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.
Stir-Fried Pork Tenderloin With Vegetables
3/4 pound pork tenderloin
3 tablespoons soy sauce
1 tablespoon dry sherry
2 1/2 teaspoons cornstarch
1 1/4 teaspoons sugar
1/4 teaspoon minced fresh gingerroot
salad oil
1/2 bunch broccoli
1/2 pound sliced mushrooms
1 carrot — thinly sliced
1/4 teaspoon salt
2 tablespoons water
With knife held in slanting position, almost parallel to the cutting surface, cut tenderloin crosswise into 1/8″-thick slices. In medium-sized bowl, mix pork with next 5 ingredients.
In 12″ skillet or wok over high heat, in tablespoons hot salad oil, cook broccoli, mushrooms, carrot, and salt, stirring quickly and frequently (stir frying) until vegetables are coated with oil. Add water and stir fry until vegetables are tender-crisp; spoon onto warm platter.
In same skillet over high heat, in 2 more tablespoons hot salad oil, cook pork mixture until pork loses its pink color, about 2-3 minutes, stirring quickly and frequently. Return vegetables to skillet with pork; heat through.
Per Serving (excluding unknown items): 224 Calories; 5g Fat (18.3% calories from fat); 30g Protein; 17g Carbohydrate; 5g Dietary Fiber; 74mg Cholesterol; 1303mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 0 Other Carbohydrates.
Sweet and Sour Pork
3 pounds boneless pork — cut into 2′ strips
3 teaspoons paprika
2 tablespoons shortening
2 small onions — thinly sliced
2 green peppers — cut in strips
2 tablespoons brown sugar
6 tablespoons dry milk
3 tablespoons cornstarch
2 chicken bouillon cubes — crushed
2 13 1/2-oz cans pineapple chunks in juice — drained, reserve syrup
1/2 cup vinegar
1 1/2 tablespoons soy sauce
1 1/2 tablespoons Worcestershire sauce
Sprinkle pork pieces with paprika. Heat shortening in skillet. Saute pork and discard fat. Place meat in removable liner. Add onion and pepper.
Combine next four ingredients in bowl then add vinegar, soy sauce, Worcestershire sauce and 1 1/3 cup pineapple liquid. (Add water if necessary.) Pour entire mixture into removable liner of crockpot. Place liner in base. Cover and cook on low 8-9 hours, high 4-5 hours or auto 6 hours. During last 1/2 hour, add pineapple. Serve over rice.
Per Serving (excluding unknown items): 392 Calories; 15g Fat (34.6% calories from fat); 35g Protein; 29g Carbohydrate; 2g Dietary Fiber; 106mg Cholesterol; 511mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
10 Minute Szechuan Chicken
Ingredients
4 each chicken breast, halves, boneless and skinless
1 1/2 tablespoon vinegar, white wine or rice wine
3 tablespoon cornstarch
1 teaspoon sugar
1 tablespoon vegetable oil
1/4 cup water
3 each garlic cloves, minced
6 each green onions, cut into 1 inch pieces
5 tablespoon soy sauce, (low salt)
1/8 teaspoon cayenne, or to taste
Directions:
Cut chicken into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat. Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned. Add soy sauce, vinegar, sugar and water.
Cover and cook 3 minutes or until chicken is cooked through. Add green onions and cayenne; cook uncovered about 2 minutes longer.
Potstickers
2/3 pound ground pork
1 cup chinese cabbage — minced
2 green onions — minced
1 egg
1 tablespoon light soy sauce
1/2 teaspoon salt
1/2 teaspoon orange peel — grated
1/2 teaspoon hot chili oil
cornstarch
40 won-ton wrappers — cut into circles
1/2 cup peanut oil
1 cup water
Combine port, cabbage, onion, egg, soy sauce, salt, orange peel and hot chili oil in large bowl and mix well. To assemble: Dust waxed or parchment paper with cornstarch. Set 1 rounded teaspoon filling in center of won tom skin, pressing lightly so filling forms narrow band across middle. Moisten rim of skin. Bring opposite sides together to form semicircle. Pinch together around outer edge. Transfer to cornstarch dusted paper. Cover with dry kitchen towel. Repeat with remaining won ton and filling. Place two heavy 12″ skillets over low heat. Add 1/4 cup oil to each. Arrange dumplings in skillets in rows, fitting closely together. Increase heat to medium-high and cook uncovered until bottoms are deeply golden, about 2 minutes, checking occasionally. Add 1/2 cup water to each pan and cover immediately. Let steam until skins are translucent, about 3 minutes. Remove cover and continue cooking over medium to medium-high heat until bottoms are very crisp and well browned. Drain off excess oil if necessary. Loosen dumplings with spatula and transfer to serving dish.
