re: Cookbook Sample Sunday - Bayou Wok Chinese Cajun Cookbook by Chinese Presbyterian Church

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Sometimes called tree ear. It's black, tough and thin.

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Thanks.

For those shrimp balls..... you really think she ran them through a blender for 10 minutes? Im going to give that recipe a go.

Thanks for the info, Rat! I will contact them and see if they still sell the cookbook, then report back.

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For those shrimp balls..... you really think she ran them through a blender for 10 minutes?

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Yeah, maybe it was supposed to be 10 seconds.

Here is Martin Yan's Recipe.

Appears to be authentic

I've been needing more recipes to try on my wok, thanks for this

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Here is Martin Yan's Recipe.

Appears to be authentic

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According to Fitzmorris, New Orleans Mandarin Chicken is a quite different than elswhere.

His recipe:

New Orleans Style Mandarin Chicken

Mandarin chicken is fried chicken with a brown sauce--one made essentially with a roux and soy sauce as the main ingredients. How it became as popular as it is in New Orleans Chinese restaurants is hard to fathom. In the dark days when people were afraid of Chinese food, the Chinese restaurants came up with a dish that the round-eyes found unchallenging. People can get used to anything, and many of them developed a taste for this. So many people ask me for this that, in a weak moment, I got tips from a few chefs and concocted this.

8 chicken tenders
1 egg -- beaten
2 Tbs. milk
Flour -- seasoned with salt and pepper
Vegetable oil
1/2 cup oil
1/3 cup chopped onion
1/3 cup chopped celery
1/4 cup flour
2 cups chicken or turkey stock
2 tablespoons soy sauce
5 cloves garlic -- chopped
1 tablespoon cornstarch

Season the chicken with salt and pepper. Pass it through the beaten egg mixed with the milk. Shake off the excess, then pass through the seasoned flour to coat.

Heat the vegetable oil to 375 degrees. Fry the chicken until golden brown. Remove and slice on the bias about a quarter inch thick.

Sauce:

Heat the oil in a wok or skillet over medium-high heat. Add the onion and celery and cook until well browned.

Add the flour and continue to cook until a light-brown roux forms.

Add the stock, the soy sauce, and the garlic. Cook until the garlic is aromatic. Turn the heat off.

Mix the cornstarch with a tablespoon of water till well blended, and stir into the sauce.

Add salt and Tabasco to taste. If you like, toss the chicken with the sauce, or serve on the side. It's equally bad either way.

Serves four.
Author: Tom Fitzmorris
Source: New Orleans Menu

My wife loves this stuff.

Friend,

I know a few member of the church and will reach out to them today to see if they still have them for sale. If they do not, I will also ask if the owners of the copyright would mind me posting the cookbook online.

Yours,
TulaneLSU