recipes

• Start cooking rice to serve alongside the chicken with leeks.
• Prepare all the ingredients and place them within easy reach of the stove.
• Place the chicken pieces in a bowl, sprinkle with cornstarch, and toss to coat lightly and evenly.
• Pour the beaten egg white over the chicken pieces and toss again to coat them thoroughly.
• In a small bowl, combine the sauce ingredients (oyster sauce, sugar, rice wine, chicken stock, black pepper, and red pepper) and set aside.
• Heat a nonstick wok or skillet over high heat until very hot.
• Add ½ tablespoon of vegetable oil and rotate the wok to coat the sides.
• When the wok is very hot, add the leek sections and stir-fry for about 1 minute, or until they are wilted and slightly browned.
• Remove the leeks from the wok.
• Reheat the wok over high heat and add the remaining tablespoon of oil.
• Stir-fry the crushed garlic and grated ginger for 3–4 seconds until fragrant.
• Add the chicken to the wok and stir-fry for about 2 minutes, or until the chicken begins to brown.
• Stir in the sauce mixture, mixing well with the chicken.
• Return the leeks to the wok, stirring and tossing until everything is heated through.
• Serve immediately with steamed rice.

• Start cooking rice to accompany the lemon chicken.
• Prepare all the ingredients and place them within easy reach of the stove.
• In a bowl, sprinkle the chicken pieces with cornstarch and toss to coat lightly and evenly.
• Add the soy sauce to the beaten egg white, pour this mixture over the chicken, and toss again to coat the chicken thoroughly.
• In a small bowl, combine the sauce ingredients (lemon juice, lemon zest, rice wine, soy sauce, and sugar) and stir until the sugar dissolves.
• Set aside.
• Heat a nonstick wok or skillet over high heat.
• Add the vegetable oil and rotate the wok to coat the sides evenly.
• When the wok is very hot, add the chicken and stir-fry for about 2 minutes, or until the chicken begins to brown.
• Remove the chicken to a serving bowl and keep warm.
• Discard any excess oil from the wok and reduce the heat to medium.
• Pour the prepared sauce into the wok and bring it to a boil.
• Return the chicken to the wok, stirring until heated through.
• If the sauce seems too dry, add 2 or 3 tablespoons of chicken stock or water to prevent scorching.
• Garnish with sliced green onions and serve the lemon chicken with rice and a cooked green vegetable.

• Start cooking your rice to serve alongside the stir-fry.
• Prepare all the ingredients and keep them within easy reach of the stove.
• Place the chicken pieces in a bowl, sprinkle with cornstarch, and toss to coat evenly.
• Add the soy sauce to the beaten egg white, then pour over the chicken pieces.
• Toss again to coat thoroughly.
• In a small bowl, combine the sauce ingredients (rice wine, soy sauce, chicken stock, salt, and pepper) and set aside.
• Heat a few drops of oil in a nonstick wok over low heat.
• Add the pine nuts and brown them until golden, shaking the wok to prevent scorching.
• Remove the pine nuts and set them aside.
• Increase the heat to high and add half of the remaining oil to the wok, rotating it to coat the sides.
• When the wok is very hot, add the snow peas and stir-fry for 1–2 minutes.
• Remove the snow peas to a warmed platter.
• Reheat the wok over high heat and add the remaining oil.
• Stir-fry the crushed garlic for 3–4 seconds until fragrant.
• Add the chicken and stir-fry for about 2 minutes until it begins to brown.
• Return the snow peas to the wok along with the sauce.
• Stir and toss until heated through.
• Be careful not to overcook the chicken, as it will dry out.
• The snow peas should remain green and crisp.
• Transfer the stir-fry to a platter and sprinkle the toasted pine nuts over the top.
• Serve immediately with rice.

• Parboil the noodles according to package directions or use the parboiled wheat noodles recipe.
• Keep warm.
• In a small bowl, combine the sauce ingredients (chicken stock, soy sauce, oyster sauce, sugar, and black pepper) and set aside.
• Heat a nonstick skillet over medium heat.
• Add 1–2 teaspoons of vegetable oil.
• Once the oil is hot, add the noodles and flatten them into a round cake.
• Cook until the bottom is lightly browned.
• Add another teaspoon of oil and flip the noodle cake to brown the other side.
• You may divide the noodles into 2 or 4 portions to make individual pancakes.
• Keep the cooked noodles warm in the oven.
• Heat a wok over high heat.
• Add the remaining tablespoon of oil.
• When hot, stir-fry the garlic for 3–4 seconds until fragrant.
• Add the cooked chicken and stir-fry for 30 seconds.
• Add the celery, bean sprouts, and mushrooms, and stir-fry for 2 minutes until the vegetables begin to soften.
• Mix in the sauce and bring to a boil, stirring to blend the flavors.
• Remove the hot noodle cake (or individual cakes) from the oven and pour the chicken and vegetable mixture on top.
• Garnish with sliced green onions and serve hot.
• Soy sauce and chili sauce may be served on the side for extra seasoning.

