Egg Foo Yung, Fried Rice &
Creamed Cabbage

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            FOOD FUNNY
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Thanks to Anna Welander for this stock market report:

Fish sales were floundering. Ice machines were frozen solid. Frog legs
took a jump. Candy futures are looking sweet. Kitchen wares are really
cooking. Spatulas are experiencing a big turn over. Warning: the bubble
in gum sales is going to collapse suddenly. Polish sausages have
experienced a dog eat dog market lately. Cracker sales are crumbling.
The profits on foods are being eaten away.

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            TODAY'S RECIPES
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Several people have already pointed out that this is not actually
a Chinese dish, but was actually created right here in the good-ol'
US of A by Chinese immigrants, and that's exactly the point
behind this week's menu. True, you won't find this dish served
anywhere in or near China, but it is an American classic.

Egg Foo Yung

For the sauce:
2 Tbs (30 ml) vegetable oil
1/4 lb (100 g) mushrooms, thinly sliced
2 cups (500 ml) boiling chicken stock, fresh or canned
1 Tbs (15 ml) soy sauce
1 Tbs (15 ml) tomato ketchup
2 Tbs (30 ml) cornstarch (cornflour), dissolved in
2 Tbs (30 ml) water

For the pancakes:
1 1/2 cups (375 ml) canned or fresh bean sprouts
1 medium sized onion, halved and cut lengthwise into 1/16 in (2 mm) wide strips
1 stalk celery, cut into 2 in (5 cm) lengths then cut lengthwise into 1/16 in (2 mm) wide strips
1/2 lb (225 g) thinly sliced boiled ham, cut into 2 by
1/16 inch (5 cm x 2 mm) strips
8 eggs
salt and freshly ground black pepper to taste
2 Tbs (30 ml) vegetable oil for frying

Beginning with the sauce, heat the oil in a heavy skillet over
moderate heat and cook the mushrooms until they are soft and
slightly colored. Add the chicken stock, soy sauce, and ketchup
and bring to a boil over high heat. Stir the cornstarch and water
mixture to recombine it, then stir it into the boiling sauce. Lower
the heat and simmer for 2 to 3 minutes, or until it is no longer
milky. Partially cover the pan and keep the sauce warm over the
lowest possible heat.

Combine the bean sprouts (drained and patted dry if using canned),
the onion, celery, and ham in a large mixing bowl. In another bowl
beat the eggs lightly and stir in the salt and pepper. Heat the
vegetable oil in a large skillet over high heat. Stir the bean sprout
mixture into the beaten eggs and, using about 1/4 cup (60 ml)
of the batter per pancake, cook three or four pancakes at a time
over high heat. Turn the pancakes after 30 seconds and fry an
additional 30 seconds, until they are puffy and golden brown.
Serve immediately, accompanied by the hot mushroom sauce
in a bowl or sauce boat.
Makes 12 pancakes to serve 4 to 6.

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This is a vegetarian version of a classic Chinese dish, but feel free
to add any cooked meats along with the vegetables, especially if you
have any leftover chicken, roast pork, or shrimp.

Fried Rice

4 - 6 cups (1 - 1.5 L) cooked white rice
2 cups (500 ml) warm water
12 - 15 dried Chinese mushrooms
3 Tbs (45 ml) peanut or vegetable oil
1 Tbs (15 ml) sesame oil
1 tsp (5 ml) grated fresh ginger
3 cloves garlic, finely chopped
2 leeks, well cleaned and thinly sliced
4 stalks celery, thinly sliced
8 oz (250 g) green beans, trimmed and cut into small pieces
1 large carrot, coarsely grated
4 oz (125 g) bean sprouts
3 scallions (spring onions), green and white parts, thinly sliced
1/4 cup (60 ml) mushroom liquid
2 Tbs (30 ml) soy sauce, or to taste

The rice for this dish is best made the day before, but rice may be
cooked and refrigerated prior to beginning. Soak the mushrooms in the
warm water for 30 minutes, then squeeze the mushrooms dry, remove the
stems, and slice thinly. Reserve the liquid the mushrooms were soaking
in. Heat the peanut oil and sesame oil in a wok or a large, heavy
skillet over high heat. Add the ginger and garlic and stir for 30
seconds. Add the mushrooms, leeks, celery, green beans, and carrot and
stir fry for 3 minutes. Add the bean sprouts and cook an additional
minute. Add the rice and stir over high heat until heated through. Add
the mushroom liquid and the soy sauce, stirring to combine.
Garnish with chopped scallions.
Serves 4 to 6.

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I'm especially fond of Napa cabbage, but bok choy, kale, or any other
green leafy vegetable can be cooked in this manner.

Creamed Cabbage

2 Tbs (30 ml) peanut or vegetable oil
1 lb (450 g) Napa cabbage, cut into 1-inch (3 cm) pieces
1 cup (250 ml) chicken stock or water
1/2 tsp (2 ml) sugar
Salt and freshly ground pepper to taste
2 Tbs (30 ml) cornstarch (cornflour) mixed with
1/4 cup (60 ml) milk
1/4 cup (60 ml) finely chopped smoked ham for garnish (optional)

Heat the oil in a wok or large heavy skillet over high heat and stir-fry
the cabbage until all pieces are coated with oil, about 30 seconds. Add
the chicken stock, sugar, salt, and pepper and bring to a boil. Reduce
the heat and simmer covered for 10 minutes. Stir in the cornstarch
mixture and stir until the sauce thickens. Serve garnished with chopped ham if desired.
Serves 4 to 6.
Received on Wed Jul 18 08:12:09 2007