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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)

Posts Tagged ‘Pork’

12

Nov

2011

Chinese Style Pork Stew

We promise you this is sooo much better than it looks. In fact, it’s my daughter’s favorite dish. Although she was against me publishing it because it’s well, not exactly attractive. Pork stew is a traditional, Chinese home-style meat dish perfect for a family meal. Serve with steamed rice and stir-fried vegetables.

chinese-style-pork-stew

2 pounds boneless lean pork for stew
6 shiitake dried black mushrooms (soak in warm water for 10 minutes or longer until soft)
2 scallions, including the green top
1 tablespoon chopped fresh ginger root
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
½ cup soy sauce (Kikkoman brand)
2 tablespoons rice wine or cooking sherry
2 tablespoons brown sugar
1 cup water

Preparation:
Cut pork into 1 inch cubes. Drain the water from mushrooms. Cut off stems if any and cut each mushroom in half or into quarters. Wash and trim the green onions, cut them into ½ inch pieces. Peel and chop the ginger root into very small pieces.

To cook:
Heat oil in a non-stick large pot over high heat. When the oil is hot, brown the onion and ginger root for a few seconds. Add the pork cubes. Brown the pork and stir for about 2 minutes. Add mushrooms, soy sauce, wine and brown sugar. Cook and stir for another 2 minutes then add water. Bring it to a boil, reduce the heat to
medium-low. Cover and simmer the pork for 1 hour 30 minutes. Stir occasionally until the liquid is absorbed and approximately ½ cup of sauce is left and the pork is tender. Serve hot.

Makes 4 to 6 servings
Preparation time: 10 to 15 minutes
Cooking time: 1 hour 35 minutes


31

Aug

2011

Stir-fry Pork with Jalapeno Peppers

This dish sounds a lot spicier than it really is! Just remember to remove the seeds and white color membranes from the jalapeno peppers. You’ll then enjoy the robust jalapeno flavor and not the heat.

stir-fry-pork-with-jalapeno-peppers

1 pound boneless lean pork (prefer pork loin)
6 fresh green jalapeno peppers (6 oz.)
1 small yellow onion (6 oz.)
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or fry pan)
2 teaspoons pure sesame oil
½ teaspoon salt

Marinade:
3 tablespoons soy sauce (Kikkoman band)
1 tablespoon rice wine or cooking sherry wine
1 tablespoon cornstarch
1 teaspoon sugar

Preparation:
Slice pork against the grain into ¼ inch thin pieces and then cut into 1½ inch long strips. In a bowl, combine the pork strips with the marinade ingredients. Mix together thoroughly and set aside. Wash the peppers and remove the stems. Cut each pepper lengthwise in half and then into quarters. Use one hand to hold the tip of the pepper then use a small knife to carefully cut out the white color membranes with seeds. Slice the peppers diagonally into ¼ inch thin strips. Cut the onion in half lengthwise and then into quarters. Then cut the onion crosswise into ¼ inch thin strips.

To Cook:
Heat oil in a non-stick wok or large fry pan over medium-high heat. When the oil is hot, add marinated pork strips. Stir-fry until the pork strips are almost cooked through for approximately 3 minutes. Add pepper strips, onion strips, sesame oil and salt. Stir-fry for 3 more minutes until the pork is fully cooked and the peppers and onions tender. Serve hot.

Makes 4 servings
Preparation time: 20 minutes
Cooking time: 7 minutes


25

Jun

2011

Pineapple Pork

Crispy pork coated in a light pineapple sauce makes a wonderful sweet and sour combination. We’ve been enjoying this mild dish this summer for entertaining friends and family.

pineappple

1 pound boneless lean pork (prefer pork loin)
1 can pineapple chunks in unsweetened pineapple juice (1 lb. 4 oz.)
½ red bell pepper (about 4 oz.)
3 cups canola or vegetable oil for deep-frying

Batter:
1/3 cup flour
¼ cup cornstarch
1 teaspoon salt
½ cup water

Sauce:
Unsweetened pineapple juice from the can (about ¾ cup).
1 tablespoon cornstarch dissolved in 2-tablespoons water.

