Chinese Take In

Shrimp and Pork Egg rolls with Sweet Thai chili sauce

Egg Fried Rice

General Tso’s Chicken

Beijing beef and Broccoli

Shrimp and Pork Egg rolls

Yield: 2

¼ package thin rice noodles

Hot water, for soaking

½ cup shredded cabbage

½ cup shredded carrots

2 chopped scallions

½ teaspoon onion powder

½ teaspoon garlic powder

Salt and pepper to taste

1 tablespoon soy sauce

1 teaspoon sesame oil

½ cup shrimp, peeled and deveined, chopped

¼ cup ground pork

Wheat egg roll wrappers

Water, for sealing

Vegetable oil, for frying

Place the rice noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.

In a bowl, mix together the chopped noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.

Then, fold in the chopped shrimp and ground pork until just incorporated.

Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, and then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.

Fill skillet vegetable oil and heat over medium-high heat until the oil reaches 325˚F (160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.

Egg Fried Rice

Yield: 2

2 cups cold cooked white rice

2 eggs

1½ tablespoon oil – divided

2 cloves garlic, minced

1 scallions, finely chopped

1 teaspoon soy sauce

½ teaspoon sesame oil

¼ teaspoon salt – or to taste

1 pinch ground pepper

Optional, chili oil

Loosen the rice grains as much as possible. Lightly beat the eggs until the whites and yolks are fully incorporated.

Heat up large skillet over medium high. Pour in 1 tablespoon of oil.

Pour in the egg. Use a spatula to scramble quickly so that it turns into small pieces. Transfer out and set aside.

 Add the remaining ½ tablespoon of oil. Fry garlic until fragrant then add the rice. Stir and toss continuously until the rice is piping hot. Use the spatula to break any clumps.

Return the egg to the wok, along with scallions. Continue frying until everything is heated thoroughly.

Season with light soy sauce, sesame oil, salt, pepper and if using chili oil. Give everything a good stir. Dish out and serve immediately.

General Tso’s Chicken

  Yield: 2

2 cups chicken breast, cubed

1/2 cup corn starch

1/4 cup oil, for frying

1 teaspoon minced ginger or ½ teaspoon dried

1 tsp red chili flakes

4 cloves garlic minced

1 teaspoon sesame seeds, optional for garnish

Sauce

¼ cup rice vinegar

½ cup soy sauce

2 tablespoon hoisin sauce

1/2 cup water

1 tablespoon sugar

2 tbsp. cornstarch

Cut chicken into 1-inch cubes. Toss each piece with cornstarch. Set aside.

In a separate dish, combine all the ingredients for your sauce together.

Preheat a pan with oil. Cook each chicken piece until all the sides are golden brown. Remove the chicken from the pan. Leave about 1 tbsp. of oil in the pan for cooking.

Add the garlic, ginger and pepper flakes. Sautee for about 30 seconds.

Add the sauce to the skillet and bring it to a simmer then add the chicken and toss to coat. Serve right away!

 Beijing beef

  yield: 2

Beef, sliced thin

1 teaspoon soy sauce

1 teaspoon mirin or white wine

Sauce

2 tablespoon oyster sauce

2 tablespoon vinegar

2 tablespoon ketchup

2 tablespoon sugar

For frying

1/2 cup corn starch

4 garlic cloves minced

1/4 onion, chopped

1/4 bell pepper chopped

Combine beef, soy sauce, wine and black pepper in a mixing bowl and marinate while preparing other ingredients. Combine all ingredients for sauce in a mixing bowl and set aside. Preheat frying oil to 350°F in a large skillet. Dust marinated beef with starch evenly. Now, carefully add beef into frying oil one by one. Fry beef 6 to 7 minutes or until brown and crispy.  Remove beef from frying oil and place on a baking pan lined with cooling rack. Do batches as needed. Turn off heat. Remove most of the frying oil from skillet, leave 2 tbsp. oil for stir frying. Turn on heat to medium heat. Add garlic, onion and bell pepper. Stir fry them for 1 minute then pour sauce mixture. Let sauce boil, for 30 seconds, then add fried beef. Toss everything together and Serve with steamed rice

Sweet Thai chili sauce

Yield: 2

1 ½ cup sugar

½ cup vinegar

½ cup water

1 tablespoon garlic minced

1 ½ teaspoon chili flakes

1 ½ teaspoon Sirach

1 tablespoon cornstarch

1 teaspoon salt

Mix everything in a sauce pot and cook until thickened