8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
1/50
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
2/50
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
3/50
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
4/50
Sttlffed Tom ataes w ith Brow n Sauce
l ,A . W
, .. ' . Jpz, :.
.. w *' .. ' i w.
.. ;&. ' . . .x 4.
. . , . . z . $j(.. z3e,s
.. . x.xjir ., ,. .xx' k lq) ' . x' e' . . . . .. v l p .. & k . 4 . . A .
.
< . A , h . , ' p y . x . x Y- vj E . .SN. .w,. .. .a . : . . '% ., > , q (# ,x
.
. s t . . . . , . . .. Xt ... . . i ' ' '. ' '.. . . X . :
*% . .-A. . j .
. ., , ,r p yy .r -.- s
) w z . / s>...e. . s. . . zo.z . '- . Z
. . . '.h '' R '
2::..7.:.k x K%> '> .
. Jt/ds ' 'jc . ' ', . ' . .
( . '. ' . e .q.r. pp.. . . . 4. :7:.1. ..: :. .: kp 7 ..7 4
jpepitol 9. 2,:
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
5/50
. .'
Stuffed T om atoes w ith Brow n Sauce
Ingredients:
8 Tom atoes (2 '' diam eter) % t. Black pepper power2(3 Ib. Ground pork (or bce.rl jq C Oil3 taz. Small sllrfmp (slzelled) 2 f. Sugarl r Water chestnuts (chopped) 2 T2 Soysaucel :F: W ine or cookl'ng sherry ;FJ C . ffater1 t. Salt1 T. Soysauee2 F. Cold w tk/er
Procedure :
1 . Chop the shrim p and ground pork finely Put into a bowl. Add chopped water chestnuts,wiae , satt sclyu lltx , ciztd w ater und black pepper M ix w d l.
2 . Blanch the tom atoes . Cut each tom ato in half through itg center lengthwise Scoop out the
seeds and pulp w ith a spoon. Sprinkie a little cornstarcll inside ttlen put the pork andshrim p m ixture into it . 5m (70t11 the f'lljng witil a w et finger.
3 . Heat 14 C . of oil in a frying pan . Put the l'illed tomatoes in tlze pan (meat side down).Fry them until the m eat side becom es brow n R em ove anli arrange in a 'oowl (m eat sidedown) Add 2 t , of sugar, 2 T. of soysauce and ).i C . o water (already mixed) on to thetom atoes. Place them in a boiling steam er to steam for 20 m inutes
4. Po ur the liquid fronn th e stearne d to m atoes b owl into a snnall sauce pan. A d d the
cornstarch paste (mixed with 2 t . of cornstarch and 1 T. of water) . Stir until thickened .Turn the tom ato balls from bow l to serving piate and pour tlle sauce over it
. Serve hot.
jpepitol l tl
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
6/50
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
7/50
. . B raised M ushroom and G reen Cabbage
Inp edients:
20 pcs. Green cabbage % T: Sugar12 pcs. D ried bllt?k m ushroom 1 C Soup Jfprk4 Z OfJ 1 T: Corrlstarch3 T: Saysauce
Procedure:
1 . Rem ove the outer cabbage leaves and cut each cabbage into 2W '' long section .2. Boil cabbage in boiling w ater for about 1 m inute over high heat; rem ove and im m ediately
plunge into cold w ater then squeeze dry .
3. Soak drie g black na ushro onn in 1 cup warm water unt; soft then renn ove the stena (savezle water).
4. Heat 3 T.o; b; a fryblg pan , stir fry green cab bage, an d sayauce, su gar, soup stock,water use d to soak nlushro o nls &nd co ok for b out 2 nltnutes
5. Re na o ve the cab bage and lay it arou n d the platter A d d the nnushro onls jnto the sanne
soup (#4) and cook for about P) minutes use a strainer to remove tll: mushroom and placedAe nn hn the center of the platter.
6. Thicken uze soup w iG cornstarch paste zn d Qlen p our on the cab b age an d nn ushro onns
jpepito l tk
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
8/50
'
Sea W eed Salad
...w f1 ' ..
,. .
.. . . ..)..
' r
. ''. ,
'
. . ..b
a
j k'
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
9/50
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
10/50
? Sw eet and Saur Cabhaje
. < '+v ..,x ..ws ')jjjj k j ' 1#E >A ..+ ' * c .
e . .< ' ' #,
, k #w* *. ,.. - 4,+ - *'' 't
.. m w. ' . '''' u . X. . .T y , ..
.. '
.. . N , .
. . . ..
, . > j $ p. . e # '. : .. .
. . .. . z . j g4 . . - x '
. .< v . N +.. # .. A . j .
k . , .y #. . . y ,.p' .. ' . . ..+ , #
. ...j:. . . . z . , , . w .l '
, +#''' , . . h4 yx . xj:,. ...k . ' x.s : )
.. . .*J % . '
.Q'
a . .;, ** ' .
kG . ' . tj ;'.t . . J * f
..
. , . . : . ,4,. . . ..t:.. h ..t . . . .h p t.. .g '). . :kNk 7 'r . ; k k ''
if 7.. N>.. t''.. . y '. . . -.. . ..,,*. . ,: '''' ( ' .. .Jr t; ..
jy $ . .. . ?..2 ).. ..
