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Ingredients

2 cups white rice
9 ounces shelled and deveined shrimp
1 tablespoon sesame oil
1 tablespoon rice wine
12 cups water
salt to taste

Directions

Rinse rice and set aside for 2 hours or until moistened.

Heat sesame oil in a saucepan. Add shrimp and rice wine and gently fry. Add rice and fry for 1 minute.

Pour water into saucepan and boil over medium heat. When the rice and shrimp mixture is thickened, or the rice expands about 3 times, reduce the heat to low. Continue to cook for 10 minutes, or until heated through, stirring constantly. Season with salt and serve hot.

Ingredients

1 pound pork spareribs, cut into 3 inch pieces
1 tablespoon vegetable oil
1 (1 inch) piece fresh ginger root, sliced
5 green onions cut into 2-inch pieces
1/2 teaspoon ground cinnamon
2 cups water
1 1/2 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon rice wine
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Bring a large pot of water to a boil, then add the spareribs, and cook uncovered for 3 to 5 minutes. Drain in a colander and set aside.

Heat the vegetable oil in a skillet over high heat. Stir in the ginger, green onions, and cinnamon; cook and stir until fragrant. Stir in the spareribs and cook for 3 to 5 minutes. Pour in the water, soy sauce, sugar, and rice wine. Season with salt and pepper. Bring the mixture to a boil, then reduce heat to low and cover. Simmer until the spareribs are tender, about 1 hour.

Ingredients

1 tablespoon olive oil
4 skinless, boneless chicken breast halves – cubed
coarsely ground black pepper to taste
1 large onion, chopped
6 cloves garlic, minced
3 green chile peppers, seeded and minced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (8 ounce) package mushrooms, sliced
3 (15 ounce) cans pinto beans
4 green onions, chopped
1 bunch fresh parsley, chopped
1 cup white wine
2 (14.5 ounce) cans chicken broth
2 cubes chicken bouillon
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 tablespoon dried oregano
1 1/2 tablespoons ground cumin
2 bay leaves

Directions

In a large pot over medium-high heat, cook chicken in olive oil with black pepper until brown. Stir in onion, garlic and chiles and cook until onion begins to soften.

Stir in bell peppers, mushrooms, beans, green onions and parsley. Pour in wine and chicken broth. Season with bouillon, rosemary, thyme, oregano and cumin. Place bay leaves in pot, cover, reduce heat and simmer 90 minutes.

Ingredients

2 tablespoons light soy sauce
1 tablespoon Chinese rice wine
1 large clove garlic, minced
1 tablespoon minced fresh ginger root
4 (6 ounce) tuna steaks (about 3/4 inch thick)
1 tablespoon vegetable oil

Directions

In a shallow dish, stir together soy sauce, rice wine, garlic, and ginger. Place tuna in the marinade, and turn to coat. Cover, and refrigerate for at least 30 minutes.

Preheat grill for medium-high heat.

Remove tuna from marinade, and discard remaining liquid. Brush both sides of steaks with oil.

Cook tuna for approximately for 3 to 6 minutes per side, or to desired doneness.