Orange Chicken #1

  1 1/4 lb Skinned and boned chicken, 1
           -1/2-inch pieces
      6 tb Dry sherry, divided
    1/4 ts Salt
      4 ts Peanut oil
    1/2 c  Julienne-cut red bell pepper
    1/4 c  Diagonally sliced scallions
           Zest of 1/2 small orange,
           -cut into 2 x 1/8-inch
           -strips
           And blanched (use lemon
           -zest)
      1    Garlic clove, minced
      1 tb Each reduced-sodium soy
           -sauce and water
      1 ts Each cornstarch, sugar, and
           -rice vinegar
      4    Trimmed scallions, 4 inches
           -long for garnish

In glass or stainless-steel bowl combine chicken, 3 tablespoons of the sherry, and the salt and let stand at room temperature for 30 minutes. In 9-inch skillet or a wok, heat oil over medium-high heat; add bell pepper, scallions, orange zest and garlic and cook, stirring quickly and frequently, until vegetables are tender-crisp, about 3 minutes. Drain chicken, reserving marinade. Add chicken to skillet (or wok), increase heat, and stir-fry until chicken is browned, about 5 minutes. Te reserved marinade add remaining 3 tablespoons sherry, and the soy sauce, water, cornstarch, sugar, and vinegar and stir to dissolve cornstarch. Pour over chicken mixture and cook, stirring constantly, until mixture thickens. Serve garnished with scallions.


Yield: 4 Servings

Orange Beef With Sun-Dried Tomatoes

      1 lb Flank steak
      2 tb Brandy
      2 tb Soy sauce
      1 tb Cornstarch
      1 tb Corn oil
      8 c  Water
      2 tb Sugar
    1/4 c  Orange zest,finely julienned
           From 1 lg. orange
    1/2 c  Sun-dried tomatoes(NOT oil
           -packed)
    1/2 c  Corn oil
      4    Scallions,cut on the diag.
           Into 1-inch pieces
      2 cl Garlic, chopped fine
      2 tb Peeled,finely julienned
           Ginger root
      1    Jalapeno pepper,preferably
           -red, chopped, with seeds
    1/4 c  Chicken or beef stock
           -coarse or kosher salt
           -freshly ground pepper

To marinate the beef: Place the flank steak on a flat surface and cut in half lengthwise. Cut into 1/8" wide slices on the diagonal, cutting against the grain. Mix the brandy and soy sauce in a bowl. Add the steak; mix. Add the cornstarch and mix well to coat. Add the oil, mixing well to separate the pieces of meat. Let sit at room temperature for 20 minutes or up to one hour. Meanwhile, cook the orange zest; Bring the water and the sugar to a boil over high heat in a saucepan. Add the orange zest and boil for 5 minutes. Drain, rinse under cold water, squeeze dry and set aside. Soak the sun-dried tomatoes in warm water for about 10 minutes, or until softened. Cut them into julienne pieces. In a large skillet or a wok, heat the oil until it is very hot, almost smoking (350 degrees). Add the steak, using chopsticks or a large fork to separate the pieces as they cook. Once the steak has turned golden, about 2 minutes, remove it from the skillet with a slotted spoon and drain well; set aside. Remove all but 2 Tbl. oil from the skillet. Add the orange zest, sundried tomatoes, scallions, garlic, ginger root and jalapeno. Cook over high heat for 1-2 minutes, stirring, until the garlic is golden. Return the steak to the skillet, add the stock, stir well and cook, stirring for 3 minutes until all of the liquid is evaporated. Season to taste with salt and pepper. Transfer to a platter and serve. Serves 2 as a main dish with rice or 4 in sandwiches with good bread. Cook's tip: When stir-frying meat, marinate the slices in a mixture of soy sauce, brandy and cornstarch, then mix in a little oil. Adding some oil at this point and in this order is very important, for when the pieces of meat are later cooked in hot oil, they will separate easily. The meat should be seared over very high heat to seal in the juices. This quick-cooking technique keeps the outside well brown and crisp, while the inside stays moist.