Preparation:
Cut pork into 1-inch cubes. Cut red bell pepper into 1-inch squares. In a medium size bowl, mix the batter ingredients together until smooth. Add pork cubes to batter, coating each piece well and set aside. In a small bowl, dissolve 1-tablespoon cornstarch with 2-tablespoons water together and set aside.

To Cook:
Preheat oven to 400 degrees. Heat 3 cups oil in a wok or a deep fryer over medium-high heat. When the oil is hot, drop in one piece of pork at a time. Deep-fry approximately 1/3 of the pork cubes at one time until light brown. Transfer the pork onto a non-stick cookie sheet and keep hot in the oven for up to 15 minutes. The pork will continue cooking and become crisp. Be cautious not to over bake, otherwise the pork will become tough.

Heat ¾ cup of unsweetened pineapple juice in a non-stick wok or a saucepan over medium-high heat and bring to a boil. Add the dissolved cornstarch. Stir until the sauce slightly thickens and becomes clear. Add the pineapple chunks and red bell peppers to sauce. Stir and bring to a boil for about 1 minute. Remove the pork cubes from the oven and add to the sauce mixture. Mix well and serve hot.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 15 to 20 minutes


29

Jan

2011

Chinese Hot Pot

The Chinese Hot Pot is a popular, interactive, winter dish for family and friends to enjoy around the table. Unlike the Western oil-based fondue, the Hot Pot recipe can be made with water or with any kind of stock to cook both meat and vegetables.

chinese-hot-pot-003

Everything for this recipe can be bought at your local grocery store. All you need is a 12″x12″ wide and 3″deep electric skillet which is the minimum required to cook with 4 to 6 people. The best part? Ingredients can be prepared ahead of time by thinly slicing the meats and vegetables. Guest can then mix their own sauces which is key for a tasty meal.

For the basic Chinese Hot Pot you will need to heat the electric skillet on the table first. Be sure to cover the table top with some kind pad so you do not burn your nice dining room table (we’ve learned the hard way!). Add 10 cups of water to the pot so it is approximately ¾ quarters full. One person should be responsible for controlling the temperature of cooking.

chinese-hot-pot-006

Meats and Seafood:
1 pound chicken breasts (about 2 breast halves). Slice thinly crosswise into ¼ inch pieces.
1 pound pork loin (very lean pork). Slice thinly against the grain into ¼ inch pieces.
1 pound medium size shrimp (31 to 40 count per pound). Peel, devein and rinse the shrimp.

Vegetables:
½ pound napa cabbage. Wash and cut into 2 inch chunks.
½ pound bok choy cabbage. Wash and cut into 2 inch chunks.
1 tofu block, firm. Cut into 1 inch chunks.
½ pound broccoli. Wash and cut into small florets.
1 bundle cilantro (4 oz.). Wash well and cut into 2 inch sections.

Note:
You may use other meats and seafood of your choice such as quality beef, lamb, scallops, calamari, etc. You can also use any kind of vegetables such as spinach, regular cabbage, etc.

Sauces & Condiments: You must have all 5!
1. ½ cup smooth peanut butter. Mix with ½ cup water and 1 teaspoon salt. Using a pair chopsticks or a fork, mix well into a soft and smooth paste.
2. ½ cup soy sauce (Kikkoman brand), ¼ cup white vinegar and 2 teaspoons pure sesame oil. Mix together in a bowl.
3. 2 tablespoons finely chopped fresh garlic (8 clove garlic), 2 tablespoons finely chopped fresh ginger roots (2 oz.). Mix them together in a bowl.
4. Bottle of Sriracha hot chili sauce. Drip as much as you wish when you mix your sauces for dipping. (Sold in the Asian section of most supermarkets).
5. Bottle of Tabasco sauce. Drip as much as you wish when you mix your sauces for dipping.

