It seems the wok fad of a couple of months ago has faded. However, I had the yen for it after being in Italy for two weeks. So, I decided to make Sweet and Sour Shrimp, using my Sweet and Sour Pork recipe. Worked great.
I knew it was going to be a gourmet meal when I had to use a top shelf starter because my usual lighter stuff was out.
I had Pam (Mrs. W to you, Grif :-) use the deep fryer to fry the shrimp and the egg rolls. I do not do deep frying on the egg.
However, I do like stir frying, so I made the Sweet and Sour Shrimp on the wok.
Finally, at the table. We had egg rolls that I had made a few months ago from the old Time Life series on Cooking - Chinese Cooking, and then froze. They don't make egg rolls anymore like they used to, and this recipe is like the old days.
Dripping Springs, Texas.
Gateway to the Hill Country