When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Archive for July, 2008




Pork Fried Rice

A true family favorite. Of course it looks prettier with bits of red Chinese BBQ Pork rather than ground pork, but this dish gets the same flavors across. Best of all, your kids will be asking for more!

6 cups cooked rice
½ pound lean ground pork
3 eggs
2 scallions, including the green top
¾ cup frozen peas and carrot
2 tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
2 tablespoons soy sauce (Kikkoman brand)
2 teaspoons pure sesame oil
1 teaspoon salt

1 tablespoon soy sauce
1 teaspoon cornstarch
½ teaspoon sugar

In a small bowl, mix the ground pork with the marinade ingredients together and set aside.  In another small bowl, lightly beat the eggs.  Wash and trim the green onions, finely chop.

To Cook:

Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, brown onions for a few seconds. Add the marinated ground pork. Cook and stir until the pork is almost cooked through for approximately 2 minutes. Add frozen peas and carrots and stir well. Add the beaten eggs. Cook and stir for 2 to 3 minutes until the egg mixture becomes firm. Add the cooked rice, soy sauce, sesame oil and salt into wok. Mix all ingredients together and cook for 2 to 3 more minutes. Serve hot.

Makes 6 to 8 servings
Preparation time: 10 minutes
Cooking time: 9 minutes




Beef with Asparagus

A welcomed variation of the American favorite, “Beef with Broccoli”. Of course broccoli may be substituted at anytime!

1 pound flank steak
½ pound fresh asparagus
½ small yellow onion
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
2 tablespoons water
¼ teaspoon salt
¼ teaspoon sugar

3 tablespoon soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry
2 teaspoons cornstarch
1 teaspoon finely grated fresh ginger root
1 teaspoon sugar
1 teaspoon pure sesame oil

Cut flank steak along the grain into 1-½ inch wide strips. Next, angle the knife away from you at a 45-degree angle. Slice against the grain into ¼ inch thick pieces. Peel and finely grate the ginger root. In a bowl, combine the beef with the marinade ingredients. Mix together thoroughly and set aside.  Wash and remove the tough ends of asparagus. Slice the asparagus into 2 inch diagonal pieces. Cut the onion into ¼ inch squares.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat.  When the oil is hot, brown the onions for a few seconds. Add the marinated beef. Cook and stir for approximately 2 minutes until the beef is medium rare. Transfer beef to a bowl. Add asparagus and 2 tablespoons of water into the wok. Cook for 30 seconds. Add ¼ teaspoon salt and ¼ teaspoon sugar. Cook the asparagus for approximately 2 more minutes until tender. Be careful not to overcook. Return cooked beef to wok.  Stir-fry beef and asparagus for an additional 30 seconds. Serve hot.

Makes 4 servings
Preparation time: 20 minutes
Cooking time: 6 minutes

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