Chicken Fried Rice

Ingredients:

1 T olive oil
1 T garlic, crushed or diced
1 T ginger, shredded or diced
1/2 sweet onion, diced
2 chicken breasts, cubed
about 1/4 c soy sauce (to taste)
4-5 cups cooked rice
2-3 carrots, diced
1 c frozen peas
3 stalks green onion, diced
1 egg, scrambled
1 t sesame oil

Directions:

Sauté garlic, ginger and onion together in olive oil until onion is tender. Remove from pan while reserving as much liquid in the pan as possible. Add chicken and soy sauce to the pan and cook until no longer pink inside. Add back onion/garlic mixture. Add carrots and peas. Cook about 3 more minutes over med/high heat. Reduce heat to med/low. Add in rice, sesame oil, and scrambled egg and blend well.

Pulgogi

1/2 c green onion

1/2 c pineapple juice

1/4 c soy sauce (Or gluten-free soy sauce.)

2 T sesame oil

3 T brown sugar

1/2 t garlic

pinch of ground ginger

black pepper to taste

5 lbs beef, sliced into very thin strips, with fat removed

hot, cooked rice

Combine all ingredients and refrigerate overnight.  Fry in a very hot pan (do not cover when cooking.)  Serve with hot, cooked rice.

Oriental Pork Pot-Stickers

Ingredients

Sauce:
½ - ¾ cup low-sodium soy sauce
¼ cup rice vinegar
2 T sesame seed oil
1 T mashed or minced ginger
1 T minced garlic
¼ cup green onion, diced

Pot-Stickers:
4-6 lbs ground pork
1 large head nappa cabbage, chopped (the best ones are the heavy ones)
3-4 large carrots (or equivalent in baby carrots), diced (a food processor works well)
½ cup low-sodium soy sauce
¼ cup sesame seed oil
2 T ginger, minced or mashed (not powdered)
2 T garlic, minced
¾-1 cup green onion, diced
4-5 pkgs. Round wonton wrappers (check expiration date – should be fresh!)
2 T cornstarch
½ cup water
Hot cooked rice

Directions:

1. Mix all ingredients for sauce and set aside. (If you had to use regular soy sauce instead of low-sodium, it may be too salty. Add about 3 T water.)

2. Put pork, cabbage shreds, carrots, soy sauce, sesame seed oil, ginger, garlic, and green onion in a large bowl. Remove your rings and bracelets and get ready for some gritty work. Dig in with your hands and mix all ingredients very, very well. Wash your hands thoroughly.

3. Spread wax paper on your table. Mix together the water and cornstarch in a small bowl. Place about 1 teaspoon of pork mixture into the middle of a wonton wrapper. Wet edges with cornstarch mixture with your finger. Fold wonton in half, creating a crescent shape. Tack together at top and create one fold on either side near the top and seal. (Tip: Keep wontons from drying out by laying a damp paper towel over them both before and after they are filled.)

4. To freeze: Layer a cookie sheet with wax paper and lay wontons on it closely, but without letting them touch. Freeze. Once they are mostly frozen, you can place them in a smaller container in between layers of wax paper. This will keep them from sticking together.

5. To cook: Bring a half-full pot of water to a boil. Drop in wontons – don’t over-crowd pot. Bring to a rolling boil. Add a cup of cold water. Bring to a rolling boil again. They should now be cooked through. Check the first one for doneness to be sure. Do the same for frozen wontons. (If they got stuck together while freezing, just put a chunk of them in together. They’ll free themselves in the hot water.) (Note: Wontons can also be fried in veggie oil after they’ve been boiled. It adds a different texture.) Serve with hot rice and with sauce spread over them.

This amount will be enough for about 4-5 meals for a family of 5.

General Tso’s Chicken

Sauce:
½ cup cornstarch
¼ cup water
1 ½ tsp minced garlic
1 ½ tsp minced ginger root
¾ cup sugar
½ cup soy sauce
¼ cup white vinegar
¼ cup cooking wine
1 ½ cup hot chicken broth
1 tsp monosodium glutamate (optional)

Meat:
3 lbs de-boned dark chicken meat, cut into large chunks
¼ cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers

1) Mix ½ cup cornstarch with water. Add garlic, ginger, sugar, ½ cup soy sauce, vinegar, wine, chicken broth and MSG ( if desired). Stir until sugar dissolves. Refrigerate until needed.

2) In separate bowl, ix chicken, ¼ cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are coated evenly. Add cup of vegetable oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on paper towels.

3) Place a small amount of oil in wok and heat until wok is hot. Add onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.