Spicy Szechuan Green Beans

Ingredients:
1 dish of green bean, tip trimmed
¼ pound ground beef
Minced garlic, ginger, shallot (2-3 table spoon total)
1 jalapeno pepper, minced
Chinese dried shrimp (soaked)

Seasoning:

Cooking oil
Xiao-shing wine
Dark soy sauce
Ground black pepper
Sugar
Sesame oil

Preparation:

Deep fry green beans on high heat until slightly golden colour, drain and set aside.

Add oil to wok and heat wok over high heat. Sauté garlic, ginger, shallot, jalapeno pepper and Chinese dried shrimp.

Add ground beef and sauté until brown.

Add green beans.

Add Xiao-shing wine, dark soy sauce, sugar, and ground black pepper, stir fry until mixed.

Add sesame oil to taste.

Shrimp Chop Suey

6 - 8 servings

Ingredients:
3/4 cup warm water
1/2 cup cornstarch
6 tablespoons corn or peanut oil
1 1/4 teaspoons salt
2 pounds uncooked shrimp, peeled, deveined
8 cups white fresh cabbage
3 ribs celery hearts, diced
1/2 cup sliced water chestnuts
1/2 cup bamboo shoots
6 cups chicken broth (divided)
4 tablespoons sugar
4 tablespoons sesame oil
1 medium green bell pepper, cored, diced
1/2 red bell pepper, diced
1/2 to 3/4 pound sliced roasted almonds (optional)

Preparation:
Preheat wok over high heat. Wok is ready when drop of oil sizzles in the pan. Put corn oil in wok.
Immediately add salt, then shrimp and stir-fry 30 seconds.

Add all vegetables, stirring constantly 30 seconds. Add 5 1/2 cups of the broth; cook 3 minutes.

Mix cornstarch with warm water.

To remaining 1/2 cup broth add sugar and sesame oil. Add this mixture to pan and cook until shrimp and vegetables are just cooked through, 3 to 5 minutes. Do not overcook.

Gradually stir in cornstarch mixture. Sauce should have consistency of thick gravy.

If needed to thicken, you can add additional cornstarch or water. Decorate with almonds and serve immediately with white rice.

Chinese Crab Omelette

12 servings

Ingredients:
24 large eggs, beaten
12 oz. lump crabmeat, flaked
12 oz. cooked medium shrimp, peeled
1/4 cup chopped chives
2 Tablespoons Tamari soy sauce
1 Tablespoon garlic chili sauce
1 cup green onions, chopped
1 cup fresh mung bean sprouts
6 Tablespoons vegetable oil

Preparation:

In large bowl, blend eggs, crabmeat and shrimp.

Stir in chives, soy sauce, chili sauce, green onions, and bean sprouts.

In each of two 12-inch oven-proof skillets, heat 3 tablespoons oil over medium high heat. Add half of egg mixture, about 5 cups, to each pan.

Cook eggs, tilting pan to let uncooked eggs reach pan bottom, about 8-10 minutes, until omelet is firm throughout with no visible liquid egg remaining. Finish omelet under broiler until golden brown.

Cut each pan into 6 wedges and serve.