Pork Belly Bao

Ingredients for the pork belly:
1 1/2 pounds fresh pork belly, with skin
1 T peanut oil
1 T dark soy sauce

* * * * * *

Ingredients for the sauce:
1/2 cup vegetable stock
4 T light soy sauce
1 heaping T brown sugar
1 T Shaohsing rice wine
1 T peanut oil
1-inch fresh ginger, peeled and grated
1 T Sichuan peppercorns
2 star anise
1 T cornstarch blended with 2 tablespoons water (cornstarch slurry)
1 cup salted peanuts, ground or chopped
2 heaping T brown sugar

10 to 12 Chinese bao buns

2 scallions, cut into 2-inch pieces, then julienned
4 sprigs fresh cilantro, chopped

* * * * * *

Ingredients for the pickle:
1 hothouse or English cucumber, thinly sliced
1 large shallot, peeled and thinly sliced
1/4 cup mirin
1/4 cup rice vinegar
1 T sugar

Preparing the pork belly:
Bring a Dutch oven or heavy-bottomed pot of water to a boil. Add the pork belly and simmer for 30 minutes. Remove from the pot, rinse under cold water and then dry with some paper towels. Slice the pork into 3 even pieces and set aside.

Heat a wok over high heat and add the peanut oil. When the oil begins to smoke, add the pork pieces and stir-fry for about 1 minute per side to brown. When the pork is browned, add the dark soy and stir-fry for another 2 minutes. Transfer the pork to a plate that will fit inside a large bamboo steamer with at least a 1-inch margin between the plate and the steamer.

* * * * * * *

Preparing the sauce:
In a small bowl or measuring cup, stir to combine the vegetable stock, light soy sauce, brown sugar and rice wine; set aside. Reheat the wok and add the peanut oil. When the oil is hot, add the ginger, Sichuan peppercorns and star anise and then stir-fry for a few seconds. Add in the sauce and bring to a boil. Remove from the heat and pour the sauce over the pork.

Place the plate of pork into a steamer over a wok or pot filled halfway with water and bring to a boil. Steam the pork over medium heat until the pork is tender, 1 hour to 1 1/2 hours. Check the pot occasionally to be sure that the water hasn't completely evaporated.

Remove the pork from the steamer and transfer all of the juices from the pork into a small wo k or pan. Bring to a boil over medium-high heat and stir in the cornstarch slurry. Cook for 1 to 2 minutes to thicken the sauce.

In a mortar and pestle, crush the peanuts, or finely chop them with your knife. Combine the peanuts and brown sugar; set aside until ready to serve.

Slice the pork belly. Fill each bao bun with a slice of pork and a few tablespoons of the thickened pork sauce, garnish with the sweetened peanut crumble, the ucumber and shallot pickle, scallions and fresh cilantro.

* * * * * *

Preparing the pickle:
Put the cucumbers and shallots in a medium bowl.

In a small saucepan, add the mirin, rice vinegar and sugar. Bring to a simmer over medium heat and stir until the sugar dissolves. Remove from the heat and let cool. Pour the vinegar mixture over the vegetables and let marinate for 15 minutes or longer before serving.

Serves 4 to 6

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Lobster Potstickers

Ingredients for the potstickers:
1 pound lobster meat, coarsely chopped
1/4 cup finely chopped bamboo shoots
1 large egg white
1 T shredded basil
1 T cornstarch
1 T Chinese rice wine or dry sherry
2 teaspoons finely minced ginger
2 teaspoons sesame oil
1/4 teaspoon salt
1/4 teaspoon ground white pepper
30 potsticker wrappers
3 T cooking oil
2/3 cup water
basil sprigs, for garnish

* * * * * *

Ingredients for dipping sauce:
1/3 cup rice vinegar
2 T soy sauce
1 T chili garlic sauce
2 teaspoons black bean garlic sauce
1 teaspoon sesame oil

Preparing the potstickers:
Combine the dipping sauce ingredients in a small bowl; set aside.

