Menu:

• Scallion Pancakes
• Wonton Soup
• 5-Spice Ribs
• Tofu with Mixed Vegetables
• Fried Rice
• Mango-Banana Spring Rolls with Coconut Chocolate Sauce

The scallion pancakes were delicious. I piled them up, cut them into quarters, and drizzled a sauce over top. The sauce was 2 parts soy, 1 part balsamic vinegar, 1 part brown sugar, and 1 part chili-garlic sauce.

The soup base was made from a homemade chicken stock, and pork-filled wontons. We adapted a Alton Brown recipe, using ground pork, diced red pepper, mustard, steak sauce, soy sauce, sesame oil, salt, pepper, and scallion.

The pork baby-back ribs marinated in a mixture of honey, oil, 5-spice powder, garlic, and salt. They baked in the oven at 325 degrees for 1 3/4 hours.

The entrée of tofu with vegetables was made from a Chinese cookbook. The tofu gets “double cooked,” first in water, then in a stir-fry style fry with the vegetables. The fried rice featured chinese sausage and corn.

Spring roll wrappers bundled up slices of fresh mango and banana. After they were fried, they were mounted with a chocolate sauce that combined coconut milk, dark chocolate, and fresh ginger wedges.

This entry was posted on Sunday, February 18th, 2007 at 1:02 pm and is filed under In the Kitchen. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.