Note:
Authentic Chinese Hot Pot sauce includes sesame paste. Because you can only buy it in the Chinese market, we are using smooth peanut butter. You can also use any type of spicy chili sauce and/or BBQ sauce to mix with your sauce bowl for dipping the meat and vegetables.

Presentation and Eating:
As mentioned above, the skillet filled with water should be placed in the middle of the dining table. Large plates of meat and vegetable should be placed around the pot with bowls of sauces. Everyone should be given a large plate with a pair chopstick or fork and a small bowl for dipping sauce.

chinese-hot-pot-0071

First, spoon each of the individual sauces and spices into your own bowl. Carefully work on your sauce to make sure it is the way you like it –  mild or spicy?

When the water in the skillet comes to a boil, everyone around the table can begin to add their choice of meat, seafood and vegetables a little at the time to cook.  Cook items for no more than 1-2 minutes and be careful not to overcook your meats or seafood. There should be a large slotted spoon in the skillet to stir and pick up the cooked food for your plate. (Or, purchase little wired baskets as a fun way for your guests to cook and scoop their meal). With chopsticks, take the cooked food from your plate and dip into the sauce from your own bowl to eat. This is a very healthy meal with a lot of fun. Enjoy!

Makes 4 to 6 servings
Preparation time: About one hour


11

Nov

2010

Shrimp With Lobster Sauce

What? No lobster in lobster sauce! Yes, it’s true. This is a Cantonese style dish with no lobster despite the recipe’s popular title. Reason being, the same popular sauce is used to prepare stir-fry fresh lobsters. Restaurants will often add chopped fermented black beans however you can’t buy them from regular supermarkets. So for the purposes of this all-American recipe, I am leaving them out of this dish. Shrimp with Lobster Sauce tastes best over a bowl of hot steamed rice. Enjoy!

shrimp-with-lobster-sauce-1

1 pound medium size raw shrimp (31 to 40 per pound)
¼ pound lean fresh ground pork
2 eggs
2 cloves garlic
1 scallion, including the green top
1 tablespoon cornstarch dissolved in 2 tablespoons water
1 tablespoon Canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 tablespoon soy sauce (Kikkoman brand)
1 teaspoon sugar
1 teaspoon pure sesame oil
1/8 teaspoon black pepper
1 cup chicken broth

Marinade:
1 tablespoon cornstarch
1 tablespoon rice wine or cooking sherry wine
½ teaspoon salt

Preparation:
Peel and devein the shrimp. Rinse with cold water and pat dry with paper towels. In a medium size bowl, combine shrimp with the marinade ingredients. Mix together thoroughly and set aside. In a small bowl, lightly beat 2 eggs. Crush, peel and finely chopped the garlic. Wash and trim the green onion, finely chop. In another small bowl, dissolve 1 tablespoon cornstarch with 2 tablespoons water and set aside.

To Cook:
Heat oil in a non-stick wok over medium-high heat. When the oil is hot, brown the garlic and onions for just a few seconds. Add the ground pork to wok, cook and stir for about 30 seconds. Add soy sauce, sugar, sesame oil and black pepper. Mix well then add shrimp. Stir-fry the shrimp for about 1 minute before the shrimp turns pink. Add 1 cup chicken broth to wok and bring it to a boil. Stir the cornstarch again and slowly add to wok. Stir until the sauce becomes slightly thickened. Beat the eggs again and pour into the shrimp and meat mixture. Gently stir until the eggs are set. Mix with the shrimp and ground pork for a few seconds longer. Be very careful not to over cook the shrimp. Turn off heat and serve hot.

Makes 4 servings
Preparation time: 15 to 20 minutes
Cooking time: 6 minutes


27

Jan

2010

Steamed Shao Mai

Last week we welcomed our newest addition, Chase Evan Fluhr to the All-American Chinese family! Life has been busy but Grandma Lucy has been here helping with the kids and cooking! She prepared one of our all time favorite dim sum dishes, steamed open faced dumplings otherwise known as Shao Mai. Shao Mai are typically served in Cantonese style Chinese restaurants, but are also easy enough to prepare at home and wow a crowd.

