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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 the ‘Egg’ Category

6

Aug

2009

Stir-Fry Eggs with Tomatoes

Chinese family style meals often include meats, seafood, eggs and vegetables. Stir-Fry Eggs with Tomatoes are a regular home cooked dish. When growing up in China, they were served for dinner once a week. These days, it’s a simple dish when your “scrambling” for dinner with only a few groceries on hand. Serve with steamed or boiled rice.


6 large eggs
6 Roman tomatoes (prefer the roman tomatoes, has less pulps)
2 scallions, including the green top
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
2 tablespoons soy sauce (Kikkoman brand)
2 teaspoons sugar
2 teaspoons sesame oil
½ teaspoon salt

Preparation:
In a small bowl, beat the eggs lightly and set aside. Wash and slice the tomatoes lengthwise in half. Cut each half of the tomato crosswise twice into ½ inch chunks. 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 the onions for a few seconds. Add the beaten eggs. Cook and stir until the eggs are almost firm for approximately 2 minutes. Add the tomatoes and stir-fry for about one minute. Add soy sauce, sugar, sesame oil and salt. Stir-fry for another minute and serve hot.

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


27

May

2009

Stir-Fry Egg Beaters with Chicken

Egg beaters are a great alternative to eggs whether or not you are watching your cholesterol. Stir-Fry Egg Beaters with Chicken is a fast and simple meal the kids are guaranteed to enjoy. Best when served with boiled or steamed rice.

1 package egg beaters (12 oz. and equivalent 6 eggs)
½ pound boneless and skinless chicken breast (about half breast)
2 scallions, including the green top
2 tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 tablespoon soy sauce (Kikkoman brand)
1 teaspoon sesame oil
¼ teaspoon salt

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

Preparation:
Slice the half chicken breast lengthwise in half then crosswise cut into 1/4 inch thin pieces. In a small bowl, mix the chicken pieces with the marinade ingredients and set aside. Wash and trim the green onions, finely chop.

To Cook:
Heat 1 tablespoon of oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, add the egg beaters. Cook and gently stir until the egg beaters are firm and broken into large chunks, approximately 2 minutes. Remove the cooked eggs from the wok and place into a bowl. Add another 1 tablespoon of oil back into the wok. When the oil is hot, brown onions for a few seconds. Add chicken pieces, cook and stir for 2 minutes until the chicken is nearly cooked through. Add cooked eggs back into the same wok. Stir and mix the chicken and egg beaters together. Add soy sauce, sesame oil and salt. Stir-fry for a few seconds longer. Serve hot.

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


15

Jan

2009

Boiled Soy Sauce Eggs

When my mother was a young girl in school, she was always delighted to see the soy sauce egg in her lunch box. They made for a great snack. The Chinese also believe that eggs symbolize a round, smooth year so they are an ideal treat for a birthday or Chinese New Year!

12 large eggs
4 cups water
1 teaspoon salt to boil the eggs
2 scallions, including the green top
1 oz. fresh ginger root
1/2 cup water
1/3 cup soy sauce (kikkoman brand)
1 tablespoon rice or cooking sherry wine
2 teaspoons sugar
2 teaspoons red hot chili oil

To Cook:
Place eggs in a medium size pot with 4 cups of water and salt over medium-high heat. Bring to a boil. Lower heat to medium, cover the pot and boil for approximately 10 minutes. Drain the hot water from the pot, rinse the eggs with cold water and peel off the egg shells. Wash and trim the green onions, slice them in half. Use a heavy knife to crush 1 oz. fresh ginger root. Place the peeled hard-boiled eggs back into the empty pot. Add green onions, crushed ginger root, water, soy sauce, wine, sugar and chili oil. Cover pot and bring to a boil over medium-high heat. Lower the heat to medium-low and cook for approximately 25 minutes while stirring the eggs occasionally. When all the liquid is nearly absorbed, the eggs will become reddish brown in color. Remove pot from heat. Discard the green onions and ginger root. Let the eggs cool for 20 minutes. Cut each egg lengthwise in half and then into quarters. Serve the eggs room temperature or cold. If any sauce remains, just spoon some on top of the cut eggs for additional flavor. Refrigerate the eggs. They taste even better the next day.

Makes 12 soy sauce eggs
Preparation time: 10 minutes
Cooking time: Total about 40 minutes

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