Egg Drop Soup

Stovetop. Serves 5

Ingredients:

• 4 cups chicken broth or stock
• 2 eggs, lightly beaten
• 1 -2 green onions, minced
• 1/4 teaspoon white pepper
• Salt to taste
• A few drops of sesame oil (optional)
  

Directions:

In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.

Very slowly pour in the eggs in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.

Garnish with green onion and serve.

Notes:

Egg Drop Soup Variations
These would be added after the seasonings. After adding, let the soup cook for a few more minutes and then add the beaten egg.
**1/2 cup frozen peas.
**If you are preparing the soup for someone who is ill, try adding a slice of fresh, grated ginger. Among its many benefits, ginger is believed to be helpful in treating colds and flue.

Egg Drop Soup is frequently thickened with cornstarch in restaurants. To add a cornstarch thickener, mix 2 - 3 tablespoons of cornstarch with 1/2 cup water. Just before adding the beaten egg, stir in the cornstarch/water mixture, remove the soup from the heat, and then add the beaten egg.

source: About.com

Cindi's Egg Rolls

Wok - Serves 12

Ingredients:

* 1 pound ground pork
* 4 cups shredded cabbage
* 1 large carrot, shredded
* 1/2 green bell pepper, cut into thin strips
* 1 medium onion, chopped
* 3 cloves garlic, minced
* 3 teaspoons fresh ginger root, grated
* 1 tablespoon cornstarch
* 2 tablespoons soy sauce
* 1 1/2 tablespoons molasses
* 2 tablespoons vegetable oil
* 1 quart oil for frying
* 1 1/2 (14 ounce) packages egg roll wrappers
* 1 1/2 cups sweet and sour sauce

Directions:

1. Cook pork in a large wok over medium-high heat. Drain and set aside.

2. In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.

3. Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to bowl, and mix in pork. Stir in the cornstarch mixture.

4. Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C).

5. Place about 1 tablespoon filling on each egg roll wrapper. Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls.

6. Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.


source: Allrecipes, Miles to Go

Hong Kong Rice Cakes

Stove top - 75 minutes

1 box (about 6 ounces) chicken flavored rice mix
1/2 C sliced green onions
2 eggs, beaten
2 T chopped fresh parsley
1 T hoisin sauce
1 T soy sauce
1 t minced fresh ginger
1 clove garlic, minced
2-3 T vegetable oil, divided

Prepare rice according to package directions, omitting butter. Cover and refrigerate 1 hour or until completely chilled. Add remaining ingredients, except oil, to rice mixture; mix well. Form rice mixture into cakes, 3 inches in diameter.

Heat 1 T oil in large skillet over medium heat until hot. Cook 4 cakes at a time, 3 to 4 minutes on each side or until golden brown. Add additional oil to skillet as needed.


source: ...Miles to Go...

Sweet and Sour Chicken

325° - 45 minutes. Serves 6

Sweet and Sour Chicken(or pork or beef)

2 lbs chicken
1 1/2 tsp. salt
1 1/2 Tablespoons sugar
2 tsp. Worcestershire sauce
1 Tablespoon cornstarch
1 can tidbit pineapple, drain and save 1/2 liquid
1/2 small green pepper, cut in strips

Mix first 5 ingredients together, and fry until brown. Place in baking pan. Add pineapple, pineapple juice, and green pepper.

Heat to boiling:
1 1/2 cup brown sugar
3/4 cup vinegar
1 1/2 cup water

Thicken with cornstarch. Pour over meat mixture. Cook slowly in 325 degree oven for 45 min-1 hour. Serve with rice and vegetable of your choice.
(My family likes fried rice and peas with this.)

source: Lori's Stitch in Time

Crab Rangoon

Makes 2 dz

Ingredients:

8 oz cream cheese
8 oz imitation crab meat
1 pkg won ton wrappers (or egg roll wrappers)

Allow cream cheese to reach room temperature. Grate or finely chop the crab meat; mix into softened cream cheese. Spoon in to the wrapper and fold each corner to the center and pinch together. Fry in wok until lightly browned (just minutes). Allow to drain on paper towels.

This recipe makes apprx 2 dozen, depending on how full you fill them. Serve with mustard sauce, honey, sweet n sour, or eat them plain. The kids LOVE these!

Can add chives or garlic to cream cheese mix for more flavor.

Cashew Chicken

Ingredients:

12 oz chicken breast, sliced into 1-inch pieces
1 tbl cornstarch

1 tsp salt
1 tsp sesame oil
1 tbl light soy sauce
1/2 tsp sugar

oil for frying
1 cup cashew nuts
2 green onions, chopped
1 small onion, peeled & cubed
1 inch fresh gingerroot, peeled & sliced (I use 1/2 tsp ground instead)
2 cloves minced garlic
3 oz snow peas
2 oz bamboo shoots, thinly sliced

2 tsp cornstarch
1 tbl Hoisin sauce
3/4 cup chicken stock

Roll chicken pieces in cornstarch.

Mix salt, sesame oil, soy sauce and sugar. Pour over chicken. Leave to stand 10 minutes.

Heat oil and fry cashews until golden brown. Remove to paper towels to drain.

Add a little oil and stir fry the onions, ginger and garlic for 2 to 3 minutes. Add snow peas and bamboo. Stir fry 3 more minutes. Remove all of this to a bowl.

Add a little oil and fry chicken for 3 to 4 minutes. Remove, and clean the pan (wad up some paper towels, hold them in your tongs, and wipe out the pan).

Add a little fresh oil and return chicken, vegetables and nuts to pan.

Mix cornstarch, Hoisin sauce and chicken stock. Pour this sauce over chicken. Mix well and cook until the sauce thickens and becomes transparent.

NOTE: Whoops! Forgot the "roll chicken in cornstarch" step. It still tasted great. No harm, no foul if you skip that step.

Recipe from:
Mom's Fridge