LKJR
Assistant Cook
after enjoying a little hole in the wall Chinese food place here in Albuquerque where you get an egg roll with your plate I had the idea of a stir fry of just the insides, since egg rolls are 2 parts the guts and the wrapper and the 2 are independently good.
So tonight I gave it a whirl and it turned out pretty good.
1 1/3 pounds cabbage, shredded (1/2 head)
1/4 cup waterchestnut, canned
1/4 cup bamboo shoots, canned
(I found these 2 in a can with bean sprouts, made it about right)
2 cups bean sprouts (1 big handful)
2 cloves garlic, minced
4 each green onion, whole, sliced & chopped
1 each anaheim chili pepper, minced
7 each shiitake mushrooms, sliced
2 each eggs
3 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon corn starch
1/4 cup sherry cooking wine
1 tablespoon sugar
3 tablespoons peanut oil
1/2 pound shrimp
1. combine minced garlic & minced chili pepper
2. in a separate bowl combine shredded cabbage & onion
3. combine sugar, soy sauce, lime juice and corn starch in a bowl and stir to combine, this will be your stir fry sauce
4. heat peanut oil in bottom of wok over medium heat
5. add garlic mixture,
saute to bring out areomatics (about 2-3 minutes)
6. add mushrooms and sherry
cook till mushrooms are softened
7. add cabbage mixture and cook down, about 4 minutes
8. add waterchestnuts & bamboo shoots, (I used a single can that had the both of them along with bean sprouts, and just left the bean sprouts out of it)
9. add bean sprouts, & shrimp
stir and push to sides of wok
10. spray center of wok with a little bit of cooking spray and crack the eggs into the center of the wok
scramble the eggs till almost done
11. mix the contents up in the wok and add the stir fry sauce mixture
12. cook till done, I usually put the lid on when i think it's about done and take off the heat
14. serve over rice (I made a simple fried rice), the little fried things are an option as well that they serve with soups, (theory was it would take the place of the wrapper)
let me know what you think if you try it. It's something new to me I couldn't find it anywhere online. If you make any changes or recomendations please post the feedback.Bon Appetit
-Les
So tonight I gave it a whirl and it turned out pretty good.
1 1/3 pounds cabbage, shredded (1/2 head)
1/4 cup waterchestnut, canned
1/4 cup bamboo shoots, canned
(I found these 2 in a can with bean sprouts, made it about right)
2 cups bean sprouts (1 big handful)
2 cloves garlic, minced
4 each green onion, whole, sliced & chopped
1 each anaheim chili pepper, minced
7 each shiitake mushrooms, sliced
2 each eggs
3 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon corn starch
1/4 cup sherry cooking wine
1 tablespoon sugar
3 tablespoons peanut oil
1/2 pound shrimp
1. combine minced garlic & minced chili pepper
2. in a separate bowl combine shredded cabbage & onion
3. combine sugar, soy sauce, lime juice and corn starch in a bowl and stir to combine, this will be your stir fry sauce
4. heat peanut oil in bottom of wok over medium heat
5. add garlic mixture,
saute to bring out areomatics (about 2-3 minutes)
6. add mushrooms and sherry
cook till mushrooms are softened
7. add cabbage mixture and cook down, about 4 minutes
8. add waterchestnuts & bamboo shoots, (I used a single can that had the both of them along with bean sprouts, and just left the bean sprouts out of it)
9. add bean sprouts, & shrimp
stir and push to sides of wok
10. spray center of wok with a little bit of cooking spray and crack the eggs into the center of the wok
scramble the eggs till almost done
11. mix the contents up in the wok and add the stir fry sauce mixture
12. cook till done, I usually put the lid on when i think it's about done and take off the heat
14. serve over rice (I made a simple fried rice), the little fried things are an option as well that they serve with soups, (theory was it would take the place of the wrapper)
let me know what you think if you try it. It's something new to me I couldn't find it anywhere online. If you make any changes or recomendations please post the feedback.Bon Appetit
-Les