Gay's Chow Mein

This is Mom's chow mein she makes for our Chinese Food Dinners.  It's fairly basic, but I love this chow mein, probably because of it's simplicity.

Gay's Chow Mein

chicken breasts, no skin, no bone, R-T-C
chicken broth
celery -- sliced
onions -- chopped
bean sprouts
mushrooms -- sliced
sugar snap peas
water
cornstarch
salt -- to taste
black pepper -- to taste
soy sauce -- to taste

I cook chicken in water or chicken broth, and then take out the chicken, shred it and put it back in the broth.  I put in sliced celery, chopped onions, bean sprouts, mushrooms (optional, of course), peas in the pod, etc.  When it is boiling, I stir in some mixture of 1 part water to 1 part cornstarch, to thicken it, and then add salt, pepper, and soy sauce to taste.  We serve it over rice or noodles.

GLUTEN FREE DIRECTIONS:  Use gluten free chicken broth and soy sauce.

SOY FREE DIRECTIONS:  Use soy free chicken broth.  Use a soy sauce substitute.

Source: Mom

Sweet & Sour Sauce

1 teaspoon soy sauce
1/2 cup sugar
1/3 cup pineapple juice
1/4 cup ketchup
1/4 cup white vinegar
1/4 cup water
2 tablespoons water
2 tablespoons cornstarch

Mix in pot and bring to boil.   Add the mixture of 2 Tblsp water and 2 Tblsp cornstarch, and stir constantly until sauce boils for 1 minute and turns clear-ish.

GLUTEN FREE DIRECTIONS:
Use gluten free soy sauce and ketchup.

SOY FREE DIRECTIONS:
Use soy free ketchup and a soy sauce substitute.

Cuisine: Chinese/Asian
Source: Mom

Mike & Mary's Sushi Sauces

Dynamite Spicy Sushi Sauce
Mary says that she actually uses a lot less rooster sauce than the recipe calls for.

Teriyaki Sauce

GLUTEN FREE DIRECTIONS:
To make both of these sauces gluten free, use a gluten free soy sauce.

SOY FREE DIRECTIONS:
To make both of these sauces soy free, use soy free mayonnaise and a soy sauce subsitute such as this one.

Sriracha hot sauce (rooster sauce) should already be gluten and soy free, but always make sure to check the ingredients first.

Marieta's Egg Rolls

This is the our famous egg roll recipe we make for our Chinese food dinner.

Marieta's Egg Rolls1/2 cup bean sprouts
1/2 cup pork -- cooked and chopped
1/4 cup shrimp -- cooked and chopped
1/4 cup celery -- chopped
1 tablespoon onion -- minced
1 large egg -- beaten
1 tablespoon oil
1 tablespoon soy sauce
1/2 tablespoon sugar
1/4 teaspoon salt
wonton skins

Mix everything and wrap in egg roll skins, sealing with egg. Fry.

GLUTEN FREE DIRECTIONS:  Use gluten free soy sauce and rice paper wrappers.

SOY FREE DIRECTIONS:  Use a soy sauce substitute.

HOW TO USE RICE PAPER WRAPPERS:  Dip wrapper in water for 5-6 seconds until pliable.  Fill wrapper with meat filling and roll up according to package directions, sealing with water as much as possible.  Fry or bake.  To bake, preheat oven to 425 degreesF.  Place egg rolls on a baking sheet that has been sprayed with cooking oil.  Spray egg rolls with cooking spray.  Bake for 15-20 minutes or until nice and crispy.

Source: Mom (from Aunt Marieta)

MOM'S NOTES: This is the original recipe I got from Aunt Marieta. I use ground turkey or chicken now, and have rarely put in chopped shrimp, sometimes adding chopped cabbage and chopped mushrooms. (Marieta's recipe is the best.)