Sunday, October 18, 2015
Pot Stickers & Shrimp Fried Rice
Chinese takeout made at your own fingertips! I was really impressed with myself and how close it tasted to something I would order. When you are in the mood for Chinese, this is a definite must-try recipe!
1 lb ground pork
2 chopped green onions
1 T soy sauce
2 t rice wine
1 t sesame oil
1 garlic clove, minced
1 egg, beaten
1 T cornstarch
1/4 t salt
1/4 t pepper
1 C chicken broth, divided
25-30 wonton skins
1. Mix first 10 ingredients in a box.
2. Take wonton wrapper and place 1 teaspoon of filling in the center. Moisten edges with water, fold over and press to seal.
3. Add 3 T peanut oil to a large skillet and saute until the bottoms are golden brown. When golden brown, add 1/2 C chicken broth, cover pan and simmer 8 minutes.
4. Remove from pan and reserve broth in a separate bowl and repeat process until all pot stickers are cooked.
Shrimp Fried Rice:
3/4 cup finely chopped onion
2 1/2 T oil
1 egg, lightly beaten (can do more eggs if you like eggs)
3 drops soy sauce
3 drops sesame oil
1/2 lb-1 lb shrimp peeled and cooked
1/2 C finely chopped carrot
1/2 C frozen peas, thawed
4 C cold cooked rice, medium grain
4 green onions, chopped
2 C bean sprouts
2 T light soy sauce
1. Heat 1 T oil and add chopped onions until browned, 8-10 minutes; remove onions and let wok or pan cool.
2. Mix eggs with 3 drops of soy sauce and 3 drops of sesame oil in a bowl; set aside.
3. Add 1/2 T oil to pan, coating all surfaces, and add egg mix. Cook until fluffy/scrambled and remove from pan.
4. Heat 1 T oil and add shrimp along with carrots, peas, and cooked onion. Stir fry for 2 minutes. Add rice, green onions, and bean sprouts, tossing to mix well for 3 minutes.
5. Add 2 T soy sauce and egg to rice mix and fold in for 1 minute.
6. Add shrimp and warm up for about 45 seconds.