Peanut Butter Fudge

Preparation time :15 min.

Ingredients:
1 cup creamy peanut butter
1 cup butter or margarine
1 cup chopped nuts
1 lb. box powdered sugar

Directions:
Melt peanut butter and butter in a medium saucepan,
stirring constantly.
Add nuts and stir to combine.
Remove from heat and sift in powdered sugar,
stirring until well blended.
Pat out in a 9x9x2-inch pan; refrigerate until firm.
Cut into squares.


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Egg Drop Soup

Ingredients:
2 eggs, beaten
1/2 tbsp sesame oil
5 tbsp wood ears, soaked 2 cups (500 ml) chicken broth 2 oz (50 g)
hearts of Chinese cabbages
3/4 tsp salt, or to taste
2 1/2 tbsp vegetable oil
1/4 tsp MSG (optional)

Directions:
Wash and slice the wood ears and cabbage hearts.
Heat 2 1/2 tbsp of the vegetable oil in a wok. Add the eggs and fry until browned on both sides.
Remove and cut into small pieces. Set aside.
Pour the broth/stock into the wok and add the salt, wood ears, cabbage hearts, eggs, and MSG (optional).
Bring to a boil and let boil 1 minute. Sprinkle with the 1/2 tbsp sesame oil, and serve.

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Green Pepper Steak

Preparation time: 30 minutes

Ingredients:
1 pound flank steak -- diagonally sliced
Marinade: 1/4 cup soy sauce
2 tablespoons dry sherry
1 teaspoon sugar
2 teaspoons cornstarch
1/4 cup water
2 tablespoons oil
4 cloves garlic --chopped
2 teaspoons ginger root -- peeled, grated
2 scallions -- chopped
2 tablespoons oil
1 large onion 2 green peppers -- sliced

Directions:

1. Marinate steak for 15 minutes or more. Add oil to hot wok.
2. Swirl and stir fry garlic, ginger and scallions for 30 seconds.
3. With slotted spoon, reserving the marinade, add half the steak and stir fry for 3 minutes. Remove and set aside. Repeat with remaining steak.
4. Add oil and stir fry onion and green peppers for 2 minutes.
5. Push vegetables to sides of wok. Add marinade to center of wok and stir until thickened and bubbly.
6. Blend in vegetables, add steak and heat thoroughly.

Pot Stickers

Popular potstickers are pan-fried on the bottom and steamed on top

Yield: About 24 Potstickers

Ingredients:
1 package gyoza or wonton wrappers
Filling:1/2 pound ground chicken or pork
1/2 pound ground shrimp or raw shrimp chopped
1/2 cup water chestnuts, fresh if possible, peeled and sliced
1tablespoon light soy sauce or Kikkoman
1 tablespoon sesame oil
1 tablespoon salt Pinch of white pepper if desired
3 tablespoons green/spring onion,
minced 3 tablespoons ginger, minced 3 tablespoons cilantro, chopped *

Directions:
Mix together the filling ingredients. Place a small bowl of water on the work area. Lay out one of the gyoza wrappers in front of you. Dip your 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 ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 1 cup of water and cover. Steam for about 1 minute to cook the raw filling and then turn off the heat (this is to keep the bottom from burning).
Let the dumplings cook for a few more minutes with the heat turned off. Serve the potstickers with Dipping Sauce or soy sauce.

More great recipes are available in Nicholas Zhou's cookbook "Real and Healthy Chinese Cooking" with 530+ authentic and healthy Chinese recipes

Creamy Ranch Skillet Potatoes

Preparation Time:
22 min.
Ingredients:
4 to 5 medium potatoes, peeled and cubed
1/3 cup onion, chopped
1 envelope ranch-style dressing mix (1 ounce)
1/3 cup sour cream
2 cups milk
1 teaspoon parsley

Directions:
Precook potatoes in microwave or boil until
slightly tender. Spray a large skillet with nonstick
cooking spray. Over medium heat, brown onions
and potatoes. Add remaining ingredients and simmer
just until sauce thickens.
Served on plates, goes with steak or grilled chicken.