If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Gung hay fat choy!! Here are two of my favs - shrimp egg rolls and soy sauce noodles. And before you think you have to deep fry the egg rolls - you don't cuz you can also bake them, see below.
Ingredients
Egg Rolls
1 pound medium shrimp, peeled & de-veined (no tail)
1 1/2 cups finely shredded & chopped cabbage - I like napa cabbage for this)
2 green onions, chopped
2 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon soy sauce, dark would be ideal here
1 teaspoon sesame oil
1 long Holland pepper, or 1 small red jalapeno, finely chopped - optional
1 tablespoon cornstarch
1 tablespoon flour
18 egg roll wrappers
Noodles
1 tablespoon soy sauce
1 tablespoon dark soy, or simply double the regular soy
4 green onions, white & light green parts, cut into 2 inch pieces - the dark tops also cut into 2 inch pieces
1/2 small yellow onion, sliced
1 cup bean sprouts
oil
Directions
Egg Rolls
Chop shrimp into very small pieces - you could use a processor, but unless you just pulse it a couple of times you’ll end up with mush, just sayin
Add everything else ( but the wrappers and flour) and combine well
Heat oil to 370 degrees
Combine flour with just enough water to make a thin paste
Lay one wrapper with a corner pointed toward you, and place 2-3 tablespoons of the mixture in the center
Fold the corner closest to you over the mixture, then fold left and right corners toward the center and continue to roll (keep it quite snug as you do) then brush a little flour water on the final corner to help seal the egg roll - repeat until done
Cook in the oil until golden brown - 3-5 minutes, or...
Bake them on a parchment covered or lightly oiled baking sheet at 400 degrees 20-25 minutes or until golden brown
Noodles
Combine soy, oyster sauce, sesame oil and sugar - mix until sugar dissolves then set aside
Cook noodles in boiling water 2 minutes, rinse with cool water then dry well, make sure they’re separated (you don’t want a clump) and set aside
Heat a pan or wok to medium high with about a tablespoon of oil, then add the yellow onion and the white and light green parts of the green onions – stir well and soften, about 2 minutes then remove
Add another tablespoon of oil, swirl around well and put in the noodles, being sure to separate as you go
Sort of coral them into a circle in a fairly flat single-ish layer - and let them cook, shaking the pan lightly as you do - but don't mix them
When they start to get crispy. it’s time to flip and repeat
When that side starts getting crispy, add the cooked vegetables, stirring a bit to mix, then the sauce mixture and when it’s mixed through, finally the bean sprouts and dark green tops
