Stew Chicken Wings with Oyster Sauce

Ingredients:
8 Chicken Wings
4 pieces of garlic (crushed)

Seasoning:
4 tablespoons Oyster Sauce
1 tablespoon sugar
1 dash sesame oil
1 dash pepper
1/4 cup water

Marinades:
2 tablespoons soy sauce
1 dash sesame oil
1 dash pepper
1 tablespoon sugar

Preparation:
In a small bowl, mix together the seasoning ingredients, set a side.

Direction:
(1) Rinse the chicken wings under running water, add into the boiling water for 2 mins, remove the chicken wings and place it into a bowl of cold water. Pat dry with paper towels. Chop finely. Marinate for 30 minutes.

(2) Heat oil in a wok over high heat, addd garlic and stir-fry until aromatic.

(3) Add chicken wings and stir-fry until it turn white, add seasoning into the wok, stir-fry for a moment then cover them up with wok cover till the scent comes out.

(4) Remove the wok cover, stir-fry the chicken wings until the sauce become thick.

Spring Rolls

Ingredients:
6 dried black mushrooms
1/4 pound lean pork
10 medium raw shrimp, shelled and deveined
4 Chinese garlic chives
1/2 carrot
1 cup shredded Napa cabbage
1 teaspoon chopped garlic
1 teaspoon chopped ginger
24 spring roll wrappers

Marinades for Shrimp and Pork:
1 tbsp soy sauce
1/4 teaspoon sesame oil
A pinch of cornstarch
1 tablespoon rice wine, dry sherry or sake
1 teaspoon cornstarch

Sauce:
2 tablespoons oyster sauce
1 tablespoon Chinese rice wine or dry sherry
2 tablespoons dark soy sauce or low-sodium chicken broth
1 teaspoon sesame oil

For Frying Spring Rolls:
4 cups oil for deep-frying, plus about 6 tablespoons for stir-frying

Dipping Sauces:
Worcestershire

Preparation:
Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems and slice finely.

Cut the pork into matchsticks. Add the soy sauce, sesame oil and cornstarch. Marinate for 15 minutes.

Rinse the shrimp under warm running water. Pat dry with paper towels. Chop finely. Toss with the rice wine and cornstarch. Marinate for 15 minutes.

Wash and shred the carrots and cabbage.

Directions:
(1) In a small bowl, mix together the sauce ingredients. Set aside. Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic. Add the pork. Stir-fry until it turns white and is about 80 percent cooked through. Remove from the wok and drain on paper towels.

(2) Add 2 tablespoons oil. When the oil is hot, add the ginger. Stir-fry until aromatic. Add the shrimp. Stir-fry until they turn pink. Remove from the wok and drain.

(3) Add 2 tablespoons oil. When the oil is hot, add the vegetables, one at a time, beginning with the mushrooms, cabbage, garlic chives and shredded carrot.

(4) Add the sauce to the wok. Add the pork and shrimp back into the pan. Heat through. Remove and cool.

(5) Clean out the wok. Pre-heat the oil for deep-frying to 360 degrees Fahrenheit while preparing the spring rolls.

(6) Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with water or a cornstarch/water paste. Place approximately 2 tablespoons of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling. Seal the top.

(7) Deep-fry the spring rolls in 3 to 4 batches, cooking until they are golden brown and crispy (about 3 minutes). Remove with a slotted spoon and drain on paper towels.

Serve the spring rolls with the Worcestershire for dipping.

Sweet & Sour Pork Chops

Ingredients:
600g Pork crop
cornstarch (make sure enough to wrapped every single pork crop)
1 can pineapple chunks
1 Red pepper (chopped)
1 Yellow pepper (chopped)
1/2 Onion (chopped)

Marinade:
Soy sauce + cornstarch + sugar + sesame oil + pepper

Sweet & Sour sauce Ingredients:
4 tablespoons white vinegar
3 tablespoons water
Piece of Brown Raw Sugar (chopped)
Pinch of salt
2 tablespoons ketchup

Thickening:
1 tablespoon cornstarch
3 tablespoons water

Directions:
(1) Add marinade into the pork chops, mixed well and marinate for about an hour.

(2) Put the pork chops and constarch in a large bowl, stir until the constarch wrapped on every single pork chops.

(4) Heat oil in a skillet over medium-high heat, and fry pork crops until golden on the outside, remove the pork chops from the oil cool down for 15 mins. repeat to fry the pork crops one more time.

(5) Heat oil in a pan over high heat, fry the onion, red pepper, yellow pepper and pineapple chunks for a min.

(6) Heat the pan, add in all sweet & sour sauce ingredients, stir and wait it become boiling, add the chopped brown raw sugar in, when there are no solid sugar can be found, add in the thickening (please mixed well in a bowl first) bit by bit, KEEP STIRING DURING THIS PROCEDURE.

(7) Add pork chops and fried vegetables in the sauce fry until pork chops turned in red.