Chinese Recipes

Won Ton

• 1/2 pound pork (minced)
• 1/4 cup fresh mushrooms (minced)
• 1 tablespoon scallion (minced)
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 egg yolk
• Won ton squares (bought)
• peanut oil

Mix the pork, mushrooms, scallion, salt, pepper, and egg yolk. Place 1/2 teaspoonful of the mixture in the center of a won ton square. Fold one corner up over the filling at an angle to make two askew triangles. Pull the bottom corners of the triangles gently down below their base. Overlap the tips of the two corners slightly and pinch them together. Fry in hot peanut oil and drain. Serve with Chinese mustard or ketchup mixed with a little horseradish.
This Chinese recipe for won ton will make about 120 won ton.

Mandarin Soup

• 1 tablespoon oil
• 1/2 pound pork (trimmed of fat and sliced into thin strips)
• 1 cup chopped celery
• 1/2 cup diced carrots
• 1 cup sliced fresh mushrooms
• 6 cups chicken broth
• 3/4 cup finely chopped spinach
• 1 egg (beaten)
• 2 tablespoons cornstarch
• 1/4 cup cold water

Heat the oil in a soup pot and saute the pork for about 10 minutes. Add the celery, carrots, and mushrooms. Saute for another 5 minutes. Stir in chicken broth and spinach. Bring to a boil and add the egg; stirring constantly. Combine the cornstarch and water and stir into the soup until it thickens.
This Chinese recipe for Mandarin soup will serve 6.

Shrimp Egg Foo Yong

• 1 cup chopped fresh bean sprouts
• 1/4 cup chopped white onions
• 1/4 cup chopped fresh mushrooms
• 1/4 cup finely chopped cooked shrimp
• 1 teaspoon soy sauce
• pinch of salt
• 4 eggs
• 1/4 cup crisp noodles
• oil for frying

In a mixing bowl mix together the sprouts, onions, mushrooms, shrimp, soy sauce, salt, and eggs. Mix well. Mix in the noodles. Form into patties about 5 inches round and 1 inch thick. Heat a small amount of oil in a skillet and cook each patty for about 2 minutes on each side. Serve with sweet and sour sauce.
This Chinese recipe for Shrimp Egg Foo Yong will serve 4.

Chicken Chow Mein

• 1 green sweet pepper (sliced)
• 1 red sweet pepper (sliced)
• 1 cup boiling water
• 1 1/2 tablespoons butter
• 1 small onion (chopped)
• 2 stalks celery (sliced)
• 1 tablespoon flour
• 1 cup chicken broth
• 2 tablespoons soy sauce
• freshly ground pepper
• 1 can (4 ounce) sliced mushrooms, drained
• 8 ounces cooked chicken breast (cut into bite size pieces)
• 6 cups water
• 8 ounces egg noodles
• salt
• 1 tablespoon butter
• oil for frying
• 4 ounces sliced, toasted, salted, almonds

Cut the peppers into slices and blanch in boiling water for 5 minutes. Drain. Melt 1 1/2 teaspoons of butter in a saucepan; add onions and celery and saute until the onion become transparent. Sprinkle with flour, add chicken broth and bring to a boil, stirring constantly. Simmer for 10 minutes. Add the soy sauce and season with pepper. Add the pepper slices, mushrooms, and chicken. Cover and simmer for another 15 minutes. Meanwhile, bring 6 cups of slightly salted water to a boil and add the noodles and cook for 15 minutes. Drain and rinse with cold water. Place 2/3 of the noodles in a heated bowl, and 1 tablespoon of butter. Cover and keep warm. Heat oil in a skillet until very hot. Cut the remaining 1/3 of the noodles into 2-inch long pieces. Place in the hot oil and fry until they are golden brown. Place on paper towlel to drain. To serve, spoon chicken mixture over the buttered noodles and top with fried noodles and almonds.
This Chinese recipe for Chicken Chow Mein will serve 4.

Sweet and Sour Pork

• 2 1/2 pounds pork shoulder (remove bone and cut into 1-inch cubes)
• 2 cups water
• 1/2 teaspoon salt
• 4 tablespoons soy sauce
• 2 tablespoons sherry

Place the meat, water, salt, and sauce into a large saucepan. Bring to a boil over high heat and then reduce to a simmer, cover and cook for 1 hour until the meat is tender. Drain the broth, skim the fat, add the sherry to the broth and save for the sauce.

Sweet and Sour Sauce

• 1/3 cup sugar
• 4 tablespoons cornstarch
• 4 tablespoons cider vinegar
• 1/3 cup pineapple juice
• broth from meat
• 2/3 cup pineapple chunks

In a saucepan blend the sugar, cornstarch, vinegar, and pineapple juice. Mix until smooth. Slowly stir in the meat broth. Over medium high heat, stir until the sauce is thick and clear (about 10 minutes). Pour the sauce over the meat and add the pineapple pieces, mixing carefully. Serve.
This Chinese recipe for Sweet and Sour Pork will serve 6.

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