**************  Char Siu ****************

1/4 cup  soy sauce
  2 tbsp honey
  2 tbsp sherry
  2 tbsp sugar
  1 tsp  salt
  1 tsp  Chinese 5 spice
  5 tsp  minced ginger
  3 lbs  lean boneless pork

In a small pan, mix all but pork, heat until sugar dissolves,
continually stirring.  Then let the mixture cool.

Cut the pork into slices 1 inch thick (against the grain), place the
strips into a freezer bag and pour in the marinade from the pan.  Seal
bag and leave in the refridgerator until the next day, turning the bag
occasionally.  

The following day, preheat the oven to 350.  Remove the pork from the
marinade (save) and grill it over a foil-lined pan (it leaves a slightly
sticky mess).  Bake for 30 minutes, then turn over the strips and bake
for another 40 minutes, occasionally brushing with the marinade 30 min
turn over and bake for 40 min, occasionally brushing with marinade.

Cut into thin slices, freeze and use as required.

	***********  Restaurant Style Fried Rice ************

  4 green onions
  2 eggs
  1 cup rice
  3 tbsp soy sauce
1/2 cup green peas
1/2 cup almonds

1/2 cup shrimp 
1/2 cup Char Siu
-or- 
  1 cup Char Siu

Use 1 cup of rice in 1-3/4 cups water.  Boil the rice, uncovered, until
bubbles stop forming on surface, then cover the pot and simmer until the
rice is well done (about 20 minutes).  Once the rice is done, go over it
with a fork to break up any lumps (which are common with short-grain rice).

Stir-fry the 1/2 cup of cooked small shrimp, 1/2 cup peas, and 1/2 cup
slivered almonds until heated.  Remove from pan and set aside.

Chop the 4 green onions into small circles, and stir-fry them.  Scramble
two eggs and add them after the green onions.  Stir-fry this mixture
until the eggs are softly set (breaking up the egg into smaller chunks.
Remove from pan and set aside also.

Heat Char Siu up, and set it aside.  Add 4 tbsp oil to the wok and then
start adding rice and stir-frying, about 1/2 cup of rice at a time (make
sure the rice doesn't stick).  Mix in the soy sauce, then the shrimp,
peas and almonds.  Then mix in the Char Siu and eggs/green onions mixture.