Wok's up man?
So I know its been a
while since my last post and believe me I have been meaning to post
more often but you know,...life gets in the way. Now this happens to
everyone, things we intend to get done end up being left undone due
to time constraints, work, socialization, life emergencies and the
like, the trick is to try to manage your time in such a way that it
doesn’t happen or at the very least happens a lot less often. Now
how can a blog about cooking help me with this you ask,...well simple
feeding ourselves takes time and if we can find a way to get food
made that is more conducive to our schedules it would obviously help
in such matters.
Often what happens in
our lives is we get stretches of time where we don’t really have
that much to do coupled with other times when we seem to be so
overwhelmed with various tasks that we have no idea what to do next.
One of my solutions to help mitigate this is from time to time, when
I am in the midst of one of those too much time on my hands periods,
I make large batches of food that will store well so that I can eat
on the run later when I am busy if need be. Many different types of
foods are ideal for this such as meatloaf and mashed potatoes as you
can portion them out into freezer containers, freeze them and keep
them for months on end but everyone makes meatloaf and quite frankly
I personally get kinda bored with the same American style comfort
food all the time.
BAM! The Chinese come
to the rescue...
Whats wonderful about
simple Chinese style food is that not only is it delicious but is is
fairly simple to make and usually doesn't make too much mess either
but you really need a wok to cook it properly. A great deal of
Chinese food especially that which we as North Americans are familiar
with is stir fry based and simply no cooking pot or pan can compare
to the wok when it comes to making stir fries. Two major things I
like,...no make that love about stir fries is that, A)They are
absolutely fantastic for stretching out your meat (proteins) and
B)For the most part they lend themselves fairly well to semi long
term storage. On top of all that due to the fact that you use a lot
of veggies and very little oil (most of the time) stir fries tend to
be quite healthy.
The thing is a stir fry
doesn't have to be a stir fry in the end, there is so much more you
can do with it. You can use a stir fry as the filling for a mushu
style dish, you can put it into steamed dumplings, but my personal
favourite is you can put it into eggrolls!!!
Not quite Chinese
Egg Rolls
Note-
This recipe makes about 36 egg rolls so you either are going to have
to store them or have a lot of friends around to help you eat them.
Prep
time for this one is a bit longer than previous recipes at about
30-40 minutes. Cooking time comes in at about 20-30 minutes.
Dishes
dirtied- 1 large Wok, 2 Steel Spatulas, 1 Cutting board, 1 Chef's
Knife, 1 Grater, 1 large Frying Pan, 1 small bowl, and 1 Fork.
Ingredients
2
lbs. Ground Pork (Beef, Chicken or Turkey can be used instead if you
wish)
3
Baby Bok Choy Chopped
2
cups Grated Carrots
8
oz. Chopped Mushrooms
8
oz Bean Sprouts
10
Thai Hot Chilies Finely Chopped
10
Cloves of Garlic Finely Chopped
3
Tbsp. Of Grated Ginger
3
Tbsp. Soya Sauce
2
oz. Sesame Oil
2
cups Vegetable Oil
1
Egg
2x
1lb. Packaged Egg Roll Wrappers (Aprox. 34-36 Wrappers)
First
things first you need to prep all your ingredients because once you
start cooking things go fairly fast. So to this end make sure you
have grated the carrots and ginger, chopped the bok choy, mushrooms,
chilies and garlic, basically make sure everything is actually ready
for cooking.
Now
you take your Wok and put it on a medium-high heat say about 6 or a
bit more on a stove top that goes to 10.
Once
the wok has heated up a bit pour in the Sesame Oil then put in the
Chilies, Garlic, and Ginger.
Once
the garlic has started to brown (about 10 sec) Throw in your
Mushrooms and Carrots. Toss them in the oil using your spatula to
stir it around until all the mushrooms are starting to turn a little
darker.
Now
we add in the Ground meat and Soya Sauce once again stirring
everything in the wok and trying to break up the ground meat into
smaller pieces in the process. You will notice as the meat cooks a
small amount of water and grease will begin to pool at the bottom of
the wok we will let this cook for a bit constantly stirring until
that pool begins to reduce a bit.
Next
comes the chopped Baby Bok Choy which we will add to the mix and
continue stirring for another half minute or so.
Finally
we add the Sprouts at which time just toss everything together so its
all well mixed take off the heat and cover as the heat of the wok and
the rest of the food will be enough to insure the sprouts are cooked
enough.
This
has to be allowed to cool for a while and any excess liquid that may
have pooled in the bottom of the wok needs to be syphoned or spooned
off.
We
now have our Egg Roll filling,...YAY!!! Next comes the egg rolls.
We
now will take Egg break it into our small bowl and beat it with the
fork until the Yolk and White are thoroughly mixed together.
Take
a single egg roll wrapper place it down then take some of the egg mix
and with your finger or a brush put a little smearing of it around
the perimeter of the egg roll wrapper.
Then
take a small amount of the filling say about 2 heaping tablespoons or
a bit more and place it into the centre of the wrapper in an oblong
shape running lengthwise along the wrapper. Fold the sides of the
wrapper over the filling and squeeze the ends shut and you finished
forming the egg roll.
Once
you have formed your egg rolls you then have to cook them to fry up
the wrapper so we take our large frying pan and get it up to heat on
a medium to medium-high heat (about 5-6).
Once
the pan is up to heat we put in the vegetable oil (the oil should be
about 1 cm deep) and wait a few minutes for it to heat up.
Then
one at a time put in an egg roll using the 2 spatulas to flip it in
the oil until the wrapper has turned a nice bubbly golden brown.
The
Egg Rolls are now done and can be served either by themselves or as
part of another dish with some plum sauce or chutney as a side for
dipping.
If
you are planning to store the egg rolls as soon as they are
completely cooled (important not to do this before they are
completely cooled) place them in covered containers. They will
freeze well but really have to be reheated from frozen in the oven or
refried when reheating. They will also store for about 3-4 day in
the refrigerator but once again you will want to put them in the oven
or refry them for reheating. Do not try to reheat egg rolls in the
microwave as the wrapper will end up kinda spongy and very rubbery.