Ma-Po Tofu
(Spicy Bean Curd and Ground Pork)
  • 1/2 lb. groud pork
  • 1 box "firm" tofu (3/4" cubes)
  • 2 Tablespoon scallions (chopped)
  • 1 cup chicken broth
  • 1 Tablespoon cornstarch
  1. Drain water from tofu. Cube tofu and chop green onions.
  2. Heat pan, add cooking oil, ground pork and 2 Tbsp. oyster sauce.
  3. Cook until brown. Add chicken broth. Mix cornstarch with a little water and remaining oyster sauce to form thin paste. When broth broil, add cornstarch mixture, stirring constantly to desired consistency.
  4. Add tofu and CHILI GARLIC SAUCE, being careful not to mash tofu. Simmer 2 minutes.
  5. Sprinkle sesame oil and green onion on top of dish before serving.

*Serve suggestion: Pour over hot white rice.

Cha-gio
(Vietnamese Spring Rolls)
Vietnamese spring roll wrappings
1 egg (beaten)
  • 1/2 teaspoon honey
Filling:
  • 1/3 lb. ground pork
  • 1/3 lb. shrimp (chopped)
  • 2/3 oz. vermicelli (soaked and cut)
  • 6 water chestnuts (chopped)
  • 1/4 oz. wood fungus
Seasoning:
  • 3/4 teaspoon salt
  • 1/2 teaspoon sugar
  • dash of pepper
Dipping sauce:
  • 1/2 lime or lemon juice
  • 2 Tablespoon sugar
  • 1 Tablespoon fish sauce

Soak wood fungus for 2 hours. Parboil in boiling water for 5 minutes. Drain and chop finely.

  1. Saute pork and shrimp with 2 Tbsp. oil. Add in water chestnuts, wood fungus, vermicelli and seasoning. Cook until done. Cool.

  2. Dilute honey with 1 cup of cold water or beer. Brush on spring roll wrapping until it is soft. Brush with beaten egg. Place small portion of filling at bottom. Roll bottom up a little, then fold left and right sides of wrapping in. Finally, roll all the way up. Deep fry until golden brown.

  3. For dipping sauce, mix all ingredients until sugar is dissolved thoroughly.

*Serving suggestion: Wrap spring roll in lettuce and dip in sauce.