• 4 dried Chinese mushrooms
• 1/2 pound fresh Chinese noodles
• 1/4 cup peanut oil
• 1 tablespoon hoisin sauce
• 1 tablespoon bean sauce
• 2 tablespoons rice wine or dry sherry
• 3 tablespoons light soy sauce
• 1 teaspoon sugar or honey
• 1/2 cup reserved mushroom soaking liquid
• 1 teaspoon chili paste
• 1 tablespoon cornstarch
• 1/2 red bell pepper -- in 1/2 inch cubes
• 1/2 8 ounce can whole bamboo shoots, cut in 1/2in cubes -- rinsed and drained
• 2 cups bean sprouts
• 1 scallion -- thinly sliced

Remove the mushrooms; strain and reserve 1/2 cup of the soaking liquid for the sauce. Trin and discard the mushroom stems; coarsely chop the caps and set aside. Combine the ingredients for the sauce in a small bowl and stir well to dissolve the sugar; set aside. Dissolve the cornstarch in 2 tablespoons of cold water; set aside.

Place the wok over medium-high heat. When it begins to smoke, add the remaining 3 tablespoons of peanut oil, then the mushrooms, red pepper, bamboo shoots, and bean sprouts. Stir-fry 2 minutes. Stir the sauce and add it to the wok, and continue to stir-fry until the mixture begins to boil, about 30 seconds. Mix the dissolved cornstarch and add it to the wok. Continue to stir until the sauce thickens, about 1 minute. Add the noodles and toss until heated through, about 2 minutes. Transfer to a serving platter and sprinkle with the sliced scallion. Serve immediately.

• 2 tablespoons peanut oil
• 1 garlic cloves
• 1 teaspoon ginger -- minced
• 1 scallion -- chopped
• 1 onion -- coarsely chopped
• 1/2 small cabbage -- coarsely chopped
• 2 teaspoons thin soy sauce
• 1/2 teaspoon sesame oil
• 1 teaspoon rice wine or dry sherry
• 1 teaspoon cornstarch dissolved in 1 tsp cold water
• 24 dumpling wrappers, 3 inch diameter
• 1/2 cup parboiled or frozen green peas
• 10 lettuce leaves

ce a dumpling wrapper on the work surface. With your fingers, completely moisten the surface of the wrapper with water. Place 1 tablespoon fo filling in the center. Pull up the sides of the wrapper around the filling, tucking the wrapper in tiny pleats around the filling. Lightly tap the dumpling on the work surface to flatten the bottom.

Gently squeeze the center of the dumpling to make a slight indentation and force the filling to bulge a bit at the top. Finally, place a green pea in the center indentation of each dumpling for a garnish. Cover the dumplings as tehy are finished and fill the remaining wrappers.

• 1 cup tomatoes -- peeled, seeded,diced
• 1 small onion -- oven roasted
• 1 cup mushrooms -- minced
• 2 teaspoons garlic -- minced
• 1/2 pound spinach leaves -- blanched, chopped
• 1/4 cup nonfat cottage cheese
• 3/4 cup tofu -- mashed
• 2 tablespoons fresh basil -- minced
• freshly ground black pepper
• salt -- to taste
• 48 eggless pot sticker skins

In a large bowl, combine the tomato mixture, spinach, cottage cheese, tofu, and basil. Season to taste with pepper and salt.

On a cutting board, lay out a single layer of pot-sticker skins. Using a pastry brush, moisten the edges with water. Place 1 tablespoon of the spinach mixture onto the center of each skin. Cover with a second potsticker skin and press the edges together with the tines of a fork to seal.