-=> Dave Drum wrote to Carol Shenkenberger <=-

 DD> Nearly everyone "tweaks" to his/her taste. It's a universal truth. I
 DD> learned about *real* Chinese (well, the Cantonese part) when I stumbled
 DD> into House of Yee in Inglewood, CA. I started at the top of the menu
 DD> and worked my way to the bottom, keeping mental notes.  Bv)=

There is a little, tiny, hole-in-the-wall Chinerse place called "The Magic
Wok" here in Johnson City.  It's been around for several decades and it's
run by a Sichuan (Szechuan) couple and the owner's mother.  When I was still
married to my second wife, we went there for dinner.  We were promptly
seated by the mother and given two menus.

The first one, the mother explained, was "Chinese food".  Then she pointed
out the Sichuan menu and said in a sly voice, "This real Chinese food!"

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crab Won Tons with Blackberry Szechuan Sauce
 Categories: Appetizers, Seafood, Fruits
      Yield: 3 Dozen
 
MMMMM---------------------------SAUCE--------------------------------
    1/2 c  Blackberry puree
    1/2 c  Saki or dry sherry
      1 tb Cornstarch
    1/2 ts Salt (to taste)
    1/2 ts Red pepper flakes (to taste)
    1/2 ts Ginger, grated
      1 ts Lime juice
      2 x  Garlic cloves, minced
  1 1/2 tb Honey

MMMMM--------------------------FILLING-------------------------------
      3 oz Spinach, fresh
      1 tb Butter
      4 tb Onion, chopped finely
      3 oz Cream cheese
      2 tb Lemon juice
      2 tb Breadcrumbs, dry
    1/2 lb Crabmeat, flaked, cooked
      1 ds Salt, pepper, tabasco (opt)

MMMMM--------------------------WON TONS-------------------------------
     36 x  Won Ton wrappers
           Vegetable oil
 
  BLACKBERRY PUREE: Place 1 cup fresh or thawed whole frozen
  blackberries in food mill, blender, or food processor ans process
  until smooth. If desired, seeds may be removed by straining through a
  medium sieve and using a rubber spatula to press pulp through while
  scraping underside of sieve. Add sugar to taste. A good rule of thumb
  for sweetening is about 2 T sugar per cup of whole berries. SZECHUAN
  SAUCE: Mix all sauce ingredients in a saucepan. Bring to a boil over
  medium high heat. Lower heat and cook until clear and thickened. (The
  flavor of this sauce improves after standing overnight.) FILLING:
  Remove stems and wash spinach. With water still clinging to the
  leaves, place in a large pan over medium high heat. Cook until
  spinach just begins to wilt and most of water has evaporated. Empty
  onto cutting board and chop finely.  Set aside. Melt butter in saute
  pan. Saute onions until transparent.  Cut cream cheese into small
  chunks. Reduce heat to low, and add cream cheese.  when cheese begins
  to soften, add lemon juice to blend. Remove pan from heat and stir in
  breadcrumbs. crab and spinach. WONTONS: Place 1 - 2 tsp. filling  in
  each wrapper and seal according to package directions.  Place single
  layer of wontons in hot oil (about 1/4" in bottom of wok)and fry 2 -
  3 minutes until golden brown. Drain on paper bags or paper towels,
  and serve immediately with blackberry sauce.
 
MMMMM
 
-- Sean

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