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
11/50
. . Sw eet and Sou r Cabbage
Ingredients:
2 /J7J. R ound cabbage or Chtwnese 2 T: Vinegar
cabbage 2 T: Sugar6 D ried hot red peppers 2 t. Salt
% K Brown peppercorns JJ r Sesam e ollJ :rl Soysauce J T: Ol
Procetlure:
1 , Rem ove and clean cabbage leaves. Tear into sm all pieces about 2'' long-l 51:' wide cutspine of leaf into snn azer pieces.
2. Ykipe olean and cut dry hot re d pep pers into 1 blch long strips, renn o ve see ds.3. Heat oi1 in fry pan, fry pep per c orn irst. when the pep per corn gets dark renn ove an d
i scard .Ad d re d pe p per fry until dark , te n p ut the cab bage bA an d x 1 quickly overh1gh heat for 3 nahAutes Mdlen the cab bag: is soft a d d salt su gar an d soysauce stir one
m ore m inute .
4. Add vinegar and sesam e oil stir and m ix thoroughly. Transfer to plate.
* This dish tastes better vzhiu eaton c old.
jpepito l R
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
12/50
) Cahbaje Rolls w ith Cream Sauce
. . . . t .. .. jj , :L )(,/ q( . .. . p ; . . , . . .) c .,z zy C.jLX. ) k $9
.s< .. j , ,, . , j .. .j % XJ I . z ' c,
' h . ' ' ': . . . s . ). + J . ejj rzj .n t 'F u .. ',t . . . . .r .uz .gy j ., . ' ( . . ) ' ; ,. v j z .t j ' . . xy ' ,. : . , l ) . a s -. . x z - f ) .. . , ( ? ' 4 7 .. ;/4,. z.. ' . p:' . . . . / x . u t $ #;; jk . $:. hq J ' ) x. vv.. . ( t jjjrj. ., . >+e u 9 :j :.., .1. ... .. . ' .. .. - N . % / . :. '. 1 kbn ,>' '
.)n .%' .. ..< Nvg + . z
..- x A.
. '*?( , ' . . x ./ . a t. r k ' . , . .' #.a ' . s
1 ' (T. '' . . :t , a. .; )z. .. ? /G )#/. '' . x ' ? : '122. ...hK . .. . . IF. J Aqrfk. . . xhkt ,au . . - . ,. . . . t: z:r @ *y? .'. . ...t,,.z . :. ..z '.,.. t :. .. y. q .g.b < .,c4'(.,4;.) :
.. zr... .+%. ..) .. . p r .) v. . < ,$v..*.z,>. ..)/ . n. :1 . . u. ,' 1 ' r Q 'W .i < .X ( ' ' ' . # > '. ' . . .. . ) . '' & ,w
jpepitoz kM /2
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
13/50
Cabbage R olls w ith Cream Sauce
lngredients :
% lb. Chicken m ezt or pork 2 t. Salt2 Chfcken livers (cooked) 2 t. C'tlrn&rtzrc/lJ oz. Shirmp (shelled) 1% C Soup stock3 oz. Ham .5' r Fresh milk (or 3 T. evaporated4 M ushrooms milk)% Bamboo shoot (chopped) 1% T: Cornstarch paste2 F. Green peas .5' F. O il
14 pcs. R ound cabbage leaves
Procedure:
1 . Cut tlle chicken meat (or pork) into small cubes mix with t. cornstarch. In a separatebow l clean shrim p tllen cut into sm atl cubes add 1 t cornstarch and m ix w ell.
2 . Cut the ohicken liver in sm all cubes . Cut ham and m ushroom s into sm all cubes too.3 . Heat 4 T . oil in frying pan. Fry chicken m eat and shrim p , stir a few seconds, add m ush.
room s, bam boo shoots alltl ham . Then add 1 t . salt and 54 C . soup stock bring to a boil .4 . A dd chicken livers and green peas, add cornstarcll paste stir until starchy, rem ove from
Pan.5. Rem ove an d discard core of cab bage. R ace ca b bage in dee p p ot of b oiing water an d
gen Qy renn ove softe ne d leaves (This is n ot to c ook the cab ba ge). Cut hard spine fro mleaf, keep :g leaf o val shape d. Place 1 T. ?#$ nzixture in center of leaf an d roll-sealing.edges vzith a little bit of c ornstarcl: pste. Set o n platter cut side d ov/n. Place platter in
stearner an d steana for 1 5 rn kzutes6. For creann sauce; heat 1 T. oG. A d d 1 C stock quickly seasoning w ith 1 t. salt when
boiing add 1 T . cornstarch paste, nx untilsnaooth add nd:1 pour over cabbage rolls
and serve w hile l'tot .
jpepitol l tk
7
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
14/50
7' Stlr Frled Asscrted Vegetables Covered
w ith Egg'
(. ..x a: ..1L. . .''
. . ,. ):p;+
N. ' .
< x . . 4.:1 v. . '* . . y . 5 .
..
? . . . , . 7.+ k .y; . . , , . ,: j irr hj .... , ' ' y
Nj; ,',y7. . h$
.akj* X k'' .
