RECIPE: Kosher chinese food from Cantor Mitch

Vegetarian Egg Rolls

Yield: 6–8 servings


½ cup finely chopped celery 5 tablespoons olive oil,

5 finely chopped scallions plus more for frying

½ cup chopped water chestnuts 2 tablespoons flour

2 cloves garlic, chopped ½ teaspoon salt

1 tablespoon powdered ginger egg roll wraps

2 tablespoons white sugar (available at the grocery store)

¼ cup vegetable stock sweet and sour sauce, mustard

1 cup shredded cabbage

½ cup soy sauce or ranch dressing for dipping


1. In a bowl, combine the celery, scallions, water chestnuts, garlic, ginger, white sugar, vegetable stock, shredded cabbage, and soy sauce.

2. In a skillet pan, warm the oil over low heat. When hot, stir in the chopped vegetable mixture. Sauté over medium heat for 3 minutes. Remove from the heat and let cool.

3. In a bowl, combine the flour, salt, and 4 tablespoons cold water to make a paste.

4. Spread out an egg roll wrap. Place 4 tablespoons of filling in the center. Fold the filled wrap like an envelope. Seal the last flap with the paste. Make egg roll wraps until the filling runs out.

5. Fill a sauté pan 1 inch deep with oil. Fry the egg rolls over high heat in small batches. Turn the egg rolls every 30 seconds. Fry time should be 2 minutes.

6. Place egg rolls on paper towels. Allow excess oil to drain before serving. Serve with sweet and sour sauce!


Sesame Chicken


2 kosher skinless chicken breasts, thinly slices

1 head broccoli, chopped

½ leek, thinly sliced

¼ cup sesame sauce

2 tablespoons sesame oil

1 tablespoon ginger powder

2 tablespoons soy sauce

½ cup sesame seeds

2 cups instant rice

1/8 cup olive oil

1 – 4 ounce can bamboo shoots

1. Prepare rice according to the package directions. Place the rice on individual serving plates

2. Heat the olive oil in a large sauté pan

3. When the oil is hot, carefully add the chicken and vegetables

4. Cook for 2 minutes while stirring, then add spices, sesame oil and half the sesame sauce

5. Stir for 1 minute and spoon over the rice

6. Add the remaining sesame sauce over the top and sprinkle sesame seeds

Beef Lo Mein


8 ounces thin sliced kosher steak

1 Bok Choy leaf, thinly sliced

1 red sweet pepper, thinly sliced

6 cups chow mien noodles

1/8 cup olive oil

1/8 cup Teriyaki sauce

4 tablespoons soy sauce

2 cups instant rice

1 teaspoon garlic powder

1 teaspoon dry mustard

1 teaspoon pepper

1. Prepare rice according to package directions and place on serving plates

2. Heat the olive oil in a large sauté pan

3. Add the steak and vegetables

4. Cook for 2 minutes, stirring a few times

5. Add the spices, Teriyaki and soy sauces

6. Stir while cooking for 1 more minute and spoon over the rice

7. Sprinkle chow mien noodles over the top