Udon noodles and Wok Magic
3 months ago
last modified: 3 months ago
and DH’s Wok magic.
It’s all in the sauce and almost 60 yrs of experience. Haha.. the Kikkoman was because he ran out of his Sweet Soy Sauce
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New Recipe Review - May 2010
Comments (27)I've another new recipe that I made a couple of weeks ago. Adapted from allrecipes... Chinese Egg Rolls (w/o the eggs) 4 t. vegetable oil 1 medium head cabbage, finely shredded 1/2 carrot, grated 1 can bamboo shoots, cut into long thin strips 1 c. mushrooms 1 # freshly roasted pork, shredded 2 (or more) green onions, thinly sliced 1 T. (or more) soy sauce 1 t. sugar 1 14 oz. pkg egg roll wrappers 1 egg white, beaten 4 c. oil for frying Heat the oil in the wok. Add cabbage & carrot; cook 2 minutes over high heat to wilt. Add bamboo, mushrooms, pork, green onions, soy, sugar & addt'l salt to taste, if needed. Continue cooking until veggies soften, about 6 minutes. Spread mixture out into a shallow pan & refrigerate until cold, about 1 hour. Assembling the egg rolls. Place a wrapper on the counter w/ one corner pointing toward you. Place about 3 T. of cooked filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper. Fold the bottom corner over the filling & roll firmly to the halfway point. Then fold the left & right sides snugly over the egg roll & continue rolling until the top corners seal the egg roll. Repeat--keeping assembled egg rolls covered to prevent them from drying out. Heat oil in wok or heavy saucepan to 350 degrees. Fry egg rolls 2-3 at a time until golden brown (about 5 minutes.) Drain on paper towels & serve. Notes: My egg rolls were a little on the loose side--work on getting a nice tight roll. For some reason?, I had some rolls break open in the hot oil on the second batch that I fried. Had leftover wrappers so I put a second wrap around the uncooked egg rolls & none of those split open. (Possibly I used too much filling or didn't get a tight enough wrap??) Makes a lot of egg rolls--14-16 large ones Enough for a main course for 4 people. (I was tired & that's all they got for dinner!) Anyway, if you're making them as an appetizer for a small group, would cut the recipe in half. This one was termed 'A keeper' by The Guys. DSII later referred to them as 'those awesome eggrolls'. Oh--& about the eggs. I've never eaten eggrolls that had egg in them & wondered why they were called 'eggrolls'. Just assumed that the wrapper must have egg in it. Anyway, the original recipe called for three beaten eggs fried into any egg pancake & cut into strips and added to the cooked cabbage mixture just before chilling. I skipped the egg just cause we aren't accustomed to having fried egg in our egg rolls. Will try it on a portion of the recipe some time in the future. Maybe what gets billed as 'eggroll' on the local Asian menus are, in reality, 'springrolls'? Truthfully, I suspect that they're frozen factory food because a lot of them just aren't very good--what led me on my quest for a tastier home-made version in the first place....See MoreWhat's your favorite spicy soup recipe?
Comments (40)This is really good. * Exported from MasterCook * African Sweet Potato Soup Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp olive oil 1 tbsp red curry paste 1/2 tsp cinnamon 1 medium red onion -- peeled and diced 4 cloves garlic -- minced 1 sweet potato -- peeled and diced 1 large bell pepper -- seeded and diced (green, yellow, orange or red) 1 jalapeno -- seeded and finely diced 1 can black beans -- or two 4 cups veggie broth 1/2 cup peanut butter 1/2 cup boiling water 1/2 tsp red pepper flakes 2 tbsp chopped cilantro juice of one lime 1 tbsp brown sugar salt and black pepper -- to taste Heat oil and add the curry paste and cinnamon. Stir in onion, garlic, sweet potato, bell pepper, and jalapeno. Cook until fragrant. Mix peanut butter with boiling water. Add beans, broth, pepper flakes and cilantro. Simmer until veggies are tender. Stir in the lime juice and brown sugar. Season with salt and black pepper. - - - - - - - - - - - - - - - - - - -...See MoreHas anyone used a wok ?
Comments (29)Personally I am sick of political correctness inspired not by the subjects but by usually caucasian SJWs who profess to speak for them. I have a wide circle of friends from all cultures and races and we all find this sort of thing at best laughable and at worst divisive and racist on the part of those who want to make the rules. Here's a real life opinion from an Oriental regarding the issue in 2016 when Obama made his decree that Oriental would not be used in federal documents. https://www.latimes.com/opinion/op-ed/la-oe-tsuchiyama-oriental-insult-20160601-snap-story.html...See Morepotluck? -- make room for it then
Comments (65)Suzique…. agreed. I enjoy potlucks. Agreed about some of them being overladen on the pasta salads, however. The one I went to a week ago had four pasta salads, three of which were nearly entirely pasta and some sauce/seasoning. The fourth was actually good since it had a lot of veggies (and I ate that one). Unfortunately my new local crew isn't really food-creative or savvy. Most of the desserts were also store bought - and so I passed on those as well. (Something about those preservatives do not sit well in my belly). I brought devilled eggs - three styles, all labeled - since my chickens have been prolific. Noting that the weather was HOT, I made sure my freezer packs surrounded them at all times, and I kept checking on them due to that. They vanished. When I make food for pot lucks - or even to share with anyone beyond myself - I follow extremely stringent guidelines. My hands are washed at the drop of a hat. At a previous meal (sit down in my home, not a pot luck), when I suspected but could not ascertain that soapy water might have splashed into something I was draining - I eliminated that, and started over again. Were it just for me, I probably would have taken my chances. I guess what I really hated back at my old home was when the pot luck was hosted at my house with a very tiny kitchen and dining area -- there would always, ALWAYS be one or two people who'd come in and decide to assemble their pot luck at that table. It isn't like either of them hadn't been at my house before, to know the dysfunctionality of that space, either. It wasn't like I didn't remind them, either......See More
3 months ago
3 months ago
3 months agolast modified: 3 months ago- 3 months ago
I have shown DH’s set up for cooking with his wok. It is a 100,000 BTU propane burner!!! We got it on Ebay in 2016 from a Chinese graduate student who configured and sold them. It was $170!
I will see if I have a picture. It is basically a Cajun burner. You could easily get one , this one isn’t available anymore , by buying a propane burner.
As far as low Na it is quite possible . There is low Na soy sauce. Also the biggest flavor agent is the Black Vinegar. It makes a dish so delicious. Sesame oil as well and then always a bit of sugar to help the char and brighten the colors of the vegetables. Low Na broth and cornstarch and hot chili if you like spicy.
Here is 6 yr old grandson learning to stirfry a couple weeks ago when they were here with us for 3 weeks. DH has his folding table to organize everything.
Anyway. DO NOT give up Chinese food is possible with your restrictions. c - 3 months ago
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3 months agolast modified: 3 months ago- 3 months ago
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