Ingredients: |
Ingredients: Pork, Chicken, Shrimp (any or all)...I use 2 Chicken Breasts & 4 Butterfly Pork Chops for each batch.
1 Bok Choy and 1Nappa Cabbage - 4 Carrots - 1 stalk Celery - 1 can Bean Sprouts - 1 can Water Chestnuts, drained and diced - 1 can Bamboo Shoots, drained and diced - 1 small yellow Onion, diced - 1 large Purple Onion, diced - 1/2 jar Peanut Butter (Crunchy) - Soy Sauce - Chinese 5 Spices - Salt/Pepper - Water - Olive Oil - Butter - Egg Roll Wrappers
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Directions: |
Directions:Boil the breasts with Rosemary, 1/2 carrot, the small onion, 1 stalk of celery, salt/pepper and a Tblspn. butter until it starts coming off the bone. Remove the breasts and cool, remove skin and all fat. Now here is your chicken broth you can store for your sweet/sour sauce (strain through cheese cloth or screen sieve). Remove the meat from the bone and cut into pieces the size of a pencil eraser or shred. Heat 2 Tblspns. olive oil in a wok. In a bowl mix salt/pepper and about 1/2 tspn. of 5 spices and stir fry, using a splatter of soy sauce to your taste and remove.
Remove the fat, if any from the chops, cut into eraser size chunks...use the same spice mix as you did with the chicken, stir fry, use a splatter of soy sauce and remove.
Cut the base off the Bok Choy and shred, leaves and all.
Smack the cabbage, bas down to a hard suface and remove the solid base and shred.
Cut the base and tips off 4 carrots, peel and shred.
Dice one whole onion
Cut the base off the Celery, wash and dice
Add 3 cups water to wok and bring to boil.
Add the Bok Choy to the water and cook it down 1 handful at a time. The water will boil away so always add. The secret is to keep the mix moving...a small amount in the bottom constantly moving from the edges down and back to the edge. As it cooks down add some pinches of salt/pepper and slowly add the other vegetables. When you are satisfied it is all cooked well add about 4 to 6 (till you like it) pinches of the 5 spices while stirring, add the meat and mix well letting the liquid dissipate.
Turn down the heat and add the peanut butter and keep mixing well and try not to burn the peanut butter on the bottom.
I use about 2 tspns of this mix per egg roll.
Decide how many Tblspns. you wish to store in each freezer (Ziploc Med.) bag. Make sure all the air is remove from the bag as you seal it and freeze.
To make an egg roll.....place the wrapper with a corner towards you and place the mix in the middle/bottom, roll it over until near the upper middle and spread a little egg white on the right and left corners and fold over then roll upwards - spread egg white on the top corner and seal.
Deep fry until gold and drain
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This recipe for EGG ROLL MIX FOR FREEZING is from