Serve immediately.
Five-Spice Appetizer Meatballs
1 egg white — slightly beaten
3/4 cup soft bread crumbs
1/4 teaspoon five-spice powder
1 pound lean ground beef
1 1/2 cups orange juice
3 tablespoons honey
4 teaspoons cornstarch
1/4 teaspoon ground ginger
1 medium red sweet pepper — cut in 1″ pieces
In a large bowl combine egg white, bread crumbs, five-sp[ice powder, and 1/2 teaspoon salt. Add beef; mix well. Shape into fourty-eight 1-inch meatballs. lace in a 15×10x1-inch baking pan. Bake in a 350 degree oven for 15 to 20 minutes or until no pink remains in center of meatballs. Drain.
Meanwhile, in a large saucepan stir together orange juice, honey, cornstarch, soy sauce and ginger. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add sweet pepper and meatballs to saucepan; cook and stir until heated through. Keep warm in a fondue pot or chafing dish. Serve with toothpicks.
Makes 48 appetizer-size meatballs.
India Curried Eggs
Cut hard-boiled eggs in halves; then fry 1 small chopped onion and 1 chopped apple in hot butter; add 1/4 cup of pounded almonds and 1 pint of milk, mixed with 1/2 tablespoonful of cornstarch. Season with salt and a dessertspoonful of curry-powder. Let cook ten minutes; then add the eggs. Let all get very hot. Serve with croutons; garnish with fried parsley.
Beef and Broccoli
1/2 lb Boneless beef*
1 tb Oyster sauce**
2 ts Rice wine**
1/2 ts Brown sugar**
2 ts Cornstarch**
1 lb Broccoli; chopped
2 ts Rice wine***
1/2 ts Brown sugar***
1 ts Cornstarch; dissolved in ***
2 tb Water***
3 tb Peanut oil
2 Slices ginger; minced
1/2 ts Salt
1/4 c Water
2 ts Sesame oil
*(Flank steak, top sirloin, or tenderloin), sliced across grain into thin s
**(combine all marinade ingredients in a bowl)
***(combine all seasoning sauce ingredients in a cup)
Thoroughly mix beef with marinade and marinate for 30 minutes. Heat wok over highest heat, when hot, swirl in 2 Tblsp peanut oil. Add ginger and salt and toss a few seconds. Add broccoli and stirfry one minute, then add water, turn heat to med-high, cover, and steam until crisp tender. Uncover and turn heat to high, stir frying until water is evaporated. Remove broccoli and reserve. Reheat same wok (without rinsing) and, when hot, add remaining peanut oil. Add beef slices and stirfry until lightly browned but not cooked through. Do not stirfry too vigorously or meat will not brown, it is better to press slices against sides of wok to sear. Add broccoli to wok and toss. When hot, stir in seasoning sauce and stir until sauce thickens (it’s a good idea to whisk the sauce in the cup just before you hurl it into the wok). Turn onto a platter and drizzle sesame oil over the top. The sugar in the marinade and seasoning sauce acts as a floor enhancer rather than a sweetener.
Aunt Sadie’s Brisket Of Beef
3 Large onions*
8 Whole allspice
Salt and pepper Garlic powder Hungarian paprika 5,6 lb brisket; 1st cut
*Sliced paper thin (3 is not a typo)
The following is my favorite brisket recipe and it really does come from my Aunt Sadie’s kitchen: Remove any excess fat from brisket, but leave a little on top. Place one half of the onions on bottom of pan. Season the onions with a little salt, pepper, garlic powder and lots of Hungarian paprika. Place brisket on top of onions, then other half of onions and allspice on top of the brisket. Cover and roast in a 300 degree F. oven for 3 hours. Test your brisket and when it is fork tender, take it out. Let it cool and then slice it very thin. Strain juice and either thicken it with a little cornstarch or serve it au jus. You will have a very dark brown juice.
NOTE: Best when made one day in advance. Aunt Sadie almost always served this with savory noodle kugel. I also serve it with roasted, boiled or mashed potatoes. Use a good roasting pan with a lit that fits well or covered with heavy duty aluminum foil. Spray pan and inside of lid with Pam.
