Chinese pork fried rice is another authentic Asian dish from Yuhong’s Country Kitchen! Make sure you subscribe so you don’t miss any of her delicious recipes.
Heat 2 tbsp oil in a wok or saute pan over high heat.
Add pork and garlic. Saute, stirring constantly, until pork is no longer pink.
Add corn and peas/carrots and saute for 3 minutes. Remove the contents from the pan and set them aside.
Pour the remaining vegetable oil to the pan. When it’s heated, add eggs and stir until cooked.
Push eggs to one side and add rice and pork mixture. Stir to combine.
Make a well in the middle of the pan and add soy sauce. Add green onions and heat through.
Serve hot.
*Leftover, day-old rice works best for this recipe, as it’s less sticky.
Hack: Store leftovers in the fridge for up to 5 days or freeze in serving-sized portions for up to 3 months.
Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
Keyword asian cooking video, Asian cuisine, Asian food, Asian side dish, Chinese cooking video, Chinese cuisine, Chinese food, Chinese side dish, cooking video, fried rice, homemade Asian cuisine, Homemade Asian food, homemade Chinese cuisine, Homemade Chinese food, instructional video, one pan meal, one pan recipe, one skillet meal, rice dish, rice side, Traditional Asian Food, Traditional Chinese Food
For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!
Suggestion: Any cold, cooked rice can be used in this recipe but I like to use this easy vegetable rice to kick up the nutritional value!
This easy homemade caramel sauce is quick to make and has a silky texture you and your family are going to love! Try it on bread pudding or apple crisp!
Heat granulated sugar and water in a medium saucepan over medium heat, stirring constantly with a spatula or wooden spoon.
When it begins to simmer, turn the heat up to high and boil until it turns amber in color, 4-5 minutes. Stir continuously and watch closely to avoid burning.
Remove from heat and slowly add cream, using caution as it may bubble up. Don't be concerned if the caramel sauce lumps or "seizes" at this point. Just keep stirring it until it smooths out.
Stir in butter and vanilla.
Allow to cool slightly before using.
*Substitute brown sugar to make butterscotch sauce
Hack: Refrigerate leftovers in a tightly sealed container. The sauce will thicken when cold, so warm before using.
Hack: Sauce can be refrigerated for up to a month or frozen for up to 3 months.
Did you know? Milton Hershey’s first successful business was not chocolate but caramels. In fact, the Hershey Company was NOT started to make a certain iconic candy bar but to produce chocolate to coat their sister company’s popular caramels! Get some other fun facts here!
The earthy, salty flavor of feta cheese blends beautifully with the subtly sweet and savory taste of fig chutney in the delicious fig stuffed chicken breast!
Preheat the oven to 350℉. Butterfly chicken breast and lay on a flat surface.
Place generous tbsp of chutney on the bottom half of chicken breast and top with goat cheese
Fold the top half of the chicken breast over chutney and goat cheese. Coat with flour and sprinkle with salt and pepper.
Mix bread crumbs with Parmesan cheese.
Dip chicken breast in egg and coat with bread crumb mixture.
Place in a greased baking pan. Mix butter and oil. Drizzle over chicken breast.
Bake for 30-40 minutes or until the chicken has an internal temperature of 160℉.
Let rest for 5 minutes before serving.
Hack: Place chicken breast in the freezer for 30 minutes prior to butterflying for more stability when cutting. Allow to thaw completely before proceeding with the rest of the recipe.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
There are now crock pot designs to match your inner favorite cartoon character, Nerd or superhero. So buckle up and let’s go on a ride. The fun starts here!
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Slow cookers, or crock-pots as they are commonly known, were originally patented in 1940 as a “bean simmer pot” and the first “Simmer Crock” hit the market in 1950 with limited success.
In the 1970s, Crock-Pot became an unlikely symbol of the women’s liberation movement as more women took control of their own destiny by working outside the home. It was a way for women to earn a living and still take care of their families. It was proof that the Modern Day Woman could, indeed, do it all.
