Chinese Recipes

Egg Rolls:

In a wok or skillet heat the oil and briefly stir-fry the celery, cabbage and scallions
Add the shrimp and pork, continue to stir-fry for a couple of more minutes
Add the rest of the ingredients and keep stir-fring for 5 more minutes
Cool the filling (the above). Place 4 T. of filling in rectangular shape on the center of each egg roll skin and fold up envelope style, sealing the last flap with a paste made from
- 1 T. Flour
- 2 T. Cold water
Fry until golden brown in deep fat preheated to 375°F

The pancakelike skins are available at Chinese grocery stores
The diced ingredients can be chopped in a food processor
Serve with Chinese mustard, soy sauce, plum sauce, sweet and sour sauce, etc. With an entrée, or as an appetizer
Chicken or cat can be used in place of the shrimp and pork

Soak the beef in the combined soy, cornstarch and oil
Cut the asparagus on a bias into 1 inch lengths (do not use the tough white-ish ends)
Heat 2 cups of oil in a wok or skillet, when it is warm add the beef, stirring to separate the slices. Cook briefly, no more than 20 to 30 seconds
Discard all but 2 to 3 tablespoons of the oil and reheat to very hot
Stir-fry the asparagus for 10 seconds, sprinkle with the sugar and salt, add the beef, stir to blend
Add the wine and stock and cook for 1 minute or less, stirring, until the sauce is almost absorbed in the beef
Serve and garnish

If the oil is hot when the meat is added it will stick together, so be sure to stir to prevent that
A little amount of other vegetables such as sweet peppers can be added
Serve on a bed of steamed rice
Garnish with fried noodles, etc.

Soak the pork in the soy sauce and wine
Dredge the pork in 1 cup of the cornstarch, one piece at a time
Soak the mushrooms in warm water for 15 minutes, or until they are softened
In a mixing bowl combine the pepper, carrot, onion, bamboo shoots, pineapple, garlic and ginger
Drain the mushrooms and squeeze out to extract the moisture. Cut off the stems and cut into thin slices. Add them to the veg. and set aside
In a wok or skillet deep fry the pork, a few at a time for 5 to 8 minutes or until they are cooked
pour off all but 1/4 cup of the oil and stir-fry the veg.
Meanwhile in a sauce pan combine 1 cup of water, sugar, vinegar, light soy sauce and salt. Bring to a boil and stir until the sugar is dissolved
Blend the 2 tablespoons of cornstarch with the 1/4 cup of water and stir into the simmering sweet and sour sauce. Stir in the food coloring and then stir in 2 tablespoons of fresh oil for a glaze. Pour the sauce over the veg.
Pour the sauce and vegetables over the pork, serve and garnish

Remove about 1/4 cup of the cold stock and blend it in a small mixing bowl with the cornstarch
Bring the remaining stock to a boil, when it is simmering, season to taste with the salt and blend well with the cornstarch mixture
Cook for about one minute and turn the heat off. Immediately but slowly start adding the egg in a thin stream, stirring constantly in a circular fashion so that the egg forms thin shreds in the hot stock
Serve in individual bowls sprinkle with the chopped scallions and the fresh ground black pepper on the side
Serve and garnish

Chop the shrimp finely
Mix the shrimp, pork, water chestnuts, 2 green onions, 1 teaspoon cornstarch, 1/2 teaspoon salt, 1/4 teaspoon sesame oil and a dash of white pepper
Place 1/2 teaspoon shrimp mixture in center of wonton skin. (Cover remaining skins with plastic wrap to keep them pliable)
Fold bottom corner of wonton skin over filling to opposite corner, forming a triangle
Brush right corner of triangle with egg white
Bring corners together below filling, pinch left corner to right corner to seal
Repeat with remaining wonton skins. (Cover filled wontons with plastic wrap to keep them from drying out)
Heat water to boiling in Dutch oven and add the wontons. Reheat to boiling, reduce heat to simmer, cook uncovered 2 minutes and drain
Rinse wontons under cold water, place in bowl and cover with iced water to keep them from sticking together
Cut chicken into thin slices
Toss chicken, 1/2 teaspoon cornstarch, 1/2 teaspoon salt and dash of white pepper in medium bowl. Cover and refrigerate 20 minutes
Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute, drain. Immediately rinse in cold water, drain
Cut pea pods lengthwise into halves
Heat broth and mushrooms to boiling in Dutch oven
Stir in chicken, heat to boiling
Drain wontons. Stir wontons, bamboo shoots, 1 teaspoon salt and dash of white pepper into broth
Heat to boiling, reduce heat. Simmer uncovered 2 minutes
Stir in pea pods, 2 tablespoon green onions and 1/4 teaspoon sesame oil
Serve and garnish

Won Ton Soup is a Chinese favorite consisting of won tons cooked in and served in a clear broth flavoured variously with ingredients like scallions, celery and soy sauce. The soup is often garnished with julienned strips of chicken, pork, vegetables, etc. The broth's flavour as well as the garnishes are prepared to correspond to the won ton filling
The wonton wrapper are best purchased from your local grocry store
Store the stuffed wontons in the water for as short of a time as possible
Cook the noodles as close to service as possible and do not over cook
Garnish with chopped green onion, fried noodles, etc.

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