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Menu Plan for Winter I: Week 9, Friday

Hot and Sour Savoy Soup
Stir-Fried Scallops and Ham
Noodles with Egg Sauce
Sweet and Pungent Carrots

Cooking time:  30 minutes for menu          Cooking schedule: see below for instructions

      These recipes are based on ideas from "The Thousand Recipe Chinese Cook Book", modified, of course, to suit local ingredients... and my taste.
Because the scallops and noodles cook so fast, do them after the soup to keep them fresh. Or you could make everything at the same time and serve it all together.

Hot and Sour Savoy Soup

Total time: 20 minutes
   This is a little twist on traditional Hot and Sour Soup - with the addition of slivered cabbage for a bit of texture and crunch.

Hot and Sour Savoy Soup Ingredients:

 Instructions:

Stir-Fried Scallops and Ham

Total time: 10 minutes
     The sweetness of shellfish pairs very well with the salty ham.  Small bits of ham are often used as flavorings in Chinese foods.  I buy frozen scallops, which are less expensive than fresh.  You could also use small, bay scallops, which will cook very fast or shrimp.

Stir-Fried Scallops and Ham Ingredients:

 Instructions:

Noodles with Egg Sauce

Total time: 25 minutes
     I use spaghetti for this, but rice noodles should work, as well. The simmering stock is whisked into the eggs to 'temper' them, so they will be more like a sauce than scrambled eggs.

Noodles with Egg Sauce Ingredients:

 Instructions:

Sweet and Pungent Carrots

Total time: 20 minutes
      In a typical 'Chinese Dinner' these would be served as an accent dish.  For our Western dinner, we added more carrots and made it our vegetable side dish.

Sweet and Pungent Carrots Ingredients:

 Instructions:

Cooking Schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small saucepan, lid, medium saucepan, large skillet,
pot and colander for pasta, 2 bowls, whisk, tongs

Put water on high heat for noodles
Thinly slice cabbage
Slice all green onions
Cut Prosciutto
Cut carrots
Put carrots, stock in saucepan, cover, cook
Mix cornstarch for soup
Mix cornstarch, etc for scallops
Mix cornstarch, etc, for carrots
Make sure everything is ready for cooking
Sauté onions, cabbage
Whisk egg for soup
Whisk eggs for noodles
Add stock to cabbage, heat to boiling
Stir in cornstarch mixture

Add soy sauce, vinegar
Pour egg into soup, stir, remove from heat
Start to cook noodles
Turn off carrots
Serve soup, relax, enjoy
Done?
Drain noodles
Sauté green onion for noodles
Sauté ham
Drain carrots, put in bowl, cover/lid to keep warm
Heat sauce for carrots in saucepan
Remove ham, add scallops, stir-fry
Add stock, sherry, soy to green onion, simmer
Add carrots to sauce, heat through
Return ham to scallops, add cornstarch, thicken
Remove scallops from heat
Add hot stock to eggs, whisking
Add eggs to stock, whisking
Add noodles, toss to heat and coat
Serve everything