pei mei's chinese cooking cards _ vegetables

8/12/2019 Pei Mei's Chinese Cooking Cards _ Vegetables

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4/50

Sttlffed Tom ataes w ith Brow n Sauce

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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.

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6/50


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

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8/50

'

Sea W eed Salad

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9/50


10/50

? Sw eet and Saur Cabhaje

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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.

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12/50

) Cahbaje Rolls w ith Cream Sauce

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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 .

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14/50

7' Stlr Frled Asscrted Vegetables Covered

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15/50


16/50

Sze-chuan Cucum ber Relish

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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 .

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18/50

Thausand Layer Ejgplant

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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 .

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20/50

Chicken and ,cucum ber Salad

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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.

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22/50

Shcp Suey

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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:

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26/50

quail Egj w ith Assarted Vejetables

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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.

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28/50

Bry.cecked Bam ben Shnats

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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 .

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- - - ''x Ctlcllm er Rolls w ith Sw eet and H0t


30/50

Sauce

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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.

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-) . . Tw 0 Klnds of M ushrnem s w lth oyster


32/50

Sauce

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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


34/50

. . Stuffed W inter M elon w ith H am


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


36/50

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. . Stuffed G reen Peppers w ith M inced Shrim p


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


38/50

. . Scallops w ith Turnip B alls


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

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Bry Coeked Strinj Beans


40/50

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. . D ry C ooked String Beans


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


42/50

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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.

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Braised Vejetables w ith Scallcp Sauce


44/50

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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


48/50

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. . B aked Chinese Cabbage w ith Crab Sauce


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


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 .

pei mei's chinese cooking cards _ vegetables

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