Recipe: Steamed Tofu (or Shrimp or Pork) Dumplings Country: China

Ingredients:

¼ lb. extra firm tofu, crumbled (OR shrimp, minced OR pork, crumbled)

1 carrot, washed, peeled, & shredded ½ c. cabbage, shredded2 scallions, white up to green part only, minced 2 t. fresh ginger, minced1 T. soy sauce 1 T. hoisin sauce2 t. sesame oil 1 egg, lightly beaten¼ t. freshly ground black pepper 35 to 40 small wonton wrappersBowl of water, plus additional water for steamer Non-stick vegetable spray, for the steamer

Directions

Preheat oven to 200◦.

1. In a medium mixing bowl, add the shredded carrots, cabbage, scallions, ginger, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine and pour over crumbled tofu (OR minced shrimp OR crumbled pork). Let sit 5 minutes.

2. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Place 1 teaspoon of the tofu (OR shrimp OR pork) mixture in the center of the wrapper. To shape, wet outer edges of wonton wrapper with a LITTLE bit of water, then pull sides up into a twist to seal edges. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.

3. Using a bamboo steamer, bring 2 inches of water to a simmer over medium heat in the wok. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. MAKE SURE TO KEEP WATER IN BOTTOM OF THE WOK YOU OR YOU WILL BURN THE STEAMER. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.

4. When finished, place on serving platter and serve up front with serving utensils.

Present to teacher for grading before eating anything.

Recipe Name: Tofu Hot Pot Country: China Chinese cooking depends on the same general principles as Good and Cheap: Build bright flavors from key ingredients, and use lots of veggies with just a little meat or fish. You can use whatever vegetables you have around and mushrooms help create an earthy broth.

Ingredients:1 T. fresh ginger, finely grated4 cloves garlic, finely grated4-5 mushrooms, diced2 vegetable broth cubes2 t. chile paste2 T. soy sauce2 t. sesame oil2 t. cooking oil1 lb. firm tofu, cut into ½ X 2 inch slabs2 medium carrots, sliced, cut edges to look like flowers2 scallions, white and green parts, washed, separated and chopped2 stalks bok choy, washed, diced ¼ inch8 oz. dried Asian noodles¼ head cabbage, chopped

Directions:1. Place the grated ginger and garlic in a large soup pot over low heat. Stir constantly!2. After a few seconds, once you start to smell the garlic, pour in eight cups of water and the

2 vegetable broth cubes. Bring to a boil, be sure to dissolve the broth cubes, then decrease the heat to low and let simmer while the rest of the recipe is prepared.

3. MEANWHILE, in the electric skillet, cook tofu slabs in sesame and cooking oil until golden brown on each side, keep it moving so it doesn’t stick. Remove cooked tofu to a plate until later, leave any remaining oil.

4. To the electric skillet, take 1 cup of the hot garlic/ginger water and stir into remaining skillet oil. Then add the diced mushrooms, carrots, chile paste and soy sauce. Place a lid on the skillet and let simmer for 10 minutes.

5. To the soup pot, add EVERYTHING from the skillet, the cooked tofu, and the white parts of the scallions to the broth. Cook another 5 minutes.

6. Add in the noodles and boil until they soften, about 5-7 minutes.7. Ladle the soup into bowls. For garnish, sprinkle the green parts of the scallions.

Present to teacher for grading BEFORE eating.

Recipe Name: Egg Drop Soup Country: ChinaINGREDIENTS:4 cups water4 chicken bouillon cubes¼ teaspoon ground ginger1 green onion, thinly sliced¼ teaspoon salt

1 ½ tablespoons cornstarch2 eggs

DIRECTIONS:1. Pour water into a saucepot along with 4 bouillon cubes. Heat over medium-high until bouillon cubes

dissolve and broth is formed.

2. Reserve ¾ cup of chicken broth, and leave the rest in the saucepot.

3. Stir the salt, ginger and green onions into the saucepot, and bring to a rolling boil.

4. In a small bowl, stir together the reserved broth and cornstarch until smooth. Set aside.

5. In another small bowl, whisk the eggs together using a fork.

6. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately.

7. Once the eggs have been dropped, stir in the cornstarch mixture gradually.

8. Simmer soup on low for 5 minutes.

Present to teacher for grading BEFORE eating.

Recipe Name: Won Ton Soup Country: ChinaIngredients:

16 Wonton Wrappers

Filling: ¼ lb. ground pork1 T. soy sauce1 T. dry sherry ¼ t. salt1 egg1 T. sesame oil1 green onion, minced¼ c. bok choyDash of pepper

Soup:5 cubes chicken bouillon 6 c. water1 T. soy sauce1 green onion, minced

Filling/Wonton Directions1. Mix filling ingredients (meat will be uncooked- it will cook in boiled water below)2. Place 1 teaspoon of filling in the center of each wonton wrapper3. Fold over at the center, wet the edged with water and press to seal4. Fold in half lengthwise at the open side, bring the two ends over the other and press together with a little

water5. Bring 5 cups of water to a boil (SEPARATE MESAUREMENT from soup’s 6 cups water)6. Add wontons, stir. Cover and bring to boil7. Add ½ cup cold water, cover and bring to boil8. When cooked, the wontons will float9. Drain and rinse with cold water to stop cooking

Soup Directions1. Heat 3 cups water in the microwave for 3-4 minutes. Add 5 bouillon cubes to hot water, dissolve.2. Combine chicken bouillon you just made, 3 more cups of water, soy sauce in large pot. Bring to a boil.3. Add cooked wontons (from above directions) and return to boil.4. Add minced green onions, serve hot.

Present to teacher for grading BEFORE eating.

