Chinese Sausage (Lap Cheong) Fried Rice

      

    Ingredients: 

• 3 Chinese Sausages, sliced diagonally
• 1 Medium Onion, diced
• 1 Carrot, diced small
• 2 Scallions, sliced diagonally
• 2 cloves, garlic, finely minced
• 5 cups, White Rice, cooked
• ¾ teaspoon, Salt
• ¼ teaspoon, Sugar
• 2 teaspoons, Hot Water
• ½ teaspoon, Sesame Oil
• 2 teaspoons, Soy Sauce
• ½ teaspoon, Dark Soy Sauce
• pinch, White Pepper
• 1 teaspoon, Shaoxing Wine (optional)
• 4 tablespoons, Vegetable Oil (divided)
• 3 large Eggs, beaten
• ⅔ cup, Green Peas, cooked
• 1 teaspoon, Shaoxing Wine (optional)

    Directions:

• Prepare a sauce in a small bowl, by adding salt, sugar, hot water, sesame oil, regular soy sauce, dark soy sauce, Shaoxing wine, and ground white pepper. Stir thoroughly and set aside.
• Heat your wok over medium high heat and spread 2 tablespoons of vegetable oil around in the wok.
• Add the beaten eggs to the oil, scrambling them and breaking them up into smaller pieces with your wok spatula just until done. Transfer them to a large bowl and set aside.
• Add 1 tablespoon oil around your wok. Add the sausage, and stir-fry for 20 seconds. Add the onion, scallions, carrots and garlic to wok and stir fry 1-2 minutes until onion is translucent. Remove and add to large bowl. Set aside.
• Add 1 tablespoon oil around wok. Add the rice and using spatula flatten out and break up any clumps. Stir fry the rice to heat it through.
• Once the rice is warmed, pour the sauce you prepared, evenly over the rice. Mix using a scooping motion with your spatula for 1-2 minutes, until the rice is evenly coated with sauce.
• Add all the ingredients you set aside in large bowl to wok. Add green peas, and fold everything into the rice. Stir fry the for another minute.

Chinese Pork Pot Stickers

Tip:  Read directions completely before preparing.

Ingredients:

(For Dumpling Filling)

1 lb ground pork

1/2 cup Napa cabbage, finely shredded

1/4 cup green onion, finely chopped

1/4 cup celery, finely chopped

1/4 cup carrots, finely chopped

1/4 cilantro, chopped

1 teaspoon ginger paste

1 teaspoon garlic paste

1 tablespoon soy sauce

1 tablespoon sesame oil

1 teaspoon salt

1/4 teaspoon white pepper

1 teaspoon corn starch

1 Package of Shu Mai wrappers or round Wonton wrappers

(For Dipping Sauce)

6 tablespoons light soy sauce

3 tablespoons rice vinegar

2 tablespoons water
1 teaspoon hot chili oil (optional)

1 teaspoon granulated sugar

1 clove garlic, peeled and minced

1/2 teaspoon ginger paste

Other:

2 - 4 tablespoons vegetable oil (For Frying Dumplings)

water
2 tablespoons thinly sliced green onion for garnish

Directions for Frying Dumplings:

In a large bowl, mix the pork, cabbage, celery, green onion, cilantro, ginger paste, garlic paste, soy sauce, sesame oil, salt, cornstarch and white pepper.

Wet the edges of the dumpling wrapper, then spoon a heaping teaspoon or so of pork and vegetable mixture in the center of the wrapper.

Lift up one edge of the circle and pinch the top together. Begin pinching down the side of the pouch to encase the mixture. Repeat with the remaining slices of wrappers and filling.

Heat a large (12") nonstick skillet until very hot.  Add 1/2 tablespoon vegetable oil, tilting to coat the sides. Place dumplings in a single layer in the skillet and fry 2 minutes, or until the bottoms are golden brown. Flip and brown other side.

Add 1/3 cup water. Cover and cook 4 to 6 minutes, or until the water is absorbed. Repeat with the remaining dumplings.  Enjoy!

Directions for the Dipping Sauce:

Combine all the ingredients and store in a sealed container in the refrigerator for 1 hour to give the flavors a chance to blend.

Tip:  Hot chili oil adds bite to this dumpling dipping sauce recipe. There are so many ways to fold the dumpling wrappers, but I found this to be the easiest!

 

Fried Wontons

Tip: Read directions completely before preparing.

Ingredients:

1/2 pound ground pork (not lean)
1/2 pound ground chicken

1 tablespoon green onion, finely chopped

1 tablespoon cilantro (coriander), finely chopped
1/4 teaspoon ginger paste

1/4 teaspoon garlic paste
1 teaspoon soy sauce
1/2 teaspoon fish sauce

1 teaspoon sesame oil

1 (16 oz) package wonton skins

vegetable oil for frying

Directions:

In a large bowl, combine the pork, chicken, green onion, cilantro, soy sauce, fish sauce, ginger paste, garlic paste, and sesame oil. Mix well.

Put a teaspoon of filling in the middle of a wonton wrapper, and water on all edges. Fold over to form a triangle, press to secure edges, encasing the filling. This is probably not the prettiest shape for a wonton, but it’s definitely easiest to cook.

Place on clean, dry cookie sheet, cutting board or dry plate in one layer and cover loosely with a towel to prevent drying. Repeat with remaining.

