Chinese Food

[Sparrow]

EGG DROP SOUP

Ingredients
4 cups prepared chicken stock, plus 2 tablespoons
1/2 teaspoon grated fresh ginger
1 tablespoon soy sauce
1 tablespoon cornstarch
2 eggs, lightly beaten
2 green onions, chopped, including ends
Salt and white pepper, to taste
Directions
Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately





VEGGIE STIR FRY

Ingredients

1 tablespoon cornstarch
1 1/2 cloves garlic, crushed
2 teaspoons chopped fresh ginger root, divided
1/4 cup vegetable oil, divided
1 small head broccoli, cut into florets
1/2 cup snow peas
3/4 cup julienned carrots
1/2 cup halved green beans
2 tablespoons soy sauce
2 1/2 tablespoons water
1/4 cup chopped onion
1/2 tablespoon salt
Directions

In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.



CHINESE DUMPLINGS (Beef)

Ingredients

1 1/2 pounds ground beef
2 cups shredded Chinese cabbage
1 carrot, shredded
1 onion, minced
1 egg
1 teaspoon sugar
1 teaspoon salt
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 (14 ounce) package wonton wrappers
Directions

In a large bowl, mix together beef, cabbage, carrot, and onion. Stir in the egg, sugar, salt, soy sauce, and vegetable oil.
Place a large teaspoonful of filling in the center of a dumpling skin. Moisten the edges of a wonton with a few drops of water. Then fold the dumpling in half, and pinch the edges together to seal. Create a ripple pattern along the pinched edge by pinching and gently pushing together small segments of it. Repeat with remaining dumplings.
Boil the dumplings in water until they float to the top, about 5 minutes.

[Sparrow]

WONTONS

(I like to make these on the weekend and freeze them on sheet trays. Once frozen, place in freezer bags and store. Makes for quick use. Freeze UNCOOKED)

For this I mimicked a recipe from a local Chinese restaurant.

In a skillet sauté some onion, garlic, and ginger. Add to this some ground beef or pork (I like to use a double ground country sausage if I use pork). Once meat is cooked through, add soy sauce and hot chili oil to taste. Allow mixture to cool then add some cheddar cheese and gouda cheese (yes, cheese) Take wonton wrappers and add a little of the mixture to center of each. Moisten edges and fold in triangles or make "purses"(I prefer the purse shape). Two ways to cook them.... (1) Fry in some oil (these are good dropped into egg drop soup or dipped in your favorite dipping sauce (2) Pour enough oil in skillet to coat bottom. Add some of the wontons and allow bottom to brown. Once they are browned add about a 1/4 cup of broth or water to skillet. Cover skillet and let wontons
steam for about 5-8 minutes. Once done remove from pan and serve with favorite sauce.


EGG ROLLS

Ingredients

1 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers

Directions

Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack.


DIPPING SAUCE

1/2 cup soy sauce
2 tbsp. Worcestershire Sauce
Hot Chili Oil to taste
Mix in a small bowl and serve with Chinese Dumplings or Wontons.

[MawMaw]

YUM!!!! Those recipe's ALL sound so delicious! I will be trying them! Thanks Sis Sparrow! :nerd2:

[angelindesguise]

I love chinese food, my favorite is sesame chicken. I also like the egg drop soup, but I would rather eat what they cook than cook it myself.

[ApostleLike]

I love peanut chicken and sesame chicken