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Menu Plan for Spring II: Week 8, Day 1

Stir-Fried Scallops and Ham
Spaghetti with Egg Sauce
Sweet and Pungent Carrots

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

     We haven't done a Chinese dinner in awhile.  These recipes are based on ideas from "The Thousand Recipe Chinese Cook Book", modified, of course, to suit local ingredients... and my taste.

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, large skillet, pot & colander
for pasta

Put water on high heat for noodles
Cut carrots, put in pan, add stock, cover, cook
Slice green garlic (or onion)
Cut Prosciutto
Mix cornstarch, etc for scallops
Mix cornstarch, etc, for carrots
Whisk eggs
Start to cook noodles
    Pause while carrots, pasta cook

Sauté ham
Drain carrots, put in bowl, cover to keep warm
Drain noodles
Sauté green garlic for noodles
Heat sauce for carrots in saucepan
Remove ham, add scallops, stir-fry
Add stock, sherry, soy to green garlic, 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