Easy Pancake Mix Banana Cake

Today Lily-Rose makes a pancake mix banana cake! This simple recipe is super fast and easy to make, especially if your pantry is running low on supplies!

Pancake Mix Banana Cake

Pancake Mix Banana Cake

Course afternoon tea, Dessert, Snack
Servings 8
Calories 418 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 350℉.  Coat a 9” cake pan with cooking spray.  
  • Put bananas, egg, oil, brown sugar, milk and extract into a blender.  Mix until well combined and smooth.
  • Measure pancake mix into a large bowl.  Add banana mixture and stir just until blended.  Do not overmix.  
  • Pour batter into the cake pan and bake for 25-30 minutes.  The cake is done when a toothpick inserted into the center comes out clean or when the cake reaches an internal temperature of 210℉.
  • Hack:  Cake will remain fresh for about 3 days left at room temperature, in the refrigerator for up to 5 days or frozen in serving-sized containers for up to 3 months. 
  • Hack: If your bananas have reached maximum ripeness, remove peels and place them on a cookie sheet in the freezer.  Once solid, place in a sealable freezer bag and store in the freezer for use in recipes that call for mashed or pureed bananas. 
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To see more videos from Lily-Rose and her friends, check out our YouTube channel!  Don’t forget to like, subscribe and press the notification button so you won’t miss any new videos!

Suggestion:  If you prefer a frosting made with butter, use this basic white frosting recipe!

Traditional Chinese Shumai Dumplings

Chinese shumai dumplings, made with glutinous (sticky) rice, ground pork and vegetables, are a popular dish in southern China and are often served for Dim Sum.

Chinese Shumai Dumplings

Chinese Shumai Dumplings

Course Appetizer, Snack
Cuisine Chinese
Servings 1 Dumpling
Calories 132 kcal

Ingredients
  

  • cups glutinous (sticky) rice
  • ½ carrot
  • 5 mushrooms
  • 2 green onions
  • ½ lb ground pork
  • 2” knob ginger (1 tbsp)
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sweet bean sauce
  • 1 egg
  • Pinch of salt
  • 4 tbsp vegetable oil
  • Pinch of white pepper
  • 2 tbsp olive oil
  • 12 oz pack wonton wrappers (50 wrappers)

Instructions
 

  • Cook the rice according to package directions.
  • 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!

Chinese Sweet and Sour Spare Ribs

Chinese Sweet and Sour Spare Ribs

Yuhong is here, once again, to put her spin on juicy, falling-off-the-bone Chinese sweet and sour spare ribs.  You can finish them in the oven or on the grill!

Sweet and Sour Spare Ribs

(Courtesy: Yuhong Sun)
Course Main Course
Cuisine Chinese
Servings 4
Calories 753 kcal

Ingredients
  

  • lb pork loin back rib
  • 2 tbsp cooking wine

Glase

  • 2 tbsp soy sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp crushed chili pepper (or to taste)
  • 2 tbsp sweet bean sauce
  • 2 tbsp Chinese black vinegar
  • 1 tbsp sugar
  • 4 cloves garlic, crushed
  • 1” knob fresh ginger, crushed

Instructions
 

  • Cut ribs into 3 sections.
  • 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!

Suggestion: Serve these at your next picnic or barbecue with this creamy potato salad!

Shrimp and Rice Noodle Stir Fry

Shrimp and rice noodle stir fry is another authentic recipe from Yuhong’s Country Kitchen! Make sure to subscribe so you won’t miss any of her great recipes!

Shrimp and Rice Noodle Stir Fry

Shrimp and Rice Noodle Stir Fry

(Courtesy: Yuhong Sun
Course Main Course
Cuisine Chinese

Ingredients
  

  • 5 green onions
  • 1 carrot
  • 2 bok choy
  • 6 cloves garlic
  • 1 oz ginger root (4” knob)
  • 1 tbsp olive oil, divided
  • 1 tsp crushed chili pepper
  • ½ lb raw shrimp
  • 1 ib rice noodles*
  • 2 eggs

Cooking sauce:

  • 4 tbsp soy sauce
  • 2 tbsp chili sauce
  • 1 tbsp cornstarch
  • 2 tbsp sugar
  • ¼ cup water plus more if needed
  • Dash of black pepper
  • Dash of salt

Instructions
 

  • 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!