Combine filling ingredients in a medium bowl; mix well. To shape each potsticker, place 1 teaspoon of filling in center of a potsticker wrapper. Brush edges of wrapper with water; fold wrapper in half, crimping one side, to form a semicircle. Pinch edges together to seal. Cover potstickers with a dry towel to prevent drying.

Place a wide frying pan over medium heat until hot. Add 1 to 1/2 tablespoons cooking oil, swirling to coat sides. Add potstickers, half at a time, seam side up. Cook until bottoms are golden brown, 3 to 4 minutes. Add 1/3 cup water; reduce heat to low, cover, and cook until liquid is absorbed, 4 to 5 minutes. Place potstickers, browned side up, on a serving plate; keep warm. Cook remaining potstickers with remaining oil and water.

Garnish potstickers with basil. Serve with dipping sauce.

Makes 30 potstickers

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Chinese Chicken Salad

Ingredients:
4 T low sodium soy sauce, divided
2 teaspoons toasted sesame oil, divided
1 pound skinless, boneless chicken breasts
1/2 head napa cabbage, thinly shredded (about 6 cups)
1/4 head red cabbage, shredded (about 2 cups)
1 large carrot, shredded (about 2 cups)
3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
1 (8-ounce) can sliced water chestnuts
1 (11-ounce) can Mandarin oranges in water, drained [If in light syrup, drain and rinse with water.]
1/3 cup rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 T canola oil
2 T brown sugar
1 1/2 teaspoons chili-garlic sauce or chili sauce
1/4 cup sliced almonds, toasted

Preparing the salad:
Preheat oven to 350 degrees F.

Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to 15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.

In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.

Serves 4

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Pork and Prawn Potstickers

Ingredients:
1 package gyoza or wonton wrappers
1 egg, lightly beaten
1/4 teaspoon salt
1 cup ground pork (not lean)
4 ounces shrimp meat, finely chopped
6 shelled and deveined prawns, finely chopped
5 water chestnuts, fresh or canned, finely chopped
4 T shredded carrot
1/4 cup chopped fresh cilantro leaves
2 T minced scallions
1 T minced ginger
1 T soy sauce
1 teaspoon sesame oil
freshly ground black or white pepper, to taste

Preparing the potstickers:
Lightly beat the egg with the salt, and combine with the pork, shrimp, prawns, water chestnuts, carrot, cilantro, green onion, ginger, soy sauce, sesame oil and pepper.

Place a small bowl of water on the work area. Lay out one of the gyoza wrappers. Dip a finger in the water and moisten the edges of the wrapper.

Place a heaping teaspoon of filling in the middle of the wrapper.

Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier).

Heat 2 tablespoons oil in a large skillet or wok. When oil is hot, carefully add the dumplings and cook on high heat until golden brown (about 1 minute).

Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absobred.

Serve the potstickers with the browned side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping.

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Prawn Potstickers

Ingredients:
cornstarch, for dusting
30 gyoza dumpling or wonton wrappers
2 T peanut oil

* * * * * *

Ingredients for the filling:
8 ounces large shrimp, peeled, deveined and minced
3 T finely chopped fresh Chinese chives (or scallions)
1/8 cup canned water chestnuts, finely diced (about 4 whole)
1 T oyster sauce
1 T Shaohsing rice wine
sea salt and freshly ground white pepper

* * * * * *

Ingredients for dipping sauce:
2 T light soy sauce
2 T clear rice vinegar
2 teaspoons toasted sesame oil
small handful fresh cilantro leaves, finely chopped

Preparing the filling:
Mix the shrimp, chives, water chestnuts, oyster sauce and rice wine into a bowl and sprinkle with salt and pepper. Squeeze the filling through your fingers so that all the flavors are combined well.

* * * * * *

Preparing the dipping sauce:
Combine the soy sauce, rice vinegar, sesame oil and cilantro and set aside.

* * * * * *

Preparing the potstickers:
Sprinkle a baking sheet or plate with some cornstarch. Then place a dumpling wrapper in the palm of your hand. Place a heaping teaspoon of the filling in the middle of the dumpling skin. Dip a finger into a water bowl and brush around the rim. Fold half of the wrapper over the filling into a half moon shape, pressing down on the edges to make sure the dumpling wrapper sticks together well. Pleat the edges of the potsticker 4 times, pinching well to secure. Place the potstickers on the prepared baking sheet until ready to cook. [The potstickers can be frozen at this point in an airtight container, then cooked from frozen when desired.]

