do we have a thread on Chinese food that,naturally, I can't locate?

C

cynupstateny

Well-known member
I just found out I. have been elected to cook a dinner for twenty next Saturday. Thinking something like fried rice or lowmein.

 
FloriSandy has posted some lovely dishes. Cathyz does a great larb for a party. How normal do you

have to keep the menu?

 
Pretty traditional. These are folks who like those

Chinese buffet type places. I've made Cathy's recipe for us but it won't fly with them. That's why I thought of fried river or a noodle dish.

 
We just made eggrolls for dinner. I sauteed a bunch of diced veggies

napa cabbage, green cabbage, bok choy, celery, onions, green onions, sauteed mushrooms, water chestnuts, julienned carrots, frozen edamame and an 1" cube of minced fresh ginger.

Seasoned that with sherry, chinese rice wine, soy sauce and a tsp of chili/garlic sauce.

Cooled over ice so hot filling wouldn't melt/mush up the wrapper.

Sauteed a dozen shrimp and diced those up.
Toasted a bunch of sesame seed.

Packaged eggrolls.

One roll (facing me as a diamond) lightly dusted with cornstarch + 1/3 Cup filling + 1 heaping TBL shrimp + 1 tsp sesame...roll up like a diaper (bottom in, left side in, right side in...wet remaining top bit of diamond with water and seal.

Start over...

This made 10 4" long by 2" dia rolls. We each had 2 and were stuffed.

Served with ginger/garlic/sesame/soy dipping sauce.

I didn't fry them. Just put some peanut oil in the wok and seared each side. But they can be deep-fried.

 
Fried rice: One big secret to success is having the rice already cooked and COLD. Also

having all the bits and pieces dices to the same diameter. And using a variety of meats and veggies. The only thing I don't like in it is rotisserie chicken. For some reason, it gets a mushy taste.

 
I sent the photo to Tastespotting... wanna bet it will be rejected?

I don't even care anymore, just send it in, and wait for the virtual smack upside the head

smileys/smile.gif

 
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