Chinese Extravaganza

When our kids were little, spending a Saturday chopping, wrapping, frying and (most importantly) eating a multi-course Chinese meal was high entertainment for our families. We did a Chinese New Year's Eve one year, too, although none of us remembers quite when.

But as I type this today, the youngest member of our combined clans is about to be married and put a wok on her wedding registry list. Given our history, that HAD to be our gift to her and her sweetie.

So for old time's sake -- and to give Becky a place to find a few tried and true recipes -- I have dug out the few Chinese extravaganza recipes I could still find, and present them here.

Becky, I hope you find friends as true to you as your folks have been to us and perhaps enjoy a few Chinese cooking extravaganzas, too.

Egg Rolls

2 T vegegable oil
2 c shredded raw cabbage
1 large stalk celery, minced
1 c shredded cooked pork
1 c raw shrimp, peeled, deveined, chopped
2 minced scallions or 1T minced onion
1 1/2 t salt
1/8 t black pepper
2 1/2 t sugar
8-10 egg roll wrappers
1 egg, slightly beaten
3 c. oil

Prepare and measure ingredients and set by stove. Set wok over high heat, swirl in oil, count to 20, add celery and cabbage, stir fry for 2 min. Turn off heat. Add to the wok pork, shrimp, scallions, salt, pepper, sugar and toss well. Put in colander to drain liquid. Fill egg roll wrappers, seal edges with egg and roll/seal. Place on oiled wax paper and let rest 1 hour.

Set wok over high heat for 30 seconds, add the 3 c oil and heat to 375 degrees or until a day old bread cube browns. Place 2-3 of the egg rolls in the oil, cook 4-5 min or until golden brown, turning often. Drain and keep warm until ready to serve.

Egg Drop Soup

4-5 c chicken stock/broth (save out 3 T to mix with cornstarch)
1 T cornstarch
1/2 t soy sauce
1/2 t salt
2 eggs
1 minced scallion

Heat chicken stock to simmer. Mix cornstarch and the 3 T stock, soy sauce and salt and pour into summering soup, stirring until thick and clear. Set aside until ready to serve, then reheat to simmer. Break eggs into small bowl, stir lightly, and pour in a thin slow stream into the soup. Turn off heat, stir once. Divide scallions among soup plates and ladle soup into the bowls. Serves 4-6.

Beef with Snow Peas

4 T oil
1 clove garlic, peeled, smashed
1/2 lb bottom round steak
1 T dry sherry
1 T soy sauce
2 T cornstarch
2 T oil
1 pkg frozen snow peas, thawed
2 T soy sauce
1/2 t sugar

Cut beef into slices 2 inches long by 1 inch wide by 1/4 inch thick. Sprinkle with sherry and 1 T soy sauce and mix with cornstarch. Measure 2 T oil. Dry snow peas. Measure 2 T soy sauce, sugar, set by stove. Set wok over high heat for 30 seconds, swirl with 2 T oil, count to 20, add garlic, stir once or twice. Add beef and stir fry until color has changed. Remove to a bowl. Add 2 T more oil, count to 5, add snow peas and stir fry 1-2 minutes until tender but still crisp. Return beef to the wok, sprinkle with 2 T soy sauce and sugar, stir fry 1 minute more. Serves 4, more if other dishes are also served.

Almond Cookies

2 3/4 c sifted flour
1 c sugar
1/2 t baking soda
1 c butter
2 eggs
2 t almond extract
1/2 c whole almonds
1/2 t salt

Sift flour, sugar, soda, salt. Add butter and cut in. Add eggs and extract and mix. Shape into 1" balls. Place on ungreased cookie sheet, put almond on top and press. Bake 325 degrees for 15-18 minutes.