Chinese recipes |
Mandarin Egg Roll |
1 1/2 c Dried black mushrooms 5 1/4 c Vegetable oil 1/2 ts Crushed fresh garlic 1/2 ts Crushed ginger root 1/2 c Cooked ground pork 1 tb Cooking wine 1/2 c Cooked shrimp 1 c Shredded bamboo shoots 1 c Bean sprouts 1 c Shredded celery 1 Scallion, shredded 1 ts Sesame seed oil Salt and white pepper 8 Riceflour egg roll wrappers 1 Egg white; lightly beaten |
Soak the mushrooms in hot water 15 minutes. Drain, cut off tough stems and shred to make 1/2 cup. Place 1/4 cup oil in a wok over high heat until hot. Add the garlic, ginger and pork. Stir-fry 2 minutes. Add the cooking wine and shrimp and stir-fry 2 minutes. Add the mushrooms and remaining vegetables and stir-fry 2 minutes. Add the sesame seed oil and salt to taste. Mix. Drain off excess liquid and set the vegetable mixture aside. In a clean wok, heat 5 cups vegetable oil to the boiling point, about |