Flo's Standbys

Lo Mein

Servings: 4

1/2 lb Chinese noodles	1/2 lb Chicken or shrimp
2 1/2 T Soy sauce	2 1/2 T Oyster sauce
selection of Chinese type vegetables

Cook and drain noodles. If using chicken cut in pieces. Stir fry the chicken or the shrimp. Remove. Stir fry a selection of Chinese type vegetables. Add seasonings. Combine noodles, meat and vegetables and stir and heat.

© Flo Leighton 1993

Dynamite Fried Rice a la Hudson

Servings: 6

1 T margarine	6 Chopped scallions
1/2 lb Coarsely ground pork	1 T soy sauce, plus more as needed
2 Eggs, slightly beaten	2 c Lightly salted cooked rice

Melt margarine in large non-stick frying pan over medium heat. Add onions and stir and cook. Add meat and soy sauce. Continue cooking until meat is done. Turn up heat and add eggs. Stir briskly, coating meat with egg. Add rice and more soy sauce to taste. Stir until well mixed. Serve with an offering of more soy sauce.

© Flo Leighton 1993

Pork with Garlic and Nam Pla

Servings: 2

1 T Corn oil	1/2 lb Boneless pork loin
1/4 t Black pepper	1/2 t Minced garlic
1 T Nam pla (fish sauce)

Slice pork loin 1/4 inch thick.  Heat corn oil.  Add pork and cook over medium heat 2 or 3 minutes.  Turn and sprinkle with pepper, garlic and nam pla.  Cook two minutes more, shaking and moving around in the pan.  Serve with pan juices.

© Flo Leighton, 1991

Chinese Meat Loaf

Servings: 4

1 lb Ground beef	1 T Oil
1 T Sesame oil	1/4 t Sugar
2 T Soy sauce	1 T Dry sherry or sake
2 Green onions	1/2 t Garlic salt
2 Eggs, lightly beaten	1/2 to 3/4 c Hoisin sauce

Preheat oven to 350 degrees.  Chop green onions, using white and green part.  Combine ground beef, the oils, sugar, soy sauce, sherry, onions, garlic salt and eggs.  Form into loaf pan, or mound in pie plate.  Generously coat with hoisin sauce.  Bake 50 to 60 minutes or until done.

© Flo Leighton, 1991

Ma Po Tofu

Servings: 3

2 T Ginger	2 T Garlic
1/4 lb Pork, minced	2 t Chili Paste
1 lb Tofu, cut into 1 inch cubes	1 1/2 c Chicken Broth
1 T Soy Sauce	1 T Sherry
1/4 c Water	1 T Corn Starch
2 Scallions, minced

Heat wok until hot.  Add 2 T.  oil.  When hot, add pork and stir fry until meat loses pinkness.  Add Chili paste and stir fry for 15 seconds.  Add ginger and garlic and stir fry for one minute.  Add chicken broth.  When broth boils, add tofu.  Boil 10 minutes. 

Mix soy, corn starch, sherry, and water.  Add to broth and stir for one minute.  Pour in serving dish and top with scallions. Serve over rice.

Recipe from [my daughter] Christie. - Flo Leighton, 1991