| Oriental Flavors | ||||||||||||||||||||
| When the weather turns hot and appetites sag, something unusual is especially welcome. The following recipes make a light dinner or Sunday supper an event. The won-ton and the egg roll filling can be made in the cool of the morning since they are a bit of work If you really enjoy cooking, these recipes are fun to make. If you’re a non-cook, order up take-out and head for the pool.
Sue Kleber |
Won-ton Filling 12 oz. ground pork 8 oz. minced shrimp 2 TB soy sauce 1 TB sherry 1/2 tsp. salt 3 scallions, minced 3/4 tsp. grated ginger |
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| 2 garlic cloves, crushed and minced 1/2 cup jicima, finely minced (1/4” dice or smaller) 1 TB sesame oil 1 egg 1 TB cornstarch 1 package won-ton wrappers |
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| Mix first 12 ingredients together in a bowl. Stir thoroughly for 2 to 3 minutes to form a paste. Form won-ton as shown on package insert. Make sure to get any air out of the won-ton and seal the edges firmly. Place won-ton on a plastic film lined cookie sheet and freeze. After won-ton are frozen, store in a rigid Tupperware-like container. Makes about 85 won-ton. | ||||||||||||||||||||
| Won-ton Soup 1 5 oz. pkg. Mrs. Grass chicken noodle soup mix (available at Nob Hill) 4 cups water 3 large mushrooms, sliced 10 medium shrimp, peeled and deveined |
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| 2 oz. black forest ham, julienned 1/2 cup shredded napa cabbage or baby spinach 20 won-ton 2 scallions, thinly sliced |
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| Mix the dry seasoning packet and the golden nugget from the soup mix in a saucepan with the water. (Reserve the noodles for another use) Add mushrooms and simmer for 5 minutes. Add the shrimp, ham and napa cabbage and simmer for 3 minutes. Meanwhile cook won-ton in salted boiling water until tender. Ladle soup into bowls, add drained won-ton and top with scallions. Makes 4 appetizer or 2 dinner size servings. | ||||||||||||||||||||
| Egg Rolls 4 cups napa cabbage, finely shredded 1 small carrot, finely shredded 2 cups mung bean sprouts 1 tsp. salt, divided 8 oz. ground pork 8 oz. minced shrimp or salad shrimp 2 TB soy sauce |
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Courtesy of:
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1 TB sherry 1 tsp. fresh ginger, grated 1/2 tsp. ground white pepper 1 TB sesame oil 3 scallions, sliced vegetable oil 1 package egg roll wrappers |
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Real Estate & Living
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| Heat a large, heavy skillet over high heat until hot. Add 1 TB oil and the cabbage, carrot and 1/2 tsp. salt. Sauté until the cabbage just begins to wilt and add bean sprouts. Cook for 2 –3 minutes. (The vegetables should still have some crunch) Transfer the mixture to a bowl. Rinse out the skillet and reheat. Add 1 TB oil and the pork and 1/2 tsp salt and cook until the pork is no longer pink. Add the shrimp and cook until barely done. Meanwhile, mix the soy sauce, sherry, ginger, pepper and sesame oil in a small bowl. When shrimp turn pink, add the contents of the small bowl and cook for a minute allowing some of the liquid to evaporate. Mix the meat and shrimp mixture with the vegetables and chill for at least an hour. Drain any juice left in the bowl. The filling must be quite dry for the rolls to fry up crispy. Make rolls as shown on wrapper insert using about 1/3 cup filling per roll. Deep fry at 350 degrees and serve with additional soy sauce and Chinese mustard. Makes about 12 egg rolls. | ||||||||||||||||||||