Recipe: Chinese Tonight!!!! Hot and Sour Soup, Egg Rolls, Crispy Crab Wontons, Beef and Broccoli Stir-Fry, Fried Rice with Pork, Deep Fried Bananas, Fortune Cookies

My family loves chinese and I got an awesome cookbook dirt cheap at Sam's club so I thought I'd share tonites menue with you, it's a cool day here for us.

Hot & Sour Soup
Egg Rolls
Crispy Crab Wontons
Beef & Broccoli Stir Fry
Fried Rice with Pork
Deep Fried Bananas
Fortune Cookies

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Hot & Sour Soup

2 T cornstarch
4 T water
2 T light soy sauce
3 T rice wine vinegar
1/2 t ground black pepper
1 sm fresh red chili, finely chopped
1 egg
2 T vegetable oil
1 onion, chopped
3 3/4 C chicken or beef consomme
1 open-cap mushroom, sliced
1 3/4 oz skinless chicken breast, cut into very thin strips
1 t sesame oil

1. Blend the cornstarch with the water to form a smooth paste. Add the soy sauce, rice wine, pepper, and chili and mix together well.

2. Break the egg into a separate bowl and beat well.

3. Heat the oil in a preheated wok and stir fry the onion for 1-2 mins.

4. Stir in the consomme, mushroom, and chicken and breing to a boil. Cook for about 15 mins or until the chicken is tender.

5. Pour the cornstarch mixture into the soup and cook the soup, stirring constantly, until it has thickened.

6. As you are stirring, gradually drizzle the egg into the soup, to create threads of egg.

7. Sprinkle with the sesame oil and serve immediately.

***Make sure that the egg is poured in very slowly and thatt you stir continuously to create threads of egg and not large pieces.

Egg Rolls-makes 12

Filling:
1/2 pound cooked small shrimp
1 cup bean sprouts
1 cup shredded Napa cabbage
1 cup slivered carrots
3 stalks celery, thinly sliced
4 dried Chinese mushrooms, soaked in hot water 20 minutes, drained and thinly sliced
3 scallions, white and green parts, thinly sliced
Sauce:
1 tablespoon soy sauce
1 tablespoon dry sherry
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 teaspoon fivespice powder
2 tablespoons peanut oil
2 teaspoons finely chopped garlic
2 teaspoons freshly grated ginger
1 teaspoon coarse salt
12 egg roll wrappers
1 egg, beaten
3 cups peanut oil for deepfrying

Combine all the filling ingredients in a large bowl, and combine all the sauce ingredients in a small bowl. Heat wok over high heat, add peanut oil and swirl to coat wok. Add shrimp and vegetable mixture to wok and stir fry for 1 minute. Add garlic, ginger, and salt, and stir fry for another minute. Pour the reserved sauce over the vegetables, toss well to mix, and stir fry about 30 seconds. Remove from the heat, transfer to a bowl, and set aside to cool. (At this point, the filling can be covered and refrigerated for up to 1 day).

Drain filling of any excess liquid. Place the egg roll skins, one at a time so they don't dry out, on a flat surface. Arrange wrapper like a diamond with a corner facing you. Place about 1/4 cup of filling in the lower part of the diamond, leaving about 1 inch of wrapper on either side. Fold the bottom corner over the filling, roll up half way, then fold the sides over. Coat the top corner of the wrapper with egg, then seal and press to fully enclose. Arrange egg rolls on a baking sheet dusted with cornstarch, covered with a dry towel, until all the egg rolls are stuffed. (Do not refrigerate or the wrappers will crack.)Heat the peanut oil to deep-fry temperature (325 degrees F) in a wok or deep skillet. Fry the rolls until golden brown all over, about 2 minutes per side. Drain on paper towels and serve warm with Plum Sauce and Hot Mustard.

Crispy Crab Wontons

6 oz white crab meat, flaked
1 3/4 oz canned water chestnuts, drained, rinsed and chopped
1 sm fresh red chilli, chopped
1 scallion, chopped
1 T cornstarch
1 t dry sherry
1 t light soy sacue
1/2 t lime juice
24 wonton wrappers
veg oil for deep frying

1. To make the filling, mix together the crab meat, water chestnuts, chili, scallion, cornstarch, sherry, soy sauce and lime juice in a bowl.
2. Spread out he wonton wrappers on a counter and spoon one portion of the crab meat filling into the center of each wonton wrapper.
3. Dampen the edges of the wonton wrappers with a little water and fold them in half to form triangles. Fold the two pointed ends in toward the center, moisten with a little water to secure and then pinch togethere to seal.
4. Heat the oil for deep-frying in a wok or deep fryer until a cube of bread browns in 30 seconds. Fry the wontons in batches, for 2-3 mins, until golden brown and crisp. Remove the wontons from the oil with a slooted spoon and drain on papter towels.

