a EDITH ADAMS’ GLOBE-TROTTING GOURMET

CHOW FAN (Fried Rice)

‘2 tablespoons peanut oil
% cup finely diced chicken (cooked)
1 cup sliced mushrooms
1 green onion
l egg
2 tablespoons soy sauce
3 cups cold rice
The rice should be cooked the day be-
fore. Heat the oil in a frying pan, add the
meat and saute lightly. Add the mush-
rooms, onion, soy sauce and rice and
continue frying for ten minutes. Beat
the egg well and add. Fry an additional
five minutes. Pork or ham may be used
in place of the chicken.

CHOP SUEY
1 small chicken (3 pounds)
144 cups onions, finely sliced
1 pound bean sprouts
2 cups bamboo shoots, cut in slices
1%4x3%x¥% inch or 2 cups celery
sliced diagonally

144 cups mushroom, sliced

1% cup dried mushrooms

14 green pepper, finely chopped

3 tablespoons peanut oil

4 tablespoons soy sauce

1 cup chicken stock

1 teaspoon salt
14 cup diced pineapple

Soak the dried mushrooms in water 15
minutes, wash well, squeeze dry and slice.
Cut the chicken from the bones and slice
in two inch strips, and saute in the oil
about ten minutes. Add the onion, celery,
mushrooms (fresh and dried), cook and
stir about 1 minute. Add the chicken
stock and cook covered 15 minutes. Mix
the soy sauce and cornstarch, stir in,
and cook until it thickens. Add the bam-
boo shoots and bean sprouts, and cook
two minutes stirring constantly. Add the
pineapple, cover and cook a few minutes
longer. Serve with plain rice.

Chop Suey is not a Chinese dish but
was made up by an Irish-American chef
in honor of a visiting Chinese. However
it is so popular we felt this section would
not be complete without it.

HANG YANG YOK DING

(Diced Pork with Almonds and
Vegetables )

cup almonds

pound peas

cups celery

pound lean pork

cup mushrooms

tablespoons peanut oil

teaspoon salt

cup chicken broth

cup bean sprouts

tablespoons cornstarch

2 teaspoons soy sauce

¥g cup cold water

Blanch and chop the almonds and saute
in a little oil until golden brown. Drain
and set aside. Cook the peas in boiling
water until tender, about 5 minutes. Cut
the pork in half inch cubes, slice the
mushrooms and saute together in the ©
oil until a golden brown. Dice the celery
and add, add the broth and peas, cover
and cook over low heat until the meat
is tender, about five minutes. Blend to-
gether the corn starch, soy sauce, and
water, stir into the mixture, stirring until
thickened. Add the bean sprouts, cover
and cook two minutes longer. Arrange
on platter and sprinkle almonds on top.

To make Almond Chicken use breast
of chicken instead of pork.

The Chinese vegetables in cans can be
used in place of peas and celery.

HANG YANG PEANG
(Almond Cakes)
1% pounds almonds
2 cups rice flour

1% cups fine sugar

% cup shortening

Put the almonds through the nut grinder
of a food chopper twice, or until very
fine. Mix the rice flour into it. Blend
the shortening and the sugar and add the
rice flour almond mixture blending in as
for shortbread. If the almonds are not
very high in oil the shortening will have
to be increased to % cup. Roll the dough
into small balls and press a blanched
almond into the top of each, flattening the
cakes a little. Bake on greased cookie
sheets at 325 degrees F. for 20 minutes.

Sesame Cakes may be made from a
sugar cookie dough and sprinkled with
sesame seeds.

ORIENTAL DAINTY
cup cornstarch
2 cups water
174 cups sugar
1 cup raisins
1% cup blanched almonds, chopped
1% cup candied angelica, chopped
teaspoon vanilla
1 teaspoon orange extract
Coloring
Dissolve the starch in half the water.
Put the raisins, nuts and angelica in the
remainder of the water and heat to boiling.
Pour over the dissolved starch, stirring
until it thickens. Return the mixture to
the heat, add the sugar, stirring until
mixture boils, then cook it for eight
minutes. Remove from heat, let stand
five minutes, then add the flavorings and
coloring. Pour into oiled tins. When cold
cut into squares and dust the pieces with
icing sugar. 3