Tag: East Asian
American Chinese Moo Shu Pork
American Chinese Moo Shu Pork
This recipe is the American Chinese version of moo shu pork that you will find at a Chinese takeout restaurant. The ingredients, prep, and cooking are very similar to the authentic version, with cabbage and bamboo shoots replacing the lily flower and cucumber. Once the moo shu is finished cooking, it is served on a moo shu pancake with hoisin sauce. Eat the moo shu like a taco, or eat it as is with steamed rice.
Ingredients
Marinade
- 8 oz pork sirloin sliced into strips
- 2 tsp Shaoxing cooking wine
- 1 tsp sesame oil
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1 tsp cornstarch
Sauce
- 1 tbsp sweet bean paste
- 1 tsp shaoxing cooking wine
- 1 tsp soy sauce
- 1/4 tsp sugar
Stir Fry
- 3 tbsp vegetable oil
- 2 tbsp dried wood ear mushrooms rehydrated
- 2 large eggs beaten
- 1 small white onion sliced
- 1 tbsp ginger minced
- 1/2 cup bamboo shoots
- 1 cup cabbage chopped
Serving Options
- steamed moo shu pancakes
- hoisin sauce
- steamed rice
Instructions
- Mix all of the marinade ingredients together. Set aside.
- Mix the sauce ingredients together. Set aside.
- Heat up cooking oil in a wok pr large sauté pan over high heat. Add in the pork in a single layer. Cook for 30 seconds a side. Remove from pan.
- Scramble the beaten eggs for a minute. Remove from pan.
- Sauté the onions for 1 minute.
- Add in the ginger. Sauté for 30 seconds.
- Add in the bamboo shoots, cabbage, and wood ear mushrooms. Sauté for a minute.
- Pour in the sauce. Let thicken for 30 seconds. Add the pork and eggs back in.
- Cook for 1 more minute.
Korean Short Ribs (LA Galbi)
Korean Short Ribs (LA Galbi)
LA Galbi gets it‘s name from the city where Korean immigrants settled into and used this cut of beef ribs. Koreatown in Los Angeles just happens to be my favorite place to get the best Korean food in the U.S. Bulgogi Hut in Koreatown has great all you can eat beef short ribs that you can grill yourself table side.There are 2 different cuts of short ribs; flanken and English cut. English cut are cut into large single bone chunks and are best for slow cooking. Flanken cut short ribs are thinly cross cut across the whole 3-4 bone short rib. 1/3”-1/2” is the ideal thickness for grilling and broiling the ribs. Unless you have a bandsaw in your kitchen, you will have to ask your local butcher to cut them for you like this. Fortunately, just about every Asian market will already have the short ribs cut this way, prepackaged and ready to go.Making the marinade is really simple. If you aren’t able to find asian pears, you can substitute a green apple. The short ribs will need to marinate for at least 8 hours. Overnight is even better and will give more flavor to your short ribs. There are 2 options in cooking your short ribs. Typically, the short ribs are grilled over a charcoal grill. If you don’t have a grill, they can be broiled in the oven. Regardless of how you cook them, they will take 4-5 minutes a side, depending on the thickness. Once they are finished cooking, garnish them with toasted sesame seeds.
Equipment
- charcoal grill
- chimney starter
- charcoal
Ingredients
- 3 lbs beef short ribs 1/2” thick, flanken cut
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup sugar
- 1/4 cup rice wine
- 2 tbsp honey
- 2 tbsp sesame oil
- 1/2 Asian pear grated
- 1/2 medium onion grated
- 6 garlic cloves minced
- 1 tbsp ginger grated
- 1 tsp black pepper
Garnish
- sesame seeds
Instructions
- Mix all of the marinade ingredients together.
- Marinate the short ribs in a gallon sized freezer bag for 8 hours, preferably overnight.
- Let your charcoal get gray in your chimney starter. Pour into the grill in a single layer and place on the grate. Place the short ribs directly over the charcoal.
- Grill for 4-5 minutes a side.
Steamed Dumplings in Chili Oil
Steamed Dumplings in Chili Oil
In the continuation of stripping the lining of my insides, I made these simple pork and shrimp dumplings drowned in chili oil. These dumplings are so addictive, I recommend making a double batch and freezing them down, storing in a freezer bag so you can make these anytime. They only take 10 minutes to steam. These dumplings can also be boiled, only taking 5-6 minutes.
Equipment
- steamer basket
Ingredients
Pork and Shrimp Dumplings
- 1/2 lb shrimp peeled and deveined, finely chopped
- 1/2 lb ground pork
- 1 tbsp soy sauce
- 1 tbsp shaoxing cooking wine
- 1 tbsp sesame oil
- 1/2 tbsp cornstarch
- 2 tsp garlic minced
- 2 tsp ginger minced
- 2 green onions finely chopped
- 1/4 tsp sugar
- 1/4 tsp back pepper
- wonton wrappers
Chili Oil Sauce
- 2 tbsp chili oil
- 1 tbsp black vinegar
- 1 tbsp light soy sauce
- 1/2 tbsp sugar
Garnish
- cilantro chopped
- sesame seeds
Instructions
- Combine all of the dumpling ingredients.
- Mix thoroughly.
- Add a tsp of the dumpling filling to the center of a square wonton wrapper.
- Fold up the corners and give it a tight pinch. Use water to help seal.
- You should yield about 3 dozen dumplings.
- Line a steamer basket with parchment paper. Place dumplings in the steamer in a single layer. Steam for 10 minutes.
- While the dumplings are steaming, mix together the chili oil sauce ingredients.
- Cover the dumplings in the chili oil sauce. Garnish with cilantro and sesame seeds.
