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Wok With Me

Eggs,Noodles and Rice 2

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Bean Sprout Egg Pancake

oil
1/2 cups shredded celery cabbage
1/4 cup onion,sliced thin
1 cup bean sprouts
Dash each saIl and sugar
2 Chinese sausages, split in half lengthwise and thinly sliced crosswise
5 eggs, beaten together with a dash of salt and pepper and 1 teaspoon water

Heat wok on high heat; add 1 tablespoon oil .Add celery cabbage,onions and bean sprouts and stir-fry for 1 minute. Sprinkle with a dash of salt and sugar. Remove from pan. Cook sausages in wok over medium heat for 5 minutes; remove from pan and pour off half of drippings. Return wok to medium heat. Pour in half of egg mixture and cook an omelet by lifting up the cooked edges of the egg and letting the uncooked egg run underneath. When egg is almost set, cover the middle with half of the.bean sprouts, half of the reserved cabbage, and half of the sausage. Fold omelet in half and transfer to a serving bowl. Repeat, using the remainder of the egg, bean sprouts, cabbage. and sausage. Keep hot in a warm oven until ready to serve.


Egg Noodle Dough

Yield: l 1/2 lb egg noodles
or 80 to 100 sheets wonton wrappers (3 to 3 1/2 inch sq)
or 25 sheets egg roll wrappers (5 to 5 1/2 inch sq)
3 extra large eggs
2 2/3 tbsp water
3 cups unsifted all purpose flour

To make dough by hand: Beat eggs with water, then add flour. Beat in the first 2 cups in your mixer and the last cup by hand, as the dough is very dry .Mix until the ingredients adhere. Knead on board (no need to flour the board) for at least 10-15 minutes, until dough is smooth. Divide dough into 2 balls keeping one covered while you work with the other . Rollout to desired thinness then cut into narrow strips for noodles or the appropriate squares for wonton skins or egg roll wrappers. (These should be as thin as possible.)

To make dough by pasta machine: Mix and knead dough as described above. Roll dough by hand so it is thin enough to fit through the widest slot of the kneading section of the noodlemaker. Run it through once. Then continue to run dough through the slot, but increasing the thinness gauge until you have the dough at the desired width. The dough is now ready for any 1 of the following steps.

Fresh Egg Noodles: Put on the spagetti attachment and run dough once through the spagetti slot. Cut noodles to desired length. Dust with cornstarch. Wrap in plastic wrap and place in refrigerator .

Wonton Wrappers: Run dough twice through the last or next to the last slot. (The dough should be as thin as possible.) Cut dough into 3 or 3 3 /2 inch squares. Dust with cornstarch and stack wrappers on top of each other. Wrap in plastic wrap and store in refrigerator.

Egg Roll Wrappers: Run dough twice through the same slot just like the wonton wrappers. Cut into 5 or 5 1/2 inch squares. The size of the square is determined by the width of the dough. Therefore, try to keep the width of the rolled out sheet to almost, or as wide as, the width of the noodle slot. The minimum width should be at least 5 inches but is even better if it is 5 1/2 inches.

Do ahead notes: Noodles or wrappers can keep in the refrigerator for several days or in the freezer for several weeks.


MUSHROOM FOO YUNG

6 servings
4 Eggs, lightly beaten
1/4 tsp. Salt
1/4 tsp. Ginger, ground
1/2 cup Chicken, cooked, finely chopped
1 cup Mushrooms, sliced
1 cup Bean sprouts, fresh
2 scallions, finely chopped
1 Celery stalk, finely chopped
Cooking oil
Soy sauce

In a medium-sized bowl beat together all ingredients except oil and soya sauce. Heat a small amount of oil in a large skillet (or Wok) at medium heat. Drop large spoonfuls (about 2 tb or 25 ml) into skillet. Cook, turning once, until lightly browned. Repeat until all egg mixture is used. Serve with soya sauce.


New Year Fried Rice

6 servings
3 Strips bacon, diced
1/4 cup Frozen green peas, thawed
3/4 cup Chopped scallions
4 cup Cold, cooked white rice
1 Egg, beaten
1/3 cup Diced red bell pepper
2 tb Soy sauce

Cook bacon in wok or large skillet over medium heat until crisp. Add green onions, red pepper and peas; stir-fry 1 minute. Add egg and scramble. Stir in rice and cook until heated, gently separating grains. Add soy sauce; cook and stir until heated through. Serve immediately.