• Parboil the noodles according to package directions or use the parboiled wheat noodles recipe.
• Keep the noodles warm.
• In a small bowl, combine the sauce ingredients (chicken stock, soy sauce, sugar, and pepper) and set aside.
• Heat a nonstick wok or skillet over high heat.
• Add the oil.
• When the oil is hot, stir-fry the crushed garlic for 3–4 seconds until fragrant.
• Add the cooked pork strips and stir-fry for 30 seconds to 1 minute.
• Add the cabbage, mushrooms, and bamboo shoots, and stir-fry for 2 minutes until the vegetables begin to soften.
• Pour in the sauce mixture and bring it to a boil.
• Add the parboiled noodles, stirring and turning briskly until they are heated through and well-coated with the sauce.
• Add more stock if the mixture seems dry.
• Garnish with sliced green onions and serve hot.
• Offer extra soy sauce and chili sauce at the table for additional seasoning.

• Bring a large pot of water to a vigorous boil.
• Gradually add the wheat noodles to the boiling water, ensuring the water continues to boil vigorously.
• Stir the noodles occasionally to prevent them from sticking together.
• Cook the noodles until they are barely done—the outside should be tender while the inside remains firm and slightly hard.
• Test for doneness by biting into a single strand.
• Cooking time will vary depending on the thickness of the noodles.
• Once done, drain the noodles in a colander.
• Toss the drained noodles with a little sesame oil or vegetable oil to prevent them from sticking together.
• Set the noodles aside until needed, or keep them warm in the top of a double boiler.

• Combine the sauce ingredients in a small bowl and set aside.
• Heat a nonstick wok or skillet over medium heat.
• Add 1 teaspoon of vegetable oil.
• Once the oil is hot, add the lightly beaten egg and stir gently until cooked through.
• Remove the egg, cut into bite-size pieces, and set aside.
• Increase the heat to medium-high and add another teaspoon of oil to the wok.
• Stir-fry the chopped onion until soft.
• Add the crushed garlic and stir-fry for 3–4 seconds.
• Add the diced chicken, pork, shrimp (if using), country-style ham, and chopped mushrooms to the wok.
• Stir-fry for about 2 minutes until the ingredients are heated through.
• Add the green onions and fresh bean sprouts, and stir-fry for an additional minute.
• Stir in the sauce and cook for another 30 seconds.
• Remove the mixture to the plate with the cooked egg.
• Reheat the wok and add the remaining oil.
• Add the cold rice, stirring and turning to break up clumps and heat it evenly.
• Add the chicken, pork, shrimp, and vegetable mixture back to the wok, stirring until everything is heated through, about 2 minutes.
• Season with freshly ground black pepper and garnish with unsalted roasted peanuts.
• Serve with soy sauce or chili sauce if desired.

• How to Prepare:
• Combine all the sauce ingredients in a small bowl and set aside.
• Heat a nonstick wok or skillet over medium heat.
• Add 1 teaspoon of vegetable oil.
• Once the oil is hot, add the lightly beaten egg and stir gently until cooked through.
• Remove the egg, cut into bite-size pieces, and set aside.
• Increase the heat to medium-high and add another teaspoon of oil to the wok.
• Stir-fry the chopped onion until soft.
• Add the crushed garlic and stir-fry for 3–4 seconds.
• Add the diced bell pepper and cooked chicken to the wok and stir-fry for about 2 minutes.
• Stir in the sauce and cook for an additional 30 seconds.
• Remove the mixture to the plate with the cooked egg.
• Reheat the wok and add the remaining oil.
• Add the cold rice, stirring and turning to break up clumps and heat it evenly.
• Add the chicken and egg mixture back to the wok, stirring until everything is heated through, about 2 minutes.
• Season with freshly ground black pepper and garn

How to Prepare (Standard Method):

• In a medium saucepan, combine the brown rice and water.
• Bring the mixture to a boil over high heat.
• Once boiling, reduce the heat to low, cover the saucepan, and simmer for 35–45 minutes, or until all the water is absorbed.
• Remove from the heat and let the rice stand, covered, for 5 minutes.
• Fluff the rice with a fork or chopsticks before serving.

How to Prepare (Quick Method):

• Combine the brown rice and water in a medium saucepan.
• Allow the rice to soak overnight or throughout the day.
• After soaking, bring the mixture to a boil over high heat.
• Reduce the heat to low, cover, and simmer for 20 minutes, or until all the water is absorbed.
• Remove from the heat and let the rice stand, covered, for 5 minutes.
• Fluff with a fork or chopsticks before serving.

• In a medium saucepan, bring 4 cups of water to a boil.
• Add the rice to the boiling water and cook for 5 minutes.
• Drain the rice in a colander.
• Line a steamer tray with moistened cheesecloth and spread the drained rice evenly over it.
• Place the steamer tray over a pot of boiling water and cover with a lid.
• Steam the rice for 30 minutes until it becomes fluffy and tender.
• Alternatively, use an electric rice cooker following the manufacturer’s instructions for steaming rice.
• The cooker will automatically shut off when the rice is ready.