STEAMED PORK WITH VEGETABLES AND EGG DROP SAUCE
Ground pork with grated and minced or finely chopped vegetables in the sauce. Serve over chow mein noodles, rice noodles or steamed rice. The pork is steamed in the oven.You may also steam shelled shrimp to add if you wish.
Provided by Montana Heart Song
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl, mix ground pork with rice vinegar and soy sauce.
- In a 9x13 pan add ground pork. Add shrimp at the other end of pan if you wish. Cover with foil, tightly over the edges. Poke 3 steam vent holes. Cook at 375°F for 40 minutes.
- Uncover and turn the meat once during the process. This step can be done early or the evening before.
- Drain any juices from the meat or shrimp.
- Set aside or cool if made hours before.
- In 4 quart heavy saucepan, add the water, chicken base, and all the vegetables, except the frozen peas and green peppers.Simmer for 10 minutes.
- Drizzle the beaten eggs, gently stir with a whisk.
- Add frozen peas and green peppers if desired.
- Stir in cornstarch in the one cup cold water, stir until dissolved. Add more water if necessary. Slowly add the cornstarch mixture into the vegetable broth stirring constantly until glossy and slightly thick.
- If too thick, add 1/4 cup water at a time.
- Add dashes of white pepper and salt.
- Add the ground steamed pork and or shrimp to the broth. Turn heat down to low and stir gently until meat is heated.
- Note: You may add water chesnuts, bean sprouts, daikon, minced napa cabbage but the more vegetables you add, you will have to increase the amount of chicken base and water.
- Serve over hot rice, hot rice noodles, or chow mein noodles. For garnish, you may add sliced hard boiled eggs after the sauce is over the rice or noodles.
- Pass the soy sauce and rice vinegar for those wanting more taste.
Nutrition Facts : Calories 509.3, Fat 33.2, SaturatedFat 12.2, Cholesterol 212.8, Sodium 710.1, Carbohydrate 7.9, Fiber 1, Sugar 1.3, Protein 42.1
GINGER PORK AND VEGETABLE STIR-FRY
This skillet meal comes together in a flash! Add egg rolls, some hot steamed rice, and fortune cookies for make-at-home Chinese instead of take-out!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 18m
Yield 4
Number Of Ingredients 16
Steps:
- Whisk soy sauce, sherry, honey, and cornstarch together in a small bowl. Add pork slices, coat evenly, and set aside.
- Pour Swanson® Unsalted Chicken Broth into a small saucepan. Bring to a boil, simmer until reduced to one and one half cups. Set aside.
- Heat oil in a large, non-stick skillet over medium high heat. Add ginger and garlic; stir until ginger and garlic are lightly browned and fragrant, 1 or 2 minutes. Remove with slotted spoon and discard.
- Transfer pork mixture to skillet over medium-high heat, constantly stirring and separating pork slices into a single layer, 3 or 4 minutes. Add reduced broth, stirring quickly to blend with the sauce, about 1 minute. Stir in chili garlic sauce and sesame oil. Add broccoli slaw, water chestnuts, and snow peas, stirring to coat with sauce. Cook to desired crispness, 1 or 2 more minutes.
- Serve over hot steamed rice, and garnish with sesame seeds.
Nutrition Facts : Calories 468.7 calories, Carbohydrate 58.7 g, Cholesterol 40.2 mg, Fat 15.9 g, Fiber 5.2 g, Protein 20.8 g, SaturatedFat 4 g, Sodium 886.7 mg, Sugar 18.4 g
LEFTOVER PORK AND VEGETABLES
When I buy pork roast that's too much for two people, I have this second-day dish in mind. It's a family favorite that doesn't taste like leftovers. -Shirley Tower, Southwick, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a skillet, saute the onion, red pepper and celery in oil until crisp-tender. Add the pork, carrots, mushrooms, gravy, broth, soy sauce and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until carrots are tender. Serve over rice.
Nutrition Facts :
VEGETABLE AND PORK STEAMED BUNS
Rice is king in the Vietnamese kitchen, but wheat also plays a role in foods such as these steamed buns. A classic Viet riff on Chinese bao, the buns encase a hearty vegetable-and-meat mixture, with a creamy wedge of hard-boiled egg in the center. Traditional bao are made from a yeast-leavened dough, but many Vietnamese Americans leaven the dough with baking powder. This New World innovation is faster and the dough is easier to manipulate. The buns are also more stable in the steamer than the yeasted version, which can sometimes deflate during cooking. Viet delis sell soft ball-sized bánh bao, but I prefer more manageable baseball-sized ones. I use bleached all-purpose flour, which yields slightly lighter-colored buns than unbleached flour. Like all bao, these buns are great for breakfast, lunch, or a snack. They will keep in the refrigerator (stored in an airtight container) for a few days and are easily reheated, making them a great homemade fast food. For additional flavor, serve them with a simple dipping sauce of soy sauce and freshly cracked black pepper.
