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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 ‘Rice’

27

Feb

2010
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Chinese Sausage with Sweet Rice

Happy New Year! My son Austin is at the San Francisco Chinese New Year parade tonight with his Dad celebrating 2010’s Year of the Tiger. The Tiger represents the living symbol of strength and power generally inspiring both fear and respect!

Growing up my mother made Chinese Sausage with Sweet Rice to celebrate Chinese New Year. We enjoyed it so much that we wanted an excuse to eat it more than once during the year. So, she eventually incorporated it into our Thanksgiving holiday in lieu of traditional stuffing. It took some coaxing to get her to publish this recipe because you’ll have to go to a Chinese market to buy the sausage and sweet rice. But if you try it, we guarantee it is worth the extra effort! I am just happy that I can now pass along this recipe for generations to come.

2 cups sweet rice
2 cups water
4 Chinese chicken and lean pork sweet sausages
6 medium size shiitake dried black mushrooms, soaked in warm water for 10 minutes or longer until soft
1 small yellow onion (4 oz.)
2 tablespoons canola or vegetable oil (for cooking in a non-stick wok)
¼ cup water
¼ cup soy sauce (Kikkoman brand)
2 teaspoons pure sesame oil

Preparation and Cooking:
Using a rice cooker to steam the rice, place 2 cups of sweet rice in the pot. Wash and stir the rice with your hand. Rinse a minimum of three times and drain well. Add 2 cups of water into the pot. Steam in the rice cooker until notified when ready. While the rice cooks, cut 4 Chinese sausages crosswise into ¼ inch thin pieces. Drain the mushroom water, remove the stems if any and finely chop. Finely chop the onion into very small pieces.

To Cook:
Heat 2 tablespoons oil in a non-stick wok over medium high heat. When the oil is hot, add sausage, mushrooms and onions. Cook and stir for about 1 minute. Add ¼ cup water to wok and cook for 2 more minutes. Lower the heat to medium. Add ¼ cup soy sauce and 2 teaspoons sesame oil. Stir and mix well. Add the steamed sweet rice into wok. Constantly stir to mix the rice with all the ingredients. The rice is rather sticky so it will take 2 to 3 minutes to blend everything together. Serve hot or warm.

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


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9

Jul

2009

Combination Fried Rice

This one hearty dish can be served as an entire meal!

6 cups cooked rice
4 oz. boneless and skinless chicken breast
4 oz. lean beef (sirloin or flank steak)
4 oz. small or medium size raw shrimp
3 eggs
2 scallions, including the green top
¾ cup frozen peas and carrots
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
½ teaspoon salt

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

Preparation:
Cut chicken breast into ½ inch small cubes. Slice beef against the grain into ¼ inch thick and 1 inch long pieces. Peel and devein shrimp. Rinse and pat dry with paper towels. If using medium size shrimp, just cut them in half. In a bowl, mix chicken, beef and shrimp with the marinade ingredients together thoroughly and set aside. In a small bowl, lightly beat the eggs. Wash and trim the green onions, finely chop.

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 of oil into the wok or pan. When the oil is hot, brown onions for a few seconds. Add marinated chicken, beef and shrimp into the wok. Stir-fry for approximately 2 minutes until the chicken, beef and shrimp are almost cooked. Add peas and carrots, cooked eggs and stir-fry for another minute. Add cooked rice, soy sauce, sesame oil and salt into wok. Mix all ingredients together. Cook and stir for approximately 2 more minutes. Serve hot.

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


31

Jul

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

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

Preparation:
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

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