Dice the carrot, mushroom and green onion. Set aside.
Place ground pork in a bowl. Mince and add ginger. Then add soy sauce, oyster sauce, sweet bean sauce, egg and salt. Massage with hands to mix thoroughly.
Heat the vegetable oil in a heavy skillet or wok. Stir fry pork mixture until no pink remains.
Add mushrooms and carrots. Cook to desired tenderness.
Remove pork mixture from pan to a bowl and add green onions and cooked rice. Mix in olive oil and white pepper.
Line a bamboo steamer with cheesecloth.
Take each wonton wrapper and place one tbsp of filling in the center. Wrap thumb and forefinger into an “O” shape around the wonton. Use your other hand to wet and pinch the wonton into a bucket shape, leaving the top open.
Press filling down firmly and add more filling, if needed, to fill the bucket to the top.
Place the dumplings in the steamer in a single layer, pressing down gently to form a flat bottom.
Place 1” of water in the bottom of the skillet or wok. Stack and place steamer over the water and cover.
When the water begins to boil, steam dumplings for 10 minutes.
Dumplings can also be air-fried for 7 to 9 minutes at 380℉.
Serve dumplings warm with your choice of dipping sauce.
Hack: Leftover Shumai can be stored in the refrigerator for up to 5 days or frozen (cooked or uncooked) for up to 3 months.
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Chinese shumai dumplings are a popular dish is southern China. They are often served during Dim Sum, a communal midday meal consisting of tea and a large range of small, shared plates.
Although you can use any dipping sauce that you enjoy, Yuhongs dumpling sauce, listed in this recipe, is by far my favorite!
Remove the skin from the pork belly. Slice the pork belly into thin strips, 2” to 3” long.
Put the pork belly and ginger into a bowl. Add oyster sauce, soy sauce, egg white, cooking wine and pepper. Massage the mixture for several minutes to thoroughly mix the ingredients. Set aside.
In a separate bowl, mix the cornstarch, flour, baking soda, eggs and salt. Stir water while mixing, a little at a time, until the mixture reaches a batter-like consistency.
Add the pork belly to the batter and stir to combine.
Heat 4 cups of vegetable oil to a temperature of 350℉. Careful lower coated pork belly strips and cook for 2-4 minutes, or until the batter is a pale yellow. Remove strips from the oil to a paper towel-lined plate.
Turn the heat up and heat oil to 380℉. Return the pork belly strips and fry until they turn a golden brown, 1-2 minutes. Remove from pan to paper towel-lined pan.
In a skillet or wok, toast sesame seeds. Use a mortar, blender or grinder to turn them into powder. Mix in chili powder and salt.
Dip the fried pork belly into the sesame/chili mixture before eating!
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Here in the US, we eat pork belly mostly as bacon and salt pork. In many other countries, it’s eaten as a popular main dish or appetizer.
Place ribs in a large saucepan and cover with cold water. Add wine.
Bring the water to a boil, drain and rinse ribs.
Put the ribs into an instant pot, cover with water and cook for 50 minutes. Alternatively, you can simmer them in a large pan on the stovetop for 1 hour.
Mix ingredients for the sauce and set aside.
Preheat oven to 350℉ (380℉ for crispier ribs)
Line a baking pan with aluminum foil and lay ribs in the pan in a single layer. Brush both sides with the cooking sauce.
Bake for 10 minutes, turning once.
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While ribs are notorious for being high in fat and calories, it’s not all bad news. They also contain a healthy dose of necessary nutrients so count them in for the occasional treat!
Combine ingredients for the dressing and mix until the sugar dissolves. Set aside.
Place cabbage, carrot and green onions in a gallon-sized zippered storage bag. Add dressing to the bag and shake the bag to incorporate ingredients.
Seal the bag tightly and store the coleslaw in the bag for at least 24 hours.
Several hours before serving, coarsely crush ramen noodles and toss them into coleslaw. This can be done up to 6 hours in advance for soft noodles or 1 -2 hours in advance if you want the noodles to retain some crunch.
Sprinkle with sesame and/or sunflower seeds before serving, if desired.
*To toast seeds: lay them in a single layer On a baking sheet. Bake at 350℉ for 8 minutes or until lightly browned. *or* In a glass pie pan. Microwave at 1-minute intervals until lightly browned. *or* In a skillet on the stovetop. Cook over medium-low heat for 4-6 minutes. –For all methods, shake or stir several times for even browning.
Hack: Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need. They’ll wrap the leftover pieces and put it back on the shelf for sale.
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Did you know? Cabbage is part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.
Please check out my article for more health benefits of cabbage as well as some great recipe ideas.
Cut the white portion of the green onion, carrot and bok choy into 2” julienne slices. Thinly slice the garlic and cut ginger into 1” julienne slices. Slice the green tops of the onions into rounds.
Combine all the ingredients for the cooking sauce. Mix thoroughly and set aside.
