Recipe(tried): Chicken Chow Mein, Lo Mein and Yogi Wings

CHICKEN CHOW MEIN

3 tablespoons oil
2 cloves garlic - minced
2 small chicken breasts, boneless
8 mushrooms - sliced
2 stalks celery - cut into strips
1/4 cup bamboo shoots - sliced

Seasoning Sauce:
chicken bouillon cube - dissolve 1
1 tablespoon soy sauce
2 tablespoons dry sherry
1 tablespoon cornstarch
5 ounces chow mein noodles

Note: Warm chow mein noodles in 325 degree oven for 5 minutes.

Combine sauce ingredients and set aside. Add oil to hot wok. Swirl, add garlic and stir fry for 30 seconds. Add chicken. Stir fry for 3 minutes or until chicken turns opaque. Remove and set side.

Add vegetables and stir fry over medium heat for 2 minutes. Push vegetables to sides of wok. Re-stir sauce mixture and add to center of wok, stirring until thick and bubbly. Add chicken and heat. Serve with chow mein noodles.

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Basic Lo mein

4 Dried black mushrooms
1 cup Roast pork
1/2 cup Celery
1 cup Chinese cabbage
1/2 cup Bamboo shoots
1/2 cup Bean sprouts
6 Snow peas
2 Slices fresh ginger root
1 Garlic clove
2 tb Oil
1 tb Sherry
1/2 cup Stock (chicken)

Soak dried mushrooms. Slice roast pork, celery, cabbage and bamboo shoots. Blanch bean sprouts. Stem snow peas. Shred ginger root and crush garlic. Heat oil. Add ginger root and garlic; stir fry to brown lightly. Add pork and stir fry a few times. Then add in sherry to blend. Add all vegetables except snow peas and stir fry 1 minute
more. Add stock and heat quickly. Then cook, covered, 3 minutes over medium heat. Stir in snow peas. Combine mixture with tossed noodles.

Variations:
Substitute cooked beef, ham, chicken, duck, crabmeat, lobster or shrimp.

To cook noodles:
Prepare boiling water with a little salt. Add
noodles and cook until barely done. Drain and rinse with cold water to stop cooking. Separate noodles with a fork, then toss them with a
little sesame oil or peanut oil and set aside until they are ready to go into your stir-fry for the final heat. You will want about a pound
of noodles for the above recipe.

This recipe is simply a guideline for a dish that can be varied in a thousand ways!

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YOGI WINGS

2 tablespoons paprika
3 tablespoons cayenne
5 tablespoons fresh ground black pepper
6 tablespoon garlic powder
3 tablespoon onion powder
6 tablespoon salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
2 tablespoons Chinese five-spice powder
50 chicken wings (with tips removed and split at center joint)

Combine all dry ingredients in medium bowl. Rinse chicken thoroughly. Place 1/3 of chicken in a large bowl and spread dry mixture liberally over chicken and mix with hands until chicken is completely coated. Repeat same process with the next 2/3 of chicken. Make sure you do 1/3 at a time and refrigerate for at least 2 hours.

Place chicken on middle rack of grill on low heat and cook until crispy, turning as needed, combine with sauce for dipping at your preference.

Yield: 8 servings