Yield: 2 Servings

Orange Beef With Sun-Dried Tomatoes

      1 lb Flank steak
      2 tb Brandy
      2 tb Soy sauce
      1 tb Cornstarch
      1 tb Corn oil
      8 c  Water
      2 tb Sugar
    1/4 c  Orange zest,finely julienned
           From 1 lg. orange
    1/2 c  Sun-dried tomatoes(NOT oil
           -packed)
    1/2 c  Corn oil
      4    Scallions,cut on the diag.
           Into 1-inch pieces
      2 cl Garlic, chopped fine
      2 tb Peeled,finely julienned
           Ginger root
      1    Jalapeno pepper,preferably
           -red, chopped, with seeds
    1/4 c  Chicken or beef stock
           -coarse or kosher salt
           -freshly ground pepper

To marinate the beef: Place the flank steak on a flat surface and cut in half lengthwise. Cut into 1/8" wide slices on the diagonal, cutting against the grain. Mix the brandy and soy sauce in a bowl. Add the steak; mix. Add the cornstarch and mix well to coat. Add the oil, mixing well to separate the pieces of meat. Let sit at room temperature for 20 minutes or up to one hour. Meanwhile, cook the orange zest; Bring the water and the sugar to a boil over high heat in a saucepan. Add the orange zest and boil for 5 minutes. Drain, rinse under cold water, squeeze dry and set aside. Soak the sun-dried tomatoes in warm water for about 10 minutes, or until softened. Cut them into julienne pieces. In a large skillet or a wok, heat the oil until it is very hot, almost smoking (350 degrees). Add the steak, using chopsticks or a large fork to separate the pieces as they cook. Once the steak has turned golden, about 2 minutes, remove it from the skillet with a slotted spoon and drain well; set aside. Remove all but 2 Tbl. oil from the skillet. Add the orange zest, sundried tomatoes, scallions, garlic, ginger root and jalapeno. Cook over high heat for 1-2 minutes, stirring, until the garlic is golden. Return the steak to the skillet, add the stock, stir well and cook, stirring for 3 minutes until all of the liquid is evaporated. Season to taste with salt and pepper. Transfer to a platter and serve. Serves 2 as a main dish with rice or 4 in sandwiches with good bread. Cook's tip: When stir-frying meat, marinate the slices in a mixture of soy sauce, brandy and cornstarch, then mix in a little oil. Adding some oil at this point and in this order is very important, for when the pieces of meat are later cooked in hot oil, they will separate easily. The meat should be seared over very high heat to seal in the juices. This quick-cooking technique keeps the outside well brown and crisp, while the inside stays moist.


Yield: 2 Servings

Orange Beef With Green Peppers

  1 1/2 lb Flank steak fat trimmed
    3/4 c  Orange juice
      3 tb Soy sauce
      2 tb Creamy peanut butter
  1 1/2 tb Julienne s;iced orange peel
      2    Minced small garlic cloves
  1 1/2 ts Curry powder
    1/2 ts Red wine vinegar
    1/4 ts Crushed red pepper
      1 tb Peanut/vegetable oil
      2 md Green bell peppers cut into
           -1/4 inch wide strips
      2 tb Chopped scallions
           Peeled sections of
           - 2 oranges

Diagonally cut beef, against the grain, into slices 1/4 inch thick by 4 inches long. In bowl, combine orange juice, soy sauce, peanut butter, orange peel, garlic, curry, vinegar and red pepper. STir to blend. Add beef; toss to coat evenly. Cover; set aside to marinate 2 hours at room temperature or refrigerate overnight. Heat oil in deep skillet or wok over high heat. Add beef mixture. Cook and stir 2 minutes. Remove beef from skillet with tongs or slotted spoon. Add green peppers to skillet; cook and stir about 5 minutes until browned around edges. Stir in scallions and return beef to skillet. Cook and stir 1 minute more. Garnish with orange sections.


