After a night of dancin’ into the wee small hours of the morning, eating wasn’t high on my list of to-dos. Chicago got its first flirtation with spring today. Like creatures that lurk in the shadows, everyone was out frolicking in the sunshine and tepid temps. I took a stroll and snapped this shot capturing a growing trend of the anti-gun sign. I have yet to see a sign that welcomed guns. Who knew you couldn’t bring your gun to the park by an elementary school?
- 1 c. chicken or pork, chopped
- 1 c. frozen shrimp (about 1/2 pound of the smallest you can find)
- 1/2 c. celery
- 1/2 c. mushrooms
- 4 green onions, chopped
- 1 c. fresh bean sprouts
- 2 c. cabbage, chopped
- 1/4 c. soy sauce
- 1 tbsp. peanut butter
- 2 tbsp. oil
- 1 pkg. egg rolls (skins)
- 1 beaten egg
Heat oil in skillet. Melt in peanut butter, add chicken/pork; cook until brown, add shrimp and the rest of the vegetables, one at a time, while constantly stir frying, add soy sauce. This process took about 5-7 minutes.
Drain off juice from meat/veggie mix in a strainer, let cool.
Now the fun part. Wrapping in egg roll skins.