½ package wonton wrappers (Found in the produce section of most supermarkets)
4 to 6 cups water (Depending on the size of the steamer pot)
Cabbage or lettuce leaves for steaming

Preparation for the Filling:
½ pound lean ground pork
½ pound medium size raw shrimp, peeled, deveined
4 medium size shiitake dried black mushrooms, soaked in warm water for 10 minutes or longer until soft
½ can sliced water chestnuts (2.5 oz. drained)
1 tablespoon cornstarch
1 tablespoon soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry wine
1 teaspoon salt
1 teaspoon sugar
1 teaspoon pure sesame oil

Chop the shrimp into very small pieces with a heavy knife. Drain the mushroom water, remove the stems if any and finely chop. Finely chop the water chestnuts. In a bowl, combine the ground pork with chopped shrimp, mushrooms, water chestnuts, cornstarch, soy sauce, rice wine, salt, sugar and sesame oil. Mix together thoroughly.

To Assemble:
Using kitchen shears, trim the four corners of a few wrappers at a time into 3 ¼ inch rounds. Place a round wonton wrapper onto the palm of your hand. Place 1 full tablespoon of filling in center of wrapper. With your other hand, gather the sides of the dough around the filling, letting the dough pleat naturally. Squeeze the middle gently to make sure the dough fits firmly against the filling and tap the dumpling’s bottom to flatten so it can stand upright.

To Cook:
When all the Shao Mai are made, place them on the rack in the steamer (for the best results, place green lettuce leaves or cabbage leaves on the rack as a bed for the Shao Mai. It makes for easy removal of the Shao Mai from the rack when done). Be sure to leave ½ to 1 inch spaces in between each Shao Mai. Bring the water to a boil over high heat, cover the steamer and steam the Shao Mai for 10 minutes. Remove from heat and serve warm.

If the pot is not big enough to steam all at once, you can steam half of the Shao Mai at a time.

Sauce for Dipping:
In a small bowl, mix 2 tablespoons soy sauce, 3 tablespoons white vinegar and 1 teaspoon red hot chili oil together for dipping the Shao Mai.

Makes 26 Shao Mai
Preparation time: 30 to 40 minutes (depends how fast you can assembling the Shao Mai)
Cooking time: 10 minutes

Tip: You can make the Shao Mai ahead of time and freeze. Steam for an extra 2 to 3 minutes more when steaming the frozen Shao Mai.


24

Sep

2009

Wonton Soup

The all-American favorite Chinese soup!

Half package wonton wrappers, ½ pound /about 24 wrappers (You will find the wonton wrappers in the produce section of most supermarkets)
4 cups chicken stock or 2 cans (14 oz. or 15 oz. each) chicken broth
½ cup water for sealing the wontons
1 scallion, including the green top, wash and finely chopped for garnish

Filling & Preparation:
4 oz. fresh ground lean pork
1 oz. sliced canned water chestnuts, finely chopped (about 2 tablespoons)
1 scallion, including the green top, wash and finely chopped
1 teaspoon finely grated fresh ginger root
1 tablespoon soy sauce (Kikkoman brand)
1 teaspoon cornstarch
1 teaspoon pure sesame oil
½ teaspoon sugar
¼ teaspoon salt

In a bowl, combine the filling ingredients. Mix together thoroughly and set aside.

To Assemble:
In a small bowl, fill ½ cup water for assembling the wontons. Place a wonton wrapper on the palm of your hand. Place 1 full teaspoon of the filling in center of the wrapper and moisten all sides of the wrapper around the filling with water. Lift the lower right corner and flip it over to the middle of the left side. Seal it. Turn the wonton over and use both hands to overlap the two end corners together. Moisten a corner and pinch the ends firmly together. The result: The wonton filling is in the center with four corners of the wrapper pointing outward. As each wonton is complete, place them on a plate, cover with a dry towel and set aside. For more assembly details, view our recipe for Fried Wontons.