Crock-pots haven’t changed much since their inception and why should they? They are the epitome of simplicity. Just throw something in there, turn it on and leave it to its own devices. Now, there have been a few minor improvements, such as larger sizes and timers but in general, they are the same as the originals shown above.
Some things never change:
Manual high, low and warm setting
Removable Stoneware insert for easy serving and cleaning
Aluminum housing
Non-skid rubber feet for stability
Cool-touch handles
Glass lid
ETL Certified and UL listed.
But guess what has changed?!?! Crock-pot Designs. There’s now a crock-pot design to match your favorite cartoon character, Nerdist tendencies and inner superhero. So buckle up and let’s go on a ride. The fun starts here!
In A Galaxy Far, Far Away
This film franchise has ended but rest assured that Stars Wars will live on in our hearts and our minds…and on Disney+. After being rejected by two major studios, the first movie Star Wars: A New Hope was finally granted the go-ahead by 29th Century Fox. What was to be a low-budget, standalone film morphed into a saga that has continued for over 40 years. Oddly enough, that means that the Star Wars franchise has been around since the 70s…just like Crock-Pot. Coincidence? I think not.
Who doesn’t love Mickey? He turned 90 years old just a couple of years ago so I think it’s safe to assume that we all grew up with him in our lives!
Mickey made his 1928 debut in the short film Steamboat Willie, one of Disney’s first sound cartoons. The new Disney mascot was created in secret to replace Oswald The Lucky Rabbit, the Disney mascot that was co-owned by Disney and Universal Studios.
Pixar was the brainchild of Disney executive John Lasseter. He pitched the idea of using computer animation for producing movies but Disney’s reaction was not what he expected: They fired him.
He teamed up with George Lucas, and later Steve Jobs, to create Pixar Studios. Despite an Academy Award nomination and some success in advertising, the company struggled. It wasn’t until their 1988 Academy win for “Tin Toy” that things started to look up. Turns out Disney wanted in after all. And the rest, as they say, is history.
What’s that? Who’s Jack-Jack? Just ask a Millennial. Or a Post-Millennial. I’m sure they’ll think it’s charming that you don’t know.
These character powerhouses were dreamed up by Illumination Entertainment and Nickelodeon, respectively.
Although they don’t have the big-name connections of some of the others, they deserve respect in their own right. The Minions is the highest-grossing non-Disney film of all time and SpongeBob SquarePants has a television history spanning over 12 years (so far).
They have certainly earned a spot in the Crock-Pot Hall of Fame!
Comic book superheroes have been around since the 1930s. The first was Mandrake the Magician in 1934 but it didn’t take long for him to be overshadowed by The Phantom (1936), Superman (1938) and Batman (1939).
Frankly, I’m not surprised. Mandrake’s superpower was his ability to “make people believe anything, simply by gesturing hypnotically”. Since he was, apparently, unable to make anyone believe he was the top superhero, he definitely deserved to go.
Like Crock-Pot, superheroes haven’t changed much since they showed up on the scene some 80-plus years ago. Why mess with a good thing? Let’s get cooking with the Earth’s mightiest superheroes!
Bring one quart of water to boil in a medium saucepan over high heat. Add pasta and boil until al dente, about 7 minutes or according to package directions. Add peas in the last minute of cooking.
Drain pasta, reserving ¼ pasta water. Do not rinse.
Place pasta in a bowl or sealable plastic bag. Add pasta water and Italian salad dressing and place in the refrigerator overnight.
Drain pasta and return to bowl.
In another small bowl, mix onion, mayonnaise, vinegar, Worcestershire sauce, sugar, pepper and salt. Toss with cooled pasta and peas. Refrigerate until the salad is well chilled.
*Use olive oil, if desired.
Hack: Store tightly covered leftovers in the refrigerator for up to 5 days.
Keyword cold side dish, easy, green peas, pasta, rotini, salad, vegetarian
Did you know? Traditional “white” pasta has gotten a bad rap lately but there are plenty of healthier alternatives out there, either withcarbs orwithout!