Yield: 6 Servings

Orange Beef #2

    1/2 lb Top round steak, thinly
           Sliced (like Brasciole)
      2 tb Sherry
      2 tb Cornstarch
      2    Egg whites
      6 tb Peanut oil

--SAUCE--
  1 1/2 c  Beef stock
      2 tb Light soy sauce
      1 ts Sugar
  1 1/2 tb Cornstarch
      1 ts Red wine vinegar
      5    Dried red chile peppers,
           -Broken into pieces
      8    Thin slices of orange rind
           -(orange part only) or more
           Fresh ground black pepper
           -To taste

Whisk together the sherry, cornstarch, and egg whites until the mixture is foamy. Add the beef and toss to coat the pieces well. Set aside. Cut meat into 2x2-inch pieces. Heat 4 Tbs. peanut oil in wok. Fry quickly, just until crispy and browned, remove to wok rack to drain. Add remaining 2 Tbs. peanut oil to wok. Add orange rind and red peppers to hot oil in wok. Stir-fry until orange rind begins to darken and aroma from oil becomes pleasant. Add remaining ingredients and stir until bubbly (add more beef stock if too thick). Add fried beef and toss to coat with sauce. Serve at once with steamed white rice.


Yield: 4 Servings

Orange Beef #1

      1 lb Boneless top sirloin steak,
           -partially frozen
      3 tb Soy sauce, divided
    1/4 c  + 1 tsp sugar, divided
      1    Egg white
      2 tb Cornstarch
      2 tb Vegetable oil
      2 tb Finely chopped fresh orange
           -or tangerine peel
    1/2    To 1 tsp Chinese chili paste
           -with garlic
      2 tb Frozen orange juice
           -concentrate
      1 tb Ketchup
    1/4 c  + 1 Tb water, divided
           Few drops orange extract
           -(Optional)
           Minced fresh parsley for
           -garnish
           Orange slices for garnish

Cut the partially frozen steak across the grain into paper-thin slices about 1 1/2 inches long and 1 inch wide. In a medium bowl, combine 1 tablespoon soy sauce and 1 teaspoon sugar. Add the beef slices and toss to coat. Mix in the egg white, then add 1 tablespoon of the cornstarch, mixing with fingers to distribute evenly. In a wok or 10-inch skillet, heat the oil over high heat until hot. Add the beef and stri-fry until the meat just loses its redness, about 3 minutes. Remove with a slotted spoon to a dish. In the oil remaining in the wok, stir-fry the orange peel over medium heat for 2 to 3 minutes to soften. Mix in the chili paste, orange juice concentrate, the remaining 2 tablespoons soy sauce, the remaining 1/4 cup sugar, the ketchup, 1/4 cup water, and the orange extract. Heat to boiling. Dissolve the remaining 1 tablespoon cornstarch in the remaining 1 tablespoon water and add to the wok. Cook, stirring constantly, until the sauce boils and thickens, 1 to 2 minutes. Return the beef to the wok and heat through, 1 to 2 minutes. Serve over hot cooked rice, garnished with parsley and orange slices, if desired.


Yield: 4 Servings

Open-Face Steamed Dumplings (Shao Mai)

--WRAPPERS--
    2/3 c  All-purpose flour
      2 tb -Hot water, plus:
      2 ts -Hot water

--FILLING A--
      5 oz Regular or firm tofu
           - mashed
  1 1/2 ts Tientsin preserved cabbage
           - minced (packed)
      1 tb Presoaked & minced tree ears
      1 tb Presoaded & minced lily buds
      3 tb Black or shiitake mushrooms
           - (presoaked & minced)
  1 1/2 ts Green onion, minced
      1 ts Sesame oil
      1 ts Vegetable oil
    1/8 ts Salt
      2 ts Soy sauce

