Fatfree chinese dumplings

soy sauce
water
vinegar (white or rice)
coupla dozen wonton/dumpling skins ( I think these are just flour and water)
garlic (fresh, chopped fine, or powdered)
ginger (fresh, chopped fine, or powdered)
small bowl with water for dipping
optional: Tbsp Hunan chili paste, Tbsp plum sauce
or maybe tsp black bean sauce, tsp five spice powder or other
flavoring (use *one*)

Make the dipping sauce first and let it sit. Mix equal parts soy
sauce and vinegar, about 1/8 cup per person. Mix equal parts garlic
and ginger, about a clove's worth per person.

Stir-fry vegetable mix in a small bit of water and soy sauce.
If you have it, add your favorite optional flavoring. I like chili paste.
Stir until translucent. Mix will taste sorta raw.

To make the dumplings, scoop about 1.5 teaspoons onto a dumpling skin
(experiment until you find the right amount.) Crunch the dumpling
into a nice shape and dip the end into the small bowl to seal it.

Dumplings may be boiled for 3-5 minutes or steamed 5-10. They are
done when they crinkle up and turn translucent.

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Sesame Beef - recipe the chinese way

In small saucepan mix:
1/2 c. water
1 T. orange peel
1 T. crushed red pepper

Boil above ingredients down to about 1/3 c. juice. Strain, reserving
juice.

Back in small saucepan add:
Reserved juice
1/4 c. packed brown sugar
3/4 c. ketchup
1/2 c. sherry
2 tsp. sesame oil
1/4 c. rice wine vinegar
salt, to taste
1/2 tsp. msg.
1 T. soy sauce

Stir well over low heat until slight boil. To this add a mixture of 2
tsp. cornstarch w/ 1 T. cold water. Stir constantly until thickened.
To sauce add 2 T. toasted sesame seeds. Keep warm until beef is
ready.

For Beef:

Slice 1/2# - 3/4# lean sirloin or tenderloin into 1/4" strips. Coat
beef in a mixture of 1 beaten egg, 1/2 tsp. sesame oil, msg and salt.
Then coat beef in cornstarch, and let sit on wax paper for about 10
minutes (until cornstarch is almost absorbed). Deep fry beef pieces
at 350? until slight brown (about 2/12 minutes). Drain on paper
towel. Add beef to sauce and serve over hot rice.

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Mongolian Hot Pot (Chinese Free Recipe)

1. Heat some really great veggie broth.
2. Put it in the fondue pot. Toss in some chopped garlic and ginger.
3. Using a fondue fork, skewer vegetables (zukes, shrooms, broccoli, etc.)
and extra-firm lowfat tofu that's been cut into 1-in squares.
4. Let skewered items simmer in broth.
5. When cooked, remove skewered vegetables, etc. and dip in sauce made from
low-sodium soy sauce, garlic, ginger, a little honey, and 1 drop of chinese
sesame oil (for flavor); or any other sauce.
6. Afterward, pour the broth into bowls and enjoy. Definitely a different
kind of fondue.

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