Heat oil in a deep fryer to 360 degrees or wok, deep fry wontons in batches until golden brown, which should take just less than a minute. Drain on paper towels. Enjoy!

Tip:  Serve warm or at room temperature with Plum Sauce, Hot Mustard, Soy Sauce or Chili Sauce or just by themselves!

Moo Shu Pork

Tip: Read directions completely before preparing.

Ingredients:

1 lb pork butt, trimmed and thinly sliced into strips across grain

4 tablespoons light soy sauce

4 tablespoons rice wine

1/4 teaspoon ground white pepper

2 tablespoons sugar

1/2 teaspoon ginger paste

2 tablespoons cornstarch

1/2 cup dried Chinese black mushrooms (also known as black fungus or wood ear mushrooms)

2 tablespoons oyster sauce

1 teaspoon Asian toasted sesame oil

2 large eggs, lightly beaten

1/4 cup vegetable oil

3 cups shredded cabbage

4 cloves garlic, minced

4 scallions (white and green parts), thinly sliced on diagonal (about 1/2 cup)

6 Moo Shu Pancakes (Store bought or click here for Moo Shu Pancakes recipe. I have also used thin flour tortillas! They work great!)

Directions:

In large nonreactive bowl, toss together pork, 2 tablespoons soy sauce, 3 tablespoons rice wine, white pepper, and cornstarch. Let marinate 30 minutes.

Meanwhile, in small bowl, combine dried black mushrooms and boiling water to cover. Let stand until tender, about 10 minutes. Drain, squeezing out excess liquid, rinse to remove any grit, discard stems, and coarsely chop caps. Set aside.

 In small bowl, stir together remaining 2 tablespoons soy sauce, remaining 1 tablespoon rice wine, oyster sauce, and sugar. Set aside.

In small sauté pan over moderate heat, heat sesame oil until hot but not smoking. Add eggs and scramble until softly set, about 1 minute. Transfer to small bowl and set aside.

 In wok or heavy large sauté pan over moderately high heat, heat vegetable oil until hot but not smoking. Add ginger, garlic, half of scallions (reserve remainder for garnish), and pork and stir-fry until pork is cooked through and caramelized, about 5 minutes. Add black mushrooms, cabbage, and stir-fry until vegetables are tender, 2 to 3 minutes. Add eggs and soy sauce-rice wine-oyster sauce mixture and stir-fry until heated through, about 1 minute.

To serve, divide pork mixture into six equal portions and add to pancakes and roll up to enclose mixture. Enjoy!

Tip: Moo Shu Pork is a typical stir-fried dish in northern China. It's made with pork, green onions, mushrooms, and scrambled eggs, all rolled into small, thin pancakes instead of being served over rice. If you cannot find the store bought pancakes, I have also used thin flour tortillas! They work great!

Moo Shu (Mandarin) Pancakes

Tip: Read directions completely before preparing.

Ingredients:

Tip: Read directions completely before preparing. Ingredients: 2 cups flour 1 cup boiling water sesame oil Directions: Sift 2 cups flour into a bowl and gradually pour in 1 cup boiling water, stirring well. When cool enough to handle, knead with your hands until you have a smooth ball. Cover with a damp tea towel and set aside for 30 minutes. Use a rolling pin to roll out the dough on a lightly floured surface until 1/4 inch thick. Use a 3 inch pastry cutter to cut rounds from the dough. Brush one side of each round with some sesame oil then put two rounds together with the sesame sides touching. Roll the rounds again until a little over 6 inches in diameter. Cover with a damp tea towel until needed. Heat a non-stick frying pan over low heat, add pancakes 1-2 at a time. Cook each side for about 1 minute until they bubble slightly. Pull the 2 pancakes apart and wrap in foil.  Enjoy!

Chicken Fried Rice

Tip: Read directions completely before preparing.

Ingredients:

1/4 cup chicken broth

3 tablespoons soy sauce

1 teaspoon rice vinegar

1 teaspoon sugar

1/4 teaspoon white pepper

3 finely mince garlic cloves

2 tablespoons sesame oil

2 eggs

1 1/2 pounds, cubed chicken thighs

1/4 cup thin slice white onion

1/4 cup carrots, julienned

1/4 cup bamboo shoots, julienned

3 1/2 cups cooked white rice

Directions:

In a small bowl add, chicken broth, soy sauce, rice vinegar, sugar, garlic, white pepper, and set aside.

In a small skillet scramble eggs with 1 teaspoon sesame oil. Set aside.

Heat the remaining sesame oil in a large wok over high heat. Add chicken and saute until browned. Remove chicken from wok with strainer leaving as much oil as possible in wok and set aside.

Let oil heat in wok then add onion and saute until softened and just beginning to brown. Add carrots and bamboo shoots and stir fry for about 1 minute.

Stir in rice, scrambled eggs, chicken, and small bowl of mixed chicken broth and other ingredients and stir-fry over high heat another 4 minutes. Serve hot. Enjoy!

Tip:  Fried rice is a popular component of Asian cuisine, especially Chinese food. It is made from rice stir-fried in a wok with other ingredients such as eggs, vegetables and some kinds of meat. As a home cooked dish, fried rice typically is made with ingredients left over from other dishes, leading to countless variations. In Asia, the more famous varieties of fried rice include Yangzhou and Fujian fried rice.