--FILLING B--
      3 tb Water chestnuts, minced
      3 tb Black mushrooms, minced
           - (presoaked)
      3 tb Bamboo shoots, minced
      3 tb Carrot, minced
      2 ts Green onion, minced
    1/2 ts Gingerroot, minced
      1 tb Soy sauce
    1/4 ts Cornstarch
  1 1/2 ts Sesame oil

--DIPPING SAUCE--
           Soy sauce
           Mushroom soaking liquid
           Sesame oil

These little open-faced steamed dumplings, a popular item in dim sum teahouses, are a special treat, for you seldom see a vegetarian version. With their flowerlike appearance and savory filling, they are an attractive luncheon dish. You can use the ready-made wrappers, sold in refrigerated or frozen sections of some markets ("shu mai skins"). "Suey gow skins" or "gyoza wrappers" are too thick and will dry out during steaming. Wonton wrappers can be substituted, but trim off the pointed corners. Better yet, prepare your own wrappers according to the directions below. DIRECTIONS: =========== To prepare wrappers, combine flour and hot water. Knead a couple of minutes into a smooth dough; cover and let rest at least 1 hour. Place on a lightly floured board, and knead for 2 minutes or so. With palms of your hands, roll it into a long, cylindrical shape, 7-1/2 inches inches long, 1 inch in diameter. Cut crosswise into 1/2-inch pieces; you will have 15. If your climate is dry, keep the dough covered. Shape these, cut-side up, into a round shape. Flatten them with the palm or heel of your hand on a flour-dusted board. With a pastry roller, small rolling pin, piece of dowel, or even an empty jar - all of these should be wielded under the palm of your hand - roll each into a round wrapper, 3-1/2 inches in diameter, thicker in the center, thinner toward the edge. This is easily done by rolling the pastry roller from the edge of the piece of dough to the center, and back again, turning the dough counterclockwise a little with your left hand after each roll. Continue all the way around several times, also turning the dough over once or twice, until you have a thin, 3-1/2 inch wrapper. Prepare Filling A or B by combining the ingredients. Place approximately 1 tablespoon filling on the center of each wrapper. Holding the wrapper on your left fingers, encircle it from below with your right thumb and index finger, gathering the wrapper up around the filling. Squeeze gently around the middle to make a kind of neck; some of the filling should emerge at the top. The bundle should hold together securely or it will collapse during steaming. Pat the bottom with your left hand to make a flat base. If the skin is not too floppy, you can also turn the edge slightly outward (like an open flower), pinching it if necessary to make it secure. Place a layer of damp cloth in a bamboo steaming basket or on a flat, perforated race (you can use a heatproof plate if you have neither of these, but circulation of steam is somewhat impaired this way). Arrange the shao mai on it. With the rack well above the boiling water in a steamer, steam for 10 minutes (if frozen, do not defrost first). They will stick to the cloth, but if you wash and reuse the same cloth each time, they will not stick as much. Serve while still hot, before the skin hardens - as is, or with small dipping saucers of soy sauce and mushroom liquid (from the black mushrooms), mixed in equal proportions. Add a few drops of sesame oil. Advance preparation: These can be assembled in advance, frozen, and steamed just prior to serving.


Yield: 15 Servings

Open-Face Steamed Dumplings (Shao Mai)

--WRAPPERS--
    2/3 c  All-purpose flour
      2 tb -Hot water, plus:
      2 ts -Hot water

--FILLING A--
      5 oz Regular or firm tofu
           - mashed
  1 1/2 ts Tientsin preserved cabbage
           - minced (packed)
      1 tb Presoaked & minced tree ears
      1 tb Presoaded & minced lily buds
      3 tb Black or shiitake mushrooms
           - (presoaked & minced)
  1 1/2 ts Green onion, minced
      1 ts Sesame oil
      1 ts Vegetable oil
    1/8 ts Salt
      2 ts Soy sauce

