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March 21,1974 PHOENIX Page 11Chinese Cooking: Delectable ArtformChinese cooking is inexpensive, easy and nutritious according to Peter Chang of THE GINGER JAR and he%u2019s come up with two recipes of his own creation to prove his point is we!i taken. Admitting to cooking by instinct, rather than formula, Peter seeks cooking as a kind of design. %u201c In Chinese food, especially,\he explains, \combination of textures, colors, forms and tastes really make for a work of art%u201d . Variety is important to Chinese cuisine and Peter recommends at least two or three different dishes to make up a really fantastic meal. And of course, rice is a must!BROCCOLI with OYSTER SAUCE2lbs. fresh broccoli or frozen broccoli (drain well)3 tblspns of peanut or salad oil, sesame oil oSauce: 4 tblspns oyster sauce o, Vs tspn ground ginger, 1 tspn salt, 1 tspn sugar, 2 tblspns dark soy sauce o, 1 tblspn sherry, V? tspn cornstarch (add last).Method: 1.) Parboil broccoli in boiling water for 3 minutes with a pinch of salt. 2). Heat salad oil in wok or frying pan until smokes, saute broccoli (boiled & drained for about 2 minutes, stir constantly, remove heat. 3). Combine sauce ingredients in a saucepan over low heat. 4). Mix cornstarch with a little water to form a thick paste and blend into sauce mixture, stir until sauce thickens, remove from heat. 5). Pour a few drops of sesame oil over broccoli and blend well, cover with a sauce and serve hot.FRIED SHREDDED BEEF AND POTATOESVz lb. beef, shredded (flank steak will do, cut against grain), 1 tblspn dark soy sauce, 1 tspn cornstarch, VS> lb. potato, shredded Vz stalk of leek, shredded, 6 tblspns oil.Seasonings: (used during cooking)2 tblspns dark soy sauce o, Vi tspn salt, % tspn accent (optional)Method: 1). Boil shredded potatoes until barely tender, then drain, 2) Dredge shredded beef with 1 tblspn of soy sauce and 1 tspn of cornstarch. 3) Heat 6 tblspns oil and fry beef and leek. When beef changes color, add potatoes and stir well. 4) Add seasonings, stir well and serve hot.Note: SOY SAUCE: indispensable in Chinese cooking. The imported dark Chinese variety is the best as local varieties tend to be too salty and thin for sauce making.SESAME-SEED OIL: Strong, faintly nutty-flavored oil made from roasted sesame seeds. Do not confuse it with the mild local variety, sometimes sold in supermarkets.OYSTER SAUCE: Thick, brown sauce with a rich flavor, made from oysters soy sauce and brine. It will keep indefinitely.Ingredients available at 'The Ginger Jar.THE GINGER JAR, Montague Street's import boutique featuresimported clothing and gifts as well as %u201cChinese Basics,\sauces, seasoning and cookware that make Chinese cuisine thegourmet fare it is.VL E A F f t B E A NImported Teas o and Coffees1 0 3 S E V E N T H A V E , P A R K S L O P E * 7 0 9 - 5 2 5 3 13b M O N T A G U E B K L N H E IG H T S * 8 5 5 -I0 e > lMoN-Ffu 10-7/sat io-6 %u25a0 145 MONTAGUEC h in e se b a s ic s : Soy S a u c e , Se5am eO il;O ystersauG e,H o5'ien s a u c e , Plum S auce, D uck S a u c e , bam boo Shoots, b e a n Sauce, W ater C h e s tn u ts , - - %u2022%u00bb -LycHee N u ts .. %u2022 W oks, e>owh,C355erole$. 5 9 6 -7 4 8 0DamascusBakerySuperbhom e-baked pastriesB a kla w a - w ith w a ln u ts or p ista ch io nutsLady Fingers- rolls o f cre am o r w a ln u tsBird's N ests- fille d w ith p ista ch io nuts195 Atlantic Ave. 855-1456THE LIQUORSHOPPEF eatu rin gth e m oste x te n s iv eline offin e w in einFree ^ %u00b0P %u00aeD elivery: 7 8 9 -8 t 08108 A 7th A ve , bet,President 8 Union Sts./ * \\ Daily SpecialsLunch - .D inner SuDoerv w gNatural Foods Grocery Store & Restaurant150 Montague St.%u2014M o n-T hurs, Sat 1 2-9 Friday, 12-10O pe n on Sundays b e g in n in g in A p ril858-7061_______ ________JW INESALEBReg. $3.98 per bottle Now, $2.99Reg. $42.98 per caseNow $35.881970 Chateau de TerrefortQuancard - an excellent buy for drinking right now or for storing, superb flavor with a soft finish- a quality Bordeaux Chateau bottled and eminently affordable.For top value we also recommend:1972 Beaujolais Primeur,an excellent example of a hght. ready to drink Beaujolais.$2.59 per bottle,$27.97 a case1971 Marques de Iberiafrom Northern Spain, a red table wine, perfect for everyday. $1 49 per bottle, $16.09 a case1968 VINA SAN FELIPE,VINO FINO TINTOfrom Argentina, a robust ful bodied Burgundy type. $2.49 per bottle: $26.89 a caseWISDOM & WARTERSCREAM SHERRYtrom the Jerez district of Spain a smooth sherry comparable to Harvey's Bristol Cream in taste, but not price.Only $2.99 per bottleS t . G e o rg e Wine and LiquorSO CLINTON ST.(Cor. Pierreponf)TR 5-7426%u201c1i%u00a7%u25a0 HiMiniiiiiBBaimsHniHanaBHiaMiHHHDnainaMMinMiiMHS c rfla d id rn p & rtifiq Cb., chie.S pecialists in M id Eastern fo o d s in clu d in g cous cous, a m a c a ro n i-ty p e p ro d u c t ( usu a lly served ste a m e d o r b o ile d - g re a t as | a side dish or in s te w w ith la m b o r c h ic k e n .I W e fe a tu re a lu m in u m cous cous s te a m e rs -!m a d e in France, a v a ila b le in tw o sizes. M on-Sat, 8-7 187 A tla n tic A ve .187 Clinton st (atlantic)co ffe e s & teasherbs sp ic e s & su n d riesWeekend Special!Gouda SEMI -3 0 F T TDHARD, N ATUR AL CHEESE, FROM ARGENTINA, SLIGHTLY S W E E T WITH A F IR M T E X T U R E . REG. #[.95N O W # l.3 9Cheese CellarMontague end Henry streets Hours: M o n d a y -S a tu rd a y loam -4 pm %u25a0 SundUy io .w -5