(From Mom)
1 package egg roll wrapper
1/2 lb. hamburger, browned and drained
2 carrots, diced in food processor
1/2 onion, diced
green onions, sliced
bean sprouts, to taste
Soy sauce to taste
Garlic powder to taste
Mix all ingredients to desired taste.
Place filling diagonally on wrapper. Follow package directions for rolling. Seal edges with water.
Fry in oil over medium heat until golden.
Showing posts with label Asian. Show all posts
Showing posts with label Asian. Show all posts
Monday, September 8, 2008
Chinese Chicken Salad
(From Mom)
1 cup Miracle Whip
4 T. soy sauce, divided
1/4 t. Tabasco
1 t. ground ginger
8 oz. Rotini
2 cups cooked, shredded chicken
1/2 t. garlic powder
1 cup red or green bell peppers (or both:)
1/4 cup chopped green onions
Saute bell peppers and green onions in 2 T. soy sauce and garlic powder.
Mix Miracle Whip, 2 T. soy sauce, Tabasco and seasonings in a large bowl. Add remaining ingredients, mix lightly, refrigerate overnight.
1 cup Miracle Whip
4 T. soy sauce, divided
1/4 t. Tabasco
1 t. ground ginger
8 oz. Rotini
2 cups cooked, shredded chicken
1/2 t. garlic powder
1 cup red or green bell peppers (or both:)
1/4 cup chopped green onions
Saute bell peppers and green onions in 2 T. soy sauce and garlic powder.
Mix Miracle Whip, 2 T. soy sauce, Tabasco and seasonings in a large bowl. Add remaining ingredients, mix lightly, refrigerate overnight.
Beef with Broccoli
(From Ikuko Patten)
1 lb. sirloin steak, cut against the grain into 1/8 inch slices
3-4 cups fresh broccoli (or frozen)
1/2 onion, sliced
Soy Sauce (dark Chinese is preferable)
Sugar
4 cloves of garlic, minced or grated
1 tsp. fresh ginger root, minced or grated (I've also used the tubed stuff in the produce section)
Cornstarch
Vegetable oil
Sesame oil
Garlic salt
Combine 2 T. soy sauce, 1 T. cornstarch, 1 T. sugar, 1 T. veggie oil, 1 t. sesame oil, 2 grated cloves of garlic, and 1 t. grated ginger root. Add beef slices and marinate 15 minutes.
Heat wok or heavy skillet over medium heat. Add 2 T. veggie oil. Add 1 minced clove of garlic and stir-fry until fragrant. Add broccoli pieces and garlic salt (to taste) and stir-fry for 4 minutes. Add sliced onion and stir fry until tender. Place veggies on platter and return wok or skillet to stove. Add 1 T. oil and one clove of minced garlic to wok. Drain beef and add to wok, reserving marinade. Stir fry until pink is gone (don't over-cook...beef will be tough). Layer beef over veggies on platter. Once again, return wok to stove.
Combine 1 T. soy sauce, 1 t. sugar, 1 t. cornstarch, and 1/2 cup water (or homemade beef stock, if available) with left over sauce from marinade. Pour into wok and bring to a boil over medium-high heat, stirring often. Add all contents from platter back to wok and heat through. Serve immediately over white rice.
1 lb. sirloin steak, cut against the grain into 1/8 inch slices
3-4 cups fresh broccoli (or frozen)
1/2 onion, sliced
Soy Sauce (dark Chinese is preferable)
Sugar
4 cloves of garlic, minced or grated
1 tsp. fresh ginger root, minced or grated (I've also used the tubed stuff in the produce section)
Cornstarch
Vegetable oil
Sesame oil
Garlic salt
Combine 2 T. soy sauce, 1 T. cornstarch, 1 T. sugar, 1 T. veggie oil, 1 t. sesame oil, 2 grated cloves of garlic, and 1 t. grated ginger root. Add beef slices and marinate 15 minutes.
Heat wok or heavy skillet over medium heat. Add 2 T. veggie oil. Add 1 minced clove of garlic and stir-fry until fragrant. Add broccoli pieces and garlic salt (to taste) and stir-fry for 4 minutes. Add sliced onion and stir fry until tender. Place veggies on platter and return wok or skillet to stove. Add 1 T. oil and one clove of minced garlic to wok. Drain beef and add to wok, reserving marinade. Stir fry until pink is gone (don't over-cook...beef will be tough). Layer beef over veggies on platter. Once again, return wok to stove.
Combine 1 T. soy sauce, 1 t. sugar, 1 t. cornstarch, and 1/2 cup water (or homemade beef stock, if available) with left over sauce from marinade. Pour into wok and bring to a boil over medium-high heat, stirring often. Add all contents from platter back to wok and heat through. Serve immediately over white rice.
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