--FILLING B--
      3 tb Water chestnuts, minced
      3 tb Black mushrooms, minced
           - (presoaked)
      3 tb Bamboo shoots, minced
      3 tb Carrot, minced
      2 ts Green onion, minced
    1/2 ts Gingerroot, minced
      1 tb Soy sauce
    1/4 ts Cornstarch
  1 1/2 ts Sesame oil

--DIPPING SAUCE--
           Soy sauce
           Mushroom soaking liquid
           Sesame oil

These little open-faced steamed dumplings, a popular item in dim sum teahouses, are a special treat, for you seldom see a vegetarian version. With their flowerlike appearance and savory filling, they are an attractive luncheon dish. You can use the ready-made wrappers, sold in refrigerated or frozen sections of some markets ("shu mai skins"). "Suey gow skins" or "gyoza wrappers" are too thick and will dry out during steaming. Wonton wrappers can be substituted, but trim off the pointed corners. Better yet, prepare your own wrappers according to the directions below. DIRECTIONS: =========== To prepare wrappers, combine flour and hot water. Knead a couple of minutes into a smooth dough; cover and let rest at least 1 hour. Place on a lightly floured board, and knead for 2 minutes or so. With palms of your hands, roll it into a long, cylindrical shape, 7-1/2 inches inches long, 1 inch in diameter. Cut crosswise into 1/2-inch pieces; you will have 15. If your climate is dry, keep the dough covered. Shape these, cut-side up, into a round shape. Flatten them with the palm or heel of your hand on a flour-dusted board. With a pastry roller, small rolling pin, piece of dowel, or even an empty jar - all of these should be wielded under the palm of your hand - roll each into a round wrapper, 3-1/2 inches in diameter, thicker in the center, thinner toward the edge. This is easily done by rolling the pastry roller from the edge of the piece of dough to the center, and back again, turning the dough counterclockwise a little with your left hand after each roll. Continue all the way around several times, also turning the dough over once or twice, until you have a thin, 3-1/2 inch wrapper. Prepare Filling A or B by combining the ingredients. Place approximately 1 tablespoon filling on the center of each wrapper. Holding the wrapper on your left fingers, encircle it from below with your right thumb and index finger, gathering the wrapper up around the filling. Squeeze gently around the middle to make a kind of neck; some of the filling should emerge at the top. The bundle should hold together securely or it will collapse during steaming. Pat the bottom with your left hand to make a flat base. If the skin is not too floppy, you can also turn the edge slightly outward (like an open flower), pinching it if necessary to make it secure. Place a layer of damp cloth in a bamboo steaming basket or on a flat, perforated race (you can use a heatproof plate if you have neither of these, but circulation of steam is somewhat impaired this way). Arrange the shao mai on it. With the rack well above the boiling water in a steamer, steam for 10 minutes (if frozen, do not defrost first). They will stick to the cloth, but if you wash and reuse the same cloth each time, they will not stick as much. Serve while still hot, before the skin hardens - as is, or with small dipping saucers of soy sauce and mushroom liquid (from the black mushrooms), mixed in equal proportions. Add a few drops of sesame oil. Advance preparation: These can be assembled in advance, frozen, and steamed just prior to serving.


Yield: 15 Servings

Open-Face Dumplings

      1 lb Ground pork
      10   Chinese dried black mushrooms, softened in hot Water for 
           20 minutes, stems removed and caps Finely chopped
      2 c  Minced garlic chives (Or substitute 2 cups minced
      2 c  Minced garlic chives
           (Or substitute 2 cups minced Leeks and 1 tablespoon Minced 
           garlic)
      2 tb Minced fresh ginger
      2 tb Soy sauce
      2 ts Rice wine
  1 1/2 ts Sesame oil
    1/4 ts Freshly ground black pepper
      1    Egg white, lightly beaten
  1 1/2 tb Cornstarch
  TO ASSEMBLE: 30 dumpling or gyoza skins Sesame oil for coating
  steamer 1/2 cup minced scallion greens

