Sweet & Sour Pork

cubed pork (however much you need - I usually do two chops)
1 cup brown sugar
1 cup warm water
1/2 cup vinegar
2 tbsp soy sauce

Mix brown sugar, water, vinegar and soy sauce in a bowl. Put pork and brown sugar mixture into crock pot. Cook on high for 4 hours. Use 1/4 cup cornstarch and 1/3 cup water to thicken if needed and cook for 15 minutes longer.

Alternative: add in 2 cups of water, a scoop of brown rice, and a scoop of barley

Asian Chicken

Ingredients:
1 red pepper, cut into strips
1 green pepper, cut into stips
1 yellow pepper, cut into strips
1 onion, chopped
2 cloves garlic, minced
1 8-oz. can sliced water chestnuts, drained
1 4 1/2-oz. jar whole mushrooms, drained
1/2 tsp ground ginger
4-6 boneless chicken breasts
4 Tbs hoisin sauce
1 tsp cayenne pepper

Directions:
Place red pepper, green pepper, yellow pepper, garlic, water chestnuts, mushrooms and ginger in stoneware; stir to blend. Place chicken breast on top of vegetables. Drizzle hoisin sauce over top of chicken and sprinkle with cayenne pepper. Cook on Low for 8 hours or High for 4 hours.

Chinese Spare Ribs

1/2 Cup Vinegar
1/4 Cup Honey or syrup
1/4 Cup Granulated sugar
1/2 Cup Soy sauce
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Ginger
2 Cups Water
4 Teaspoons Chicken Oxo
6 lbs Spareribs cut in 4cm lengths

Combine first 8 ingredients in deep bowl. Stir Well.
Add ribs. Stir to coat all ribs. Cover and chill overnight. Stir occasionally.
Transfer ribs ro roaster. Reserve marinade. Cover roaster. Cook in 350 degree oven for about 1 hour until tender. Baste with marinade 2 or 3 timesduring cooking. To brown, remove lid and leave under broiler for a few minutes-but watch it!

Almond Chicken

3 Tbsp cooking oil
3 chicken breasts (skin removed, cut bit size)
1 tsp salt

1 Cup Celery
2 Cups mushrooms sliced
10 oz or 284g frozen snow peas
4 green onions sliced
1/2 tsp salt

1Tbsp Cornstarch
1 tsp granulated sugar
1 tsp chicken oxo
1/2 cup cold water

1 cup almonds slivered toasted in 350 oven until brown.

Heat oil in large fry pan. Add chicken and first amount of salt. Stir fry until cooked, about 10 minutes. Transfer to bowl.

If no oil is left in wok add 1 tbsp. Add celery. Stir fry for four minutes. (I also put in carrots here as an extra veggie)
Add mushrooms. Stir fry for 3 minutes. Add snow peas, green onions and second amount of salt. Stir fry for 2 minutes. Stir cornstarch, sugar, and oxo into water. Pour into fry pan. Stir fry to cook and thicken. Add chicken. Stir until heated through. turn into serving dish. Sprinkle with amlonds.

Chicken Pepper

6 Chicken thighs

1 Cup Water
1/4 Cup Soy Sauce
2 Tbsp Cornstarch
1 tsp Salt
1/4 tsp pepper

3 Tbsp cooking oil

1 onion cut bite size

4 red (or mixture of red, yellow and green cut bite size)

1 Cup Water
2 tsp chicken bouillon powder (oxo)
1 Tbsp Sherry (optional)
4 tsp cornstarch

Cut meat into bite size pieces.

Mix next 5 ingredients together in a bowl. Add chicken. Let Marinade for 15 minutes.

Heat oil in wok or frying pan. Put chicken into wok. Stir-fry in hot oil until cooked. Remove chicken and reserve in a bowl.

Put onions into wok. Stir fry until soft. Add peppers. Cook until tender. Add chicken and heat through.
Mix remaining ingredients together and pour over all. Stir fry until thickened. Turn out onto warm platter or bowl.

*We have made this many times and it tastes just like real eating in a real chinese reataurant. So good. It looks like a lot of steps, but really it isn't. So good.