Saturday, December 6, 2008

Chicken and Pork Egg Rolls and War WonTon Soup

Chicken and Pork Egg Rolls

1 small head cabbage, shredded
3 celery ribs, chopped
1 can (8 oz) bamboo shoots, drained and chopped
5 green onions, chopped
2 garlic cloves, minced
2 Tbsp. vegetable oil
2¼ c. diced cooked chicken
2 c. diced cooked pork
¼ c. chicken broth
¼ c. soy sauce
¼ tsp. pepper
2 pkgs. egg roll wrappers

Sauce ingredients:
1½ c. unsweetened pineapple juice
¾ c. cider vinegar
½ c. packed brown sugar
1 Tbsp. soy sauce
⅛- ¼ tsp. pepper
2 Tbsp. cold water
3 Tbsp. cornstarch

In a large wok, stir fry first 6 egg roll ingredients in oil until crisp tenders. Stir in remaining egg roll ingredients. Cook and stir 1 minute. Fill egg roll wrappers. Fry in an electric wok (you really need an electric wok for this) at 375 degrees. Drain on paper towels. Yields 1 dozen. For the sauce, combine first 5 ingredients. Bring to a bowl. Combine cornstartch and water until smooth; stir into boiling mixture. Cook and stir until thickened.

Won Ton Soup

½ pound ground pork
2 Tbsp. chinese rice wine (can be omitted)
1 Tbsp. soy sauce
1 Tbsp. cornstarch
2 tsp. minced ginger
2 tsp. sliced green onion
2 tsp. sesame oil
½ tsp salt
½ tsp pepper
24 wonton wrappers

6 c. chicken broth
¼ lb. raw shrimp, peeled and deveined (I omit this ingredient)
1 carrot, sliced
1 c. chinese cabbage, cut into 1-inch pieces
½ c. snow peas, trimmed
½ c. mushrooms
1 tsp. pepper
2 tsp. sesame oil
2 tsp. sliced green onion

This soup cooks quickly, so be sure to have all of the ingredients ready to go before you start. First, prepare the wontons by mixing the pork, rice wine, soy sauce, cornstarch, ginger, sesame oil, salt, and pepper in a medium bowl. Place a teaspoon of the mixture in the middle of a wonton wrapper. Brush the edges of the wrapper with water and fold the bottom corner over the filling to make a triangle. Fold the left and right points of the triangle in to the middle of the wonton, then fold the top point down. In a large pot, bring the chicken broth to a boil. Add the wontons and cook about 3 minutes. Add the shrimp and cook for about 1 minute. Add the carrot, cabbage, snow peas, and mushrooms and cook 1 minute. Everything should be done at this point. The wontons should be white and the shrimp should be pink. Simmer a little longer if needed. Add the pepper and sesame oil to taste and garnish with the sliced green onion.

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