Lightly chop the ground pork until fluffy. Place in a mixing bowl and add the remaining filling ingredients. Stir vigorously in one direction with your hand or a wooden spoon to blend the ingredients evenly. Place a heaping tablespoon of the filling in the middle of a dumpling skin and gather the edges of the skin around the filling. Holding the dumpling between your index finger and thumb, squeeze it in the center to form a "waist". Push the filling up from the bottom to create a flat surface. Smooth the top surface with the bottom of a spoon dipped in water. Line steamer trays with damp cheesecloth or parchment paper that has been brushed with sesame oil (if steamer trays are not available, lightly brush several aluminum pie plates with sesame oil). Arrange the shaped dumplings about 1/4-inch apart in the steamers or on the plates. Fill a wok or a spaghetti pot water level with the bottom edge of the steamer tray and heat until boiling. Stack the steamer trays one on top of the other, cover and place over the boiling water. Alternatively, you may fit the pie plates in the spaghetti pot and cover with the lid. Steam the dumplings for about 15 minutes over high heat, reversing the stacked trays after 8 minutes. Remove the cooked dumplings and continue steaming the dumplings as necessary. Sprinkle the finished dumplings with the minced scallion greens and serve with dipping sauces.


Yield: 6 Servings

Ono Chicken Wings

      1 c  Soy sauce
      1 c  Pineapple juice
      1    Clove garlic; minced fine
      2 tb Onion; minced
      1 ts Ginger; grated
    1/4 c  Brown sugar
      7 oz Beer
    1/4 c  Vegetable oil
      5 lb Chicken wings
           Sesame seeds; toasted

Cut off and discard the small tip of each wing. Cut main wing at joint. Combine first 8 ingredients and stir until dissolved. Pour over chicken and marinate overnight. Be sure sauce overs all pieces. Drain and save marinade. In large skillet, heat a small amount of oil and brown chicken on all sides over medium. When brown, add 1/2 cup marinade; cover; reduce heat and simmer 15-20 minutes. Stir and add more marinade if necessary. May be cooked a day in advance and reheated in oven before serving. Add marinade to moisten before heating. Serve hot in a chafing dish. Sprinkle with toasted sesame seeds if desired.


Yield: 8 Servings

Onion Pancakes (Choan Yao Bang)

    2/3 c  Flour
    1/4 c  Lukewarm water
      2    Green onion stalks, chopped
      3 tb Dehydrated onion flakes
      3    Bacon strips, cook & crumble
           Lard
           Salt
           Sesame seeds
      2 tb Oil, (2-3 T)

PREPARATION: Soak dry onion for 20 minutes. Discard water. Mix with chopped green onions and crumbled bacon. TO MAKE PANCAKES: Mix flour with water and knead for 5 minutes. Separate into 6 parts and roll each into a 4 inch round flat dough. Spread a thin layer of lard on the dough and sprinkle salt and 1 tbsp. filling. Roll up jelly roll style, pull lightly on both ends to stretch slightly lengthwise. Now coil it around in a snake like fashion and tuck ends under. Roll out again to 4 inch rounds. Spread some sesame seeds on the bottom as you roll, so they adhere to the pancake. COOKING: Heat skillet on medium heat, add 1 tsp. oil. Brown slowly on both sides until golden. Repeat with rest of the pancakes, adding a little oil as needed. Serve while hot. DO AHEAD NOTES: Cook ahead and refrigerate or freeze. If frozen, thaw out first. Then reheat single layer for 5 minutes in preheated 400 degrees oven or in skillet until thoroughly heated. Great hors d'oeuvres! COMMENTS: Do not brown bacon until crisp. Cook until firm only. (If too crisp, the flavor is cooked out.) Finely mince bacon. Pancakes are good either as luncheon side dishes (serving them whole) or as hors d'oeuvres (cutting each pancake into quarters). The traditional version does not include bacon, but Ms. Yee happens to like the bacon taste.


