- 1 ounce [28 g] dried mushrooms
- Boiling water
- 1 pound [454 g] uncooked boneless lean pork
- 4 ounces [113 g] fresh spinach
- 1 1/2 tablespoons [22.5 mL] dry Sherry
- 4 teaspoons [20 mL] soy sauce
- 1/4 teaspoon [1 mL] pepper
- 48 wonton wrappers [about 454 g / 1 pound]
- 1 [6-ounce / 170-mL] can pineapple juice
- 1/2 cup [125 mL] white vinegar
- 1 tablespoon [15 mL] catsup
- 1/2 cup [100 gL] sugar
- 1/4 cup [60 mL] water
- 1 1/2 tablespoons [22.5 mL] cornstarch
- 1/2 cup [125 mL] Chinese mixed pickles
- 3 cups [750 mL] vegetable oil
Chinese Pickled Vegetables
Pickling Liquid
- 3 cups [600 g] sugar
- 3 cups [750 mL] white vinegar
- 1 1/2 cups [375 mL] water
- 1 1/2 teaspoons [7.5 mL] salt
Vegetables
- 3 large carrots
- 1 large Chinese white radish [about 1 pound / 454 g]
- 1 large cucumber
- 4 stalks celery
- 8 green onions
- 4 ounces [113 g] fresh ginger root
- 1 large sweet red pepper
- 1 large sweet green pepper
- Hot sterilized jars with lids
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- Transfer mushrooms into a bowl; cover with boiling water and let stand for 30 minutes.
- Drain and squeeze out excess water.
- Finely chop pork, spinach and mushrooms using a cleaver, a sharp knife or into a food processor.
- Transfer chopped ingredients into a large bowl.
- Add Sherry, half of soy sauce and pepper; mix well.
- Spoon rounded teaspoon [5 mL] mixture onto center of each wonton wrapper.
- To avoid excessive drying, fill about 12 wrappers at a time.
- Gather edges of wrapper all around filling, pressing firmly on top to seal.
- Into a small saucepan, combine pineapple juice, vinegar, catsup, sugar and remaining 2 teaspoons [10 mL] soy sauce.
- Bring to a boil.
- Mix together water and cornstarch; stir into pineapple mixture.
- Lower heat; simmer stirring for 3 minutes.
- Stir in Chinese mixed pickles; keep warm.
- Heat vegetable oil into wok over medium-high heat until it reaches 375°F [190°C].
- Fry 8 to 10 wontons at a time into hot oil until golden, 2 to 3 minutes.
- Drain onto paper toweling before serving.
Chinese Pickled Vegetables
- Combine all picklling liquid ingredients into a 3-quart [3-L] saucepan.
- Stirring, bring mixture to a boil over medium heat.
- Remove from heat; leave pickling liquid to cool.
- Rinse all vegetables.
- Pare carrots and Chinese radish.
- Cut cucumber lengthwise into quarters and remove seeds.
- Cut carrots, Chinese white radish and cucumber into about 2 inches [5 cm] long 'match stick' thin strips.
- Cut celery into 1/2-inch [1.3-cm] thick diagonal slices.
- Cut green onions into 1/4-inch [1-mm] thick diagonal slices.
- Pare then slice ginger root into thin slices.
- Remove membranes and seed sweet red and green peppers; cut peppers into 1/2-inch [1.3-cm] cubes.
- Fill a 5-quart [5-L] Dutch oven half full with water.
- Cover and bring to a boil over high heat.
- Uncover and add all vegetable pieces.
- Remove from heat immediately.
- Leave vegetables to stand uncovered for 2 minutes.
- Drain vegetables into a large colander.
- Spread out vegetables onto clean towels and allow to dry for 2 to 3 hours.
- Pack vegetables firmly into hot sterilized jars.
- Pour pickling liquid into jars to completely cover vegetables.
- Tightly seal jars.
- Store, refrigerated for at least 1 week, before using.
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