If you love spicy Asian-themed shrimp dishes, try this spicy Szechuan shrimp recipe or Thai peanut shrimp rice bowl!

Unicorn Brownies

Olivia, Khloe and Lily make Unicorn Brownies in this latest episode of Lily-Rose: Kindergarten Cook! Colorful unicorn chips on top make this a colorful treat!

Unicorn Brownies

 

10 tablespoons butter, melted

½ cup dark chocolate chips

2 eggs

2 tsp vanilla

¼ cup powdered cocoa

½ tsp salt

1 cup sugar

¾ cup flour

2 cups unicorn (or white) chocolate chips, divided

 

Preheat oven to 350℉.  Line a 9”x9” square pan with parchment paper or prepare a brownie pan.

Place butter and dark chocolate chips into a microwave-safe container and microwave for 1 minute or until melted.  Stir to combine.

In a separate bowl, crack eggs and whisk until smooth.  Add vanilla.  Whisk in cocoa powder and salt.

Add chocolate mixture slowly, whisking constantly.  This will keep the warm chocolate from cooking the eggs!

Add sugar and flour, mix to combine.  Stir in 1 cup unicorn chips.

Put brownie mixture into the pan and smooth it to the edges.

Bake for 30 minutes for a square pan or 15 minutes for a brownie pan.

Remove from the oven and sprinkle with remaining unicorn chips.  Allow the brownies to cool for 30 minutes before removing them from the pan.

 

24 servings 158 calories per serving

Hack:  Brownies are best eaten within 2 days.  They can be tightly wrapped and frozen for up to 3 months.

Hack:  To see more videos from Lily-Rose and her friends, check out our YouTube channel!  Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

Fried Vegetable Spring Rolls

This video from Yuhong Country Kitchen shows how to make authentic Chinese fried vegetable spring rolls! Make sure you subscribe so you don’t miss any videos.

Fried Vegetable Spring Rolls

Fried Vegetable Spring Rolls

(Courtesy: Yuhong Sun)
Course Appetizer, side, Snack
Cuisine Chinese
Servings 20 Spring Rolls
Calories 95 kcal

Ingredients
  

  • 3 eggs
  • Pinch of salt
  • 4 tbsp vegetable oil, plus more for frying
  • 2” knob of ginger root, thinly sliced
  • 8 water chestnuts, thinly sliced
  • 1 carrot, julienned into 1” lengths
  • 4 mushrooms, thinly sliced and julienned
  • 4 green onions, julienned into 1” lengths
  • ¾ cup bean sprouts
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 20 spring roll wrappers

Instructions
 

  • Crack eggs in a bowl and add a pinch of salt. Beat well.
  • Heat 4 tbsp of vegetable oil in a heavy pan over medium-high heat. Pour in eggs and cook until puffy. Remove from the pan and set aside.
  • Place ginger in the pan. Saute until fragrant. Add water chestnuts and carrots. Saute for 3 minutes.
  • Add mushroom, green onion, bean sprouts and a pinch of salt. Cook for 3-5 minutes until bean sprouts are translucent and golden. Add soy sauce and sesame oil. Remove mixture from the pan.
  • Thinly slice the egg into 1” lengths. Add to vegetables and mix thoroughly.
  • Lay a spring roll wrapper on a flat surface. Place 2 tbsp filling on one corner, keeping away from the kedges. Roll the edge over the top of the filling and then flip the and right sides of the wrapper over the filling. Continue to roll, moistening the edge of the remaining corner to seal.
  • Heat 2” vegetable oil in a heavy pan cast iron skillet to 365℉. Turn heat to medium and lower spring roll, one at a time, into oil and fry until golden brown, turning once. Fry in batches, taking care not to crowd the pan.
  • Hack: Spring rolls can be frozen before cooking. Lay them in a single layer on a pan to freeze, then transfer them to a freezer-safe container for up to 3 months. Spring rolls can be fried in their frozen state.
  • Hack: Spring rolls can be cooked in an air fryer at 375℉, Coat with cooking spray and air fry for 6 minutes. Allow a longer time for frozen vegetable rolls.
  • Hack:  Check the produce department for loose carrots and mushrooms.  If you don’t see them, ask a clerk if they’re available.  These may also be available on the salad bar to buy in small quantities.
  • Hack: Matchstick carrots can be found in the packaged section of the produce department.  Freeze any leftover carrots for use in cooking.
  • 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.
  • 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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For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

