Kosher Chinese Recipes

It just so happens that Chinese new year and my husband’s birthday (February 12) fall on the same day this year. And that’s grand because there is nothing he would like better than to have Chinese food for his birthday dinner.

Mix the soy sauce, rice wine, vinegar, kosher salt and sesame seed oil in a small bowl and set it aside. Mix the 2 teaspoons cornstarch and 2 teaspoons water in a small bowl and set it aside.

Cut the chicken into bite size pieces and place them in a bowl. Add the 1-1/2 teaspoons cornstarch and mix thoroughly to coat all the chicken pieces. Set aside.

Kosher Chicken Chow Mein

Heat 2 tablespoons of the vegetable oil in a wok or stirfry pan over medium-high heat. Add the chicken and stirfry for 2-3 minutes or until all the pieces are white. Dish out the chicken and set the pieces aside. Heat the remaining tablespoon vegetable oil in the wok. Add the chili peppers, scallion, ginger and stirfry briefly. Add the chicken and stirfry for about a minute, distributing the ingredients evenly. Stir the sauce and pour it into the pan. Stirfry for about a minute. Add the peanuts and mix them in evenly. Stir the cornstarch mixture and pour it into the pan. Stirfry until the sauce has thickened. Serve immediately.

Shredding scallions may seem tricky, but it’s easy once you know how. I learned how many years ago at the China Institute in New York. Whatever dish you are making, egg roll or otherwise, if you need shredded scallions, here’s how to do it:

Get out a sharp chef’s or vegetable knife and cutting board. Clean the scallions, discard brownish and limp outer leaves and an inch or two of dark green off the top. Do NOT cut off the roots.

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With the tip of your knife, cut into the root end — the white portion — of the scallion, but do not cut into the root. Cut down the length of the scallion, into the green portion, until the end.

I used the shreds for my chicken egg roll filling, but they are incredibly useful (soups, noodle dishes, omelets and so on) for lots of dishes.

The first time I ever cooked a Chinese egg roll I fried the wrapper first and got it nice and crispy. Except that —— when I went to fill it and roll it — um —

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And of course, then I realized that it’s a good idea to read the recipe all the way through before you begin to cook.

But I’ve made egg rolls many times. Most of the time I use a vegetables-only filling, but I had a boneless chicken breast on hand and so — this version. Quite delicious, a nice treat for Chinese New Year or whenever.

Shred the chicken and set aside. Place the scallions, cabbage, bamboo shoots and bean sprouts in a bowl and toss the ingredients to distribute them evenly. Heat the vegetable oil in a wok or stirfry pan over medium-high heat. Add the chicken and stirfry for 1-2 minutes or until all traces of pink have disappeared. Add the vegetables and stir fry for 2 minutes, . Add the soy sauce and salt, mix the ingredients thoroughly and spoon into a colander set over a bowl to drain and cool.

Kosher Chinese Noodles And Chicken

Place some filling in the center of each egg roll skin. Roll one corner over the filling. Cover with two sides, envelope style. Roll until almost the end. Place some beaten egg on the edge and finish rolling, to seal the egg roll.

Heat about 2-inches of vegetable oil in a large, deep pan over high heat, until the oil is hot enough to make a crumb of bread sizzle. Deep fry the egg rolls 2 or 3 at a time, tossing them as they cook, for about one minute or until lightly tan. Lift them out of the pan with a wire basket or large slotted spoon to cool off for about 30 seconds. Return the rolls to the pan and cook for another 1-2 minutes or so until golden brown. Drain on paper towels.

The one consistent thing my husband wants for his birthday, year after year, is Chinese food. Forget the gifts, don’t bother with cake. Just give him Chinese food and he’s happy.

