Slice the pork thinly (easiest when partially frozen).

Combine soy sauce and 1 tablespoon of cornstarch in a bowl.

Add the pork to this mixture, stir, and set aside.

Mix the remaining cornstarch with 1/2 cup of pineapple juice.

Set aside.

Heat 3 tablespoons of oil in a large skillet or wok.

Add the pork to the skillet and stir-fry for 4 to 7 minutes, or until fully cooked and white all the way through.

Add the pineapple juice mixture to the meat and blend thoroughly.

Remove from the skillet and set aside.

If necessary, add up to 2 tablespoons of additional oil to the skillet.

Stir-fry green pepper, carrots, and pineapple chunks for about 3 minutes.

Blend thoroughly with the pork and serve.

Cut the beef across the grain into thin slices (easier when partially frozen).

Marinate the beef in a mixture of soy sauce, oyster sauce (if using), cornstarch, sesame oil, and sugar.

Set aside.

Remove stems and strings from sugar snap peas, leaving pods intact.

Rinse and pat dry with paper towels.

In a hot skillet or wok, add 2 tablespoons of vegetable oil.

Stir in salt, sugar snap peas, water chestnuts or bamboo shoots, and mushrooms.

Cook, stirring constantly, until peas turn a vibrant dark green (about 2 minutes).

Remove to a bowl.

In the same skillet, add the remaining 2 tablespoons of vegetable oil.

Add the marinated beef mixture and stir constantly until the beef is almost done (about 5 minutes).

Return the sugar snap peas, water chestnuts, and mushrooms to the skillet.

Mix well until heated through.

Use a fork to loosen and separate the grains of cold, cooked rice.

Place a large skillet or wok over high heat.

Add 2 tablespoons of oil and heat thoroughly.

Fry chopped onion until it reaches a light golden brown, then remove it to a plate.

If using, add the remaining 1 tablespoon of oil to the skillet.

Stir-fry the beaten eggs until done.

Add the cold rice to the pan, stir in soy sauce, and mix thoroughly.

Reintroduce the fried onion to the skillet, ensuring it’s well combined with the rice.

Continue heating until the dish is completely warmed through.

In a bowl, combine soy sauce and cornstarch.

Add the small pieces of lean pork and let it marinate for 15 minutes.

In a deep saucepan, bring beef or vegetable broth and water to a boil.

Add the marinated pork along with the soy sauce and cornstarch mixture to the boiling broth.

Cook over medium heat for 10 minutes.

Add the chopped watercress and cook uncovered for an additional 2 minutes.

In a small bowl, coat the diced chicken breast with cornstarch.

In a deep saucepan, combine water, chicken or vegetable broth, and water chestnuts.

Bring to a boil.

Add the cornstarch-coated chicken to the boiling broth and cook for about 10 minutes.

Beat the egg and slowly stir it into the soup.

Dish the soup into a large bowl and sprinkle chopped scallions on top.

Mix all ingredients except wonton skins and vegetable oil or broth.

Put one teaspoon of the mixture in the center of a wonton skin.

Moisten the edges of the skin with water and fold to form a tight triangle.

Press the edges together.

Repeat for the rest of the skins.

For Appetizers: Heat oil in a large pot.

Add a few wontons at a time and fry until golden brown and crispy, about 2 minutes per side.

Carefully remove with a slotted spoon.

(It is best to ask an experienced cook to help with the deep-frying.

) Drain on a paper towel and serve hot with duck sauce.

For Soup: Bring a large pot of water to a boil.

Add a few wontons at a time.

Do not overcrowd.

Cook over medium heat for 8 to 10 minutes.

Meanwhile, heat broth in a separate pan.

Add the cooked wontons to the broth.

Use about 3 dozen wontons to 5 cups of broth.

In a teakettle or saucepan, bring water to a boil.

Rinse a teapot (earthenware or china is better than metal) with a small amount of the boiling water.

Measure loose tea into the pot.

One teaspoon of tea for each cup of water is a good rule of thumb, but the exact amount is really up to your own taste.

You’ll probably have to experiment a little to brew it just the way you like.

Pour the boiling water into the teapot, cover, and let it stand for a few minutes.

Pour the brewed tea into cups.

Place the rice in a pan or bowl and wash it with cold water.

Run your hands through the rice and drain when the water becomes cloudy.

Repeat until the water is clear.

Place the washed rice and 3 cups of water in a deep saucepan.

Do not cover.

Put the pan over high heat and bring the water to a boil.

Reduce the heat to medium and cook for 10 minutes.

Cover the pan tightly and simmer over low heat for 20 minutes or until all the water has been absorbed.