Heat a wok over medium heat. Cook the potstickers in batches - Don't overcrowd the pan. Add 1 tablespoon of oil and arrange half the potstickers standing up in the oil. Cook, uncovered, until the bottoms are lightly golden, 1 to 2 minutes. Add 1/4 cup water around the edges of the wok, then cover and cook until the liquid has evaporated and the bottoms of the potstickers are crisp and golden, 5 to 7 minutes. Repeat with the next batch.

Serve alongside the dipping sauce.

Makes 24 potstickers

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Roast Pork Puffs

There is enough marinade for up to 1 1/2 pounds of pork. Buy a whole pork tenderloin and cut off the 9 ounces needed for this recipe. Marinate and roast both pieces and use the extra char sui to make delicious sandwiches, fried rice or roast pork salad.

Ingredients for the marinade:
4 T light soy sauce
2 T peeled and finely grated ginger
2 T honey
2 T yellow (soybean) bean sauce
1 T Shaohsing rice wine or dry sherry
3 cloves garlic, finely chopped
pinch of sea salt
freshly ground black pepper
9 ounces pork tenderloin

* * * * * * *

Ingredients for the puffs:
1 box (17.3 ounces) ready-made rolled puff pastry
1 egg, beaten
sesame seeds, for sprinkling

Preparing the marinade:
In a large bowl, combine the soy sauce, ginger, honey, bean sauce, rice wine, garlic and sprinkle with salt and pepper. Add the pork, cover with plastic wrap and leave in the refrigerator to marinate for as long as possible, preferably overnight. When ready to cook, preheat the oven to 350 degrees F.

Remove the pork from the marinade and reserve the marinade. Place the pork in a roasting pan and roast until the internal temperature reaches 145 degrees F, about 40 minutes.

While the pork is roasting, bring the reserved marinade to a boil in a small saucepan. Once the marinade has boiled you can take it off of the heat. Baste the pork halfway through cooking with 2 tablespoons marinade. Cool the remaining marinade to room temperature.

When the pork is done, remove from the oven and let rest for 15 minutes, then cut the pork into 1/4-inch cubes. Toss the cubed pork in enough of the reserved, cooled marinade to coat. The pork mixture should be at room temperature before filling the pastry.

* * * * * *

Preparing the puffs:
Preheat the oven to 400 degrees F. Line a roasting tray with parchment paper.

Cut each sheet of puff pastry into six 3-inch squares, for a total of 12. Brush the edges of each square with the beaten egg and then place a heaping teaspoon of the pork filling in the center. Fold the square in half to create a triangular pastry. Tuck the triangle ends under to round off the triangular shape.

Place on the prepared roasting tray and brush egg wash over the top. Sprinkle sesame seeds over the top of the pastries and cook in the oven until the pastry is golden, 18 to 20 minutes.

Makes 12 pieces

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Chinese Spare Ribs

Ingredients for spare ribs:
2 (4-pound) racks pork spareribs, trimmed of excess fat
1/2 cup Chinese five spice powder
sea salt and freshly ground black pepper

* * * * * * *

Ingredients for the glaze:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 T rice vinegar
1/4 cup brown sugar
1 fresh red chili, minced
2 garlic cloves, smashed
2-inch piece fresh ginger, whacked open with the flat side of a knife
2 T sesame seeds, for garnish
chopped fresh cilantro and green onion, for garnish

Preparing the spare ribs:
Preheat the oven to 300 degrees F.

Rub the ribs all over with the five-spice powder; then season generously with salt and pepper. Put the ribs in a single layer in a roasting pan and slow-roast until they are almost tender, about 2 hours.

* * * * * * *

Preparing the glaze:
In a large bowl combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili, garlic and ginger in a saucepan. Bring the sauce to a simmer over medium heat. Cook until the sauce reduces and thickens then remove from the heat. Strain the sauce and reserve.

