Golden Poppies our State Wildflower

Tuesday, July 8, 2014

Chinese Style Chicken/Pork filled crepes..recipes EAST MEETS WEST

This is a Southern California take on Mu Shu/Sweet & Sour Pork/chicken..and serves  4-6

Basic crepe batter:..all ingredients at room temp please

2 large eggs
1 1/2 cups milk
1 cup wholewheat flour (or 50:50)
1/4 tsp salt (or 1/2 tsp soy sauce)
1 cup minced scallions
1/2 cup minced cilantro (optional)
2tbsp grape seed oil

Beat the milk and eggs together then gradually add the flour, beating well.
Add the salt and grape seed oil &  allow to stand (covered) at room temp covered for 3 hours.

Add the minced herbs
 and using very hot, lightly greased crepe pans/skillets ..allow 2-3 tbsp batter per crepe.
Swirl from center of pan to edge.
Cook one side until the top is dry then flip and cook other side for 15 seconds.
remove from pan onto kitchen towel and continue to stack them covering with clean towels.
Keep warm.

The Chinese style chicken/pork filling for the crepes

18 crepes

2 pounds boneless & skinless chicken breasts or pork fillets
2tbsp grated ginger root
1/2tsp dry mustard
1tbsp brown sugar
1/2tsp sea salt
2/3 cup low sodium soy sauce

1/3 cup grape seed oil
2tsp cider vinegar
2tsp cornstarch
2tbsp brown sugar
1/2 cup orange or pineapple juice
1 cup grated carrot
1 cup  scallion cut into 1 inch pieces
1 cup minced celery (optional)
1 cup sliced bamboo shoots (optional)

1 cup  fresh cilantro leaves for garnish

Cut the meat into small cubes (1/2 inch) and place in a plastic bag with the  ginger, mustard, 1 tbsp brown sugar, salt & soy sauce and marinate for 1 hour chilled.

Drain the meat from the marinade (reserve the marinade) and saute in hot oil until tender.
Remove and drain out the oil.
Return the meat to the hot skillet and add the fruit juice, vinegar and vegetables and saute  for 3 mins.
Add the cornstarch & sugar and thicken and remove from heat .
Using a slotted spoon fill the crepes and fold over spring roll or burrito fashion.
Place seam side down in a greased oven proof dish.

Add the reserved marinade to the vegetable sauce, bring to boil and cook for 2 mins then pour over the crepes.

serve immediately garnished with cilantro leaves & steamed rice
Variations use any seasonal fresh vegetables, cut in thin slices or minced, may also use sliced hot peppers too.
Also replace the meat with fresh fish or shellfish/tempeh and saute for less time.

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