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EGG FOO YUNG
6 tablespoons cooking oil
1 teaspoon garlic, minced
2 tablespoons ginger, minced
1/2 cup of chicken (or shrimp, beef or pork) in
small pieces
1/4 cup of sliced mushrooms
1 cup bean sprouts
1/4 cup spring onions, diced
4 eggs, beaten
Salt and pepper to taste
1/2 cup of chicken stock
1 egg white, beaten
1 teaspoon cornstarch
- Heat 2 tablespoons of the oil in the Wok, add
the garlic and ginger.
- Add the chicken, mushrooms, bean sprouts
and 3/4 of the onions. Stir-fry until the
vegetables are partly cooked, then remove
from the Wok.
- In a bowl, combine the vegetables with the
eggs, salt and pepper. Mix well.
- Place the remaining 4 tablespoons of oil in the
Wok and heat. Add 1/2 the egg foo yung
mixture to the hot oil. Cook as you would an
omelette, turning it over as each side is
cooked. Fold the cooked omelette in half, slide
it up the side of the Wok, squeezing out the oil
and juices, then remove. Cook the second
portion in the same way, adding more oil if
necessary, then remove.
- Pour the chicken stock into the Wok and bring
to a boil.
- Add gravy thickening and egg white and stir
well.
- Garnish the egg foo yung with the remaining
onion and pour the sauce over. Serve with rice.
Serves 4.
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PORK-VEGETABLE SOUP
1/2 pound lean pork, cut in fine strips
1 teaspoon sherry
1/4 to 1/2" ginger root, peeled and minced
1 teaspoon cooking oil
1/4 cup bamboo shoots, sliced
1/4 cup celery, sliced
4 water chestnuts, sliced
1 carrot, sliced
4 cups chicken broth (or water)
1/2 cup peas
Salt and pepper to taste
1 egg, beaten
- Mix the pork well with the sherry and ginger.
Heat the oil in the Wok and brown the pork.
- Add the vegetables (except peas) and broth,
bring to a boil then reduce the heat.
- Cook at low heat for 15 minutes.
- Add the peas, salt and pepper.
- Cook 15 minutes more. Mix in the egg until set.
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CHICK'N'PINEAPPLE
2 chicken breasts, boned and cut in bite-size
pieces
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons cooking oil
1 cup of pineapple chunks (Reserve 1/2 cup
juice)
1 teaspoon vinegar
2 tablespoons soy sauce
1 tablespoon cornstarch
- Coat the chicken with the flour, salt and
pepper.
- Heat the oil in the Wok and stir-fry the chicken
for 5 minutes.
- Add the pineapple and cook at low heat for 4 or
5 minutes.
- Mix the pineapple juice, soy sauce, vinegar and
cornstarch, stir into the Wok and cook until
thickened. Serves 4.
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SPICY-ORANGE STIR-FRY CHICKEN
1 pound boned chicken, cut into bite-sized pieces
1/2 ginger root, peeled and sliced I medium
onion, sliced
1 teaspoon salt
3 tablespoons cooking sherry or rice wine (mirin)
1/2 teaspoon chili pepper
peel of one large orange, in small pieces
3 tablespoons soy sauce
2 teaspoons vinegar
2 teaspoons sugar
Black pepper (pinch)
4 tablespoons cooking oil
- Mix together the ginger and onion, salt, 1
tablespoon of the soy sauce and 1 tablespoon
of the sherry or rice wine.
- Marinate the chicken in mixture for 1/2 hour,
turning occasionally. Remove the ginger and
onion.
- While the chicken is marinating mix together
the chili pepper and orange peel.
- In a separate container mix remains of the wine
and soy sauce with the vinegar, sugar and
black pepper.
- Place the oil in the Wok and heat to setting 4.
Stir-fry the chicken until cooked and remove it
from the Wok.
- Stir-fry the chili and orange peel for 15 seconds
and return the chicken to the Wok, stir to coat
chicken.
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