A Chinese Dinner
A couple of weeks ago, we had my nephew over for dinner for his birthday. We don't get to see him very often so my mom let him choose his favorite dinner. He picked, Chinese food. And by that, he meant homemade. My mom is never one to cut corners. She goes all out. And I thought hmmm...I will take pictures of the prep and spread and share the recipes. So here we go....
BATTER FOR FISH, CHICKEN, PORK, SHRIMP~~These came from my mom's mom, though she could not remember where she got them. A book? Her mom? Tis a mystery. But it's tasty!
½ cup flour
¼ cup corn starch
1 tsp baking powder
½ tsp baking soda
¾ cup cold water
Mix together. Dip meat in mixture, let excess drip off. Cook (deep fry) in hot oil.
*************************************************************
For sweet and sour pork…cut boneless pork into bite sized pieces or buy pre cut pork for stir fry. Use the batter recipe above and then top with sweet and sour sauce.
*************************************************************
SWEET AND SOUR SAUCE
¾ cup sugar 2 Tbsp. Rice vinegar
3 Tbsp catsup 2 Tbsp. Corn starch
Can of chunk pineapple in P/A juice
Optional, sliced carrots, square chunks of bell pepper and thick sliced onion
¾ cup water or ¾ cup juice from pineapple ( if not enough juice add water)
Mix together and cook to boiling until sauce thickens and changes color. You can add a few drops of red food dye if you want a more red color. Add pineapple chunks, bell pepper cut in chunks, sliced carrots and sliced onion. Simmer to heat up veggies, you do not want them cooked soft, they should be crunchy.
Makes about 4 servings
And there you have it....yummy-licious!
Chinese Egg Rolls
My mom learned how to make these from a gal in her Ward. She is the real deal too....
30 egg roll skins (4” square) Sesame oil to taste
6 cups shredded green cabbage Salt and pepper to taste
1 1/8 cups shredded carrots Oil for deep frying
1 cup bean strings Cornstarch paste (2 parts starch to 1
part water)
2 Tbsp. Vegetable oil Flour, for dusting
*************************************************************
1. Soak bean strings in warm water to 10 minutes. While soaking…
2. Add 2 tbsp. oil to a hot wok or frying pan, and stir fry vegetables for about a minute being careful not to overcook. Add salt, pepper and sesame oil to taste and continue cooking for another 15 seconds.
3. Drain the bean strings and cut into 1-inch segments.
4. Combine cooked vegetables and the bean strings in a bowl and allow to cool.
5. Place sufficient oil for frying into the wok or frying pan and preheat to 375*
6. Place one or two heaping tablespoons of the vegetable mixture on the middle of an egg roll skin, and fold two opposite sides towards the middle.
7. Fold both of the remaining ends over slightly and then roll from one of the ends to form a log shape. Coat the upper edge with cornstarch paste and seal to complete the roll.
8. Dust a tray with flour and place the finished egg rolls on it before cooking.
9. Reduce heat on the wok to medium and deep-fry the egg rolls until golden and crispy (approximately 2-3 minutes) being sure not to “crowd” the wok.
10. As the rolls are cooked, transfer to a cooling rack covered with paper towels to absorb excess oil.
11. Serve with hot mustard, soy sauce, plum sauce, or any other accompaniment that you enjoy! Also, fell free to experiment with other fillings, such as minced pork, ginger, green onion, and mushroom….the sky is the limit.
6 cups shredded green cabbage Salt and pepper to taste
1 1/8 cups shredded carrots Oil for deep frying
1 cup bean strings Cornstarch paste (2 parts starch to 1
part water)
2 Tbsp. Vegetable oil Flour, for dusting
*************************************************************
1. Soak bean strings in warm water to 10 minutes. While soaking…
2. Add 2 tbsp. oil to a hot wok or frying pan, and stir fry vegetables for about a minute being careful not to overcook. Add salt, pepper and sesame oil to taste and continue cooking for another 15 seconds.
3. Drain the bean strings and cut into 1-inch segments.
4. Combine cooked vegetables and the bean strings in a bowl and allow to cool.
5. Place sufficient oil for frying into the wok or frying pan and preheat to 375*
6. Place one or two heaping tablespoons of the vegetable mixture on the middle of an egg roll skin, and fold two opposite sides towards the middle.
7. Fold both of the remaining ends over slightly and then roll from one of the ends to form a log shape. Coat the upper edge with cornstarch paste and seal to complete the roll.
8. Dust a tray with flour and place the finished egg rolls on it before cooking.
9. Reduce heat on the wok to medium and deep-fry the egg rolls until golden and crispy (approximately 2-3 minutes) being sure not to “crowd” the wok.
10. As the rolls are cooked, transfer to a cooling rack covered with paper towels to absorb excess oil.
11. Serve with hot mustard, soy sauce, plum sauce, or any other accompaniment that you enjoy! Also, fell free to experiment with other fillings, such as minced pork, ginger, green onion, and mushroom….the sky is the limit.
*****************************************************************
Broccoli Beef
CHINESE BEEF AND BROCCOLI…from cooks.com
1lb. Beef sirloin, cut into thin strips
3 cloves garlic, thinly sliced…I used garlic powder (¼ teaspoon per clove)
2 Tblsp. Soy sauce
(I added a little sesame seed oil…a little goes a long way) ¼ tsp or to taste.
