Shrimp & Pineapple Stir Fry

Shrimp & Pineapple Stir Fry
Get Fancy......Serve It In A Pineapple Bowl!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 5 minutes

Ingredients
1 1/2 lbs. medium shrimp, shell off
1 whole pineapple
2 cups sugar snap peas
1 garlic clove, minced
1/2 tsp ginger, grated
1 1/2 cups, sweet chili sauce
1/2 cup mayonnaise
1 tbsp soy sauce
3 tbsp vegetable oil
cooked brown or white rice
pea sprouts for garnish
1/2 cup cashews
salt

Cooking Tools
Wok

Directions
Peel and clean shrimp, set aside.  Cut whole pineapple in half, cut out center, creating a deep bowl. Dice the extracted pineapple.  Heat oil in wok on medium heat.  Saute quickly the minced garlic and ginger, add in sugar snap peas.  Cook peas for a minute and add the shrimp and toss very quickly until shrimp turns pink, approximately 1 minute.  Add in the sweet chili sauce, mayonnaise, pineapple and soy sauce and toss very quickly. Cook shrimp for an  additional minute, salt & pepper to taste.
Place rice in the pineapple bowl and pour shrimp & pineapple on top.  Garnish with cashews and pea sprouts.
Serves 2

Chicken Satay With Garden Fried Rice

Chicken Satay With Garden Fried Rice
Served With A Peanut Sauce And Asian Pickles!
Difficulty: Moderate
Prep Time: 3 hours 30 minutes
Cooking Time: 30 minutes

Chicken Satay
Ingredients
2 1/2 lbs. chicken tenderloins
1  13.5 oz. coconut milk
2 tsp green curry paste
2 tsp + garam marsala curry powder
4 cardamon pods, cracked
1 cinnamon stick
juice of 1 lime
3 tbsp palm sugar or agave syrup
1 tsp garlic, puree
1 tsp lemon grass, puree
coconut oil for drizzle
1 tsp salt
1/4 tsp pepper
12+ skewers

Cooking Tools
Outdoor grill
Large mixing bowl
2 small mixing Bowls
Sheet pan
Colander
Wok
Chinese take-out containers

Directions
In a large mixing bowl, whisk in coconut milk, green curry paste, curry powder, cardamon pod, cinnamon stick, lime juice, sugar, garlic, lemongrass, salt and pepper. Place chicken tenderloins into the mixture and place in the refrigerator to marinade for about 3 hours.
Remove marinaded chicken from refrigerator and drain chicken with marinade into a colander until liquid is gone.  Skewer each tenderloin and place on sheet pan.  drizzle each chicken skewer with coconut oil and sprinkle more Garam Marsala curry powder on both side of the chicken. Cook chicken on a preheat outdoor grill, about 8 minutes on each side, depending on the thickness of chicken, adjust time accordingly.  Serve with Peanut Sauce, Pickled Cucumber, and Garden Fried Rice.
Serves 4

 Garden Fried Rice
Ingredients
3 cups cooked short grain rice
1 cup broccoli florets
3/4 cup red onion, slices
1/2 cup of snow peas
1 cup carrot, matchsticks
1 cup mushrooms, sliced
1/2 cup frozen peas
1 cup mung bean sprouts
1 tsp garlic, minced
1/2 tsp ginger grated
2 eggs, cooked, scrambled
2 tbsp vegetable oil
1/2 tsp sesame oil
3 tbsp soy sauce
pinch of white pepper
1/2 cup vegetable or chicken stock
salt

Directions
In a wok on high heat, add; oil, broccoli, and carrots and stir fry for a few minutes.  Add into the wok some vegetable stock and place lid on to steam broccoli and carrots until slightly tender, let the stock evaporate.  Toss in red onion, mushrooms, snow peas, peas, garlic, ginger, sesame oil, soy sauce and pepper, cook for additional few minutes, toss vegetables frequently so not to burn. Toss in cooked rice and mung bean sprouts, cooked scrambled eggs and toss until well incorporated. Adjust salt and pepper to taste.

Peanut Sauce
Ingredients
3 tbsp natural peanut butter, smooth
1/4 tsp sesame oil
3 tbsp agave syrup, or palm sugar
1/4 cup coconut water
1/2 cup water

Directions
Place all ingredients in a small mixing bowl and whisk, if the sauce is thick just add more coconut water.

