Egg Foo Yong with Hot Soy Sauce

This is how mom made egg foo yong.  After hearing at RS that you deep fat fry it usually, I suppose this is a lighter version.  We've eaten this at New Year's MANY times.

1 bell pepper, chopped
1 medium onion, chopped
1 C bean sprouts, chopped
8 oz. water chestnuts, chopped
2 - 3 T soy sauce
5 eggs
1 T oil

Stir fry bell pepper and onion.   Mix those in a bowl with bean sprouts and water chestnuts.  In another bowl, mix up eggs and add soy sauce.  Drop by spoonfuls and cook like pancakes in a skillet.

Hot Soy Sauce (I usually cut this in half or in fourth)

2 C beef broth/bouillon
2 T corn starch
1/4 C water
2 T soy sauce
Boil together for 1 minute

China Fried Rice

This recipe is from my 2nd cousin's wife who is from Malaysia.  She's lived in Singapore and speaks Chinese.  I've tried so many ham fried rice recipes and never gotten the right taste, but this recipe comes the closest.

4 T oil
3 cloves garlic
3 T chopped onion
2 spring onions
1/2 can lunch meat/pack of ham
2 1/2 C cooked, chilled rice
1 T sugar
1 T soy sauce
1/2 T sesame oil
Pepper
1 T fish sauce or 1/2 t salt
3 T peas
1 egg

In a wok or fry pan, stir fry garlic and onion in oil until golden, add meat, spring onion, peas, and egg.  Stir fry until cooked.

Add rice, sugar, soy sauce, sesame oil, pepper, and fish sauce.  Cook over medium heat, stirring and tossing gently until mixture is well combined. Cook another minute, then serve.

***

I usually use less oil, sometimes use garlic powder, use regular onions, don't use sesame oil, use garlic salt for the fish sauce, and add more peas.  I also cook the egg in my frying pan on its own, then add the other ingredients.

Egg Drop Soup

We also ate this soup at RS the other night.

***

This quick and easy soup recipe is fantastic. Just like the kind you can get at your local restaurant, Easy Egg Drop Soup is made with the freshest ingredients, making it impossible to put the spoon down. Coming from Amanda at Amanda's Cookin', you'll love it. 

Ingredients

• 4 cans (14-ounces) chicken broth
• 3 tablespoonscornstarch
• 1/2 teaspoon sugar
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 eggs beaten
• 1 cup green onions, chopped

Instructions

1. Heat broth to boiling in large saucepan. 
2. In small bowl, make a paste from cornstarch and 1/4 cup cold water. Slowly add cornstarch paste to the hot broth, add sugar, salt and pepper, stir to combine.
3. Bring to a boil, stir constantly, will be slightly thickened. 
4. Reduce the heat to medium and add the eggs, a little at a time.
5. Stir the soup to separate the eggs into shreds. Remove from heat and add green onions. Serve immediately.

Add corn and or peas, and or carrots, you choose.

Bixia Spring/Egg Rolls

At RS the other night we learned to make egg rolls from this cute little Chinese lady.  I then made them for the family on Sunday, but I used my memory for the recipe! I only forgot the corn starch and they still turned out super.  I found the real recipe in my e-mail:

2 c onion, grated 

2 c cabbage, grated

1 c carrots, grated

1 lb cooked ground pork*

2 tsp sugar

1 tsp salt

1 tsp pepper

1 egg 

3 tbl corn starch

Roll 2 spoonfuls of mixture in spring/egg roll pastry**, seal end with a whipped egg mixture.   (To roll, put the egg roll wrapper on a flat surface with a point toward you.  Drop the mixture near the tip closest you.  Roll the wrapper up about a third.  Fold in the 2 sides, then continue rolling, leaving the top point exposed a couple inches.  Rub some egg on that tip, then roll the egg roll up to seal.)

Deep fry for 15 min at 420 degrees***

Turning them occasionally so not to stick.

*I used home-made ground turkey sausage and it tasted great.  I swear the Chinese lady's pork was raw, not cooked, too.  I did cook my ground turkey with my onion, and mixed the cooked mixture with my raw cabbage and carrots.  Everything was very well cooked when I pulled it out of the oven

**I tried to find egg roll wrappers at the store, but found only spring roll wrappers.  They were quite a bit different than egg roll wrappers.  I was going to take pictures of the process to post, but they didn't turn out pretty at all because of the wrappers.

***I baked mine in the oven at 350.  I sprayed my dish with Pam, then brushed the egg rolls with olive oil.  I cooked them on one side for 15 minutes, then turned and cooked for 15 more.  We weren't quite ready to eat so I left them in the oven a bit longer.  I think I could have had the oven at 400, and it would have been a little quicker.

Sweet and Sour Chicken or Pork

4 (smaller) chicken breasts cut into bite sized pieces

1 beaten egg

1 c. cornstarch

2 tsp garlic salt

Mix cornstarch and garlic salt in a small bowl. Dip meat in egg and then in the cornstarch mix, until the meat is coated. Brown in a little oil. Place meat in 9x13 and cover with sauce (below). Bake at 350 covered for one hour. Uncover and bake for another 1/2 hour. (or at 375 for 45 min. and then uncovered for about 20).

Sauce:

1/2 c. chicken broth

1/2 c. vinegar (I used apple cider)

1/2 c. ketchup

1 1/2 c. sugar (I only used 1 c)

1 tsp salt

Yum yum yum! This made a lot, and I ate it about four times. I still want more! It's worth frying it first, but I think it would still be good if you eliminated that step. The sauce is great! This would be great for Chinese New Year's! We ate it over rice.