Potstickers

     2/3  pound         Ground Pork
   1      cup           Chinese cabbage -- Minced
   2      each          Green Onions -- Minced
   1      each          Egg
   1      tablespoon    Light Soy Sauce
     1/2  teaspoon      Salt
     1/2  teaspoon      Orange Peel -- Grated
     1/2  teaspoon      Hot Chili Oil
                        Cornstarch
  40      each          Won-ton wrappers -- Cut into circles
     1/2  cup           Peanut Oil
   1      cup           Water

Combine port, cabbage, onion, egg, soy sauce, salt, orange peel and hot
chili oil in large bowl and mix well. To assemble:  Dust waxed or
parchment paper with cornstarch.

Set 1 rounded teaspoon filling in center of won tom skin, pressing lightly so filling forms narrow band across middle. Moisten rim of skin.  Bring opposite sides together to form semicircle.  Pinch together around outer edge.  Transfer to cornstarch dusted paper.  Cover with dry kitchen towel. Repeat with remaining won ton and filling. 

Place two heavy 12" skillets over low heat.  Add 1/4 cup oil to each. Arrange dumplings in skillets in rows, fitting closely together.  Increase heat to medium-high and cook uncovered until bottoms are deeply golden, about 2 minutes, checking occasionally.  Add 1/2 cup water to each pan and cover immediately.  Let steam until skins are translucent, about 3 minutes. Remove cover and continue cooking over medium to medium-high heat until bottoms are very crisp and well browned.  Drain off excess oil if necessary.  Loosen dumplings with spatula and transfer to serving dish.  Serve immediately.

Ratatouille with Fresh Basil

   1      small         eggplant (about 1 pound) cut into 3/4 inch
                        cubes
   8      Tbsp          olive oil
   2      large         red bell peppers -- cut into 3/4 inch
   1      large         onion -- coarsely chopped
  12      oz            small zucchini -- cut into 3/4 inch
   1      lb.           tomatoes
                        peeled, seeded, coarsely chopped
   4                    garlic cloves -- chopped
   1      Tbsp          chopped fresh thyme -- or 1 tsp. dried
   1                    bay leaf
   2      tsp.          red wine vinegar (optional)
     1/3  cup           chopped fresh basil

Place eggplant in colander. Sprinkle with salt. Let stand 30 minutes. Pat eggplant dry with paper towels.

Heat 4 Tbsp olive oil in heavy large non-stick skillet over med-hi heat. Add eggplant and saute until brown and cooked through, about 6 minutes. Transfer eggplant to large bowl. Heat 1 Tbsp olive oil in same skillet over med-hi heat. Add bell peppers and saute until light brown, about 5 minutes. Add bell peppers to eggplant. Add 1 Tbsp olive oil to same skillet. Add chopped onion and saute until light brown, about 4 minutes. Add onion to eggplant. Heat 1 Tbsp olive oil in same skillet over med-hi heat. Add zucchini and brown lightly, about 3 minutes. Add zucchini to eggplant mixture. Heat 1 Tbsp olive oil in same skillet. Add tomatoes, garlic, thyme and bay leaf and saute mixture 3 minutes. Return all vegetables to skillet. Reduce heat to medium, cover and cook until vegetables are very tender, stirring occasionally, about 20 minutes.

Season to taste with salt and pepper. Mix in vinegar, if desired.
Discard bay leaf. Mix basil into ratatouille and serve.
Serve cold or slightly warm as an appetizer, main course, or side dish.
Serves 6.