To Cook:
Fill a medium size pot with 6 cups of water and bring to a boil over high heat.  Drop the wontons into the boiling water, a few at a time. Use a long handled spoon to stir gently for a few seconds. Reduce the heat to moderate. Boil the wontons uncovered for 4  minutes (careful not over cook them). Meanwhile, heat the chicken broth in a small pot so it is ready to use.

To Serve:
Drain the cooked wontons through a colander. Place 6 wontons in each soup bowl, then pour 1 cup of the hot chicken broth over each of bowl. Sprinkle some finely chopped green onions. Salt and pepper to taste.

Makes 4 servings
Preparation time: 20 to 25 minutes
Cooking time: 4 minutes


17

Aug

2009

Pork With Garlic Sauce

Cooking with garlic is always very popular in chinese cooking. This particular garlic sauce can also be prepared with chicken.


1 pound boneless lean pork (prefer pork loin)
2 large size fresh celery stalks (about 6 oz.)
1 can sliced water chestnuts (5 oz.) drained
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)

Marinade:
2 tablespoons soy sauce (Kikkoman brand)
1 tablespoon rice or cooking sherry wine
1 tablespoon cornstarch
1 teaspoon sugar

Sauce:
4 cloves garlic
2 tablespoons soy sauce
1 tablespoon rice or cooking sherry wine
1 tablespoon white vinegar
1 teaspoon sugar
1 teaspoon pure sesame oil
1 teaspoon red hot chili oil
½ teaspoon salt

Preparation:
Slice pork against the grain into ¼ inch thin pieces and then cut into 1-½ inch long strips. In a bowl, combine the pork strips with the marinade ingredients. Mix together thoroughly and set aside.

Wash and trim the celery stalks. Cut the celery stalks crosswise into 2 inch long chunks and then lengthwise cut into thin strips.
Cut the sliced water chestnuts into thin strips. Crush, peel and finely chop the garlic. In a small bowl, mix the sauce ingredients together and set aside.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, add marinated pork strips. Stir-fry until the pork strips are almost cooked through for approximately 3 minutes. Add celery and water chestnuts strips. Stir-fry for 1 minute and then add the sauce mixture. Stir-fry for another minute until the celery is tender yet still crunchy. Serve hot.

Makes 4 to 6 servings
Preparation time: 15 to 20 minutes
Cooking time: 6 minutes


24

Jun

2009

Roasted Pork Tenderloin

Cantonese style roasted pork can only be found in Chinatown. By cooking this easy recipe at home, the outcome is similar in flavor and produces very tender pork with minimal fat.


1 package fresh pork tenderloin, 2 whole pieces (about 2-1/4 pounds)
Canola oil or Pam cooking spray

Marinade:
¼ cup hoisin sauce*
3 tablespoons soy sauce (Kikkoman brand)
1 tablespoon white vinegar
2 teaspoons red hot chili oil

Preparation:
Rinse the fresh pork tenderloins with cold water and pat dry with paper towels. In a large bowl or zip lock bag, mix the marinade ingredients together. Add the pork into the marinade and coat well. Cover (or zip) and refrigerate for 2 hours or longer.

To Cook:
Preheat oven to 350 degrees. For easy clean up, spray cooking spray onto a 9×12 roasting pan. Place the marinated pork tenderloins into the pan. Save the remaining marinade for use later. Roast the pork uncovered for 30 minutes. Turn the tenderloins over and pour the remaining sauce on top. Continue to roast the pork for another 30 minutes. Remove from oven and let the tenderloins cool for approximately 10 minutes before slicing. Pour any remaining juice over the sliced pork to serve.

Makes 6 to 8 servings
Preparation time: 10 minutes
Marinating time: 2 hours or longer
Cooking time: 1 hour

*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.


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

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