BE ORGANIZED Cooking Chinese food is worth the expense THERE ARE a number of problems associated with preparing a Chinese-style meal in your own kitchen. First. the work involved is for- midable. make a two-day project of it. On day one, we would get together in budget beaters The chopping of meats and vegetables is mot a task I enjoy, and as versatile as my Cuisinart can be it isn’t up to a lot of the werk. Most Chinese-style dishes re- quire last-minute ccoking — the cook requires six arms, the mental discipline of a duty sergeant and the agility of a juggler. It’s expensive. . Not the meats and vegetables — they cost the same no matter how they are prepared. However, to come even close to authentic Chinese food, ingre- dients such as Star Anise, Hoisin sauce, lotus root and dried mushrooms are called for. That likely involves a trip to Chinatown, a parking ticket and the price of the purchases. Every time I’ve prepared a Chinese-style meal for six people I’ve ended up with enough for 30. It’s easy to get carried away. Here ate a few tips that seem to make the preparation easier. e Team up with a friend. Years ago, my friend Jessie and I would ren ne rm | | : | | | | | | | | i i Barbara McCreadie the morning and decide on the menu. After making a list of the necessary exotic ingredients, we would head for Chinatown and have a two-martini lunch — the Egg Foo Yung at the Yen Lock is just short of magnificent. During lunch, we generally came up with a few more expensive ideas, but martinis have a way of adding courage. After lunch we’d shop. By this time we'd have collected our park- ing ticket. ¢On day two, we’d begin. The first order of business was prepar- ing the sauces and marinades. Any meats that needed slicing and soaking were done first. ® Next, we sliced and diced the vegetables, doing the entire quanti- ty for every recipe at the same time — for example, if three recipes re- quired onions we’d chop or slice the whole amount and measure in- to labelled bags. ® Then we'd take a little break — call it organizational, if you like. wet * Next, organize your table and October 12 - 21 {t's our Anniversary Come celebrate with us and save! Vote for our best-dressed store serving dishes, including any gar- nishes and special serving devices. Measure all remaining ingredients such as noodles and rice. Set out spices. As you use each, return to the cupboard or you'll have the opening move of the third war right at home. © Use every electric appliance you own — four burners just won't do. Simmered dishes are great in crock pots. Electric frypans and woks are wonderful. Heat sauces in your microwave. ® Hire a kid to clean up. It will be the best $4 an hour you'll ever spend. ® Invite extra people. weak The above is in response to a reader’s request to provide some recipes for sweet and sour pork. 1 doubt if there’s a more popular dish ordered in restaurants, and my family loves it. Personally, I’d sooner eat wallpaper paste, but my aversion {o sugar is well known. Many of the bottled sauces are acceptable. China Lily puts out several and so does Chung King. This is the recipe that Jessie and I used. It comes from an old cookbook, ‘‘Fabulous Chinese Cook Book,’’ Harry K. Long, 1965, published in Vancouver. Sweet and Sour Sauce (Tim Sheen Jup) See Sweet Page 14 Have you lived before this life? Call 1-800-FOR-TRUTH (367-8788) and you could win an AKAI high-tech C.D. Player Admin: 980-9354 from Westminster Stereo 1199 Lynn Valley Road into: 983-3684 13 - Wednesday, Octeber if, 1989 - North Shore News ‘EXPANDIN "FOR LIMITED TIME ONLY RON ZALKO HEALTH CLUB is expanding its facilities on the North Shore and will soon add 10,000 square feet (previously the Piano Lounge and the Windows Restaurant of the former International Plaza Hotel). With extensive renovations underway, this will be the largest and the most advanced fitness centre in the country. Since opening in 1980, RON ZALKO centres have expanded to their present 3 locations serving thousands of members in Vancouver and on the North Shore. The RON ZALKO clubs are dedicated to providing Canada’s finest physical improvements through the ultimate combination cf personalized programs and modern equipment. At RON ZALKO there is everything you need for physical fitness: modern facilities in a pleasant environment, knowledgeable staff interested in your satisfaction and well-being, exercise programs built upon a solid pase of contemporary scientific expertise, spa facilities and tennis courts. At RON ZALKO you have the potential to achieve your physical fitness goals and enjoy doing it. if you are interested in physical improvement ... go first class ... go RON ZALKO — the name in fitness. EXPANDED FACILITIES * New entrance lobby (where the old hotel entrance and lobby were) and easy access through the former Daddy Long Legs entrance to provide convenient passage from the free parking area to the club. New free-weights area — air-conditioned — at the former hotel! Piano Lounge area; specially designed for body building — men and women New weight equipment area — air-conditi.ned — for trimming, firming and shaping (the former hotel Windows Restaurant area) New cardiovasenuiar room ccnsisting of computerized rowing machines, bikes and “stair masters” New additional changing area with lockers New separate sauna and steam rcoms for men and women few air-conditioning to service aii change areas and aerobie area New juice bar under the dome and easy access to the pool in exotic environment New babysitting area under the dome IN SUMMARY AVAILABLE TO YOU AND NOWHERE ELSE —the RON ZALKO workout for all fitness levels —free weights weight equipment —cardiovascular room —indoor heated swimming pool and jacuzzi —steam rooms and saunas, separate for men and women —aquatic exercise programs —one to ane supervision —tennis courts