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Eggrolls and Potstickers are great dishes to make for Chinese New Year!
Wednesday Chicago local newspaper Daily Herald published these recipes
Click the link below to see the recipes. Have fun cooking!
Happy Chinese New Year! Here is a Fried Rice video I just did on TV WGN. Enjoy!
Hawaiian Inspired Fried Rice Recipe
1 1/2 cups Jasmine rice
2 tablespoons oil
2 tablespoons chopped green onions
2 eggs, beaten
1 cup diced turkey ham or honey ham
1 cup mixed peas and carrots
1/2 cup bean sprouts
2 tablespoons dark soy sauce or Ying’s Korean BBQ Marinade
1/2 cooked shrimp
1/3 pineapple tidbits
1/3 cup craisins
salt to taste.
Add 2 cups water to rice in covered saucepan and place over medium heat.
Boil covered for about 1 minute. Reduce heat to low and simmer for
another 10 minutes. Turn heat off and allow rice to sit in covered
saucepan for another 5 minutes. Fluff rice with a fork. Saucepan must
always remain covered during cooking.
1. Rinse rice a couple of times. Drain completely. Then add the amount of water in the recipe.
2. After adding water let it soak for 5-10 minutes before cooking.
3. If you like fried rice firm, make sure cooked rice is cool before you stir-fry it.
Leftover rice is perfect for fried rice.
Heat oil over medium to high heat in a wok or skillet.
Add green onions, pepper and stir-fry for 10 seconds.
Stir in beaten eggs into oil. Stir until eggs are cooked.
Add ham, carrots & pea; and stir-fry for 1-2 minutes..
Add cooked rice and stir in soy sauce(Or Ying’s Korean BBQ Marinade). Then add bean sprouts, cooked shrimp, pineapple tidbits, craisins and salt, and stir until rice is heated through and sauce is mixed in evenly.
This morning I made these steamed dumplings.
These are filled with ground beef, turnips and glass noodles, and they are popular in my hometown of Harbin.
Here’s the recipe!
½ lb ground beef
¼ teaspoon black pepper*
1 tablespoon soy sauce*
1 teaspoon sugar*
1 teaspoon chopped ginger *
1 teaspoon sesame oil*
3 tablespoons chopped green onions
1 cup finely chopped turnips (optional)
1,/2 cup cooked and coarsely chopped potato noodles
2 tablespoons vegetable oil
1 teaspoon salt
1 package pot sticker wrappers
- Place ground beef in a mixing bowl. Add black pepper, soy sauce, sugar, green onion, ginger, sesame oil, 1 tablespoon of the vegetable oil and salt (you can substitute the * ingredients with total 1 ½ tablespoons Ying’s Korean BBQ Marinade). Stir in one direction to mix well.
- Holding one wrapper at a time, scoop 1 heaping teaspoon of filling and place it in the center of the wrapper. Wet the wrapper edges with water and fold the edge over to make a half-moon shape. Then with your thumb and forefinger, press and seal.
- Heat 4 cups water in a steamer and lay cabbage leaves on the steamer rack (to prevent dumplings sticking to the rack or you can cut parchment paper into small squares and lay them on the rack).
- Place dumplings side-by-side on cabbage covered rack. Cover and steam for 10 minutes or until dumplings are completely cooked. Transfer dumplings to a serving plate. You can also use Ying’s Korean BBQ Marinade as dipping sauce.
Have you ever wondered what the difference between “short-grain” and “long-grain” rice is? Or which type you should use for which dish?
Here’s the low-down on some of the most common rice varieties used in Asian cooking.
- Examples: Calrose, sushi rice
- Best uses: Sushi
- Features: Slightly sticky
- Examples: Jasmine rice (many will call this “long-grain”. I think of it as a medium grain in Asian cooking)
- Best uses: Fried rice, paired with Chinese dishes as steamed rice
- Features: Fragrant, nutty flavor, firm
- Long-grain rice
- Examples: Uncle Ben’s original white rice
- Best uses: Paired with Chinese dishes as steamed rice
- Features: Not much flavor, low starch content, fluffy
- Glutinous rice
- Examples: Sticky rice, sweet rice
- Best uses: Asian desserts such as sticky rice balls or Thai mango sticky rice
- Features: Really sticky
Itching to try out a new type of rice? Check out this link to 5 Expert Tips for Perfect Fried Rice using medium-grain Jasmine rice.
