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Pesach Recipes

Chinese Recipes for Pesach ‐ Raphael Rose (10th Grade)

This Pesach will be the hardest one yet. Why you may ask? This will be your first Pesach where you will have
to give up your chinese food from the new Sabas Grill and Wok, but that doesn’t mean you can’t bring Sabas
into your home.

Sweet and Sour Meatballs

Meatballs Sauce

2 llb ground meat 2 large onions, diced

1 1/2 tsp salt 1 8 oz can tomato sauce

2 eggs 1 6 oz can tomato paste

2 TBL potato starch 2 cans water (use sauce can)

2 TBL sugar 1/2 cup sugar

1/2 tsp lemon juice 1 TBL lemon juice

Salt to Taste

Egg Drop Soup

1 quart homemade or store-bought low-sodium Kosher salt
chicken broth
4 teaspoons potato starch
6 scallions, greens thinly sliced, whites left whole
2 whole eggs
1-inch knob of ginger

1 teaspoon whole white peppercorns

DIRECTIONS

1. Combine stock, scallion whites, ginger, and peppercorns in a small stockpot and bring to a boil over high
heat. Reduce to a bare simmer and cook for 30 minutes. Strain broth, discard solids, and season to taste with salt.
2. Combine 1 tablespoon potato starch with 1 tablespoon water in a small bowl and mix with a fork until homo-
geneous. Whisk into broth and bring to a simmer. Reduce heat to low.
3. Whisk together eggs and remaining teaspoon cornstarch until homogeneous. Transfer eggs to a small bowl
and hold the tines of a fork or two chopsticks over the edge of it. Swirl the soup once with a large spoon, then
slowly drizzle egg mixture into soup. Allow soup to sit for 15 seconds, the stir gently to break up the egg to de-
sired size. Sprinkle with scallion greens.