When the ribs are about 30 minutes away from being done, baste them with the teriyaki sauce. Cook until the meat pulls easily from the bone (about 1/2-inch of bone will show).

Just before serving, preheat the broiler. Baste the ribs again with the teriyaki sauce and brown them under the broiler for 5 to 8 minutes. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt in seconds.) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving.

Serves 8

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Peking Duck

In our house, we dispense with traditional Mandarin pancakes and get steamed rice from the local Chinese restaurant and add fresh or cooked frozen peas to the rice and serve it the duck with the dipping sauce in individual small bowls.

Ingredients for the duck:
1 5- to 6-pound whole duck
sea salt and freshly ground white pepper
6 T honey
4 T Chinese five-spice powder
2 T dark soy sauce
2 T brown sugar

* * * * * * *

Ingredients for the "bath":
6 cups water and 1/3 cup water, divided
2 T honey
2 T dry sherry
3 T cornstarch
1 T white vinegar

* * * * * *

Ingredients for the sauce:
1 T cornstarch
6 T hoisin sauce
6 T superfine sugar
2 T sesame oil
1 T dark soy sauce

3 scallions, sliced into long thin strips
1 cucumber, cored and sliced into long thin strips
2 carrots, peeled into long thin strips

* * * * * *
Ingredients for Peking Duck rolls:
1 package Chinese/Mandarin-style pancakes

Preparing the duck:
Prick the duck all over with a small knife or fork or bamboo skewer.

In a small bowl, combine cornstarch and 1/3 cup water. Whisk to get out all of the lumps and set aside.

In a wok, combine 6 cups of water, honey, dry sherry vinegar, and bring to a boil. Add the cornstarch mixture, bring back to a boil, stirring until it's translucent.

Slide the duck into the wok and ladle the 'bath' water over the top several times, until the skin goes from looking pinkish white to a yellowish (a couple of minutes). Turn the duck over and repeat the ladle 'bath'.

Remove the duck from the wok and dry all over by patting it with paper towels.

Place the duck on a rack in a roasting pan and sprinkle the duck with salt and pepper and leave it in the roasting pan until ready to cook.

Combine the honey, 6 tablespoons water, five-spice, soy sauce and brown sugar in a bowl and brush this marinade all over the duck all, inside and out. Let dry in from of a fan (about 10 minutes) and then brush again. Repeat this process until you have used all but 4 to 5 tablespoons of the glaze (reserve this glaze). Ideally, let the glaze marinate on the duck overnight, leaving it uncovered in the refrigerator.

Preheat the oven to 350 degrees F. Place one of the oven racks on the lowest rung and the other oven rack on the rung above it.

Place a roasting pan on the lowest rung of the oven and pour about 1 to 3 inches of boiling water into it. Place the rack with the duck, breast side up, directly onto the oven rack above the pan with the boiling water. Roast for 45 minutes. Flip the duck over, baste with the reserved glaze and cook until the skin is crisp and golden brown, another 45 minutes. Make sure you check halfway through that it is not getting too dark. If it is getting too dark before half the cook time is up, turn your heat down and lower the rack in the oven. The duck is done when a thermometer inserted into the breast or leg reaches 165 degrees F. Remove the duck from the oven and rest it while making the sauce.

* * * * * *

Preparing the sauce:
In a small bowl, mix the cornstarch with 1 tablespoon cold water and set aside. Next, heat a pan or wok over medium heat and add the hoisin, sugar, sesame oil and soy sauce. When the sauce starts to bubble slightly, add the cornstarch mixture and stir well to thicken. Set aside and let cool.

* * * * *

If making Peking duck rolls:
Remove the skin and meat from the duck with your fingers, separating into two piles.

Place 1 rice paper wrapper in a shallow bowl of hot water until softened, and then lay on a damp tea towel. In the center of the wrapper, smear a teaspoon of the sauce in the center of each pancake, add a couple slices of duck, crispy skin, garnish with the scallions, cucumbers, and carrots. Fold in the sides of the wrapper, fold up the bottom and then roll. Repeat with the remaining wrappers and duck. Serve immediately with the sauce for dipping.

