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Chinese Food – It’s Not Just for Takeout

American cuisine includes a diverse variety of foods brought to the United States by immigrants. With over 40,000 Chinese restaurants in the U.S., Chinese food has become an integral part of American culture. But if you think Chinese food is only for takeout, think again. Preparing delicious Chinese dishes is relatively simple. So go ahead – pull out the chopsticks, and try these great recipes at home!

Sweet and Sour Chicken
1 (8-ounce) can pineapple chunks, drained (save syrup)
2 green bell peppers, cut into 1-inch pieces
1/4 cup cornstarch
1 3/4 cups water
3/4 cup white sugar
1/2 cup distilled white vinegar
2 drops orange food coloring
8 skinless, boneless chicken breast halves, cut into 1-inch cubes
2 1/4 cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1 egg
2 cups water
1 quart vegetable oil for frying

In saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple syrup, and orange food coloring; heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken and stir until well coated. Heat oil in skillet or wok to 360 degrees. Fry chicken cubes in hot oil until golden. Remove chicken, and drain on paper towels. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken on a platter. Pour hot sweet and sour sauce over top. Serve with rice. Makes 8 servings.

Egg Rolls
4 teaspoons vegetable oil
3 eggs, beaten
1 medium head cabbage, finely shredded
1/2 carrot, julienned
1 (8-ounce) can shredded bamboo shoots
1 cup dried, shredded wood ear mushroom, rehydrated
1 pound Chinese barbecued or roasted pork, cut into matchsticks
2 green onions, thinly sliced
2 1/2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon monosodium glutamate (MSG)
1 (14-ounce) package egg roll wrappers
1 egg white, beaten
4 cups oil for frying, or as needed

Heat 1 teaspoon vegetable oil in wok or large skillet over medium heat. Pour in beaten eggs and cook without stirring until firmed. Flip eggs over and cook for an additional 20 seconds to firm other side. Set egg pancake aside to cool, then slice into thin strips. Heat remaining vegetable oil in wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture onto a pan and refrigerate until cold, about 1 hour.

To assemble egg rolls, place a wrapper onto work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out. Heat about 6 inches of oil to 350 degrees in wok or deep-fryer. Fry egg rolls, 3 or 4 at a time, until golden brown, 5 to 7 minutes. Drain on paper towels. Makes 20 servings.

Asian Beef with Snow Peas
3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
1/2 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas

In small bowl, combine soy sauce, rice wine, brown sugar, and cornstarch. Set aside. Heat oil in wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add steak and stir-fry for 2 minutes, or until evenly browned. Add snow peas and stir-fry for an additional 3 minutes. Add soy sauce mixture and bring to a boil, stirring constantly. Lower heat and simmer until sauce is thick and smooth. Serve with noodles or rice. Makes 4 servings.

Ginger Vegetable Stir-Fry
1 tablespoon cornstarch
1 1/2 cloves garlic, crushed
2 teaspoons chopped fresh ginger root, divided
1/4 cup vegetable oil, divided
1 small head broccoli, cut into florets
1/2 cup snow peas
3/4 cup julienned carrots
1/2 cup halved green beans
2 tablespoons soy sauce
2 1/2 tablespoons water
1/4 cup chopped onion
1/2 tablespoon salt

In large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat. Heat remaining 2 tablespoons oil in large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender, but still crisp. Makes 6 servings.

Shrimp Chow Mein
1 pound fresh shelled shrimp
1/4 cup soy sauce
2 tablespoons cornstarch
2 chicken bouillon cubes
1 cup boiling water
3 tablespoons vegetable oil
1 small onion, chopped
1/2 cup sliced fresh mushrooms
1 garlic clove, minced
1 (16-ounce) can bean sprouts, drained
1 (8-ounce) can water chestnuts, drained and sliced
6 to 8 ounces broccoli
1/4 cup slivered almonds

Thaw shrimp and halve larger ones. Dissolve bouillon in boiling water; set aside. Mix soy sauce and cornstarch together and add to bouillon mixture; set aside. In 12-inch skillet, heat 2 tablespoons oil until hot. Stir-fry shrimp 6 to 8 minutes. Remove shrimp and set aside. Add remaining oil to skillet and stir-fry onion, mushroom, and garlic for about 2 minutes. Remove and set aside. Add bean sprouts and water chestnuts to skillet and stir-fry for 1 minute; add shrimp and onion mixtures. Simmer approximately 5 to 10 minutes. Serve with noodles.

Fortune Cookies
1 egg white
1/8 teaspoon vanilla extract
1 pinch salt
1/4 cup unbleached all-purpose flour
1/4 cup white sugar

Preheat oven to 400 degrees. Write 12 fortunes on strips of paper about 4 inches long and 1/2 inch wide. Mix egg white and vanilla until foamy, but not stiff. Sift flour, salt, and sugar and then blend into egg white mixture. Place teaspoonfuls of batter at least 4 inches apart on greased cookie sheet. (Tip: Bake only a few cookies at a time because once baked, cookies must be shaped very quickly while still hot.) Tilt cookie sheet to move batter into round shapes about 3 inches in diameter. Bake 5 minutes, or until edges of cookies are a golden color. Remove from oven and immediately use spatula to move cookies onto wooden board, flipping upside down. Quickly place fortunes on the middle of cookies, and fold cookies in half. Place folded edge of each cookie across rim of measuring cup and pull pointed edges downward, one inside the cup and one outside. Place folded cookies into muffin tin or egg carton to help hold their shape until firm. Yields 1 dozen fortune cookies.

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