½cupgreen bell pepper, cut into matchsticks (½ pepper)
½cupred bell pepper, cut into matchsticks (½ pepper)
2green onions
2tbspgrated fresh ginger
3clovesgarlic, minced (3 tsp)
¼ cupsugar
2tbsprice or apple cider vinegar
1½tbspsoy sauce
1½tspsesame oil
1½tspred pepper flakes
Instructions
Place cornstarch in a bowl and gradually whisk in water until smooth. Whisk in eggs. Add steak strips and toss to coat.
Heat oil in a wok or heavy saute pan over high heat until hot but not smoking.
Add ½ beef strips, and separate with a fork. Cook, string frequently, until brown and crispy, about 3 minutes. Remove beef to drain on paper towels, and repeat with remaining beef.
Drain off all but 1 tbsp of the oil. Saute carrot, peppers, green onion, ginger and garlic until lightly browned but still crisp, about 3 minutes.
Whisk together sugar, vinegar, soy sauce, sesame oil and red pepper flakes together in a small bowl. Pour over vegetables and bring to boil.
Stir beef back in and stir just until heated through, about 3 minutes.
Serve hot with rice, if desired.
Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.
Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use.
Hack: Once opened, sesame oil can be stored in a cool, dark place (kitchen cupboard away from the stove) for up to six months. It can be stored in the fridge for a year or more.
Hack: Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.
Hack: Matchstick carrots can be found in the packaged section of the produce department. Freeze any leftover carrots for use in cooking.
Keyword beef, Chinese cuisine, Chinese food, crispy, flank steak, fried, ginger, homemade Chinese cuisine, Homemade Chinese food, Traditional Chinese Food
Did you know? Beef has gotten a bad rap due to its high fat and cholesterol content but thehealth benefits make it a healthy addition to a balanced diet!
Suggestion: Pair this dish with easy vegetable rice for a complete and delicious meal!
Many think that “leftovers” are just a step ahead of “garbage”. Welcome to the No Throw Zone as we talk about a few creative thoughts on how to use leftovers.
Show of hands, who loves leftovers? Anybody? No? Well, I’m not surprised. Leftovers have gotten a bad rap over the course of time.
Old adages such as “Waste Not, Want Not” and “Clean Your Plate” still ring in our ears from our childhoods (and maybe our children’s childhoods as well!). We were continuously reminded that there were starving children that would give their eye teeth for just one bite of the tuna surprise that was sitting on the table in front of us.
Even Pope Francis jumped on the bandwagon in 2013 saying, “Throwing away food is like stealing from the table of those who are poor and hungry.”
All of this makes us feel like leftovers are something we must eat instead of something we could actually enjoy.
I would like to welcome you to the No Throw Zone as we talk about a few creative thoughts on how to use leftovers.
Safely Storing Food Leftovers
I’m gonna put this at the top of the list because it’s important to store your leftovers in a manner that will allow you to use them in a timely manner before they go bad. For cooked meats and hardy vegetables, the general rule of thumb is that they should be eaten or frozen within 5 days of putting them in the refrigerator (which should happen within 2 hours of cooking them!).
This 5-day rule doesn’t apply to everything so make sure you do your homework. Cured meats can be stored up to 14 days in the fridge after being opened, whereas a fruit or vegetable salad will probably look mushy and unappealing by the next day.
It’s best to use the “first in, first out” method of using your leftovers. When you put a container in, pull any existing containers to the front so they can be used first and the older stuff won’t be hidden in the back!
Keep in mind that’s OK to toss something that looks or smells “funny”. Or, as often happens to me, if you can’t remember when you made it. Never take the chance of getting sick just so you can say you didn’t have to throw it away!
What’s For Lunch Today?
How about leftovers from your dinner last night?
Nothing’s easier than depositing your leftovers from diner directly into a microwave-safe container to have for lunch the next day. Many dishes are even better when the flavors have had a chance to meld overnight. Don’t believe me? You can’t argue with science, man.
