Velvet Corn Soup
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Cooking time: 35 minutes for menu
Cooking schedule: see below for "menu" instructions |
We like Chinese food, but it's not something that's easy to get here. Fortunately, I have a cook book "1,000 Chinese Recipes". According to tradition there should be one 'dish' for each dinner (not counting the rice). So we have soup and pork. For more people you could add Red Sauced Shrimp and/or White Cut Chicken. Once all of the ingredients are ready, the cooking is very fast.
Velvet Corn Soup Time: 15 minutes
Soups are usually included with a Chinese meal, though not as a first course. Traditional meals do not have courses unless they are banquets. We modify it to suit our own customs.
1 package frozen creamed corn, 8 - 10 oz (250 - 300gr) or canned,
or regular frozen or canned corn plus 2 tbs milk or cream
2 egg whites
2 tbs milk
3 cups chicken stock less 2 tbs for cornstarch
1 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs chicken stock
1 slice Prosciutto
If using regular, canned corn, drain before using. Heat chicken stock and corn. Separate eggs, discarding the yolk. With a fork or whisk beat the egg whites until frothy. Then beat in the 2 tbs of milk, set aside. Roughly chop the Prosciutto. Dissolve the cornstarch in the chicken stock. When the stock/corn is boiling stir in the cornstarch mixture and stir until the soup has thickened and cleared. Remove from heat. Pour in the egg whites and stir once. Divide the Prosciutto and sprinkle on each serving. Serve immediately.
Note: The easiest way to separate eggs is to crack it and dump it in your clean hand. Let the white run through your fingers into the bowl and discard the yolk. Or you can, carefully, transfer the yolk from eggshell half to eggshell half - this keeps your fingers clean. I don't do this because our eggshells have not been washed like they (usually) are in the U.S. I know my fingers are clean. I have no use planned for the egg yolks. You can refrigerate them and use them in omelets, freeze them and save them for baking, (see techniques) or discard them.
Sweet and Sour Pork Time: 20 minutes
This is not the kind made with canned pineapple, which I think is horrid, but an actual real Chinese
recipe. In the interest of health and simplicity I did not batter and deep-fry the pork first. I used to.
This way is just as good and I don't have to haul 3 cups of hot, smoking oil out to the back garden to toss.
The pork:
12 - 16 oz (300 - 450gr) lean pork I used pork tenderloin
1 tbs oil
1 tbs soy sauce
2 tbs chicken stock
The sauce:
1 tbs oil
2 cloves garlic
2 tsp minced fresh ginger (2 - 3 thin slices, 1" (2.5cm) wide)
1/2 large green pepper
1/2 head broccoli, 1/2 - 3/4 cup small florets
1 medium carrot
1/2 cup chicken stock
2 tbs brown sugar
2 tbs white sugar
4 tbs red wine or sherry vinegar
1 tbs cornstarch (maizena, corn flour) dissolved in
2 tbs chicken stock
2 tsp soy sauce
Cut the pork into 1" (2.5cm) cubes. Heat oil and soy sauce in nonstick skillet. Add pork and stir-fry 5 minutes. Add chicken stock, reduce heat to low and simmer 10 minutes or until done. Mince garlic. Peel a small section of ginger, cut into thin slices, then mince. Slice pepper and carrot into matchsticks. (see Techniques) Cut broccoli into small florets. Dissolve cornstarch in chicken stock and set aside. In large nonstick skillet heat remaining 1 tbs oil over medium-high heat. Add garlic, ginger and stir-fry 30 seconds. Add carrot, broccoli and pepper and stir-fry 2 - 3 minutes. Add stock, sugars, vinegar and soy sauce and bring to a boil, stirring until sugar is dissolved. Give cornstarch a stir to recombine and add to sauce, stirring until thickened. Remove pork from pan juices and add to sauce. Stir well, heat through and serve.
Sesame Brown Rice Time: 20 minutes or whatever your package says
I use 'Uncle Ben's' which is all I can get and it is quick cooking. It looks like brown Basmati and cooks in 15 minutes.
1/2 cup brown rice -
1 cup chicken stock or whatever your rice calls for
1/2 tsp sesame or walnut oil
2 tsp soy sauce
2 tsp toasted sesame seeds
Cook rice according to package instructions stirring in the sesame oil, soy sauce and seeds when rice is almost done. Fluff and serve.
Note: You can toast regular sesame seeds in a small, dry, skillet over medium heat for 5 - 7 minutes, until light brown.
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Cooking Schedule: 35 minutes |
Start to cook pork |
Cooking for Two? Or more?
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