The reigning Miss Asia of Utah, Dianna Mie Gibson, cooks like her mother.

"She never cooks by using measurements or uses recipes," said Dianna. "I've watched her and through the years, I just know how much flour or seasoning goes in, or how much pork or chicken to prepare."The method must work, because when Dianna was to bring her Chinese dishes in, her roommates almost sabotaged the Deseret News photo session by eating and enjoying the shrimp fried rice, beef chow mein, pork buns, shao mai and peking spareribs.

Her father, Larry Gibson, was born in Price and was serving in the Navy in Hong Kong when he met Shun. They married, had four children and moved to Salt Lake City.

Dianna attends the University of Utah, where she is studying psychology and communications. She also has two jobs and volunteers at the homeless shelter and participates in many youth and athletic functions sponsored by the Asian Association of Utah.

During her reign as Miss Asia, she will act as a representative at many community functions and reign at the 14th annual Asian Festival Saturday in the Salt Palace Assembly Hall from 11 a.m. to 8 p.m.

The festival is a offers an array of entertainment, sights, sounds and aromas, said Gibson.

Besides the food of eight countries at reasonable prices, there are two stages with performances from 12 Asian groups (schedule of main stage).

There will be cultural, commercial and information exhibits.

There will be two special guests this year, Ashish Khan, master sarod instrumentalist, and Ha Kinh, a woman who developed an excercise program that thousands of people are now practicing instead of tai-chi.

A silent auction with several one-of-a-kind items will be a new to the festival. Offered will be a Japanese tie-dyed kimono and scarves, stained glass, watercolors, pencil renderings and jewelry by Asian artists.

A prize drawing for an NBA/Utah Jazz autographed basketball among other prizes is another portion of the festival.

Miss Asia offers these recipies for Pork with Green Onions and Shao Mai. They were taken from a cookbook and come closest to how she prepares the dishes. -Jo-Ann Wong

Pork with Green Onions

2/3 pound pork roast

1/2 cup water

2 teaspoons cornstarch

1/4 cup chicken broth

1/2 teaspoon salt

1 cup vegetable oil

2 cups green onions, about 11/2 inches long

Marinade:

1 teaspoon rice wine

1/2 teaspoon salt

1 teaspoon cornstarch

1/2 teaspoon minced ginger root Slice pork into thin strips with a cleaver. Cut strips into 1-by-1/2-inch shreds. Combine marinade ingredients in a small bowl. Add pork shreds; mix well. Let stand 30 minutes. Combine water, cornstarch, chicken broth and salt in a small bowl; mix well. Heat oil in a wok over medium heat about 1 minute. Add marinated pork. Stir-fry until very lightly browned. Remove pork from wok with a slotted spoon, draining well over wok; set aside. Remove oil from wok except 2 tablespoons. Add chopped green onions and chicken broth mixture to oil in wok. Stir-fry until sauce thickens slightly. Stir in pork. Serve immediately. Makes 4 servings.

*****

(Recipes)

Shao Mai

4 dried black mushrooms

2 cups hot water

10 oz. pork loin

1 oz. pork fat

1/2 can (4 oz.) bamboo shoots or water chestnuts, drained

30 wonton skins

1/2 carrot, chopped

30 fresh Chinese parsley leaves, chopped

4-6 cups boiling water

Marinade:

1/2 teaspoon rice wine

1 teaspoon sesame oil

1 teaspoon salt

1/4 teaspoon sugar

1/4 teaspoon pepper

1 tablespoon cornstarch

1 egg, beaten

Soak dried mushrooms in 2 cups hot water until soft, 15-20 minutes. Drain, remove hard stems and chops mushrooms very fine with a cleaver. Finely dice pork loin, pork fat and bamboo shoots or water chestnuts. Combine marinade ingredients in a medium bowl. Add diced mushrooms, pork loin, pork fat and bamboo shoots or water chestnuts. Stir about 5 minutes to mix well. If using square wonton skins, trim corners and edges to make circles. Divide pork mixture into 3 equal sections. Divide each section into 10 equal portions. Place 1 portion in enter of each circle. Pleat skin around filling to make a little pouch, leaving top open. Dip a teaspoon in water and smooth filling. Sprinkle carrot and Chinese parsley leaves on filling. Arrange as many dumpling on damp cloth in a steam as will fit without touching each other. Cover steamer. Pour 4-6 cups boiling water into a wok or a large pot. Place steamer over boiling water. Steam over high heat 6-8 minutes. Repeat with remaining dumplings. Makes 30 appetizers.

Pork with Green Onions

2/3 pound pork roast

1/2 cup water

2 teaspoons cornstarch

1/4 cup chicken broth

1/2 teaspoon salt

1 cup vegetable oil

2 cups green onions, about 1 1/2 inches long

Marinade:

l teaspoon rice wine

1/2 teaspoon salt

1 teaspoon cornstarch

1/2 teaspoon minced ginger root

Slice pork into thing strips with a cleaver. Cut strips into 1-by-1/2 inche shreds. Combine marinade ingredients in a small bowl. Add pork shreds; mix well. let stand 30 minutes. Combine water, cornstarch, chicken broth and salt in a small bowl; mix well. Heat oil in a wok over medium heat about 1 minute. Add marinated prok. Stir-fry until very lightly browned. Remove pork from wok with a slotted spoon, draining well over wok; set aside. Remove oil from wok except 2 tablespoons. Add chopped green onions and chicken broth misture to oil in wok. Stir-fry until sauce thickens slightly. Stir in pork. Serve immediately. Makes 4 servings.