Mixed Vegetable Stir-Fry

Ingredients

• 1 pound bok choy or 4 large celery stalks
• 1/2 pound pea pods
• 1/2 pound mushrooms
• 4 green onions (with tops)
• 2 tablespoons cornstarch
• 1/2 cup vegetable oil
• 2 cloves garlic, finely chopped
• 1 cup sliced, canned bamboo shoots
• 1 cup canned chicken broth, or water
• 1 teaspoon salt
• 3/4 cup oyster sauce
• 4 thin slices gingerroot, finely chopped

Method

1. 1

   Cut bok choy and prepare pea pods.

2. 2

   Blanch pea pods, rinse, and drain.

3. 3

   Stir-fry ginger and garlic in oil, add bok choy, mushrooms, and bamboo shoots.

4. 4

   Stir in broth and salt, thicken with cornstarch, and add pea pods and green onions.

5. 5

   Serve immediately.

Nutrition per serving

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 28. The excerpt below is the record exactly as published.

2 cups vegetable oil REDSWEET ANDSOUR (approximately) SAUCE % cup shredded canned bamboo shoots . 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, 2 teaspoon of the salt, the cornstarch, soy sauce, and pepper. Cover and refrigerate approximately 20 minutes. . 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. . 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 cab- bage, shrimp, green onions, remaining 1 teaspoon salt, and the five- spice powder; cool. . Place % 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 cor- ners. 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. LEEANN CHIN 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 1/2 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 Ye cup red wine vinegar % cup sugar Ye cupcatsup 15 drops red pepper sauce Mix all ingredients in a small bowl. Serve immediately or make in ad- vance, 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. 75 76 LEEANN CHIN LEMON CHICKEN 2 whole chicken breasts Y. cupcanned chicken broth (approximately 2 pounds) Ys cup honey Oil 3 tablespoons lemon juice 1 egg 2 tablespoons light 3 tablespoons plus 2 corn syrup teaspoons cornstarch 2 tablespoons vinegar 1° teaspoons salt 1 tablespoon catsup 1 teaspoon soy sauce 1 clove garlic, minced White pepper Peel of ¥2 lemon Ya cup flour Ye lemon, thinly sliced Ya teaspoon baking soda . Remove bones and skin from the chicken breasts and discard. Cut each breast into fourths. Place in a shallow glass or plastic dish. . Mix 1 tablespoon oil, the egg, 2 teaspoons cornstarch, 1 teaspoon of the salt, the soy sauce, and % teaspoon white pepper; pour over the chicken. Turn chicken to coat both sides. Cover and refrigerate 30 minutes. Remove chicken from marinade and reserve marinade. . Pour oil into wok toa depth of 1’2inches and heat to 350°. Mix the re- served marinade, the flour, % cup water, 2 tablespoons of the cornstarch, 2 tablespoons oil, the baking soda, and % teaspoon of the salt. Dip the chicken pieces one ata time into this batter. Fry two pieces at a time for 3 minutes or until light brown. Drain on paper towel. . Increase oil temperature to 375°. Return chicken to wok and fry to- gether approximately 2 minutes, until golden brown, turning once. Drain on paper towel. Cut each piece crosswise into five to six pieces. Place in single layer on a heated platter and keep warm. . To make sauce, heat the chicken broth, honey, lemon juice, corn syrup, vinegar, 1 tablespoon oil, catsup, garlic, the remaining 2 teaspoon salt, dash of white pepper, and the lemon peel to boiling. Mix the remaining 1 tablespoon cornstarch with 1 tablespoon cold water and stir into sauce. Cook and stir until thickened, approxi- mately 10 seconds. Remove lemon peel. Pour the sauce over the chicken and garnish with the lemon slices. Serve at once. LEEANN CHIN Note: The chicken can be prepared one day in advance through step 3. The sauce, also, can be prepared then covered and stored in the refrigerator up to twenty-four hours. Reheat the sauce to boiling when ready to serve. Friends began to ask me to plan their dinner parties. “I don't want to have anything to do with it,” they'd say. “Whatever you plan will be wonderful!” if i N LEEANN CHIN MIXED VEGETABLE STIR-FRY 1 pound bok choy or 4 2 cloves garlic, finely large celery stalks chopped Y2 pound pea pods 1 cupsliced, canned Y2 pound mushrooms bamboo shoots 4 green onions (with tops) 1 cupcanned chicken broth, 2 tablespoons cornstarch or water % cup vegetable oil - teaspoons salt 4 thinslices gingerroot, 74 cup oyster sauce

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