Let’s take that soup or stew, for example. This type of dish is typically simmered for some amount of time, both to cook the ingredients and to evaporate some of the liquid, which makes the broth more concentrated and flavorful.
This evaporation process continues as the dish cools and even in the refrigerator. The meat and vegetables absorb liquid as well, causing them to become more tender and flavorful as time goes on. These chemical reactions are what turn that tasty dinner into a heavenly lunch!
Make It New Again
When my kids were growing up, a family favorite was turning stew, pot roast or boiled dinner into hash a day or two later. Simply remove the meat and veggies out of the liquid, chop ‘em up small and crisp them up in a saute pan with a little oil. Use cornstarch to turn the broth into the gravy and you’ve got a real “stick-to-your-ribs” kind of meal. My kids now use this recipe for their own families!
You can also turn any kind of leftovers into a stir-fry. Give them a quick saute and then toss with soy sauce, sesame oil, grated Parmesan or whatever you’ve got on hand!
Puree leftovers to stir into pasta sauce to kick up nutrition and flavor. Or mix them in with pasta and some grated cheese for an easy-peasy meal.
Leftover meat or seafood? How about a sandwich? Or toss it up with some lettuce and your favorite salad dressing! Nachos, chicken salad, ham salad…the possibilities are endless.
Quick And Easy Soup
Soup’s On! Make that quick and easy soup. Got some bouillon? Puree your leftovers to add for a comforting, tasty broth or mix them in as they are for a hearty soup. Top it with freshly made croutons (made from any kind of leftover bread) and dinner’s ready!
Feeling adventurous? How about some ramen? I know this recipe calls for chicken, celery and carrots but you’re feeling adventurous, right? Go ahead and try it with some different ingredients. Basic, dried, unflavored ramen noodles can be found in the Asian section of your local supermarket and have a long shelf life so why not stock up?
And, just for the record, making your own soup or ramen broth is about one million times better than that “instant” stuff.
Improving The Bottom Line
Using (reusing?) your leftovers has benefits far beyond the cost of trash bags. Not only are you saving money on your grocery bill, but you’re also reducing greenhouse gas emissions as well as your ecological footprint. You’re improving the bottom line for yourself and the whole world.
And lest I end this sounding like your mother, I will also point out that you’re creating tasty and nutritious meals to enjoy with your family and friends. Because that’s the real bottom line, isn’t it?
This orange and beet salad is the perfect accompaniment to any meal. The citrusy orange flavor and the earthy sweetness of beet make a perfect taste combination!
Cut greens off the beet, leaving 1” of the stem. Wash thoroughly, brush with olive oil and wrap in aluminum foil.
Roast until tender, 50-60 minutes. Remove from oven and cool. Peel the beet and cut it into cubes.
Divide lettuce equally into 3 salad bowls.
Top the lettuce with equal amounts of beet, orange sections, onion, pecans and feta.
Toss each salad with 2 tbsp dressing.
Serving immediately.
Hack: Feel free to substitute any salad greens you have on hand or use fresh baby spinach.
Hack: Only assemble the salad(s) you intend to eat immediately. The rest of the ingredients can be stored in the refrigerator for up to 5 days and assembled when ready to eat.
Hack: To keep lettuce romaine lettuce fresh longer, separate leave and wash. Dry in a salad spinner or with paper towels. Place lettuce leaves in a sealable plastic bag or container with paper towels between each layer to absorb moisture. Replace paper towels if they become soggy.
Hack: Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.
Keyword colorful, easy, fresh beet, fruit and vegetable, healthy, mandarin oranges, salad, vegetarian, vinaigrette
Did you know? Colorful foods add up to a healthy diet! Check out the benefits of beets here!
Suggestion: If you love the combination of beets and oranges, try warm mandarin glazed beets!
Who loves grilled cheese? Try jazzing up your next lunch by making this easy grilled cheese sandwich with fig chutney! It’s sure to be a crowd pleaser!
Cranberry pecan chicken salad is a fresh twist on a classic treat. Try it in a sandwich or on a bed of fresh greens. It’s sure to tantalize your taste buds!