< *' ' X . lt'.h ' ,
. k N .>. j 'x . .
'. ,
..
' :. - .
,
- '
) .. j .i. --
-.'
. . , ; ;. % .t/ . F
,.. 4,j- 4 ,,, ; L-
' .1 :. ' ' m . y tt >f
'.
' . d l r.
I . ' * lt V (V< . . ' ' 4 J ) ..
'. .; .,e.- . . ?. . j ,J
,,
.. . . ;' k .
f '' . $. z /. .'lljjj . '' . . . ; .'' , , .?'' .'-
k/ipik ts - . .,. . ,, . ' ' . - , -/: - ,. -- .... z
: 1 .X
..
N
'x k . , z. . . 5%% > ' , ( :
> .. % (. , . ' vt . . .' N XV o t . wZ '
..
.. ..
. b. . .N&. . J . w .' .. . . g
. . %'2 , - < r a : t ' x #.v . . .- . < < ' . .+ . / .. ) ' . ' wJr
. . .j . . . q.. vck' p . 'j k 1,) jyj , ol gjyz ' - - % t
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
15/50
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
16/50
Sze-chuan Cucum ber Relish
s% * 1 .nb..t:>?s.. s , + ' . ,. . . '. .) 4 . ' o ., . j) . .
: .
+m . . . wK'
, k .. , 1
. ' lj. Ak yI4y. h .. ' .
' N. Ai:. . ? $
L k: . .
4 . .',s#zk ,. , .
,, jpepitozjj&.. .. . ..,.
.:
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
17/50
. . Sze-chuan Cucum ber R elish
Ingredients:
JS 1bs Cucttmbers (about 5 pcs) 2 L Salt15 slices G grlfc
.2 2. Sugar1 t. Brown pepper corn 1 T Brown pirlegtzr1 t. H ot 4)ctp7 paste 2 Z: Sesam e oil
2 F. Hot oil fhot rcTl pepper oil)
Procedure :
1 . Cut off and dscard both tips of cucumber then cut into diagonal or triangles shapes (orcut into length wise 2 inches lonz).Lzt stand in b owl sprinkle 84th salt soak tw o ortluee hours.
2 . W ash the cucum ber w ith cold w ater and gqueeze dry. Put back in bow l
3 . Add garlic sliceg brow n pepper corns, hot bean pagte ,hot eil sugar vinegar and sesame
oit.M ix an; soak about 3 ktours
% This m ay be kept or 1 weck kn refrigerator covered .
jpepito f to
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
18/50
Thausand Layer Ejgplant
N
'
.a... - ,:-0517 44 ; . .. .''' . . r .
' r ... ' . .L. z , .
' # ' . . '. . 2 x
EW
itoz .8:pep
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
19/50
. . Thouu nd lmyer Eggph nt
Ingredients:
6 F.';l/t?r?;J (about l lb.' 4 Z Sfyst'uce3 C O il l /'. SularJJ r: Brown J'eppcrctprn: l t. Sesam e oill F: Green onion (chopped)
Procedure:
1 . Choose firm purple eggplants (the long; slender type). Remove stalk but don't peel.Score the b oth sides of eggplants crosswise (1/3'9 deep and W'' Bd de).
2. Heat oil in fryag p an very hot an d deep fry the eggplant uatil the skin turns harder an dthe inside has bec onle soft Rem ove to plate.
3. He at 3 T . of o; to fry the brow n pepper c orns . V/hen the color turns dark rena o ve itan d then add green onion, soysau ce and sugar A fter b oiling a d d sesanAe oi1 p our thesauce over tlle eggplants Lat stand for at least 2 hours
4.' Before serWng cut the eggplant into 1'' w ide pieces an d arra nge o n a plate .
jpe pito JE /4 t:
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
20/50
Chicken and ,cucum ber Salad
w *'-
$)1- ' *e .. x
. .. ' ,-
/ t, / ' k
: ', ' Q .
,. . .
. ..q. . .
. z,,
p - ...
'.
' Y '.
z. q . j %
' ': . k. . . ., . : '.... 4 . ,.$- ' ''* ' '*' k .
' ',
k . #. .
..+ ' . ,> . .
, v, j.r, , , V.
x . . . . . #
dI
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
21/50
Ch icken and C ucum ber Salad
Ingredients :
J:J oz. Dried Agar Agar (or Verm icelli) 2 r Sesam e seed paste etzmnirl.2/.? C Cucumber (shredded) mlfcc?J1 C. Cooked c/lfckcr; (shredded) 2 F: Cold wlzrcr2 T. fo ?n (shredded) JJJ T: Vinegarl T. M ustard 1 t. Salt
1 T. Sesam e oil
Procedure :
1 Cut agar agar in 11z1.5' long pieces , Soak in w arm w ater about 1 5 m inuteg. Squeeze dryand lay o n plate. Arra n ge the shre d de d cucura ber o n to p of aga: agar, then place the
chicken shre ds o n to p of cucu m ber. S prinkze llann shre dg on top place in refrigerater
to keep cool .2 . M ix m ustard witll 2 T. cold w ater until thorougllly rnixed
3. M ix the sesa m e see d pagte w itll cold w ater soysa uce, the n a d d vinepar salt an d sesamne
oil in a sm all bow l for geasoning sauce .4 . Pou r seasoning satlce and m ustard over salad. M ix a11 ingredients thoroughly before eating.
