April 21, 2011

~Some More Recipes~

Just wanted to share a few Chinese food recipes that hubby and I have made recently. I can tell you after eating these homemade dishes. I do not want restaurant food anymore. They taste so much better. Well to me that is.
I hope you enjoy them as much as I have. Just a little note. On step 3 in General Tso's Chicken, We fried our chicken in the wok instead of deep frying it. It was so much more tender. We also fried it in olive oil instead of regular cooking oil. Just another little note. In our recipes, we use olive oil instead of regular cooking oil. 

General Tso's Chicken
Pork Fried Rice
General Tso's Chicken

1lb boneless skinless chicken thighs (cut into 1” chunks)
5 dried red chili peppers
3 green onions (sliced)
3 eggs (beaten)
½ cup cornstarch
oil (for frying)
1 ½ tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons sugar
3 tablespoons soy sauce
2 teaspoons cornstarch

Cooking Instructions:
Step 1: In a large mixing bowl combine cornstarch and beaten eggs. Mix well to create a batter. Add chicken bits and coat thoroughly.
Step 2: To make the sauce- in a small bowl combine rice vinegar, rice wine, soy sauce, sugar and cornstarch. Mix well and set aside.
Step 3: Heat deep fryer or wok to 375 degrees and deep fried chicken bits in batches. Drain on paper towels.
Step 4: Add 1-2 tablespoons of oil to your wok. Add dried chili peppers to your wok and stir fry for 30 seconds. Add chicken bits to the wok and stir fry for a couple minutes.
Step 5: Add sauce mixture to the wok and cook stirring until the sauce becomes thickened and bubbly. Garnish with green onions and serve.
(Makes about 2 servings)

Pork Fried Rice

1 (6 ounce) boneless pork loin chop (cut into small pieces)
¼ cup carrot (finely chopped)
¼ cup frozen peas
2 green onions (chopped)
1 tablespoon butter
1 egg (beaten)
1 cup cold cooked white rice (at least 1 day old)
4 ½ teaspoons soy sauce
1/8 teaspoon garlic powder (or 2 garlic cloves, minced)
1/8 teaspoon ground ginger

Cooking Instructions:

Step 1: In a wok or sauté pan over medium-high heat melt butter. Add pork, carrot, peas and onions and sauté until the pork is no longer pink inside. Remove from the pan and set aside.
Step 2: In the same pan cook and stir egg over medium heat until completely set. Stir in rice, soy sauce, garlic powder, ginger and the pork mixture. Heat through while stir frying for a few minutes.
(Makes 2 Servings)
                                               Prim Blessings,


Raspberry Lane Primitives said...

Awesome!! Both are my favs!!! Can't wait to try this!!
patti :)

rachel said...

Both of those look so yummy! Now I'm craving some Chinese! :) Thanks for sharing!

Deb~Paxton Valley Folk Art said...

Oh those look so good! Thanks for sharing your recipes! Deb

Raspberry Lane Primitives said...

going to get supplies today...yippee!