Fried rice is a classic favorite in Chinese cuisine. But how do you achieve that perfect well-flavored, firm-textured, blend of rice, eggs and veggies? Here are some of my secret “tricks of the trade”, which will take your fried rice cooking skills to the next level!
Tip #1: The rice
When cooking fried rice, I like to use a medium grain such as Jasmine rice. Leftover Jasmine rice works best (overnight in the fridge works great) because it’s dry and firm, allowing it to separate easily when stir-frying (you won’t have those big clumps).
Tip #2: The eggs
It’s easiest to cook the eggs separately from the other components when you’re doing fried rice. You want to cook the eggs first (scramble-style), and as soon as the eggs is set and is no longer runny, take it out and set it aside. Don’t immediately mix in the rice! Also, stir the eggs while cooking. This will keep the eggs from forming into one big piece rather than scrambling nicely.
Tip #3: Make sure your oil is hot
Once you’ve finished with the eggs and set them aside, you’ll want to start stir-frying the veggies and meat (I usually use green onion, shrimp or pre-cooked meat, and frozen peas & carrots). Here comes my next big tip, which also happens to be one of my most frequent tips: make sure the oil is hot enough before you start stir-frying!
Tip #4: Skip the Soy Sauce!
Soy sauce usually forms the main flavor component of fried rice, but I love to use Ying’s Korean BBQ Marinade instead of soy sauce. Why? Aside from having a much lower sodium content and therefore being better for your blood pressure, the Korean BBQ Marinade contains ginger, sesame oil, and other delicious spices which add both flavor and color to your dish.
Tip #5: Customize your stir-fry!
The beauty of Asian cooking is that it’s completely customizable. Pick your own variety of veggies. Use fresh onions, mushrooms, or peppers instead of frozen peas and carrots! Pre-grilled chicken, turkey ham, or shrimp are all great options for the main meat.
FYI, here’s a link to my classic veggie fried rice recipe.
Give these tricks a try, and see if your fried rice doesn’t end up “wow-ing” your family and friends!
Have fun cooking!
Here is a very simple way. All you need are:
– mung beans (I used about 1/3 cup)
– a container (I used the container in the photo below)
– a wet paper towel
First rinse mung beans with cold water in the container. Drain. Then place the wet paper towel on top of the mung beans. Put lid on and keep in a dark cool place.
Rinse and drain once every day and make sure to place a new wet paper towel on top.
Once mung beans start to sprout, place something like a small plate or bowl on top of the wet paper towel. It will keep mung beans from growing too skinny.
Bean sprouts will be ready in about 2 weeks.
Not only now you can enjoy fresh mung beans in your stir fry but also it’s so fun to see them sprout!
Who knew fungus could be a substantial protein source, or had the potential to prevent heart disease? Much less, a variety called “Black Fungus”, also known as Wood Ear?
In fact, this common Chinese cooking ingredient provides many important health benefits! Here are a few..
1. Keeps You Regular
Wood ear contains a very high amount of dietary fiber. In fact, one cup of wood ear contains over 12 times the amount of fiber in one cup of celery! That’s more than half of your daily recommended dietary fiber!
Besides relieving constipation, getting enough dietary fiber can lower the risk of heart disease diabetes, and can even lower cholesterol. Wood ear is an easy way to pack in the fiber and reap the health benefits.
2. Makes You Full
The high-fiber content in wood ear helps give your stomach the feeling of being full, while its high protein provides energy and substance to fuel your body. Wood ear contains about the same amount of protein as kale, making it one of the higher protein vegetables.
When you combine the high protein with the low fat, sugar, and sodium in wood ear, you’ve got a great option for healthy eating!
3. It’s Delicious!