Friday, July 19, 2013

Three-Course 'Chinese' Dinner Part I

I put the word 'Chinese' in quotation marks in the title because these recipes are the types you'd find in a Chinese restaurant here in the States-'In the States' being the operative phrase. The vast majority of Chinese people I've known say they're made completely different in China-if they are made at all. It's the same thing with Mexican and a lot of other 'foreign' cuisines-adapted to fit American tastes. Some see this as a bad thing, but I think it's just part of living in a 'connected' world. I'd love to see how the French make fried chicken and cornbread, but somehow I don't see that happening. Anyway, here's a three-course meal you can make at home.

For the appetizer-

Egg Rolls-makes 12
1 16-oz package wonton wrappers
1 lb. Shrimp-peeled, deveined and chopped coarsely (some use raw; I use boiled)
1 lb. lean ground beef
1 lb. bean sprouts
1 med. head of cabbage, shredded
1 cup vegetable oil
3 stalks celery, chopped
5 tbsp soy sauce
1 tbsp oyster sauce
2 green onions
2 cloves garlic, minced

Place bean sprouts, celery, cabbage and green onions and stir fry on high until they are more tender. Add the shrimp and stir fry until cooked. Brown the beef in a separate skillet, drain and add to veggie/shrimp mixture. Keep frying on high, adding the soy sauce, oyster sauce and garlic. Stir until well mixed and remove from heat.

Then, put a tablespoon (or more, if you like) into the center of each wonton skin, Fold it over to make an 'envelope' with the meat mixture inside. Dip your finger in some water and seal by pressing the ends together. Now, fry in ¼ inch of vegetable oil until it's golden brown.

Some people use cole slaw mix rather than shredding the cabbage themselves. I suppose you could substitute chicken or pork if you don't care for beef and/or are allergic to shellfish. You could also reduce or omit the oyster sauce.

Continued in part II

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