Applebee's Copycat Asian Salad Dressing

 1 cup Oil

1/2 cup Vinegar

1/2 cup Sugar

1 tbsp Minced Onion

1/2 tsp Dry Mustard

1/2 tsp Salt

Mix together and refrigerate.  

Chicken Stir Fry

Chicken Stir Fry:

6 chicken tenders or 3 chicken breasts, cut into cubes
3 tbsp soy sauce
1 bag frozen vegetables
2 tbsp vegetable oil
1 1/2 cup minute rice, cooked

Heat wok to 350 degrees with vegetable oil.  Add cubed chicken and cook until sides are no longer pink.  Lower temperature to 300 degrees.  Add frozen vegetables and cook until soft and heated through.  Add rice and mix all together.  Add soy sauce to taste.  Serves 4.

Chinese Cabbage

1 tsp salt
1/3 cup soy sauce
2/3 cup water
1 cup and 1/2 tsp sugar
Fresh ginger
1 head of cabbage or romaine lettuce.
1 lb hamburger

Dissolve together. Brown hamburger and simmer with sauce mixture. Add lettuce. Cook 10 to 15 minutes. Don't over cook.

Chinese Sauce

This is my mom's friend, Shila's recipe:

1 whole Chicken
1 Onion
1 stalk Celery
4 whole Cloves
Salt
1 can Mushrooms
Butter
2 cups Broth
3/4 cup Flour
1 can Cream of Mushroom soup
Half and Half

Boil chicken in water with onion, celery, cloves, and salt, until tender. Cut chicken up in bite size pieces. Add fried mushrooms, after frying in butter. Add broth, flour, cream of mushroom soup. Add half and half until smooth. Serve with noodles, cheddar cheese, celery, pineapple, coconut, almonds, rice, and green onions.