Serves 4

* * * * * *

If serving with rice:
With a cleaver, cut the duck down the breast bone. With your hands, bend the duck back, breaking the spine. Cut duck into two halves through the spine. Cut off the duck's legs and wings. Cut the remaining carcass (breasts) through the bones (ribs) into 1-inch pieces.

Serves 4

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Healthier Fried Rice

Ingredients:
1 T plus 1 teaspoon canola oil, divided
2 large cloves garlic, minced
4 scallions, greens included, rinsed, trimmed and thinly sliced
1 T minced ginger
4 cups leftover cooked brown rice
3/4 cup finely diced red pepper
3/4 cup cooked, shelled edamame
1/2 cup fresh or frozen, thawed, corn
6 ounces firm tofu, cut into 1/4-inch cubes
2 eggs, beaten
3 T low-sodium soy sauce

Preparing the fried rice:
Heat 1 tablespoon of oil in a wok or large skillet until very hot. Add the garlic, scallions and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes. Add the rice, red pepper, edamame, corn and tofu and cook, stirring, until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly. Serve hot.

Serves 4

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Beef & Vegetable Stir-Fry

Ingredients:
1/2 cup fat-free beef broth
1/2 T cornstarch
1/2 T reduced-sodium or lite soy sauce
1 1/2 cloves garlic, chopped (1/2 T)
4 ounces raw lean filet mignon or leanest cut available, sliced
dash of salt
2 cups broccoli florets
1 cup sliced mushrooms
1 cup sugar snap peas
2 T chopped scallions, plus thinly sliced scallions, for serving, optional

Preparing the stir-fry:
Combine beef broth, cornstarch, soy sauce, garlic, and red pepper in a bowl. Whisk until cornstarch dissolves. Set aside.

Season beef with salt and thinly slice. Add to the bowl and toss to coat. Cover and let marinate in the refrigerator for 10 to 15 minutes.

Bring a skillet sprayed with non-stick spray to medium-high heat. Add broccoli, sugar snap peas, mushrooms, scallions, and 1/4 cup of the marinade from the beef. Stirring occasionally, cook until broccoli softens, about 3 minutes.

Add beef and remaining marinade. Stirring occasionally, cook until beef is cooked through, 2 to 3 minutes.

Season to taste with additional salt and garnish with sliced scallions.

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Five-Spice Chicken Legs

Ingredients:
3 cloves garlic, crushed and chopped
2 T freshly grated ginger
2 T honey
2 T light soy sauce
1 T peanut oil
1 T Shaohsing rice wine or dry sherry
2 teaspoons five-spice powder
2 1/4 pounds skin-on chicken legs and thighs

Preparing the chicken:
In a bowl, combine the garlic, ginger, honey, soy sauce, groundnut oil, rice wine, and five-spice powder. Add the drumsticks, and cover the bowl with plastic wrap. Then, let the chicken marinate in the refrigerator for as long as possible. Overnight is ideal, but 10 minutes is fine if you do not have enough time.
When ready to cook, preheat an oven to 350 degrees F. Arrange the chicken drumsticks on a roasting pan, and roast for 30 minutes, or until their skins are golden.

Serves 4

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Spare Ribs

Ingredients:
2 T rice wine vinegar
4 T dark soy sauce
6 T cider vinegar
1 T sugar
2/3 cup water
3 pounds pork spare ribs, on the bone, cut into 1 1/2 by 1 1/2-inch to 1 1/2 by 2-inch pieces
2 T honey
coarsely cracked black pepper, for seasoning

Preparing the spare ribs:
In a large saucepan, combine all of the ingredients except the spare ribs and honey. Bring to a simmer, stir to blend, and add the spare ribs. Stir to separate the pieces so they can all be coated with the liquid. Cover and simmer them over low heat, stirring from time to time, for about 40 minutes. At this point in the process, you can leave the ribs on the stove until 5 minutes before serving.

