Chang - Everyday Asian Cooking - Chinatown Recipes

Serving 4 | Prep. time 10 minutes | Cooking time 20 minutes Ingredients 1 package egg roll wrappers Filling 1 pound fresh ground pork (or barbecued pork) 1 onion, diced 2 stalks celery, chopped pound fresh mushrooms, diced 6 water chestnuts, diced pound Napa cabbage, sliced thin 2 green onions, diced 1 pound fresh bean sprouts Seasoning 1 teaspoon oyster sauce 1 teaspoon soy sauce Salt and pepper to taste 1 teaspoon cornstarch Sauce cup water 1 tablespoon cornstarch 1 teaspoon soy sauce 2 teaspoons oyster sauce Salt and pepper 2 tablespoons cornstarch mixed with 2 teaspoons cold water 2 tablespoons oil 2 cups oil for deep-frying Directions

1. Mix the sauce ingredients in a bowl and set aside.
2. Add the seasonings to the pork, stir to combine, and marinate for 1015 minutes.
3. Prepare the vegetables and the sauce mixture.
4. Heat the oil in the wok and stir-fry the celery and onion.
5. Cook the pork in the wok until done.
6. Clean the wok and stir-fry the mushrooms, water chestnuts, and bean sprouts separately.
7. Stir-fry the Napa cabbage for about 1 minute. Mix all the ingredients in the wok.
8. Shift the vegetables to the sides to form a well in the middle for the sauce. Add the sauce and stir until it thickens. Mix thoroughly and add the green onion.
9. Set the filling aside to let it cool before wrapping.
10. Slowly add the water to the cornstarch until you have a "glue," which will be used to seal the rolls.
11. Position the egg roll wrapper with the short (4-inch) side in front of you. Number the two long sides as sides 1 and 3; the other short side directly across from you is side 2.
12. Add 1 tablespoon of filling to the wrapper, spreading it out but not getting it too close to the sides.
13. Using your finger, spread a bit of the cornstarch glue along sides 1, 2, and 3.
14. Fold up the dry side, then fold side 2 over that, making sure the two sides overlap.
15. Hold down firmly on sides 1 and 3, making sure they are well sealed.
16. When the oil is hot, put each egg roll into the wok one at a time.

    Deep-fry until golden brown, then drain on a rack or paper towels.

Egg Foo Yung (Egg Omelet)

This egg omelet is known as Egg Foo Yung. The name means "hibiscus egg" in Cantonese. Egg Foo Yung is also spelled Egg Foo Young and Egg Fu Yung. Although Egg Foo Yung originated in American Chinese restaurants in the mid-nineteenth century, it is thought to have been influenced by Shanghai cuisine. A few eggs, crisp vegetables, and Asian seasonings are all that's needed to make an elegant dish that's suitable for breakfast, the main course, or a late-night snack. time 10 minutes | Cooking time 15 minutes Ingredients Sauce cup chicken broth 1 tablespoon soy sauce 1 tablespoon rice wine 1 teaspoon sesame oil Pepper to taste 1 teaspoon cornstarch dissolved in 6 teaspoons water Egg Foo Yung 5 eggs Pepper to taste 2 teaspoons rice wine 1 teaspoon salt 4 tablespoons vegetable oil cup onion, diced 3 sausages, chopped into pieces 6 mushrooms, diced cup mung bean sprouts cup Napa cabbage, chopped Serving 3 green onions, diced 4 cups steamed rice Directions