Mediterranean Turkey Casserole
1 lb Medium Egg Noodles
- uncooked 14 1/2 oz Low-sodium chicken broth
1 c Skim milk
1 t Salt
1/4 c Cornstarch
2 c Chopped cooked turkey
14 oz Canned artichoke hearts
– drained and quartered 7 1/2 oz Jar roasted red peppers
– drained and sliced 9 Kalamata olives
– pitted and sliced 1/2 c Grated mozzarella cheese
– (part-skim) 1/2 c White wine
1 t Fresh lemon juice
1/2 ts Black pepper
Vegetable oil cooking spray 2 tb Grated Parmesan cheese
Prepare noodles according to package directions; drain. Stir the broth, milk, salt and cornstarch together in a large pot or Dutch oven until the cornstarch is dissolved. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in noodles, turkey, artichoke hearts, red peppers, olives, mozzarella cheese, wine, lemon juice and pepper. Heat oven to 350 degrees F. Spray a 3-quart baking dish with cooking spray. Spoon noodle mixture into dish. Sprinkle with Parmesan cheese. Bake until bubbling around the edges, about 35 minutes. Let stand 5 minutes before serving.
Each serving provides: 365 Calories; 23.7 g Protein; 31.7 g Carbohydrates; 6.06 g Fat; 87.5 mg Cholesterol;
1074 mg Sodium. Calories from Fat: 15%
Braised Squab In a Mold Of Vegetables
Squabs, wings and neck removed, reserved Salt Pepper 1 lb Butter, clarified
1 md Onion, chopped
4 sl Bacon, diced
4 sm Cabbages, quartered
– cored, and sliced OR 2 lg Cabbages, quartered
– cored, and sliced 1/2 qt Stock, veal, thickened
– with cornstarch —————————-VEGETABLES AND MOLDS—————————- 3 lb Turnips, large, peeled
2 lb Carrots, large, peeled
1 ea Broccoli, flower, per mold
Salt Squabs and Sauce: Brown pigeon wings and neck in the oven and reserve. This will tend to darken the sauce and bring out the flavor of the squab bones. Salt and pepper the squab inside and out. In a large saute pan, heat butter (do not use too much butter or birds will deep fry). Add the squabs and brown carefully on every side. Place the birds in warm spot. Discard the used butter from the pan, and add four tablespoons of fresh clarified butter. Add bacon and onions to the pan and saute to a blond color. Add cabbages. Cook over low heat for twenty minutes, stirring occasionally. Add veal stock to cover the contents of the pan and adjust the seasonings. Bring to a boil. Place the squabs on the cabbage in the saute pan then brush with clarified butter, and cook in a 450 F for 10 minutes. Remove the squabs from the pan, bone them and put the bones in the saucepan with the previously cut wings and necks. Reserve the squab meat. Into the saucepan with the necks, wings and bones, strain the juice from the cabbage mixture. Add veal stock if liquid is needed. Reserve the cabbage. Over medium heat, cook the strained cabbage juice and bones for at least one-half hour, then strain through chinois and reserve the sauce. Vegetables and Molds: Cook the carrots, turnips, and broccoli in heavily salted water until crisp. Cool the vegetables in a bowl placed in ice water. Select the largest turnip, slice it at its widest part into 4 slices, about an 1/8-inch thick and about 3 1/2 inches in diameter. In the middle of each of these turnip slices, cut a round hole about the size of a quarter or slightly larger. Cut the remaining turnips and carrots into 40 rectangular slices about 1 1/2 inch by 1 inch by 1/8 inch.
On the bottom of 4 buttered 4-inch souffle molds, place one each of the large turnip slices. Arrange the remaining vegetables slices around the inside edge of the molds, alternating carrot and turnip slices. Place a broccoli flower, stem off and head down, into the hole in the bottom of each mold. This will be the centerpiece of your mold when unmolded later. Cover the broccoli with one layer of cabbage packed well over and between the broccoli and vegetables. Top this cabbage layer with a layer of squab meat. Add more cabbage, pressing hard to form the mixture at the top of the mold. Place the molds of squab and cabbage onto a small sheet pan. Surround the molds with a little water (a 1/4-inch in depth or a little more). Put a small sheet of buttered parchment paper on each mold (butter side down). Reheat for 20 minutes in your oven at 450 F. (Note: If molds are not to be cooked until a later time, they should remain in the oven about 20 minutes on low heat before being cooled and stored away in a refrigerator.) Unmold on serving plates. Spoon warmed sauce around molds and serve.