1 cup plums
1 cup apricots
1/2 cup pimiento
1 cup sugar
1/2 cup vinegar
1/2 cup applesauce
How to prepare
Peel and pit fresh plums and apricots, chop pimiento; combine in saucepan with remaining ingredients. Bring slowly to boil, stirring; simmer covered 1 hour. Pour into jars while still warm and cap tightly. Store at least 1 month in a cool, dark place before using. If too thick, thin slightly with water before serving; sweeten if desired with additional sugar.
1 1/2 lb pork steak, 1/2″ thick, cut into strips
1 8-ounce can tomato sauce
3 tablespoons brown sugar
2 tablespoons oil
1 1/2 tablespoons vinegar
1 large onion, sliced
1/2 teaspoons salt
1 small green pepper, cut into strips 2 teaspoons worcestershire sauce
1 4-ounce can mushrooms, drained
How to prepare
Brown pork strips in oil in skillet to remove excess fat. Drain on double paper towel. Place pork strips and all remaining ingredients into crock-pot. Cover and cook on low 6 to 8 hours. (high: 3 hours). Serve over hot fluffy rice. Serves 4.
2 cup vegetable oil
8 oz diced smoked chicken
2 oz chinese dried black mushrooms (see cook’s notes)
2 1/2 heads napa cabbage, cored and shredded
3 large carrots, peeled and cut into 1/2″ long match sticks
6 oz oil-packed sun-dried tomatoes, drained and cut into strips
7 3/4 oz cellophane noodles
4 tbsp minced cilantro
white pepper & salt to taste
1 package (40-45 sheets) of super-thin egg roll wrappers
1 beaten egg yolk
2 to 3 cups vegetable oil for frying
How to prepare
Soak dried mushrooms in warm water for 20 to 25 minutes. Cut off stems and discard. Slice caps into thin strips. Soak cellophane noodles 10 minutes in hot water or until softened; drain. For traditional egg rolls, substitute 8 ounces of ground pork for smoked chicken. You can also substitute 8 ounces of shrimp, if preferred. Make sure to pre-cook the shrimp and drain off excess water before mixing.
Heat wok on high and pour in 1/2 cup oil. When oil is hot, add chicken, breaking it apart rapidly with a spoon to avoid clumping. Add mushrooms, cabbage, carrots and mushrooms. Stir rapidly. Add tomatoes. After mixture is heated thoroughly and cabbage is softened, add bean threads. Add cilantro last to prevent leaves from losing their pungency. Season with salt and pepper. Let the filling cool before rolling. Lay several egg roll wrappers on work surface. Place about 2 rounded tbsp of filling along bottom of each wrapper; roll once, enclosing the filling, and fold in the sides of the wrapper. Roll, making a tight cylinder. Dip a brush into egg yolk; brush on edges to seal wrapper before frying, to prevent unraveling. Press to seal.
Heat vegetable oil in wok or large, heavy-bottomed saucepan; add spring rolls in small batches. Cook over high heat until golden brown on all sides, about 2 to 3 minutes. Remove with slotted spoon and drain on paper towels. Serve piping hot. Makes approximately 40 rolls. Sweet and sour sauce 3 tbsp apricot preserves 1 tbsp soy sauce 3 tbsp cider vinegar 1 tbsp sugar 1/4 cup water 1 tbsp cornstarch dissolved in 1/4 cup water procedure: in a small saucepan over medium heat, mix first five ingredients. Simmer for 2 minutes, stirring constantly; gradually stir in cornstarch mixture; cook until thickened, stirring constantly.
1/8 cup olive or vegetable oil
1/4 cup 100 per cent coconut milk*
2 tbsp curry powder
2 tbsp honey
1 tsp cumin
1 tsp coriander
2 tsp garlic powder
1 1/2 tbsp fish sauce
2 chicken breasts (7-8 ounces each) skinned, boned and cut into 2×1 1/4×1/4″ pieces
* set aside 3 tbsp of coconut milk for basting
How to prepare
1. Combine marinade ingredients in a medium bowl and whisk until blended.
2. Add chicken pieces and toss gently until well-coated.
3. Thread 8 chicken pieces lengthwise on each of eight 9″ bamboo skewers, covering skewers. Place in refrigerator container, cover and refrigerate at least 3 hours, preferably overnight.
4. Prepare charcoal grill.
5. Remove skewers with chicken pieces from container, reserving marinade that has drained off. Stir 3 tbsp coconut milk into marinade and use mixture as basting sauce.
6. Grill sates, basting frequently, for 2 to 2 1/2 minutes on each side.
Serve with peanut dipping sauce which can be purchased in oriental supermarkets or the gourmet section of your local supermarket.
Prepared 12/8/94 by tommy tang, restaurateur and cookbook author. From: mike n maty