• ½ pound ground pork or beef
• 1 tablespoon finely chopped scallions
• 1 egg, beaten
• 1 teaspoon salt
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 teaspoon sesame oil (optional)
• 1 tablespoon water
• 1 package of wonton skins (use half a package or about 65 skins)
• 3 cups vegetable oil (for deep frying) or 2 and 1/2 15 oz. cans of chicken broth (for soup)

1.Mix all ingredients except wonton skins and oil or broth.                                                                                2.Put one teaspoon of mixture in the center of a wonton skin                                                                                    3.Moisten edges of skin with water and fold to form a triangle. Press edges together to seal.                                                                                    4.Fill and fold rest of skins.                                                        5.To cook as appetizers: Fry in hot oil until golden brown and crispy. (It is best to ask an experience cook to help you with the deep frying.) Drain on a paper towel and serve with duck sauce.                                   6.To cook for use in soup: Bring a large kettle of water to a boil. Add a few wontons at a time. Do not overcrowd: give them room to "swim" freely. Cook over medium heat for 8 to 10 minutes. Add cooked wonton to hot chicken broth. Use about 3 dozen wonton to 5 cups broth.

• 1pound flank steak
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce (optional)
• 2 tablespoons cornstarch
• 1 teaspoon sesame oil (optional)
• 1 teaspoon sugar
• 2 cups sugar (snow) peas
• 4 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/2  cup water chestnuts or bamboo shoots
• 1/2 cup sliced mushrooms

1.Cut beef across the grain into thin slices. (Meat is easier to cut thinly when slightly frozen)                                                                2.Marinate beef in mixture of soy sauce, oyster sauce, cornstarch, sesame oil, and sugar. Set aside.                                                                                 3.Remove stems and strings from sugar peas, leaving pods intact. Rinse and pat with dry paper towels.                                                                                4.Put 2 tablespoons vegetable oil in a hot skillet or wok. Add salt, sugar peas, water chestnuts, and mushrooms. Cook, stirring constantly, until peas become a darker green (about 2 minutes). Remove to a bowl.                                                                                   5.In the same skillet, add remaining 2 tablespoons vegetable.                                                                                    6.Add beef mixture and stir constantly until beef is almost done (5 minutes)                                                                         7.Return sugar peas, water chestnuts, and mushrooms to the skillet and mix thoroughly.

• 2 pounds pork spareribs, cut apart
• 1 tablespoon minced fresh ginger root
• 1 tablespoon minced garlic
• ¼ cup soy sauce
• ¼ to ½ cup hoisin sauce
• 1 cup water
• 2 tablespoons honey

1.Mix all ingredients except water and honey. (Amount of hoisin sauce you use should depend on how salty you like your spareribs. Use only ¼ cup of hoisin sauce for a less salty marinating mixture.) Marinate spareribs in mixture for a few hours up to overnight.                                                                   2.Preheat the oven to 325° .                                           3.Put ribs on a rack in a roasting pan. (Save marinating mixture.) Pour water into the bottom of the pan.                                                                        4.Bake in oven for thirty minutes.                                       5.Remove the pan from the oven and brush ribs on both sides with marinating mixture. Turn ribs over on the rack and return the pan to the oven for thirty minutes again.                                                                     6.Again remove from the oven and brush both sides of the ribs with honey. Return to the oven for ten more minutes.

• 1 pound pork
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch
• 1 tablespoon sugar
• ½ cup pineapple juice (drained from can of pineapple chunks)
• 3 tablespoons vegetable oil
• 1 cup ½-inch green pepper pieces
• ½ cup thinly sliced carrots
• 1 cup pineapple chunks

1.Slice pork thinly. (This is easiest when meat is partly frozen.)  2.Combine soy sauce and 1 tablespoon cornstarch in a bowl. Marinate pork in this mixture and set aside.                        3.Mix remaining cornstarch with sugar and ½ cup pineapple juice. Set aside.                                                     4.Heat oil in a large skillet or wok.                              5.Add pork to the skillet and stir-fry until done.               6.Add pineapple juice mixture to meat and blend thoroughly. Set aside.                                                         7.Stir-fry green pepper, carrots, and pineapple chunks for about 3 minutes. Blend thoroughly with other ingredients.