From the chefs at Community Farmers Markets. I love this recipe which was demoed at a recent market from Community Farmers Market. What caught my eye was the sweet and sour apple sauce. It’s delicious. It won’t make much of a dent in that big cabbage, but lucky that Napa is such a good keeper. Just pull off as many leaves as you need for your recipe and store the rest in the refrigerator. And make extra sweet and sour apple sauce to top a Riverview pork chop or grilled chicken.
Ingredients:
Oil for sautéing and frying 1/4 cup thinly sliced shiitake mushrooms 2 minced garlic cloves 1/2-inch inch ginger, grated 1/4 cup thinly sliced sweet peppers 1/4 cup thinly sliced daikon radish 1/4 cup thinly sliced yard long beans 1/4 cup thinly sliced Napa cabbage 1/4 cup thinly sliced chives 1 teaspoon soy sauce 1 teaspoon toasted sesame oil 1 teaspoon unseasoned rice vinegar 12-14 egg roll sheets Sweet and Sour Apple Sauce: 3/4 cup pineapple juice 1 apple, cored, peel left on, diced 1 teaspoon apple cider vinegar 1 teaspoon sweet paprika 1 teaspoon light brown sugar 1 teaspoon salt 1 teaspoon chili oil
Preparation:
Make filling: In a wok or large skillet heat 2 teaspoons oil over high heat and add mushrooms. Cook 2 minutes, then stir in garlic and ginger. Cook 2 minutes, stirring frequently.
add then add the ginger and garlic. Cook 2 minutes, stirring frequently, then add the peppers, radish and beans. Cook 2 minutes. Add Pac choi, chives, soy sauce, sesame oil and vinegar. Toss together and then remove from heat. Allow mixture to cool to room temperature.
When ready to cook: heat oil in wok or Dutch oven to 350 degrees.
Arrange a tablespoon of filling on egg roll sheets and roll tightly, starting at the bottom and folding in sides. Moisten top with water and seal roll closed.
Fry rolls until golden brown and drain. Serve warm with sweet and sour apple sauce.
Sweet & Sour Applesauce:
Put pineapple juice in a small saucepan and bring juice to a boil. Add apple, stir and cover saucepan. Reduce heat to low and cook 10 minutes. Uncover saucepan and stir in vinegar, paprika, brown sugar, salt and chili oil. Serve as is, or blend to make a smooth puree. Serve warm or cold.