THE CHINESE WAY

Wairarapa Times-Age, 20 May 1938, Page 4

THE CHINESE WAY

OF PREPARING DISHES. Although Mrs Lee Soong is an ardent feminist and peace worker, and went to Sydney as a delegate to the recent International Women’s Conference, she is as much at home in the kitchen as she is on a publicspeaking platform. Here are some of her recipes:— SWEET AND SOUR PORK. Take lib chops, 1 cup vinegar, J cup Chinese mixed pickles, 1 cup stock (any kind). Cut the pork up in little cubes about one square inch. Fry in fat or peanut oil until brown. Drain, then put on dish. Put the cup of vinegar in a frying pan, bring to the boil, add stock and pickles, and a little corn starch. Add the cooked pork, mix well, and serve. A little sugar may be added to sweeten, if desired. STEAMED PORK AND EGGS. Take Jib minced pork, 3 eggs, 3 spring onions. Mix the pork well with ■} teaspoon of salt and a teaspoon of soya sauce. Beat the eggs well and mix with the pork. Put in a shallow plate, sprinkle the spring onion, and steam until done. LETTUCE SOUP. Take two heads of lettuce, 2 or 3 cups of chicken or beef stock, 2 eggs. Wash the lettuce thoroughly. Put the stock in a pot and bring to the boil. Add the lettuce to the stock and cook for three minutes. Beat the eggs up well and add them to the mixture, stirring the soup all the time. Serve immediately. CORN SOUP A LA FOO YUNG. Take 1 tin sweet corn, Jib mince pork, 2 cups stock, 2 eggs. Put one teaspoon of salt in the minced pork and mix well with a teaspoon of soya sauce. Bring the stock to boiling point, add to it the pork, and cook until the meat is sufficiently cooked. Beat up the eggs. Add the corn to the soup and then the eggs. Stir all the time. Serve immediately. STEAK AND MIXED VEGETABLES. Take 11b fillet steak, lib spinach, Jib string beans, 1 small onion, 1 small piece of bamboo shoot. Cut the sfeak into very thin slices, sprinkle with salt, a dash of pepper, a little wine, and a teaspoon of soya sauce. Mix well and put on to a plate. Cut the spinach into small pieces, slice up the onions, the string beans, and the bamboo Shoots. Put three tablespoons of peanut oil in a frying pan, bring to the boil, add one teaspoon of salt, and then the meat. Cook until half done. Then put on a plate. Wash the pan, add 2 tablespoons of oil, bring to boiling point, add all the vegetables, cook until done, add the meat, and cook only a few minutes. A little corn starch may be added to thicken the gravy. Serve immediately.