Asian Pickles
Ingredients
1 1/2 cups small pickle cucumbers, sliced
1/4 cup red onions, sliced thin
1/2 cup distilled white vinegar
1/2 cup white sugar
1 tsp lime juice

Directions
In a small mixing bowl, whisk together vinegar, lime juice and sugar until dissolved. Add in sliced cucumbers and red onions. Let ingredients marinade in refrigerator for at least an hour.

Pork Dim Sum

Pork Dim Sum
Love Going To Dim Sum Restaurants, This Is My Version Of The Steamed Pork Dumpling!
Difficulty: Moderate
Prep Time: 2 hours
Cooking Time: 1 hour 15 minutes

 

Pork Dim Sum
Dough
Ingredients
5 cups flour + dusting
2 tbsp sugar
1 packet of yeast
2 tbsp butter
2 tsp salt
1 3/4 cups lukewarm water

Cooking Tools
Bamboo steamer + large pot of boiling water
Mixing Bowl
Wax paper or parchment paper

Directions
Sift flour, sugar and salt. Dissolve the yeast in lukewarm water, add flour mixture slowly and mix well until smooth. Knead well and put dough in a bowl. Place wet cloth over dough and let rise until dough has risen for at least 1 hour. Knead with butter for 20 minutes. Divide dough into 20 balls and make flat rounds. Place meat mixture in center and shape into round balls, twist off any excess dough and seal any seams. Put a piece of individual wax paper under each ball.  Place in steamer (cook in batches) and steam about 15 minutes.  Serve with soy sauce.

Pork Filling
Ingredients
1 lb. ground pork
1/4 cup Shitake mushroom, small dice
1/4 cup water chestnuts, small dice
1/4 cup bamboo shoots, small dice
1/4 cup green onion, minced
1 tbsp fresh parsley, minced
1 tsp sweet miso
1 tbsp Mirin
2 tbsp sake
1 tsp soy sauce
1/2 tsp sesame oil
1/2 tsp sugar
1/2 tsp ginger, grated
1/2 tsp garlic, pressed

Directions
In a mixing bowl; add ground pork, shitake mushrooms, water chestnuts, bamboo shoots, green onions, parsley, sweet miso, Mirin, sake, soy sauce, sesame oil, sugar, grated ginger and the pressed garlic.  Knead the mixture very well with your hands for at least 5 minutes.

     

Roll Out Dough And Place Filling In The Middle.

Wrap Dough Around Pork Filling, Remove Excess Dough And Seal Seams.

 

 

 

 

 

 

 

Line Dumplings On Bamboo Steamer Over A Pot Of Boiling Water.

Steam With Bamboo Lid On For 15 Minutes, Cook In Batches.

Yields 20 dumplings

 

Chinese Beef & Rice In A Clay Pot

Chinese Beef & Rice In A Clay Pot
Cooking In Clay Pots, Adds So Much Flavor To Your Dish!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 1 hour

Ingredients
2  8oz. Filet of Beef Tenderloin, cubed
2 cups Shitake & Oyster mushrooms
1/2 onion, chopped
1 cup green onions, chopped + garnish
2 cups uncooked rice, divided
4 cups chicken stock, divided
1/2 tbsp vegetable oil
1/2 tsp grated ginger
1/2 tsp garlic, minced
1 tsp sesame oil
salt
pepper

 Cooking Tools
2 Chinese clay cooking pots with lids

Directions
Prepare Chinese clay pots with lids by submerging them in cold water for at least 30 minutes; drain then set aside.  In a frying pan on high heat; add vegetable oil and add cubed filet of tenderloin and sear and brown on all sides.  Add the chopped onions and garlic, ginger, salt and pepper, once onions just start to get slightly golden, remove beef and onions from the pan and set aside.  In the same pan, saute the Shitake mushroom and Oyster mushrooms until slightly brown; set aside.
To assemble clay pots: Add 1 cup of rice to each clay pot.  Pour 2 cups of chicken stock to each clay pot, lay mushrooms in equal portions in the pot. Place beef and onion mixture on top of the mushrooms, then add chopped green onions and drizzle each with sesame oil.  Place lid on the pot and place them in a cold oven, directly on the grill.  Set oven temperature at 425 Degrees F, bake in oven for 50 minutes, the liquid should be all absorbed and rice fully cooked. Take pots out of oven and let it cool down with lids on for 15 minutes.  Serve in pots with the Sweet Soy and Hoisin Dipping Sauce. (recipe below)
Serves 2

Sweet Soy And Hoisin Dipping Sauce

Ingredients
1/4 cup sweet soy sauce
1 tbsp Hoisin sauce
3 tbsp water
red pepper flakes (optional)

Directions
Whisk ingredients in a small bowl, divide into serving bowls.  Garnish with chopped green onions and red pepper flakes.