*1 O ther kinds of uleat an d vtgetableqnlay be used too2 Bcan noodlqs lr ay b subtituted for the agar gar. In this casc they should be soaked in hot water
longer.
jpepitol l tk
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
22/50
Shcp Suey
' 5
. > ' - .< '
; #* . . Y w r.. +. . > +' % c. g ' v ,'
- . , s , w.v, s . j x' x ..
s m .v. .. .. N>K. .
, < . #o. . . . o ,,' . r & ;F ' . '- z + RC . . ' kw ' 1 7, + + ' ' .
,.
'
' li . '. . . # t. lllks
jllt). .
.,
'
... . a.; X. / . , < .. z ..c/
.. .
. , 4,.xs . y*. ' . .. , ...*'
,/ k ' **. x . . xx
. .. .u .
x' v. . , ' z ' & . ,.e' . . s x , k ' . > %' < 'VV .-.v.' z w N . . . . a >r ':%
.
.jj....11.. ''''.
.... '. ;-... 'i11l' .
4 1 .x 4 f : v . .
. ? .
> *. , j 'N N.= . , . , ,' ts <
,.
. $ k u' N. * :/,. X v - x w % . , .e'z' ' . ' < . . . s 4.U - '''w- . ' - . . ' . > . #* * . < . #k < , . .s . 'x . . ;x 4 .. '* 'A 1 ' ' .. . ' q y w y . %.
s .x. . , - . t , # . . .< .. '. - .'Nk '> t . z .- ' . - ''x . . .a.- X ..+
kv'
s)t?%)..g < ' ,..t t * ' . k 'x '#; j y . *. . ' . ' . j..;:wwz v.w . ... . .. . . x .. xp. .
. . v . ) zs. . t . . s, - jpepitol a
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
25/50
. . Chinese Salad R ich Style
Ingredients ;
1% C Bean sprouts J F . Lkht soysauce J'c/zltm ing sauce)l C Cefer .p (1 '' Iong) l T: Vinegar ' 'l C Shredded carrot 2 :F: Sestzm e otl ''1 C . Shredded ltfrnl'p 1 t
. Sugar ''l C Shredded bean curd dried 1% Z1 M usttvd ''% C Shredded black fltrlptl 20 pcs Sprfng roll skinl C. Celltlp/l(1ue noctfles
JJ C Shredded egg pancakeFJ C Shredded pork trrJ/kc(8yJ4. C. Shreeded ch/ckd?n meat (cooked)
Procedure :
1 . Cut the carrot and turnip into 1 inch long shreds Soak them in sepaf ate bow ls w ith % t.
salt for about 1 0 m inutes K nse w ith cold water and then squeeze dry.
2 . Softcn the fungus and ceilophane noodles in warm w ater. Then cut into 1 inch long shreqs.
3 , Boil thc celery and bean sprout separately n boililtg water for 10 seconds. Rem ove and
rjnse with cold w ater. 'rhen squeeze dry .4 , Prepare tlle seasoning sauce in a sm all bowl5 . Y rallge a1l of the ingre dients in a n attractive M/ay o a large plate
. Serve vzith seaso nngsa uce and v/arnA spring.rgll skills Pour the seasoning sauce over the jngre dients an d najxwell just before eating. Take one spring roll skin Place som e salad jn tlte center of thespring roll skin roll and fol:l one end and then eat
' 'Phese ingre dlents z a n t)e les% 7t dd Mrllat ytltl svisl:
z r N .
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
26/50
quail Egj w ith Assarted Vejetables
' ? . t *18.. . .
. . . i' .s , ,
p .y .
k ' :.k ' ':'Cjs ,. Ln .
?.'
. , 1..
. t . '
y' . L '. . . '. . t . .' ) . ' t.
. . . .e) K .
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
27/50
. . Quail Egg w ith Assorted V egetables
Ingredients:
1 Can F/ljrc asparzgus or 16 pcs. 12 pcs. Quail egg t/i/zrl boiled)fresh asperagus 1 r Saysauce
15 sTzrg// fresh rrllu/lrochrrl: 1% t. Saltor button mushroom s 2 f: Cold water (make paste)
2 M edium fresh tomatoes 4 C Soup stock1 6 Sm all g'cca vegetable Itearts 3 T: Oil
or Chinese broccoll
Procedure :
1 . Place canned asparagus (witll tlle juice) into bowl gteam 1 5 minutes until hot .2. Cut the green ve getabl hearts to 2 : '' long co ok in b o iing water ab o ut 2 nahzutes plunge
1 to cold w ater an d inznne diately squeeze dry.3. Peel an d cut each tonaato into 6 pieces.
4. C o o k tlle gree n vegetable with 2 C . b oiling so up stock, ad d W t salt an d 2 T. ojl. Re na o veafter 2 nainutes usbAg a strainer, let drain dry . tzy on platter in 2 sections. Reserve theso u p an d use to b oi1 the shelle d quail egg a b out 1 nninute renn o ve and place on the center
of the platter.
