• 4 cups glutinous rice
• 1/4 cup dried shrimp
• 4 1/2 Tbsp soy sauce, divided
• 1/2 tsp salt
• 1/2 tsp pepper, divided
• 2/3 lb pork flank or sliced bacon
• 1/2 cup peanuts or lotus seeds (optional)
• 3 Chinese black mushrooms
• 2 Tbsp sliced fried shallots
• 1/2 Tbsp cooking wine
• 1 tsp sugar
• 4 Tbsp oil
• 40 bamboo leaves
• 20 pieces of string

Rinse the rice until the water runs clear then soak it in water for 3 hours; drain and divide it into 10 portions. Wash the bamboo leaves and strings then boil them for 5 minutes; remove and drain.

Filling: Cut the pork and mushrooms into 20 pieces each; marinade them with 3 Tbsp soy sauce, 2 Tbsp sliced, fried shallots, 1/2 Tbsp cooking wine, 1 tsp sugar, and 1/4 tsp pepper.

Heat the pan then add 4 Tbsp oil; stir-fry the dried shrimp until fragrant. Add the rice and 1 1/2 Tbsp soy sauce, 1/2 tsp salt, and 1/4 t pepper; stir until mixed well.

Lengthwise, overlap 2 leaves together then bend them to form a conical shape (To use as a wrapper), one end should be longer than the other. Put 1/2 portion of the rice and one piece each of the following in the conical shaped leaves: pork, black mushrooms. Cover ingredients with the other half of the rice.

Wrap the leaves and tie them with a string. Place the finished ”Zong Zi” in a pot then add water to cover. Bring the water to a boil; turn the heat to low and cook the “Zong Zi” covered for 1 hour or until the rice is cooked; remove and serve.

The filling may be changed according to individual preference.

Adapted from http://www.recipecottage.com/asian/jungdz.html

Ingredients:

• 1 clove garlic, thinly sliced
• 1 tablespoon minced ginger root
• 1-1/2 pounds fresh eggplant (firm, shiny, and light)
• 1 cup peanut or corn oil
• 2 teaspoons distilled white vinegar
• 1 teaspoon sesame oil

Sauce:

• 2 teaspoons sugar
• 1 tablespoon hot brown bean sauce (do4 ban4)
• 1 tablespoon soy sauce
• 1/4 cup chicken broth

Preparation:
Combine the sauce ingredients in a small bowl and mix well. Set the sliced garlic and minced ginger on a small plate. Wash the eggplant and remove the stem but do not peel. Cut the eggplant into 2 × 1/2 × 1/2-inch fingerlike strips to make about 8 cups.
Cooking:
Heat a wok over high heat until very hot. Add the peanut oil and heat again. Add the cut-up eggplant, stir, and turn the pieces for about 5 minutes (depending upon the tenderness of the eggplant). The eggplant will soak up most of the oil in the beginning. When the pieces start to wilt and soften, some oil will come out again. Pour the contents of the wok into a strainer over a pot and drain, reserving the oil for later use. Heat the same wok with 1 tablespoon of the drained oil. Add the garlic and ginger and stir for 1 minute. Stir the sauce ingredients, mixing well, and add to the wok. Add the cooked eggplant and mix well with the sauce. Cook over high heat for about 2 minutes or until the sauce coats the eggplant. Add the vinegar and sesame oil. Stir a few more times.

Serve hot or cold.

Yield : 4 servings or up to 8 when served with other dishes; 10 servings as an appetizer, spread on toasted thin bread or crackers.

Ingredients:

• 2 ½ C Whole wheat flour
• 1 ½ C Flour
• 2 ¾ C Boiling water
• some Scallion (or Saung-tsung)
• Oil
• Salt

Instructions:

1. Mix the 5 C of flour with the boiling water to soft dough.
2. Let the dough stand for at least half an hour.
3. Flatten the dough to about 2-3 mm thick.
4. Spread a thin layer of scallion (or Saung-tsung), salt and oil on the flattened dough.
5. Roll the flattened dough to a cylinder.
6. Cut to 10 equal pieces.
7. Make each piece to a round piece.
8. Flatten the piece to very thin (~2mm).
9. Put a little oil in the frying pan and cook both sides to golden color.
10. If you want to store some in the freezer, stack the pieces from Step 8 with plastic wrap in between and put them on a paper plate and freeze them. Then you can cook one whenever you want to eat one.

Ingredients:

• 4 pork chops or pork tenderloins
• bread crumbs
• 1 egg
• flour
• oil (for frying)

marinade:

• 1 T soy sauce
• 1 T rice wine
• 2 t sugar
• 1/2 t salt
• 2 green onion, chopped
• 5 slices ginger, chopped
• 1/4 t five-spice powder

Directions:

1. Tenderize meat pork with a meat mallet. If you’re short on time, pound to at least 1/4 inch thickness or thinner.
2. Mix the marinate sauce with pork. Allow to marinate for 30 minutes. (I’ve marinated it as long as 1 day and as little as 10 minutes.).
3. Coat each pork chop with flour, dip into egg (stirred with 2 t water), then coat with bread crumbs.
4. Heat enough oil in a large skillet to cover bottom. Place pork in pan when oil begins to shimmer. Cook pork chops over med-high heat until cooked through.

• 3/4 C soy beans
• 4 cup Water

Wash the soy beans, pick out any discolored bits, stones and broken beans.

Cover with plenty of cold water, and leave to soak for at least 8 hours, or overnite.

Drain the soy beans and rinse. In the meantime, boil the water.
Put the soy beans in your blender or and add enough water to barely cover the beans. Blend at low, add water to 3/4 of the cup, then go to high without stopping, about 2 to 3 minutes, until the beans are very finely ground. Pour the mixture to the seive on top of a pot. After filtration, put back the ground up soy to the blender again for another extraction, use the rest of the boiling water and blend another 2-3 minutes. Filter again. The filtered liquid is soy milk. Cook on the stovetop at medium heat until start to boil, lower the heat and cook another 10 minutes. Store in a glass jar in the refrigerator.

Add sugar or honey for taste.