Chicken Chow Mein & Sweet and Sour Pork

__________________________________________________

            FOOD FUNNY
__________________________________________________

Here's an oldie from Anna Welander:

When a husband and his wife showed up to a very popular restaurant, it
was crowded. The wife went up to the hostess and asked, "Will it be
long?" The hostess appeared to ignore the wife and kept writing in her
book. So she asked again, "How much of a wait?" The hostess then looked
up and said, "About ten minutes." A short time later they heard an
announcement over the loudspeaker, "Willete B. Long, your table is ready!"

__________________________________________________

            TODAY'S RECIPES
__________________________________________________

There are several theories as to the origins of this dish, many
of them dating back to the Chinese immigrants who helped
build this nation's railroads in the 19th century, but regardless
of the dish's provenance, it is clear that it is an American original.

Chicken Chow Mein

2 Tbs (30 ml) peanut or vegetable oil
2-3 ribs celery, thinly sliced on the diagonal
1 onion, thinly sliced
1 tsp (5 ml) sugar
1/2 lb boneless, skinless chicken meat, white and/or dark, thinly sliced
1 small Napa cabbage, shredded
2 cups (500 ml) fresh mung bean sprouts
1 cup (250 ml) chicken stock
1 Tbs (15 ml) soy sauce
2 Tbs (30 ml) cornstarch (cornflour) mixed with
1/4 cup (60 ml) water
2-3 cups (500-750 ml) cooked white rice
1-1 1/2 cups (250-375 ml) crispy chow mein noodles*

* Available in the Oriental section of most American supermarkets

Heat the oil in a wok or large heavy skillet over high heat. Add the
celery, onion, and sugar and stir-fry for 2 minutes. Push the mixture
to the sides of the pan, making an empty space in the center, and
add the chicken to the center. Stir-fry until the chicken is lightly
browned, 2 to 3 minutes. Add the cabbage and beans sprouts and
stir-fry the entire mixture (including the celery and onion) for 4 to 5
minutes. Add the chicken stock and soy sauce and bring to a boil.
Add the cornstarch mixture and stir until the mixture thickens. Adjust
the consistency with a little more chicken stock or cornstarch mixture
if necessary. Place the rice on a serving platter or divide it among
4 to 6 dinner plates. Top with the chicken mixture followed by the
crispy chow mein noodles and serve immediately.
Serves 4 to 6.

**************************************************************

Here's another classic Chinese-American dish that has its roots in China.

Sweet and Sour Pork

For the sauce:
1 Tbs (15 ml) peanut or vegetable oil
1 cup (250 ml) diced fresh or canned pineapple
1-2 green or red bell peppers (capsicums), cored, seeded, and cut into
1-inch (2 cm) pieces
2 Tbs (30 ml) cider vinegar
2 Tbs (30 ml) sugar
2 Tbs (30 ml) ketchup
2 Tbs (30 ml) soy sauce
1 Tbs (15 ml) cornstarch (cornflour) mixed with
1 cup (250 ml) water

For the pork:
1 lb (450 g) lean pork cut into 1-inch (2 cm) cubes
1 egg, beaten
About 1/2 cup (125 ml) cornstarch (cornflour) for dredging
Peanut or vegetable oil foe deep-frying
2 scallions (spring onions), green and white parts, chopped
2-3 cups (500-750 ml) cooked white rice

To make the sauce, heat the oil in a pot over high heat and stir-fry the
pineapple and bell pepper for 1 to 2 minutes. Add the remaining
ingredients and bring to a boil, stirring constantly. Reduce the heat
and simmer gently until the pork is cooked.

Dip the pork cubes in the egg and dredge with cornstarch, shaking off
the excess. Heat 2 to 3 inches (5-8 cm) of the oil in a deep pot over
high heat and fry the pork in batches until it turns golden brown and
rises to the surface. Transfer with a slotted spoon to drain on paper
towels. Place the pork on a serving platter or 4 to 6 dinner plates and
spoon the sauce over it. Garnish with chopped scallions and serve with white rice.
Serves 4 to 6.
Received on Fri Jul 20 08:01:26 2007