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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 February, 2009

22

Feb

2009

Stir-Fry Broccoli

This is a popular stir-fry dish for everyday family meals. Goes great with meats, poultry and seafood.

1 pound fresh broccoli
1 scallion, including the green top
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
2 tablespoons water
1-½ tablespoons soy sauce (Kikkoman brand)
1 teaspoon pure sesame oil
½ teaspoon sugar

Preparation:
Wash and cut the broccoli into small florets. Peel tough outer membrane from stems and slice into 1/4 inch thin bite-size pieces. Wash and trim the green onion, finely chop.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium heat. When the oil is hot, brown onions for a few seconds. Add broccoli, cook and stir for about 1 minute. Add water, soy sauce, sesame oil and sugar. Cook and stir until the broccoli is tender yet still crunchy for about 3 to 4 minutes. Serve hot.

Makes 4 to 6 servings
Preparation time: 10 minutes
Cooking time: 5 minutes


16

Feb

2009

Chicken Fried Rice

“This was my children’s very favorite rice dish when they were little. They always came back begging for more!” – Lucy

chickenfriedrice1

6 cups cooked rice
½ pound boneless and skinless chicken breast
½ small yellow onion
¾ cup frozen peas and carrots
3 eggs
2 tablespoons canola or vegetable oil
2 tablespoons soy sauce (Kikkoman brand)
2 teaspoons pure sesame oil
1 teaspoon salt

Marinade:
1 tablespoon soy sauce
1 teaspoon cornstarch
½ teaspoon sugar

Preparation:
Cut chicken breast into ½-inch small cubes. In a bowl, mix chicken cubes with the marinade ingredients together and set aside. Cut onion into ¼ inch small chunks. In a small bowl, lightly beat the eggs.

To Cook:
Heat 1 tablespoon oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, pour in the beaten eggs and lightly scramble until firm. Transfer the cooked eggs into a bowl. Add another 1 tablespoon oil into the wok, brown onions for a few seconds. Add the marinated chicken cubes into the wok and stir-fry for approximately 2 minutes until the chicken is almost cooked. Add peas and carrots and the cooked eggs, stir-fry for another minute. Add the cooked rice, soy sauce, sesame oil and salt into wok. Mix all ingredients together and cook for approximately 2 to 3 more minutes. Serve hot.

Makes 6 to 8 servings
Preparation time: 15 minutes
Cooking time: 8 minutes


16

Feb

2009

Egg Beaters Meat Pie

Another healthy and easy dish to prepare! Ideal for a weekend brunch.

1 package egg beaters (12 oz. and equivalent to 6 eggs)
½ pound lean ground pork (8 oz.)
½ small yellow onion
½ small red bell pepper
1 tablespoon olive oil (for cooking in a non-stick wok or a fry pan)
Black pepper to taste

Marinade:
1 tablespoon soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry wine
1 teaspoon cornstarch
1 teaspoon pure sesame oil
½ teaspoon salt
½ teaspoon sugar

Preparation:
In a small bowl, mix the ground pork with the marinade ingredients together and set aside. Chop the onion and bell pepper into small ¼ inch squares.

To Cook:
Heat olive oil in a 10 inch non-stick frying pan or wok over medium-heat. When the oil is hot, brown the onions for a few seconds. Add the marinated ground pork, cook and stir until the pork mixture is almost cooked through for approximately 2 minutes. Add chopped bell pepper and then pour the egg beaters over the pork mixture. Stir-fry ingredients and sprinkle with black pepper if desired. Lower the heat to low. Cover and cook until the egg and pork mixture becomes firm for approximately 8 to10 minutes. Remove from heat and cut into 4 pie slices. Serve hot.

Makes 4 servings
Preparation time: 10 minutes
Cooking time: 13 minutes


12

Feb

2009

Tofu with Spicy Meat Sauce

A family favorite! Otherwise known as “Mapo Tofu” . When living in NYC , I could always call any Chinese delivery restaurant and ask for it even when it wasn’t on the menu. It made me feel the comforts of home. Extra delicious when served over a bowl of steamed rice.

1 package firm tofu (14 oz. or 16 oz.)
½ pound fresh lean ground pork (8 oz.)
2 scallions, including the green top
4 cloves garlic
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 teaspoon dried crushed red chili peppers

Sauce:
2 tablespoons soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry wine
1 tablespoon white vinegar
1 tablespoon hoisin sauce*
2 teaspoons cornstarch
2 teaspoons pure sesame oil
¼ teaspoon black pepper

Preparation:
Rinse the tofu block with cold water. Cut into ½ inch cubes. Wash and trim the green onions, finely chop. Crush, peel and finely chop garlic. In a small bowl, mix the sauce ingredients together thoroughly and set aside.

To Cook:
Heat oil in a non-stick wok or a frying pan over medium-high heat. When the oil is hot, brown onions, garlic and chili peppers for a few seconds. Add the ground pork. Stir-fry for approximately 2 minutes. Add tofu cubes to wok. Stir-fry for another 2 minutes. Stir the sauce, add to tofu and ground pork mixture. Stir-fry for another minute. Serve hot.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 5 minutes

*Hoisin sauce is a sweet brown sauce made from soybeans.  Sold in jars or bottles at the Asian section of most supermarkets.  After opening, it can be stored for several months in the refrigerator.


3

Feb

2009

Chinese Meatballs With Napa Cabbage

Pork meatballs are a popular dish from Southern China. In most Chinese restaurants, the meatballs are cooked in a traditional Chinese clay pot. At home, the same delicious dish can be prepared without the clay pot. The meatballs are best served with it’s own sauce over boiled rice.

1 pound lean ground pork
1 medium sized Napa cabbage (2 pounds)
3 tablespoons soy sauce (Kikkoman brand)
2 tablespoons rice wine or cooking sherry wine
2 teaspoons pure sesame oil
1 teaspoon sugar
1 tablespoon cornstarch dissolved in 2 tablespoons water

Seasoning for the meatballs:
1 teaspoon finely grated fresh ginger root
1 scallion, including the green top
2 tablespoons soy sauce
1 tablespoon cornstarch
1 teaspoon pure sesame oil
½ teaspoon salt
½ teaspoon sugar

Preparation:
Peel and finely grate the ginger root. Wash and trim the green onion, finely chop. In a bowl, combine the ground pork with the seasoning ingredients. Mix together thoroughly and set aside. Wash and trim the ends of cabbage. Cut the cabbage lengthwise in half then into quarters. Cut crosswise into 1-½ inch pieces. Dissolve cornstarch into water in a small bowl and set aside. Roll approximately 4 tablespoons of the seasoned ground pork into 2 inch round meatballs. Makes 8 meatballs.

To Cook:
Preheat oven to 400 degrees. Arrange the meatballs on a cookie sheet and bake for 15 minutes. In a large pot, add the cabbage, soy sauce, wine, sesame oil and sugar. Cover and cook the cabbage over medium high heat for 5 minutes. Reduce heat to medium low and continue to cook for 5 more minutes. Add the baked meatballs into the pot and toss with cabbage. Turn heat up to medium, cover the pot and cook for another 5 minutes. Push meatballs and cabbage toward the sides of the pot. Add dissolved cornstarch to the liquid in center of the pot. Stir for a few seconds, until the sauce has slightly thickened. Mix well with the cabbage and meatballs.

Makes 4 servings
Preparation time: 25 minutes
Baking time: 15 minutes
Cooking time: 16 minutes

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