Chop Suey Supreme
Chop Suey Supreme
2 whole chicken breasts, cooked
1/2 head Chinese cabbage
4 ounces fresh green beans
3 stalks celery
2 medium yellow onions
1 large carrot
8 ounces uncooked medium shrimp
8 ounces uncooked boneless lean pork
3 Tbspvegetable oil
1 cup water
2 tpss cornstarch
1 tps instant chicken bouillon granules
4 tpss soy sauce
1 (8 ounce) can sliced bamboo shoots, drained
Remove skin & bones from cooked chicken
Coarsely chop chicken meat
Shred cabbage
Trim beans & cut into 1/2-inch diagonal slices
Cut celery into 1/2-inch diagonal slices
Chop onions
Pare carrot & chop finely
Remove shells & back veins from shrimp
Chop pork finely
Heat oil in wok over high heat
Stir fry pork in oil until brown, 5 min
Remove pork from wok
Add cabbage, beans, celery, onions & carrot to wok
Stir fry until vegetables are crisp-tender, about min
Combine water, cornstarch, bouillon & soy sauce
Pour mixture over vegetables
Cook & stir until liquid boils & thickens, about 3 min
Add chicken, shrimp & bamboo shoots
Cook & stir until shrimp are done, 3 min longer
Makes 4 to 6 servings
Almond Float
Almond Float (Chinese)
This is sometimes served as a dessert in Chinese restaurants
2 Tbspunflavored gelatine
1 1/4 cups water, divided
3/4 cup granulated sugar
1 cup milk
1 tablespoon almond extract
1 (16 ounce) can peach slices
1 (15 ounce) can lychees
8 maraschino cherries, cut into halves
Soften gelatine in 1/4 cup of the water
In a saucepan, bring remaining 1 cup water to a boil
Add softened gelatine & stir until gelatine is dissolved
Stir in sugar, milk & almond extract
Pour into an 8 inch-square pan & chill until firm
To serve, drain peaches, saving the liquid
Cut peaches into smaller pieces
Put back into liquid & add lychees & cherries
Cut almond gelatine into diamond shapes
Carefully put into fruit mixture
Makes 8 servings
Osso Bucco
Osso Bucco
This is a specialty of Milan