| Tuesday, March 11, 2008
| What's for Dinner?
|So here's a little something for my foodie homies. Tonight is "Asian Night" around my place so I whipped up a favorite of the wife's. Here's my recipe for "Uptown Eggrolls"
1/2 cup dried mushrooms
4 oz. Firm Tofu/Chicken
1 clove garlic, minced
1 tablespoon oil
16 oz. bean sprouts, washed and drained
2 cup small spinach leaves
1/2 cup green onion, thin sliced
1/2 cup bamboo shoots, thin sliced
2 tablespoons reduced sodium soy sauce
2 teaspoons cornstarch
1 teaspoon grated ginger root
1 teaspoon sugar
1/4 teaspoon salt
12 egg roll wrappers
Vegetable oil for deep frying
- Soak mushrooms in warm water for 30 minutes; drain and chop, discarding stems.
- Chop tofu/chicken for filling. Stir-fry tofu/chicken and garlic quickly in 1 T hot oil about 2 minutes.
- Add vegetables, stir-fry about 3 minutes more.
- Blend soy sauce with cornstarch; stir in ginger root, sugar and salt.
- Stir corn starch mixture into tofu/chicken mixture; cook and stir until thickened. Allow to cool.
- Place egg roll wrapper with one point toward you.
- Spoon 1/4 cup filling diagonally across and just below center of skin.
- Fold bottom point of wrapper over filling; tuck point under filling.
- Fold side corners over, forming an envelope shape. Roll up.
- Fry egg rolls, a few at a time, in deep hot oil (365 degrees) for 2-3 minutes or until golden brown.
- Drain on paper towels.
- Serve with fried rice or lo mein.
Labels: Cooking, Recipes
|posted by Allen @ 9:20 PM