This recipe for Chinese salad dressing comes from Henry Chung's Hunan Style Chinese Cookbook. Henry's restaurant, Hunan, on Sansome St in San Francisco is my all-time favorite! The cookbook is long out of print but you may be able to find it through an internet used book site.
This is a dish I developed with my chef when I still owned my restaurant. It's easy enough to make your own Chinese bbq pork (most Chinese cookbooks have recipes) but I almost always buy it in Chinatown; it can make a mess of your oven if you do it yourself. The hot bean sauce comes in cans and keeps for a long time refrigerated. (Transfer to a plastic container with a tight cove
I coined the name of this soup many years ago when my friend, Jerry Liu, owned the Hunan Garden restaurant in the northern Chicago suburbs. He told me it was healthy, hence the name. It's exceptionally easy to make.
This is a basic Chinese vegetable stir fry that can be made with just about any vegetable that can be cooked. Lettuce, spinach, Swiss chard, nappa, bok choy, green beans, asparagus (my favorite), pea pods, broccoli etc are all delicious. Just cut the vegetable properly and, if necessary, blanche before cooking. (Green beans, asparagus & broccoli need 2 - 3 minutes in boiling water).
Here's a variation on the lettuce wraps that are so popular at the P.F. Chang restaurant chain. It calls for pork instead of chicken but there's no reason you can't make it either way. It's good as an appetizer or an entree.
Note: I recommend stir frying the pork in batches. Cook half of it and remove. Cook the rest, then combine.