A Taste of China ( F )

Just 4 u

Foo Yung

6 eggs, beaten well
1 cup shredded cooked meat (roast pork, shrimp, almost any!)
2 cups fresh bean sprouts (or 1 can)
2 scallions, chopped, including the green ends
1 medium onion, shredded
1 teaspoon sugar
1/8 teaspoon ground pepper
1 teaspoon MSG (optional)
2 tablespoons soy sauce
1/2 cup chicken stock or water
Vegetable oil for frying
Make gravy if desired (recipe follows). Preheat oven to 200F. Line
a platter with several thicknesses of paper towel. Mix all ingredients
except the vegetable oil together in a mixing bowl.
Heat a frying pan hot and dry. Put in vegetable oil to a depth of
about 1/2 inch. Keep oil at this level by adding more, as some is
absorbed in cooking. Bring oil temperature to medium. Stir up the
omelet mixture each time before you take a scoopful of it out, in
order to have the proper ratio of liquid and solid ingredients in each.
With a ladle or soup scoop, take a scoop of the egg mixture and gently
put into the frying pan. When the first omelet has stiffened, gently
move it over to make room for the next. The number of omelets you
can make at once depends on the size of your frying pan. When one
side of the omelet has turned golden brown, turn over gently with
pancake turner to fry the other side. When done, transfer from
frying pan onto paper−lined platter. Keep warm in oven until all
the omelets can be served together. Serve with or without gravy.
Gravy:
1 1/2 cups chicken stock
1 tablespoon cornstarch
2 tablespoons soy sauce
1 teaspoon MSG (optional)
1/8 teaspoon ground pepper
Pinch of salt
Mix all the ingredients together in a saucepan. Bring to a boil
slowly with frequent stirring. When gravy has thickened, turn heat
to very low to keep it warm until ready to use.

Fortune Cookies

8 oz. All−purpose flour
2 Tbl. Cornstarch
4 oz. Sugar
1/2 teas. Salt
4 oz. Vegetable oil
4 oz. Egg whites
1 Tbl. Water
2 teas. Vanilla extract.
1. In a deep bowl, mix the following ingredients: 8 oz. Flour, 2 tablespoons
corn starch, 4 oz sugar and 1/2 teaspoon salt, blend in 4 oz. oil, 4 oz. Egg
whites, 1 tablespoon water and 2 teaspoons vanilla extract, and beat until
smooth consistency.
2. Write your own "Fortune" on a piece of paper 2 1/2" by 1/2". Prepared
oven to 300F.
3. Scoop a tablespoon of cookie batter and spread evenly into a 4" circle
on a well greased baking sheet.
4. Bake cookie for about 14 minutes or until lightly golden brown. Remove
one cookie at a time from the oven.
5. You have about 15 seconds working time before the cookie hardens.
Place the "Fortune" in the middle of the cookie.
6. Shape the cookie by folding it in half and grasp both ends. Place the
finished cookie in a muffin pan with the ends down to hold its unique shape.

Four Treasure Soup

1 can (8 Oz.) Sliced Water Chestnuts Drained
1/2 cup Julienned Carrot Strips
4 cans (14 Oz.) Chicken Broth
1/4 pound Ground Chicken or Turkey
1 teaspoon Garlic Powder
1/4 cup Dry Sherry
1/2 cup Chopped Green Onions
1 Pkg. Frozen Chinese Pea Pods
2 teaspoon Soy Sauce
1 t. Flour
1 teaspoon Chinese Hot Mustard
Mince Half Of The Water Chestnuts & Combine With Chicken, 2 t. Onions, Soy
Sauce, Mustard & Flour. Reserve Remaining Water Chestnuts & Onions. in A
Large Saucepan Mix Broth, Sherry & Garlic Powder; Boil. Drop Chicken Mixture
By Teaspoonfuls Into Broth. Add Carrots & Simmer 3 To 4 Min. Until Meatballs
Are Cooked. Add Remaining Water Chestnuts, Green Onions & Pea Pods. Heat
Through & Serve Immediately.

Fried Dumplings

8 oz ground pork (a)
2 scallion chopped (optional) (b)
20 PC dumpling skin
(Available at any
Chinese market or
major American market.
Look for oriental section).
1. Mix (a,b) with 1 t soy sauce, 1/2 t salt, 1 t cooking wine, 1 t cooking oil.
2. Place about 1 to 1−1/2 T of the filing in the center of a wrapper.
Fold the wrapper in half and pinch the edges together at the center of the
round, leaving the two ends open.
3. With your fingers, make about 3 to 4 pleats on each side of the opening.
4. Pinch all along edges to seal.
Fried Dumplings
1. Using very little oil, just enough to wet the surface of the wok.
2. Place the dumplings one by one into the wok and heat about 2 min.
Then add water to the level about 1/3 the height of the dumplings. Cover
up the wok and simmer with medium heat for 3 min.
3. Remove the water.
4. Add 2 T of oil into a pan and fry the dumplings until the bottom hardens
and turns golden brown in color.
Boiled Dumplings
1. Put dumplings into a pot of boiled water. Keep heating it until the
dumplings afloat. Remove dumplings and serve.
2. Mix soy sauce, sesame oil or whatever sauce each individual prefers.
Dip the dumplings in it when served.

Fried Lettuce

1 large lettuce
1 tblsp oil
2 cloves garlic
pinch of salt
1 tsp Vesop (this is a substitute for soy sauce)
Wash and trim the lettuce and shake off excess moisture. Cut into four.
Heat the oil and fry the lettuce for 1 minute. Add the crushed garlic,
salt and Vesop; mix well and cook for another minute.

Fried Rice

2 eggs
1 teaspoon MSG (optional)
1/8 teaspoon groung white pepper
1/4 cup soy sauce
4 cups cooked rice
4 scallions, chopped, including green ends
2 cups diced cooked pork, ham, chicken, shrimp, or any meat
1 slice ginger, minced
1 clove garlic, minced
1/4 cup sliced mushrooms (optional)
1/4 cup vegetable oil
Put first four ingredients in a mixing bowl and stir slightly;
the eggs should not be well beaten.
Heat wok or pan hot and dry. Add the oil. Brown the garlic and
ginger slightly, then add the rice. Cook for 2−3 minutes, stirring
to break up lumps and coat with oil. Add the rest of the ingredients
except the egg mixture. Fry and stir constantly until thoroughly
mixed. Add the egg mixture while stirring the rice so it will cover
as much of the ingredients in the pan as possible. Cook about
2 minutes, stirring constantly. Serve while hot.

Fried Won Tons

1 lb. Won ton skins
1/2 lb. Fresh ground pork
1/2 lb. Fresh prawns
4 Dried mushrooms, soaked for 2 hours
8 Water chestnuts, finely chopped
2 Stalks green onions, finely chopped
2 small Eggs, beaten
1/4 ts Pepper
1 1/2 ts Salt
Yield: About 60 to 70.
Shell and devein prawns. Mince fine. Stem mushrooms and mince caps.
Mix with prawns, pork, water chestnuts, green onions, half of the
beaten eggs and all of the seasonings.
WRAPPING:
Place won ton squares on working surface so corners face up, down,
left and right. Place 1 teaspoon filling in the center of each skin.
Dip a little of the beaten egg onto the bottom corner, bring top
corner to meet bottom corner. Press to seal. Moisten left corner
and bring right corner to meet it. Press to seal. This should give
you a little bundle that looks kind of like a nurses hat.
FRYING:
Heat 4 cups oil in wok. Fry wrapped won ton until golden (about 2
minutes). Turn over once. Drain and serve hot.