Pan Fried Rice Noodles

Pan Fried Rice Noodles
Pan Fried Rice Noodles

Pan Fried Rice Noodles

 

2 oz rice noodles

1 tbsp vegetable oil, divided

2 green onions

1 cup Best Classic Meatloaf Recipe (4 oz)

1 dried Thai chili pepper (optional)

2 tsp soy sauce

½ tsp sesame oil

¼ tsp sugar

½ tbsp Chinese black vinegar

¼ tsp black pepper

 

Place the rice spaghetti container that allows it to lay flat.  Cover with cool water and allow to soak for 1 hour.  Drain and return to the container.   Massage a small amount of oil over the strands and set them aside.

Thinly slice green onion and crumble meatloaf.  Set aside.

Mix soy sauce, sesame oil, sugar, vinegar and black pepper in a small bowl and set aside.

Heat oil and Thai pepper in a wok or heavy skillet over medium-high heat.

Add spaghetti, green onion and meatloaf to wok.  Cook until spaghetti is slightly browned, about 5 minutes. Use tongs to toss frequently for even browning and to prevent spaghetti from sticking together Pour in soy sauce mixture and stir to deglaze the pan.

Remove from wok immediately, garnish with additional green onions and serve.

1 serving,  635 calories per serving

Hack:  I’ve used leftover meatloaf in this recipe but you can use any leftover meat that you have on hand!

Hack:  For more variety, add some sauteed fresh or leftover veggies of your choice.

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.

Homemade Sesame Chicken

Why order out when you can make this delicious homemade sesame chicken right in your own kitchen? Thanks to Yuhong’s Country Kitchen video, it’s easy!

Homemade Sesame Chicken

 

8 oz skinless boneless chicken breast

1 tbsp soy sauce

1 egg plus one egg white, divided

4 tbsp cornstarch, divided

Pinch white pepper

Pinch salt

2 tbsp all-purpose flour

1 tsp baking soda

4 tbsp vegetable oil, divided, plus more for frying

½ cup of water

2 green onions

1” knob ginger, sliced (optional)

 

Cooking sauce:

2 tbsp soy sauce

Pinch salt

2 tbsp Chinese (black) vinegar

2 tbsp ketchup

2 tbsp sesame seeds

2 tbsp honey

1 tbsp sugar

1 tbsp cooking wine

Pinch of white pepper

 

Cut chicken breast into 2” cubes.

Place chicken in a bowl with soy sauce, 1 egg white, 1 tbsp cornstarch, pepper and salt.  Massage with hand until well blended.

In a medium bowl, mix together flour, 3 tbsp cornstarch, baking soda, 1 whole egg, 2 tbsp vegetable oil and one pinch of salt.  Stir in water, a little bit at a time stirring until the mixture has no lumps and is a consistency that will coat chicken cubes.

In a small bowl, mix all cooking sauce ingredients.  Cut green onion into thin slices and set aside.

Heat 2” of oil in a heavy sauce to a temperature of 350℉.

Mix chicken cubes in the batter.  Put coated cubes in a pan one at a time, stirring occasionally to make sure they don’t stick together.  Fry until it becomes a pale yellow color, about 3 minutes, and remove from pan.  Fry in several batches if necessary to avoid crowding.

Allow the oil to heat to 380℉.  Put all chicken back in oil and fry until they become a golden brown, 1-2 minutes.  Remove from the pan.

In a saute pan or wok, heat 2 tbsp oil and ginger over high heat.  Put in chicken cubes followed by cooking sauce and green onions.  Stir fry for 30 seconds and remove from the pan.

Garnish with more green onions, if desired and serve immediately.

 

3 servings, 529 calories per serving

 

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. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

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!

Chinese-style Pancakes with Eggs & Chives

Chinese-style Pancakes with Eggs & Chives is a traditional dish made from dough instead of batter pancakes that are generally served in other countries.

Chinese-style Pancakes with Eggs & Chives
(Courtesy: Yuhong Sun)

 

2 cups all-purpose flour

1 tsp baking soda

½ – ¾ cup water plus more for soaking noodles

8 ounces angel hair rice noodle

3 cups chopped fresh chives** (5 oz)

1” ginger knob

3 eggs

5 tbsp vegetable oil, divided

3 tbsp soy sauce

3 tbsp olive oil

1 tbsp oyster sauce

1 tbsp white pepper or to taste

1 tbsp sesame oil

Salt to taste

 

Measure flour and baking soda into a medium mixing bowl.  Slowly add water until it forms a soft dough.  Turn onto a flat surface and knead until it’s smooth and no longer sticks to the surface, oiling the surface and/or using a pastry knife if necessary.*  Allow to rest for 20 minutes.

Cover rice noodles with hot water and allow them to soak for 20 minutes.

Finely chop chives and ginger, set aside.  Beat eggs well in a small bowl.

Heat 3 tbsp vegetable oil in a saute pan or wok.  Pour in beaten eggs and allow to cook, undisturbed, until set. Use a spatula to flip the eggs over, leaving them in one piece.

Remove from the pan and allow it to cool slightly.  Chop the eggs into small pieces and add to the chive and ginger mix.  Cut the rice noodles into ½” pieces and add to the mixture.

Add soy sauce, olive oil, oyster sauce, white pepper, sesame oil and salt to the chive mixture.  Stir to combine.

Divide dough into 6 portions and roll into balls.  Dust surface of counter with a small amount of flour and roll each ball into a 7” circle.  Place an equal amount of the filling mixture into the center of each circle.  Fold over and press the edges to seal.