Yield: 6 Servings

Onion Cakes

      8    Flour tortillas
      2 tb Sesame oil
      1    Egg; lightly beaten
    1/2 c  Finely chopped green onions
           Oil for deep frying
           Salt

Brush 4 tortillas with sesame oil then some of egg. Sprinkle about 2 tablespoons green onions over each tortilla. Top each with remaining tortillas. Press firmly around edges and cover with plastic wrap. Let stand until ready to deep fry. Heat oil for deep-frying in wok or deep pan to 400F. Using tongs, slip tortilla cakes, one at a time, into hot oil. Cook, turning with tongs, to brown both sides. Drain each cake, holding it vertically over pan. Drain again on paper towels. While hot, cut each cake into 4 to 8 wedges. Sprinkle lightly with salt. Serve hot.


Yield: 4 Servings

One, Two, Three, Four, Five

        1 lb pork spareribs - cut in half
        3 TB sugar
        8    green onions - 4 to 5 inches long
      1/4 c  soy sauce
        1 TB rice wine - or dry sherry
        5 TB water
        2 TB rice vinegar - or white vinegar

Use a sharp knife to cut between the spareribs. Put the green onions in the bottom of a large saucepan. Place the spareribs on top of the green onions. Add the wine, vinegar, sugar, soy sauce, and water. Cover and bring to a boil over high heat then reduce heat to low. Cook about 2 hours, then serve hot. Makes about 4 . Note: ~-- This recipe is really nice, and good for weekends. I suggest you serve it with white rice to soak up all the liquid.


Yield: 1 Servings

Old White Cut Pork Slices With Garlic Sesame

           Stephen Ceideburg
      8 c  To 10 cups water
  1 1/2 lb Boneless leg of pork, pork
           -butt or loin
      2    Green onions, crushed
      3    Quarter-sized slices fresh
           -ginger, crushed
      2    Garlic cloves, crushed
    1/4 c  Shao-Hsing rice wine, or dry
           -sherry
           Fresh coriander sprigs for
           -garnish
           GARLIC SESAME SAUCE:
      1 ts Finely minced garlic (about
           -2 small cloves)
    1/2 ts Fresh minced ginger (about 2
           -quarter-sized slices)
      1 tb Dark soy sauce
      1 tb Light soy sauce
    1/2 ts Hot pepper oil, or to taste
      1 ts Asian sesame oil
  1 1/2 ts Sugar
      2 ts Rice vinegar
      2 tb Minced fresh coriander or
           -green onion

Fresh ham or a fairly fat cut of pork is traditionally used for this recipe, but boneless lean pork loin makes a delicious and leaner substitute. For a nontraditional presentation, serve the pork with grilled asparagus spears, Asian eggplant and/or zucchini slices. Or, arrange the slices on a bed of watercress with strips of roasted pepper and serve as a first course salad. Or, simply alternate the pork with thin rounds of chilled cucum- ber. Bring the water to a boil in a large pot, then add the pork, green onions, ginger, garlic and wine. Bring to a boil again. Skim off the scum that rises to surface. Cover, reduce heat low and simmer for 45 minutes. When the meat is done, half fill a large pan with cold water and ice cubes. Remove the meat from the pot and immediately plunge it into the ice water; let sit for 20 minutes to firm up the meat and juices. Remove pork, pat dry, cover and refrigerate until thoroughly chilled, at least 2 to 3 hours, or overnight. Garlic Sesame Sauce: Mix together all ingredients. To serve: Cut the meat crosswise into paper-thin slices (no thicker than 1/8 inch) and arrange in a circular pattern on a plate. Serve sauce on the side or drizzle it over the pork. Garnish with fresh coriander eaves.


Yield: 8 Servings