• 3 Cups Water
• 2 Cups Long Grain Rice


• 1 TBSP Water
• 1/4 tsp Soy Sauce
• 1/8 tsp Sesame Oil
• Cooking Spray
• 3-4 Large Eggs


• 1 Medium Onion, rough chopped
• 2 Stalks Celery, large diced
• 2 Carrots, large diced
• 1 TBSP Butter or Vegetable Oil


• 1 Cup Frozen Peas
• 1 Cup Frozen Corn


• 1/4 Cup Soy Sauce
• 1 TBSP Vodka
• 1 TBSP Oyster Sauce


• 4 TBSP Butter or Vegetable Oil

Directions

1. Bring water to boil in a 4 qt heavy bottomed pot. Add rice, stir well, bring back to boil cover and reduce heat to low. Cook 20 minutes.
2. Remove from heat. Leave covered an additional 10 minutes.
3. Uncover, fluff and allow to cool.
   (It is actually best to make your rice the day before, to give the rice grains a chance to soak up all the water then dry out a bit.)


4. Lightly beat 1 TBSP water, 1/4 tsp soy sauce and 1/8 tsp sesame oil into eggs.
5. Over Medium heat scramble eggs in a large skillet lightly sprayed with cooking oil.
6. Transfer eggs to a large wide bowl to cool, chop well. Remove any stuck egg remnants from your skillet.


7. Add 1 TBSP butter or oil to your skillet and crank the heat up to medium high. Sauté onions, carrots and celery just until their edges start to brown but they are still very firm.
8. Put frozen peas and corn in the bowl on top of the eggs, this step will quick chill your other veggies, stopping the cooking process and keeping them crisp in the final dish.
9. Place hot veggies in the bowl, stir together with the chopped egg and frozen vegatables. Set aside.


10. In a small bowl mix together 1/4 Cup soy sauce and 1 TBSP oyster sauce & 1 TBSP Vodka, set aside.

Yum-Yum Sauce

• 1 Cup Mayo
• 1/4 Cup Water
• 1 TBSP Melted Butter
• 1 tsp ketup
• 1 tsp Dark Brown Sugar
• 1/2 tsp Sriracha
• 1/2 tsp Garlic
• 1/4 tsp Sesame Oil
• 1/4 tsp Paprika

Pot Stickers

• 1 lb Ground Pork
• 3 Cups, firmly packed Green Cabbage, lightly salted (1 tsp salt), squeezed dry
• 1 Cup (3-4) White Mushrooms, minced
• 1 Clove Garlic, minced
• 2 Green Onions, thinly sliced
• 2 TBSP Hoisin
• 1 TBSP Oyster Sauce
• 1 tsp Sriracha
• 1/2 tsp Red Pepper Flakes


• Wonton Wrappers
• 1/4 Cup Water - 1 TBSP Corn Starch, mixed together

Directions

Hoisin Sauce

• 1/4 Cup Soy
• 2 TBSP Peanut Butter
• 1 TBSP Molasses
• 2 tsp Rice Vinegar
• 1/4 tsp 5 Spice

Five Spice Blend

• 1 tsp each Whole Clove, Fennel Seed, Szechuan Peppercorns
• 2-3 Star Anise (equal to 1 tsp), broken into small pieces
• 1 tsp Ground Cinnamon

Pot Sticker Dipping Sauce

• 1/4 Cup Low Sodium Soy Sauce
• 1/4 Cup Water
• 2 tsp Rice Vinegar
• 1 TBSP Dark Brown Sugar
• 1/2 tsp Sesame Oil
• 1/2 tsp Sriracha, optional
• 1 Clove of Garlic, grated (or 1/8 tsp garlic powder)
• 1/4 tsp Fresh Ginger, grated (or 1/8 tsp ground ginger)
• Sesame Seeds For garnish

Tempura Batter

• 1 Cup AP Flour
• 1 TBSP Corn Starch
• 1 1 /2 Cups Seltzer Water (COLD)
• Salt

Marinade

• 1/4 tsp Baking Soda
• 1 tsp Dark Brown Sugar
• 2 tsp Cornstarch
• 1 TBSP Soy Sauce
• 1 TBSP Water
• 2 TBSP Vegetable Oil


• 1 lb Chicken or Steak, cut into bite sized pieces

Mix together add meat, set aside to marinate.



• 1 Head of Broccoli, cut into bite sized florets
• 1 Medium Onion, cut root to tip

Gently steam broccoli for three minutes, it should still be very crisp. Set aside.

Sauce

• 1/4 Cup Soy Sauce
• 2 TBSP AP Flour
• 2 TBSP Dark Brown Sugar
• 2 Cloves Garlic, minced
• 1 TBSP Rice Wine Vinegar
• 1 TBSP Vegetable Oil
• 1 tsp Red Pepper Flakes
• 1 tsp Sesame Oil

Whisk together sauce ingredients. Set aside.

• 1 TBSP Vegetable Oil
• 1/2 Cup Water

Directions

1. Over medium high heat use 1 TBSP vegetable oil to coat the bottom of a large skillet. Add the meat, its marinade and 1/2 of the sauce. Cook until chicken is fully cooked or steak is seared on all sides.
2. Add broccoli, onions, the rest of the sauce and 1/2 cup water.
3. Cook until sauce thickens.