For more traditional Chinese appetizers, check out Yuhongs recipes for homemade Chinese dumplings and traditional Chinese shumai dumplings!

Authentic Chinese Pork Fried Rice

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.

Chinese Pork Fried Rice

Chinese Pork Fried Rice

(Courtesy: Yuhong Sun)
Course Side Dish
Cuisine Chinese
Servings 6
Calories 310 kcal

Ingredients
  

  • 5 tbsp vegetable oil, divided
  • ¼ cup pork, cut into small cubes
  • 2 cloves garlic, sliced (2 tsp)
  • ½ cup frozen corn
  • ½ cup frozen peas and carrots
  • 3 eggs, beaten
  • 3 cups cooked rice, cold*
  • Salt to taste
  • 3 tbsp soy sauce
  • 2 green onions, sliced

Instructions
 

  • 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.
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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!

Braised Beef with Potatoes

Yuhong’s Country Kitchen is here to show you how to make Chinese braised beef with potatoes in the comfort of your own home! Put away the takeout menu!

Braised Beef with Potatoes

Braised Beef with Potatoes

(Courtesy: Yuhong Sun)
Course Main Course
Cuisine Chinese
Servings 4
Calories 500 kcal

Ingredients
  

  • 2 potatoes
  • 1 lb flank steak
  • 6 cups water, divided
  • 1 tbsp cooking wine
  • 4 tbsp vegetable or canola oil
  • 4 dried red chili peppers (optional)
  • 2 bay leaves
  • 2 inch knob ginger root (½ oz, ¼ cup), cut into thin slices
  • 5 cloves garlic (5 tsp), thinly sliced
  • 3 tbsp soy sauce
  • 1 tbsp sugar
  • ½ onion, thinly sliced
  • 2 green onions, cut into 1” lengths
  • 1 tsp black pepper
  • 1 tsp salt

Instructions
 

  • Cut potatoes into 1” cubes. Cover potatoes in water and set aside.
  • Cut beef into 1” cubes. Place in a large pot and cover with 3 cups cold water. Add cooking wine. Cover pan and turn heat to high.
  • When the water comes to a boil, drain beef into a heat-resistant colander and rinse under cold water.
  • Add oil to a saute pan or wok. Put in chili peppers and bay leaves. Turn heat up to medium-high.
  • When oil is hot, add ginger and garlic. Saute for 2 minutes. Add beef, soy sauce and sugar.
  • Stir fry for 5 minutes. Add sliced onion and 3 cups water. Add more water if necessary to cover all ingredients in the pan.
  • Cover pan, turn heat to medium and simmer for one hour. Remove by leaves and chili peppers. Add salt and pepper.
  • Add potatoes and simmer for 20 minutes.
  • Garnish with sliced green onions and serve.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions 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.
  • Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use.
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For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

Did you know?  Beef has gotten a bad rap due to its high fat and cholesterol content but the health benefits make it a healthy addition to a balanced diet!

Suggestions:  Pair this with Chinese broccoli stir fry for a complete and nutritious meal!

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