When almost ready to serve, strain out the liquid and reduce it with the honey in a separate pan, 5 to 10 minutes. Reducing the liquid separately will prevent the ribs from overcooking. When the sauce is thickened in consistency, pour it back over the ribs. Season with black pepper and serve immediately.

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Sweet And Sour Pork Over Choi Sum Salad

Ingredients for coating:
3 T roasted whole soya beans (soy) or dry-roasted peanuts
1 teaspoon crushed dried chiles
freshly cracked white pepper

* * * * * *

Ingredients for sweet and sour sauce:
4 ounces pineapple juice
4 ounces canned pineapple
3 T fresh lime juice

* * * * * *

Ingredients for pork:
2 pork loin steaks (chops), trimmed of fat
2 T groundnut oil (peanut)
light soy sauce
splash of rice wine or dry sherry
freshly cracked white pepper

* * * * * *

Ingredients for choi sum and mixed vegetable salad:
7 ounces Choi Sum leaves (flowering Chinese cabbage) or baby bok choy, washed, trimmed and sliced
4 ounces sugar snap peas, washed
2 large carrots, julienned
1 red bell pepper, sliced
1 yellow bell pepper, sliced
8 ounces canned pineapple, sliced
2 spring onions (green), finely sliced

* * * * * * *

Ingredients for pineapple dressing:
2 to 3 T groundnut (peanut) or olive oil
7 T pineapple juice
2 T light soy sauce
1 T rice vinegar or cider vinegar
pinch freshly cracked black pepper

* * * * * *

cooked rice

Preparing the choi sum:
Toss the choi sum leaves, sugar snap peas, carrots, red bell pepper, yellow bell pepper, pineapple, and spring onions together in a large serving bowl.

* * * * * * *

Preparing the dressing:
Mix the groundnut oil, pineapple juice, light soy sauce, rice vinegar, and black pepper in a small bowl, and stir well. Then, pour the dressing mixture over the salad just before serving. Toss well, and serve immediately.

* * * * * * *

Preparing the coating:
Add the soya beans, dried chiles, and white pepper to a food processor and pulse until coarsely ground. Transfer the mixture to a shallow bowl.

* * * * * *

Preparing the sauce:
Put the pineapple juice, pineapple, and lime juice into a blender, and blend to a paste.

* * * * * *

Preparing the pork:
Using a meat mallet or rolling pin, bash the pork steaks until they are half their thickness. Press the pork steaks into the spice mix, pressing down so that the mixture sticks to the meat, turn and coat the other side.

Heat a wok or pan over a high heat, and add the groundnut oil. Add the pork steaks to the hot oil, and cook for 2 minutes, or until browned. Turn them over and cook the other side for 2 minutes, or until they are fully cooked. Remove the pork steaks from the wok, and set them aside in a warm place.

Pour the sweet and sour sauce into the wok, and cook for 1 to 2 minutes, or until the sauce has reduced and thickened naturally. Season further, if required, with light soy sauce, rice wine and pepper.

Serve the sauce poured over the chops with a side of rice and choi sum salad.

Serves 2

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Hoison Pork Chops

Ingredients:
1 1/2 cups plus 2 T hoisin sauce
1 cup oyster sauce
1/4 cup black bean garlic sauce
3 garlic cloves, chopped
1 T chopped peeled fresh ginger
6 12- to 14-ounce pork rib chops, each about 1 1/2 inches thick

Preparing the pork chops:
Mix first 6 ingredients in large bowl for marinade. Place chops in extra-large resealable plastic bag. Add marinade to bag. Seal top, releasing excess air. Turn bag to coat chops. Refrigerate 3 to 5 days, turning bag occasionally.

Preheat broiler, adjusting rack 8 inches below heat source. Line rimmed baking sheet with heavy-duty foil. Remove chops from marinade. Place chops on prepared pan with some marinade still clinging. Broil until chops are cooked through and thermometer inserted horizontally into center registers 145 degrees F, watching closely to prevent burning (chops may char slightly in spots), about 9 minutes per side.