6 servings 3 Strips bacon, diced 1/4 cup Frozen green peas, thawed 3/4 cup Chopped scallions 4 cup Cold, cooked white rice 1 Egg, beaten 1/3 cup Diced red bell pepper 2 tb Soy sauce Cook bacon in wok or large skillet over medium heat until crisp. Add green onions, red pepper and peas; stir-fry 1 minute. Add egg and scramble. Stir in rice and cook until heated, gently separating grains. Add soy sauce; cook and stir until heated through. Serve immediately.

SPECIAL EGG FOO YUNG

4 lg Eggs
1 cup Bean Sprouts
2 tbs.BBQ Pork, optional
1 cup Ham, cooked, chopped
1 cup Shrimp, shelled
2 scallion stalks, sliced
2 tbs. Peas and carrots
1/2 tsp. Sugar
dash White pepper
1 tb Flour
Salt, to taste

Combine omelet ingredients in a large bowl. Mix well.

Heat 7 inch skillet with 2 ts. oil at medium to high heat. Pour 1/2 of mixture in pan, spreading to even thickness. Cook for 1 1/2 minutes, until lightly browned. Turn and cook for another 1 1/2 minutes. Remove, and cook the second half of the mixture.

The meat/vegetables can vary, though the bean sprouts are a "must".

HOKKIEN Shrimp Noodles

1 1/2 cups Chicken broth
1/3 cup Peanut oil
1-1/2 tsp Minced garlic
1-1/2 oz Red snapper filet, sliced
2-1/2 oz Shrimp, shelled and deveined
1 Small squid, cleaned and sliced
2-1/2 oz Pork, sliced
5 oz Vermacelli or fresh egg noodles
1-1/2 oz Dried rice vermacelli
2-3 leaves Chinese mustard greens, cut in 1/4-inch lengths
2 leaves Chinese white cabbage, sliced
2 Tbs Soy sauce
1/2 tsp Ground white pepper
1 tsp Sesame oil
1 Egg, lightly beaten
Fresh coriander and shredded carrot for garnishing

NOODLE PREPARATION: Heat oil in wok over very high heat. Sauté the minced garlic for a few seconds. Add in the fish, shrimp, squid and pork. Stir-fy over high heat for 1 minute. Pour in 1-1/2 cups stock; simmer for 2 minutes.Add the mustard greens, cabbage, soy sauce, pepper and sesame oil to the wok, then add the noodles. Stir together until all ingredients are thoroughly combined. Pour in the beaten egg; cook until set.Remove the noodles to a serving dish, and garnish with fresh coriander and shredded carrots. Top with sliced lime.Makes 2 servings


Ten Precious Noodles

5 Chinese black mushrooms, sliced into thin strips
3 Tbs oil
1 Tbs Ginger, grated
2 Spring onions, diced
2 Garlic cloves, minced
1/2 cup Cooked pork, cut into strips
1/2 cup Cooked shrimp
1/2 cup Cooked ham, cut into strips
3 Eggs, beaten
2 cups Bok choy, chopped
1/2 cup Celery, cut diagonally into 1/2-inch slices
2 Tbs Soy sauce
1 Tbs Rice wine
1/2 tsp Sesame oil
1 tsp Salt
3 cups Cold cooked egg noodles

Soak the mushrooms in lukewarm water for 15-20 minutes. Drain and squeeze dry. Remove stems, then slice into thin strips. Set aside.Heat wok on high. Add oil and stir-fry the spring onions,garlic and ginger until fragrant.Add the meats and shrimp to the wok, then the beaten eggs. Toss and stir-fry until the eggs are nearly set,about 2 minutes. Add the mushrooms and vegetables, soy sauce, rice wine and sesame oil; stir-fry an additional 2 minutes. Season with salt.Add the cold noodles; toss to combine with the other wok ingredients and cook for 2 additional minutes.Serve on one large platter or divide into individual serving portions. Makes 4 servings



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