5 . Add tom ato into the same soup (#4) cook about 1 0 seconds remove and 1ay on platterin tlle center Lny draine d asparagug in 4 corner of tlle platter
(3. Heat 2 T. of oil fry the mushroolns add 2/3 C. of soup stock 1 T soysauce, cook about1 m inu tes . Tllicken w ith cornstarch paste pour m ushroom s in the 2 sides of tlle platter .
7. Boil 1 C . soup stock, season with .6. t . salt, add cornstarch piaste and cook until thickened .Pour on al1 the vegetables but not over the m ushroom s Serve.
jpepitol l tk
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
28/50
Bry.cecked Bam ben Shnats
,. +
%.
.'%. h '
%
;'' '
y (;.
. . jpepitol l tk
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
29/50
D ry-cooked B am boo Shoots
Ingredients:
2 lbg. Small bqm boo shootn l T Soysauce3 oz. Ground pork 1% t. Salt2 t. Chopped gfngcr 1 t Sugar2 :Fl Chopped dried shrimp % T: Sesam e oil2 :rl Chopped greca onions 4 C Oil2 Tl Chopped Sze-clluan cabbage
Procedure :
1 . Cut each bam boo shoot in half lengthw ise .then cut each half into 6.8 shices Deep-fryin oil until golden brown Rem ove and drain .
2 . Heat 3 T . oi1 in frying pan , stir.fry ground porkj chopped Sngers chopped sze-chuancabbage wnkt ohopped ddekt slu tm p foT about 1 m inute Sprinlcle with soy sauce arzput the ilam boo shoots into the pan . Season with $a1t and sugar and stir.fry over higllheat for a few seconds Sprinkle w ith chopped green onion and sesam e oil , Serve
* Tbis dislA zan lso be sorvB; cold. lf ytm tikm a lw t fiavo't 1401 bean pas'te m ay 'be aittsd .
jpepito l tk
- - - ''x Ctlcllm er Rolls w ith Sw eet and H0t
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
30/50
Sauce
$. . t 4# .+ .. -< .r .2,v' .
, . d. . . . 2 < '':i '. - < >' % .' , # h k @ . .1. .* W .- '. , '. . 4 . ;. ..... .
v' v .-.
. cw .j p q? . . .. . .. , '- '-4 . $*'. .#
Q.. . y ' > ' .
*. . %.,v * > 2
*% ' .r- . ( ., . ,&$ h w
q N > / . ''N .' hG ' v
.'
Reb>.w:e ' ' .. jA . ' .
' $. 'j .. 'e o . .' . ': ;''. '
. .4
. ut >
. v .r. . .
'
) y a x , '
'>.. ' 'Y* ,
'* t 1. we*x + ' :'' '
.., u w xy s
r ' > . + v * o c z A A . . y .s y - yr.W . 8 7jpepitol l /
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
31/50
Cucum ber R olls w ith Sw eet and H ot Sauce
lngredlents
J Cfz Cucumbers (about 1 lb.) 2 r Dried shn'mpJ1 :F: Salt 3 r Sugar petzm rlfag sauce)JJ C 011 3 T: Vlnegar (seasoning sauce)1 T: B rown Pepper CXm J 1 t Salt l.rcl&cl?;/?2g sauce)2 pcs R ed hot peppers 1 t Sesame oil fszgstnrlrl. sauce)5 shices G inger
Procedure:
1 . Choose sm all fresh cucum bers. Cut off tke tips and tllen cut into 1 Pi fnch long sections.
Peel the skbn frorc e ach section turning tke seco n in cirgular fashb o n as when peelingan ap ple. Discard the see d s. Put a1l sections ba a b ow1 a d 2 sZ t and naix w ell
. Lzt stan dfor 2 ho urs.
2. Heat oi1 in a frykug pan an d fry bro w n pepper c orns unul they bec opae dark Rem o vethen add red hot pppef and ginger and stir for a while . A dd dried shrim p and seasoningsauce and bring to a boil. A dd cucum bers and turn off the heat im m ediately .
3 . Pour a11 ingredients into a bow l and soak for about 1 day, Sefve.
jpepitol l tz
-) . . Tw 0 Klnds of M ushrnem s w lth oyster
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
32/50
Sauce
.?
. .' r . J '
. . Jq . . . . .. . yyi ' '''j. . $, . ... 7, .e j . ' .. ' 9 . ..;rs .. . ' ? j k: ' : '' .
xikk z'. . L . .. h , . .; . g
t.'
. J. ,.'
..
,.k?. ., ht
.
t'k'' t-- ,..
. .
.
) - . . . f ,+ . .... )- .. .: .z3 . yx . ' ' (. .
;; .
.' . .
. ;' L.' '
. # ' . ' Jl. , . .
' '.). .
,:?) %;; .
y. ..e , x ,, . x
x r jqf . .. .( . . .
N w .M '
' '' N
''
N < v - e.
', . A
jF ' . I '* K . '
T w o K indsofM ushroom sw ith O yster Sauce
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
33/50
. . T w o K inds of M ushroom s w ith O yster Sauce
Ingredients :
20 Straw mushroom (fresh) JJ F: Sugar20 M ushroonu (canned) , J: Cornstarch4 :F: Oil l r Oyster sauce
1 :r1 Green onion (chopped) 2 T: Oi11% C Soup stock 15 pcs. Green cabbage2 :F: Soysauce % t. Salt
Procedure :
1 . Cut off the stem s from tlle straw m ushroom s and boil in boiling water for about 1 m inute.
