| Sure, Chinese takeout has its allure, but why not keep | | | | until thickened. Remove from heat and sprinkle with |
| it healthy and indulge with some home cooked Chinese | | | | nuts. |
| food? | | | | CHINESE EGG ROLLS |
| Chinese food is popular all around the world, and that | | | | Ingredients |
| with good reason – it is extremely versatile, healthy | | | | 1/2 cup carrots, chopped |
| and easy to whip up in your kitchen. | | | | 10 each napa cabbage leaves, chopped and ends |
| Invite your family and friends and enjoy delicious | | | | removed |
| homemade Chinese food. | | | | 2 each stalks bok choi, chopped |
| KUNG PAO CHI (CHICKEN WITH CHILES AND | | | | 4 cup bean sprouts, fresh |
| NUTS) | | | | 1/2 md onion, chopped |
| Ingredients | | | | 4 each garlic cloves, minced |
| 1 lb. Chicken breast, boned | | | | 1/2 cup bamboo shoots, chopped |
| 4 Tbs. Soy sauce | | | | 1 cup water chestnuts, chopped |
| 1 1/2 Tbs. Cold water | | | | 1 pound pork, cooked, ground |
| Cornstarch | | | | 1 pound small shrimp, cooked |
| 1/4 Tsp. Garlic salt | | | | 1/2 pound beef, cooked, ground |
| 4 Dried red chiles or more | | | | 1/4 cup cooking wine |
| 1 Tbs. White wine or sherry | | | | 1/4 cup soy sauce |
| 1 Tbs. Sugar | | | | 3 tablespoon sesame oil |
| 1/2 Tsp. Salt | | | | 1 pk egg roll skins, or wrappers |
| 1 Tsp. Sesame oil | | | | 1 oil for frying |
| Oil for deep frying | | | | 1 each egg, beaten |
| 1 Tsp. Chopped peeled gingerroot | | | | Directions |
| 1/2 c. Peanuts | | | | Mix filling ingredients together. Put mixture in the |
| *Note: Chicken should be cut in 1-in. cubes. | | | | freezer awhile to cool. Warm meat tends to soften |
| **More chiles may be used, to taste. | | | | the wrappers and make things messy, as in similar |
| Directions | | | | food recipes. Heat vegetable oil in fryer to 325 |
| For this recipe with chicken, combine chicken, 2 Tbs. | | | | degrees. |
| soy sauce, cold water, 1 1/2 Tbs. cornstarch and garlic | | | | To roll, place about 3 tb filling mixture in the center of |
| salt in bowl. Stir evenly in one direction and let marinate | | | | the wrapper. Fold 1 corner over mixture and fold in |
| 30 minutes. Remove tips and seeds from chiles, then | | | | ends. Continue rolling. Brush egg mixture on exposed |
| cut in 1-inch pieces. Combine remaining 2 Tbs. soy | | | | corner of wrapper to help seal egg roll. |
| sauce, wine, sugar, 1 Tsp. cornstarch, salt and sesame | | | | Put egg rolls in hot oil, a few at a time, and fry a few |
| oil in small bowl. Heat 2 to 3 inches oil in wok to 400F. | | | | minutes on each side until golden brown. Remove to |
| Add chicken and fry 30 seconds. Remove chicken | | | | drain on paper towels. Serve warm with soy sauce, |
| and drain off all but 2 Tbs. oil. Heat oil and fry chiles until | | | | hot mustard, or sauce of your choice. |
| black. Add gingerroot and chicken, stirring and tossing | | | | Makes 18 egg rolls. |
| together. Add soy-wine mixture and cook, stirring, just | | | | |