~ Chinese & Asian


12 wonton wrapper
1 t oil
Pinch salt

Cut wonton wrappers in ½” strips.
In bowl, toss strips with oil and salt.
Arrange strips on foil lined baking sheet.
Bake at 375° on middle shelf 3to5 min til crisp.
Serve as garnish on top of appropriate soup or salad.


Your choice of meat – bite size pieces of shrimp, pork or chicken
2 T chopped onions
1 c rice
1 can beef broth soup
4 eggs
1 pimento, chopped fine
4 oz. chopped mushrooms
1 can bean sprouts, drained
2 t soy sauce
1/2 c slivered almonds, toasted

Heat oil and cook meat and onion. Drain.
Meanwhile, cook rice, using soup and enough water to make 2 cups liquid.
Meanwhile, scramble eggs.
Assemble all ingredients except almonds into bowl. Mix well.
Serve topped with almonds, with soy sauce.

EGG ROLLS  (makes 8-9)

8-9 egg roll wrappers
1 can bean sprouts, drained or ¼ lb fresh sprouts
2 oz. fresh mushrooms, chopped fine
1 T soy sauce
3 T oil
1 t salt + 1/8 t pepper
¼ lb ground lean pork or ½ c chicken or shrimp, cut into very small pieces.
1/2 t sugar
2 c celery, finely shredded

In skillet, put 1 T oil and stir fry the meat until it loses its reddish color.
Add soy sauce, sugar, salt.  Set aside in bowl.
Pour remaining 2 T oil into same skillet and heat.
Add celery and stir fry for 5 min.
Rinse fresh bean sprouts and drain well and add to celery along with mushrooms.
Cook 2-3 minutes.  Combine with meat to make filling.
Place some filling in egg roll wrapper.  Wrap in proper manner for egg roll.
Place beaten egg on top corner so it will stick to rest of egg roll.
Can brush entire roll with egg.  Fry til golden brown in deep fryer.

CHICKEN CHOW MEIN (7/7/2013)  (Jan Patrick)

10 oz chicken, washed, DRIED WELL, cut into THIN strips.
1 c celery, sliced in half moons
1 med. onion, chopped into very thin slivers
4 oz. fresh mushrooms, sliced thin
8 oz fresh bean sprouts, washed & dried
10 oz beef broth
salt, pepper, 1/4 t  ginger, soy sauce, cornstarch
toasted almonds – see toasting instructions below
Serve over: rice or Chow Mein Noodles
OPTIONAL:  Water chestnuts, bamboo shoots

THICKENING for sauce
Mix 2 T soy sauce + 1 T water and 3 T cornstarch

Pour oil in pan with high sides or use a wok.  Get oil VERY hot.
Add chicken pieces and stir constantly til done.  Doesn’t take long.
Remove chicken from pan.
Add celery & onion & cook til onion is translucent.
Add mushrooms & cook til they are done.
Remove excess oil from pan
Add cooked chicken and beef broth.
Add Thickening mixture. Cook 1 minute from time it begins to boil.
Stir in bean sprouts. Cook for 1-2 min., stirring
Serve over rice or Chow Mein Noodles.
Top with toasted slivered almonds.

TO TOAST ALMONDS: melt enough margarine in pie place to cover bottom.  Add nuts and stir til coated.  Micro 2 min; stir & micro another 2 min.  Let stand on brown paper or paper towels to drain off grease.


1 lb cooked Shrimp, Pork, Chicken or Roast Beef (or combination thereof)
1 can Chinese vegetables, drained
or bean sprouts, drained
1 c water or milk
1/8 c soy sauce (optional)
2T Worcestershire (optional)
pinch cloves (optional)
1/2 c chopped onion
1 can mushroom or chicken soup
1/2 c chopped bell pepper
1 c diced celery.
1 can chow mein noodles
*1 c uncooked rice  (See note below)

Saute bell pepper, onion and celery.
Heat soup, milk, soy sauce til well blended and boiling.
Add meat and vegetables.
Mix all ingredients together EXCEPT chow mein noodles.
Bake covered at 350 for 1-1/2 hours. If meat is precooked, can cook less time.
When ready to serve, sprinkle chow mein noodles on top.
*NOTE:  Can mix all ingredients EXCEPT rice and serve mixture over cooked rice.


Pour oil in pan with high sides or use a wok.
Get oil VERY hot—almost smoking.

Add VERY THINLY SLICED chicken pieces
Stir constantly til done–doesn’t take long. DON’T over cook!
Remove chicken from pan. Set aside

Make ORANGE SAUCE using recipe in Sauces.