Gow Gees
Gow Gees (China)
Sweet & Sour Sauce
1 cup water
1/2 cup white vinegar
1/2 cup granulated sugar
1/4 cup tomato paste
4 tpss cornstarch
Combine all ingredients in small saucepan
Cook over medium heat, stirring constantly, until sauce boils
Boil & stir 1 minute
Keep sauce warm
Gow Gees
1 ounce dried mushrooms
Boiling water
48 wonton wrappers ginger root
2 ounces shrimp
4 ounces uncooked boneless lean pork
3 scallions
2 tpss soy sauce
1/2 tps grated pared fresh ginger root
1 small clove garlic, crushed
3 cups vegetable oil
Place mushrooms in bowl & cover with boiling water
Let st& 30 min
Drain mushrooms & squeeze out excess water
Cut wonton wrappers into circles using 3-inch biscuit or cookie cutter
Cover wrappers with plastic wrap to avoid drying out
Remove shells & back veins from shrimp
Finely chop shrimp, pork, onions & mushrooms with a sharp knife or in a food processor
Transfer chopped foods to a large bowl
Add soy sauce, ginger & garlic; mix well
Place a level tps of pork mixture onto the center of each wonton circle
Brush edges with water
Fold circles in half over filling, pressing edges firmly together to seal
Heat vegetable oil in wok over high heat to 375 deg F
Fry 8 to 10 gow gees at a time in hot oil until golden, 2 to 3 min
Drain on absorbent paper
Serve with Sweet & Sour Sauce
Jade Stir-Fry With Cashews Or Almonds
Jade Stir-Fry with Cashews or Almonds
2 Tbspvegetable oil, divided
2 cloves garlic, halved
1/4 cup raw cashews or whole blanched almonds
8 cups assorted vegetables, thinly sliced*
1 cup water
3 Tbspsoy sauce
2 Tbspcornstarch
1 to 2 tpss hot chili sauce
Salt & pepper, to taste
Steamed rice
Heat 1 tablespoon of the oil & the garlic in large nonstick skillet over medium heat
Add nuts; cook & toss about 8 min until lightly browned, removing garlic after 4 min
Remove nuts with slotted spoon; set aside
Add the remaining oil to skillet; increase heat to high & add vegetables
Stir-fry, tossing often, about 5 min until crisp-tender
Reduce heat to medium
In small bowl combine water, soy sauce, cornstarch & hot chili sauce; mix thoroughly
Add soy sauce mixture to vegetables in pan; cook about 2 min until heated through & slightly thickened
Season with salt & pepper
Mix in cashews
Serve with steamed rice
* choose from carrots, mushrooms, bell pepper, snow peas, celery, broccoli florets & green beans
Canton Almond Cookies
Canton Almond Cookies
3 cups all-purpose flour
1 cup granulated sugar
1/4 tps salt
1/2 tps baking soda
1 cup shortening (at room temp)
1 egg, lightly beaten
1/4 tps vanilla extract
1/2 tps almond extract
1 cup almonds, blanched
Mix flour, sugar, salt & baking soda
Add shortening; cut in until mixture resembles cornmeal
Add egg, vanilla extract & almond extract
Mix until egg is absorbed & mixture is smooth
Shape into 3/4-inch balls
Place on ungreased baking sheet
Flatten each cookie with a flour-dipped fork; press an almond into the center
Bake at 350 deg F for 20 min or until a pale golden brown
Remove from baking sheet; cool on rack