Ingredients:

10 oz. scallops
5 oz. leek
10 slices carrot
2 slices ginger
1 tsp. minced garlic

Seasoning:
1/4 tsp salt
1/2 tsp cornstarch

Sauce:
2 tsps light soy sauce
1/4 tsp sugar
1/2 tsp cornstarch
Dash of sesame oil
Dash of pepper
3 tbsp water

Directions:

1. Wash and pat dry scallops. Mix with seasoning. Deep fry in warm oil and set aside.

2. Wash and cut leek diagonally into section.

3. Stir fry ginger and minced garlic with 1 tbsp oil until fragrant. Add leek and carrot. Fry until carrot is cooked. Return scallops. Stir in sauce. Dish up and serve.

Makes about 5 1/2 cups

Ingredients:

1 can (20 oz.) crushed pineapple in heavy syrup
1 c. sugar
1 c. water
1 c. vinegar
1 tbsp. dark soy sauce
2 tbsp. cornstarch
2 tbsp. cold water
1 c. plum sauce

Directions:

1. Heat pineapple (with syrup), sugar, water, vinegar and soy sauce to boiling.
2. Mix cornstarch and 2 tbsps. water; stir in pineapple mixture. Heat to boiling, stirring constantly.
3. Cool to room temperature; stir in plum sauce. Cover and refrigerate.
4. Serve with appetizers and dim sum.

Ingredients:

2 tbsps. of peanut oil
2 tbsps. of shredded garlic (use a mincer)
a little ginger if you prefer as well
3 tbsps. of oyster sauce
1/2 cup of chicken stock or canned broth

Directions:

1. Heat a wok or frying pan over high heat until it is hot.
2. Add the oil and wait until it is smoking, add the garlic and ginger and leave for a minute or so.
3. Then add the oyster sauce and stock simmering for another few minutes. Pour over your favorite fried rice or rice and meat dish.

Ingredients:

1 lbs fresh red chilies

Ingredients A:

1 small piece shrimp paste
3 ½ oz dried chilies
3 oz ginger
1 ½ oz raisins
1 ½ ozs garlic

½ quart water
10 oz sugar
3 tbsp salt
¾ cup vinegar

Directions:

1. Remove the stems of the fresh chilies, wash and drain.
2. Blend all the ingredients A with half of the red chilies. Add some water. Blend till you have a fine texture. Add in the rest of the chilies and continue to blend till fine.
3. Combine the water, sugar and salt in a saucepan. Bring to the boil. Add in the blended chili mixture and simmer for 30 mins on a very low heat. Stir occasionally to prevent the bottom from sticking.
4. When the sauce is quite thick, pour in the vinegar and simmer for another 5 mins.
5. Leave to cool in a large bowl before storing in dry, clean bottles.

Ingredients:

2 Cups Water
1/2 Cup Half and Half
2 Tablespoons cornstarch
1 teaspoon salt
1/4 teaspoon garlic powder
1 Slice ginger minced.

Preparation: Mix all ingredients in saucepan.

Directions:

Bring to boil slowly and cook with continuous stirring until sauce becomes thick and smooth. Can add cooked green peas at this time. Served with chicken, mushrooms, seafood, etc.

Ingredients:

2 tbsps chopped scallion
1 tbsp sesame oil
1 tbsp sesame seeds
2 tbsps red wine vinegar
3 tbsps soy sauce
3 tbsps chicken stock
1 tsp ground Szechuan Peppercorns
2 tsps hot oil

Directions:

Mix all the ingredients together in a bowl.

Makes 4 cups

Ingredients

3 large peaches, or 1 l pound, 13 ounce can peaches, drained
9 large plums, or 1 l pound, 14 ounce can plums, drained
1 Cup diced red bell peppers
1 Cup coarsely chopped dried apricots
1/2 Cup dark brown sugar (omit if using canned fruit)
3/4 Cup granulated sugar (omit if using canned fruit)
2/3 Cup distilled white vinegar
2 tsps. minced Candied Ginger or to taste (optional)

Directions:

1. If using fresh fruit, skin the peaches and plums by plunging them into boiling water for a few seconds. Rinse and peel under cool water. Quarter the plums and divide the peaches into eighths, and discard the pits. There should be about 5 cups of peaches and plums.

2. Combine all the ingredients in a large, non corrosive pot and bring to a boil, stirring several times. Reduce the heat to low. Simmer, uncovered, for 1 half hours, stirring occasionally.

3. Press the mixture through a coarse food mill or strainer. Cool and store in an airtight jar in the refrigerator.

Ingredients:

1/4 cup vegetable stock
1/2 cup light soy sauce
1 tbsp. rice wine or dry sherry
2 tbsps. sesame oil
2 tbsps. rice vinegar
1 tbsp. sugar or honey
1 tsp. hot oil

Directions:

Combine the ingredients in a small boil. Stir to dissolve the sugar, then cover and refrigerate until serving.

Makes 1/2 cup

Ingredients

1/3 Cup Soy sauce
2 tbsps. distilled white vinegar
2 tsps. sugar
2 tbsps. finely minced fresh ginger
1 tbsp. finely minced garlic
2 tsps. Hot Chili Oil or Hot Chili Sauce

Directions :

1. In a bowl, combine the soy sauce, vinegar and sugar, stirring to dissolve the sugar.
2. Stir in the ginger, garlic, and chili oil or sauce just before serving. Add additional chili oil to taste.

Makes about 1/4 cup

Ingredients:

* 4 tbsp. salt
* 3/4 tsp. ground toasted Szechuan peppercorns
* 1 tsp. chili powder
* 1/4 tsp. white pepper

Directions: Place all ingredients in wok over medium heat, swirling wok, for 2 to 3 minutes. Let cool.