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May 2012 FoodFocus
Celebrate Asian Pacific American Heritage Month
In celebration of Asian Pacific American Heritage Month, we asked readers to send us their favorite recipes for traditional Asian dishes we normally associate with the Far East and those that use ingredients that highlight the Pacific islands. Here is a sampling we certainly enjoyed, including Linda Rapp’s pictured “Microwave Chow Mein.”
Chow Mein prepared by Emily Schilling/Photo by Richard G. Biever
Microwave Chow Mein
1⁄3 cup soy sauce
3 T. cornstarch
2 (5-oz. each) cans sliced water chestnuts, undrained
2 cups cooked meat (chicken or pork), diced
2 (4-oz. each) cans mushroom pieces and stems, undrained
2 cups thinly and diagonally sliced celery
1 cup thinly sliced onion
In 3-quart casserole dish, stir together soy sauce and cornstarch. Add remaining ingredients and stir well. Microwave on high for 20-25 minutes, stirring well after 10 minutes. Stir before serving. Serve over rice or chow mein noodles. Serves 4-6.
Linda Rapp, Columbus, Ind.
Egg Rolls
1 lb. ground meat (pork, chicken, hamburger or shrimp)
4 cups shredded cabbage
1 carrot, shredded
½ green pepper, chopped
1 onion, chopped
1 T. minced garlic
3 mushrooms, chopped
1 rib celery, chopped
½ cup shredded cheese
1 t. ginger
1 T. cornstarch
2 T. soy sauce
1½ T. molasses
2 T. canola oil
1 quart oil for frying
1 (14-oz.) package egg roll wrappers
In a large wok on medium-high heat, cook meat of your choice until browned. Remove from wok and set aside. In a large bowl, mix cabbage, carrot, green pepper, onion, garlic mushrooms, celery and shredded cheese. In a small bowl, mix ginger, cornstarch, soy sauce and molasses until smooth.
Heat 2 T. canola oil in wok and stir in cabbage mixture in batches, cooking each batch about 3-4 minutes, just until tender. Return all cabbage mixture to large bowl and stir in ground meat. Stir in cornstarch mixture.
Heat 1 quart oil to 365 F in deep fryer. Place about 1 T. filling on each egg roll wrapper. Fold according to package directions.
Fry each egg roll in batches in the hot oil until golden brown. Drain on paper towels and serve with choice of dipping sauces.
Note: These freeze very well and will store in the freezer for several weeks. Freeze on a cookie sheet and then transfer to an airtight container. When ready to use, thaw completely before frying.
Bonnie L. Halcomb, Celestine, Ind.
Teriyaki-Pineapple Pork Kebabs
10-inch skewers
2 lbs. boneless pork tenderloin, cut into 1-inch cubes
Fresh pineapple chunks or 1 (20-oz.) can pineapple chunks
1 sweet or red onion, cut into 1-inch pieces
1 large red or green bell pepper, cut into 1-inch pieces
Teriyaki pineapple marinade
½ cup soy sauce
6 oz. pineapple juice
1 t. minced garlic
1 t. fresh grated ginger
If using wooden skewers, soak in water at least 30 minutes to avoid splintering of wood and burning on the grill. Mix marinade ingredients in a small bowl. Add pork loin cubes to 1 gallon-sized zipper-seal plastic bag and pour marinade over the cubes, turning bag to coat the pork. Squeeze out the extra air and seal. Let the pork marinate at room temperature for at least 30 minutes or in refrigerator at least two hours, but no longer than overnight. Prepare or preheat grill. Meanwhile, thread skewers with marinated pork, alternating with pineapple chunks, onion pieces and bell pepper pieces. Grill the skewers 4-6 minutes, browning on all sides. Take care to not overcook. Serve with your favorite Asian-inspired side dishes.
Martha Wiser-Partin, Corydon, Ind.
Pineapple Sponge
1 (20-oz.) can crushed pineapple
1 (3-oz.) package lemon gelatin
6 marshmallows, cut up
½ pint cream, whipped
Drain pineapple; reserve juice. Add enough water to reserved juice to make 1 cup liquid. Bring liquid to a boil in a medium saucepan. Add pineapple, gelatin and marshmallows, blending well. Chill until partially set. Beat with mixer on low. Fold in cream and chill until firm.
Patricia G. Burton, Taylorsville, Ind.
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