Heat 3 tbsp olive oil in a wok or heavy skillet over medium-high heat. Add crushed chili pepper.
When oil is hot, add ginger and garlic. Cook for one minute or until fragrant, stirring constantly.
Add carrot, cook for one minute and then add bok choy. Stir fry for an additional minute.
Place shrimp in the pan and cover the pan. When the shrimp is cooked, add noodles** and cooking sauce. Pour in a little more water if the stir fry seems too dry.
Push stir fry to one side of the pan and add the remaining 2 tbsp of oil.
Crack eggs directly into the pan and use the spatula to scramble them. Mix into stir fry ingredients and continue to cook until the eggs are set.
Sprinkle with green onion rounds before serving.
*You can use any type of long noodle (spaghetti, linguine, etc) in this recipe.
**If using dried rice noodles, cover with lukewarm water, soak for 30 minutes and drain. If using dried spaghetti, cook al dente according to package directions and drain. Fresh noodles do not need any preparation and can be added to the pan as is.
Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen in serving-sized portions for up to 2 months.
Hack: Shrimp can be purchased individually from the seafood counter at most grocery stores. They can be purchased frozen in large portions if you wish to keep some on hand. Thaw needed amounts before cooking.
Hack: Seafood can be thawed overnight in the refrigerator. It can be thawed more quickly by placing it in a sealed bag and submerging them in a bath of cold water for about an hour.
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Did you know? Shrimp is a healthy addition to your diet. It provides a high amount of nutrients that aren’t abundant in other foods!
1small canmandarin oranges in light syrup, undrained (11 oz)
1tsphot chili paste (or to taste)
1 clovegarlic, minced (1 tsp)
1tspfresh garlic, grated
8ozturkey breast cutlet, cubed into 1” pieces
Dash of salt
Drain juice from mandarin oranges into a small bowl. Reserve mandarin orange slices.
Add soy sauce, chili paste, garlic, ginger, and sesame oil to the mandarin orange juice and whisk until combined. Set aside.
Mix cornstarch into water and set aside.
Heat oil in a heavy pan over medium heat. Add turkey, sprinkle with salt and cook for 2-3 minutes on each side until cooked through with an internal temperature of 160℉.
Remove turkey from pan and set aside.
Add mandarin orange sauce to the pan and bring it to a simmer. Add cornstarch mixture and allow it to simmer for 1-2 minutes or until thickened. If the sauce becomes too thick, add a drizzle of chicken broth.
Put turkey and mandarin slices into the pan and heat through.
Serve over rice, if desired.
Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
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 it in a sealed freezer bag or container and pop it in the freezer.
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Handle turkey with care! Click here for some tips to avoid foodborne illnesses that can be associated with raw poultry.
Put the pork belly in a pan and cover with cold water. Add ginger. Cut the white ends from the green onions and add those as well, followed by the cooking wine and peppercorns.
Bring the water to a boil for 20 minutes. Immediately transfer pork to cold water and soak for 10 minutes.
Cut green onions, leek, carrot and pepper into 1” slices. Slice garlic and chili peppers.
Thinly slice pork belly.
Heat vegetable oil in a heavy skillet or wok. Add pork belly and cook until all the fat has been rendered. Add bean sauce, crushed pepper, sugar and soy sauce. Cook and stir until well incorporated.
Put carrots in the pan and saute them for a minute or two. Add leek, garlic and bell pepper and chili peppers. Saute until the vegetables are cooked to your preference, adding green onions in the last few minutes.
Serve with rice or noodles, if desired.
Hack: You can replace the carrot and pepper with whatever vegetables you prefer or have on hand.
Hack: You can substitute sweet bean paste or hoisin sauce for the sweet bean sauce.
Hack: Leftovers can be stored, tightly covered, in the refrigerator for up to 5 days or frozen in serving-sized portions for up to 3 months
Hack: Check the produce department for loose, single carrots. If you don’t see them, ask a clerk if they’re available.
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For more instructional videos for making traditional Chinese cuisine at home, visit Yuhong’s Country Kitchen on YouTube! Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!
Chinese Steamed Egg (Hibiscus Egg) is a popular Chinese dish is commonly made for children, although it is also served to the elderly or ill.
Chinese Steamed Egg (Hibiscus Egg)
1 cup water
Pinch of salt
Crack eggs into a heatproof bowl and beat them while slowly adding water. Add a pinch of salt
Place the bowl in a large pan and add enough water to reach the brim of the bowl. Cover the pan with a lid.
Turn heat on high and bring water to a bowl. Boil water for 6 minutes and check to see if eggs are set.
Remove the bowl from the pan. Garnish with soy sauce and/or green onions, if desired, and serve immediately.
1 serving, 130 calories
Hack: For more instructional videos for making traditional Chinese cuisine at home, visit Yuhong’s Country Kitchen on YouTube!Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!