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Wok With Me

DIM SUM 146

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LYCHEE APPETIZER

 

20 oz.can Iychee fruit, drained

1 tbsp salted cashews, finely chopped

2 1/2 oz.crabmeat, canned or freshly cooked

1 tbsp mayonnaise

1 tsp light soy sauce

1 green onion, finely cut

2 tsp lemon juice, strained

red ginger or red pepper, for garnish shredded lettuce

 

Combine cashews, crabmeat, mayon­naise, light soy sauce, green onion and lemon juice. Pack into lychee fruit.

 Top each with a thin slice of red ginger or red pepper. Arrange on finely shredded lettuce and serve chilled.

SERVES 6-8


 

CHICKEN AND HAM ROLLS

 

2 whole chicken breasts

1 slice ham steak cut 1/2 inch thick

poultry seasoning

2 tsp hoi sin sauce

1/2 cup all-purpose flour

1/4 tsp salt

1 egg, beaten

1/2 cup milk, or use half water and half milk

1 tbsp cornstarch

11/2 cups oil, for deep-frying

1 oz vermicelli noodles, deep-fried

 

 Remove skin and bone chicken breasts. Place each breast and the small under fillets on a board and cover with foil. Using a rolling pin, press out each chicken piece thinly. Partly cover each breast with the fillet to make an even rectangular shape. Sprinkle with poultry seasoning.

 Cut ham into four 1/2 inch wide strips. Spread each strip with hoisin sauce. Place each piece of ham diagonally onto each chicken breast. Roll up and secure with two toothpicks. Chill 15 minutes.

Sift flour and salt. Blend in egg and milk to form batter. Sprinkle rolls with corn­starch then coat with batter. Deep-fry two at a time in hot oil until golden. Remove toothpicks and serve sliced and garnished with fried noodles. SERVES 4

 

    


                

 

                        Vegetable Dumplings

 

   light soy sauce

   bit of sugar

   1 pinch salt

   1  egg white

   4  Tbs. finely chopped bamboo shoots or water chestnuts

   6  dried Chinese mushrooms, soaked in water and excess water drained, finely chopped

   4-6 dried wood ear mushrooms, soaked and drained, finely chopped.

   2 finely chopped scallions

   1/4  cup  kimchee-any additional chopped ,Chinese vegetables, cabbage, bok choy, etc

   2  garlic cloves -- minced

   1/2  tsp finely shredded ginger

   1 Tbs dry sherry

   Won Ton Wrappers

Mix all ingredients  make pouch , Steam 15 mins. Also AWESOME made into wontons. Use square wrappers instead of round. fold over into triangle, wetting edges. Wet, fold over and pinch points together, forming a wonton. Drop into broth. Add beaten eggs, holding bowl up about 6-8" over simmering broth, in a constant stream.

 


 

                      SPICY SPARERIBS IN BLACK BEAN SAUCE

 

   1 lb  Spareribs

   2 Garlic cloves -- finely minced

   2 tbs  Salted black beans

   1 tbs Ginger -- fresh; minced

   1 tsp Dark soy sauce

   1/2 cup  Chicken broth

   1 tsp Cornstarch

   2 tbs dry Sherry

   1 tbs Chili oil

    Chinese parsley (cilantro)

 

  Have butcher cut spareribs into 3/4 inch

  sections. Trim off fat. Wash and rinse black beans 2

  or 3 times, then mash them with garlic, ginger and soy

  sauce. Mix cornstarch with sherry. COOKING: Heat chili

  oil in wok and brown spareribs with the black bean

  mixture for 2 minutes or so. Add chicken broth, cover

  and simmer on low heat for 35 minutes. Check every

  once in a while to make sure there's liquid in the

  wok. Add more broth if necessary. After 35 minutes of

  simmering, there should be about 1/4 cup liquid left

  and spareribs are ready. Add the cornstarch mixture

  and stir until sauce thickens. Correct seasonings and

  serve in small dishes. Garnish with a sprig of Chinese

  parsley. DO AHEAD NOTES: Spareribs can be made and

  reheated in wok or skillet. Source: "Dim Sum" by Rhoda

  Fong Yee. Formatted for MM by Karen Adler FNGP13B.

 


           PEARL BALLS

1 cup glutinous rice, soaked in cold water 1 hour

1 Ib (boneless pork with a little fat, ground

2 tsp ginger wine or dry sherry

3 tbsp light soy sauce

1 egg, beaten

1 tbsp cornstarch

1 scallion, finely chopped

1/2 tsp sugar

1/2 tsp salt

1/4 tsp white pepper

 

 Drain rice. Combine pork with remain­ing ingredients. Shape into 20 balls with wet hands. Roll each ball in rice until well coated. Arrange on two heatproof plates. Leave1/2 inch space between each ball for rice expansion.

 Steam covered in a steamer basket over high heat for 1 hour. Serve with prepared mustard, soy sauce or chili pepper dip. SERVES 4


 

 

 

 

WOK AND ROLL