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Become A Pro
If you love to eat oriental foods,
but you don’t know how to cook
them, this week’s recipes are for
Cheryl Miller of Hallem offers
several tips in preparing Chinese
She writes: 1 love to cook and
eat Chinese foods. I think I’m
addicted to them. I’m not a profes
sional on Chinese cooking but here
are some quick tips that I use quite
• Buy candied ginger slices
instead of the actual ginger root.
You can find it in a small bow in
the Chinese section of the super
market. Candied ginger slices last
Get Acquainted With
BEAN SPROUTS: Raw or
cooked, crisp-textured ivory
shoots add crunchy goodness to
recipes. Select fresh-looking spr
outs. Refrigerate and use within a
few days. Rinse sprouts and drain
well right before use. Bean sprouts
provide fiber and vitamin C. A
'A cup serving has 16 calories.
BOK CHOY: With its crisp,
crunchy, ivory-white ribs and ten
der green leaves bok choy offers
contrasts in color and texture. The
stalks are mild, juicy, with a hint of
sweetness. The leaves have a light
cabbage flavor. Select bok choy
with fresh-looking leaves that are
dark green and shiny. Store
refrigerated in a plastic bag and use
with a few days, a 'A cup serving
has IS calories and is a good sour
ce for vitamins A and C.
CHINESE CABBAGE: There
are several green varieties often
marked as Chinese cabbage. Nap
pa is cylindrically shaped with
smooth white ribs and yellow
white or green crinkled leaves.
Celery cabbage is mote elongated
in shape than nappa and resembles
romaine lettuce in appearance. It
has long white ribs that are
crowned by light green leaves.
Either of these varieties is milder
in flavor than head cabbage and
more lender, crisp and juicy.
CHEESE BROCCOLI: Leafier,
lighter green and longer stemmed
than the more common variety.
BITTER MELON: Shaped like a
cucumber or sometimes pear
shaped, bitter melons have a
ridged and pebbled skin. When
immature, they’re bright green,
firm-fleshed and bitter. As they
ripen, they become slightly sweet,
soft and orange. Best quality
melons are green-luming-yellow,
yet still firm.
BEANS: Slender beans, either
light or dark green, range in length
from one to three feet. Darker
Bom On The Range
longer than ginger root.
• Put 2 or 3 slices in a baggie and
break into small pieces with a ham
mer or other instrument. You can
add this to 'A cup soy sauce and
‘A cup water. Mixed with 2 table
spoons cornstarch. If you would
like, you can also add 'A teaspoon
Chinese Five spice to this mixture.
This gives a basic sauce to add to
all chopped vegetables.
• When stir-frying, take spatula
down the side of the pan lifting the
vegetables on the bottom up to the
top. This allows the vegetables to
• Add sesame oil for flavoring.
This gives Chinese food a nutlike
beans are generally better flavored
and firmer in texture. Taste is the
same as the more familiar green
CHINESE OKRA: Tender
amd succulent, resembling the
more familiar variety. Slice raw
into salads; add to soups or stews;
stir-fry; or deep-fry in batter.
CHINESE WATER CHEST
NUTS: Prized for their firm
white flesh and sweet nutty taste,
these crisp-textured tubers are per
fect for salads, casseroles, meat,
seafood, and stir-fry dishes. Look
for fresh looking tubers at least
I'A inches in diameter. Store
loosely wrapped in a plastic bag;
use promply. Peel just before
using. They can be eaten raw or
cooked. Chestnuts retain their
crispness after cooking.
DAIKON: An oriental radish
shaped like a crrot and generally
white, although varieties may dif
fer in color. Its tastes similar to
other radishes, with a sharper, nip
pier taste. Select firm, smooth
roots. The larger sizes may be pit
ty. Oriental radishes should be
used promptly for best flavor and
texture. Scrub skin or scrape skin
with a swivel peeler.
GINGER ROOT: Golden
brown knobby tubers that may be
grated, sliced or shredded and used
for flavoring meat, vegetables, and
JAPANESE EGGPLANT: A
slender, smaller sweeter variety
than the American one. Can be
baked, stir-fried, grilled, sauteed
or used like the American variety.
SNOW PEAS: These translu
cent green pods contribute color,
crunchy texture and delicious taste
to recipes. Choose fresh, crisp, thin
pods in which the outline of the
peas is barely visible. Keep
refrigerated in plastic and use
flavor. Add sparingly as you
would an extract.