Heat remaining 2 tbsp vegetable oil in the saute pan or wok, spreading it evenly over the bottom of the pan.  Cook pancakes in batches, flipping several times until both sides are golden brown.

Alternately, pancakes can be brushed with vegetable oil and cooked in the air fryer at 380℉ for 8 minutes.

*I prefer to oil the kneading counter instead of using flour as too much flour will result in a dry pancake.  Only use flour if the mixture is too wet to form a soft dough.

** I substituted green onions in this recipe

6 servings, 470 calories per serving

Hack:   Sealing the edges of a pancake is similar to pleating a dumpling. For more in-depth instruction on rolling and pleating dumplings, check out this video!

Hack:  Cooked, filled pancakes can be stored in the refrigerator for up to 5 days or wrapped tightly and 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 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. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

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!

 

 

Fish Flavored Pork

Fish flavored pork is a classic Chinese dish that is not actually flavored with fish but uses a sauce that is traditionally used as a garnish for fish dishes.

Fish Flavored Pork

 

½ red bell pepper

½ yellow bell pepper

3 large mushrooms

8 cloves garlic

3” knob of ginger (.7 ounce or 20 grams)

8 green onions

½ pound lean, boneless pork

2 tbsp red wine, divided

3 tbsp soy sauce, divided

1 egg white

2 tbsp cornstarch, divided

1 tbsp sugar

3 tbsp Chinese black vinegar

3 tbsp water

2 tbsp jarred crushed red peppers

Salt to taste

6 tbsp vegetable oil

 

Slice onions, bell peppers, and mushrooms into ½” slices. Thinly slice garlic cloves and ginger.

Thinly slice pork and mix with 1 tbsp soy sauce, 1 tbsp red wine, a pinch of salt and pepper and egg white. Massage pork for 2 minutes. Add 1 tbsp cornstarch and mix well. Set aside.

Mix 2 tbsp soy sauce, 1 tbsp red wine, 1 tbsp sugar, 3 tbsp vinegar, a pinch of salt, 1 tbsp cornstarch and 3 tbsp water together in a small bowl for cooking sauce.

Heat oil in the wok or heavy skillet. When hot, add ginger, garlic and crushed pepper. Saute for one minute. Add pork and saute until cooked through. Remove pork mixture from pan, reserving oil.

Add peppers and mushrooms to the pan. Saute for 2 minutes and add a pinch of salt. Add pork, cooking sauce and green onions and bring back to simmer.

Serve with pork fried rice, if desired.

 

3 serving, 520 calories per serving, excluding rice

Hack: Check the produce department of your local grocery store for loose mushrooms to avoid having to buy an entire package. If you don’t see them, ask a clerk if they are available.

Hack: Do you know that you can freeze fresh ginger root? If you choose organic ginger, you don’t have to peel it but you will have to thaw it before slicing.

Hack: Chop any leftover green onions and freeze in a sealable freezer bag or container for future use.

Hack:  For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

 

 

Wonton Soup

Wonton Soup
(Courtesy Yuhong Sun)

 

Wontons:

½ lb pork

2 scallions, chopped

1 tsp fresh ginger, chopped

1 tsp cornstarch

1 tsp rice vinegar

½ teaspoon sesame oil

1 egg

40 wonton wrappers

6 cups water

Soup:

1 ½ cups vegetable broth

1 ½ cups water

1 tomato, chopped

 

Mix pork, scallions, ginger, cornstarch, vinegar, sesame oil and egg in a bowl.

Place 1 tsp mixture in the center of a wonton wrapper. Wet edges of wonton and fold to form a triangle shape. Seal edges. Press two corners of folded wonton together to form a hat and seal.

Bring six cups of water to a simmer in a large pot. Gently place 12 wontons into boiling water. Add 1/2 cold water and allow water to return to a simmer. Repeat simmer with another 1/2 cup cold water. When wontons float to the surface of the water (about 5 minutes), scoop from the pot and lay on a plate in a single layer.

In the meantime, mix broth and water in a pan. Add tomato and bring to simmer.

To serve, place one cup of soup in a bowl with 4 wontons.

3 servings, 475 calories per serving

Hack: Freeze remaining uncooked wontons in a single layer on a baking sheet. When solid, transfer to a freezer-safe container. Cook from a frozen state, allowing 2 extra minutes to cook. Any leftover wonton wrappers can be wrapped tightly and frozen as well.

Hack:  For more instructional videos for making traditional Chinese cuisine at home, visit Yuhong’s Country Kitchen on YouTube!

 

 

Szechuan Shrimp

This spicy Szechuan shrimp recipe hails from Southwest China. It’s healthy, tasty and easy to make from ingredients you probably already have in your kitchen!

Szechuan Shrimp
Szechuan Shrimp

 

Szechuan Shrimp

 

4 tbsp water

2 tbsp ketchup

1 tbsp soy sauce

2 tsp cornstarch

1 tsp honey

½ tsp crushed red pepper

¼ tsp ground ginger

1 tbsp olive oil

¼ cup sliced green onion

4 cloves garlic, minced (4 tsp)

12 ounces medium cooked shrimp, shell removed

1½ cup cooked rice, hot

 

In a bowl, combine the first 7 ingredients (water through ginger) and set aside.

Heat oil in a large skillet over medium-high heat. Cook green onion and garlic for 30 seconds. Add shrimp to pan and toss to coat with oil. Add sauce and cook, stirring constantly, until sauce is bubbly and thickened.

Serve over rice.

 

3 servings, 250 calories per serving

 

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.