 
Chinese Cooking with Li Paschkewitz
Chinese cooking instructor Li Paschkewitz shares her culinary secrets for creating six classic Chinese dishes as part of ViewZone's ethnic collection of recipes.
Ingredients
1 pound chicken breast (chopped into bite size pieces)
1 teaspoon cornstarch
1 tablespoon soy sauce
3-4 cloves of garlic, chopped
2 carrots, diced
2 stalks of celery, chopped
4 ounces canned banboo
Szechwan hot sauce (or substitute jalapeno pappers)
Preparation
After cutting ingredients, add a small amount of oil to a frying pan. Add garlic and saute for one minute, being careful not to burn the garlic. Add the chicken and saute for one minute, briskly moving chicken pieces, at about 400 degrees. Then add 1/2 to 2 tablespoons of Szechwan hot sauce (or peppers). Add carrots and celery. Continue stir frying for about 3 more minutes. Serve over rice.
Ingredients for Step 1
1 pound precooked noodles (Spaghetti is ok to use for this!)
1/2 pound of boneless chicken breast
1 teaspoon of cornstarch
1 teaspoon of lite soy sauce
1/2 teaspoon of ginger wine
1 teaspoon of sugar
Ingredients for Step 2
1 small yellow onion
1/4 pound of cabbage
1 cup of bean sprouts
2 medium carrots
3-4 stalks of celery
2 tablespoons of soy sauce
3 pre-softened Chinese black mushrooms (or 4 oz. of white mushrooms can be used!)
Preparation of Step 1
Boil and drain the noodles (or spaghetti) and set aside. Slice the chicken breasts into strips and soak in a mixture of cornstarch, ginger wine, soy sauce and sugar for about 10 minutes.
Preparation of Step 2
Slice the onion, cabbage, carrots, celery and mushrooms. Heat pan and add 3 tablespoons of oil; saute the onions until the smell is gone, then add the chicken and briskly stir fry for 3-5 minutes. Add cabbage, carrots, celery and mushrooms and continue to stir fry for an additional 5-7 minutes. Add noodles, continue to stir fry, then add bean sprouts right at the end. (Optional: all lite soy sauce, salt, sesame oil and pepper to taste.) Makes 6 servings.
Ingredients for Step 1
1/2 pound of either shrimp, pork, ham, beef or chicken
Dash of salt
1/2 teaspoon of rice wine
1 1/2 teaspoon of cornstarch
Ingredients for Step 2
3 eggs (or substitute Egg Beaters)
1/2 cup selected meat or ham
1/4 cup of frozen green peas
1/4 cup diced carrots
1/2 tablespoon chopped green onion
Ingredients for Step 3
5 cups cold pre-cooked rice
1 teaspoon salt
1/2 teaspoon black pepper
Preparation of Step 1
Mix the meat with ingredients in Step 1 and let it soak for about 10 minutes.
Preparation of Step 2
Heat the pan and add 2 tablespoons of oil. Lightly beat eggs; pour into pan and scramble over medium heat until firm; add remaining ingredients in Step 2 and then add your chosen meat. Stir fry until fragrant and then add ingredients in Step 3 and continue to stir-fry until ingredients are well mixed and hot. (Optional: add 1 tablespoon sesame seeds and/or lite soy sauce to taste.) Makes 6 servings.
Ingredients for Step 1
1 pound ground pork (or beef, chicken or turkey!)
1 teaspoon salt
1 teaspoon sugar
1 teaspoon sesame oil
1/2 teaspoon black pepper
1 bunch of green onions (scallions) finely diced
Ingredients for Step 2
4 cups of vegetable oil
1 package of won ton skins (wrappers)
Preparation
First, mix all Step 1 ingredients thoroughly in a large bowl. Then spoon fill this mixture onto wrapper and fold so as to form pocket and seal edges. Heat the oil and then deep fry the won tons until they are a golden brown color. Drain excess oil and serve.
Ingredients
25 Spring Roll wrappers
1 small cabbage
1 pound of carrots
1 can bamboo shoots
1 package (12 oz.) bean sprouts
1 bunch of celery
1 pound of chicken, ground turkey or beef or pork
4 green onions (scallions) chopped
2 tablespoons soy sauce
1 tablespoon cornstarch
Preparation
Put bean sprouts in boiling water for 1 minute and then into ice water for 2 minutes. Shred the vegetables. Saute the meat with onions, soy sauce, and cornstarch. Add pepper to taste. Roll in wrappers (skins) to form rolls. Cook in frying pan in 1 tablespoon of oil until golden brown, then bake at 350 degrees for 10 minutes.
Ingredients
1 pound pork tenderloin (or boneless chicken breast)
1 can pineapple
1 medium onion
1 medium green papper
4 carrots
1 tablespoon soy sauce
1 tablespoon white cooking wine or ginger wine
1 jar La Choy Sweet & Sour Sauce
1/2 cup water
4 tablespoons vinegar
1 can tomato paste
4 tablespoons sugar
1 tablespoon cornstarch
Preparation
Cut meat into bite size cubes. Cut onion, peppers, and carrots into bite size pieces. Marinate meat in soy sauce and cooking wine and 1 teaspoon of sugar. Add one egg yolk to marinade and stir. Then add cubed meat. Marinate for 15 minutes.
Fry the meat until golden brown. Then saute the onions in 1 tablespoon of oil. Add meat and then pineapple, green pepper, and carrots. Finally add prepared sweet & sour sauce and mix well for about 5 minutes. Serve with steamed rice.
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