Yield makes sixteen 3-inch buns, to serve 8 generously
Number Of Ingredients 22
Steps:
- To make the filling, in a small bowl, combine the soy sauce, oyster sauce, sugar, salt, white pepper, and water and stir to dissolve the sugar. Set this flavoring sauce aside. In a large skillet, heat the oil over medium heat. Add the onion and sauté for 1 to 2 minutes, or until soft and fragrant. Add the pork, breaking it into small pieces, and cook and stir for about 2 minutes, or until half done. Add the mushrooms, cabbage, carrot, and peas, stir to combine, and then pour in the flavoring sauce. Sauté for 5 to 6 minutes, or until the vegetables are cooked and only a little liquid remains. Add the Chinese sausage and Char Siu Pork and stir to combine. Add the cornstarch and stir for 1 minute to bind the filling. Transfer to a bowl and set aside, uncovered, to cool completely.
- To make the dough, in a bowl, stir together the flour, sugar, and baking powder. Make a well in the center, pour the oil and milk into the well, and use a rubber spatula to stir the ingredients to form a soft, ragged mass. Turn out the dough onto a lightly floured work surface and knead for 1 to 2 minutes, or until it is a relatively smooth, yet slightly sticky ball. Transfer to a lightly oiled bowl and cover with plastic wrap. Let rest for 1 hour.
- Fill the steamer pan halfway with water and bring to a rolling boil over high heat. Lower the heat until you are ready to steam.
- Have ready sixteen 3-inch squares of parchment paper. Remove the dough from the bowl, cut it in half, and then re-cover one-half with the inverted bowl while you work with other half. On your work surface, shape the dough into a log and cut into 8 equal pieces. Loosely cover 7 of the pieces with a dish towel to prevent drying. To make a bun, place a piece of dough, cut side down, on a lightly floured work surface and shape it into a disk. Imagine a quarter-sized circle in the center, what the Chinese call the belly of the wrapper. You want to roll out the disk into a flat, round wrapper that retains a thick belly, so that there won't be more dough on the bottom of the bun than on the top. With this in mind, start rolling out the disk from the center to the rim, keeping the belly 1/4 inch thick. (An Asian-style rolling pin, which is essentially a 1-inch wooden dowel, is ideal for this job.) Lift and rotate the dough frequently to make sure it doesn't stick to your work surface. Aim for a wrapper about 5 inches in diameter and 1/8 inch thick at the edge.
- Pick up the wrapper and hold it in a slightly cupped hand. Use your free hand to spoon a heaping tablespoon of the filling into the center of the wrapper. Gently press on the filling with the back of the spoon to create a well. Add a wedge of egg, curved white side up. Mound another tablespoon of filling on top. The wrapper will seem very full; your cupped hand should naturally close a little more to keep the bun's shape.
- To enclose the filling, use your free hand to pleat the rim of the wrapper. Pick up the rim of the dough circle between the tips of your thumb and index finger, stretching it a bit and pinching the dough together to form 1/4- to 1/2-inch pleats. Keep gathering and pleating the rim in an accordion pattern. As you pleat, use the thumb of your cupped hand to tuck the filling inside the wrapper. After you have pleated all around the rim, there will be a small fluted hole at the top. Twist and pinch it closed; if there is an excessive amount of dough, pinch some off and discard. Place the bun, pleated side down, on a parchment square. Repeat with the other dough pieces. Then cut and shape the remaining half of the dough for 8 more buns. Place as many buns in the steamer trays as possible, spaced 1 inch apart and 1 inch away from the edge where condensation collects. Leave the remaining buns out, covered, until a tray is available.
- Return the water in the steamer pan to a rolling boil. Loosely cover 1 of the filled trays with parchment or waxed paper to prevent drying. Place the other tray in the steamer, cover, and steam the buns for 20 minutes, or until they have puffed up and look dry. Turn off the heat and wait for the steam to subside before lifting the lid, and then lift it away from you carefully to avoid condensation dripping onto the buns. Remove the tray and use a metal spatula to transfer the buns, on the parchment, to a wire rack to cool for 5 minutes. Steam the second tray the same way. Put the remaining buns in the empty tray and repeat.
- Arrange the buns, still on the parchment, on a platter and serve. Remove the parchment before eating the buns out of hand.
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