Rem ove and plunge into cold w ater.
2. Discard the stem s from the m ushroom s and rinse w ith cold w ater.3 . Heat oil saute green onion and then add straw m ushroom s and canned m ushroorns ' stir
fry for a few secondg seasoning w ith soysauce and sugar. A fter adding soup stock cook
for 2.3 m inutes over m edium heat.
4 . A dd cornstarch paste and stir until thickened add 2 T. oyster sauce and hot oil and m ixvzell. N t all onto a platter. .
5. Saute gree n cab bage an d season Mzith salt arrange on the platter an d serve .
jpepitol l tk
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
34/50
. . Stuffed W inter M elon w ith H am
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
35/50
Ingredients:
2 Ibs. W inter m elon 2 oz. Chnese ham'
% lb Ground pork 2(3 C Soup stock1 T Green onion (to marinate pork) % t. Szltl(3 t. Glnger juice '' % t. Black pepperl t. Salt '' J t. Cornstarch
l t. Iiz?c '' % t. Chicken grease2 t. Cornstarch ''
1 t. Sesam e OJ'J ''% t. Black pepper ''
Procetlure :
1 . Peel tlle green skin and scoop out the seeds from the winter m elon. Cut into 1 '' w idc
1W 3 long, 1/3'' thick (The shape should be like a hot dog bun).2. Mix the ground pork with the green onion ginger juice, salt, wine, cornstarch, sesam e oil
and black pepper. Stir it ill one direction until the pork m ixture is very sticky.
3. Cut the lla:zl illto ,6.'3 wide 1 /i long tIIiII slices (16 pieces) ,4 . Put 4 T . of the pork m ixture and one slice of ham into each double sliced of the winter
lnelon. Arrang: a11 the stuffed w inter m elon in a bow l. Add li C. of soup stock. Place itin a boiling steam er to steam for 20 m inutes.
5 . Turn the w inter m elon upside dow n onto a serving platter.
6. Bring 2/3 C. of soup stock to a boil, Season with salt and black pepper. Add cornstarchpaste. Stir until thickened Add zi t of chicken grease. Pour it over the w inter m elon,Serve llot.
jpepitol l tk
tuffed reen eppers 1th inced
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
36/50
hrlm p
< u.. .. Y o
. .G Gf ' '
. - ,. ? . .333, qsv '* > R ' ' ' 8 'e* . ...- . . . . ,W . . . . a
. ,. ,1h
p, . - s.jg . . ..jr. , , x .
''*' yj . M , ' ' .
,w . . .z. . . + . ' ', . .. *s . . , z. . *; . ., . /p h #P ' i .'y zK k k .+ .
. A W v G . X'w )& ,t j( - . $ .r ' . - / V s .p . :1 . .. , . . . s $k, k' .. - 7 .
.., ; r .> ,
'
+ y
. J ,
. *X '' + . '. . K . . . ''
x .< ' :'. .s . $4 ' ... .. . ..'' a . 'Y L' . ' '
. . y , ;. qr . K .. t. '.,h >>
9 Ojpepito kn t,7.
. . Stuffed G reen Peppers w ith M inced Shrim p
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
37/50
Ingretlients:
5 Green peppers (small) 1 E Cornstarch (to marinate shrlmp)J1 Ib. ss/lrfrap (shelled) 1 T: Ftzlcr ''2 oz. Pork fat (ground) JJ t: Oil ''lj3 t. Salt (to marthate shnwmp) 1 C. Soup stock% r Ffr?e '' 1% T. Soysaucel Z Green onion choiv ed '' % t. Sugzr
1(6 t. Ginger Juice '' l t. Cornstarch1 f#f White ''
Procedure:
1 . Chop tlle shrim p and ground pork finely and put into a bow l, Add salt w ine green onion
gbager juice, egg white, c ornstarch and water. slix we ;.2. C ut each green pepper bn hZf throu gh its center rena o ve see ds and p ulp. Sprinkle solue
c ornstarch on the insides.
3. Stuff the glrhnp nnixture into the green pe p pers an d sn100th the gurface with wet fingers.4. Heat o; in fry ag pan , put the stuffe d green pepper in the pan shrina p side dow n ,and fry
thenn u nt; the Qlrup side L econles yellow-brou . Ad d saysauce sugar and so u p gtockcover an d co ok for ab out 3 nnhautes o ver low heat. Ad d solne c orngtarch paste to thicke n
the sauce,Alrange Zl green peppers shrinap side up o n a platter. Serve.