CHICKEN STIR FRY
1 pound chicken, sliced into
1 egg white
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon soy sauce
Dash white pepper
1 pound mushrooms, sliced
2 tablespoons cornstarch
2 tablespoons cold water
2 cloves garlic, Finely chopped
1 teaspoon gingerroot, finely
'A cup chicken broth
1 package Chinese pea pods
1 tablespoon oyster sauce
Mix egg white, 1 teaspoon
cornstarch, salt, soy sauce, and
pepper in bowl. Add chicken and
refrigerate for 30 minutes.
Mix 2 tablespoons cornstarch
and the cold water.
Heat wok or skillet until hot.
Add 2 tablespoons vegetable oil,
rotate pan to coat sides and bottom.
Stir-fry chicken, garlic, and ging
erroot until chicken turns while.
Remove from pan.
Heat pan again and add 2 tables
poons oil. Stir fry mushrooms for 1
minute. Stir in chicken and chick
en broth; bring to a boil. Add
cornstarch mixture. Cook until
thickened. Add pea pods and oys
ter sauce. Cook for 1 minute while
Serve over hot white rice.
EGG DROP SOUP
2 13’/« -ounce cans chicken
1 tablespoon cornstarch
1 well-beaten egg
2 tablespoons sliced green onion
In saucepan, slowly stir the
chicken broth into cornstarch.
Cook, stirring constantly until
thickened. Slowly pour in the well
beaten egg, stir once gently.
Remove from heat. Garnish with
green onion. Makes 4 servings.
BEEF STIR FRY
1 pound sirloin, sliced thin
2 tablespoons soy sauce
1 tablespoon grated ginger,
1 tablespoon vegetable oil
1 large onion, chopped
6 scallions, sliced lengthwise
2 carrots, sliced thin
1 cup celery, sliced
2 cups snow peas
1 sweet red pepper, sliced
1 cup sliced mushrooms
1 tablespoon cornstarch
Marinade: combine meat, soy
sauce, ginger, and garlic in a bowl.
Cover and set in refrigerator for 1
In wok, heat oil over medium
Send Recipe Contest
In a salute to dairy farmers, Lancaster Farming wants to show our
readers how versatile and great lasting dairy products are in appetizers,
dips, soups, breads, main dishes, vegetables, desserts, beverages,
snacks, and salads. And, we want to give you an opportunity to win a
cow well, not a real one, but a replica of one.
Jot down your favorite recipe using dairy products and send it to
Lancaster Farming for the annual Recipe Dairy Drawing.
If your name is drawn, you will receive one of the following prizes
—all highlighting the cow: afghan, placcmats, milk pitcher, mail box,
porch mat, Jersey cow plaque, Holstein cow plaque, towel rack, paper
towel holder, stuffed cow, appliqued pillow top, padded photo album,
“Pennsylvania Farm Women Cookbook,” “From Mother’s Cupboard
Cookbook.” “TMR Cookbook,” “Schuylkill Fair Cookbook.” or "Real
Royal Recipes,” recipes compiled by dairy princesses.
Please send your rcc ipc using a sizable quantity of at least one of the
following ingredients: milk, cream, sour cream, butter, yogurt, butter
milk, cottage cheese, ricotta cheese, cream cheese, orany other hard or
Print or type your recipe and be sure to give accurate measurements,
tefnperatures, limes, and sizes of baking dishes to use. Be sure to print
your name, full address, and phone number on the recipe. Please
include a few paragraphs about yourself or your family. Although it is
not required, we’d like a picture of you or your family to include with
All recipes submitted wi|l be printed during the month of June. Also,
included will be the photo and sentences telling us about yourself and
your family. Our readers especially like to read these tidbits of infor
mation as it helps to make us feel like “family.” Even if you entered the
drawing other years, we want you to participate again.
Send your entry to Lou Ann Good, Lancaster Farming Dairy Recipe
Drawing, P.O. Box 609, 1 E. Main St, Ephrata, PA 17522.
Only one recipe per family, please. Send it immediately as the
entries must be postmarked by June 1.
heat. Add onions and scallions,
saute until onions are translucent.
Remove meat from marinade,
reserving marinade. Add carrots,
celery, snow peas, red peppers,
and marinade to wok. Stir 4
minutes until vegetables are soft
Add mushrooms. Push vegetables
up sU|s of wok. increase heat to
mediujn-high. Add meat and
brown. Reduce heat to medium
low and push everything up side of
wok. Combine cornstarch mixtuj#
to sauce; mix until thickenedUk'dd
pepper to taste. Stir until hot. Serve
(Turn to Pago B 7)