pork fried rice and soup with pork dumplings....
Last edited Mon Feb 20, 2017, 12:37 AM - Edit history (1)
I had some leftovers in the 'fridge to use tonight so I made pork fried rice and a soup with some leftover pork and frozen veggie pot stickers. There were a couple cups of cold rice, eight or nine frozen pot stickers still in the bag, and most of the rest came from the pantry or other leftovers. It was really good on a chilly, rainy north coast evening.
All measurements are approximate.
Soup with dumblings.
8-10 frozen pork and vegetable pot stickers.
2 cups chicken pho stock from the grocery store
1/2 cup white wine
1 Tbsp tamari or other soy sauce
1-2 tsp minced fresh ginger
white parts of 6-7 scallions, chopped
green parts of the scallions, chopped
2 dried shitake mushroom, rehydrated, stems removed, and caps cut into thin strips
some cabbage threads cut into 1 inch lengths (a small-ish handfull)
1/4 cup frozen green peas
small handful of coarsely chopped fresh cilantro
Combine minced fresh ginger, white parts of scallions, shitake strips, fresh cilantro, white wine, and chicken pho stock in a pot. Bring to a boil and simmer for ten minutes or so to blend flavors. Add the frozen pot stickers and cover. Simmer for 15 minutes until pot stickers are thawed and heated through. Add the frozen peas and simmer for another minute or two. Add the cabbage threads and green parts of the scallions, stir, then turn off the heat. Season with soy sauce to taste, about a Tbsp in my case. Then let the pot sit while you finish the rice.
Pork fried rice.
2 cups cooked, cold long grained rice (don't try this with freshly cooked rice-- it MUST be refrigerated)
1 cup or so smoked ham or some Chinese roast pork. cut into 1/4 inch dice
white parts of 6 scallions, chopped
green parts of the scallions, chopped
3/4 cup frozen peas
1/2 cup cabbage threads, cut into 1/4 inch dice
2 dried shitake mushroom, rehydrated, stems removed, and caps cut into 1/4 inch dice
2 Tbsp oil or fat for frying
tamari or other soy sauce
toasted sesame oil
1. Put the frozen peas into a bowl and cover with plenty of boiling water. Let sit until the peas are thawed and bright green. Exchange the water with some fresh boiling water if necessary, but you want those peas just barely cooked, not mushy. Drain them and set aside.
2. Heat some oil or fat in a non stick skillet or a wok and fry the pork dice until it browns and begins to crisp on the edges. Add the white parts of scallions, diced cabbage threads, and the rehydreated, diced shitake mushrooms. Stir for a minute longer to soften the scallion and cabbage just a bit. Some slightly browned edges taste best.
3. Break the rice up into individual grains in a mixing bowl. Add to the hot skillet and stir often until the rice is coated with hot oil and heated through. Keep the pan hot so the rice fries rather than just steaming. Stir frequently for several minutes. Stir in the barely cooked green peas and the green scallions. Season to taste with soy sauce (most restaurants use too little, IMO, yielding lightly colored rice-- I like mine a bit darker and more savory). Turn off the heat and stir in a teaspoon or so of toasted sesame oil at the end. Don't go overboard with the sesame oil. Mix thoroughly and serve hot.
= new reply since forum marked as read
