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Recipes
Recipes
Spring Rolls
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3 tablespoons of oil
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2 cloves of garlic, crushed
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1 tablespoon of grated ginger
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¼ cup canned bamboo shoots,
finely chopped
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1 pound chicken meat, minced
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3 tablespoons soy sauce
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2 carrots, grated
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¼ pound of mushrooms, sliced
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6 cabbage leaves, shredded
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¼ pound rice noodles, soaked
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20 spring roll wrappers
Pre-heat Wok to 350°F. Heat oil and add garlic, ginger, and bamboo shoots.
Allow garlic and ginger to brown. Add chicken and soy sauce and stir fry for 3-4
minutes. Add remaining ingredients and stir fry until cabbage wilts. Remove
from wok and allow to cool. Wipe wok clean and set temperature to 425°F; add 1
cup of oil and allow to heat to proper temperature (approximately 2 minutes).
Place a tablespoon of the filling you just prepared across the corners of the
spring roll wrappers. Brush edges with water and tuck in ends. Roll up the
enclosed filling. Heat 2” of oil in wok. Deep fry spring rolls in small batches until
golden brown. (approximately 6-8 mins.)
Garlic Shrimp
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2 pounds of shrimp 16-20 ct,
cleaned, peeled, tail on
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½ cup of vegetable oil
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4 cloves of garlic
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1 tablespoon parsley, chopped
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½ teaspoon salt
Place all ingredients in a bowl and marinate for 2 hours in refrigerator. Pre-heat
wok to 350°F. Stir fry shrimp until bright pink. Remove garlic cloves and serve hot.
Chinese Rice
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2 tablespoons of oil
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3 eggs lightly beaten
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1 onion, chopped
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½ cup peas
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6 shallots, chopped
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3 cups of cooked rice
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1 teaspoon grated ginger
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2 teaspoons soy sauce
Heat oil in wok at 300°F. Pour eggs into wok and flip over until cooked. Remove
from wok and chop. Add onions and sauté until tender. Add peas, shallots, rice,
and egg and stir to combine. Stir ginger and soy sauce through the rice. Cook until
heated through.
