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 Deep Fried Pork Belly

Deep fried pork belly is a popular appetizer in China.  Its salty, meaty, hearty and rich flavors pairs nicely with a spicy sesame dipping powder!

Deep Fried Pork Belly

Deep Fried Pork Belly

Course Main Course
Cuisine Chinese
Servings 8
Calories 369 kcal

Ingredients
  

Pork Belly

  • 1 lb pork belly
  • 2” knob ginger, minced (1 tbsp)
  • 1 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 egg white
  • 1 tbsp cooking wine
  • Pinch of white pepper

Batter

  • ¼ cup cornstarch
  • 3 tbsp flour
  • 1 tsp baking soda
  • 2 eggs
  • Pinch of salt
  • 1 cup water

For Frying

  • 4 cups vegetable oil

Dipping Powder

  • 2 tbsp sesame seeds
  • 2 tbsp chili powder

Instructions
 

  • 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.

Suggestion: Twice-cooked pork belly is another Chinese dish brought to us by Yohungs Country Kitchen!

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!

Chinese Twice Cooked Pork Belly (huí guō ròu)

This colorful dish, Chinese Twice Cooked Pork Belly, is common in Southwest China and involves two distinct cooking methods: simmering followed by stir-frying with vegetables.

Chinese Twice Cooked Pork Belly

Chinese Twice Cooked Pork Belly (huí guō ròu)

Course Main Course
Cuisine Chinese
Servings 6
Calories 470 kcal

Ingredients
  

  • lbs pork belly without skin
  • 1” knob ginger, chopped
  • 2 green onions
  • A few peppercorns
  • 2 tbsp cooking wine
  • 1 carrot
  • 1 leek, trimmed (white part only)
  • 1 bell pepper (any color)
  • 5 cloves garlic
  • 2 fresh chili peppers
  • 2 tbsp vegetable oil
  • 2 tbsp sweet bean sauce
  • 1 tbsp jarred crushed pepper
  • 1 tbsp sugar
  • 2 tbsp soy sauce

Instructions
 

  • 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!

Pan Fried Rice Noodles

These pan fried rice noodles use leftovers to make a super quick and easy meal for one. Use whatever leftover meat and/or veggies you have on hand!

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.

Authentic 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 the 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!

Suggestion:  If you enjoyed making these pancakes,  try your hand at spring rolls or dumplings with homemade Asian dumpling wrappers!

 

 

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!

 

 

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!

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