Vegetarian Egg Rolls
Vegetarian Egg Rolls
Posted by WingsFan91 at recipegoldmine
com 7/19/01 5:08:59 am
1 package egg roll wrappers
Sesame oil
1 cup celery, finely chopped
1 onion, small, finely chopped
2 garlic cloves, minced
1 cup cabbage, finely shredded
1 cup mushrooms, finely chopped
1 green pepper, finely chopped
1/2 cup water chestnuts, finely chopped
1 cup sprouts, bean or seed, fresh
1/4 cup soybeans, dry cooked & pureed
3 Tbspsoy sauce
2 1/2 cups brown rice, cooked
In a wok or frying pan saute the vegetables in sesame oil in the order given
After the onion has started sauteing, add the remaining vegetables quickly so that the total time with the heat on is about 5 min
As soon as you add the bean sprouts to the pan, turn off the heat
Stir the pureed soybeans & soy sauce together
Then stir this mixture into the vegetables
The whole mixture may be chilled several hrs, or used warm
To prepare the rolls: place about 1/4 cup filling in the center of each pancake or egg roll wrapper; fold the corners over envelope-style & seal with a flour-water paste
Heat a large frying pan with oil in the bottom
Fry the rolls until they are crisp & brown, turning only once
You may deep fry the rolls if you are into deep frying, but they are better cooked only in a little oil
Drain on paper bags or towels
Keep the rolls hot in a 250 degree F oven up to an hour
Or reheat them at 450 deg F for about 10 min
Sh&ong Sauce
Sh&ong Sauce
Posted by WingsFan91 at recipegoldmine
com 8/27/2001 11:43 am
2 garlic cloves, finely chopped
2 chiles, finely chopped
2 spring onions, finely chopped
1 tps sugar
1 tps sesame oil
2 1/2 Tbspchicken stock
1/2 tps salt
pinch of MSG
3 tpss dry sherry
2 tpss wine vinegar
1/2 tablespoon red chili oil
Heat a wok, then add the garlic, chiles, spring onions, sugar & sesame oil, Stir-fry for 1 minute, then add the chicken stock, salt, MSG, sherry & vinegar
Stir over medium heat until boiling, then simmer for about 20 seconds
To use: Pour the sauce over meat & finally drizzle on the red chili oil
Spiced Chicken
Spiced Chicken (China)
2 (3 pound) broiler-fryer chickens
Water
1 cup soy sauce
1 (2 x 1-inch) piece fresh ginger
root, pared & shredded
2 cloves garlic, crushed
4 1/2 tpss five spice powder
3 Tbspdry sherry
3 Tbsphoney
1 1/2 Tbspsoy sauce
1/2 tps sesame oil
3 cups vegetable oil
Remove giblets from chickens & reserve for another use
Rinses chickens & place in large stock pot or kettle
Add enough water to cover chickens, 1 cup soy sauce, the ginger, garlic & 4 tpss five-spice powder
Cover & cook over high heat until water boils
Reduce heat & simmer five min
Turn off heat
Allow chickens to st& in liquid until liquid cools to lukewarm
Drain chicken
Cut chickens in half lengthwise through center of breast bone & along backbone
Drain chickens s& place, cut side down, on trays or baking pans
Combine sherry, honey, 1 1/2 Tbspsoy sauce, the remaining 1/2 tps five-spice powder & sesame oil in small bowl
Brush or rub all of the mixture over chickens
Let chickens st& 2 hrs, brushing occasionally with soy mixture
Heat the 3 cups oil in wok over high heat until it reaches 375 deg F
Cook 1/2 of a chicken at a time in hot oil until brown, 2 to 3 min on each side
Drain on absorbent paper
Cut each half into serving-size pieces
Serve Fried Salt & Pepper as a dip for chicken
Fried Salt & Pepper
1/4 cup salt
1/2 tps pepper
1 tps five spice powder
Combine salt & pepper in skillet; cook over medium heat 2 min
Stir in five-spice powder
Cook 1 minute longer
Divide between small dishes