> Family > Kosher Recipes

Asian Cooking for the Nine Days

June 30, 2010 | by Shifrah Devorah Witt and Zipporah Malka Heller

Delicious non-meat recipes.

Fast and Easy Egg Rolls
These egg rolls are so good you may be full before you get to the main course.

  • 16 spring roll or egg roll wrappers
  • canola oil, for frying
  • 2 tablespoons canola oil
  • 8 cups shredded cabbage and carrot mix
  • 2 cups bean sprouts
  • 4 green onions, thinly sliced
  • ½ teaspoon salt

Heat 2 tablespoons oil in pan on medium high. Add cabbage and carrot mix and cook for 1 minute. Add bean spouts and green onions and cook for another minute. Add salt. Remove from pan and cool. Lay 1 wrapper on a flat plate. Keep other wrappers covered so they won’t dry out. Place 2–3 tablespoons of filling onto bottom third of wrapper. Fold both right and left side of wrapper in towards the middle, then roll to top. Fry seam-side down in 1½ inches of hot oil over medium heat. Turn over and fry on other side.

Yields 16 egg rolls.

Dipping Sauces for Egg Rolls

A sweet addition to the egg rolls above.

Sweet and Sour Sauce

  • 8 tablespoons strawberry jam (or plum or orange marmalade)
  • 8 tablespoons white vinegar

Mix together jam and vinegar. Serve over egg rolls with a dab of hot mustard.

Hot Mustard

  • 4 tablespoons dry English mustard
  • 5 tablespoons plus 1 teaspoon water

Mix mustard with water. Dab on egg rolls and serve with Sweet and Sour Sauce.

Egg Foo Yong

A delicious vegetarian main dish

  • 5 tablespoons canola oil
  • 1 medium onion, chopped
  • 2 cups fresh mushrooms, sliced into ½-inch slices
  • 6 eggs, beaten
  • 1 tablespoon low-sodium soy sauce
  • ¼ cup flour
  • 1 8-ounce package bean sprouts (2 cups)
  • 2 green onions, chopped into ¼-inch pieces
  • 2 cups water plus 2 teaspoons pareve (non-meat) chicken soup mix, prepared according to package
  • 1 tablespoon low-sodium soy sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons water, for thickening

Heat a large frying pan over medium-high heat. Add 2 tablespoons oil. Add onion and mushrooms and stir-fry until onions are slightly translucent. Set aside.

In a separate bowl, mix eggs, soy sauce, flour, bean sprouts, and green onions. Add half of onion and mushroom mix. Mix well.

Heat 2 tablespoons oil in a frying pan. Heat over medium-high heat. Pour ½ cup of egg mixture into pan to form a patty. Continue forming patties with entire mixture, adding oil as necessary. When egg runs, fold it back into patty. Flatten with a spatula. Patties will look like small omelets. Cook 2–3 minutes on each side or until brown on both sides and eggs are no longer runny. Remove from pan and drain on paper towels. Cover lightly with an aluminum foil tent to keep warm until you’re finished frying all the patties.

To prepare gravy, heat pareve chicken soup in a saucepan. Add soy sauce and the rest of the sautéed onions and mushrooms. Bring to a boil over a medium-high heat. Mix together cornstarch and water and add to pan, stirring constantly for smooth consistency. Reduce heat to medium and continue to stir for 1–2 minutes or until mixture thickens and doesn’t taste like cornstarch.

Serve gravy over egg foo yong patties and white rice.

Serves 6–8.

Ginger Baked Fish with Green Onions
A deliciously healthy choice. This dish is essentially fat-free.

  • 6 fish fillets (tilapia, cod, or salmon)
  • 1 tablespoon garlic, finely chopped
  • 1 tablespoon fresh ginger, finely chopped
  • 6 tablespoons low-sodium soy sauce
  • 3 large green onions, cut diagonally into 1-inch pieces

Place fish fillets in a baking pan. Sprinkle with garlic and ginger. Pour 1 tablespoon soy sauce on each fillet. Cover fish with green onions and bake for 20–30 minutes, depending on thickness of fish. Serve with white rice.

Serves 6.

Ma-Po Tofu
This is my absolute favorite tofu dish. It can be prepared in minutes and it is delicious.

  • 5 tablespoons canola oil
  • 2 16-ounce blocks tofu, diced into ½-inch cubes and drained
  • 1 heaping cup fresh mushrooms, diced
  • 3 tablespoons minced garlic
  • 2 cups water plus 2 teaspoons pareve chicken soup mix, prepared according to package directions
  • 1 teaspoon crushed red pepper flakes, optional
  • 4 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons cornstarch plus 2 tablespoons water, for thickening
  • 2 green onions, thinly sliced

Heat a large frying pan over high heat and add 4 tablespoons oil. Add tofu and sauté until lightly browned. Remove tofu from pan and set aside. Add mushrooms and garlic to pan and sauté 2 minutes. Add pareve chicken soup, crushed red pepper flakes, and soy sauce. Return tofu to pan. Cook 3–5 minutes. Mix cornstarch with water and add to tofu mixture. Stir constantly until thickened. Add green onions and sesame oil. Stir and serve. Add additional crushed red pepper flakes if you like things really spicy. Be careful! A little goes a long way.

Serves 6–8.

Fried Rice
A great way to turn leftover rice into something special.

  • 5 tablespoons canola oil
  • 6 eggs, beaten lightly
  • 6 cups cooked and cooled rice (make rice the day before or use left over rice)
  • 4–5 tablespoons low-sodium soy sauce, or to taste
  • 1 cup frozen peas and carrots
  • 3 green onions, thinly sliced

Heat 1 tablespoon oil in a large frying pan over medium heat. Scramble eggs and remove to a separate bowl. Pour 4 tablespoons oil and cooked rice into pan. Stir until rice is lightly coated with oil. Stir in soy sauce. Add scrambled eggs, peas and carrots, and green onion. Stir and cook until heated through. Add more soy sauce according to taste.

Serves 4–6.


Excerpted from The Complete Asian Kosher Cookbook By Shifrah Devorah Witt and Zipporah Malka Heller. Visit their site at


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