FOOD

Wednesday, December 9, 1992 — North Shore News - 63

Making enough to feed half the neighborhood

Barbara
McCreadie |

BUDGET BEATERS

I DON’T even pretend that
my ‘‘Chinese’’ recipes are
authentic.

For that matter, many of the
combinations we are served in res-
taurants aren’t authentic, cither,
but have been tailored to Western
tastes, dictated by the.early 1950s
passion for Chinese-style meals.

Years ago, we had a Jewish
friend five with us for a few
months." Viv had been raised in a
strict, orthodox home in Montreal
and her mother had followed the
dietary laws to the letter.

Then Viv went off to university
in New York. She confessed that
she fell away from the strict
dietary laws of Sudaism, ali
because of Chinese food.

She’d took around my kitchen
and wryly remark, ‘‘Probably
lucky for me — I'd have starved
to death living here!’ .

I don’t know how. Chinese
cooks mianage to get everything
perfectly cooked, pipirg hot and
all ready at the right tine. Here is
my way —- it takes me ialf a day,
feeds half the neighborhood and
tastes good:

@ Chop all your vegetables —
everything you'll need for all your
recipes — bag and refrigerate;
@ Slice and/or debone all the
meat:
@ If marinades are required,
prepare and start the meat scak-
ing; you may have guessed by naw
that you're going to dirty a lot of
dishes;
@ Measure everything and set out
- dry ingredients and spices on bits
of wax paper, liquids in paper
cups;
@ When you’ te ready to cook, ei-
ther grow two more arms or grab
a slave to stir-fry with you.

Egg Fu Yung

This is an excellent luncheon
dish — I used to make it often
when the kids came home from
school. It’s delicious, nutritious

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and easy. Inexpensive, too.

The batter can be put together
hours before cooking (the sauce,
too — just re-heat) and cooked in
just minutes. In short, the ideal
lunch.

Sauce: (t always double this — my
kids like extra)
cup water

In a small saucepan, combine
ingredients until cornstarch is well
blended. Cook, stirring, over me-
dium-low heat until thickened. *

Keep hot.

Pancakes:

1 cup bean sprouts

¥2 cup onion, sliced very thin
Y% cup celery, sliced very thia
3 tablespoons oi

6 eggs, beaten

1 tablespoon soy sauce

1 tablespoon cornstarch:

1 teaspoon salt

Combine the vegetables and set
aside. Whisk the remaining ingre-
dients into the eggs until weil
blended. Stir in vegetables. Using

added as directed on jar makes
wonderful stir-fried beef, chicken
or big shelled shrimp.

Add broccoli and sliced onion
as you toss the meat.

American Chow Mein
¥2 Ub. doneless, skinless chicken
breast, diced 12°"
3 tablespoons oil
Vegetables: Slice all, thin:

¥% cup bamboo shoots .

74 cup water chestnuts

V2 cup celery

¥ cup bok choy

2 medium caions

1 cap muskrooms
% cEp soy sauce
2 engs chicken
crystals), hot
2 cups beas sprouts
2 tablespoons cornsisrch, mixed
with a litte cold water .

4 cups Chinese fried noodles (buy
bulk)

Stir fry the chicken for a minute
or so in very hot oil. Add the slic-
ed vegetables and stir-fry just un-
til hot. Add soy sauce and broth
and bring to a boil. Stir in bear
sprouts and retura to a boil.

broth (ase

64 Ege Fu Yung ... is an excellent
luncheon dish — delicious,
nutritious and easy.
Inexpensive, too.99

a greased or non-stick griddle,
pre-heated over medium-high
heat, drop the mixture in “% cup
lots to form pancakes. Turn when
browned.

Keep cakes hot while you cook
the rest.

§ would often make this when
we had a few pieces of teriyaki
chicken left over from the night
before. Nice lunch combo.

The amateur cook (like us!)
can’t compete with bottled Hoisin
or Black Bean sauce ~- boneless
chicken breasts or thighs,
marinated in Hoisin and baked
are delicious. Black bean sauce

Thicken with cornstarch. Stir in
noodles and toss until the noodles
are hot. .

As part of a menu, this serves
eight.

Womato-Ecef Fried Rice

1 use two pans for this, stir-
frying both at the same time. Ht
will Stay for half an hour, kept
warm in a [80°F oven. To save
time, cook the rice and prepare
the sauce ahead.
4.enps cooked rice (2 caps ram)

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i tablespoon sherry

2 tablespoons soy sauce

t clove garlic, minced

Y cup ketchup

¥2 cup water
Ya bb. sirloin, cut in thin strips
5 medium tomatoes, pecled and
seeded (dip in boiling water, rub
off skin, cut off core and squeeze
out seeds), quartered
Y cup sliced celery
Y2 cup sliced onion
Y% cup thinly sliced cabbage
4 tablespoons gil, divided

In one pot or frying pan, stir-

fry the steak for one miriute. Add
sauce, cover and cook 3 minutes.
Add tomatoes and keep warm
over low heat.

{n remaining oil, stir-fry the
celery, onion and cabbage. Add
tice and stir-fry about five
minutes or until very hot.

Combine the two mixtures.
Serve on lettuce leaves with chop-
ped green onion for garnish.
Note: you may add a teaspoon
grated ginger root if you like it —
I don’t.

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| |
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