Enjoy some delicious recipes!

Program #704

Mei Li Trapasso

Traditional Chinese Wonton

This is a simple recipe for wonton with pork filling. Deep-fry or boil in soup as desired.

4 Servings
Ingredients:
1/2 pound ground pork
1 teaspoon minced ginger
1 or 2 eggs
tsp sea salt
1 teaspoon canola oil or sesame oil
Pinch of Szechuan pepper powder* or black pepper powder
2 spring onion, chopped
Wonton wrappers, 1 package or as needed
Mix the ground pork with the minced ginger, eggs, salt, oil and pepper powder.
Take one wonton skin. Place the filling in the center.
Fold into a triangle. Dampen the corners. Cross one end over to the opposite side and press. Check to see that there are no places the filling can leak out. (This part is a little tricky and may take some practice before you can form a nice looking wonton.)

Pork, Peppers & Pickle Stir-Fry

This is a healthy colorful dish, popular in southwest China. You'll feel happy after you eat it.

4 Servings
Ingredients:
1/2 pound lean pork, sliced
1 green, 1 yellow and 1 red pepper, sliced
1 small package Szechuan pickled vegetable *
1 teaspoon sliced ginger
2 cloves garlic, sliced
1 teaspoon corn starch
1 tablespoon Chinese spicy bean paste*
1 pinch Szechuan pepper*
Pinch of salt
2 tablespoons canola oil

In a bowl combine the pork with ginger, garlic, corn starch, bean paste, Szechuan pepper and salt.

In a wok or pan, heat oil over medium heat. Add the mixed pork and cook 1 minute over high heat, stirring frequently until you smell garlic aroma. Add peppers and pickle. Cook 2 minutes.

Serve over rice.

Bok Choy & Mushroom Stir-Fry

This is a simple dish with high nutritional content.


4 Servings
Ingredients:
2 bok choy clusters, chopped
2 large mushrooms, thickly sliced
1 tablespoon canola oil
2 cloves garlic, sliced
Pinch Szechuan pepper*
1 dry red pepper
teaspoon salt
In a wok, heat oil over medium-high heat. Add garlic, Szechuan pepper, dry red pepper, until you smell garlic aroma. Stir in bok choy and mushrooms, stirring frequently. Cook 2 minutes.

Serve over rice.
* Available in most Asian markets.


Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!
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