Choose one of the following kick-ass meal starters:

Shrimp Fu Yung
Oriental Deep-Fried Chicken Wings

Shrimp Fu Yung

Preparation Time: 10 minutes


  • 3 tsp. cooking oil (actually, 2 tsp. and 1 tsp.)
  • 1 clove of garlic - chopped
  • 4 oz. shrimp - peeled
  • 4 oz. green beans - sliced
  • 1 carrot - shredded
  • 6 eggs
  • black pepper and salt to taste

For the dipping sauce:

  • 1 cup chicken broth
  • tsp. salt
  • 2 tsp. soy sauce
  • 1 tsp. sugar
  • 1 tsp. cornstarch


  1. Heat 2 tsp. oil in a wok.

  2. Add the garlic and stir-fry (that is, fry as you stir) for 1 minute.

  3. Add the shrimp and stir-fry for 1 minute.

  4. Add the beans and carrots and stir-fry for 2 minutes.

  5. Remove everything from the pan and keep them in a dish on the side.

  6. Beat the eggs in a large bowl with salt and pepper. Add the cooled shrimp and vegetables to the egg mixture and beat some more.

  7. Heat 1 tsp. oil in the wok. Pour 4 tbsp. of the egg mixture in and cook it like a pancake.

  8. When the egg is firmed on one side, flip it over and cook on the other side until lightly golden.

  9. Place on a plate and keep it warm with an aluminum foil cover.

  10. Repeat with the rest of the egg mixture until it's all used up.

  11. To make the sauce, mix all the ingredients together in a saucepot over low heat. Stir constantly, until the sauce thickens. Serve the shrimp fu yung with a bowl of this dipping sauce.

Oriental Deep-Fried Chicken Wings

Preparation Time: 1 hour


  • 3-4 lbs. chicken wings
  • 1 tsp. salt
  • tsp. pepper
  • 1 oz. corn syrup
  • 2 tbsp. malt vinegar
  • 1 cup white vinegar
  • oil for deep frying


  1. Defrost the wings if they're frozen.

  2. Dissolve the corn syrup and vinegars in a pan over low heat.

  3. Lay the wings on a large flat plate and pour the vinegar mixture over them.

  4. Leave the chicken alone for 45 minutes so that the mixture will sink in.

  5. Heat the oil in a wok for deep-frying (about an inch of oil). Deep-fry each wing for about 5 minutes, or until it is deep brown in color and the skin puffs out slightly.

  6. Remove from the wings from the oil and drain them on paper towels.