Slice ham 1/4-inch thick and cut into 1/4-inch dice. Blanch fresh peas by dropping them into 4 cups of boiling water and letting them boil uncovered for 5 to 10 minutes, or until tender. Then drain and run cold water over them to stop their cooking and set their color. Frozen peas need only be thoroughly defrosted. Have peas, oil, eggs, rice, salt, ham and scallions prepared and measured.
Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in 1 tablespoon oil, swirl it around the pan and immediately reduce heat to moderate. Pour in beaten eggs. They will form a film on the bottom of the pan almost at once. Immediately lift this film gently with a fork and push it to the back of the pan so that the still liquid eggs can spread across the bottom of the pan to cook. As soon as the eggs are set, but before they become dry or begin to brown, transfer them to a small bowl and break them up with a fork.
Pour the remaining 2 tablespoons of oil into the pan, swirl it around and heat for 30 seconds. Add the rice and stir-fry for 2 to 3 minutes until all the grains are coated with oil. Add the salt, then the peas and ham. Stir-fry for 20 seconds. Return the eggs to the pan, add the scallions and cook only long enough to heat the eggs through. Serve at once.
Notes
Substitute: thoroughly defrosted frozen peas.
1989 Recipe – Jean Hansen – From her cooking class with Julia Cheng
Chicken Fried Rice using leftover Rotisserie Chicken
“When I moved into my first apartment, I went on a Chinese cooking kick. I attempted to recreate my favorite restaurant-style dishes. I came up with both a good fried rice and chow mein recipe. Unfortunately, I was never able to reproduce the chow mein, but I was able to get down my fried rice recipe. The secret, surprisingly, seemed to be in the dried mustard. I think it really brings out all the other flavors.” – April Ferre
Place small amount of peanut oil in small fry pan. (Other oils may be substituted, I just happen to like the taste of peanut oil.) Heat on high; add egg and cook until light, breaking up egg into small pieces. Remove egg to bowl and set aside.
Prepare green onions as well as meat and dethaw mixed vegetables. In large fry pan, add peanut oil to lightly cover and heat to high. If using fresh garlic and ginger, cook in oil and then remove with slotted spoon. If using garlic powder and ground ginger, add to oil and dissolve.
Add cooked rice and stir to coat. Add oyster sauce and dry mustard; mix well. Add enough soy sauce to turn the rice to a little darker than the desired color.
Add egg, meat and vegetables and cook long enough to heat through. Add green onions during last 30 seconds of cooking. Remove rice to non-metallic bowl and add sesame oil; stir well to blend.
1 1/2PoundSpring Chicken (with Bone) Cut In 2-Inch Pieces
1/2TeaspoonSalt
5TablespoonsOil
1Stalk LeekIn 1-Inch Lengths
6SlicesFresh Ginger
1LemonSliced
4TablespoonsDry Sherry
6TablespoonsSoy Sauce
6TablespoonsSugar
2TeaspoonsCornstarch Mixed with 2 Tablespoons Water
Instructions
Sprinkle chicken with salt and let stand 20 minutes.
Heat oil and stir-fry chicken, leek and ginger until coated with oil. Add water to cover. Add lemon, dry sherry, soy sauce and sugar. Cover and simmer 30 minutes.
Add cornstarch mixture and cook until thickened. Remove to serving plate and decorate with lemon slices. Serve hot. Serves 3 as a main course or 4 to 8 Chinese style.
1989 Recipe – Jean Hansen – From her cooking class with Julia Cheng
Combine chicken, egg white and cornstarch in small bowl. Mix next 7 ingredients in another small bowl. Set sauce aside.
Heat oil in wok or heavy large skillet over medium-high heat. Add peanuts and chilies and cook until peanuts are golden brown; about 1 minute. Remove with slotted spoon and set aside.
Increase heat to high. Add chicken mixture and stir fry until chicken is lightly browned, about 1 to 1 1/2 minutes.
Reduce heat to medium. Return peanuts to wok. Add sauce and blend thoroughly. Cook until heated through, about 1 to 1 1/2 minutes. Serve immediately over freshly cooked rice.
“This is a nice version of a sweet and sour sauce, but without a tomato base. The recipe calls for breaded, fried shrimp, but if you want to save time (or are gluten-intolerant), you can just sauté the shrimp with some olive oil instead.” – April Ferre
2CupsWater with 3 Teaspoons Vegetable or Beef Bouillon
2TablespoonsSoy or Hoisin Sauce
1/8TeaspoonGranulated Garlic
1/2TeaspoonSesame Oil
4or 5 Eggs Eggs
4CupsMung Bean Sprouts
2ScallionsThinly Sliced
1Medium CarrotShredded
Frozen PeasThawed
1/8TeaspoonGround Black Pepper
1CupCooked Shrimp or Crab MeatCooked, Optional
Instructions
Sauce:
Combine cornstarch and brown sugar in 1-quart saucepan; stir well to mix. Add broth, soy sauce, garlic and sesame oil. Place the pan over medium heat.
Cook, stirring constantly, until thickened and bubbly. Cover to keep warm. Set aside.
Pancakes:
Combine eggs, sprouts, scallions, carrots, peas, and pepper in a large bowl. Stir to mix well.
Coat a griddle or large skillet with non-stick cooking spray, and preheat to 275 degrees. For each pancake, pour 1/2 cup of the egg mixture onto the griddle, spreading the bean sprouts out evenly to make a 4-inch cake. Cook for 3 minutes, or until eggs are almost set. Flip pancake over and cook 2 minutes longer or until eggs are completely set.
As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven. Serve hot, topping each with some of the sauce.
Notes
If desired, you can substitute ground ginger for sesame oil.
Adapted Recipe – Calla Ferre – From Secrets of Fat-Free Cooking, 1995
“The dressing on this is fantastic. I make this quite often when I’m in the mood for something light for lunch. I usually marinate the cooked and shredded chicken in a little of the salad dressing overnight.” – April Ferre
“Won ton soup is a kind of comfort soup for me. I adapted this recipe from one of my favorite Chinese cookbooks. The won tons are absolutely wonderful, and after almost 20 years of not getting the broth quite right I finally realized what was missing … it was the mirin!” – April Ferre
Shell and devein shrimp. Grind shrimp and pork in food processor until well-blended. Remove to bowl and add ginger, soy sauce, egg, sesame oil, sugar, sherry and minced green onion. Mix well.
Place about a teaspoon filling in the lower corner of won ton skin. Fold corner over and press edges to seal. Use egg yolk to bring side corners together to seal.
In Dutch oven, bring water to boil. With a slotted spoon, place won tons in water. Stir gently so that they do not stick to the bottom of the pan. Bring again to boil and add cold water. Let return to boiling again. Won tons are done when they float on the water. Remove to plate and discard water.
In pot, combine chicken broth, ginger, garlic, soy sauce, sesame oil, dry sherry, mirin and pepper. Bring to boil and add won tons. Add bok choy and green onion and cook until bok choy is parboiled. Remove from heat and serve immediately.
Add other vegetables as desired: Napa Cabbage, Snow Peas, Broccoli, Carrots, Bean Sprouts and Shitake Mushrooms, for example.
2002 Adapted Recipe – April Ferre – From Chinese Cookery by Rose Cheng and Michele Morris, 1981