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Preheat the oven to 425 degrees. Rinse and dry the duck legs and rub them with a light film of olive oil. Place them in a roasting pan, flat side up. Roast for 15 minutes. While the duck is roasting, combine the orange juice, hoisin sauce, honey, orange peel. ginger and garlic in a small saucepan and cook over medium heat briefly, stirring just until the honey has become blended in the liquid.. Set aside. When the 15 minutes are done, turn the legs round side up. Pour the orange juice mixture over the meat, cover the pan and roast for 30 minutes. Remove the cover. Reduce the heat to 350 degrees.Baste and bake for another 15 minutes or until the ducks are cooked through and the skin is crispy.

There's an old, ongoing joke about Jews and Chinese food. You know, the Jewish year is 5777 and the Chinese year is 4714; we love Chinese food so how did we get along without it for over a thousand years?

All kidding aside, there is a real connection among the Jews and Chinese going back -- in the United States at least -- to May 1903.

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In April of that year there was a terrible pogrom in Kishinev (now in Moldava) during Russian Easter. Several days of anti-semitic violence took its toll on the Jewish community: 49 dead, 500 injured and about 2, 000 homeless. News of the violence reached the United States, where Jewish philanthropists raised money to help the victims.

His name was John Singleton, who understood the cruelty and sometimes barbarism inflicted upon minority groups. He and three fellow merchants Guy Main (Yee Kai Man), Dek Foon and Jue Chue arranged for a benefit performance at the Chinese Theater on Doyers Street on May 11, 1903.

The program consisted of a short play (performed in Chinese)-- all the Chinese actors donated their time. Then speakers. Guy Main and Rabbi Joseph Zeff (who spoke in Yiddish) talked about the common bond between the two people, noting the atrocities committed by Russians against both. Another speaker expressed Jewish gratitude to the Chinese and wished the United States to welcome them as Americans, a somewhat veiled protest against the Chinese Exclusion Act.

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Finally? Dinner at Mon Lay Won, considered the Chinese Delmonico's. A very special place. The famous Yiddish actress Bertha Kalisch attended, as well as many other prominent Jews.There is no record of the menu, but it was definitely NOT kosher. The restaurant, which usually served featured pork and shrimp, apparently tried to be sensitive to the Jewish dietary laws and didn't serve those items, but we know that among the dishes served were chicken, squab and reindeer.

Of course this is not the reason that Jews love Chinese food. But the gesture stands, the solidarity cannot be forgotten. And so, on this 114th anniversary of the event, I offer a tasty Chinese dish that's welcome for spring. If you can get Chinese long beans that's perfect, but I make the dish with common string beans. The authentic Chinese version calls for ground pork, but my recipe uses turkey. It's kosher.

Wash and trim the beans. Shred the scallions by using a small sharp knife tip and cutting through from the root end through the greens. Cut away the root and set the scallions aside. Steam the beans for about 3 minutes or until barely tender. Drain under cold water and set aside. Preheat a wok or stirfry pan. Pour in the vegetable oil, let it get hot. Add the meat and stirfry for a minute or so, stirring constantly and breaking up the pieces, until the meat is no longer pink. Add the water, wine, soy sauce, sugar, peppers and sesame oil. Cook for 3-4 minutes or until the water has evaporated. Add the scallions and ginger and mix them in. Add the beans and stirfry for a bout a minute, mixing the ingredients to distribute them evenly.

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You could say fried rice is a staple in our lives. Just this simple dish: hot rice, vaguely crispy from the fry, lightly salty (but never with added soy sauce) and with a bit of egg, onion (usually in the form of scallion) and cooked vegetables. And that's how we had it (with a change of seasonings, depending on where we were) throughout Southeast Asia.

And that's how we have it at home (only from now on I will add more of the flavorings we recently sampled -- like sliced chili pepper or fresh coriander or star anise).

After that it's simple. You stirfry the rice and add all sorts of other ingredients from cooked carrots or mushrooms or any other veggie, to frozen peas to canned water chestnuts to fresh scallions to leftover chicken or veal to scrambled eggs -- whatever you have!

Kosher Chinese Cooking