| Chop Suey 1 cup thinly sliced celery 1-cup thinly sliced bok choy 1 cup finely chopped onions � cup finely chopped green and/or red pepper � cup finely diced (or shredded) carrots 2 cups water 6-tbsp. light soy sauce. 1-can bean sprouts (may substitute fresh), drained 8 oz. sliced fresh mushrooms (may use canned) 1 can bamboo shoots (optional), drained 1 can slice water chestnuts (optional), drained 2 tbsp. cornstarch 1/4 cup water Cooked rice or Chinese noodles. Cook celery, bok choy, onions, peppers and carrots in water & soy sauce �til tender. Add bean sprouts, sliced fresh mushrooms, bamboo shoots and water chestnuts. Simmer 10 minutes, then while constantly stirring, add cornstarch/water mixture. Cook until thickened. Serve over rice or Chinese noodles |
| Baked �Egg� Rolls 1 pkg. Egg free wrappers Filling ingredients: * 2 cups cabbage (Napa or regular), shredded * � cup carrots, shredded * � cup bok choy, chopped * � cup green onion, Julianne chopped * 2 cloves garlic, minced * 2 cups bean sprouts * 1 cup fresh mushrooms, chopped * � cup water * Soy sauce, to taste Stir �fry� filling ingredients in wok or a large frying pan until crisp-tender, adding more water and/or soy sauce if necessary. Drain and allow to cool. Place 2 � 3 tablespoons filling in the center of a wrapper. Fold the first corner over mixture, then fold in both ends and continue rolling. Place on baking sheet and keep covered with a damp cloth until all �egg� rolls are ready. Bake in 375-degree oven for 10 � 12 minutes or until outside is crisp. Serve immediately with soy sauce, hot mustard, or sauce of your choice. |
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| Over rice, it's called Chop Suey. Shown here with homemade, baked eggroll. |
| Over noodles, it's called Chow Mein. Shown here with homemade, baked eggroll. |
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