* Pork or chicken m eat can be used instead ofshrnp.
jpepito l tk
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
38/50
. . Scallops w ith Turnip B alls
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
39/50
Ingredients:
l oz. D ried scallops 1 IFI IW ne or cooking J//err .v2 Turnips (about 2 lbs. ) or 30 1 T: Cornstarch (make paste)
sm all round radishes 2 :r: Cold water ''
1 slice G fnrcr J TL txf
2 t. Salt 2% (7. Soup stock
Procedure:
1 . Soak the scallops in % C. boiling water about 2.3 hours, tllen steam another zi hour W hen
soft , shred the scallops with fingers. Szve the stock. (use in ://3).2. Cut turnips into 30 sm a.ll balls with a m elon ball scoop . Boil in water about 1 0 m inutes
until soft, drain and soak in cold w ater.3 . lleat 4 T . oil in frying park, add gtrkger ard scaltopg. Stir fy fo a few stvonds , tllen add
turnip balls w ine and soup stock . Cook about 1 m irm te over low heat A dd salt and stirin cornstarch paste , until thickened . Sprinkle 1 T , hot oil or chicken grease and serve.
* Instead of turnip water lnelon nAay be used
jpepitol l a
zu - '
Bry Coeked Strinj Beans
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
40/50
y j
, , 4 4 . '
'1
.
j,.): .' 'tpisit 'k-i tstjpepi
. . D ry C ooked String Beans
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
41/50
lngredients:
1% lbs. Strint beans 5 C 0112 oz. Ground pork (or beef) 1 T. Sugar2 r Dry y/lrfrap % Tl Brown vinegar2 oz. Salted vegetable or salted 2 t. Salt
cucum ber 1 t. Sesam c t?/J2 r Chopped green onion 2 T: Cold water2 t. Chopped gzlger 1 T: Soysauce
Procedure:
1 . Choose young, tender and short green beans l'cm ove tips and strings but do not cut sm aller.2. Soak dry shrim p in w arm water about 1 0 m inutes . Rem ove lleads artd feet chop into
sm all pieces. Cut salted vegetables into sm a l pieces.
3. l'Ieat oi1 antil very hot deep fry string beans until they are wrinkled (about 3 m inutes .)Rem ove beans and drain off oil from frying pan . Pour string beans into the pan. Fry bothsides until dark brown Rem ove.
4. Put back only 2 T . oil in pan antl gtir fry the pork ohopped ginger, dry shrim p and saltedvegetable adtl salt sugar, arld water. Then add the string beans to frying pan, stir w ell over
hkh heat until tlle sauce reduced .5 . Add vinegar and sesam e oil and sprinkle in chopped green onion stir w ell
* Tl1 dish can kcep a few days and taste bettef eatin cold.
jpepitol l tk
Lotus Rnot Salad w ith Sw eet and Scur Sauce
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
42/50
,#ve x
. . . - . . . .
., ... '.. i . , o ..v y , r kr J .*Bi o ' '' ' . . . y g.4.) . .
,' . $
: b .. . ?( ,. s - k W y r v w , , > . % o,x ' x.jv , ' ' . . . .
,,g , w
. .
v,
.
... .
. . y , . jy. w
# ,.* ' e' . . N . ra/ . + - yc w
. *F riJ? ' ' . . .,ak
.,;'
.
.
, xqk t x..))u ' '.# . b
jqi JF . > ea ' : qI ) x . ' . .x-u . . . ' . j . e ss.,.r .-
,
.
' . . . # . < ' * 1111/ k $. J'
, , + 'M (/
.
'
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
43/50
Ingredients:
1 Pc. Lotus root (about 1 lb. ) 2 T Cold water tyecs'tlrlf?yg squce)1% IFT 011 2 t. Salt ''1% t. Sesamc oiI J'J Fc. Green pcppcr3 :r: Sugar (seasoning sauce) 1 Pc. Red hot pptwpcr2 :F: Vinegar J' J1 T Gl'nger (shredded)
Procedure;
1 , Choose 1 Piece of tendr young lotus root Clean and peel it and cut into thin slices Soakin 4 C, of coltl water (add 2 T vinegar to watef). After .'i hour remove lotus slices anddrain, (This makes the lotus roots whiter) .
2, Boil the lotus roots in boiling water for 1 0 seconds Rem ove and drain then please in a. bow i.
3 . lleat oil and sesam e oil in frying pan and add seasoning sauce . A fter the sauce is boilingturn off the heat Add shreded groen pepper , red hot pepper antl ginger in . M ix w ell.
4. Pour the inzredients from .#3 into a bowl and mix tllroughly with lotus l oots Let stand forat least lz6. hour ; serve cold.
jpepitol * m
Braised Vejetables w ith Scallcp Sauce
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
44/50
1 '4t'?f' < *'W VX ' ' > %*@ O + '%. V . w' ' . . . .' . ' 'cxx . . .. .. . . js..# *' 'h . a . .''
' '&: ,- , -:. ' hkti .-?,. ' ' .
k, .. 'k :.< : o '.y 14;.. $ .x h jij s ..
. .. Yjs hk . q . , . y;y.
.. '
. . . % . . '...
. . . r . ., . . hkd/2. ' . .. ' . . g? ,. 4 . a.
.. . h '' . . ' I- , qjgr..
.. ) s . Y' . . ' t ')k'.r.. . k '. k . l:. .: . , j yy. .. . 18j
:A t . ' l ' ' :' 'lk l :. .. ( . . / . '
. .' .
's #e' ..... ) ... K >. . AH. . + . .u u . . . . # . ' . q , .A + 4. . .