Wonton Soup

Wonton Soup
With A Little Effort, Brings So Much Pleasure!
Difficulty: Moderate
Prep Time: 1 hour 30 minutes
Cooking Time: 15-20 minutes

Wonton Soup
Ingredients
1 package Wonton wrappers, thawed
2 cups Napa cabbage, chopped
6-8 cups chicken stock
1/2 lb. ground pork
1/4 cup Shitake mushroom, small dice
1/4 cup water chestnuts, small dice
1/4 cup bamboo shoots, small dice
1/4 cup green onion, minced
1 tbsp fresh parsley, minced
1 tsp sweet miso
1 tbsp Mirin
2 tbsp sake
1 tsp soy sauce
1/2 tsp sesame oil
1/2 tsp sugar
1/2 tsp ginger, grated + 2 slices
1/2 tsp garlic, pressed + 2 garlic cloves
1 egg white- for seal

Cooking Tools
Parchment lined sheet tray
(2) Stock pots
Mixing bowl
Skimmer

Wonton Soup
Directions
In a large stock pot; add chicken broth, 2 garlic cloves and the 2 slices of ginger.  Bring to a boil then reduce to a simmer. Add Napa cabbage.

Wontons
Directions
In a mixing bowl; add ground pork, shitake mushrooms, water chestnuts, bamboo shoots, green onions, parsley, sweet miso, Mirin, sake, soy sauce, sesame oil, sugar, grated ginger and the pressed garlic.  Knead the mixture very well with your hands for at least 5 minutes.  Place egg white in a separate bowl (this is you adhesive for your wontons)
1. Place 1 heaping tsp. of pork mixture in the center of wonton.
2. Using your finger, dip into egg white and wet all the edges of the wontons.
3. Fold over one half to the other, creating a triangle.  Press down edges to seal.
4. Bring the bottom sides of the triangle together and seal with egg white.
5. Fold the tip to one side and seal with egg white.
6. Repeat, will yield approx. 20 Wontons.
Place on parchment lines sheet and place in refrigerator for about 30 minutes.  In a separate stock pot, fill with water and bring to a boil, the reduce to a simmer. Add wontons to the simmering water and cook for at least 10 minutes.  Using a skimmer, transfer wontons to the simmering soup and cook for additional 5 minutes.  Place Wonton soup in a serving bowl.
Serves 4

Cook's Note: By cooking wontons separately in simmering water, allows the flour that coats the wontons to come off during the cooking process.  This prevents your soup from becoming cloudy.

 

 

Mongolian Pork

Mongolian Pork
Fast and Flavorful!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 15 minutes

 

Ingredients
Hot cooked rice for 4
1 lb. pork tenderloin, sliced thin
1 onion, sliced thick
1 tbsp vegetable oil
1 tsp sesame oil
2 cloves garlic, pressed
1 tsp fresh ginger, grated
1/2 cup Mirin
3 tbsp soy sauce
1/2 tbsp Hoisin sauce
1 tbsp sugar
pepper
2 tsp cornstarch + 1/4 cup cold water (optional)


Cooking Tool
Wok

Directions
On high heat, add vegetable oil, garlic and ginger, toss very quickly  for 30 seconds to prevent burning the garlic and ginger.  Add pork tenderloin slices and toss until cooked: will cook fairly quickly, about 5-7 minutes.  Remove to a plate, then add onions to the wok with 1 tsp sesame oil and toss quickly on medium high heat, until onions are slightly tender and golden. Put back in the wok the cooked pork tenderloin, Mirin, soy sauce, Hoisin sauce, sugar and pepper.  Toss until well coated and the liquid reduces slightly.  If you like a thicker sauce, add cornstarch to water to create a slurry and add to pork mixture and toss until it thickens.  serve over hot rice.
Serves 4