Maystar Family Cookbook
SWEET AND SOUR SAUCE
FRIED LUMPIA - EGG ROLLS - CELIA WEEKS MAYBEE
1 lb. lean pork
Combine pork, shrimp, water chestnuts, mushrooms, onions and carrots. Season with salt and pepper. Blend in egg and soy sauce and mix thoroughly. Steam until meat is cooked; cool. Place about 2 tablespoons of mixture at one end of wrapper. Fold sides towards center and roll. Brush edge with water to seal. Deep fry at 375 degrees until golden brown.
One of Joe's favorite special dinners is fried rice with fried wontons and sweet and sour sauce. I got these recipes from a lady we knew in Lander who was born and raised in China.
A great leftover meal by itself, you can use any combinations of meats and vegetables.
4 cups rice, cooked and cooled
1/4 Cup catsup
1. Combine catsup, vinegar, sugar and water in sauce pan. Bring to boil.
2. Thicken with dissolved cornstarch. Cook one minute o ver medium heat , stirring constantly.
3. Turn off heat, add green pepper and pineapple.
(May be refrigerated up to 2 weeks.)
1/2 pound ground pork
Combine pork with soy sauce, water chestnuts, green onions and egg. Mix well. Put 1 teaspoon of filling in center of each wrapping. Fold:
Use a drop of water to seal first and last fold.
To fry: heat oil to 400 degrees. Deep fry, 10 to 12 at a time for about 3 minutes. Drain well.
Add 1 cup ground zucchini to filling mixture. Boil 12 cups water. Add 15 won tons, keep water boiling. When won tons float to surface, they are done. Remove from water, keep warm. Cook remaining won tons in the same way.
In a different pan, bring 1 can chicken broth and 3 cups water to boil. Add 1 tsp. soy sauce and some chopped green onion. Pour broth over won tons in a big bowl. Serve hot.