. e : v # : :.. . .. .. .. ; ' I . .' . .ssJ.>
. n . ' E . u.A ' . :. 4 . ... e .' . , . . ...e L ' *' .. . lfw. . . . 4 . .V.j ....k ..u... . y...g k v. . b . V '. . w . . . .. s w; . . , s y o. w v, . < ' , v,
.,. b , . . . s - - . . ,.,,9h . .4t -.: . .. . , p. , , $. ... c '
. . ts h . . .z . . p., - . u V . ' ' . . . .... z . . . . . ' . . . , . .a'ie .k . . w j y l . . .v . X *'
. . cc . - .A' $. i '
; . . ., , y ,x ) * . .k.6 ' ' 2 # /.l . % . '' ' .tf . .1 ig . .. Jtt2 itc'Rf' v o VShI . * %V j%' .1 ;. ' . . y , . zh . ( y ; y ..y . j j j / &. . r .' ' $' ' h ' . . . . lt .u ' , .' ; 7 ' ' t . . 'jjj . . a . ' .' .2 .t . .
4 . '' 11i &'v- '' .
'
' '' .
' %' w . .'
. .: . ' ' ' '' '
j.). . .. '.. '. . u ..-.' . .. y: . .k, .. . q: 1jK. '% ,h ') f . >' 'x'. .:b41l ) . ' . ' J - ' . q, 4 ' . k '.. .. . . J. yk:v .j k ' 2 . ' .hy. .. ' rjj;/:K . ..;.? ;. l' ' ' .. :' ''. . . ,q : v t
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
47/50
lngredients:
J oz. Saltcd pork t?r bacon JJ t. SaltJJJ lb. Cabbage or Chnese cabbage % t. hwr
1 T: Green onon (chopped) 1 r Soysauce% Z Ffac or cooking sherry 4 T: OiI
Procedure :
1 . Cut the salted pork into 1 ''x2'' slices.
2. After cleaning the cabbage, cut into strips 2'' long, and 2/3'' wide (leaf portions may becut in wider pieces).
3 . H eat oil in frying pan, stir-fry salted pork for about 1 m inute , tlzen add green onion and
cabbage (stem portion l'irst), Add wine sugar artd salt and stir fry until cabbage is soft.4, A d d soysauce and stir-fqy again o ver high he at for a few sec onds, Pour on to a platter and
serve,
* Sausage or hanx can be use; instead of the szted p ork. So nxe other vegetables cmt
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
48/50
* jj;y .1 . . ;)..v' .P
G S> > k
j. tT- .'
.s e .-' y,p ' Ah . . 4 - .... .. . . . $ ,v .r f : ,w.
*
. y
# w ... I 7' .t . .N < . . '.& . .: t: . .Q':.
'. i' ... . . .
'A
w s 4.: p . . . k A, . e.. .. .
.
. . ?k.';.4.t$ . hk. w . 4 ..
. N 6 x .> ' . ...'
..jk ' . . . . . , . y + ;ki. . %-- , . 484t1. tk . , '
't .S .
... , , y.k jj ' .. ,. ..jy .%%. ? ' .' ''' #s , 4 $ f7'' ''N :1k . e . . I
. . B aked Chinese Cabbage w ith Crab Sauce
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
49/50
Ingredients:
% C. Cooked crab m eat 4 r Oll2 T: Cooked hard crab roe .? IL Flour2 lbs. Chinese cabbage .?JJ C Soup stockJ r 0il 1 t. Salt2 L UQ JI J Zl M ilk
l t. S/zrcr
Procedure:
1 , Rem ove tlle cabbage leaves.Clean and cut into 2'' crossw ise slices. Then slice into 1,6.inoh
wide strips (leafy cabbage may be cut a little wider).2. Heat 3 T . of oil in a frying pan. Put the stem portion of the cabbage in the pan.Stir fry
about 1 m inute until alm ost softened.Then add the leafy cabbagc. Stir fry again over highheat until soft, Season w ith 2 t.of salt 1 t. of sugar and coolc until very tender.R em ove
the cabbage W t.II a strainer and dra.in off the oil.3 . Clean the pan and heat 4 T . of oil to about 260% A dd the flour and fry a few seconds.
Pour in 2 4 cups of soup stock slow ly .Stir until thickened.A dd 1 t,of salt, crab m eat and
hard crab roe. Mix well.Turn off the heat. Add the milk. Mix thoroughly.Rem oye half of.this sauce to a bow l and reserve.
4. Put the cooked cabbage in tlle pan. Mix with tlle rem aining sauce . Then place on a deeply
plate. Pour the reserved sauce on top. Place in an oven (300% ) and bake for 20 minutesuntil the surface turns golden brow n. Serve hot
* Presh shrim p or scallops can be.substituted for the tirab m eat.
. jpepito l to
1N D E X O F R EC I P E S 'pEI v, s j s
'
d veetables
' C H IN ES E C O O K IN G C A R D S1)1't ;:t % rsauteedA ssorte
8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables
50/50
d veetables1 . )1t ;:t % rsauteed A ssorte2. '# T# $) Sluff ed Tom atoes w itb Borw n Sauce
3. . 1. zl),:..,f.. Braised Mushroo m and Green Ca bbage g .o .
Top Related