Piano Hinge book

In our monthly book binding group we will be doing a Piano Hinged book! It's very cool. I thought it reminded me of the Orient, so I've decided to capture my favourite Chinese food recipes. My sister Donna took a Chinese food cooking class and these are our favourites as well as, some of the ones I've developed over the years, what with pregnancy cravings and all. They will be in no particular order until they get put into the book. It's a small book, not too much room required on the book shelf.

Sweet-and sour chicken with cucumbers and cantaloupe

4 skinless,boneless chicken breasts cut into bite size pieces
1 ½ tbsp. Soy sauce
1 tbsp. dry sherry
1 tbsp. cornstarch
2 tbsp. veg. oil
1 peeled cucumber, cut into bite-size cubes
¼ to ½ cantaloupe, seeded, peeled, and cut into bite size pieces
1 sweet red pepper, cubed
1 ounces blanched, whole almonds


Sauce
3 tbsp. brown sugar
3 tbsp. vinegar
½ c. pineapple juice*
1 tsp. soy sauce
1 tbsp. cornstarch in 2 tbsp. cold water

Marinate chicken cubes in the combined soy sauce, dry sherry, and cornstarch while remaining ingredients are being prepared. Heat oil in the wok., stir-fry chicken mixture for 3-4 min. Add the cucumber, cantaloupe, and red pepper. Combine the ingredients for the sweet and sour sauce and add these to wok. Stir gently and heat until the sauce boils and the cucumber and melon are heated through. Serve at once garnished with almonds.

*I’ve successfully substituted apple, or orange juice for the pineapple juice in the sauce. I don't always have pineapple juice hanging around, but most of the other ingredients are not too far out.