4 tsp cornstarch
2 tsp olive oil (I used canola)
½ tsp black pepper
1 lb. fresh broccoli or 2 (10 oz. pkg. frozen)
½ inch cube fresh ginger, peeled and chopped or ½ tsp. ground.
3 Tblsp olive oil
½ c water
2 cups hot steamed rice
**********************************************************
Partially freeze beef until it can be just pierced with the tip of a sharp knife. Slice diagonally into bite -size strips….or have the butcher do this for you.
Combine soy sauce, cornstarch, the 2 tsp olive oil, garlic, sesame seed oil, and salt in a bowl. Add beef, toss to coat well.
Slice broccoli lengthwise into think strips, about 3 inches long. ( I used frozen floweret’s) Heat ginger in 3 tbls olive oil in skillet ( I used a wok) at 375* ( I did not test the heat) Add broccoli and stir fry for 3 to 5 minutes. Remove from pan and set aside. Add more oil if necessary and stir fry beef for about 5 minutes or until well browned. Return broccoli to pan, add water.
Cook and stir until thickened and bubbly. Serve over hot steamed rice. Season to taste with salt pepper and a pinch of cayenne if desired, just before serving.
Makes 4 servings
1lb. Beef sirloin, cut into thin strips
3 cloves garlic, thinly sliced…I used garlic powder (¼ teaspoon per clove)
2 Tblsp. Soy sauce
(I added a little sesame seed oil…a little goes a long way) ¼ tsp or to taste.
4 tsp cornstarch
2 tsp olive oil (I used canola)
½ tsp black pepper
1 lb. fresh broccoli or 2 (10 oz. pkg. frozen)
½ inch cube fresh ginger, peeled and chopped or ½ tsp. ground.
3 Tblsp olive oil
½ c water
2 cups hot steamed rice
**********************************************************
Partially freeze beef until it can be just pierced with the tip of a sharp knife. Slice diagonally into bite -size strips….or have the butcher do this for you.
Combine soy sauce, cornstarch, the 2 tsp olive oil, garlic, sesame seed oil, and salt in a bowl. Add beef, toss to coat well.
Slice broccoli lengthwise into think strips, about 3 inches long. ( I used frozen floweret’s) Heat ginger in 3 tbls olive oil in skillet ( I used a wok) at 375* ( I did not test the heat) Add broccoli and stir fry for 3 to 5 minutes. Remove from pan and set aside. Add more oil if necessary and stir fry beef for about 5 minutes or until well browned. Return broccoli to pan, add water.
Cook and stir until thickened and bubbly. Serve over hot steamed rice. Season to taste with salt pepper and a pinch of cayenne if desired, just before serving.
Makes 4 servings
****************************************************************
Sweet & Sour Pork
BATTER FOR FISH, CHICKEN, PORK, SHRIMP~~These came from my mom's mom, though she could not remember where she got them. A book? Her mom? Tis a mystery. But it's tasty!
½ cup flour
¼ cup corn starch
1 tsp baking powder
½ tsp baking soda
¾ cup cold water
Mix together. Dip meat in mixture, let excess drip off. Cook (deep fry) in hot oil.
*************************************************************
For sweet and sour pork…cut boneless pork into bite sized pieces or buy pre cut pork for stir fry. Use the batter recipe above and then top with sweet and sour sauce.
*************************************************************
SWEET AND SOUR SAUCE
¾ cup sugar 2 Tbsp. Rice vinegar
3 Tbsp catsup 2 Tbsp. Corn starch
Can of chunk pineapple in P/A juice
Optional, sliced carrots, square chunks of bell pepper and thick sliced onion
¾ cup water or ¾ cup juice from pineapple ( if not enough juice add water)
Mix together and cook to boiling until sauce thickens and changes color. You can add a few drops of red food dye if you want a more red color. Add pineapple chunks, bell pepper cut in chunks, sliced carrots and sliced onion. Simmer to heat up veggies, you do not want them cooked soft, they should be crunchy.
Makes about 4 servings
************************************************************
Fried Rice
This one also came from the gal who used to be in my mom's Ward....
FRIED RICE
To serve 4-6
Pre cooked and cooled rice for 4 servings. You can use wheat rice or white, or mix them together.
Your choice of vegetables ½-1cup…I.E. potatoes, corn, cauliflower, broccoli, Peas, carrots, what ever vegetables you like…cut up and pre steamed.
1-2 Eggs whipped lightly
Soy sause
2 Green onions sliced
************************************************************
Stir fry the cooked rice with the sliced green onion in a little oil or bacon grease. Heat till hot threw and then add the vegetables. Add soy sauce, salt and pepper to taste mix. Push rice to leave open space on one side of pan.
If needed add a little more oil…add egg…stir and cook till scrambled and done. Stir eggs into the rice and vegetable mixture.
To serve 4-6
Pre cooked and cooled rice for 4 servings. You can use wheat rice or white, or mix them together.
Your choice of vegetables ½-1cup…I.E. potatoes, corn, cauliflower, broccoli, Peas, carrots, what ever vegetables you like…cut up and pre steamed.
1-2 Eggs whipped lightly
Soy sause
2 Green onions sliced
************************************************************
Stir fry the cooked rice with the sliced green onion in a little oil or bacon grease. Heat till hot threw and then add the vegetables. Add soy sauce, salt and pepper to taste mix. Push rice to leave open space on one side of pan.
If needed add a little more oil…add egg…stir and cook till scrambled and done. Stir eggs into the rice and vegetable mixture.
Comments