Stir-fry 1 minute to release the fragrance. Add the tofu or chickpeas. Stir-fry until well saturated with sauce. Add the stock, plus the lime leaves (if using). Stir and reduce heat to medium-low. Gently simmer 5 minutes.
Add 1/2 can coconut milk, plus the green vegetables (except basil) and continue simmering another 3-4 minutes. Add the cherry tomatoes and simmer 2-3 more minutes. Avoid over-cooking the vegetables - you want the tomatoes to keep their shape and the green veggies to retain some of their crispness.
Remove curry from heat. Sprinkle over the fresh basil. Sliced red chili can also be used as a topping. Serve with Thai jasmine rice.
For a Creamier Green Curry, substitute stock with 1/2 can evaporated milk.
Other Vegetables that Work Well : yam or sweet potato, squash or pumpkin, snow peas, eggplant, broccoli, water chestnuts, bok choy, bamboo shoots, canned baby corn.