Chinese New Year

Asian Beef Hot Pot

February 18, 2015

If you’re celebrating the Lunar New Year (or even if you’re not) then make this Asian Beef Hot Pot. It’s not difficult to make and your family will enjoy a change of pace during these cold winter days.

GUNG HEI FAT CHOY

January 31, 2014

ChinatownGUNG HEI FAT CHOY

Chinese Egg Rolls

February 10, 2013

Chinese Egg Rolls

Egg rolls are often used as appetizers or you may use them as a main dish.  The pancake-like skins are available at many grocery stores, but especially at Asian specialty stores or you can make your own. 

INGREDIENTS

Skins

1 Cup Unbleached Flour

2 Cups Water

2 Eggs

1/2 Teaspoon Kosher Salt

In a medium size bowl add the flour.  Gradually add the water and stir.  Beat in the eggs and kosher salt.  Grease a medium size skillet and heat over a low heat.  Beat the batter once more and pour 1 tablespoon of the batter into the skillet.  Let the batter spread over the surface of the pan to form a very thin and flexible pancake.  When it shrinks away from the sides turn and let it set on the other side.  DO NOT let it become brown or crisp.  Remove and repeat until you have cooked all of the batter.  Place in a dish and cover with a damp cloth until you are ready to use. 

 

Filling

3 Tablespoons Vegetable Oil

1/2 Cup Chopped Celery

3/4 Shredded Cabbage

4 Chopped Scallions

1/2 Cup Diced Shrimp

1/2 Cup Diced Cooked Pork

1/2 Cup Chopped Water Chestnuts

1/2 Cup Bean Sprouts

1 Minced Garlic Clove

1/4 Cup Soy Sauce

1 Teaspoon Grated Ginger

1/2 Teaspoon Sugar

In a large skillet or wok heat the oil over a medium high heat for 1 minute.  Add the celery, cabbage and scallions and stir fry for 1 minute.  Add the shrimp and cooked pork and cook for 3 minutes.  Add the water chestnuts, bean sprouts, garlic ginger and sugar.  Cook for 5 minutes.  Remove from the heat and let cool.  Place 4 tablespoons of the filling in the rectangular shape on the center of each pancake.  Fold up like and envelope.  Seal the last flap with a paste made of :

1 Tablespoon Flour

2 Tablespoons Cold Water

Deep fry each egg roll into a deep fat fryer heated to 375º F or use oil about 1 inch deep in a skillet and fry the egg rolls until golden brown.  Serve with Chinese Mustard, Soy Sauce or Sweet & Sour Sauce.  Makes 12 Egg Rolls.

 

 

Sweet & Sour Sauce:

Heat in a saucepan: 1/2 Cup Pineapple Juice, 3 Tablespoons Vegetable Oil, 2 Tablespoons Brown Sugar, 1 Teaspoon Soy Sauce, 1/2 Teaspoon Pepper and 1/4 Cup Mild Vinegar. Makes 2 1/2 Cups

Beef & Broccoli

October 21, 2012

Beef & Broccoli

This stir fry will be a big hit and your crew will go back for seconds or thrids.  The sauce is flavorful and is a good balance between sweet and salty.  Feel free to change up the vegetables if you want.  Green beans, snow peas or spinach would work well in this dish. 

INGREDIENTS

1/4 Cup Soy Sauce

1 Tablespoon Cornstarch

1 Tablespoon Hoisin Sauce

12 Ounce boneless Steak Cut Into Thin Strips

5 Tablespoons Dark Sesame Oil

2 Cups Broccoli Florets

1 Cup Sliced Red Onion

1 Cup Chopped Carrot

1/2 Cup Water

1/3 Cup Sliced Green Onions

Rice or Noodles (Optional)

In a medium size bowl combine the soy sauce, cornstarch and hoisin sauce.  Add the sliced steak to the soy sauce mixture.  Toss to coat the steak.  Heat a large skillet or wok over a high heat.  Add the oil to the pan and make sure the oil hits all parts of the pan.  Remove the steak from the marinade and place the steak into the pan.  Don’t throw away the marinade.  Just set it aside for a moment.  Cook the steak for 2 minutes.  Stir occasionally.  Remove the steak from the pan and place into a bowl.  Set aside.  Add the broccoli, onions, carrots and water.  Cook for 4 minutes.  You will want the broccoli to be crisp, but tender.  Add the reserved marinade to the pan and bring to a boil.  Cook for 1 minute.  Add the steak back to the pan and cook for 1 more minute.  Stir frequently.  Remove from the heat and transfer to a serving platter.  Sprinkle with green onions.  Serve over either rice or noodles.  Serves 4

Fortune Cookies

January 23, 2012

Fortune Cookies

These fortune cookies are very good and taste just like the ones you get in a Chinese restaurant. Have fun adding your own “fortune” inside.

INGREDIENTS

3 Egg Whites

¾ Cup Sugar

½ Cup Melted Butter

½ Teaspoon Vanilla

¼ Teaspoon Almond Extract

1 Cup Unbleached Flour

2 Tablespoons Water

Preheat the oven to 375° F. Line the baking sheets with parchment paper. Make sure to have your “fortunes” ready to go using small strips of paper. In a large metal or glass bowl whip the egg whites and sugar with an electric mixer on high for 2 minutes. You want the egg whites and sugar to be frothy. Reduce the mixer speed to low and add the melted butter, vanilla, almond extract water and flour one at a time. Make sure to mix well after each addition. The consistency should look like pancake batter. Spoon the batter into 2 inch circles on the parchment paper. Make sure to leave room for spreading. Bake for 6 minutes until the edges begin to brown slightly. You don’t want to overcook because you will need to be able to mold the cookie. Quickly remove one at a time and put the “fortune” in the center and fold in half. Fold the ends of the cookie together into a horse shoe shape. If they come apart pinch them back together and let them cool. Repeat until you are finished. Makes 36 cookies.

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