Serves 6

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TF's Shrimp Fried Rice

Ingredients
6 T peanut oil
2 shallots, thinly sliced
1 (2-inch) piece ginger, peeled and grated
1/2 small head napa cabbage, core removed and finely sliced
salt
2 cloves garlic, minced
1/2 pound medium shrimp, peeled and deveined
3 large eggs, lightly beaten
4 cups cooked long-grain white rice
1/2 cup frozen peas, thawed in warm water
3 T soy sauce
1/4 bunch scallions, sliced, for garnish
1/2 cup chopped peanuts, for garnish

Preparing the shrimp fried rice:
Heat 2 tablespoons of the peanut oil in a wok or a large nonstick skillet over medium-high flame. When hot, add the shallots, the ginger, and stir-fry for 1 minute until fragrant. Add the cabbage and stir-fry until the cabbage is wilted and soft, about 8 minutes; season with a nice pinch of salt. Remove the vegetables to a side platter and wipe out the wok with dry paper towel.

Put the pan back on the heat and coat with 2 tablespoons of oil. Add the garlic and to the wok and saute gently until fragrant. Add shrimp and cook for 2 to 3 minutes until pink. Set aside on platter with vegetables. Add remaining oil to the wok and when hot, crack the eggs into the center. Scramble the egg lightly, then let it set without stirring so it stays in big pieces. Fold in the rice and toss with the egg until well combined, breaking up the rice clumps with the back of a spatula. Return the sauteed vegetables and shrimp to the pan along with the peas and season with salt and soy sauce. Toss everything together to heat through. Spoon the fried rice out onto a serving platter, and garnish with scallions and peanuts.

Serves 4

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TF's Spare Ribs

This recipe also works for chicken.

Ingredients:
salt and freshly ground black pepper
1/2 cup Chinese five-spice powder
1 rack pork spareribs, trimmed of excess fat, cut in 1/2 through the bone so you have 2-inch length riblets
2 T white sesame seeds, for garnish
cilantro leaves, chopped, for garnish
scallions, thinly sliced, for garnish

* * * * * * *

Ingredients for the glaze:
1 cup low sodium soy sauce
juice of one large red grapefruit, up to 1 cup
1/4 cup hoisin sauce
3 T ketchup
3 T rice vinegar
1 fresh red chile, split
2 garlic cloves, smashed
2-inch piece fresh ginger, cut into 1-inch coins
optional: 1/4 cup brown sugar
OR,

alternative teriyaki sauce

Preparing the ribs:
Preheat the oven to 300 degrees F.

Mix the salt and pepper in a small bowl with the five-spice powder. Liberally sprinkle and rub the mixture all over the ribs (but don't use all of it; 1 to 2 teaspoons per pound of ribs) and arrange the ribs in a single layer in a roasting pan and slow-roast for 2 hours.

* * * * * * *

Preparing the glaze:
In a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened to a syrup consistency, anywhere from 20 to 40 minutes. Reserve 1 cup of glaze in a small bowl and set aside.

In the last 30 minutes of cooking, baste the ribs with the glaze. When they are done, the meat will start to pull away from the bone. Just before you're ready to eat, baste the ribs with the glaze again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. Separate the ribs with a cleaver or sharp knife, cutting at every second rib so there are 2 bones per piece. Pile them on a platter, and pour on the reserved glaze. Sprinkle with sesame seeds and chopped cilantro.

Serves 4 to 6

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Teriyaki-Glazed Roast Chicken

Ingredients:
salt and freshly ground black pepper
1/2 cup Chinese five-spice powder
3 pound chicken
2 T white sesame seeds, for garnish
cilantro leaves, chopped, for garnish
scallions, thinly sliced, for garnish

* * * * * * *

Ingredients for the glaze:
1 cup low sodium soy sauce
1 cup fresh grapefruit juice
1/4 cup hoisin sauce
3 T ketchup
3 T rice vinegar
1 fresh red chile, split
2 garlic cloves, smashed
2-inch piece fresh ginger, cut into 1-inch coins

OR,

alternative teriyaki sauce

Preparing the glaze:
In a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened to a syrup consistency, anywhere from 20 to 40 minutes. Reserve 1 cup of glaze in a small bowl and set aside.

