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Pot Stickers contributed by, Aaron from the Seven Hills School in Cincinnati, Ohio, USA

Pot Stickers.
China
by:Aaron

Ingredients
1/2 pound ground pork
1/4 cup finely chopped scallions
2 tablespoons finely chopped red bell peppers
1 egg, lightly beaten
2 teaspoons ketchup
1 teaspoon yellow mustard
2 teaspoon Worcestershire sauce
1 teaspoon light brown sugar
1 1/2 kosher salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
35 to 40 wonton shells
water
3 to 4 tablespoons vegetable oil
1 1/3 cups chicken stock

Directions
Preheat oven to 200º  F.

Combine the first 11 in a bowl

To form the dumplings take 1 wonton wrapper and cover the others with a wet towel. Brush 2 of the edges with water. Place 1/2 of the  pork mixture in the wrapper. Fold over and seal edges. REPEAT

Heat a pan over medium heat and brush with oil. Add 8 to10  and cook for 2 minutes.Turn to low then add 1/3 chicken stock. Cook for another 2 min.  Then put on pan to keep warm.  To deglaze pour water on after each batch. repeat till done.

posted by SSnyder in Chinese Recipes,Recipes and have No Comments

Chicken Curry and Mama Chan’s Famous Fried Rice Presented by Jai and Cassidy!

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Yangzhou Fried-Rice With Shrimp contributed by, Kate from the Seven Hills School in Cincinnati, Ohio, USA

Yangzhou Fried-Rice With Shrimp
China
Kate

Yangzhou Fried-Rice With Shrimp
Ingredients
4 oz cooked shrimp
1 cup fresh or frozen peas
1 tablespoon oil
3 scallions,finely chopped
2 eggs lightly beaten
1 quantity cooked rice
1 1/2 tablespoons chicken stock
1 tablespoon Shaoxing rice wine
2 teaspoon light soy sauce
1/2 teaspoon salt, or to taste
1/2 teaspoon roasted sesame oil
1/4 teaspoon freshly ground black pepper

Peel the shrimp and cut them in half through the back,removing the vein. Cook the peas in a saucepan of the shimmering water for 3-4minutes for fresh or 1 minute for frozen.

HEAT a wok over high heat,add oil and heat until hot.Stir-Fry the scallions and ginger for 1 minute.Reduce the heat,add eggs and lightly scramble. Add the shrimp and peas and toss lightly to heat through, then add the rice before the eggs are set to hard, increase the heat and stir to separate the rice grains and break the eggs into small bits.

Add the stock,rice wine,soy sauce,salt,sesame ail and pepper and toss lightly.

posted by SSnyder in Chinese Recipes,Recipes and have No Comments