These are actually written by my mom so enjoy she just sees shows and jots them down so i decided to type them here for credits.
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EGG AND VEGETABLE SPRING ROLLS
4 eggs
3 Spring onion without leaves
250 gms cabbage
50 gms peas
50 gms beans
2 tsp soya sauce
salt to taste
½ tsp white pepper
few coriander leaves
2 tsp oil
for omlets
12 eggs,
12 tsp corn flour and water
oil for shallow frying

Heat 1 tsp oil, fry the onions with 4 beaten eggs and stir in the long strips of veggies, salt, aginomoto, soya sauce, pepper and stock until half tender. Make 24 omlets and in it, fill the cooked veggies and eggs and make rolls. Seal the edges with beaten eggs and shall fry until light brown. Serve hot.



CHINESE SPECIAL SALAD
50 GMS Chicken
50 GMS Cooked Ham
50 GMS Prawns
30 GMS Rice Noodles or Egg Noodles
1 tomato without seeds
100 gms cabbage
1 boiled beetroot
1 cucumber
1 spring onion
½ cup vinegar
2 tsp mustard powder
1 tsp white pepper
1 tsp aginomoto
salt to taste Cut the veggies into long and thin pieces. Cut thin slices of prawns, chicken, cooked ham. Make a paste of vinegar, salt, aginomoto, pepper and mustard powder. Mix with all the other ingredients.



GINGER FISH
1 kg fish
50 gms ginger
1 pod garlic
1 onion
10 green chillies
1 tbsp vinegar
1 tbsp soya sauce
salt, pepper
1 tbsp aginomoto
1 onion sliced
1 bunch kothmiri chopped
4 tbsp oil
red color Clean the fish and cut into pellets. Apply 1/2the ground masala vinegar, soya sauce, salt, pepper and marinate for ½ hour. In a karcu put oil and fry the sliced onion and kothmir till brown. Add the masala nd fry further till browned and add the fish pieces and cook till dry sprinkle aginomoto and red color and serve.




EGG AND VEGETABLE SPRING ROLLS
Filling for spring rolls
4 eggs
3 spring onion without leaves
250 gms cabbage
50 gms beans
2 carrots
¼ cup stock
½ tsp aginomoto
2 tsp soya sauce
salt to taste
½ tsp white pepper
few coriander leaves
for omlets
2 tsp oil
12 eggs
12 tsp corn flour and water
oil for shallow frying
Heat 1 tsp oil, fry the onions with 4 beaten eggs and stir in the long strips of veggies, salt, aginomoto, soya sauce, pepper and stock until half tender. Make 24 omlets and then in it fill the cooked veg. and eggs and make rolls. Seal the edges with beaten eggs and shallow fry until light brown. Serve hot.



CHILLI CHICKEN
500 gms chicken
3 tbsp Worcestershire sauce
1 tsp soya sauce
½ tsp aginomoto
½ tsp salt
2 med. Onion (Sliced)
12 green chillies (Cut)
2 tbsp oil


Clean and cut the chicken, marinate ihn Worcestershire sauce, soya sauce and salt. Heat 2 tbsp oil fry the onions lightly and add the marinated chicken, cover and cook on slow fire. When cooked fry till dry. Add the chillies and fry for a few mts. Finally add aginomoto and remove from fire and serve hot.

CORN SOUP
1 ltr or 4 cups veggie stock
3 tbsp corn flour
350 gms or 1 tin sweet corn (Cream style)
1 tsp ajinomoto
1 tsp white pepper
salt to taste
1 spring onion
Boil water of stock with corn. Mix corn flour and pepper with a little water. Stirring well add to the boiling stock and cook for a couple of minutes. Lastly sprinkle aginomoto and chopped spring onion and serve hot.



VEG FRIED RICE
½ kg fine rice
1/8 kg beans
1/8 kg peas
4 carrots
150 gm oil
2 tsp pepper
salt to taste
2 tsp aginomoto
2 spring onions (Chopped)

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Boil the rice in salted water until nearly cooked. Drain and spread on a large plate to cool completely.
Cut the beans and carrots finely. Shell the peas. Boil the veggies in a little boiling salted water. Ina large open vessel pour the oil and lightly fry chopped onions and the cooled rice add the boiled vegges and fry a little more. Add salt and pepper. Lastly add aginomoto and sere. If liked use 3 egg beaten with 1 tsp of soya sauce.




VEGGIE CHOW CHOW
200 gms flat noodles.
Cut very finely-long strips
2 carrots
1/8 kg beans
200 gms cabbage
2 spring onions
bean sprouts handful
2 onions cut into thin slices
½ cup oil
1 tsp corn flour
1 tbsp soya sauce
1 tsp aginomoto
1 tsp pepper
salt to taste Boil the noodles in salted water. Drain under cold water and toss a tbsp of oil. In a large flat vessel put ¼ cup oil and lightly fry the boiled noodles and put it on the serving dish. Put the remaining oil in the kadai and lightly fry the veggies for a minute. Mix the corn flour with stock or water and add to the veggies. Add soya sauce pepper and salt. Sprinkle aginomoto and mix well. Arrange on top of the noodles and serve with chilli sauce.


SWEET AND SOUR VEGETABLES
1 cup veggies (beans, cabbage, carrot, cauliflower, capsicum)
2 tbsp oil
1 onion sliced thick
sliced:
1 small piece ginger
4 green chilles
2 cups veggies stock
1 tbsp corn flour
1 tbsp sugar
2 tbsp vinegar
1 tsp soya sauce
1/2tsp pepper
½ tsp aginomoto Cut the veggies in large pieces. Boil in 2 cups slated water for 2-3 minutes. Drain the water and spread the veggies on a plate. Retain the stock for the sauce. In a vessel put the oil and lightly fry the onions, g. chillies, and ginger. Mix all the ingredients to the stock and add to the onions.
Add the veggie and bring to a boil if liked red color can be added and serve with fried rice

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Enjoy your meal

nice list of recipes. my only question is that do chinese really use monosodium glutamate (aka MSG aka ajinomoto) in their foods? i know it adds to the taste and also helps with preservation. i really don't use it when i cook because i know that it can cause cancer. that's why i find it quite ironic that a healthy chinese dish uses MSG in dishes.