Recipe Name: Sesame Chicken and Broccoli Country: ChinaIngredients:

1 boneless skinless chicken breast, cubed ½ c. oil2 c. frozen broccoli

Batter:½ egg, slightly beaten¼ t. salt¼ t. soy sauce2 T. cornstarch3 T. flour2 T. chicken stock

Sauce:2 T. honey2 T. soy sauce¼ c. water1 ½ t. cornstarch½ t. ground ginger½ t. red pepper flakes

½ tsp. sesame seeds to sprinkle on top

Chicken Directions:1. Cut chicken breast into 1-inch cubes. 2. Combine batter ingredients: egg, salt, soy sauce, cornstarch, flour, and chicken stock.3. Dip chicken cubes into batter.4. Add ½ c. oil to electric skillet and heat to 325 degrees.5. Cook chicken cubes until no longer pink. 6. Drain on paper towel and keep warm while preparing sauce.

a. Discard extra oil in coffee cans on ingredient table

Broccoli Directions:1. Put 2 cups of water into a medium size saucepot. 2. Open steamer basket in pan, put cover on pan, and bring water to a boil. 3. Place broccoli pieces into steamer, cover pan again, and allow it to simmer for 5 minutes. 4. Carefully remove broccoli pieces with tongs

Sauce Directions:1. In a large bowl, mix together honey, soy sauce, water, cornstarch, ginger and red pepper flakes.2. Whisk until no cornstarch lumps appear. 3. Pour sauce mixture into small pot.4. Cook until sauce thickens slightly. DO NOT BURN!5. You can add more water if sauce is too thick. 6. Mix steamed broccoli into sauce.7. Arrange chicken on a serving platter, pour sauce/broccoli over top, and sprinkle with sesame seeds.

Present to teacher for grading BEFORE eating.

Recipe Name: Fried Rice Country: ChinaIngredients:

2 c. COOKED rice

1 t. oil

1 t. oil

1 clove garlic, minced

¼ t. fresh ginger, minced

2 eggs, slightly beaten

2 carrots, washed, peeled and diced ¼ inch

½ c. frozen peas

1 green onion, white and green parts, sliced thinly and separated

¾ c. bok choy, washed and coarsely chopped

1 T. soy sauce

Instructions:1. Beat the two eggs together in a small bowl.2. In the wok, heat 1 tsp. oil to coat bottom. 3. On medium heat, scramble beaten eggs until dry. Remove scrambled eggs from wok and place in a small

bowl until later.4. In the wok (OFF OF THE HEAT)- add 1 tsp. oil. Place on medium heat- stir fry garlic and ginger for 1

minute. DO NOT BURN5. Add peas, carrots, and bok choy. Stir fry for 3 – 4 minutes, stirring over medium heat.6. Turn heat to low, add cooked rice and mix.7. Add green onion and egg pieces, mix lightly.8. While mixing, add soy sauce a little at a time until a light golden brown.9. Cook together for 1 minute more. 10. Add salt and pepper to taste.

Present to teacher for grading BEFORE eating.

Keep separated!

Recipe Name: Chinese Almond Cookies Country: ChinaIngredients: 1 ¼ c. flour ½ c. sugar ¼ t. baking soda ¼ t. salt ½ c. butter½ egg, slightly beaten ½ t. almond extract 1 T. slivered almonds

Glaze: (Get from teacher)2 egg yolks beaten with 4 teaspoons of water for glaze

Instructions:1. Preheat oven to 325 degrees F2. Sift flour, sugar, baking soda, and salt together in a bowl.3. Using a pastry blender, cut in softened butter until mixture resembles cornmeal.4. Using a spoon, add beaten egg and almond extract, mix well.5. Shape dough into 12-16 1-inch balls and place 2 inches apart on ungreased cookie sheets.6. Flatten cookies out with your hand or the bottom of a glass7. Lightly brush the top of each cookie with the egg yolk glaze.8. Place an almond on top of each cookie and press down to flatten slightly.9. Bake in preheated oven for 18 minutes. Cool on rack.

Present to teacher for grading BEFORE eating.

Recipe Name: Egg Rolls Country: ChinaIngredients:

1 tsp. oil ½ c. celery, finely chopped

1/4 lb. ground beef 1 clove garlic, minced

1 tsp. cornstarch ½ c. bok choy, finely chopped

dash pepper 1 tsp. cornstarch

1 tsp. brown sugar 2 tsp. cold water

1 tsp. soy sauce 4 egg roll wrappers

1 tsp. oil

Directions:1. In a small mixing bowl, combine beef, cornstarch, pepper, brown sugar, and soy sauce. Let stand while

heating the oil.2. Heat 1 tsp. oil in wok over medium heat. Swirl to cover bottom of wok3. Add beef mixture and stir fry for 3 minutes, stirring constantly. Meat should lose its reddish color. Put

cooked meat in a bowl and set aside.4. Add 1 tsp. oil to wok. Add celery, garlic, and bok choy, stir fry for 3 minutes.5. Add beef mixture back into wok and stir until all ingredients are combined.6. Remove meat and vegetables from wok.7. Mix cornstarch with cold water and add to wok.8. Stir until slightly thickened.9. Add meat/vegetables back into wok and combine with cornstarch mixture.10. Transfer contents to a clean bowl.

To shape egg rolls:1. Add about ¼ c. of filling to each egg roll wrapper. Place in the center on a diagonal.2. Roll from corner closest to you tucking under to encase the filling.3. When filling is covered, tuck in the edges and then continue to roll until completely wrapped up.4. Seal edges with a little water if dry.

To fry:1. Using electric skillet, heat about ½ cup of oil to 375º. Fry egg rolls for about 2 - 3 minutes until crisp and

brown. Turn egg rolls once to brown both sides.2. Transfer to a paper towel to drain off excess oil.3. Empty oil into coffee container on ingredients table.

Present to teacher for grading BEFORE eating.