Pork Dumplings
8 dried black mushrooms
1 pound lean ground pork
1/2 cup chopped bamboo shoots
1/4 cup chopped green onions with tops
1 egg white
2 tablespoons cornstarch
2 teaspoons salt
2 teaspoons light soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon white pepper
1 pound siu mai skins
1/4 cup light soy sauce
1/8 teaspoon sesame oil
Wonton skins can be substituted for siu mai skins. Cut off corners to make a circle.
Soak mushrooms in hot water 20 minutes or until soft. Drain. Rinse in warm water. Drain. Squeeze out excess moisture. Remove and discard stems. Chop caps finely.
Mix together mushrooms, pork, bamboo shoots, green onions, egg white, cornstarch, salt, 2 teaspoons soy sauce, 1/2 teaspoon sesame oil and white pepper.
Hold siu mai skin in hand. (Cover remaining skins with plastic wrap to keep them pliable.) Place 1 tablespoon pork mixture in center of skin. Bring edge of skin up side of filling, leaving top open. Repeat with remaining skins. (Cover filled dumplings with plastic wrap to keep them from drying out.)
Place dumplings in single layer on rack in steamer. Cover and steam over boiling water 20 minutes. (Add boiling water if necessary.) Repeat with remaining dumplings.
Mix together 1/4 cup soy sauce and 1/8 teaspoon sesame oil. Serve with dumplings.
Per Serving (excluding unknown items): 346 Calories; 13g Fat (35.1% calories from fat); 17g Protein; 39g Carbohydrate; 2g Dietary Fiber; 46mg Cholesterol; 1251mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
Twice Cooked Pork And Spicy Vegetables
1/2 pound pork butt — in one piece
5 dried black mushrooms
2 small dried red chili pepper
2 large cloves garlic — minced
2 teaspoons minced ginger root
1 small bell pepper
1/4 cup bamboo shoots
1 large carrot
1 bean curd cube
1/3 cup mushroom liquid
1 tablespoon soy sauce
1 pinch sugar
1 teaspoon salt
2 tablespoons peanut oil
cornstarch paste — as required
In saucepan, cover pork butt with water, bring to a boil and simmer for 30 minutes. Add more hot water if level goes below pork. Cool pork in its cooking water.
Wash, then soak mushrooms in warm water for 1 hour. Squeeze liquid from mushrooms, reserving liquid. Discard mushroom stems, and halve mushrooms. Halve, seed and core bell pepper; cut into pieces about 1″ by 1 1/2″. Slice bamboo to match bell pepper. Peel carrot; slice on bias into ovals.
Remove pork from cooking water, and parboil carrots in water for 1 minute. Slice 2/3 of pork butt into rectangles same size as bell pepper. Save remaining 1/3 for another dish.
Strain mushroom liquid; combine specified amount with soy sauce, sugar and salt. Drain bean curd, rinse in cold water, and slice same size as bell pepper.
Add oil to very hot wok. When oil begins to smoke, stir-fry mushrooms, garlic and ginger for 1 minute. Add bell pepper, bamboo shoots, carrots and pork; stir-fry for 1 minute. Add bean curd and mushroom liquid; bring to boil.
On medium heat, cover wok and cook for 1-2 minutes, until bell pepper is bright green and crisp. Push ingredients up side of wok. Restir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring. Recombine with ingredients. Serve.
Per Serving (excluding unknown items): 252 Calories; 17g Fat (56.6% calories from fat); 18g Protein; 11g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 833mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.
Beef and Broccoli with Garlic Sauce
1 lb Beef steak
1 tb Vegetable oil
1/2 ts Salt
1 ds White pepper
1 1/2 lb Broccoli
1 ts Cornstarch
1 ts Sesame oil
1/4 c Chicken broth
2 tb Vegetable oil
1 tb Vegetable oil
1 tb Finely chopped garlic
1 ts Finely chopped ginger root
2 tb Brown bean sauce
1 c Sliced canned bamboo shoots
Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef, 1 tbs vegetable oil, the salt and white pepper in a glass or plastic bowl. Cover and refrigerate 30 minutes. Pare outer layer from broccoli stems. Cut broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems into 1 inch pieces. Place broccoli in boiling water; heat to boiling. Cover and cook 2 minutes; drain. Immediately rinse in cold water; drain. Mix cornstarch, sesame oil and broth. Heat 12-inch skillet or wok until very hot. Add 2 tbs vegetable oil; rotate skillet to coat bottom. Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from skillet. Heat skillet until very hot. Add 1 tbs vegetable oil; rotate skillet to coat bottom. Add garlic, ginger root and bean sauce; stir-fry 30 seconds. Add bamboo shoots; stir-fry 1 minute. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.
Crock Pot Chop Suey
Ingredients
3 each pork shoulder chops, boned, well trimmed, diced
2 cup chicken, cubed, cooked or raw
1/2 cup chicken broth
1 cup celery, stalk, diagonally sliced
2 teaspoon soy sauce
1/2 teaspoon sugar
1 salt
1 1/2 cup water chestnuts, thinly sliced
1 1/2 cup bamboo shoots, julienned
Directions:
Combine all ingredients in crockpot; stir well. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. If desired, thicken sauce with a cornstarch-water paste just before serving.
Double recipe for a 5 quart crockpot.
Almond chicken
1 lb skinned chicken breast.
1/3 Slivered almonds
5 slices fresh ginger root
3 green onions, chopped to about 1″ lengths
1 green pepper, chopped as above
1/2 cup diced bamboo shoots
1 cup vegtable oil
~~Marinade~~
1/4 tsp salt
1/8 tsp white pepper
1 tsp cornstarch
1 Tbsp soy sauce
1 egg white
~~Seasoning sauce~~
1 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp dry sherry
1/2 tsp salt
1 tsp sugar
1/2 tsp cornstarch
Cut chicken into 1” cubes. Combine marinade ingredients, add chicken and mix well. Let stand 1/2 hour.
Heat oil in wok, add chicken and stir-fry until browned. Remove chicken and drain well. Stir-fry ginger, onion, pepper and bamboo shoots for about 1 minute until vegtables are crisp-tender. Combine ingrediants for seasoning sauce in a small bowl, mix well and add to wok. bring to boil. Add chicken to boiling sauce. Stir-fry chicken until coated with sauce. Add almonds, mix well and serve hot.