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Ingredients:

2 eggs
1 teaspoon MSG (optional)
1/8 teaspoon ground white pepper
1/4 cup soy sauce
4 cups cooked rice
4 scallions, chopped, including green ends
2 cups diced cooked pork/ chicken, shrimp, or any meat
1 slice ginger, minced
1 clove garlic, minced
1/4 cup sliced mushrooms (optional)
1/4 cup vegetable oil

Directions: Put first four ingredients in a mixing bowl and stir slightly, the eggs should not be well beaten. Heat wok or pan hot and dry. Add the oil. Brown the garlic and ginger slightly, then add the rice. ( Cook for 2-3 minutes, stirring to break up the lumps and coat with oil. Add the rest of the ingredients except the egg mixture. Fry and stir constantly until thoroughly mixed. Add the egg mixture while stirring the rice so it will cover as much of the ingredients in the pan as possible. Cook about 2 minutes, stirring constantly. Serve while hot.

Ingredients:

1. Lb. Top round steak
2 Tb Sherry
2 Tb Cornstarch
2 Egg whites
6 Tb Peanut Oil

Sauce

1 1/2 cups Beef stock
2 Tb Light soy sauce
1 Ts Sugar
1 1/2 Tb Cornstarch
1 Ts Red wine vinegar

5 Dried red chile peppers, broken into pieces
8 Then slices of orange rind (orange part only) or more
Fresh ground black pepper to taste

Whisk together the sherry, cornstarch, and egg whites until the mixture is foamy. Add the beef and toss to coat the pieces well. Set aside. Cut meat into 2×2-inch pieces. Heat 4 tbs. Peanut oil in wok. Fry quickly, just until crispy and browned. remove to wok rack to drain. Add remaining 2 tbs. Peanut oil to wok. Add orange rind and red peppers to hot oil in wok. Stir-fry until orange rind begins to darken and aroma from oil becomes pleasant add remaining ingredients and stir until bubbly (add more beef stock if too thick) Add fried beef and toss to coat with sauce. Serve at once with steamed white rice.

Ingredients

1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 8-ounce packages cream cheese, softened
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream

Directions

1. Preheat the oven to 350 degrees F.

2. Make the crust by combining the graham cracker crumbs with the melted
butter and 1 tablespoon sugar in a medium bowl. Stir well enough to
coat all of the crumbs with the butter, but not so much as to turn the
mixture into paste. Keep it crumbly.

3. Press the crumbs onto the bottom and about two-thirds of the way up
the sides of a springform pan. You don’t want the crust to form all
of the way up the back of each slice of cheesecake. Bake the crust
for 5 minutes, then set it aside until you are ready to fill it.

4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and
vanilla. Mix with an electric mixer until smooth.

5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue
to beat until smooth and creamy.

6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will
turn a bit darker at this point. Remove from the oven and allow the
cheesecake to cool.

7. When the cheesecake has come to room temperature, put it into the
refrigerator. When the cheesecake has chilled, remove the pan sides
and cut the cake into 8 equal pieces. Use dental floss to make a
clean cut.

Serve with a generous portion of whipped cream on top.