February 7, 2008 Chinese New Year Special

Easy Tastebud Delights

2.07.08 Edition (February 7, 2008)

Easy Recipes

45 minutes+

Hi Everyone and Happy Chinese New Year, ("Gong Xi Fa Cai," ). We are celebrating the year of the Rat.

Today's issue will be an extra long one. I'm going to share some of the most popular Chinese dishes in my opinion. They are not all favourites of mine but I know others might enjoy them.

Although this year's newsletter is similar to last year's, most of the recipes and comments are different. Enjoy!

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Wonton soup is one of my favourite parts of a Chinese buffet. I usually start my meal with 2 bowls before eating anything else.

During Chinese New Year is the only time I can find KJ Foods Brand frozen wontons/dumplings. At this time, I stock up on pork and shrimp dumplings, they are shaped like wontons and the wontons are shaped like dumplings, (confusing, I know!). I've tried substituting other brands that are available year round and they just don't taste the same.

This recipe is from last year's newsletter and still one of my favourites!

Quick Wonton Soup

8 ounces homemade chicken stock or chicken broth from a carton
2 cups water
1 package frozen wontons
6 mini carrots, finely grated
1 cup defrosted, frozen, drained chopped spinach, (optional)
sliced green onion

Bring stock and water to a boil, add wontons and spinach. Let simmer for 4 minutes or until completely heated through. Ladle into bowl, top with green onions.

Recipe featured in February 18, 2007 issue of Easy Tastebud Delights

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Traci W.'s Bacon Fried Rice

"Really good if you're having chinese faire..or for everyday. Yum :)"

4 c cold cooked rice
2 slices bacon
6 green onions, thinly sliced (or to your taste)
1 beaten egg
2 tbsp soy sauce
1 dash garlic powder

Fry bacon until crispy. Add onion and stir fry for 1 min. Add egg and scramble until egg forms small flakes. Stir in rice and garlic and continue to stir fry until heated through. Add soy sauce and stir until mixture is well blended.

Submitted by Traci W.

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Usually we have Chicken Chow Mein because we like it so much but some people may prefer to have it meatless. To turn this recipe into Chicken Chow Mein, add 2 cups cubed cooked chicken with the frozen vegetables in step 2, then continue.

Oyster sauce is a thick, brown sauce made from oysters, salt and starch. I've tried it in the past and it has a distinct flavour. It can be found at Asian markets or in the International aisle of the supermarket but if it isn't available, you can substitute 1 tbsp. soya or teriyaki sauce.

Easy Vegetable Chow Mein

1 cup vegetable broth
2 tbsp. cornstarch
2 tbsp. oyster sauce
1/4 tsp. Tabasco sauce
2 tbsp. vegetable oil
1 tsp. minced garlic
1 bag frozen vegetables, (snap peas, carrots, onions and mushrooms blend)
2-1/2 cups bagged coleslaw mix
4 cups chow mein noodles

1. Mix broth, cornstarch, oyster sauce and pepper sauce then set aside.
2. Heat oil in 10-inch nonstick skillet or wok over medium-high heat. Cook garlic and frozen vegetables in oil about 5 minutes, stirring frequently, until vegetables are tender but still crisp.
3. Stir in coleslaw mix and broth mixture. Cook and stir for about 1-1/2 minutes. Serve over noodles.

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Eggrolls are something that my guys and I could make a meal of, and we HAVE on many occasions. We enjoy making our own, so that we can fill up on them. They freeze well and any leftovers go into the freezer for later consumption, (if we are lucky!).

This recipe is the one my Mom made, we've made a few changes to it but hers was the one that got us started on making our own. I love plum sauce on mine and rely on the little packets that come with delivery because we never buy it.

Pepper Steak with Rice

"This is one of the first Main Dish recipes I made from Mom's Cookbook. It is a keeper and we still make it on occasion."

3 cups hot cooked rice
1 pound lean beef, round steak, cut 1/2 inches thick
1 tbsp. paprika
2 tsp. butter
2 cloves crushed garlic
1-1/2 cups beef broth
1 cup sliced green onions, including tops
2 green peppers, cut in strips
2 tbsp. cornstarch
1/4 cups water
1/4 cups soya sauce
2 large fresh tomatoes, cut in eighths

While rice is cooking, pound steak to 1/4 inch thickness. Cut into 1/4 inch strips. Sprinkle meat with paprika and allow to stand while preparing other ingredients. Using a large skillet, brown meat in butter. Add garlic and broth. Cover and simmer 30 minutes. Stir in onions and green pepper. Cover and cook 5 minutes more. Blend cornstarch, water and soya sauce. Stir into meat mixture. Cook, stirring until clear and thickened, about 2 minutes. Add tomato and stir gently. Serve over bed of fluffy rice. Serves 6.
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Egg Rolls

1 package egg roll wrappers
1/2 cup water for sealing
1 tbsp. cornstarch

Filling:

1/2 tsp. sugar
3 tbsp. soya sauce or teriyaki sauce
3 cups bean sprouts, (fresh) or 1 can well drained
2 cups shredded celery
1 medium size shredded onion
3 tbsp. vegetable oil
1 can shredded water chestnuts
1 can shredded bamboo shoots
1 lb. ground pork
1 lb. groud beef
1/2 cup canned mushrooms, well drained and shredded
1 tbsp. minced ginger

Prepare veggies, saute meat and sauce. Do NOT overcook veggies, they must be crisp!! Mix cornstarch and water well.

Take 1 heaping tbsp. filling and lay in the middle each wrapper. Fold wrapper over from each side and seal ends and open seam by wetting fingers with cornstarch and water mix and pressing well.

Deepfry 3 at a time at 180 degrees, seam side up for 4 minutes, turn over and fry for another 3 minutes. Drain well.

Remove to paper towel with folded side down.

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If you have any comments or suggestions, you can send me an email with Newsletter in the Subject Line.

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