Recipe: Some frugal Chinese recipes for Jamie

Chinese Imperial Palace Egg Drop Soup

2 10 3/4 oz. cans Swanson chicken broth
1 2 1/2 oz. jar sliced mushrooms
2 green onions, chopped fine
2 cloves garlic
1/8 tsp. white pepper - available in your grocery spice section
1 egg, slightly beaten
1 tsp. peanut or vegetable oil

Combine first 5 ingredients in a large pot and bring to a boil, then cover.

Reduce heat and simmer for about 10 minutes. Remove garlic.

Mix together the egg and the oil, stirring well. Slowly pour the egg mixture into soup, making sure to stir constantly.

Serve immediately.

Garnish with chopped Green Onion tops.
_________________________________________________

Chinese Bbq Pork - Char Siu
Yield: 8 Servings

2 lb Pork loin or tenderloin; cut
2 tb Shoyu Sauce (soy sauce)
2 tb Dry sherry
2 tb Sesame oil
1/2 ts Chinese Five Spice Powder;
1/4 c Sugar
2 tb Honey or corn syrup (light)
2 Garlic cloves; finely minced
1 ts Ginger juice (See note)

To make ginger juice, take several slices of fresh
ginger and put them in a garlic press and squeeze the
juiice from the fresh ginger.

Combine all the ingredients except the pork and mix well.

Add the pork slices or chunks and marinate in the
refrigerator for at least six hours or overnight.

Turn the meat over occasionally so that all sides are well
marinated. Place the pork pieces on a wire rack in a
roasting pan and bake in a pre-heated 350 degree oven for
about 50 to 60 minutes or until tender.

During the roasting, baste the meat frequently with the
juices from the roasting pan. If desired, the meat can be
taken from the roasting pan slightly before it should be
done and can be finished off under a broiler or on a
barbecue. You have to watch it carefully if you decided to
use this step because it tends to burn very rapidly due to
the sugar and honey.

The pork can be served hot or cold and can be utilized in
many Chinese recipes.
_____________________________________________

Chinese Chicken Spaghetti
Yield: 8 Servings

1 lg hen; or large fryer
1 lg bell pepper; chopped
1 lg onion; chopped
3 ribs celery; chopped
1 cn pimiento; chopped
1 cn mushrooms; sliced
chicken stock
12 oz spaghetti
salt
pepper
soy sauce
Accent seasoning mix

Cook hen in seasoned water and leave in broth to cool. Debone hen when cooled and reserve stock. Cut meat into bite size pieces. Cook the bell pepper, onions and celery in 1 cup stock. Cook the spaghetti in rest of chicken stock until tender. You will find you absorb all the stock.

Toss all together and add the pimentos, and mushrooms. Season to taste with salt, pepper and Accent. This is a very good and different chicken spaghetti.
Pass soy sauce. Serves 8 to 10.