4 Serves
Ingredients:

• 8 spring roll skins
• 2 oz. thinly sliced pork, cut into thin strips

Mixture A:

• 1 tsp Chinese rice wine or sherry
• 1 tsp coy sauce and cornstarch
• A few grain of pepper

• 2 dried large Chinese mushrooms, soaked in water and drained. Cut into strips.
• 2 ½ oz. boiled bamboo shoots, cut into strips
• 2 cabbage leaves, cut into strips
• ½ tsp salt
• Flour-and-water paste
• Oil for deep frying plus 3 tbsp more oil

Directions:

1. Combine the pork and Mixture A. Let sit for 15 minutes.
2. Heat 3 tbsp of the oil in a wok, and stir-fry the pork briefly. Remove.
3. Heat the remaining 1 tbsp oil and add the salt. Stir fry the vegetables, then mix in the pork. Turn off the heat and let the filling cool thoroughly.
4. Place some of the filling a little above the center of each spring roll skin. Fold the upper edge over the filling, turn in the 2 sides, and roll it down to the bottom. Brush the bottom edge with the flour-and-water paste to seal it thoroughly.
5. Heat the deep-frying oil over moderate heat. Deep-fry the spring rolls until golden. Turn them frequently.
6. Serve immediately with table seasonings.

Kung Pao Chicken

 

Ingredients:•3/4 lb. chicken, boned and skinned
•2 tbsps. oyster sauce
•2 1/2 tbsps. cooking oil
•8 small dried red chilies
•4 tsps. minced garlic
•2 stalks celery, diced
•1/2 red bell pepper, cut into 1−inch squares
•1 can (8 oz.) bamboo shoots, sliced and drained
•2 tsp. cornstarch dissolved in 1 tablespoon water
•1 tsp. cornstarch
•1/3 cup roasted peanuts
Sauce:
•3 tbsps. Chinese rice wine or dry sherry
•1/4 cup Chinese black vinegar or balsamic vinegar
•1/4 cup chicken broth
•1 tbsp. soy sauce
•2 tbsps. hoisin sauce
•2 tsp. sesame oil
•2 tsps. chili garlic sauce
•2 tsps. sugar
Directions:
1.Cut chicken into 1−inch pieces. Marinade chicken with oyster sauce in a bowl and let stand for 10 minutes.
2.Combine sauce ingredients in a bowl.
3.Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chilies and cook, stirring, until fragrant, about 10 seconds.
4.Add chicken and stir fry for 2 minutes. Remove chicken and chilies from wok.
5.Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir fry for 1 1/2 minutes.
6.Return chicken and chilies to wok; stir fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.