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| CHINESE RICE,NOODLE & DOUGH DISHES |
| A.) SHRIMP FRIED RICE: |
| 4 cups cold, cooked rice (jasmine or long-grain); 2 eggs; 1/4 tsp. salt; 4 tbls. salad oil; 2 whole green onions, thinly sliced; 1cup small cooked shrimp; 1/2 cup frozen peas, thawed; 1/2 cup roasted cashew nuts; 2 tbls. soy sauce; |
| 1.) Rub cooked rice with wet hands so all the grains are separated. Beat eggs with the 1/4 tsp. salt. 2.) In a wok or wide frying pan, heat 1 tbl. of the oil over medium heat. Add green onions and stir-fry for about 30 sec. Add eggs and stir and cook until soft curds form; remove from pan and set aside. 3.) Heat another tbl. of oil in the pan. Add shrimp, peas, and cashews. Stir-fry for 2 mins., to heat through; remove from pan and set aside. Heat the remaining 2 tbls. oil in the pan. Add rice and stir-fry for 2 mins., to heat through. Stir in soy sauce and shrimp mixture. Add eggs and fold in until they are in small pieces. Season with salt. Makes 4 - 5 servings. |
| B.) PORK SUI MAI: |
| 4 medium-size dried shatake mushrooms; 2 cups (about 1 lb.) finely chopped or ground boneless lean pork; 1/3 cup minced green onion; 1/4 cup ea. minced water chestnuts & bamboo shoots; 2 tsps. minced fresh cilantro; 1 tsp. grated fresh ginger; 3 tbls. soy sauce; 1 1/2 tbls. cornstarch; 1 egg white; 4 doz. won ton skins; 1 sm. carrot, grated; salad oil. |
| 1.) Cover mushrooms with warm water, let stand for 30 mins., then drain. Cut off stems and discard; squeeze mushrooms dry and finely chop. 2.) Mix mushrooms with pork, onion, water chestnuts, bamboo shoots, cilantro, and ginger. Blend the 3 tbls. soy sauce with cornstarch and add to pork mixture along with egg white. Stir until well mixed. Divide mixture into 48 equal balls. 3.) To make each dumpling, cut off the corners of the won ton skins to form a circle. Place a pork ball on the center of each skin, Crumble dough up and around filling and give a light squeeze in the middle - top surface of filling should be exposed. Tap bottom on a flat surface so dumpling will stand upright. Put 1/4 tsp. of carrot in center of each dumpling and brush each dumpling with salad oil. Keep covered with a moist towel until all are made. 4.) Place dumplings, without crowding, on a greased rack that will fit inside a steamer, wok, or deep pan. Pour boiling water into steamer, leaving 1 1/2" between water level and rack. Cover and steam for 20 mins. 5.) Serve dumplings hot or, if cooked ahead, cover and chill for up to 1 day or freeze for up to 1 month. Serve with soy sauce for dipping. Makes 4 doz. dumplings. |
| C.) POT STICKERS; |
| 1/2 lb. medium-size raw shrimp, shelled and deveined; 1/2 lb. boneless pork, finely grnd.; 1 cup finely shredded cabbage; 1/4 cup ea., minced green onion and chopped canned straw mushrooms; 1 clove minced garlic; 1/2 tsp. salt; 2 tbls. oyster sauce. Mix all of the above ingredients together to make the shrimp filling for the Pot Stickers. |
| 1 or 2 pkgs. of round or square won ton skins, (if the square skins are used, remove the corners to form a circle; 1/4 cup salad oil; 1 1/2 cups chicken broth; soy sauce, white vinegar, and hot chili oil. |
| 1.) Place about 2 tsps. of the filling in the center of each of the skins. To shape each pot sticker, fold dough in half over filling to form a half moon. Pinch closed about 1/2" of the cur-ved edges. As you continue to seal edges, form 3 tucks along the dough edge facing you (see illustration). Continue pressing edges together until entire curve is sealed. Set pot sticker down firmly, seam side up, so that dumplings will sit flat. Cover with a damp cloth while you shape re- maining pot stickers. 2.) If made ahead, freeze pot stickers in a single layer on a baking sheet until fir; then trans- fer to a plastic bag and freeze for up to a month. Cook without thawing. 3.) Cook pot stickers a dozen at a time. For each batch, heat 1 tbl. of oil in a heavy wok or a wide frying pan over medium heat. Set pot stickers, seam side up, in pan. Cook until bottoms are golden brown (about 8 - 10 mins.). Then pour in 1/3 cup of the chicken broth and immedi- ately cover pan tightly. Reduce heat to low and steam pot stickers for 10 mins., (15 mins., if fro- zen). Uncover and continue cooking until all liquid is absorbed. Using a wide spatula, remove the pot stickers from the pan, place them, browned side up, on a serving platter. Continue until all of the pot stickers have been cooked. 4.) Serve hot, with soy sauce, vinegar, and chili oil on the side. Makes about 4 doz. pot stickers, about 6 - 10 servings. |