Gourmets-Recipes

Ingredients:

1 package egg roll wrappers (4 1/2″ by 5 1/2″)

- Filling:
1 pound fresh pork (or barbecued pork)
1 medium onion (sliced)
2 stalks celery, cut diagonally
1/2 pound fresh mushrooms, sliced
6 water chestnuts (fresh if possible), sliced
1/2 pound suey choy (Napa Cabbage), sliced thinly, 1 inch
lengthwise
2 green onions, diced
1 pound fresh bean sprouts

- Pork Seasonings:
1 teaspoon soy sauce
1 teaspoon oyster sauce
salt and pepper to taste
a bit (less than 1 teaspoon) cornstarch
Gravy Mixture:
4 tablespoons water
1 tablespoon cornstarch
1/2 teaspoon soy sauce
2 teaspoons oyster sauce
salt, pepper, accent (if desired) to taste

2 tablespoons cornstarch mixed with 2 teaspoons cold water* (more…)

Ingredients:

1 1/2 pounds asparagus
2 tablespoons olive oil
2 teaspoons sesame oil
1 tablespoon fresh ginger root; finely chopped
1/2 cup roasted cashews; coarsely chopped
1 tablespoon soy sauce

Directions:

• Cut asparagus diagnally into 2 inch pieces.
• Heat the oils together in a wok over high heat.
• Add the ginger and stir fry for one minute.
• Add the asparagus and stir fry until tender but still crisp 4 to 5 minutes.
• Stir in the cashews and soy sauce. Serve immediately.
• Serves 6.

Ingredients:

6 tomatoes (ripe, juicy)
1 salt and black pepper
1 pinch oregano (dried or fresh)
1 thyme
4 wedges lemon (small)

Methods:

1. Wash, blanch, peel and chop the tomatoes.
2. Put through a food mill or sieve directly into a bowl.
3. Add enough ice water to make 4 cups.
4. Season lightly with salt and pepper (if using them) and herb.
5. Taste, and enhance the seasonings.
6. Serve cold with a squeeze of lemon juice.

More Juice Recipes

Ingredients:

9 oz (250 g) tomatoes
3 1/2 fl oz (100 ml) milk
2 tsp salt, or to taste
2 tbsp cornstarch (cornflour)
2 tsp melted chicken fat
1/4 tsp MSG (optional)

Directions:

1. Blanch the tomatoes in boiling water for 30 seconds. Cut
in half, squeeze out the seeds, and peel. Cut into six
thin slices each and set aside.

2. Mix the milk, MSG, salt, and cornflour into a thick
sauce.

3. Bring 5 oz (150 ml) of water to a boil in a pot or wok.
Add the tomato slices and the sauce. Cook, stirring,
until the sauce thickens. Sprinkle with the chicken fat
and serve.

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Ingredients:

3 eggs
1 tsp. salt, or to taste
1/2 tsp. scallions, chopped
5 tsp. vegetable oil

Directions:

1. Beat the eggs in a bowl and add the scallions and salt,
mixing well.

2. Heat the oil in a wok over high heat until the surface
ripples. Add the eggs and swirl the pan so the egg over
the surface evenly. Turn the heat to low and low and
cook until the bottom of the pancake is set and browned,
turn and cook until browned on the other side. Remove
and serve.

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