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Nancy's Corner

Olympic Fare

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The Olympic Summer Games begin 8.8.08 in Beijing, China.  Why not have some fun learning to make some Chinese food?  You can enjoy the cultural taste experience while you watch our athletes as they represent the United States of America.  Go Team U.S.A.!!!          

Szechwan Shrimp

  • 4 Tbsp. water
  • 2 Tbsp. ketchup
  • 1 Tbsp. soy sauce
  • 2 tsp. cornstarch
  • 1 tsp. honey
  • 1/2 tsp. crushed red pepper
  • 1/4 tsp. ground ginger
  • 1 Tbsp. vegetable oil
  • 1/4 c. sliced green onions
  • 4 cloves garlic, minced
  • 12 oz. cooked shrimp, tails removed

In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper and ground ginger.  Set aside. Heat oil in a large skillet over medium-high heat.  Stir in green onions and garlic; cook 30 seconds.  Stir in shrimp and toss to coat with oil.  Stir in sauce until sauce is bubbly and thickened.        

Chinese Corn Soup

  • 1 (15-oz.) can cream style corn
  • 1 (14.5-oz.) can low-sodium chicken broth
  • 1 egg, beaten
  • 1 Tbsp. cornstarch
  • 2 Tbsp. water

In a saucepan, combine the cream style corn and chicken broth.  Bring to a boil over medium-high heat.  In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup and continue cooking for about 2 minutes or until thickened.  Gradually add the beaten egg while stirring the soup.  Remove from heat and serve.  

Chinese Cabbage Salad

  • 1 (3-oz.) pkg. ramen noodles, crushed
  • 10 oz. cashew pieces
  • 1 (16-oz.) pkg. shredded coleslaw mix
  • 1 bunch green onions, chopped
  • 1/2 cup white sugar
  • 1/2 cup vegetable oil
  • 1/4 cup cider vinegar
  • 1 Tbsp. soy sauce

In a preheated 350 degree oven, toast the crushed noodles and nuts until golden brown. In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews. To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce.  Pour the dressing over the salad, toss and serve.

Chinese Fried Walnuts

  • 1 lb. shelled walnuts
  • 1 cup granulated sugar
  • Vegetable oil for frying
  • Salt to taste

Place walnuts in a medium stock pot.  Cover with water and boil for 2 minutes.   Strain, but do not rinse.  Transfer to a bowl and toss with sugar while still hot until well coated. Heat 3 inches of oil in a large saucepan over medium-high heat.  When oil appears to shimmer, fry 1 nut to test for heat.  Nut should begin to sizzle immediately. 

Fry 1/3 batch of nuts at a time for 4-5 minutes uncovered.  Toss nuts before each batch and repeat.  Using a slotted spoon, transfer each batch to a cookie sheet to cool.  Season to taste with salt and break apart when cool.

Chinese Cookies

  • 1 1/2 cups white sugar
  • 1 1/2 cups shortening
  • 1 egg
  • 1 tsp. vanilla extract
  • 3 1/2 cups cake flour
  • 1 1/4 tsp. baking soda
  • 3/4 tsp. salt
  • 1/2 cup ground walnuts
  • 1 cup prepared chocolate fudge frosting

In a medium bowl, cream together the sugar and the shortening.  Stir in the egg and vanilla, beat until light and fluffy.  Combine the cake flour, baking soda and salt, stir into the creamed mixture.  Dough will be stiff, you may need to use your hands to mix.  Roll dough into a log about 15 inches long and roll in the ground nuts.  Wrap and chill dough for at least an hour or until firm.

Preheat oven to 350 degrees.  Grease cookie sheets. Unwrap dough and cut into 1/2-inch slices.  Place cookies 1 1/2-inches apart on the prepared cookie sheets. Bake for 10-15 minutes in the preheated oven.  Allow cookies to cool for a few minutes on the baking sheets before removing to cool completely on wire racks.  When cool, place a dollop of fudge icing onto the center of each cookie.

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