Easy Chop Suey
Easy Chop Suey
Posted by Olga at recipegoldmine
com 8/17/02 8:29:50 am
2 cups leftover beef, chicken or pork
3 Tbspsoy sauce
1 tablespoon brown sugar
4 Tbspvegetable oil
3 medium onions, sliced
2 cloves garlic
2 cups celery
1/2 green pepper
1 cup canned mushrooms, sliced (or cooked fresh)
1 cup water
2 Tbspcornstarch
1/2 tps salt
3/4 tps seasoned salt
1/4 tps pepper
1 small can bean sprouts (optional) or use fresh
Slice meat thinly
Combine soy sauce & sugar with the meat & stir
Let st& 15 min
Heat oil; add onion & garlic
Saute for 2 to 3 min & add meat & soy mixture
Stir, cover & cook for 5 min on medium heat
Add vegetables & stir together
Add 1 cup water mixed with the cornstarch, salts & pepper
Add bean sprouts
Stir & cover
Cook 5 min
Serve over fluffy cooked rice
Cantonese Roast Duck
Cantonese Roast Duck
1 (5 pound) duck, fresh or frozen
1 tablespoon salt
1 scallion
3 slices fresh ginger
Glaze
1 tablespoon light corn syrup
2 Tbspwater
1 tablespoon soy sauce
Few sprigs fresh cilantro (for garnish)
Thaw the duck, if frozen
Remove any excess fat, & rinse & pat dry with paper towels
Rub the entire surface of the duck, inside & out, with the salt
Cover & refrigerate for several hrs or overnight
Put the scallion in the cavity & lay the slices of ginger on top of the duck
Add at least 2 inches of water to a large flame-proof roasting pan with a lid & put the pan on the stove
Place a large rack in the roasting pan & bring the water to a boil
Choose an oval casserole large enough to hold the duck & small enough to fit into the roasting pan
Place the duck in the casserole & then put the casserole on the rack
Cover & steam for 1 hour, checking the water level from time to time & adding more boiling water if necessary
Save the duck broth to use in soups or stir fry dishes
When done, remove the duck from the casserole & place it on a rack to dry
Combine the ingredients for the glaze in a small saucepan & bring to a boil
With a pastry brush, paint the hot glaze over the surface of the duck
Allow duck to dry for 1 hour
Preheat the oven to 375 deg F
Roast the duck, breast side down, for 20 min
Turn over & continue to roast for 40 more min
Transfer duck to a chopping board & allow to cool slightly
Using a cleaver, disjoint & cut the duck through the bone into bite-size pieces
Arrange the pieces on a serving platter, then garnish with cilantro & serve
Prosciutto-Stuffed Artichokes
Prosciutto-Stuffed Artichokes (Carciofi Ripieni con Prosciutto)
4 medium artichokes
1 quart water
1 tablespoon lemon juice
1/4 pound prosciutto or fully cooked smoked ham, finely chopped
1/4 cup dry bread crumbs
1 small onion, finely chopped
1 clove garlic, finely chopped
2 tablespoons minced parsley
1/4 teaspoon pepper
2 cups dry white wine
2 tablespoons olive oil or vegetable oil
Trim stems even with base of artichokes
Cutting straight across, slice 1 inch off tops; discard tops
Snip off points of remaining leaves with scissors
Rinse artichokes under cold water
Mix 1 quart water and the lemon juice; submerge artichokes in mixture to prevent discoloration, then drain
Mix prosciutto, bread crumbs, onion, garlic, parsley and pepper
Spread artichoke leaves open; dig out the fuzzy purple choke of each artichoke with the point of a knife or a pointed spoon
Discard chokes
Spoon prosciutto mixture into center of each artichoke
Place artichokes upright in Dutch oven
Pour wine over artichokes; drizzle with oil
Heat to boiling; reduce heat
Cover and simmer until bottoms of artichokes are tender when pierced with a knife, about 1 hour
Spoon liquid over each artichoke before serving
Yields 4 servings