Dining in--Minneapolis/St. Paul cookbook

ing 1 tablespoon soy sauce, and the remaining 1 teaspoon salt until boiling. Stir in the bamboo shoots, mushrooms, seasoned pork, and bean curd. Heat to boiling; reduce heat to low. Cover and simmer 5 minutes. 4. Mix the remaining 2 tablespoons cornstarch, 2 tablespoons cold water, and white pepper; stir into soup. Heat to boiling, stirring constantly. Pour the beaten eggs slowly into the soup, stirring constantly with a fork until the egg forms cooked shreds. Stir in the green onions, red pepper sauce, and sesame oil. Serve hot in individual bowls. For a Chinese meal, it is a good idea to have several dishes that can be started or completed ahead of time. This hot and sour soup ts just such a do-ahead dish, if you wish, and goes well with most Chinese menus. EGG ROLLS 5 medium-size dried Y2 pound cooked shrimp, black mushrooms finely chopped %2 pound ground pork Y3 cup finely chopped 1/2 teaspoon salt green onions (with tops) Y2_ teaspoon cornstarch 1 teaspoon five-spice powder Y2 teaspoon soy sauce 1 (1-pound) package egg Dash of white pepper roll skins 1 (2%-pound) green 1 egg, beaten cabbage, finely shredded Ys cup hot dry mustard 2 cups vegetable oil REDSWEET ANDSOUR (approximately) SAUCE % cup shredded canned bamboo shoots 1. Soak the mushrooms in warm water until soft, approximately 30 minutes; drain. Rinse in warm water; drain. Remove and discard stems. Cut caps into thin strips. Set aside. Mix pork, 1/2 teaspoon of the salt, the cornstarch, soy sauce, and pepper. Cover and refrigerate approximately 20 minutes. 2. Heat 2 quarts water to boiling in Dutch oven; add the cabbage. Heat again to boiling; cover and cook 1 minute; drain. Rinse with cold water until cabbage is cold. Drain thoroughly; remove excess water by squeezing cabbage. 3. Heat wok until 2 drops water bubble and skitter when sprinkled in the wok. Add 2 tablespoons of the oil and rotate to coat sides. Add the seasoned pork; stir-fry until pork is no longer pink. Add the mushrooms and bamboo shoots; stir-fry 1 minute. Stir in the cabbage, shrimp, green onions, remaining 1 teaspoon salt, and the five-spice powder; cool. 4. Place 1/3 cup of the egg roll filling slightly below the center of an egg roll skin. Cover the remaining skins with a dampened towel to keep them pliable. Fold the corner of skin closest to filling over, tucking the point under the filling. Fold in and overlap the two opposite corners. Brush fourth corner with egg and roll up to seal. Repeat with remaining skins. Cover the filled rolls with a dampened towel or plastic wrap to prevent drying out. 5. Pour the remaining oil in a wok to a depth of 2 inches and heat to 350°. Fry four or five rolls at a time for 2 to 3 minutes until golden brown, turning three times. Drain on paper towel and keep hot. 6. Meanwhile, stir the mustard with 3 tablespoons plus 1.5 teaspoons cold water until smooth. Let stand 5 minutes before serving. Serve the egg rolls with the hot mustard and Red Sweet and Sour Sauce. RED SWEET AND SOUR SAUCE 1/3 cup red wine vinegar 3/4 cup sugar 1/3 cup catsup 15 drops red pepper sauce Mix all ingredients in a small bowl. Serve immediately or make in advance, cover, and refrigerate. My recipes are based on what I saw and what I ate growing up in my father’s restaurant in Canton. Of course, they can be adapted to American tastes and ways. LEMON CHICKEN 2 whole chicken breasts 1/3 cup canned chicken broth (approximately 2 pounds) 1/3 cup honey Oil 3 tablespoons lemon juice 1 egg 2 tablespoons light 3 tablespoons plus 2 corn syrup teaspoons cornstarch 2 tablespoons vinegar 1.5 teaspoons salt 1 tablespoon catsup 1 teaspoon soy sauce White pepper Peel of 1/2 lemon 1/3 cup flour 1/2 lemon, thinly sliced 1/2 teaspoon baking soda Ya teaspoon baking soda