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Won Tons with Fish Filling

1 package round won ton wrappers
1 1/2 tbs. sesame seed oil
1 black or red pepper
1/2 lbs. flounder filet, cubed (or other firm fish)
1 1/2 tsp. chicken bouillon
2 cloves garlic, minced
1 1/2 tbs. water
1/2 cup celery cabbage, chopped fine
1 tsp. cornstarch
8 scallions, chopped
2 qts. stock or water
4 mushrooms, chopped
2 tsp. lemon juice

Heat 1/2 tsp. sesame oil in wok over low heat.Add flounder cubes and garlic and simmer for 5 minutes. Removeand set aside.To wok add rest of oil and cabbage and scallions. Stir-fry three minutes.Push vegtables to side of wok. In center well add mushrooms and lemon juice. Stir-fry one minute.Return flounder. Add pepper and bouillon. Blend. Simmer for two minutes. Mix cornstarch and water till blended well. Add to flounder mixture in wok. Blend. Simmer till thickened. Remove fis

Shrimp And Garlic Chive Dumplings

Yield: 24
1 package wonton wrappers
1/2 cup shrimp paste; see below
1 cup fresh raw shrimp; diced
1/2 cup green garlic chives; chopped
1/4 cup scallions; chopped
1 tbs sesame oil; light
1 tbs shallot oil
salt; to taste
white pepper; to taste

1/2 lb fresh shrimp finely ground
1/4 lb solid vegetable shortening
1 tsp sesame oil
1/4 tsp ginger juice
1 egg white
1 pinch salt and pepper

SHALLOT OIL: salad oil infused with shallots
SHRIMP PASTE: Beat all ingredients together very thoroughly in mixing
WONTONS: Mix together filling ingredients evenly. Place 1 Tbs filling in center of won ton. Pinch together to form a small sack with 3 corners at the top.
Place in steamer for 3 minutes, remove.
Serve with soy sauce, chili oil and hot mustard.

Lobster Spring Rolls

1 lbs cooked fresh lobster
1 head lettuce
1 small carrot
1/2 cucumber
20 basil leaves
20 cilantro sprigs
40 garlic Chives
20 mint leaves
1/4 cup toasted peanuts, chopped coarsely
15 pieces rice wrappers
1/4 cup rice wine vinegar
1 each egg yolk
1 tsp water
1 cup oil
1/2 cup cilantro, basil and mint leaves, loosely packed
2 tbsp rice wine vinegar
1 each juice of lime
1 tbsp minced fresh ginger
Salt and pepper to taste

Prepare the vinaigrette. Place the egg yolk and water into the workbowl of a food processor and turn it on. Slowly add half of the oil then add the herbs and ginger then puree until The mixture becomes smooth. Add the vinegar then add the remainder of the oil. Finish with the lime
juice then season to taste with salt and pepper
Prepare the rolls. Remove the lobster meat from the shell and dice into 1/2 inch pieces. Keep chilled. Peel the carrot and wash the cucumber. Cut the cucumber in half lengthwise and scoop out the seeds. Cut both the carrot and cucumber into thin julienne and reserve. Prepare the herb leaves by washing and spinning dry Separate, wash and dry the leaves from the lettuce, discarding the dark green outer leaves. You will need one leaf for each roll. Lay the leaves down, concave side up on a clean work surface and assemble the remaining ingredients in each leaf starting with the herbs and finishing with the lobster and peanuts Heat a 5 qt. pot of water to a boil and add 1/4 cup rice wine vinegar. Dip a rice wrapper into the water for a second or two then lay out onto a damp towel. After it becomes soft, place the lettuce cup into the center and roll into a cylinder, tucking the ends in before the final roll Chill well then slice the hard ends off and cut each roll into six equal slices. Drizzle the vinaigrette over the top and serve.Makes 10 rolls

Sang Choy Bow

The white and brown meat from one crab
6 ozs minced pork or beef
1 1/2 ozs dried Chinese mushrooms
2 ozs water chestnuts, thinly sliced
2 ozs bamboo shoots
3 scallions
2 tablespoons oil
1 teaspoon sesame oil
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon dry sherry
1 Iceberg lettuce, washed and dried and refrigerated.

Soak the mushrooms in warm water for 30 minutes. Drain and retain the liquid.Chop the mushrooms, bamboo shoots, and spring onions and set aside. Heat the oil in a wok and stir fry the pork or beef until cooked through. Add the chopped mushrooms, water chestnuts, spring onions and cook for 1 minute. Gently pour in the liquid from the mushrooms and cook until it has reduced to almost nothing. Add the rice wine, soy sauce and oyster sauce. Stir in the crab meat and cook,
stirring gently, for 2 minutes.To serve, gently pull whole leaves from the iceberg lettuce. Place one tablespoon of the mixture on each leaf, roll and eat with fingers, dipping into
hoisin or sweet and sour sauce.Serves 4

Rice Noodle Dough
yield: 1 doz noodle rolls

2 cups Swansdown cake flour (no substitute
1/4 cup wheatstarch (or cornstarch)
1 tsp salt
1/3 cup oil
2 2/3 cups cold water

To make dough: Mix above in order given.Make sure the batter is smoth and free of lumps.Laddle 1/3 cup into an oiled 9 inch pie pan. Steam for 5 minutes. Cool.Roll up jelly roll style. Wipe pie pan clean, oil again a repeat procedure until all the batter is used. The steamed dough is now ready for stir fry or to be stuffed with fillings.
Do-ahead notes: These can be made ahead and kept at room temperature for 24 hours.

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