* * * * * * *

Preparing the chicken:
Preheat the oven to 325 degrees F.

Mix the salt and pepper in a small bowl with the five-spice powder. Liberally sprinkle and rub the mixture all over the chicken (but don't use all of it) and arrange the chicken in a roasting pan and slow-roast for 2 hours and 15 minutes.

In the last 30 minutes of cooking, baste the chicken with the glaze. When done, the juices will run clear when pierced. Just before serving, baste the chicken with the glaze again and stick it under the broiler for 5 to 8 minutes to make the skin a nice crusty brown. Cut the chicken up into pieces and pile the pieces on a platter, pour on the reserved glaze, sprinkle with sesame seeds and chopped cilantro.

Serves 4 to 6

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Alternative Teriyaki Sauce

Ingredients:
1/2 cup soy sauce
1/4 cup pineapple juice
1/4 cup water
3 garlic cloves, minced
1/4 cup sake or mirin
1/3 cup brown sugar
1-inch piece of ginger, chopped, or 1 teaspoon dried ginger
1 T lemon juice
1/2 teaspoon sesame oil
freshly ground black pepper

Preparing the teriyaki sauce:
Bring to a boil and simmer covered for 15 minutes. Strain. If desired, thicken the sauce with a slurry of cornstarch.

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TF's & MY's Shu Mai Dumplings

Ingredients for the shrimp filling:
1 pound shrimp, shelled and deveined
1/2 pound ground pork
1 green onion, finely chopped
3 garlic cloves, minced
1 (2-inch) piece fresh ginger, grated
2 egg whites
2 teaspoons cornstarch
1/2 lemon, juiced
1 T low sodium soy sauce, plus some for dipping
1 T sesame oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper

1 (10-ounce) package round wonton wrappers

canola oil, for brushing the steamer

savoy cabbage, for lining the steamer, optional

arugula, for garnish

Preparing the shrimp filling:
Pulse all the ingredients in a food processor until partly smooth but not completely pureed. It should have a little texture. Season with salt and pepper.

* * * * * * * *

Assembling the dumplings:
Hold a wonton wrapper in your hand. Dip a spoon in cold water and then drop 1 tablespoon of the filling onto the center of a wrapper (dipping the spoon in cold water first will make the filling come off easier). Gather the edges of the wrapper up around the filling and squeeze the sides slightly with your fingers. The sides will naturally pleat, leaving the filling slightly exposed. Tap the dumpling on the table so the bottom is flat and it stands upright. Repeat with the remaining wrappers and filling. (You can freeze the leftover filling for 2 or 3 weeks.)

Lightly oil the bottom of a 10-inch bamboo steamer and line it with the whole cabbage leaves. Stand the dumplings in the steamer in a single layer and don't let them touch. You should be able to get 12 shu mai in the steamer at a time. Bring 1 to 2 inches of water to a boil in a pot. Set the bamboo steamer over the pot, then cover it with the bamboo lid. Steam for 10 to 12 minutes or until the filling feels firm and is cooked through. Serve with arugula, soy sauce and/or duk sauce (or if you don't want to spend the time and can't find a good quality commercial duk sauce, I mix together some orange marmalade, soy sauce, rice wine vinegar, a pinch of salt and a few drops of toasted sesame oil (play with the ratio to suit your taste).

Makes 36 dumplings

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Duk Sauce

Ingredients for duk sauce:
5 cups peeled and coarsely chopped mixed fruit (apples, plums, and pears)
1 cup water
3/4 cup apple juice
1 teaspoon soy sauce
1 T apricot preserves
1/2 cup packed light brown sugar
1/2 teaspoon garlic
1/2 teaspoon dry mustard

Preparing the duk sauce:
Over medium heat in a large pot, place fruits, water, apple juice, soy sauce, apricot preserves, brown sugar, garlic, and dry mustard. Stir frequently while it simmers. With reduced heat allow the mixture to simmer for 40 minutes and then remove the sauce from the heat and allow it to cool. Once sufficiently cooled, blend the mixture in a food processor or blender until it is completely smooth. Cover or can the sauce and refrigerate.

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