Beef & Broccoli Stir-Fry

8 oz lean steak, trimmed
2 garlic cloves, crushed
dash of chili oil
1/2" piece fresh ginger root, grated
1/2 t chinese five-spice powder
2 T dark soy sacue
2 T Vegetable oil
5 oz broccoli florets
1 T light soy sauce
2/3 C beef Stock
2 T cornstarch
4 t water
carrot strips, to garnish

Fried Rice with Pork

2/3 C long grain rice
3 T peanut oil
1 Lg onion, cut into 8 sections
8 oz pork tenderloin, thinly sliced
2 open capped mushrooms,sliced
2 garlic cloves crushed
1 T light soy sauce
1 t light brown sugar
2 tomatoes, peeled, seeded, and chopped
1/2 cup cooked peas
2 eggs, beaten
salt

1. Cook the rice in a saucepan of lightly salted boiling water for about 15 mins, until tneder, bon not soft. Drain well, rinse under cold running water,and drain.

2. Heat the oil in a preheated wok. Add the onion and pork and stir fry for 3-4 mins, until just beginning to color.

3. Add the mushrooms and garlic to the wok and stir fry for 1 min.

4. Add the soy sacue and sugar to the mixture in the wok and stir fry for 2 mins.

5. Stir in the rice, tomatoes, and peas, mixing well. Transfer the micture to a warm dish.

6. Stir the eggs into the wok and cook, stirring, for 2-3 mins, until beginning to set.

7. Return the rice mixture to the wok and mix well. Transfer to a wam serving dish and serve immediately so the rice doesn't get too soft.

Deep Fried Bananas

8 Med bananas
2 t lemon juice
2/3 C self-rising flour
2/3 C rice flour
1 T cornstarch
1/2 t ground cinnamon
1 C water
4 T light brown sugar
oil for deep frying

1. Cut the bananas into chunks and place them in a large mixing bowl.

2. Sprinkle the lemon juice over the bananas to prevent discoloration.

3. Sift the self-rising flour, rice, flour, cornstarch and cinnamon into a mixing bowl. Gradually stir in the water to make a thin batter.

4. Heat the oil in a preheated work until almost smoking, then reduce the heat slightly.

5. Place a piece of banana on the end of a fork and carefully dip it into the batter, draining off any excess. Repeat with the remaining banana pieces.

6. Sprinkle the sugar onto a large plate.

7. Carefully place the banana pieces int the oil and cook for 2-3 mins, until golden. Remove the pieces from the oil and roll them in the sugar. Transfer to serving bowls and serve with whipped cream or ice cream.

Fortune Cookies- Makes 6 cookies

2 egg whites
1/3 cup sugar
4 tablespoons melted butter, cooled
1/2 cup flour
1/4 teaspoon salt
1/2 teaspoons almond extract
1/2 teaspoon lemon extract
2 1/2 by 1/2-inch fortune strips

1. Preheat oven to 350 degrees F. Grease a cookie sheet thoroughly. Whip the egg whites on low speed until light and foamy. Blend in the sugar and continue to beat until soft peaks form.

2. Pour in the melted butter, flour, salt, and extracts; mix until well combined. Drop a tablespoon of the batter onto the prepared cookie sheet. Using the back of a spoon, spread the batter evenly into very thin 3-inch rounds. Alternatively, use the lid of a jar with a 3-inch circle punched out as a template, pour the batter in the ring, and remove. Because you must work quickly to shape these cookies, bake just 3 at a time.

3. Bake for about 5 to 8 minutes or until the edges are a light golden color. Remove the cookies with a spatula and place on a work surface. Lay a fortune in the lower middle of the cookie, and fold in half to make a semi-circle. Bend the edges up toward each other to make a crescent. Drag the crease across the rim of a small measuring cup, with the ends facing down. Cool in mini muffin tins to hold shape until crisp. Repeat with remaining batter.

*** this was alot of typing, so I hope you'll find something you like.